Tag Archives: roasted

Sheet Pan Chicken Fajitas

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Chicken fajitas are always a kid favorite. Roasting the chicken and vegetables in a sheet pan makes for a quick and easy clean-up. Now everyone’s happy.

Great for eating traditionally in warm flour tortillas, topping a crispy corn tortilla, or on a bed of lettuce for those watching their carb intake.

Chicken Fajitas 2

I serve these Fajitas with Instant Pot Chipotle Beans and Green Chili Cilantro Rice (recipe below).

Chipotle Black Beans 2

Green Chili Cilantro Rice


Chicken Fajitas

Chicken Fajitas 1

2-3 lb boneless, skinless chicken, diced
2 Tbs Worcestershire sauce
4 Tbs lime juice
2 Tbs soy sauce
2 Tbs Italian salad dressing
1 Tbs chili powder
4 cloves garlic, minced
4 Tbs chopped fresh cilantro, divided
2 onions, thinly sliced
2 red/yellow bell peppers, thinly sliced
1-2 jalapenos, thinly sliced or minced

Flour or corn tortillas, warmed
Shredded cheese
Sour cream
Tomatoes, chopped
Lettuce, chopped

In a Ziploc bag, combine chicken, Worcestershire sauce, lime juice, soy sauce, Italian dressing, chili powder, garlic and 2 Tbs cilantro. Marinate at room temperature 30 minutes, or in the refrigerator as long as overnight.

Preheat oven to 450°F. Line a large sheet pan with foil; spray or brush lightly with olive oil.

Drain excess marinade from the chicken and spread into an even layer in prepared pan. Add sliced onions and peppers to the pan. Sprinkle with a small amount of salt.

Roast in oven for 10 minutes. Pour off any liquid in the pan. Set oven to broil and cook until chicken and peppers just begin to char. Remove from oven and sprinkle with remaining 2 Tbs cilantro.

Serve with warm tortillas and desired condiments.

Green Chili Cilantro Rice

Green Chili Cilantro Rice

1 can (1 ¾ cup) chicken broth
1 can (4 oz) diced mild green chilies, undrained
2 cloves garlic, minced
2 Tbs olive oil
½ tsp salt
1 cup Basmati rice (or other long grain variety rice)
½ cup chopped fresh cilantro

Combine broth, green chilies, garlic, olive oil, and salt in a saucepan. Bring to a boil. Stir in rice, cover, and simmer over low heat for 20-25 minutes, or until rice is cooked. Stir in chopped cilantro.

This can also be cooked in a rice cooker: combine all ingredients except cilantro in rice cooker and cook according to directions; stir in cilantro.


Filed under Instant Pot, Main Dishes, Salads, Side Dishes

Twelve Days of Christmas Cookies (and other stuff): Roasted Spiced Pecans

Roasted Spiced Pecans

DAY 4: Roasted Spiced Pecans

These slightly spicy nuts are my family’s very favorite snack. I make them all year round, at least once or twice a month.

And since this is a savory treat, not a sweet one, you can feel good about dipping into these all through the holidays!


Roasted Spiced Pecans

Yield: 6 cups

Roasted Spiced Pecans

6 cups (24oz bag) pecan halves
5 Tbs butter
2 Tbs Worcestershire sauce
1 Tbs Sriracha sauce (adjust to taste)
1 tsp coarse kosher salt
¾ tsp garlic powder
½ tsp onion powder
½ tsp ground mustard

Preheat oven to 300°F. Line a large baking sheet with foil.

Place pecan halves in a large mixing bowl. Melt butter in a glass measuring cup or small bowl. Stir in remaining seasonings and mix well. Pour butter mixture over pecans and stir until pecans are well coated.

Spread pecans in an even layer on baking sheet. Bake for 10 minutes; stir and bake for an additional 10-12 minutes. Allow pecans to cool on the baking sheet, stirring occasionally as they cool. Store in an airtight container.

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Filed under Appetizers

Roasted Garlic Rosemary Beets

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Beets are a controversial vegetable in our house. Until recently we were split pretty evenly between beet lovers and beet haters. This recipe, however, has made some converts to the beet-loving camp. There are still 2 hold-outs, but that may be due more to stubbornness than actual taste preferences. One child hardly put enough in her mouth to actually taste it before declaring it gross.

Beets are one vegetable that grew really well in my garden this year. I had to fight the deer for the beet greens, but even without their tops, the beets grew undisturbed by the menagerie of wildlife in my backyard these days. I love how prominent the stripes are in the raw beets!

Roasted fresh beets are a whole different animal than those sweet canned things. Add some garlic and rosemary and I think they are divine.

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The cooked beets, unfortunately, don’t look as brilliantly beautiful as the raw ones, but they sure taste great!

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Roasted Garlic Rosemary Beets

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3 large beets, peeled
2 small sprigs fresh rosemary, minced
3 cloves garlic, sliced thin
2 Tbs olive oil
salt & pepper

Preheat oven to 400°F.

Cut beets into wedges (each beet should make 8 wedges). In a large bowl, stir together beet wedges, minced rosemary, sliced garlic and olive oil. Grind in some fresh salt and pepper and toss to coat.

Place in a shallow baking dish and cover with foil. Bake in preheated oven for 30 minutes. Uncover and bake for another 15-20 minutes, or until beets are tender. Remove from oven and let stand for a few minutes before serving. Taste; add additional salt and pepper, if necessary.


Recipe from Guilty Kitchen


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Filed under Side Dishes

Garlic Roasted Cauliflower

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Surprisingly, cauliflower is one vegetable that everyone in our house loves doesn’t complain about when it shows up on the table. We especially enjoy this roasted cauliflower, flavored with garlic and a little lemon and garnished with toasted pine nuts and chopped fresh parsley.


Garlic Roasted Cauliflower

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¼ cup pine nuts
1 head of cauliflower, cut into small florets
6 cloves garlic, thinly sliced
1 Tbs olive oil
2 Tbs melted butter
½ tsp kosher salt
¼ tsp ground black pepper
¼ cup minced fresh parsley
½ Tbs freshly squeezed lemon juice

Preheat oven to 350°F. Line a baking sheet with foil. Spread pine nuts in a single layer on the baking sheet. Bake at 350°F for 3-5 minutes, or until toasted (watch carefully-pine nuts burn quickly). Remove pine nuts from baking sheet and set aside.

Increase oven temperature to 475°F. In a Ziploc bag or bowl, combine cauliflower florets, garlic slices, olive oil and butter. Toss until well coated. Spread cauliflower onto baking sheet. Season with salt and pepper. Roast at 475°F for 20 minutes, or until tender. Toss cooked cauliflower with parsley, lemon juice and  reserved pine nuts. Taste and add additional salt, if desired.


Recipe adapted from Barefoot Contessa



Filed under Side Dishes

Roasted Sweet Potato Wedges with Cilantro Yogurt Dip

Sweet potatoes make a fairly frequent appearance at our dinner table. Baked (then slathered in butter and sprinkled with cinnamon/sugar) is one of our favorite ways. Also chopped and roasted with a mix of other vegetables. As a side note: the one way it does NOT appear on my table is mashed and mixed with tons of sugar and then topped with those little marshmallows. Ick! I know it is a Thanksgiving favorite for many people, just not me.

This recipe we also really enjoy. I like it even more than the baked sweet potatoes. It is a savory presentation, but it comes with dip, and who doesn’t love dip! They end up crispy on the outside, but soft and sweet on the inside.

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Another thing I love: minimal clean-up. I mix the sliced potato wedges in a Ziploc bag with olive oil and spices and have Little J toss them around a little (she LOVES mixing/squishing things in Ziploc bags). Then pour onto a foil-lined baking sheet, arrange in a single layer, bake and serve. Just one not very messy baking sheet to wipe down.

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Sprinkle with a little coarse sea salt or kosher salt and serve with or without dip. We like to eat them with a cilantro yogurt dip. It makes a nice contrast with the natural sweetness of the potatoes.

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Roasted Sweet Potato Wedges with Cilantro Yogurt Dip

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4-6 Sweet potatoes, peeled and cut into about 8 wedges each
Olive oil: 1-2 Tbs per potato
1 Tbs dried oregano
1 tsp coarse kosher or sea salt
¼ tsp each of the following:
garlic powder
black pepper
ancho chili powder (or cayenne, but use less; ancho peppers are much milder than cayenne)

Mix potatoes, oil and seasonings in a Ziploc bag. Mix well. Spread onto a foil-lined baking sheet. Arrange potato wedges in a single layer. Bake at 375°F for 30-40 minutes, turning once. Sprinkle with additional coarse salt while hot. Serve with Cilantro Yogurt Dip, if desired.

Cilantro Yogurt Dip
1 cup plain yogurt
3 Tbs fresh cilantro, chopped
1 Tbs fresh mint, chopped (optional, but really good!)
1 Tbs fresh lime juice
½ tsp cumin
¼ tsp salt

Mix all ingredients together. Chill 1-2 hours in refrigerator to blend flavors. Taste; adjust salt to taste. Serve.

For a thicker dip: start with about 1 ½ cups yogurt and strain in a cheesecloth-lined colander to remove excess whey from yogurt. Or use 1 cup Greek yogurt.



Filed under Side Dishes