Sheet Pan Chicken Fajitas! Olé !! This has to be one of the quickest, easiest and tastiest weeknight suppers ever! If you are like me and love Tex Mex Flavors, then you are going to love this.
Not only are they really simple to make, but clean up is a breeze! Especially if you line your baking sheet with some aluminum foil!
I'm all for easy these days. Whatever can get me in and out of the kitchen faster works for me! And if it happens to be delicious on top of that, well, you have a winner winner chicken dinner!
Although I have never travelled to Mexico, I love adore Tex Mex and Mexican flavors. They were not something I grew up with.
The most Tex Mex my mother ever got was making chili con carne on Saturday nights for my dad from a recipe on the side of a tin of tomato soup!
When I was married before and we were living in London, Ontario, we used to sometimes to go ChiChi's which was a Mexican food chain they had in the city.
I always got the Chimichangas. So, so, SOOO good! I used to drink in those days and so I would get a Margarita to go along with them! Also very good.
Then when we moved to New Brunswick we used to frequent a place in Fredericton called Mexicali Rosa's. It had a great atmosphere, with red chili fairy lights, Mexican mariachi music, etc.
You got free warm tortilla chips and fresh salsa while you were waiting for your meal. I always go the fajitas. They came hot to the table sizzling in their own cast iron skillet. Sooooo yummy!
Other than, that any Mexican food, aside from my sister's nachos, I learned how to make at home via reading and experimentation. My après Thanksgiving and Christmas Turkey Enchiladas are legendary!
I spied this recipe in a book I have from Ricardo, entitled Sheet Pan Everything. The recipe looked really simple and easy and the photo in the book, mighty tasty. I downsized the recipe to feed just two people.
WHAT DO YOU NEED TO MAKE SHEET PAN CHICKEN FAJITAS
Simple, simple, simple. I bet you probably have everything in your larder right now to make these!
- boneless, skinless chicken (I like to use a mix of breast and thigh meat)
- red, green and yellow bell peppers
- onion
- canola oil
- mild chili powder, ground cumin, ground coriander
- garlic powder
- dried oregano leaf
- salt and black pepper
- fresh lime juice
HOW TO MAKE SHEET PAN CHICKEN FAJITAS
Again, nothing could be easier. You start by prepping your vegetables. I used a small red pepper and half each of a small green and yellow pepper. I also used a medium onion, peeled. Cut the peppers into thin strips and the onion into thin wedges.
If you are lazy like me, you will want to line your sheet pan with some foil for a really easy clean up. Pop the vegetables onto the lined (or not) baking sheet and toss them together with a bit of seasoning and half the oil.
As I said, I like to use a mix of thigh and breast meat for variety. You can use all of one or all of the other, depending on your own taste.
Cut both meats into thin strips. For the thighs, trim off any visible fat and cut crosswise into strips. For the breasts I cut them in half horizontally and then crosswise into strips. Don't make your strips too thick or they won't cook in the recommended time.
The chicken gets tossed together in a bowl with the spices, herbs, seasonings and remaining oil. If you really want to enhance the flavor, toast the cumin, chili powder, and coriander in a hot skillet for about 30 seconds before adding it to the chicken.
The chicken then gets added to the vegetables on the baking sheet and you pop the sheet into a fairly hot oven for 10 minutes. Take it out stir, and then in again for a further 10 minutes.
Take the baking sheet out, squeeze the lime juice over top and your filling for your fajitas is ready! Easy peasy.
I heat the tortillas wrapped in foil in the oven for the last five minutes of the cook time for the chicken. Just pop the foil back right on the oven rack. They will be perfectly heated.
While everything is cooking you might want to get all of your toppings assembled. I like guacamole, salsa, sour cream and cheese.
You may like something completely different. Some chopped spring onion would also be nice, but really not necessary.
I pop the filling into a heated bowl and bring it to the table along with the tortillas and individual toppings, ready for people to build their own fajitas. Don't forget additional lime wedges for squeezing!
As you can see easy peasy, lemon squeasy as they say in the UK!
I dare say if you are into beef, you could slice sirloin steak or top round thinly and cook in much the same way. I did use pre-shredded cheese today, but normally I would grate my own.
These were delicious! So simple and yet incredibly tasty. Why bother with a skillet and having to clean up the top of your stove if you don't have to!
Chicken sheet pan fajitas for two. A very good thing. 😁
Sheet Pan Chicken Fajitas
Yield: 2
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
This is a quick and easy sheet pan supper, all in one with fab Tex Mex flavors. Perfectly sized for two but easily doubled.
Ingredients
- 1 small red pepper, trimmed, seeded and cut into strips
- 1/2 each yellow and green pepper, trimmed, seeded, and cut into strips
- 1 medium onion, peeled and cut into thin wedges
- 1 TBS canola oil
- 1 boneless skinless chicken thigh, cut into strips crosswise
- 1 boneless skinless chicken breast, cut in half lengthwise and then across into strips
- 1/2 TBS mild chili powder
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp garlic powder (not salt)
- the juice of half lime
You will also need:
- 4 medium sized (8-inch round) soft flour tortillas
Toppings for serving: (all optional)
- Prepared guacamole
- Tomato salsa
- Sour cream
- 1 cup (120g) mild grated cheese
- 1/2 lime cut into wedges
Instructions
- Place your oven rack in the middle position in the oven. Preheat the oven to 425*F/ 220*C/ gas mark 7. For easy clean up, line a rimmed baking sheet with some aluminum foil.
- Place the vegetables on the baking sheet. Toss with 1/2 TBS of oil and some seasoning. Spread out.
- Combine the chicken strips in a bowl with the remaining oil, the chili powder, garlic powder, cumin, coriander, oregano and some seasoning. Add to the sheet pan with the vegetables.
- Roast in the oven for about 10 minutes. Remove from the oven and give everything a good stir. Return to the oven and roast for a further 10 minutes, until the chicken is cooked through and the juices run clear. Remove from the oven and squeeze the juice of half a lime over all.
- In the meantime, wrap the tortillas in some aluminum foil. Place into the oven, directly on the oven rack, for the last 5 minutes of the chicken cook time.
- Remove from the oven. Turn out into a bowl and serve at the table with your chosen toppings, the warmed tortillas and lime wedges for squeezing.
The temperatures are starting to cool down now here in Eastern Canada. We have had frost a few mornings and a few dampish days.
Damp cool days are soup days! For me soup is the ultimate comfort food and when it is a soup like creamy Hungarian Mushroom Soup, so much the better!
As a young Bride one of the first places I lived was in Calgary Alberta. While there I had a lovely Hungarian friend named Esther. She was such a sweet girl. We spent a lot of time together.
Esther had had polio when she was a child and so needed the aid of crutches to walk. She was so inspiring to me because there was nothing Esther could not do, and no mountain she would not/could not climb.
It was Esther who taught me how to make beautiful delicate cheese and potato pierogi from scratch. I can't believe that I have never shared her recipe for pierogi on here.
I must rectify that soon. There is nothing so delicious as a pan of butter fried cheese pierogi with fried onions and sour cream on the side. Heavenly bliss.
Esther also taught me how to make this beautiful creamy Hungarian mushroom soup. It is rich and delicious and filled with gorgeous flavors.
Sweet onion, meaty mushrooms, lemon, dill, sour cream and a good stock all work together to create something with is sublime and quite simply delicious. There is no other word to describe it.
Not is it incredibly tasty, but it is also really quick and easy to make. I have taken the liberty to downsize the original recipe today to feed only two to three people, but everything can quite easily be doubled or even tripled to serve more.
WHAT DO YOU NEED TO MAKE HUNGARIAN MUSHROOM SOUP
The ingredients list is fairly simple here. It may look like a long list, but almost everything is a common kitchen ingredient.
- butter ( I just use plain salted butter)
- onions (one medium onion, peeled and finely chopped)
- button mushrooms (get the freshest you can find)
- chicken or vegetable stock (if you want a vegetarian version)
- dried dill weed
- full fat milk
- flour
- salt and pepper
- lemon juice
- sour cream (again full fat)
- parsley (I use dried, but if you have access to fresh by all means use it, just double the quantity)
- salt and black pepper to taste
- butter croutons to garnish (optional)
HOW TO CLEAN and PREPARE MUSHROOMS
Mushrooms are one of those things which have a fairly high water content. I do not recommend cleaning mushrooms in water or soaking them.
Mushrooms act like a sponge and soak up water in much the same way. Water logged mushrooms will not fry properly and will not develop a beautiful golden color.
Most mushrooms available to us in the shops these days are grown in controlled conditions in a pasteurized substrate. They are really clean to begin with and only require a quick wipe with a damp sponge or cloth.
Trim off the tips of the stem end, discarding or saving for future stocks (you can freeze them). Cut in three to four slices across depending on their size.
HOW TO MAKE HUNGARIAN MUSHROOM SOUP
This is a relatively quick and easy soup to make. There no requirement for any type of specialist equipment as the mushrooms are kept sliced and intact. This makes for a somewhat hearty soup!
Melt the butter in your saucepan. You will only need a medium sized one for this recipe. Add the onions and sauté them in the butter for about five minutes without coloring them.
If you are going to have the optional mushroom garnish, reserve about 1/2 cup of them and then add the remainder to the saucepan with the onions. Cook them for a further 5 minutes, giving them only an occasional stir until they are nicely softened.
Don't worry about browning these ones too much. You really don't want the onions to color.
While you are cooking the onions and mushrooms for the soup you can make the mushroom garnish by cooking the reserved mushrooms in a small quantity of butter in a heavy based skillet over medium high heat.
These are the mushrooms you want to brown. Do not agitate or stir them. Leave them as undisturbed as you can to achieve the optimum golden brown color which is what you want. Set these aside and keep warm.
Once your mushrooms and onions in the saucepan have softened you can add the stock, paprika, dill, parsley, some seasoning and the soy sauce. I use Kikkoman fermented soy sauce, which has a lovely flavor.
Cover your saucepan and simmer for about fifteen minutes. At the end of that time, which together your milk and flour until smooth and stir this into the saucepan, making sure it is well amalgamated.
Make sure you have no lumps in the mixture. If you are worried about that, push it through a small sieve into the soup.
Cover and simmer for a further fifteen minutes.
At the end of that time, stir in the sour cream and lemon juice. Heat through for about five minutes or so. Don't allow it to boil or it may curdle.
Your soup is now done. Ladle it into heated bowls and top each serving with some of the sautéed mushrooms, some butter croutons and a sprinkle of parsley.
HOW TO MAKE BUTTER CROUTONS
If you are wanting to garnish your soup with croutons there is no need to buy ready made unless you want to. Homemade croutons are much tastier and very easy to make.
First of all use a rustic type of bread. Sour dough is really nice, but any bread will do. Remove the crusts and butter the bread slices lightly on both sides. Cut into small cubes.
If you want to add any seasonings, now is the time to do it. Salt, pepper, garlic or onion powder, herbs, etc. Pick what you like.
Toast the croutons in a hot oven (425*F/225*C) for 8 to 10 minutes until golden brown. Alternately you can toast them in a toaster oven or air fryer.
I like to make a whole bunch of these when I have stale bread or even croissants to use up. You can keep the finished croutons in a tightly closed container in the freezer for up to six months. They come in very handy for things like soups, salads, etc.
Toast the croutons in a hot oven (425*F/225*C) for 8 to 10 minutes until golden brown. Alternately you can toast them in a toaster oven or air fryer.
I like to make a whole bunch of these easy butter croutons when I have stale bread or even croissants to use up. You can keep the finished croutons in a tightly closed container in the freezer for up to six months. They come in very handy for things like soups, salads, etc.
And there you have it, Creamy Hungarian Mushroom Soup. Quick, easy and delicious! Note, because of the sour cream, this soup does NOT freeze well. The sour cream will split.
You can reheat any leftovers gently in the top of a double boiler. The important thing is not to let it boil.
This makes a beautiful hearty luncheon soup, especially with some crusty rolls served along side of it. Very tasty!!
Hungarian Mushroom Soup
Yield: 2 - 3
Prep time: 20 MinCook time: 37 MinTotal time: 57 Min
Ingredients
- 2 TBS butter
- 2 medium onion, peeled and chopped
- 1/2 pound (8 ounces/230g/3 cups) button mushrooms, cleaned and sliced
- 1 cup (240ml) chicken stock
- 1/2 TBS Hungarian sweet paprika
- 1/2 TBS soy sauce
- 1/2 tsp dried dillweed
- 1/2 cup (120ml) whole milk
- 1 1/2 TBS flour
- 1/4 cup (30g) full fat sour cream
- 1 TBS dried parsley, plus more to garnish
- 1 tsp fresh lemon juice
- salt and black pepper to taste
- butter croutons ( optional)
Instructions
- Remove 1/2 cup of the mushrooms and set aside. (These will be the garnish.)
- Heat the butter in a medium saucepan over moderate heat. Add the onions and sauté for 5 minutes, without coloring. Add the mushrooms and cook, stirring occasionally for 5 minutes longer.
- In the meantime heat a small amount of butter in a small skillet. Add the reserved mushrooms and fry over medium high heat, without disturbing for about 5 minute, then give them a good stir and set aside. Keep warm.
- Add the chicken stock, paprika, soy sauce, dried dill and parsley to the saucepan. Reduce to a simmer, cover and cook for 15 minutes.
- Whisk together the milk and the flour. Whisk this into the saucepan of soup. Cover and cook for a further 15 minutes, stirring occasionally.
- Whisk in the sour cream and lemon juice. Heat through for 3 to 5 minutes. Do not boil or the soup may curdle. Season to taste with salt and black pepper.
- Serve in heated bowls with some of the sautéed mushrooms on top as well as a few buttered croutons and a sprinkle of parsley.
Prepare yourself to fall in love. This recipe I am about to share with you is destined to become a firm favorite in your kitchens and with your family.
I like to call them One, Two, Three, Buttermilk biscuits because they go together one, two, three, lickety split, and they require only three ingredients.
Yes, I said that right. ONLY THREE INGREDIENTS. Three ingredient biscuits.
When I got home from church today I was starving. Usually I have something ready that is quick and easy for me to eat.
I didn't today, so I decided to make these biscuits. I couldn't believe that I hadn't shared the recipe on here yet and so here I am sharing one of the best biscuit recipes ever for buttermilk biscuits with you!
Quick and easy, these homemade buttermilk biscuits go together in a flash, and pay attention if you are in the UK, I am not talking about cookies here.
These are a North American quick bread, which is meant to be eaten with sweet or savory things, and usually they are served warm.
They are delicious split, spread with cold butter and served warm with soups and stews. Or with jams and other spreads. With chunks of cold meat and cheese.
They are just plain delicious no matter what. And what's really special about this version is that they are so very quick and easy to make.
If these were any quicker to make they would be instant biscuits. Truly, however, they are not a lot of work, and with a bit of planning ahead of time you really can have them done in quicker than a jiffy.
1. have the flour all measured out in a bowl and ready to go.
2. have the butter, diced and waiting, chilling in the refrigerator, ready to go.
3. have the buttermilk, measured and waiting, chilling in the refrigerator, all ready to go.
That would make them pretty darn near instant, but failing that . . . this is all you need to know.
WHAT YOU NEED TO MAKE ONE, TWO, THREE BUTTERMILK BISCUITS
Simple ingredients, put together in a genius way.
- self raising flour (you can easily make your own, just add 1 1/2 tsp baking powder and 1/2 tsp of salt for every cup of plain flour used. I make mine up five cups at a time.)
- cold butter
- cold buttermilk
Three ingredients, no more, no less.
HOW TO MAKE ONE, TWO, THREE, BUTTERMILK BISCUITS
Nothing could be easier, especially if you follow all my hints and tips along the way. You will be using cold butter and cold buttermilk, so you won't have to wait for anything to come to room temperature.
Using cold ingredients such as these in a biscuit recipe causes the biscuits to rise higher once they hit the hot oven. I am not sure of the chemistry behind it, but I can promise you it works a charm.
Start your oven to preheating before you even start putting the biscuits together. That way as soon as your biscuits are on the pan, you can bang them right into the oven.
Its a very high temperature. 450*F or 230*C.
Measure your flour into the bowl and drop in your bits of cold butter. You will need to quickly cut the butter into the flour. You can either do this with a pastry blender or two round bladed knives.
My grandmother never had anything as fancy as a pastry blender. She just used knives and they worked perfectly. You want to cut the cold butter in until resembles coarse meal, with some bits being larger than others.
Work quickly so that the butter doesn't melt into the flour.
Once you have done that, its as simple as stirring in the buttermilk and forming a dough.
I use a fork to stir in the buttermilk, which again should be very cold. I add half of it all at once, give it a stir and then add the rest in areas which need it, until its all been mixed in. It should be forming a dough by then.
Tip it out onto a lightly floured board and knead it gently once or twice to really bring things together and then pat it out into a 4-inch by 8-inch rectangle that is roughly 1 1/2 inch thick.
Don't overwork the dough. Overworking the dough is the number one cause of tough biscuits.
There is positively NO waste with these biscuits. You just shape them into the rectangle and then, using a very sharp knife and a straight up and down cutting motion (not sawing), cut the rectangle into 8 pieces.
One cut the long way and four cuts the short way gives you 8 perfect size biscuits. In other words, cut it into quarters and then cut each quarter in half again. (Does that make sense?)
Cutting them this way means that there is no waste at all. You use all of the dough and there is no need to recut and have tougher misshaped biscuits.
Just be sure to cut and not to tug. DON'T use a serrated knife. One sharp straight blade. If you stretch and tug on the dough when you are cutting it, you will get lopsided biscuits. Just a warning.
Transfer the biscuits to the baking sheet. Closer together if you want soft sided biscuits, further apart if you want crisp edges.
Here is my secret ingredient for those crisp and buttery tops. Add a paper thin sliver of butter to the top of each biscuit. Easy peasy if your butter is cold and your knife sharp.
That's it. Pop them into that hot, hot oven and bake. Ten minutes later you will be rewarded with 8 beautiful crisp edged, flaky, light and delicious buttermilk biscuits.
I was really naughty today and enjoyed a couple of them warm from the oven with lots of cheeky cold butter and some of my sister's strawberry jam on top. Oh my but they tasted some good.
One, Two, Three, Buttermilk Biscuits. Light, fluffy and crazy good in no time at all. How will you enjoy yours?
One Two Three Buttermilk Biscuits
Yield: 8 Biscuits
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
I like to call these one, two, three buttermilk biscuits because there are only three ingredients needed and they go together lickety split. You can mix these up, bake and be enjoying these in less than fifteen minutes! Nothing could be easier.
Ingredients
- 2 cups (280g) self rising flour
- 1/4 cup (60g) cold butter, (cut into bits) plus a bit extra
- 3/4 cup (180ml) cold buttermilk
Instructions
- Preheat the oven to 450*F/ 230*C. Have ready a small baking tray.
- Measure the flour into a bowl. Drop the cold butter bits into the flour and cut in using two round bladed knives or a pastry blender. You want a mixture that resembles coarse meal with some large bits as well as small bits.
- Stir in the buttermilk with a fork to make a soft dough. Turn out onto a lightly floured board and knead gently a couple of turns. Pat out into a rectangle roughly 4 inches by 8 inches in size, and 1 1/2 inches thick.
- Using a sharp knife cut into 8 portions. I do one down the long ways, and four across the short ways. Try not to tug the dough.
- Place, spaced apart, onto the baking sheet. Top each with a thin sliver of cold butter.
- Bake for 10 minutes until golden brown and risen. Serve warm or cold. Store any leftovers in an airtight container.
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