Fajitas!!!!!! The best ever!!

I know that this blog is about my recipes but every now and then I want to share with you a product that has changed my taste buds FOREVER and this is one:

Ok we love fajitas especially if done right! I have tried lots of homemade and store bought fajita mixes BUT nothing compares to Rick Bayless' Frontera fajita mix!! It blew my mind and Bens!!

We ate these 2 weeks in a row first steak then chicken and they were both mind blowing!!

Crawfish Chowder......fat free as possible!!

Ok so since coming into my husbands family I've been introduced to one of the most delicious ways to use crawfish......CHOWDER!!! I'm pretty sure that each one of my SIL's and MIL have their own recipes....well this is mine. Easy and as fat free as I could get it.....lol!!! Enjoy!!


unsalted butter
1/2 bunch green onions, chopped
2 pounds frozen crawfish, cleaned
2 (10.75 ounce) cans health smart cream of potato soup
1 (10.75 ounce) can 98% fat free cream of mushroom soup
1 (15.25 ounce) can whole kernel corn, drained
4 ounces fat free cream cheese, softened
2 cups fat free half-and-half cream
1/2 teaspoon cayenne pepper

One thing about frozen crawfish is that it can be "fishy"....gross. So what I do is I rinse of crawfish in colander until water is clear, then I take a lemon and squeeze the juice of the whole lemon on them while their in colander, mix around and just let them sit until you need them. Then rinse and use!!

Directions

Melt 6tbsp of butter in a large pot over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet sauté the crawfish for a couple of minutes; set aside.

Combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sautéed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer a couple of minutes to blend flavors.

ENJOY!!!

Balsamic Glazed Pork Loin

Saw this on Pinterest and automatically thought yummmm.......but sometimes things on Pinterest aren't always so good but this is amazing, tender and juicy!!! I simply served it with a Caesar salad and homemade honey butter rolls. Delicious!!

Ingredients:
1 (2 pound) boneless pork tenderloin (or regular pork loin)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons low sodium soy sauce

Directions:
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze until gone at different times during the last hour.

Honey mustard dipping sauce

1/2 cup mayonnaise

2 tablespoons prepared yellow mustard

1 tablespoon Dijon mustard

2 tablespoons honey

1/2 tablespoon lemon juice

Mix all together. And chill overnight.

Buttermilk Fried Chicken!!!!

Ok.....we love good fried chicken but sometimes it can be bland and dry. So I decided to soak my boneless skinless chicken breasts in buttermilk at least 8 hours to overnight to get chicken moist.

2 cups buttermilk
4-5 boneless skinless chicken breasts
6 cloves garlic, smashed
1 cup chopped mixed fresh herbs (parsley, oregano, thyme)
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1/2 teaspoon cayenne pepper
Salt and pepper

Soak chicken in buttermilk with garlic, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat oil in cast iron pan or fryer until 350 degrees. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish.

So crispy and juicy!!!! Dinner was quiet tonight except for forks on the plates!!!

Easy doughnuts!!

My kids love doughnuts but when I buy a box from our local bakery the doughnuts seem to not be so "fresh" like it says on the package....and a day later I have stale doughnuts!!!! And at around 6-7 bucks a box that's deemed "a waste". That's when the lightbulb came on.....*DING*.....why not make my own?!? And at $1.79 a can....I get 8 doughnuts and 8 doughnut holes from one can!!!! VOILA!!!

2cups vegetable oil
1can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated biscuits
1/2cup sugar
Cinnamon
3/4teaspoon fine sea salt(optional)
Dulce de leche(optional)
Chocolate syrup(optional)

Directions

In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F.

Separate dough into 8 biscuits. Using small round cookie cutter, cut a hole out of each biscuit.

Gently place 1-2 doughnuts or 3-4 doughnut holes in hot oil. Fry on one side until golden brown. Gently turn with tongs; fry until other side is golden brown. Place on cooling rack; cool 2 to 3 minutes.

Meanwhile, in small bowl, mix sugar and cinnamon or sugar and sea-salt; pour onto plate. While doughnut holes are still warm, add to sugar-cinnamon or salt; turn to coat.

Ok so we made the cinnamon-sugar ones for kids and even put chocolate syrup in some. And for the adults we did sea salt-sugar.....we served the salt-sugar ones with a dulce de leche dipping sauce. <------AMAZING!!

Cheddar Bay Biscuit Knockoff

Ok so I'm in love with Red Lobsters cheddar bay biscuits but I have 3 kids and even though I adore my kids I'm not taking them to Red Lobster to waste money and not eat.....sooooo I wanted to have these at home!! So here's my recipe.

2 cups Bisquick
2/3 cup milk
1/2 cup cheddar cheese, shredded
1/4 cup sour cream
1/2 cup butter or 1/2 cup margarine, melted
1/4 teaspoon garlic powder
Parsley

Directions:
1) Heat oven to 450 degrees.
2) Mix bisquick, milk, sour cream and cheese until a soft dough forms.
3) Drop by spoonfuls onto an ungreased cookie sheet.
4) Bake 6-8 minutes or until golden brown.
5) Mix butter or margarine and garlic powder.
6) Brush mixture over warm biscuits and sprinkle parsley on before removing from cookie sheet.