Katie’s Sheet Pan Fajitas

Do you make resolutions for the new year? I have some goals, but do I categorize them as New Year’s resolutions? No really. When I do, I always fail. It’s a trend that I see repeating in my life.

I recently read an article discussing New Year’s resolutions. As it turns out, a lot of people make them! Only 22% keep them through January and February, but that number falls significantly afterward. Only 1% made it a year.

My list of things to focus on always begins with diet, exercise, and decluttering my house. Like the resolution setters of the survey, I do good for a few months. Old habits slowly creep back into my lifestyle, and I end up right back where I was.

What’s the answer? As I researched this topic, I found that a diary is an excellent way to keep yourself on track. If you slip up, you can look back to see any triggers you can identify.

Another suggestion was to set goals or resolutions together. Having friends working through the same issues can help you stay on track.

A third idea was to break your larger goals down into smaller, more manageable tasks. This could make it easier to stay motivated and progress over time rather than overwhelmed by large goals that seem impossible to achieve.

Eating healthy is a matter of planning on my part. I usually do okay if I take the time to make a menu. It’s those meals that I have no plan for when my choices do not work in my favor. So, my number one goal is to make a menu every week.

Katie’s fajitas are so easy, healthy, and fast that they may often find their way onto my menu. This Tex-Mex meal was on the table with just a few ingredients in very little time. I liked adding the freshness of lime juice and serving it with fresh cilantro, homemade salsa, and guacamole.

This could be served with flour tortillas, corn tortillas, or rice. If you have a goal of healthy meals, rice cauliflower would be a great option.

I’ve picked up my dairy and plan to start small. And I will keep the word “resolution” out of my vocabulary this year. Happy New Year, Y’all!

Katie's Sheet Pan Fajitas

Course Main Course
Author Amye Melton

Ingredients

  • 2 pounds boneless, skinless chicken cut into thin slices
  • 1 (1-oz. pkt.) Kinder's Fajita Blend seasoning or 1/4 cup taco seasoning
  • 1 tablespoon olive oil
  • 1 lime juiced
  • 1/2 large red onion sliced thin
  • 1 red bell pepper seeded and sliced thin
  • 1 green bell pepper seeded and sliced thin
  • 1-2 small zucchini seeds removed and cut to match the size of bell peppers
  • salsa, guacamole, avocados, cheese, pico de gallo, tortillas, rice or riced cauliflower options for serving

Instructions

  • In a large bowl, which the taco seasoning, oil and lime juice together. Add chicken cover with plastic wrap. Refrigerate for one hour.
  • Remove chicken from refrigerator. Preheat oven to 350℉. Spray two large sheet pans with nonstick cooking spray and set aside.
  • At the end of one of the sheet pans, add the vegetables. Add chicken to the other end and to the second pan. Do not overcrowd the pan!
  • Bake until the chicken is cooked through and veggies are tender crisp.
  • Serve as desired with tortillas or in a bowl.

Hummus

Hummas

I know it’s no surprise to some, but I love appetizers. One of my favorite things is to go out with my husband or friends, and rather than ordering a complete meal, we split appetizers. We have even started having appetizer night when we camp.

Today’s recipe is for hummus. Homemade hummus is hands-down better than any store-bought hummus! It is also easy to make! However, finding tahini in my neck of the woods can be hit or miss. Therefore, I will include a recipe below for homemade tahini. If you plan to make homemade tahini, make it first.

To make the creamiest hummus, remove the skin from the chickpeas. Gently pinch the pea, and the skin will come off very quickly. Removing the skin is certainly not a requirement for delicious hummus, but it will be creamier.

Hummus is excellent served with carrots, cucumbers, pita chips, naan, or even on sandwiches and wraps. Of course, you can also jazz up your hummus and make amazing flavors. Use your imagination for all kinds of possibilities. Roasted red pepper, roasted beets, or black olives are a few of my favorite!

Hummus

Course Appetizer
Author Amye Melton

Equipment

  • Food Processor

Ingredients

  • 1 (15-oz. can) chickpeas rinsed and well-drained
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup tahini (homemade tahini recipe follows)
  • 1 small garlic clove minced
  • 2 tablespoons extra-virgin olive oil plus more for serving
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 2-3 tablespoons cold water
  • paprika to sprinkle on top before serving

Instructions

  • In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of bowl, then process a minute more.
  • Add the olive oil, minced garlic, cumin, and salt and process about 30 seconds. Scrape down the sides and bottom of bowl and process a few more seconds.
  • Add half of the chickpeas to the mixture and process for 1 minute. Scape the sides and bottom of the bowl and add the remaining chickpeas. Process another 1-2 minutes, or until smooth. Mixture will be thick.
  • Add 2-3 tablespoons of cold water until you reach the perfect consistency.
  • Taste for salt and add more is needed.
  • Spoon into a bowl. Drizzle with olive oil and sprinkle with paprika and chopped fresh parsley, if desired.
  • Store in airtight container and refrigerate up to one week.

Homemade Tahini

Course Appetizer
Author Amye Melton

Equipment

  • Food Processor

Ingredients

  • 1 cup sesame seeds
  • 2 - 4 tablespoons canola oil
  • pinch kosher salt optional

Instructions

  • Add sesame seeds to a wide, dry saucepan over medium-low heat and toast seeds, stirring constantly until the seeds before fragrant and very lightly colored, but not brown. Be very careful because the sesame seeds can burn quickly.
  • Transfer toasted seeds to a baking sheet or large plate to cool completely.
  • Add cooled sesame seeds to the bowl of the food processor and process until the look crumbly.
  • Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape down the sides and bottom of bowl a couple of times. Check the tahini's consistency, it should be smooth, not gritty and should be pourable. You may need to process for another minute or so or add more oil, a teaspoon at a time, until the correct consistency is reached.
  • Taste before adding salt. Process a few more seconds.
  • Store tahini covered in the refrigerator for up to one month. Stir well before using.

Brussels Sprouts Salad

Brussels Sprout Salad
Often, I wish Savannah was just a little closer to home. It would be nice to meet for lunch on a whim or have her over for dinner more often. However, visiting her is so much fun. I grew up in a rural part of north Georgia. After Greg and I married, I had never lived more than a short drive from a Target until moving to the farm, though.

The move was an adjustment, to say the least. Despite that, there is no other place I would want to be now! Still, visiting Savannah can be pretty fun. We can shop for days and never hit all the stores we want to. And the food, oh my! My tastebuds are in heaven the entire time!

On a recent trip, I tried a Brussels sprouts salad that was wonderful! It bugs Sav when I sit at the table trying to analyze the ingredients, but that’s precisely what I did that particular day.

Oh, the joy when I whipped up this salad and the flavors were right on! This salad is super easy. If you like to add protein, top your salad with a few grilled shrimp or some grilled chicken or steak.

This is not your mama’s boiled Brussel sprouts! Give this fantastic salad a try today. You will be so happy to eat your vegetables!

Brussels Sprouts Salad

Course Salad
Servings 6
Author Amye Melton

Ingredients

  • 2 pounds fresh Brussel sprouts
  • 1 large granny Smith apple julienned
  • 1 teaspoon fresh lemon juice
  • 1/3 cup dried cherries
  • 2 ounces goat cheese crumbled
  • Dressing:
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons cider vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons honey
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • kosher salt and freshly ground black pepper

Instructions

  • Add all dressing ingredients to a small jar and shake well, set aside.
  • Preheat oven to 425℉.
  • Wash and dry Brussels sprouts. Discard any discolored leaves. Cut off the end of the stem and remove some outer leave to roast.
  • Drizzle the single outer leaves with olive oil and toss. Place in a single layer on a baking sheet and sprinkle with kosher salt and freshly ground black pepper. Roast in preheated oven until crispy. Watch closely, this will not take very long.
  • Shred the Brussels sprouts using a food processor. {If you want to do these ahead of time, they will keep in a ziptop bag, stored in the refrigerator, for up to a week.}
  • Toss the julienned apple in 1 teaspoon fresh lemon juice.
  • In a large salad bowl, add the shredded and roasted Brussels sprouts, apple, and cherries. Toss with enough dressing to coat the mixture. Crumble goat cheese over the top and serve with extra dressing.

Grilled Pizza

Grilled Pizzas

Grilled pizza is something we have been making a lot this summer. We first did a trial run before a camping trip. It was so good we had guests over and made it a second night. Since that weekend, we have made it multiple times, at home, and the campground. So today, I want to share with you exactly what works for us so that you may have success with pizza on the grill.

First of all, the flavor is fantastic! You just can’t beat a pizza cooked on the grill. We typically make single-serve sizes of dough. We also like for each person to top their pizza as they wish. That not only gives everyone exactly what they want, but it adds a little fun to the mix.

I like to make my dough a day or so ahead. I now have a plastic container with a few holes punched into the top just for pizza dough. The sauce can be made the same day, but that’s another thing I like to do ahead. I feel the flavors meld well when made a day or two beforehand.

Have a wide array of topping ready and near the grill. After the crust has cooked on one side, you can remove the crust and let each person top their pizza. Or, if the crowd is not too big and you do not have small children, you can have them gather their toppings on a plate and top the pizza while on the grill. Both ways have worked well for us.

Be adventurous and have fun with these recipes! Be sure to send me pictures!!

Pizza Dough for Grilling

Course Main Course
Servings 8 small pizzas
Author Amye Melton

Ingredients

  • 1 2/3 cups warm water (between 110℉ - 115℉)
  • 1 packet active dry yeast
  • 1/4 cup good olive oil
  • 5 cups all-purpose flour
  • 2 teaspoons kosher salt

Instructions

  • Mix the water and yeast together in the bowl of a stand mixer. Let stand about 5 minutes until the yeast is dissolved. Stir in the oil, then add the flour and sat. Mix with a spatula until combined.
  • Using the dough hook attachment, knead the dough on low speed for 5 to 7 minutes, or knead on the counter for 6 to 8 minutes. When kneaded, the dough should form a smooth ball, feel smooth to the touch, and spring slowly back when poked.
  • Use a pastry scraper or knife to cut the dough into 8 lumps. Lightly grease a baking pan with olive oil. Place the dough balls in the pan and turn them over so that they are coated with oil. Cover the pan with a damp kitchen towel.
  • TO MAKE PIZZA THE SAME DAY:
    Let the dough rise at room temperature for 1 to 1 1/2 hours, or until it has doubled in bulk.
    At this point the dough can be used immediately, or refrigerated or frozen for later use. The dough can be refrigerated for up to 3 days. After that it should be cooked or frozen.
  • THE BEST FLAVOR: If you don't need the dough until the next day, place the covered pan immediately in the refrigerator and let it rise slowly overnight or up to 24 hours.
    Before making the pizza, remove the dough from the refrigerator and let it sit at room temperature for at least 1 hour.
    You can also remove just one or two balls of dough and return the remaining dough to the fridge. If removing just part of the dough, prepare a baking sheet or countertop surface by greasing lightly with oil or baking spray. Place the dough balls on top, then cover loosely with plastic wrap or a damp towel while they rise.
  • TO GRILL THE PIZZA:
    Heat the grill quite hot, around 500℉ to 550℉ is usually what we get our grill to. If you have a choice between direct or indirect heat on your gril, set it up so the pizza is over direct heat.
  • Set up a table near the grill for easy access to the sauce and toppings.
  • Have your tools and pans close to hand. Once you start it goes rather quickly. We have a pizza spatula and long tongs for this.
  • Sprinkle parchment paper with cornmeal and stretch or roll your dough to the desired shape and thickness. We find that thin works best.
  • Brush one side of the dough with olive oil and lay it on the grill, olive oil side down. Depending on the grill size you can do several at a time, but if you have a group you will most likely need to work in batches. Work quickly and brush the top side of the dough with olive oil and close the grill.
  • Let the dough cook for 4 to 5 minutes. Use tongs to lift your dough from time to time to prevent sticking.
  • At the point you can either flip the dough over with tongs or a spatula, or remove the dough from the grill.
  • If you choose to leave the dough on the grill top your pizzas quickly. Do not overload the crust because it will not cook well.
  • Close the lid or either return the pizza to the grill. Close the lid and cook for an additional 4 to 5 minutes, checking the bottom occasionally for scorching. If the pizza is scorching before the cheese has melted and finished cooking, move the pizza to a cooler part of the grill.
  • Remove pizza from grill when done. Cool about 3 minutes before cutting.
  • DEVOUR!

Notes

All grills are different, you will have to work with yours to perfect this method of cooking pizzas.  Try it first without guests.  The timing will depend on the thickness of your dough, the temperature of the grill, and other factors.  
Another option for the dough:  Mix good extra-virgin olive oil with fresh minced garlic and brush onto crust.  Top as desired.  

Easy Homemade Pizza Sauce

Course Main Course
Author Amye Melton

Ingredients

  • 1 (28-ounce) can crushed tomatoes
  • 2 (6-ounce) cans tomato paste
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Italian seasoning
  • 1 tablespoon dried oregano
  • 1 teaspoon onion powder
  • 2 cloves garlic grated with micro-grater
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar

Instructions

  • Place all ingredients in a large bowl and whisk together to combine. Store in the refrigerator.
    Can be frozen.

Greek Chicken Bowls

I am sure you will agree, a lot has changed since March! The way we shop, worship, socialize, travel, and so much more. Although many are staying home, many are essential workers and have continued going to the office, even traveling for work.
 
I recently went on a road trip with Greg. We packed our masks and hand sanitizer and hit the road, being mindful and cautious when we had to make stops. Before COVID, we would have taken advantage of a little time away and had a few special meals. This time it was drive-thru windows and stopping only for the gas and bathroom breaks. All of the changes made me wonder if life will ever be as we knew it again?
 
There are many things I miss, but one is enjoying a meal at a favorite restaurant. I know I am not the only one that is tired of cooking. Many restaurants are open with restrictions now.  We have gone to a local favorite a few times, but for the most part, we still eat at home. I love a fancy meal as much as the next person, but I am all about quick and easy these days. That is why I love a meal in a bowl! I get the flavor of a fancy meal in the ease of a bowl.
 
This Greek Chicken Bowl could be my number one favorite meal right now! This flavor combination is phenomenal! Despite the list of ingredients and number of steps, the recipe is easy peasy. It’s also a meal that you can make low-carb simply by only using riced cauliflower instead of steamed rice.

Greek Chicken Bowls

Course Main Course
Servings 4
Author Amye Melton

Ingredients

  • Marinade
  • 1 pound boneless, skinless chicken sliced in half to make thin cutlets
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon dried thyme
  • 2 tablespoons dried oregano
  • 4 cloves garlic grated
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Cucumber Salad
  • 2 cups English cucumbers chopped
  • 4 Roma tomatoes chopped
  • 1/2 cup kalamata olives sliced in half
  • 1/4 cup finely chopped red onion
  • 1 clove garlic grated
  • 1/4 cup pepperoncini peppers sliced
  • 1 pouch Good Seasons Italian Salad Dressing
  • 1/4 cup white wine vinegar
  • 3 tablespoons water
  • 1/2 cup extra-virgin olive oil
  • Tzatziki Sauce
  • 2 cups plain Greek yogurt
  • 1 large English cucumber seeds removed
  • 1 clove garlic grated
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh dill
  • juice of 1 lemon
  • salt and pepper to taste
  • 2 cups steamed rice or cooked riced cauliflower
  • 1/2 cup feta cheese

Instructions

  • First make the Tzatziki 24 hours before serving:
    Line a sifter with a coffee filter and set over a bowl that will support the sifter without it touching the bottom of the bowl. Spoon yogurt into the lined sifter. Cover and refrigerate overnight.
    Discard liquid.
    Grate cucumber and squeeze dry using a clean dish towel.
    Combine the yogurt, grated cucumber, garlic, mint, dill, lemon juice, salt and pepper. Refrigerate overnight.
    Serve with your Greek Chicken Bowl.
  • 8 hours before you plan to cook the chicken, prepare your marinade:
    In a large ziplock bag add the raw chicken, olive oil, lemon juice, vinegar, thyme, oregano, garlic, salt, and pepper.
    Massage the marinade into the chicken and place the bag in the refrigerator.
  • Make rice or riced cauliflower and set aside.
  • When you are ready to cook chicken, heat a large skillet over medium-high heat, spray with nonstick cooking spray.
    Remove the chicken from the marinade and cook chicken for 4 - 5 minutes per side until golden brown and done through.
    Remove chicken from pan, set aside to rest 8-10 minutes. When ready to serve slice the chicken into strips.
  • Meanwhile, prepare the cucumber salad :
    In a medium bowl, combine the chopped cucumber, tomatoes, olives, onions, garlic, and peppers.
    Mix the Good Seasons dressing mix with the white wine vinegar, water and olive oil. (You will not use all of this dressing.)
    Spoon several spoonfuls of dressing over the cucumber mixture and toss. Set aside.
  • To assemble your Greek chicken bowl:
    Add 1/2 cup rice or riced cauliflower to each bowl. On top of the rice (or cauliflower) add 3/4 cup cucumber salad, a dollop of tzatziki sauce, sliced chicken. Top with crumbled feta cheese. Garnish with fresh dill, if desired.
    Serve.