408487 beef and chicken fajita burgers with seared peppers and onions Recipes

fat free tortillas (regular or wheat), olive oil, marinated chicken breast, cut in strips (i use the fajita seasoning packet), frozen peppers and onions or 1 lb other frozen fajita vegetables, nonfat sour cream, salsa

chicken breast, old el paso dinner kit fajita, green pepper, red pepper, onion, olive oil

minced garlic, minced onions, ground cumin, oregano leaves, cilantro leaves, ground black pepper, lime juice, orange juice, olive oil, salt, chicken breast, red bell pepper, onion

chicken breasts, red bell pepper , deseeded, green bell pepper , deseeded, yellow bell pepper , deseeded, spanish onion, sliced, thyme, oregano, paprika, chili powder, cracked black pepper, white flour, fresh ground garlic, chicken stock, avocado, tomatoes, skinned and deseeded, garlic, lemon juice, red chili pepper

chicken breast , boneless skinless cut into strips, green pepper , 1 large pepper, cut into strips, jalapeno peppers , cut into strips, onion, chopped, chili powder, sunflower oil

chicken breasts, cut up, butter, garlic powder, pepper, salt, red peppers, green peppers, onions, mushrooms, zucchini, carrots, cooking wine, flour tortilla

chicken breast halves, salt, ground pepper, flour, butter, oil, green onions, thinly sliced, chopped fresh chives, garlic clove, minced, brandy (optional) or 2 tbsp cognac (optional), limes , juice of or lemon, chopped parsley, chicken broth, whipping cream, tarragon, dijon mustard

ground chicken or 2 lbs turkey, diced onion, diced pepper, seeded small diced hot peppers, taco bell fajita seasoning mix, rolls, toasted, cheese

ground sirloin, worcestershire sauce, chili powder, ground cumin, fresh thyme leaves, drops hot sauce (to taste), montreal brand steak seasoning, extra virgin olive oil (for drizzling ), ground chicken, dried chipotle powder, chopped fresh cilantro, hot sauce (several drops or to taste), montreal brand steak seasoning, extra virgin olive oil (for drizzling ), extra virgin olive oil, red bell peppers or 2 green bell peppers, cored, seeded, and thinly sliced lengthwise, yellow onion , thinly sliced lengthwise, garlic cloves, smashed and chopped, jalapenos or 1 serrano chili, seeded and chopped, prepared tomatillo salsa or 2 cups chipotle-tomato salsa, crusty rolls, split

chicken stock, corn , whole kernel, cumin, diced green chilies, diced tomatoes, light sour cream, light velveeta, mccormick fajita seasoning, olive oil, onion, chopped, roasted chicken, skin and bones removed, chopped, rotel tomatoes

chicken cut into strips, fajita shells, oil, taco seasoning, taco sauce in jar, fresh ground pepper, reduced fat cream cheese, red or green bell pepper - large cut into strips

chicken breast , cut into strips, green pepper , cut into strips, onion, sliced, campbell southwest-style pepper jack soup, tortillas

vegetable oil, boneless skinless chicken breast , cut into strips, green bell pepper , cut into strips, onion, diced, cream of mushroom soup, chunky salsa, flour tortillas, monterey jack cheese, shredded

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

beef sirloin , cut into thin strips, onion, sliced, green pepper, sliced, meat tenderizer, seasoning salt, black pepper, brown gravy mix, water

chicken breast halves, salt, pepper, onion , garlic blend, chicken, dipping, water, chicken base, chinese pork sausage, 1/8 inch sliced, sweet onions, 1/4 inch sliced, garlic cloves, minced, fresh mushrooms, quarter, cornstarch roux, green onions, minced

chicken breasts, oil, salt & pepper, onion, chopped, garlic cloves, minced, carrot, chopped, fresh parsley, chopped, ketchup, water, vinegar, bay leaves, salt

ground sirloin, worcestershire sauce , eyeball it, chili powder , a palm full, ground cumin , half a palm full, fresh picked thyme leaves , several sprigs, several drops hot sauce, grill seasoning (recommended: montreal steak seasoning by mccormick ), extra-virgin olive oil, for drizzling, ground chicken, ground chipotle (smoky flavor) chili powder, a palm full, chopped fresh cilantro leaves, several drops hot sauce, grill seasoning (recommended: montreal steak seasoning by mccormick ), extra-virgin olive oil, for drizzling, extra-virgin olive oil , 1 turn of the pan, red or green bell peppers, seeded and thinly sliced lengthwise, yellow skinned onion , thinly sliced lengthwise, reserve 1/4 of a piece, uncut, jalapeno or serrano, seeded and chopped, tomatillo , green chili salsa or chipotle-tomato salsa, your choice, crusty rolls, split, bacon and black bean smash, recipe follows