Perfect for slow cooked chicken fajitas. This seasoning has a medium spice kick with a hint of sweet and smoky flavor.
Fajitas, like tacos, are a family favorite around our house. When we began preparing our own homemade meals we were happy buying pre-made spice packages. But as I’ve grown in my food journeys I’ve learned making my own spice blends can be pretty easy (see my Taco Spice blog post). Not only are they easy to prepare, but I can adjust the flavors to my family needs. My Sweet and Smoky Fajita Seasoning was a family hit!Enjoy!
2 1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp smoked paprika
3/4 tsp coriander
1 tsp kosher salt
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp sugar
1/2 tbsp corn starch
Place all spices into a bowl and mix well. Use spice to your taste or as you would use any pre-made packaged spice.
Tender and moist rosemary chicken with creamy vegetables. All topped with a sweet puff pastry. Makes your mouth start watering right. If reading about it doesn’t, smelling this Creamy Rosemary Chicken Pot Pie baking in your oven certainly will!
My wife and I love watching a TV series called “The Great British Bake Off.” One day while watching the show we were inspired to make a baked dish for dinner. During the episode there was mention of puff pastry used by one of the contestants. We’d never had puff pastry before, but it certainly looked and sounded great.
We discussed our meal options and agreed that a chicken pot pie sounded good. It’s a dish we’ve enjoyed from prepackaged meals several times, but our homemade pot pie was so much better! The chicken was moist and tender, the veggies added a sweet spicyness to the cream sauce, and to round off the dish, the rosemary complemented the puff pastry very well. Whether you make this for a family dinner or invited guests, it’s sure to make them want a second helping.
Ready to get messy?
1/4 cup olive oil
1/4 cup carrots
1/4 cup turnips
1/4 cup celery
1/4 cup red onion
1/4 cup green peas
1/4 cup parsnips
1/4 cup collard greens
4-5 sprigs Rosemary (remove leaves from sprigs)
1 cup heavy cream (divided)
3 1/2 cups chicken broth (divided)
3 tablespoons flour (divided)
3 chicken breasts
1 1/2 sheets puff pastry
1 egg, beaten for pastry topping
Salt and pepper to taste
1) Preheat oven to 400 degrees
2) Allow puff pastry to thaw to room temperature
3) Add 1 teaspoon olive oil, 1 cup of chicken broth, 1/2 of your chopped rosemary, and chicken breasts to a large pot. Sprinkle the breasts with a little salt. Cover breasts and cook over medium heat. Turn the breasts every few minutes to help keep them moist and tender. Once the breasts are cooked through the middle, Set aside and allow them to rest before chopping into cubes.
4) Chop all vegtables to the same size. The size is up to you, but I like mine to be slightly bigger than the green peas.
5) Combine all veggies, except for the collard greens, into a large pot and mix in the olive oil until the veggies are well coated. I used frozen peas and added them with the rest of the veggies, but if unfrozen I would add them in the next step with the collard greens. Sauté veggies over medium heat until tender and onions start to become translucent, a little over 5-8 minutes. Salt and pepper to taste.
6) Next slowly add 1/2 cup heavy cream, 1 cup chicken broth, remaining rosemary, collard greens, and 1 tablespoon flour to the veggies. Simmer over medium heat until the sauce is very thick. Stir every few minutes so the mixture doesn’t stick to the pot.
7) After the sauce has thickened, turn the heat down to low and slowly add 1/2 cup heavy cream, 1 and 1/2 cups chicken broth, and 1 tablespoon flour, and chopped chicken breasts to the pot. Allow to simmer for a about 2 minutes until the sauce starts to slightly thicken. Stir mixture to make sure everything is nicely coated with the sauce. Pure the mixture into 7″ x 11″ baking dish.
8) Cut the puff pastry into even strips and weave them like a basket over the top of the creamy mixture.
9) Brush egg over the top of the puff pastry. This was the perfect time for me to have my little boy help me. He loves to be in the kitchen helping daddy cook.
10) Bake for about 30 minutes or until the pastry turns golden brown on the top.
Thanks for stopping by Messy Foodie. If you make the dish feel free to let me know you think. Enjoy!
Ground beef stroganoff was the perfect fit for our first homemade meal of the new year 2016, especially when it turned out to be a one pot wonder!
We were looking for a comfort meal on a cold day, one simple enough to prevent me from being messy, so to speak. We wanted savory for sure, but usually that meant lots of cooking pots. Boxed Stroganoff came to mind, yet certainly wasn’t the “homemade” we wanted. So I’d did some digging around and found a very popular one pot meal on Pinterest By Deborah from Taste and Tell that sounded pretty good (One Pot Beef Stroganoff). I had a mission with a workable plan. Create a one pot savory meal without the messy cleanup. Trust me, this was really out of my comfort zone.
Are you ready? Good, let’s get… umm, not so messy!
4 tbsp olive oil (divided)
1/2 tsp salt and black pepper
4 oz chopped white mushrooms
1/4 white and red onions
2 cloves garlic, minced
1 lb ground beef
4 cups unsalted beef broth (divided)
1 tsp smoked paprika
1/2 tbsp finely chopped parsley
10 oz dry rotini
3 tbsp flour
1/2 cup sour cream
Several parsley leaves, for serving
1) Some people like whole or sliced mushrooms, but I prefer them chopped. Sauté the mushrooms on medium/high in 2 tbsp olive oil until they are tender and set aside (about 3 minutes). I used the plate I was going to eat in later. I was determined to uphold my plans of non-messiness.
2)Sauté your chopped onions in 2 tbsp olive oil until they are soft and translucent. Now add the garlic and sauté until the garlic smells awesome (about 30 seconds). This is always my favorite part, garlic has such a fragrant smell that makes my mouth water!
3) Reduce heat to medium, add the ground beef and mushrooms. Mix well and while the beef is browning.
4)Once you’ve browned the beef, drain off the excess oil, add smoked paprika, salt, black pepper, finely chopped parsley, and 3 cups beef broth. Mix and allow to simmer for about 1 minute.
5) Now it’s time for the rotini noodles. Add the noodles and bring to a boil. Cover and stir often until all the broth has been absorbed (about 15 minutes).
6) You’re almost done! Now pour in the remaining broth. Add sour cream and flour. Stir until well mixed and sauce starts to thicken (about 1 minute). I’m a huge fan of extra sauce. Remove from heat and serve topped with parsley leaves.
Thanks for stopping by Messy Foodie, if you try out my recipe please let me know what you thought. I’d love to hear from you!
On a cold winter day there’s nothing better than warming up with an awesome homemade beef stew. Your senses will be delighted as the slow cooker’s aromas fill your home!
As the temperature begins to drop outdoors my wife and I start craving those comfort foods that help take the chill off the bones. Let me tell ya, this ground beef stew was off the charts! Smelling the magical aroma all day made it pretty tempting to fill a bowl early, but it was definitely worth the wait in the end. Sitting by the fire and holding a bowl of warm stew made any thoughts of the cold dissipate.
So, what are we waiting for, let’s get Messy!
1 1/4 lb ground chuck
2 tbsp unsalted butter
1/2 medium white and red onion
6 cloves garlic minced
1 can of tomato paste
6 cups unsalted beef broth
2 cups water
1/3 cup flour
1/2 tbsp kosher salt
1/2 tbsp black pepper
7 sprigs parsley
3 bay leaves
8 sprigs thyme
2 tbsp red wine vinegar
2 stalks celery (chopped)
2 lbs carrots sliced
2 1/2 lbs russet potatoes (quartered)
1) Brown the ground beef and set aside.
2) Melt the butter on medium heat in a 5qt pot, add onions and cook until they become tender and slightly browned/translucent.
3) Add garlic to the onions, cook until you smell the garlic, about 30 seconds. You won’t have any problems smelling the garlic, trust me.
4) Once you smell the awesomeness of garlic, add the tomato paste and cook until it begins to turn brown in color. Probably another 30 seconds is all you will need.
5) Now slowly add the broth and water to the pot followed by the cooked ground beef, salt, pepper, and flour.
6) After you tie them together, I used a square of cheesecloth, add the fresh herbs (parsley, bay leaves, and thyme) to the pot. Bring to a simmer for about 2 minutes.
7) Oh man, things are starting to smell good aren’t they! Now it’s time to transfer everything to the slow cooker pot.
8) Add the remaining ingredients to the crock pot (red wine vinegar, carrots, celery, and potatoes). Stir everything a couple of times before covering with the lid. Cook on high for 4 hours.
Thanks for visiting Messy Foodie! If you make the dish I would love to hear what you think.
Our family loves to eat tacos, and we eat them often. This homemade taco seasoning has been a huge success and has become our go to taco spice.
I’m all about saving money, so making my own taco seasoning only made sense. But, like many people out there, I reasoned in my mind that it was probably too difficult for me to pull off. I never took the time to learn how make it, until now of course. And like many things I’ve learned through my food journeys, it’s amazingly simple! No really, it’s easy and takes under five minutes to prepare.
1 3/4 tablespoons Chili powder
3/4 tablespoon Cumin
2 teaspoons Kosher salt
2 teaspoons cornstarch
1 1/2 teaspoons Smoked Paprika
1 teaspoon Coriander
1 1/2 teaspoons Cayenne pepper
This couldn’t be any more simple! Put all the ingredients into a small jar with a lid and shake until mixed well. That’s it, your done! Use the spice in cooking as you would a per-made store bought package.