Let’s take a look back at a few receipes from the first year of Katie’s Kitchen. Brought to you by Stroup Flooring America.
Chicken and Shrimp Fajitas
Tender Chicken, juicy shrimp and onions and peppers bursting with flavor all over a warm tortilla…you’ve got me! Also, seriously soooo easy for a weeknight dinner. One pan and dinner is on the table quick.
Preheat the oven to 425 degrees and start choppin’! Green and red bell pepper (or whatever colors you like best) and a small red onion. Then slice chicken into thin pieces and peel your shrimp.
Toss it all into a bowl with olive oil, salt, pepper, garlic powder, onion powder, ground cumin, smoked paprika, and chili powder and mix together.
Grab a pan and spread it all out evenly and put into oven.
If you’re just doing shrimp, then cook for 14 mins and broil for another 2 just to give it a little extra crisp.
I did shrimp and chicken…so you want to cook the chicken for 20-22 mins.
Squeeze fresh lime juice over everything and heat up your tortillas.
andddd if you really want to get fancy.. break out the avocado, corn, cheese, and sour cream for toppings.
Joanna Gaines' Grilled Salmon (with Meyer Lemons)
I am a huge fan of the Gaines’ family and was so excited to purchase the Magnolia Table Cookbook when it came out! This is the first recipe that I’ve tried…Grilled Salmon with Meyer Lemons (except I didn’t use Meyer Lemons). How delicious and perfect for the summer.
I used a 1lb 1/2 of salmon with the skin on. Joanna’s recipe calls for 4 6oz. fillets.
First, you’re going to brush the skin with extra virgin olive oil. Then, prep your marinade. In a shallow dish with a flat bottom, add ½ cup oil, 1 Tbsp lemon zest, juice of 2 lemons, 1 Tbsp dill and 1 Tbsp salt. Add your fillets skin side up. Cover; refrigerate 1 hour.
Pre-heat your grill to medium-high heat and lightly oil the grill grate.
After an hour in the refrigerator, take out your salmon and place the fillets skin side down on the grill. Brush fillets with marinade. Cover and cook without flipping 10-12 minutes or until they’re done to you liking (mine did take about 5 minutes longer). Thinly slice 1-2 lemons; brush both sides with oil. Grill 1-2 minutes per side.
Top your fillets with your grilled lemons and sprinkle fresh chives!
Mini Fruit Pizza Cookies
Mother’s day is this weekend and every Mom deserves a treat! My mini fruit pizzas are the perfect sweet cookie that looks good and is quick to bake so you can take them to share at a party…or eat them all for yourself!
I made the quick version with the Pillsbury pull apart sugar cookies and baked them first according to the directions on the back. I normally try to cook them for the lesser time that the package suggests.
Once the cookies are done. Let them cool entirely.
Mix up your toppings…
6 oz. cream cheese (softened), 1/4 cup powdered sugar, 1 3/4 cup of Cool Whip whipped topping. The easiest way to mix it is to put it in a mixer so you don’t get chunks of cream cheese bites.
Then, chop up your fruits. Any fruit you want! I used strawberries, raspberries and blueberries! Yum!
Take a spoon or spreader and spread evenly a layer of your topping on top of your cookies. Finally, top with the fruit! As much and however you want it to look…it all taste AMAZING!