Fajita Frittata with Avocado Salsa

This is an amazingly good frittata!! I am going to be making this again. Below is a link to the recipe on Marks Daily Apple. I followed the recipe with a few exceptions, listed in the ingredients and directions.

Ingredients:

• 1 pound skirt or flank steak, thinly sliced
• 2 teaspoons cumin
• 1/2 teaspoon chili powder
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 2 cloves of garlic, finely chopped (I used 4 fresh minced cloves)
• 1-2 poblano or green bell peppers, cut into thin rounds or strips (I used 1 green pepper)
• 1 red bell pepper, cut into thin rounds or strips (I used 2 small red peppers)
• 10 eggs, whisked (I used 12)
• 1 small bunch cilantro, roughly chopped
• 2-3 avocados, cut into small chunks
• 2 green onions, sliced
• 1 jalapeno pepper, finely chopped (optional)
• juice of one lime juice (I used 2 small limes)
• sea salt to taste

Directions: All the pictures are mine :-)
Season steak with cumin, chili powder and salt. (continue to read for more directions)

Preheat oven broiler to high (I did not do this)

Heat olive oil in a 12-inch ovenproof skillet over medium-high heat on the stove. Add steak.

Saute 3 minutes (meat should be just slightly pink) then add garlic and peppers (I cooked the steak about 10 minutes)

Saute 3 minutes more then add eggs and a handful of cilantro. Stir quickly then turn heat down to medium. Let cook 3-4 minutes, until the egg is set around the edges but still runny in the middle.

• Transfer the pan to the oven under the broiler and cook until the frittata is golden and firm in the middle, about 3-5 minutes. (I cooked mine on the stove a majority of the time with the lid on and broiled for about 4 minutes). 
• Remove from oven.
• Gently mix together avocado, green onion, jalapeno and lime juice. Add sea salt to taste (The frittata will taste just as good without this)

Read more: http://www.marksdailyapple.com/fajita-frittata-with-avocado-salsa/#ixzz1lwXwhkt9

Mexican Lasagna

I can throw things together for dinner very easily and have it turn out great most of the time. I love to cook and come up with a cool recipe easier than I can with baking. Usually I throw things together without measuring but since I started my blog and when friends as for recipes, I try to get a close to exact measurement. My friend Kerri introduced me to enchilada pie a year ago but that had cheese in it so I had to tweak some ingredients. She told me you just through any vegetable in that you want and she was right. I originally used ground turkey but tonight I decided to try chicken marinated in red enchilada sauce. My family's version had cheese in it without olives because my crazy husband cannot stand olives and I am off dairy.

Ingredients:

• 1-2 28 oz can La Victoria Red Enchilada Sauce (according to the Hormel foods website this product is gluten free). I only used one can but next time I will use 1 1/2. 
• 2 large chicken breast cooked and shredded (mine were super extra large)
• 2 green peppers, chopped
• 1 red pepper, chopped 
• 1 medium onion chopped (i put in raw but next time I will sauté first) 
• fresh spinach (I don't know exact amount since I buy the large bag from Costco, but a 10oz bag should do it)
• 6 oz can olives (I bought mine whole and then sliced)
• 18 small yellow or white corn tortillas (Mission's website states they are gluten free)

What I did:

• Mixed together the enchilada sauce and the shredded chicken and put it in the fridge to marinate for 2 hours. Use enough enchilada sauce to coat the chicken and save the rest for the casserole (see picture below)

Layers :

• spread a thin layer of enchilada sauce in an 8x10 casserole dish (I used a 9x13 but it wasn't deep enough)
• cover and layer with 6 corn tortillas (see below for picture)
• layer 1/2 chicken mixture
• layer small amount of spinach & red and green peppers & olives & onion
• layer 6 corn tortillas (I had to press down on the tortillas and push the ingredients into the pan)
• layer rest of the chicken mixture
• layer 6 corn tortillas
• layer spinach & red and green peppers & olives & onion
• drizzle with about a cup of enchilada sauce (I did not do this because I did not have enough sauce leftover. I would do this because when baking it dries out the vegetables and corn toritllas on top without it and I think using it would make up for not using cheese)
• Cover with cheddar and mozzarella cheese, if desired
• I covered with foil and baked at 350 for 30 minutes

You can layer this dish however you want and it should still come out tasting great!

What it looked like after baking (yes
                                                       all the veggies were soft)

Fajitas

Fajitas

1-2 tablespoons olive oil
2 cups peppers
2 cups sliced onions
1/2 tsp ground cumin (I use a little more to taste)
1/4 tsp ground chili powder (I also use a little more)
1 lb chicken strips (I used leftover turkey)
2 tablespoons lime juice

1. Heat olive oil in a skillet
2. Add the peppers and onions and cook until soft
3. Add cumin, chili powder, and lime juice (use extra or less to taste). I usually put the spices in after it has cooked but you can put them in before the peppers and onions are soft.
4. Stuff mixture into corn tortillas
5. Serve with sour cream and cheddar cheese if desired (I omit since I am avoiding dairy). I cooked up brown rice tonight to serve with the fajitas.