This week I am running late! I’m leaving tonight to visit my parents for the weekend, and I completely forgot I didn’t finish this post last night. So, amidst cookie baking and last minute packing, here’s Food Friday.
First up, a Chicken Fajita Salad with Quesadilla points.
I didn’t follow a specific recipe for this dish, but I did use the homemade fajita seasoning recipe from Chocolate Moosey, which was delicious! Just perfect for the chicken and vegetables. The quesadilla points I made in a quesadilla maker and just cut along the creases.
Now here’s an actual recipe, Slow Cooked Asian BBQ Pork from The Lemon Bowl with Asian Slaw.
This was a big surprise for me. The flavors were amazing! I’m all about my Carolina BBQ pulled pork, but this is definitely a refreshing and wonderful change. I mixed a bag of pre-shredded coleslaw with soy sauce, sesame oil, a little bit of Sriracha, and rice vinegar. It went together well, and I’m definitely keeping this recipe.
Next up, One Pan Balsamic Chicken and Veggies from Cooking Classy.
I had a friend over the night I made this and she and the hubs liked it a lot. For me, it wasn’t my favorite thing. I think it was the Italian dressing in it that I didn’t like. I have gotten annoyingly particular about Italian dressing and almost no store bought versions make me happy. I did like the balsamic flavor in it, and the sauce had a nice consistency and coated everything nicely.
Last up this week, and the recipe I was most excited about, Buffalo Ranch Stuffed Peppers from Primally Inspired.
These were A-MAH-ZING! Bursting with flavor, and no pre-made ranch seasoning here! An easy mix of dried parsley, dill, chives, garlic powder and onion powder come together for that. I had everything on hand except the chives, and now I have jar of those for whenever the mood strikes. I nestled my stuffed pepper in a salad to complete the meal and even the hubs was stuffed!
That’s all for this Food Friday. See you Monday! (And those cookies I mentioned? You’ll see those next Food Friday, promise.)