Cheesy Chicken Fajitas Print Cook time 35 mins Total time 35 mins Author: Adapted from Cooking Light Magazine Serves: 4 (2 tacos each) Ingredients 2 teaspoons olive oil 1 cup sliced red onion ** 1
cup sliced orange bell pepper 1/2 cup fresh corn kernels 1/2 teaspoon kosher salt 1/2 teaspoon black pepper -LSB-...]
Not exact matches
1/4
cup triple sec 1/4
cup fresh lime juice 2 tbls simple syrup 1
slice orange 1
slice lime 1/2
cup chili - salt (this can be found in latin / mexican markets.
I don't measure anything, but rough estimates are half an
orange, half a
cup of frozen Wild Blueberries, small handful of frozen cherries and frozen cauliflower, a big medjool date, frozen spinach, about a tablespoon of peanut butter, a teaspoon of hemp seeds, a collard green, a few
slices of zucchini, a celery stalk, sprinkle of cinnamon, and almond milk to blend.
1
cup gluten - free All - Purpose Flour Blend 1/3
cup coconut flour, fluffed with a fork and sifted before measuring 1/3
cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2
cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2
cup raisins 1 medium
orange, cut into very thin
slices for garnish
17 - 18 medium - large apples 5 cinnamon sticks 10 cloves 1 teaspoon nutmeg 1
orange, not peeled, cut into
slices 1/4 teaspoon ground ginger 2
cups water
Top the cake with the
orange rounds and remaining 1/4
cup sliced almonds.
3
cups fresh pineapple chunks 2 medium pears, cut into 1 / 2 - inch pieces 2
cups frozen
sliced peaches 1
cup frozen pitted cherries 1
cup frozen
orange juice concentrate, thawed 2 tablespoon packed dark - brown sugar 1 teaspoon vanilla extract 2 tablespoons cornstarch
2 tablespoons extra virgin olive oil 1 medium onion, thinly
sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1
cup grated
orange - fleshed sweet potato 1
cup cashews, soaked for an hour 1
cup water, if needed 2 tablespoons fresh lemon juice, or to taste
1 sweet potato, very thinly
sliced 1 teaspoon Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini sweet red and / or
orange peppers,
sliced 1/4 white onion,
sliced 3 tablespoons store - bought salsa 1/4
cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantro
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin
slices of red onion for sauce 1
orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch of red pepper flakes 1/8
cup of olive oil 1/8
cup dry white wine A dash of your favorite hot sauce
1 medium zucchini, thinly
sliced 1 medium summer squash, thinly
sliced 1
orange bell pepper, thinly
sliced and deseeded 1 red bell pepper, thinly
sliced and deseeded 1 tablespoon olive oil plus more for naan 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 2 naan breads 1/2
cup hummus 1 handful arugula 1/4
cup crumbled feta cheese
Whiskey lovers can start their day with Kentucky Bourbon Pancakes (which, when combined with Blueberry Kentucky Bourbon Syrup, call for a formidable 2
cups of bourbon); lunch on a Wilted Spinach Salad with a sweet and sour
orange dressing (generously spiked with a half
cup of bourbon); tuck into Chicken with Mustard Honey Kentucky Bourbon Sauce and Kentucky Bourbon Acorn Squash for dinner; and end the day with a
slice of fruitcake - like Kentucky Bourbon Cake.
Ok, so I haven't even finished a
slice yet, but just wanted to note for people out there trying this recipe that you probably shouldn't keep out the entire 1/2
cup of flour on the chocolate
orange bread.
2 cans black - eyed peas, drained and rinsed 1 large tomato, diced 1/2 large red onion, diced 1 small or 1/2 large red, yellow, or
orange bell pepper, diced 1 jalapeno, diced 4 green onions,
sliced 1/3
cup cilantro, chopped 1/4
cup rice wine vinegar (unseasoned) 2 Tbsp.
2
cups pineapple cut into small chunky wedges 1/2 small red onion thinly
sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an
orange Sea Salt and black pepper to taste
3 tablespoons extra virgin olive oil one
orange, zest and juice 1 1/2 teaspoons caraway, lightly crushed 2 medium cloves garlic, minced 1/2 teaspoon fine grain sea salt, plus more to taste 2/3
cup toasted hazelnuts, chopped 2 big handfuls pea sprouts or micro greens 1/4
cup thinly
sliced radishes 3 tablespoons fresh marjoram 1/3
cup crumbled goat cheese
What You'll Need: 2 Tbsp Star Butter flavored Olive Oil 4 - 6 pork chops -LCB- I grabbed the boneless variety -RCB- Salt and pepper for seasoning 1/2
cup orange juice 1 Tbsp mustard 1 Tbsp corn starch 1 Tbsp cold water Salad 2 Tbsp
orange juice 2 Tbsp Dijon mustard 1 Tbsp Star Butter flavored Olive Oil 1 apple, cored and chopped 1
cup mandarin or regular
orange slices 1 fennel bulb,
sliced
1 1/4
cups whole wheat flour 1/4
cup old fashioned oats 1/4
cup sliced almonds 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, softened 3/4
cup brown sugar 1 egg 1 teaspoon vanilla 3/4
cup chocolate chips 1 teaspoon
orange zest (optional)
Transfer the
orange slices to a bowl and pour the collected juice into a measuring
cup.
2 (15.5 ounce) cans black beans 2
cups low - fat cottage cheese 3 tablespoons almond butter 1 garlic clove,
sliced 2 tablespoons olive oil 3 tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4
cup fresh parsley 2 tablespoons
orange zest Freshly ground black pepper to taste 10 - 12 stalks of celery, cut into thirds
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5
cups vegetable broth as needed 2 pounds
orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4
cups) 1 1/2
cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly
sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3
cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3
cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4
cup chopped scallions, for garnish.
1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1
cup cooked flageolet beans (or other white bean) 1/2
orange, peeled and cut into small
slices / sections 3 - 5 radishes,
sliced paper thin 1/3
cup Medjool dates, pitted and quartered 1/3
cup dried apricots,
sliced 3 tablespoons pistachios, toasted and chopped (reserve a few for garnish) 1 - 3 English cucumbers, for serving, optional
Ingredients - 2 quarts of apple cider - 2 cinnamon sticks - 3 whole cloves - 1
orange thinly
sliced - 1
cup (8 oz) of bourbon
1/4
cup Recado Rojo (see above recipe) or substitute achiote paste 1/2
cup bitter
orange juice (see recipe below) or freshly squeezed
orange juice 4 chicken breasts, skin removed 1 medium onion,
sliced 3 fresh xcatic chiles, stems and seeds removed, chopped or substitute fresh banana or guero chiles 1 tablespoon vegetable oil Banana leaves or aluminum foil 4 sprigs fresh epazote or substitute 1 tablespoon dried epazote
16 thin yellowtail fillets 1 serrano chile, cut into very thin rounds 1/4 onion, minced 1/4 onion,
sliced and separated 1/4
cup minced tomatoes 1/4
cup capers 1/4
cup minced red or
orange bell peppers
12 giant tiger prawns, shelled and de-veined (tails intact) 1/2
cup butter 1
cup freshly - squeezed
orange juice 2 tablespoons sherry 1 teaspoon grated
orange zest 2 minced green onions (tops and white parts) 1 teaspoon freshly grated ginger root 1
orange, thinly
sliced for garnish
1/2
cup sugar 1/4
cup orange juice 1 Tbsp white wine 1 tsp vanilla 1/4
cup chopped pecans 3
sliced bananas vanilla ice cream Mix sugar, OJ, wine and vanilla in a sauté» pan.
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4
cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly
sliced) 2 ribs celery (thinly
sliced) 1 pound shiitake mushrooms (thinly
sliced) 1
cups bread crumbs (TK type not specified) 1
cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2
cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD
ORANGE: 4 blood
oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4
cup olive oil 1/2 pound shiitake mushrooms (very thinly
sliced) 2 heads frisee (cored) 1/2
cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
ingredients SWEET AND SPICY SHRIMP LETTUCE WRAPS 1/3
cup orange marmalade 1 serrano (seeded, small dice) 1/3
cup hot water 1 tablespoon olive oil 1 pound medium shrimp (peeled, deveined, tails removed) 1
cup basmati rice (uncooked) 1 tablespoon ginger (peeled, grated) 1 lime (zested) 1 head bibb lettuce (leaves separated) 1/2 bunch scallions (thinly
sliced, to garnish) Kosher salt and freshly ground pepper (to taste)
1 bottle of red wine 2/3
cup of «fresh»
orange juice 1/2
cup of sugar 1/4
cup of lime juice 2 apples,
sliced Orange slices (optional) Ice
1
cup fresh or frozen cranberries 2 tablespoons natural cane sugar 1 tablespoon
orange juice 1/2 vanilla bean, split lengthwise and seeds scraped 2 eggs 1 teaspoon tapioca or cornstarch 1/2
cup half and half 3 medium apples (Pink Lady, Gala, Pink Pearl...), peeled, cored and thinly
sliced
For the Topping: juice of zested clementine (I used 3/4 the juice of an
orange) 1 Tablespoon butter 1 Tablespoon sugar 1/4 teaspoon ground cinnamon 1/2
cup sliced almonds
1/4
cup achiote paste (available from MexGrocer.com) 1/2
cup bitter
orange juice, or substitute 1/4 cut
orange juice and 1/4
cup lime juice 4 chicken breasts, skin removed 1 medium onion,
sliced 3 fresh banana chiles, seeds and stems removed, chopped 1 tablespoon vegetable oil Banana leaves or aluminum foil 4 fresh sprigs epazote or substitute 1 tablespoon dried epazote (available from MexGrocer.com) 4 tablespoons butter
1 1/2
cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon nutmeg Pinch of salt 2 large eggs 1 1/2 tablespoons vanilla extract 1 tablespoon lemon (or
orange) zest 1
cup packed light brown sugar 4 tablespoons unsalted butter, melted 1/4
cup vegetable oil 1
cup unsweetened applesauce 2 large ripe pears, thinly
sliced Granulated sugar, for sprinkling
Cucumber Citrus Salsa 1/2
orange 1/1 grapefruit 1 lime 4 pickling or Persian cucumbers or 1 English cucumber, cut into julienne 1/2 small red onion, thinly
sliced 2 serrano or jalapeno chiles, stemmed and
sliced into thin rounds 1/2 bunch cilantro, chopped (about 1/3
cup) 1 tablespoon extra virgin olive oil 1 teaspoon kosher salt 12 teaspoon freshly ground black pepper
4 ounces linguine pasta 2 boneless, skinless chicken breast halves,
sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used
orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms,
sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2
cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
Only one
cup orange slices provide 4g fiber (recommended daily dosage is 14 g per 1000 calories).
In a pitcher or large bowl, combine 6
cups assorted fruit (such as mango, pineapple, cantaloupe, and apricot),
sliced or cut into pieces, 1/4
cup thinly
sliced peeled fresh ginger, 1 to 1/2
cups fresh basil or mint leaves, and 1/2
cup orange - flavored liqueur.
Grated zest and juice of 1
orange 3/4
cup buttermilk 2 large eggs 3 Tbsp honey 1 stick (8 Tbsp) unsalted butter, melted and cooled 1/3
cup apple sauce 2
cups all - purpose flour 2-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1
cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3
cup sliced almonds, for topping (optional)
5
cups Mixed Baby Kale and Spinach, washed and dried 1/2
cup Dried Cranberries 1/3
cup Pine Nuts 1/3
cup Pumpkin Seeds 3 Tablespoons Chopped Cilantro 2 Large
Oranges, peeled and
sliced into small wedges
Toss
slices with 1/4
cup orange juice, 1/4
cup vinegar, and 1/2 tsp.
* 1 bunch of Lacinato (aka «Dinosaur» or «Tuscan») kale * extra virgin olive oil * 2 blood
oranges, supremed * 1/2 perfectly ripe avocado,
sliced * 1/4
cup minced cilantro * 1 handful of raw pine nuts * aged balsamic vinegar
5 ripe persimmons,
sliced (with seeds and stem removed) 5 leaves romaine lettuce 2
cups orange juice 1/4 bunch of mint
1/2
cup soy milk 1 Tablespoon apple cider vinegar 1 3/4
cup whole - wheat flour 4 teaspoons baking powder 3 Tablespoons evaporated cane juice 1 organic
orange, zested and
sliced Pinch of salt 5 Tablespoons of cold vegan margarine, cut into chunks 1 teaspoon vanilla extract
If you're looking for a sweeter scone, juice the
orange (you should get about 1/2
cup of juice) instead of using the
slices.
3
cups Fresh Mixed Dark Greens 2 small Blood
Oranges 1/4
cup Walnuts 6 Medjool Dates, pitted and quartered 1/4
cup Slivered Celery
Slices Olive Oil Fresh Lemon Juice Salt and Pepper
Ingredients 2 red onions, peeled and thinly
sliced 1/2
cup white vinegar 1/4
cup orange juice 1/2 teaspoon dried oregano or thyme salt and pepper to taste
extra-virgin olive oil 4 cloves smashed garlic 1 medium white or yellow onion, thinly
sliced 1 lime, juiced 1
cup orange juice 1/2
cup low - sodium chicken stock
Fruit Filling: 3
cups sliced fresh rhubarb 2
cups fresh mango chunks 2 tablespoons whole wheat flour 1/4 teaspoon ground ginger 1 teaspoon finely shredded
orange peel 2 tablespoons fresh
orange juice 2 tablespoons honey Topping: 3/4
cup old fashioned rolled oats 1/4
cup whole wheat flour 1/4
cup packed dark brown sugar or sucanat 1/4
cup unsweetened coconut flakes 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4
cup butter, melted
2 thin - skinned
oranges, washed 1
cup water 1/4
cup honey 1 tablespoon lemon juice 1/2
cup firmly packed brown sugar 3 tablespoons all - purpose flour 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger 6 Golden Delicious apples, peeled, cored, and
sliced 2 9 - inch pie crusts [RECIPE]