Wok this way. I have discovered a new way to make chicken fajitas and it’s super fast, easy, and fun. Ladies and Gentlemen, introducing the Wok! The wok is not just for Asian stir fry meals, you can make your favorite dishes as you would use a kitchen skillet. The bottom of the wok heats up to 700 degrees and locks in all the flavors…the food browns rapidly. Honestly, I don’t think I’ll ever go back to a skillet after cooking chicken fajita (stir-fry) in a wok. Plus, it’s a wonderful gluten-free meal.
The wok I have been using, Gold Dragon Heritage Edition is moderately priced and does the job. But do research which wok works best for you. Just remember that when you get a new wok you must ‘cure’ it with heat and oil before using it. You can find this exact wok here at this link.
2tbspavocado oilNOTE: It's important to use oil that won't damage your wok. The oil has to have a high smoke point. Other oil options are sesame oil, grapeseed oil, or coconut oil. Research the best oil to use for your preference.
2chicken breast, sliced into strips Optional: You can use half a bag of frozen chicken strips to save time.
1red bell pepper, sliced into strips
1yellow onion, sliced into rings
salt and pepper
Almond Tortillas or Corn TortillasNOTE: I usually use gluten-free tortillas. You can use regular flour tortillas if you wish.
Fixings for Chicken Fajitas:
Shredded Cheddar CheeseNOTE: I use dairy-free cheese.
In a large bowl add the cut peppers, onions, and mushrooms.
In another bowl add the sliced chicken along with the garlic powder, onion powder, cumin, paprika, chili powder, salt and pepper.
Add avocado oil to your Wok and heat at a super high temp. about 4 mins.
Add onions, peppers, and mushrooms and stir fry for about 3 mins.
Add chicken strips along with the spices and stir fry for another 5-8 mins.
Shortcut:Use Mexican pre-mixed seasoning. About 1 tsp.My favorite is Frontier CO-OP – Mexican Fiesta Seasoning or Penzeys – Fajita Seasoning
Here are two of my favorite Mexican Seasonings that are already mixed and saves time. You can find my favorite Mexican Fiesta Seasoning here in this link.
You can find Penzeys Fajita Seasoning in the link below.
So when I first started making spaghetti squash I had no idea how to start. How to slice open a spaghetti squash was a complete mystery to me…lol. I would look forward to eating spaghetti squash at a favorite restaurant at the time when I lived in Minneapolis, MN. The rich and butter flavor of spaghetti squash had me captivated.
I was determine to learn to make one for myself at home. After experiment different ways to prep spaghetti squash, I discovered a super easy way of making the process go faster. I used the magic of the microwave and learned that softening the squash was the best way to enjoy making this lovely side dish.
These potatoes are so yummy…it’s like love at first bite. They are a perfect weekend meal when you are busy getting other projects done. Plus, it pairs well with other main dishes. I promise you it’s a win-win.
This recipe is a flavorful mixture of tangy and sweet. As a child growing up in New York City, one of my favorite dishes was tomato-based salted cod fish, bacalhau. Once a week, I would always look forward to this dish with a side of french fries…yum! I recreated this dish inspired by my Mediterranean and Hispanic heritage. It’s a fusion of flavors that makes this dish extra delicious! Plus, this dish pairs well with any side of rice, salad, or potatoes.
Preheat the oven to 400 degrees. Pad the cod with paper towels until dry.
Add olive oil and cod to a 9”x13” baking dish.
Add all the spices, chopped onions, garlic, tomatoes, tomato paste, and olives.
Pour water or white cooking wine in the dish.
Bake for 20-25 mins. or until the fish is opaque (depending on the thickness of the cod fish).
Add extra olives if desired
For extra flavor: add the spices to the cod ahead of time and place back in the fridge for about 30 mins so the flavors can set in.