Tag Archives: onion

Veggie Fajita Wraps

20 Jun

I love ordering fajitas when we go out for mexican, but I believe I love them homemade even more. Not to mention it’s much simpler and much cheaper. Make these with any type of vegetables you like, adding any spices or meat you may prefer. I simply sauteed the veggies without any added spice and thought the taste was just wonderful. Make these however you prefer, my recipe is as simplistic as it gets.

Veggie Fajita Wrap

For the fajitas:

  • 1 green pepper, julliened
  • 1 red pepper, julliened
  • 1 orange pepper, julliened
  • 1 yellow pepper, julliened
  • 1 small onion, chopped
  • 1 small squash, sliced
  • 2 tablespoons olive oil
  • pepper jack cheese
  • tortillas

Simply saute the vegetables in olive oil until peppers soften and onion becomes translucent. Add any spices (garlic, paprika, red pepper flakes) or meats as desired, making sure to cook meat through until no longer pink. Sprinkle cheese on bottom of tortilla and cover with cooked vegetables. Top with toppings of your choice including sour cream, lettuce, tomatoes, or beans. Fold the tortilla taco style or like a wrap and enjoy! 

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Quiche Lorraine Scones

20 May

As you may, or may not, know.. it’s National Quiche Lorraine Day! I thought it’d be fun to try a quiche recipe, but lacked the eggs to do so. Thankfully, before I gave up on Quiche Lorraine Day all together, I happened upon this recipe for scones, and am I ever glad! I’ve admittedly never made, nor eaten, scones before but I have a feeling they’re going to become a new regular on my menu. Sort of a glorified biscuit, these scones were flavorful and smelled absolutely amazing. I had a difficult time resisting the urge to open the oven, pluck one off the baking sheet, and gobble it away.

Quiche Lorraine Scones

For the scones:

2 cups + 1 teaspoon all-purpose flour, divided

1 tablespoon baking powder

Dash cumin & garlic powder

1 teaspoon each salt & pepper

8 tablespoons cold butter, diced

1/2 cup half-and-half

2 eggs

4 ounces swiss cheese, diced

3 green onions, thinly sliced

8 strips bacon, cooked and crumbles

egg wash (1 egg beaten with 1 teaspoon water)

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Prepare the bacon, onion and cheese. Toss these ingredients together with 1 teaspoon flour; set aside. In a medium sized bowl, combine the flour, baking powder, cumin, garlic, salt and pepper. Cut in the butter with a pastry blender or two knives until the butter is pea-size.

With a fork, lightly beat the eggs and half-and-half and add to the flour mixture. Add the bacon, onion and cheese mixture. Using a wooden spoon, fold mixture until it begins to come together.

Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough to ¾ to 1-inch thick and cut using 2-inch biscuit cutter or cut into squares or triangles. Place the scones on the prepared baking sheet. Brush the tops of the scones with the egg wash.

Bake for approximately 20 minutes, or until golden brown.


As I said, these scones were delicious! If you’re unsure how to cut butter into flour, here’s a nice tutorial. Best served warm and straight from the oven, scones make a wonderful breakfast or tea-time snack. They can also easily be reheated under the broiler or microwaved covered with a damp paper towel to ensure they don’t become too dry. I found this recipe at BrownEyedBaker.

Sauteed Zucchini Strips

17 May

Zucchini 4.1

I found this wonderfully simple recipe in Cuisine Lite magazine several months ago but had yet to try it until recently. Unsure of how flavorful this dish would turn out, I was skeptic. Thankfully I prepared it for dinner one night and it received rave reviews! The simplicity of the dish brings out the flavor of the zucchini but the options of adding in other flavors are endless! The zucchini does cook down quite a bit so more zucchini than called for may be needed if making for a larger crowd than just two people.

For the Zucchini:

2 large zucchinis

about 1/4 yellow onion, thinly sliced

1 tablespoon olive oil

salt and pepper to taste

With a carrot peeler, slice around the zucchini. Slice the onion into thin strips. Over medium heat, saute the zucchini strips with the onion and olive oil until the zucchini is wilted and onions are translucent. Add salt and pepper to taste. Done!


This can be served as a side dish or as a meal in itself. I scrounged around the kitchen for Parmesan cheese to add on top, but came up empty handed. Garlic, chicken, or pasta could all be tasty additives.

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