Tag Archives: vegetarian

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! 

Apricot-Cranberry Rice

2 Jun

Apricot-Cranberry Rice

I made this to go along with some simple pan-seared chicken the other night and just realized I had forgotten to post it! This rice dish has a sticky, sweet taste due to using apricot jelly along with a hint of toasted sesame seed which reminds me of Asian flavors. Therefore, I recommend serving this as an Asian side dish with chicken, pork, or fish.

For the rice:

2 cups low-sodium chicken or vegetable broth

2 teaspoon minced garlic

1 tsp sesame oil

1 teaspoon salt

1 cup dry rice of your choice

1/2 cup apricot jelly or jam

1/4 cup dry sherry

2 tablespoon dried cranberries

Boil the broth, garlic, oil, and salt in a saucepan; stir in rice and cook according to package directions. In a small saucepan, simmer apricot jelly, sherry, and cranberries about 10 minutes or until it’s a sticky mixture. Once rice is cooked, add the apricot mixture and serve hot.


I rather enjoyed the sweetness of this rice dish opposed to the regular, plain rice. If cranberries aren’t to your liking, any number of dried fruits could be used as well as using another type of jam/jelly. Orange marmalade, perhaps? I slightly adapted this recipe from Cuisine Lite.

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