Krysie's Chicken Fajitas complete with marinade

Ingredients:

Marinade:

1/2 cup olive oil

1/3 cup lime juice

1/4 cup white distilled vinegar

1 tsp sugar

1/2 tsp salt

1/2 tsp pepper

1/2 tbsp paprika

1/2 tsp onion powder

1/2 tsp garlic powder *

1/4 tsp cayenne pepper

1/2 tsp cumin

1/2 cup dehydrated onion

Combine all ingredients in a mixing bowl and wisk together until well blended.

2 chicken breasts

1 tbsp olive oil or butter

Salt and pepper for seasoning chicken breasts

Directions:

Preheat oven to 350 degrees. Tenderize chicken. Salt and pepper chicken breast and coat with olive oil or butter. Bake for 30 minutes at 350 degrees.

During this time I usually get the brown rice, black beans, cut up any veggies for fajitas and prepare the marinade.

When chicken is done cooking, I remove from the oven and let it rest. After 10 minutes I will cut it into fajita slices. Then add marinade and chicken into skillet. I will cook it for an additional 10 or so minutes on a low to medium setting. Toward the end I will add cut up onion and bell pepper for the fajita mix.

Heat up tortillas and throw in whatever you want and enjoy!

*I don't use this item because of Andrew's allergies

Cathy Weil's Chicken Pot Pie

Cathy Weil’s Chicken Pot Pie

Preheat Oven to 425

Ingredients:

Filling:

6 tbps butter

6 tbps flour

1 cup chicken broth

½ cup milk

½ tsp pepper

½ tsp Chicken Base

Salt to taste

3 cooked chicken breasts

1 box Pillsbury Pie Crusts

Cover chicken breasts with a little butter, salt and pepper and bake on 350 for 30 minutes. When done cut into cubes and set aside.

Filling:

Melt butter in sauce pan on low. Stir in flour and cook while stirring for 2 minutes. Slowly add broth, milk, pepper and salt. Turn heat up to medium and cook for approx 5-10 minutes until mixture is thickened and smooth.

Fit one pie crust in pie tin. Coat with butter or olive oil (lightly). Put chicken into pie crust. Pour sauce over chicken and top with 2^nd crust. Cut 4 slits in top of pie.

Bake for 25-30 minutes on 425 until brown.

Can also add in vegetables, potatoes, etc.

Enjoy!

Study finds cancer feeds on fructose.....

Very interesting.

http://www.msnbc.msn.com/id/38528161/ns/health-cancer/

Vanilla Cupcakes

Since Andrew is so allergic to everything I have to make everything from scratch. I honestly don't mind because I have learned to make so many things for myself and not having to rely on a box to do it for me. Plus, I think everything homemade tastes better. :)

Here is my cupcake recipe:

Vanilla Cupcakes:

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (optional)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

ButtercreamFrosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)

Lemon Zest- The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith)

Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip.

For the Frosting:In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes

Interesting Article

This is an article I found on natural childbirth and the hormones that are released and the roles they play vs. induced/augmented labor and the lack of those hormones. VERY interesting.

http://www.sarahjbuckley.com/articles/ecstatic-birth.htm

A new craft adventure....

I made a door hanger for a friend for when she gives birth. Check it out....

Dangers of high fructose corn syrup (HFCS)

I know it's agenda pushing but I don't care. Read your food labels everyone. HFCS is BAD for you. It's in everything. Drinks, juices, dressings, condiments! Be picky....it's your health and your families health.

Not only am I am anti-HFCS I am also anti-soy. Soy is bad for the thyroid and iodine absorption. Also, it's estrogen. Estrogen running unabated in a women's body causes endomitriosis and breast cancer, just to name a few Not to mention men don't need to be consuming large amounts of estrogen. It's really not as good for you as people think. Plus it's a genetically manipulated crop/organism (GMO). Made to be able to be produced in mass quantities. Altered from the way God intended.

I am in full support of people who make an educated, lifestyle choice to eat soy. What I don't support is companies hiding it in processed foods, etc. because it's cheap and they are looking to line their pockets. Ugh! Anyway, I will get off my food source soap box! I have had to do lots of research because of Drew and his allergies and its alarming what they stick in foods to extend shelf life and make it cheaper so 'they' (fat exec's) can profit off of us while not truly caring about what is in the food or having the general publics best interest at heart. *sigh*

http://healthmad.com/nutrition/dangers-of-high-fructose-corn-syrup/

Dioxins in Disposable Diapers

DID YOU KNOW...disposable diapers contain traces of Dioxin, an extremely toxic byproduct of the paper-bleaching process. It is a carcinogenic chemical, listed by the EPA as the most toxic of all cancer-linked chemicals. It is banned in most countries, but not the US. Cloth diapering is healthy for your baby and the environment :) -- Now Jonah still gets an occasional disposable and I know most don't want to do cloth....nasty, hassle, etc. But consider it!

www.greenpeace.org

Recent Experiments with crafts

Since Jonah I have taken up a couple hobbies. Painting, sewing and misc. crafts. It's strange that I wait until he comes along to find something with my time (that seems to be non-existant). But hey, at least I have something that I can do after he goes to bed.....besides sleep of course.

I also make diaper cakes. I have made a couple and here are some photos:

This one I made for Jonah

This one I made for a friend having a little girl

I am also embarking on some other things but can't quite post them up yet as they are gifts that have yet to be given. So stay tuned.

Lemon Pepper Chicken Fettucini Alfredo

This is an easy recipe I threw together. I hope you enjoy!

2 chicken breasts

Extra Virgin Olive Oil (EVOO)

Fettucini Noodles (I use wheat free ones)

Lemon Pepper Seasoning

Sauce:

1/4 cup butter

1 cup heavy cream

1 1/2 cups freshly grated Parmesan cheese

1/4 cup parsley

Garlic Powder & Pepper to taste (I don't use Garlic since Drew is allergic, I sub in Onion Powder)

Grill chicken breasts in EVOO for approximately 20 minutes on medium heat. Cut into slices, season with lemon pepper seasoning (I just sprinkle on - keep it light so it doesn't get too salty) and continue cooking for another 5 minutes or until done.

Cook noodles as directed.

In a sauce pan melt butter over medium/low heat. Add cream and simmer for 5 minutes, then add cheese and wisk quickly, heating all the way through. Stir in parsley, garlic and pepper and serve. Be careful not to cook too long as cheese will burn on bottom of pan.