Hi, have I got the easiest, quickest meal for you? Yep, I have – Easy Tex Mex Chicken!
Easy Tex Mex Chicken tipped into a pan, ready for the oven.
I am talking 5 minutes prep in the morning. Leave in the fridge all day and then throw in the oven for 45 mins before you want to eat. I told you it was Easy!! This delicious dish is fab served in Tortilla Wraps Fajita style, or alternatively, as I have, with potato wedges – well if you’ve got the oven already on…..
Oh my, this Easy Tex Mex Chicken served with wedges – delish!
2 tbs Olive Oil or Rapeseed Oil – I use Kentish Oils
Method :
Pat dry the chicken breasts using kitchen paper.
Drying the chicken makes a real difference to the cooked dish.
Cut up the chicken into bite sized chunks (I used scissors) and place in a large, freezer bag.
With these 3 ingredients Easy Tex Mex Chicken is just that, EASY!
Pour a couple of glugs of Olive Oil over the diced chicken then tip in the contents of a Fajita mix.
Massage the seasoning into the chicken.
Next it’s time to get chopping!
Ooh so pretty. Choose whichever colour peppers are your favourite and…
Chop the Peppers and Onion so they are about the same size.
Pop the chopped veggies into the freezer bag with the seasoned chicken and smoosh about a bit so they are covered in the spicy oil.
Easy Tex Mex Chicken in a bag!!
I prepared the Easy Tex Mex Chicken in the morning and then stashed it in the fridge until dinner time.
To cook, tip the contents of the freezer bag into a shallow oven proof dish. Place in a preheated oven 200C/185C fan and cook for 45 minutes.
Easy Tex Mex Chicken with softened peppers and caramelised onions – delish!
To serve either warm some soft tortillas and load up fajita style, or, as I did tonight simply popped in some Baked Garlic Herb Potato Wedges . Since the oven is on it makes sense.
Hi, have I got a treat for you today – Extreme Chocolate Cookies. Also if you love cookies and need a chocolate fix then these babies are definitely for you!
Extreme Chocolate Cookies
I’ve been unwell lately, including a 2 week stay in hospital (I’ll save that for another post). Since having been home for 2-3 weeks now, today was the first day I really had the energy to bake. So, unashamedly I decided to make these Extreme Chocolate Cookies for our gorgeous children and my wonderful hubby, who has taken THE BEST care of me. I really do love that man.
Rows of Extreme Chocolate Cookies. Is there a better sight?
I know that I’ve said it before, but baking or cooking for others, especially my family, is one of the ways I like to show my love for them. While chocolate is not my go-to favourite Cookie. Since I favour nutty, fruity, oat cookies. Yet I obviously had to try one of these and they are my favourite chocolate cookies to date!
First of all, in a large bowl add the butter, sugar and salt. Whisk until well combined and fluffy.
Add in the egg and vanilla extract to the whisked butter/sugar.
Add the egg and vanilla extract and whisk until combined.
Next, chop up the white and milk chocolate into chunks.
These chocolate chunks are what make the cookies EXTREME!!!
Add the flour, cocoa, bicarbonate of soda and chocolate chunks to the bowl.
Once combined these ingredients make Extreme Chocolate Cookies!
Mix all of the ingredients together until just combined.
Shaping and baking the cookies
Take approximately a tablespoon of mixture, roll into a ball shape and place onto a parchment lined baking sheet.
Repeat until all the mixture is used.
These cookie dough balls are about to be squished!!!
Wash your hands, they WILL look like you’ve been making mud pies! Now using your fingers squish the cookie balls, they will still spread a bit whilst cooking.
The finger marks leave a pretty pattern even once baked!
Finally place the baking sheets in the oven and bake for 15-20 mins. I rotated my baking sheets halfway through the cooking process so that the cookies baked evenly. This is fine with cookies NOT cupcakes!
As soon as the cookies are baked remove from the oven and allow the Extreme Chocolate Cookies to cool on the trays for 5 mins, then transfer the cookies to a cooling rack.
Extreme Chocolate Cookies
While the cookies cooled I sent the children a text (at school – rebel mummy!!!) and put the kettle on for a lovely cuppa!!
Finally I can’t tell you how good it feels knowing I’m getting back to being me. Sooo good.
If you have enjoyed this recipe for Extreme Chocolate Cookies you may also like these:
Hi, sorry for not posting recently, had a spell in hospital but home now and couldn’t eat the rest of this Jerk Pulled Pork Watercress Sandwich without sharing it’s deliciousness with you all!!
Oh my, this Jerk Pulled Pork Watercress Sandwich may be the best sandwich I’ve ever tasted, in like, ever, in my life, since I was born. Did I mention it’s soooooo good???
I had already eaten half – I’m sorry was very hungry- of this Jerk Pulled Pork Watercress Sandwich, when I had an epiphany!! It was sooooo good, I stopped eating, grabbed phone, attempted to take photos – I was in bed, so apologies for crumbs and general absence of food/photo styling – then quickly polished the last half off!!
Please note the Watercress was ABSOLUTELY not arranged for effect – it had simply fallen out of the other half I’d already eaten!!!
So, we had shoulder of pork, cooked with a couple of bottles of cider, for dinner on Sunday. It was delish with mash and veg! Will post recipe when I cook it again, promise. Anyway, cooked low and slow, pork shoulder makes the best pulled pork. It was quite a large joint and made fab Fajitas for dinner on Tuesday. Rummaging around in the fridge today I realised there was still some meat left and so, not wanting any to go to waste, turned it into a fab lunch.
Ooh check out my funfetti painted nails!!!
Here’s how I did it:
I used leftover pork (shoulder, roast leg or tenderloin would also work), but you can easily buy packets of pulled pork in the supermarket. Just make sure the pork is already cooked.
It’s hard to give amounts as it depends in how many Jerk Pulled Pork Watercress Sandwiches you are making and how big those sandwiches are going to be. I used sourdough bread, unbuttered and allowed a generous handful of both pork and watercress for each of the two sandwiches made.
I chopped up the pulled pork and heated it up with a good dollop of Levi Root’s Reggae Reggae Jerk Sauce until bubbling and completely reheated. The Jerk Pork was then generously place onto the bread, topped with watercress and another slice of bread.
Hey presto, one of the best hot sandwiches I’ve ever eaten was created. The best way to use up roast pork leftovers. Delish!!
Now I’ve shared the 4 ingredient recipe, feel free to add, embellish (I’m thinking panini/melted cheese/jalapeño’s) the possibilities are endless. If you make this Jerk Pulled Pork Watercress Sandwich please share your detectable, taste bud tingling results with me?
Hot, moist, peppery, meaty – Jerk Pulled Pork Watercress Sandwich – a must try for leftover pork!
Note: I came up with the idea, my gorgeous hubby takes all the credit for ‘pulling’ it all together.
Happy Feasting and I’m hoping to get back to baking ASAP.
