Swanny’s Killer Fajitas

Swanny's Killer Fajitas

Swanny’s Killer Fajitas
Hot corn tortillas with succulent chicken and vegetables that have been lime-marinated are served with fresh lettuce, tomato, and sour cream. If you’d like, top with your preferred condiments, such as taco sauce, guacamole, and a little chopped fresh cilantro.

Chicken strips should marinate for 15 to 30 minutes after being placed in a bowl with lime juice, cumin, paprika, chili powder, cayenne pepper, and black pepper.

Pour olive oil into a big skillet or wok and heat over medium heat.

Red bell pepper, onion, and hot oil; cook and stir for 5 minutes or until softened; move vegetables to outer edge of skillet.

Cook and stir chicken and vegetables together until liquid in skillet has evaporated, about 2 more minutes.

Place chicken strips with marinade in the center of the skillet.

Cook and stir until chicken is no longer pink in the center and juices run clear, about 3 minutes.

Separate the chicken and vegetables.

Simple Pasta Salad

Simple Pasta Salad

Simple Pasta Salad
An easy pasta salad with Italian dressing, fresh veggies, and a sprinkle of cheese. The perfect simple yet yummy dish to bring to a picnic or potluck.

Large pot of lightly salted water should be brought to a boil.

Pasta should be added to the pot and cooked for 8 to 12 minutes or until al dente.

In a big bowl, combine cooked pasta, Italian dressing, cucumbers, tomatoes, and green onions.

In a small bowl, combine the Parmesan cheese and the Italian seasoning; gently fold them into the salad.

Bo Nuong Xa

Bo Nuong Xa

Bo Nuong Xa
This marinated beef, which is broiled or grilled on skewers and served over romaine lettuce leaves, is flavored with traditional Vietnamese ingredients. Fresh basil, green onions, and mint are used as garnishes.

In a medium bowl mix the sugar soy sauce pepper garlic lemon grass and sesame seeds.

Place the meat in the dish and stir to coat.

Cover and refrigerate for 4 hours.

Preheat grill for high heat.

Discard marinade and thread meat onto skewers accordion style.

Brush grill grate with oil and discard marinade.

Arrange skewers on the grill.

Cook 5 minutes per side.

Serve hot from skewers or remove from skewers and serve on lettuce leaves.

Garnish with cilantro mint basil and sliced green onions.

Thick-Cut Fried Pork Steaks

Thick-Cut Fried Pork Steaks

Thick-Cut Fried Pork Steaks
Cheap to make and easy to clean up, these fried pork steaks are an ideal weeknight meal especially when smothered in German mushroom sauce.

Mix bread crumbs and flour together in a resealable plastic bag.

Place eggs in another bag.

Place pork steaks in the bag with egg mixture and toss.

Transfer 1 steak into the bag with the bread crumbs mixture and toss to coat.

Heat oil in a large skillet over medium-high heat.

Add coated steak to the hot oil.

Coat the next steak with the bread crumbs and add to the skillet.

Fry until browned on both sides about 8 minutes per side.

An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Repeat with the remaining pork steak.

Egg Custard Pie

Egg Custard Pie

Egg Custard Pie
This egg custard pie is an old-fashioned recipe with a bit of milk and flour stirred into the custard, making it denser than a traditional custard.

Preheat the oven to 400 degrees F (205 degrees C).

Bake pie crust in the preheated oven until partially baked about 5 minutes.

Set aside.

Adjust oven temperature to 325 degrees F (165 degrees C).

Combine sugar milk melted butter flour vanilla and nutmeg in a large bowl; mix well.

Beat in eggs until well blended.

Pour filling into partially baked pie shell.

Bake in the preheated oven until a knife inserted in the center comes out clean 45 to 55 minutes.

Do not overbake.

Angel Fruit Trifle

Angel Fruit Trifle

Angel Fruit Trifle
A quick, summery dessert that’s made with angel food cake, whipped topping, and a variety of colorful fruits is a light, sweet trifle. For various holidays, change up the hues of the fruits and berries.

The blueberries should be poured into a strainer, wet with water, and shaken to remove extra liquid.

To slightly dry, spread the berries out on paper towels.

Spread a layer of chunks of angel food cake in a large, deep bowl made of clear glass or a trifle bowl.

Sprinkle a thin layer of chopped strawberries over the cake.

Blueberries, then chopped peach slices, should be spread over the strawberries.

Over the peaches, scatter a few fresh raspberries.

Place a layer of whipped topping on top, then repeat the process with additional layers of cake and fruit.

Whipping cream is used to complete the trifle.

The trifle should be covered and chilled for about an hour.

Pressure Cooker Apple Cider

Pressure Cooker Apple Cider

Pressure Cooker Apple Cider
Fill your Instant Pot with apples, brown sugar, cinnamon sticks, and other fall spices to make this crowd-pleasing homemade cider.

In a multipurpose pressure cooker (like the Instant Pot®), add the apples.

Sprinkle the top with brown sugar, cinnamon, nutmeg, and cloves.

Water should be poured into the remaining space of the pot to the top line.

Lock the lid by closing it.

Set the timer for 60 minutes and choose high pressure in accordance with the manufacturer’s recommendations.

Give the pressure 10 to 15 minutes to build.

Utilizing the quick-release technique with caution, release the pressure for 5 minutes as directed by the manufacturer.

Lock released, lid removed.

Cut the cinnamon sticks off.

Use a spoon or a potato masher to mash apples.

Place the cinnamon sticks back in the pot.

Continue to cook for a further 60 minutes at high pressure, allowing 10 to 15 minutes for the pressure to build.

Red Wine Flavored Beef

Red Wine Flavored Beef

Red Wine Flavored Beef
A simple slow cooker recipe for beef roast using red wine and dry onion soup mix. It’s delicious!

Place the red wine water and beef roast in a slow cooker.

Season with dry onion soup mix.

Cover and cook 5 hours on Low.