3 from the 'Archive' of TB's Table

Hello readers

        So I have been posting recipes on and off for a little while now but not all of them are tied out to my food blog. I wanted to take this time to post some from the 'archive' so to speak. For those who have followed me before, you may see these as repeats. But I figured it'd be a good way to recap some a few of the yummy recipes I have shared over Facebook in one space to share as I get this blog up and running.

Stuffed Cheesesteak Peppers

::Ingredients::

-1 lb thinly sliced sirloin steak (you can also use deli roast beef if you prefer)

-8 slices provolone cheese

-4 to 5 bell peppers

-1 medium sweet onion

-1 lb white mushrooms

- 3 tbsp butter

-3 tbsp olive oil

-salt & pepper to taste

::Directions::

-preheat over to 400

-slice a thin piece off each pepper lengthwise and remove the ribs and seeds 

-slice onions and mushrooms

-saute mushrooms and onions over medium heat with butter, oil, salt, and pepper 

-salt and pepper the steak and cook in oil until just not pink (about 5 mins)

-add the steak to the onion and mushroom mixture

-line inside of pepper with one slice of cheese

-fill pepper with steak mixture 

-top each pepper with a slice of cheese

-bake 15 to 20 minutes or until cheese is golden brown

SLOW COOKER CHICKEN FAJITA

Prep time: 15 minutes
Cook time: 3-8 hours (depending on setting)

::Ingredients::

- 2 lbs boneless skinless chicken breast halves
- 1, 14 oz can petite diced tomatoes with green chiles
- 1 red, orange, and green bell pepper (julienned)
- 4 cloves garlic (minced)
- 2 1/2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 3/4 tsp ground coriander
- 1 tsp salt (try pink himalyan or sea salt as a substitute)
- 3/4 tsp pepper
- 2 tsp fresh lime juice
- 1 tbsp honey
*For use with serving: tortillas, guacamole, sour cream (substitute greek yogurt), cilantro, salsa, and monterey jack or cheddar cheese*

::Directions::

- Pour half of the canned tomatoes into spread evenly onto bottom of slow cooker
- Take half of the peppers and onions and layer on top of the tomatoes
- Sprinkle garlic
- Whisk together lime juice and honey, coat chicken breasts (keep whole for now)
- Add chicken breasts
- In a bowl whisk together ingredients 5-10. Sprinkle half of this mixture on the chicken breasts then flip and repeat with the last half of the mixture
- Top breasts with the remaining tomatoes
- Top with the remaining onions and peppers
- Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours (or until chicken has cooked through and veggies are tender)

Note: The longer it cooks the more likely the chicken will shred rather than be cut into strips. You can remove chicken near lesser end of the time if you prefer to serve them in strips.

Lemon Chicken Kebabs with Tomato Parsley Salad

::Ingredients::
-3 tablespoons fresh lemon juice, divided
-1 tablespoon minced garlic, divided
-1 1/2 teaspoons dried oregano, divided
-3/4 teaspoon kosher salt, divided
-3/4 teaspoon freshly ground black pepper, divided
-3 tablespoons extra-virgin olive oil, divided
-4 (6-ounce) skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes
-2 cups fresh parsley leaves
-1 cup chopped cherry tomatoes

::Directions::
-Combine 2 tablespoons juice, 2 teaspoons garlic, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add 1 tablespoon oil, stirring with a whisk.
-Add chicken and stir. Marinate in refrigerator 2 hours, covered.
-Heat a grill pan over high heat.
-Remove chicken from bowl; discard marinade. Thread chicken onto 4 (10-inch) skewers.
-Add skewers to heated grill; cook 6 minutes or until done, turning often.
-Combine remaining 1 tablespoon juice, 1 teaspoon garlic, 1/2 teaspoon oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Gradually add remaining 2 tablespoons oil, stirring well with a whisk.
-Add parsley and tomatoes; toss to coat.
-Serve chicken on top of salad.

Happy Eating!

Signed

Tiesha