Sheet pan Chicken Fajitas چکن فجیٹاس recipe by morEwish

 

One sheet pan is all you'll need to whip up this chicken fajita recipe. No joke. We got one single sheet pan here. Okay, maybe one small bowl as well to mix the seasonings but that’s it. One sheet pan. One small bowl. They're quick and easy to make and cleanup is even faster!

I used homemade fajita seasoning. The fajita seasoning mix takes literally 2 minutes to put together, all you need is an easy combination of cumin, chili powder, paprika, garlic powder, onion powder and salt. But if you want to make things more convenient, feel free to substitute with store-bought seasoning but my friend homemade will make a difference and you know what goes in it.

These sheet pan fajitas are bursting with flavor from the quick spice rub fajita seasoning. To keep dinner super simple, serve with tortillas, shredded cheese, homemade guacamole and your favorite salsa. These chicken fajitas are one of my favorite meals to make ahead of time and divided into meal prep containers you can serve with tortillas for lunches throughout the week.

Video in Urdu:

Video in Engish:

Ingredients:

Fajita Seasoning:

4 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons paprika (both sweet and smoked paprika work here I prefer smoked).
1 teaspoon garlic powder
1 teaspoon onion powder

2 teaspoons granulated sugar (optional)

Sheet pan Fajitas:

1 1/2 pounds boneless skinless chicken siced into 1/2-inch thick strips
Bell peppers I use yellow and red, sliced into strips

1 onion thinly sliced
3 tablespoons olive oil 
1 lime
1/4 cup cilantro, chopped
8-10 small tortillas

Toppings: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese

Breakfast Burritos بوریتوس | Ihop style classic Burritos recipe by morEwish

 

Filled with sausage, eggs, cheese and hashbrown, these Ihop-style breakfast burritos are delish any time of day!

The breakfast giant Ihop unveiled an entire lineup of burritos and bowls that you can order up all day-long—whether you're dining in or opting for a to-go route. Last time we visited Ihop tried their classic burrito and my family throughly enjoyed it! So, I thought to recreate it at home and sharing it here with you guys!

They are so versatile and can be eaten any time of the day. Well, easily cutomizable as well. Feel free to mix up the fillings. You can add beans, add a different protein like steak or chicken, try them with roasted vegetables, or try replacing the sautéed pre-cut hash browns with crispy roasted breakfast potatoes or tater tots.

And you can freeze these burritos as well. Let the fillings cool slightly (about 10 minutes) before assembling so tortilla doesn’t get steamed and soggy inside as it rests. Layer cheese first then eggs (so eggs don’t dampen tortillas). Wrap each assembled burrito in a separate sheet of aluminum foil and then place them in an airtight container or resealable bag. Freeze up to 3 months.
Just remove frozen burrito from aluminum foil, wrap with a water dampened paper towel and reheat for about 3 – 4 minutes until heated through, or grill it.

Video in Urdu:

Video in English:

Ingredients:

Scarmbled eggs 1 recipe

Hash brown patties 6

Sausages 4 

Cheddar jack cheese 1/2 cup

Sautee vehetables 1/2 cup

Tortillas 6

Shrimp Tacos جھینگے ٹاکوس ہرا دھنیا سوس with cilnatro lime sauce recipe by morEwish

 

Juicy, spicy, and so easy! The best Shrimp Tacos with cabbage slaw and creamy cilantro lime sauce are all packed in a tortilla.

The good part of this meal is that it is so close to our desi taste buds, grilled shrimps itself tastes like Shrimp tikka (Ellmyra's opinion) while Cilantro lime sauce was very close to hari chutney ka raita with mayo! A desi in me was satisfied and our bellies and heart were full after dinner! 

The shrimp are tossed with classic grounded cumin, chili powder, onion powder and garlic. As the recipe is written, these tacos have a good amount of kick. Feel free to sneak in a little extra red chili powder if you prefer your shrimp tacos extra spicy. I plan to use this same shrimp seasoning blend for a grilled shrimp in warmer months! 

The cilantro lime sauce (which also doubles as the slaw’s dressing) is a creamy blend of cilantro, lime, sour cream and mayo (you can subsitute with greek yogurt), with jalapeno and garlic for an extra flavor boost. It perfectly balances and cools the spice from the shrimp, and it doubles as a fabulous shrimp tacos sauce to drizzle over the top. Not only is it easy to make, but you can also prep this ahead of time - up to a day in advance.

For the slaw today I am using shredded green cabbage, but you can use the blend of prebagged shredded cabbage with added vegetables and you didn’t have to grate the cabbage yourself.

A few tips for cooking perfect shrimp:

Shrimp cook very quickly, about 2-3 minutes per side, if you over cook it, they turn tough and chewy!

The shrimp should curl up into a loose “C” shape when properly cooked. If they have curled up into a tight “O” shape, then the shrimp is probably overcooked. An undercooked shrimp will still have some grayish spots on them and form more of a flexible “U” shape. (As Chelsea mentioned in her recipe notes)

Cook the shrimp right before serving, so the shrimp don’t dry out while preparing the other components of this dish.

Video in Urdu:

Video in English:

Ingredients:

Shrimp:

1 pound medium shrimp, peeled and deveined
2 small cloves garlic, minced
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder

1/2 teaspoon salt
1 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon lime juice
2 cups shredded green cabbage
Corn (or flour) tortillas

Cilantro Lime Sauce:

1-2 cloves garlic

1/2 of a large bunch of cilantro

3 tablespoons lime juice 

1/2 teaspoon zest
1/2 jalapeño (or 1 full jalapeño for a spicier dressing)
1/2 cup mayonnaise (or greek yogurt for healthy alternate)
1/2 cup sour cream

Recipe Inspiration from Chelsea's Messy Apron

Shredded Beef Puffs بیف پیٹز (using Burrito beef) recipe for Ramadan by morEwish

When I shared Beef Burritos recipe, I mentioned that I will share another recipe using same beef. Today I twisted shredded burrito beef with some added Pakstani touch and making these Shredded Beef puffs or turnovers. Flaky, soft, spicy and delicious! You will love these spicy beef puff pastries

As I already mentioned you can get creative and make all kinds of delicious meals with your Mexican shredded beef . If you stash this burrito beef in your freezer quick snack or meal will be ready in few.

Puff pastry treats are my family favorite especially girls love them. These meat stuffed puffs, chicken puffs, potato stuffed, Nutella stuffed puff pastry or pizza stuffed puffs (basically pizza sauce and cheese with choice of meat). 

If you’d like to make these puff pastries a few months ahead of time, arrange them unbaked on a baking sheet and place in the freezer till frozen through. Place them in a freezer bag or in an airtight container and you can keep for up to 3 months. Whenever yon want to eat just pop these on a baking sheet and bake straight from frozen

The puffed up, melt in the mouth and crispy pastry layers along with the beef filling was irresistible and tasted delicious.

Video in Urdu:

Video in English:

Ingredients: 

Shredded Burrito Beef 

Salt 

Red pepper flakes
Cheddar Cheese 

Cilantro, chopped

Green chilies, chopped 

Puff pastry

Egg wash (1 egg + 1 tbsp water) 

Shredded Beef Burritos recipe for Ramadan by morEwish

Beef Burritos make the perfect entrée for any occasion! Tortillas filled with super tasty seasoned sheredded beef and other fillings of choice. These Burritos are a brilliant freezer standby because they are just as good made fresh or frozen then reheated. Its a hearty recipe that is great for crowd! I mean, who doesn’t love Mexican food?

Shredded Beef Burritos is a recipe that can be made ahead of time and pulled together whenever you’re ready. All that’s left is throwing a few toppings, diced tomatoes, salsa, sour cream, cilantro, extra cheese, and maybe some onions, on top.

If you want to make it a Mexican meal add cheesy spanish rice or zesty cilantro lime rice either one taste amazing with the burritos.

You can get creative and make all kinds of delicious meals with your Mexican shredded beef – tacos, obviously, burritos, or even better, burrito bowls. I added a little bit of desi touch to this shredded beef and recently made a beef puffs or turnovers, they are great for iftar. You might even want to stash some of this beef in your freezer for a lazy rainy day. 

Once you get the burritos filled and rolled. Roll burritos individually in aluminum foil. Then refrigerate or freeze them for later. Misting burritos with baking spray helps create a crispy outside on the burritos. Burritos can also be set in a baking dish, covered with cheese and baked. Or smother burritos with enchilada sauce, cheese, and bake.

Video in Urdu:

Video in English:

Ingredients: 

3 garlic cloves, minced
1 serrano chile,  minced

1 tablespoon soy sauce,

1 tablespoon Worcestershire sauce
2 tablespoons water
4 tablespoons fresh lime juice
1 teasppon salt and 

1/2 teaspoon freshly ground black pepper
1/2 cup olive oil


1 (2 to 3-pound) skirt steak/ iron steak, trimmed and cut into pieces
3 tablespoons vegetable or olive oil
1 1/2 cups diced onion
1 cup diced red bell pepper
2 serrano chiles, minced
1 cup beef broth/ water
1 can diced tomatoes with juice
1/2 teaspoon dried oregano
12 (6-inch) flour tortillas

Beef Tacos recipe | Hard shell and Soft shell recipe by morEwish

These crispy ground beef tacos are filled with seasoned meat, lettuce, cheese and tomatoes. An easy dinner recipe that the whole family will enjoy, even your pickiest eaters!

Deciding which ground beef to use for your tacos depends entirely on you.
Personally, I like to make my taco meat using 90% lean ground beef. The meat is still flavorful, tender, and delicious, but isn’t overly greasy.
On the other hand, you can also use 80% lean ground beef. Readily available and extremely economical, this option comes with more fat to drain away mid-way through the cooking process.
If beef isn’t your thing, any ground meat will work in this recipe including turkey, chicken, shrimp etc.

Fill the warm shells with meat and serve with your choice of toppings. Wondering what to serve with tacos? An array of toppings including shredded cheese, diced tomatoes and shredded lettuce. Sour cream and guacamole, sliced jalapenos and salsa are also great on ground beef tacos. Cilantro, olives… the sky’s the limit!

Video in Urdu: 

Video in English: 

Ingredients: 

Beef:

1 tablespoon olive oil

1/2 onion, diced 

2 pounds ground beef 

Seasoning:

1/2 teaspoon chili powder 

1/2 teaspoon cumin 

1/2 teaspoon paprika 

1/2 teaspoon salt 

1/2 teaspoon ground black pepper 

1/4 teaspoon crushed red pepper

Fixins:

20 fajita-sized flour tortillas

18 hard taco shells

1 pound Cheddar-Jack cheese, grated 

Tomatoes, diced

Leaf lettuce, shredded

Breakfast Quesadillas | Mom's Day breakfast in bed idea by morEwish

A breakfast quesadilla recipe is the perfect with eggs to spice up your morning. Fluffy eggs and a crispy tortilla make this speedy  great for breakfast or brunch. The mild cheese, onions  and peppers offer the perfect mix of flavors.

Thinking of taking Mom to brunch for Mother's Day? This year, consider the gift of breakfast
in bed instead. Start mom's special day off right with our best ideas and recipes for breakfast in bed.. click here 😇

These still feel special—they are quesadillas, after all!—but they don’t require the kind of attention that pancakes and waffles do. You simply scramble eggs, stuff them in between tortillas with cheese and fry them until the cheese melts.

Video Tutorial:

Scrambled Eggs Video Tutorial:

Ingredients:

Scrambled Eggs 6 eggs
Onions chopped 1/4 cup
Bell pepper chopped 1/4 cup
Salt, black pepper for seasoning
Mexican blend cheese 1 cup
Crushed red peppers 1/2 tsp (optional)
Flour tortillas (2 for each) 6
Butter and olive oil


More Mother's Day Ideas and Recipes - click here

Chicken Quesadilla with Pico de Gallo | Mexican Cuisine | School lunch idea

Tortilla filled with cheese and then grilled - Quesadilla is my family favourite Mexican dish.. You can any savory filling. Today i filled it with Chicken and peppers.

My family thoroughly enjoyed it, its a great quick fix dinner, best for school lunches. I usually make filling ahead, assemble in morning and done! Best part it you can use any filling you have in hand

I served it with Pico de Gallo which is a condiment, mix of onions, tomatoes, cilantro and lime juice, you can add Jalapeno for heat.

Video Tutorial:




Ingredients:

2 tablespoons olive oil
2 pounds skinless chicken breasts
Salt and pepper
2 tablespoons taco or Cajun seasoning mix
1 large onion, cut in half and then into slices
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper
12 tablespoons butter, for frying
12 large flour tortillas
2 1/2 cups grated cheese (Monterey Jack is the best)


Pico de Gallo:

12 Roma tomatoes (slightly under ripe is fine)
3 yellow or red onions
2 cups fresh cilantro leaves
2 to 3 jalapenos
1 lime
Salt

If you try this recipe, let me know how it turned out with you guys, thank you so much for stopping by, Happy Cooking!

Recipe Adapted from: http://www.foodnetwork.com/recipes/ree-drummond/chicken-quesadillas-recipe.html#lightbox-recipe-video