Fajita Quesadilla

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The sizzle of perfectly seasoned fajita vegetables is snugly under wraps with oodles of gooey cheese in this golden, crispy Fajita Quesadilla.

Stacked wedges of fajita quesadilla on a wooden board with a blue and white checkered tea towel in the background.

Fajita Quesadilla

Each bite of these quesadillas is a burst of bold flavors. The smoky char of sautéed peppers and onions is balanced with the creamy flavor of melted, freshly shredded cheese.

And for toppings, you can finish your fajita quesadilla with a fiery tomato salsa, a dollop of sour cream, or guacamole. Or, if you’re like my niece… more cheese.

I typically have bell peppers of every color on hand, so using a mixture of colors makes this vegetable quesadilla a little bit more fun for me. But, feel free to use whichever color pepper you have on hand.

If you’d like to make these a little bit spicier, throw in some fresh chopped jalapeno. At my table, you can’t go wrong adding in a bit of that lingering heat.

My boys would never let me live it down if I didn’t note that you can easily add the meat of your choice to this recipe. Grilled chicken, pulled pork, and tender steak bites keep my meat lovers quite happy.

A vertically aligned photo of a sliced tortilla quesadilla in quarters on a wooden background.

Fajita Quesadilla Recipe

The Flakiest Savory Beef Pot Pie

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The Flakiest Savory Beef Pot Pie

a photo of a bowl full of a serving of beef pot pie that is loaded with vegetables and topped with a golden pie crust.

Savory indulgent beef pot pie that is loaded with vegetables and topped with flaky, golden puff pastry! It’s pure comfort food!

I mean, it was bound to happen. Our readers are in love with our chicken pot pie, and in fact it’s one of the most popular recipes on our site. But with all of you requesting a few more beef recipes I couldn’t resist a savory beef pot pie recipe. Is it possible to have too many pot pies?

I think not!

What started out one way ended up an entirely different way and I’m ridiculously pleased with the results. And no one is happier than Cade, he says it’s one of his new favorite dinners. 🙂

Ingredients for Beef Pot Pie

You’ll start by pulling your puff pastry sheet out of the freezer and letting it thaw slightly. The rest of the ingredients you will need are here:

  • Puff Pastry – found in the freezer section of the grocery store by the pie crusts
  • Beef Roast – chuck roast is my preferred cut, but a top sirloin or round roast would also work, you could even use ground beef for a budget friendly option
  • Salt – flavor
  • Pepper – flavor
  • Yellow Onion – adds so much to the depth of flavor, see section below for using onions if you are not a fan of onions
  • Garlic – flavor
  • Carrots – go with real carrots that you peel and slice, no baby carrots
  • Celery – flavor and texture
  • Peas – I love these bright pops of flavor and color. They get added right before adding the filling to the baking dish so they don’t get too mushy.
  • Flour – thickens the filling
  • Rosemary – fresh is best, but you can use dried if you need to, 1 sprig fresh = 1 teaspoon dried
  • Bay Leaf – adds so much flavor, remove it before adding the filling to the baking dish
  • Thyme – fresh is preferred, but if you need to use dried, 1 teaspoon fresh = 1/3 teaspoon dried
  • Beef Broth – the base of the gravy that the meat and veggies will simmer in and become the delicious filling
  • Balsamic Vinegar – add sweetness and tanginess to the gravy
  • Worcestershire Sauce – our preferred brand is Lea & Perrins and it is essential! It adds great umami flavor!
  • Dijon Mustard – adds to the depth of flavor in the gravy
  • Whole Milk – used for the egg wash
  • Egg – used for the egg wash that will make crust beautifully golden

The measurements for each ingredient can be found in the recipe card down below.

What If You Hate Onions?

I heard you all loud and clear on instagram, you either love or absolutely hate onions and there’s not really any who are in between. So can you substitute onions in a recipe? Well, in my personal opinion, no.

Oven Baked Rice

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Tart lime juice and peppery cilantro infuse the long, fluffy grains of rice with fabulous flavor in this simple Oven Baked Rice.

The cilantro lime rice has been completely mixed and is ready to serve.

Oven Baked Rice

Oven. Baked. Rice. This is a game changer, my friends, and there’s no better way to try it for the first time than in this cilantro lime rice. I tried baking rice in the oven once years ago when I first heard about it. But, I was unimpressed.

But, THIS rice? Spectacular. I could have eaten a whole pan full by myself, and my kids really enjoyed it, too. It became an instant staple over here.

I found this cilantro lime rice recipe in from my friend Jessica‘s cookbook, Good Cheap Eats, Dinner in 30 Minutes (or less!). It is filled with 300 easy recipes to help simplify dinner prep for healthy, unprocessed meals.

If you’re wondering how to bake rice in oven, you’ll be glad you learned. It so easy! It takes just moments to mix the ingredients. Pop it into the oven, and less than 30 minutes later, the rice is perfectly cooked.

A close up shot of the cooked cilantro lime rice.

Cilantro Lime Rice

I served each bowl with a lime w

The Little Things Newsletter #404 – Life, laughter, and lots of great food!

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Welcome to the weekend, my friends! We woke up today in a winter wonderland. As much as I love a snow day, and this is definitely a great one, I’m also thrilled that warmer weather is in the forecast for the rest of this week and the snow won’t be here for long. In the meantime, I’m planning to cook up some hearty snow-day foods this weekend.

Starting with waffles and waffle sauce for brunch this morning, then crispy baked chicken, the best ever homemade mac and cheese, and a sweet kale salad on the menu for dinner tonight. Tomorrow’s brunch plan is bacon and eggs with fluffy biscuits and some jam I brought back from Switzerland. Dinner will be this chipotle honey meatloaf (a long time favorite from my first cookbook) with garlic mashed red potatoes and parmesan roasted carrots

I’m getting hungry just reading all of that, so I’m headed to the kitchen to start the waffles just as soon as I send this email. Fortunately, we have several soups and a batch of steak chili tucked in the freezer for lunches too.

ON THE BLOGS THIS WEEK: Bursting with the sweet, juicy flavors of pineapple and coconut, this Pina Colada Smoothie brings a bit of vacation sunshine, no matter the weather.

Tender and savory steak bites offer a fresh take on the classic loaded baked potato. A Loaded Steak Baked Potato is a hearty meal, all by itself.

Crunchy cabbage is tossed in a tangy and sweet dressing in classic Chick Fil A Coleslaw. Making this beloved menu item is a breeze, now that the once secret recipe is well known.

Warm and fluffy cinnamon rolls are kicked into high gear with rich, creamy caramel and tart apples in these Caramel Apple Cinnamon Rolls.

A simple, rustic tart featuring fresh pears drizzled with caramel sauce, this Caramel Pear Tart is simple to make, with just a handful of ingredients.

Buttery, nutty cookies are topped with the sweet jam of your choice in these simple, gluten free Read more

Japanese Cloud Pancakes

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Japanese Cloud Pancakes

a photo of three fluffy Japanese cloud pancakes topped with powdered sugar and mixed fresh berries

The entire internet has gone absolutely crazy for these Japanese pancakes! They are so light, airy and tasty! A Japanese cloud pancake just became a staple at our house, so get out your egg whites and let’s give breakfast around the world a try!

Japanese cloud pancakes are fluffy and decadent, we are going to walk you through each step of making them. They require a little extra care and attention than traditional American buttermilk pancakes. They are worth every bit of effort though! Trust me on that!

What is a Japanese Cloud Pancake?

Japanese cloud pancakes, also known as soufflé pancakes, are delicate cottony pancakes. They are made by folding whipped egg whites into pancake batter so when they cook, they puff up like a soufflé.

Pancake Molds

I’ve decided that while the authentic pancake clearly uses a ring mold, I just do not have the time or mental capacity to worry about buying molds, spraying molds, filling molds AND cleaning molds. So! Here’s my tricky solution and should you wish to use molds, these seem to be the best buy:

Instead, the key is to uses a nonstick pan that has a lid that will securely fit on the pan and add the batter in layers, allowing the first to begin to cook and then dolloping more on top. I know, I know, but it’s still easier for me than a mold. I’ll go into all the details below.

What Do I Need to Make Japanese Pancakes

Even though these are Japanese, you don’t need any exotic ingredients. In fact, you’ll probably have most of the ingredients in house already, and if not, everything can be found at your standard grocery store. Here is your ingredients list:

  • Egg Yolk: adds structure and richness to the pancakes
  • Sugar: adds sweetness
  • Whole Milk: The milk must be whole milk. The fattier milk makes for a better souffle.
  • Cake Flour: gives the pancakes a lighter texture then all purpose flour
  • Baking Powder: acts as a leavening agent for the pancakes to give them some lift
  • Vanilla Extract: adds flavor

For the Egg Whites

  • Egg Whites: adds rise and fluffiness to the pancakes
  • Cream of Tartar: helps stabilize the egg whites so they hold their fluffiness
  • Sugar: adds sweetness
  • Water: used to help cook the pancakes by adding steam

The measurements for all these ingredients can be found in the recipe card at the end of this post.

How to Make Japanese Cloud Pancakes

Here is your step by step guide to making Japanese cloud pancakes without a mold…

  1. Prepare batter by whisking the yolk and sugar in a large bowl until pale and then slowly whis