Grilled Chicken and Steak Fajitas......Featuring TortillaLand Tortillas

Have you ever heard or tried TortillaLand Flour Tortillas?  If not, I highly recommend that you see if your area sells them.  These are very different tortillas.  They are refrigerated and you make them fresh.  One of the TortillaLand's slogans is, "So Fresh They Haven't Even Been Made Yet".  


I was contacted to sample TortillaLand Flour Tortillas.  They asked if I would focus on a Back to School recipe.  My daughters started High School about a month ago.  We are extremely busy between work and school schedules.  I'm always looking for family friendly recipes that everyone will like.  


My daughters love tacos but I wanted to do something a little more interesting so I made Chicken and Steak Fajitas.  The great thing about Fajitas is that everyone can pick their favorite meat and toppings.  These were a huge hit.  The rub I used on the chicken and steak had wonderful flavor.  My daughters made their own Tortillas in a skillet since it only takes about 60 seconds.  The Tortillas taste so fresh.  We loved them!


Check out TortillaLand's website for their store locator.
http://www.tortillaland.com/where-to-buy/  


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Go to http://www.tortillaland.com/ for recipe ideas, store locator and to enter their current giveaway where you could win 3 iPads!!!


Disclosure:  Representatives for TortillaLand Tortillas provided me samples and information but all thoughts and opinions are my own.  My entire family really like these tortillas.  Thank you TortillaLand!

Grilled Chicken and Steak Fajitas

Recipe by Jamie at Mom's Cooking Club

Recipe for Rub by How to Grill, Steven Raichlen

Ingredients

1 1/2 lbs beef sirloin steak

1 - 1 1/2 lbs boneless chicken breasts

1 tablespoon chili powder

1 teaspoon ground coriander

1 teaspoon coarse salt

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon black pepper

2 limes

1 red bell pepper

1 green bell pepper

1/2 yellow onion

Topping ideas:  salsa, sour cream, diced avocado, shredded cheddar cheese. (Colby and Monterey Jack cheese are also good choices)

Directions

1.  Place the sirloin steak in a glass or nonreactive baking dish.  Place the chicken in a separate glass dish.  Combine the chili powder, coriander, salt, cumin, garlic and onion powders, and black pepper in a small bowl.  Mix well.  Rub this spice blend over the steak and chicken breasts.  Let stand for 10 minutes.  Squeeze the limes over the beef and chicken.  Marinate in the refrigerator for 30 minutes to 1 hour, covered.

2.  Cut bell peppers into strips.  Cut onion in slices.  Saute in skillet with a little olive oil until onions get tender and peppers get a little charred in spots.  Place in a serving dish.

3.  Grill steak until desired doneness and chicken until cooked through.  Let rest a few minutes.  Cut steak and chicken in strips and place on serving platter(s).

4.  Cook TortillaLand Flour Tortillas or warm other packaged tortillas.

5.  Place steak, chicken or both in center of tortillas.  Top with pepper and onion mixture.  Add favorite extra toppings as desired.  Fold up, eat and enjoy!

TortillaLand Flour Tortillas have just 5 simple ingredients: Wheat Flour, Water, Canola Oil, Salt and Sugar.

TortillaLand Flour Tortillas take about 60 seconds to cook. They will puff up as they cook and get lightly golden.

Sauteed Green Peppers, Red Peppers and Onions

The Fajita Spread.....Grilled Chicken and Steak, Peppers and Onions, Salsa, Shredded Cheese, Sour Cream, Avocado.  Serve with freshly made TortillaLand Flour Tortillas for a family friendly meal.

Enjoy!

Mom's Cooking Club Lesson: Does your grocery store carry TortillaLand Flour Tortillas?  If not, then take this Store Manager Product Request Form to your local store. 

See attached link: http://www.tortillaland.com/deliver?id=17 

My grocery store, Publix, does not carry TortillaLand Tortillas so I'm planning on taking this request form to my store manager.

Chicken Tortilla Soup with The Kids Cook Monday!

 

Is it starting to get a little cooler where you live?  It's still warm here in Florida but we've been having cooler mornings and nights so I know our Fall weather will be here shortly.  It's the perfect time for soup (even though I love eating homemade soup anytime of the year). 

I thought this would be a great chance to try a new soup recipe for a healthy start to the week.  Make sure to check out the website for The Kids Cook Monday!  for tips and ideas on how to start your week off in a positive way.  

This soup is comforting and filling.  It's full of good for you ingredients and was enjoyed by all.  I recommend adding salt to taste and adding more chili powder or cayenne pepper if you like your tortilla soup a bit more spicy. 

I love discovering new blogs.  I get so many recipe ideas and inspiration.  This recipe comes from the blog, Skinny Kitchen.   Check it out for more ideas on making meals healthier.

Chicken Tortilla Soup

Slightly adapted, Recipe by Skinny Kitchen

5 - 6 servings

Ingredients

1 tablespoon plus 1 teaspoon extra virgin olive oil
1 ½ - 2 cups chopped onion
2 tablespoons chopped garlic
2 (6-inch) corn tortillas, chopped
2 tablespoons tomato paste
2 teaspoons paprika
1 teaspoons chili powder
1 teaspoon cumin 
⅛ teaspoon ground red pepper
6 to 6 1/2 cups reduced-sodium chicken broth
1 (15 oz) can diced tomatoes - I used fire-roasted tomatoes
1 (14 oz) can yellow hominy, drained and rinsed
1 (14 oz) can low sodium black beans, drained and rinsed
2 cups cooked chopped chicken - see cooking tip at bottom of post
Juice of one lime

Topping

1 ¼ cups tortilla chips, crushed
Shredded Cheddar cheese - optional

Instructions

1. In a large nonstick pot, add the olive oil, onions and garlic. Sauté for 1 minute.
2. Add the chopped tortillas, tomato paste, paprika, chili powder, cumin and cayenne pepper and sauté for 2 minutes.
3. Stir in the chicken broth and tomatoes. Bring up to a boil, turn down heat and simmer for 15 minutes.
4. Add the hominy, beans, chicken and fresh squeezed lime juice. Mix well. Cook 10 minutes more.
5. Garnish with shredded cheese and crushed tortilla chips.

I've never used Hominy before and honestly didn't know what it was.  Good time for a learning opportunity. So, Mariah looked it up on the internet. 

Per Recipetips.com, Hominy is:  "A corn product created by soaking white or yellow corn kernels in scalding water that is mixed with a chemical solution, such as a mild lye or slaked lime. The soaking forces the kernel to expand so the hull and germ split. This allows the kernel to be easily removed so that the remaining corn substance can be dried. After it has been dried, the whole kernels are soaked in water and a solution mixed with limestone or wood ash to expand the kernels, which are then boiled, creating a soft puffy food product referred to as Hominy.  Whole hominy can be boiled or fried and served as a side dish, with or without additional ingredients (meat, vegetables, or other foods), formed into cakes, or served as a filler in soups, stews and salads. Hominy grits are another form of hominy, produced by grinding the dried and processed corn kernels several times into a finer grained substance to be sold as fine, medium, or coarse textured hominy." 

The girls really helped me out in the kitchen today.  Marissa cut up the cooked chicken and helped pour in some of the ingredients like the beans and diced tomatoes.  Mariah sauteed the onions as I was busy prepping the other ingredients.

 

Enjoy!

Mom's Cooking Club Lesson:  Time saving tip for cooked chicken - Roast chicken breasts the night before or in morning.  Place in refrigerator.  You then have cooked chicken ready to use in your recipe that is moist, juicy and flavorful.  Directions:  Preheat oven to 450 degrees.  Use chicken breasts with bones and skin and place on baking sheet.  Drizzle some canola or olive oil over chicken and season with salt/pepper.  Place in top portion of oven and roast for 30 minutes or until chicken is cooked through.  Pull off skin and discard.  Shred or cut up cooked chicken as needed in your recipe. 

The Kids Cook Monday with Soft Black Bean Tostadas

It's Monday again and that means it's time for The Kids Cook Monday!  My girls got in the kitchen with me to make these "oh so yummy" Black Bean and Chicken Tostadas.  We had fun making these tostadas because we each got to "build" our own with our topping choices.  My husband and I loved the salsa with the fresh tomatoes, avocado, green onions and lime juice.  For convenience, we used rotisserie chicken.  This was a great family dinner that we all enjoyed.   

So, as The Kids Cook Monday program says, "Start your week off right: make Monday family night!  Easy to do with a family friendly and healthy recipe like these Soft Black Bean Tostadas.     

This recipe is from Cooking Light.  Click here for the printable recipe on Myrecipes.com.

I had other helpers in the kitchen today.  Say hi to Maximus and MJ!

The bean spread was easy and quick to prepare in my mini food processor.  A very good bean spread that would be great as a bean dip too.

The girls ate it burrito style. 

Enjoy!

Mom's Cooking Club Lesson:  There are many variations you could do with this recipe.  You could leave the chicken off and go for meatless tostadas.  You could brown some lean ground beef with taco seasoning or saute/grill some shrimp instead of chicken.  You could also use whole wheat tortillas to make it even healthier.