Chicken And Steak Fajitas

Hello #foodfam I’m back with one of my favorite recipe (ill probably say that about all of my recipes lol). But anyways this is another quick recipe i love to make these on Fridays  after a long week its something you could throw together in no time. Its full of colorful bell  peppers, tender chicken and steak and you can always customize it with your favorite toppings. So lets get started!


prep time- 20 minutes   Cook time- 1 hour


4 tablespoons olive oil, divided

1 whole lime

1 handful of fresh cilantro

1-1/2 pounds boneless skinless chicken breast

3  6oz flat iron steaks

1 packet of Mc cormick  fajitas seasoning

2 teaspoon of sea salt

2 teaspoons of freshly cracked ground peeper

1 medium  red bell pepper, sliced

1medium orange bell pepper, sliced

1 medium yellow bell pepper, sliced

4 green onions, thinly sliced

1 whole chopped onion

6 flour tortillas (10 inch), warmed

Shredded cheddar cheese, salsa, guacamole and sour cream


In a large plastic bowl, combine 2 tablespoons of olive oil, lime juice, Mccormick fajita seasoning and the chopped cilantro ; add the chicken. toss to make sure everything is seasoned well, cover and; refrigerate for 20 minutes.




while I’m letting the chicken marinate, I’m going to season my steak with some sea salt and  fresh ground black pepper.


Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of olive oil, once oil is hot, lay the chicken into the pan. cook each side 2-3 minutes to insure a nice golden brown color. Then continue to let simmer until cooked through.



while we’re letting the chicken cook, we can get started on the steak. In a medium size frying pan add two teaspoons of olive, on medium to high heat let the pan get extremely hot.( this is how you get that nice sizzling sound, and the crispy crust without over cooking). Make sure youR steak is at room temp. At this time you may also pre heat your oven to 450 degrees. Once your oil is hot place your steak in the pan and cook each side for about 2-3 minutes.


Now back to our chicken, you could now turn your heat on low. Remove chicken from the pan and place to the side and allow the chicken to rest. you’ll in  look in the pan and see the bottom of the pan is very brown, now don’t be scared because thats where all the flavor is! You are going to add your bell peppers and onions to this pan, let your veggies cook on low heat while using a spoon scrap the bottom of the pan so that the veggies could get some of that delicious brown goodness.



cut the chicken up into strips, add them back into pot with the veggies. And turn the heat off, once your steak is golden in each side. place the pan in oven and let continue cook for 5 minutes ( this is for medium well steak) cook longer for well done.



Let the steak rest (if you cut while fresh out of the pan all of juices will run out of the steak), slice steak  up into cubes and squeeze lime over the steak.


Here comes the fun part! topping your fajitas however you want! this is how i prefer mine with another squeeze of fresh lime juice it just brings all the flavors together for me.

If you guys want to see a shrimp or fish  version ill be glad to share my recipe, let me know in the comment section!



Quick And Easy Shrimp Scampi


Hey #FOODFAM! how are guys today, i hope everything is going great! The other day i had a craving for some buttery garlic shrimp. so guess what i did,I made some! it was quick and very easy the whole meal took less than 30 minutes. I paired these shrimps with some angel hair pasta and some garlic bread. heres the quick and simple recipe great for any day!   

Cook Time- 15 minutes  Prep Time- 15 minutes


1 pound large (16-20 count) raw shrimp, shelled and de-veined
2 Tablespoons olive oil
1 Whole stick of butter (unsalted)
2 teaspoons of sea salt
4 Tbsp minced garlic

  1/2 teaspoon red pepper flakes 
1/2 cup white wine *optional
3 tablespoons finely chopped parsley
1 teaspoon of fresh ground black pepper
1 whole lemon (squeezed)

1 box of angel hair pasta 

IMG_1911 IMG_1898


Peel and clean the shrimp,rinse with water.IMG_1900

Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil.IMG_1909

Cook until al dente. Drain well.

Add olive oil and garlic and sauté on lowIMG_1904

Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp.IMG_1913

Cook, stirring constantly, for 10 to 15 minutes.
Stir in wine and pepper and parsley.IMG_1915

Bring to a boil and cook for 30 seconds while stirring constantly.IMG_1919
Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese with parmesan cheese and parsley. And its that easy, a quick and delicious dinner!


Homemade Chinese Egg Rolls

This is one of my my favorite new discoveries! i love egg rolls as a snack, heres a quick recipe that you can put in the freezer and fry anytime your craving these golden crispy rolls!

IMG_1894 IMG_1892

prep time- 30 minutes  Cook time- 5 minutes= total time of 35-40 minutes


12 egg roll wraps

1⁄2-1 lb ground beef ( or you can use chicken or pork)
2 teaspoons chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon crush peppers 
1⁄4 cup soy sauce
1 teaspoon sesame oil
1 (16 ounce) bagshredded cabbage and carrot coleslaw mix 
4 green onions, sliced
1 egg, beaten with
1 teaspoon water

1 teaspoon of onion powder


  1. Brown beef with ginger and garlic in pan; drain any grease.
  2. Mix salt, onion powder, soy sauce and sesame oil. Add to pork and mix well.
  3. In large bowl combine cabbage mix and green onions.
  4. Pour hot meat over vegetables and stir well. Let drain and cool slightly.
  5. Lay wrap in front of you so that it looks like a diamond.
  6. Place 3 tablespoons beef filling in center of egg roll wrapper.
  7. Fold bottom point up over filling and roll once.
  8. Fold in right and left points.
  9. Brush beaten egg on top point.
  10. Finish rolling.
  11. Set aside and repeat with remaining filling.
  12. Heat 2-3 inches oil in large frying pan to very hot (350ºF).
  13. Fry a few egg rolls in pan at a time, 2-3 minutes per side.
  14. Drain on paper towels.

Fried Buffalo Chicken Wings (Non-breaded)

Here’s a simple recipe for buffalo chicken wings that’s crispy and full of flavor.

To begin, mix some hot water, 1 cup of lemon juice, and 1 cup of white distilled vinegar in a large bowl. Dump the raw chicken into the mixture.


One by one, begin to clean the chicken by removing any feathers. Once you’ve clean the chicken you may drain the hot water, vinegar and lemon juice. Your chicken is now ready to be seasoned!

For unforgettable flavor, you will need the following seasonings:

  • 5 tablespoons of garlic powder
  • 5 tablespoons of onion powder
  • 3 tablespoons of red crushed peppers
  • 2 tablespoons of black pepper
  • 4 tablespoons of paprika
  • 2 fresh cloves crushed
  • 5 small balls of all spice crushed
  • 1 tablespoon of cumin
  • 5 tablespoons of seasoning salt
  • 4 tablespoon of salt
  •  IMG_1820

Once you have gathered the seasonings, mix them altogether in a bowl. Pour the mixture over the chicken and massage the seasonings evenly throughout each piece.


Put the chicken in a sealed bowl or a plastic bag and let it marinate in the fridge for at least 2 hours or over night.

When the chicken is done marinating, you can get a skillet or a deep fryer like I did and fill it with vegetable oil. Once your oil is hot (about 350 degrees), add your chicken to the oil. Cook for 5 minutes on each side; each batch should take about 10-15 minutes.


Your chicken is done when it is a golden brown and fried to a delicious crisp on the outside and juicy on the inside.


Congrats! You’ve finish frying all of your chicken its time to sauce it up! You can use your favorite buffalo sauce, my personal favorite is Sweet Baby Ray’s Buffalo Wing Sauce because it’s the perfect combination of spicy and creamy. I like to warm it up first in a pot and pour the hot buffalo sauce over the chicken wings.


You are finally done! Your wings are ready to be severed with a side of cool buttermilk ranch