berry trifle

I know...I've been addicted to using my trifle bowl lately. Last week I wanted a light, summery dessert recipe for our 4th of July shindig. This one hit the spot! I REALLY wanted to cut the pound cake into star shapes for the occasion, but I couldn't find any star-shaped cookie cutters here in Alaska. Boo!


Ingredients:
1 Sara Lee pound cake (found in the freezer section)
1 container fresh strawberries
1 container fresh blueberries
1 container fresh blackberries/raspberries (whatever you prefer)
1 lg container whipped topping (I used low fat Cool Whip)


Directions:
-Cook the pound cake according to package directions. 
-Slice pound cake and strawberries up into small bite-sized pieces.
-Start with a layer of pound cake in your dish; then a layer of cool whip; then a layer of berries; repeat with 2nd, 3rd, 4th layer etc. 
-Top with remaining berries and refrigerate until use. Voila!

easy southern banana pudding

I scored this trifle bowl at Wal-mart for $8, so I needed something to put into it, pronto! This banana pudding is BOMB! Every time I take it to a party I never have any leftovers to bring home... I guess that's a good thing though? ;o). The key to a good banana pudding is to make sure that you let it sit in the fridge for at least several hours, preferably over night. This ensures all the flavors meld together and the wafers soften up. Crunchy wafers in banana pudding are no bueno.

Ingredients:
2 REGULAR-SIZED boxes instant vanilla pudding/pie filling(not the large boxes)
3 cups milk
1 can sweetened condensed milk
1 lg container of whipped topping (I got the biggest container they had)
1 bx vanilla wafers
5 bananas


Directions:
-Combine the pudding with the milk and mix together for approximately 2 minutes.
-Gradually fold in the sweetened condensed milk.
-Gradually fold in the whipped topping. I only added in half of the whipped topping so I could have some leftover for the trifle "layers".
-Slice bananas into 1/4 inch thickness
-Layer 9x13 dish (or trifle bowl) with vanilla wafers; then the pudding mixture; then the banana slices; then the extra whipped topping. Repeat for 2nd layer, 3rd, 4th, etc. You can crush up the remaining vanilla wafers and scatter on the top if you'd like.
-Let refrigerate for several hours. Overnight is best.


Tip: You can also use all FF/SF/Reduced-fat products for a lighter dessert.

rotisserie cornish hens

This might be the simplest recipe I have on my blog. All you need is a rotisserie and you'll be set! I suppose you could bake these in the oven, but they won't be near as juicy, tender, or crispy-skinned. If you've never tried this greek seasoning before, it's a MUST. We use it in one of our dinners at least once a week. :)

Ingredients:
-Cornish hens
-Light Butter

-Cavender's Greek Seasoning

Directions:

Rinse off hens. You'll want to truss the hens with some cooking twine to make sure the arms and legs aren't flapping around in the rotisserie. If you don't know how to do this, there are several instruction videos on youtube and google (that's how I learned!). Once hens are cleaned and trussed, place them inside your rotisserie according to your rotisserie directions. Combine butter and seasoning and brush onto hens. Cook chickens according to rotisserie directions, basting the hen with the butter mixture every 15 minutes, until chicken is done. Voila!

sour cream enchiladas

These enchiladas from the Pioneer Woman are scrumptious! If you like sour cream/chicken enchiladas and green onions then you'll love this recipe. The original recipe doesn't call for chicken, but I added some leftover chicken I had cooked in the crock pot for some extra protein.

Ingredients

• 12 whole Corn Tortillas
• Canola Oil, For Frying
• 1 can (20 Ounce) Enchilada Sauce
• 2 cups Sour Cream
• 3 cups Sharp Cheddar Cheese, Grated
• 1 cup Sliced/chopped Green Onions
• 1/2 teaspoon Ground Cumin
• 1/4 teaspoon Cayenne Pepper
• cooked chicken, shredded (optional)

Preparation Instructions

Preheat oven to 375 degrees.
Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, cayenne pepper, and chicken.
Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.
Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
(If there's any sour cream mixture left over, use it as a dip for tortilla chips!)
Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

jalapeno whiskey bbq sliders

There are no words to describe how good these sliders are. All I can say is make them for yourself, you can thank me later. Or thanking Pioneer Woman for that matter. ;o)

Ingredients

• 2 pounds Ground Meat (beef, Bison, Turkey)
• Salt And Pepper
• 4 Tablespoons Butter
• 1 whole Large Onion, Diced
• 1/2 cup Whiskey
• 1 cup Barbecue Sauce
• 1/4 cup Jarred Jalapeno Slices (more To Taste)
• 12 whole Slider Buns Or Dinner Rolls, Split (I like the savory butter Hawaiian rolls)

Preparation Instructions

Form the meat into 12 (or so) miniature patties and salt and pepper them on both sides. Melt the butter in a skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3-4 minutes per side. Remove the patties from the skillet and set aside. Drain off all but 2 tablespoons of grease, then return the skillet to the stove.

Throw the diced onions in the skillet and stir to cook, about 3 minutes. Pour in whiskey (be careful if you're cooking over an open flame; turn it off momentarily to be extra careful) and stir. Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in jalapenos and the barbecue sauce.

Reduce the heat to low and place the patties in the barbecue sauce, turning to coat. Allow the patties to simmer in the sauce until everything's hot and bubbly.

Place the patties on individual buns and be sure to spoon extra sauce (with the jalapenos!) over the top of each one before topping with the other half of the bun.

olive garden alfredo sauce

This stuff is just...yum...especially if you buy some OG salad dressing and a gallon of peach tea to go with it! 
  
Ingredients:

1 pint heavy cream (I used 1/2 heavy cream and 1/2 half & half to lighten it up a little)
1/2 cup butter
2 tablespoons cream cheese (optional as a thickening agent, OG does not use cream cheese)
3/4 cup Parmesan cheese
1 teaspoon garlic powder (I used 1/2 of a teaspoon)

Preparation:

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15-20 minutes on low or until sauce is thick. You may wish to season with a little salt and pepper.

roasted chicken noodle soup

This stuff is straight up delicious. Especially around here when it's like -10 outside and you just want some warm soup in your belly! This recipe makes quite a bit, but you can freeze it in individual portions, hand it out to friends, or cut the recipe in half. The measurements are approximated, like always I just add "some of this, some of that".
 
Just a tip if you live here in Alaska: if you go to the commissary right when they open, they sell yesterday's rotisserie chickens over by the tortillas for half off. I buy them for $3.99, what a steal!

I usually chop up all the veggies and shred the chicken while I'm simmering the chicken broth, that way it's all ready to go.


Ingredients:
12 cups homemade chicken broth
1/4 to 1/2 an onion, diced
2 stalks celery, diced
2 carrots, diced
3-4 cloves garlic, minced
2 green onions, diced
a little diced cabbage (optional, I like cabbage lol)
small palm-full of fresh chopped parsley
1 rotisserie chicken, meat removed and shredded
1/2 a package of cooked noodles, your choice (the more noodles you add in, the less broth you will have, they suck up all the good juice!)
salt and pepper to your liking

Directions:
Add a little oil to the bottom of a large pot over medium heat. Add in onions, celery, carrots and cook until softened. Add in garlic and cook for about 1 minute. Add chicken broth, green onions, cabbage, parsley, shredded chicken, salt and pepper. Bring to a boil. Reduce heat and simmer for about 20-25 minutes (this is usually when I cook the noodles), add in cooked noodles, and serve!

quick chicken broth

Here's a quick, easy recipe for homemade chicken broth. That canned stuff just doesn't compare. Like with most recipes that I post, I don't use actual measurements for a lot of it. It's just "some of this, some of that", but that's the beauty of cooking right?! 

If you're not big on using bouillon packets or just want to keep it clean eating, just omit them and use chicken breasts (or I prefer to use the bones from a rotisserie chicken) and several fresh herbs (thyme, bay leaves, cilantro, peppercorns, etc). I like this recipe.

By the way, this recipe makes a ton, but it freezes well...or you could mix a little in with your dog's food for a treat. Shh, don't tell Tony. ;o)


Ingredients:
12 cups water

1/2 onion, roughly chopped
2 medium carrots, roughly chopped
2 stalks celery, roughly chopped
2-4 cloves garlic
few sprigs fresh parsley
2 green onions
leftover chicken bones (I use the bones from my rotisserie chickens, you could sub chicken bouillon)
salt and pepper to your liking

Directions:
In a big pot, combine all ingredients. Bring to a boil, reduce to medium heat, and cook for about 20 minutes. When it's done, strain the liquid, like this:

 Portion leftovers to containers and freeze! Keeps for up to 6 months in the freezer.

chocolate covered pretzels

So I received my Christmas present *from myself* in the mail the other day, and have been dying to try it out! If you haven't guessed already, it's a new camera! Weee! :) These little treats were the perfect test tool! If you like chocolate covered pretzels, you must try making them at home! They're so much better than the pre-packaged kind...not to mention super easy (though a little time consuming). Perfect for filling into clear gift baggies, tie with some festive ribbon, and send them out as holiday gifts! I was feeling generous today so I packaged some up and gave them to Bear's groomer, she loved them :).

How cute would these be if you could find the pretzels in holiday shapes?!

Ingredients:
2 bags chocolate chips
Bag of mini pretzels
Sprinkles of your choice
wax paper


Directions:
Melt chocolate chips (1 bag at a time) in a bowl according to package directions. Dip pretzels one at a time quickly to coat while chocolate is still melted. Place pretzels on wax paper to set and cool. Finish with sprinkles before the chocolate dries! :)

crockpot pot roast

So I'm pretty convinced I make some of the best pot roast out there. I know there are a billion recipes out there, but most of them call for a ton of packaged spice envelopes and canned ingredients which are LOADED with sodium, fat and calories. This one is super simple but tastes great. My hubby and I love to add in some Louisiana hot sauce to give it an extra kick.

Ingredients:
3.5-4 lb pot roast
1/4 cup flour 
2 tsp salt
1/4 tsp ground black pepper
3 carrots, sliced
2 onions, sliced
3 potatoes, quartered (I use a bunch of tiny halved red potatoes)
1 stalk celery, sliced
1 cup mushrooms, sliced
3-4 cloves garlic, minced
1 bottle of beer (Guiness is the best for this recipe, or another dark beer)
Louisiana hot sauce, optional


Directions:
1. Combine flour, salt, and pepper; coat meat.
2. Place all veggies except mushrooms and garlic into crock pot.
3. Top with roast.
4. Spread mushrooms and garlic over roast.
5. Cover and cook on low for 10-12 hours or high for 6-8 hours.

quick chicken-corn chowder

This was rated in the top 20 chicken recipes from one of my favorite cooking magazines, Cooking Light. It's healthy AND takes under 30 minutes to prepare! After reading some of the reviews I decided to use a rotisserie chicken and I'm glad I did. It gives it such a great flavor, I'll have to start keeping an eye out for the reduced price rotisseries. :)I still feel like it was missing a tiny bit of something though...maybe a little hot sauce? I'll have to play around with it, still a great recipe overall.

Yields: 6 servings (serving size: about 1 cup)
Only 257 calories per serving! 8.1g fat, 19.1g protein, 28.6g carbs, 668mg sodium

• 2 tablespoons butter
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 2 cloves garlic, minced 
• 1 jalapeño pepper, seeded and minced
• 2 tablespoons all-purpose flour 
• 3 cups 2% reduced-fat milk
• 2 cups chopped roasted skinless, boneless chicken breasts (I used the 2 breasts from the rotisserie chicken)
• 1 1/2 cups fresh or frozen corn kernels
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1/4 teaspoon ground red pepper (I omitted)
• 1/8 teaspoon salt (or more to taste)
• 1 (14 3/4-ounce) can cream-style corn

Preparation

• Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add garlic and cook until fragrant, about 1 minute. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes). Season with extra salt and pepper if needed. Enjoy!

pumpkin spice muffins

These are the moistest muffins I've ever tasted. And to think they only took 2 ingredients! No eggs, oil, or sugar! If you're an amateur at baking like me and want something that tastes and smells just like fall, these are for you. You could even sprinkle with powdered sugar, add chopped nuts, raisins, chocolate chips or top with cream cheese frosting if you're feelin' adventurous! ;)

This recipe makes about 14-16 regular sized muffins.

Ingredients:
1 box spice cake mix
15 oz 100% pure canned pumpkin
paper muffin/cupcake liners


Directions:
-Preheat oven to 350.
-In a large bowl, mix together cake mix and canned pumpkin until well combined.

-Spoon into paper lined small muffin/cupcake tins, 2/3 full. (Batter will be thick)

-Bake at 350 for 23 minutes (roughly 15 min. for mini muffins) or until toothpick comes out clean.

grilled chicken breast tostadas

 

I love nothing more than a tasty yet healthy meal, and this one did the trick! I thoroughly enjoyed this recipe and will be added to our weekly menu....at least until the snow hits and we can't grill anymore! :) Tony and I each had 2 tostadas and were full, the rest will be left overs for lunch tomorrow!

The differences I made from this recipe is instead of marinating my chicken I just rubbed a smashed clove of garlic on them and sprinkled the lime juice over top. You could add any other seasoning you like to it as well (I used a honey-lime seasoning I have) if you don't feel like taking time to marinate. I left out the cilantro in the pico de gallo and the green chiles in the guacamole. You don't put green chiles in guac!

Grilled Chicken Breast Tostadas

• 2 limes
• 3 Tbsp. extra virgin olive oil
• 1 clove garlic, minced
• 3 boneless skinless chicken breast (about 1 1/2 p0unds)
• kosher salt
• fresh ground pepper
• 1 cup sour cream (You could sub plain greek yogurt)
• 6 (6 inch) corn tortillas (I used white corn tortillas)
• additional olive oil
• easy guacamole
• pico de gallo

1. In a gallon sized ziploc bag, combine juice from 1 lime, olive oil, and garlic.  Season with salt and pepper.  Add chicken and marinate for 1 hour. (I skipped this step)
2. While chicken marinates, mix 1 cup sour cream with 1 tsp. lime zest and 1-2 Tbsp. lime juice (from remaining lime) to make a lime crema.  Store in refrigerator until ready to serve.
3. Preheat grill to high.  Grill chicken for about 4-6 minutes per side until juices run clear and chicken is cooked.
4. Brush tortillas with olive oil and toast on grill for about 30 seconds per side or until nice and crisp.  Remove from grill and sprinkle with salt. (I just sprayed with spray oil)
5. Slice cooked chicken breasts into slices and build tostadas.  To build: Spread tortilla with guacamole then top with chicken slices, pico de gallo, followed by lime crema.  Serve with Bush’s Texas Ranchero Grillin’ Beans on the side.  Makes 6 tostadas.

cookies 'n' cream ice cream

This stuff is amazing. 'Nuff said.


If you don't have an ice cream maker yet...you should go buy one.


Right now...

Prep Time: 8 minutes
Ice Cream Maker Time: Approximately 20-25 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

Ingredients:

1 cup milk
1/2 cup granulated sugar
2 cups heavy whipping cream
1 1/2 tsp vanilla extract
3/4 cup crushed Oreo cookies*

*Place Oreo cookies in a Ziploc bag. Seal bag. Crush cookies using the heel of your hand or a kitchen mallet.

Directions: 

Using a wire whisk or hand mixer, mix milk and sugar until the sugar dissolves (about 1 -2 minutes).

Stir in heavy cream and vanilla extract.

Pour into ice cream maker.

Churn about 20 minutes or according to manufacturer's instructions.

Add crushed Oreo cookies to ice cream.

Churn for 5 additional minutes.

May need to freeze for several hours or overnight, mixture will be of milkshake consistency.

baked sweet potato fries

These things are delicious!! I think I might even like them better than regular fries. I love the sweet I get from the potato and the salty I get from the ranch (because everyone knows how much I love ranch right? lol) Ketchup just wouldn't do. It MUST be ranch. MmmMm. Tony loves these things too, he's always asking me to make them. 
Every time I see photos of these recipes though, their fries are always orange...I can't tell if they just have different sweet potatoes or if they are using yams instead. I just stick to the one that's labeled "sweet potato" at the grocery store :)

Ingredients:

- 1 sweet potato, (about 5" long) peeled and cut into 1/4" fries

- 2 tsp olive oil

- about 1/2 a dry packet of Zesty Italian dressing, or to your taste preference

- few shakes of garlic powder 

Directions:

-Preheat oven to 425 degrees.

-In a medium bowl, toss sweet potatoes with olive oil, italian dressing powder and garlic powder. 

-Spread potatoes on a baking sheet or on top of a cooling rack. Avoid crowding so potatoes get crisp. Bake 15 minutes. Turn and bake an additional 10-15 minutes. Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking. 

healthy tortellini soup

This soup turned out WAY better than Tony and I had expected. A super easy and quick meal that left us both full. I accompanied it with a slice of garlic bread... yum! A must try for a cool day.

Tortellini Soup
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Yield: 3-4 servings
Ingredients:
1 tbsp. olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ tsp. dried oregano
1 (15 oz.) can diced tomatoes, with juices (I used roasted garlic flavor)
4 cups low-sodium vegetable broth (they didn't have low-sodium so I used regular)

9 oz. whole wheat tortellini, any variety

3 cups fresh baby spinach, loosely packed
Grated Parmesan, for serving

Directions:
In a large pot or Dutch oven, heat the olive oil over medium-high heat.  Add the onions to the pan and cook until beginning to soften, about 5 minutes.  Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.  Mix in the oregano and diced tomatoes.  Add the broth to the pot.  Bring the mixture to a boil.  Add the tortellini to the pot and cook according to the package directions.  One minute before the tortellini is fully cooked, stir in the spinach.  Remove from the heat.  Season with salt and pepper if needed.  Serve warm with grated Parmesan as desired.

turkey chili taco soup

I made this to take for lunch a few weeks ago, and it turned out really good! I accompanied it with a few multi-grain saltines since I didn't have any baked tortilla chips on hand. Not exactly a 'summery' recipe, but it rarely gets above 60 degrees here so anything goes! :) Very filling and it's only 200 calories for 1-1/4 cups!

• 1.3 lbs 99% lean ground turkey
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 10 oz can rotel tomatoes with green chilies
• 15 oz canned or frozen corn, drained
• 15 oz kidney beans, drained
• 8 oz tomato sauce
• 16 oz fat free refried beans (makes it thick and creamy, you can't taste them)
• 1 packet taco seasoning (you can use 40% less sodium)
• 2 1/2 cups fat free low sodium chicken broth

Directions:
In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning and chicken broth. Bring to a boil and simmer about 10-15 minutes.

Serve with a few baked tortilla chips and your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions,  onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.

oreo truffles

These things are amazing and I don't even like oreos! My first attempt at making any kind of cake balls/truffles. A must try!


Ingredients:
1 package Oreo cookies
1 8oz. package cream cheese, softened (I use low-fat or fat-free)
Your choice of melting chocolate (I used 2 boxes of Baker's white chocolate)
1 box of dark/milk chocolate for drizzle, optional (I used Bakers dark choc)


Directions:
Finely crush package of oreos in a large food processor or place them in a ziploc bag and crush into a fine consistency.

Stir in softened cream cheese. I found it's easiest to just mix it with clean hands.


Use a small melon baller or cookie scoop and roll into small balls.


Put them in the freezer for about 20-30 minutes to keep the balls from falling apart.


Melt chocolate as directed on package (I microwave it inside of a large glass measuring cup) and then dip one at a time into chocolate (I use 2 spoons to mix ball around and cover completely, and then pick it up with one of the spoons), tap off the extra chocolate and then slide them onto wax/parchment paper to dry.

(Optional) Dip a fork into melted dark colored chocolate, then drizzle onto each cake ball.


Keep refrigerated IF you have any leftovers ;)

Variations- Using Mint Oreos and dark chocolate Bakers melting chocolate. Drizzle with green colored chocolate!  :)

marinated grilled asparagus

I had grilled asparagus a while back at one of the restaurants here in town and it was to die for. I decided to buy some asparagus for the first time and try grilling it myself. I've been trying to incorporate different kinds of veggies in my diet, and asparagus is loaded with vitamins. If only it didn't make your pee smell funny. lol! This marinade turned out really good.

Ingredients

• 1 pound asparagus
• 3 tablespoons balsamic vinegar
• 2 tablespoons fresh lemon juice (I omitted just because I forgot lol)
• 1 tablespoon olive oil
• 1 tablespoon low-sodium soy sauce
• 1/8 teaspoon black pepper
• 3 cloves garlic, minced 
• Cooking spray

Preparation

• Prepare grill.
• Snap off tough ends of asparagus. Combine all ingredients except cooking spray in a large zip-top plastic bag; seal and marinate for 30 minutes. Remove asparagus from bag, and discard marinade. Place asparagus on grill rack coated with cooking spray; grill 5 minutes on each side or until asparagus is done.

Just a tip for grilling: Instead of placing each individual asparagus on the grill rack, thread them onto bamboo (or metal) skewers to keep them from falling in between the holes. Some people recommend putting a skewer through the top and bottom, but when I tried this mine started to snap in half so I just threaded it through the bottom of each one. Should look like a little fence when you're done :) Or you could use a grill pan, I've resorted to this method the past few times, much easier.

dad's mexican steak & chorizo fajitas

Every time Tony and I go and visit my padre in Mexico, he makes this fajita dish for us. I'm pretty sure it's just something he concocted one day at random. It's marinated steak, chorizo (a very flavorful pork sausage with many seasonings), mushrooms, poblano peppers, onions, and a dash of Worcestershire sauce. Top it with sour cream and some homemade guac and YUM! I can't even begin to tell you how much flavor this dish has, you'll never want regular fajitas again! Mine turned out a little bit spicy because of the type of chorizo I used. If you can find fresh chorizo from a mexican grocery store, BUY IT! You add it to everything and it tastes soo good.. chicken, eggs, you name it! This recipe ended up making 4 servings worth of food. Enough for leftovers the next day!

 Ingredients:
- 2-3 marinated steaks (I bought montreal seasoned ribeyes and marinated them in a "Jack Daniel's Mesquite flavor EZ Marinade bag" for 6-8 hours, this marinade was delicious!)
-1 package chorizo (I found this at our commissary near the Bratwurst and sausages, the package I bought had 4-5 tiny sausages in them, some are just 1 big sausage)
- 2 onions, quartered then sliced
-2 poblano peppers, seeded and diced
- 5-7 cloves of garlic
-8 oz canned mushrooms, drained
-dash of Worcestershire sauce
-tortillas
-sour cream & Guacamole (optional)

 Directions:
-Grill marinated steaks just enough to brown/sear them on each side. You don't want them cooked thoroughly or else they will end up overcooked at the end. Set steaks aside. (You could also pan sear them using a large skillet if you don't have access to a grill)
- Peel the casing off of the chorizo, and cook in a large skillet over medium to medium high heat. (Make sure it's ground up with a spoon like you would do with hamburger meat.) Once cooked thoroughly set aside.
-Drain some of the chorizo grease then add in onion, peppers, garlic, and mushrooms to same skillet and sautee over medium heat until nice and soft. While veggies are sauteeing, dice up your steaks into tiny bite-sized pieces.
-Add chorizo to skillet and let simmer for 10 minutes, stirring occasionally.
-Add diced steak to skillet, 5-6 shakes of Worcestershire sauce, and let simmer for 20-25 minutes. This is where your steak will finish cooking, it should be nice and juice by the time it's done, not overcooked. I made that mistake the first time and overcooked it, turned out too dry haha.
-Add fajita mix into a tortilla and top with sour cream and guac. Dig in!!