Monday, March 28, 2011

Spinach & Mushroom Stuffed Shells

Growing up, stuffed shells were always one of my favorites. Now that I am older, and am a little more health conscious, I thought I would make a grown-up version of this dish by adding sauteed spinach and mushrooms. I like to make things a little more healthy and balanced when I can.

Spinach & Mushroom Stuffed Shells
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 to 6 servings
1 package jumbo shells
1 15 oz container ricotta cheese
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese
1 10 oz package frozen, chopped spinach, thawed and drained
1 10 oz package of baby bella mushrooms, sliced
2 eggs, beaten
salt & pepper
olive oil
1/2 teaspoon dried thyme
sprinkle of nutmeg
2 cups of roasted red pepper marinara 

Preheat oven to 350 degrees.

Cook pasta shells until al dente. Let cool a little so they are easy to handle. Heat olive oil in a skillet on med-hi heat and add mushrooms. Sprinkle with thyme, and saute for about 5 to 7 minutes.

Mix together, ricotta, eggs, 3/4 cup of each of the shredded cheeses, salt, pepper, and nutmeg. Fold in mushrooms and spinach.

In a large baking dish, pour half of the sauce on the bottom. Stuff each shell with a heaping tablespoon of filling and place in dish. Pour the rest of the sauce over shells and sprinkle with remaining cheese. Baked in the oven for 30 minutes.

Wednesday, March 23, 2011

Honeybush Vanilla Tea Creme Brulee

My inspiration for this recipe is the Electrolux Tea Party Top 9 Takeover. Along with other featured publishers, I was asked to create a tea-party themed recipe for this event. For every submission, Foodbuzz is donating $50 to the Ovarian Cancer Research Fund. Not only does this sound like sooo much fun, it also supports and extremely important cause. You can find more information and donate here at Kelly Confidential.

I have always wanted to make creme brulee. It is one of my favorite desserts! I also am a huge tea fanatic and am in love the Honeybush Vanilla Herbal tea from Teavana. I love sipping this tea whenever I am eating dessert. It's crazy how it makes everything taste much sweeter, especially biscotti or cookies! So I thought it would be perfect to add the tea to add a nice twist to a classic dessert!

With a little help from my mom's tea cup collection, and from the blowtorch I bought with a giftcard I won on Liv Life's blog, I was able to create this wonderful dessert that represents a lovely tea party!

Honeybush Vanilla Tea Creme Brulee
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
2 teaspoons honeybush vanilla loose leaf tea
1 1/2 cups heavy whipping cream
1/2 cup whole milk
1/4 cup sugar
1 teaspoon vanilla extract
4 large egg yolks
sugar for topping (about 1 teaspoon each)

Heat oven to 325 degrees.

Mix whipping cream, milk, sugar, vanilla, and tea in a medium saucepan. Heat over med-hi heat and bring just to a boil. Remove from heat and cover. Let the mixture steep for 15 minutes.

Strain mixture into a large bowl to remove tea leaves. Whisk yolks, and slowly add to cream mixture. Pour into 6 oz ramekins.

Bake in a water bath. (Arrange ramekins in a metal pan with tall sides, pour water in pan to 1/2 up the sides of the ramekins)

Bake just until center of custards wiggle when pan is moved. I baked them about 35 minutes. Remove from water and let cool to room temperature. I then moved my custard very carefully to the tea cups and let them cool in refridgerator. Once ready to serve, sprinkle with 1 tablespoon of sugar and blowtorch. If you leave them in the ramekins, you can place them under the broiler instead.


Tuesday, March 22, 2011

Chocolate Irish Coffee and the Giveaway Winner!

Here is another belated St. Patrick's Day recipe. I meant to post this earlier but life has been getting in the way of my blogging!

There is no better compliment to a decadent dessert than a nice coffee drink. So one day after dinner, I thought I'd make one up using what I had on hand: Godiva Chocolate Liqueuer and Bailey's Mint Irish Cream! I topped it off with chocolate whipped cream and chocolate shavings.

I would also like to announce that Carla from Carla's Tasty Treats has won the Party for Two cookbook giveaway!

Chocolate Irish Coffee
recipe by Sabrina W. for eat.drink.and be merry.
4 oz your favorite coffee
1 shot of chocolate liqueur
1 shot Bailey's Mint Irish Cream
chocolate whipped cream
chocolate shavings

Brew coffee and pour into a a tall glass mug. Add Bailey's and Chocolate, stir and top with whipped cream and chocolate shavings!


Sunday, March 20, 2011

Clean Maple Pancake Breakfast Sandwich

The first time I tried a McGriddle from McDonalds, I was in heaven. It was about 10 years ago, but I can still remember how wonderful it was to have all the flavors of breakfast in one little sandwich! The idea was brillant! Bacon, egg, & cheese sanwiched between two maple flavored pancakes! Well since then, I have to say my tastebuds have matured. This weekend I thought it would be fun to create a healthier version, made with clean ingredients!

My version includes, whole wheat pancakes with pure maple syrup, turkey bacon, eggs, and sharp white cheddar cheese.

Clean Maple Pancake Breakfast Sandwhich
recipe by Sabrina. W for eat.drink.and be merry.
yields 4 servings
4 eggs
4 slices of maple turkey bacon
4 slices of sharp white cheddar cheese
Whole wheat pancake mix (plus ingredients on the back of the box) I used Hodgson Mills-when mixed you should have about 2 cups of batter
2 teaspoons cinnamon
1/3 cup pure maple syrup, plus extra for drizzle
olive oil cooking spray

Preheat oven to 450 degrees. Lay bacon on a baking sheet and bake for 10 minutes for crispy bacon. 

Make pancake mix and add the cinnamon and maple syrup. Stir and set aside.

Heat a skillet on medium heat and spray with olive oil cooking spray. Arrange metal rings in pan. Ladle 1/4 cup of batter in each ring. Once holes form on the tops of the pancakes, and the sides look firm and begin to pull away from the rings, carefully remove the rings with tongs and flip the pancakes. My rings are non-stick, but it wouldn't hurt to spray them to make life easier when you are removing them. Let cook for 2-3 minutes. (cooking time may vary depending on what kind of mix you use)

Once all the pancakes are cooked, keep them warm in the oven on low or no heat. Clean your rings if needed, and arrange them in the pan again. Spray everything with nonstick spray, and turn heat up to medium high. Crack eggs, one at a time, into a ramekin or small bowl, and drop them into rings. Sprinkle with ground pepper, cook for about 3 minutes or until they are firm and have taken shape, remove the rings with tongs. Flip your eggs and cook as desired. I made mine over-easy because I like a runny yolk.

On a baking sheet, layout 4 pancakes, top each with an egg, slice of bacon, and a slice of cheese. Turn the oven on to 400 degrees to melt the cheese. Drizzle with a little more maple syrup, and top with another pancake. Enjoy!

Saturday, March 19, 2011

Bailey's Irish Cream Cake

On Thursday, my mother in law celebrated her 50th birthday. So I thought it would be only fitting to bake her an Irish Cream Cake for her St. Patrick's birthday. The cake was very simple to make and I made sure you could definitely taste the Bailey's in the cream. I used just a regular box mix chocolate cake to make life easier and to save time. I also used chocolate hazelnut pirouette cookies for the sides of the cake. Those almost all went before we found a knife to cut the cake!

Bailey's Irish Cream Cake
recipe by Sabrina W. for eat.drink.and be merry.
yields 8 slices
1 box chocolate cake mix of your choice (plus ingredients on back of box)
1 3/4 cup heavy whipping cream (1 1/2 for cream, 1/4 for ganache)
1 cup powdered sugar
8 oz cream cheese, softened
4 oz mascarpone cheese, at room temperature
1 teaspoon vanilla
1/2 cup Baileys Irish Cream
1 tin of chocolate hazelnut pirouette cookies, cut into 2-3 inch pieces (depends on height of your cake)
1/2 cup semi-sweet chocolate chips
8 drops of green food coloring

Bake cake according to directions on back of the box in 2 8inch round pans. Let cool.

Heat 1/4 cup cream to a slow boil over stove. Pour heated cream over chocolate chips in a small bowl. Let sit for 2-3 minutes. Whisk together and set aside to cool.

In a large mixing bowl, beat cheesse together until smooth. Add cream, sugar, & vanilla and beat until stiff peaks form. Slowly add the Baileys little by little and fold in. Add food coloring and gentle fold to blend.

Spread half of the cream on one layer of cake. Top with second layer and top with 3/4 of the remaining cream. Use the rest of the cream for the sides. Dizzle with chocolate ganache (you may have some left over) Arrange the pirouette cookies around the sides of the cake.

Monday, March 14, 2011

Pad Thai and a Giveaway!!

Last week I posted a recipe for Chardonnay Chicken with Goat Cheese & Proscuitto from Bruce Cadle's cookbook, Party for Two. Last night I cooked up another one of his delicious dishes, Pad Thai. I LOVE Thai food. There is a great Thai restaurant in the next town over and I love grabbing an order Pad Thai on my way home from the grocery store. I've always wanted to try to make it at home but I have always been overwhelmed by the number of ingredients it calls for. When I saw Bruce's recipe for Pad Thai I was super excited to find a shorter list of ingredients and that I had most of them already on hand. The Pad Thai was delicious!

Bruce also was generous to offer me one of his cookbooks to giveaway on my blog! See below on how to enter! His book has some fabulous recipes that are so easy to make. Even though they are simple to prepare, they taste as if you were out at a gourmet restaurant! You can buy Bruce's cookbook here at

Pad Thai
recipe by Bruce Cadle for Party for Two
photos by Sabrina W. for eat.drink.and be merry.
yields 2 servings
2 boneless skinless chicken thighs, chopped into 1-inch pieces
1 tablespoon Asian chili sauce (or substitute your favorite hot sauce)
1/4 cup soy sauce
1 tablespoon sesame oil
2 baby carrots, cut into matchstick-sized pieces
1/4 teaspoon rice wine vinegar
1/4 teaspoon canola oil
4 tablespoons vegetable oil
1 teaspoon garlic, chopped
4 oz medium-width rice noodles (soak for 60 minutes in cold water and drain)
1 recipe Pad Thai sauce (below) or 1/2 cup store-bought Pad Thai sauce
2 large eggs
2 tablespoons peanuts, finely chopped
1 bunch long chinese chives, or green onions
1 lime, cut into four wedges

Pad Thai Sauce
1/4 cup tamarind juice (I couldn't find this so I used the juice of 1 lime and add an equal amount of water)
1/4 cup sugar
1/4 cup fish sauce
1 teaspoon Asian chili sauc

Stir all ingredients together until sugar is dissolved.

Marinate the chicken in chili sauce, soy sauce, and sesame oil for at least 2 hours or overnight. Coat the carrot sticks with rice wine vinegar and canola oil.

Heat vegetable oil in a wok. Add garlic and stir-fry for one minute. Add chicken (discard marinade)  and stir-fry for five additional minutes. Add the noodles, stirring rapidly so they don't stick together. Add the Pad Thai sauce and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist and be coated with the sauce.

Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add one more tablespoon of vegetable oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed.

Garnish with carrots, chives, and peanuts, and drizzle with lime juice.

click here to print this recipe

Giveaway Rules!
  • The giveaway will run from Monday 3/14 - Monday 3/21.
  • I will announce the winner on my Tuesday 3/22 post
  • To enter, either become a follower or "Like" me on facebook, or both!! and leave me a comment letting me know what you did. If you are already a follower, just leave me a comment saying you are.
  • If you are the winner, I will comment on your blog with the great news! If you do not have a blog, leave me an email at with your email address.
Thank you Bruce for another great recipe and for this giveaway!

Thursday, March 10, 2011

Lemon Pepper Chicken with a Vegetable Salad

Last night I made another light dinner after my yoga class. I was inspired by the green bean, corn, and tomato salad recipe in the new Power Foods cookbook.  I am in love with this book! There are so many great clean and wholesome meals that make me want to start making healthy new years resolutions about my diet all over again!

The original recipe calls for a mix of green beans, corn right off the cob, red onion, and a variety of beautiful heirloom tomatoes. They are tossed in a simple dressing of smashed garlic, olive oil, and red wine vinegar.

For the most part I kept the salad pretty similar. I had frozen sweet white corn in the freezer so I used that instead of corn on the cob. I also, (as delicious as it sounds) skipped the smashed garlic, olive oil, and vinegar dressing and just used a balsamic vinaigrette just because it was easier. The biggest change I made was adding grilled chicken, which I flavored with a great lemon-pepper seasoning I got from Trader Joe's, and a hard-boiled egg. The salad would be wonderful on its on, but I prefer a little protein with my salads.

Lemon Pepper Chicken with a Vegetable Salad
original recipe from Whole Living's Power Foods Cookbook
adapted recipe by Sabrina W. for eat.drink.and be merry.
yields 2 servings
2 boneless chicken breasts
1 cup frozen sweet white corn, thawed
1/4 of a med sized red onion, thinly sliced
1 cup of small heirloom tomatoes, halved
3/4 lb green beans, trimmed
2 hard-boiled eggs
2 tablespoons olive oil
2 teaspoons white balsamic vinegar
2 tablespoons lemon-pepper seasoning
balsamic vinaigrette

Drizzle chicken breasts with olive oil and white balsamic vinegar. Sprinkle with lemon pepper seasoning. Let marinate for 20 minutes. Heat a grill pan to med -hi and cook 8 minutes per side, depending on the size of your chicken.

Boil a large pot of water, add beans and cook until tender, about 5 to 8 minutes. Once cooked, rinse under cool water and set aside. Bring another small pot of water to a boil and add eggs. Lower heat to low to med and cook for 8 to 10 minutes.

Mix vegetables together, slice eggs, and serving alongside chicken. Top with balsamic vinaigrette and enjoy!

click to print this recipe 

Monday, March 7, 2011

Turkey & Wild Rice Stuffed Peppers

I saw this recipe in the Clean Eating July/August 2009 issue. This was my first Clean Eating magazine and I remember reading it cover to cover several times.  I have always loved stuffed peppers and when I saw this recipe I couldn't wait to try it. I love it when they take a traditional dish and "clean" it up. Here they use ground turkey, wild rice, onions, & grape tomatoes. I tweeked this recipe a little by adding more grape tomatoes, substituting tomato sauce for tomato juice, and adding a pinch of allspice.  It's a wonderful and easy recipe I have made several times since then.

Turkey & Wild Rice Stuffed Peppers
original recipe by Clean Eating Magazine
adapted reciped by Sabrina W. for eat.drink.and be merry.
yields 4 servings*
1/2 cup wild rice
1 teaspoon olive oil
2 cups onions, chopped
3 cloves garlic, chopped
1 lb lean ground turkey
1 cup tomato sauce
1 teaspoon Italian seasonings
1/2 teaspoon allspice
20 grape tomatoes, halved
4 assorted medium sweet bell peppers (red, orange, and yellow)
2 oz part-skim mozzarella

* I find that I end up with a little extra of the stuffing mix. I freeze it and save it for a quick dinner later on, but it could make 6 instead of 4 servings.

Bring rice and 2 cups water to a boil in a medium saucepan over med-hi heat. Reduce heat to medium, cover and continue to boil for 25 minutes. ( I used Trader Joe's wild rice that was pre-cooked and skipped this step)

Meanwhile, add oil to a large saute pan over med-hi heat. Saute onions for 2 minutes, then add garlic and saute for 1 minute. Add turkey, tomato sauce, and Italian seasonings. Cook until turkey is cooked through, about 10 minutes. Add tomatoes and sprinkle with black pepper and allspice. Cook covered for 5 minutes.

Preheat the oven to 400 degrees.

Fill a large pot half-full with water and bring to a boil. Cut peppers in half and remove seeds with a pairing knife. Add peppers to boiling water and cook for 4 to 5 minutes. Remove bell peppers and dry on a paper towel.

Drain rice and add it to turkey mixture. In a glass dish, arrange peppers and stuff with turkey and rice mixture. Sprinkle with mozzarella cheese and bake for 15 minutes.

Sunday, March 6, 2011

Poached Eggs over an Heirloom Tomato Salad

I am a huge fan of breakfast and especially poached eggs! On our honeymoon, I ate poached eggs for breakfast everyday! I had them once over grilled salmon, twice as a traditional eggs benedict, once with fresh sauteed spinach, and a few times over fresh sliced tomato and toast. It was wonderful!

So when I decided to make breakfast this morning, what do you think came to mind?

I picked up a carton of the most beautiful mini heirloom tomatoes at trader joes yesterday. I plan on using them in a salad later on in the week, but this morning I just couldn't help myself from dicing some up and serving them on toast underneath a nice and runny poached egg.

I paired them with fresh basil and a little balsamic vinaigrette to make a quick fresh salad. I them decided to top the whole thing off with some extra crispy applewood smoked bacon. It was the perfect start to my day!

Poached Eggs over an Heirloom Tomato Salad
recipe by Sabrina W. for eat.drink.and be merry.
yields 2 servings
2 eggs
2 slices of crusty bread, (I use Trader Joe's Tuscan Pane)
2 slices applewood smoked bacon
3/4 cup of mini heirloom tomatoes, chopped
1 tablespoon fresh basil, chopped
1 tablespoon balsamic vinaigrette

Preheat the oven to 450 degrees. Place the bacon on a lined baking sheet and bake for 5 to 10 minutes, depending on how crispy you'd like your bacon. Transfer to a papertowl to absorb some of the grease. When they have cooled a little, break up into small pieces.

In a small bowl, mix together tomatoes, basil, and vinaigrette. Let sit on counter to marinate while your cooking.

To poach the eggs, I use metal rings in a saute pan. I have tried many ways and they have resulted in either a complete waste of a carton of eggs to explosions in my microwave! I find this to be the easiest way. If you don't have metal rings, you can do this same process with ramekins. Just make sure the water gets into the ramekins. I take a large skillet with tall sides and fill it just up to the top of the metal rings. I take the rings out (I use them at first just to measure how much water I need) and bring the water to a boil. I then adjust the heat to low and put the metal rings in the pan. I crack each egg, one at a time into a ramekin or small bowl. Then I carefully drop the egg into the metal ring. Cover and simmer for about 4 minutes. When done, I remove the rings with tongs, and then remove the eggs with a slotted spoon.

While the eggs are poaching, toast your bread. Take your toast and top with tomato salad. Once the eggs are done, immediately place them on top of toast and tomatoes, sprinkle with pepper, and top with bacon crumbles. Break the yolk with your fork and enjoy!

Thursday, March 3, 2011

Wilted Spinach Salad with Chicken Sausage & White Beans

I love warm salads and they are nice and light when your craving a warm and hearty meal in the cold winter months. Wednesday night dinners are always a challenge for me. I do yoga at the gym from 6:30 till 8 and I don't get home till around 8:15. I absolutely love going to class and am so lucky to find such a great instructor, but it happens to fall at the worst time. I can't eat dinner before for obvious reasons, and when I get home its pretty late to eat (for me anyways) so I want something quick and light. This salad is the perfect dinner for my yoga nights.

There is really not much to this salad, but adding the sausage and beans fills you up. I love how all the flavors marry together. I ended up having extra of the sausage and bean mixture so I ended up mixing it with spinach and a whole grain rice and quinoa mix. I then stuffed it into peppers and baked it tonight for dinner. The stuffed peppers came out wonderful. Unfortunately, we ate them all before I was able to photo them so I won't be able to post them until make the recipe again.

Wilted Spinach Salad with Chicken Sauage & White Beans
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
1 bag baby spinach
4 chicken sausages, any flavor, sliced ( I used sun-dried tomato)
1/4 cup sundried tomatoes with oil (chopped)
1/8 cup white wine
1/2 carton (about 6) of whole baby bella mushrooms, quarted
2 shallots, sliced
1 15oz can white beans, rinsed
1/4 cup fresh basil, chopped
1/4 cup crumbled goat cheese, plus more for garnish
1 teaspoon all purpose seasonings
olive oil

In a large skillet, drizzle pan with olive oil and heat on med heat.  Add shallots and mushrooms and saute for 2 to 3 minutes. Season with all purpose seasoning. Add sausage and brown for another 5 minutes. Add sundried tomatoes and stir. Raise heat to med hi and pour in white wine. With a wooden spoon, mix together and scrap up bits from bottom of the pan. Lower heat and add beans, basil, and goat cheese. Carefully stir together and set aside. In another skillet, heat a teaspoon of olive oil on med heat and saute spinach for 2 to 3 minutes. You only want to slightly wilt the spinach, not completely cook it. Top spinach with sausage mixture and sprinkle on more goat cheese.

click here for a printable version of this recipe

Wednesday, March 2, 2011

Chardonnay Chicken with Goat Cheese & Prosciutto

A couple weeks ago, I came home to a package sitting on my door step. I was excited to find it was addressed to me, and when I opened it up I was even more excited to find that is was a cookbook! My Grammy, who lives in Melbourne, Florida sent me this wonderful cookbook titled Party for Two. It is written by Bruce Cadle who also lives in Melbourne. The book not only features some wonderful recipes, but also shares advice on how to maintain a successful marriage. Bruce writes about how having weekly date nights with your spouse can lead to a happy and healthy marriage. He also explains how you can have these date nights in the comfort of your home by cooking up one of his delicious dinners, appetizers, or desserts. I have read this cookbook cover to cover and there are definitely some great recipes I will be sharing with you, including his Chardonnay Chicken with Goat Cheese and Prosciutto. I made this dish last night and it took me less than 30 minutes to whip up. I can't even tell you how delicious it was. I would expect to see this dish at a fancy restaurant and sold at a pretty decent price.

Some other recipes listed are Grilled Salmon with Mango Salsa, Pad Thai, and Filet Mignon with Gorgonzola vinaigrette. The book also has a few great reference sections on herbs & spices and plating and presentation. It also has a chapter devoted entirely to sauces & vinaigrettes which I love!

Chardonnay Chicken with Goat Cheese & Prosciutto
recipe by Bruce Cadle for Party for Two
yields 2 servings
for the chicken:
2 boneless chicken breasts
2 ounces goat cheese
4 slices prosciutto
salt & pepper
for the chardonnay sauce:
2 tablespoons sun-dried tomatoes, sliced thin crosswise
1/4 cup fresh basil, chopped
1/4 cup chardonnay
juice of one lemon
1 tablespoon butter
1 tablespoon red onion, chopped

Using a paring knife, cut a horizontal slit in the chicken breasts. Spread half the goat cheese and 2 slices of the prosciutto inside each breast. Salt and pepper both sides of the chicken breasts.

In a large saute pan over medium high heat, saute the chicken breasts in olive oil for 5 minutes each side.

For the chardonnay sauce, move the chicken out of the saute pan and melt the butter over medium heat in the same pan. (leave the chicken juices in there) Add onion and saute for one minute. Add all the remaining ingredients an cook for three minutes. Immediately pour over chicken and serve.

click here for a printable version of this recipe

Tuesday, March 1, 2011

Steak Fajitas with Cilantro Lime Yogurt

The flank steak I bought was absolutely huge, so I ended up cutting it in half and breaking it into two meals. This time I used a cilantro lime marinade. I also used the same flavors in the yogurt. I thought it would be healthier instead of topping the fajitas with sour cream. Eric and I love sour cream and probably eat too much of it when we have tacos or anything else mexican. The cilantro lime yogurt had the same consistency as sour cream and added more flavor. I would definately use it again in its place in other dishes. I also used whole wheat tortillas to make this an all around clean and healthy version of steak fajitas.

Steak Fajitas with Cilantro Lime Yogurt
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
1 flank steak
3 peppers, sliced (I used a red, yellow, and orange for some color)
1 red onion, sliced
1 bunch fresh cilantro, chopped
2 limes
1 cup of plain greek yogurt
8 whole wheat tortillas
1/4 cup olive oil
2 teaspoons white balsamic vinegar
1 clove garlic, minced
2 teaspoons water
2 tablespoons chili powder
1 tablespoon cumin
salt & pepper

Combine salt & pepper (to taste) with the cumin & chili powder to make a dry rub. Rub into steak. (You might need to make more or less depending on how big your steak is) Combine olive oil, the juice of 1 lime, garlic, water, 3 tablespoons chopped cilantro. Whisk together and pour over steak and marinate 30 minutes up to overnight.

Bring steak to room temperature ( about 20 to 30 minutes). Heat a grill pan to med hi. Cook 5 to 7 minutes each side. In a skillet, saute peppers and onions until nice and tender. I used a cast iron skillet which allowed my peppers and onions to become carmelized and crisp.

To make the yogurt, juice 1 lime and stir in 3 tablespoons of fresh cilantro. I used plain greek yogurt because its thicker than most yogurts. Another option is to make yogurt cheese, which sounds awful, but is actually really great because it becomes thick like sour cream and you can use it in so many ways. It is so easy to make. All you do is take a desired amount of yogurt and strain it over 4 layers of cheesecloth over a bowl in the refridgerator overnight.

Warm your tortillas either in the oven or microwave and assemble fajitas to your liking with peppers, onions, and yogurt. I also added fresh cilantro to mine also.

click here for a printable version of this recipe

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