Month: June 2021

Ballpark Fajita Bowls

~ cowboybootsandhighheels ~ Leave a comment

We were in Lafayette, Louisiana last weekend for my son’s baseball tournament, and the concession stand there was serving these chicken fajita bowls that were amazing! They were so good that I tried to recreate them at home. My version isn’t exactly the same, but it’s pretty close!

It’s basically just grilled fajita chicken with a few veggies mixed in over rice, then topped with cheese and creole sauce. The sauce they used had a sweet flavor, so I decided to use Yum-Yum Sauce on mine, like the sauce at a Japanese restaurant. I was even able to find a “light” version of the sauce at my grocery store! I served mine over cauliflower rice since I’m on a diet, and served the rest of my family’s over regular white rice. We all loved it!

I’m all about saving some time, so I bought pre-cooked grilled fajita chicken, a jar of fire-roasted red peppers, and a bag of frozen sweet corn.

Here’s what you’ll need:

  • 1 bag pre-cooked grilled fajita chicken, cut into bite-sized pieces
  • 1 can black beans, drained and rinsed
  • 1 jar fire-roasted red peppers
  • 1 bag frozen sweet corn (or fresh sweet corn cut off the cob)
  • olive oil
  • Yum-Yum sauce
  • shredded cheese
  • cooked rice (or cauliflower rice)

*You can use any vegetables you’d like (jalapeños, onions, green onions…) – These were just the ones the ballpark used.*

While the rice is cooking, heat 1-2 tbs olive oil in a large skillet. When the oil is hot, add in the chicken and vegetables, then toss around for a few minutes until everything is heated through.

Top cooked rice with the chicken and veggies, then top with shredded cheese immediately so it can melt. Once cheese melts, drizzle with the sauce. And that’s it!

So easy and so delicious! This literally took me less than 30 minutes to make. The longest step was just cooking the rice. And it’s also really pretty with all the different colors!

The coolness and sweetness of the sauce makes this a perfect summer meal, even though the rest of the dish is hot. I hope you and your family enjoy this as much as we did!

Thanks y’all!

-Nikki

Roasted Cauliflower with Burrata Cheese

~ cowboybootsandhighheels ~ Leave a comment

A friend of mine, who shares my love of good food and cooking, recently gave me a tub of burrata cheese. I was surprised that I had never heard of it since pretty much any kind of cheese is my best friend, so she explained to me that it is basically a fresh mozzarella ball packed with cream and more shredded mozzarella inside.

This sounded right up my alley! However, I had been trying to lose some weight, and this cheese is pretty high in calories because of the cream inside, so I needed to balance it out with something a little healthier. I decided to try it out with some spicy roasted cauliflower and it turned out amazing!

Here’s what you’ll need:

  • 1 head cauliflower
  • olive oil
  • seasonings of your choice (I used Tony’s, dill, black pepper and garlic salt)
  • 1 tub burrata cheese (2 pieces)

Start by preheating oven to 425 degrees. Then chop cauliflower into small pieces and spread onto a baking sheet. Drizzle with olive oil, about 1/4 cup, and toss to coat. Then sprinkle on whatever seasonings you want and toss around again to coat. Bake for 20-30 minutes, until the cauliflower starts to char. As soon as you remove the cauliflower from the oven, tear the cheese into pieces and arrange between the cauliflower – the hot baking sheet will melt the cheese just enough, so that it’s warm but keeps its shape.

Sprinkle the cheese with seasoning if you’d like, or even add an extra drizzle of olive oil. The crunchiness of the roasted cauliflower paired with the creaminess of the cheese is amazing!

It’s even good the next day reheated as leftovers!

So thanks to my sweet friend for introducing me to something new, and I hope you will give it a try as well!

Thanks y’all!

– Nikki