"Fa-Cheat-as" - Easy Grilled Chicken Fajitas!

This post is sponsored by Foster Farms®, the opinions expressed are my own.

This summer, I have so many plans back to back!  It can get crazy bouncing from place to place, but I am still making it a point to cook at home and eat healthy to both keep up my energy and make sure I fit into my maid of honor dress!  Since I'm constantly on the go, I have a few quick recipes that take about 10 minutes to prep, are still delicious and are sure to satisfy everyone at home.

Today, I'm sharing with you my "Fa-Cheat-as," which I cheekily named because they are so easy to make, it's almost like cheating.  :)

To make sure I have a quick and easy source of protein, I keep Foster Farms Refrigerated Grilled Chicken Strips on hand because they are so versatile and perfect for a quick meal!  They are basically ready to eat right out of the package, but I love to dress up what would normally be a quick vegetarian meal and add it right in!  Seriously, you don't have to wait for defrosting or for the grill to heat.  SUPER easy!

The ingredients that I chose for my Fa-Cheat-as are ones that I almost always have on hand, which makes the easiest dish ever.  I didn't even need to hit the grocery store, so this dish really did take me only 10 minutes to make.  I think it took longer for me to write this post up!  So without further ado, my easy grilled chicken fajitas... "Fa-Cheat-as!"

Fa-Cheat-as
A Vintage Zest original

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Sausage & Veggie Deep Dish "Pizza Pies"

 I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.

As you know by now, I definitely consider myself a food explorer!  I totally love trying new foods all around the world when I travel, and then recreating them when I get back home.  The month before I began Vintage Zest, I was in South America where I have traveled a few times.  Right now, I'm working on my perfect arepa recipe, but today I am sharing one of my absolute favorite recipes that I make from time to time, using the same base ingredient: cornmeal!  Cornmeal is such a versatile ingredient that I use it as the base of my deep dish "pizza pies!"  There are several types of cornmeal, but I used the 100% white corn meal from P.A.N. Cornmeal, the number one brand in South America.  It looks almost identical to a regular crust from far away, which is a fun surprise for guests when they cut into it!

I love making this dish because unlike making a traditional pizza crust, the cornmeal version is quick and easy, plus it is gluten-free!  Also, you can customize the toppings to accommodate any dietary restrictions.  That means it is wonderful for a party... plus you could even make mini versions!  You'll just have to adjust the cook time depending on how small you make them because they'll bake up MUCH quicker!

After I made the three versions below, I asked which was the favorite of the bunch.  The feedback was that each one was good... so they couldn't pick!  Initially, I was worried because I had a pizza purist in the taste-testing bunch, but it passed the test.  This is not a direct substitution for a traditional deep dish crust, but everyone always thinks it's really delicious.  Whew!  In all honesty, I couldn't decide if I should call these cornmeal tarts, deep dish "pizzas," or something else instead, but I just know this dish is a crowd pleaser.  :)

Now, let's get to the recipe!

Sausage & Veggie Deep Dish "Pizza Pies"
A Vintage Zest original

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Unique Lasagna Recipe Round-up!

This week I am sharing some unique lasagna recipes with you because tomorrow is National Lasagna Day!  After the mega-roundups for blueberry recipes, strawberry recipes, and Mason jar projects, I wanted to choose just a few, select lasagna recipes that are all uniquely different.  Believe me, these aren't your ordinary lasagna recipes!

Also, remember to link up at tomorrow's Do Tell Tuesday party because next week I will be featuring... RASPBERRY recipes!

Now, let's get to the lasagna!

Spinach & Roasted Red Pepper Lasagna

This is made with a wonderful homemade (and easy-to-make), spicy tomato sauce that everyone loves!

Lasagna Rollups

Don't want to layer your lasagna?  Roll it up!

Easy Skillet Lasagna

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20 Recipes for July 4th!

Have you decided what is on the menu for your July 4th party?  It's only a week away!  Fortunately for you, I put together a round-up with a bunch of dishes for you to make complete with appetizers, salads, easy entrees, grilled entrees, desserts, and even a kid-friendly dish!

Appetizers

Red Pepper Spread with Roasted Eggplant & Garlic

Creamy Jalapeño Poppers with Sausage

Lettuce Wraps

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Grilled Tilapia with Spicy Mango Pineapple Salsa

Disclosure:  I am a member of the Collective Bias® Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias.

Guess what?  I have a recipe for you today!  It is one of my favorites, and even though I am in the midst of studying hard, I had this for my birthday dinner at home last weekend.  That meant that I had my family make this for me, so it was even easier to cook than usual.  :)  But really, this is a super simple dish and perfect to take advantage of all of the wonderful produce that I mentioned here on my trip to the new Walmart Neighborhood Market.  Not only is it easy to cook, it looks beautiful and is perfect for a dinner party or a light summer lunch.

I started with a recipe from one of my favorite cookbooks and tweaked it over the years to fit me.  For one thing, I use tilapia, which is a flavorful, budget-friendly fish that you can find easily in the fresh or frozen section.  Also, I substituted some of the herbs since we have some cilantro-senstive people in the family.  Lastly, the original recipe made a pretty small amount of the salsa, but it is so delicious, I find that it ends up being eaten with many more items than just the fish!

Have I whet your appetite enough?  Let's get cooking!!!

Grilled Tilapia with Spicy Mango Pineapple Salsa
Adapted from Williams-Sonoma

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Balsamic Steak and Vegetables Recipe

Disclosure: I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser.

Now that it is the start of summer grilling season, I am super excited!  For one thing, all of my family has summer birthdays, so it seems like we are constantly celebrating every weekend.  To keep everything simple (but still special) this week for my mom's birthday, I decided to take advantage of her awesome backyard grill and make the whole family a meal fit for a queen: Balsamic Steak & Vegetables!  It was an awesome treat and extra convenient with a one-stop shop at Smart & Final.  Everyone loved our delicious dinner, and this will definitely be a part our summer meal plan!

As an added treat, Smart & Final is having a Gas BBQ Grill Giveaway for those of you who need a new grill for the summer!  Customers are eligible to win by buying Cattleman’s Finest meat and entering the code from their receipt onto the website.  There is also a Facebook contest, where you can vote and get a coupon for (1) FREE First Street Barbecue Sauce 18-oz. with the purchase of any Cattleman’s Finest item.  So many savings!

First, I headed to Smart & Final to pick up the ingredients.  Remember all of my past posts at Smart & Final?  It is so convenient because it combines all of the savings of a warehouse store and the sizes and selection of a grocery store.  It's the best of both worlds!

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Veggie Güveç: Turkish Eggplant Stew - Easy Cooking!

Disclosure: I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser.

For today's recipe, I am sharing a delicious dish that many of you may not have heard of before.  During the summer months, I want to spend as much time as I can outside, so any summer recipes that I cook have to be super easy.  Also, to keep it light, I tend to cook all-veggie dishes.  One of my favorite versions actually uses lamb, but I keep it simple for the summer months.  So, what is this Veggie Güveç?  It is a Turkish stew prepared with a mix of different vegetables, primarily with eggplant and zucchini, cooked in a traditional clay dish.  I adapted the recipe for regular stovetop cooking, so it could not be easier.  Although it may seem exotic, it is very much like a French ratatouille, which you may have eaten before.  Yum!

What makes this dish so simple is that it requires very few ingredients, no unusual herbs or spices, and the prep time is super quick!  Although it tastes like a slow-cooked stew that has been simmering on the stove for hours, it takes just about an hour from start to finish.  Another plus is that it is a one-pot meal, so you will not spend your entire day cleaning up afterwards.  Yes!

By the way, my inspiration for this dish came from a restaurant that I loved when I lived in Nashville.  It has been a few years since I have been back in California, and I totally miss this place.  Luckily, we have a Turkish friend who explained to me the process of making this dish, and I streamlined it for those of us who do not have the traditional cookware.  Yes!

Before we get to the recipe, I definitely have to mention this.  As you know, I love recipes with tomatoes.  Fresh tomatoes are great in salads, but one of the ultimate time-savers for me with cooking is to use canned tomatoes.  Honestly, any time a recipe calls for tomatoes, I am grabbing a can because they have a taste better, better texture, and save me so much time!  If you poke around on my website, you'll see that my favorite lasagna and chili both use a few canned tomato products.

For this recipe, I headed to Walmart and grabbed a few things from the Tomato Sauce aisle.  One can each of of tomato paste, petite diced tomatoes, and tomato sauce.  In particular, Hunt's uses a unique flashsteam peeling method, which you can read about more here.

A few more ingredients and you have yourself the whole ingredient list!

#DinnerDone #CollectiveBias

Veggie Güveç: Turkish Eggplant Stew
A Vintage Zest original

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Spicy Stuffed Chili Cheeseburger Sliders

Disclosure: I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser. 

Can I say how excited I am for this warm weather we have been having!  Once the sun is out full-force, I am ready to start grilling, and there is nothing better than a cheeseburger!  For today's recipe, I wanted to share a delicious dish that I created because as much as I love chili cheeseburgers, they are ridiculously messy.  For this cheeseburger, I decided to mix up all the ingredients of a classic chili cheese burger and make these sliders using my favorite Kraft Shreds.  I am so glad that they sell shredded cheese because it is my least favorite kitchen task, so the pre-shredded cheese is a godsend! And of course, I like my dishes spicy, so there's a bit of zip in there as well.  Enjoy!

A couple notes on the recipe before I jump in.

I made these out of turkey, but you can definitely use beef!  Also, I made these patties as large sliders to fit my pretzel bun, so they are not the size of regular huge patties or the size of tiny sliders.  I made 12 mid-size patties, so ake sure to keep that in mind when calculating the number that you want to make!

Mmmm, mmm!  Are you ready to #SayCheeseburger?  :)  #CollectiveBias

Also, I made a stop at Walmart when selecting my cheese because they always have so many options, such as...

...Kraft Singles!  I know that some people prefer to stuff with slices of cheese, but I find that I end up cutting them into smaller squares anyways, so I prefer...

...Kraft Shreds!  They have just about every cheese possible, so you can suit the cheeseburger to your own taste.  I went with Sharp Cheddar (not pictured here) because it's my favorite.  Now, to the recipe!

Spicy Stuffed Chili Cheeseburger Sliders

A Vintage Zest Original

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Creamy Burst Tomato Pasta Sauce

Last week, I shared how I cook spaghetti squash and I promised to share my Creamy Burst Tomato Pasta Sauce.  It is perfectly lovely on regular pasta, veggie noodles, or on spaghetti squash like in the pictures below.

Without further ado, here is the recipe.  Get ready to dig in!

Creamy Burst Tomato Pasta Sauce
A Vintage Zest original

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Chicken Pot "Hand" Pies

Last week, I shared my favorite hand pie crust.  I named it the Simple, No-Fail Pie Crust because it is exactly what the title says.  Now, what does the perfect pie crust need?  A filling!

I promised to share a couple of fillings and today I have one of my favorites…  chicken pot pie!  The and pie version is a bit different from your average pot pie because I like to keep it on the less-creamy side so it doesn't explode in your mouth as you are eating it, or even worse in your lunch bag.

The best part of the pot pie filling is that you can practically personalize it with anything you like!  The chicken is a given, but you could use turkey instead or leave it out as a hearty vegetarian pot pie.  As you will see, I actually was out of carrots, but it turned out delicious nonetheless.  At the end of the recipe I will include a few variations that we like to use in our hand pies.  Enjoy!

Chicken Pot "Hand" Pies
A Vintage Zest Original

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Simple, No-Fail Hand Pie Crust!

Remember last year when I went to Europe?  For the first few legs in London and Paris, I was joined by my friend, who shares my love of pies and sweets!

So that meant when we had some free time in the kitchen one weekend, we were ready to tackle a fun project...making our own pie crust from scratch!  Actually, I had made some a couple of times before, but I did not have a tried-and-true recipe.  Also, those were either breadier recipes for calzones or regular pie crust recipes, and I had my heart set and making hand pies!  Now, having made this recipe a few times now, I am ecstatic to say that I have a new favorite pie crust, and I even passed it on to my mother who gave her stamp of approval!  Awesome!

So along with the original recipe, I will add my own notes for both good and bad variations that I have made since.  Let's get to it!


Simple No-Fail Pie Crust!

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I have been really nervous to post this recipe, because in actuality, it is more of a process and less of a step-by-step, from scratch recipe.  However, it is just too delicious to not share and I'm sure that you will like it!

You may think that this eggplant came from the recent trip to my favorite supermarket.  However, this is actually an eggplant from about a month ago, which I was able to use in this quick recipe using my super easy trick!

So what is my trick?  I freeze the eggplant, but not how you would expect!  It is a complete fluke how I figured it out, but I'm so glad that I did because it makes putting this dish together super quick on the day of.  In fact, it takes less than 10 minutes to whip up the entire dish after pulling the eggplant out of the freezer.  Really!

Easy Eggplant Parmesan (from the Freezer!)

A Vintage Zest original

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Spinach & Roasted Red Pepper Lasagna

This is one of my favorite recipes of all time, and one of the first dishes I ever made from a cookbook.  Yes, cookbook!  This was pre-Pinterest, so that's how we did it.  :)

This is definitely a lightened up vegetarian lasagna that always tastes fresh even though it utilizes frozen and canned ingredients.

I have adapted the original recipe a bit from when I first made it because it used to take me forever.  Also, I was not a fan of buying some of the more expensive ingredients that did not add to the flavor.

Spinach & Roasted Red Pepper Lasagna
Adapted from Williams-Sonoma

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Falafel - Baked Not Fried!

The title of the post sounds like something a pitchman would say in an infomercial!  Believe me, one taste of these and you'll be sold.  :)

Middle Eastern cuisine is incredibly flavorful with tons of spices, herbs, and fresh vegetables.  I grew up eating falafel, but it was always fried.  Is it just me, or does it not make sense when a vegetable is fried?  If you're going to the trouble of eating a healthy item, why fry it?

For those of you who have never had falafel, it's almost like a meatball using chickpeas or garbanzo beans instead of meat.  It is also just as easy to make, if not easier!

The recipe I use is Ellie Krieger's Baked Felafel with some minor modifications, including no chopping (yay!), shaping the falafel differently, and using hummus instead of tahini.  Enjoy!

Baked Falafel

Adapted from Ellie Krieger

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Lettuce Wraps

Last week, Andie from Can You Stay For Dinner made some very tasty looking lettuce wraps that she dubbed Chinese Turkey Lettuce Wraps.  Immediately, I knew I was going to make them!

Typically, I tend to have trouble incorporating protein into my diet.  I'm not sure what it is, but uncooked meat just looks so unappetizing.  I never think "Mmmmm!  This looks scrumptious!" at the supermarket as I do when I see colorful, fresh fruits and vegetables.  Yep, never an impulse buy for me.

Also, I've never been accustomed to the idea of having a slab of dry, tasteless protein smothered in a sauce with veggies & starch on the side.  It was always something I forced myself to eat rather than enjoyed.  Thus, I end up having to sneak protein into veggie-based dishes: Chili!  Soup!  Paella!

Thankfully, I now have another recipe to add to the mix!

Chinese Turkey Lettuce Wraps
Adapted from Can You Stay For Dinner

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