Tag: EASY

Easy Sheet Pan Chicken Fajitas by Gordon Ramsay


Sheet Pan Chicken Fajitas are an easy dinner recipe the whole family will love. Bursting with wonderful Mexican flavors, tender chicken, and fresh vegetables coated with your seasoning roasted togeather. Simple to prepare and easy cleanup.
Chicken Fajitas on plate

Table of Contents:

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📰Introduction and My Rating

We all know fajitas as that wonderful sizzling dish they set in front of you at your favorite Mexican restaurant. They are usually made with grilled strips of meat with onions and bell peppers and served on fresh tortillas with guacamole, sour cream, salsa, or other toppings. Fajitas can be made with steak, pork, or more commonly chicken.

Now you can have one of your favorite restaurant meals easily at home. No need for standing at the stove. Just some trimming of the chicken and veggies. Add some seasoning and bake.

With this recipe, you can do 10 minutes of prep ahead and refrigerate until it is time to bake.

My Rating

My rating system of a 4 out of 5 so very nice.

Very high 4 or low 5. I think I have had a lot of 5’s recently, so I will do a 4 here. But my wife had seconds, so it is excellent.

📋Ingredients

The Chicken

I suggest skinless boneless chicken breasts trimmed well. Cut the chicken cross-grain and only about 1/4 to 3/8 inch thick. If the breast is thick, filet them first. Finally, trim the length to keep them about 1 inch or a little longer.

You can use skinless boneless thighs if you wish, but I prefer to cook thigh meat a bit longer to 175° to 180°.

The Vegetables

Traditionally, bell peppers and some onion are used. Cut the veggies about 3/8 inches wide.

You are free to use other vegetables, but they may need different cooking times.

♨️Cooking

A lightly oiled or PAM sprayed half sheet pan is all that is needed. 400° convection or 425° conventional oven will take 20-25 minutes.

The chicken may cook slightly faster than the veggies. So, in addition to checking the internal temperature of a few of the bigger pieces of chicken to be sure you get to 165 internal temperature, also poke a few pieces of pepper before removing from the oven.

Many recipes brag about being “one pan.” To accomplish this, they toss the veggies and chicken on the pan then sprinkle the spices and oil. Then they mix on the sheet. Now I don’t know about you, but I would make a huge mess and not get even distribution. I suggest using a mixing bowl to get a good distribution of the oil and spices.

Several recipes recommend baking on a rack. I’m a big fan of racks to keep my oven baking crisp, but I don’t see the need here.

Sheet Pan Recipes

Fajitas Recipes

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🖼️Photo Instructions

raw chicken, veggies and spices

Preheat oven to 400 convection or 425 conventional. Rack in the middle. Prep a 13 by 18 sheet pan (AKA half sheet) with a good spray of PAM.

chopped veggies with knife

Cut up three peppers into slices of about 3/8 inches thick. I used one each green, yellow, and red. Cut one medium onion into slices, also.

chopped raw chicken on red board

Clean two skinless boneless chicken breast (1 to 1/2 pound total) and slice about 1/4 inch thick. Cut the longest of them in half to make more bite-size. Boneless chicken thighs would work fine also.

adding seasonings to veggies and chicken in bowl

Combine veggies and chicken in a large bowl. Add 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Add 1/8-1/4 teaspoon cayenne pepper if you wish. Mix well. Refrigerate at this point if using later.

raw veggies and chicken on baking tray

Spread evenly on the prepared sheet pan.  Bake until the internal temperature of the chicken is at least 165, and peppers are tender. About 25 minutes for me. If you want more color, turn on the broiler for a few minutes.

wrapping tortillas in foil

Wrap 6-8 eight-inch tortillas in aluminum foil. Place in the oven for the last 5 minutes of baking.

Chicken Fajitas on baking tray

Serve with the tortillas. Add toppings of your choice.

 

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📖 Recipe

Originally Published June 25, 2017. Updated with expanded discussion/options and refreshed photos.

Dogs happy to be home

The girls just got back from three days at the doggie spa. They are totally worn out. I wanted some action photos, but all I could get was doggie smiles.

EASY CHOCOLATE FONDUE – Butter with a Side of Bread by Gordon Ramsay

EASY CHOCOLATE FONDUE - Butter with a Side of Bread


Easy Chocolate Fondue is made on the stove with only 3 ingredients and is the most delicious dessert for all occasions! This easy chocolate fondue recipe is perfect for dipping all of your favorite fruits and dippers.

Easy Chocolate Fondue is made on the stove with only 3 ingredients and is the most delicious dessert for all occasions! This easy chocolate fondue recipe is perfect for dipping all of your favorite fruits and dippers.

We absolutely love fondue and this chocolate fondue recipe is the easiest one that I’ve ever tried! All you need is chocolate syrup, sweetened condensed milk and vanilla extract. That’s it! Every few weeks, we have a fondue night where we enjoy cheese fondue for dinner and then have chocolate fondue for dessert. This is the perfect meal because all of my kids (picky eaters included!) absolutely love it and there are never any complaints. Unless we run out of cheese. Or chocolate. We also tend to make fondue when we have people over for dinner because it’s a little bit unique and it also is so customizable for each person – everyone can dip whatever they like to dip and skip the stuff they don’t!

Easy Chocolate Fondue is made on the stove with only 3 ingredients and is the most delicious dessert for all occasions! This easy chocolate fondue recipe is perfect for dipping all of your favorite fruits and dippers.

What to dip in chocolate fondue?

Pretty much anything tastes better when it’s dipped in chocolate! Our favorites include:

  • strawberries
  • raspberries
  • bananas
  • clementines
  • pineapple
  • marshmallows
  • angel food cake
  • Rice Krispie treats
  • small bites of cheesecake

Making chocolate fondue on the stovetop

Ingredients in chocolate fondue recipe

  • 16 oz (1 1/2 cups) chocolate syrup
  • 14 oz can sweetened condensed milk
  • 1 1/2 tsp vanilla extract

Making chocolate fondue with chocolate syrup and sweetened condensed milk

How to make chocolate fondue

Over medium heat, combine the chocolate syrup and sweetened condensed milk in a heavy saucepan. Cook, stirring occasionally for about 10-12 minutes or until the mixture is thickened slightly. Make sure to stir frequently so that the mixture doesn’t burn on the bottom, and if your stove cooks a little bit hot and the chocolate is bubbling a lot, turn the heat down a little bit.

Remove the chocolate from heat and stir in the vanilla. Serve immediately with all of your favorite dippers (strawberries, raspberries, angel food cake, Rice Krispie treats, bananas, pineapple, etc). Any leftover chocolate can be stored in the refrigerator and can be reheated on the stovetop or in the microwave.

Step by step instructions on making easy chocolate fondue

Easy Chocolate Fondue

Easy Chocolate Fondue is made on the stove with only 3 ingredients and is the most delicious dessert for all occasions! This easy chocolate fondue recipe is perfect for dipping all of your favorite fruits and dippers.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: easy chocolate fondue

Servings: 6 servings

Ingredients

  • 16 oz 1 1/2 cups chocolate syrup
  • 14 oz can sweetened condensed milk
  • 1 1/2 tsp vanilla extract

Instructions

  • Over medium heat, combine the chocolate syrup and sweetened condensed milk in a heavy saucepan. Cook, stirring occasionally for about 10-12 minutes or until the mixture is thickened slightly. Make sure to stir frequently so that the mixture doesn’t burn on the bottom, and if your stove cooks a little bit hot and the chocolate is bubbling a lot, turn the heat down a little bit.

  • Remove the chocolate from heat and stir in the vanilla. Serve immediately with all of your favorite dippers (strawberries, raspberries, angel food cake, Rice Krispie treats, bananas, pineapple, etc). Any leftover chocolate can be stored in the refrigerator and can be reheated on the stovetop or in the microwave.

Dipping angel food cake into chocolate

 

Do you need a fondue pot to make chocolate fondue?

You can use a fondue pot to make chocolate fondue, but you definitely don’t have to. I have an electric fondue pot that I love, but I’ve made this recipe in a regular saucepan dozens of times and it works just as well. If you are using a fondue pot, you want to make sure that you keep the heat down fairly low so you don’t scorch the chocolate – fondue pots heat up very quickly and get really hot, even when turned down low.

Dipping pineapple into chocolate

How do you serve chocolate fondue?

If we are just having fondue with our family, we put the fondue pot (or saucepan) in the middle of the table and dip away. All of the dippers are small enough that double dipping isn’t really much of a concern! If we have friends or family over, we typically have a couple of tables set up so we will scoop some of the fondue into small bowls/ramekins (I use these ones) and give them to those who can’t reach the fondue pot or just prefer to have their own serving of chocolate to dip into.

If you are serving chocolate fondue at a party, you can transfer the chocolate fondue into a small Crockpot and keep it turned to warm. Leave a ladle for people to scoop the chocolate into small bowls or even just to drizzle the chocolate all over the top of their dippers.

Different dipper options to dip into chocolate

Easy Chocolate Fondue is made on the stove with only 3 ingredients and is the most delicious dessert for all occasions! This easy chocolate fondue recipe is perfect for dipping all of your favorite fruits and dippers.

Easy Chocolate Fondue is made on the stove with only 3 ingredients and is the most delicious dessert for all occasions! This easy chocolate fondue recipe is perfect for dipping all of your favorite fruits and dippers.

Easy Chicken Spaghetti | 101 Cooking For Two by Gordon Ramsay


This easy chicken spaghetti has one of the best homemade marinara sauce you will ever taste. Packed with chicken and great Italian flavor, this will become a family favorite.
Chicken Spaghetti on white plate

Table of Contents:

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📰Introduction

Yummers, according to my wife, this great-tasting easy dinner recipe is ready in only 30 minutes with these simple step by step photo instructions.

Somewhat inspired by an American Test Kitchen recipe called Quick Tomato Sauce that is a quick, flavorful marinara which they state will cook in about the time of cooking the pasta.

The only trouble with the original recipe was no meat. We are meatasauruses at this house, and chicken is the favorite. So instead of about 15 minutes, it took 30 minutes. Not bad, not bad at all.

My Rating:
My rating system of a 4 out of 5 so very nice.
I did a 5 rating initially but went back to a 4. But it’s a very high 4. An excellent everyday meal.

📋Ingredients

The Chicken

For the chicken, I chose the classic skinless boneless chicken breasts. You can use thighs, and that would be a great choice.  Cut the raw chicken into smaller cubes so they are bite-size and will cook quickly.

You can use rotisserie chicken. Add it with the tomatoes.

The Tomatoes

The crushed tomatoes will go a long way to making this recipe great. So pick your best.

The texture of the sauce can be varied and is more of a “personal taste” thing. I want mine more of a thicker sauce thing. You might want more chunky. You might also decide to use sauce or diced tomatoes. Make the sauce yours.

Grating the onion

I followed the ATK suggestion of grating the onion to release the flavor faster. A very nice trick for a quick recipe like this. And is the key to the quick sauce.

If you don’t want to grate, just a good dice will do but try to cook a bit longer. But try the grating, it is worth the slight extra work.

📖Great Italian Recipes

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🖼️Photo Instructions

cut up chicken on white board

Trim chicken breast of any fat. Cut into slices across the grain of the meat about 3/8 inch thick then cut again the other way to make more bit size pieces.

cooking chicken in black pan

Melt 1 tablespoon butter in a large nonstick frying/saute pan over medium-high heat, then add garlic and cook for about 30 seconds before adding chicken.

shredded onions in bowl

Shred onion with the large side of a shredder. You can also chop the onion instead. After cooking the chicken for about 5 minutes, add the onion and continue to cook until some browning of the chicken and clearing of the onion (about 10-12 minutes total). Check some of the larger pieces with an instant-read thermometer to be sure you get to a safe 165 internal temperature on the chicken.

adding spices to cooked chicken in black panadding spices to cooked chicken in black pan

Add all other spices and tomatoes.  Simmer until your pasta is cooked.

Chicken spaghetti on white plate

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Editor’s Note: Originally Published January 29, 2010. Updated with re-edited text and photos over time.
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