Grilled Chicken Fajitas (with lime marinade)

Grilled Chicken Fajitas are a summertime version of our favorite Chicken Fajita recipe! Tender juicy chicken breasts in a homemade fajita marinade are grilled to perfection and served along with bell peppers and onions.

Wrap these fajitas in soft tortillas and serve alongside Mexican rice or a fresh corn salad for the perfect summer meal!

A pan of grilled chicken fajitas with a spread of toppings ready to serve.

A Mexican Favorite

Everyone loves to see the server bring that sizzling pan of seasoned grilled chicken fajitas to the table, surrounded by strips of red and green bell peppers and onions.

These delicious chicken fajitas are made on the grill, so they’re quick and perfect for a busy weeknight or a hot summer evening!  (This recipe works great for beef or steak fajitas too)!  We load them up with cheese, sour cream, lettuce and jalapeños!

Fajita marinade poured over chicken for making a grilled chicken fajita recipe

How to Make Grilled Chicken Fajitas

These healthy chicken fajitas are seasoned with delicious fresh ingredients like cilantro, lime juice, garlic and cumin.

Fajita Marinade:  Whisk all the ingredients until smooth and add half to the chicken and half of the vegetables and marinate two hours (or longer). If you’d like to make extra, you can even freeze the chicken right in the marinade and once defrosted it can go straight to the grill!

Peppers: To make the peppers easy to grill, cut them into halves or quarters so you can handle them without having them slip through the grates.  Once they’re done, cut them into strips.

Onions: For the onion, I halve it and cut strips while leaving the root intact (almost how you’d cut a bloomin’ onion) and grill it that way.  It cooks through beautifully and there are no little pieces slipping through the grill.

Sliced grilled chicken fajitas with limes and jalapenos

To Grill Chicken Fajitas

  1. Preheat the grill to medium heat and cook the chicken on both sides about 5-7 minutes.
  2. Add vegetables and grill until tender crisp.
  3. Slice the chicken, peppers and onions into strips and serve with your favorite toppings in tender tortillas.

Toppings for Chicken Fajitas

The toppings for chicken fajitas are endless! I try to add a combination of creamy, spicy, crunchy and colorful!

  • Creamy: cheese, sour cream/crema, avocado
  • Fresh: lettuce/cabbage, tomatoes, radish, cilantro
  • Spicy: salsa, jalapenos, pico de gallo
  • Flavorful: olives, green onions, lime wedges,

Serve this easy favorite with a great marinated corn salad or even something simple like chips and salsa or guacamole, just like they do at your favorite neighborhood Mexican restaurant! Ole!

More Mexican Favorites

Grilled Chicken Fajitas

  • 3 chicken breasts
  • 2 bell peppers (halved)
  • 1 green bell pepper (halved)
  • 1 white onion (sliced (see note))

Marinade

  • 2 cloves garlic
  • 1/4 cup cilantro
  • 1/4 cup lime juice
  • 1/2 teaspoon cumin
  • 3 tablespoons water
  • 3 tablespoons olive oil
  • 1 tablespoon soy sauce
  • salt & pepper to taste

For Serving

  • 8 6" flour or corn tortillas
  • toppings as desired
  1. Whisk all marinade ingredients until smooth.

  2. Pour 1/2 of the marinade over the chicken. Refrigerate for at least 2 hours. Pour remaining 1/2 of the marinade over the vegetables and refrigerate at least 1 hour.

  3. Preheat grill to medium heat. Cook chicken 7-8 minutes per side or until cooked through and chicken reaches 165°F. Add vegetables to the grill and cook just until tender crisp.

  4. Slice chicken and peppers.

  5. Warm tortillas according to package directions. Fill tortillas with chicken, grilled peppers and desired toppings.

For the onion, I cut strips while leaving the root intact and grill it that way.  

It cooks through beautifully and there are no little pieces slipping through the grill.Nutrition information includes chicken, vegetables and 1/3 of the marinade mixture.

REPIN this Delicious Recipe

Chicken fajitas fresh off the grill and surrounded by vibrant veggies!

More Recipes You’ll Love

* Grilled Chicken Cordon Bleu  * Easy Chicken Fajitas * Crockpot Chicken Tacos  *

Grilled Chicken Fajitas! A homemade fajita marinade makes deliciously tender chicken! These are served with grilled peppers & onions and loaded with your favorite toppings for a quick, healthy meal!
Grilled chicken fajitas are a delicious and easy barbecued chicken recipe. Red and green peppers and onions are all grilled until tender. Serve it all in a soft flour tortilla for the perfect summer dinner idea! #spendwithpennies #chickenfajitas #grilledchickenfajitas #grilledchicken #Mexican #fajitamarinade #fajitarecipe
Grilled chicken fajitas are a delicious and easy barbecued chicken recipe. Red and green peppers and onions are all grilled until tender. Serve it all in a soft flour tortilla for the perfect summer dinner idea! #spendwithpennies #chickenfajitas #grilledchickenfajitas #grilledchicken #Mexican #fajitamarinade #fajitarecipe

Cheesy Scalloped Potatoes (in half the time)

Cheesy Scalloped potatoes are the perfect comfort food…  creamy, rich and cheesy; but they always take so long to cook! Not anymore! This recipe uses a method that will show you how to make this cheesy goodness in about half of the time of traditional scalloped potatoes recipe

My mom taught me an easy little trick that speeds up the cooking of the potatoes and has them ready on time every time!  If you just pop them in boiling water for just a few  minutes before you put this together, you will cut down your cooking time by as much as an hour, saving time for delicious main dishes like meatloaf or pork chops!

A close up of a spoon serving cheesy scalloped potatoes.

What Are Scalloped Potatoes

Scalloped potatoes are a classic side dish made with thinly sliced potatoes layered and baked until hot and bubbly. A classic scalloped potato recipe doesn’t include cheese and is made with a roux (white sauce).

While similar to au gratin potatoes, there are some key differences:

  • Potatoes au gratin have a cheese sauce (instead of a white sauce), and are most often made with layers of onions and potatoes.
  • Classic scalloped potatoes don’t contain cheese sauce or cheese
  • Cheesy scalloped potatoes use a white sauce and are layered with cheese

A pot full of potato medallions surrounded by cheese and other cheesy scalloped potato ingredients.

How Do You Make Scalloped Potatoes

Scalloped potatoes are easy to make and delicious but they can take a very long time to cook, not anymore!! In this quick recipe, I have a couple of tips to reduce the baking time from about 90 minutes to 45 minutes! 

Tips to reduce cooking time:

  • Potatoes: Boiling the sliced potatoes for a couple of minutes makes this recipe quick as the potatoes don’t have to cook as long and they’re already warm going into the oven.
  • Sauce: These cheesy scalloped have a quick and easy shortcut white sauce to save time (and effort). I use condensed cream of mushroom soup and layer with cheese and onions! If you’d prefer you can make your own Homemade Condensed Cream of Mushroom Soup or use cream of chicken or cream of celery!

A collage of process shots of cheesy scalloped potatoes being layered and assembled.

To Make Cheesy Scalloped Potatoes:

  1. PREP:
    • Slice the potatoes (I use a mandoline slicer to make it quick) and drop the potatoes into boiling water for 5 minutes (this is a huge time saver).
    • Mix the white sauce ingredients together.
  2. LAYER:
    • Layer the sauce, potatoes and cheese in a 9×9 baking dish
    • Top with more cheese
  3. BAKE:
    • Bake the cheesy scalloped potatoes until golden and bubbly.

A serving dish full of cheesy scalloped potatoes fresh from the oven topped with pepper and parsley.

Can You Freeze Scalloped Potatoes

Potatoes can sometimes change texture when frozen, so scalloped potatoes taste best when made fresh. If you plan to freeze them, make sure you have already baked them first. Raw potatoes can still oxidize in the freezer, causing them to turn grey.

Cheesy scalloped potatoes should last up to a month in the freezer. The trick to ensuring they taste great is in the reheating, like most potato side dishes, we prefer to reheat in the oven with a little bit of fresh cheese added on top!

More Perfect Potato Sides

Easy Cheesy Scalloped Potatoes

This scalloped potatoes recipe is quick and easy to put together yet tastes incredibly delicious!

  • 2 lbs yellow potatoes
  • 1 can cream of mushroom (chicken or celery soup)
  • 1 cup milk
  • 1/2 teaspoon garlic powder
  • black pepper to taste
  • 1 small onion (thinly sliced)
  • 2 cups shredded sharp cheddar cheese
  1. Preheat oven to 375 degrees.
  2. Wash potatoes and slice 1/4″ thick (no need to peel). Drop into boiling water for 5 minutes. During the last minute, add sliced onions to the water. Drain.
  3. Meanwhile, combine soup, milk, pepper and garlic powder in a bowl. Microwave until hot.
  4. Put a little bit of the soup mixture in the bottom of a greased 2qt casserole dish, a 9×9 pan or an oven safe pan. Layer 1/2 of the potatoes, 1/2 of the soup mixture and 1/2 of the cheese. Repeat layers ending with cheese.
  5. Bake at 375 for 45-55 minutes or until hot and bubbly.

REPIN this Easy Side Dish

Scalloped Potato Casserole in a square white baking dish

remove

These easy cheesy scalloped potatoes are a delicious and easy potato side dish that makes classic scalloped potatoes even simpler! #spendwithpennies #scallopedpotatoes #potatoes #cheesyscallopedpotatoes #scalloped #cheesypotatoes #sidedish #easysidedish
These easy cheesy scalloped potatoes are a delicious and easy potato side dish that makes classic scalloped potatoes even simpler! #spendwithpennies #scallopedpotatoes #potatoes #cheesyscallopedpotatoes #scalloped #cheesypotatoes #sidedish #easysidedish

How to Make Caramelized Onions

caramelized onions in pan

Caramelized Onions are easily one of the most deliciously-sweet and versatile things you can make. With just a few ingredients (onions, butter and olive oil) and a bit of time you can easily make perfectly sweet and golden onions!

They are the perfect addition to many dishes, and are often used as a base flavor for things like soups (and of course Slow Cooker French Onion Soup) and casseroles! 

Close up photo of caramelized onions

Some of my favorite uses for caramelized onions include caramelized onion dip or caramelized onion pizza (with brie… and balsamic reduction so good right?!)! I find the sweetness from the onions pairs perfectly with a salty or meaty dish! They really take any dish from ordinary to extraordinary!

How to Caramelize Onions

When you make caramelized onions, they release their sugars which then caramelize, creating a sweet yet savory addition to many dishes such as burgers, steaks, or even soups!

What kind of Onions to use for Caramelized Onions? I find sweet onions work the best but you can truly use any kind of onion to caramelize. Caramelized onions are not hard to make.  You can cook them in the stove top or in the slow cooker and both are equally delicious! If you cook them in the crock pot, they’ll take about 8 hours but you literally just add the ingredients and walk away!  If you cook them on the stove top they cook much quicker but require attention and stirring.

The real key to amazing caramelized onions is low and slow… like I mean really slow.  Just add some heat, some butter, and some time!

How Long do Caramelized Onions Take?

So many recipes out there claim that you can create perfect caramelized onions in just a few minutes on a stovetop. I wish this was true, but good things take time and these onions are included!

Onions are full of sugars so cooking them at a high temp can cause them to burn. I have had the most success with cooking them about 40 -50 minutes. When you are making them, the key is patience! I find that the slower you cook them down, the more uniform the caramelization process is. Set your burner to low and take your time, you’ll be happy you did!

How do you Caramelize Onions Quickly?

If you need to caramelize onions quickly, adding sugar or a pinch of baking soda (to raise the pH level and help them brown quicker) can help to speed up the caramelization process but truly they aren’t a dish that cooks up quickly. If using baking soda I’d suggest about 1/4 tsp per pound of raw onions.

Caramelized Onions in the slow cooker.

How to Caramelize Onions in the Slow Cooker

The slow cooker has the capability to make perfect caramelized onions without having to babysit a pan for an hour.

To make caramelized onions in the slow cooker, all you have to do is add the onions and butter to the slow cooker, set it to low, and cook them for 8-12 hours! It couldn’t be easier, and the result is a delicious and tender caramelized onion without the hassle of cooking them on a stovetop.

A frying pan filled with caramelized onions

How to Freeze Caramelized Onions

Caramelized onions are a favorite but take a long time to make right. For this reason, I always try to make a little bit extra.

The leftovers can definitely be frozen to add flavor to a weeknight meal that will taste like it’s been cooking all day!

They’ll keep for 4-5 days in the fridge but you can also freeze them to use in soups or casseroles at a later date! I find the easiest way to freeze them is to place them in a freezer bag and press them so they are flattened.  Once frozen, you can break off pieces and add them to your recipe directly from frozen!

I generally label them with the amount of raw onion that was cooked, this allows me to use them as a guide for recipes calling for caramelized onions!

A freezer bag filled with caramelized onions.

Add Caramelized Onions to:

Caramelized Onions

Sweet tender caramelized onions are the perfect addition to any dish and the perfect topper to any sandwich!

  • 6 large onions (approx. 2lbs, any kind (I prefer white onions))
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 tablespoon brown sugar (optional, see note)
  • salt to taste

OR SLOW COOKER CARAMELIZED ONIONS

  • 3 pounds onions (sliced)
  • 1/2 cup unsalted butter
  • 1/2 teaspoon salt

STOVE TOP

  1. In a large non-stick pan, cook onions, butter, olive oil and brown sugar over medium low heat.
  2. Stir frequently until golden and caramelized. (About 45 minutes).

SLOW COOKER

  1. Combine sliced onions, butter and salt (no brown sugar required).
  2. Stir, cover and cook on low 8-10 hours.

If you are using sweeter onions (red onions, Walla Walla, vidalia) you will likely not need the brown sugar as they contain enough natural sugars on their own. If using white onions (with yellow-ish papery skin) I would suggest adding brown sugar to help with the caramelization process.

 

 

Caramelized onions are easily one of the most versatile and deliciously-sweet addition to any dish. They go great on burgers, steaks, and even in soups! #spendwithpennies #onions #caramelize #freezerready #easyrecipe
Caramelized onions are easily one of the most versatile and deliciously-sweet addition to any dish. They go great on burgers, steaks, and even in soups! #spendwithpennies #onions #caramelize #freezerready #easyrecipe

Zucchini Pancakes – Deliciously Different!

Zucchini Pancakes are the perfect way to enjoy the perfect vegetable, zucchini! Shredded zucchini is tossed with parmesan cheese, flour, and spices then fried into perfectly delicious bites.

Serve the these veggie pancakes with a dollop of sour cream or marinara sauce for the perfect healthy appetizer or side dish!

Moist zucchini pancakes topped with salsa and fresh parsley.

Zucchini Pancakes or Fritters

I love making all types of fritters and pancakes  from Salmon cakes to mashed potato cakes. These zucchini fritters have officially joined the team.

I usually think of fritters as a crisp deep fried item, almost like hush puppies. Zucchini has a lot of moisture giving these zucchini pancakes are a texture that is a cross between a pancake and a fritter; golden and crisp on the outside and soft and tender in the middle.

Zucchini is over 90% water so in these pancakes, I pre-cook the zucchini to remove the moisture and squeeze out any remaining moisture.  Many people salt the zucchini but I prefer the method of cooking the zucchini first (along with the white onion).

Delicious zucchini fritters covered in parsley.

How To Shred Zucchini

When you make zucchini pancakes, shredding the zucchini helps to keep it thin enough to shape them. I use the large side of a standard box cheese grater to shred zucchini.

You don’t need to worry about peeling zucchini before you shred it as the peel softens a ton when it is cooked. You will hardly notice it in your dish.

A stack of delicious zucchini pancakes topped with parsley.

How To Make Zucchini Pancakes

When we make zucchini pancakes, cook the shredded zucchini first to eliminate some of the water. This keeps the pancakes from becoming soggy and helps to hold them together while they cook.

Mix your ingredients and drop about 1 ½ tablespoons into the hot pan. Cook ‘em for about 5 minutes on each side or until you see a beautiful crispy and caramelized exterior!

Serve zucchini pancakes with an array of dipping sauces like pico de gallo, sour cream, hot sauce… there’s no wrong answer here!

More Zucchini Faves

Zucchini Pancakes

These zucchini pancakes are the perfect way to enjoy this colorful vegetable! Shredded zucchini is tossed with parmesan cheese, flour, and spices then fried into perfect zucchini pancakes. 

  • 2 large zucchini (or 3 small)
  • 1 clove garlic
  • 2 tablespoons olive oil (divided)
  • 2 eggs
  • 1/3 cup flour
  • 1 teaspoon baking powder
  • 1/3 cup mozzarella cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 cup parmesan cheese (shredded)
  1. Cook shredded zucchini in a non-stick pan until tender, about 5 minutes.  Cool and using cheesecloth or a tea towel, squeeze out as much moisture as possible.

  2. In a medium bowl combine the flour, seasonings, cheeses and bread crumbs. Add zucchini and egg.

  3. Heat 1 tablespoon olive oil in a frying pan over medium high. Drop zucchini mixture by large tablespoons into hot oil. Spread to 3″ circles.

  4. Fry about 3-4 minutes on each side flipping as needed.

  5. Serve warm with sour cream or tomato sauce.

REPIN this Delicious Recipe

Zucchini pancakes piled up on each other and topped with tomato sauce

 

These zucchini pancakes are one of my favorite snacks without all of the guilt! #spendwithpennies #zucchini #keto #snacks #zucchinipancakes #appetizer #easyappetizer #easyrecipe #easysnack
These zucchini pancakes are one of my favorite snacks without all of the guilt! #spendwithpennies #zucchini #keto #snacks #zucchinipancakes #appetizer #easyappetizer #easyrecipe #easysnack

Perfect Sirloin Tip Roast

This sirloin tip roast recipe is delicious and perfect thinly sliced and served with au jus! It is a lot easier than you think. With just seasoning and a little bit of time, this beef sirloin tip roast can come out deliciously juicy!

Sirloin tip roast is perfect served as an entrée with mashed potatoes or roasted broccoli and a crisp salad. The leftovers make great sandwiches during the work week and are perfect in Beef Barley Soup.

A sirloin tip roast resting on a wooden carving board.

What is a Sirloin Tip Roast?

Also called a beef sirloin tip roast, or a round tip roast, this is the portion that is cut from the hindquarters of the cow and is often a tougher cut- the larger the muscle, the tougher the cut. This is not the same as a sirloin roast.

A sirloin tip oven roast should be slowly cooked to tenderize the meat, to turn this cut of beef into a masterpiece! Meat is expensive so I always use a thermometer for everything from perfect pork tenderloin to  baked ham and even roast chicken!

I have both an instant read thermometer for things like steaks and chicken breasts and one I can leave in the oven for things like roasts or roast chicken. Using a thermometer ensures your dishes come out perfectly cooked and meat is juicy and tender, never dry!

A sirloin tip roast with seasonings on a bed of onions in a roasting pan.

How to Cook a Sirloin Tip Roast

A high temp at first creates a crust on this roast and seals in the juices (so I don’t bother to brown first). The lower temperature allows the roast to slow cook to tender perfection. This roast is lean so it is important that it isn’t overcooked (use a thermometer). It is also essential that you let the meat rest at least 15 minutes (I usually do 20 min) before carving.

  1. Preheat oven to 450°F.
  2. Allow a 4 or 5 lb roast to sit at room temperature for a good hour.
  3. Rub the olive oil and seasonings onto the meat and set aside.
  4. Slice a whole onion (yellow or white) into thick rings and place on the bottom of a dark pan. A stockpot or cast-iron skillet will do! This will be the foundation for the top sirloin roast to rest on while it roasts AND the onions provide flavor!
  5. After roasting, the onions can be discarded (as they tend to get quite dark) or blended with the juices and into a sauce or delicious gravy. Yum!

A serving dish with sirloin tip roast slices arranged on it.

How Long to Cook a Sirloin Tip Roast

Slow and steady will elevate this tougher cut of meat to tasty and tender perfection! Start out at 450°F for the first 15 minutes to sear the meat and then slow roast at 300°F for 50-75 minutes. This can vary based on how cold your roast is, the shape and/or size of the roast etc.

The roast should reach an internal temperature of 135°F for medium rare. Take your roast out of the oven about 5-7° before it is cooked as it will continue to cook while resting under tented foil.

To get this right, I strongly suggest a thermometer. Remove and tent with aluminum foil and let sit for at least 20 minutes before carving.

A sirloin tip roast being carved into steaks on a wooden board with a fork in the image.

More Delicious Roast Recipes

Perfect Sirloin Tip Roast

This sirloin tip roast recipe is one of or favorites! It is a lot easier than you think with a little bit of roast seasoning, this beef sirloin tip roast can be prepped, roasted and served in no time at all!

  • 1 sirloin tip roast (4-5 lbs)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh cracked pepper
  • salt
  • 1 teaspoon dried rosemary
  • 1 onion
  1. Preheat oven to 450°F.

  2. Remove roast from the refrigerator at least 45-60 minutes before cooking.

  3. Rub roast with olive oil and seasonings. Slice onions into thick rings (do not separate rings) and place in the bottom of a dark pan.

  4. Place roast on top of onions. (You may not need all of them, you need the onions covered by the roast or they will burn).

  5. Roast at 450°F for 15 minutes. Reduce heat to 300°F and roast until cooked to desired temperature. (135°F for medium-rare, 145°F for medium), about 90 minutes more.

  6. Remove from oven (a few degrees before it’s done, I usually take mine out at about 142°F and loosely tent with foil. Let rest at least 20 minutes before slicing.
  7. Discard onions and save any drippings for gravy or freeze to add to soups or stews.

Cooking method adapted from Canada Beef – Oven Roast Know How

REPIN this Easy Recipe

Sirloin Tip Roast sliced on a wooden board

 

Don’t be afraid to prepare this sirloin tip roast recipe, it is a lot easier than you think! All it takes is a little bit of seasoning and this beef sirloin tip roast can be prepped, roasted and served in no time at all. #spendwithpennies #sirlointiproast #sirloinroast #easydinner #simpledinner #beef #roastbeef #beefdinner #weeknightmeal #howtocookroastbeef #howtocooksirlointip
Don’t be afraid to prepare this sirloin tip roast recipe, it is a lot easier than you think! All it takes is a little bit of seasoning and this beef sirloin tip roast can be prepped, roasted and served in no time at all. #spendwithpennies #sirlointiproast #sirloinroast #easydinner #simpledinner #beef #roastbeef #beefdinner #weeknightmeal #howtocookroastbeef #howtocooksirlointip

Sweet and Sour Chicken

easy sweet and sour chicken over rice in bowl

Sweet and Sour Chicken is one of those dishes that once you start eating, you almost can’t stop. Similar to Skillet Orange Chicken, this recipe has tender chunks of chicken in a deliciously sweet sauce.

Spoon it over fluffy white rice or some Cauliflower Fried Rice and you might never order out again!

Sweet and Sour Chicken over rice in bowl

The Perfect Take-Out Fake-Out

There is nothing quite like sweet and sour chicken, it’s a take out favorite and all of my kids love it.  These days we are skipping take-out in favor of healthier home cooked options. Luckily for me, this recipe tastes even better than my favorite take-out version!

This Sweet and Sour Chicken is the perfect take-out fake-out to make at home with loads of juicy pineapple, peppers and tender chicken in a tangy sweet and sour sauce.

This recipe comes from Good Fast Eats written by Amy who blogs over at Belly Full and she always creates such yummy food.

Stir Fry for a Quick Meal

If your evenings are anything like mine, this book is going to become a staple in your kitchen. The recipes are super quick allowing fresh family dinners on the table every night of the week!

Stir fry recipes (like Easy Beef Stir Fry or Chicken and Broccoli Stir Fry) are great weeknight options because they’re so fast! Pair them with Fried Rice, white rice or even ramen noodles!

Don’t be afraid to change out the veggies for your favorites or whatever you have on hand!

Sweet and Sour Chicken being cooked in skillet

To Make Sweet & Sour Chicken

This sweet and sour chicken recipe is unbelievably easy and delicious! Within 30 minutes you can have this on the table for a delicious and economical dinner that is completely comparable to take-out!

  1. Chicken & Veggies: Add chicken to cornstarch (this tenderizes it and I use this technique in my other stir fry recipes) Prep veggies (most stores sell fresh stir-fry veggies that are ready to go).
  2. Sauce: Combine sauce ingredients and set aside.
  3. Cook: Cook chicken and then cook veggies. Add sauce and let it thicken. So easy!

Serve over rice.

More Take Out Favorites

Sweet and Sour Chicken

Sweet and Sour Chicken is one of those dishes that once you start eating, you almost can’t stop. Instead of dashing out for take out, you can whip it up at home just as quickly with this recipe.

  • 1 1/2 tablespoons cornstarch
  • 1 Tablespoon water
  • 1/3 cup rice wine vinegar
  • 1/3 cup brown sugar
  • 3 tablespoons ketchup
  • 1 1/2 tablespoons low sodium soy sauce
  • 8 oz pineapple chunks (drained, juice reserved)
  • 2 tablespoons vegetable oil
  • 1 1/2 pound boneless chicken breast (cut into chunks)
  • salt and pepper
  • 1 small red bell pepper (cut into one inch strips)
  • 1 small green bell pepper (cut into strips)
  • 1 small sweet onion (cut into strips)
  • cooked white rice (optional)
  • sesame seeds for garnish (optional)
  1. In a medium bowl, whisk together 1 tablespoon of cornstarch and water until combined. Whisk in rice wine vinegar, ketchup, soy sauce, brown sugar and reserved pineapple juice.
  2. In a large skillet heat the vegetable oil over medium high heat. Toss the chicken in the remaining 1/2 tablespoon of cornstarch and season with salt and pepper.
  3. Add to the skillet and cook without stirring for 2-3 minutes. Mix and continue to cook for 6 -7 minutes. With a slotted spoon transfer the chicken to a plate.
  4. Add red bell pepper, green bell pepper and onion to the skillet; cook for 3 minutes or until vegetables soften. Season with salt and pepper. Stir in the sweet and sour sauce mixture, along with the pineapple chunks. Cook for another 1 to 2 minutes to warm thoroughly and allow the sauce to thicken slightly. Add the chicken back to the skillet and stir to combine.
  5. Serve over cooked white rice.

Recipe from Good Fast Eats by Amy Flanigan. Nutrition information does not include rice.

More Recipes You Will Love

fried rice in green bowl

Quick and Easy Fried Rice

Stack of Delicious Crispy homemade egg rolls

Crispy Homemade Egg Rolls

Crab Rangoon and dip on white plate

Crab Rangoon

Sweet and Sour Chicken is one of those dishes that once you start eating, you almost can't stop. Instead of dashing out for take out, you can whip it up at home with this recipe. The results are so good that you might never order out again when the craving hits!
Sweet and Sour Chicken is one of those dishes that once you start eating, you almost can't stop. Instead of dashing out for take out, you can whip it up at home with this recipe. The results are so good that you might never order out again when the craving hits!

Perfect Slow Cooker Pork Carnitas (Mexican Pulled Pork)

Crispy Pork Carnitas are so insanely delicious. Pork is slow cooked with spices and a bit of citrus zest until tender and succulent. The pork is pulled and crisped on the outside for the perfect filler for tortillas or topper for burrito bowls!

Serve this easy dish alongside Mexican Rice or on top of Cilantro Lime Rice. Add in a spoonful of Homemade Guacamole and you’ve got the perfect tableside fiesta!

Crispy Pork Carnitas on a baking sheet ready to serve

When it comes to indescribably delicious comfort food, nothing surpasses this carnitas recipe. Succulent and meaty, this dish is inexpensive, yet sensational!

The first time I ever tasted pork carnitas was when my friend Mary from Barefeet in the Kitchen made these amazing carnitas! I think we stood at the stove and ate 3/4 of the recipe right off the pan. So good!

What is Carnitas

Pork carnitas is Mexican pulled pork the word actually means “little meat,” (but there’s nothing small about the huge flavor you’ll get from this recipe)!

Pork for Carnitas: It is best when made from a pork shoulder roast. Tough and flavorful, this economical cut of meat takes especially well to braising on low heat in the slow cooker. After several hours, the fat has dissolved and the pork becomes fall apart tender. It is shredded, spread out on a cookie sheet and popped under the broiler for a few minutes. The resulting crispy brown edges make the meat incredibly scrumptious.

Traditionally, Mexican pork carnitas are braised in oil or lard but we prefer to cook meat in broth, citrus juices, herbs and spices.

A plate of slow cooker carnitas ready to serve.

How to Make Carnitas

This is an easy meal to make, but takes planning, like most slow cooker meals. But I promise, authentic carnitas are well worth the wait! Here’s how to make the best ever slow cooker carnita recipe:

  • CITRUS: Use a vegetable peeler to peel strips off the oranges/lime. We add this to the slow cooker in place of the whole rind for great flavor without the bitter pith (the white part of the orange peel). Juice the oranges and limes.
  • PORK: Brown the pork (again, this just adds more flavor) and add to the slow cooker with all of the other ingredients.

slow cooker carnitas ready to be cooked.

  • SHRED: When the meat is fork tender, pull into small chunks (we prefer this over finely shredded).
  • .CRISP:
    • Broil: Spread the shredded meat on a cookie sheet broil until the edges are deep brown and crispy.
    • Stove Top: Add a bit of olive oil to a hot pan and add pork. Do not stir until browned and crisp on one side.
    • Air Fryer: If you have an airfryer, 4-6 minutes at a high temperature (425°F) will produce the perfect crisp.

Instant Pot Pork Carnitas

Proceed as directed in the recipe increasing the broth by 1/2 cup. If browning the pork in the Instant Pot, be certain to deglaze very well before pressure cooking. If you have little brown bits left on the bottom of the IP, you risk getting the dreaded burn notice.

Cook the pork chunks on high pressure for 30 minutes. Allow for natural release 15 minutes. Broil/crisp as directed.

Crispy pork carnitas on corn tortillas

To Serve Slow Cooker Carnitas

Ladle on some more of the pot juices and serve with tortillas, a variety of toppings. Pork carnitas are best served rolled in soft corn tortillas topped with veggies or condiments.

A fun way to serve crispy carnitas tacos is to place a variety of toppings on the table and let everyone pick and choose at will. Include bowls of shredded lettuce, chopped cilantro, sour cream, pico de gallo and shredded cheese.

Pork carnitas are savory and filling, so look for side dishes that are fresh, light, and somewhat acidic or sweet. Try serving it with cucumber salad, or a fresh mango salsa for a heavenly and scrumptious repast. Don’t forget the margaritas!

More Pork Perfection

Pork Carnitas

When it comes to indescribably delicious comfort food, nothing surpasses pork carnitas. Succulent and meaty, this dish is inexpensive, yet sensational!

  • 3-4 lbs pork shoulder
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • 1 large onion (quartered, or two small)
  • 3 cloves garlic
  • 2 large navel oranges
  • 1 lime
  • 1 cup chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 bay leaf
  1. Cut the pork shoulder into large chunks (about 3″). Season with salt and pepper. Heat a large pan and add olive oil. Brown the pork in small batches.

  2. Using a vegetable peeler, peel 4-5 strips of rind off the oranges and 3 strips off the lime. Juice the oranges and lime.

  3. Place pork, citrus juices, peels and spices in the slow cooker with chicken broth and onion.

  4. Cook on high for 4-5 hours or low for 8 hours until the pork is fork tender. Discard bay leaf.

  5. Turn the oven on to broil. Pull the pork into large chunks and place in a single layer on a large pan. Spoon a little bit of juice on top.  Broil 4-5 minutes or until crisp. Stir and add a ladle a little bit more broth. Broil an additional 5 minutes.

  6. Spoon juices from the slow cooker over the pork.
  7. Serve in tortillas with your favorite toppings.

Once slow cooked, the pork can be crisped on broil as directed above or seared in olive oil in a hot pan (without stirring). If you have an airfryer, 4-6 minutes at a high temperature will also produce the perfect crisp.

Fried Cabbage

Fried Cabbage is one of my favorite side dish recipes. Cabbage becomes sweet and tender and absorbs the delicious smoky salty flavor of the bacon. The result is a simple side dish great for serving with grilled chicken breasts or pork tenderloin!

Southern fried cabbage is slow-cooked and simmered in its own juices along with bacon and minced garlic and it goes with other comfort foods like pot roast, meatloaf and polish sausages.

Fried cabbage and bacon in a serving dish

You guys know I love any and all things with cabbage from Easy Cabbage Rolls to a healthy Cabbage Soup. Growing up with a Polish grandmother, we always had all kinds of cabbage dishes and now it just reminds me of childhood.

How to Fry Cabbage

Cabbage is so easy to fry. If you cook it low and slow, it will become tender and sweet.

  1. Fry bacon until crisp. Remove the cooked bacon but leave the yummy drippings in the pan.
  2. Add onion and cook in the bacon drippings until tender (this has max flavor).
  3. Finally, stir in the cabbage and cook low and slow about 20 minutes.
  4. Season with salt, pepper and chili flakes to taste. Top with the crispy bacon and serve hot.

Pure heaven.

Get creative with flavors and additions and think beyond just fried cabbage and bacon!  Add a squeeze of lemon, a sprinkle of parmesan cheese. Fry up chopped green peppers with the onions, add leftover baked ham or capers. The possibilities are endless!

Fried cabbage and bacon in a frying pan

How Long Does it Take to Fry Cabbage

Depends on the size of the pan, the amount cabbage you use and what else is in the pan. Cabbage cooks best when it is cooked on medium heat, and how tender you want it is a personal preference. The longer and slower you cook it, the more tender and sweet it will become.

To soften it slowly, it takes about 20 minutes. But, a quick stir fry style will take only 10 minutes or so! Experiment and have fun with it.

More Recipes You’ll Love

Fried Cabbage

Fried cabbage is one of my favorite recipes. Cabbage absorbs all of the bacon flavor when they’re fried together, creating a deliciously flavorful side dish!

  • 6 slices bacon (chopped)
  • 1 small onion (diced)
  • 6 cups cabbage (core removed and chopped )
  • 1/4 teaspoon red pepper flakes (or to taste)
  • salt and pepper to taste
  1. Fry bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
  2. Add onion to bacon drippings and cook until tender.
  3. Stir in cabbage and cook 18-20 minutes or until tender.

  4. Season with salt, pepper and chili flakes to taste. Stir in bacon and serve.

Homemade fried cabbage and bacon is an easy cabbage recipe when I need a quick side dish to serve with dinner! #spendwithpennies #cabbage #cabbageandbacon #friedcabbage #friedcabbageandbacon #bacon #sidedish

Fried Cabbage

Fried Cabbage is one of my favorite side dish recipes. Cabbage becomes sweet and tender and absorbs the delicious smoky salty flavor of the bacon. The result is a simple side dish great for serving with grilled chicken breasts or pork tenderloin!

Southern fried cabbage is slow-cooked and simmered in its own juices along with bacon and minced garlic and it goes with other comfort foods like pot roast, meatloaf and polish sausages.

Fried cabbage and bacon in a serving dish

You guys know I love any and all things with cabbage from Easy Cabbage Rolls to a healthy Cabbage Soup. Growing up with a Polish grandmother, we always had all kinds of cabbage dishes and now it just reminds me of childhood.

How to Fry Cabbage

Cabbage is so easy to fry. If you cook it low and slow, it will become tender and sweet.

  1. Fry bacon until crisp. Remove the cooked bacon but leave the yummy drippings in the pan.
  2. Add onion and cook in the bacon drippings until tender (this has max flavor).
  3. Finally, stir in the cabbage and cook low and slow about 20 minutes.
  4. Season with salt, pepper and chili flakes to taste. Top with the crispy bacon and serve hot.

Pure heaven.

Get creative with flavors and additions and think beyond just fried cabbage and bacon!  Add a squeeze of lemon, a sprinkle of parmesan cheese. Fry up chopped green peppers with the onions, add leftover baked ham or capers. The possibilities are endless!

Fried cabbage and bacon in a frying pan

How Long Does it Take to Fry Cabbage

Depends on the size of the pan, the amount cabbage you use and what else is in the pan. Cabbage cooks best when it is cooked on medium heat, and how tender you want it is a personal preference. The longer and slower you cook it, the more tender and sweet it will become.

To soften it slowly, it takes about 20 minutes. But, a quick stir fry style will take only 10 minutes or so! Experiment and have fun with it.

More Recipes You’ll Love

Fried Cabbage

Fried cabbage is one of my favorite recipes. Cabbage absorbs all of the bacon flavor when they’re fried together, creating a deliciously flavorful side dish!

  • 6 slices bacon (chopped)
  • 1 small onion (diced)
  • 6 cups cabbage (core removed and chopped )
  • 1/4 teaspoon red pepper flakes (or to taste)
  • salt and pepper to taste
  1. Fry bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
  2. Add onion to bacon drippings and cook until tender.
  3. Stir in cabbage and cook 18-20 minutes or until tender.

  4. Season with salt, pepper and chili flakes to taste. Stir in bacon and serve.

Homemade fried cabbage and bacon is an easy cabbage recipe when I need a quick side dish to serve with dinner! #spendwithpennies #cabbage #cabbageandbacon #friedcabbage #friedcabbageandbacon #bacon #sidedish

Cream of Cauliflower Soup (in 30 minutes)

Cream of Cauliflower Soup is a simple 30 minute soup perfect for lunch or a light dinner meal. We serve this creamy soup when company’s coming or just for a Saturday afternoon.

Add in a side of crusty bread for dipping or some 30 Minute Dinner Rolls and a fresh crisp Italian Salad.

Cauliflower is the perfect veggie, it’s versatile and mild in flavor making it perfect for Cauliflower Mashed Potatoes or even for creating a low-carb cauliflower fried rice. It makes a great base for this mild soup recipe and is perfect paired with cream and cheeses if you’d like!

This recipe is relatively healthy and the lack of flour or starches keeps this cream of cauliflower soup keto friendly and low carb!

How to Make Cream of Cauliflower Soup

There really isn’t a lot to creating the perfect cream of cauliflower soup recipe. Simply chop the cauliflower into bite sized pieces, add seasonings and let it simmer until tender. Blend and add a bit of cream.

I sometimes add cheese to this soup, both sharp cheddar and parmesan cheese work well. Remember to add the cheese at the end, once the soup is ready to serve. Cooking cheese over a high temperature can cause it to separate or become grainy. It will melt in if the soup is hot once you remove the soup from the stove.

Cream of cauliflower soup with fresh cauliflower

Blending Cauliflower Soup

Just like Roasted Cauliflower Soup, this cream of cauliflower soup is blended to a smooth consistency. I use a hand blender to make it smooth (and save on washing dishes) but you can also transfer it to a regular blender. If using a regular blender, be sure that the lid isn’t on tight as the steam and cause the blender to burst open.

For more texture remove some of the cauliflower and chop it. Blend the soup to desired consistency and once blended, add the chopped cauliflower back into the soup.

Can You Freeze Cream of Cauliflower Soup

This soup does freeze well. We place it in single serve freezer bags and label. To serve, defrost in the refrigerator overnight and reheat in a saucepan over medium heat until warm.

Ladling Cream of cauliflower soup in a pot

More Creamy Soups You Need in Your Life

Cream of Cauliflower Soup

A silky smooth cauliflower soup for the perfect lunch or starter.

  • 1 small onion (diced)
  • 2 stalks celery
  • 2 tablespoons butter
  • 8 cups fresh cauliflower
  • 3 cups chicken broth
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon seasoning salt
  • 3/4 cup heavy cream
  • 1/2 cup fresh parmesan cheese (grated, optional)
  1. Heat butter in a medium saucepan over medium heat. Cook onion and celery until tender (do not brown).

  2. Add cauliflower, broth and seasonings. Simmer uncovered 10-15 minutes stirring occasionally until cauliflower is tender.

  3. Blend using a hand blender until smooth. Add heavy cream and simmer an additional 8-10 minutes or until thickened.

  4. Season with salt & pepper to taste. Stir in parmesan cheese if using.

Note: For a chunky texture, remove 1 cup of cauliflower before blending and coarsely chop.