One is… bulk Italian chicken sausage. It’s a flavor powerhouse, a great source of protein, and helps make a quick and nutritious skillet meal on a night when you don’t feel like cooking.

Why I Love This Chicken Sausage Skillet

One pan or one skillet meals like this Italian chicken sausage skillet are some of my favorites because, by default, they save me from myself. And from destroying my kitchen.

They are also usually filled with veggies.

Most of the time my kids like them.

And they're finished in under 30 minutes.

So, basically they're unicorn recipes. I linked to more of my favorite one skillet dishes below!

Chicken Italian Sausage Skillet Ingredients

• Italian style chicken sausage
• Broccoli
• Cabbage
• Red bell pepper
• Sea salt
• Avocado oil
• Red wine vinegar
• Desired toppings: Grated parmesan cheese, fresh basil, red pepper flakes

How to Make This Chicken Sausage Dinner

You can 100% use store bought sausage for this recipe (most grocery stores will have it)

Chicken Sausage Skillet Variations

What kind of sausage is best for this Chicken Sausage Skillet?

I like to use sweet Italian style chicken sausage -- especially the kind at Trader Joe's since it's easy to remove from its casings and the flavor is delicious. (I use that kind when I make Zuppa Toscana, too.)

Hot Italian sausage is also good if you're looking to add some heat.

You could use pork Italian sausage, but since it has a higher fat content, it might make your skillet greasier.

What vegetables go best in this Chicken Sausage Skillet?

Any quick-cooking vegetables that will be crisp tender with about 5 minutes of steaming are best. Here are a few suggestions:

• Broccoli florets
• Sliced bell peppers
• Chopped cabbage
• Brussels sprouts (quartered or sliced thinly)
• Thinly sliced zucchini & yellow squash
• Grean beans 
• Cauliflower florets (cut small)
• Shredded carrots
• Shredded sweet potatoes

Low Carb Ground Italian Chicken Sausage Skillet

Using starchy vegetables like sweet potatoes will add more carbs.

Grab an extra package of sausage and make one of these other ground chicken sausage recipes!

Ground Chicken Sausage Skillet Tips

If you don't know where to buy Italian sausage or prefer to have more control over the ingredients (I see you) you can simply use ground chicken or ground turkey and add some spices to make your own sausage mix.

I highly recommend using my Homemade Italian Seasoning because it's different from the herb-only Italian seasoning you find at the grocery store. The bits of dried minced garlic, onions, and red pepper flakes add a little zestiness. Again, if you don't want to make this spice blend, I included alternate instructions in the recipe notes.

How to serve this Sweet Italian Chicken Sausage Skillet

You can 100% eat this as written in the recipe. I added a few toppings for the photos because I was feeling a little extra.

Here are some suggestions for toppings and sides to zhuzh up this one skillet meal:

Toppings:

• Feta, ricotta, goat cheese or grated Parmesan cheese 
• Fresh basil
• Marinara sauce
• Toasted pine nuts
• Marinated artichoke hearts
• Chili crunch or red pepper flakes for some heat
• Balsamic glaze
• Drizzle of extra-virgin olive oil & lemon juice

Sides:

• Salad greens & a light Italian-style vinaigrette over the whole thing
• Rice, quinoa, or farro
• Gluten free pasta
• Vegan Roasted Red Pepper Sauce (I happen to have this on hand when I was testing this recipe and it was REALLY good with it!)

How to store this Ground Chicken Sausage Skillet

Store leftovers in the fridge for up to 4 days.

Reheating leftover Chicken Sausage Skillet

Scoop some into a dish, cover and microwave for about 1 minute or until heated through.

More recipes using chicken Italian sausage

Instant Pot Zuppa Toscana

Italian Paleo Stuffed Zucchini

Easy Italian Sausage Meatballs

More On Perry's Plate

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

One Pan Chicken Sausage Meal

Yield: Serves 6 generously

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This easy skillet meal can be made with Italian chicken sausage or simply ground chicken or ground turkey with some extra seasonings! Add your favorite quick-cooking vegetables for a meal that's ready in under 30 minutes.

Print

Ingredients

• 1 pound ground Italian chicken sausage
• 2 broccoli crowns, cut into florets
• ½ small head cabbage, chopped
• 1 red bell pepper, seeded and sliced
• ½ teaspoon sea salt
• 2 Tablespoons avocado oil
• ¼ cup red wine vinegar
• Desired toppings: Grated parmesan cheese, fresh basil, red pepper flakes

Instructions

1. Bring a very large lidded skillet to high heat. Remove the sausage from its casings (if necessary) and add to skillet. Break the sausage into small pieces, stirring as it browns. Cook until no pink spots remain, about 10-12 minutes.
2. Add the avocado oil to the pan and continue to cook and crisp up the sausage for another 2-3 minutes.
3. Add the vegetables and salt and stir to combine. Pour the red wine vinegar around in the pan, then cover and let it steam for about 5 minutes, until the vegetables are crisp tender.
4. Remove from heat and add desired toppings. Serve.

Notes

1. If you can't find Italian chicken sausage, cook 1 pound of ground chicken or turkey with 2 Tablespoons of my Homemade Italian Seasoning. Or 1 Tablespoon regular Italian seasoning + 1 ½ teaspoons dried minced onion + 1 ½ teaspoons dried minced garlic (or ½ teaspoon granulated garlic).
2. Feel free to use any quick-cooking vegetable you like here -- ones that will be crisp tender with about 5 minutes of steaming. You should have a generous amount of vegetables -- roughly 7-8 cups. See blog post for more vegetable ideas.
3. I really loved this skillet served with a few spoonfuls of my Vegan Roasted Red Pepper Sauce. See blog post for more serving ideas.

Nutrition Information

Yield 6 Serving Size 2 cups
Amount Per Serving Calories 210Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 70mgSodium 703mgCarbohydrates 3gFiber 1gSugar 2gProtein 19g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post One Pan Chicken Sausage Skillet appeared first on Perry's Plate.

I've been heavy on the Thai inspired recipes lately, but I'm not going to apologize for it.

If Thai flavors intimidate you, know that it's easy to find the ingredients you need and once you have a few things on hand (fish sauce, lime juice, Thai curry paste) you can make a LOT of different things.

I'll link to some of my other favorite easy recipes that are Thai inspired at the bottom of this post to give you more ideas!

OK, about these Thai steak kabobs. Or skewers. Or whatever you choose to call them. This is SUCH a great recipe. I made it 3 times in about a week trying to work out the kinks and we always ate all of them.

And please, PLEASE make the Coconut Rice to go with them. It's worth an extra couple of cans of coconut milk. I promise.

I marinated chunks of steak in a large bowl with a rich, coconut curry mixture that doubles as a sauce later. It only take 5 minutes and a handful of ingredients to make. Just trying to make your dinner prep as easy as possible. :)

What kind of steak is best for kabobs?

Thicker steaks like filets, strip steaks, or sirloin steaks are best.

Avoid using thinner steaks like skirt steak or flank steak for these kabobs. You could definitely use the marinade and just cook that type of thinner steak whole on the grill. Then serve Thai grilled steak slices with some grilled vegetables and coconut curry sauce. That would also be delicious. I may do that next time.

Can I use a different kind of meat?

Sure! Chicken or pieces of pork loin would work well here. Or large chunks of firm fish, like salmon or cod.

What are the Thai steak marinade ingredients?

• Coconut milk -- full-fat if possible.
• Fresh lime juice -- for extra lime flavor, try adding a little lime zest, too!
• Fish sauce
• Thai Curry paste -- more on this in a minute
• Coconut sugar or brown sugar -- optional, but highly recommended to offset some of the salty, pungent flavors of the fish sauce and curry paste. It will also mimic the sweetness of dishes found in Thai restaurants, if that's what you're used to.

How long should I marinate the steak?

If you're short on time, an hour at room temperature is the very minimum. You can chill these for at least 2-24 hours before grilling.

Where do you find Thai curry paste?

Curry paste allows you to get all of your favorite Thai flavors without having to hunt down (sometimes) hard to find ingredients like lemongrass, galangal, shrimp paste, and lime leaves.

It also has ingredients that are easy to find, but will just save you some prep time like fresh ginger, garlic, coriander seed, and chilies.

The easiest curry paste to find is Thai Kitchen. You can find it in the Asian section of most grocery stores. Despite the spicy warning on the side of the bottles, they're not actually that spicy. Like, hardly at all.

My favorite curry pastes are made by Mae Ploy and can be found in an Asian grocery store if you have one. Or on Amazon. I love Mae Ploy because the flavors are fresher, they're less expensive per ounce, and they have a little more heat to them. Especially the Panang paste.

Both types of curry pastes are free from preservatives and other "filler" ingredients, too, which is nice.

What kind of skewers are best for kabobs?

I have a few different kinds. I prefer metal skewers over wooden skewers so I don't have to worry about them burning on the grill or needing to soak them beforehand. I ALWAYS forget to soak them.

I have a set of plain, black metal ones I use most often. I also have these double-pronged skewers that are helpful if you have larger pieces of meat or vegetables that have a tendency to spin. Or ones that you're afraid will fall off and need a little more stability.

These skewers are great for that. Mine are made by Firewire (which also makes some pretty fabulous flexible wire skewers), but I couldn't find a link for you, so here are some similar double-pronged skewers on Amazon.

Vegetables for Thai steak kabobs

Some people choose to thread ONLY meat on their skewers and cook the vegetables separately so everything is cooked evenly.

I like to thread them together because it's pretty. And if you do it right, you can get them cooked evenly this way as well. Here are a few things to keep in mind:

If you like your steak medium-rare, choose things that have a quick cooking time and slice any longer cooking veg into thin strips (if possible). Onions, bell peppers, zucchini, and pineapple are my favorites.

Keep the steak chunks fairly large to avoid overcooking them before the vegetables are finished. Mine are roughly 1 ½-2 inches long and at least an inch wide.

Once you get everything threaded onto the skewers, brush some of the leftover marinade over them to season the vegetables and put the remaining marinade into the pot with the reserved marinade we pulled out earlier.

Now comes the magical part.

While the skewers are grilling, cook the marinade over medium-high heat for a few minutes to create a super delicious coconut curry sauce.

I like to add a little peanut butter in my sauce to make it richer and a little thicker, but that's optional, of course. When it's finished, just transfer it to a small bowl while the rest of the food cooks.

Ummm... how amazing do those look?? Let them rest on a cutting board or on a paper towel lined plate to catch any juices.

What to serve with Thai steak kabobs?

Hands down, some of my Instant Pot Coconut Rice. You can also make this on the stovetop (adaptation is in the recipe notes).

Plain jasmine rice or Roasted Cauliflower Rice would work, too, if you're not a rice eater.

I like to sprinkle some thinly sliced green onions or sliced Thai basil (if you can find some) on there, too. A little bit of green makes things pretty and I like the freshness it adds.

Here are a few of my favorite easy Thai recipes on my site that use Thai curry paste:

More Recipes with Thai Curry Paste on Perry's Plate

Pineapple Salmon Curry is a copycat version of a restaurant dish here locally. The curry sauce is very similar to the sauce in this recipe.

Thai Peanut Curry with Ginger Chicken Meatballs is a fun twist on a curry with tender chicken (or turkey!) meatballs.

Easy Thai Chicken Curry for Instant Pot is a good recipe to start with if you're new to Thai flavors or you're introducing kids. This curry is very mild (but can be spiced up if needed!).

Thai Green Curry Zoodles with Shrimp & Broccoli is a knock off of a Noodles & Co dish that's a great meal for hot summer months! Comes together quick with minimal time at the stove.

Shredded Red Curry Chicken with Slaw makes a great meal prep recipe! This chicken is great with the slaw in the recipe, but also makes some pretty great Thai-inspired tacos.

Thai Coconut Curry Soup (Chicken Khao Soi) is a richly flavored soup with loads of veggies and tender chicken.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Thai Steak Kebobs with Coconut Curry Sauce

Yield: Serves 4-5

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 30 minutes

These Thai marinated steak kebabs are flavorful and delicious -- especially with a drizzle of coconut curry sauce. If you serve them alongside some coconut rice, they're positively dreamy.

Print

Ingredients

• 1 13.5 oz can full-fat coconut milk
• 2 Tablespoons coconut sugar or brown sugar
• 2 Tablespoons fish sauce
• 1 ½ Tablespoons curry paste (any kind)
• Juice from 2 limes (about 3-4 tablespoons)
• 1 ½ - 2 pounds steak cut into 1 ½-inch chunks
• 1 large zucchini, sliced into ¼-inch rounds
• 1 bell pepper, any color, roughly cut into 1 ½ inch pieces
• ½ large onion, cut into large pieces
• 1 ½ cups thinly sliced pineapple pieces
• ¼ cup peanut butter (optional)
• Coconut Rice, for serving (optional)

Instructions

1. In a medium bowl, whisk together the coconut milk, coconut sugar, fish sauce, curry paste, and lime juice. The curry paste can get a little clumpy, so make sure to whisk it well.
2. Transfer all but ½ cup of marinade to a small saucepan. Add the chopped steak to the bowl with the ½ cup of marinade. Toss to coat evenly. If you think the steak needs more marinade, grab a little more from the saucepan.
3. Marinate the steak at room temperature for 1 hour or chilled up to 24 hours. Store the saucepan full of marinade in the fridge if you are marinating the steak for more than an hour.
4. When you're ready to cook the steak, start the rice (if serving this with rice). Preheat your grill to high heat.
5. Thread the steak onto metal skewers along with the the thinly sliced zucchini, bell peppers, onion, and pineapple. Our skewers are 12 inches and I can get 4 pieces each of steak and veg/fruit on each skewer.
6. Brush some remaining marinade over each skewer, covering the vegetables. Transfer any remaining marinade to the saucepan with the reserved marinade from earlier.
7. Grill the skewers for about 10 minutes, depending on the thickness of your steak and how well you'd like them done. Flip halfway through grilling.
8. Meanwhile, bring the saucepan full of marinade to a boil, reduce heat to medium-low and cook on a low simmer for 5-8 minutes. Whisk in peanut butter (if using) and cook for another minute or two until the sauce has slightly thickened.
9. Serve skewers with coconut rice and a drizzle of coconut curry sauce.

Notes

The coconut curry sauce is rather strong tasting. I like it this way, but if you taste the sauce and it's a little much for you, you can tone it down by adding a ½ can of coconut milk.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mae Ploy Thai Curry Red, Panang and Yellow Paste, Variety Pack 14 oz (Pack of 3)
• 
  Skewers for Grilling- 17" Long Double Pronged BBQ Skewers with Push Bar- Shish Kabob Skewers - Stainless Steel Skewer Sticks for Camping or family - Reusable Skewers - 6 Pack

The post Thai Steak Kabobs with Coconut Curry Sauce appeared first on Perry's Plate.

This paleo turkey chili recipe has a Moroccan twist with a fun spice blend and a couple of unique ingredients! Make it on the stove top, in a Crock Pot slow cooker, or in an Instant Pot!

This is one of my favorite kinds of chili -- which might sound strange talking about a healthy turkey chili. Ha.

The flavors are so fun and it's a lighter chili that doesn't feel heavy when you eat it. A couple of my picky eaters even like it. So, there's that.

It also joins the ranks of those great recipes you can make on a busy weeknight, so that's a plus.

I love taking a typical chili recipe and making it a little more exotic and different. I love the spices and flavors of Moroccan cooking and this turkey chili was the perfect home for that change.

You'll recognize some classic turkey chili elements here -- chili powder, cumin, bell pepper, lean ground turkey, garlic, diced tomatoes (instead of tomato sauce or tomato paste).

Sweet potatoes aren't too unusual for a chili, though right? I loved sweet potatoes in this Paleo Vegetarian Chili -- it's similar to a sweet potato chili.

And then it takes an exotic turn with fresh ginger, golden raisins (or dried apricots), and a dollop of peanut butter or almond butter.

WAIT. PLEASE STAY.

Hear me out. I loathe raisins, but I do like some golden raisins in curry-type dishes and this paleo chili has some curry-type of spices in it, so I think it can get a free pass.

As far as the nut butter -- It adds a richness that the turkey is missing since it's so lean. I also love how it makes the chili a little creamy, too, and adds a little nutty flavor.

Maybe think of this healthy chili recipe as more of a curry? Does that feel better?

Can I use ground beef?

One of the reasons I like using ground turkey is because its flavor is so mild. It's the perfect blank canvas to highlight bold flavors. Ground chicken is the same way.

Ground beef would be good in this, too, but it would have a more prominent flavor. Just be aware.

Is this Moroccan Turkey Chili spicy?

As is, it's not spicy at all. Feel free to throw in a pinch of cayenne pepper or crushed red pepper flakes while you're cooking. Green chiles would be a fun addition, too.

OH! You could also use some harissa paste, which would be REALLY good. You could also add it to your own bowl as a garnish if you didn't want to spice up the whole batch of chili.

My favorite spicy garnish is the Chili Crunch from Trader Joe's. It's a great all-purpose spicy condiment for all the things.

Can I freeze this chili?

Like just about all chili recipes that I know of, YES you can freeze it.

Just store it in a freezer-safe airtight container and freeze it for several months. Make a double batch -- your future self will thank you.

I try to stay away from using a freezer bag because I find that they leak really easily.

A few more notes about this healthy turkey chili recipe

I like to top this chili with some fresh cilantro and sliced green onion along with some hot sauce. 

Like most chili recipes, it's often better the next day after the spices have all married well together.

If you like this chili, next time try another one of the hearty chili recipes on my site!

More easy recipes for chili on Perry's Plate

Vegetarian Paleo Chili is meatless, easy to make vegan (use veg broth instead of chicken broth!), and it's also Whole30 friendly! It has a fun combination of spices that compliment the sweet potatoes well.

Smoky BBQ Beef Chili is my favorite chili recipe when I need a classic chili recipe in a hurry. It's an easy recipe and has bold spices and a hit of BBQ sauce!

The Best Steak Chili Ever is just that -- The best chili recipe! It's a little more time consuming, but it has won a lot of chili cook-offs around the country! (Read the comments and see!) You can use your Instant Pot or slow cooker for this one, too.

PSST -- I have even more chili recipes (more chicken and pork chilis especially!) in my cookbooks. Grab a copies of The Big Book of Paleo Slow Cooking and The Big Book of Paleo Pressure Cooking for more delicious chili recipes and a whole slew of Instant Pot and slow cooker recipes!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Paleo Moroccan Turkey Chili

Yield: Serves 6-8

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

This is a Moroccan-style twist on paleo turkey chili with a fun spice blend, creamy almond butter, and bits of sweet apricot. Don't let the long ingredient list scare you -- many of those are spices you probably already have on hand.

Print

Ingredients

• 2 Tablespoons avocado or coconut oil
• 1 ½ lbs ground turkey or chicken
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons curry powder
• 1 teaspoon black pepper
• 1 ½ teaspoons ground coriander
• 1 ½ teaspoons chili powder
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• 1 medium onion, diced
• 1 cup chopped celery
• 1 green bell pepper, diced
• 2 garlic cloves, minced or grated
• 2 Tablespoons fresh minced or grated ginger
• 1 15-ounce can diced tomatoes, undrained
• 3 cups chicken broth
• Juice from 1 lemon (about ¼ cup)
• 1 large sweet potato, peeled and diced
• 1 cup chopped dried apricots or golden raisins
• 3 Tablespoons almond butter or peanut butter
• ¼ cup chopped cilantro

Instructions

1. Heat the oil in a large pot over high heat. Add the ground turkey and brown the meat, stirring often, until it's fully cooked.
2. Add all of the seasonings (cumin through cinnamon) and onion. Cook, stirring often, for another 3-5 minutes until the onion softens. If the mixture begins to stick, add the lemon juice to deglaze the pan.
3. Add the rest of the ingredients (except the cilantro). Stir well. Bring the chili to a boil, then reduce heat to medium-low and let it simmer for 15-20 minutes until all of the vegetables are cooked through and the flavors have combined well.
4. Taste, and add more salt if needed. Serve with a sprinkle of fresh cilantro.

Notes

FOR SLOW COOKER: Follow steps 1 & 2 in a skillet over the stove, then transfer everything to a 4 or 6 quart slow cooker. Add the rest of the ingredients (except cilantro) and cook on low for 5-6 hours until the sweet potatoes are cooked through.

FOR INSTANT POT: Follow the directions using the Saute mode to brown the meat. Add all of the ingredients (except cilantro, almond butter, and apricots/raisins). Add an extra cup of chicken broth, then seal the pot and cook it on high pressure for 5 minutes. Let the steam naturally release for 5 minutes before releasing it manually. Remove some of the broth into a glass measuring cup and whisk in the almond butter. Pour it back into the chili and add the aprocits/raisins. Stir and cover the pot with the lid. Let it sit for another 5 minutes to plump up the dried fruit.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Crock-Pot 7-Quart Oval Manual Slow Cooker | Stainless Steel (SCV700-S-BR)
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver
• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

The post Moroccan Paleo Turkey Chili appeared first on Perry's Plate.

After I posted The Best Chicken Fajitas (they really are), I tried that same marinade with some steak fajitas.

You know what? It wasn't as good with steak.

Beef has a stronger flavor and needed a deeper, smokier sort of flavor.

So, I got to work and created the best steak fajitas I've ever made!

Steve was especially excited about this one -- he always orders steak fajitas when we go out for Mexican. It's almost Father's Day, too, so here you go, hon!

You Will Love This Steak Fajitas Marinade

• Great for group entertaining on a Blackstone griddle or BBQ grill.
• Can be mostly prepped ahead of time.
• A delicious meal prep with some street taco tortillas, over salad greens, or some rice & beans.
• Works well with chicken or pork!

Homemade Steak Fajitas Ingredients

For the marinade:

• Heat safe oil: I use avocado oil if I know that I’m grilling.
• Coconut aminos: You can also use Worcestershire or soy sauce
• Smoky Chipotle Taco Seasoning: This is a custom seasoning blend that’s easy to make, but you can use any kind of taco seasoning you like.
• Coconut sugar: Brown sugar also works here.
• Hot sauce: Any kind! Or leave it out if you’d prefer.
• Limes: You’ll need the juice for the marinade and also a few to cut up and use a garnish.

For the fajitas:

• Fajita toppings: Guacamole, sour cream, hot sauce, cotija cheese…. whatever you prefer.
• Flank steak or skirt steak: I’ve also used other cuts of steak (NY strip, sirloin) and sliced them really thin after grilling.
• Sea salt
• Bell peppers: any color
• Yellow onions: Sweet or white onions also work well
• Fresh cilantro: Yes. And lots. Unless you think it tastes like soap.
• Tortillas: Any kind!

What type of steak is best for fajitas?

Flank steak is typically the most common cut of beef for steak fajitas. It's a thin, relatively inexpensive cut of meat, which works to your benefit. It's easy to infuse flavor when meat isn't so thick.

Skirt steak would also work well because it's similar in thickness as flank steak.

You can also use other types of steak -- like strip steak or sirloin steak. I'd stay away from thicker cuts like ribeye.

The secret ingredient is the Smoky Chipotle Taco Seasoning I posted recently. If you have a batch of that on hand, the marinade comes together really quickly!

I love that taco seasoning so much.

If you don't want to use my blend for this recipe you can use regular taco seasoning and add a diced chipotle pepper from a can of chipotle in adobo sauce (about 2 teaspoons if you can find them pre-chopped.)

How to Make Stake Fajitas

1. Lay the flank steak in a shallow dish or ziptop bag. Sprinkle with ½ teaspoon of salt. Let it sit while you prepare the rest.
2. Chop the bell peppers and onions into ½-inch strips and put them in a separate shallow dish or ziptop bag.
3. For the marinade, whisk the oil, coconut aminos, taco seasoning, coconut sugar, hot sauce, and the juice from both limes.
4. Pour ⅔ of the marinade over the meat and the rest over the peppers & onions. Turn the meat and vegetables a few times (or mush the bag around with your hands) until everything is coated well. Marinate everything (chilled) for at least 4 hours or up to 18 hours. (See recipe note.)
5. Pull the steak out of the fridge about 30 minutes before you plan on cooking it so you can get some of the chill off.
6. Start cooking the peppers and onion in 2-3 batches using a grill skillet or a very hot stainless or cast-iron pan on the stove top. Cook each batch for 10-12 minutes until the onions are very tender and golden brown.
7. Preheat your grill or stove-top grill pan to high heat. Cook the steak for 4-5 minutes on each side until the internal temperature reaches 130-135 for medium rare or about 145 for medium doneness. Remove it from the grill to rest for 10-15 minutes before slicing.
8. Slice the steak thinly, against the grain (perpendicular to the lines running through the steak) and serve in tortillas with some cooked peppers & onions and your favorite toppings.

How to cook fajita peppers and onions

I like to slice my peppers and onions into strips and marinate them along with the meat. It gives them SO much flavor this way, but cooking them on the grill can be tricky.

My favorite way to cook peppers and onions for fajitas is using a grill skillet. If you don't have one and you do a lot of grilling, I HIGHLY recommend getting one.

I got my stainless steel one from Williams-Sonoma several years back (they don't sell this particular one anymore), but Amazon has a similar one. I like that the handles are removable so you can close your grill lid.

Don't have a grill skillet? Saute them in a REALLY hot oiled pan in batches so you get some nice coloring. Don't try to cook them all at once or you'll have some sad, steamed vegetables.

You can also broil them on the highest oven rack.

How to cut across the grain

You've heard the term "cutting across the grain" in steak recipes, right?

This simply means to cut in the opposite direction (or perpendicular) to the direction of the meat grain (or striation lines in the meat).

When you cut opposite of those lines you're cutting through a lot of connective tissue that you'd have to chew through if you cut WITH the grain, or parallel to the lines going through the meat. You don't want that.

Steak Fajitas Marinade Tips

• Make sure to slice the steak against the grain so it’ll be nice and tender and easy to chew.
• I highly recommend marinating overnight. At the very least, marinate it at room temp for an hour.
• Let the steak sit at room temp for at least 30 minutes before grilling to get some of the chill off.
• When you put the steak on the grill, make sure the grill is really hot. And let the steak cook undisturbed for at least 4-5 minutes to form nice grill marks.
• Save time by prepping the marinade ahead of time and slicing the onions and peppers. Chill everything until ready to use.

How to Serve the Best Steak Fajitas

You can serve these traditionally with tortillas and the usual fixings – guacamole, pico de gallo, sour cream, cilantro, hot sauce.

The steak and grilled vegetables make a stellar fajita salad over a bed of salad greens and some kind of mexi ranch. My Roasted Jalapeño Ranch Dressing would be delicious here.

You can also put together fajita bowls with Cilantro Rice and Mexican Black Beans.

Storing Homemade Steak Fajitas

Any leftover steak and grilled vegetables can be stored in an airtight container for up to a week.

You can prep the marinade ahead of time and chop the vegetables, but I don’t recommend freezing anything.

Frequently Asked Questions

Here are some of my favorite sides and garnish recipes to serve with fajitas!

• Instant Pot Cilantro Lime Rice -- a knock off of the rice found in Cafe Rio or Costa Vida Mexican restaurants.
• If you're going all out, make a batch of Instant Pot Mexican-Style Black Beans. (See how two Instant Pots can be handy? Situations like this.)
• Homemade Guacamole and Pico de Gallo are non-negotiable.
• Southwest Cabbage Slaw is an EXCELLENT base for a fajita salad.
• And you might as well drizzle some Roasted Jalapeno Paleo Ranch on top.

Homemade Steak Fajitas

Yield: Serves 6-8

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 6 hours

Total Time: 6 hours 40 minutes

Flank steak and veggies are marinated in a smoky marinated with a touch of heat to make these super flavorful fajitas! Use them to make traditional fajitas or throw them on a salad (our favorite way to eat them!) And save the leftovers for breakfast the next day.

Print

Ingredients

For the marinade:

Toggle ingredient group

• 2 Tablespoons oil
• 2 Tablespoons coconut aminos
• 4 teaspoons Smoky Chipotle Taco Seasoning
• 2 teaspoons coconut sugar
• 2 teaspoons hot sauce
• 2 limes

For the fajitas:

Toggle ingredient group

• 1 1-2 pound flank steak
• ½ teaspoon salt
• 2 bell peppers, any color
• 2 medium yellow onions
• Fresh, chopped cilantro
• Your favorite paleo or gluten-free tortillas
• Fajita toppings (guacamole, salsa, sour cream, jalapenos, extra lime wedges, cotija cheese.)

Instructions

1. Lay the flank steak in a shallow dish or ziptop bag. Sprinkle with ½ teaspoon of salt. Let it sit while you prepare the rest.
2. Chop the bell peppers and onions into ½-inch strips and put them in a separate shallow dish or ziptop bag.
3. For the marinade, whisk the oil, coconut aminos, taco seasoning, coconut sugar, hot sauce, and the juice from both limes.
4. Pour ⅔ of the marinade over the meat and the rest over the peppers & onions. Turn the meat and vegetables a few times (or mush the bag around with your hands) until everything is coated well. Marinate everything (chilled) for at least 4 hours or up to 18 hours. (See recipe note.)
5. Pull the steak out of the fridge about 30 minutes before you plan on cooking it so you can get some of the chill off.
6. Start cooking the peppers and onion in 2-3 batches using a grill skillet or a very hot stainless or cast-iron pan on the stove top. Cook each batch for 10-12 minutes until the onions are very tender and golden brown.
7. Preheat your grill or stove-top grill pan to high heat. Cook the steak for 4-5 minutes on each side until the internal temperature reaches 130-135 for medium rare or about 145 for medium doneness. Remove it from the grill to rest for 10-15 minutes before slicing.
8. Slice the steak thinly, against the grain (perpendicular to the lines running through the steak) and serve in tortillas with some cooked peppers & onions and your favorite toppings.

Notes

Nat's Note: If you plan on marinating your steak for more than 8 hours, add the marinade to the peppers & onions later, like a few hours before cooking. If they marinate too long they might get mushy.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mr. BBQ Stainless Steel Skillet with Removable Heat Resistant Handle 

The post BEST Steak Fajitas appeared first on Perry's Plate.

The magic starts with a riff on traditional Latin flavors but gets upgraded with the Instant Pot—yielding beans so tender they practically melt in your mouth, yet still hold their shape. They're high in fiber, protein-rich, naturally gluten-free, and perfectly suited for burrito bowls, tacos, or just scooping straight off the spoon.

They also freeze well. My future self is always glad when I take advantage of this. Top with avocado, cilantro, or a sprinkle of cotija—or let them flavor your next meal however you like.

Black Bean Instant Pot Ingredients

• Dried black beans
• Coconut or avocado oil
• Onion
• Bell pepper
• Jalapeno pepper
• Garlic
• Tomato sauce
• Chicken or vegetable broth
• Chili powder
• Sea salt
• Ground cumin
• Dried oregano
• Smoked paprika
• Black pepper
• Orange - juice and zest
• Chipotle pepper
• Cilantro
• Lime juice

How to Cook Black Beans in Instant Pot

1. Put the black beans in a container and cover with a few inches of cool water. Let them soak for at least 4 hours, up to 18 hours. (I like to use the insert pot for my Instant Pot.)
2. When you're ready to make the beans, turn your Instant Pot on to the Saute setting. Add the coconut oil.
3. When the oil has heated, add the onions, bell pepper, and jalapeno. Cook for 3-4 minutes until the onion has softened. Add the garlic and cook for another minute or so.
4. Add the tomato sauce, broth, chili powder, salt, cumin, oregano, smoked paprika, black pepper, orange juice & zest, and chipotle pepper. Add the black beans and give it a good stir.
5. Put the lid on the cooker and move the steam valve to the "Sealing" position. Cook at high pressure for 30 minutes.
6. When the pressure cycle has ended, release the steam manually.
7. Stir in the cilantro and the lime juice. Taste, and add more salt if you think it needs it.
8. Serve alongside your favorite Mexican dishes or just ladle some into a bowl and go to town.

Instant Pot Black Bean Recipe Substitutions

Do I have to put a jalapeno in there?

Well, no.

But every little bit of flavor helps the overall recipe taste great.

If you're worried about spiciness, just remove the seeds and most of the inner, white membranes. The chipotle pepper will add more spiciness than a seeded jalapeno, though.

I love this particular blend of spices -- smoked paprika, chili powder, cumin, and oregano. Mmmm. All simple ingredients and all good things. You could add a couple of bay leaves, too, if you want.

The bell peppers and onions give these cooked beans a little more oomph, but the real star of this is the orange zest and chipotle pepper.

It's easy to throw these together, too! Watch and see!

Is there a substitute for chipotle peppers in adobo sauce?

If you're worried about the heat level, the chipotle pepper IS spicy, but one pepper in a pot of beans won't make it intolerable. My kids still ate them. 

You can use a teaspoon or two of the adobo sauce from the can if you want.

Or you can add ¼-1/2 teaspoon dried chipotle powder.

If you don't want to use ANY chipotle whatsoever (WHHHYYY) then just add an extra teaspoon of smoked paprika for extra smokiness.

Can I use a different kind of bean?

Sure! I've used pinto beans in a similar recipe. You'll just need to increase the cooking time and liquid a little (see below).

Can you double Instant Pot black beans?

Yes! I've doubled this recipe many times. It works beautifully and it'll feed a crowd easily.

Can I use a slow cooker instead?

Yes! Just add an extra 2 cups of water and cook it on high for 3-4 hours or low for 6-7 hours. 

Can I make refried black beans out of these?

Sure! Just mash them with a potato masher when they're finished pressure cooking. If you want thicker textured refried beans, don't mash them completely. Stir them well and add a little more lime juice if you think it needs it.

You can take it step further and make black bean soup by pureeing the whole thing and adding a 1-2 cups water or more chicken broth to thin if out, if needed.

Adding a handful of fresh cilantro to these tender beans at the end gives it an extra boost of flavor, so don't forget!

How to serve Instant Pot Mexican Black Beans

These are totally delicious with my Shredded Chipotle Beef tacos and Instant Pot Cilantro-Lime Rice.

Also great with my Chile-Lime Fish Taco Bowls. All that citrus plays REALLY nicely together!

Sometimes I make these beans and some rice and roast some sweet potatoes with my Sweet Potato Fry Seasoning and let the kids make burrito bowls with toppings, sour cream, and a handful of tortilla chips. It's our favorite way to eat thee Mexican black beans.

Another Instant Pot would be handy, right? And a stash of these beans in the freezer?

Storing Instant Pot Mexican Black Beans

Can you freeze black beans?

100% yes. 

If you make a big batch, put the leftovers in a freezer-safe airtight container (I love these BPA-free Reditainer deli containers from Amazon).

If I double this recipe and we eat some for dinner I usually end up with 3 full quart containers to freeze. It's AMAZING being able to pull these out of the fridge on Mexican nights.

Do you have any favorite black bean recipes? Leave me a comment, I'd love to hear!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Black Bean Instant Pot Recipe FAQs

Instant Pot Black Bean Recipe

Yield: Serves 10-12

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 6 hours

Total Time: 7 hours

Chipotle and orange give these smoky black beans a unique flavor that pairs well with any Latin style dish!

Print

Ingredients

• 1 pound dried black beans
• 2 Tablespoons coconut or avocado oil
• 1 large onion, diced small
• 1 bell pepper, diced
• 1 jalapeno pepper, seeded and diced
• 2 cloves garlic, minced or grated
• 8 ounces tomato sauce
• 2 cups chicken or vegetable broth
• 1 Tablespoon chili powder
• 2 teaspoons sea salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• Juice and zest from 1 navel orange
• 1 diced chipotle pepper, from a can of chipotles in adobo sauce
• ½ cup fresh chopped cilantro
• Juice from 1 lime

Instructions

1. Put the black beans in a container and cover with a few inches of cool water. Let them soak for at least 4 hours, up to 18 hours. (I like to use the insert pot for my Instant Pot.)
2. When you're ready to make the beans, turn your Instant Pot on to the Saute setting. Add the coconut oil.
3. When the oil has heated, add the onions, bell pepper, and jalapeno. Cook for 3-4 minutes until the onion has softened. Add the garlic and cook for another minute or so.
4. Add the tomato sauce, broth, chili powder, salt, cumin, oregano, smoked paprika, black pepper, orange juice & zest, and chipotle pepper. Add the black beans and give it a good stir.
5. Put the lid on the cooker and move the steam valve to the "Sealing" position. Cook at high pressure for 30 minutes.
6. When the pressure cycle has ended, release the steam manually.
7. Stir in the cilantro and the lime juice. Taste, and add more salt if you think it needs it.
8. Serve alongside your favorite Mexican dishes or just ladle some into a bowl and go to town.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver
• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Instant Pot Mexican Black Beans appeared first on Perry's Plate.

I've had a chicken fajita soup like this on the brain ever since I posted The Best Chicken Fajitas.

I thought if I took the flavors in that recipes and simply made a soup out of it, I'd end up with what I had envisioned.

Nope. I ended up with a so-so soup. That soup went to a church potluck and was entirely eaten in an hour, so it wasn't necessarily bad.

But, I thought it still needed some tweaking.

Turns out what was missing was THE FIRE.

How to make Chicken Fajita Soup

I don't know what it is about fajita leftovers, but they are my favorite leftovers ever.

Make extra chicken fajitas

It's the LEFTOVERS that make this soup so dang delicious.

I think those flavors come from the chicken and veg being slightly charred on a grill, caramelized, and then marinating in those charred, caramelized juices overnight in the fridge.

THAT is what I wanted my soup to taste like.

See all of those gorgeous little black specks? That's what you need.

Chop up the leftovers & add ingredients to make the soup

When my kids peeked in there they saw their worst nightmare -- chunks of onions, peppers, and tomatoes. *eyeroll*

I blended part of it to make it thicker and creamier, and my kids actually liked the blended part better so I blended more for them.

I liked it partially blended. Blending the whole thing (which I've also tried) makes the texture kind of mealy because of the chicken.

See? Better.

It's still missing something, though...

Add toppings (like avocados)

Of course you need an avo rose.

And psst... this recipe is Whole30 compliant! Just use ghee or avocado oil when you start the soup.

Go add The Best Chicken Fajitas to your next meal plan and make extra so you have two meals in one!

More Recipes on Perry's Plate

• Whole Smoked Chicken
• Green Pasta Recipe
• Greek Spice Blend
• Slow Cooker Indian
• Chicken Soup In Pressure Cooker
• Watermelon Lemonade Juice
• Dairy Free Yellow Cake Recipe
• Shredded Chicken Breast (Instant Pot)
• Chipotle Green Salsa Recipe
• Cucumber Salad With Vinegar
• Greek Steak
• Pineapple Jalapeno Salsa Recipe
• Mayonnaise From Scratch
• Homemade Garlic Herb Butter
• Rice and Cucumber Salad
• Chia Seed Pudding With Coconut Milk
• Chicken and Wild Rice Soup Recipe
• Homemade Body Scrub

Leftover Chicken Fajita Soup

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Make a double batch of The Best Chicken Fajitas so you can whip up this Leftover Chicken Fajita Soup on a busy weeknight!

Print

Ingredients

Toggle ingredient group

• Leftovers from The Best Chicken Fajitas (roughly 3 chicken breasts, 3 bell peppers, and 2 onions worth of leftovers)
• 3 Tablespoons ghee or grass-fed butter. Or avocado oil
• 1 ½ quarts chicken broth
• 1 15-ounce can diced tomatoes
• 1 4-ounce can of diced green chiles
• 2 teaspoons Chorizo Seasoning
• 1 teaspoon minced garlic
• Juice from 1 small orange
• Juice from 1 juicy lime
• 1 cup chopped fresh cilantro
• ½ teaspoon sea salt, to taste
• Avocado, for serving

Instructions

1. If you haven't already, chop the leftover chicken, bell peppers, and onions from your recent fajita night.
2. Heat the butter or oil in a large soup pot over medium heat. Add the fajita leftovers and cook until heated through.
3. Add the next seven ingredients. Bring the soup to a simmer and let it gently cook for about 15 minutes.
4. Ladle 3-4 cups of the soup into a blender pitcher and blend until smooth. Pour the blended soup back into the pot.
5. Stir in the cilantro and salt. Taste, and add more salt or lime if needed.
6. Serve with chopped avocado.

Notes

1. The Chorizo Seasoning is the same blend as you used if you made my chicken fajita recipe. It's a blend of common spices and is TOTALLY delicious.

The post Leftover Chicken Fajita Soup appeared first on Perry's Plate.