Search Results for: Sheet Pan Chicken Fajitas

Sheet Pan Dinner:  Chicken Fajitas (with Tortillas or Salad)

Sheet Pan Dinner: Chicken Fajitas (with Tortillas or Salad)


I think of fajitas as a summer meal.  It’s a hot night on the deck.  There are margaritas along with chips and guac to start.  Icy cold Dos Equis to go with the meal and just made cinnamon ice cream to finish.


Steak and chicken could both make an appearance and I’d probably even twist Dave’s arm to grill all of the vegetables and heat the tortillas.  What’s a husband for?

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Oven-Fried Fish Tacos for Cinco de Mayo

Oven-Fried Fish Tacos for Cinco de Mayo

When we had kids at home and both worked full-time, tacos were on the regular weeknight dinner rotation, often on Tuesday because — Taco Tuesday. There were no special steak or roast pork or shrimp versions on tiny charred handmade corn tortillas topped with an amazing variety of fresh, crunchy vegetables and choice of piquant sauces. Instead our kitchen turned out pans and pans of ground meat specials served up on oven-heated stacks of flour tortillas and topped them off with shredded lettuce, fresh tomatoes, and grated cheese — whatever kind was on sale. We always had jarred salsa, too, of course, probably the kind made in New York City even though we lived in San Antonio for 4 years. Like them or not; that was dinner. Mostly they liked them. If there was meat leftover (and this was a big if), there might be a taco salad the next night. You could guess: lettuce, ground beef taco meat, tomatoes, cheese, crushed tortilla chips, and bottled creamy Caesar dressing were the ingredients. Olives if we were lucky. As time changed and incomes increased, there was the occasional fajita meal featuring both grilled chicken and steak along with a big bowl of sautéed or grilled onions and peppers and a dish of Abuelita’s Rice. While fajitas still fall into our summer cooking routine these days —or even in the winter if I do the sheet pan version — the tomato-y, chili powder laden ground beef tacos have gone the way of boxed macaroni and cheese and canned tomato soup with grilled cheese sandwiches for Saturday lunch. Only a tiny sigh here.

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Cooking Classes

Cooking Classes

Currently featuring: 

FRENCH TARRAGON CLASS:  2 hour class includes 3 courses using recipes featuring French Tarragon. Enjoy dinner with wine pairings afterward. Dessert included. Limit of 4 students. Price varies depending on the number of students.

INDIVIDUAL BEGINNING ELECTRIC PRESSURE COOKER CLASS: 2-hours to get you acquainted with your pressure cooker and to cook and eat a luscious soup (a few choices offered) for lunch or dinner. $40. Includes  meal, wine, and recipe(s).

SHEET PAN DINNERS:   Whole Meal in the Oven on One Sheet Pan–occasionally on two pans.   Limit 6 students for each class. $45. ($40 cash/check) Includes lunch or dinner, wine, and cook booklet/recipes.

Sheet pan dinners-– Choice of 2 with recipe booklet for all dinners included in class.  Chicken Fajitas, Shrimp Stir Fry, Pork Tenderloin on Caraway Cabbage, BBQ Chicken Thighs with Cheesy Broccoli Potatoes, Quiche for a Crowd, Spicy Lemon Tarragon Chicken with Asparagus and New Potatoes, Dijon Salmon with Garlicky Green Beans and Mushrooms–and more.

About Home Cooking Classes

Occasionally an upcharge due to ingredient availability, wine, or cost.

  • List of classes available below or will tailor to individual needs. Available for 4 or 6 students. (Special arrangements occasionally for a class for only one or two students.)
  • Choose your class, collect your friends, contact me to schedule and pay, and come cook! 
  • Please bring an apron if possible.
  • Fees must be prepaid. Credit cards accepted. No refunds available; a credit for a future class will be given for cancellations occurring at least one week in advance–or as possible.

                            The pie classes can be scheduled by individuals.


Thanksgiving Desserts–Make Your Pie and Eat it, Too: An introduction to American pie baking including making basic pie dough, choosing/making fillings, baking instructions, and storage/serving information. You’ll enjoy dessert with coffee and a digestif (after dinner drink), if desired.

Beginning French Cooking Class:  I’ll show you how to whip up the perfect pastry and filling for your favorite quiche, all about getting that vinaigrette right, and, of course, Mousse au Chocolat. Wine included.

French Dinner Night: Learn to cook a beautiful and simple three-course meal that includes Carrot Soup with Fresh Herbs (Potage Crecy), Chicken Fricassée (Fricassée de Poulet), and Mousse au Chocolat. Included is a recipe booklet, a short talk about ingredients, and ideas for wine pairings.  If you’ve taken this class already, another Menu is available.

French Dinner Night II : Choice of, but not limited to (or may depend on season): Chicken Basquaise  (Basque Braised Chicken and Sausage with Peppers), Paul Bocuse Chicken Fricassée with Morel Mushrooms, Piperade with Seared Tuna, or Lamb Navarin. First course seasonal soup or a salad for afterward. Wine included.

A Little Italian Night:  Put together a stunning antipasti platter, cook a favorite Italian soup, and learn how to make the quintessential homemade crostatas (free form pies) that appear regularly on Italian menus.  Wine and espresso included.

Italian Pasta Dinner:  Bolognese the easier way…the quintessential sauce for tagliatelle or lasagna. Finocchio (fennel) salad and a no-worries homemade sorbetto are included in the menu. A little vino, of course.

Brunch:  Learn brunch basics for a fabulous Christmas, Mother’s Day, Father’s Day, or Bridal Shower Brunch including 1. How to make any classic quiche, including homemade crust, 2. Creating and cooking luscious homemade sausage, 3. Baking a quick banana or apple bread pudding. Included is a recipe booklet, a short talk about ingredients, and ideas for wine pairings.

Make a Great Pizza at Home along with a Stellar Salad:  Dough, toppings, cheese, and sauces. No special equipment necessary. Plus the perfect chopped salad including a spicy homemade mustard vinaigrette. Recipe booklet and ideas for wine pairings included.

Kids Cook! PART 1: I Learn to Make Dinner, ages 5-14: Southwestern Meatloaf and California Salad. Includes recipe booklet to take home. These recipes do not include nuts, but do include dairy. (Parents of children 5-8 should plan to remain during the class or sign up with the child.)

Summer Soups: Make two beautiful and healthy no-cook soups to keep you cool this summer: Gazpacho with Grilled Shrimp and Spicy Cucumber with Feta and Red Peppers  Soups!:  Seasonal Soups are prepped, cooked, and eaten with a small side, wine, and dessert..Recipes are from Alyce’s own soup cookbook, SOUPS & SIDES FOR EVERY SEASON. Copy of book included in the price of the class.

Kids Cook! PART 2, ages 5-14. I Learn to Make Dessert: Learn two dessert basics: Chocolate Mousse and Decorated Carrot Cake Cupcakes. Includes recipe booklet to take home. These recipes do not include nuts, but do include dairy products. (Parents of children 5-8 should plan to remain during the class or sign up with the child.)


    GRILLING THE WHOLE MEAL  3 hour class for adults only to include basic grilling for starters, main dishes, vegetables/salads, and dessert.  We’ll grill outdoors on a gas grill and indoors on a stovetop grill.  You’ll eat your work, naturally.


DESIGN YOUR OWN WHOLE MEAL SALAD  3 hour class for adults only.  Includes instruction and creation of two whole meal salads (one vegetarian, one salmon) with booklet including ideas for an unending display of easy, healthy dishes for the entire year.

No nuts will be used in any recipes, though food may be prepared using equipment that has been used for recipes that include nuts.

  • We reserve the right to change foods/ingredients depending on availability or costs. 


To register, call Alyce Morgan @ 719-440-3383

Information or questions