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Easy Make Ahead Chicken Fajitas

Easy Make Ahead Chicken Fajitas

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Easy, Delicious Make-Ahead Fajitas

Easy Chicken Fajitas for a Crowd

These chicken fajitas are delicious straight from your sizzling skillet.  Or you can make them in advance and freeze for a quick, easy re-heat meal.  I’ve also included a make-ahead chicken fajitas for a crowd recipe at the end of the post in case you’re cooking for a large group.  It either serves a crowd of 45 or can be frozen in smaller batches for many quick, wonderful family dinners with minimal work after a busy day.  Either way – enjoy!

Here’s your easy Step-by-Step walk-through of how to do it.

In a large bowl, combine all marinade ingredients. Whisk to combine and set aside.

Easy Chicken Fajitas for a Crowd

To help the chicken breasts cook more evenly, butterfly them so they are roughly the same thickness, approximately ½ inch thick.

Easy Chicken Fajitas for a Crowd

Like so.

Easy Chicken Fajitas for a Crowd

Divide chicken between one or several (if you’re making the large batch version of the recipe) 1 gallon freezer bags then one-third of the marinade to the bag(s) containing the chicken, dividing between the bags if using more than one bag.  Set aside the remaining two-thirds of the marinade for the vegetables.  Gently work the marinade throughout the bags to completely coat the chicken and seal, pressing air out. Refrigerate marinated chicken between at least 1 and up to 3 hours.

Easy Chicken Fajitas for a Crowd

While the chicken marinates you can process the vegetables.  Aren’t these peppers beautiful!

Easy Chicken Fajitas for a Crowd
Easy Chicken Fajitas for a Crowd

Simply cut the onions and peppers in ½ inch strips and add to a large bowl. You may have to do this in 2 batches depending on the size of your large bowl.

Easy Chicken Fajitas for a Crowd

I like to take a page out of Rachel Ray’s book and use a ‘trash’ bowl.  All garbage goes in the bowl and then it’s disposed of once you’re done.  It’s a real time saver and helps keep your prep area clean and organized.  A real plus if you’re cooking in larger quantities.

Easy Chicken Fajitas for a Crowd

Pour the reserved marinade over the vegetables and toss well to evenly coat the vegetables with the marinade.   Divide the vegetables between one or several (1 gallon) freezer bags and seal, pressing the air out. The marinade is acting as a seasoning for the vegetables at this point more than an actual marinade. Refrigerate until ready to cook.

Easy Chicken Fajitas for a Crowd

When ready to cook, heat 2 tablespoons canola oil in your largest, heaviest skillet (preferably cast iron), over medium high heat.  When smoking hot, add enough chicken to form 1 layer deep.

Easy Chicken Fajitas for a Crowd

Cook the chicken about 8 – 10 minutes until golden brown on both sides and cooked through, turning every couple minutes. Chicken is done when breasts reach between150 and 160 degrees on an instant read thermometer (which I recommend and love!)  If you’re at all unsure cut each piece in half from side to side once you think it’s done.  If it’s not done continue cooking until it is.

Easy Chicken Fajitas for a Crowd

When done, remove chicken to several plates to cool. Continue cooking chicken in  batches until all chicken is cooked.  When all batches of the chicken are cooked, sauté the vegetables, in batches if necessary,  until they are mostly softened and just beginning to caramelize.

Easy Chicken Fajitas for a Crowd

While the vegetables are cooking slice the chicken on the diagonal into roughly ¼ inch by 2 inch pieces.

Easy Chicken Fajitas for a Crowd

NOTE: If serving immediately, once the vegetable are finished add the chicken and all chicken juices back to the skillet.  Cook just until chicken is hot.  Meanwhile, wrap tortillas in a damp cloth and microwave in 30 second increments until tortillas are hot.  Serve fajitas immediately with condiments and warm tortillas.

If not serving immediately remove vegetables to a large pan or baking sheet and let cool.  If not serving immediately divide the chicken between one or several (1 gallon) freezer bags. Pour all accumulated juices on the plates over the chicken in the bags. This keeps the chicken moist and is one of the best parts of this recipe.

Easy Chicken Fajitas for a Crowd

If not serving immediately, once the vegetables are cooked and cooled, divide vegetables between one or several (1 gallon) bags (or smaller for family-sized portions).  The chicken and vegetables may be made up to this point and refrigerated for up to 2 days or frozen for up to 4 months.

 

When you’re ready to serve:

Day before serving – if frozen, thaw chicken and vegetables overnight in refrigerator.

1 hour prior to serving  – preheat oven to 325 degrees preheat oven to 325 degrees.  Combine the chicken and vegetables in one or more large roasting trays. Cover tightly with aluminum foil and rewarm for 45 – 60 minutes.  (Convection ovens will take about 10 minutes less.)

20 minutes prior to serving – wrap flour tortillas with foil in batches of 10 – 15 and place in a 325 degree oven till soft and hot, approximately 10 minutes.  Keep wrapped in foil till serving.

Serve with warm flour tortillas, sour cream, and salsa.

Pin for Later

Easy Chicken Fajitas for a Crowd

Or Make Now.

Family-size Make Ahead Chicken Fajitas

 

Chicken Fajitas
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 


Course: Main Course
Cuisine: Mexican
Servings: 8 to 10 people
Author: Betsy Edwards
Ingredients
For the marinade
  • 1 cup canola oil
  • 6 tablespoons lime juice (juice of 2 limes)
  • 2 ½ tablespoons seasoned salt
  • 2 tablespoon dried oregano
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 1/4 teaspoon paprika
For the fajitas
  • 2 pounds boneless skinless chicken breast cut into 1 inch chunks
  • 5 medium peppers seeds removed and cut into ½ strips, different colors
  • 2 sweet onions sliced pole to pole ½ inch strips
  • 8 - 10 large flour tortillas warmed
Garnishes
  • sour cream
  • tomatoes
  • lettuce shredded
  • cheddar cheese shredded
Instructions
  1. In a medium bowl, combine all marinade ingredients. Whisk to combine and set aside.
  2. To help the chicken breasts cook more evenly, butterfly them so they are roughly the same thickness, approximately ½ inch thick. Put the chicken in a (1 gallon) freezer bag then pour one-half of the marinade in the bag. Set aside the remaining one-half of the marinade for the vegetables. Gently work the marinade throughout the bag to completely coat the chicken and seal, pressing air out. Refrigerate marinated chicken between at least 1 and up to 3 hours.

  3. While the chicken marinates, cut up onions and peppers in ½ inch strips and add to a large bowl. Pour the reserved marinade over the vegetables and toss well to evenly coat the vegetables with the marinade. Place the vegetables in a (1 gallon) freezer bag and seal, pressing the air out. The marinade is acting as a seasoning for the vegetables at this point more than an actual marinade. Refrigerate until ready to cook.

  4. When ready to cook, heat 2 tablespoons canola oil in your largest, heaviest skillet (preferably cast iron), over medium high heat.
  5. When smoking hot, add enough chicken to form 1 layer deep. Cook the chicken about 8 – 10 minutes until golden brown on both sides and cooked through, turning every couple minutes. Chicken is done when breasts reach between150 and 160 degrees on an instant read thermometer (which I recommend and love!)   When done, remove chicken to several plates to cool. Continue cooking chicken in batches until all chicken is cooked.

  6. When all batches of the chicken are cooked, sauté the vegetables until they are mostly softened and just beginning to caramelize.  

  7. While the vegetables are cooking, slice the cooled chicken on the diagonal into roughly ¼ inch by 2 inch pieces.  Add the chicken in with the vegetables and if serving immediately heat until chicken is rewarmed.

MAKE AHEAD NOTE: If not serving immediately, place the chicken and vegetables in one or several (1 gallon) freezer bags. Pour all accumulated juices on the plates over the chicken in the bag. This keeps the chicken moist and is one of the best parts of this recipe. When ready to serve, Heat 1 tablespoon of oil in large skillet to smoking over medium-high heat. Add chicken and vegetables, cook, stirring until just warmed through out. Can be made up to this point and refrigerated for up to 2 days or frozen for up to 4 months. Day before serving, if frozen, thaw chicken overnight in refrigerator.
  1. When ready to serve, Heat 1 tablespoon of oil in large skillet to smoking over medium-high heat. Add chicken and vegetables, cook, stirring until just warmed through out. Wrap flour tortillas with damp towel and microwave in 30 second increments until warm.

  2. Serve with warm flour tortillas, sour cream, and salsa.

 

Make Ahead Chicken Fajitas for a Large Group

When you’re cooking for a crowd, you really want to have all the heavy lifting done far, far in advance.  This recipe provides you the great taste you can only get from cooking in a hot skillet and yet still have super-moist fantastic make ahead chicken fajitas.  Here’s your game plan.

Make in Advance Game Plan

  1.  Up to 4 months in advance: Make chicken and vegetable fajita filling and freeze.
  2. Day before: Move chicken and vegetables to refrigerator to defrost.
  3. Up to 4 hours before serving – and no later than 1 hour and 15 minutes: Pre-heat oven to 325 degrees.  Mix chicken and vegetables in 3 large (12.5″ x 17″ x 3″) roasting pans and cover tightly with foil.  Place chicken and vegetables (still covered tightly) in 325 degree oven for 45 – 60 minutes to warm up.  Meanwhile, wrap batches of 10 – 15 flour tortillas with foil and set aside.

MAKE AHEAD NOTE: Can be made up to this point and held in a slow cooker on low for up to 2 hours.  Meanwhile get condiments ready.

  1. 20 minutes prior to serving, place foil-wrapped batches of flour tortillas in a 325 degree oven till soft and hot, approximately 10 minutes.  Keep wrapped in foil till serving.

Serve with warm flour tortillas, sour cream, and salsa.

Make Ahead Chicken Fajitas for a Crowd
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
 

Serves 45 

Yield: 7 pounds 12 ounces of chicken (124 ounces of chicken) 45 servings of chicken 

Yield: 15 pounds of vegetables (240 ounces of vegetables) 45 servings of vegetables 

Serving size 1 tortilla with 2 ¾ ounces of meat and 5 ½ ounces of vegetables

Course: Main Course
Cuisine: Mexican
Servings: 45 people
Author: Betsy Edwards
Ingredients
For the marinade
  • 3 cups canola oil
  • 1 ½ cup lime juice (juice of 8 limes)
  • ½ cup seasoned salt
  • ¼ cup dried oregano
  • ¼ cup chili powder
  • 6 tablespoons ground cumin
  • 2 tablespoon garlic powder
  • 1 teaspoon paprika
For the fajitas
  • 10 pounds boneless skinless chicken breasts
  • 24 inch medium peppers seeds removed and cut into ½ strips, different colors
  • 12 sweet onions sliced pole to pole ½ inch strips
  • 45 large flour tortillas
  • sour cream
  • tomatoes
  • lettuce shredded
Special Equipment
  • 20 1 gallon freezer bags
  • 3 (12.5 x 17 x 3) disposable aluminum roasting trays
Instructions
  1. In a large bowl add all marinade ingredients.  Whisk to combine and set aside.

  2. To help the chicken breasts cook more evenly, butterfly them so they are roughly the same thickness, approximately ½ inch thick. Divide chicken between 2 (1 gallon) freezer bags then divide one-third of the marinade between both bags. Set aside the remaining two-thirds of the marinade for the vegetables. Gently work the marinade throughout the bags to completely coat the chicken and seal, pressing air out. Refrigerate marinated chicken between at least 1 and up to 3 hours.

  3. While the chicken marinates, cut up onions and peppers in ½ inch strips and add to a large bowl.  You may have to do this in 2 batches depending on the size of your large bowl.  Pour the reserved marinade over the vegetables and toss well to evenly coat the vegetables with the marinade.  Divide the vegetables between 7 (1 gallon) freezer bags and seal, pressing the air out. The marinade is acting as a seasoning for the vegetables at this point more than an actual marinade. Refrigerate until ready to cook.

  4. When ready to cook, heat 2 tablespoons canola oil in your largest, heaviest skillet (preferably cast iron), over medium high heat.
  5. When smoking hot, add enough chicken to form 1 layer deep. Cook the chicken about 8 – 10 minutes until golden brown on both sides and cooked through, turning every couple minutes.  Chicken is done when breasts reach between150 and 160 degrees on an instant read thermometer (which I recommend and love!)   When done, remove chicken to several plates to cool. Continue cooking chicken in about 7 – 8 batches until all chicken is cooked.

  6. When all batches of the chicken are cooked, sauté the vegetables in 4 – 5 batches until they are mostly softened and just beginning to caramelize. Remove to a large pan or baking sheet and let cool.

  7. While the vegetables are cooking, slice the cooled chicken on the diagonal into roughly ¼ inch by 2 inch pieces. Divide the chicken between 2 (1 gallon) freezer bags. Pour all accumulated juices on the plates over the chicken in the bags. This keeps the chicken moist and is one of the best parts of this recipe.

  8. Once the vegetables are cooked and cooled, divide between 5 (1 gallon) freezer bags.

MAKE AHEAD NOTE: Can be made up to this point and refrigerated for up to 1 day or frozen for up to 4 months.
  1. Day before serving, if frozen, thaw chicken and vegetables overnight in refrigerator.

  2. If reheating in oven, 1 hour prior to serving preheat oven to 325 degrees. Combine the chicken and vegetables in 3 (12.5 x 17 x 3)  aluminum roasting trays.  Cover tightly with aluminum foil and rewarm for 45 – 60 minutes. (Convection ovens will take about 10 minutes less.)

MAKE AHEAD NOTE: Can be made up to this point and held in a slow cooker on low for up to 2 hours.
  1. 20 minutes prior to serving, in batches of wrap batches of 10 - 15 flour tortillas with foil and place in a 325 degree oven till soft and hot, approximately 10 - 15 minutes.

  2. Serve with warm flour tortillas, sour cream, tomatoes, and lettuce.

Want more great recipes?

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Marshmallow Cookies ‘N’ Cream Cookies

Marshmallow Cookies ‘N’ Cream Cookies

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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Marshmallow Cookies ‘N’ Cream

Cookies 'N' Cream Cookies

I knew we had a winner when Brandon, the young Hy-Vee sacker, picked up the Hershey’s Cookies ‘N’ Cream bag and stood there mesmerized.

Cookies 'N' Cream Cookies

The groceries begin piling up on the counter as the still efficient checker was ringing them up at lightning speed. Still Brandon kept staring at the bag.   I thought ‘let’s just see what happens’.   So as the groceries kept piling up, Brandon continued standing there staring longingly at the picture on the package.   Being an instigator, I figured it might be fun to add a little fuel to the fire, so I said brightly “that’s for a batch of cookies I’m going to be making.”

Cookies 'N' Cream Cookies

Brandon, still mesmerized, could only reply with “Yeaaah. Oh, yeaaah!”

Cookies 'N' Cream Cookies

I hope you like them as much as Brandon!

 

For consistent success, spoon your flour into your cup, don’t scoop. Better yet, invest in a scale.

For all the (other) science nerds in the crowd – what is baking soda and why is it in my cookie recipes and what if my might be expired?? (It’s really probably still fine.) If you’re a ‘how do things work’ nerd like me, here’s a great article by one of my favorite bakers, STELLA PARKS

Like it?  Please tell your friends....

I'm hoping this site will really help them.   If you think so too, please take a minute and send them a link.

Pin for Later

Megs Breakfast Casserole

Or Make Now.

 

 

Cookies 'N' Cream Crunchers
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

A fantastic, easy crunchy chewy cookie!

Course: Dessert
Cuisine: American
Servings: 40 cookies
Author: Betsy Edwards
Ingredients
  • 2 (6.5 ounce) packages Hershey’s Cookies ‘N’ Cream Crunchers
  • 3 cups all-purpose flour (360 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon water
  • 2 large eggs
  • 1 cup mini marshmallows
Instructions
  1. Set butter out to come to room temperature.

  2. Adjust oven racks to the 2 middle positions and preheat oven to 350 degrees F (175 degrees C).  Line 2 large baking sheets with parchment paper. Set aside.

  3. Put Cookies ‘N’ Cream pieces in a plastic bag, seal well, and smack with rolling pin until the pieces are pea-size.  Set aside.

  4. In a medium bowl, whisk together flour (spoon into measuring cup, don’t scoop), baking soda, cream of tartar and salt. Set aside.

  5. In a different bowl, cream together the butter, white sugar, and brown sugar until smooth, a couple minutes. Add 2 teaspoons vanilla and 1 teaspoon water then beat in the eggs one at a time.  Gently stir in flour mixture, and Cookies ‘N’ Cream Crunchers pieces.

  6. Drop by large spoon-fulls onto parchment paper.
  7. Bake for 10 - 13 minutes, or until edges are nicely browned.  Transfer to wire racks to cool completely.

MAKE AHEAD NOTE:
  1. Cookies can be stored in an airtight container at room temperature for up to 5 days, and frozen for up to 1 month.   Freeze your baked cookies on baking sheets lined with wax or parchment paper first until firmly frozen, then transfer them to a freezer bag or another airtight container.  Otherwise, you'll end up with a mess.  

  2. When thawing frozen baked cookies, take them out of the containers and let sit at room temperature so that condensation doesn't form and make them soggy.

 

Want more great desserts?

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Make Ahead Slow Cooker Migas Casserole

Make Ahead Slow Cooker Migas Casserole

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Make-Ahead Migas Breakfast Casserole

Migas Breakfast Casserole

How can you not love a recipe which can be completely prepped the day before.   Especially a breakfast recipe.   Especially a breakfast recipe which has a version to feed 20!!!   (Frankly, I’m swooning already).   Now, here’s the best part of all – it’s fantastic!   I just finished feeding it to 8 teens who are done eating and already asking if I have any more.  Fortunately I fixed the large group version.  Both it, and the family-sized recipe, are at the end of this post.

Megs Breakfast Casserole

Well, I don’t think it gets any better than that.   It includes all kinds of delicious things like eggs, garlic, oregano, cheese – and my favorite – TORTILLA CHIPS.  Anything with that kind of line up has got to be great and this is no exception.

“Migas” is the Spanish word for “crumbs,” and in Spain it’s typically made with leftover bread or tortas (Mexican flat bread).  Originally a breakfast dish, migas is now served for lunch and even dinner in Spanish restaurants.

In Mexico, migas is a hearty comfort food meal.  It’s generally a breakfast dish which includes fried corn tortilla strips softly scrambled with eggs.  It’s a great way to use up leftover corn tortillas from earlier meals.  It’s similar to another of my favorite Mexican breakfast dishes, Chilaquiles!

The Tex-Mex version of migas includes the standard fried tortillas or corn chips, scrambled eggs, and of course plenty of cheese. Also typically included are onions, tomatoes and various peppers as well as spices or salsa.  My version adds the corn tortilla pieces near the end of the cooking – just in time for them to pick up some of the flavor of the other ingredients, while still retaining some of their appealing texture.  You want to break them into pieces about this size.

Megs Breakfast Casserole

Migas is typically served with refried beans or breakfast potatoes.  It can be served atop corn or flour tortillas or on its own. It’s nothing fancy — just great, hearty comfort food for breakfast, late-night, or any time.   Best of all, you can combine all ingredients except the tortilla chips the night before, refrigerate it and just pop it in the oven in the morning.

Megs Breakfast Casserole
Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Pin for Later

Megs Breakfast Casserole

Or Make Now.

 

Ready for an easy breakfast?  Let’s do it.

Family-size Migas

 

Make Ahead Migas Casserole
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Can be prepped the night before and held overnight in the refrigerator before cooking. This is a great way to use up chips that are getting stale.

Course: Breakfast
Cuisine: Mexican
Servings: 6 people
Author: Betsy Edwards
Ingredients
  • 1/2 onion chopped
  • 1/2 red bell pepper diced
  • 1 teaspoon Lawry’s seasoned salt
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 6 large eggs
  • ¾ cup evaporated milk - Do NOT use sweetened condensed
  • 1 can Rotel tomatoes - Mild drained well
  • 1 cup Mexican Four Cheese (or Monterey Jack/Cheddar mix)
  • 1 1/2 cups tortilla chips broken up into dime-size pieces.
Instructions
  1. Roughly chop the onion, and peppers.  Put in a large bowl and mix in the spices.

  2. Drain the Rotel very well and add the Rotel, cheese, eggs and the evaporated milk to the bowl. Mix well to break up the eggs. Pour in a 1-gallon plastic freezer bag.

MAKE AHEAD NOTE: Can hold overnight in the refrigerator.
  1. When ready to cook, pre-heat oven to 350 degrees.

  2. Spray the inside of a 9 x 13 inch disposable baking dish with cooking spray.

  3. Pour migas mix into the baking dish

  4. Cook, uncovered, for 20 – 25 minutes, scraping the edges and sides a couple times during the cooking period.

  5. When eggs are just about set, stir in 2 ½ cups of crunched up tortilla chips and cook 5 more minutes or until set.

MAKE AHEAD NOTE: Can be held for up to an hour on low setting in a slow cooker. (Note, if holding, do not stir in tortilla chips until 10 minute prior to serving.)
  1. Prior to serving, fluff eggs with a rubber spatula or large spoon.

  2. Serve with jalapeno peppers and salsa.

 

Migas for a Large Group

 

Make Ahead Migas Casserole for a Crowd
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Can be prepped the night before and held overnight in the refrigerator before cooking.  Makes 18 - 20 (4.5 ounce) servings.

Course: Breakfast
Cuisine: Mexican
Servings: 25 people
Author: Betsy Edwards
Ingredients
  • 1 onion chopped
  • 1 red bell pepper diced
  • 1 tablespoon Lawry’s seasoned salt
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 2 dozen large eggs
  • 1 (12 ounce) can evaporated milk (Do NOT use sweetened condensed
  • 2 cans Rotel tomatoes - Mild drained well
  • 2 cups Mexican Four Cheese
  • 3 cups tortilla chips broken up into dime-size pieces (This is a great way to use up chips that are getting stale.)
Instructions
  1. Roughly chop the onion, and peppers. Put in a large bowl and mix in the spices.
  2. Drain the Rotel very well and add the Rotel, cheese, eggs and the evaporated milk to the bowl. Mix well to break up the eggs.  Pour in a 1-gallon plastic freezer bag.

MAKE AHEAD NOTE: Can hold overnight in the refrigerator.
  1. When ready to cook, pre-heat oven to 350 degrees.
  2. Spray the inside of a 9 x 13 inch disposable baking dish with cooking spray.
  3. Pour migas mix into the baking dish

  4. Cook, uncovered, for 20 – 25 minutes until eggs are just about set, scraping the edges and sides a couple times during the cooking period.  

  5. When eggs are just about set, add 2 ½ cups of crunched up tortilla chips. Stir to evenly distribute. Cook another 5 minutes or until set.

MAKE AHEAD NOTE: Can be held for up to an hour on low setting in a slow cooker. If making ahead, do not add tortilla chips until 10 - 15 minutes prior to serving.
  1. Prior to serving, fluff eggs with a rubber spatula or large spoon.
  2. Serve with jalapeno peppers and salsa.

 

Want more great crowd pleasing breakfast ideas?

No Results Found

The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Easy Delicious Oven Roasted Potatoes for 50

Easy Delicious Oven Roasted Potatoes for 50

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Easy Delicious Make-Ahead Roasted Herb Potatoes for 50

Oven Roasted Potatoes

What’s not to like.

There’s no peeling, and just a bit of chopping.  You can make this up to 2 days in advance.  It re-heats beautifully. And the ultimate test of a great large group recipe?  I’ve had several people say, “Wow.  I’m going to make a smaller version of this for my family.”

Perfect.

You’ll be using two large (13 x 20 x 3) aluminum roasting pans for each batch to serve 50.  Here’s what they look like in one of the pans fresh from the oven.

Potatoes for a Large Group

You can also make these for a smaller crowd (like your family) on a sheet pan just as easily like I’ve done below.  They are FANTASTIC.  (Disclosure: I really love, love potatoes, so I’m not even remotely a fair judge.  But rumor has it, these are very good.)    The Family-sized recipe follows the Potatoes for 50 recipe.

Potatoes for a Large Group

I first made this recipe for the 150 person cast and crew of our church’s production of Savior of the World.  Three of us each made one batch (one batch uses two aluminum roasting pans) to serve 50.  That means for 150 servings we had 6 large (20 x 13 x 2) disposable aluminum pans full of potatoes.  You can use a different size pan as long as you don’t use a deeper pan which will increase the cooking time.  If you are making more than 2 pans in one oven it will also increase the cooking time by about 15 – 20 minutes.

Multiple members of the cast and crew came back for seconds on the potatoes and when we were done there were none left.

Mission accomplished.

 

The seasonings make the potatoes!

The biggest problem most people have with potatoes, especially potatoes for a crowd, is they under-season them.  Potatoes take a lot of seasoning to really taste good.  In my large group recipe, I call for:

  • 4 tablespoons dried, chopped rosemary – divided between 2 pans
  • 4 tablespoons kosher salt – divided between 2 pans
  • 4 tablespoons garlic powder – divided between 2 pans
  • 1 teaspoon black pepper – divided between 2 pans

Don’t worry, that’s not too much.

You can certainly use white or yellow onions if sweet are not available.  Often white or yellow onions are smaller than the sweet onions, so I’d pick up 3-4 more if you’re using white or yellow.

Pin for Later

Megs Breakfast Casserole

Or Make Now.

Oven Roasted Rosemary Potatoes for 50

 

4.8 from 5 votes
Roasted Potatoes and Onions
Roasted Potatoes and Onions for a Crowd
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Yield: 50 (4 to 5 oz.) servings 

Course: Side Dish
Cuisine: American
Servings: 50 people
Author: Betsy Edwards
Ingredients
  • 11 pounds Yukon Gold potatoes (or other yellow potatoes) cut in 1-inch chunks or wedges
  • 10 large onions , chop in large pieces, (you can use white, yellow or sweet)
  • 1/2 cup canola oil to coat vegetables - Divided between 2 pans
  • 4 tablespoons dried rosemary rough chopped - Divided between 2 pans
  • 4 tablespoons Kosher salt - Divided between 2 pans
  • 4 tablespoons garlic powder - Divided between 2 pans
  • 1 teaspoon black pepper - Divided between 2 pans
Special Equipment
  • 2 (13 x 20 x 3 inch) aluminum roasting pans - These are sold as Steam Table pans – Full Size
Instructions
  1. Chop unpeeled potatoes and onions into large (1 inch sized) pieces.  

  2. Divide chopped potatoes and onions between 2 large aluminum roasting pans. Pour 1/4 cup oil over each pan of vegetables.  Toss the vegetables to coat them with the oil.

  3. Sprinkle each pan of potatoes with 2 tablespoons kosher salt, 2 tablespoons rosemary, 2 tablespoons garlic powder and 1/2 teaspoon pepper. Toss again to distribute seasonings.  Roast at 350 degrees for an hour. Stir the vegetables two or three times during the hour.  The vegetables are done when an inserted fork meets with no resistance.

MAKE AHEAD NOTE:
  1. Can be made up to 2 days in advance, covered, and refrigerated.  When ready to serve: reheat, UNCOVERED, in a roaster oven on high until hot (about 15 - 30 minutes), stirring several times - - - then REDUCE HEAT to low to hold for up to 2 hours.  

 

Family-sized Oven Roasted Rosemary Potatoes

4.8 from 5 votes
Roasted Potatoes
Oven Roasted Rosemary Potatoes - Family Sized
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Side Dish
Cuisine: American
Servings: 8 servings
Author: Betsy Edwards
Ingredients
  • 3 pounds Yukon Gold potatoes cut in 1-inch chunks or wedges
  • 2 large sweet onions chopped in large pieces
  • 1/4 cup vegetable oil
  • 2 teaspoons dried rosemary roughly chopped
  • 1/2 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper
Instructions
  1. Place a rimmed sheet pan in the oven and preheat oven to 400 degrees F.

  2. Cut the potatoes in half or quarters and place in a large bowl.  Peel and chop the onions in large pieces and add to the potatoes.

  3. Add the oil to the bowl with the potatoes and onions and toss until the vegetables are well coated.  Evenly sprinkle with the salt, pepper and rosemary and toss again to evenly distribute the seasonings.

  4. Carefully pour the vegetables onto the sheet pan and spread out into 1 layer.  At 15 minutes and again at 30 minutes, stir with a spatula to change sides of vegetables in contact with hot pan.

  5. Roast in the oven 45 minutes to 1 hour or until potatoes are fork tender, brown and crisp.  Remove the potatoes from the oven, season with salt to taste and serve hot.

Here’s some additional large group potato recipes.

Hash Browns for a large crowd

And everything you need for a successful Potato Bar.

Potato Bar for a large crowd

Another great choice is my family Potato Salad recipe.  It’s wonderful!

Potato Salad for a crowd

Want more delicious large group recipes?

Sweet Buttery Cornbread

This Sweet Buttery Cornbread is everything you’d expect from a great cornbread recipe. Crispy outside, moist inside with the right amount of buttery sweetness. You’ll find it’s as quick, easy as it is good.

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

 

 

 

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

 

Dream Home Bathroom

 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

 

Things to do Big Island of Hawaii

 

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

 

 

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

 

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars
We have a WONDERFUL group of friends in the neighborhood who get together regularly for dinner parties.  There are 3 couples total.  Meet Dawn, Bill, Dianne and Dick.
Sopapilla Cheesecake Bars

They are every bit as nice as they look.

 

There was a severe storm several years ago when we were in Hawaii on vacation.  The strong winds blew down a large tree across our drive way, smashing a nearby Sweet Bay Magnolia and completely blocking our driveway.  When we arrived home at 10:30 pm, after a 23 hour long series of tiring flights (another story for another time), the fallen tree was cut into logs, the logs were hauled to the log pile (about 250 feet away), the drive way was swept clean and the Sweet Bay Magnolia had been trimmed back with the damaged sections removed.

Sopapilla Cheesecake Bars

This, my friends, is what it’s all about and the kind of neighbor we should all try to be.

 

We have been having these dinner parties with these neighbors monthly for the past 13!! years.  We’ve enjoyed everything from pizza on the front lawn to 6 course gourmet dinners.  Most of the best meals I’ve ever eaten have been at one of our tables.  I’ll be sharing these recipes with you in the months to come.

In the meantime, our most recent dinner party was on Cinco de Mayo.  It was Bill and Dawn’s turn to host and here is Dawn’s menu

Planning on starting outside Friday at 7 p.m., so dress accordingly!  Pool will be open, but not heated….

Cinco de Mayo Menu

Chicken Tortilla Soup
White Cheese Queso and Chips
Baja Fish Tacos
Tequila Lime Chicken Tacos
Mexican Street Corn Nachos
Sopapilla Cheesecake Bars

See why we LOVE these meals!  (This is only the tip of the iceberg.)   So today I’m going to share Dawn’s Sopapilla Cheesecake Bars.  They are a quick, easy and fun dessert.  The kids can help make them!

A sopapilla is a kind of fried pastry generally made using a quick bread recipe.  It’s traditionally served in areas with Spanish heritage in the Americas.  Popular throughout Mexico, it’s a great treat for Cinco de Mayo.  Dawn’s version is much easier and every bit as delicious.   Made in a 9 x 13 inch baking dish it can be sliced into 3 x 6 squares for 18 servings.  It will keep marvelously, covered in the refrigerator for 1 day.

You can serve it as is or with a slight drizzle of honey.  I think it’s perfect without the honey, but then I’d choose potato chips over chocolate.  How about you?

Pin for Later

Sopapilla Cheesecake Bars

Or Make Now

 

Sopapilla Cheesecake Bars
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Made in a 9 x 13 inch baking dish it can be sliced into 3 rows x 6 rows for 18 servings. It will keep marvelously, covered in the refrigerator for 1 day.  It tastes good on day 1, it's OUTSTANDING on day 2.

Course: Dessert
Cuisine: Mexican
Servings: 18 servings
Author: Betsy Edwards
Ingredients
  • 2 (8 ounce) cartons cream cheese softened
  • 1 cup sugar
  • 2 (8 ounce) tubes crescent rolls (sheets work best, you'll use 1 as base and 1 on top of the cheesecake mixture)
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • ½ cup butter softened
Equipment
  • 1 9” X 13” baking dish
Instructions
  1. Preheat oven to 350 degrees. Spray 9” X 13” baking dish. Beat cream cheese with 1 cup sugar and vanilla until smooth. Unroll crescent dough and shape into 9” X 13” rectangles. Press one into bottom of dish.
  2. Bake the dough for 5 minutes. Remove dough from oven and evenly spread on cream cheese mixture, then cover with remaining dough. Stir together ½ cup sugar, cinnamon, and butter.  Dot the mixture over top sheet of dough.

  3. Bake until dough is puffed and golden brown, about 30 minutes. Remove from oven and cool completely before cutting into 3 rows by 6 rows for 18 squares.

MAKE AHEAD NOTE:
  1. Store, covered, in the refrigerator for up to 1 day.

 

Want more Desserts?

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Sweet Buttery Cornbread

Sweet Buttery Cornbread

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Sweet Buttery Cornbread for a Crowd

Cornbread for a Crowd

This is mom’s hardbound 1957 Betty Crocker Cookbook.  As you can see it has been well-loved, like some floppy-eared stuffed rabbit, hauled around from place to place until only love is holding it together.

Retro Recipes

As a little girl it fascinated me. I used to love looking at the retro pictures that would make a 50’s housewife proud. These were several of my favorites.

Retro Recipes for a Crowd
Retro Recipes for a Crowd
Retro Recipes for a Crowd
Retro Recipes for a Crowd

Not that I had any interest in cooking, mind you.  But I loved the pictures.  When I moved out in my early twenties, it was the first thing I took. I cherished it.  From then on, mom and I had an ongoing debate of just exactly whose Betty Crocker Cookbook it was.  I still smile every time I look at it.  This Cornbread for a Crowd recipe is derived from one of the original Betty Crocker recipes.  I’ve enhanced it over the years, but I still think about that wonderful cookbook every time I make it!

This cornbread is sweet and buttery-crunchy good.   I’m posting it because we’re cooking for a 175 person youth activity for our church and the kids requested cornbread and chili. Naturally, Jeff wanted some for himself, so I hauled out this wonderful old cornbread mold I appropriated from mom’s kitchen.

How much?

The thing about a Corn Bread for a Crowd recipe is you’re limited by your pan size (length and width).  You can’t simply double the recipe, pour it into a smaller size baking pan without creating a mess.   This recipe produces 24 good size pieces of cornbread per 11 1/2 x 19 1/2 inch disposable pan.  That’s about as big a pan as you’re going to be able to easily get.  I made 7 pans (168 pieces) and it was more than enough for the crowd of 175 with 24 pieces per pan, and there were a lot of requests for seconds.  When you’re cooking for crowds of 100 plus, no one is going to take one of everything.

Cornbread for a Crowd

This cornbread comes together very easily.  I really like adding the optional corn nibbles.  They add a sweet, juicy pop of flavor.  I added the Pepper Jack cheese for Jeff’s version but not for the youth, since I want a more broad appeal.

Cornbread for a Crowd

I prefer a sweet version of cornbread and this recipe really delivers.  I promise everyone will love it!

Cornbread for a Crowd

Don’t you just love sweet warm cornbread dripping with butter?

Cornbread for a Crowd

Let’s do this!

 

5 from 6 votes
Sweet Cornbread
Cornbread for a Crowd
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This wonderful cornbread holds together beautifully.  

It’s light, fluffy and the taste is fantastic.  

Course: Side Dish
Cuisine: American, Cooking for a Crowd
Servings: 24 servings
Author: Betsy Edwards
Ingredients
  • cooking spray to grease pan
  • 3/4 cup sugar
  • 2 1/2 cups all-purpose flour
  • 2 cups yellow cornmeal
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 2 (11 ounce) cans Niblets corn drained well
  • 2 1/2 cups buttermilk
  • 4 large eggs
  • 6 tablespoons butter melted
Optional Add-ins
  • 1 large jalapeño pepper seeded, roasted, peeled and diced
  • 1 cup Pepper Jack cheese shredded
Special Equipment
  • 1 (13 x 18 inch) sheet pan
Instructions
  1. Pre-heat oven to 375°F. 

  2. Place corn in strainer over sink or bowl to drain.

  3. Spray the bottom and sides of a (13 x 18 inch) sheet pan with cooking spray.

  4. In a large bowl, add the sugar, flour, cornmeal, baking powder, and salt.  Whisk to combine.   Add the corn, buttermilk, eggs, and butter and stir until just combined.   Batter will be like wet sand.

  5. If including any of the optional items, mix them into the batter.   

  6.  Pour onto the prepared baking sheet. Spread evenly.

  7. Bake until light golden-brown and pulling away from the edges of the baking sheet, about 20 minutes.  Cut into 24 pieces and serve warm.

MAKE AHEAD NOTE:
  1. Once cooled, cornbread can be covered with plastic wrap or foil and stored up to 2 days at room temperature or refrigerate up to 4 days. Cornbread can be frozen up to 3 months, wrapped in foil and placed in a heavy-duty freezer bag. Thaw on the counter.

 

 

Retro Recipes

Want more great Group Recipes ?

Huli Huli Chicken

This is without a doubt one of the Best. Chicken. Recipes. Ever. We fixed this for our luau last year. I figured out of the 140 guests there had to be some folks who didn't like roast pig. So we made 70 pieces of Huli Huli Chicken to supplement the roast pig. Turns out no one doesn't like roast pig. But NO ONE wanted to skip the chicken either.

Heath Bar Freezer Pie

In less then 15 minutes you can have this yummy Heath Bar Freezer Pie done and in the freezer. Make it before you need it. Need a quick dessert? Ta da! You have a Frozen Heather Bar Cream Pie in the freezer. Your family will love it!

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Tropical Salad

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