It was a late one tonight. We didn't get home until about 9:00 PM. Of course, everybody was hungry. What to toss together quickly? hmmmmmmmm After a quick review of what I had on hand, the answer was frantic fajitas. I had some leftover tri tip steak in the frige, and I had some flour tortillas as well.
FRANTIC FAJITAS
Cut up leftover trip tip steak into strips (or use chicken or pork if that's what you have)
1 bag (appx 12-16 oz)of frozen bell pepper strips
1/2 large onion sliced
taco seasoning mix
canola oil
flour tortillias
shredded cheese
sour cream
Heat about 2 tablespoons oil on medium high heat into large fry pan. Add frozen bell pepper strips. Stir fry until unfrozen. Add onion and appx 1/2 packet of taco seasoning mix. Stir fry until vegetables just begin to caramelize. Add meat and mix together. Turn off heat.
Take your flour tortilla and nuke for a few seconds until warm. Add fajita mixture and top with shredded cheese and sour cream. Wrap up and enjoy!
Try to keep your pantry and freezer supplied with essentials. I try to keep frozen vegetables on hand. You won't believe how handy they are. I also try to keep my spice rack filled with my "must haves." The point is that by having some items on hand in the freezer and pantry, tossing together meals is a lot easier. Remember, practice makes perfect.
Thursday, May 29, 2008
Monday, May 26, 2008
Pancakes and Potato Salad
OK...being I'm from the Midwest (Minnesota) I have some quirky food habits. I'll admit to putting ketchup on EVERYTHING. Here's something else for you to try. Try putting potato salad on your pancakes for breakfast. Sounds weird, but try it.
Sunday, May 25, 2008
Sticky Honey Chicken Wings
Yes, we do a lot of BBQ's here in California. It's how we socialize. We love pleasant afternoons and evenings to sit around, eat, drink, etc. The kids will get a backyard game of something going, and sometimes we adults will join in as well. We were invited to a BBQ this afternoon, and I always ask what I should bring... hmmmmmmm....
These chicken wings are ALWAYS a hit. I have yet to bring home any leftovers. I got this recipe off the Food Network.
TYLER FLORENCE STICKY HONEY WINGS
2 pounds chicken wings
1 cup low sodium soy sauce,
1 tablespoon grated fresh ginger
2 tablespoons chopped fresh cilantro leaves (substitute w/ flat-leafed parsley if you don't like cilantro)
2 cloves garlic, minced
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/2 cup honey
Sesame seeds, for garnish
Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.
These chicken wings are ALWAYS a hit. I have yet to bring home any leftovers. I got this recipe off the Food Network.
TYLER FLORENCE STICKY HONEY WINGS
2 pounds chicken wings
1 cup low sodium soy sauce,
1 tablespoon grated fresh ginger
2 tablespoons chopped fresh cilantro leaves (substitute w/ flat-leafed parsley if you don't like cilantro)
2 cloves garlic, minced
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/2 cup honey
Sesame seeds, for garnish
Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.
Friday, May 16, 2008
Killer Spinach Salad
Tomorrow night we are invited to a BBQ party/ classic car show. I'm very excited as I will get to see some old friends I have not seen in a while, and get an opportunity to make some new ones. The weather here in Sonoma County, California has been HOT. I want to bring something to the BBQ that isn't too heavy, so I thought I would bring spinach salad
Spinach Salad
1 pound bag (appx) fresh spinach
6 slices of crisply cooked bacon
2 hard boiled eggs, sliced
1/2 cup dried cranberries
1/2 red onion thinly sliced
1/2 cup chopped walnuts
1 can sliced water chestnuts
Dressing:
1/2 cup canola oil
1/4 tarragon vinegar
1/4 cup sugar
2 teaspoons Worchestire sauce
3 tablespoons ketchup
Mix dressing together, shake vigorously, and set aside
Place spinach in large bowl. Top with remaining ingredients. About 5 minutes prior to serving, pour about 2/3 of the dressing over and gently toss. Spinach will shrink down so be careful not to overdress. You can always add more dressing, but can't take it out
Spinach Salad
1 pound bag (appx) fresh spinach
6 slices of crisply cooked bacon
2 hard boiled eggs, sliced
1/2 cup dried cranberries
1/2 red onion thinly sliced
1/2 cup chopped walnuts
1 can sliced water chestnuts
Dressing:
1/2 cup canola oil
1/4 tarragon vinegar
1/4 cup sugar
2 teaspoons Worchestire sauce
3 tablespoons ketchup
Mix dressing together, shake vigorously, and set aside
Place spinach in large bowl. Top with remaining ingredients. About 5 minutes prior to serving, pour about 2/3 of the dressing over and gently toss. Spinach will shrink down so be careful not to overdress. You can always add more dressing, but can't take it out
Friday, May 9, 2008
Taco Friday
Again, it was taco Friday in our household. As usual, several "extras" appeared from the neighborhood and extended family to partake in the chaos and festivities.
Tonight's tacos consisted of:
browned, seasoned ground beef
shredded cheese
sour cream
quacamole
sliced, black olives
salsa
lettuce
diced tomatoes
diced onions
I fried up 48 corn tortillias in hot oil on the stove. Here's how I do it. I heat about 1 inch of canola oil in a small frying pan. When the oil is hot, I add one corn tortillia. I let it fry flat in the hot oil for about 10 seconds, and then, using two forks, flip it over and double back literally folding it in half creating that familiar 'taco shell' U shape. I let it fry for about 15 seconds, and then flip it over and fry for an additional ten seconds or so. I then remove it from the hot oil and place on a plate lined with paper towels to absorb the grease.
Yes, you could buy pre-made taco shells at the store, but I think they're terrible and they crumble into messy bits when you bit into them.
To serve with tonight's tacos, I made a side dish of Mexican rice. I also made a side dish of refried beans with a sprinkle of cheese on top. The beans disappeared quickly, and I made another batch of them for my hungry guests.
When it's dinner time, I set out all of the taco ingredients out to create a "build-your-own-taco-bar." I find when people select their own ingredients to put in their tacos, it's always a hit as they can add or delete ingredients according to their own taste buds.
I didn't have any left overs. I ALWAYS take that as a compliment.
Tonight's tacos consisted of:
browned, seasoned ground beef
shredded cheese
sour cream
quacamole
sliced, black olives
salsa
lettuce
diced tomatoes
diced onions
I fried up 48 corn tortillias in hot oil on the stove. Here's how I do it. I heat about 1 inch of canola oil in a small frying pan. When the oil is hot, I add one corn tortillia. I let it fry flat in the hot oil for about 10 seconds, and then, using two forks, flip it over and double back literally folding it in half creating that familiar 'taco shell' U shape. I let it fry for about 15 seconds, and then flip it over and fry for an additional ten seconds or so. I then remove it from the hot oil and place on a plate lined with paper towels to absorb the grease.
Yes, you could buy pre-made taco shells at the store, but I think they're terrible and they crumble into messy bits when you bit into them.
To serve with tonight's tacos, I made a side dish of Mexican rice. I also made a side dish of refried beans with a sprinkle of cheese on top. The beans disappeared quickly, and I made another batch of them for my hungry guests.
When it's dinner time, I set out all of the taco ingredients out to create a "build-your-own-taco-bar." I find when people select their own ingredients to put in their tacos, it's always a hit as they can add or delete ingredients according to their own taste buds.
I didn't have any left overs. I ALWAYS take that as a compliment.
Monday, May 5, 2008
UA's Bavarian Potato Salad
One of my e-pals came to visit me from Bavaria (Germany) about a year and 1/2 ago. UA is an outstanding cook. UA made some potato salad while she was out here, and it was the best I ever tasted. UA showed me how to make it, and again, there is no set recipe. I can give approximations, and according to your taste buds, adjust the recipe accordingly.
UA's Potato Salad
About 8 large potatoes
1/2 large apple, finely diced
1 stalk celery (including leaves), finely diced
1 large pickle, finely diced
1/2 large onion, finely diced
3 green onions, finely sliced
2 chicken bullion cubes
mayonnaise
pickle juice
salt
black pepper
Bring potatoes (skins on & whole) to boil in large pot. Gently boil until fork tender (about 20 minutes or so -- you don't want them boiled into mush).
Remove potatoes from water and allow them to cool.
While potatoes are cooling, dice apple, pickle, celery, onions, and green onions.
In a 2 cup salad dressing shaker, dissolve the two chicken bullion cubes in about 4 tablespoons of hot water. If you don't have a salad dressing shaker, you can use a canning jar with a lid, or anything that will hold 2 cups of liquid you can shake vigorously with a tight lid.
After the bullion dissolves, add about 1/2 cup pickle juice and 1 1/4 cups of mayonnaise. Shake vigorously. Mixture will be thin.
Peel cooled potatoes and cut into bite size chunks. Add remaining dry ingredients. Pour about 1/2 of the mayonnaise mixture over the top and gently toss. Salt and pepper to taste. Cover and refrigerate for about 2 hours.
At serving time, remove cover and toss with more of the mayonnaise mixture if needed. You don't want it to dry or too runny.
UA's Potato Salad
About 8 large potatoes
1/2 large apple, finely diced
1 stalk celery (including leaves), finely diced
1 large pickle, finely diced
1/2 large onion, finely diced
3 green onions, finely sliced
2 chicken bullion cubes
mayonnaise
pickle juice
salt
black pepper
Bring potatoes (skins on & whole) to boil in large pot. Gently boil until fork tender (about 20 minutes or so -- you don't want them boiled into mush).
Remove potatoes from water and allow them to cool.
While potatoes are cooling, dice apple, pickle, celery, onions, and green onions.
In a 2 cup salad dressing shaker, dissolve the two chicken bullion cubes in about 4 tablespoons of hot water. If you don't have a salad dressing shaker, you can use a canning jar with a lid, or anything that will hold 2 cups of liquid you can shake vigorously with a tight lid.
After the bullion dissolves, add about 1/2 cup pickle juice and 1 1/4 cups of mayonnaise. Shake vigorously. Mixture will be thin.
Peel cooled potatoes and cut into bite size chunks. Add remaining dry ingredients. Pour about 1/2 of the mayonnaise mixture over the top and gently toss. Salt and pepper to taste. Cover and refrigerate for about 2 hours.
At serving time, remove cover and toss with more of the mayonnaise mixture if needed. You don't want it to dry or too runny.
Saturday, May 3, 2008
Easy Honey Mustard Chicken
I'm on a chicken kick... It's not like we don't eat beef, we do. I think I like chicken so much because it's so versatile. Another reason is we tend to eat more poultry than beef is that it's somewhat lighter. Here's another easy recipe for stuff you already have on hand:
Honey Mustard Chicken
4-6 chicken breast halves, skinned
1/2 cup honey
1/2 cup butter, melted
1/4 cup prepared mustard
1 teaspoon curry powder
Place chicken in buttered 9x13 inch baking dish. Combine remaining ingredients and spoon over chicken. Bake at 350* for 60 minutes, basting frequently with the sauce. Makes 4 to 6 servings.
Serve with: cooked rice and asparagus spears (or broccoli).
Honey Mustard Chicken
4-6 chicken breast halves, skinned
1/2 cup honey
1/2 cup butter, melted
1/4 cup prepared mustard
1 teaspoon curry powder
Place chicken in buttered 9x13 inch baking dish. Combine remaining ingredients and spoon over chicken. Bake at 350* for 60 minutes, basting frequently with the sauce. Makes 4 to 6 servings.
Serve with: cooked rice and asparagus spears (or broccoli).
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