Chicken Fajitas

I got this recipe from Kristin's blog (see link below) in which she entitles it "The BEST Chicken Fajita" and she is right!!!  Holy Smokes! these were good.  And not only delicious, but super quick and easy (especially if you prep the chicken and vegetables earlier).

I don't have a proper fajita pan so I used a hard-anodized Calphalon pan.  It worked perfectly.  I mention this because, in my opinion, a good sear on the veggies is essential.  Also, I have a smooth-top stove and I started the heat on 8.  I was afraid to turn the burner all the way and it worked great.  I did have to adjust the temp several times in order not to start a fire!

This also easily adaptable.  I cut this recipe in half, but used all of the mushrooms and onions from the full recipe (because I loves me some good sautéed mushrooms and onions).  And don't omit the lemon....it's what sets this recipe apart.

CHICKEN FAJITAS (4-5 servings)

1 lb skinless chicken breasts, cut into thin strips

2 bell peppers, any color, thinly sliced

1 large sweet onion, thinly sliced

8 oz mushrooms, thinly sliced

4-6 Tbsp high-heat cooking oil (vegetable, almond, grapeseed, etc.)

1 lemon

seasoned salt

cumin

smoked paprika, optional (but why would you not?!!!)

flour tortillas

Season chicken strips with seasoned salt and a pinch of both cumin and smoked paprika then mix and set aside.  Add vegetables to a large bowl then toss with your hands to mix.

Heat 1-1 1/2 Tbsp oil in a large, heavy-bottomed skillet over high heat.  When is begins to smoke, add a third of the vegetables then season with seasoned salt, a sprinkle of cumin and smoked paprika, and a drizzle of fresh lemon juice (1-2 tsp, not too much).  Let vegetables sit undisturbed until seared on the bottom then continue to saute, stirring occasionally, until vegetables are crisp-tender, 3-4 minutes, turning heat down if they begin to burn.  Remove vegetables to a plate.  Repeat searing vegetables in two more batches, each in 1-1 1/2 Tbsp oil, adding seasonings and lemon juice to each batch.

Heat remaining 1-1 1/2 Tbsp oil in skillet then add chicken, drizzle over a little lemon juice, then saute until cooked through, 2-3 minutes.  Add vegetables back into skillet then toss to heat through. 

Recipe Source and step-by-step photos: http://iowagirleats.com/2016/01/15/the-best-chicken-fajitas/

Welcome Opie!

Happy 2017 and meet the newest member of our family, Opie.

I was at a craft show on November 20th and they just so happened to be holding a dog adoption tent.   I'd been wanting another dog, but I generally look for a special-needs dog, someone who needs a break and a great home.  But this little fella was so darn cute, it was hard to pass him up.  I asked the folks holding the adoption fair if they had any special needs dog.  I figured Roger (his shelter name) would be scooped up in a minute, but if he wasn't to give me a call.  Guess what?!!!

I picked him up on Monday, November 21st and he is the most perfect dog.  He was house-trained, he doesn't shed, doesn't chew up furniture or shoes (although he does have a love for used tissues and napkins, and he is a biter (not hard, mind you, just love nibbles.))

He has made fast friends with Lindie and Nellie and all of our neighbor's dogs, particularly Maggie who often stays with us with her Mom and Dad need to be away from home.  He loves walks and car rides, but is mostly fond of anything edible......regardless of what that may be!

Salmon with Spinach and Feta in Phyllo Dough

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Want an elegant yet easy salmon entrée?  Try this salmon wrapped in phyllo dough.  With the added yumminess of a spinach/feta mixture included.

SALMON with SPINACH and FETA in PHYLLO DOUGH (4 servings)

4 oz cream cheese, room temp

1/2 cup feta cheese, crumbled, room temp

1 scallion, white and green parts, chopped

5 oz frozen chopped spinach, thawed and squeezed dry

juice of 1/4 lemon

4 (4-6 oz) salmon fillets, skinless

8 sheets phyllo dough, thawed

melted butter (1/2 - 1 stick butter  (or more) if needed

Preheat oven to 375F.  Line a rimmed baking sheet with parchment paper.

In a medium bowl, combine cream cheese and feta, mixing until smooth.  Add scallion, spinach, and lemon juice; mix well.  Spread 1/4 of the mixture over each salmon fillet.

Unroll phyllo sheets onto a smooth, dry surface and cover with a damp towel.  Working quickly, lay one phyllo sheet on counter, brush with melted butter and top with another sheet of phyllo.  Brush second sheet lightly with melted butter.  Lay one salmon fillet at the short end of the phyllo and roll, tucking sides in.  Place package, seam side down (cheese covered side of salmon up), on parchment-lined pan.  Brush with melted butter.  Repeat with remaining salmon.  Bake for 30-35 minutes until browned. 

NOTE:  You can prepare early in the day and refrigerate until ready to bake.  These freeze well before baking.  Place frozen on parchment-lined pan and bake in preheated 400F oven 30-35 minutes, until golden brown and cooked through.

Recipe Source:  http://www.recipetips.com/recipe-cards/t--128010/salmon-with-spinach-and-feta-in-phyllo.asp

Shrimp Scampi with Roasted Peppers and Spinach

Holy Smokes!!!  This recipe is so good!  Not to mention easy.  It's another incredible Publix recipe and it's sitting in my Top Ten.  A wickedly good gussied-up scampi recipe.

SHRIMP SCAMPI with ROASTED PEPPERS and SPINACH  (4 servings)

3 cloves garlic, thinly sliced

1 cup roasted red peppers, finely chopped

1 oz Parmesan cheese, finely grated

8 oz linguine pasta

2 Tbsp EVOO

1/2 oz peeled/deveined shrimp, thawed

1/4 tsp crushed red pepper

1/2 tsp kosher salt, divided

1/2 tsp pepper, divided

1/2 cup chicken broth or stock

3 Tbsp unsalted butter

5 oz baby spinach leaves (about 4 cups)

Cook and drain pasta following packaging directions.

Preheat large saute pan on medium 1-2 minutes.  Place oil and garlic in pan; cook 3-4 minutes or until the garlic edges begin to turn golden.

Add peppers, shrimp, pepper flakes, 1/4 tsp each of S&P; cook and stir 1 minute.

Add broth; cook 2-3 minutes or until reduced by about one-half and shrimp have just turned pink and opaque.

Reduce heat to low; stir in butter, spinach, cheese, pasta, and remaining S&P.  Toss until butter and cheese melts and spinach wilts.  Serve.

Recipe Source:  http://www.publix.com/recipes-planning/aprons-recipes/shrimp-scampi-with-roasted-peppers-and-spinach

Cream of Jalapeno Soup

Yippee!!!  Jim came home and helped me get all the photos off of our camera and onto my new computer.   So I've got a backlog of recipes to start posting, plus, now that he's home, I'm back in the kitchen!

I'm posting this recipe first because it's one of my favorites.  I don't remember how I came across the recipe, but it came from Sargento, the cheese folks and is dated July of 2001.   I have lost the recipe several times and ran across it again recently and knew I had to get it posted so I won't lose it again! 

This is not a spicy soup, but certainly has the jalapeno flavor.  This original recipe is incredibly rich so I tried reducing it a bit by using less butter, reduced-fat cheese, and half-and-half.  I don't know the rules of substituting fat-free half-and-half, but I would love to try it that way to reduce the guilt even more.

CREAM of JALAPENO SOUP (6 servings)

4 Tbsp butter, divided

1 onion, chopped

1 carrot, peeled and finely chopped

1 green bell pepper, seeded and finely chopped

3 fresh or canned jalapeno peppers, seeded and minced

3 Tbsp AP flour

3 cup chicken broth

2 cups whipping cream

1 cup (4 oz) shredded Swiss cheese

1 cup (4 oz) shredded cheddar cheese

Hot sauce and/or Cajun seasoning, optional

Melt 2 Tbsp butter in large saucepan over medium heat.  Add onion, carrot, and bell pepper; reduced heat and cook 8 minutes, stirring occasionally (Note to Self:  make sure bell and jalapeno peppers and well-cooked and tender).  Stir in jalapeno peppers.  Remove vegetable mixture from saucepan; set aside.

Melt remaining butter in medium saucepan.  Add flour and cook 2 minutes, stirring constantly.  Add broth and cream; bring to a boil, stirring constantly.

Reduce heat and simmer 10 minutes until thickened.  Add reserved vegetables and cheese, stirring until cheese is melted.  If you like it spicier, add hot sauce and/or Cajun seasoning (I use Nunu's).

Recipe Source: Sargento Foods

Still Here!

Just a note:  I haven't forgotten thee, O Blog!  When Jim was last home, he was able to load my new photos on the computer but now I can't find them!

But he will be home again in a week, plus I'll be cooking again.  So give me a few weeks and I should be back on a regular basis.

Looking forward!  Kay

Grilled Salmon with Chorizo Olive Sauce

I ran across this recipe a few months ago and saved it for a weekend when Jim was home.  We both love salmon and chorizo so I figured this would be a good one.  Not to mention how fast and easy it is to prepare.

A note:  don't omit the small amount of grated orange peel...it really takes it up a notch.

GRILLED SALMON with CHORIZO OLIVE SAUCE (4 servings)

3 links (3-4 oz each) fresh chorizo

4 green onions, chopped

2 tsp minced fresh garlic

1 can (14.5 oz) diced tomatoes, drained

1/4 cup chopped pitted green onions

1/2 tsp grated orange peel

1/4 tsp salt

1/4 tsp pepper

4 salmon fillets (4-6 oz each)

Remove chorizo from casings.  In a large ovenproof skillet on a stove or grill, cook chorizo, green onions and garlic over medium-high heat, crumbling sausage until no longer pink, 4-6 minutes; drain.

Reduce heat to medium.  Add tomatoes, olives, and orange peel; stir to combine.  Sprinkle S&P over salmon.

On a greased grill rack, grill salmon, covered, over medium heat, 3-4 minutes per side, or until fish just begins to flakes easy with a fork (about 10 minutes per inch).  Top with chorizo mixture.

Recipe Source: Taste of Home Sept/Oct 2016 p.83