Tequila Fajitas
Chris over at Nibble Me This is entering a contest that requires a video. So he did a practice video for his last Fire Day Friday at OUR KraZy kitchen and he did an awesome job on it too. I decided to make the recipe for his fast fajitas for father’s day and the guys loved it! Here is his video and recipe. I offer up my picture of our finished product too.
Fast Fajitas
3/4 lb Milanesa style sliced beef
1/2 to 1 green onion, seeded and sliced
1/2 to 1 onion, peeled and sliced
Marinade
1/4 cup lime juice
1/4 cup oil
1/4 cup beer or tequilla (I used the Tequila)
1 1/2 tsp season salt
1 1/2 tsp oregano, dried
1 1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp paprika
Fajita Finishing Sauce
1/2 cup sour cream
2-3 Tbsp of the marinade (reserve before marinating the meat)
Marinate the beef for 30 minutes. If you like, you can also season your veggies with salt, garlic pepper, lime juice and oil.
Sear over a hot grill (400-450f) for about 30 to 45 seconds per side. You could also do this in a cast iron pan if you get it preheated very high heat.
Roast veggies for about 4 minutes, until starting to char slightly and soften.
CREAM CHEESE PEPPERMINT COOKIES
Hi Tamy here filling in for Jen this morning.
Out of my grams archive I found this awesome little recipe that would be perfect for baby or bridal showers. Grams notes on the side suggested using food color to alter the cookies for the appropriate event. I also highly recommend keeping these cookies refrigerated as they will melt! Next time I will go a step farther and freeze them for an hour and then quick dip them in melted almond bark.
Using extracts you could also change the flavor to just about anything you wanted. I’, curious what a blackberry almond combo would be like.
CREAM CHEESE PEPPERMINT COOKIES
8 ounces cream cheese softened
1/2 cup crisco shortening
1 teaspoon peppermint extract
1/2 teaspoon orange extract
8-9+ cups powdered sugar
- Line your baking sheet with wax paper.
- Using a stand mixer cream together the shortening and cream cheese.
- Add extracts and beat until smooth.
- Gradually add powdered sugar until dough is soft and elastic.
- Roll into small balls.
- Use a fork to hash mark the top and slightly flatten each cookie,
- Cover and chill overnight.
I filled a few of the hash marks with some hot fudge I made recently and the guys loved them.
MENU PLANS
Menu Plan Monday hosted by Laura at I’m an Organizing Junkie
CREAM CHEESE PEPPERMINT COOKIES
Out of grams archive I found this awesome little recipe that would be perfect for baby or bridal showers. Grams notes on the side suggested using food color to alter the cookies for the appropriate event. I also highly recommend keeping these cookies refrigerated as they will melt! Next time I will go a step farther and freeze them for an hour and then quick dip them in melted almond bark.
Using extracts you could also change the flavor to just about anything you wanted. I’, curious what a blackberry almond combo would be like.
CREAM CHEESE PEPPERMINT COOKIES
8 ounces cream cheese softened
1/2 cup crisco shortening
1 teaspoon peppermint extract
1/2 teaspoon orange extract
8-9+ cups powdered sugar
- Line your baking sheet with wax paper.
- Using a stand mixer cream together the shortening and cream cheese.
- Add extracts and beat until smooth.
- Gradually add powdered sugar until dough is soft and elastic.
- Roll into small balls.
- Use a fork to hash mark the top and slightly flatten each cookie,
- Cover and chill overnight.
I filled a few of the hash marks with some hot fudge I made recently and the guys loved them.
Happy Father’s Day
Today we were going to go to Forbidden Gardens after church, BUT with 96 degree temperatures and a heat index of 103 degrees and a 3 hour outdoor tour we decided to go see the new A-Team movie instead. We think it’s good choice, it’s miserable outside and the movie is supposed to be really funny – perfect for Father’s Day.
PORK CHOPS AND SCALLOPED POTATOES
Don’t forget to enter our CSN STORES sponsored BIRTHDAY BASH GIVEAWAY here.
This is a tried and true recipe good for winter or summer because of the crock pot. Recently we were asked out for my aunt’s birthday party. At the last minute I was asked to prepare it at home instead. What could I say but yes? It is June in Texas though and I am miserable as my uncle believes he is freezing if you lower the thermostat below 80 degrees so I reallllllllllllllllllly didn’t want to turn on the oven, but needed a “Sunday” dinner meal for company. That is what is so nice about this recipe – it looks like you slaved in the kitchen all day, but really I plugged it in and went to an air conditioned museum for a few hours. But, shhhhhhhh don’t tell on me. These are so yummy and they turn out super tender – you’ll be able to cut them with a fork.
4 extra thick pork chops
2 tablespoons butter
salt and pepper
3 large russet potatoes
1 can cream of asparagus soup
1/2 cup sour cream
1/2 cup milk
4 ounces Land of Lakes block cheese*, cut into chunks
- Melt butter in a large skillet.
- Sprinkle salt and pepper generously on both sides of chops.
- Brown chops on both sides.
- While chops are browning, wash the potatoes and slice into 1/4 inch.
- Whisk together the soup, sour cream and milk.
- Spray crock pot with PURE.
- Layer potatoes slices, soup sauce and cheese chunks 2 or 3 times.
- Lay pork chops on top.
- Cook on low 4 hours.
*Velveeta works, but not nearly as well.
Try this Italian Green Bean & Tomato salad with this!
FRIL (friend in real life) finally!
When I was getting ready yesterday, it was kinda weird. I was going to meet an internet friend for the first time in real life if you will. It felt a little odd to finally meet someone that I’d already had many a long and personal conversation with. But as soon as Diana slid into the booth we fell into an easy dialog as if we’d been meeting for lunch forever!
I too felt like I was talking to a long-time friend. I’ve been reading Diana for about 3 years over at Forgetfulone as well as all the facebook, emails and IM’s, so I felt like we’d been friends for a long while.
Diana treated me to lunch at Cheddar’s because I was the closest guess on her “Creative Liar” post.Next time is my turn!
I agree I couldn’t have had a better day yesterday unless I’d won a million dollars or something crazy like that. Can’t wait to see you again Diana!
Italian Green Bean & Tomato Salad
GREEN BEAN & TOMATO SALAD
1 pound fresh green beans, trimmed and washed
3 cups grape tomatoes
1 bunch green onions, sliced
3 tablespoons peanut oil
2 tablespoons red wine vinegar
Juice of 1 lemon
2 teaspoons Italian seasoning
salt & pepper taste
- Bring a large pot of salted water to a boil.
- Add green beans and blanch 3-5 minuted until just tender.
- Drain and rinse with cool water.
- Whisk together the oil, vinegar and seasonings.
- Toss together the green beans, tomatoes and onions.
- Pour marinade over and toss well.
- Chill 24 hours before serving.
Asian Style Latke
Taste and Create was started as a food event by Nicole from For the Love of Food. This is the 2nd time I’ve participated in Taste and Create and I don’t plan on stopping soon. I enjoy meeting new bloggers, especially foodies.
The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.
My partner this month is Stephanie over at 52 Kitchen Adventures who has some wonderful recipes. I love anyone who will pair bacon and chocolate together as she did with these cupcakes. Honestly I wanted to make those cupcakes, but I have already made the caramelized chocolate covered bacon and decided to venture deeper into her list and fell in love with the Asian Style Latkes. I have made my own latkes or potato pancakes for years, but love the flavors that Stephanie’s recipe adds to the mix.
Stephanie wrote, “At my local farmer’s market, there is stand dedicated to Asian produce. I’ve found some interesting vegetables there, and the other week I saw what looked like ginormous white carrots (reminiscent of Bunnicula, the vampire rabbit who sucks the juice out of vegetables). It turned out to be daikon. Daikon literally means “large root” in Japanese, which is pretty accurate. It has a flavor similar to smaller radishes, but is slightly sweet. It’s pretty low in calories and has a high Vitamin C content.” and she could have been writing about my new local farm fresh produce market in my temporary home town.
She found that daikons are used in a dim sum dish called turnip cake which is a pan fried cake of shredded daikon with dried shrimp, mushrooms and Chinese sausage. I agree that the original recipe sounds great, but agree with her recipe changes which resulted in a latke make of shredded daikon and potato. The Chinese five spice gives the latkes a deliciously savory and sweet flavor. Hubby loves turnips and asked that next time I include turnips.
ASIAN LATKES
- 2 large daikons
- 6 white potatoes
- 1 bunch of green onions
- 1 egg
- 1/3 C breadcrumbs (we used panko)
- 1 t Chinese five spice
- Salt & pepper to taste
- Olive oil
Grate the daikons and potatoes. Place grated pieces into a clean, dry towel and twist and squeeze out moisture over the sink. Keep squeezing and twisting the towel until no more liquid comes out. Place dry gratings into a large bowl. I didn’t have anyone around to help with pictures so I offer you Stephanie’s picture for demonstration.
Sliver the green part of the green onions and reserve for garnish. Chop the white part of the green onions and add to the bowl of daikon and potatoes, along with the egg, breadcrumbs, and seasonings. Thoroughly mix together with your hands, then form flattened balls (these can be any size you want, just make sure they are all uniform in size so they cook evenly).
Fill a large sauce pan 1/4″ deep with olive oil. Heat over medium-high heat until very hot (when a piece of bread browns in 10 seconds, it’s ready). Carefully place the latkes into the pan, leaving a couple of inches in between them. Turn them after 7-10 minutes, or when browned on the bottom. Cook another 7-10 minutes, or until both sides are browned. Garnish with green onion slivers and serve with sour cream or applesauce.
Fire Day Friday: Fast Fajitas
I am entering a contest that requires a video so I thought I’d practice making a video for a few recipes before doing the one for the contest.
Holy smokes, doing a recipe video is a lot harder than you’d think. Especially if you’re only willing to do “one take” so you don’t waste ingredients. It takes a LOT of preparation and organization.
I did learn a lot in making this, so I’m glad I did it before trying the one for the contest.
Fast Fajitas
3/4 lb Milanesa style sliced beef
1/2 to 1 green onion, seeded and sliced
1/2 to 1 onion, peeled and sliced
Marinade
1/4 cup lime juice
1/4 cup oil
1/4 cup beer or tequilla
1 1/2 tsp season salt
1 1/2 tsp oregano, dried
1 1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp paprika
Fajita Finishing Sauce
1/2 cup sour cream
2-3 Tbsp of the marinade (reserved before marinating!….ick)
Marinate the beef for 30 minutes. If you like, you can also season your veggies with salt, garlic pepper, lime juice and oil.
Sear over a hot grill (400-450f) for about 30 to 45 seconds per side. You could also do this in a cast iron pan if you get it preheated very high heat.
Roast veggies for about 4 minutes, until starting to char slightly and soften.
