Steak fajitas

Our Sunday Dinner

I decided to try some steak fajitas and because flank steak was so pricy I bought some thinly sliced round steak and sliced it in strips and marinated it overnight.

I do believe the marinade made this a great meal.  The steak was tender and so flavorful.  I’ll definitely make this again.

French fries I made in my air fryer.  They were perfect!

The recipe was adapted to my availability and tastes.

• 2 pounds skirt, flank, sirloin, or hanger steak sliced into ½ inch strips( I used super thinly sliced butcher round steak) 
• ▢ 1 red pepper deseeded and sliced into thin strips
• ▢ 1 green or yellow pepperdeseeded and sliced into thin strips
• ▢ 1 medium onion peeled and sliced into thin strips(I used a red onion)
• ▢ 3 tablespoons olive oil
• ▢ 1 tablespoon lime juice( I used lemon juice) watch amount
• ▢ 1/2 teaspoon chili powder
• ▢ 1 teaspoon ground cumin
• ▢ pinch cayenne pepper
• ▢ 1/2 teaspoon Kosher salt
• ▢ 1/2 teaspoon fresh ground black pepper
• ▢ 2 cloves garlic minced
• ▢ 6-8 tortillas warmed( rolls on side)

• Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour ⅓ of the marinade over steak, ⅓ of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
  When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.

Adapted from aaa a pinch

White chocolate chips and macadamia nut cookies

The below cookie recipe was so good I’m making them with white chocolate morsels and macadamia nuts.

Today I made a half recipe.  It made 20  medium cookies .

4  1/4 cups All purpose flour

1tsp. Baking soda

1tsp. Baking powder 

1 1/2 cups butter

1  1/4 cups sugar

1  1/4 cups firmly packed brown sugar

2 Eggs

1 tablespoon vanilla 

****2 cups chocolate chunks or morsels

For this recipe I used 3/4 cup white chocolate morsels and

1/2 cups macadamia nuts

Heat oven to 375°.

Bake 10 to 12 minutes or until lightly browned.

Combine flour, baking powder, baking soda in a bowl and set aside.

In your upright mixer combine butter, regular sugar and brown sugar.  Beat at medium speed.  Add eggs and vanilla.

Reduce speed beat on low slowly adding flour mixture.  Best until we’ll mixed.  Add chocolate .  Mix chocolate with a wooden spoon until incorporated.

Using a meatball size scooper( tablespoon size). Place on an ungreased cookie sheet.  Used parchment paper to line my sheet.  Spacing well.  

Bake 10 to 12 minutes depending on size and your oven.****  Ovens vary in temperature.. 

 Do not overbake but they should be light golden brown.

Let stand a few minutes before transferring to cooling rack.

For approximately 2 to 2 1/2 size cookies you will get about 4 dozen.

Mini meatballs and Wedding soup

Mini meatballs 

1/2 lb ground beef

1/4 cup plain breadcrumbs 

1/4 cup grated pecorino cheese

1tsp. Dried parsley 

Salt & pepper to taste

Mix ingredients with hands until mixed thoroughly.  Take small pieces of mixture and roll into mini balls.  Drop into hot soup.

Broth

1/4 cup Chopped celery 

1/4 cup Chopped carrots

1/4 cup Chopped onions

1 tsp. dried parsley 

1/4 cup rinsed chopped spinach

****Salt

****Pepper to taste if needed

2 T  olive oil 

2T butter

1-32 oz. Chicken broth 

1-32 oz. Beef broth

8 oz. Cooked acne de pepe 

Melt butter and olive oil in a Dutch oven or deep type pot.

Add first 3  ingredients.  Sauté until tender.

Add broths and simmer for approximately 20 minutes .  Add mini meatballs.  Take small pieces of ground beef mixture and make very tiny meatballs.  Roll meatballs to size you like.  I prefer mini meatballs in my wedding soup. Drop into lightly boiling soup. Stir.  Continue to cook for approximately 30 minutes.  Add rinsed spinach, parsley and stir To combine.

Add cooked 8-oz. Or more acni de Pepe and sprinkle with a little  Parmesan or Pecorino Romano and Enjoy!

Cooked acni de Pepe according to directions.  Rinse well.

Crispy Coconut and Scallion breaded chicken cutlets

This is such a delightful and most definitely delish meal.  I decided to re-post it for the New year.

The warm weather is upon us and easy meals we definitely are looking for. I've been checking all my cut outs from what seems to be thousands of recipes trying to find some new easy meals for you and your family.

I don't want to spend all day cooking either especially not with the warm weather finally here so this easy Coconut Chicken recipe is one I know your family will enjoy.  Add some sliced crispy cucumbers and a side to complete the meal.  I made some cheddar broccoli and rice for our side today.

Enjoy!

5/21/17

Original post

 3/4 cup sweetened shredded coconut
1/4 cup Panko bread crumbs
2 scallions finely chopped
1/2 cup all purpose flour
1 large egg

2 tsp. Water
8 small chicken cutlets
kosher salt and pepper
4 T olive oil

In a shallow bowl, combine coconut, panko bread crumbs and scallions.  Place flour in a second shallow bowl and beat the egg with 2 T water in a third bowl.

Season the cutlets with 1/4 tsp. each salt and pepper. Dip each in the flour, then the egg, letting any excess drip off, then coat in the coconut mixture, pressing gently to help it adhere.

Heat 2 T oil in large skillet over medium heat.  Add half the cutlets and cook until golden brown and cooked through 3 to 4 minutes per side;transfer to a plate and wipe out skillet and repeat with remaining oil and cutlets.

5/21/19

Happy New year 2023 “The Kitchen”.

Welcome everyone and a very good day to all.

This new post is a long way from all the food that has been consumed for the last few weeks.  It’s a start in the right direction though.  

After New years day I’ll start posting some crockpot meals to start us in a good direction.  One step at a time while keeping us in a good food mindset.

Also I find in January it’s a good time to give my kitchen a little extra care.  The holidays play heck on kitchen utensils and cupboards.  

Cleaning out the refrigerator also is a very good idea.  All the little leftovers drive me crazy and my vegetable bin is a mess.

I use vinegar mixed with water in a spray bottle for a fresh clean refrigerator smell.  I also replace my baking soda I keep in there to absorb odors.

Fresh salads sometimes are hit or miss but with some effort can be a good meal.