Fajitas

Wow, I wish I had taken pics but got caught up in the eating.  I just had a fajita party for 8 adults and 2 kids.  Simple and cheap.  Let's list the menu and break down cost.  We had fajitas, roasted green chilies and tomatoes, fried jalapenos, pappas  and cabbage and tomato, avocado salad.  We also had chips and fresh salsa but that does not count because it is kind of a pantry staple.  I bought the meat pre-marinated at my local Super Mercado (se 59th and Walker) don't be shy and try, try ,try.  There is a wide variety of meat cuts or parts that may be daunting but don't be afraid to experiment a little.  I bought 5 pounds of Fajita Nortena and 2 pounds of fajita chicken chunky things.  The skirt steak was 3.68 per # and had a wonderful flavor, the chicken chunks had the same marinade and peppers and onions for 2.68 per #.  I bought all my accouterments there at the mercado and fed everyone for less than 30 dollars.  It was over 100 degrees so I prepared the whole meal on the grill, fried the potatoes and peppers grilled the meat and sauteed onions.  Outside cooking done the easy way.  Guest provided refried beans and a mexican rice dish to finish out the meal.  A tall cold drink is required.
Marcus

Stuffed Mushrooms

1 lb whole mushrooms
3/4 lb ground pork
2 garlic cloves
1 teaspoon fennel seed
salt & pepper to taste
fresh grated parmesean
Panko breadcrumbs* (optional)

Wash and de-stem mushrooms. Trim (and keep) tender parts of stem.  Dry mushrooms and set aside. Brown ground pork in skillet. Add finely chopped garlic fennel seeds and diced mushroom stems, cook through. Drain mixture and pat with paper towels to absorb excess grease. Add the salt and pepper to taste. Spray cookie sheet with non-stick spray. Spoon meat mixture into mushroom caps and place on cookie sheet. Top with grated cheese and Panko bread crumbs.  Bake @ 350 degrees till mushrooms are tender and top is browned.

pictures

I know I haven't posted but will try to soon.  Summer is so busy, but we still have to eat.

Marcus

Stuffed chicken breast

This is a somewhat labor intensive recipe, but unlike so many others worth the effort.

stuffed chicken breast

4 fat boneless chicken breast
8 slices thick cut bacon
4 oz. about 1/2 cup salad shrimp a 1 onion , finely chopped
1/2 bell pepper, chopped
1 rib celery, chopped
1 cup crumbled cornbread
salt and pepper

Cook cornbread ahead of time and cool.  I use Shawnee Mills unless a sweet corn bread is needed.  In a large skillet cook bacon over medium heat until half cooked , about 4 min.  Transfer to paper-towel lined dish.  Drain half the fat and add onion and pepper and celery to skillet, cook until softened.  Stir in shrimp and cook till colored out, add cornbread, season to taste and stir.
I have only used this in chicken , but think it would go great in a thick center cut loin chop.
Lay chicken flat on work surface and take your knife and cut a slit horizontally in the center, making an envelope.  Fill pocket with stuffing, press down on edges to seal.
Wrap two slices of bacon around each stuffed breast, secure with toothpicks.
Cook prepared breast in skillet till done.  Okay this sounds easy but.. it is easy to under cook.  The chicken is fat and then bacon wrapped.  Use medium heat and cook chicken, not just top and bottom, use your toothpicks to position on all sides.  Cover and reduce heat until it is cooked to your liking.
I served with fresh green beans with new potatoes and smoked ham hock, tossed green salad and leftover cornbread.
I can just imagine how nice a pot of red beans and rice would be or smoked cabbage or any greens....use your flavors you like.  This is cajunish with the veggie trinity and all but it eats like soul food is why I picked my suggested sides.
As always good luck and enjoy.
Marcus

Spring rolls

What are they?  Spring rolls not according to the crazy 88's I work with.   I guess it would be a Vietnamese egg roll, but not really.  I will say they were good and worth the effort. 

Egg Rolls
Pkg spring roll wrappers
1 # ground pork
1 bunch green onion
1 carrot
1 serving rice vermicelli
1/2 head green cabbage
1 egg

Sauce

3 tablespoons rice wine vinegar

1/4 cup dark soy sauce

1/2 teaspoon sugar

1 scallion, finely chopped

1 teaspoon sesame oil

Combine all ingredients and stir.

Let your wrappers come to room temp before wrapping your roll. Cook rice vermicelli according to directions.   Brown pork in skillet adding seasonings to taste ( salt ,pepper, ground ginger).  Add grated carrot and finely chopped onion to pork cook  till soft, remove from heat.  Saute thinly sliced cabbage in a little sesame oil till wilted then combine with pork, veggies and noodles and stir.

Take a spoonful of mixture and place in wrapper roll each wrapper and seal edge with a little egg wash.

Fry in hot oil until they reach the color you like.

This is a family exercise I make a big wok of fried rice and this can be your whole meal.

Chicken and dumplings

Okay, let me say YES and YES.  Yes it is worth making your own stock and yes it is good.  I start with a basic homemade chicken stock.  Homemade stock is easy and sets the tone for your recipes,  I should have already explained making stock since it is the base to build from, anytime I need to boil chicken I make stock and freeze it (3 months).  I used a frozen pre-made dumpling (Anne's Dumplings) that is great if you like that type, if not make your own gross, wet bread biscuit type dumplings; whatever but don't blame me when it is all doughy and such.  When cold weather rears its ugly head, I like big bubbling pots filled with warm goodness.  Try this recipe on a cold day and think warm thoughts.

Chicken and Dumplings
1 pkg. Anne's Dumplings
4 chicken leg and thigh quarters
1 lg onion
3-4 ribs celery
3 carrots

Stock
Put chicken in pot and cover with water.
Add onion skin and cut off ends, add celery tops and cut off ends.
1 tbsp. poultry seasoning
1tsp. salt
1tsp. pepper
1 tsp. garlic powder
2 bay leaves
Boil till chicken is cooked, remove chicken and let cool. Let stock simmer.  When chicken is cool pick bones, place meat in separate bowl.  Cut or break bones and add bones and skin back to pot.  Boil stock for at least another hour.  Strain stock into bowl and refrigerate, when cool remove fat.
That is your basic chicken stock.  Make it, use it, love it.

Chicken and Dumplings
Put  stock and chicken into pot, dice onion, celery and carrots and add to pot.  Bring to boil when veggies are done start adding dumplings.  Add dumplings (cut in half) and cook according to directions.
I like it to be thick you can change your viscosity by adding milk to thin or cold milk and cornstarch to thicken (1 cup milk + 1 tbsp. corn starch).  Let simmer and invite close friends to enjoy.  I served with fresh green salad but you're cooking you pick the sides.
Marcus

Breakfast

If you need to feed a group breakfast this is an easy way to do it.  This will feed 8-10 people as a main dish, I make it the night before so all I have to do is pop it in the oven while making the rest of breakfast.

Bacon and egg bake
12 eggs
12 strips bacon
4 cups potatoes O'Brien
12 oz. Velveeta
1/2 cup sour cream

Cook bacon set aside to drain.  Cook potatoes O'Brien in bacon fat and place in greased 9x12 baking dish.  Place even layer of thinly sliced Velveeta over potatoes  Whip eggs and sour cream together and pour over potatoes and cheese.  Dice bacon and sprinkle on top of mixture.   Bake at 350 for 40 min. or until middle of mixture is firm.  Enjoy.
Marcus