Today is Sunday...a very busy day in the Stacey household! With hockey games, volleyball practises and general clean up in preparation of another busy week, I simply don't have time to cook a decent meal! Luckily, I have some fantastic leftovers in the fridge. Besides the fajitas mentioned in my previous blog, I have some Curried Pork Burgers in the fridge from Friday night. These burgers are packed with flavour, are easy to prepare and, most importantly, are fantastic as leftovers! They are a family favourite for 4 out of 5 members...which is pretty good odds in this family! It is important to take the extra step and use green curry paste (instead of dry curry), fresh ginger, as well as fresh garlic...the taste is fresh and fantastic - so worth the effort! Don't be scared by the jalapeno pepper. Once cooked, the jalapeno will add a slight bite but, not a huge amount of heat. Just be sure to wash your hands well after mincing...and keep your hands away from your eyes (yup...I may have done that before...feel the burn!) The mixed meat is quite moist but, never fear...the burgers cook up perfectly on the grill and keep their shape well. Ground chicken or turkey will work equally well and this recipe is easily doubled or tripled for larger groups.
Curried Pork Burgers
Makes 4 - 6 burgers.
1 lb. ground pork
1/2 cup fresh cilantro, chopped
1/3 cup feta cheese, crumbled
2 tbsp. green curry paste
2 cloves garlic, minced
1 tbsp. ginger root, peeled and minced
1 jalapeno pepper, seeded and minced
1 tsp. ground cumin
1/4 tsp pepper
4-6 hamburger buns (I use the flat style bun)
1 Red onion
1 tbsp. olive oil
pinch coarse salt
Mayonnaise
Place the ground pork into a working bowl. Combine with cilantro, feta, curry paste, minced garlic, ginger, jalapeno, cumin and pepper (I don't use salt in the burgers as there is salt in the cheese and the spices add tons of flavour). Dig in...use your hands! Divide the pork mix into 4 or 6 equal sections. Form patties, always being sure to push in the edges of your patties. If the meat is thinner on the edges of the patty they will cook faster and dry out...always make sure your meat patties are uniform in width. Refrigerate the prepared patties up to four hours...this will allow the flavours to develop.
When you are ready to cook heat up your barbecue until it is nice and hot...medium high. Peel and slice your red onion into rounds about 1/4 inch thick. Drizzle with 1 tbsp. olive oil and sprinkle with a pinch of course salt.
Place pork burgers and onion rounds on the heated barbecue. Cook and turn the burgers after about 5 minutes. When done the internal temperature of the burgers should read 160 F...or they will feel slightly firm in the centre with no pink remaining, about 10 minutes. Turn onions when grill marks appear and continue to cook until softened.
Serve on a toasted bun topped with grilled red onions and mayonnaise. Serve with a fantastic salad or veggies and dip. Enjoy!
Sunday, 25 March 2012
Saturday, 24 March 2012
Homemade Chicken (or Pork Or Beef) Fajitas
Those who know me well know I love to cook! I am a foodie! Lately it seems I don't have enough time in my busy life to create and try new recipes. I am getting caught up in the mundane and am in need of some inspiration! I have decided to use blogging as my forum to share recipes I create. This way, I can be inspired to write, create and try new recipes - and I can be inspired by the ideas and comments of those who take interest in trying out the recipes I post.
How do I come up with a recipe? I have a variety of ways of generating inspiration. Sometime it is a show I watch, a magazine article, a recipe online I read. I also read cookbooks. I know, sounds weird. There have been many nights in my life where my night time reading is simply reading recipes in a cook book. When I get an idea to cook something new, I research. I troll my favourite recipe websites...take all the best ideas I have seen and put them together, along with some ideas of my own and - voila! I have a recipe I can work with! My next step is to cook or bake what I have written. I figure out what works...and what doesn't. I write notes and perfect it until my family and I are happy to enjoy the dish again and again.
I have several rules I try to abide by when baking, cooking and creating recipes and now is a good a time as any to share them!
1. I use only the freshest and highest quality ingredients I can find and shop local whenever possible or practical. Yes, that means using fresh produce and products when in season. I do use frozen products when fresh product are not available. I also try whenever possible to use fresh herbs and spices. Some spices, such as oregano, are actually better when dried, and often it is impossible to find fresh herbs in the colder months. This also means I am picky about the canned and frozen product I buy. Your meal will always taste good when each ingredient you have put into it are the best you can find.
2. I strive to use real ingredients. For instance I use butter (never margarine) and whipping cream (never whipped topping). I have a friend who is a dairy farmer and living in a farming community I choose to support local industries. While that is one reason I prefer the real deal...in reality butter just tastes better than margarine and nothing can beat the taste of real whipping cream! I often use prepared chicken or beef stock. Life is busy! Although I am comfortable and confident in my abilities, and often do make my own broth, let's face it...I simply don't always have the time!
3. I love flavor...lots and lots of flavor in my food.. I tend to season generously. I don't mean that I use a lot of salt...just a lot of herbs, spices and the like. If you like being a little less vigorous in your flavours then, by all means tailor the recipes to your taste! I also like trying out new flavour combinations and enjoy experimenting with new ingredients. Sometime is works out...and when it does I will share :)
All of this leads me to my first recipe I would like to share. I wasn't sure where to start so, I decided begin with what I made for dinner tonight. Today we had Chicken Fajitas, one of those family favourite meals that everyone enjoys. You don't have to use chicken, beef and pork...and even turkey breast, work equally well in this recipe. For a vegetarian version you can marinate the vegetable and add black beans. Tonight, I cooked on the barbecue...in colder months when I can not bring myself to go outside, I cook the marinated meat and the veg in a hot frying pan (preferably a well seasoned cast iron skillet...I can blog about how season your skillet later). Let me know how it works out. Enjoy!
Shireen's Chicken Fajitas
Serves 6
Marinade:
3 limes, juiced
3 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1/4 cup olive oil
1 tbsp. ground cumin
1 1/2 tsp. ground corriander
1/2 tsp. red pepper flakes or chili powder or my new fave - chipotle chili pepper
pinch salt and pepper
4-5 chicken breasts
1 tbsp. olive oil
pinch coarse salt
2 sweet bell peppers (red, yellow or orange)
2 medium onions
1 package (10) large flour tortillas
Suggested Toppings:
Shredded cheddar or monterey jack cheese
Sour Cream
Salsa
Avocado
Fresh chopped cilantro
Green onions
Fresh tomatoes
Mix the ingredients for the marinade together.
If your plan to barbecue your chicken and vegetables take a meat mallet and a piece of plastic wrap (to minimise mess) and while thinking about all of your days frustrations place the wrap over the chicken breast on a cutting board and hammer the chicken (or pork or steak) until it is 1/4 inch or so thick. This allows maximum surface area to come into contact with the marinade. Be sure to make sure that the chicken is uniform in thickness to allow for easy, even cooking. Place in a plastic freezer bag or bowl and coat meat well with marinade. Place in the fridge for a minimum of two hours up to 12 hours or overnight.
Cut the peppers in half and onions into quarters. Lightly coat vegetables with 1 tbsp. olive oil and sprinkle with a pinch of coarse salt.
If you are cooking your fajitas inside, cut meat into strips before marinading, marinate a minimum 2 hours up to 12 hours or overnight, as above. Cut onions and peppers into 1/4 inch strips. Heat your cast iron skillet or non-stick pan on medium high. Saute the meat until no longer pink inside. Add the vegetables and continue to cook until the veg becomes tender. Serve as above on tortillas with toppings. Yumm!
How do I come up with a recipe? I have a variety of ways of generating inspiration. Sometime it is a show I watch, a magazine article, a recipe online I read. I also read cookbooks. I know, sounds weird. There have been many nights in my life where my night time reading is simply reading recipes in a cook book. When I get an idea to cook something new, I research. I troll my favourite recipe websites...take all the best ideas I have seen and put them together, along with some ideas of my own and - voila! I have a recipe I can work with! My next step is to cook or bake what I have written. I figure out what works...and what doesn't. I write notes and perfect it until my family and I are happy to enjoy the dish again and again.
I have several rules I try to abide by when baking, cooking and creating recipes and now is a good a time as any to share them!
1. I use only the freshest and highest quality ingredients I can find and shop local whenever possible or practical. Yes, that means using fresh produce and products when in season. I do use frozen products when fresh product are not available. I also try whenever possible to use fresh herbs and spices. Some spices, such as oregano, are actually better when dried, and often it is impossible to find fresh herbs in the colder months. This also means I am picky about the canned and frozen product I buy. Your meal will always taste good when each ingredient you have put into it are the best you can find.
2. I strive to use real ingredients. For instance I use butter (never margarine) and whipping cream (never whipped topping). I have a friend who is a dairy farmer and living in a farming community I choose to support local industries. While that is one reason I prefer the real deal...in reality butter just tastes better than margarine and nothing can beat the taste of real whipping cream! I often use prepared chicken or beef stock. Life is busy! Although I am comfortable and confident in my abilities, and often do make my own broth, let's face it...I simply don't always have the time!
3. I love flavor...lots and lots of flavor in my food.. I tend to season generously. I don't mean that I use a lot of salt...just a lot of herbs, spices and the like. If you like being a little less vigorous in your flavours then, by all means tailor the recipes to your taste! I also like trying out new flavour combinations and enjoy experimenting with new ingredients. Sometime is works out...and when it does I will share :)
All of this leads me to my first recipe I would like to share. I wasn't sure where to start so, I decided begin with what I made for dinner tonight. Today we had Chicken Fajitas, one of those family favourite meals that everyone enjoys. You don't have to use chicken, beef and pork...and even turkey breast, work equally well in this recipe. For a vegetarian version you can marinate the vegetable and add black beans. Tonight, I cooked on the barbecue...in colder months when I can not bring myself to go outside, I cook the marinated meat and the veg in a hot frying pan (preferably a well seasoned cast iron skillet...I can blog about how season your skillet later). Let me know how it works out. Enjoy!
Shireen's Chicken Fajitas
Serves 6
Marinade:
3 limes, juiced
3 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1/4 cup olive oil
1 tbsp. ground cumin
1 1/2 tsp. ground corriander
1/2 tsp. red pepper flakes or chili powder or my new fave - chipotle chili pepper
pinch salt and pepper
4-5 chicken breasts
1 tbsp. olive oil
pinch coarse salt
2 sweet bell peppers (red, yellow or orange)
2 medium onions
1 package (10) large flour tortillas
Suggested Toppings:
Shredded cheddar or monterey jack cheese
Sour Cream
Salsa
Avocado
Fresh chopped cilantro
Green onions
Fresh tomatoes
Mix the ingredients for the marinade together.
If your plan to barbecue your chicken and vegetables take a meat mallet and a piece of plastic wrap (to minimise mess) and while thinking about all of your days frustrations place the wrap over the chicken breast on a cutting board and hammer the chicken (or pork or steak) until it is 1/4 inch or so thick. This allows maximum surface area to come into contact with the marinade. Be sure to make sure that the chicken is uniform in thickness to allow for easy, even cooking. Place in a plastic freezer bag or bowl and coat meat well with marinade. Place in the fridge for a minimum of two hours up to 12 hours or overnight.
Cut the peppers in half and onions into quarters. Lightly coat vegetables with 1 tbsp. olive oil and sprinkle with a pinch of coarse salt.
If you are cooking your fajitas inside, cut meat into strips before marinading, marinate a minimum 2 hours up to 12 hours or overnight, as above. Cut onions and peppers into 1/4 inch strips. Heat your cast iron skillet or non-stick pan on medium high. Saute the meat until no longer pink inside. Add the vegetables and continue to cook until the veg becomes tender. Serve as above on tortillas with toppings. Yumm!
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