Tuesday, October 21, 2008
Fajitas at Home
Fajitas are a great weeknight meal. They are simple to prepare and everyone can customize.
-1 onion, thinly sliced
-2 bell peppers, thinly sliced
-salt and pepper to taste
Sautee in a bit of olive oil over low heat, stirring frequently, until caramelized, approx 1/2 hour.
-1/2 cup cream
-1 can corn, drained
-1 ts cayenne
Sautee over low heat until the cream is evaporated.
-1 can refried beans
-1/2 onion, thinly sliced
-2 cloves garlic, minced
Sautee the onions and garlic until beginning to color and then add the beans and heat through.
Labels: avocado, beef, bell pepper, corn, dinner recipes, homemade
Saturday, August 09, 2008
Summer BBQ
We had a housewarming party at our new place and took full advantage of the backyard and the grill it came with.
Sliders
Giao made these delicious sliders using a technique he learned from Alton Brown of the Food Network. Basically, he rolled out the meat in a large baking sheet until it was about 1/4 inch thick, then he seasoned the meat in a single layer with salt, pepper and garlic powder. Finally, he folded the meat over on itself. Then we cut the sheet of perfectly seasoned meat into even squares with a pizza cutter. The sliders were very, very good. They were juicy and they were perfectly seasoned in every bite. For buns, we simply used Costco dinner rolls.
Black Bean Salad
This was a nice side for our meaty sliders.
-2 cans corn, drained
-2 cans black beans, drained and rinsed
-10 tomatos, diced
-4 large Armenian cucumbers, peeled and sliced
-olive oil
-lime juice
-salt and pepper
Combine the olive oil, lime juice, salt and pepper together to form a dressing in whatever proportions you like (if you have too much, just save it for another salad). Combine all of the ingredients and dress with the dressing. Give the salad and hour for 2 for the flavors to meld. This is best served at room temperature.
Red Cabbage and Carrot Slaw
A tasty, non-mayo-y, slaw.
Sliders
Giao made these delicious sliders using a technique he learned from Alton Brown of the Food Network. Basically, he rolled out the meat in a large baking sheet until it was about 1/4 inch thick, then he seasoned the meat in a single layer with salt, pepper and garlic powder. Finally, he folded the meat over on itself. Then we cut the sheet of perfectly seasoned meat into even squares with a pizza cutter. The sliders were very, very good. They were juicy and they were perfectly seasoned in every bite. For buns, we simply used Costco dinner rolls.
Black Bean Salad
This was a nice side for our meaty sliders.
-2 cans corn, drained
-2 cans black beans, drained and rinsed
-10 tomatos, diced
-4 large Armenian cucumbers, peeled and sliced
-olive oil
-lime juice
-salt and pepper
Combine the olive oil, lime juice, salt and pepper together to form a dressing in whatever proportions you like (if you have too much, just save it for another salad). Combine all of the ingredients and dress with the dressing. Give the salad and hour for 2 for the flavors to meld. This is best served at room temperature.
Red Cabbage and Carrot Slaw
A tasty, non-mayo-y, slaw.
-1 head red cabbage, shredded
-2 carrots, peeled and shredded
-3/4 cup apple cider vinegar
-1/4 cup agave nectar
-1 ts salt
-1 ts celery salt
-1 ts pepper
Combine all of the ingredients except the cabbage and carrots and stir to make a dressing. Pour the dressing over the other ingredients and let sit for an hour or two before serving. Best served at room temperature.
-2 carrots, peeled and shredded
-3/4 cup apple cider vinegar
-1/4 cup agave nectar
-1 ts salt
-1 ts celery salt
-1 ts pepper
Combine all of the ingredients except the cabbage and carrots and stir to make a dressing. Pour the dressing over the other ingredients and let sit for an hour or two before serving. Best served at room temperature.
Labels: black beans, burger, cabbage, carrot, corn, cucumber, homemade, salad, tomatos
Wednesday, December 12, 2007
Frittata with Corn and Carmelized Onions
Alexis accidentally purchased frozen corn instead of peas for something a few weeks ago, so she decided to make a frittata.
-1 cup frozen corn
-1/2 orange bell pepper, diced
-1/2 onion, diced
-1 cup shredded cheese
-10 eggs
-1/2 cup cream
-salt and pepper to taste
Sautee the onions and peppers in a little olive oil until soft and browned. Beat the eggs with the salt, pepper, cream and cheese. Add the corn and the sauteed veggies and stir to combine. Pour into a cast iron pan and bake in a 350 oven for about 25 minutes, until puffy and browned.
-1/2 orange bell pepper, diced
-1/2 onion, diced
-1 cup shredded cheese
-10 eggs
-1/2 cup cream
-salt and pepper to taste
Sautee the onions and peppers in a little olive oil until soft and browned. Beat the eggs with the salt, pepper, cream and cheese. Add the corn and the sauteed veggies and stir to combine. Pour into a cast iron pan and bake in a 350 oven for about 25 minutes, until puffy and browned.
Labels: corn, eggs, homemade, lunch recipes
Sunday, July 22, 2007
Late Lunch at Home
Chupaqueso Taco Salad
We took all of the leftovers from yesterday's fajitas and piled them into a chupaqueso taco shell. Click here for a video demo on how to make a chupaqueso.
Labels: beef, chicken, chupaqueso, corn, dinner recipes, homemade, leftovers, lunch recipes
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