Easy Fajitas

Easy Fajitas

This is the way I've been making Fajitas for many years. It's so incredibly easy, since there are so many good, imported Mexican products available. My favorite meat for Fajitas is Skirt Steak. The Mexican butchers slice it horizontally into 1/8 inch steaks, so that's what I recommend you or your butcher do. Badia (bah-dee-yah) has the best Mojo marinade available in the Hispanic section at the grocery store. Poblano Peppers are tasty yet mild.

Ingredients:

1 1/2 pounds Skirt Steak, sliced horizontally in 1/8 inch slices
1 cup Badia Mojo Marinade
2 large Poblano Peppers, seeded and sliced thinly
3 medium onions, sliced thinly
2 teaspoons extra virgin olive oil
1/4 teaspoon salt

Directions:

Marinate the Skirt Steak in the Mojo for 3-8 hours in the refrigerator.

25 minutes prior to grilling, combine and cook the Poblano Peppers, sliced onion, olive oil and salt in a large skillet over medium heat. Stir every 5 minutes for 25 minutes. Keep warm until serving time.

Heat the grill to a medium heat. Grill the marinated Skirt Steak slices for 3 minutes per side. Allow the steak to rest for a couple of minutes, then cut into bite-size pieces. Combine the Skirt Steak with the Poblano/onion mixture and serve in tortillas.

Favorite toppings include: cheese, salsa and avocado

Serves 4

4th of July Slow Cooker Brisket

I have been making this easy, yet delicious, brisket for more than a decade. I think the original recipe came from a magazine, perhaps Quick Cooking. If you have a Food Depot near you, they have beef brisket on sale for $2.96 a pound right now.

4th of July Slow Cooker Brisket

Ingredients:

Dry Rub:
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery seed
1/4 teaspoon pepper

2 1/2 - 3 pounds beef brisket, trimmed

BBQ Sauce:
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons worcestershire sauce
1-1 1/2 teaspoons liquid smoke
1/2 teaspoon ground mustard powder

Directions:
Rub the beef with the dry rub. Spray the slow cooker with cooking spray. In a medium bowl, combine all of the BBQ Sauce ingredients. Place the brisket in the slow cooker. Pour 1/2 of the sauce over the top of the brisket and refrigerate the remaining BBQ Sauce. Cook on high for 4-6 hours or on low 8-10 hours. Serve with warmed, reserved BBQ Sauce.

Serves 6

Crazy Crunch BBQ Cups

Here's my latest prize winning recipe: Crazy Crunch BBQ Cups  It comes together very quickly-no "real cooking" involved.

http://phyllo.com/recipes/crazy-crunch-bbq-cups/

Budget Boursin Potato Gratin

My dear friend, Claire, requested a good, potato side-dish recipe. I thought I had posted this one, but I failed to share this deliciousness. My bad. I am re-posting the recipe for making your own Boursin, so you don't have to spend $6 for a little circle of it anymore. Let me know if you like this one as much as we do.....

Budget Boursin Potato Gratin

Budget Boursin
1-8 ounce package cream cheese, at room temperature
1 stick butter, at room temperature
1/2 teaspoon garlic salt
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried dill
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon black pepper

In a medium bowl, combine all the ingredients until well-mixed. Refrigerate for up to a week.
Boursin Potato Gratin

Ingredients:
2 cups half and half
1  Budget Boursin cheese
3 pounds potatoes, thinly sliced
salt and pepper to taste

Directions:
Preheat oven to 400 degrees. Butter a 9x13 pan. Melt the Budget Boursin and half and half in a medium saucepan until it is smooth.  Layer all of the potato slices in the pan. Pour the cream mixture over the layers. Bake for one hour, uncovered.

Grilled Lemon-Lime Chicken

I can't believe I haven't posted this family favorite recipe yet, and this is BG post #75. You make a simple marinade and let the chicken absorb the flavors all day. I think the original recipe came from a Quick Cooking magazine. A perfect, affordable summer meal! 

              Grilled Lemon-Lime Chicken

Ingredients:

1/2 cup packed brown sugar

1/4 cup cider vinegar

3 tablespoons lemon juice (and zest, if available)

3 tablespoons lime juice (and zest, if available)

3 tablespoons Dijon mustard

3/4 teaspoon garlic powder (California-style preferred)

1/4 teaspoon pepper

1/2 teaspoon salt

4-6 chicken breasts

Directions:

In a medium-large bowl, mix the eight marinade ingredients together. Marinate and refrigerate the chicken breasts for a minimum of four hours or up to twelve hours. Grill the chicken until thoroughly cooked.

Budget Surimi Patties

If you're craving crab or lobster patties, but it's not in your budget-never fear! Here is my rendition of them made from Surimi. Surimi is made from fish, so you're still getting your seafood. Some folks call it artificial crab. I was really pleased with the taste of the new lobster surimi on the market. Here is the link to the contest I entered them into, if you want to vote and give me FIVE STARS (thx): http://www.cuisinart.com/recipes/get-cooking-contest/entries/6466.html

Budget Surimi Patties

Ingredients:
1-12 ounce package crab or lobster surimi
4 ounces of cream cheese, softened
1 slice white bread for breadcrumbs, yields 2/3 cup
1/2 teaspoon Old Bay seasoning
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
3 tablespoons canola oil

Instructions:
Place the slice of bread in a Cuisinart Food Processor and pulse until desired texture of breadcrumbs is achieved. Place the breadcrumbs in a toaster oven or oven for 2 minutes or until lightly browned. Set aside.

Place the surimi in a Cuisinart Food Processor. Process until finely textured.

In a large bowl, thoroughly combine the processed surimi, softened cream cheese, breadcrumbs, Old Bay, Dijon, Worcestershire and salt. Divide the mixture into fourths and shape into patties. Pour the canola oil into a 10 inch skillet and warm it over a medium heat. Place the surimi patties in the heated oil and cook 3-4 minutes per side or until browned to desired doneness.

4 Servings

Bacon Carbonara Cupcakes

I don't know why it took me so long to discover bacon spaghetti. It is economical and delicious. I played around with ideas and came up with this cupcake-shape bacon carbonara. If you don't want to bother with the individual cupcakes, just serve it after cooking.

Bacon Carbonara Cupcakes

Ingredients:
1 pound bacon; cooked, drained and cut into 1/2 inch pieces
RESERVE DRIPPINGS
1 pound spaghetti noodles, cooked al dente according to package directions
5 eggs, beaten
1/2 cup half and half
1 cup dry, grated Parmesan cheese, shaker-style
1 cup shredded Parmesan cheese, bag
1 teaspoon adobo seasoning

Directions:
Preheat oven to 350 degrees. Spray a 12 cup muffin tin with no stick spray. Put in 1/2 to 1 teaspoon bacon drippings in each tin.
In a large bowl, combine the eggs, half and half, dry parmesan and adobo. Add the hot/warm cooked spaghetti. Combine well. Stir in the cooked bacon pieces.
Using a fork, swirl 1/2 cup of the spaghetti noodles into a tight circle and place it in a muffin tin. Repeat for the remaining 11 tins. Bake on the middle rack of the oven for 25 minutes. Remove from oven and top each cupcake with the shredded parmesan for the final five minutes of baking. (Total cooking time 30 minutes.)