Made From Scratch Beef Fajitas

I am so proud of myself. One of my aims has been to completely replace processed food in our diet and find a way to make our favorites from scratch. Well for the longest time Beef Fajitas were my quick and easy open a packet go to meal, the seasoning was prepackaged, the tortillas were prepackaged. Recently for dinner I made Beef Fajitas from scratch, the seasoning was my own and the tortillas were completely homemade.

I cannot begin to tell you how delicious and superior this seasoning is to the McCormick pack. Now I'm not criticizing McCormick, they have been a faithful friend in my kitchen. However I have become more conscious of the label on food. McCromick's Fajitas Mix ingredients are: Spices (including Cumin, chili pepper, and oregano), corn maltodextrin, onion, onion salt, corn syrup solids, garlic, citric acid, caramel color, lime juice solids, modified corn starch and natural flavors. Now in the grand scheme of things that doesn't sound too bad and maltodextrin isn't the worse additive as it's actually from food not chemicals. However I know that glucose based items aren't usually that good for blood sugar. I do wonder why 'caramel color' is required!

I've posted the recipe for the tortillas before and once you have made them from scratch and see how easy they are and how awesome they taste you will have a hard time buy them at the store. 

So here is the recipe for Made From Scratch Beef Fajitas. Trust me these are the best fajitas, my father-in-law even loves them and he's a really picky eater!!!!

Beef Fajitas

 Seasoning

2 tsp chili powder

1 tsp salt

1 tsp paprika

1 tsp sugar

½ tsp onion powder

½ tsp garlic powder

¼ tsp cayenne pepper

¼ tsp oregano

¼ tsp cumin

Tortillas

2 ¾ cups (about 12½  oz) unbleached all-purpose flour

1 tsp baking powder

¾ tsp kosher salt

5 T (2 ½ oz) vegetable shortening

¾ cup very warm water

Fajitas 

1 lb sirloin beef

2 T vegetable oil

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 red onion, cut into strips

Directions:

1. Mix all the seasoning ingredients together.

2. Cut up the beef into strips and place in a bowl. Add the seasoning and mix to completely cover.

3. Let the meat marinate in the fridge for at least an hour. You can also freeze the meat marinated.
4. To make the tortillas: in a bowl, using a whisk, combine the flour, baking powder and salt. Add the shortening (and/or lard) and rub into the flour mixture until well incorporated.
5. Gradually mix in the water until the dough comes together. It should be a medium-stiff consistency, not a soft as bread dough but not firm either. Add additional water if needed a Tablespoon at a time.
6. Turn the dough out onto a floured surface and knead until smooth.

7. Divide the dough into 12 portions and roll each into a ball. Set the balls on a plate, cover with plastic wrap, and let rest for at least 30 minutes.

8. Flatten the ball of dough, flour it, and then roll forward and backward across it once. rotate a sixth of a turn and roll forward and back again; continue rolling and turning until you reach the desired circle size. Roll all of them before going to the next step. I've found that adding a little extra flour between them helps to stop them sticking together.
9. Heat 2 tablespoons of vegetable oil in a cast iron skillet. Add the beef and cook, stirring frequently.
10. When the beef has browned add the bell peppers and red onion and continue to cook until they are done. Don't forget to stir it!

11. While the beef is cooking, cook the tortillas. Heat an ungreased griddle or cast-iron skillet over medium to medium high heat.
12. Lay the tortillas on the hot skillet, there may be a little sizzle noise and you will see bubbling across the surface.

13. After 45 seconds or so, when there are light brown marks on the bottom, flip it over and cook for another 30 - 45 seconds until the other side is slightly browned. Be careful not to leave it too long or it will become crispy. Remove from the skillet and place on a dry cloth. Repeat the process with the remaining tortillas and stack them one on top of the other on the cloth.

14. Serve immediately and with all the additions you like, cheese, sour cream, salsa, whatever takes your fancy.

Happy Home Cooking!!!

Home made tacos

Sorry for my absence but life gets so hectic sometimes.

But I'm back!!! And my mission to remove the processed food from my family's diet continues.

Today Tacos. For years I've used the old El Paso kits and seasoning. Honestly there was nothing too wrong with that, tacos were a quick easy meal! Then I started making the fajitas from scratch and they were delicious. Then I made the prepackaged tacos and my husband didn't really care for them anymore, it seems that he has been ruined.

So I decided it was time to make my own taco seasoning. After all this is not a move that means I will be cooking for twenty more hours. I got my seasonings out, mixed them in the bowl and ta da no more pre-packaged seasoning. I reduced the amount of cayenne pepper because it had a little too much kick to it, although my husband liked that.

I adapted my recipe from Alton Brown's All American Beef Taco. I love the show Good Eats because he really strips recipes to their core and explains why and how the processes are the way they are. We recently changed cable companies and now get the Cooking Channel. Can I say how much I am enjoying it!

I have to admit that I used store bought taco shells, we all have to cheat a little right. But I do plan to figure out how to make them. Mr Brown did say how to make them into shells by buying corn tortillas but I decided to save myself that step this time.

Oh one quick note, you can go ahead and make up a jar of the seasoning and it will keep for a month in an airtight container. Although it takes such little time to mix it that you don't need to, but it could be a help, if time is short, to have some ready to use. As for cost well initially buying the spices might be more than a pack of seasoning but they will make many of a seasoning mix. I already had all the spices in my cupboard so it was simply a case of reaching in the cupboard.

Home made Tacos

Seasoning

2 Tablespoons chili powder

1 Tablespoon ground cumin

2 teaspoons cornstarch

2 teaspoons kosher salt

1 1/2 teaspoons smoked paprika

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper

Put all of the ingredients in a small bowl. Using a hand whisk mix to combine. Store in an airtight container for up to a month.

Tacos

1 medium onion, finely chopped

2 cloves garlic, minced

1.5 lbs lean ground meat (mince meat)

1 recipe of seasoning mix

1 cup low sodium beef stock

Taco shells, lettuce, tomato, cheese and other favourite toppings as desired

1. Place ground meat, garlic and onions in a skillet and cook until browned, making sure to stir to break up ground meat.

2. Add seasoning mix and beef broth.

3. Bring to a simmer and cook, uncovered, until sauce is slightly thickened.

4. Heat taco shells according to package instructions.

5. Assemble as desired!

Happy Home Cooking!

Chicken Pot Pie

I'm not a huge fan of chicken pot pie. I love the filling and I love the pastry but I don't like them together, what can I say I'm a little strange. However my husband loves it, together! Plus this is one of those dishes that freezes really well. I have in the past made several pies and stuck them in the freezer making the next month really easy!

In the pictures shown there are no mushrooms in the pie because my husband hates mushrooms. I love them and could happily eat a mushroom pie, hmm, interesting idea!!! So if you are wondering why they are in the recipe but not in the pictures that is the answer.

Chicken Pot Pie

Ingredients:

Filling:

1 (3.5lb) whole chicken

5 cups water

2 celery stalk tops with leaves

1 1/4 tsp salt

1/4 tsp pepper

3 Tablespoons/ 1.5 oz butter

3 scallions, sliced

2 large celery ribs, chopped

1/2 cup sliced mushrooms

1/2 cup all-purpose flour

3 carrots, diced and cooked

1 tsp salt

1/4 tsp pepper

1/8 tsp dried thyme

1/4 cup heavy/double cream

Pie Crust:

2 cups flour

1/2 tsp salt

1/2 tsp baking powder

10 Tablespoons/ oz butter, cold and cubed

5 Tablespoons water

Directions:

To make the pie crust:

1. Mix the dry ingredients.

2. Add half the butter to the flour mix and place the other half in the freezer. Bear with me! Rub the butter into the flour mixture with your finger tips, until it is the size of breadcrumbs. You can use a pastry cutter.

3. Add the remaining butter and continue to rub it in until it is the size of small peas. Try to make sure that the butter stays cold.

4.Sprinkle the water into the flour, one tablespoon at a time, stirring with a fork. It should stick together but still look dry.

5. Form into a disk and wrap with cling wrap and place in the refrigerator for at least an hour but ideally overnight.

6. Roll out pastry on a floured surface until larger than the pie dish. Gently place the pastry in the dish and push down to fill it. Trim the edges.

7. Roll out a second piece of pastry for the topping crust. Again just a little bigger than needed.

To make Filling:

1. Add chicken, 5 cups water, 2 celery stalk tops with leaves, salt and pepper in a large Dutch oven. Bring to the boil. Reduce heat and simmer mixture 1 1/2 hours or until chicken is done.

2. Remove chicken, reserving 3 1/2 cups broth in Dutch oven; discard celery tops. Let chicken cool; skin, bone and cut into bite-size pieces.

3. Melt butter in skillet. Saute green onions, chopped celery and mushrooms in hot drippings in skillet over medium heat for 5 minutes or until tender.

4. Gradually whisk in flour until blended.

5. Gradually add reserved broth; cook whisking constantly, for 3 minutes or until thickened and bubbly.

6. Stir in chicken, carrots, salt, pepper, thyme and cream.

7. Spoon mixture into prepared pie dishes. Brush the edge with water. Place the second piece of pastry on top. 

8. Using a fork, crimp the edges of the pie to seal the crust together.

9. Brush the top of the pie with egg white and cut a vent in the top.

10. Bake at 450 degrees F for 25 minutes or until golden and bubbly.

Happy Home Cooking!

Lasagna

Lasagna should be the Italian word for comfort food. There's just no other way to describe it. The ultimate one dish meal.

I have always loved it and will admit that many a frozen lasagna was eaten when I was younger. When I moved to the States and started cooking every day it was quickly placed on my list of dishes. I admit I had never made one from scratch before. Most of the recipes I found called for Ricotta cheese which seems to be the American version of lasagna. Now if this is what you have known and love then I am not knocking it but the lasagna I grew up on didn't have ricotta cheese but a delicious white sauce.

Now I did use the ricotta method for years and was ok with it but it was missing that rich creamy layer. So with a little searching I found that it was a bechamel sauce. So no more ricotta and hello creamy layer.

This is a wonderful make ahead dish that you can make and stick in the refrigerator until time to cook. I would add 10 minutes cooking time. You can even go so far as freezing it. Leftovers freeze well and if you cut it into portion size will make the perfect quick lunch or dinner in a hurry.

Serve it with a delicious green salad and garlic bread and you have comfort

food Italian style!

Lasagna

Ingredients:

8oz lasagna noodles (I use about 9 sheets for the dish I use)

1 finely chopped onion

2 cloves garlic, minced

1lb lean (90/10) ground meat

1 tsp Italian seasoning

1 tsp sugar

1 can Hunts Pasta Sauce zesty & spicy (or pasta sauce of your choice)

1/2 tsp Tony's Cajun seasoning

4 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese, divided

2 oz (1/2 stick) butter

1/3 cup flour

2 cups milk

Directions:

1. Cook pasta according to package directions. Drain and set aside.

2. Heat oven to 350 degrees F.

3. Add onion, garlic and ground meat to a skillet and cook until brown. Stir in sauce, italian seasoning and sugar. Cover and simmer on low heat.

4. To make the bechamel sauce, melt the butter in a medium pan over low heat. Add the flour and stir for 1 minute.

5. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce boils and begins to thicken. Simmer for another minute.

6. Remove from heat and stir in 1/2 tsp of Tony's and 1/4 cup of Parmesan cheese. Place a piece of plastic wrap on the surface of the sauce to prevent a sling forming; set aside.

7. To construct the lasagna use a 13 x 9 inch baking dish. Add a little meat sauce to the bottom, just enough to cover. Layer 3 lasagna noodles, 1/2 the bechamel sauce, 1/3 of meat sauce and sprinkle with mozzarella. Repeat layer one more time. Add 3 more layers and remaining meat sauce. Sprinkle with remaining mozzarella and 1/4 cup of Parmesan cheese.

8. Cover tightly with aluminum foil. Quick tip, spray the foil with cookin spray to prevent it from sticking to the cheese. Trust me this will make life easier!

9. Bake for 30 minutes (40 minutes if cooking from refrigerator).

10. Remove foil and bake an additional 15 minutes or until bubbling. Let stand for 15 minutes before cutting for easier serving.

Happy Home Cooking!

Chili

Chili is one of those dishes that just says yummy, filling food. It's also one of those foods that has no set standard, it depends where you are and who you are with. It was one of the first things that we were taught to cook in Home Economics in school, but I can guarantee it wasn't the most flavorsome version!

I first developed this recipe when I decided I wanted to throw a cowboy themed 1st birthday party for my oldest son. And well when it came to the menu nothing says cowboy like a big old pot of chili!!!!

The original version had chunks of meat instead of ground meat and I actually really liked it but in our house ground is preferred. Although after hearing about the pink slime they add to the ground meat I'm thinking that I might start grinding my own meat. I haven't watched the news articles too closely because I don't think I could stomach it. Oh for the days of the local butcher where you could watch them grind it in front of you to order!!!!!

Chili

Serves about 6 

Ingredients

1 lb groundmeat (I use the leanest I can find 90/10 or 93/7)

1 1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 Tbsp minced fresh garlic

2 tsp finely chopped jalapeno pepper

1 1/2 Tbsp brown sugar

2 Tbsp tomato paste

1 tsp dried oregano

1 tsp ground red pepper

1 tsp chili powder

1/4 tsp ground cumin

1/4 tsp ground coriander

1 (28oz) can chopped tomatoes, undrained

1 (15oz) can dark red kidney beans, reduced sodium or no sodium, drained and rinsed

1 (15oz) can ranch style beans

1 cup water

Directions:

1. In a large Dutch Oven add ground beef, onion, green bell pepper, garlic and jalapeno and cook until browned and vegetables softening.

2. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer for 1 hour, stirring occasionally. You may also add it to your crock pot at this point and let it cook there for about 8 hours on low. If you started in the morning it would be perfect for dinner.

To complete the meal, serve with rice, or baked potato (my favorite) or with Fritos and cheese!

Happy Home Cooking!

Red Beans & Rice

Red beans and rice is true Southern Comfort Food. It's also one of my husbands favorite dishes. Now just so you don't think he does all the cooking, he is actually the one that taught me how to do the red beans, but I took over.

We cook ours in the crock pot!!! The crock pot is a great invention, and I believe that we are on our 3rd in less than ten years so we use it alot! 

So story time! A few years into our marriage I went away on the church's women retreat to the beach, leaving my poor husband to fend for himself, he was over the moon to have some quiet time. Anyhow back then I didn't care for red beans, my food tastes have changed since becoming a mother, I don't know if pregnancy did something to me or simply not having the time to think about what I am eating did it. Back to the story. His survival plan was to make a huge pot of red beans. I was only gone for 3 days!!!! So while a group of us were sitting on the beach one asked me what Ken was doing for food that weekend and I told her that he was eating beans. She asked did he cook them himself and how and I told her that he used the crock pot. She had a complete fit and exclaimed that you can't cook beans in a crock pot. Well he is proof that you can because we do and usually twice a month in the form of white and red beans.

I was very proud of myself this time around because I made some homemade corn bread from scratch.

When my husband would visit his grandparents who were farmers they would eat alot of corn bread and made the old fashioned way. I turned to Pioneer Woman's cookbook and it's a good recipe but I think I would skip the cooking in on the stove top for a minute and the shortening because it had too much of a crust. Here is a link to her recipe Pioneer Woman Skillet Cornbread and buy her book, Amazon listing, it's wonderful, interesting, funny, and not just a cookbook, her photography is awesome. 

Back to the beans, I really slave hard over the store with this one, NOT! I usually put the pot on the last thing the night before we are going to eat them, around 10pm and then add the sausage around lunch time, 12pm, the day of. I love this dish because it's minimum effort cooking. And it also freezes well so if you don't fancy left overs then freeze for another night. Now tell me how is cooking something out of a box easier?

Anyhow yet again there is no exact recipe so I will do my best to provide one!!!

Red Beans & Rice

Ingredients:

2 lbs red kidney beans (dried)

1.5 lbs of smoked sausage (I use Manda Pork) cut into 2 inch pieces

Tony's seasoning

Water

Directions:

1. Empty the beans into the crockpot and fill to the top with water. It might seem like a lot of water but those beans will suck it up. Oh and use a large crockpot! Then sprinkle with Tony's, again as always do this to taste! We like it spicy so I sprinkle a lot!

2. Cook on high for at least 12 hours.

3. About 6 or 7 hours before serving add the sausage and continue to cook on high until done.

To complete the meal, serve with hot cooked rice, corn bread and a salad for something green on the plate!

Happy Home Cooking!

Thanksgiving Menu!

Thursday is Thanksgiving, my ninth. I think it's such a wonderful holiday, because it's simply about giving thanks for all our blessings.

Of course it's a big cooking day, this is one of the few occasions throughout the year that we get to really be extravagant. It's days like this that the Martha Stewart comes out in me and if I was unrestrained would probably have the whole decorating, matching tableware, fine details going on.

So what's on the menu at my house?

Roast Turkey

Roast Ham

Homemade gravy

Roast Potatoes

Green Bean Casserole

Sweet Potato Casserole

Cauliflower Au Gratin

Bread Stuffing

Steamed carrots and Brussel sprouts

Bread

Pecan Pie

Mini Butterscotch Pies

Fresh Fruit Salad

OK yes this is probably extreme but it's THANKSGIVING and I want to spoil my men! Now cooking such a big meal is intimidating and timing is a fine art to work out. The first Thanksgiving I cooked was a disaster. The Sweet Potato Casserole recipe I used called for orange juice and well it would have been better called Orange Casserole because orange was all you could taste.

If you join us and I say we're eating at noon, expect to eat at 1pm. This year I'm planning to be finished by 11am so that we can eat at noon because without fail I always seem to be an hour late.

This year I'm going to do as much as possible on Wednesday, like make the casseroles and pop them in the fridge, that's the wonderful part of casseroles. So with that said, I'm going to share 2 of my casserole dishes, Green Bean Casserole and Cauliflower Au Gratin. I hated cauliflower growing up but have come to love it as an adult and this casserole is so rich and delicious. It does call for Gruyere cheese which is a little more expensive but again it's Thanksgiving so a little luxury added to your dishes is wonderful. White Cheddar or regular cheddar can easily be used.

GREEN BEAN CASSEROLE

2 (10.75oz) cans condensed cream of mushroom soup

3/4 cup milk

1 (2.8 oz) can French Fried Onions

2 cups shredded cheddar cheese

32 oz green beans, cooked (I boil mine with a healthy sprinkling of Tony's Cajun Seasoning)

Directions:

1. Preheat the oven to 325 degrees F (165 degrees C).

2. In a small saucepan, combine mushroom soup, milk and cheddar cheese. Mix together over low heat until melted.

3. Mix in the cooked green beans and pour into a greased casserole dish and top with French fried onions.

4. Bake for 30 - 40 minutes.

Make Ahead: You can make the dish up without adding french fried onions on top and either refrigerate or freeze, just add to cooking time to ensure fully cooked through.

CAULIFLOWER AU GRATIN

1 (3lb) head cauliflower, cut into large florets

4 T (1/2 stick) unsalted butter, divided

3 T all-purpose flour

2 cups hot milk

1/2 tsp freshly ground black pepper

3/4 cup freshly grated Gruyere, divided

1/2 cup freshly grated Parmesan

1/4 cup fresh bread crumbs

Directions:

1. Preheat oven to 375 degrees F.

2. Steam the cauliflower florets until tender but still firm, drain.

3. Meanwhile, melt 2 tablespoons (T) butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes.

4. Pour the hot milk into the butter mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened.

5. Off the heat, add 1 tsp of salt, the pepper, 1/2 cup of the Gruyere and the Parmesan.

6. Pour a 1/3 of the sauce on the bottom of a 8 x 11 x 2 baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.

7. Combine the bread crumbs and the remaining 1/4 cup of Gruyere and sprinkle on top.

8. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper.

9. Bake for 25 - 30 minutes, until the top is browned.

MAKE AHEAD: You can construct the casserole up to the end of step 6 and refrigerate. Then complete the remaining steps when you are ready to cook, just add a little extra time to ensure full cooking.

I'll be sharing my Baked Ham recipe tomorrow with it's secret ingredient and Irish touch!

Beef & Pepper Stir Fry

I thought for the first recipe I'd share a quick and easy dish for all the busy mothers. This is Chinese fast food home style! It's one of my favorite go to recipes for busy nights.

I think the best thing to own is a wok or good skillet! Either will work with this.

Go ahead and do ALL your preparations BEFORE you start cooking, once you start it's really quick! It probably takes longer to cook the rice and cut up the ingredients that the actual cooking.

Ingredients:

3 Tbsp cornstarch, divided

6 Tbsp dry sherry, divided

6 Tbsp soy sauce, divided

1 garlic clove, minced

1/8 - 1/4 tsp of ground red pepper (adjust to taste we like things spicy at our house)

1 lb top sirloin, thinly sliced into ¼ inch strips

½ cup water

2 Tbsp good quality refined peanut oil (I use Spectrum, it's a little more expensive but when it comes to taste you need it).

1 green bell pepper, cut into strips

1 sweet red bell pepper, cut into strips

Hot cooked rice

Directions:

1. In a medium bowl, combine 1 Tbsp cornstarch, 2 Tbsp sherry, 2 Tbsp soy sauce, garlic and ground red pepper.

2. Add beef and toss to coat; put in fridge for 10 – 15 minutes or longer.

3. In a small bowl, combine water with remaining cornstarch, sherry and soy sauce; set aside.

4. In a wok or skillet, heat 1 Tbsp oil over medium-high.

5. Add green and red peppers; stir fry for 1 minute or until crisp-tender. Remove peppers to a platter.

6. Add remaining oil and the beef to the pan; stir-fry for 1 – 2 minutes or until beef is no longer pink. Remove to platter.

7. Return peppers to pan.

8. Stir cornstarch mixture and add to pan; bring to the boil, stirring constantly until thickened.

9. Cook 1 minute longer.

10. Serve immediately over hot rice.

MAKE AHEAD TIP: you can actually cut the beef and mix it with the marinate and freeze it, then take it out of the freezer when you are ready to cook and throw it in the wok. I tried cutting and freezing the peppers too but they become soggy and not crisp but it will work, it's all down to taste.

You can cut all the ingredients in the morning ahead of time and stick them in the fridge and just pop them in the wok when it's dinner time!

HEALTHY TIP: Peppers are high in vitamin C and actually I think it's higher than an orange so this is a great dish during cold and flu season to give the family's immune system a boost!

I promise I'll try and start posting pictures of the dishes in future!