Saturday, April 25, 2009

Chicken Fajita's

I've been trying to make fajitas as good as Chili's or Los Hermanos. The secret is to caramelize the peppers and onion first, then add the meat and brown. Next time I think I will grill the chicken and then add it to the caramelized veggies after it has been grilled.

1 red pepper (chopped in strips)
1 green pepper (chopped in strips)
1 small onion (chopped in strips)
fresh cilantro
olive oil + butter
salt, pepper, cumin, cayenne (if desired)
boneless, skinless chicken breast (desired amount)

In a small frying pan, melt equal parts butter and olive oil over medium heat. Add the peppers and onions. Cook this mixture until everything starts to brown and soften - you will need to toss it often. Salt and pepper to taste. Add the chicken (I cut it into strips) and cook until browned and firm. Sprinkle on desired amount of cumin and a little bit of cayenne and cook a little longer. Just before serving, sprinkle with fresh cilantro leaves. Serve on flour tortillas with sour cream, guacamole and salsa.

Cherry & Pineapple Buckle

My dear friend Jackie who is 86 years old made this delicious cobbler for us the other night. It was sinfully delicious with a scoop of vanilla ice cream on top while warm. This dish is super easy to prepare. The addition of pineapple made it even better.

1 can cherry pie filling (or any favorite filling such as raspberry, blueberry, peach)
1 can crushed pineapple (drained)
1 box white cake mix
2 squares butter

Mix pie filling and pineapple and spread on bottom of a greased 13x9 pan. Pour dry cake mix over the top. Cut the butter up into small squares and place all over the top of the cake mix. Bake at 350 degrees for about 20-25 minutes or until golden brown on top. Serve warm with ice cream.

BBQ Pork Spare Ribs & Homemade Baked Beans

These pork spareribs are so tender they melt in your mouth. This is one of Korry's favorite meat recipes. The sauce is easy to prepare and the dish can simmer for several hours in the crockpot or cook a couple of hours in the oven. Boneless pork spareribs are often on sale at the grocery store so this makes an affordable meal.

For the Boneless BBQ Ribs:

1 pkg. country style boneless pork ribs (you can also use 4 boneless, skinless chicken breast)
1/2 c. catsup
1/4 c. vinegar
1/4 c. Worcestershire sauce
1/2 c. water
6 T. butter
2 t. salt
1/2 c. brown sugar, packed
2 t. dry mustard
2 t. paprika
1 t. chili powder

Place ribs (or chicken, or both) in the bottom of a 13x9 baking pan; set aside. Mix remaining ingredients together; spread over meat. Bake at 300 degrees for 2-3 hours.

For the Baked Beans:

1 large can pork & beans
1 (15 oz.) can chili beans
1 (15 oz.) can kidney beans
1 lb. bacon
1 medium sized onion
1 large green pepper (optional)
2 tsp. Worcestershire sauce
1 c. ketchup
1 c. brown sugar

Cut bacon into pieces and fry in the bottom of a dutch oven or oven proof pan. Add the onions and peppers and saute slightly. Add all the other ingredients and stir well. Cover the dutch oven and place in a 300 degree oven. Bake for 2-3 hours, stirring occasionally. When I'm in a hurry, I just let this simmer on the stove top for about 30-45 minutes OR I put it in the crockpot on low all day.