chili powder

Fish Fajitas

We are back from Mexico so you might not be getting as many Mexican recipes.  You know how I feel about Mexico and Mexican food so I am not making any guarantees.  We did some cooking in our condo.  The last meal we prepared was Fish Fajitas.  They were amazing.  I knew I liked Steak Fajitas and Chicken Fajitas but I was truly surprised about how much I liked Fish Fajitas.  They may be my new favorite.

Fish Fajitas

2 Pounds of mild fish (Haddock is a great choice–available at your local meat market)
3 Tablespoons Extra Virgin Olive Oil
1 Red pepper, Sliced thin
1 Orange pepper, sliced thin
1 Yellow pepper, sliced thin
1 Sweet onion, peeled and sliced thin

Fajita Seaasoning
8 teaspoons Chili Powder
6 teaspoons Ground Cumin
4 teaspoons Granulated Garlic
2 teaspoons Dried Oregano

I mix up a triple batch of the Fajita Seasonings and keep it in my cupboard

Cut the fish in one inch strips. Place 1 Tablespoon of the Olive oil in a Ziplock bag and add 2 teaspoons of the Fajita seasoning mix. Squish the bag together and mix the seasoning in the Olive Oil. Add the fish, coat and refrigerate for several hours.

Place 2 Tablespoons of Olive Oil in another Ziplock Bag and add 3 teaspoons of the Fajita Seasoning Mix to the bag–mix. Add the peppers and onions.

When ready to cook, heat the oven to 400 degrees. Place the fish in a 9 X 13 inch glass pan. place in the oven. Cook for 5 minutes. Place the peppers and onions in another 9 X 13 inch glass pan. Cook for an additional 15 minutes. Combine the fish and peppers and onions and cook another 2 to 3 minutes. Serve with soft flour tortillas for a memorable meal!

Until next time…From our Butcher Block to your Table

 

0
Read More

Fish Tacos

We are enjoying Mexico.  I thought why not enjoy one of my favorite Mexican meals in our room.  I love fish tacos.  I know you can make grilled or fried fish tacos but my favorite is fried.  And when you are doing  the cooking you get to make it the way you want it.

 

Fish Tacos

2 pounds of mild white fish cut in 1” by 3” strips
1/2 cup of flour
1 teaspoon salt
1/2 teaspoon pepper
5 to 6 Tablespoons of coconut oil
Package of flour tortillas
Sliced tomatoes
Sliced purple onions
Grated purple cabbage

Take the flour and put it in a gallon ziplock bag. Add the salt and pepper and shake.

Place the coconut oil in a large nonstick skillet. Put the skillet on the burner and heat it on high. As the coconut oil is heating shake the cut fish in the flour until they are lightly coated on all sides.

Test to see if the oil is hot enough for frying the fish. Sprinkle a little water in the skillet. If it sizzles it is ready for the fish. Place the fish in the skillet and cook on one side until it is brown. This could take 3 to 5 minutes. Turn and cook on the other side.  Drain on paper towels.

Wrap the fish in the tortilla and garnish with tomatoes, onions and cabbage. Top with the delicious Mexican sauce (recipe below) and you will be enjoying the flavors of Mexico right in your Ohio home!

Sauce for Fish Tacos

1/2 cup sour cream
1/2 cup mayonnaise
Juice from 2 small limes
2 Tablespoons Fajita Mixture (recipe follows)
8 teaspoons Chili Powder
6 teaspoons Ground Cumin
4 teaspoons granulated garlic
2 teaspoons dried Oregano

Mix all ingredients together and let refrigerate for several hours.

Until next time…from our Butcher Block to your Table! Adios Amigos!

0
Read More

Steak Fajitas

Well, Thanksgiving has come and gone, and you are probably a little tired of turkey right now.  We made Steak Fajitas last night.  They were so good.  I just wanted to share the recipe with you.  I did include the chicken instructions for those of you that would prefer chicken over red meat.

 

Steak Fajitas

2 Pounds of Flank Steak (cut into strips) Available at your local meat market (You can also use 2 Pounds of Boneless, Skinless Chicken)photo 1 (2)
3 Tablespoons of Olive oil
1 can of Rotel tomatoes
Fajita Mixture
8 teaspoons Chili powder
6 teaspoons Ground Cumin
4 teaspoons granulated garlic
2 teaspoons dried Oregano

Use 5 teaspoons of the Fajita Mixture
1 sweet red pepper (washed, cored and cut into thin strips)
1 sweet yellow pepper (washed, cored and cut into thin strips)
1 sweet orange pepper (washed, cored and cut into thin strips)recipe-ChickenFajitas
1 sweet onion (peeled, sliced and separated into strips)

Place 2 Tablespoons of Olive Oil in a Gallon size Ziplock bag. Add 5 teaspoons of the Fajita Mixture. Mix well by squeezing the bag together. Add the chicken (or steak), peppers and onion to the bag and allow to marinate several hours or over night.

Preheat the oven to 400 degrees. Place the uncooked chicken, or uncooked steak and vegetables in an 11 X 14 inch glass pan. Add a can of Rotel tomatoes and mix together. Place the glass dish in the oven and cook for 20 to 25 minutes. You can serve the Fajitas on soft flour or corn tortillas.

If you prefer to grill the Flank steak, you can leave it whole, and marinade it in a separate Ziplock Bag. Grill on a hot grill for 7 minutes on each side. Slice it and introduce it to the cooked Fajita vegetables.

Thank you for indulging me as I get my feet back on Ohio soil. Until next time…From our Butcher Block to your Table.

0
Read More

Grilled Flank Steak

Summer is not through with us and I am not through with Summer.  I have been taking advantage of these beautiful days to walk, play tennis and grill out.  This recipe has become a family favorite and leftovers can be used to make delicious fajitas.

Grilled Flank Steak

2 Flank Steaks (Trimmed at your local meat market)
4 Tablespoons of Extra Virgin Olive Oil
4 teaspoons Chili powder
3 teaspoons ground Cumin (or smoked Paprika)
2 teaspoon granulated Garlic
1 teaspoon dried Oregano

Combine Olive Oil and spices in a Ziplock bag and mix well. Add Flank Steak, marinade overnight, turning bag several times to coat steaks.

Heat charcoal grill, I recommend using the chimney starter by Weber and letting the coals get hot for 20 to 25 minutes.

Remove the Flank Steaks from the marinade and put on the grill. If flames shoot up, place the lid on the grill, making sure the vents are open. Cook for 8 minutes. Turn the Flank steaks and cook for an additional 8 to 9 minutes. Let the steaks rest for 5 minutes. Slice against the grain.

That’s all for this week.  Until next time…From our Butcher Block to your Table.

0
Read More