dried Oregano

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

 

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Spaghetti and Meatballs with Spaghetti Squash in the Crock Pot

We are definitely in the “comfort food” season in Northeast Ohio.  I have not quite adjusted to the bone chilling weather we have been having lately.  Luckily, there are more Crock Pot meals to warm your bones than there are cold days.  I like today’s recipe because everything is done in one pot and that is always a bonus.  Don’t be afraid to make modifications to this recipe to fit your family’s taste buds.

Spaghetti and Meatballs with Spaghetti Squash in the Crock Pot

1 pound of meatballs cooked (can be frozen, just make sure they are cooked)
24 oz. jar of Tomato Basil Marinara Sauce (available at your local meat market
12 oz. can of Pizza Sauce (available at your local butcher shop
4 Tablespoons of grated Parmesan Cheese
2 Tablespoons of Granulated Garlic
1 Tablespoon of Dried Oregano
8 oz. can of Tomato Paste
small spaghetti squash cut around the middle with the seeds removed (scrape out with a spoon)
Optional for your Spaghetti Sauce
1 onion (peeled and diced)
2 cups of cleaned and sliced mushrooms
1 1/2 pounds of Smoked Sausage cut in 2 inch pieces (available at your local meat market

Place the meatballs and sausage (if you are using) in the bottom of the crock pot. Place onions, mushrooms (if you are using) on top of the meat. Cover with the remaining sauce and spices. Stir together. Place the 2 halves of the spaghetti squash on top of the sauce (cut side down) and put the lid on the crock pot. Place the setting to high and cook for 4 1/2 hours to 5 hours. Remove the Spaghetti squash halves from the crock pot and put the setting on low. Wear kitchen gloves when handling the spaghetti squash because it will be hot. Use a fork to scrape the “spaghetti” out of the squash shell.  The “spaghetti” will be al dente.

Serve the Spaghetti sauce over the Spaghetti Squash. A healthy, easy meal and no one needs to be the wiser. Until next time…From our Butcher Block to your Table.

 

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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.

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Fajitas

I am in a bit of a quandary. We have just returned from Mexico so what should be very warm for March 1st seems a little chilly to me. I know Mauri-1there is not a lot of sympathy out there. I also don’t know what to cook. It feels like grilling weather one day, and cold enough for chili the next. I thought I would keep with the Mexican theme and cook up some Fajitas. I am using beautiful red, yellow and orange peppers for a festive look. You can use chicken or steak. To make things easier, I suggest making up a batch or 2 of the Fajita seasoning to have on hand. It is a delicious seasoning and you don’t have to scramble to mix everything together.

Have a wonderful day. It is good to be back and I am looking forward to seeing all of you at your local meat market.

Fajitas

2 Pounds of Boneless Skinless Chicken, or 2 Pounds of Flank Steak (cut into strips)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.

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