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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Slow Cooker Apricot Chicken with Peppers

The Farmers Markets are amazing right now.  I love the colors, textures and tastes.  I Mauri-1can not get enough of the beautiful peppers–the orange, yellow and red peppers are so refreshing.  I look for ways to use these beautiful works of art in my cooking.  I think you will enjoy today’s recipe.  My “pallet” certainly did.[amd-zlrecipe-recipe:21]

I hope you enjoy this as much as we did.  Until next time…From our Butcher Block to your Table.

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Stuffed Pepper Soup (Among Other Things)

I told you I would let you know what I did with the leftovers.  I did not want to leave you in suspense.  Also, on a night like this, you may not have anything better to do than read my blog so I thought I would blog while I had a captive audience.  The Butcher and I each ate a stuffed pepper.  I am not telling you how much of the mashed potatoes we ate.  Use your imagination.  After all, we worked up quite an appetite raking up the leaves.  I heated up 2 more peppers for dinner, and 6 stuffed peppers with sauce are in the freezer waiting to be heated up on a night when the Butcher’s Wife doesn’t feel like cooking.

I had some left over ground meat mixture (from the stuffed peppers–see previous post).  Since the weather took a nosedive, I decided to come up with a soup recipe using the ground meat mixture.  I was a little concerned because my meat mixture contained uncooked rice and I wasn’t sure how that would fare.  You have to be a little creative and courageous when you are going into unchartered waters.  I went full steam ahead with my “Stuffed Pepper Soup”.  It really turned out good.  Wait until you see my “secret” ingredient.  It really makes the soup special.

Stuffed Pepper Soup

3/4 pound of stuffed pepper meat mixture

2 peppers cut into 1 inch chunks

1 can Food Club Pizza Sauce (one of my staples)

2 cans of tomato soup

Preheat the oven to 350 degrees.  Roll the meat mixture into small meatballs and place on the bottom of a roasting pan (uncooked).  Put the peppers, pizza sauce and tomato soup on top of the meatballs.  Cover and cook for 3 hours.

The Butcher and I were eating our soup.  I suddenly remembered the left over mashed potatoes in the refrigerator.  I had a brainstorm.  I asked the Butcher how he would like to have some mashed potatoes whisked into his soup.  He was very excited about the prospect.  I got out the mashed potatoes and put them into the soup.  It was a marriage made in heaven.  (Just like the Butcher and I)  What a great “secret” ingredient for your soup, and a great way to use up the leftover mashed potatoes.

Enough blogging for one night.  Until the next time, From our Butcher Block to your Table.

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