Steak Fajitas

Ingredients

• 1 Tbsp vegetable oil

• 1 lb. of flank steak, skirt steak or carne asada

• 1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.

• 2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips

• Salt

Marinade:

• Juice of 1 lime

• 2 Tablespoons of olive oil

• 2 cloves garlic, peeled, minced

• 1/2 teaspoon ground cumin

• 1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)

• 1/4 cup chopped fresh cilantro, including stems

Method

1 Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge. Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt.

2 Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. Carne asada and skirt steak will need less time. If the pan starts to smoke too much, reduce the heat to medium-high. You want the steak browned, not burned. Remove from pan and let sit, tented with foil, for 5 minutes.

3 Cook the vegetables while the meat is resting. Add a little more oil to the pan if necessary, then add the onions and bell peppers. Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total.

4 Slice the meat against the grain into thin slices. If you slice the meat at an angle, you will be able to get your slices pretty thin. These cuts of steak are flavorful but can be a little tough, so thin slices will really help make it easier to eat.

5 Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)

Tilapia in Foil Packets with Baby Spinach and Cannellini Beans

Ingredients:

6 tilapia filets

1 can of cannellini beans

1 small package of fresh baby spinach

4 cloves of minced garlic

6 large pieces of aluminum foil

2 cups of white wine

1 cup of olive oil

1 pad of butter for each packet

Salt and pepper to taste

(all ingredients are distributed among each foil packet

Directions:  Pre-heat oven to 350.  Season fish with salt and pepper. Take a large square of tin foil.  In this order, place tilapia filet, minced garlic, a handful of baby spinach leaves and 3 tablespoons of cannellini beans. and a pad of butter. Fold up your packet but leave a small opening.  Pour in a couple of table spoons of olive oil and wine. Bake at 350 for 15-20 minutes or until fish is flakey.  Serve with white rice.

Mom’s Pasta ‘N’ Peas

Ingredients:

1 lb. of elbow macaroni

1 medium Vidalia onion

1 can of sweet peas (Do not drain)

2 small cans of Del Monte tomato sauce

1/2 cup of Olive oil

1 cup of parmesan cheese

Salt and pepper to taste

Oregano to taste

Directions:  Dice up your onion, season with salt and pepper and sauté until transparent. Add in 2 small cans of tomato sauce.  Sprinkle a little oregano. Bring to a boil and simmer for about 15 minutes.  In a separate pot, boil and salt water and cook your pasta until al dente. Into your sauce, add your can of peas and juice.

Simmer for another 10 minutes.  Drain pasta and pour sauce on top. Top with grated parmesan cheese

*Add some cooked, shredded chicken breast for extra protein.

Lobster Risotto

 

2 Lobster Tails

¾ cup red onion finely chopped

1 box chicken stock

½ cup Pecorino Romano Cheese

½ cup Brandy

3 Tablespoons of Butter

Zest and Juice of 1 Lemon

½ tsp dill seed or 1 Tablespoon Fresh Dill Chopped

Salt & Pepper to Taste

1) Bring large pot of salted water to a boil. Boil lobster tails for 10 minutes, until meat is white and tails are slightly curled. Set tails aside to rest for 10 minutes.

2) In another large pot, melt butter. Add onions and cook for 3 minutes. Add rice gradually, and cook until rice is coated with butter, approximately 3 to 5 minutes. Add Brandy and cook until absorbed. Add in chicken stock, 1 cup at a time, until rice absorbs liquid. Stir in lemon zest, lemon juice, dill and lobster meat. Serve with crusty bread.

Ham & Cheese Casserole

My friend Alicia taught me how to prepare ham steaks in such an easy, delicious way! I layer this dish just like I would when making lasagna.

1 lb. ham steaks

1 cup orange juice

1/2 cup brown sugar

1 package (12 0z) of yolk free pasta

1 lb. asparagus cut into 1 inch pieces

1/3 cup flour

1/2 stick of butter

1 small onion chopped

2 1/2 cups skim milk

1 cup parmesan cheese

Dash of nutmeg

Salt & Pepper to taste

 Mix orange juice and brown sugar in a small bowl and pour into skillet. Add ham steaks to skillet and cook on medium heat for 10 minutes per side. Let ham rest for 10 minutes and cut into small pieces.

In a large pot of salted water, cook pasta 10 to 12 minutes. The last four minutes, add asparagus. Remove asparagus with slotted spoon and set aside. Drain pasta and set aside.

In another skillet, melt butter, add onions and cook until tender. Whisk in flour. Slowly add milk about 1/2 cup at a time and continue to stir until milk is absorbed. Stir in parmesan cheese. Add in dash of nutmeg, salt and pepper.

In 2 quart baking dish, ladle cheese on bottom. Layer noodles, cheese mixture, asparagus, ham and parmesan cheese. Repeat these steps. For the top layer, poor remaining cheese mixture over noodles. Bake at 375 covered loosely in foil for 30 minutes, then uncovered for 10 minutes. 

Chicken & Broccoli Risotto

2 lb. chicken breast cooked and shredded

1 crown broccoli cooked and chopped

4 cups chicken broth

1 stick of butter

1 small onion chopped

2 1/2 cups rice or orzo pasta

dried thyme

1 cup white wine

1/2 lb. fontina cheese shredded
1/2 cup parmesan cheese

Bring chicken broth to a boil, then simmer. In another large pot, melt butter and add onion, cooking until tender. Add rice, thyme and cook for 1 minute. Add wine, salt and cook until wine is absorbed.

Add in chicken broth, 1 cup at a time, waiting for each cup to be absorbed into the rice. Stir in cheese, broccoli, and chicken. Add salt & pepper to taste.

Italian Bow-Ties & Marscapone Cheese

This is one of my daughter's favorite dishes, and it is a great way to hide the veggies!

1/2 box of bow-tie pasta

1/2 cup pasta water reserved

2 cups baby carrots steamed and chopped

1 zucchini steamed and chopped

1/2 cup marscapone cheese

1/2 cup cream cheese

1 clove garlic minced

1/4 onion grated

olive oil

Salt & pepper to taste

Cook pasta according to package directions. Reserve 1/2 cup of pasta water. Steam carrots and zucchini for 10 to 12 minutes until they reach desired tenderness. In small pan, with enough olive oil to coat the pan, saute onions and garlic 2 to 3 minutes on medium heat and set aside. 

Combine cooked pasta with marscapone and cream cheese. Add in pasta water, onion, garlic, veggies, salt and pepper until well combined. Serve warm.