Thursday, January 28, 2010

Chicken Fajitas

For some reason I have been on a spicy kick, and can't get enough of recipes with a little punch to them. So far this past week we have had Quesidillas, Fajitas, and Chili. For right now I will share my fajitas recipe and later this week I'll post the yummy chili I made. When I went to the supermarket to pick up a few items that I needed I noticed that Jospeh's my husband' s favorite brand of Pita bread also made tortillas, made with flax, oat and wheat. I thought we would give them a try and we loved them.  Once again I have no pictures, one camera is lost the other isn't working.... I will have it up and running this weekend and will post with pictures again soon!! Promise...

Fajita Seasoning Mix

  • 3 Tbsp. cornstarch
  • 2 Tbsp. chili powder 
  • 1 Tbsp. salt
  • 1 Tbsp. paprika
  • 1-1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp. cumin

Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix. 

Chicken Fajitas
Items Needed:
  • 4 boneless, skinless chicken breasts, sliced in thin strips
  • 1 green bell pepper, sliced in strips
  • 2 Tbsp. olive oil
  • 3 Tbsp. Fajita Seasoning Mix
  • 1/3 cup water
  • 1 medium onion, sliced
  • 1 cup salsa, optional
  • 1/2 cup sour cream, optional
  • 1 cup grated Cheddar cheese, optional
  • 6 flour tortillas

  • Heat olive oil in a skillet over medium heat, add chicken and saute until browned about 5 minutes, remove from heat and set aside. Add onion and pepper and saute until translucent 4-6 minutes
  • Return chicken to skillet and add the fajita seasoning and water and cook over medium heat until chicken is cooked through and veggies are tender. Warm tortillas in microwave or oven
  • Serve with salsa, sour cream or cheese and warmed tortillas.

Eat and Enjoy!!!

Saturday, January 16, 2010

Pumpkin Mac and Cheese

When we woke up this morning it was 7 degrees outside, that's right I said 7 degrees. On occasions like this I look to my comfort food recipes for a yummy warm dish. My husband loves mac and cheese and I thought since we are trying to eat better adding some antioxidant rich pumpkin and some whole wheat pasta would make this childhood favorite a little bit healthier. I also find that I can adapt recipes with good for you ingredients and you really don't notice much of a difference. 

Pumpkin Mac and Cheese 

Items Need:
Pasta Pot
Small Saucepan
Dutch Oven

Baking Dish 2 qt

Preheat Oven 350 degrees

  • 1/2 cup  grated Parmesan cheese, divided
  • 1/2- 3/4 c panko breadcrumbs
  • 1 can (15 oz ) pumpkin puree
  • 1 cup  chicken broth, low sodium
  • 12 oz whole-wheat pasta shells
  • 1 1/2 tbsp  butter
  • 1/2 c minced onion
  • 1 1/2 tbsp all-purpose flour
  • 1 c 1%  milk
  • 2 c shredded Gouda cheese, divided
  • 1/2 tsp  salt
  • 1/8 tsp ground nutmeg
  • A few dashes of Franks Hot Sauce

  • Mix 1/2 Parmesan cheese and breadcrumbs, set aside 
  • Bring a large pot of lightly salted water to a boil. Add the pasta and cook until just al dente 8 to 10 minutes. Drain well and pour into a 2-quart baking dish.
  • In a small saucepan, over medium heat stir the pumpkin purée and broth together. Bring to a simmer, stirring occasionally. Cover and keep warm.
  • Melt the butter in the pasta pot over medium heat. Add the onion and cook, stirring frequently, until softened but not browned, about 5 minutes. Stir in the flour and cook for another minute. Slowly whisk in the milk and bring the mixture to a simmer; cook, whisking frequently, until the sauce thickens, about 3 minutes. Remove from the heat.
  • Stir in half of the Gouda, the remaining Parmesan, salt, nutmeg, and hot sauce, whisk vigorously until melted and smooth. Slowly pour in the pumpkin mixture, whisking until well blended.
  • Pour the pumpkin-cheese sauce over the pasta and stir gently to coat. Sprinkle with the remaining Gouda and then the breadcrumb mixture. Bake until the crumbs are golden, about 20 minutes. 

Eat and Enjoy!!

Sunday, January 10, 2010

Lemon Pasta with Grilled Shrimp

Everyone has the idea that this year is going to be different they are going to work out more and eat more healthful meals. Well guess what I was thinking the same thing. My husband joined the gym and I started to work out with the Wii fit. We also started to make better choices when it came to food, after all the yummy fattening foods over the holidays it was time for a change. I was thinking that we should swap out meat and chicken for a few meals and have more fish and seafood. Oh yeah and lots of fruits and veggies. So after a week of carrots and hummus and oranges and bananas, I was looking for something heartier. I stumbled across this recipe Ina's Lemon Pasta with Roasted Shrimp   in Food Network's Magazine and of course in pure Shosh's Yummy Food fashion I changed it up a bit. So here's my take on it...

Lemon Pasta with Grilled Shrimp

Items Needed:
Pasta Pot
Wooden Skewers
Cuisnart Griddler/ or equivalent or Grill Pan 

  • Half box of Whole wheat pasta
  • 25 large frozen Shrimp thawed
  • Hot suace
  • salt
  • pepper
  • garlic powder
  • olive oil
  • 2 tbsp butter
  • 1/4 c bread crumbs
  • zest of one lemon
  • 1/4 c Parmesan cheese 
  • 1 cup pasta water reserved

  • Bring pot of water to boil and cook pasta according to box directions
  • If shrimp has shells on remove them and place in bowl with 1/4 tsp each of salt, pepper, and garlic powder and about 2 tbsp of hot sauce more or less to you liking
  • Skewer shrimp and place on hot oiled grill/grill pan, and cook until pink and opaque 
  • Mix bread crumbs, Parmesan and zest in bottom of bowl and add hot pasta mix well and add reserved pasta water to thin sauce 
Eat and Enjoy

    Saturday, January 9, 2010

    Back in Action... and Just in time for the holidays!!

    Wow.. I've been away for a long time. Unfortunately on Thanksgiving I came down with the flu and just when I thought I had kicked it sure enough it came right back. Of course it came back the day my husband and I were having 30 people over for our 1st Annual Chrismukkah Party. I am Jewish and my husband is Catholic so for the holidays we started the tradition of celebrating Chrismukkah and we incorporate traditions of both Christmas and Hanukkah. We go and tag a Christmas tree at the farm and put it up with a blue, silver and white theme and lots of snowman. For each night of Hanukkah we light the menorah and exchange gifts on the 1st and last night of Hanukkah and stockings on Christmas Eve. So there I am cooking for 30 and I started to get sick but I was able to get thru it and will share some of the yummy recipes with you but sadly no pictures, since I wasn't feeling that well I forgot to charge the battery and so no pictures. I wish I had more to post but we weren't home that much to cook over the holiday's sooooo busy. Only apps and deserts for this post but stayed tuned for lots more this New Year!!!!


    Cheddar Cheese and Crackers
    Baked Brie with Almonds and Raspberry jam and Crackers
    Crostini with Steak and Caramelized Onions
    Mini Sweet and Sour Meatballs, top secret family recipe...


    Butter Recipe Cake w Boston Cream Pie filling and Chocolate Frosting 
    Marshmallow Fudge
    Sugar Cookies

    Baked Brie w/ Almonds and Raspberry Jam

    • 1 Sheet Pepperidge Farm Puff Pastry
    • 1 egg
    • 1 tbsp. water
    • 1 (about 1 pound) Brie Cheese Round
    • 1/4 c toasted slivered almonds
    • 1/4 c raspberry jam
    Items Needed:
    Baking Sheet
    Parchment Paper
    Preheat Heat the oven to 400°F. 
    • Beat the egg and water in a small bowl with a fork or whisk. Set aside.
    • Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle.  
    • Spread jam over center of puff pastry, and layer with slivered almonds.
    • Top with the cheese.  Brush the edge of the circle with the egg mixture. Fold the pastry up over the cheese to cover.  Trim the excess pastry and press to seal. 
    • Brush the seam with the egg mixture.  Place seam-side down onto parchment lined baking sheet. 
    •  Brush top with the egg mixture.
    • Bake for 20 minutes or until the pastry is golden brown.  Let stand for 45 minutes.  Serve with the crackers.

    Crostini with Steak and Caramelized Onions

    Items Needed
    Oven Proof Skillet
    Sauce Pan
    Baking Sheet
    Parchment Paper
    Y Peeler

    Preheat Oven to 425 degrees

    • 3 six ounce Filet Mignon or Sirloin Steak
    • 2 large onions, sliced 
    • 2 tbsp olive oil, separated
    • 1/4 stick butter, cut in half
    • 2-3 tbsp sugar
    • 1 stick French Bread, cut in 1/4 in. slices
    • Hunk of Parmesan Cheese, 
    • garlic salt
    • pepper
    • salt 

    • In a low sauce pan , on low heat cook onions in a mixture of half butter and half olive oil stirring frequently about 1/2 hour. Onions should be a deep caramelized color add the sugar one tbsp at a time until there sauce become slightly syrupy. 
    • On medium high heat sear filet in oven proof skillet in the rest of half butter and half olive oil mixture until a nice brown sear is formed and  place in oven and cook until medium rare, let rest
    • Turn oven down to 325 degrees
    • Place sliced bread on baking sheet and toast for 2 minutes, remove from oven and spread a 1/2 tsp of onion mixture onto each crostini, slice steak and place one slice on top of each crostini 
    • Using a Y Peeler shave some Parmesan onto each Crostini  and place back in oven for 4 minutes until cheese is melted
    • Serve warm

    Marshmallow Fudge
    • 1 Stick butter
    • 1 Cup semi-sweet chocolate chips
    • 1/2 bag white or colored marshmallows

    • Melt chocolate chips and butter in microwave safe bowl
    • Let cool slightly and add marshmallows, mix until incorporated  
    • Lay 2 sheet of saran wrap on counter and spoon out chocolate/marshmallow mixture and roll up saran wrap to form a log, twist ends and put into refrigerator until hardened and slice into 1/4 inch slices
    Eat and Enjoy!!!!!!!!!



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