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:

Skillet

• 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!!!

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!!

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

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!!!!

Appetizers

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...


Dessert

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!!!!!!!!!

 

Busy Busy Busy

Soooo I have been MIA again.. My husband and I bought an RV about two weeks ago, Its and oldie but goodie. 1979 Chevy Cobra, sleeps 7 and ready to ride the country. My husband and I are big fans of hitting the open road so this has been a dream of ours. It is in excellent condition except for some 1970's decor. We needed to fix a few things and winterize it since its getting cold here in the Northeast. I was on vacation this past week and had hoped to be in the kitchen everyday but instead, the RV and some DYI projects took over. We got a lot done so I can't complain I'll post pictures of some of my projects later. I am off to do some last minute shopping and then its back to the kitchen until Thanksgiving!! Can't wait to see everyone's Thanksgiving menus!! 

Lovin the 1970's decor.....

Dinner Review Bacaro Restaurant Providence, RI

Bacaro has to be one of my favorite restaurants in Providence. The atmosphere is great ,right on the water, and the food is rustic yet sophisticated. Bacaro is an Enoteca (Italian Wine Bar), Salumeria & Cicchetteria. The Salumeria chef hand cuts and prepares all the assorted cured meats and cheeses to order and the Cicchetteria Menu (Italian tapas) is one of favorite menus in town. Bacaro is warm and cozy offering bar seating, and about 10 tables downstairs and about 15 tables upstairs overlooking the kitchen. We ate downstairs this time around.

 We were seated promptly and greeted by our very knowledgeable waiter. We were told that there was one special which I have to admit, I forgot. Not that memorable I guess.  It is best to order family style here in my opinion, although the menu is designed in normal fashion, apps, entrees, sides, deserts. Plus an oyster menu and the Cicchetteria Menu. To really enjoy all that Bacaro has to offer sharing is best. 

We started with the Oyster and Chicchetteria Menu.

There was a choice of three kinds of oysters and we got all three:
Bluepoint from Long Island, Mapleque from Prince Edward Island and Rocky Point from the Prudence Island, RI area. 

They were served with four different sauces:

Red Wine Mignonette – aged red
wine vinegar, sweet shallots, black
pepper

Prosecco Mignonette- Prosecco,
white wine vinegar, pink
peppercorns, sweet shallots

Cucumber Granita- cucumber, rose
water, juniper & rosemary infused
Italian ice

Bing Cherry Mignonette Granita-
Italian ice of pureed sweet Bing
cherries, shallots, black pepper &
aged red wine vinegar

The oysters were very fresh but I have to say the sauces made it for me, each one was better than the one before it. But if I had to pick one it would be the Cherry Granita, sweet cool and oh so yummy!!

Taleggio in “Carozza”- battered & pan fried
sandwiches of Italian Taleggio cheese

These  taste just like a grilled french toast sandwich, crispy on the outside and gooey on the inside. We order these every time we go. 

Crispy Fried Fontina & Prosciutto Stuffed 

 Meatballs with Pomodoro

Definitely crispy on the outside but they were really soft and juicy on the inside, and the Pomodoro was so fresh and very simple but delicious.

Crostini with Local Wild Flower Honey &

Prosciutto di Parma

I am a big fan of the sweet salt combo and this combination of the sweet honey and the salty prosciutto is music to my mouth!!

These were all small plates so the sandwiches were two to a plate , the meatballs came with three and there were four of the crostini. Just enough so that we could continue to graze.

This next dish came from the appetizer side of the menu but again we all shared. It happens to be one of my favorites.



“Crespella”- Truffled Crepe with Bresaola, Shaved Parmigiano & Rocket

Crispy Crepe topped with paper thin slices of truffle-scented dry cured beef, shaved

parmigiano and wild arugula dressed with virgin olive oil, sea salt and balsamic vinegar 
The crepe is so crispy yet very light and airy. The saltiness of the Bresaola paired with the pepper from the arugala and the sweetness of the balsamic is perfect.

And here is where we are all went out  on our own, and order separate entrees. Who doesn't love leftovers!!

Pasta Con i Funghi
Butter, parmigiano, truffle-scented egg, mushroom

My mother ordered this one as it is one of her favorites, when you break open the egg the runny yolk makes a nice cream sauce with the butter and parmigiano. And the aroma to die for. 

Baked Gratin of Pasta with Pumpkin and Smoked Pancetta
Cream, parmigiano-reggiano, mozzarella, ricotta, fontal, tomato, walnuts, fresh parsley

My father and I had this and I have to say it was one of the best Baked pasta dishes I have had, outside of Al Forno's restaurant ( they are known for there baked pastas). The chef of Bacaro was a long time chef at Al Forno. Again the sweet salty combo with the pumpkin and pancetta and the creaminess of four cheeses, and I had enough for lunch the next day always a plus.

Desert we went back to sharing and ordered:

Bombolini of the Season

Little Warm Doughnuts Dusted With Fine Sugar & Filled with Seasonal Jam

 Who doesn't love warm doughnuts, and these were filled with a fig jam.

Seasonal Crostata

Rustic Tart with Seasonal Fruit Served with Vanilla Crème Anglaise 

They were actually offering three varieties of the Crostata; Apple, Asian Pear, or Fig.We thought why not all three in one and the waiter said why not!! It was a free form crostata with the flakiest crust and just tender fruit. 

All in all we had yet another wonderful meal at Bacaro Restaurant. Not only was the food great but so was the service, my mother is handicapped and they are always so accommodating. I would highly recommend Bacaro, for a special occasions or a night out with some friends, the more the merrier for sharing purposes of course.

 Bacaro Restaurant

(401) 751-3700

262 South Water Street
Providence, RI 02903

*******Sorry for the lack of pictures, I decided to meet my parents for dinner unexpectedly so I didnt have my camera. ********