Chicken Fajitas

Chicken Fajitas

(4-6 servings)

Ingredients:

2 Fresh Limes

2 tbsp. Sugar

2 tsp. Dried Oregano

½ tsp. Cayenne Pepper

1 tsp. Ground Cinnamon

1 ½ lb. Boneless Skinless Chicken Breast

2 Yellow Onions

3 Bell Peppers (your choice of colors)

12 Fajitas sized Flour Tortillas

Canola Oil, as needed

Directions:

In a large mixing bowl, combine the zest and juice from the 2 limes with the sugar, oregano, cayenne pepper and cinnamon.  Slice chicken breasts into ½ wide strips and add to the mixing bowl.  Mix well and refrigerate for at least 30 minutes or upto 4 hours.  Before starting to cook the chicken mixture, thinly slice the onions in strips from top to bottom.  Cut the peppers in half lengthwise and remove seeds and stem.  Slice these in thin strips top to bottom too.  Heat 2 tbsp. of oil in a large skillet over medium-high heat.  Add the chicken mixture to the pan and cook for 6 to 8 minutes.  Now add the onion and pepper strips to the chicken and continue cooking another 4 to 5 minutes.  Adjust cooking time as needed to make sure chicken is cooked through and the onion/pepper strips are soft and still juicy.  Place in an appropriate serving dish with warmed tortillas.

Note:               I usually serve these with the following condiments; guacamole, salsa, sour cream and shredded lettuce.  Although they are not usually served with shredded cheese, you can add it without committing a sin.

Ideas for Future Efforts

_____________________________________________________

_____________________________________________________

_____________________________________________________

_____________________________________________________

_____________________________________________________

Future Pages on the Blog

Yesterday I told you of the changes I had made on the layout of the blog.  I mentioned that I'm only 85 to 90 percent done.

I'm working on adding two (2) more pages to the layout.  Now that I've mastered the recipe page so you only need to click on the name and the recipe comes up, I'm going to try it with my KQ2 segments.  I hope to put all the videos of my cooking segments on a page and then add the new ones has they happen.  Hopefully, these cooking segments help your cooking skills and entertain a bit too.

The other page I'm going to add is for links to sites I like to visit.  Some sites will offer more recipes and/or cooking advise.  Some sites will offer product that you may have a hard time finding.  If you have a site that you believe would be good to add, let me know.

I'll be working on these pages over the next few weeks.  These and the other tweaks I need to do will be done before the beginning of May.  At least that is the plan.

Thursday and Friday will have recipes this week.  Cinco de Mayo is coming and if you're going to have anyone over for Mexican food, these recipes should help.  Giving you the recipes early allows time to try them out and see if you like them.  It gives you a little practice too before the big day.  Thursday's recipe is for "Chicken Fajitas."  The Friday recipe is for a "Guacamole" and I got this from a Mexican chef on our visit in January to Cabo.  Depending on your like or dislike of "heat" in your food, the Guacamole recipe comes either way.  I hope you will enjoy them as much as I do.

Have a great week and that "Taxes" are due early next week.  Hope you have yours done and are getting a refund.

Starting Our Second Year

We're starting our second year together with this blog.  For all of you that have checked the blog out before, you are probably thinking you're on the wrong blog.  To celebrate our 2nd year, I have re-designed the blog.  I hope all of you like the changes.  If you are new to the blog, I hope you like what you see and will continue to follow.  The upgrade is only about 85 to 90 percent done.

I believe I have made a totally different look and feel to the blog.  I changed the basic layout and was able to add the feature of pages.  I have a few more pages that I will be adding in the next few weeks.  There are also some tweaks that I need to make.

I would really like some feedback on what you think of the new layout and functions.  So please let me know here on the blog, on facebook, my e-mail or in person.  I'm making these improvements to create a more user friendly format.

My favorite new page is the "Recipe Index."  It was such a hassle to go back and check out a recipe that was a few months old.  Under the page, all you have to do is click on the recipe you want and it comes up.  I have divided the recipes into categories and tried to put them in alphabetical order in the category.  New recipes will be added each week under the correct category and in the right order alphabetically.  I hope you find this feature to your liking.

The blog will continue to operate four (4) days a week.  There will be a new blog each Tuesday, Wednesday, Thursday and Friday.  I will continue to offer at least one (1) new recipe each week.

If there are any subjects, techniques, cooking methods, suggestions or questions about any recipe, please be sure to contact me through the blog or by other means you may have available.

Thank you for checking out my blog as often as you do.  Please spread the word about the to family and friends.  Maybe post the link on your facebook page so all your friends can see if it could help them in the kitchen.  Have a great week.

Chicken with White Wine

Chicken with White Wine

(4 servings)

Ingredients:

2 tbsp. Unsalted Butter

4 each 4 to 6 oz. Boneless Skinless Chicken Breast

½ lb. Fresh Baby Bella Mushrooms, cleaned and sliced

1 cup White Wine, divided

½ tsp. Sea Salt

½ tsp. Dry Tarragon

1 tbsp. All Purpose Flour

Directions:

In a large sauté pan over medium to medium-heat, melt the butter and sauté the chicken breasts on each side (4 to 5 minutes per side).  Add the mushrooms and continue cooking for about 2 minutes.  Next add ¾ cup of the wine along with the salt and tarragon and heat another 2 minutes.  Now lower the heat to a simmer, cover the pan and continue 15 minutes.  In a small bowl combine the remaining wine with the tbsp. of flour.  Stir this mixture into the chicken mixture and cook until it has thickened a little.  Serve immediately with desired side dishes.

Note:               The choice is yours on which type of white wine to use.  Some

                           prefer a dry white while others like a more sweet white wine.

                           The choice will give a little different taste.  I have tried this dish

                           with a dry and a sweet wine and I liked it both ways.

Ideas for Future Efforts

___________________________________________________

___________________________________________________

___________________________________________________

___________________________________________________

___________________________________________________

Glazed Carrots

Glazed Carrots

(6-8 servings)

Ingredients:

6 cups Fresh Carrots, ¼ inch slice diagonal

1 ½ tsp. Salt

6 tbsp. Brown Sugar, divided

½ cup Chicken Broth

5 tbsp. Unsalted Butter, divided

2 tsp. Fresh Lemon Juice

1 tsp. Lemon Zest, grated

To taste Salt & Pepper

½ cup Chopped Walnuts

Directions:

In a large sauté pan, add the carrots, 4 tbsp. brown sugar and the chicken broth.  Heat to a boil over high heat, cover, reduce heat to simmer and cook for 5 minutes.  Uncover the pan and continue cooking 2 more minutes.  Add 4 tbsp. butter and 2 tbsp. brown sugar to the mixture stirring to coat the carrots for another 3 minutes.  Remove the pan from the heat and add the lemon juice and zest.  Adjust the seasoning with salt and pepper.  In another sauté pan, melt the last tbsp. of butter over low heat and add the walnuts.  Sauté the walnuts until toasted, about 8 to 10 minutes.  Place carrot mixture in a serving dish and top with the walnuts and serve.

Note:               It is best to peel the carrots before slicing.  You could use fresh

                           baby carrots with the tops on for a different look.  They just

                           aren't available everywhere.

Ideas for Future Efforts

____________________________________________________

____________________________________________________

____________________________________________________

____________________________________________________

____________________________________________________

Crab Casserole (My Favorite)

Crab Casserole (My Favorite)

(12-24 servings)

Ingredients:

9 tbsp. Unsalted Butter, divided (1 stick + 1 tbsp.)

½ cup Green Onion, sliced (white & green parts)

¼ cup Yellow Onion, finely chopped

2 lb. Lump Crab Meat, drained

1 14 oz. can Artichoke Hearts, drained & finely chopped

½ cup All Purpose Flour

3 cups Half & Half

¾ cup White Wine

2 tbsp. Fresh Lemon Juice

2 tbsp. Fresh Parsley, chopped

2 tsp. Sea Salt

½ tsp. White Pepper

¼ tsp. Cayenne Pepper

Biscuit Topping:

2 cups Self-rising Flour

¼ cup Shortening, chilled

1 ¼ cups Buttermilk

1 cup White Cheddar Cheese, grated

Additional Butter, to grease 9x13 casserole dish

Directions:

Butter a 9x13 casserole dish and set aside.  In a large skillet over medium heat, melt 1 tbsp. butter and sauté both types of onion until soft.  Approximately 10 minutes and then set aside.  Individually using paper towels, pat the crab and artichokes dry and set aside.  In a 2 or 3 qt. sauce pan over low heat, melt the 8 tbsp. (stick) of butter.  Add the flour to the melted butter as you whisk until mixture is smooth and cooks for 1 to 2 minutes.  Turn the heat up to medium and gradually add the ½ & ½ as you continue to whisk.  Whisk constantly until it starts to bubble and thicken.  Next add the wine, lemon juice, parsley, salt, white and cayenne peppers and continue to heat another 2 to 3 minutes. Remove from the heat and prepare to assemble the casserole.  Layer half the crab meat in the casserole dish and top with half the artichokes and onion mixture, one at a time.  Top this with half the sauce mixture and repeat the process with a second layer.

Biscuit Topping:

Using a large mixing bowl, add the flour and slowly cut in the shortening with a pastry blender or two knives until you have what looks like small peas.  Stir in the buttermilk and cheese until just mixed.  Turn out of the bowl onto a lightly floured surface.  Pat the dough into a ½ thick round.  Cut out biscuits with a 2 inch round cookie cutter and place on top of casserole mixture.  Make sure the biscuits are touching each other.  You should get 4 across by 6 long in covering the whole top.

Place the casserole in a pre-heated 375 degree oven for 35 to 40 minutes or until the casserole is bubbly and the biscuits are just browned on top.  Let the casserole set for 5 to 10 minutes before serving.

Note:               Because of the crab, this dish is not an inexpensive one.

                           Depending on where you live and the time of year, fresh

                           lump crab is best but can works well too.

Note:               The portions vary so much because it depends on if this

                           dish is being used as the main course or part of a brunch.

                           But it is a big hit and great for a special gathering.

Ideas for Future Efforts

___________________________________________________

___________________________________________________

___________________________________________________

___________________________________________________

___________________________________________________

The First Year of Blog Ends This Week

This is the 52nd week I've been doing my food blog.  I can't believe it has been a whole year and I'm still having fun.  THANK YOU to everyone that has been following the blog and giving me feedback.  I have to say the best part of doing this food blog is to hear from people that have tried the recipes and found them fun and tasty.

I've had over 6,310 hits on my blog as we start the 52nd week.  There have been people from over 20 different countries checking out the "Cabana Boy Cooks" blog.  Of those, 5 countries average 1 to 5 hits a week.  They are led by Russia and Germany.  The other three counties are Spain, United Kingdom and Canada.  Thank you all for following me on this blog.  I hope the blog has helped all of you in some way.

Please remember to pass the link on to family and friends that you think might enjoy and/or gain from it.

I was on KQ2 yesterday morning and made the "Deviled Eggs" recipe from last Friday's blog.  I deviated from the standard recipe and put a little heat into the eggs for the KQ2 staff.  They loved them and here is the link so you can watch the segment. TV link

This week I'm only writing today for the blog.  I will have a recipe on each of the next 3 days (Wed.-Fri.) and hope you enjoy them.  That should make a total of 80 recipes I've put on the blog this first year.  I know I have my favorites and would love to hear from you as to which ones were your favorites.  So please respond to comments or for those that have my e-mail, send it that way.

The reason for the 3 recipes this week is that I am attempting to re-design the blog.  Hopefully, I'll have it fully  up and running next week.  I'm learning how to put in pages.  My hope is to have one page with all the recipe names.  The plan is to make it so if you click on the recipe name, the recipe will come up.  Under this old format, it takes a little work to bring up some of the older recipes.  Wish me luck because as comfortable as I am cooking - I'm not with the technology of a computer.

Two of the recipes are ones I personally like and want to share.  The first is "Crab Casserole" and it is devine.  The other is a side dish for carrots.  I love carrots anyway they are done.  But "Glazed Carrots" have that little sweetness to them that puts it over the top.  They come from the Mitford book series.  In fact, there was so much food in the books they made a cookbook for the series.  They happen to be great recipes for the Easter weekend too.

The 3rd recipe is another chicken dish.  It really is nice to be able to do so many different dishes with chicken.

Again, THANK YOU for a successful first year of "Cabana Boy Cooks" and to an even better 2nd year.