Chicken Fajitas

Saute in fry pan:
Boneless, skinless, chicken breasts cut into thin strips
2 Tbsp. olive oil
couple dashes of garlic salt
several dashes of McCormick "perfect pinch" Cajun seasoning (good stuff, adds a nice kick of flavor)


Cover, and cook for about 10 mins. over medium-high heat until done.

Then, add:
1 lg. sliced Vidalia onion (sweet onion)
2 lg. red peppers, sliced into thin strips (Yellow is yummy too)
1 lg. green pepper, sliced into thin strips

Saute until vegees are tender.

Serve with sour cream, sliced avocados, and taco sauce. We like to pull out all the fixins: grated cheddar, chopped roma tomatoes, and shredded lettuce (when we have it). Oh, and Jacks Special salsa, from Costco --love that salsa!

Last night I made this and even attempted to make my own flour tortillas. My family thought I was losing my mind but they were impressed. They have a special flour mixture you can buy at the store to make tortillas with. You just need to roll them super thin so they don't turn out like thick, salty pancakes. I found it easier to roll them out once, set aside and let rest for a few minutes, and then roll them out again. Today a bought flour to make my own corn tortillas. :) I figured this could be an essential food storage item! If we don't have bread we can at least heat up tortillas and open a can of refried beans or chili. If nomads can live off of this stuff than so can we! I think I may set up a grinding stone in my backyard soon. ;)

How to use this blog

I intend to use this blog as my online cookbook. It sure seems like the best way to share my favorite recipes without having to dig them out and make a copy. Hope this is more convenient. I am not sure how to organize these recipes so, for the time being, I am organizing them by the month I would typically use them in.

Blondies

3/4 c. butter, melted
2 c. dark brown sugar, packed
2 eggs, beaten
1 t. vanilla
1 t. baking powder
1 t. baking soda
pinch of salt
2 1/2 c. flour
1 c. Ghiradelli white chocolate chips

Melt butter, add sugar and eggs. Mix. Add vanilla and all dry ingredients. Scoop batter into greased 9x13" baking pan. (I have found it easiest to press into the pan using a sheet of waxed paper.) Bake at 350 degrees for 20-25 minutes until middle is set but soft. Remove from oven and cool completely before cutting into squares.

*I cover the top with foil to prevent top from over-browning during last minutes.

For drier blondies, cook another 5 minutes, covered.

Stephanie's Potato Chowder

In small saucepan, saute:

3 T. butter
1/2 t. minced garlic
salt and pepper, to taste
3-4 stalks celery, sliced (I'm obsessive and like to destring the outer layer of the celery with a knife)
1/2 yellow (Vidalia) onion, chopped
1 bunch green onions, sliced
1 ham steak, chopped (better yet, use left-over spiral-cut ham from your holiday dinner)
   (or, 8 slices bacon, cooked and crumbled)

When vegetable are softened, translucent and slightly golden, add:
1/3 c. flour

Heat, stirring constantly until bubbly and golden. Then add 1 pint of whipping cream (not heavy) or milk. Heat thoroughly and mix well, set aside.

In a large pot, boil for 15 to 20 minutes:  (Can't decide whether to boil in water or chicken broth--
not sure if there is enough chicken broth to cover potatoes. I think it would taste even better to boil potatoes in chicken broth but it probably doesn't matter that much) :)

8 potatoes, peeled & cut up
1/2 bag baby carrots, sliced into chunky coins

Drain. Then add 1 qt. of Rachel Ray's Chicken Broth. (Do not use Swanson's chicken broth--sorry, but I don't like it. Not all chicken broths are created equal.) Skim white starchy stuff off top. Add sauted vegetables/sauce into large pot. Bring to boil, simmer for 3 hours. Add chopped fresh chives.

Mash potatoes in soup to make it more chowder like. Add corn if desired. Serve topped with grated cheddar cheese.

*My family made me feel like a hero after I made this and they have been begging for more ever since. Not sure if it's because they loved it or just were so happy that I finally cooked for them. ;) haha! Disclaimer: my children are teenagers now and are thrilled to have real food! So nice to finally feel appreciated! I have noticed that the less I have cooked over the years the more they have appreciated when I finally make something! Sounds like a plan to me! :)

Next recipe: Chilean Empanadas

For Young Men's tonight Steve is putting together a Mission Panel for the Young Men to ask their leaders questions about their missions and taste some of the foods that were local to the areas they served in. Should be a fun night. Steve decided to make Beef Empanadas for them--which was one of his favorite dishes there. So, we are in the middle of making them today. The ingredients seem a bit strange to me but the meat mixture tastes pretty good. Next I have to roll out the pastries to put the meat mixture into. I'll let you know how it goes--hopefully it tastes good.

Justin is currently serving his mission in Chile but I can't remember if he mentioned having them. He likes having Chilean completos there which is basically a glorified hot dog with guacamole on it--sounds kind of gross to me but he loves them! That's all that matters, right?

Eldredge Toll House Chocolate Chip Cookies

(When our family makes cookies we always use equal amounts of butter and Crisco in the recipe. Just the right amount of soft and crisp. Also, aside from Steve, we are lazy and only use this one bowl method) :)

*Preheat oven to 375 degrees.

In a large bowl, cream together:

1/2 c. butter, softened
1/2 c. Crisco
3/4 c. granulated sugar
3/4 c. brown sugar, packed

Then add and mix together briefly, do not overbeat:
2 large eggs
1 t. mexican vanilla

Add to mixture above a little at a time: (I stir the baking soda and salt into one of the measuring cups of flour and then sprinkle it into the dough.)

2 1/4 c. all-purpose flour
1 t. baking soda
1 t. salt

2 c. Nestle Toll House semi-sweet chocolate chips, although I also love the Guittard milk chocolate chips

Drop by cookie-scoop onto baking sheet lined with a Silpat. Bake at 375 degrees for 9 to 11 mins. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

If, by some miracle, you have any cookies left over to store, I suggest storing them flat in a gallon size Ziplock bag to keep them softer.

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Note: if your cookies have become hard as rocks, try sealing in a slice of bread in the bag and the moisture from the bread will transfer to the cookies. Don't leave in too long or your cookies will taste like Wonderbread. Not recommended.  : p