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Tag Archives: jalapenos

Drunken Peppers and Onions

I came across this recipe which looked amazing for Flank Steak Fajitas Recipe : Sunny Anderson.  I didn’t have any flank steak so I decided to make my chicken fajitas.  The idea of drunken peppers and onions sounded amazing.  Plus the one reason I don’t usually make fajitas is everyone complains about all the peppers.

So I decided to make the chicken fajitas and drunken peppers separate as Sunny Anderson had made hers.  The peppers were great.  Although my chicken lacked a bit of flavor because it was not cooked with the peppers and onions.  It still is the best fajitas I have had.  Mix dinner up and add a little drunken peppers to the meal.

I winged the recipe and used what I had but they turned out great.  I was worried the jalapeño might be too spicy but it was just right.  Of course it depends on the jalapeño.

Drunken Peppers and Onions along with chicken fajitas.

Drunken Peppers and Onions along with chicken fajitas.

Drunken Peppers and Onions:

  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 2 jalapeño, seeded and sliced thinly
  • 1 large sweet onion, thinly sliced
  • salt and pepper
  • 1 Tbs olive oil
  • 1/2 cup beer, we used modelo since we were having mexican food

In a large sauté pan heat oil.  Add in all the peppers and onions and sauté over medium heat for about 5 minutes.

Drunken Peppers and Onions

Season with salt and pepper and add the beer, cover and cook another 8-10 minutes until the peppers and onions are almost caramelized.

Use to top fajitas, hot dogs, or anything your heart desires.  I think this would make a great dip as well if you added some cream cheese and yogurt.


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Mexican Rice

Mr.Picky makes these huge loaded burritos when he is on his own for dinner, which is not very often.  He often requests I buy boxes of Mexican Rice mix, to quickly add to these burritos.  I know those are just loaded with salt and who knows what else.

So I finally came up with a simply solution that doesn’t take him anymore time than a box.  The rice turned out great but was not as salty as he is used to but salt can always be added.  It was not too spicy for the kids and will be our quick rice side dish with mexican food from now on.

Mexican Rice

Mexican Rice:

  • 1 cup white rice (medium or long)
  • 1 1/2 cup water
  • 1 Tbs butter
  • 1/2 tsp salt
  • 1/2 jalapeno, seeded and finely chopped
  • 1/4 cup yellow or red pepper, finely chopped
  • 1/2 cup onion, finely chopped
  • Taco seasoning recipe

Rinse rinse under the tap, until the water is almost clear.  Drain and add 1 1/2 cup water.

Add in the remaining ingredients bringing it all to a boil.  Reduce heat to low and cover, cook for about 16-20 minutes.

Pan Roasted Corn and Potato Soup

The kids and I had caught a cold and were in need of soup for dinner.  I asked my daughter what kind she felt like and potato was the answer.  With eight ears of corn in my fridge I figured I better incorporate some of them.  This was I came up with and it turned out lovely.  Nothing better than sweet corn and a touch of heat to the dish.  Enjoy!

Pan Roasted Corn and Potato Soup

Pan Roasted Corn and Potato Soup:

  • 2 ears of fresh corn, kernels removed
  • 2 Tbs olive oil
  • 1/2 onion, chopped
  • 2 Tbs green chiles or 1/2 a jalapeno, minced
  • 3 large russet potatoes, peeled and diced
  • 2 cups chicken stock
  • 12 oz. evaporated milk
  • 1 tsp salt, more to taste
  • 1/4 tsp pepper
  • 1/4 tsp thyme
  • 1/4 tsp coriander seed, ground
  • 1/2 tsp cumin

In a dutch oven over medium heat add olive oil and corn.  Cook 10-15 minutes until kernels are turning golden.

Add seasoning, onions and chiles, cook 3-4 minutes more.Pan Roasted Corn and Potato Soup

Peel and dice potatoes and add them and the stock.  Simmer for 30 minutes or until potatoes are tender.

I used an immersion blender at this point to make my soup semi-smooth.  Your choice how smooth or chunky you go.

Add the can of evaporated milk and heat through.  Taste and add any additional salt or a dash of hot sauce.

We served our soup with a little cheese, green onion and chopped bacon I had in the fridge.  Tasted just as good the next day without toppings.

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