Sometimes I lose the ability to put together a really useful menu. I suppose that is because I cook according to what sounds good at the moment. My daughter and son-in-law make a weekly menu and post it on their frig (which totally irritates my daughter-in-law, because she can not stand a cluttered refrigerator. Anyway, Becca (my daughter) doesn’t deviate from this menu. She does her grocery shopping from this menu using a shopping list. I know this saves you money, time, and indecision about “What’s for dinner”. However, this would drive me crazy! I make menus and cross out the ones I’ve already cooked, or I make little notes with just a main dish on it and put them in a bowl; when it’s time to cook, I pull one out and make that menu for that night. Maybe I am just as anal as she is, but at least I can change my mind at a moments notice. Anyway, the real reason I make menus is so I don’t have to decide what to cook on a moments notice. When I am putting together menu items, I try to pair up foods that taste good together or are in the same class, i.e., Mexican, Italian, Ethnic, etc.
I hope I am providing a service to you by listing menus that you can work with. If nothing else, grab a main dish from here and add a side dish you prefer. You can find a lot of quick and easy recipes on our main site at this location http://www.quickandeasycooking.com/
Tonight, I am saharing some of my best tasting recipes. I hope you enjoy them.
CHICKEN FAJITAS
REFRIED BEANS
MEXICAN RICE
CHURROS
Chicken Fajitas
1 (4 oz) Can green chilies, cut into strips
1/4 Tsp cumin
1/4 Tsp paprika
1/2 Tsp chili powder
2 Tbsp vegetable oil
1 Onion, sliced
1 Yellow and 1 Red bell pepper, thinly sliced
1 Tbsp lime juice
1/2 Tsp salt
1 Clove garlic, minced
1 Tbsp minced cilantro
2 Pounds chicken breasts, boned, skinned and cut in strips
Steamed tortillas
Condiments: (Optional)
Shredded Cheddar cheese
Shredded lettuce
Sour Cream
Salsa
Guacamole
1. Place chilies on a broiling pan and broil about 2 inches from the heat until skins are blackened, turning often. (about 15 minutes)
2. Transfer chilies to a plastic bag, seal tightly and let cool before handling.
3. Wash, peel, seed, and slice the chilies.
4. Combine cumin, paprika, and chili powder in a small bowl. Set aside.
5. In a 12 inch skillet, heat oil over low heat.
6. Add onions, bell peppers, chilies, lime juice, and salt to skillet.
7. Saute for about 10 minutes or until vegetables are tender.
8. Add garlic and cilantro and continue cooking for 2 minutes.
9. Increase heat to high and add chicken and spice mixture to the pan. Saute until cxhiken is slightly browned.
10.Season to taste.
11. Serve on steamed tortillas with the condiments of your choice.
Refried Beans
3 Cans pinto beans
1 Onion, diced
1 Clove garlic, minced
1 Tsp salt
1 Tsp pepper
1/2 Cup Cheddar or Monterey Jack cheese, grated
1. Put the beans in a medium size saucepan.
2. Add the onion, garlic, salt, and pepper, bring to a boil. Stir well.
3. Reduce heat to low and simmer until beans are tender, stirring occasionally.
4. Mash beans with a potato masher. Continue cooking, stirring occasionally, until beans are thickened.
5. Taste and season with more salt and pepper if needed.
6. Spread beans in a shallow baking dish and sprinkle with the cheese.
7. Bake at 350 degrees for 15 minutes.
*** Beans can be covered and stored in the refrigerator, prior to baking, for 1-2 days.
Mexican Rice
3 Tbsp oil (I use olive oil)
1 Large onion, chopped
2 Cloves garlic, minced
2 Cups long grain rice
1-1/2 Cups peewled and finely chopped tomatoes
3 Cups beef consomme
1 Cup boiling water
1-1/2 Tsp cumin
1/8 Tsp Cayenne pepper
Salt to taste
1. Heat oil in a large skillet.
2. Cook onions until tender, but not browned
3. Add garlic and rice. Cook for 3-5 minutes, stirring often. Rice will be opaque.
4. Add tomatoes, consomme, water, cumin, cayenne, and salt. Bring to a boil, over high heat.
5. Cover and simmer over very low heat until all the liquid is absorbed and rice is tender. (About 20 minutes)
Churros
1-1/4 Cups water
2 Tbsp unsalted butter
1 Tbsp sugar
1/4 Tsp salt
1 Cup all purpose flour
2 Eggs
Oil
Powdered sugar
1. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil and remove from heat.
2. Add flour all at once. Beat with a wooden spoon until mixture pulls away from the sides of the pan and is samooth.
3. Stir in eggs (one at a time) beating after each addition.
4. Pour oil in a large skillet to a depth of about 2 inches. Heat to 400 degrees.
5. Spoon batter into a pastry tube or cookie press. Pipe the batter into the hot skillet in 3 inch strips. Fry until golden brown, turning one. (About 3-4 minutes). Drain on paper towels.
6. Sprinkle with powdered sugar. Serve warm.
I hope you enjoy thisa meal, and come baxk later for some fresh ideas.
JanetK
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