Steak & Shrimp Fajitas

Have you ever had a craving for something? That’s what happened this weekend. For some reason I wanted fajitas. Even though we don’t eat tortillas, the meat & vegetables in the fajitas will suffice. So I picked up some top sirloin that was on sale, and red, orange and yellow sweet peppers. I was going to get a fajita seasoning packet but decided that I already had the main seasonings (cumin, chili powder, garlic powder and oregano) at the house. I had purchased a small package of shrimp a couple of days before so I included them in this meal.

When it was time to eat, I cut the top sirloin, peppers and an onion into strips. Using the same amount of cumin, chili powder, garlic powder and oregano I seasoned the meat and placed a skillet. Then seasoned the peppers and onions and added them to the skillet with the steak. I threw the shrimp in just a minute before the veggies were tender-crisp, . The fajitas were served over a bed of cauliflower rice and garnished with cilantro.

It was delicious. Next time you get a craving, I strongly suggest you act upon it and enjoy!

Chili Cheese Pie

With today being National Cheese Day, I will share this recipe that I whip up once in a while: Chili Cheese Pie. This is something I make when I want something cheesy and greasy.  Combine an equal amount of ground beef and chirizo, brown it, add green pepper and onion. Season with salt, pepper and cayenne for a kick. Add diced chilis and cilantro. Place in a baking dish

and cover with a thick layer of cheddar cheese.  

Then make a batter from flour, baking powder, just a little sugar, milk, egg, salt & pepper and pour on top of cheese.  

Bake until crust is brown and it is warmed through. I usually bake at 350 degrees for about 30 minutes.  These pictures are the first time I used coconut flour in this recipe. Obviously I wasn’t paying attention as it got a little browner than it should have.  But it was still delicious.

Spicy Napa Cabbage Slaw

I love coleslaw.  This recipe with Napa cabbage is very spicy, light and delicious.

 

¼ c. rice vinegar
2 tsp. Sugar
1 tsp. Grated peeled ginger
2 tbsp. Vegetable oil
1 fresh serrano chile, finely chopped, with seeds
1 small head Napa cabbage ( 1 ½ lbs), cored & cut crosswise into 1/2” slices
1 bunch scallions, sliced
½ c. coarsely chopped cilantro

Whisk together vinegar, sugar, ginger, oil, chile & ½ teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.

Ropa Vieja

Ropa Vieja is a Cuban beef stew.  The weird part is that ropa vieja means “old clothes” in English.  I really like this dish because you can do it in a slow cooker.  Any dish in a slow cooker is easy & delicious.  Enjoy!

ropa-vieja-51 ½ lb. Flank steak
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
14 oz. Can crushed tomatoes
1 Tbsp. Vinegar
2 Tbsp. Tomato paste
1 c. beef stock
½ bottle beer (pale ale)
1 tsp. Cumin
1 tsp. Oregano
1 Tbsp. Tabsco

ropa-vieja-1ropa-vieja-4

 

 

 

 

Starting with the steak, put all the ingredients in a slow cooker. Cook on low for 8 hours. Once cooked, pour contents into a large serving dish and shred the meat. Serve topped with cilantro and olives.

 

 

ropa-vieja-leftovers-1

 

With the leftovers we shredded the beef and placed them on cabbage leaves covered with cream cheese.  This is a great way to stay on a Ketogenic diet instead of using a tortilla or bread.

Expanded Aquaponics Garden and Plants

Expanded Aquaponic Garden (2)

 

We decided to expand the aquaponics garden by adding 50 feet of 4 inch pipe along the outside wall of our carport. Mac has cut holes so we can place cups with plants.

 

 

 

We have 36 strawberry plants: 6 Loran, 20 Sequoia, and 10 Ozark Beauties. We didn’t know which ones we would like so that’s why we got 3 different kinds. We also got a 6 pack of asparagus roots and 1 cherry tomato plant.Strawberry_Loran 2-29-16

Asparagus 2-29-16 (1)

Cherry Tomato 2-29-16

 

 

 

 

 

Seeds in Cheesecloth 2-29-16

 

Since we bought seeds Mac thinks that placing them in cheesecloth and then in a cup with an opening to the water will get them started. Time will tell. The seeds include Red Russian Kale, Rainbow Chard, spinach and green onions.

 

 

 

We have herbs planted in an old refrigerator on the back deck where rosemary is seeding out and basil took over last year. We’re assuming the basil will come back.

 

 

Dill 2-29-16
Stuvia 2-29-16
Mint 2-29-16We purchased 3 herb plants: dill, stuvia, and mint; to go in this planter. We will also be planting cilantro seeds with these other herbs.

 

 

 

 

 

Now we wait to see how everything grows and how long it takes for them to start producing fruit or the seeds to get roots and become a real plant.

Planted Aquaponic pipes 2-29-16 (1)

Planted Aquaponic pipes 2-29-16 (4)

Planted Aquaponic pipes 2-29-16 (2)

Bacon, Avocado & Pepper Jack Omelet

2 eggs, beatenBaconAvocado&PepperJackOmelet
Salt & pepper
¼ c. Pepper Jack cheese, shredded
2 slices bacon, cooked and crumbled
¼ avocado, diced
Salsa, sour cream & cilantro, if desired garnish

Spray a small non-stick skillet with cooking spray and set over medium heat.

Season beaten eggs with salt and pepper, then pour into skillet. Quickly tilt the pan to cover with egg. Using a spatula, lift the edges of the egg and tilt the pan to allow uncooked egg to flow around the pan. Continue lifting the edges and tilting the pan until the omelet is set but still moist, about 2 minutes.

Place the cheese, bacon and avocado on one side of the omelet. Fold over to cover the fillings. Cook 1 minutes. Gently slide onto serving plate. Garnish with salsa, sour cream and cilantro, then serve.

Corn, Pepper & Black Bean Salad

Memorial Day is almost here.  If you are going to a barbecue or having one at your house try this easy and delicious salad to go along with your hot dogs and hamburgers.  Because there is no mayonnaise in this salad it is great even when the weather is a bit warm.

15 oz. Can black beans, rinsed and drained
15.25 oz. can corn, drained
14.5 oz. Can diced tomatoes w/green chilies, drained
½ red bell pepper, seeded & diced
½ small red onion, diced
¼ c. cilantro, finely chopped
½ c. canola oil
1 tsp. Chili powder
Juice of 1 lime
Salt & Pepper to taste

Combine black beans, corn, tomatoes, bell pepper, red onion, and cilantro in a medium-sized bowl.

In a separate small mixing bowl, combine oil, chili powder, lime juice, and salt & pepper, combine with a whisk.

Pour dressing over bean mixture, gently tossing with a large spoon. Season with additional salt & pepper to taste, then place in the refrigerator until ready to serve.