Monday, October 13, 2008

Crock Pot Fajitas

This is another recipe I got from Apples of Gold. I think this is my favorite yet - it's soo good.

Crock Pot Fajitas

2 lb beef flank steak (or chicken, I used chicken)
1 onion sliced
1 green & red pepper cut into strips
1 clove of garlic, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
1 8oz Can mexican style tomatoes drained (I used a small can of tomato sauce)
1 jalapeno pepper (optional)

12 8inch tortillas

Toppings: sour cream, guacamole, cheddar cheese, salsa

Cut steak or chicken into 6-8 portions. In crock pot combine all ingredients.

Cook on low 8-10 hours, medium 6-7 hours, or high 4-5 hours.

Remove meat and shred. Return to pot and stir.

Wednesday, October 1, 2008

Tuesday's with Dorie: REWIND!

I should really start calling this WEDNESDAY'S with Dorie, as I can't seem to get them in on time! Ugh. Anyway, this weeks recipe comes from Mari with Mevrouw Cupcake. She chose Creme Brulee. At first, I was super excited (so was Mike!)... but them reality hit. I don't have a torch, and I have no idea how to use a broiler (or much less what one is!). I still have so much to learn! Anyway, head over to Mari's page to check out the recipe.

I was beyond excited when I found out we could do a recipe rewind, instead of the Creme Brulee. I decided to go over the recipes I had not made yet and Michael chose my recipe for the week! It's Perfectection Pound Cake. The recipe can be found on pages 222 & 223 in Baking: From My Home to Yours.

Mine turned out wonderful. Dense, yet fluffy. Sweet, yet not too sweet. Really it is just right. I'm usually not 100% happy with my TWD recipes - but this one is an exception - I love it, and so does Michael! I hope you enjoy it too!

Mac & Cheese

Those of you who know me well, know I really don't like cheese. I don't like cheese in my sandwiches, I don't like cheese on my pizza, and I don't like mac & cheese unless it's from a blue box. Well, my husband on the other hand, likes EXTRA cheese on EVERYTHING. So, when I came across this mac & cheese recipe from Fresh From Cate's Kitchen, I know I had to try it. Her pictures make it look creamy and delicious - which it is. It's like a home-made version of velveeta shells & cheese.

Easy Mac & Cheese
(adapted from Cooking Light, May 2007)

1 1/4 cups uncooked macaroni
1 cup 1% milk
2 tbsp all purpose flour
1 1/4 cups shredded reduced fat sharp cheddar cheese
1/2 tsp salt
a few grinds of a pepper mill

Cook pasta in a medium saucepan according to package directions.
Transfer to a colander.
In the same saucepan, combine the milk and flour over medium heat, stirring with a whisk.
Cook, stirring constantly until thickened (about 2 minutes).
Add cheese, salt, and pepper, and continue whisking until all the cheese is melted.
Turn off heat, stir in the pasta, and let sit for a few minutes before serving.

This is so super easy, and really good. Enjoy!