I have always prepared the Thanksgiving meal, even if it was cooked at my daughter’s house. Last year, I roasted the turkey at my home and carted it over to Jessica’s house. She prepared the side dishes.
This year, Jessica decided to stuff and roast the bird herself! She and I discussed techniques, but it was all her doing. Could not have been prouder of my girl! She used the same recipes we’ve created for 20 years or more. (Stuffing recipe is 50+ years old.) Hers was a much better turkey than I’ve roasted for a long time. Moist, beautifully browned and juicy.
For your dedication and bravery! For your outstanding skills! For a WONDERFUL BIRD! You are beautiful and bold!
I, your mother, present you with the 2017 Turkey Cup!
Congratulations, my darling. You deserve it!
What were Jessica’s tricks of the trade, you may ask?
She didn’t brine her turkey. (Egads) She bought a lovely 21-pound Butterball, which is self-basting. She used a Martha Stewart concoction of white wine and butter to baste her turkey during the first two hours of roasting. (3 sticks of butter melted in 1 bottle of Chardonnay or Sauvignon Blanc held warm on the stove burner as the basting continues.) Cheesecloth is drenched in the wine/butter mixture and the cloth is gently placed over the breast and drumsticks during the first two hours of roasting. Then the cheesecloth is removed. And in addition to her roasting – she tented the turkey breast and tops of the legs in between the first two hours to keep the skin from browning too quickly. Genius!
Jessica also put a piece of aluminum foil in the roasting pan underneath the turkey so the bird didn’t flop around during the steady rotation and basting in the pan. GENIUS!
And it was much easier to collect the drippings for making gravy. We ran warm turkey stock over the pan drippings to release the tasty brown bits and added it to the gravy pot. Phenomenal. GENIUS!
Awesome Thanksgiving meal. I’m looking forward to next year! Love you!
It can’t get easier than this. Use leftover turkey or roasted chicken and transform it
into a creamy, steamy biscuit-topped casserole.
Wait – It gets easier! I cheated when I prepared this dish. I had some chicken breasts in the freezer and poached them. And then I used frozen peas & carrots, country-style diced frozen hash browns, frozen chopped onions, and a box of commercial biscuit mix for the luscious dumpling-like topping. This is not my normal style, but what the heck. I wasn’t looking forward to chopping a bunch of vegetables this particular day. It was an easy way out. It was so easy in fact that I’m sure I’ll utilize more frozen prepared vegetables in the future, for sure! And it tasted just as good as if I’d made it from scratch, even the biscuits.
I still like to make my own white sauce rather than canned cream soups. My husband and I need to watch our salt intake, and it’s one way I can control the amount I use in a recipe.
Here’s a Thanksgiving leftover tip! Substitute turkey to build these fabulous sandwiches! YUM!!
Star of the Show! Pickled Red Onions with Jalapeno
Pickling fresh vegetables seems to be all the rage these days. And there’s a good reason. Pickled veggies don’t take a lot of time. The ingredients are cheap and simple. A small sweet and tangy crunchy bite for almost anything. And you can make pickled veggies in small batches.
It only takes 10 minutes to put everything together. And if you make a large batch, Pati says these delicious pickled onions will last in your refrigerator for two weeks.
Tangy and sweet pickled red onions add a flavorful crunchy bite to any sandwich, taco, salads. Whatever your little heart desires!
Author: Patti Jinich
Cuisine: Mexican
Serves: 2 cups
Ingredients
¼ cup each grapefruit juice, orange juice, lime juice and white distilled vinegar
¼ teaspoon ground black pepper
¼ teaspoon ground allspice
½ teaspoon kosher
1 large red onion thinly sliced, about 2 cups
1 jalapeno charred
2 bay leaves
Instructions
Place the grapefruit juice, orange juice, lime juice and vinegar in a mixing bowl along with the black pepper, allspice, and salt. Mix well.
Add the red onions and bay leaves.
Char or broil the banana pepper in the broiler, on the grill, on a hot comal or dry skillet set over medium heat or directly on an open flame, for 3 to 6 minutes. Turn it once or twice, until its skin has lightly charred.
Add to the onions.
Toss well in a canning jar and let the ingredients pickle at room temperature from ½ hour to 2 hours
Put the jar in the refrigerator. Pickled Red Onions will keep in the refrigerator for 2 weeks.
3.5.3229
This Chicken Pibil Sandwich is one of my favorites from Pati’s Mexican Table. Spicy chicken topped with crunchy pickled red onions and slathered with avocado crema is a satisfying bite. It’s a quick sandwich to put together, too.
Let’s make a batch!
Chicken Pibil Sandwich with Pickled Onions and Avocado Crema
Nicely seasoned chicken or turkey topped with tangy, sweet pickled red onions and slathered with avocado crema. Quick, easy, and very yummy!
Author: Pati Jinich, Pati's Mexican Table
Recipe type: Sandwich
Cuisine: Mexican
Serves: 4-5 servings
Ingredients
½ pound ripe tomatoes
¼ red onion outer layer removed
3 cloves garlic unpeeled
½ teaspoon kosher salt
2 cups low sodium chicken broth, divided
2 tablespoons canola oil
¼ cup freshly squeezed grapefruit juice
¼ cup freshly squeezed orange juice
¼ cup freshly squeezed lime juice
¼ cup white distilled vinegar
½ teaspoon dried oregano
⅛ teaspoon ground cumin
¼ teaspoon ground allspice
Freshly ground pepper to taste
2 tablespoons achiote paste chopped (the paste that comes in a bar, not a jar!)
6 cups cooked shredded chicken from homemade broth or rotisserie chicken (may substitute turkey)
Soft buns
Avocado Crema
Pickled Red Onions a la Yucateca
Instructions
Preheat the broiler. Line a baking sheet or roasting pan with foil. Place the whole tomatoes, onion and unpeeled garlic cloves on the foil and set under the broiler, 3 to 4 inches from the heat. Broil for 4 to 5 minutes, until charred on one side. Flip over and broil for another 4 to 5 minutes, until the skin is blistered and completely charred. The tomatoes should be very soft with the juices beginning to run out. Remove from heat.
Once cool enough to handle, quarter the tomatoes and place in a blender jar along with any juices from the baking sheet. Peel the garlic cloves and add to the blender along with the onion, salt and 1 cup of the chicken broth. Puree until completely smooth.
Heat the oil over medium heat in a casserole or soup pot until hot but not smoking. Pour in the puree and cover partially, as the sauce will sizzle and jump. Cook, stirring occasionally, for 7 to 8 minutes, or until the sauce thickens and darkens considerably.
Meanwhile, combine the grapefruit juice, orange juice, lime juice, vinegar, oregano, cumin, allspice, pepper, chopped achiote paste, and the remaining cup of chicken broth in the blender and puree until completely smooth.
Stir the puree into the tomato sauce and bring back to a simmer. Simmer 5 minutes, then add the shredded chicken. Mix together well and continue to cook, uncovered, until the chicken has absorbed most of the sauce, about 5 minutes. The finished dish should be very moist but not wet or soupy.
To serve, scoop about 1 cup of the chicken pibil onto the bottom half of a bun. Top with avocado crema and a few pickled red onions.
Avocado Crema: 2 ripe avocados; ½ cup Mexican crema;1 minced clove garlic;1/4 cup freshly squeezed lime juice; ½ teaspoon kosher salt or to taste. Combine all ingredients in a food processor or blender. Blend until smooth.
Anyone who grew up in the vintage mid-century years remembers creamy tomato soup from a well-known soup canner. What a satisfying and hearty lunch or dinner served with a grilled cheese sandwich. I remember my mother would make us tumblers of tomato soup and grilled cheese to eat at our picnic table in the fall. One of my favorite childhood memories. Fifty years later, I can still taste and smell that soup served in Tupperware mugs and dunking the sandwich quarters.
Cincinnati- based Tom & Chee, a tomato soup and grilled cheese sandwich restaurant attracted Shark Tank investors Mark Cuban and Barbara Corcoran, who invested $600,000 in the franchise idea. Who woulda thunk? I mean, it’s tomato soup and a grilled cheese sandwich. The lesson goes to the fact that tomato soup is a gastronomic bomb and a Midwestern staple.
Serve hot Creamy Fresh Tomato Soup with your favorite accouterments and
you’ll have a beloved memorable quintessential comfort meal in no time.
I like this recipe because it’s loaded up with other vegetables, not just tomatoes. You can control the salt which is always a good thing. You can control fat content depending on how creamy you want your soup to be. And if you don’t have fresh tomatoes on hand, you can substitute canned tomatoes (Salt-free if you roll that way.)
My goal for this batch was to use up tomatoes I already had on hand. I used three fresh tomatoes from the Farmers’ Market, a half-quart of heirloom grape-sized tomatoes leftover in the fridge, and a 15oz. can of salt-free petite diced tomatoes. So, it really doesn’t matter the source of your tomatoes.
Love tomato soup, but tired of the canned variety? Make up a homemade batch from simple and healthy ingredients. It's easy!
Author: Mimi
Recipe type: Soup
Cuisine: American
Serves: 6 servings
Ingredients
3 Tablespoons olive oil
1½ cups onion, roughly chopped
3 cloves garlic, minced
2 carrots, peeled and roughly chopped
2 stalks celery, trimmed and roughly chopped
1 red bell pepper, roughly chopped
4-5 pounds of fresh tomatoes, or any combination of fresh and canned(with juices)
2 teaspoons sugar
1 Tablespoon tomato paste
2 Tablespoons dried basil leaves
1 bay leaf
1 Tablespoon salt or salt substitute (optional)
2 teaspoons black pepper
¼ teaspoon crushed red pepper (optional)
3 cups reduced sodium chicken stock
½ cup heavy cream
½ cup whole or 2% milk
Instructions
In a large heavy pot, heat olive oil over medium-high heat.
Add onions, carrots, and red pepper. Reduce heat to medium. Put a lid on the pot, and allow the vegetables to steam for 10 minutes until they're soft.
Add minced garlic and crushed red pepper, basil and bay leaf. Stir and saute for one minute.
Add tomatoes, tomato paste, sugar, salt, and pepper. Stir.
Add chicken stock. Stir. Bring to a boil then reduce to simmer.
Cook for 30-40 minutes.
In small batches (3-4), use a blender to liquefy the soup. Pour the liquefied soup into a large bowl until everything is blended.
(CAUTION: The contents are hot. When blending anything hot, always cover the blender jar top with a kitchen towel. If you use the blender lid, the heat generated as you're blending will blow the lid off and you'll have hot tomato soup all over you and your kitchen. Not good.
OR use an immersion blender.
Pour the soup from the bowl into your cooking pot. Add the heavy cream and milk. Over medium heat, bring the soup to temperature.
Check for seasoning.
Finish soup with a Tablespoon of unsalted butter to add some sheen. (Optional)
Serve
Notes
Accouterments: Oyster Crackers, Croutons, Any sandwich especially Grilled Cheese, Garlic Bread, Hot Rolls, Cornbread.
Garnish with a dollop of Sour Cream, a sprinkling of Grated Cheddar Cheese, or finely Chopped Basil.
If you want a creamier soup, add more heavy cream and less milk. Or you could use half-n-half instead. At Mimi's Table
I’m no stranger to Mexican cooking. If you’ve read a few of my Mexican food posts, I frequently mention my ex-mother-in-law who was my introductory mentor.
Over the last 40 years, as Mexican food and cooking became an American obsession, I was increasingly intrigued by all the chiles, spices, foodstuffs, utensils, and techniques. I sought out Mexican/Latino grocers and ingredients. I wanted to broaden my horizon to include a variety of South-of-the-Border dishes and not the usual American restaurant fare.
Because I learned from a real Mexican cook, I knew dishes would be delicious and better going the homemade route using traditional ingredients and techniques.
Enter Pati Jinich. Her show on PBS, Pati’s Mexican Table was nominated for two James Beard awards and two Emmy awards. Pati begins her sixth season in September 2017.
Pati has an interesting story. She was born in Mexico City to Mexican-Jewish parents, and was raised in Mexico City. Not until she was married did Pati and her husband move to Texas.
Pati’s career began as a political policy analyst. Eventually, at the urging of her husband and family, Pati decided to migrate to another career doing what she’s passionate about, Mexican food.
I’ve learned a lot about Mexican ingredients and cooking methods from her blog and television program. Pati has a simple, welcoming style. It’s clear she loves to teach and share what she learns.
Pati’s blog is divided into three sections: Recipes, The Basics, and Ingredients. If you’re looking to build a well-stocked Mexican pantry, be sure to visit her Ingredients section – everything from spices and chiles to grains, beans, and vegetables. Browse in The Basics section for tips on cooking techniques and utensils. The Recipe section is amazing. Pati has included so many dishes I’ve never imagined to try.
Mole Poblano Yes You Can! is her recipe for the dark, richly flavored cooking sauce that coats chicken, tortillas for enchiladas, served with eggs, potatoes, and napoles (cactus). Pati solves the mystery of making a batch of this famous Mexican food staple, and breaks down making it yourself in easy to follow steps, coaching along the way with ingredient pairings, descriptions and why they work.
Fast Track Chicken Pilbil Sandwich is another of my very favorites. Scrumptious, creamy, crunchy, it’s all those things. The avocado crema is phenomenal.
Pickled Red Onions a la Yucateca has become a family favorite not only for the Pilbil Sandwich, but to top tacos. They’re crunchy, not too sweet, not too vinegary – they’re a perfect accompaniment for any sandwich, grilled meat, eggs. These onions are addictive. Learn about bitter orange as the unique ingredient for the pickling liquid.
Here are a few of Pati’s recipes I’m eager to try:
I’m very fortunate to have a college roommate who owned a cottage on Lake Erie in Lakeside, Ohio.
Two summers ago, my daughter, her family and I decided to rent Cynthia’s cottage for a week and a lovely getaway. We enjoyed it so much that we returned in July this year.
I grew up near Lake Michigan, so the trips to Lakeside are nostalgic for me. I love the drive up to the cottage. As we approach, we can see the big blue lake on the horizon. It feels like home to me. Cindy grew up in Buffalo, NY, on Lake Erie. Both our fathers worked in the steel mills built near our respective lakes’ shores. We were both raised in strong ethnic communities. So, to say the least, we found we had much in common when she and I first met at Butler University in Indianapolis. We’ve been friends for over 40 years!
Lakeside is known as one of many Chautauqua communities scattered throughout the Eastern United States. Founded in 1873, Lakeside became a retreat for families and adults where visitors are invited to participate in cultural and religious enrichment, history, musical appreciation, and health and wellness programs.
The area surrounding Lakeside hosts unique historical sites to visit, too. Believe it or not, Johnson’s Island on Sandusky Bay once was a Confederate prisoner-of-war camp.
There’s boating, fishing, swimming beaches, water sports all on Lake Erie and easily accessible.
Lakeside Chautauqua is a unique experience for each individual. We invite you to experience our Chautauqua community this summer in your own way; reconnect with family, grow spiritually, expand intellectually, unleash your creativity or challenge yourself physically. The opportunities are endless. You will soon realize why Lakeside Chautauqua has remained an annual tradition for generations of families.
The Keeper’s House
I love lighthouses! This one on the Marblehead Peninsula became a state park built on the Columbus Limestone rocky shores of the lake. It’s maintained by the Ohio Department of Natural Resources, and operated by the US Coast Guard.
Since 1822, the Marblehead Lighthouse is the oldest lighthouse in continuous operation on the Great Lakes. The Keeper’s House was constructed in 1880, and was the home to 16 keepers including two women.
Of course, there’s a fantastic view of Lake Erie.
And a great view of Cedar Point amusement park in Sandusky.
On the way back to the cottage at Lakeside, we stopped at Brown’s Dairy Dock on State Road 163. Brown’s is seriously a must! Visit their Facebook page!
And while we’re talking about food, a visit to the Jolly Roger Seafood House in Port Clinton is another must for our family.
Lake Perch and walleye are fresh, perfectly deep fried, and the servings are very generous.
Jolly Roger’s also serves incredible jumbo fried shrimp and fish tacos. Their onion rings are out of this world, too.
Really. I can’t get enough. Neither can Jessica. She, Brock and the boys stopped again on their way home to Indiana. Oh my gosh, it’s that good!
I adore any sort of pie. Sweet or savory, it makes no difference. And I love blueberries.
My mother made the best pie crust for 60 years. For a two-crust 9″ pie it was 2 cups flour, 2/3 Crisco, 2 teaspoons sugar, pinch of salt, and 4-6 Tablespoons ice water. That was it! I made her crust for years until I got my Cuisinart and read online that all butter was a better way to go.
Phooey! I over mixed in the food processor. Beside the fact that butter is more expensive, I didn’t care for the flavor of a butter crust. I know! Right? What’s wrong with me?
Lard makes everything better, especially pie crust. So I’ve settled on a new mix: 2 1/2 cups flour, 1/2 cup cold lard, 1/2 cup vegetable shortening, 1 Tablespoon sugar, pinch of salt, and 5-7 Tablespoons ice water.
My kids and grandchildren were coming over for dinner Sunday. I always make dessert for a Sunday meal, particularly because the boys were coming. I love to spoil them!
I decided a slab pie would do the trick! Sweeten us up and leftovers! I wasn’t in the mood to make pie crust, and I’d have to make a lot for such a big pie. Alas, I reverted to refrigerated store bought pie crust. And fresh blueberries – how simple and quick is that. Just rinse ’em off and they’re ready to be baked up into a scrumptious pie!
Here’s a tip!
If you decide to make this delicious slab pie or any slab pie, you’ll need two boxes of refrigerated pie crust. When you roll it out, place one circle on top of the other, and then roll it into a rectangle. And do the same for the top crust.
It was the perfect size. More than enough to drape over the sides of a jelly roll pan (15″x10″), and to crimp the edges.
A college roommate of mine bakes pies and desserts for her restaurant. She told me that store bought crusts are made with lard. Wow! That does make a difference. The finished crust is flaky and browns beautifully.
Admittedly, over the years I developed into a pie crust snob, believing homemade ones were the only way to go. After all, Mom did it all her adult life. I’ve had to rethink my attitude about refrigerated store bought pie crust. Think of it this way – I will bake more pies! Yes!!
Let’s Bake!
Preheat your oven to 400°F.
Roll the bottom crust and place it in a 15″x10″ jelly roll pan.
Put 2-3 pounds of fresh blueberries in a bowl. Add zest of one lemon – blueberries and lemon are remarkable. Mix and set aside.
In a small bowl, mix together 1/2 cup of sugar, 1 teaspoon cinnamon, 3 Tablespoons flour (or cornstarch or tapioca flour – I use tapioca to thicken fruit pies.) Mix and pour over the blueberries. Gently mix until all the berries are coated with the flour mixture.
Pour the berry mixture into the crust. Really, I could have used 3 pounds of berries and will next time.
Roll the top crust and place over the filling and edges of the pan. Crimp along the outside. And, using a sharp paring knife, cut vents along the sides of the top crust. And cut something cute in the middle -I designed an “M” for Mimi!
Brush the top with a beaten egg. I sprinkled demerara sugar on top. You can use regular sugar, but I like the color and texture of demerara on flaky pastry desserts. It also adds a little crunch.
Bake for 30-40 minutes, until the berry juices bubble and the crust is golden, brown, and delicious.
I mean, seriously, in 20 minutes my slab pie was in the oven. Remarkable!
Try your hand at one. Don’t like blueberries, use sour pie cherries or apples, make a lemon meringue slab pie or how about strawberry-rhubarb? Yum!
Tieghan Gerard is one ambitious young woman with a fabulous story.
I’ve wanted to write about her blog “Half Baked Harvest” for weeks, but once I visit her site, I can’t leave. I’m captured by her stories and stellar photography.
Tieghan comes from a family of nine. Early on she started out helping to prepare meals for the large group and then took over doing all the meals. She began to document and photograph her trials and errors that bloomed into a very successful blog. Half Baked Harvest made its blogging debut in 2012. In 2014 and 2016, Tieghan’s blog was named “Readers’ Choice Favorite Food Blog by Better Homes and Gardens.
Tieghan lives Colorado in a remodeled barn she designed herself. Read about her inspirations, challenges, and progress as she works through rebuilding “The Barn.”
Why I love your blog!
Her recipes are so different. A very short sampling:
Tieghan has a unique eye and an extraordinary palate. I’ve made her Sunday Sauce to rave family reviews. (I found the papparadelle at Trader Joe’s.) Canadian Poutine and Honey BBQ Chicken with Charred Corn Polenta are next on my list.
If it’s true that you eat with your eyes first, I’m salivating just looking at the food on her home page. Tieghan has a special way about her. I love the way she writes and engages with her readers. I’m overwhelmed by her photos of her food. I can browse through Pinterest and immediately recognize her posts, her style is that distinct. Another brief but breathtaking sample:
Canadian Poutine Sunday Sauce Honey BBQ Chicken with Charred Corn Polenta PB&J Oat Strussel Muffins Summer Tomato and Zucchini Halloumi Bake Brown Sugar Oatmeal Cookie Cookie Dough Ice Cream Sandwiches Onion, Chorizo, Spinach and Artichoke Pizza Blueberry Lavender White Chocolate Scones
Her cookbook will be released in September, 2017. You can pre-order Recipies From My Barn in the Mountains from Amazon, Barnes & Noble, Indiebound and Indigo.
In time for holiday gift giving. I’ve ordered mine – can’t wait!
Tieghan promises a special surprise for those who do preorder.
Looking for inspiration? New cooking ideas with out-of-the-ordinary ingredients? Fun stories and beautiful photography?
Don’t be intimidated if you think her recipes are complicated. They’re not. And she has plenty of step-by-step videos to help.
Treat yourself to a visit at Half Baked Harvest. You won’t be disappointed.
Thanks, Tieghan for giving me a restful place to land to think and to become inspired! I love your blog!
However, the star of the show in today’s post is the side dish in the upper right hand corner of the plate: Carmen’s Mexican Rice.
I’ve written frequently about my ex-mother-in-law, Carmen, and how she influenced my Mexican cooking skills and palate. One side I learned very early in the process was Mexican Rice.
It’s a staple of most south-of-the-border meals, breakfast, lunch and dinner. Served with beans of any sort, rice and beans is a complete protein. In fact, rice and beans is a fabulous vegetarian/gluten-free option. You’ll find recipes for beans and rice all over southern and Latino cooking sites on the web. Such an amazing and healthy combination.
Anyway, I digress.
Many years ago, a younger Mimi, husband, and new baby visited Carmen’s homestead in Grand Island, Nebraska. Her mother still lived in the same house where the family was raised. Imagine the curiosity aroused when a “gringa” showed up and actually volunteered to help with dinner preparations!
I remember uncles, aunties, and Grandma Garcia (the matriarch) watching over my shoulder as I confidently whipped up a batch of rice to serve for the evening meal. Nods of approval and Spanish spoken praises were received and well-appreciated. Maybe their beloved Anthony hadn’t done so bad after all!
Nevertheless, Mexican Rice is so easy to put together. Carmen’s recipe included onions as the only vegetable. Peas, carrots, green beans were not in the mix. And Mexican Rice is inexpensive. Paired with beans, flour tortillas, grated cheese and a side salad, this dish is very frugal.
Let’s Cook!
This is my favorite rice cooking vessel. It’s an old Guardian Ware aluminum pot that belonged to one of my grandmothers. Both used Guardian Ware, and I was the lucky recipient of this one.
I like it because it’s sturdy. The walls are thick. The lid fits well and retains heat nicely. Every pot of rice I conjure up comes out perfect no matter the recipe.
If you don’t have one of these handy, rice is successfully cooked in an enameled cast iron pot or a heavy pot will a tight fitting lid.
Before you begin, measure out your ingredients:
1 3/4 cups of low-sodium chicken stock or water mixed with 1/4 cup tomato sauce
1 cup long grain white rice
1 medium onion, cut in half and then into chunks
1-2 teaspoons Mexican oregano
1/2 teaspoon garlic salt
Over medium-high heat, add 1-2 Tablespoons vegetable oil or olive oil. (I like olive oil.)
Once the oil is hot, add the rice. Begin to stir so all the rice is coated with oil.
Continue to cook until some of the rice is translucent and other kernels are lightly browned.
Add the chopped onion to the rice. Cook for a minute or two until the onions begin to wilt and become lightly browned.
Add the chicken stock or water and tomato sauce. Careful – the liquid may steam and spatter.
Add the oregano and garlic salt. Stir to distribute everything. Bring to a gentle boil. Reduce temperature to a simmer and cover.
Let the rice simmer for 13 minutes. Once it’s done, immediately remove from the heat and set aside to let the rice finish cooking. You can put the pot in a slow oven (185°F) to finish cooking for 15-20 minutes to keep it warm before serving.
You can lift the lid and fluff up the rice, but I usually don’t. My daughter tells me the “money bite” is the rice, onions, and oregano that settles to the top.
Now, If I’d had my act together, I would have remembered to take a picture when the rice was finished. Must have been hungry this day and in a rush to get dinner on the table. Ooops . . .
My young family would eat leftover rice, refried beans, tamales, and warm tortillas for breakfast. Ah, the good old days when I didn’t have to worry about all those carbs and calories!
During the hot days of summer, we are all looking for a flavorful, healthy and quick meal. I frequently turn to fresh seafood as an alternative to traditional grilled burgers and dogs or dinner salad.
A family favorite and crowd pleaser, you can’t go wrong with are Mimi’s Fast & Easy Shrimp Fajitas.
Oh, so simple! Oh, so quick! Oh, so DELICIOUS!!
I serve the fajitas, whether they’re shrimp, chicken or beef, with warm flour tortillas along sides of Mexican Rice or Refried Beans, and a simple green salad. As an added bonus, this dish is gluten-free, if you use gluten-free flour or corn tortillas. If you’re filled with ambition, you should make or learn to make homemade flour tortillas.Takes the “quick” out of it, but still. Some store-bought brands can be very good, like El Milagro. But like everything homemade, they’re just better tasting. I did make my own every week for many years to serve at breakfast, lunch, and dinner. Awesome!
I think my Mexican-ex-mother-in-law would get a kick out the fact that I cook so much Mexican food – mainly inspired by her. My mom would make out-of-this-world tacos, but rarely ventured out of that comfort zone. When I married, I learned so much about Carmen’s Mexican cooking. She taught me a lot. She always made her own tortillas, and she was lickity-split! Amazing!
Let’s Cook!
I like to buy raw shrimp in the 20-25/pound range that have been shelled and deveined. It makes the process simple and quick. You can use frozen shrimp – it doesn’t take long to thaw. All you do is put the frozen shrimp in a bowl and fill it with cool tap water. In about 20 minutes, the shrimp are ready to use. I plan on 1/3 pound of shrimp per person. One pound will feed three gracious eaters or two voracious ones.
Sometimes even cleaned and shelled shrimp can leave behind bits and pieces of the black vein running down the middle. I always run the tip of a paring knife down along the track to make sure the black stuff is gone. According to seafood sources, you don’t have to. But why wouldn’t you? It looks awful. And it’s good to run your fingers through the water to check for any pieces of shells wandering aimlessly around.
Rinse the resultant shrimp well in cold water, drain well, and layer on a baking sheet lined with a double thickness of paper towels. Place a paper towel on top, and pat dry. It’s good to have the shrimp as dry as possible so they’ll sear well in a hot skillet.
Now, spray the tops lightly with cooking spray. Season lightly with salt and pepper. If you want to add some spice, it’s a good time to sprinkle with any or all of your favorite Mexican spices: ground cumin, chili powder, cayenne pepper. Whatever you prefer. Set aside while you prep the vegetables.
For one pound of shrimp, I use one medium onion cut in half and then into strips. One red bell pepper, cored, seeded and cut into strips. One large jalapeno pepper, cored, seeded, and finely diced. And one clove of garlic, minced.
The next step goes quickly. Have a serving plate or serving bowl at the ready for the vegetables as they come off the heat.
Heat a griddle over or a large skillet to medium-high heat. A cast iron griddle or skillet would be ideal, but not imperative. I use a 12″ iron skillet when I’m cooking one pound of shrimp, and a larger griddle over two burners when I cook larger quantities.
Add two tablespoons of olive or neutral cooking oil to the skillet and spread it around to cover the bottom. Add the sliced onions, sprinkle lightly with salt and pepper, and cook quickly, stir-fry style, until the edges begin to brown and the onions begin to wilt. Quick cooking will help the onions keep their shape and stay crunchy.
Add the red peppers, jalapeno, and garlic to the skillet. Again, quickly stir-fry the vegetables until the peppers are heated through and the garlic becomes fragrant.
Put the cooked vegetables in your serving bowl or plate. (I use a flat oval 3-quart Pyrex dish.) Set aside and keep warm. Don’t cover with foil or plastic wrap, because the veggies should keep their bite. Covering them will steam them, and the vegetables will be mushy. Still delicious, but you know. I usually put them in an unheated oven or in the microwave.
In the same skillet over medium-high heat, layer the shrimp in a single layer, seasoned side down.
Cook for 2-3 minutes until the shrimp just begin to turn pink and a little carmelization is happening around the edges.
One-by-one, flip the shrimp to cook on the other side – 1-2 minutes max. The shrimp should be cooked through, but tender. Overcooking will make them tough. Sprinkle with the juice of half a lemon.
Spoon the shrimp over the cooked vegetables.
And there you have it!
Fresh, fragrant, juicy, steamy, delicious! And QUICK!
Here are some condiment
suggestions for the fajitas:
Mel’s Kitchen Cafe is one of the brightest (shining, bright, honest) blogs I’ve followed since I started blogging myself. Mel Gunnell is personal, unassuming, down-to-earth, and when she says “tried and true, baby” she knows of what she speaks. She’s genuine. She mills her own flour, for cryin’ out loud! Really!!
Mel pays homage to her Aunt Marilyn with an entire section titled “Aunt Marilyn’s No Fail Recipes.” Most worthy of an in-depth browse.
Mel doesn’t walk casually into the realm of food talk. If she’s tried a recipe once, she’s tried it tens or hundreds of times; herself, friends, and family, always with feedback to make the recipe better. And Mel relies on her readers, too. When she gives advice, you can take it to the bank.
Several of her tutorials include experience with different ingredients: Why egg size makes a difference; How measuring flour makes a difference; Butter – the great cookie experiment; and How to cook with kids. Over time, she’s embraced gluten-free recipes, even vegan. and paleo.
If you want to know how to bake fabulous dinner rolls, this is the ultimate source for dozens of how to’s and dozens of recipes to make every guest’s heart melt.
Mel is the mother of five children: four boys and the youngest a daughter. (Way to hang in there, girl!) All are invited and expected to participate in the miracle and joy of feeding family and people. It’s not a burden. It’s a pleasure and a lesson in personal satisfaction, emancipation and self-sufficiency.
Chicken Curry in a Hurry Heavenly Bluberry Dessert Best BBQ Sauce Orzo Salad with Tomatoes, Basil and Feta
Mel’s Kitchen Cafe is the real deal. Old-fashioned or new age relevant dishes, readers should to take a peek at what she has tirelessly endeavored to bring us happiness.
When Richard and I were first married, he introduced us to salmon. I’d never prepared salmon before, but over the next 20 years, a filet baked with onions and lemons has become a family staple. Even our young grandsons love it. They call it “pink fish.”
Salmon filet baked with onions and lemons can be cooked in the oven (great for cold winter days) or on the grill (great when it’s too hot in the kitchen). This is an easy, quick, and healthy recipe that provides an excellent source of omega-3 fatty acids, vitamin B-12, and vitamin D.
Something SO delicious and it’s good for you, too! YEAH!!
The secret to this recipe is the mayonnaise-mustard spread that’s slathered over the raw filet. The mayo keeps the fish nice and moist and buttery-tasting. Literally, the salmon melts in your mouth. The mustard adds a kick of flavor. Any mayonnaise will do, and we’re not picky about the mustard either.
We got this bottle from “The Mustard Man’ at Jungle Jim’s grocery in Cincinnati. The Mustard Man himself recommended this peppered version to go particularly well with salmon. YUM! We’ve also used plain old yellow mustard or dijon.
When we’re having the kids over, Richard and I will get one of those giant salmon filets from Costco. One large one will feed all eight of us with generous servings.
Let’s Bake Some Salmon!
Yes, this is one very large piece of fish! Weighs between 2.5 – 3 lbs. Notice the tail end is folded under. That’s to help keep the cooking uniform.
Yep, it’s a whopper! This one has no skin attached – Richard doesn’t like fish skin. But, I do! In all things, we compromise – well, most of the time. If you choose a filet with skin on, it won’t crisp up in this recipe, because you’re basically steaming the fish.
I cut a large piece of 18″ heavy duty aluminum foil and allow extra on the sides for wrapping the fish. Season with salt and pepper. Sometimes I sprinkle on dried dill weed or fresh, if I have it.Whisk together 3/4 cup of mayo and 1/3 of mustard. Slather it all over the top of the filet.Thinly slice one medium-sized onion and distribute evenly on top of the mayo-mustard layer.And top that with thin slices of lemon. When the fish is done, the lemons are delicious!Bring the foil together in the middle covering the filet. Fold the foil edges together and fold over again to crimp and form a tight seal. Then fold over the ends, Christmas package style, roll and crimp so the edges are facing up. You want the juices from the salmon to stay inside, not leak out.
If you’re using the oven, heat to 375°F. Put the lovely fishy package on a sheet pan, and bake in the oven for 20-25 minutes or until the fish reaches 140-145°F at the thickest part of the filet.
On the grill, heat to 350-375°F. (I use a gas grill, so it’s easier for me to regulate the temperature.) Put the lovely fishy package on the grill, with or without the sheet pan. Put the lid down, and bake for 20-25 minutes or until the fish at the thickest part reaches 140-145°F.
Cooking time truly relies on the size of the fish you’re cooking. I always fold the tail end under itself to all the filet to cook more evenly. But don’t over cook it. Best to stay on the “little-under-done” side whether it comes out of the oven or off the grill. The rest time will help finish the cooking.
Check for doneness. Remove the package from the oven or grill and keep the package sealed. Allow it to rest on a cooling rack for 10 minutes.
You’re mouth-watering reward! Flaky, moist, buttery and healthy salmon!
Let’s Eat Some Salmon! What sides to serve?
I like pan fried little red potatoes browned in butter.
Or you might serve a nice big salad – delish!
Or how about a helping of my country green beans made with bacon, onions and tomato? Cook in an Instant Pot with little red potatoes? Success!!
Click the pic for the recipe.
This recipe is a no-brainer; very cook friendly. If I’m making salmon for just the two of us I either get a smaller filet or I bake a giant one so we have leftovers. If you’re using a smaller filet, you’ll need to adjust the cooking times. This leftover salmon is the best as an addition to salad, with eggs and potatoes for breakf, or just by itself!
Feeling a cooking adventure on the horizon?
This is a FABULOUS leftover recipe. Toast a couple of English muffins, poach eggs, and whip up a batch of blender Hollandaise. Thinly slice red onion and fresh tomato. Place the onion and tomato on 1/2 muffin. Top with a piece of salmon and then an egg. Dollop with your beautiful Hollandaise and sprinkle with some fresh chopped parsley. Heavenly!
Wait – It gets easier! I cheated when I prepared this dish. I had some chicken breasts in the freezer and poached them. And then I used frozen peas & carrots, country-style diced frozen hash browns, frozen chopped onions, and a box of commercial biscuit mix for the luscious dumpling-like topping. This is not my normal style, but what the heck. I wasn’t looking forward to chopping a bunch of vegetables this particular day. It was an easy way out. It was so easy in fact that I’m sure I’ll utilize more frozen prepared vegetables in the future, for sure! And it tasted just as good as if I’d made it from scratch, even the biscuits.
Avocado Crema: 2 ripe avocados; ½ cup Mexican crema;1 minced clove garlic;1/4 cup freshly squeezed lime juice; ½ teaspoon kosher salt or to taste. Combine all ingredients in a food processor or blender. Blend until smooth.
The secret to this recipe is the mayonnaise-mustard spread that’s slathered over the raw filet. The mayo keeps the fish nice and moist and buttery-tasting. Literally, the salmon melts in your mouth. The mustard adds a kick of flavor. Any mayonnaise will do, and we’re not picky about the mustard either.
