Cilantro Lime Fajitas

I'll admit, when it comes to Mexican foods, I'm not usually that adventurous.  Growing up, our version of taco night was ground beef seasoned with the stuff out of the packets, stuffed into soft shells, topped with sour cream and store bought salsa.  The same was true when fajita night came around.  Until now. The other night I felt the need to spice up my life a little, and what better way than with some seriously scrumptious fajitas.
I guess when it comes to my recipes, I'm a little bit of a Doctor Frankenstein.  This one being no exception, I dug through all of my cook books, food magazines, and trusty recipe sites, pulling my favorite ingredients and techniques from each one until I came up with the beautiful masterpiece below!  This recipe is meant to be messed with.  In its current form, this recipe, which chock full of flavor, is not at all spicy, so feel free to add to the spices depending on your own personal liking.  Feel free to comment with any questions!  I hope you all enjoy!


-Cait



Ingredients-

- Approx. 1 Pound Chicken Tenders (or breasts)
- 6 Bell Peppers, Assorted Colors
- 3 Sweet Onions (Mayans)
- 1/2 Cup Cilantro
- 4 Garlic Cloves
- 4 Tablespoons Olive Oil
- 1/2 Cup Lime Juice (about 4 limes)
- 2 Tablespoons Honey
- 1-2 Teaspoons Chili Powder
- 1-2 Pinches Cayenne Pepper (More or less depending on how hot you want it)
- Salt and Pepper to taste


1. Chop all peppers and onions, as well as halve chicken if you chose breasts.  Place all veggies in one Ziploc bag and all chicken in separate bag.

2. Combine all of the rest of the ingredients in a food processor and blend until combined.  If you do not have a food processor just make sure that the cilantro as well as the garlic are very finely chopped and combine well.  Taste the marinade and adjust to your liking.

3. Separate the marinade in half, and dump half in with the chicken and the rest with the veggies. Place both in the refrigerator and let marinade for at least 20 minutes but you could let them go overnight.

4.  Pull out the veggies and in a grill pan over medium high heat, grill the veggies in small batches.  I like to do them in small batches for about 8-10 minutes or until the onions are a pretty golden brown color and the peppers have significantly softened.  Once one batch is done, I like to place them in an air tight container, with a lid on to allow them to continue to cook in their own steam.  Continue until all of the veggies are done.

5.  Next, pull out your tenders and in the same hot grill pan, grill chicken for about 8-9 minutes on each side or until you have pretty grill marks and the chicken is cooked through.

6. Once the chicken is done, slice into strips and serve in tortilla shells, topped with veggies, salsa, sour cream and cheese!

Loaded Twice Baked Potatoes

In ancient Greek mythology they say that the food of the gods is ambrosia.  Usually described as a nectar to drink, it is said to bring ageless immortality upon whoever consumed it.  But I am calling BS on all of that.  The food of the gods is not some sweet, magical syrup, and I honestly think it is very obvious what the real foods of the gods are.  Potato, bacon, and cheese.  Regardless of what form each of these three heavenly foods are in, when combined with one another, they sing a sweet melody that could even lure in a siren, which makes my Loaded Twice Baked Potatoes the ultimate ambrosia.  Although it won't bring ageless immortality, I can promise you that if all of the bacon fat, cheese, and butter clog your arteries, causing you to die of a heart attack, you will die the happy.  But you shouldn't have to worry since the little bit of broccoli I add makes it healthy! 

-Cait



Total cook time: 1hr 20min
Ingredients:

- 6 Russet Potatoes
- About a pound of fresh Broccoli (or you could use 1-2 packages of frozen broccoli, thawed)
- 1 Stick of Butter
- 1 Cup Sour Cream
- 1/2 Cup Crumbled Bacon (I just use the microwave kind)
- 1 Cup Parmesan Cheese* (Shredded) Plus extra for the top
- 1 Cup Cheddar Jack Cheese* (Shredded) Plus extra for the top
- Olive oil
- Salt and Pepper to taste

* This is the combination of cheeses that I like to use, but feel free to experiment with these.  Other cheeses like Gouda, Sharp Cheddar, or even Gruyere would be fantastic! 


Directions:

1.  Preheat the oven to 400 degrees.  Scrub potatoes (without scrubbing the skin off of course) poke one or two holes through them with a fork or knife.  Wrap in foil and place in the oven for about 1 hour.  If you have some larger potatoes, they may need to stay in the oven for another 15-20 minutes.  I usually pull the smaller ones out after an hour to cool and let the larger ones finish cooking.

2. While the potatoes are in the oven, cook and crumble the bacon and bring a medium pot of water to a boil.  Drop the broccoli in the boiling water for about 4-5 minutes to blanch them.  Once the 4-5 minutes is up, drain the broccoli and transfer it into a bowl of ice and water immediately to stop the cooking process.  After another 2-3 minutes, once the broccoli is cooled, drain the ice and water and let sit.  (Sometimes I place a paper towel in the bottom to soak up any extra water)

3. Once the potatoes are done cooking, unwrap them and allow them to cool until you are able to handle them without getting third-degree burns.  Or just hold them in a paper towel if you feel like living on the edge.  

4. Cut a canoe like shape out of the top of the potatoes and scoop out the insides into a bowl with the stick of butter.  Try to leave a thin layer of potato so that the skin will hold its shape, but don't panic if the skin gets torn a little, the gooey goodness will hold it together like glue! 

5. Once all of the potato has been scooped out, place the skins upside down on a lined sheet pan.  Generously brush some olive oil on the skins and season with salt and pepper.   Flip the skins right side up.  

6. Mash the potatoes and butter together until they are no longer chunky.  

7. Chop the blanched broccoli into small pieces and mix into the potatoes. 

8. Next add the sour cream, cheeses, bacon, and salt and pepper to taste.  Combine until everything is well incorporated and smooth.  

9.  I like to scoop the mixture into a piping bag to make it easier to get back into the potato.  You could put it into a zip lock, or just spoon it back in.  Either way, generously fill all of the skins with the potato mixture.  If my awesome potatoes are filled to the max, plus some, and I still have extra potato mixture, I'll make a little potato log on the pan because there is just no wasting this gold! 

10.  Top the madness with some more parmesan and cheddar jack and pop them in the oven for another 20 minutes or so until all of the cheese is melted and oozy and golden brown.  If mine aren't golden enough for me after 20 minutes, I turn the broiler on to finish them off quickly.  

11.  I like to eat mine with a little more sour cream on the side, but a little extra butter on top would be delicious as well!  I take no responsibility for any cardiac issues related to this recipe, nor do I take responsibility for any addiction issues one may acquire after eating the first bite.  Eat at your own risk! 

Why I Cook

   Cooking for me isn't just about feeding myself, or my family.  For me, it is an outlet for creativity and expression.  People who truly care about cooking and food, don't just cook to fill bellies.  They sauté to inspire.  They bake to bring comfort.  They kneed, to make others feel cared for.  They flambé to evoke a smile and the telltale moan of ecstasy.  They stir because at times a pot, a spoon, and a stove top are their only safe place.  They julianne because controlling a knife and a vegetable may be the only thing they can control.   They cook to make people understand them through their food, when at times they are unable to reveal themselves in any other way.  They cook because they must. 
   Cooking is a language of its own to these people, myself being one of them.  It is a language that is sweet and spicy, bitter and tangy, savory and rich.  The kitchen is a land full of promise, excitement.  A place of experimentation and discovery.  Recipes set the story, tales of magical, faraway lands, full of exotic and exciting flavors.  The ingredients, unique characters, all begging to be the star of the next dishes story.  
  Cooking for me isn't just about providing nourishment.  It's about communicating, escaping, controlling, experimenting, learning, and understanding.  So the next time you are making a meal, don't just throw stuff in a pot until it's ready.  Introduce yourself to the characters, listen to their stories, see the kitchen before you as a place of potential, and find yourself lost in its language.  But above all, try to understand what it means to openly, freely, and unabashedly cook.  

-Cait

Mini Pancake Muffins

I've recently come to the conclusion that anyone that doesn't love puppies or pancakes are terrible people.  This would naturally mean that anyone who doesn't love mini pancakes filled with chocolate chips or berries, smothered in butter, and dipped in maple syrup are monstrous, horrible beings.  Since I'm sure none of you are these awful, haters of all things cute and sweet, these are the perfect treat to satisfy any cravings for something cute as a button and sweet as could be for breakfast...or lunch...or dinner...or all three...


-Cait

This recipe makes about 24 mini muffins.  

- 1 Cup All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 2 Tablespoons Sugar
- 2/3 Cup Buttermilk (Room Temp.)
- 1 Egg (Room Temp)
- 2 Tablespoons Pure Maple Syrup
- 2 Tablespoons Butter (Melted, and Cooled)
- 1/2 Cup Mini Semi-Sweet Chocolate Chips (You could also make these just plain, or with any of your favorite berries)


1.) Preheat the oven to 350 degrees and spray your muffin tins with some baking spray.  (I like the Pam spray for baking.)

2.) In a large bowl, sift together flour, baking powder, baking soda, salt, and sugar.  

3.) In a separate large bowl, combine the buttermilk, egg, maple syrup, and slowly add in the melted butter incase it is is still a little hot (you don't want the hot butter to cook your egg.)

4.) Slowly add the dry ingredients to the wet ingredients, in two or three small batches, stirring until just combined.  

5.) Fold in your chocolate chips or whatever else you choose to add.  

6.) Spoon about a tablespoon of batter into each muffin cup and bake for about 12-15 minutes, keeping a close eye on them so that they don't burn.  

7.) I like to eat mine hot out of the oven, slathered in butter and dipped in maple syrup.  I'm sure they would also be delicious topped with some buttercream icing, or a fruit topping as well.  

Enjoy! 

How cute are they! 

Sweet N' Sticky Asian Chicken Wings

From a very young age I have considered myself something of a chicken wing aficionado.  It is job that I take very seriously, and have recently made it my mission to create the ultimate classic chicken wing.  Although this recipe is far from the classic buffalo chicken wing, it's still one of the best that I have come up with.  Sweet, sticky, and scrumptious, I just know you'll enjoy this new twist on an old classic that can be made two different ways depending on how you like them!  

-Cait

For the Wings:

To Bake (A healthier version):

- 2 tablespoons Olive Oil

- 1 Teaspoon of Kosher Salt

- 1 Teaspoon of Black Pepper

To Oven Fry:

- 1 Egg, lightly beaten

- 1 Cup All-Purpose Flour

- 1 Teaspoon Kosher Salt 

- 1 Teaspoon Black Pepper

For the Sauce:

This makes enough sauce for about two pounds of wings. 

- 4 Tablespoons Soy Sauce (I used the regular kind, but you can use reduced sodium if you want)

- 3 Tablespoons Water

- 1 Cup Sugar

- 1/2 Cup White Vinegar

- 1/2 Teaspoon Garlic Powder

- 1 Teaspoon Kosher Salt

- 1 Tablespoon Apple Cider Vinegar

- 1-2 Tablespoons Honey

- A few dashes of hot sauce depending on how hot you want it.  (I use Frank's)

1.) Preheat the oven to 400 degrees regardless of whether you are baking or oven frying them.  Line a baking sheet with foil and place a wire baking rack on top of the baking sheet.  (The wire rack isn't necessary, but it helps to keep the wings out of the fat drippings, allowing them to be crispier.  And crispier is always better!)

2.) If you are baking the wings, toss them in the olive oil, salt and pepper, place them on the rack, top side down.  If you are oven frying them, crack and lightly beat the egg in one bowl, and combine the flour, salt, and pepper in another bowl.  Dip the wings in the egg, then in the flour/salt/pepper mixture, being sure to coat completely, then place on the rack, top side down.  

3.) Bake at 400 degrees for 35 minutes, then flip the wings and bake them for 30 more minutes at 425 degrees.  

4.) While the wings are baking, combine soy sauce, water, white vinegar, garlic powder, salt, apple cider vinegar, honey, and hot sauce in a small sauce pan.  Place over high heat and bring to a boil, stirring occasionally.  I like to allow my sauce to simmer for a good 15-20 minutes to thicken.  This sauce will never get super thick, but you will notice that it will coat your spoon and get sticky as it cools.  That is exactly how you want it!  

5.) Once the wings have finished baking, pour the sauce into a container with a lid, add the wings, and shake 'em all up (being very sure that the lid is sealed of course!).  

6.) Serve immediately with some bleu cheese and enjoy!   

Mama Tina's Hoppin' John's and Collard Greens

Having a mother who is a true Southern Belle results in three things.  She is charming, judgmental, and not afraid to self-medicate.  This meant that as children, people only kept us around because they liked her, every decision we made was criticized, and our first words were Xanax and Vicodin.  It also means that due to Southern superstition we aren't allowed to start any New Year without eating Mama Tina's Hoppin' John's and Collard Greens for health and prosperity throughout the year.  It has never mattered whether we liked them or not, we have been forced to eat a bite on New Years Day every year since we could eat solid foods.  Having such a sophisticated palette at a young age, I loved them, but I think that picky Britt has been forced fed her Collards for so long that she just tolerates them now, if only for the simple fact that sweet Mama Tina will shove them down her throat if she doesn't.  

I don't think she has ever cooked it the same way twice, never afraid to experiment, adding things like kielbasa or spicy sausages, but we aways fall back to the simple, original recipe that everyone loves, or at least something close to the original! 

P.S. Having a Southern Belle mother also means that she only taught me how to cook for small armies. I'm sure this recipe could easily be halved for normal people.  

Getting this recipe down for y'all was a true task since Mama Tina uses the ole "add stuff 'till it tastes right" method.  She usually likes to cook it the day before, believing that it tastes better that way.  She wants everyone to know that you shouldn't be afraid to experiment with different amounts of veggies, butter, meats, or seasonings to get it to your liking and make it your own.  We hope you all enjoy and that it brings you a healthy year ahead.  

-Cait

Mama Tina's Hoppin' John's

- 2 Bags Diced Peppers 

- 3 Bags Diced Celery and Onions

- 1 Stick of Butter

- 4 Small (15.5 oz.) Cans Goya Blackeye Peas

- 2 Boxes Precooked Bacon (You can get raw bacon if you like to cook it yourself, or you could even use Goya Ham Seasoning for a vegetarian version)

- 8 Packets of Sazon Goya Seasoning (without Annatto)

- Olive Oil

- Sugar (Mama Tina likes to use Raw Cane Sugar)

- Salt

- Pepper

1. Melt a stick of butter and about 4-5 tablespoons (just eyeball it!) of olive oil in a large sauté pan over a medium heat.  (For a healthy version, just use olive oil.)

2. Once the butter is completely melted, add all of the celery, onions, peppers, and a little salt and pepper to taste.  Cook the veggies down until they are soft and a little brown, and there is very little juice left in the pan.

It should end up looking something like this. 

*Mama Tina Tip- When cooking down veggies, add a little extra olive oil on top to help them simmer down.  She also says that it never hurts to have "a little brown crustiness on your veggies."*

3. While the veggies are "simmering down" throw the two boxes of bacon in the microwave according to the directions, cooking for a little longer than usual to make extra crispy for crumbling on the top at the end.  

*Mama Tina Tip- Always shake your can of Blackeye Peas because the starches get stuck in the bottom of the can.*

4. Once the veggies are reduced down and soft, pour in the four cans of Blackeye Peas, juice and all.  Combine while still over a medium heat.  

5. Mama Tina adds two packages of Goya Sazon per can of Blackeye peas, but she says that you can play with this depending on how much flavor you want in it.  She also adds a dash of sugar now if it seems too salty.  

6. Allow the veggies to come to a boil.  The goal now is to let it boil down and reduce until you get a thicker, flavorful sauce.

It should go from looking something like this.

To something like this!

*Mama Tina Tip- Always taste your sauces while they are cooking so that you can season accordingly.  And I quote "When you can taste that sauce and say 'Mmmmm Hmmmm', you know it's right."*

7. Crumble the bacon on top.  Turn off the heat and cover, let sit for a five or ten minutes to allow the bacon flavors to settle in.  

8. We eat ours served over white or brown rice, with a little dash of hot sauce.  Enjoy! 

The finished product!

Mama Tina's Collard Greens

- 2 Large Cans of Sylvia's Seasoned Collard Greens

- A Few Dashes Of Hot Sauce (We like Franks)

So Mama Tina doesn't make her own Collards.  She usually just doctors up a can of Sylvia's until it tastes how she wants it to with salt, pepper, and sugar.  You can usually find Sylvia's Collards in the International aisle at the grocery store.  I guess when you live in Upstate NY, anything southern is considered foreign...

1. Dump the contents of the can in the pot.  

2. Heat over medium heat, adding salt, pepper, or sugar, depending on what you think it may need, if you think it needs anything at all. 

3. Serve with a little hot sauce on top.  

4. Hope that it brings you prosperity.