chicken fajitas with all the fixin's

Those convenient fajita and salsa package mixes are great when you're pressed for time but you can't beat making fajitas from scratch. Buy salsa and guac if you must but homemade is where it's at. Serve them up with a margarita or 3.

chicken fajitas

 8 skinless, boneless chicken thighs

1 tablespoon canola oil

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

salt and freshly ground pepper

1 red pepper, quartered, seeds and membranes removed

1 green pepper, quartered, seeds and membranes removed

1 red onion, thickly sliced

8 small tortillas

SALSA

4 vine-ripened tomatoes, cored

1 to 2 jalapeno peppers

1 onion, quartered

2 garlic cloves, peeled

1 chipotle pepper in adobo sauce

1 cup coriander leaves

1 teaspoon sugar

salt and freshly ground pepper

GUACAMOLE

2 avocadoes, peeled

1 tablespoon lime juice

1 garlic clove, crushed

2 tablespoons chopped fresh coriander

salt and freshly ground pepper

Heat barbecue to medium. Combine chicken, oil, paprika, cumin and a pinch of salt and pepper in a bowl. Cook chicken, peppers and onion on greased grate of preheated barbecue, 5 to 10 minutes for peppers and onion and 15 minutes for chicken until cooked.

Sliced chicken and peppers, separate onion rings.

To make the salsa, cook tomatoes, jalapeno peppers, onion and garlic ion greased grill or grilling vegetable basket. Cook over medium-high heat on preheated barbecue for about 15 minutes, turning occasionally, until cooked. Put in processor; add remaining salsa ingredients. Process until finely chopped.

To make the guacamole, mash avocado until almost smooth. Add remaining ingredients; stir to combine. 

chicken fajitas IMAGE COURTESY OF BRUCE NIMMER PHOTOGRAPHY

asparagus and goat cheese pastries

I have to admit it, I'm depressed. I'm so ready for some warm weather, firing up the barbie and eating al fresco. I have lots of delicious grilling and warm weather recipes ready to share with everyone. I think a spring boycott is in order. Minnesota is getting more hideous weather. As I sit and write this, looking out across a never ending landscape of fields, it's pouring and windy out and I'm freezing. The vodka and homemade lemonade isn't helping to warm me up but it's certainly taking the edge of my mood. These tasty morsels I hope will do the same for you no matter what sort of weather you're getting. Firstly, who doesn't love pastry - sweet or savory it's one of my most favorite things to eat. And secondly, this recipe with asparagus, goat cheese and sweet red pepper spread is an absolute synch to make and SO-DARN-GOOD! The recipe works as an appetizer, brunch, lunch or for dinner with a salad. And pairs so well with a great Italian proseco (is there a bad one?) or anything white and sparkling.

asparagus & goat cheese pastries

17.3 oz (490g) package frozen puff pastry sheets, thawed according to package directions

8 oz (250g) creamy goat cheese, room temperature

3 tablespoons chopped fresh basil

2 garlic cloves, crushed

salt and freshly ground pepper

1/2 cup red pepper jelly, warmed

30 asparagus spears, trimmed

Preheat oven to 375°F (190°C). Grease 2 baking sheets. Cut each pastry sheet into thirds lengthways. Place in a single layer on baking sheets. Combine goat cheese, basil, garlic and a pinch of salt and pepper in a small bowl. Spread goat cheese mixture onto each piece of pastry. Spread red pepper jelly over goat cheese. Place 5 asparagus spears on each piece of pastry. Bake for 20 to 25 minutes or until pastry is golden brown. Makes 6.

asparagus and goat cheese pastries

lemon poppy seed cake with brown butter icing

I don't really know why but I love cakes cooked in a bundt pan. Maybe it's because they look so much nicer than a boring-old round cake pan plus they cook evenly. This is a really nice, moist lemon poppy seed cake to enjoy on a blustery cold day, like today. Browning the butter adds a whole other flavor dimension to the icing. So get baking!

lemon poppy seed cake with brown butter icing

1 1/4 cups butter, softened

1 3/4 cups sugar

2 tablespoons finely grated lemon rind

2 teaspoons vanilla extract

4 eggs, room temperature

3 cups self-rising (raising) flour

1 1/2 tablespoons poppy seeds

1/2 cup milk

1/2 cup lemon juice

BROWN BUTTER ICING

1/2 cup melted butter

3 cups powdered (icing) sugar

2 tablespoons lemon juice

2 to 3 tablespoons of milk

Preheat oven to 325°F (160°C). Grease a 9-inch (23cm) bundt pan. Dust with flour; tap pan to remove excess flour. Beat butter and sugar in large bowl using an electric mixer until light and creamy. Add rind, vanilla and eggs one at a time, beating well after each addition. Fold in flour, poppy seeds, milk and juice. Spoon into prepared pan; smooth top. Bake about 50 minutes or until cooked and a skewer inserted into cake comes out clean. Let stand in pan for 10 minutes before turning onto wire rack. Drizzle with warm icing while hot.

To make the icing, heat butter in a medium saucepan over medium heat until browned. Add remaining ingredients. Stir until well combined. Add more milk if necessary to mix icing to a thick, but runny consistency. Drizzle warm icing over warm cake. Let stand until icing is set. Serves 10. 

lemon poppy seed cake with brown butter icing

creamy asparagus & smoked gouda soup

Sad to say but it's soup weather, although asparagus does say "spring"...if only it were true...

creamy asparagus & smoked gouda soup

2 tablespoons butter

1 1/2 cups chopped onion

4 garlic cloves, crushed

2 tablespoons flour

1 cup dry white wine

1 cup milk

2 cups chicken broth

2 lbs (1kg) asparagus, trimmed and chopped

1/4 teaspoon ground nutmeg

salt and freshly ground pepper

1 cup grated smoked gouda cheese

1 cup whipping cream

Heat butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Add flour and cook, stirring for 1 minute. Gradually stir in wine, milk and broth. Bring to a simmer. Add asparagus, nutmeg and a generous pinch of salt and pepper. Cook, covered, for 15 minutes or until asparagus is softened. Add cheese and cream. Spoon mixture into a blender in batches; blend until smooth and frothy. Return mixture to same pan and stir over medium heat until hot. Serves 6 to 8.

creamy asparagus and smoked gouda soup

how to cook rice

I used to call my father from the other side of the world many moons ago and ask him his rice to water ratios for cooking rice. For some reason I could never remember them. After many phone calls of having "you cook for a living and you can't remember this" barked down the phone I finally wrote it down. It's not just about getting the ratios exact, it is about the correct cooking method, in this case, steam. Do them both right and you'll be rewarded with perfect rice. Jokingly to people I call my father "the rice master". It is true really though because his method works, every time and I think he makes better steamed rice than most Asian restaurants. And he never uses a rice cooker. This method has worked for him and for me for years and years, hopefully it does for you too. Give your rice a quick rinse first to remove any dust.

How to cook…rice

When it comes to cooking sometimes the simplest things can be the most challenging. Like cooking rice. If you follow this method exactly it’s foolproof. I like to use jasmine rice for most recipes, unless East Indian food is on the menu, then I love to use basmati.

2 1/4 cups water

1 1/2 cups jasmine rice

salt

 

step 1- gather your ingredients

Bring water to a boil in a medium (2 quart/2 liter) saucepan with a heavy base over a small burner or hot plate.

 

bring the water to a boil first before stirring in the rice

Stir in rice and a pinch of salt. Reduce heat to low (as low as the burner will go). Cover tightly and cook for 20 minutes. Remove from the heat and fluff with a fork. Makes about 5 cups.

do not under any circumstances attempt to peek at the rice while it's cooking and always fluff with a fork when it is cooked before serving it

shrimp fried rice

Loved by adults and kids fried rice is often a fave at Chinese restaurants and take-outs. Why not make your own? It's easy and tastes better than any take-out fried rice I've ever had. I like to mix it up sometimes and add scallops and shrimp or shrimp and chicken. And for those who don't like seafood (heaven forbid), do chicken or pork. Vegetarian, then add tofu. If you're lucky enough to live somewhere where there's an Asian market, see if you can find some lap-cheong - Chinese sausage and add to the rice. There's a couple of tricks to this recipe...make sure you use day or two old, cold rice and have all the ingredients prepped and ready to go before you start cooking. 

shrimp fried rice

1/4 cup oyster sauce

2 tablespoons reduced sodium soy sauce

2 tablespoons dry sherry

1 teaspoon sesame oil

1 teaspoon sugar

2 tablespoons canola oil

1 lb (500g) medium raw shrimp (prawns), peeled, deveined and halved

1 cup diced onion

1 tablespoon finely grated ginger

4 garlic cloves, crushed

1 cup diced frozen peas and carrot mixture, thawed

1 cup corn kernels (canned, frozen or fresh)

1 ( 8oz/227g) can sliced water chestnuts, drained

3 cups cooked jasmine rice, cooled

3 eggs, scrambled and chopped

1/2 cup thinly sliced green onions

salt and freshly ground pepper

In a small bowl, combine oyster sauce, soy sauce, dry sherry, sesame oil and sugar; set aside.

Heat 1 tablespoon of canola oil in a wok or large frying pan over medium-high heat. Add shrimp. Cook until shrimp are just starting to change color. Remove from wok; set aside.

Heat remaining oil in same wok. Add onion, ginger and garlic. Stir-fry for 1 to 2 minutes until fragrant. Add peas and carrot mixture, corn, water chestnuts, rice and oyster sauce mixture. Stir-fry until hot. Add eggs, green onions, salt and pepper. Serves 4 to 6. 

shrimp fried rice

jam filled strawberry lemon muffins

Weekends and muffin baking seem to go together. I love these muffins because they taste a little more chic-chic than a regular old muffins yet are still really easy to make. Sweet and sticky, filled with a dollop of strawberry jam to make them lovely and moist. Often muffins are perfect just after they've been baked but tend to be a tad dry later that day or the next (if there's any left), the jam filling prevents this quandary. Take this basic recipe and then switch it around, use raspberries in place of the strawberries with raspberry jam. Maybe blackberries and orange would be delish combination. As long as the basic recipe stays the same, let your flavor imagination have some fun. 

jam-filled lemon strawberry muffins

2 cups self-rising (raising) flour

3/4 cup packed brown sugar

1 cup chopped strawberries

2 eggs

3/4 cup buttermilk

1/2 cup canola oil

2 tablespoons finely grated lemon rind

1/3 cup strawberry jam

LEMON SUGAR TOPPING

1/3 cup sugar

2 tablespoons lemon juice

Preheat oven to 375°F (190°C). Grease a muffin pan. Combine flour, brown sugar and strawberries in large bowl. Whisk eggs, buttermilk, oil and rind together in a medium bowl; add to flour mixture. Stir until just combined. Spoon half of mixture into muffin holes.  Add a spoonful of jam. Spoon remaining half of muffin mixture over jam.  Bake about 17 minutes or until cooked.

To make lemon sugar topping, combine both ingredients in a small bowl. Spoon over hot muffins. Let muffins stand in pan 10 minutes before removing to a wire rack. Makes 12. 

jam-filled lemon strawberry muffins