Skillet Shrimp Fajitas

Add this recipe to your file of "Desperation Dinners." Already after 5 o'clock and I hadn't really even thought about what to make for dinner.  To make matters worse, it had been awhile since I'd been to the store and all we were left with were odds and ends---half a pepper, a lonely zucchini, some sliced onion left from salads over the weekend.  What to do...Immediately, my mind went to fajitas.  Shrimp fajitas, since all my meat was frozen and shrimp would thaw out and cook up the fastest.

The shrimp thawed out under running water in a matter of minutes while I chopped the remaining vegetables and then quickly sauteed everything in batches.  In under 30, we were sitting down to a meal that definitely had the look of being more planned than it was.  My five year old asked if we could have this for dinner again sometime soon.  I'll count that as a success.

Oh, and a quick note: we were all out of the shredded cheese that I would normally top Mexican fare with in our house.  Taking a cue from Susie Jimenez (contestant on the current season of "The Next Food Network Star"), I substituted crumbled feta.  If you are able, I highly recommend using it on the fajitas.  It added a surprising and really delicious twist that I will be repeating in the future.

 Shrimp Fajitas
1 pound medium-large shrimp, thawed, peeled and de-veined
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon garlic powder
1/4-1/2 teaspoon cayenne pepper

1 medium onion, thinly sliced
1 green pepper, thinly sliced
1/2 red, yellow or orange bell pepper, thinly sliced
1 medium zucchini, thinly sliced
2-3 tablespoons vegetable oil

8 six-inch flour tortillas
toppings: salsa, sour cream, diced avocado, crumbled feta cheese

In a small bowl, combine cumin, chili powder, salt, garlic powder and cayenne pepper.  Stir well and set aside.  Remove shells and tails from shrimp and place in a bowl or in a single layer on a plate.  Sprinkle shrimp with a generous layer of spice mixture.


In a large skillet over medium-high heat, saute vegetables in batches with a couple teaspoons of oil for each batch until vegetables are crisp-tender and begin to brown.  Remove to a bowl and keep warm.  Repeat until all vegetables are cooked.  Wipe out pan.  Add remaining oil and saute shrimp just 1-2 minutes per side, flipping once.  Shrimp are done as soon as they become firm and pink.  Immediately remove from the heat.

To serve, divide shrimp and vegetables evenly among tortillas.  Dress with desired condiments such as salsa, diced avocado or guacamole, sour cream and cheese

Steak Fajitas

I am currently sitting in rainy Minnesota, starting a week+ worth of "Brother-Sitting."  Dropped my parents off at the airport an hour ago ("Bring me back something French!") and since then, have 1) tried on my mom's shoes, 2) found lots of potential treats/pitfalls (I've eaten a spoonful of Ben and Jerry's, a piece of leftover Easter chocolate and some almonds from a fancy tin), 3) perused the magazine collection and 4) had my fill of sattellite tv (we got rid of ours last Fall and I thought I would be glad to catch up on the Food Network and others, but the magic seems to be lost--probably just as well).  I thought that before I go do something useful (like read a book?), I'd post a dinner-worthy recipe.  Even though it's gray and drizzly here today, we have definitely entered the grilling season.  Let's celebrate with a classic, Steak Fajitas (of course, you can also substitute chicken breast or all veggies if you prefer, I just happened to get a screaming deal on skirt steak last week).  Also, these might be the perfect way to celebrate Cinco de Mayo next week...

 Steak Fajitas
Marinated Skirt Steak
1 pound skirt steak
1/3 cup vegetable oil
1/3 cup soy sauce
4 scallions (green onions), white and green parts, washed and cut into big chunks
2 cloves garlic, peeled
juice of 1 lime
2 tablespoons red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
2 tablespoons brown sugar

Fajita Veggies
1 large onion, thinly sliced length-wise
1 large green bell pepper, thinly sliced into strips
1/2-1 red bell pepper, thinly sliced into strips
4 oz. mushrooms, thinly sliced (optional)
1 tablespoon olive or vegetable oil, divided
lime wedges (optional)

Extras
tortillas (click on link for homemade, if you like!)
Fajita fixings: sour cream, shredded cheese, guacamole, etc...

To prepare the steak, remove skirt steak, rinse and place in a gallon sized freezer bag.  In a blender pitcher, combine oil, soy sauce, scallions, garlic, lime juice, vinegar, red pepper flakes, cumin and brown sugar.  Blend until smooth and thoroughly combined.  Pour into bag over steak, seal up and marinate for about one hour in the fridge.  Remove steak from bag, pat with paper towels and allow to come to room temperature while you prepare the grill (I just used our gas grill, but you can use charcoal or an indoor grill pan as well). 

Grill steak for 1-2 minutes on each side (you just want to sear the outside, flank steak is thin!).  Remove from the grill, cover with aluminum foil and allow to rest for about 10 minutes while you're cooking the vegetables.

Preheat a large skillet over high heat.  Add half the oil and saute vegetables in two batches, paying attention not to crowd the pan (so you don't steam them).  Cook over high heat, stirring occasionally, until vegetables are browned and crisp tender.  Remove from heat and keep warm.

After steak has rested, cut across the grain into very thin slices.  Serve in warmed tortillas with the pepper and onion mixture and topping with your desired fixings.

Skirt Steak inspired by Alton Brown's recipe 

Indonesian Peanut Chicken

When my first son was born, some friends of ours were very kind and brought us a really delicious dinner, Indonesian Peanut Chicken.  We were very impressed and I told them I must have the recipe.  Little did I know, I already had it in my Betty Crocker cookbook!  Now, my extremely weathered cookbook falls open to the page with this recipe on it.  I have modified the recipe a bit and in doing so, shortened the cook time (always a plus in my book!).  The other night, we served the exotic peanut chicken over rice noodles, but usually eat it with rice.  However you do it, it's a fast family-pleaser.  Serve it with a steamed green vegetable (broccoli, green beans, peapods) and call it a day!


 Indonesian Peanut Chicken 
1 lb. boneless skinless chicken breasts, cut in bite sized pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 Tablespoons vegetable oil
1/2 cup chopped onion (about 1 med.)
1 chopped red bell pepper, reserving 1/2 cup for garnish
1/3 cup peanut butter
1/4 cup ketchup
1/4 teaspoon cinnamon
1/8 teaspoon allspice
1/2 teaspoon cayenne pepper
1 cup chicken broth
1/4 chopped peanuts
hot cooked brown or white rice (or rice noodles as pictured)
Note: can substitute 1/4 cup chili sauce for ketchup and spices cinnamon through cayenne (usually found in condiment aisle by ketchup).

Season chicken with salt, pepper and garlic powder.  In large skillet over medium high heat, brown chicken in oil until cooked through.  Remove from skillet.  Add onions and bell pepper until tender.  Stir in peanut butter, ketchup and spices.  Gradually add chicken broth, stirring, until peanut butter is melted.  Add chicken back into pan and bring to a boil.  Reduce heat and simmer about 5 minutes stirring occasionally, until chicken is heated through and sauce begins to thicken.  Serve over rice and sprinkle peanuts and fresh red pepper over top for garnish.

Roasted Vegetable Sandwich

This has been a week of goat cheese. Tangy, creamy, so delicious. It seems to be appropriate in many uses. I especially love it spread on sandwiches (try it on a BLT!!!). The vegetables in the base of this sandwich are startlingly similar to the Grilled Balsamic Vegetables I featured in the Barbecued Corned Beef post, and you are most welcome to substitute those (I highly recommend using leftover grilled veggies as a sandwich filling--they're especially good in a pita!). In fact, these started on the grill, but the high winds we are prone to experiencing out here on the edge of the Eastern Plains of Colorado kept blowing out the flame on my grill (blast!). Well, cooking definitely invites improvisation and so I finished the vegetables in the oven. Feel free to use whichever cooking method is more convenient.

Roasted Vegetable Sandwich
1 baguette, split lengthwise and cut into 4-6 sandwich-sized lengths
1 eggplant, cut into thin slices
1 small zucchini, thinly sliced lengthwise
salt
1 small yellow squash, sliced lengthwise
1/2 red onion, thinly sliced
1/2 red bell pepper, cut into large chunks
olive oil (about 2 tablespoons)
1/4 cup prepared balsamic vinaigrette

2 tablespoons prepared pesto
2 tablespoons light mayonnaise
about 4 oz. goat cheese
2 cups cut up lettuce (I used Italian blend with Romaine and Radicchio, and it was yummy!)

Directions:
Preheat oven to 450 degrees. Cut the eggplant first and spread it out in a single layer on paper towels. Generously salt the slices of eggplant and allow to rest while you are preparing the rest of the vegetables. This will draw out some of the extra moisture. Once the rest of the vegetables have been prepared, gently blot the eggplant to remove the extra water, give them a quick rinse to remove the excess salt, and pat with paper towel to dry. Arrange vegetables in a single layer on a baking sheet (you may have to use two or stagger roasting the vegetables). Drizzle with olive oil. Roast in a 450 degree oven, flipping once, until vegetables are tender and browned (about 15-20 minutes). Remove from heat and toss with balsamic vinaigrette.

In a small dish, mix together mayonnaise and pesto. Spread about 1 tablespoon of pesto mayonnaise on baguette lengths. Also spread a generous amount of goat cheese on each piece of bread. Arrange vegetables on each sandwich and top with some lettuce. Fold over and squish down so that you can actually fit all that goodness into your mouth. Simple, simple.

It would also be great to add some grilled sliced chicken, if you're getting tired of the vegetarian theme. I am finding we just don't eat that much meat in the summertime...I guess we'll say we are doing our part to reduce our carbon footprint, but really I think it's more that I've been too lazy.

Ratatouille, like in the movie

Ratatouille, one of my favorite movies and a dish that incorporates all kinds of vegetables that I love...and Jay hates. Well, it's summer and the components of ratatouille (zucchini, squash, tomatoes, eggplant) are in season and gorgeous. I also just stumbled on a blog post that presented the usually rustic chopped vegetable dish in a way that was just like in the Disney movie. Feeling inspired, I thought I would make my boys suffer through ratatouille for dinner and came up with my own variation. And, surprise! Jay actually really liked it (I would consider going back for thirds a success!). It's healthy, delicious and can take you on a mini-escape to the French countryside--even if all that gets to go are your taste buds...

Fancy Ratatouille (a la Remy)

3 tablespoons olive oil, divided
1 cup canned diced tomatoes
garlic powder (about 1/2 teaspoon), divided
fresh ground pepper and salt to taste
1 teaspoon dried thyme (about 1 teaspoon), divided
1 small zucchini
1 small yellow squash
1 small eggplant (Italian variety is nice since it's similar in size to the squash)
1/2 red bell pepper
1/2 red onion, finely diced
1/4 cup Parmesan cheese (optional)
1/4 cup fresh basil leaves, thinly sliced (optional)

In a shallow baking dish (I used an oval shape about 1o inches across), spread the canned tomatoes along bottom. Sprinkle diced onion on top. Drizzle 1 tablespoon olive oil and sprinkle a fine layer of half of the garlic powder (about 1/4 teaspoon) and thyme (about 1/2 teaspoon) over tomatoes. Season generously with salt and pepper and stir to combine. Set aside.

On a mandolin (or using a food processor, the slicer function on a cheese grater or if all else fails, a sharp knife), slice the zucchini, yellow squash and eggplant as thinly as possible. Slice the bell pepper into very thin strips as well.

Over top of the tomato mixture, start to layer the vegetables, alternating and arranging in layers following the outline of the dish.


Continue to arrange vegetables concentrically (Silas said "like a snail train") until you have filled the dish. You may have some leftover veggies. Once you have filled the entire dish, sprinkle again with an even layer of garlic powder (about 1/4 teaspoon again) and the thyme (about 1/2 teaspoon). Sprinkle with more salt and pepper and drizzle with remaining olive oil.

Cover with foil and bake at 375 degrees for about 40 minutes or until the vegetables are tender, but still have some structure. Or, if you're pinched for time (like me, I had assembled it earlier in the day, we went to playgroup and got home right before dinnertime), you can also cover with plastic wrap (use labeled microwave-safe wrap and avoid letting the wrap touch the food directly), microwave on high for 10 minutes remove plastic wrap and replace with foil and then finish for about 10 minutes in the oven.

Garnish with shredded Parmesan and basil leaves.

We served it over whole wheat cous cous (cook according to package directions using chicken broth instead of water and adding one tablespoon of butter) and with grilled chicken. I also put some crumbled feta cheese over some of it as an afterthought, and that was pretty fantastic, too!