Back at It!

Ok, It's time to really get this blog off the ground! I have tried to expand my recipe resume over the years and be more adventurous in the kitchen! Instead of going step-by-step with recipes on this blog, I am going to share a picture or two and the ingredients, along with a brief summary of my experience with cooking the dish. If anyone is interested in the full recipe, I can make that available to you! My food photgraphy skills are not the best, but hopefully that will improve over time as well! This is not meant to be a professional chefs blog on perfectly prepared cuisine. Although, I do admire chefs and their ability to cook so beautifully. This is more of an everyday person's blog, for people who want to cook delicious, flavorful meals on a very small budget! Cooking is a passion of mine, so I hope that comes through in the blog! Enjoy!

When in Doubt...make Fajitas!!

Ok, so Greek was a no-go due to the store being out of just about everything I needed and everything they had being too expensive. SO....I went with Steak and Chicken Fajitas!! Tender steak, chicken and veggies coated with yummy fajita seasoning. Here's the recipe..I like to improvise a lot!!

2tbs olive oil
2 cloves garlic minced
1 sirloin steak (sliced into strips)
1 lb boneless/skinless chicken breast (sliced into strips)
1 medium yellow onion (halved and sliced)
1 yellow pepper (haved and sliced)
5 whole mushrooms (halved and sliced)
2 packages McCormick Fajita Seasoning
1 tsp Liquid Smoke
1 tsp Tony Chachere's Creole Seasoning
1 tsp Lime Juice
1 pkg fresh tortillas

Topping Ideas: Shredded cheese, lettuce, tomato, fresh avocado, cilantro, sour cream, ranch dressing

Heat olive oil and garlic in large non-stick skillet, add steak and cook until browned, add chicken. add liquid smoke, creole seasoning, lime juice and 1 packet fajita seasoning. cook both until steak is tender and chicken is cooked through. Add Veggies one by one and 2nd packet of fajita seasoning. Stir. Cook until veggies are tender. Preheat oven to 350 degrees. Seal tortillas in Foil and bake on center rack for about 7-8  minutes.

Assemble Fajita and add desired toppings! Enjoy!

I invited my special someone over for dinner and we topped our fajitas with homemade ranch dressing, lettuce and cheese. A simple meal, excellent company and delicious results! Can't ask for more than that.

Get Me to the Greek!

I  am really craving Greek food this week, so I think I'm going to try my hand at some of it this weekend. A few years back, I went to an awesome Greek joint in Bloomington, IN. called The Trojan Horse. They had THE BEST appetizer I have ever had. It's called Cheesepa'rer and it's out-of-this-world good!! Their Chicken Pitas were awesome as well.

The Cheesepa'rer is this cheesy, salty, spinachy spread served with warm pita bread. My mouth waters when I think about it!! I found this recipe online and I'll give it a try when I make my greek feast on Saturday. I'll post the results right here! Wish me luck. :)

Cheesepar'er Spread

Fresh spinach (I bought the kind in the plastic rectangular container and used half of it)

-Olive Oil
-Feta cheese (one container of the crumbled kind)
-Cream Cheese (a heaping spoonful)
-Ricotta Cheese (a heaping spoonful)
-1 Garlic clove

Mix in blender. Refrigerate until ready to use. Serve with warm pitas.

Homage to the 44th Ward

Last year, my two very best friends and I went to Chicago for a rock show and ended up in Boys Town (N. Halsted) for some dinner. We first headed to Las Mananitas for their killer nachos and then across the street to the 44th Ward Dinner Party (a little trendy dive that serves ONLY various kinds of gooey grilled cheese) for dinner. Becky tried the grilled cheese with granny smith apples. Eli and I shared a delicious ham and cheese on pretzel bread slathered with mustard. YUMMO!! Their 'sweet and savory' fries were a salty, sweet and delicious delight that provided the perfect accompaniment to the sandwich. We had such a great night at that place!! They even had a photobooth in the back!! Sadly, the 44th Ward is no longer. :( But, here is my take on our sandwich! Love it! Good Times, Girls!!

1 Pretzel Roll, split and buttered
1 slice Smithfield Smoked ham (medium thick)
a few slices Sharp Cheddar Cheese
French's Mustard

Heat non-stick Skillet and assemble sandwich on pretzel bread layering cheese, mustard, ham then cheese. Place in skillet and cook on both sides until cheese is melted and ham is heated through. You can add as much cheese, ham and mustard as you desire. You basically can't screw grilled cheese up, unless you burn it!!

This goes great with chips or french fries and a pickle! If you bake some french fries, season them with a little salt and sugar! Good stuff!! Great comfort food on a rainy day!!

When the Going Gets Tough...Eat!!!

Coming from a family where everything can be rewarded, fixed and made better by a glorious abundance of comfort food, it's only natural that I would dedicate a blog to the joy of cooking!! I grew up in a small Michigan town where holiday gatherings and family reunions were always abundant with delicious dips, dishes and desserts. Both my Grandmother and my Mother taught me how to cook on Sunday nights before school and on weekends out on the farm. Food was always present in my life as a source of comfort and love.

I know, I know...food is not something to have a love affair with!! I am not two seconds away from being lifted out of my house by crane! But, in moderation, food can be such an adventure of the taste buds and I embrace all the culinary euphoria it can bring. I enjoy cooking and it's here I shall share all sorts of recipes, adventures in cooking and tips on how to truly relish a meal with loved ones and friends. Bon Appetit!!