Chicken Fajitas Marinade

 By William H Lowe 

Photo: s3.hubimg.com

Good chicken fajitas marinade can be hard to come by on the supermarket shelves, so I always make my own. Making your own marinade is extremely easy and gives you control over the spices and ingredients you eat. My two fundamental rules for producing a good chicken fajitas marinade are: 1) always use fresh ingredients, and 2) the longer you marinate the better.
Give this recipe a try and I guarantee you'll never want to buy a chicken fajitas marinade again. Satisfaction guaranteed.
Ingredients: 1 1/2 lb skinless, boneless chicken breasts 1/4 cup roasted tomato taco sauce 3 tablespoons tequila 3 tablespoons lime juice 2 jalapeno peppers, seeded and minced 2 garlic cloves, minced 1 teaspoon dried oregano 1/2 teaspoon coarsely ground black pepper 1 teaspoon salt 1/2 teaspoon ground cumin 12 flour or corn tortillas Accompaniments: salsa, guacamole, shredded lettuce, sour cream, diced tomatoes
Rinse chicken breasts and pat dry. Trim fat. In a large glass bowl, marinate chicken breasts in taco sauce, lime juice, tequila, jalapenos, garlic, oregano, pepper, salt, and cumin for 2 hours at room temperature or 12 hours in the refrigerator.
Set the chicken on a hot oiled grill 4-6 inches from heat. Grill, turning and basting with marinade several times, until chicken is white but still moist, 8 to 10 minutes. Let rest for 3 to 5 minutes before slicing into strips.
Heat tortillas. Divide chicken into 12 and place in center of each tortilla. Top with salsa, guacamole, shredded lettuce, sour cream and tomatoes. Roll up and eat.
Yield: 12 fajitas
Prep Time: 15 min
Cook Time: 15 min Difficulty: Easy
There you have it. A great recipe for chicken fajitas marinade that you can concoct with ease. Don't get sucked in to buying store marinade when you can make this for less money and with better flavor. I used to buy chicken fajitas marinade at the store until my grand mother bestowed this delicious recipe upon me. Not only is it a healthier alternative to what you get at the store, but it just plain tastes better. I'd venture to say that after perfecting this marinade, you will never want to purchase another marinade from the store again. Who knows what is being put in our processed foods, and to be honest, I like to stay away from store bought any chance I have. Please let me know know if this recipe is as good for you as it has been for me.

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Bulalo - Filipino Beef Soup

 by: Jamie Omugtong

Photo: media.zenfs.com

When you go to different parts of the Philippines, you’ll see variations of foods and recipes that you haven’t seen before. Many provinces have their own proud recipe, their unique trademark when it comes to food. One province that I know is Batangas. Famous as the cattle raising region of the Philippines, Batangeños found their own unique way of cooking their specialty – Bulalo. Bulalo or beef bone marrow soup in English, has win hearts of many Filipinos over the years, and has been a Filipino soup favourite. The hotter this soup is the better. So now, let’s discover how this soup is cooked. A unique Philippine food cooked the Filipino way!

Estimated preparation time is 10 minutes, cooking time is two hours and 30 minutes. Here are the ingredients:

• 2 kg beef bone marrow, have your butcher chop it into small pieces

• 1 kg boneless beef shank or stewing beef

• 1 onion, peeled and sliced

• 3 liters water

• 2-3 medium potatoes, peeled and quartered

• 2-3 saba (plantain) bananas, each cut into two pieces

• 1 whole medium cabbage, quartered

• 3-4 tablespoons fish sauce (patis)

• Salt and pepper to taste

Now, that you have all the ingredients ready, let’s start cooking. First, blanch bone marrow and boneless beef shank or stewing beef in hot boiling water for a while and rinse in cold running tap water to get rid of scum and blood. Next, place bone marrow and onion in a stockpot, pour in the 3 liters of water and bring to the boil. Then, lower heat and simmer for about 40 minutes. Add the boneless beef shank or stewing beef and return to the boil. When it boils, lower heat and simmer until beef is tender, about 1 to 1½ hours. A good tip to do when tenderizing beef is to use jackfruit leaves, it helps on tenderizing the beef faster. Now, add the potatoes and bananas. Let it simmer until potatoes and bananas are tender, this may take about 10 to 15 minutes. Afterwards, add the cabbage and stir in fish sauce, salt and pepper to taste. And finally, cook the whole mixture until cabbage is tender-crisp, this would be about 2 minutes. Serve with rice. And that’s it!

Beef, the primary ingredient of bulalo, is a good source of minerals, such as zinc, selenium, phosphorus and iron, and B vitamins. See, bulalo is not just a good soup; it’s a healthy soup as well.

Cooking this beef recipe might take time, because of the beef. The beef should be tender enough for you to chew; it’s hard to eat beef when it’s not tender enough (remember that!). Another good thing to add in this recipe is to use bouillon cubes, there are many commercial products who sell this cubes in beef flavour. This would add taste to your bulalo.

Preparing dishes for your family is always fun, because you know that what you are cooking is safe, delicious, and healthy. So, why not try this Filipino recipe, Bulalo, for your next dish? It’s not just delicious, but also good for the health. Happy eating!

I'm a student and I love cooking!

About The Author
I'm a student and I love cooking!

For more delicious recipes check out: http://www.recipe-tv.ph/category/beef-recipes/
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Sustainable Fish Pie

 By Lianne Walker 

Photo: farm2.static.flickr.com/

When you come home on a cold winter's night, what better comforting dish than Sustainable Fish Pie, warming and nourishing? Although it is called a pie, there is no pastry involved; just an unctuous topping of creamy, mashed potato the top of which should crisp up slightly in the oven.
Serves 4-6 people
Shopping list:
1kg firm, sustainable fish fillets (it can be a mixture of smoked and unsmoked fish for added flavour)
1.5kg of floury potatoes
350ml of full cream milk
A few good knobs of butter
2 tablespoons of sifted white flour
150g grated cheese (a mixture of strong cheddar and Parmesan works well)
A handful of fennel leaves or dill (or a mixture of both) finely chopped
1 small onion (finely diced)
A good slug of dry, white wine
1 bay leaf
A small grating of nutmeg.
Method:
1. First of all, peel and boil the potatoes until cooked through. Drain immediately and leave to cool a little. While the potatoes are cooking, melt a little butter in a large frying pan and when it starts of sizzle, add the onion and fennel/dill and fry gently until the onion is translucent. Turn up the heat and add the white wine. Let it evaporate for a couple of minutes, then add the milk to the pan.
2. When the milk is hot (be careful not to boil it or it will 'split') add the fish fillets. Wait until the milk has reheated, then turn off the heat and cover the pan. Leave for around 5 minutes until the fish is almost cooked through, before draining the fish, and reserving the liquid.
3. Melt a good knob of butter in a saucepan and the flour. Mix well, before adding the reserved fishy milk (saving a little back for the mash). Add the bay leaf, grated nutmeg and gently warm through, stirring well. When the sauce has thickened add around 2/3 of the grated cheese. The sauce should be thick, smooth and glossy.
4. Mash the potatoes with a little melted butter and as much of the remaining fishy milk that you need. Season it well. The mash should be thick, rich and smooth.
5. Place the fish in an oval oven proof dish, pour over the cheesy sauce (removing the bay leaf) and mix it carefully together so all of the fish is well coated. Add the mash, either by gently spreading over the fish mixture, or spoon in dollops, like islands in the fishy sea.
6. Place in a pre-heated, moderate oven (around 200 degrees C /Gas mark 6) for around 30 minutes, until the sauce is bubbling up and the mash is lightly browned and crisp on the top.
7. Leave to cool a little before serving with some steamed seasonal greens and a chilled glass of white wine.

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How To Make a Moist Roast Turkey

 By Nick Cavataio 

Photo: http://recipeland.com

If you fear roasting turkey for Thanksgiving because it always seems to be to DRY. Then do not FEAR moist turkey is here. There are several marinades you could use and that is fine, but for now I would like to suggest a couple of my favorite brine recipes. There is very little preparation and in return, lots of juicy, flavorful, very moist roast turkey.
Check out the instructions and I think you will agree it does not get much simpler than this. Saltwater brines actually helps the turkey hold its juices. Impress your family and friends this year with mouthwatering moist roast turkey. Tuck these tips away to be passed down for generations. Like I mentioned these are my favorites, but please feel free to adjust the herbs and seasoning to your liking.
Chef Nicks Saltwater Brine Roast Turkey - Method one
Brine
Turkey of your choice
1 gallon water
¾ cup sea salt
Seasonings & herbs
½ cup brown sugar
2 tablespoons fresh ground pepper
¼ cup granulated garlic
¼ cup poultry seasoning
1 cup fresh rosemary
1 cup fresh basil
1 cup fresh tarragon
1 cup fresh thyme
Instructions:
Mix water and salt, and all seasonings and herbs.
Soak turkey overnight, pat dry with paper towel.
Roast according to directions.
Chef Nicks Saltwater Brine Roast Turkey - Method Two
Ingredients:
1 (16-18 pound) whole turkey, neck and giblets removed
2 ½ cups sea salt
¾ cup melted butter
2 large onions, peeled and quartered
6 carrots, peeled and chopped
6 stalks celery, chopped
4 turnips peeled and quartered
6 sprigs fresh thyme
2 bay leaves
2 cups dry white wine
Instructions:
Rinse turkey, rub inside and out with the sea salt. Place the bird in a large stockpot, cover with cold water. Place in the refrigerator, soak overnight. Preheat oven 350 degrees. Rinse turkey and discard brine. Brush turkey with ½ the melted butter. Place the bird breast side down in a shallow roasting pan. Stuff the turkey with half of each veggies, thyme and bay leaves. Place the remaining veggies, thyme and bay leaf around the bottom of the roasting pan, and cover with the white wine. Roast uncovered 3 ½ - 4 hours in the preheated oven, until the internal temperature o the thigh reaches 180 degrees. Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with remaining butter. Allow the bird to stand about 30 minutes before carving.

And now I would like to invite you to claim your FREE instant access to 15 Quick, Easy, Healthy Recipes when you visit http//www.conqueringhealthierrecipes.com.

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Recipes for Pasta Dishes That Diabetics Can Enjoy, Too

 By Linda Carol Wilson 

Photo: diabetesfoodrecipes.com

One of most difficult things about receiving a diagnosis of diabetes is the concern of what to eat. Food is not just a necessary substance for life, it is something we enjoy. And that diabetic diagnosis can leave one confused about what foods they can still enjoy. Once a diabetic starts their treatment plan and gets their blood sugar level under control, they can still enjoy pasta. As with all foods, the diabetic must eat pasta in moderation, use a sugar-free sauce, add some protein to the meal, and leave off or severely limit their indulgence in the tasty breads that often accompany pasta. So bottom line, even though you have been diagnosed as a diabetic, you can still enjoy pasta. The recipes in this article, are not diabetic recipes, but they are diabetic-friendly and can be an occasional part of the diabetics diet.
BAKED THREE-CHEESE BEEFY ZITI
1 pkg (12-oz) uncooked whole-grain ziti pasta
1 lb lean ground beef
3 cups sugar-free or low-sugar marinara or pasta sauce
1 pkg (8-oz) shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 cup ricotta cheese
3 tbsp pesto sauce
1/4 tsp crushed red pepper
Fresh grated Parmesan cheese
Cook pasta according to pkg directions; drain.
While pasta cooks, brown the ground beef in a nonstick skillet and drain well.
In a large mixing bowl combine the cooked pasta with the browned beef. Add the 2 cups of the marinara sauce, half the mozzarella cheese, half the Parmesan cheese, the ricotta cheese, pesto sauce and red pepper. Stir until well blended.
Spray a 9 x 13 x 2-inch baking dish with nonstick cooking spray. Spoon the ziti-beef mixture into the baking dish. Spoon the last cup of marinara sauce over the casserole. Sprinkle with the remaining halves of the Mozzarella and Parmesan cheeses.
Bake the casserole at 400 degrees for 30 minutes or until the cheeses are melted and the casserole is bubbly. Serve with additional grated Parmesan cheese.
Yield: 6 to 8 servings
LEMON AND PARSLEY LINGUINE
1/2 lb whole-wheat linguine
3 tbsp extra-virgin olive oil
2 medium cloves garlic, pressed
1 tsp finely grated lemon peel
2 tbsp chopped fresh flat-leaf parsley
2 tsp fresh lemon juice
Cook linguine in large pot of boiling salted water until tender but firm, stirring occasionally. Drain, reserving 1 cup of the liquid.
Meanwhile heat the olive oil in a large skillet over medium heat. Add garlic and saute until golden, approximately 1 minute. Add the lemon peel and cook about a half a minute. Remove from the heat.
Add the well drained linguine to the garlic skillet. Return to the heat and mix in the parsley. Add the lemon juice and 1/2 cup of the reserved liquid. Season with salt and pepper, if desired. Toss until heated through. Add more of the reserved liquid, if needed.
Yield: 4 servings
Note: I suggest a small low-fat meat for protein with this pasta.
Enjoy!

For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com
For her old fashion recipe collection visit her at http://grandmasvintagerecipes.blogspot.com

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Easy Cheese Un-Burger Recipe

 By Jessica Gerald 

Photo: quarecipes.com

Here is a twist on the traditional cheeseburger. I don't know why, but making meat patties for hamburgers or cheeseburgers is a task I just don't like to do. So I have devised a simpler way to make them that tastes just as good.
Basically what I do is to take the amount of ground beef or turkey that I would use to make burgers and brown it, as if I was going to make sloppy Joes. Here is the recipe.
Ingredients
2 pounds of ground beef or turkey
1 envelope dry onion soup mix
Optional ingredients are barbecue sauce or ketchup, mustard, pepper
Water
Directions
I have found that one envelope of dry soup mix for every two pounds of ground meat is a pretty good ratio. The soup mix is fairly salty, so I usually don't add any extra salt.
Brown the ground meat in a skillet over medium to medium-low heat, stirring and mixing frequently. When meat is completely browned and cooked through, sprinkle the soup mix over it and stir in well. Add just enough water to moisten the soup mix and keep the meat from burning or getting too dry. You don't want it to be watery or runny like a sloppy Joe would be.
Turn the heat to low and simmer for five to ten minutes, stirring occasionally.
What I like to do is add just a little bit of barbecue sauce to the meat mixture as it simmers on low. You may want to add ketchup instead, a little drop of mustard and some pepper. Or you may just prefer to have the ground meat and the soup mix without any extras.
I let it simmer uncovered until most of the liquid is cooked out and it is nicely browned, being careful not to let it cook dry or get burned.
Serve on hamburger buns with a slice of cheese on top. Add your favorite extras, such as sliced tomatoes, pickles, or onions.
Another variation is to sprinkle shredded cheese on top of the meat in the skillet at the end of the cooking. Let it melt into the top of the meat and then serve onto the buns.
This recipe is also good if you are having a get-together with friends, or simply need to keep dinner warm for a while. Transfer it to the crockpot, set on low, and people can serve themselves when they want to.

Visit Easy Dinner Recipes for more recipes, cooking tips, and recipe e-books. http://www.easydinnerrecipes.org

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Four Famous Beijing Dishes

 By Thom Sanders 

Photo: beijingtour.com

Beijing, a city famed world wide for its great mix of culture and history. That's not all this fantastic destination has to offer though; if you take a trip out on any of the great Beijing tours you'll discover some of the delicious food treats available in the city too. This article takes a look at a few of the most famous Beijing dishes.
Starting with one of the lesser know dishes, we have the tasty Chinese Hot Pot. This delicate dish is cooked for just 15 seconds, but don't let that fool you into thinking it's uncaring fast food. The short cooking time allows the dish to retain more if its delicate flavours and to lock in more vitamins. The hot pot does live up to its name in more than one way too, as the dish is usually spiced with chilies.
Next up we have a slightly more homely taste, with the brilliant Chinese Dumplings. These sweet meaty treats are made up of a mix of vegetables, Chinese spices and meats; all of which varies depending on the chef. The dish is most often associated with the Chinese New Year festivals because of the traditions to eat a dumpling at midnight on new year's eve and again for breakfast on new year day. If you ask any of the locals their favourite foods, chances are the dumplings would rate highly on their lists.
Time for another more uncommon meal in the west, Peking Court Cuisine. As the name would suggest, this meal consists of dishes more traditionally eaten at the imperial court. Most of the ancient dynasties had their own imperial kitchens and from these came a whole range of great dishes. The Court Cuisine of today is heavily based on recipes from the Qing imperial kitchens.
Our final and undoubtedly most famous Chinese dish is the Peking Roast Duck. This dish has a reputation of being one of the most delicious foods that Beijing has to offer. With its sweet, rich, meat and tasty sauce it's a taste experience to be savored. Many people who visit the region agree that it's one of the 'must experience' events while on a Beijing holiday, with the other being a climb of the Great Wall.
This is just a small taste of all the great foods you can enjoy while in this great region and if you head out on one of the wider China tours then theirs even more to be discovered.

Wendy Wu Tours offers a range of unforgettable Beijing tours on their own or as part of larger China tours.

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