Monthly Archives: June 2012

YUM! ~ Chicken Fajitas

Is it too soon for another recipe?  This one is really good tho so I just have to share.  It’s late… I’ve been downtown and back reading lusty love books… yes you know the ones… I’m sad to have finished such a wonderful love story but… that’s for another time.  Time to share.  Cuz it’s yum yum in my tum tum!
 
Chicken Fajitas
I’d say this makes 6 servings?  I use the big big big giant size flour tortillas tho…
 
4 chicken breasts cut in thin strips
1 green pepper cut in thin strips
1 red pepper cut in thin strips
1 orange pepper cut in thin strips
2 jalapeno peppers cut in thin strips
1 white onion sliced in half and then in thin slices, seperating the half rings
8 cherry tomatoes sliced in half lengthwise
 
now the rest… I eyeball and adjusts to taste.  Here is my approximate guess on the measurements
2 Tbsp cornstarch
pinch of sugar
2 tsp salt
1 tsp garlic
1/2 tsp chipotle powder
2 tsp chili powder
1 tsp cumin
juice of 1/2 a lime
1/2 C of water
3 Tbsp oil
2 C  Pepper Jack/Monteray Jack Cheese
2 C cheddar cheese 
4 C cooked white rice
flour tortillas
 
 
Heat 1 Tbsp of oil in a frying pan
fry up the chicken till no longer pink. 
 
Once the chicken is cooked:
add in the onions
cover and fry for 2 minutes
add the peppers fry for 2 minutes
 
 
add the tomatoes fry for 2 minutes
 
 
add the juice of lime 
 
 
I find adding the lime juice to the chicken and veggies enhances all the flavors and gives it some bite.  Feel free to add more or omit completely.  Your call!
 
In a bowl mix the cornstarch, sugar, salt, chipotle powder, chili powder, & cumin, with the water and the remaining 2 Tbsps of oil.  Gently whisk together till fully blended
 
Cook on medium heat till the sauce thickens.
 
Heat tortillas in the oven.
 
in a line across the tortilla:
add a bit of the cheeses
then the rice
then the chicken and pepper mixture
 fold the sides in and then from the bottom up, wrap the toritilla around the filling. 
 
Heat a small amount of oil or spray oil in a pan and fry till brown and crispy on both sides.
 
serve with sour cream and salsa!
Enjoy!
 
I didn’t take a picture of the finished product cuz we were to hungry… I will take a picture tomorrow.
 
 
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Crispy Southwest Chicken Wraps

It’s been awhile since I’ve posted any recipies and I made this yummy little meal the other night and boy did it hit the right spot.  I’m not certain what it is about wraps that I love so much but anything in a wrap seems to be good.  Maybe it’s convenience?  I’m not sure.

I saved the recipe in MS Word and therefore I do not know where I got it from.  It is not a recipe that I came up with…

Crispy Southwest Chicken Wraps

*Makes 6 wraps*

INGREDIENTS:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)

6 burrito-sized flour tortillas

DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

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Anderson Silva on Chael Sonnen… “I’m going to break his face”

Anderson Silva on Chael Sonnen!

Finally someone gives Chael a taste of his smart mouth.  Love it!

“First of all, Chael is a criminal,” Silva (31-4 MMA, 14-0 UFC) said through translator and manager Ed Soares. “He’s been convicted of crimes. He doesn’t deserve to be inside the octagon. And when the time comes and the time is right, I’m going to break his face and break every one of his teeth in his mouth.”

“People who live in the past, and things that are in the past, are in museums,” Silva said about his past performance against Sonnen, which took place at UFC 117 and ended in a come-from-behind, fifth-round submission victory for the champ. “Right now, I’m focused on what’s going to happen in the next few weeks, and right now, playtime is over.

“I’m going to beat Chael like he’s never been beaten before. The joke is over. There’s no more talking. I know he’s on the line listening, and the game is over. I’m going to beat his ass out of the UFC. He’s never going to want to fight again after I’m done with him.”

I borrowed this from Detroit Free Press.

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He always makes me smile

Last night hubby and I went downtown.  It’s a bit of a trek for us as we DO NOT drink and drive… therefore we always have to leave a few hours earlier than the event time.  We walk, then bus, then skytrain, then walk or cab some more.  It’s fun though.  Well it’s always fun when were together.  Road Soda’s are a must to fight the long trip.  Start the night out right.  We were on our way to a buddy’s birthday dinner.  The venue was The Italian Kitchen on 1037 Alberni Street in Vancouver.  I had a delicious pasta, Linguini Carbonara and Hubby had a spicy, super tasty Chicken Parmesan.  It was a very nice place and everyones food seemed to be of great quality.  I would hope so as the prices were not that low.

When dinner was done and we said our goodbyes, we started walking… it was a wonderful warm evening, I was in a summer dress, and Vancouver has seen alot of rain lately…. so we walked.  and walked and walked.  We stopped on the gallery steps and people watched…. We enjoyed a bunch of hip hoppers practicing in the below ground Robson arena and found ourselves on Granville, walking the opposite way of the skytrain.  $4 highballs out on the patio of Olympia Bar & Grill…. I think we shall.  Oh and you’ve run out of crappy whiskey so you will substitue with Crown…. sounds great to me!  We talked and drinked and talked and drinked more and decided since it was close to midnight we should head back… althought neither of us wanted to….    It was such a nice and pleasant evening and I just love my man.

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MAY SHE LIVE FOREVER IN OUR HEARTS

My cousin will live on in our hearts.

Sarah Kristen Petersen, our sweet little girl, passed away suddenly on June 3, 2012 in Calgary, Alberta, at 21 years of age. She was born on March 17, 1991 in Nelson, BC. Sarah grew up in Salmo, BC and graduated in 2009. She was living and working in Calgary, enjoying life and all it had to offer while making many new friends along the way. She was truly beautiful on the inside and out; happy, friendly, caring, positive and most of all kind. You could often find her laughing and lightening everyone’s day with a beautiful smile on her face. Friends will remember her as a ray of sunshine on a cloudy day. She will be forever missed. Sarah is survived by her father Glen; her mother Tracy (Kirk); her sister Valene, who she genuinely admired; and her brother Collin, who she loved dearly. She also leaves behind her Grandpa Brown and several loving aunties, uncles, cousins and an abundance of friends. She will live on in the hearts of everyone who knew her and loved her. “If I could reach up and hold a star for every time you’ve made me smile the whole evening sky would be in the palm of my hand”.

I want to thank everyone who offered their support and love throughout this time.   It’s been just over 3 weeks and when I think of her, and I do often, I see her smile and hear her voice.  We love you Sarah.

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BEEF & BROCCOLI STIR FRY

This is one meal that I’ve always loved!  Beef & Broccoli Stir Fry!  I used to make it with the dry packet mix and that was great but we all know how much msg is in those things.  Here’s a recipe I found tonight on About.com and luckily I had most things already in house!

Photo by House Of Haley Photography
Photo by House Of Haley Photography

Prep Time: 30 minutes  |  Cook Time: 10 minutes  |  Total Time: 40 minutes

Ingredients:

  • 3/4 pound lean beef

Marinade:

  • 1 tablespoon rice vinegar (substitute rice wine if desired)
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1 tablespoon water
  • 1 tablespoon cornstarch

Sauce:

  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon water

Thickener:

  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 1 pound fresh broccoli
  • 2 garlic cloves

To Cook Broccoli:

  • 1/2 cup water
  • 1/4 teaspoon salt, or to taste
  • 1/2 teaspoon sugar, or to taste

Other:

  • 1 1/4 cups oil, or as needed

Preparation:

Cut the beef across the grain into thin slices.
Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in).
Marinate the beef for 30 minutes.
While the beef is marinating, prepare the sauce and vegetables:
for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside.
In another small bowl, mix the cornstarch and water thickener and set aside.
Wash and drain the broccoli.
Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces.
Crush the garlic.
Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef.
Blanch the beef by letting it lay flat for 30 – 40 seconds, and then stirring to separate the pieces.
Remove the beef when it changes color and is nearly cooked (the entire process takes 1 – 2 minutes).
Remove the beef from the wok and drain on paper towels.
Clean out the wok with paper towels.
Add 2 tablespoons oil to the wok.
When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn’t burn.
Add the 1/2 cup water, and cook the broccoli, covered, for 4 – 5 minutes, until it turns a bright green and is tender but still crisp.
Remove from the wok and drain.
Clean out the wok and add 2 more tablespoons oil.
Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken.
Mix everything together and serve hot over steamed rice.

I added mushrooms, baby corn, and onions as well, in mine.  Boil in the wok with the broccoli (you’ll need to add more water).

Beef & Broccoli Stir Fry Photo by House Of Haley Photography
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IT’S SIMPLY BEAUTIFUL! LET’S PUT IT TO WORK

I have been wanting a food processor for a long time now and I can’t hold out any longer. I took off to Home Outfitters this morning, Hubby in tow… 15% OFF SALE on all Kitchen Electronics. Cashed in my HBC Rewards points and here she is!!! She is beautiful! Can not wait to put her to work tonight!

Photo by House Of Haley Photography

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HELL’S KITCHEN ~ SEASON PREMIER

 

 

 

 

Long awaited, finally, at last…. all words I would use to explain my excitement for this television show.  PVR is set to record the hostile, violent, drama about to unfold.  I ♥ it!  I plan to finally make risotto and beef wellington this year.  It seems those are two dishes that they make on the regular.

I should explain, to those who have no idea what this show is about…. a little blurb from their website…

“Premiere chef Gordon Ramsay spices up the tenth season of Hell’s Kitchen with 18 new competitors. These aspiring restaurateurs will brave Ramsay and his fiery command of the kitchen as he once again puts the competitors through an intense culinary academy to prove they possess the right combination of ingredients to win the life-changing grand prize: a head chef position at Gordon Ramsay Steak in the Paris Hotel, Las Vegas, NV.
As the competition progresses, the teams will be reduced until only two chefs are left to compete for the ultimate prize and fulfill their dreams of working in the culinary industry as the winner of Hell’s Kitchen.”
 

This show does teach things and it’s exciting to watch as well.

I believe it starts Monday, June 4th!

Set your PVR’s people!  We’re going to hell!

Love Hay

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