Love,Cook and Eat

I've been craving  Mexican food lately, so What's better than some steak fajitas to satisfy this craving. This Fajitas are made with Flank steak  which is a relatively a cheap meat cut  and if  cooked right, is also very favorable and tender . You can also use sirloin for the fajitas, but why pay more if the results will be similar.



Ingredients:
Serves 4-5

1/4 cup chopped onions
Juice of 1 lime
1 tbsp. ground cumin
3 garlic cloves minced
1 tbsp. chipotle salsa
1/2 tsp. salt
1 1/2 Lb. flank steak
2 green bell pepper sliced
1 large onion sliced
2 tbsp. olive oil
Salt and black pepper

Directions:
In a food processor or with blender, Mix chopped onions, garlic, lime juice, cumin, salt and chipotle salsa until well blended.

Put marinade in a large Ziploc and place steak in it. Let the marinade spread all over the steak close the Ziploc and refrigerate from 2 to 8 hours.

Drizzle olive oil over sliced onions and green pepper and salt and black pepper to taste. Set aside.

After the steak marinades, bring to room temperature before grilling. Heat grill and grill steak on high heat for 4 minutes on each side. Take the steak off the grill cover loosely with aluminum foil and let it rest for 10 minutes. After it rests, slice against the grain at a diagonal angle. This way you will get the most tender strips.

While the steak is resting, heat a cast iron skillet on the grill and grill onions and pepper about 6 minutes. Add steak strips and mix with onions and peppers.

Serves with guacamole, lime crema, warm tortillas. Any of your favorite Mexican sides.



Guacamole recipe:

2 ripe Avocados
Juice of 1 lime
2 gloves of Garlic minced
1/4 small onion or about 2 tbsp. chopped onions
Salt and black pepper to taste

Mix all ingredients and mash until well mixed. If you like your Guacamole smooth, Blend you ingredients in Blender.


Lime Crema:
Mix an 8 oz. sour cream package with 3 tbsp. Lime juice and chill until ready to serve.



Adapted from BHG Ultimate Mexican

My husband loves these squares, he likes to have it with his coffee in the morning.When I make this recipe it is usually gone in 2 days. This recipe is very simple and quick to make.I don't add any sugar to the recipe because the sweetness in the dates is enough.

Ingredients:

25 tea biscuits broken into small bite size  pieces
1 stick melted butter (cooled)
10 oz pitted dates
1/2 cup coconut flakes divided

Directions:

Preheat oven to 400 degrees
In food processor, add dates and process until finely diced.
In a mixing bowl ,add the bite size biscuits, dates, butter and 1/4 cup coconut flakes. With your hands combine well, until well combined.
Grease an 8 inch square baking dish ( or a 9x5inch) and spread the mixture while pressing well.
Bake for 10 to 15 mins. ( just before it browns).
Top with the remaining 1/4 coconut flakes.
Let it cool and then place in fridge.
Let it chill before cutting in squares so it doesn't fall apart.
Store in fridge.

This is a mild dish if you want more spicy add red chili pepper.This classic Thai curry dish is so quick and easy to make on weeknight. You can prep the previous night and just put together for a quick dinner.
Serve this with white basmati or jasmine rice.

Ingredients:
1 lb. chicken breasts cut in strips
1 green or red pepper or combination cut in strips
½ cup sliced onions
2 garlic cloves minced
½ tbsp. minced ginger
6 tsp. red curry paste
1 can unsweetened coconut milk 14 oz.
1 tbsp. fish sauce
4 tbsp. vegetable oil divided


Directions:In small bowl, whisk coconut milk, red curry paste and fish sauce.

Heat a large skillet until very hot, add 2 tbsp. vegetable oil and heat until almost smoking. Salt and pepper you chicken and add it to the skillet and cook over high heat until browned. Do not over crowd your skillet, if you don’t have skillet big enough cook you chicken in batches.

Transfer chicken to a plate. Heat the remaining 2 tbsp. oil over high heat and stir fry onions, peppers , then add garlic and ginger. Add Chicken and the add coconut curry mixture. Bring to boil and then reduce heat and simmer for 3 minutes.

Serves with hot white rice.

I inspired this dish from a traditional Lebanese dish called Samke Harra (spiced fish). Every household has their recipe and their way in doing the Samke Harra, but is usually made with whole fish and baked with salsa on top or stuffed in the fish. The most common ingredients used are cilantro,cumin,garlic and chili pepper. It is not always easy to find whole fish, so using Tilapia I made a dish inspired by the samke Harra.


Ingredients:
Serves 4

4 fish fillets (I used tilapia)
2 medium tomatoes diced
6 garlic cloves minced
1/3 cup diced red pepper
1/4 cup diced onions
1/2 red chili pepper seeded and minced
1/4 cup chopped cilantro
1/8 tsp. cumin
1 tsp. Cajun seasoning
1 ½ tbs + vegetable oil


Directions:
Heat 1 ½ tbs of vegetable oil over medium heat, Sauté onions for half a minute the add garlic and peppers sauté for another half a minute, then add tomatoes ,cilantro, cumin and salt to taste. Cover and let simmer for 2-3 minutes just until flavors are blended and ingredients are tender.

Keep salsa warm.

Salt fish filets and sprinkle Cajun seasonings o both sides of fish.

Heat ¼ cup oil in skillet over medium high heat for 2 mins until oil is hot and pan fry fish fillets about 4-5 mins on each side easily flakes.

Place fillets in a 200° heated over to keep warm until other fillets are cooked.

Spoon salsa over fish and serve with lemon wedges.

Macaroni and cheese one of the popular dishes in the states, labeled as comfort food. The sauce in this recipe is so creamy and velvety. Mac and cheese can be eaten for lunch , snack or a side at dinner. It is a favorite among kids. If your children eats it frequently and you are  a busy mom instead of buying those products in the market that has the powder cheese it it. Make a big batch and before baking it in the oven , divide it in small batches and freeze it in ziplocks.And just heat in the microwave when your child asks for mac and cheese. You can make variation for this recipe by using a flavored cream cheese like chive and onion cream cheese or any other flavor.


Ingredients:
Serves 8

2 cups uncooked elbow macaroni
1/4 cups butter cubed
1/4 cups all-purpose flour
2 cups milk
8 oz cream cheese
4 oz Velveeta (pasteurized  prepared cheese product) cut in small cubes
1 cup shredded sharp Cheddar cheese
1/4 tsp salt
1/8 tsp black pepper
2 tbs bread crumbs, panko crumbs ( mixed with 2 tbs melted butter)  or shredded cheese to top

Directions:

Cook Macaroni according to package directions.

In a large sauce pan over medium heat, melt butter and stir in flour until smooth. Add milk gradually while stirring. Bring to boil , cook and stir for 1-2 mins or until thickened.

Stir in the cream cheese, Velveeta, and Cheddar cheese,salt and pepper.

Drain Macaroni and add to the cheese mixture after all the cheeses melted and well combined.

Transfer to a greased square 8 inch baking dish. Top with your preferred topping. Bake at 350 for 25-30 mins or until bubbly.


source:SpreadPhilly

During my visit to Lebanon, my cousin took us to a restaurant that had a fabulous interior design as well as delicious food.  One of the appetizers we had was an arugula salad with yogurt dressing. That was the first time I even hear about, but since it was sooooo good I had to try and make it. Serves this with soft or toasted pita wedges.

Ingredients:

2 cups arugula leaves ( I used baby arugula)
1/2 cup yogurt ( try to find a middle eastern yogurt if you couldn't use Greek yogurt)
1 tbs fresh lemon juice
1 large garlic clove minced
3 tbs water
1/2 tbs olive oil
1/4 tsp salt
1/8 tsp black pepper


Directions:

Mix all ingredients except Arugula until well combined.
It  is better to chill the dressing for at least 15 mins so the garlic flavor comes through.
Drizzle dressing over arugula and sprinkle with sumac ( optional).

The chicken was so moist and tender and all the flavors was popping. The chicken is marinated soy sauce, peanut butter,garlic and lime. I used chicken breasts for this recipe but you can also use any other boneless cut you prefer. And if grilling is not your cooking method of choice you can broil it in the oven placed on a rack 4 inches away from heat source. You can serve with lime wedges or soy dipping sauce ( recipe below).

Ingredients:
serves 4

1 1/2 pound of boneless chicken cut in about 1 inch thickness
zest and juice of 1 lime
1 tbs peanut oil (vegetable or canola)
2 tbs minced garlic
2 tbs fresh chopped cilantro
1/4 tsp cayenne pepper ( you can add more if you like it more spicy)
2 tbs peanut butter
1 medium onion quartered

Directions:

Combine all ingredients except chicken and onions and mix well.
Add chicken and onions and massage the marinade on the chicken until all chicken is well coated.
Marinade for at least 4 hours.
Grill or broil on medium heat about 5 minutes on each side or until cooked.

Soy dipping sauce:

1/2 cup soy sauce
 2 tbs rice vinegar or sake (or a fruit white wine or a tbs of cider or white vinegar mixed with 1 tbs water)
2 tbs dark sesame oil
1 tbs sugar
2 large cloves garlic minced
1 tbs minced fresh ginger
1/4 cup minced scallions

Mix all ingredients until well combined and sugar is dissolved. Use immediately or refrigerate for 2 days.


Source:How to cook everything