Tag Archives: tomato

Crispy Chicken Fajitas – KFC style!

03 Tuesday Jan 2017

Posted by in Beef, Chicken, Meals in one

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KFC style chicken wrap

KFC style chicken fajita

I love fajitas, I find them so practical and they are good whether you decide to use chicken, mince or opt for the veggie option. What I find always makes a good wrap are some fried/ roasted peppers, onions, tomatoes, lettuce and grated cheese – I’d say those are always my staple ingredients in a fajita. I love crispy chicken and as I walked past KFC the other day it made me really want a chicken fajita! So I decided to try and make it at home. Once you have made you crispy chicken breast then it’s super easy and you can also make your own breadcrumbs. Slice you chicken and add your other ingredients to the wrap. Otherwise you can make a simple and delicious wrap that’s great when you’ve got a few friends round.

Here’s how to make a typical fajita.

What you need:
4-5 Wraps
Meat of your choice
1 onion sliced
2 peppers
1 – 2 tsp paprika
1 tsp cumin
1 tsp tumeric
Chopped tomatoes mixed with thinly chopped chilli & shallots
Sour cream
Grated cheddar cheese
Lettuce leaves

Chicken wrap

Crispy chicken fajita

When I make fajitas with normal chicken chunks or mince I fry the onion first then add the meat and spices and a few minutes before it’s ready add the peppers. These spices are also very similar to the ready-made fajita kits you get but are much healthier!

Put the wraps on a plate covered with tin foil and place in a low heated oven for 5 minutes before serving.

In seperate bowls put the meat, the tomatoes, sour cream,, cheese & lettuce leaves. Place wraps and bowls on table and start filling the wraps with your favourite ingredients.

Enjoy!
Mel

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My hubby’s Chili

16 Thursday Feb 2012

Posted by in Beef, Meals in one

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My hubby's Chili

This is for a 7 quart pot

What you need:
2 large onions
1 green pepper
1 tbl olive oil
3 whole cloves garlic
2 lbs of ground sirloin
1 lb smoked brisket (from your butcher shop)
1 28oz can of crushed stewed tomatoes
2 28oz cans tomato sauce
1 can of pinto beans
1 can of black beans
1 can of kidney beans
1 can of corn
1 bottle of dark beer
1 6oz can of tomato paste
1.5 tbl of flour
1/2 tsp of cumin
1 tsp of red chili powder
1/2 tsp paprika
salt and pepper

Saute the onions, green pepper and whole garlic cloves in olive oil until the veggies start to sweat. Then add your ground sirloin.  As soon as your beef starts to brown, add your seasonings: flour, cumin, red chili powder, salt, pepper and paprika.

In a separate bowl, mix your tomato paste and beer together. Set aside.

Next, add your tomato sauce, peeled stewed tomatoes and tomato paste mixture. Stir well. Now add your beans and corn. Simmer for 1 hour. Lastly, add your smoked brisket and let simmer on low for 2 hours. It’s important to let the chili completely cool before warming it back up for your guests.

This is for a VERY mild chili because I am still breastfeeding I cannot have anything too hot.

Garnish with shredded cheddar cheese, sour cream and chives!

Enjoy!

Joy

Spicy Lentil and Tuna Salad

22 Sunday Jan 2012

Posted by in Salads

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Spicy Lentil and Tuna Salad

 I love this salad, it has become one of those easy quick fix meals when there’s not much in the fridge. It’s super healthy, full of protein and tastes great. Don’t hesitate to add left-overs.

What you need:

1 can of tuna
1 can lentils
2 tomatoes
1/2 shallot or 3 spring onions
2 hard boiled eggs
Chilli flakes
1 -2 tbsp vinegar
2-3 tbsp olive oil
Salt and pepper

Cut the tomatoes into small pieces and the shallots or spring onions into small slices. Rinse the lentils and put them in a bowl along with the tuna, chopped tomatoes and sliced shallots/ spring onions and cut eggs. Add some chilli flakes, as much or as little depending on taste. Add 1 tbsp of vinegar and 2 tbsp of olive oil and add salt and pepper. Mix everything together and add some vinegar and olive oil depending on taste.

There you have it, nice and easy!Enjoy
Mel

Rice and Fennel Salad

13 Sunday Nov 2011

Posted by in Salads

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To make rice and fennel salad you will need:

2 Fennel Bulbs (Chopped)
2 Tablespoons of Grated Parmesan
2 Tablespoons of Parsley (Chopped)
Salt and Pepper to Taste
1 Small Cucumber (peeled, seeded and diced)
12oz. Container of Grape Tomatoes (halved)
1 Cup of Rice

Dressing:
3 Tablespoons of Rice Vinegar
1/2 Lemon (juiced)
1/2 Cup of Olive Oil
1/2 Tablespoons Sesame Oil
1/3 Clove of Garlic (minced)

Get your rice started first.

Combine the Fennel, Parmesan, Parsley and Salt and Pepper in a medium sized bowl.

In a separate bowl, combine the vinegar, lemon juice, garlic and sesame oil.
Whisk vigorously as you slowly add you olive oil.

Pour the vinaigrette into the hot rice.  Then, mix into the bowl of Fennel.

Eat immediately or chill.

Joy

French Tomato Tart

15 Wednesday Jun 2011

Posted by in Tarts, Vegetables

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Tomato tart

I love making tomato tart because for me it means it’s the summer as I always make it when tomatoes are at their most delicious. This is one of my friend’s recipes from France. She lives in the countryside and grows the most scrumptious tomatoes. It’s easy to make and is fresh and healthy.

What you will need:

A tart tin
3 or 4 tomatoes
Herbs (your choice I used thyme)
Dijon mustard
Cheddar or emmental cheese

For the pastry:

200g flour
100g butter (it’s easier if it a bit soft)
50ml of water

Pre-heat your oven to 180C.
You can buy ready made short crust but it is very easy to make. Put your flour and butter in a bowl and with your fingers rub them together. Once the two ingredients have been completely combined add the water and mix until it forms a ball.

Sprinkle a bit of flour on a clean work surface and roll out the pastry with a rolling pin until it will fit your tin. Lay it in the tin and poke it with a fork.

Cover the pastry base with Dijon mustard and then lay your sliced tomatoes on top. Sprinkle with herbs, salt and pepper and then cover with grated cheese. I love cheese so I put quite a lot, you can put as much or as little as you want. Put the tart in the oven for 30 minutes.

It’s nice to have with a green salad and a nice glass of wine.

I’ve got some tomato plants growing on my windowsill, so let’s hope the sun comes out again and I can eat my own yummy home grown tomatoes.

Mel

Balsamic tuna with cherry tomatoes and rocket

18 Wednesday May 2011

Posted by in Seafood

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Only have 20mins to prepare a meal? Then this one is perfect and super yummy! I treated myself to a tuna steak this evening and it was definitely worth every penny. I had it as a light meal but if you want something more substantial I’d eat it with new potatoes. This feeds one so just multiply everything by the number of people you are cooking for.

What you will need:

 1 tuna steak
10 cherry tomatoes
2 handful of rocket
Balsamic vinegar
Olive oil
Chilli flakes
Salt and pepper

Cherry tomatoes

Heat your oven to 180C. In a bowl mix a spoon of vinegar for two spoons of oil. Place the cherry tomatoes in an oven proof dish and cover with the ‘vinaigrette’ add salt and pepper to taste. Once the oven is hot put the tomatoes in; they should take no more than 15mins.

 Tuna steak

You should start this about 5mins before the tomatoes are done. Heat a pan, add oil (not much about 2 tablespoons worth), chilli flakes to taste, salt and pepper and add the tuna. Cook for 2mins on each side.

Rocket and ta-da

Place the tuna, the cherry tomatoes and rocket on a plate. Add about a tablespoon of vinegar to the hot pan, mix, and pour over the tuna, rocket and tomatoes. If you want more ‘vinaigrette’ you can also use some from the tomatoes.  

Mel

Eat Greek in 5 minutes

12 Tuesday Apr 2011

Posted by in The Lunch Club, Uncategorized

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Most people who sit at a desk for their job acquire items in their drawer such as paper clips, pens or post it notes. I have those things too but always keep a whisk, olive oil and balsamic vinegar in my drawer. I like fresh salad dressing and I find it comes in handy. Today is a great example.
For lunch my co-worker brought in chicken she cooked at home and some pita pockets. I had brought some mixed greens, a handful of olives, a small tomato, 1/2 cucumber, about a quarter cup of feta cheese and a tablespoon of red onion.
We combined all of the ingredients (dicing up the cucumber and tomato), including the chicken. I whisked 2 tablespoons of balsamic vinegar with salt and pepper and slowly added 3/4 cup of olive oil. Then added a little honey. We tossed all of the ingredients in the dressing and stuffed it in the pita pockets.

It was flavorful and easy to make. We wrapped our pita pockets in napkins and sat outside to enjoy the sunshine.

-Joy

Anyone Tired of Pasta?

08 Friday Apr 2011

Posted by in Meals in one

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Most people think I am nuts when I say that I really do not care for pasta, but it’s true. If I am going to mix a protein or vegetable with something, I prefer rice.  However, if I’m cooking without meat but want more protein in my meal, I will use Quinoa instead. It only takes about 10-15 minutes to make and has 8 grams of protein per cup! It  also has 5 grams of fiber. The thing with Quinoa is that once it is cooked, you have to add something to it or it can be dry. Below is my go-to recipe when I need to use up some vegetables or just want to cook something meat free.

What you will need:

Quinoa (Red or Traditional)
Olive oil
Your favorite spaghetti sauce
Onion
Garlic
Bell Pepper (any color)
Mushrooms
Tomato
Any fresh herb (I’ve used parsley, basil or even rosemary is nice)
Parmesan cheese

Once you have cooked your quinoa, add a little olive oil right away and give it a good stir. Then add your favorite spaghetti sauce. Add however much you want. If you add too little, the quinoa will seem dry.

Then, saute your veggies in the order listed above. The last thing you want to add is your fresh herb or herbs. Combine your veggies with your Quinoa and top with freshly grated Parmesan cheese. Enjoy!

If you have time and want to to add another layer of flavor, you can saute your onion, add the garlic and then add your mushrooms. Let these veggies cook for a few minutes and then add a splash of red or white wine. You will need to let these cook down which will take about 5 minutes. Then you can add your bell pepper and tomato. You can substitute zucchini or asparagus for any of the veggies listed.

Joy