HASTY TASTY MEALS BLOG

June 16, 2014 · 7:52 am

Fajitas

When fresh produce is available, fajitas are easy and delicious!

Healthy Mexican: Fajitas

You can use frozen veggies to make this dish, but it’s summer. Take advantage of the colorful bell peppers and Vidalia onions to make fajitas. Bonus: Cook this dish in a cast iron skillet and add iron to an already healthy meal. A slideshow follows the recipe.

RECIPE

Ingredients:

1 Tbsp. peanut oil (or canola oil)
8 ounces chicken, pork, steak, or shrimp
4 large or 6 small whole-wheat tortillas
2 cups julienne-cut bell peppers (assorted colors)
2 cups julienne-cut onions
1 jalapeño pepper, thinly sliced (optional)
1 clove garlic, minced
1 cup salsa
1 Tbsp. taco seasoning (or chili seasoning mix)
Salt and pepper to taste
(optional) fresh cilantro sprigs

Directions:

Preheat skillet over medium heat.
Add oil.
Cut meat into bite-size pieces and add to the skillet. (If using shrimp, wait to add until vegetables are cooked)
Cook meat for 5 minutes. Stir.
Add onions…

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Vegetable Shepherd Pie

Check out this recipe from my author friend, Nancy Cohen:

Vegetable Shepherd Pie.

via Vegetable Shepherd Pie.

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May 24, 2014 · 1:23 pm

Fresh Corn is in Season!

Here in Florida the first crops of corn on the cob are available. Love me some fresh corn! Here’s how I cook it:

Place whole ear of corn in microwave oven.

Microwave 4 minutes per ear

Carefully remove cooked ear of corn.

Slice off husks at beginning of corn cob.

Shake corn cob until it evacuates its husks.

Perfectly cooked corn emerges clean of all silk and husks!

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Tagged as corn on the cob, microwave, vegetables

May 17, 2014 · 2:38 pm

Oklahoma Burger with a Georgia Twist

Have you ever eaten at Sid’s Diner in El Reno, Oklahoma? It’s part of historic Route 66 and famous for introducing the fried onion burger back in the 1920s. I’ll admit I haven’t because every time we get to El Reno, we have the bison burger. Love bison burgers! But my curiosity for the fried onion burger grew when my friend Chef Gary Straka made some for a cooking demo for the 360 Cookware skillet. He loves the onion burger, and so did his audience. So today I made fried onion burgers for lunch. Here’s how:

Finely chop Vidalia onion

Press onion into the meat

Grill onion side over medium-low heat

Carefully turn burgers and increase heat.

Serve on a toasted whole wheat bun.

RECIPE

Oklahoma Burger with a Georgia Twist

Serves 2

Ingredients:

1/2 pound lean ground beef

1/2 Vidalia onion

salt and pepper

cooking spray

Directions:

Preheat griddle or skillet over medium-low heat. Spray with nonstick cooking spray.

Divide the beef in two equal portions and form thin patties.

Thinly chop the onion.

Salt and pepper one side of the patties. Press the onions into the meat.

Carefully place each patty, onion side down, on the preheated griddle. Salt and pepper the second side of each patty.

Cook for 7 or 8 minutes over medium-low heat. You want the onions to caramelize, not brown.

Carefully turn each patty (you may need a second spatula as a “helper”) and increase the heat to medium.

Cook burgers just until done, about 3 minutes or until juices run clear. Do not overcook.

Serve on your favorite bun (we like whole wheat potato rolls).

If Vidalia onions aren’t available, substitute any sweet onion.