Every Kitchen Tells A Story https://everykitchentellsastory.com from my kitchen to yours Thu, 20 Apr 2017 04:10:48 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://everykitchentellsastory.com/wp-content/uploads/2016/02/cropped-Leslie_site_iconjpg-32x32.jpg Every Kitchen Tells A Story https://everykitchentellsastory.com 32 32 102272111 Beef Chili Lime Fajitas https://everykitchentellsastory.com/chili-lime-fajitas/ https://everykitchentellsastory.com/chili-lime-fajitas/#respond Tue, 18 Apr 2017 16:02:32 +0000 http://everykitchentellsastory.com/?p=2720

  My family is crazy about these Chili Lime Fajitas! If you are looking for a new dinner that makes everyone happy, the search is over!  These Chili Lime Fajitas are a winner! This dinner is not only big on flavor it’s easy enough on the home chef for a weeknight dinner. I marinade the beef the

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My family is crazy about these Chili Lime Fajitas!

If you are looking for a new dinner that makes everyone happy, the search is over!  These Chili Lime Fajitas are a winner! This dinner is not only big on flavor it’s easy enough on the home chef for a weeknight dinner. I marinade the beef the night before, prep my veggies, load up on sides, and cook it when I’m ready to serve. I offer this dinner buffet style and the kids love the do-it-yourself situation.

The beef hangs out in a marinade of spices and lime overnight and you end up with the most succulent, delicious meat on the planet. I cook off the beef in a skillet, add my peppers and onions, and warm up my flour tortillas. The meat is to-die-for good and I just love the slight crunch from the colorful peppers and onion. It’s pretty much your basic fajita bliss.

These fajitas are wonderful as is but because I can’t leave well enough alone, I create a toppings bar and let everyone create their own. I serve with warm flour tortillas, salsa, guacamole, sour cream, cilantro, and colorful lime wedges for an extra squeeze of citrus at the end. It’s not only a great make ahead dinner, it’s a gorgeous presentation!

This is perfect with my Mexican Rice.

Enjoy!

-xo

 

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Chili Lime Fajitas
Author: 
 
Ingredients
  • MARINADE:
  • 2 limes
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • ½ teaspoon pepper
  • 1 Tablespoon olive oil
  • FAJITAS:
  • 2 pounds skirt steak thinly sliced, against the grain, into fajita strips
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • ½ red onion
  • Olive oil
Instructions
  1. In a large bowl, combine juice from limes, chili powder, cumin powder, onion powder, garlic powder, salt, pepper and olive oil.
  2. Toss with skirt steak and marinate overnight.
  3. Remove meat from marinade.
  4. Over medium high heat, heat 2 teaspoons olive.
  5. Add half of the meat to the pan, allow to brown on one side about 1-2 minutes. Flip and cook other side until done about 1-2 minutes, depending on thickness of meat. Remove from pan.
  6. Repeat with second half of the meat. Remove meat from pan.
  7. Carefully wipe down pan.*
  8. Heat 2 tablespoons of olive oil to pan over medium high heat. Add sliced bell peppers and onions. Season lightly with salt and pepper.
  9. Allow to cook about 5 minutes until slightly softened.
Notes
Sometimes I don't wipe down the pan after the beef is cooked and I cook the peppers and onions with the juice from the steak. If you do this, skip adding the olive oil, salt, and pepper with the peppers and onions. The seasoning from the steak will be enough flavor.

 

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]]> https://everykitchentellsastory.com/chili-lime-fajitas/feed/ 0 2720 Best Brisket Recipe https://everykitchentellsastory.com/best-brisket-recipe/ https://everykitchentellsastory.com/best-brisket-recipe/#respond Tue, 04 Apr 2017 14:33:13 +0000 http://everykitchentellsastory.com/?p=2698

This is the brisket my family knows and loves. It’s an old fashioned recipe that turns out the most delicious brisket each and every time. This crowd pleaser makes appearances on Passover, Chanukah, Rosh Hashanah, and cold winter nights when we want something hearty and satisfying. The recipe is a combination of one I got

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This is the brisket my family knows and loves. It’s an old fashioned recipe that turns out the most delicious brisket each and every time. This crowd pleaser makes appearances on Passover, Chanukah, Rosh Hashanah, and cold winter nights when we want something hearty and satisfying.

The recipe is a combination of one I got out of a cookbook from our local preschool and a classic recipe from my family. This brisket is so special to our family that my kids will have it forever in their food memories. Hopefully, they will grow up and serve it to their families.

The brisket is tender and lovely. The sauce is crazy delicious with just the right amount of sweetness. When serving, I cover the brisket in the sauce with a layer on the bottom and the top, so there isn’t a bite that gets past your lips without the delicious sauce. I like to serve this with potatoes and carrots. If you want to add them, do so in the last hour of cooking.

As for the cooking time, it’s a long process and I don’t want to ever want to forget the timing. I write out the timeline on a piece of paper so that 2 hours in I don’t start second guessing myself. When do I take off the cover? When should I add the carrots and potatoes?

My timeline looks something like this:

1:00 pm –  brisket in oven, covered

4:00 pm –  add carrots and potatoes

4:30 pm –  take cover off of brisket

5:00 pm  – done

Enjoy!

-xo

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Best Brisket Recipe
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
*adapted from my family and our local preschool's cookbook.
Ingredients
  • 1 large beef brisket (I buy first cut)
  • Kosher Salt
  • Pepper
  • 1 onion, medium dice
  • 5 celery stalks, medium dice
  • 5 carrots, medium dice
  • 1 whole jar Heinz Chili Sauce
  • 1 package onion soup mix
  • 3 Tablespoons brown sugar
  • OPTIONAL:
  • 4-6 carrots cut into 2 inch chunks,
  • New baby potatoes or dutch pee wee potatoes (12-16 ounces)
Instructions
  1. Preheat oven to 350 degrees.
  2. Season brisket well on both sides with Kosher Salt and Pepper. Set aside.
  3. In a roasting pan, combine onion, celery, carrots, Heinz Chili Sauce, onion soup mix, and brown sugar.
  4. Cover brisket well with sauce.
  5. Add water about halfway up the meat.
  6. Cover pan tightly with tin foil.
  7. Bake for 3½ hours.
  8. Remove tin foil.
  9. Bake uncovered for 30 minutes more or until done. Should be fork tender.
  10. If you add potatoes and carrots, add during last hour of cooking.
Notes
If serving with potatoes and carrots, add during last hour of cooking.

If you want a thicker sauce, after brisket is done cooking, remove meat from pan. Place roasting pan over two burners over medium heat and boil vegetables until sauce is thickened (10-15 minutes). This is only if you want a thicker sauce and you don't want to let it reduce too much. If it reduces too much, you won't have enough sauce to cover brisket.

When serving, always cut brisket against the grain.

 

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]]> https://everykitchentellsastory.com/best-brisket-recipe/feed/ 0 2698 Asian Marinated Steak https://everykitchentellsastory.com/asian-marinated-steak/ https://everykitchentellsastory.com/asian-marinated-steak/#respond Tue, 18 Oct 2016 17:32:01 +0000 http://everykitchentellsastory.com/?p=2305

  Every home cook needs a few go-to recipes in their culinary arsenal. This Asian Marinated Skirt Steak is my secret weapon when I’m short on time during the week and my “sure thing” when I’m having company over for dinner. Since I’m like a one man band over here between the hours of 3

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steakpic

Every home cook needs a few go-to recipes in their culinary arsenal. This Asian Marinated Skirt Steak is my secret weapon when I’m short on time during the week and my “sure thing” when I’m having company over for dinner.

Since I’m like a one man band over here between the hours of 3 p.m. and 7 p.m., I love a recipe that comes together in minutes. If you can plan ahead, you can master this recipe. Marinate the steak overnight. Just before dinner, heat up the grill. Skirt steak cooks very quickly and with a side of rice and broccoli, you have a perfect dinner.

Jake and Lily love this steak. As soon as they find out we’re having Asian Marinated Skirt Steak for dinner, heated negotiations take place to determine who gets the leftovers for lunch the next day. Tonight, when negotiations broke down, Doug stepped in to flip a coin. This steak is so good you need a third party to negotiate the leftovers.

Enjoy.
xo

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Asian Marinated Steak
Author: 
Serves: 4 servings
 
Adapted from All Recipes.
Ingredients
  • ½ cup soy sauce
  • ¼ cup brown sugar
  • 1 Tablespoon minced garlic
  • 2 green onions, thinly sliced
  • ¼ cup sesame seeds
  • ¼ cup sesame oil
  • ½ teaspoon ground black pepper
  • 2 lbs skirt steak
  • vegetable oil
Instructions
  1. In a large bowl, combine soy sauce, brown sugar, garlic, green onion, sesame seeds, sesame oil, and ground black pepper. Mix together until brown sugar dissolves.
  2. Add skirt steak. Toss to thoroughly coat meat.
  3. Refrigerate overnight or for at least 1 hour. Turn pieces every once in a while.
  4. Oil grill pan with vegetable oil.
  5. Grill steak over medium-high heat about 4 minutes per side, depending on thickness of meat.
  6. Remove from grill, let steak rest, loosely covered in foil for 10 minutes.
  7. Slice steak into thin pieces, cutting against the grain on an angle.
  8. Serve over rice or in lettuce cups.

 

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