Crock Pot Steak Fajitas

I found this recipe here.
I, of course, didn't cook it to the exact recipe instructions.

Here's what I did ...

500g round steak or beef flank steak
2 medium onions, cut into strips
1 large jar of medium salsa
1/4 cup chopped fresh cilantro
juice of 2 fresh limes
4 cloves garlic, minced
A pinch of ground chillis
1 teaspoon ground cumin
1/2 teaspoon salt
2 small green bell peppers, cut into strips
2 small red bell peppers, cut into strips

For serving: chopped avocado, shredded cheese, chopped tomato, chopped spring onion, sour cream and flour tortillas, warmed

Cut steak crosswise into thin strips; place in slow cooker. Combine onion, 1 cup salsa, cilantro, lime juice, garlic, chili powder, cumin and salt in slow cooker. Cover; cook on LOW 5 to 6 hours.

The original recipe said to ...add bell peppers. Cover; cook on LOW 1 hour. BUT we didn't. We sauteed them in a cast iron skillet instead.

I first posted this recipe in 2009 but tonight I added something new to these tonight so thought I'd repost it with the addition ...

Garlic ... as much as you's like, diced

Jalapenos and assorted red chillies out of my garden, also diced

Fry these two in olive oil til garlic is browned.  

Remove from oil to paper towel and set aside.  Pop this into the fajita when serving.  So tasty!

Cheats Philly Cheesesteak Grilled Cheese

These were simple and delicious and the whole family liked them.

 I found this recipe through pinterest.  I mostly followed the recipe ...

I doubled their recipe to make 4 sandwiches but we ended up being able to make more than that.

Olive oil

1 green bell pepper (capsicum)

1 small onion

Bread, 8 slices

Roast Beef from the deli, 450g

Cheese, I used tasty (white cheddar) and mozzarella

Thinly slice pepper and onion.  Sautee in a bit of olive oil.  Season with salt and pepper.  Remove from heat. 

Pre-heat sandwich press (or frying pan if doing the old fashioned way!) 

They buttered the bread, I never do when making sandwiches in the the sandwich press.  You can do what you like. 

Chop up the roast beef into long thin strips. 

Layer sandwich like this ... bread, cheese, pepper/onions/ roast beef, cheese, bread. 

Toast until cheese is melted.

Roasted Bell Pepper Salad

I tried this recipe ages ago ... I'm pretty sure I clipped it out of a magazine.

It's another of those with no real measurements.  

Roasted bell peppers (capsicum), I love all three colors but here I just used red and green.  Sliced.

Red onion, thinly sliced

Black olives, sliced

Feta cheese, crumbled

Olive Oil
Sherry Vinegar
Sea Salt
Pepper

Spread the bell peppers on a plate.  Top with red onion, black olives, feta cheese.  Drizzle with the oil and vinegar.  Sprinkle with salt and pepper.  Let set for 30 minutes. 

Delicious.

Bell Peppers Stuffed with Salsa, Rice & Beans (Crockpot)

4 large bell peppers
2 ½ cups cooked brown rice
15 oz. can black beans, drained and rinsed
1 cup tomato salsa
3 scallions, chopped
salt and freshly ground black pepper
15 oz. can crushed tomatoes
½ teaspoon ground cumin
¼ teaspoon dried oregano
¼ teaspoon sugar

Cut the tops off the bell peppers, save for later use, and remove and discard the seeds and membranes. Arrange the peppers upright in a 5 ½ - 6 quart slow cooker.
(My Crock Pot is only 4 quarts and they turned out fine.)
In a medium sized mixing bowl, combine the rice, beans, salsa, and scallions and season with salt and pepper to taste. Mix well.
Fill the prepared peppers evenly with rice mixture, packing it lightly. Replace the pepper tops. In the same mixing bowl, combine the tomatoes, cumin, oregano and sugar and season with salt and pepper to taste.
Pour over and around the peppers in the slow cooker.
Cover and cook on Low for 4 hours, until peppers are fork-tender but still hold their shape.
Serve hot.

Note: Adapted from a recipe from the book titled: Fresh from the Vegetarian Slow Cooker

Quick and Easy Spicy Tortilla Soup

I found this recipe here.

I didn't change much...

1 green pepper

1 medium sweet onion

1 jalapeno pepper, seeded and diced (you won't need all of it unless you like your soup ON FIRE!)

1/2 teaspoon ground cumin

salt and pepper

4 cups chicken broth

1 can can diced Mexican style tomatoes (I used these...cause they are so awesome)

1 cup frozen sweet corn, thawed.

1/4 cup..or so of chopped up fresh cilantro

1 chicken breast, diced

Tortilla chips, for topping

sour cream, for topping

Monterey Jack, shredded, for topping

limes

few slices of avocado

1. In a large pot heat the oil on medium heat and saute the onions. Add bell pepper, jalapenos (I added two or 3 thin slices...diced.), salt and pepper. Cook until the onions become translucent. Add the cumin and stir until fragrant.
2. Add Chicken. Cook for a few minutes.
3. Add chopped cilantro and chicken broth, tomatoes and corn.
4. Cook for about 15 minutes (until chicken is cooked through)
5. Add salt to taste

Pour into bowl

Crush a handful of tortilla chips on top of soup. Sprinkle cheese, dollop sour cream, squeeze lime and throw a couple slices of avocado on top (We forgot the avocado on ours! But added a spoonful of pico de gallo!)

Enjoy!

We served ours with an amazing Steak Cobb Salad!

CROCK POT STUFFED PEPPERS

-6 or so peppers-as many as will fit comfortably side by side in your crock pot (I used red and green ones both)
-1 pound ground beef
-1 can diced green chilis
-12 ounces frozen corn kernels
-1 can black beans, drained
-1 can diced tomatoes
-1/4 cup salsa
-1 1/2 cups cooked rice
-1t Worcestershire sauce
-1/4t salt
-1/2t pepper
-2 cups shredded cheddar cheese, divided

Remove tops of peppers and seed them.
Brown the meat and then stir in the chilis.
Reserving about 1/4 cup of the cheese, stir the rest of the filling ingredients together.
Spoon as much filling into the peppers as will fit (probably about half of it).
Put the leftover filling into the bottom of the crockpot. If desired, lay the pepper tops on top of the rice.
Place the stuffed peppers carefully in the crock pot.
Cover, cook on low 6-8 hours on low (6 was plenty) or 3-4 hours on high. Sprinkle the reserved cheese on the peppers for the last 30 minutes.

We served it with grilled tomatoes and flour tortillas on the side.

{bonnie's black bean chili soup photos}

have you all tried my sister ellie's black bean chili soup ?
i had never made it before the other night
i had eaten it
cooked by ellie while we were in denver
but never cooked it myself

i decided to double the recipe so i'd have leftovers to freeze
and i'm glad because it was freakin' delicious !!!

here's the onion, red/green/yellow capsicum (bell peppers) all chopped up

and now with the garlic

oh man, my mouth is watering ...
good thing i'm having leftovers for lunch !

i didn't serve this on rice
just as is, with corn chips
and topped with avocado, homemade greek yogurt
and grated cheddar cheese

go get the recipe ... it's on this blog already ... and try it

try it ! try it !
and you may.
try it and you may, i say ...

like it that is
green eggs and ham ... if you haven't read it, you need to.

Cuban Black Bean Soup

6 slices lean bacon
2 cloves garlic, chopped
large onion, chopped
green pepper, chopped
1/4 teaspoon ground cumin
1/4 teaspoon thyme
5-6 cups beef bouillon or vegetable stock
1 can black beans, undrained
1 can (28 ounces) diced tomatoes
1 tablespoon lime juice (optional)
dash hot red pepper sauce
low-fat sour cream
chopped fresh thyme or parsley for garnish


In a 4-quart saucepan, heat the bacon until starting to crisp. Add the garlic, onion, and green pepper, stir-frying for about 5 minutes. Add the cumin and thyme and continue cooking for 2 minutes longer. Stir in the stock, beans, and tomatoes. Bring to a boil. Reduce heat and simmer until the vegetables are as tender as you like them . (I simmer for only 10 minutes.) Remove from heat. (Optional step I leave out: carefully puree about 2 cups of the beans and vegetables in a blender or food processor. Return pureed mixture to the soup.) Stir in lime juice and red pepper sauce. Serve garnished with a spoonful of sour cream and a little chopped thyme or parsley. Goes well with crusty bread or rolls.