Monday, March 24, 2014

Skirt Steak Tacos with Strawberry Poblano Salsa

There is a fabulous Mexican restaurant very close to my office that I try to get to a few times a year. A few week's ago I had to travel out of town for work to a remote location, and my colleague very thoughtfully picked up some take out from them to take along.

It was so good, and so appreciated, except that, ever since, I've been dreaming of putting together some Mexican inspired dishes of my own to celebrate the abundance of spring!

And with so many beautiful ingredients to choose from...


 Like strawberries, peppers, and lime and I came up with something so fresh and delicious you just have to try - Skirt Steak Tacos with Strawberry Poblano Salsa!

Put it all into a crispy taco shell and you'll think summer arrived three months early!



 Visit the printable recipe here:  Skirt Steak Tacos with Strawberry Poblano Salsa

Please enjoy my easy to follow step by step video!





Prep Time: 10 minutes
Marinate Time: 8-12 hours
Cook Time: 16 minutes
Serves: 8

Ingredients
  • 6 garlic cloves, peeled and minced
  • 1 whole Poblano pepper, seeded and diced
  • 1/4 cup red wine vinegar
  • 1 cup chopped cilantro
  • 2 large limes, juiced
  • 1 cup sliced strawberries
  • 1 cup extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon coarse ground black pepper
  • 2 teaspoons white sugar
  • 1, 2 pound skirt or flank steak
  • 1/2 white onion, sliced into thin rings
  • 1/2 purple onion, small dice
  • 2 medium tomatoes, medium dice
  • 1 avocado, large dice
  • 16 hard taco shells
 Directions
  1. Place the first 10 ingredients into a blender and pulse until you have smooth marinade. Reserve a half cup for later. 
  2. Pound the skirt steak with a meat mallet on both sides and place in a Ziplock bag or air tight container with the remaining marinade poured over all. Refrigerate for at least 8 hours - preferably overnight for 12-15 hours.
  3. When ready to cook the steak, mix the salsa by adding the reserved half cup of marinade to the purple onion, tomatoes, and avocado. Let that sit at room temperature for an hour or until ready to serve. 
  4. To cook the steaks, saute the white onion over medium high heat just until it begins to cook. Turn heat to medium and add the steak. Let the steak cook for 8 minutes per side over medium piling the onions on top of the steak as it cooks (as per the video) 
  5. Remove the onions from the pan when they are cooked through so they do not burn.
  6. When the steak has cooked 8 minutes per side, let it rest for 5 minutes the onions covering the top. 
  7. After 5 minutes slice paper thin against the grain. I like to cut the meat again into bit sized pieces to make tacos easy to eat. 
  8. Serve family style with crunchy taco shells and the salsa.
  
 Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube




Monday, March 17, 2014

Corned Beef and Cabbage Casserole

Top of the morning to you all! And what better way to herald in St Paddy's Day this year than with a versatile casserole that can easily be made ahead!

Layers of corned beef and cabbage are combined with hash brown potatoes, onion, dill,and a luscious cream sauce. All together, it comes out of the pan as a savoury slice that's delicious any time of the year!

Visit the printable recipe here: Corned Beef and Cabbage Casserole

Please enjoy the easy to follow step by step video.




Prep Time: 15 minutes
Bake Time: 60 minutes
Serves: 6-8

Ingredients
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1 diced white onion 
  • 4 cups chopped cabbage 
  • 1/2 tsp celery seed
  • 1/2 kg pkg. frozen hash brown potatoes 
  • 1/2 cup sour cream
  • 1 can cream of celery soup
  • 1 beaten egg
  • 2 tins corned beef
  • 1 tbsp dill weed
  • 1/2 tsp pepper 
  • 1/2 tsp salt
  • 1 cup shredded sharp cheddar 
  • 1 cup panko breadcrumbs:
Directions 
  1. Saute the onion and cabbage in the butter and olive oil just until they begin to grow soft. Add the celery seed and stir to incorporate.
  2. Place hash browns in a medium mixing bowl. Add the  cooked onions and cabbage and mix well. 
  3. Mix sour cream, soup, egg, and corned beef with dill, salt, and pepper in a large mixing bowl. 
  4. Pour the hash browns into the bowl with the soup and mix everything together well. 
  5. Spoon into a 9 x 13 baking dish that has been treated with cooking spray. Sprinkle with cheese and panko. Bake uncovered at 350 degrees for one hour.

 


Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube

Subscribe to me on YouTube


Follow Me on Pinterest


Bring the daily magic of The Kitchen Witch straight to your inbox every time a new one is written.


Enter your email address:


Delivered by FeedBurner

Or you can subscribe by rss feed...


Subscribe in a reader




Sunday, March 9, 2014

I Started a New Blog!

Hi everyone!

I hope all of my subscribers are well and happy - has anyone tried a new Kitchen Witch recipe recently?

In the meantime, I wanted to let you know I've started another blog - something of a more personal nature as I carefully navigate the waters of getting older and figuring out what I want to do during the second half of my life.

If you're interested in joining me, follow the link: http://lyndsaywells.blogspot.ca/

Happy Sunday everyone!

My next blog will feature an incredibly comforting corned beef and cabbage casserole just in time for St Paddy's day!

Saturday, March 8, 2014

Greek Style Beef Pita Pizzas

The following is a call transcript between my husband and I. The ensuing conversation occurs almost every Friday night...

The Man I Married: When are you coming home?
Me: I'm leaving in 10 minutes.
The Man I Married: What do you want to have for dinner?
Me: I don't know, what do you want to have?
The Man I Married: Pizza!

And so it goes.

When queried about what he would like to eat for his Friday repast (or any other night of the week) his answer always has been - and always will be - pizza. Which is fine, I suppose, because I like pizza as much as the next gal - the only thing is, I worry about eating too much take out or restaurant food because I have no control over the sodium or other ingredients going into the dish.

At the same time, on a Friday night after a long week, the last thing I feel like doing is whipping up my own pizza crust - and that's where the beauty of the pita comes in. Pita bread makes the most spectacular thin and crispy crust pizza that you can cover with a variety of toppings and my hands down favourite is one I do with ground beef and spinach!

 The meat topping is infused with lemon, garlic, and fresh oregano and then tossed with crisp purple onion, black olives, and fresh tomatoes. Top with feta and mozzarella cheese and you've got a Friday night dinner everyone is going to love!




Visit the Printable Recipe here: Greek Style Beef and Lemon Pita Pizzas

Please enjoy my easy to follow step by step video.





Prep Time: 15 minutes
Cook Time: 8-10 minutes
Serves: 4-6

Ingredients
  • 6 medium pitas
  • 1/2 lb extra lean ground beef
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp each sea salt and pepper
  • 1 tsp minced garlic
  • 1 tbsp fresh chopped oregano
  • 1 cup baby spinach 
  • 1/8 cup fresh lemon juice
  • 1/2 cup diced purple onion
  • 1/2 cup sliced black olives
  • 1 cup diced sweet red tomato like campari
  • 3/4 cup plain tomato sauce (no added spices)
  • 1 cup each shredded mozzarella and feta cheese
Directions 
  1. Brown the ground beef in the olive oil over medium high heat. Add the salt, pepper, oregano and garlic when the meat is cooked through, and continue to saute another minute.
  2. Add the spinach and stir well letting it cook and wilt in the pan. 
  3. De-glaze the pan with the lemon juice and continue to cook until the liquid has burned off. Remove from heat to a bowl.
  4. Stir in the onion, olives, and tomato.
  5. Brush 2 tbsp of tomato sauce onto each pita. Brush well almost to the edges of the pita.
  6. Add about 1/3 of a cup of the ground beef mixture to each pita, distributing evenly, and then top each with even amounts of cheese.
  7. Bake in a pre-heated 425 degree oven for 8-12 minutes until the cheese is melted and the pita crust is crispy.

 


Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube

Subscribe to me on YouTube


Follow Me on Pinterest


Bring the daily magic of The Kitchen Witch straight to your inbox every time a new one is written.


Enter your email address:


Delivered by FeedBurner

Or you can subscribe by rss feed...


Subscribe in a reader



Monday, March 3, 2014

One Jalava Sweet HOT dog! (with Pineapple Jalapeno Relish)

It was my husband's turn to cook dinner this weekend and in an homage to summer during a cold and blustery winter, he decided to put together the most fabulous hot dogs!  

And not just any old dogs either - because these ones were blanketed in melty cheese and smothered with a sweet hot and tangy pineapple jalapeno relish.


 Visit the printable recipe here: Hotdogs with Pineapple Jalapeno Relish

Please enjoy my wacky husband and this week's comedy/cooking routine!!




Ingredients Relish
  • 1 medium cucumber, peeled and thinly sliced 
  • 1 cup purple onion cut into thin rings
  • 1 medium red pepper cut into thin strips
  • 2 cups diced fresh pineapple
  • 4 diced jalapeno pepper
  • 1/3 cup white vinegar 
  • 1/3 cup water
  • 2 tablespoons white sugar
  • 1 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 1 teaspoon celery seed
Directions
  1. Place the vegetables and pineapple into a large bowl with a lid.
  2. Mix the vinegar, water, sugar, salt, pepper, and celery seed together and pour over all. Cover with lid.
  3. Refrigerate 8 hours or overnight.
  4. Using the chop setting on your blender or food processor, chop in small batches to the consistency of a relish.
  5. Place in a strainer over a large bowl for 5 minutes, pressing any excess liquid from the relish. 
  6. Store in jars with tight fitting lids for up to two weeks in the refrigerator, or process and seal in canning jars. If processed, store in a cool dark place for up to 6 months.
Ingredients - Hotdogs
  • 6 all beef jumbo sized hotdogs
  • 6 large hotdog buns
  • 6 slices Havarti or Monteray Jack cheese
  • Yellow mustard
    Directions
    1. Split hotdogs in half and grill over medium heat or fry in a non stick pan over medium high.
    2. When the hotdogs are browned and slightly crispy, remove to a baking sheet and cover with the cheese slices. 
    3. Place under the broiler for about 2-3 minutes until the cheese is bubbly and melted. 
    4. Steam the buns, spread the yellow mustard on one side, place a hotdog on each and top with 2-3 tbsp of the relish.

      

    Author:

    Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

    Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

    Facebook Twitter YouTube

    Subscribe to me on YouTube


    Follow Me on Pinterest


    Bring the daily magic of The Kitchen Witch straight to your inbox every time a new one is written.


    Enter your email address:


    Delivered by FeedBurner

    Or you can subscribe by rss feed...


    Subscribe in a reader



    Saturday, March 1, 2014

    Thai Style Mango and Cashew Salad

    Yesterday night I had a dinner party and served some of my favourite Kitchen Witch Thai Style recipes.

    We started with my recipe for Thai Style Coconut Chicken.



    And I accompanied  the dish with this lovely Thai Style mango Salad - another Kitchen Witch original recipe!

    As a fun aside, the dressing in this salad was part of my recipe for Blackened Sesame Tuna over Asian Greens - a recipe that recently came in third in an International competition and the only one from Canada to place!


    Visit the printable recipe here: Thai Style Mango and Cashew Salad.

    Watch the step by step video here:




    Prep time: 10 minutes
    Serves: 6

    Salad
    • 6 cups mixed salad greens
    • 1/2 purple onion sliced thin
    • 1/2 cup chopped fresh cilantro
    • 2 mangoes peeled and sliced thin and diced or cut into sticks
    • 1 cup roasted unsalted cashews
    Asian Dressing
    • 1/4 cup vegetable oil
    • 1/4 cup low sodium soy sauce
    • 1 Tbsp brown sugar
    • 1 Tbsp fresh lime juice
    • 1 tsp minced fresh garlic
    • 1 tsp fresh grated ginger
    • 1/2 tsp sesame oil
    Directions
    1. Whisk the dressing ingredients together and store in the refrigerator in a jar with a tight fitting lid. 
    2. Toss the salad ingredients together in a large bowl.
    3. Shake the dressing well and toss into the salad a little at a time until it is dressed the way you like it. I usually use about a half cup of the dressing for this salad.

         

    Author:

    Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

    Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

    Facebook Twitter YouTube

    Subscribe to me on YouTube


    Follow Me on Pinterest


    Bring the daily magic of The Kitchen Witch straight to your inbox every time a new one is written.


    Enter your email address:


    Delivered by FeedBurner

    Or you can subscribe by rss feed...


    Subscribe in a reader