Grilled Chicken Fajitas

This is one of those recipes I have had around for so long I can't even remember where it came from.  More than likely it came from Taste of Home, but which issue it was in I have no clue.  And of course I have tweaked it here and there to cater to my own tastes.  The key I find is to grill the chicken instead of pan frying it like some recipes do, and to not over cook the peppers and onions.  No one likes a soggy bell pepper.  If you like a bit more spice you might add some jalapeno peppers as well.




Grilled Chicken Fajitas

From the Kitchen of: Mary Holfelner

Makes: 4-5 servings    Start to finish: marinade+30 mins

1 Tbl Worcestershire sauce
1 Tbl soy sauce
1 Tbl cider vinegar
1 Tbl lime juice
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic powder
1/4 tsp ground cumin
1/4 tsp cayenne pepper
1 lb chicken breast, pounded 1/4 inch thick
2 Tbl butter
1 small onion, sliced into wedges
1 bell pepper, sliced into strips
flour tortillas

Combine first 9 ingredients and toss with chicken in a food storage bag.  Marinade for at least 1 hour, but longer is better  Grill chicken over medium high heat. Meanwhile use butter to saute onions and peppers in a skillet for 4-5 minutes until tender crisp. Let chicken sit for a few minutes before slicing it to strips. Serve with the peppers and onions on the flour tortilla and other topping like sour cream and cheese.

What's in my Garden? Clematis

I grew up watching my mom garden all the time, and one of my favorite things that came up each spring was per giant Clematis vine.  She had a beautiful plant growing right by the door.  It is a vineing plant with traditionally single blooms,usually in purple, though now you can fine double bloom varieties as well as other colors like white and red.  The kind I have is called Barbara Jackman.

Common Name: Barbara Jackman Clematis
Scientific Name: Clematide Barbara Jackman
Bought From: Lowes

Sun
Part to full sun.  6 hours is ideal, but they can grow with less.  They like to have their feet covered to help upward growth, so planting other things at the base is a good thing to do.  Here is a good example of how different sun causes different growth.  I have 2 plants growing on either side of a window.  One gets more sun than the other, since the one of the left starts getting covered by the shade of the deck.

The one that gets tons of sun really grew more like a bush, as you can see above.  I don't have any plants in front of the clematis so the feet are not covered like they usually prefer.  I'm thinking this contributed to the weird growth this year.  

The other one had less shade and grew up more on the trellis and had nice evenly spread blooms.

Soil
Prefers neutral to slightly alkali soil.  If you have acidic soil you can sweeten it by adding some limestone of a little wood ash at the start of spring.

Size
As tall your trellis will go :) Usually no more than 6-8 ft

Water
I always water them about twice a week when there is no rain

Fertilize
Use compost and a general 10-10-10 granular fertilizer when you first plant.  After it's first season put compost around the base each spring with granular fertilizer, and then water twice more with fertilizer during the growing season with a water soluble fertilizer like Miracle Grow.  I also like to hit all of my garden with some Super Thrive every so often, maybe about once a month at most, usually at the same time as fertilizing.

Pruning
There are 3 groups of Clematis that determine some of their characteristics like pruning rules. The Barbara Jackman variety is a part of group 2, meaning it is a repeat bloomer.  It blooms a lot in late spring or early summer, then sporadically throughout the summer on new shoots and old stems. since this clematis can grow on old growth so there is no need to prune unless you think it getting too tall or vines get too thick and tangled.  If you do need to prune it is best to do light pruning in late winter before blooming starts.  You can also cut back back half every other year, or cut down fully to within one foot the ground every few years.

Wintertizing: lightly mulching is fine, bit keep mulch away from crown of the plant.

Ceasar Dressing

This recipe comes straight from our wonderful neighbors, Mark and Linda.  Every time we have dinner with them I end up wanting to steal a recipe to add to my collect.  First it was a recipe for Apple Bunt Cake, then one for a Strawberry Cake, now I can finally say I have a homemade amazing Caesar salad recipe.  I tried making Caesar dressing a while back when I watched an episode of Good Eat all about eggs, but it just did not work out, and was nothing compared to this one. So I hope you enjoy this recipe too!  Tell me what you think in the comments, and please, don't let the anchovies or egg scare you into not trying it.

Caesar Dressing

From the Kitchen of: Mark and Linda Bureman
Serves 3-4 people on a salad

1 egg at room temp
1/2 cup extra virgin olive oil
1/4 cup white or red wine vinegar
3 anchovies
3 large cloves garlic
1/2 tsp Worcestershire
1/4 tsp Tabasco sauce
juice of 1 lemon
1/4 tsp Dijon mustard (or other, just not regular yellow kind)
1/4 cup Parmesan/Reggiano cheese
salt and pepper to taste

First, How to Coddle and Egg

1. Start with a very fresh egg that is room temperature (you can place in warm water to warm if needed).
2. Fill a small saucepan (deep enough to cover the egg) with water and bring to a boil.
3. Using a spoon, carefully lower the egg into the boiling water.
4. Remove from heat, cover, and let sit for 2 minutes.
5. Remove from the water and immediately run under cold water.
6. Crack the egg over a small bowl – you may notice that some of the white has begun to cook (that is a-okay).
7. Pour the egg into the container you plan to use to make your dressing.

Once the egg is coddled place it in the food processor.  Add all other ingredients, but salt and pepper. blend everything together, add salt and pepper to taste on top of salad. Garnish with whatever like such as more anchovies, croutons, or extra parm cheese (I prefer fresh grated for this part).

Battle Against the Deer: trying an in-ground garden.

Our raised bed garden has done much better this year in terms of producing crops.  But I have gotten to the point where I am tired of the cramped space.  Raised bed may be more “efficient” to some people but I grew up with the traditional long row of single crops type garden my whole life and we did just fine. So I have taken it upon myself to give it a try, regardless of the fact that we have crazy amounts of deer in the area.  I’m hopeful though because a) it has been a wet spring so hopefully the deer are happy and have food in the woods, and b) I have a game plan. 

My neighbors Mark and Linda, are convinced that we have super deer that are impervious to all tricks we throw at them.  But since I’m young and (as my grandma would say) full of piss and vinegar I am determined to not be out smarted by them. I have been researching ways to repel deer so here is the plan:

1. Place garden fairly close to the house
2. Build an admittedly short, but hopefully effective fence around the garden made of garden stakes and fishing line.  My theory is that the deer will touch the line, but since they can’t see it is will freak them out and make them go elsewhere. 
3. Use spray and pod deer repellant, and possible some squirrel stuff too since they can be annoying. 
4. Put something that moves and is shiny like a windmill in or around the garden to deter pests.

I also had a crazy idea for this fall.  I know for a fact the deer never touch my daffodils since they are poisonous to them, so the idea of planting lots of buttercups around the garden has occurred to me.  Sadly they don’t last throughout the summer, so I don’t know why effective it could be.  But they are pretty so it couldn’t hurt. 

So this is the plan.  I’m hoping and praying it works so I can finally enjoy a real garden.  Even though it is June it is not too late plant some things like corn, green beans, carrots, and squash. I have a spot mapped out in my head and will post updates as things progress so stay posted

If you have any tips about how to keep deer away from your garden and plants you would like to share, post in the comments!

Tomato Celery Soup

This recipe comes from my mom who got the recipe from the cooks at the Shaker Village of Pleasant Hill in Kentucky.  We use to go there on occasion growing up and eat at the restaurant they ran there.  I still remember as a kid being fascinated by the little decorative balls of butter they served with the fresh rolls. She loved this recipes so much she had to get it from them and they were nice enough to share.  It's super easy since you use a can of Campbell's soup, but since you add a few things extra it just really gives the soup a nice zing.  I made this a lot during college for my friend as I as well and everyone raved about it.

I always make these with grilled cheese and serve it with saltines. I personally don't like my tomato soup to be chunky so I use a stick blender right before serving to smooth it out. But if you like chucks you can skip this part.  And while the original recipe doesn't call for it you can always add a bit of heavy cream to add some depth to the dish and even out the tang.

Tomato Celery Soup

From the Kitchen of: Lisa Murphy

Makes: 2-3 servings    Start to finish: about 20 minutes

1 small onion, chopped

            ½ cup celery, chopped

            1 Tbl butter

            1 can condensed tomato soup

            1 can water

            1 Tbl lemon juice

            1 tsp sugar

            1 tsp dried parsley

            ½ tsp salt

            ¼ tsp pepper

            Extra minced parsley

Sauté onion and celery in butter, but do not brown.  Add rest of ingredients, then bring to a boil.  Lower to a simmer for 5 minutes.  Garnish with cream and extra parsley.  Serve with grilled cheese and saltines.  

Asian Coleslaw

This is a recipe I always end of forgetting about, but it is totally awesome.  It makes a lot, just to be warned.  This one comes from my mom who says she can't remember where she got it from either.  Asian coleslaw has many renditions and ways to do it, but I love this one and it is great for summer picnics.  

Asian Coleslaw

From the Kitchen of: Lisa Murphy

Makes: 12 servings    Start to finish: 20 minutes + chilling

2 pkg beef Ramen noodles, seasoning package set to the side

            16 oz slaw mix

            8 oz broccoli slaw mix

            1 cup slivered almonds, toasted

            1 cup sunflower seeds, unsalted

            1 bunch green onion, chopped

¾ cup vegetable oil

            ½ cup sugar

            1/3 cup white vinegar

Remove noodles from package, crush up then place in the bottom of a large salad bowl.  In layers, add slaws, almonds, sunflower seeds, and green onion.  Whisk together oil, vinegar, sugar and seasoning from noodles, then pour over layers. Chill for 12 hours and toss when ready to serve. 

Chicken Tikka Masala

I have to say that this recipe, in my personal opinion, rivals even Chicken Tikka from a real Indian home.  I first got into Indian food after my friend Sidd made Chili Chicken for me and my husband (at the time boyfriend) and taught me how to make Chicekn Biyriani back when I lived in Bloomington, IN.  I love the flavors of all the aromatic spices.  I would have never thought cinnamon or cloves belonged in a savory dish, but they are awesome in curry.  Now I have a few Indian dishes under my belt and this is one of my favorites.

I got this recipe first from, where else, Pinterest.  But I found the original recipe lacked a lot of the intense flavor Indian food has.  It started off having maybe only 1 Tablespoon of spices total in it, and by the time I was done with it it has closer to double that.  I always serve this dish with my aromatic rice and naan bread.

Chicken Tikka Masala

Marinade

1 cup plain yogurt
3 Tbl ginger garlic past, recipe follows
1 tsp kosher salt
1/2 tsp fresh ground pepper
1 pound boneless skinless chicken (thighs or breast)

Sauce

2 tsp olive oil
3 Tbl butter
1/3 cup ginger garlic paste
2 serrano peppers, seed removed and chopped (leave in seeds if you like a lot of spice)
1 Tbl garham masala
2 tsp paprika
1 tsp chat masala
1/4 tsp each ground coriander, ground cardamon, and crushed red pepper
8 roma tomatoes, pureed
1 1/2 tsp kosher salt
1 cup water
1/2 cup heavy cream
Fresh cilantro for garnish

ginger garlic paste

4 oz (by weight) garlic
4 oz ginger
2 oz canola or veggie oil

For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.

For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the spices and saute for about 1 minute to draw out their flavors.

Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.

Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).

 Add the chicken and cilantro, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!

Ginger-Garlic Paste: Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up