Tagged:  jalapeno

Not in the mood to cook for an hour? The only ingredients you need are two steaks, a couple of bell peppers, an onion and jalapeño. After minutes in the kitch, you can both sit down and enjoy this no-frills fajita lunch or dinner (our featured photo is also a no-frills photo). After a long day, make sure to accompany this dinner with a good vino!

Prep time: 15 minutes
Cook time: 7 to 8 minutes
Serves: 2

Ingredients:

1 red bell pepper, stemmed, seeded and sliced
1 green bell pepper, stemmed, seeded and sliced
1 medium-large white or yellow onion, sliced
1 jalapeno pepper, stemmed, seeded and chopped (optional)
1/3 cup (equivalent to 6 tablespoons) olive or vegetable oil
Two 8-ounce New York or Sirloin steaks, fat trimmed and meat cut into strips (3/4-inch wide X 3 inches long)
Salt and ground black pepper, to taste

Directions:

1. Heat 3 tablespoons oil in a 12-inch skillet.

2. Add the peppers, onion and jalapeño; stir-fry for about 2 minutes or until onion is translucent and begins to turn light golden brown.

3. Transfer the cooked pepper-onion mixture to a plate; set aside.

4. In same skillet heat the remaining 3 tablespoons oil; add the meat.

5. Stir-fry the meat for about 2 to 4 minutes. After 2 minutes, taste one fajita strip. If needed, cook fajitas for 1 to 2 more minutes.

6. After 1 to 2 minutes, stir in the cooked pepper-onion mixture. Heat through and serve immediately.

Note: The bell peppers can be substituted with pasilla peppers or a mix of both pasilla and bell peppers.

Text and Photograph ©2013 Nancy DeLucia Real

Yesterday, I received lots of compliments on this classic American dish. I must say that my gourmet colleagues and friends at the museum definitely have “the palate”. As stated by one Mac N’ Cheese connoisseur, Lilit, “First, I tasted the Parmigiano, then the Gruyère … and the sharp Cheddar, which lingered – BTW, I love Gruyère.” When I asked Jen (another expert on this dish) if the Cheddar stood out too much, she stated, “That’s what I really liked about it – the sharp Cheddar taste!” Noelle, an initiator of the Mac N’ Cheese rage at our workplace, chimed in with, “Your Mac N’ Cheese was to die for! And the hint of jalapeño was perfect!”

I softened the blow on the jalapeño by adding a mere tablespoon, but I normally triple the amount – hence the name of this fabulous dish – Hot Mac N’ Cheese Wheels. So when you get the wheels rollin’ on this recipe just tweak it your way and have fun!

Active prep time: 20 minutes
Serves: 4 to 6

Ingredients:
1-1/2 cups grated Parmigiano Reggiano cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded Gruyère cheese
1 pound pasta (short variety)
2 teaspoons salt
1/4 cup unsalted butter
1/4 cup finely minced white or brown onion
1 to 3 tablespoons finely minced jalapeño pepper (optional)
1/3 cup all-purpose unbleached flour
1-1/2 cups heavy whipping cream
1 cup milk (whole or 2% reduced fat)
Dash ground nutmeg
Ground black pepper, to taste
1/4 cup chopped green onion or chives (for garnish)

1. Preheat oven to 350˚F.

2. In a 5-quart mixing bowl, combine the Parmigiano Reggiano, Cheddar and Gruyère cheeses. Reserve 1 cup for the topping.

3. In a 5-quart saucepot, bring 4 quarts water to a boil.

4. Stir in the pasta, 1 teaspoon of the salt and cook, uncovered, on medium heat 8 to 9 minutes or until pasta is “al dente” (crunchy tender) – do not overcook.

5. While pasta cooks, melt butter in an 8-quart saucepot on medium-high heat. Immediately stir in the onion and jalapeño pepper and set heat on medium.

6. When onion is translucent, quickly whisk in the flour followed by the cream and milk.

7. Bring cream-milk mixture to a simmer, about 1 minute.

8. After 1 minute, whisk in the cheese mixture (minus the reserved portion), the remaining 1 teaspoon salt, nutmeg and black pepper.

9. Using a wooden spoon, stir the cream-cheese mixture until it comes to a simmer.

10. When cream-cheese mixture comes to a simmer, gently fold in the cooked and drained pasta to combine.

11. Carefully transfer the macaroni and cheese mixture to a buttered 10 X 13-inch baking dish – sprinkle top evenly with reserved cheese.

12. Place baking dish with macaroni and cheese on a rack set in center of oven and bake 20 minutes.

13. After 20 minutes, change oven setting to “broil”.

14. Broil top of macaroni and cheese for 5 minutes or until the Hot Mac N’ Cheese is golden brown.

Serve immediately, garnished with green onion or chives.

Wine pairing suggestion: chilled Pinot Grigio, Bordeaux (whites); or Malbec, Bordeaux.

Note: If the cheddar cheese flavor is too strong for you, replace it with 1/2 cup Gruyère or Mozzarella cheese.

Pasta in photo: DeCecco® Rotelle (Italian for “wheels”).

Text and Photographs ©2011 Nancy DeLucia Real

Have you ever reached for an onion in the refrigerator drawer, but also found some forgotten, mixed peppers? Well, now you can turn it all into a delicious frittata and presto – you just made a nutritious breakfast, lunch or dinner!

Prep time: 20 to 25 minutes
Serves: 4 to 6

Ingredients:
3 tablespoons extra virgin olive oil
2 cups thinly sliced mixed red, yellow or green bell peppers
2 jalapeno peppers, seeded and sliced (optional)
1 yellow onion, peeled and thinly sliced
8 eggs, beaten with 1/2 to 3/4 teaspoon sea salt

1. In a 12-inch, nonstick skillet set on medium-high, heat the oil.

2. When oil is hot but not smoking, stir fry all peppers and onion for 3 to 4 minutes or until onion is translucent.

3. Lower heat (on lowest setting) and add beaten eggs to the pepper-onion mixture.

4. Cover and cook 3 to 4 minutes.

5. Uncover and with a spatula, lift frittata edges, tilting pan to let raw egg escape to bottom of pan.

6. Cover and cook an additional 2 minutes.

7. After 2 minutes, uncover and with the spatula, lift frittata edges, tilting pan to let raw egg escape to bottom of pan. Cook for an additional 3 minutes.

8. Uncover the frittata and, place a 14-inch round, flat platter over skillet.

9. With one hand securely holding skillet handle and the other firmly holding platter, make a quick flip (you will have raw side of frittata underneath and cooked side on top).

10. Slide the frittata back into skillet and cook one more minute.

11. Transfer the frittata to a platter and cut it nto 8 wedges or other decorative shapes.

Serve immediately with a salsa, tomatoes and bread or hot tortillas.

Text and Photographs ©2010 Nancy DeLucia Real