Fajitas!

Skirt steak was on sale today at the grocery, so I thought that maybe fajitas would be a good dinner entree. I grabbed two steaks, tortillas, red bell peppers, some potatoes and broccoli, and used a red onion we had from last week. 

I spiced the steaks with something mild - Penzey's Chicago Steak seasoning, and quartered the red onion, and it all went on the grill. The bell peppers I had to pay a lot of attention to so the bell peppers so one side did not get too charred...

A couple of flips, and maybe fifteen minutes later (it's a little low-BTU grill), everything was ready. I let the steaks rest under some foil while I sliced the peppers and onion quarters and cooked the broccoli and potatoes, and warmed the tortillas. 

Finally I sliced the steak, and it was dinner time! The meat was a little tough but delicious, testament to Penzey's Chicago Steak seasoning and my remedial ability to slice against-the-grain, but it was a delicious and nutritious supper!

Sunday Pastitsio Supper

A cool and rainy Sunday lends itself to a comforting dinner cooked in the oven, as it warms the house before warming our bellies! Pastitsio is one of my fave Greek dishes, and this was the first time I cooked it myself, using a recipe from the Recipe Girl website.

The three components - pasta, meat, and bechamel sauce, came together easy enough, but made enough for our two largest casserole dishes. Next time I will halve it and have plenty for dinner and some leftovers.

Overall the flavour was good, but seemed to lack something. I will have to consult other recipes to see what other flavourings to use to step it up a bit. 

Still not bad for a first time effort, and next time will be easier and be more authentic too! 

Saturday Roast Chicken Supper

We had gone shopping intending for a grilled chicken dinner, but last minute family issues rearranged dinner into a cozy oven-roasted spread! 

Chicken thighs were trimmed of excess fat and skin, and seasoned with Goya Sazon Con Azafran (one of the more-often seasonings we use!). I was sure to get some beneath the skin too so the flavours permeated the meat from both sides. 

We roasted them in a 400F oven, along with purple potatoes and Brussels sprouts (which both had a head start), and after around 45 minutes, they were safe to eat and dinner was ready!

The thighs were tender and flavourful with nice crispy skin, and the purple potatoes were soft on the inside but the skin was slightly crispy. The Brussels sprouts crisped up nicely, even though they were roasted whole rather than halved.

Plus the oven helped warm the house on a chilly autumn evening!