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Showing posts sorted by date for query lamb. Sort by relevance Show all posts
I have been carrying on a love affair with Mexican food since I first tasted it some 40 odd years ago. It was not something that we grew up with. My parents did not really go in for foreign food. The only spices my father liked mom to use was salt and pepper.
She did get away with cooking us what she called "Italian Spaghetti" now and then and it was nothing more than a pound of ground beef cooked with a can of Catelli spaghetti sauce and served over noodles. Not my favorite thing.
She discovered oregano when I was in high school, and she started using that in everything. She also discovered Chili con Carne, which was a recipe from off a tin of tomato soup. I wasn't fond of that either, but my father loved it.
Then there was pizza which one of my boyfriends taught us how to make using boxed Chef Boy Ar Dee Pizza mix. That was as foreign as we got in our home!
The first real Mexican experience I had was when my children were growing up and I tried a recipe for Enchiladas out of a Sunset cooking book. The original recipe was for Chicken Enchiladas, but I made them with leftover turkey. We all loved them.
We all fell in love with Mexican food and it's a love affair that has been growing ever since! I have never been to Mexico, but I love the flavors.
There was a Mexican restaurant in Fredericton we used to love to go to called Mexicali Rosa's. They brought fresh tortilla chips and salsa to the table while you were waiting. I loved to order the fajitas or the tacos.
I saw this birria tacos recipe on a blog called Grandbaby Cakes. They looked fabulous. I could not wait to try them. I ordered some special ingredients that were needed from Amazon and then I made a half recipe of them, and they were the most delicious tacos I have ever eaten.
Fork tender, rich, and succulent beef in a rich adobo sauce, with plenty of cheese, all tucked into corn tortillas and fried until crispy. Served with a spicy broth for dipping. It doesn't get much better than this!
.JPG "Ingredients for chili paste")
WHAT YOU NEED TO MAKE BIRRIA TACOS
There are actually two components to the dish. A feisty and delicious chili paste that you make first and then there is the beef and stuff needed for the broth. It looks like a long list, but it's mostly spices.
For the chili paste:
- 2 dried ancho chilies
- 1 dried guajillo chili
- 2 Chipotle peppers in adobe sauce
- 2 cloves garlic, peeled
- 1/4 cup (60ml) crushed tomatoes
- 1/4 cup (60ml) water
- 1 bay leaf
- 1 TBS red wine vinegar
- 1 tsp dried thyme
- 1 tsp whole oregano leaf
- 1/2 tsp ground ginger
- 1/4 tsp ground cumin
- 1/4 tsp ground allspice
- 1/4 tsp paprika
For the meat and dipping sauce:
- 1/2 TBS light olive oil
- 1 3/4 pounds of beef, cut into chunks
- salt and black pepper to taste
- 1 medium onion, peeled and diced
- 1 beef bouillon cube
- 2 cups (480ml) beef stock or broth
- 1 cup (140ml) water
For the Taco assembly:
- 9 corn tortillas
- 1 medium onion, peeled and chopped
- chopped fresh coriander/cilantro
- shredded Oaxaca or Monterrey Jack cheese (I used Jack)
I ordered the dry chilies and the chilies in adobo sauce from Amazon. I had everything else in my store cupboard. For the meat I used a round roast that I bought marked down, which I cut up into cubes. It worked beautifully. You could also use lamb if you can find it.
I buy my corn tortillas at Sobey's here in Nova Scotia. They are actual real corn tortillas from Mexico!
About a week after I made these my friend Victoria in California send me some Mexican chilies from where she lives along with a Mexican tablecloth, so next time I cook Tex-Mex, you will have a much more adventurous background to see!
HOW TO MAKE BIRRIA TACOS
You might think these are complicated, but they are very simple. Basically, they are just stewed meat, shredded, stuffed into a tortilla with cheese and onion and fried. Served with a broth for dipping. Kind of like a Mexican French Dip. (LOL talk about fusion!)
Start by making the chili paste. Remove the stems and seeds from the dried chiles. Add about 1 cup/240ml of water to a medium size pot and bring to the boil. Add the chilies, cover and leave to sit off the heat for 15 to 20 minutes.
At the end of that time add the chilies to a heavy-duty blender or food processor along with the remaining ingredients for the paste. Blend until smooth and thick.
Preheat the oven to 325*F/160*C/ gas mark 3. Add the oil to a flame proof casserole dish and heat. Season the meat with salt and pepper. Brown it in batches in the hot oil, removing it to a bowl as it browns.
When the meat is done, add the onion to the pan and sauté until it starts to brown. Return the meat to the pan along with the chili paste. Add the bouillon cube, and water to the casserole and give everything a good stir. Bring to a simmer and then cover.
Roast/braise in the oven for 2 1/2 hours until the meat is falling apart. Remove from the meat from the broth and shred with two forks. Taste and adjust seasoning on the broth as desired. Remove and set aside about 3/4 cup of the broth (about half).
Return the beef to the remaining broth. To the reserved broth add some coriander and the onion. Set aside for use as the dipping sauce.
Heat a knob of butter or some oil in a skillet over medium heat. Dip a tortilla into the top part of the broth in the casserole.
Fry for a few seconds in the oil, and then flip over. Top with meat, onion, coriander and cheese allowing the cheese to melt and get gooey. Remove from the pan.
Repeat with all of the tortillas. Serve with the dipping sauce and enjoy!
These are a truly amazingly delicious treat. I am in love with them! My recipe makes 9 which is more than enough for two people to enjoy with leftovers for the next day. (Everyone loves leftover tacos right?)
If you are a fan of Tex Mex you just might also enjoy these recipes:
QUICK & EASY BAKED CHICKEN TACOS -These are so quick to throw together. You can have them made, baked and on the table in about 20 minutes, ready to enjoy. Not only are they quick and easy, but they are also very delicious!
CHICKEN FAJITAS -These delicious Fajitas are a tiny bit different than the usual. Sized for two but can easily be doubled. You need to marinate the chicken for 1/2 hour prior to cooking.
Birria Tacos
Yield: 9 tacos
Prep time: 20 MinCook time: 2 H & 30 MTotal time: 2 H & 50 M
I half sized a recipe for these delicious tacos filled with tender beef in a rich adobo broth. Fried to perfection they are delicious enjoyed repeatedly dipped into that lush sauce/broth.
Ingredients
For the chili paste:
- 2 dried ancho chilies
- 1 dried guajillo chili
- 2 Chipotle peppers in adobe sauce
- 2 cloves garlic, peeled
- 1/4 cup (60ml) crushed tomatoes
- 1/4 cup (60ml) water
- 1 bay leaf
- 1 TBS red wine vinegar
- 1 tsp dried thyme
- 1 tsp whole oregano leaf
- 1/2 tsp ground ginger
- 1/4 tsp ground cumin
- 1/4 tsp ground allspice
- 1/4 tsp paprika
For the meat and dipping sauce:
- 1/2 TBS light olive oil
- 1 3/4 pounds of beef, cut into chunks
- salt and black pepper to taste
- 1 medium onion, peeled and diced
- 1 beef bouillon cube
- 2 cups (480ml) beef stock or broth
- 1 cup (140ml) water
For the Taco assembly:
- 9 corn tortillas
- 1 medium onion, peeled and chopped
- chopped fresh coriander/cilantro
- shredded Oaxaca or Monterrey Jack cheese
Instructions
- Start by making the chili paste. Remove the stems and seeds from the dried chiles. Add about 1 cup/240ml of water to a medium size pot and bring to the boil. Add the chilies, cover and leave to sit off the heat for 15 to 20 minutes.
- At the end of that time add the chilies to a heavy-duty blender or food processor along with the remaining ingredients for the paste. Blend until smooth and thick.
- Preheat the oven to 325*F/160*C/ gas mark 3.
- Add the oil to a flame proof casserole dish and heat. Season the meat with salt and pepper. Brown it in batches in the hot oil, removing it to a bowl as it browns.
- When the meat is done, add the onion to the pan and sauté until it starts to brown. Return the meat to the pan along with the chili paste.
- Add the bouillon cube, and water to the casserole and give everything a good stir. Bring to a simmer and then cover.
- Roast/braise in the oven for 2 1/2 hours until the meat is falling apart.
- Remove from the meat from the broth and shred with two forks.
- Taste and adjust seasoning on the broth as desired. Remove and set aside about 3/4 cup of the broth (about half) and set aside. Return the beef to the broth.
- To the reserved broth add some coriander and the onion. Set aside for use as the dipping sauce.
- Heat a knob of butter or some oil in a skillet over medium heat.
- Dip a tortilla into the top part of the broth in the casserole. Fry for a few seconds and then flip over. Top with meat, onion, coriander and cheese allowing the cheese to melt and get gooey. Remove from the pan.
- Repeat with all of the tortillas. Serve with the dipping sauce and enjoy!
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Any of us who are keen cooks will recognize that our journey as a cook goes through several evolutions. I began my journey as a young girl with a few tentative opportunities in my mother's kitchen.
Not a lot then as mom was not a cook who tolerated children in the kitchen. I was mostly relegated to stirring. This gradually led to being allowed to help peel vegetables.
.JPG "Lemon Garlic Chicken")
As a Brownie and a Girl Guide, I cooked to earn merit badges. This also afforded me the opportunity to "practice" things in my mother's kitchen. Making pudding, peeling vegetables, simple things really.
When I got to grade 8 at school I was finally allowed to take Home Economics. By that time my mother had gone back to work and I was already getting supper ready at home, but at that point it was mostly reheating things my mother had prepared ahead of time.
.JPG "Lemon Garlic Chicken")
As I got more proficient my mother actually let me cook a few things, but not many as she had a very strict food budget and manner in which she wanted things to go, but I was allowed to make gravy and spaghetti and things like that.
One of my first jobs was as the pastry chef at a hotel here in Nova Scotia. I was responsible for all of the appetizers, first courses and desserts. I love LOVED that job! It didn't really require a lot of skill really. There was a baker who came in and baked the cakes. I had to assemble them, etc. and of course put them out for service.
.JPG "Lemon Garlic Chicken")
As a young Bride my skills evolved even further and I went to cooking for two to eventually cooking for a family of seven as well as their friends and our extended family members. Suffice it to say I really enjoyed those years.
I have always had a reputation as being a great and a competent cook. People have always enjoyed sitting at my table.
.JPG "Lemon Garlic Chicken")
Once my children grew up and I moved over to the UK I trained as a chef, which was something I always wanted to do. I then worked as a personal chef for many years prior to retiring. I went from cooking silver service dinner parties for 25 people down to cooking for two people again.
And now, after a further transition two years ago, and except for very occasionally, I now cook for mainly for one. I have to say cooking for one has been the most difficult transition. Especially as I am a person who loves food and who loves to cook! Another learning curve!
This recipe I am sharing today is for a delicious moist and well flavored chicken breast which marinades for a time in a delicious tenderizing marinade and then is simply roasted to perfection in a moderate oven. As simple as it is this marinated lemon garlic chicken breast is truly delicious!
.JPG "Lemon Garlic Chicken")
WHAT YOU NEED TO MAKE LEMON GARLIC CHICKEN FOR ONE
Not a lot really. Make sure you get yourself the best chicken that you can afford. Free range if possible and anti-biotics free.
- 1 fat clove garlic, peeled and chopped
- 2 TBS fresh lemon juice
- 1 TBS extra virgin olive oil
- 1/2 tsp sweet paprika
- 1/2 tsp Italian seasoning
- 1/4 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1 (6-ounce) boneless, skinless chicken breast
.JPG "Lemon Garlic Chicken")
I kept my garlic fairly chunky for this. I was lucky enough to have some fresh local garlic to use in this recipe and I really wanted to taste it.
Italian seasoning is a seasoning blend of a variety of herbs, notably marjoram, rosemary, thyme, basil and oregano. Sometimes a few other things are added. You can easily make your own. I have an extensive list of make your own herb blends here.
I really like making my own as then I know how old the herbs are that I have used and exactly what is in each blend.
.JPG "Lemon Garlic Chicken")
HOW TO MAKE LEMON GARLIC CHICKEN FOR ONE
Nothing really could be easier and if you stick to my timings and instructions you can be assured of perfectly cooked, tender and moist chicken each and every time.
Whisk the garlic, lemon juice, olive oil, paprika, Italian seasoning, salt and black pepper together in a bowl.
Prick the chicken all over with a fork and then add it to the bowl, turning to coat it in the marinade, and pushing it down to cover. Seal with some plastic cling film and place in the refrigerator to marinate for at least 20 minutes. (Pricking the chicken really helps to get the flavors of the marinade into the chicken.)
Preheat the oven to 350*F/180*C/gas mark 4. Line a small baking sheet with some aluminum foil and butter the foil. Remove the chicken from the marinade and place onto the baking sheet. (I like to spoon some of the marinade over top, especially the garlic bits.)
Roast in the oven for 25 minutes or until the chicken is cooked through and the juices run clear. (Chicken temperature will read 165*F/74*C.)
Remove from the oven and tent with a piece of foil. Leave to rest for 10 minutes. Serve hot with rice or orzo and your favorite vegetable or a salad on the side.
.JPG "Lemon Garlic Chicken")
I served mine with some hot buttered orzo and a microwave steamed cob of sweet local corn. (I am enjoying that corn as long as I can!) This was really delicious!
It would go well with any kind of pasta or rice, or even potatoes. I really hope that you will be inspired to want to give it a go! Tender and juicy delicious!
.JPG "Lemon Garlic Chicken")
If you are in the same situation as myself and cooking for only one or two people you might also enjoy the following recipes. Smaller families deserve to eat well also! And from scratch too!
LAMB WITH LEMON, MINT & POTATOES - Tender lamb chops, perfectly seasoned and then pan-grilled to perfection along with some crushed new potatoes. A most delicious combination!
CLASSIC POT ROAST FOR TWO - All of the delicious flavors of a full sized pot roast without all the leftovers. There is nothing much more satisfying than a fall-apart tender meaty pot roast to feed the soul and tummy on a cool autumnal day. This scaled down version of an old family favourite delivers on all levels!
GARLIC BUTTER SALMON & BROCCOLI FOR TWO - Salmon and broccoli are perfect partners. So are salmon and garlic! Put the three together and you have a really delicious entrée that everyone will love. It is perfectly sized for two but you can very easily multiply the amounts to serve more!
Lemon Garlic Chicken for One
Yield: One
Prep time: 25 MinCook time: 25 MinTotal time: 50 Min
Tender, juicy and filled with flavor. This is an excellent dinner for one which cooks in less than half an hour. Serve with rice or hot buttered orzo. A vegetable or salad on the side is very nice. Plan ahead as the chicken need to marinate for at least 20 minutes.
Ingredients
- 1 fat clove garlic, peeled and chopped
- 2 TBS fresh lemon juice
- 1 TBS extra virgin olive oil
- 1/2 tsp sweet paprika
- 1/2 tsp Italian seasoning
- 1/4 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1 (6-ounce) boneless, skinless chicken breast
Instructions
- Whisk the garlic, lemon juice, olive oil, paprika, Italian seasoning, salt and black pepper together in a bowl.
- Prick the chicken all over with a fork and then add it to the bowl, turning to coat it in the marinade, and pushing it down to cover. Seal with some plastic cling film and place in the refrigerator to marinate for at least 20 minutes.
- Preheat the oven to 350*F/180*C/gas mark 4.
- Line a small baking sheet with some aluminum foil and butter the foil. Remove the chicken from the marinade and place onto the baking sheet. (I like to spoon some of the marinade over top, especially the garlic bits.)
- Roast in the oven for 25 minutes or until the chicken is cooked through and the juices run clear. (Chicken temperature will read 165*F/74*C)
- Remove from the oven and tent with a piece of foil. Leave to rest for 10 minutes.
- Serve hot with rice or orzo and your favorite vegetable or a salad on the side.
Thanks so much for visiting! Do come again!
I am a huge fan of baked rice recipes. They are so simple to do. No fuss. No muss cooking. That is how I like to do things for the most part in my kitchen.
I am also a huge fan of oriental flavors! That's why when I saw this recipe for an easy oven rice on Recipe Tin Eats I immediately popped it onto my "to do" list of things to try!
I knew I wouldn't be disappointed and I wasn't! Its fabulously tasty!
.JPG "Oven Baked Fried Rice")
I did cut the quantities in half and made a much smaller batch, as well as adapting it to my way of doing things in my kitchen and the ingredients I happened to have on hand. This worked very well for me.
I just didn't think I needed that much rice for just little old me. Not that I don't enjoy leftovers. I do. But these days I am really getting more into small batch cooking because I have found that to do otherwise in my kitchen means waste.
And I hate waste. My freezer can only hold so much.
.JPG "Oven Baked Fried Rice")
This easy dish makes the perfect mid-week side dish! There is no need to precook the rice ahead of time. Nor the vegetables. You simply stir everything together in a baking dish, cover and bake, leaving your hands free to get on with something else.
Easy peasy. I also like this recipe because it uses ingredients that I normally have on hand, so its a great store-cupboard recipe as well!
.JPG "Oven Baked Fried Rice")
WHAT YOU NEED TO MAKE OVEN BAKED FRIED RICE
Like I said above, simple store cupboard ingredients. If you keep a fairly well stocked larder like I do, I am betting you can even make this today!
- 3/4 cup (160g) uncooked long grain rice
- 1 cup (240ml) chicken or vegetable stock
- 3/4 TBS soy sauce
- 1/2 TBS rice wine vinegar
- 1 clove garlic, peeled and minced
- 1 cup (150g) frozen mixed vegetables, unthawed (a mix of peas, corn, carrots and beans)
- 1/8 tsp white pepper
- 2 rashers of thick sliced streaky smoked bacon, diced
To garnish:
- 1 spring onion, trimmed and thinly sliced on the diagonal
- 1 large free range egg, beaten
- 1/2 TBS toasted sesame oil
Optional additions: (your choice)
- chopped cooked meats (chicken, pork, beef, prawns)
- finely shredded cabbage (cooked crispy tender)
- bean sprouts
- baby spinach (chop and stir through at the end, the heat from the rice will cook it.)
- a splash of hot sauce (Sriracha is good)
.JPG "Oven Baked Fried Rice")
I used Uncle Ben's converted long grain rice for my dish. You can also use Basmati, medium and short grain rice. It is not recommended that you use Jasmine rice, brown rice, paella rice, risotto rice, wild rice, quinoa or other specialty rice.
You also don't need to rinse the rice first. I didn't. If you feel that you do, then you need to reduce the liquid in the recipe by 1 TBS for this small batch recipe.
.JPG "Oven Baked Fried Rice")
Mixed frozen vegetables. I always keep a bag of these in my freezer. I use the mix that has peas, corn, green beans and carrots. This is the most common mix and I find it comes in handy for all sorts.
Pot pies, soups, omelets, etc. I added the vegetables frozen and they were perfectly cooked when the rice was done. Not overcooked in the least.
.JPG "Oven Baked Fried Rice")
I always have bacon frozen in my freezer. I buy it by the one pound package and separate it when I get it home. I usually buy two packs when it is on offer at the shops.
One I will cook and then freeze for times when I want or need some cooked bacon for whatever it is I am making.
The other package I will separate into individual rashers. I roll each rasher up and pop them single layered into an airtight container. Into the freezer it goes.
Once frozen you can transfer the frozen rolls into a zip lock bag if you want. These frozen rolls are very convenient for when you only want a few rashers of bacon as they thaw quickly.
Its also super-easy to chop them while the bacon is frozen. If you have ever tried to chop raw bacon that is not frozen, you know how difficult this is! It stretches, etc. Not easy! Its much better to do it when the bacon is frozen.
.JPG "Oven Baked Fried Rice")
HOW TO MAKE OVEN BAKED FRIED RICE
Nothing could be easier. I am rather lazy at times and this fits right in with that!
Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a 7 X 11-inch casserole dish.
Place all of the ingredients for the rice, except for the bacon, egg and onion into the baking dish. Give it a good stir and then spread it out evenly. Sprinkle the chopped bacon over top. Cover tightly with foil.
.JPG "Oven Baked Fried Rice")
Bake in the preheated oven for 30 minutes. Uncover and bake for a further 12 to 15 minutes. Re-cover and let stand for about 5 minutes while you cook the egg.
Spray a skillet with some canola oil spray. Add the beaten egg and lightly scramble until just cooked.
Drizzle the rice with the sesame oil. Scatter the egg and onion over top. Fork through and fluff with a fork, adding in any optional ingredients you enjoy, or not.
Serve immediately.
.JPG "Oven Baked Fried Rice")
You can of course turn this into a main dish by adding any quantity of cooked meats (beef, pork, ham, lamb, ground beef), poultry (chicken or turkey) or other protein (think prawns here) at the end, simply stirring them into the rice when you fluff it up. Easy peasy.
If you like more egg by all means scramble two of them! I found one large free range egg to be just the right amount!
.JPG "Oven Baked Fried Rice")
Baked rice, its a good thing as Martha would say! Beautifully textured and nicely flavored. Some other baked rice dishes you might also enjoy are:
BAKED MUSHROOM RICE - A mix of rice, stock, thyme and garlic powder is put into the bottom of a casserole dish and covered with a thick layer of garlic mushrooms. No need to cover as the layer of mushrooms serves as a sort of a jacket for the rice, covering it . . . the juices running down and mingling with the stock and rice beneath it as it cooks. This is fabulously delicious!
GARLIC CHEDDAR CHICKEN & RICE BAKE - Loaded with chicken and rice and plenty of cheese, this delicious and easy casserole is the epitome of comfort food. Its all very simple to make. Just mix the chicken, rice, some chicken stock, grated cheddar and your seasonings together in a casserole dish. Cover and bake. Easy peasy.
BAKED RICE PILAF - Delicious and simple to make. Healthy and economical as well. With carrots, onion, celery and rice, at the end of the cooking time you are rewarded with a delicious perfectly cooked rice pilaf that is loaded with color, veg and fibre! This is a beautiful side dish to go with just about anything. No fuss. No muss.
Oven Baked Fried Rice (small batch)
Yield: 2 - 3
Prep time: 5 MinCook time: 42 MinInactive time: 5 MinTotal time: 52 Min
Nothing could be easier than this dump and go dish. Just throw everything into a casserole and bake. No need to cook the rice ahead of time. The end result is a well seasoned and delicious, perfectly cooked dish of rice that tastes amazingly just like fried rice!
Ingredients
- 3/4 cup (160g) uncooked long grain rice
- 1 cup (240ml) chicken or vegetable stock
- 3/4 TBS soy sauce
- 1/2 TBS rice wine vinegar
- 1 clove garlic, peeled and minced
- 1 cup (150g) frozen mixed vegetables, unthawed (a mix of peas, corn, carrots and beans)
- 1/8 tsp white pepper
- 2 rashers of thick sliced streaky smoked bacon, diced
To garnish:
- 1 spring onion, trimmed and thinly sliced on the diagonal
- 1 large free range egg, beaten
- 1/2 TBS toasted sesame oil
Optional additions: (your choice)
- chopped cooked meats (chicken, pork, beef, prawns)
- finely shredded cabbage (cooked crispy tender)
- bean sprouts
- baby spinach (chop and stir through at the end, the heat from the rice will cook it.)
- a splash of hot sauce (Sriracha is good)
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6.
- Have ready a 7 X 11-inch casserole dish.
- Place all of the ingredients for the rice, except for the bacon, egg and onion into the baking dish. Give it a good stir and then spread it out evenly. Sprinkle the chopped bacon over top. Cover tightly with foil.
- Bake in the preheated oven for 30 minutes. Uncover and bake for a further 12 to 15 minutes.
- Cover and let stand for about 5 minutes while you cook the egg.
- Spray a skillet with some canola oil spray. Add the beaten egg and lightly scramble until just cooked.
- Drizzle the rice with the sesame oil. Scatter the egg and onion over top. Fork through and fluff with a fork, adding in any optional ingredients you enjoy, or not.
- Serve immediately.
Thanks so much for visiting! Do come again!
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