Father’s Day Dinner

*I knew there was something I forgot to do yesterday! Sorry for the wait. I took a day off on Monday from cleaning because of how many dishes I did on Sunday. And yeah, not worth it! So I took yesterday to catch up! Anyways, as promised, here’s what I made Rob for Father’s Day:

For Father’s Day, I made Rob my new favourite pork recipe, stuffed red peppers, and apple pie! A little bit of an odd combo, but it was delicious!

Now, the apple pie recipe, I loosely follow The Joy Of Baking’s recipe for the filling (although, I don’t let it sit for half an hour, I just chop up the apples and mix with spices and there ya go.) For the pastry, I use a recipe my aunt gave me:

  • 2 Cups All Purpose Flour (I used Cake and Pastry flour)
  • 1 1/4 Cups Butter (chilled)
  • 1/3 Cup Ice Water

In a large bowl, add the flour and cold butter. With a knife or pastry cutter, cut the butter into small pieces, then use a pastry cutter until the mixture is well mixed and crumbly (There shouldn’t be large pieces of butter- like rolled oats) Sprinkle with water while pressing the mixture until a dough forms. Mix dough well, and divide it onto two balls and flatten. Wrap dough and chill in the fridge for 15-30 minutes.

Super simple! This recipe either makes two pie crusts, or one top and one bottom crust. For apple pie, I like a bottom and a top crust, and this time I did a basket weave pattern.

Now, my favourite part of dinner, was the stuffed peppers! I had never made them before, but we had a bunch of peppers, and I needed to use them up. So here’s how I made them:

Boil a cup of rice (I made two, and it was a lot, but it depends how many peppers you’re making. Set aside the cooked rice.

Preheat your oven to 400.

Cut up a red onion, zucchini, and whatever other veggie you would like to use. Toss in a bowl with the rice, and grate a bunch of mozzarella cheese. Add a generous amount of Italian Spices, and mix everything well.

Slice your red peppers in half, length wise, and remove the seeds and that white part you don’t eat (what’s that stuff called?) Leave the stems, it helps hold the peppers’ shape.

Brush the inside of the peppers and place them in a baking dish, with a little bit of water in the bottom (about 1/2 inch to an inch) – make sure your dish isn’t tooo big, mine was just the right size for 4 pepper halves.

Then, spoon your stuffing into the peppers. (You may want to fill them over the mixture bowl, because it spills easily,and you don’t want filling in the water of your baking dish.)

 

Bake for about 20 minutes and then remove from the oven, grate some more mozzarella onto each one, and bake for another 5-7 minutes or until everything looks cooked and the cheese has melted.

YUM! Even BK liked these!

 

And there you have it! A delicious dinner 🙂 Rob appreciated it so much, it took a while to make, I’ll admit, but it was well worth it.

 

 

Chicken Fajitas!

This recipe is a favourite of ours. It comes from Jamie Oliver’s Food Revolution website. It’s so simple, yet so delicious. I’ve recently started making my own whole-wheat tortillas too, (Recipe from 100 Days of Real Food’s Blog) SO yummy!

These tortilla wraps can be made in advance and either kept in the fridge for a few days, or frozen for later use. Today I made them during dinner.

unfortunately, my dough hooks broke on my electric mixer, but I was able to knead these by hand, no problem. Just mix up the dough, knead a little bit, then roll it out into a log and cut it into 12 pieces. Let stand for 15 minutes.

While you’re letting your dough settle, start the chicken.

All it takes is chicken, red pepper, onion *red onion is best, but we only had yellow, 1 tsp paprika, 1 pinch of cumin, 1 pinch of salt, and a lime. Cut up your red pepper, onion, and chicken into strips (They should all be about the same size), toss into a bowl, add the spices and juice of a lime (I roll the lime around on the cutting board before I slice it, it helps loosen the juice)

Let that sit for 5 minutes or so, and while that’s marinating, go ahead and make your tortillas.

Roll out each ball on a floured surface. Roll ’em out as thin as you can get them, they should be about the size of a dinner plate.

Then, place them in a dry pan on med-high heat, no need for oil, since they already have a lot in them! Let them get slightly brown and bubbly on each side- it only takes a minute or two!

Once those are done, move onto the chicken. Heat your pans with a little oil, onto medium-high heat. (I use two pans for the chicken, so I don’t over crowd the frying pan) And make sure you’ve got nothing else to do for a couple of minutes, because once you put the chicken in the pan, you have to keep it moving or else you’ll set off your smoke alarms…trust me.

Keep the chicken moving until it’s nice and brown, and if you’re like me and you’re paranoid about chicken being cooked all the way through, once the outside is nice and dark, turn your heat way down and let it cook a little with a lid on while you get your toppings ready.

I love my fajitas with some sour cream, salsa, cheese, and avocado

Enjoy!