Fajitas, Safeway, Top Sirloin
In Beef, Uncategorized on July 11, 2009 at 2:53 am
Safeway is selling top choice, “Rancher’s Reserve Angus” top sirloin, in the value pack, for $2.49 a pound this week. It’s a great deal and gets me thinking about fajitas.
Prep:
Slice up 1 medium onion, 1 red pepper, ¾ pound of top sirloin into thin long strips. Cut 1 lime in half. Chop 2 chipotles. There is additional prep items in the “Serve” section below.
Cook:
Open the windows and turn on a fan. Heat up a cast iron skillet until it is rocket hot… if it isn’t hot enough, the meat will lose all of its juice. Put the meat in the pan and cook, turning each strip just once, cooking until brown. When cooked, move the meat into a bowl and set aside. Put the onion in the pan and just when it starts to brown on the edges, add the red pepper. When the onion is carmelized, throw the meat back into the pan. Add the chipotle and the juice from ½ of the lime and a healthy pinch of salt. (A great addition if you have it, is a shot of tequila with the lime juice!)
Serve
Flour tortillas, salsa, diced tomatoes, grated cheese, shredded lettuce, refried beans… whatever strikes your fancy.
Chicken, Safeway, Stir-Fry
In Poultry on July 9, 2009 at 9:36 pm
It’s a great deal… Safeway has Foster Farms chicken breasts, split but on the bone, for 99¢ a pound.
But what do you do with it? How about stir-fry!
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You’ll need 1 pound of chicken, 1 red pepper, 1 onion, 1 handful of snow pea pods, 1 cup of baby carrots, 1 6 oz. can of pineapple chunks, 1 1/3 cup of uncooked jasmine rice, soy sauce, brown sugar, 1 garlic clove.
Prep
Remove the chicken from the bone and remove the skin. Slice the chicken into long strips and set aside. Julienne the onion and red pepper. Cut the baby carrots in half (at a diagonal). Crush one clove of garlic.
Cook
Cook the rice: In a saucepan, heat 2 cups of water to nearly boiling and add the rice. Give it a stir, cover and heat just until it’s almost boiling again. Remove from heat and start the rest of the dinner. Do not lift the lid! The rice will be cooked when dinner is ready.
Stir-fry: Heat a non-stick skillet until hot and add 1 teaspoon of cooking oil. Wait a minute and add the chicken. After two minutes or so, use a wooden spoon to flip the chicken. It will be fully cooked and lightly browned in another two minutes. Place the chicken into a clean bowl (I use the bowl I’m going to serve it in). Heat the pan back up and add 2 teaspoons of cooking oil. Put the onions and carrots in the pan. Don’t stir them around, just let them cook until they start to brown on the edges. Add the red pepper and cook for a minute. Add the chicken back in as well as the pineapple chunks (and juice). Let that cook a minute and add the peapods, crushed garlic, 1 tablespoon of brown sugar and 1/4 cup of low sodium soy sauce. Heat through for about 1 minute or so.
Serve over rice.
