I had a request for what I put on my fajitas, so I thought I would share the recipes from the crepes and fajitas I have posted about already, and I am adding in my chocolate mousse recipe.
Fajitas are one of my favourites. They’re quick, easy and fun. We usually do chicken but sometimes we use beef rouladen depending on what is cheaper that week. Recipe is as follows:
- 1-2 chicken breast or 1-2 pieces of quick fry beef
- 1 onion
- 1 pepper
- sour cream
- lettuce if you want it.
Slice up the chicken or beef that you want to use into thin strips if frying in a pan – leave it whole if you want to cook it on the grill. I add some sort of hot sauce; Franks is what we use most often.
I slice up an onion and a pepper into thin slices and either pan fry with a bit of butter and olive oil or wrap it up in tinfoil and throw it on the BBQ.
Once the onions have cooked down a bit I add the meat into the pan until it’s cooked through.
Then we warm up the tortillas either on the grill for a few seconds or in the oven.
Once the tortillas are warm, we top them with the homemade salsa verde I made last fall with the left over green tomatoes that didn’t ripen, some guacamole (which I mentioned in the last blog post). The onions, peppers and meat, with some cheese and tomato and lettuce. Wrap and enjoy!
- 1 cup of flour
- 1 1/4 cup of milk
- 2 eggs
- 4 tablespoons of butter.
I always make a double batch.
I get two pans warming up on high. Once hot I drop in a small, pea-sized piece of butter and about a 1/3 cup of batter into 12in pan. Swirl the pan around to spread out the batter and flip in about 45 seconds or so, depending on how hot the stove gets. I really prefer cooking the crepes on a gas stove as there is more control of the temperature.
We made some yummy chocolate mousse last night to use up some whip cream that was about to expire. It is one of our favourite desserts and really doesn’t require much work.
- 6oz of chocolate chips
- 2 oz of butter
- 1 cup of whipping cream
- 3 eggs, separated
- 1/2 cup sugar: 1/4 into the whip cream and 1/4 into the egg whites.
Put the chocolate chips and butter into a non reactive bowl over a pot of water that is on medium heat.
Whip the whip cream and add in 1/4 cup of sugar. Set aside.
Once the chocolate is melted remove from heat and let cool. Add 1 yolk at a time and mix.
Beat the egg whites to firm peaks add 1/4 cup of sugar as you mix.
Pour the chocolate mixture into the whip cream.
Pour the chocolate and whip cream mix into the egg white mixture
Separate into little bowls, or leave it in the big bowl and chill in the fridge for a couple hours.