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Wednesday, March 13, 2013

Chicken Fajitas

(I apologize for the low quality photos- camera has been dropped one to many times by kiddos and finally died, so I resorted to iPod photos)

I love this recipe. My mom has been making it since I was a teenager and it is easy and fabulous. I love food that is visually appealing and colorful.This is gorgeous. Most everything in this is a pantry/fridge staple. So you just have to pick up the veggies and you are set! If you don't have time to marinate for the full hour, don't worry! It will still taste great!

1/4 cup(60ml) lime juice
1/4 cup(60ml) Worcestershire sauce
1/4 cup(60ml) oil
1/4 cup(60ml) salsa (if you have it- I usually don't so I just add 1/4 cup of pico de gallo instead; tomatoes, cilantro, onions)
1 tsp(5ml) liquid smoke
2-3 tsp(10-15ml) garlic
1-2 chicken breasts ( I usually use 1 but you can use two if you like your fajitas meatier)
1 each yellow, red and green bell peppers, sliced
1/2-1 onion, sliced
1 tbsp(15ml) cornstarch
2 tbsp(30ml) water
salt to taste ( about 1 tsp/5 ml)

Add lime juice, Worcestershire sauce, oil, salsa(or Pico de gallo),liquid smoke  and garlic to a bowl.
Cut chicken into matchstick like strips.
Add to marinade.
Mix to combine. Let sit for 1-2 hours in the fridge.
Cut peppers and onions into thin strips.
Heat a wok over medium/high heat. Add marinade and chicken and cook for 3-4 minutes.
Add peppers and onions.
Stir to combine.
Cook an additional 5 minutes, stirring every minute so that the vegetables cook evenly.
Turn off heat. Make a well in the middle of your chicken pepper mixture.
Add cornstarch mixed water. Stir to combine.
Turn heat back on and cook for an additional minute.
Serve in tortillas with cheese, salsa/pico de gallo, and/ or sour cream

Sunday, March 10, 2013

Rising to the Occasion

For lack of an actual post this week, check out my first Food File column for Shanghai Family Magazine!

Here is the link:

Sunday, March 3, 2013

Lemon Poppy Seed Muffins

*This one is for my sister who has been begging me for the recipe for the past few months.
If you don't have poppy seeds- no worries- just do without. My boys love, love, love these muffins! It makes a nice change from just oatmeal or pancakes. They are really quick to make, so even on school mornings I can have them ready for breakfast in just over a half hour.

1 1/2 cups(180g) flour
3/4 cup (150g) sugar
2 tsp(10ml) baking powder
1/2 (2.5ml)tsp salt
1 tbsp(15ml) poppy seeds (this is one of the things that I bring back from the States, although I have seen huge bags of them at the wholesale food market)
1/3(80ml) cup oil
1 egg
1/2+(120+ml) milk
1 tbsp(15ml) lemon extract (Click here for a recipe to make your own extract)
2-3 tsp(10-15ml) lemon zest(optional- but your muffins will rock if you add it)


Add together flour, sugar, baking soda and salt.
Add poppy seeds.
Whisk together until well blended.
Measure out oil, add egg and then add milk until it gets to the 1 cup(240ml) line.
Add wet ingredients to dry ingredients and mix until well combined.

Add lemon extract and lemon zest (if using)
Stir until combined.
Fill muffin liners half full.
Bake at 200 C for 20-25 minutes, until toothpick comes out clean.