I think some people think Fajita recipes can be intimidating, but truthfully they’re just a real fancy taco. So if you really want to break it down and make it simple in order to do it yourself, all you have to do is pick your favorite meats and vegetables and start cooking! It’s really that easy!
Fajita recipes and their similarities
Fajita recipes vary with their individual seasonings and preparations but they all have one simple thing in common that has never changed no matter how you decide to prep them; they all end up in a Tortilla! Whether you decide to use steak, shrimp, and fish, chicken or even decide to go vegetarian, as long as something hot and flavorful ends up in that tortilla smothered in goods, you’ve got yourself a fajita.
The reason why I’ve chosen this particular style from other tradition Fajita recipes is because it combines so many different fresh elements from other interpretations of what Fajitas should taste like. So you really get the best of both worlds. The prep time is minimal and the costs are low on the ingredients, so what is there really to complain about with this recipe. In these Fajita recipes anything can be substituted so feel free to use your imagination and enjoy!
In this video I use:
1/2 green bell pepper
1/2 yellow bell pepper
1/2 yellow onion
1/2 1lb. bag of bacon (crushed bacon bits)
1/2 cup graded pepper jack cheese
1 cup sliced mushrooms
1 pound fresh large white jumbo shrimp
1 bag of pre made mesquite marinade
1 garlic clove
2 tbls butter
2 tbls bacon grease or olive oil
3 thin sliced center round cut steaks
Don’t feel obligated to use everything the way I use ingredients in this video and recipe. That truly is the beauty in the soul search of finding your own tastes and likes in recipes you want to use or even recreate for your own tastes and needs. That being said, Feel free to add in anything you feel you’d like to have in these Fajita recipes, including spices or any kind of meat and vegetable substitution.
What ever the hell that means right?? Break it down, Mussels recipes for Moules Marinieres…Well I don’t know the proper translation in french but I do know in English it means fantastic! Butter, garlic, white wine…sounds like a party! Now if we can just figure out how to cook these damn Mussels we might even have something to snack on in the meantime.
Mussels recipes for Moules Marinieres made easy:
Well believe it or not, this Mussels Recipes for Moules Marinieres is quick and easy like anything else I’ve demonstrated, and quite honestly they even make you feel proud when your done. Just be sure that you don’t over cook the actual mussel when you steam them. The last thing you want in the world when you are making this recipe is to end up with a bunch of chewy tateless mussels with only a bad ass salsa to show for it. But don’t be scared, Jump right in, Mussels rock and you know it. Just watch the quick flick below and prove to your self you can do it!
In this Mussels Recipes for Moules Marinieres you will use:
1 cube butter
1 tbls chopped garlic
1/2 tsp. Anchovy paste
2 tbls scallions
1 tbls. green bell pepper(optional)
1/2 cup white wine
1 pinch parsley
1 pinch thyme
1/4 tsp. chili flakes
When you make the salsa start everything in this order; butter, then garlic, anchoy paste, scallions, bell pepper, white wine, parsely, thyme, and then chile flakes. After you’ve steam the Mussels the you give them a good toss in a large enough bowl to distribute the salsa evenly through the shells. You can then seperate your portions onto plates and serve your Mussels Recipes for Moules Marinieres.
This has got to be the best Clam Sauce recipe I have ever had! Butter, white wine and heavy cream is just screaming creamy obsession, and I can’t think of anything better than a little garlic to compliment a juicy cup of chopped clams, topped off with some sauteed mushrooms and scallions!
Why is this Clam Sauce Recipe Unique
Any Clam sauce recipe I ever had a bite that was like no other flavor. That’s why I decided to experiment here and there to develop my own recipe. I’ve since dabbled with a few other ideas from other existing and various types of clam recipes and I’ve turned out quite a few unique spins that I believe taste just as good if not better that the originals. You’ll understand a little more about what I’m talking about after I post my Clam Chowder! If I post my Clam Chowder that is!
The Clam Sauce Recipe consists of:
2 tbls. butter
1 chopped garlic clove
1 cup chopped mushrooms
1 tbls scallions
1 can 6 oz. of chopped clams with juice
1/3 cup white wine
3/4 cup heavy whipping cream
1 pinch of ceyenne
1 lbs. fresh fettuccini pasta (or your favorite pasta)
Once again this is a recipe that really needs to be baby sat through out the duration of it’s cooking on the stove, so be careful not to screw it up. You don’t want to burn the butter, or over cook anything that will taint the oveall flavor through out the sauce cause it will suck if you do, I promise you. Keep a constant stir and follow the steps in my video and you will knock this clam sauce recipe out of the park!