Food - Fajitas
William is a big fan of chicken fajitas. It's pretty much all he'll order when we go to a Mexican restaurant, and it's how he decides if the restaurant deserves and repeat visit. :-D
I know there are Fajita seasoning packets available in the supermarket, but I figured it couldn't be that hard and looked up a recipe on the internet. One of my ( Read more... )
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I'm gonna have to try those! =D
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Cast iron is a wonderful tool in the kitchen! Once it's hot, it holds that heat really well, even when you dump in a bunch of cold ingredients. There are two things you never want to do with it:
1. Never wash it with soap (unless it's enamel covered, like mine). A properly seasoned cast iron piece (you can do a search on how to season cast iron) should be pretty non-stick. If you do have trouble getting things off the bottom of the pan, add some water and boil it for a minute - that will usually loosen anything still stuck on. Also, be aware that highly acidic dishes (tomatoes, in particular) will reduce the non-stick qualities and leave some flavors in the surface.
2. Never go above Med-High heat. It takes a little longer to warm up, but once it's got that heat in it, it really holds it - more than enough for any type of searing that you may want to do.
Pieces I own:
Enameled crock pot (see pictures)
Rectangular griddle/grill (great for winter grilling)
Small and Medium Cast iron pans
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