Traffic Light Fajitas (with Red Pepper, Yellow Pepper and Courgette)

Traffic Light Veg

The results are in!!! This week I asked you, the reader, which recipe you would like to see posted on the blog next. You voted on twitter ( @KitchenGoddess3 ) and on the Facebook Page and decided that you wanted to see my Traffic Light Fajitas, so here they are!

These Traffic Light Fajitas are so called because strips of red, yellow and green make up the bulk of the filling. The bold, vibrant colours remind you of fiery hot Mexico and the beaming hot sun. What a better way to celebrate the start of the hot weather than with this fun dish.

We often have “Mexican Night” in our house and although we eat our fair share of enchiladas, burritos and tacos, fajitas are the firm favourite.

Fajitas can be filled with almost anything. Chicken, beef and pork work really well but for the vegetarians among us (or meat eaters who just fancy a change) mixed peppers are the stars of the dish. Their ability to soften under the fiery heat of the pan yet retain their shape and a slight bite gives them the perfect texture when wrapped in a soft corn tortilla.

Courgettes may not initially an obvious choice. Often used in ragouts and slow cooked dishes where they are given the chance to soften and break down, they might not seem suitable for fajitas. However, by cutting the courgette into strips and cooking it hard and fast on a high heat you are able to retain the same kind of bite you get in the peppers.

I find the prep when making fajitas quite therapeutic. I think it’s the repetition of cutting neat, clean strips all of the same length and width. Or maybe it’s the fact that it’s normally carried out with a margarita in hand!!!

But it’s all part of the fun. Fajitas are all about everyone chipping in and sharing and what better way than with a jug of margaritas right?!



Traffic Light Fajitas with Orange and Chilli Salsa, Sour Cream and Avocado and Corriander Salad

So we’ve got the perfect red, yellow and green combination for our Traffic Light Fajitas but that’s only half of the battle. The sweet flavour of the veg needs to be kicked up a notch with a fiery blend of spices.
I first made my own spice blend when I had friends round in a “Come Dine with me Style” competition at university. Since then, Mr KG has refined it and we now have our house blend. It’s worth noting that everyone has different tastes so as you go do have a taste – some like it hot, some like it peppery. It’s up to you! As much as you can customise what condiments go into a fajita you can also customise the spice.

Our spice mix is as smokey as it is hot, but it’s not a pure chilli heat. The cayenne gives it a peppery kick too for a more well rounded flavour!

Parmesan Crusted Chicken with Lemon-Mediterranean Veg!

Many of you have probably gathered that I don't eat meat very often, so when I do I like to come up with something new and interesting.

Today it was just me and Dad for dinner and he hates all things vegetarian, so I knew I had to make him something tasty that included veg for me but enough meat for him!

His first comment when he came in was "I hope there's nothing green" - whoops! I'd included courgette...never mind!

Fortunately this recipe went down a treat! (Though he did ask where his potatoes were! Haha!) It must have been the combination of moist chicken with a beatifully salty crust with the sharpness yet sweetness of the mediterranean veg to cut through that he enjoyed so much.

Delicious!

Beef Chilli

Any students out there in need of a winter warmer? Then this chilli is for you! If you like it hot, turn up the heat and add more chilli, if you like it cool, why not serve with a dollop of sour cream?

You may notice that the recipe does not include kidney beans, and that instead I used borlotti beans. Personally I think these make the chilli even tastier and now I've started using them I certainly won't be going back!

After being blown away by just how delicious they were (and in anticipation of writing this post) I thought I'd do a little bit of research about them, and I found out that they are actually a variety of kidney bean! Who would've thought!!!

Their flavour is nutty and they have a creamy texture. Apparently they are more commonly used in Italian and Portuguese cusine, but they worked perfectly in this chilli!

Of course I won't be offended if you go back to the standard kidney bean! 

My favourite thing about this recipe however is not just how delicious the beans make it, but how versatile it is. I've already made suggestions for turning up (or down) the heat, but it can also be served in a variety of ways.

This Guy Fawkes Night a made dinner for my mum, dad, sister, boyfriend and house mate, and served this chilli inside warmed taco shells! I've never seen plates left so clean!!! Last night I served it with fluffy white rice, but tonight I will be having it with a jacket potato and salad!

Bear in mind if you are someone who lives on your own this will serve two. It's a brilliant dish for batch cooking and you can either leave some for the next day, alternatively it freezes really well.

Here's the recipe...