Easy Chicken Fajita Foil Packets

chicken fajitas in foil
Ready to be sealed
Hot out of the oven
On a deformed homemade tortilla

These healthy, spicy Chicken Fajita Packets are incredibly easy to prepare and serve…and the clean-up is a breeze! All the ingredients are sealed in a foil packet and cooked together in the oven. Serving can be as easy as plating the packet, opening it up and digging in or go the real fajita route and slice the spicy chicken and top with onions, peppers and black beans in a warm tortilla, and garnish with avocado, sour cream and cilantro. For the printable recipe, just click…

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Sourdough Whole Wheat Pizza Crust

Suasage, Mushroom, Caramelized Onion Pizza ready for oven
Ready for the Oven

There’s nothing better then homemade pizza and this crust is simple and delicious. If you need sourdough starter, check out my bread post from last week, where you’ll find a link to get FREE sourdough starter. I prefer thin crust pizzas (being from the New York area…where we make REAL pizza), but if you prefer a thicker crust, it’s all here in the printable recipe. This is one of those recipes that appears to be a little vague at first, but once you try it and get the feel for how the dough should come together, it’s simple and quick to replicate whenever you get the urge…which for me, seems to happen about 3-4 times a week lately. And since the recipe makes 3 crusts which freeze incredibly well, you actually don’t have it make it that often. Just take one out of the freezer, and in about 3 hours, it’s ready to roll. The crust is also vary versatile and can be used in dozens of different ways. Just the other day, I topped one with just caramelized onions, crumbled goat cheese and drizzled some olive oil on it and it was amazing.

For the printable recipe, please click…

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Extra Large, Cage-Free, and More: How to Shop for Eggs | Serious Eats

What makes a good egg? There are so many things to consider, especially when egg carton vocabulary seems to grow by the day. If you’re in an egg-sistential quandary in the grocery aisle, here’s a cheat sheet on how to decipher egg dozens. A great article from Serious Eats on one of my favorite foods.

Click to read article: Extra Large, Cage-Free, and More: How to Shop for Eggs | Serious Eats

The Official Cookhacker T-Shirt is Here!

Cookhacker T Shirt on Amazon

Well it’s finally here. Be the envy of all your favorite food lovin’ friends when you wear the official Cookhacker T shirt…now available on Amazon. It comes  in five different colors and is available in Men’s, Women’s and Kid’s sizes.  Get it today because it will only stay at this amazing low price for a limited time.

 

Sous Vide Teriyaki Pork Tenderloin with the Anova Sous Vide Precision Cooker

My new favorite cooking “toy” is my Anova Sous Vide machine…it’s the ultimate Really Cool Kitchen Tool.  Everything I’ve made so far (steak, chicken and pork) has come out perfectly every time with restaurant quality results…it’s kinda idiot-proof! All you do is just attach the machine to any pot, add water and click start, put whatever you want to cook in a sealed bag (any ziplock-type bag will do), remove the air, drop it in the water and about an hour later it’s done!  You can also use the free wirelessly connected Anova Culinary app on your phone to find your recipe and cooking settings for exactly how you like it done, and just hit the “Start” button and the Anova goes to work.  Shown here is my Sous Vide pork tenderloin. I just marinated it in teriyaki for a few hours, placed it in the Sous Vide bath and after an hour at 136°, I removed it and seared it for 2 minutes in a screaming hot cast iron pan. It was tender, perfectly cooked from end-to-end and incredibly tasty. I know this sounds like a gushing ad, but it’s not…I just love it that much.

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Tip of the Day – Vacuum Seal your Food for (practically) FREE!


If you want to keep your food ultra-fresh, an air-tight seal locks in freshness and helps protect food from spoiling, but you don’t have to invest a couple of hundred bucks on a vacuum sealer and a never-ending supply of expensive proprietary bags. All you need is a regular freezer/storage bag (about 8¢) and a straw (free at any fast food place) and you’re good-to-go. To paraphrase Lauren Bacall in To Have and Have Not, “Just put your lips together and…suck!”

The free straws work really well, but I actually use these clear acrylic straws…they last forever, are washable and don’t collapse or bend while you’re using them…they’re great!

Super Bowl Party Oven Baked Buffalo Chicken Wings with Deep Fried Flavor

Buffalo Chicken WingsOne more great Super Bowl Party Recipe repost (actually this is a much  better version with updated recipe tips)…but first, the backstory. Back in 1976, I was working at The Foundry restaurant in DC and one of the waiters, Michael Murphy, who happened to be from Buffalo, told us of the amazingly simple way they prepared, of all things, chicken wings, up there at a place called the Anchor Bar. We started giving away the Buffalo Chicken Wings during Happy Hour and immediately the place became packed each day at around 4:45 pm with everyone waiting for the wings to come out of the kitchen…and the rest is culinary history. It seems that every bar today has chicken wings on the menu, and for good reason…when they’re made right, they’re incredibly and addictingly (if that’s even a word) good! They’re actually very simple to make…cut 12 wings into three pieces at the joints (discard the wing tips or keep them for preparing stock) and just deep fry the flats and drummettes for 10-12 minutes in 375 degree oil (preferably peanut) until they’re crispy and golden brown, toss them in Frank’s Red Hot Sauce and serve with celery and bleu cheese dressing…that’s it…nothing else is needed. The problem is that it’s really a pain (and a greasy mess) to deep fry at home, but there is a not-so-secret way to avoid that mess, while still getting that great Buffalo Chicken Wing crunch and flavor……just bake them in the oven.

But there are REAL SECRETS to making incredibly delicious Oven Baked Buffalo Wings, and here they are :

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Super Bowl Special – Best Pulled Pork Sandwiches EVER!

I’m reprising this post (as I do every year about this time) because this is a great recipe for a Super Bowl party…slow cooked, pulled pork sandwiches topped with my grandmother’s amazing Cole Slaw. The best thing about this pork recipe is it’s done in a slow cooker. The prep is really simple, the cooking is low and slow (it can be done overnight), the resulting flavors are incredible and, best of all, it makes dozens of sandwiches with very little effort…perfect for a party. And if any pork is left over (not likely) just divide it up into serving size portions (4-6 oz each), wrap in plastic wrap and freeze them. When you get that irresistible craving for a pulled pork sandwich,  just pop one in the microwave, top it with some bbq sauce (I love Bullseye Original Flavor), put it in a steamed bun, slap on some cole slaw and, in minutes, I guarantee you’ll be wallowing in the throes of pulled pork nirvana!

Click here for Cookhacker’s printable Pulled Pork recipe.

Click here for Grandma Molly’s Legendary Homemade Cole Slaw recipe.

OXO Good Grips Grater…My New Favorite Really Cool Kitchen Tool

This is my new favorite Really Cool Kitchen Tool…the OXO Good Grips Box Grater has:

– Sharp, stainless steel blades for easy grating
– Medium and fine grating surfaces, and slicing surface
– Slim construction conveniently fits into drawers
– Soft, comfortable, non-slip grip

…but the BEST thing about it is that you can catch, measure and store whatever you’re preparing in the storage container that clips onto the bottom of the grater, and then seal the freshly cut/grated ingredients with the included lid. It’s perfect for grating and keeping the mozzarella fresh before adding it to my Caramelized Onions, Sausage and Mushroom Sourdough Pizza.

Garlicky Buttery Shrimp and Pasta

This is a simple one pan (if you don’t include the pot the pasta is cooked in) weeknight-type recipe that comes together quickly (about 30 minutes) and tastes terrific. The trick of adding a little baking soda to the shrimp before sautéing insures that they will remain juicy, plump and tender when cooked (thank you SeriousEats). Serve this with garlic bread and a salad and you have an easy, delicious, relatively healthy meal. The combination of shrimp, garlic, butter and parsley is really hard to beat…and the leftovers (if there are any…I doubt it) taste great the next day!

Please click here for the printable recipe.