A Mexican Favorite With An Italian Touch

John Trujillo taught me how to make fajitas over a bar counter. I never set foot in the kitchen of the restaurant he owned for 20+ years but I spent a lot of time sitting at the bar. His daughter was a good friend of mine in high school--still is--and so many afternoons were spent at "The Mish," as the family restaurant, Mission Trujillo, was known. Sadly, the restaurant closed its doors in December of 2006, while John and the family set out on new adventures.

The secret to the Mish's delicious (and naughtily named) Chi-Chi Chicken as well as their fajitas? Italian dressing. It might sound blasphemous coming from the proprietor of a Mexican restaurant, but chicken marinated in Italian dressing yields beautiful results!

For the past several months John has been valiantly fighting against cancer. I know his family thinks there is no such thing as too many prayers, so if you have time to send good ju-ju John's way, please do. Regardless, I think of him every time I make these fajitas, and I hope you will too.

Chicken Fajitas
--1-2 TBSP Italian salad dressing--2 boneless, skinless chicken breasts, sliced into thumb sized pieces
--1 TBSP olive oil
--garlic, minced
--1 medium white onion, sliced vertically into 1" pieces
--1 small red onion, sliced vertically into 1" pieces
--1 red bell pepper, top and seeds removed, then sliced vertically into 1" pieces
--1 green bell pepper, top and seeds removed, then sliced vertically into 1" pieces
--fresh cracked pepper (and lots of it!)

**Note: The best fajitas are made in a cast-iron skillet. Mine was "lost" in the move. But I highly recommend cooking fajitas (and all the delicious accoutrement) in a cast-iron skillet. That skillet will deliver beautiful blackened chicken and wonderfully caramelized vegetables, far superior to what any other pan can do.

You can marinate the chicken as early as the night before, though I usually only do mine for about an hour. I believe the Mish marinated theirs for at least several hours before cooking, so the choice is yours.

Heat a medium-sized skillet on medium-high heat. Add the olive oil to the pan, followed by the veggies. Crack fresh black pepper over the veggies (I layer it on thick). Cook until tender, using tongs to flip a few times during the process. My favorite trick is to layer the veggies in the pan and leave them alone for several minutes until they begin to brown, then I flip them and repeat on the other side until its time to simply toss to continue an even cooking and browning pattern. When the veggies are softened to your liking, set aside.

Add the chicken to the same pan and coat with more fresh cracked pepper. Tossing the chicken regularly will help the chicken from sticking to the pan. You can add a little more oil if necessary (1 TSP is enough to do the trick) and then try the let-brown-on-one-side-before-turning method described above if you like. Cook until the chicken is salmonella-free, then add the pepper/onion mix back to the pan to re-heat and mix. Serve!

Dammit Jim, I'm a cook, not a doctor...
Time: 25 minutes active cooking time + minimum 1 hour marinating time
Serves: 251 per serving
Calories: 4

Leah's Kidnapping -or- A Southern Vegan Treat

Dear readers, it is my painful duty to inform you that the recent silence from your beloved Bad Habits is because our dear Leah has been kidnapped. It seems her fears of the Vegan Police weren't just paranoia or a plea for attention. As I type, she is being forced to eat tempeh bacon while in the company of rescued pigs.

So, in an effort to appease the police and pass on their super powers, here is an easy and delicious southern-inspired vegan meal in two parts!

Red Beans and Rice Burgers
Red beans and rice are good, sure, but it's a scientific fact that everything is better in burger form.

What you need:

• 1 can kidney beans
• 1 cup cooked rice (I use brown short grain)
• 1/4 onion
• 2 celery stalks
• 1 red bell pepper
• 2 teaspoons Cajun spice mix
• 1/2 tsp liquid smoke (optional, but highly recommended)
• 1 tbs + 1 tsp Arrowroot or Corn Starch
• Earth Balance or oil for frying

What you do:

Sautee veggies in Earth Balance or oil until they start to brown. Add spices, sautee another minute and set aside to cool. Don't clean the pan!

Mush beans (they don't need to be smooth) and then stir in all the other ingredients.

Form into patties--I used a 1/3 measuring cup to keep the size uniform and made 7 patties.

Cook the patties in the leftover veggie juice a few minutes until brown.

**Tip: If you soak your rice for at least an hour before cooking (I do overnight) it will cook faster and be more moist. Cook it in fresh water, though. If you're lazy, as I often am, this can be skipped, obviously.

**A good thing about this particular burger recipe: You can change the beans and spices to make it however else you want it--such as chickpeas and curry with peas and carrots instead of celery and bell pepper.

Betsy's Deluxe Corn Bread

A while back, my mom let me borrow a cookbook full of our neighbors' favorite recipes. This is a variation of one, and it's probably the easiest thing ever. I like it for its simplicity, but feel to add something more exciting to it (my mom always used bell peppers and jalapenos).

What you need:

• 1/2 cup unsweetened applesauce
• 1 cup sour cream (I used Tofutti Sour Supreme)
• 1/2 cup olive oil
• 1 cup corn
• 1 cup corn meal
• 1 1/2 tsp salt
• 3 tsp baking powder

What you do:

Mix everything in a bowl until well combined.

Pour into 8" square baking dish and bake at 375 for 45 minutes or until just browned.

(No, really, it's just that easy)

Now that you have your burger and cornbread, serve it up with a side of slaw and collards and a big glass of sweet tea!

In case you're curious, my slaw is a bag of red cabbage, 4 carrots, a dash of ume vinegar, a spoonful of Vegenaise and some pepper. I steam my greens in a little olive oil and add a splash of soy sauce and vinegar when they're almost done.

Chili To Feed The Masses (Or Just You!)

Mmm, chili. I know football season--classic chili time--is over, but screw the seasons. You should eat chili any time you want. Because it's delicious. (Sorry, I've been watching a lot of Parks & Recreation lately so I may be channeling a little Ron Swanson there). So delicious in fact, that when the BF and I hosted a big Mother's Day to-do at our house last weekend, I made this chili (doubling the recipe below to feed all 12 of us). It was a big hit!

This chili is made with ground bison, making it a leaner and lighter option than standard chili. I also add in a ton of veggies, which play dual roles in adding great nutritional value and--more importantly--great flavor. And, making up a big pot of soup means figuring out what to take for lunch is made an easy choice for a few days!

What's the difference between bison and buffalo? On food labels and restaurant menus they appear to be synonymous, but just know that a bison is the bearded creature of the classic American west, whereas the buffalo is his beardless African and Asian cousin.

Bison Two-Bean Chili
--1 lb. ground bison meat
--2 TSP canola
--small onion, diced
--garlic, minced
--oregano
--cumin
--chili powder
--10 oz. frozen corn
--bell pepper, diced
--1 zucchini, quartered and diced
--2 14.5 oz. cans of diced tomatoes with juices
--1 chipotle pepper, chopped
--15 oz. can black beans, rinsed and drained
--15 oz. can kidney beans, rinsed and drained (you can use white or red beans, whatever your pleasure, when I'm feeling sassy I add both and make this a three-bean chili. Just sayin'.)
--1 cup water
--2 TBSP tomato paste
--3 oz. shredded cheese

In a dutch oven or large stock pot cook the bison over medium-high heat (add no oil to the pan). Stir to crumble as it cooks and set aside. Drain any fat from the pot and return to the stove.

Add the canola to the same pot and turn the heat down to the medium. Add the onion, garlic, cumin, chili powder, and oregano and stir well to combine. The spices will distribute themselves around the garlic and onion pieces and give your chili a consistent flavor throughout. Cook for a few minutes, until the mixture is fragrant and the onion is translucent. Add the frozen corn and cook for five minutes, stirring regularly. Add the diced bell pepper and zucchini and cook for 3-5 minutes so the pepper begins to soften. Add the canned tomatoes with their juices and let the mixture bubble (there is no need to adjust temperature).

Add the bison back to the pot and add in the chipotle pepper, tomato paste and beans. Stir to combine and let cook for one minute before adding the water. Bring the pot to a boil. Cover, reduce the heat and simmer for at least 10 minutes before serving.

Cook uncovered for two minutes. Then spoon into bowls and top with 1 dollop of grated cheese.

Dammit Jim, I'm a cook, not a doctor...
Time: 55 minutes (including prep)
Serves: 6
Calories: 273 per serving

Tempeh Time!

Tempeh. The word itself even sounds a little weird, I realize. But it actually tastes good, and that is what's important. And is full of protein. And easy to cook. And I needed tasty, protein-packed, simplicity after my workout. I was beat. This getting in shape business is hard.

Stir fry is an easy way to pack in a lot of veggies in a short amount of time. Cook times are relatively short (in fact the most time you spend is the prep time to chop all those veggies) but the payoff is big. If you're tired of chicken or pork or tofu, tempeh does provide you with a different flavor and texture and works well in stir fry. Don't be scared, tempeh won't hurt you. And especially after kicking your own ass at the gym, you need lean proteins and veggies to feed those battered and bruised muscles!

Tempeh Stir Fry
--TBSP seasame oil
--2 TBSP canola oil, divided
--2 TBSP soy sauce, divided (I use the low sodium kind)
--8 oz. package of tempeh (found in the refrigerated section with the tofu), sliced into strips
--small onion, diced
--large shallot, diced
--ginger, minced
--garlic, minced
--medium jalapeno, sliced in rounds
--medium red bell pepper, seeds removed and sliced into strips
--small yellow squash, sliced into strips
--small zucchini, sliced into strips
--medium carrot, peeled and sliced into strips
--small package button mushrooms, sliced
--1 bunch red chard, stems removed and cut or ripped into business card sized pieces
--1 pear, core removed and sliced into thin slices

Heat the sesame oil, 1 TBSP canola and 1 TBSP of the soy sauce in a large skillet over medium heat. Sauté the tempeh strips until browned on all sides. Remove from heat and set aside.

Add remaining TBSP of canola oil to the skillet. Sauté the onion, shallot, garlic, and ginger for a few minutes until fragrant and tender. Add the jalapeno, bell pepper, squash, zucchini, and carrot pieces and sauté for several minutes, stirring regularly. When the veggies begin to soften add the mushroom pieces, again stirring regularly.

Add the remaining TBSP soy sauce and stir to combine into the veggies. Add the tempeh back into the mix and also add the chard pieces at this time. Mix it all up and sauté for a few minutes to allow the tempeh to get warmed up and the chard to begin to wilt. Remove the stir fry from the heat and stir in the pear slices. The cold, crisp pear will provide a nice flavor and texture contrast to the warm, tender veggies!

Serve! This is not a meal that re-heats well so adjust ingredient quantities as needed to avoid leftovers.

Dammit Jim, I'm a cook, not a doctor...
Time: 35 minutes (most of it prep time)
Serves: 4 bowls
Calories: 300 per bowl

Soup To Satisfy A Pho-natic!

So the BF got me a Flip video camera for Christmas and I've been experimenting with it [Read: Figuring out how it works]. Thus far I haven't made a video that could be posted without editing (shockingly, not many meals can be cooked and filmed in under 5 minutes to fit the YouTube standard) and my poor little laptop doesn't have the memory to edit video. But soon there will be Bacon & Other Bad Habits videos! I'll let you just take a moment to imagine all the potential kitchen catastrophe and debauchery...Yes, there will be wine involved, that much is certain. Yes, potentially even before noon.

One of our favorite meals is the Vietnamese beef and broth soup known as Phò and it is our go-to "I don't want to cook, let's go eat out somewhere" meal. While the Asian markets do carry the spice mixture that purports to make this delicious broth I'm nervous to try to make it at home. (This is truly a case of why mess up a good thing?). However, that doesn't mean I can't take my inspiration from phò and the Vietnamese and make a rice noodle brothy soup with beef. Not in the least!

Since I haven't yet got that whole editing/posting thing together, here's a recipe that I filmed and then pulled the stills out. The images are a little blurrier than the usual, but you still get the idea. Plus, maybe later on you'll get a bonus video prize when I hire a middle school-er to figure out newfangled technology. Kids these days. Your bonus prize for now is that this sucker is really really cheap to make, super filling, and notta lotta calories. For the win! All ingredients can be found at an Asian market or specialty grocer (Whole Foods carries all this stuff, even the lemongrass, if your local grocer doesn't have it).

Vietnamese-style Beef Noodle Soup
--TBSP sesame oil
--cooking spray
--small onion, diced
--garlic, minced
--TBSP chile-garlic sauce
--TBSP fish sauce
--TBSP lime juice
--TBSP soy sauce
--jalapeno, stem and seeds removed, diced fine
--red bell pepper, stem and seeds removed, diced
--1 lemongrass stalk, ends discarded (slice this if you will plan to eat it in the soup, otherwise leave whole so you can discard it after cooking)
--4 thin steaks (I used top round), sliced crosswise into long, thin pieces
--TBSP sesame seeds
--black pepper
--cilantro, dried or fresh chopped
--2 cups beef broth
--1 cup chicken broth

--8 oz. medium (marked Pad Thai or Banh Pho) rice noodles (about 1/2 of a typical 16 oz. package)
--green onion, chopped into 1/4" rings
--Thai basil leaves (optional)

Heat a large pot over medium heat. After a few minutes spray with cooking spray and add the sesame oil to allow the oil to coat the pan. Sauté onion and garlic under fragrant and onion begins to get translucent. Add the chile-garlic sauce, fish sauce, soy sauce, and lime juice and stir to combine. Add the jalapeno and red bell pepper and saute for a few minutes before adding the lemongrass.

Lemongrass is a spiky little critter that will add tons of flavor to and is a staple of Asian dishes. If you want to try to eat the lemongrass I recommend soaking it in warm water for 30 minutes before cooking it. Otherwise it is a non-soluble fiber that stabs at the gums when one attempts to chew it...so like a bay leaf feel free to put in a whole stalk or one that has been chopped in half and then remove it after the cooking process is complete.

Season the steak pieces with sesame seeds and fresh cracked black pepper. If using dried cilantro, season the steaks with this now. If using fresh cilantro, add it at the end. Add the meat to the pot and stir to combine the mixture

Add the broths and water and bring the soup to a boil. Once boiling, add the rice noodles and cover the pot. Simmer for 20 minutes, covered, stirring occasionally.

Remove lid. If using large lemongrass stalks, fish out and discard. Add the chopped green onion and Thai basil (I chopped mine up). If using fresh cilantro, add it now as well. Stir to combine. Serve! To add more spice, add more chile garlic sauce or use what I call "Rooster" (but is really known as Sriracha).

Dammit Jim, I'm a cook, not a doctor...
Time: 60 minutes
Serves: 6
Calories: 272 per serving

Spice Up Your Life

Note to self: Self, when friends say they are sick, find out what kind of sick. End note.

Telling me "I'm sick," is like telling me "I haven't eaten in years, please help." (I will feed you. Like it's my job. Because it sort of is. At least that's what I tell myself.) So when the headmistress of The Donnybrook Writing Academy mentioned off-handedly that she was a bit under the weather, I gathered up some ingredients and went to town. You see, what I heard was, "I have a cold-flu-pneumonia-bronchitis sort of plague and would like to breathe again at some point in the near future." So I went with spice, fire, and zest. 

What she meant was, "I don't want to see food much less smell it or eat it so stay away from me Devil Woman." So I ate it instead and let her starve it out. But it's the thought that counts, right?

So, Miss Angora Holly Polo, here was the soup that your stomach would have immediately rebelled against eating. I'm glad you are feeling better now...

xoxo,

Devil Woman who accidentally tried to kill you but failed

Spicy Black Bean & Rice Sopa
--TBSP olive oil
--small white onion, diced
--garlic, minced
--cumin
--ancho chile powder
--crushed red pepper flakes
--1 bell pepper, seeds removed and julienned (sliced in thin strips)
--TBSP chopped chipotle peppers in adobo sauce
--TSP tomato paste
--1 15-oz. can black beans, rinsed and drained
--2 cups chicken broth (use vegetable broth to make vegetarian)
--1 cup water
--1 dry cup rice
--1 cup spinach leaves, washed and torn

Heat large pot with a well-fitting lid over medium heat. Add the olive oil and allow to cover the bottom of the pan. Add the onion, garlic, and spices, stirring together to mix well. The spices will coat the onion pieces and embed the flavor deep within the soupy goodness. Sauté onion to translucency before adding the bell pepper and ancho chile pieces. Stir well to combine and saute for a few minutes until the peppers get tender.

Add the tomato paste, black beans, 1 cup chicken broth, and the water to the pot. Stir it all up and then bring the mixture to a boil. Reduce heat to a simmer, add the rice and cover and simmer 20 minutes to cook the rice. Add the additional cup of chicken broth and stir. The rice will continue to soak up liquid.

Add the spinach to the top of the pot but wait before stirring. The heat from the pot will start wilting the spinach and cooking it down. Give the pot a big hearty stir to combine all ingredients, then serve it!

Dammit Jim, I'm a cook, not a doctor...
Time: 40 minutes
Serves: 2
Calories: 466 per serving

Family, Friends and Cafe Berlin

Good morning and Merry Christmas Eve! I love this time of year. The lights, the music and especially the food! This is the time when everyone pulls out all the stops, forgets the diets and just eats for pure enjoyment.

That being said, last night we went out to CAFE BERLIN for dinner--a perfect place to go on a cold and snowy night. It is a small German restaurant in downtown Denver with good a atmosphere, good libations and definitely good food. I have eaten here before and I am never disappointed.




I sipped a glass of dry Riesling, as I perused the menu. I usually order something different whenever I am in there, but last night I went back to my favorite, the Jagerschnitzel. A classic German dish of breaded pork in a creamy mushroom sauce. A good hearty meal after a 2 block walk in the snow.

I started off with a bowl of White Bean and Bratwurst soup, which was very good. It was a solid broth base with a nice blend of beans. diced brats and spices. After a decent time interval ( I hate restaurants that bring your entree before you even finish you starter!!!) my Jagerschnitzel arrived.

It was exactly as I remembered. A perfect blend of pork, mushrooms and sauce, nothing over powering the rest of the ingredients. I chose spatzel and the green beans with bacon as my sides. I like my vegetables on the crisp side, so I thought the beans were a bit overcooked but still very good. There was just a bit of bacon in the beans but they must have been sauteed in bacon fat because they were very flavorful.

Everyone at the table ordered something different and of course there was a bit of sharing going on, which is the way family meals should be. We ordered the apple strudel and chocolate cake for dessert and 6 forks. Both were wonderful, but since the chocolate cake had a hint of cherry to it, I stuck to the cake.

As we left Cafe Berlin, we were treated to a shot of Apple Schnapps and a Fröhliche Weihnachten! Overall a great evening.

I am including a recipe for Jagerschnitzel that I make. It does not have a heavy cream sauce, so it is a bit healthier. You can always make a sauce for it if you prefer. This recipe will serve 4 to 16 people depending on if it is the whole meal or one of several courses.

Mise en Place:
Sauce pot, meat mallet, plastic wrap, nonstick frying pan, a large plate, a small mixing bowl and a serving platter

Jagerschnitzel:

--6 teaspoons vegetable oil, divided into 2 and 4 teaspoons
--3 cups thinly sliced mushrooms
--3 cups coarsely chopped red bell peppers
--2 cups coarsely chopped onions
--1 cup thinly sliced carrots
--2 minced garlic cloves
--1 (14.5 oz) can diced tomatoes undrained
--1 tablespoon all purpose flour
--1 teaspoon paprika
--2 tablespoons water
--1 lb Pork tenderloin
--1/2 teaspoon coarsley ground pepper
--1/4 teaspoon salt

Trim fat off of pork and slice crosswise into about 16 pieces. Place between 2 pieces of plastic wrap and flatten into 1/4 inch thickness with the mallet. (If you do not have a mallet, use a rolling pin or the base of a drinking glass). Sprinkle with salt and pepper and set aside on the large plate.

Heat 2 teaspoons oil in the sauce pan over med-high heat. Add next 5 ingredients and saute for 10 minutes. Add tomatoes, cover, reduce heat and simmer for about 20 minutes until vegetables are tender.

While vegetables are cooking, Place the frying pan with 4 teaspoons oil on med-high heat. When hot ( splash a little water into pan, if it pops, the oil is hot) add pork in batches and cook 4 minutes per side. When each batch is done set it on to the serving platter, try not to overlap the cutlets.

In a small bowl, combine flour, paprika and water. Stir into tomato mixture cook 3 min until slightly thick. Do this while last batch of pork is cooking.

The serving of this meal is very versatile. I usually serve this with egg noodles, and either place the egg noodles, sauce and pork in different serving bowls and platters, or put the egg noodles in a bowl and the pork, with the sauce over it, on a separate platter. A third option is individual plates, egg noodles, pork then sauce.

Hope you enjoy!