Thoughts on the Paula Deen Scandal and Gold Medal Fajitas

*Note: I wrote this last summer when this scandal first started and apparently never got around to posting it. It sounds like Paula will be coming back to TV soon although still not for Food Network which is a shame; her food is amazing!*

 I have to admit I do not know much about the lawsuit Paula Deen is involved in so I am stating my opinion based solely on her use of inappropriate language. Do I like the fact that she used the N-word to describe someone; No! I do however think it has been blown way out of proportion. Would I feel differently if it had been derogatory against me? Maybe, I can't say. This is what I do know...I remember visiting my grandparents in Florida one summer when I was in high school. I don't remember the topic of conversation but somewhere in the conversation my grandfather used the N-word too. I was shocked to say the least and a little disappointed. Then I had to remember that my grandfather was born and raised in South Carolina.  He lived during a time when that word was used very commonly. It didn't make it right but it did help me understand. Paula grew up in that same situation. 

I also try very hard not to judge others keeping in mind John 8:7 (NLT): 

They kept demanding an answer, so he stood up again and said, "All right, but let the one who has never sinned throw the first stone!" I know I am not in the public spotlight like Paula is but I am not perfect either. 

She has apologized and tried to make things right, she can't go back and change what she said. Is it right to destroy her entire life over this? It makes me a little disappointed in her but I still think she is an amazing chef and I love her recipes. I therefore am not boycotting Paula Deen and am sharing another one of our favorite recipes of hers with you tonight.

Paula Deen's Gold Medal Fajitas

Ingredients
1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt
Freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping

Directions
In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.

Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.

Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

Enjoy!

Back Again 2.0 and Turkey Shepherds Pie

I apologize for the long hiatus. Life got in the way! A repost about 2 weeks ago got me in the mood again and so here I am! I have so many yummy recipes to share with all of you and I hope you'll do the same in return. Every few months I definitely get in a meal rut so it's nice to have some new ideas.

This recipe comes from another of my favorite TV chefs: Rachel Ray. Andrew has a good friend from high school that I swear has her voice, personality, and looks a lot like her too! Rachel has a lot of tasty ideas although she does cook a lot of pastas so if you are a carb watcher a lot of her stuff may not be for you. She also has a really cool garbage bowl (a bowl where you put all of your scraps and trash) that I would eventaully love to have for my kitchen (although I'm sure I could use just any large bowl; I just always forget!). This yummy dish doesn't use any pasta but some delicious mashed potatoes do grace the top! Even my pickiest eater ate 2 big bites without complaining (although she still asked for some chicken nuggets...sigh). This is also one of her many "Yum-o!" recipes which means it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.

• Ground Turkey Shepherd's Pie
• Serves 4
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Ingredients:

• 4 large Idaho or Russet potatoes, peeled and cut into chunks (2 1/2-3 pounds)
• Salt
• 2 tablespoons extra virgin olive oil (EVOO)
• 2 slices bacon, chopped or snipped with kitchen scissors
• 2 pounds ground turkey or ground turkey breast
• 2 onions, chopped
• 2 carrots, peeled and chopped
• Pepper
• 2 tablespoons Worcestershire sauce (eyeball it)
• 2 teaspoons poultry seasoning
• 1 cup frozen peas
• 2/3 cup half-and-half or cream, divided
• 1 egg, beaten
• 2 tablespoons butter
• 2 tablespoons chives, snipped or chopped
• 1 teaspoon paprika

Directions:
Place the potatoes in a small, deep pot. Cover with water, set the lid in place and set the pot on stove. Turn the heat on high and bring potatoes to a boil. Salt the water and cook potatoes until tender, 12-15 minutes.

While the potatoes cook, place a deep skillet on the stovetop over medium-high to high heat and add 2 tablespoons of EVOO, two turns of the pan. When the EVOO is hot, add the bacon and cook until crisp, 5 minutes, then add the turkey and break it up with a wooden spoon. Season the turkey with salt and pepper and brown it for 5 minutes, then squish it off to the sides of the pan and add the onions and carrots to the center of the pan. Season the veggies with salt and pepper and let them cook in the center of the pan, where it is hottest, for 5 minutes, then mix everything together.

Add the Worcestershire sauce and poultry seasoning to the turkey, then turn the heat down to medium and cover the pan with a foil tent to keep in some of the moisture. Cook another 6-7 minutes.

Pre-heat the broiler to high.

Drain the potatoes and place them back in the warm pot. Use a pot holder to hang on to the pot while you smash them up. Add 1/3 cup half-and-half, salt, pepper, egg, butter and chives and smash away with a masher until potatoes are almost smooth, but are still a little lumpy.

Remove the foil from the turkey pan and stir in the peas and the remaining 1/3 cup half-and-half. Scrape up any good bits from the bottom of the pan and turn off the heat.

Scrape the turkey into a small casserole dish, top with a thick layer of smashed potatoes, then transfer to the broiler. Cook until top is brown, then sprinkle with paprika and serve.

Enjoy!