I'm typically not a fan of pork. Actually, I tend to avoid buying it altogether unless it's a smoked ham. Something about the thought of it just grosses me out. I've had it prepared fabulously before, and loved it. I've had good recipes for it given to me, and enjoyed them. But in general, at the grocery store I tend to avoid picking any up.
The other day though they were on that same sale I mentioned in my last post. So I bought some. Then I realized that I had nothing that I would normally make with it. Nor did I have the time to spend frying it. So I threw something together, put it in the crockpot, and called it good. The family raved over it. And I even bought a package of pork blade steak this last time I was there to do it again. Here's what I came up with:
1 package of pork chops/loins/blade steaks(I think there were 4 in there)
2 cans of cream of mushroom
a handful of fresh mushrooms (optional of course)
1/4 medium sized onion chopped VERY small
a couple garlic cloves, pressed
salt
pepper
I literally dumped it in the cp. It was done on high in about 3 hours. (Stir it half way through if you want -- just to make sure everything is evenly coated.) I served it w/ mashed potatoes and green beans.
Again, the family adored it. So finally, a plus one for pork. :)
Showing posts with label Steph. Show all posts
Showing posts with label Steph. Show all posts
Tuesday, October 20, 2009
Sunday, October 18, 2009
Tilapia with White Wine and Tomatoes
In recent days I have found myself in a constant search for good deals on great food. I desperately want to serve my family amazing meals but with grocery prices rising and my budget not growing, I've found myself having to learn to be creative with not only my grocery list but also when searching for good deals on food.
I typically avoid one of our local grocery store . They overprice their foods and then sell it atregular price a "discounted" price if you have the pleasure of holding one of their cards (which you nearly have to beg the cashiers to offer to you). Their customer service is terrible. And their vegetables are typically no where near being ripe or else are nearly spoiled.
However, in my new search for creative ways to inexpensively feed my family, I started looking at their ads again. They frequently run buy-one-get-ones on their meat. Now, they start out overpriced, so the deal isn't truly as great as it sounds ... but it's still a deal!
My favorite item that runs in this deal is the packages of tilapia. Certainly not as good as fresh, but when I can get 8 filets of tilapia for $7, I'll take it!
The last time I did this I went on a search for a good recipe. I remembered a friend of mine listing a tilapia with a garlic butter sauce on her Monday Menu Plan and she graciously linked me up. However, I was quickly reminded by one of my guests that their children wouldn't eat a food that had a strong garlic flavor. So I flipped gears and went searching. This is what I found:
http://allrecipes.com/Recipe/Easy-Tilapia-with-Wine-and-Tomatoes/Detail.aspx
I did it slightly differently, though, and would like to share my changes. First, after I had placed the tilapia on the foil and sprinkled it w/ the salt and pepper, I drizzled it with olive oil instead of butter. Then I took dried basil and sprinkled that on top in lieu of the fresh basil (just didn't have it around). Next came the garlic. I also didn't have any fresh tomatoes on hand so I went to grab (and drain) a can of diced tomatoes. However, upon inspecting my cabinets I realized that MY diced tomatoes came in only two different varieties (versus also having regular diced tomatoes): diced tomatoes with green chiles and onions, and diced tomatoes with basil and oregano. Of those two, the obvious choice was the can with basil and oregano. I poured the tomatoes over the fish. Then finally added the cup of wine and sealed the foil packet. Chris grilled it for us.
It was AMAZING. I loved it. The kids loved it. The husband (who is not a fish lover) loved it.
I typically avoid one of our local grocery store . They overprice their foods and then sell it at
However, in my new search for creative ways to inexpensively feed my family, I started looking at their ads again. They frequently run buy-one-get-ones on their meat. Now, they start out overpriced, so the deal isn't truly as great as it sounds ... but it's still a deal!
My favorite item that runs in this deal is the packages of tilapia. Certainly not as good as fresh, but when I can get 8 filets of tilapia for $7, I'll take it!
The last time I did this I went on a search for a good recipe. I remembered a friend of mine listing a tilapia with a garlic butter sauce on her Monday Menu Plan and she graciously linked me up. However, I was quickly reminded by one of my guests that their children wouldn't eat a food that had a strong garlic flavor. So I flipped gears and went searching. This is what I found:
http://allrecipes.com/Recipe/Easy-Tilapia-with-Wine-and-Tomatoes/Detail.aspx
- 4 (4 ounce) fillets tilapia
- salt and pepper to taste
- 4 tablespoons butter
- 3 cloves garlic, pressed
- 4 fresh basil leaves, chopped
- 1 large tomato, chopped
- 1 cup white wine
- Preheat a grill for medium-high heat.
- Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
- Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.
I did it slightly differently, though, and would like to share my changes. First, after I had placed the tilapia on the foil and sprinkled it w/ the salt and pepper, I drizzled it with olive oil instead of butter. Then I took dried basil and sprinkled that on top in lieu of the fresh basil (just didn't have it around). Next came the garlic. I also didn't have any fresh tomatoes on hand so I went to grab (and drain) a can of diced tomatoes. However, upon inspecting my cabinets I realized that MY diced tomatoes came in only two different varieties (versus also having regular diced tomatoes): diced tomatoes with green chiles and onions, and diced tomatoes with basil and oregano. Of those two, the obvious choice was the can with basil and oregano. I poured the tomatoes over the fish. Then finally added the cup of wine and sealed the foil packet. Chris grilled it for us.
It was AMAZING. I loved it. The kids loved it. The husband (who is not a fish lover) loved it.
Tuesday, January 6, 2009
Pizza Dough
This was originally from the Food Network, but Chris has made it his own over time. He adjusts the amount of honey each time he makes it, usually adding a little bit more than the recipe calls for.
Here is the original recipe.
1 package of active dry yeast
1 tsp honey
1 cup warm water
3 cups flour
1 tsp salt
1 tbls EVOO (Extra Virgin Olive Oil)
Mix yeast, honey and 1/4 cup of water in a bowl. Set it aside.
Mix flour, salt and oil in a mixing bowl. Add the yeast mixture.
Mix until dough comes away clean then knead for 2-3 minutes.
Cover with damp cloth. Allow it to rise for 2-3 hours.
Here is the original recipe.
1 package of active dry yeast
1 tsp honey
1 cup warm water
3 cups flour
1 tsp salt
1 tbls EVOO (Extra Virgin Olive Oil)
Mix yeast, honey and 1/4 cup of water in a bowl. Set it aside.
Mix flour, salt and oil in a mixing bowl. Add the yeast mixture.
Mix until dough comes away clean then knead for 2-3 minutes.
Cover with damp cloth. Allow it to rise for 2-3 hours.
Spicey Breaded Roasted Chicken
1 1/3 c (crushed) cornflakes or rice crispies
1 tbls canola oil
2 tsp Kosher salt
1/2 tsp cayenne
1/2 tsp paprika
1/2 tsp balck pepper
1 tbls Dijon mustard
1/2 cup mayo
4 pieces boneless skinless chicken
Combine mayo and Dijon.
Combine dry ingredients and oil in large ziplock bag.
Dip chicken in mayo/mustard mixture. Toss in dry ingredients. Roast on pan at 425.
1 tbls canola oil
2 tsp Kosher salt
1/2 tsp cayenne
1/2 tsp paprika
1/2 tsp balck pepper
1 tbls Dijon mustard
1/2 cup mayo
4 pieces boneless skinless chicken
Combine mayo and Dijon.
Combine dry ingredients and oil in large ziplock bag.
Dip chicken in mayo/mustard mixture. Toss in dry ingredients. Roast on pan at 425.
Spiced Apples and Ice Cream
3-5 Gala Apples, chopped
Brown Sugar
Cinnamon
Nutmeg
1/4 - 1/2 cup butter
Vanilla Ice Cream
Caramel Ice Cream Topping
Melt butter in skillet. Sautee the apples. Spice to taste. Serve over ice cream. Serve with caramel on top.
Brown Sugar
Cinnamon
Nutmeg
1/4 - 1/2 cup butter
Vanilla Ice Cream
Caramel Ice Cream Topping
Melt butter in skillet. Sautee the apples. Spice to taste. Serve over ice cream. Serve with caramel on top.
My apologies
I have received a much deserved chiding. I have neglected this site for far too long. So today I come back in full force. My treasured recipe book has been found and returned to me, so I have many gems to share! Get ready, the next few days should be filled with several yummy recipes!
Sunday, August 31, 2008
Homemade Tortillas!
The following post was taken from the listed URL. The tortillas were AMAZING although they only produced five tortillas.
And when she says cook on medium, she means medium for a cast iron skillet, so you need it much hotter than that in a non stick skillet.
(Btw, Chris was the cook this time -- bravo!!!!)
http://www.cooking-mexican-recipes.com/flour_tortilla_recipe.html
Homemade Flour Tortilla Recipe
* 2 cups of white flour
* 1 1/2 tsp. baking powder
* 1 tsp. salt
* 2 tsp. vegetable oil
* 3/4 cup warm water
Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil.
Add the water/oil mixture to the flour mixture, one tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough.
The dough will be sticky.
Kneading The Dough
Lightly flour a wooden cutting board and knead the dough.
Kneading is done by pushing the dough with the heals and palms of both hands down onto the board. Fold the dough back onto itself, give a quarter turn and push again with the palms and heals of your hands. Just repeat the process of pressing, folding and turning for about 4 or 5 minutes. Add a dusting of flour when the dough gets sticky.
If the dough sticks to the cutting board while kneading, scrape up the dough and dust the board with a little flour and continue kneading.
Eventually the stickiness will go away and you will have a nice smooth dough.
Place the dough back into the bowl and cover it with a damp towel or damp paper towel. Let the dough rest for 20 minutes.
Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and fore finger. Form each ball into a nice ball shape.
Place the balls on a flat dish making sure they don't touch each other and cover with the damp cloth.
Let the dough rest again for 10 minutes.
Rolling The Tortillas
Preheat a skillet or cast iron pan on medium high heat. You really can't beat cast iron pans for even heat distribution and their ability to withstand high heat without warping.
Lightly dust your wooden cutting board with flour. Take one of the balls of dough and flatten it out on the cutting board to a 4 inch circle. Rub flour on your rolling pin and begin to roll out the dough starting from the center out. Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.
It's difficult to roll out a perfectly round tortilla so if that is important to you, you can always trim the tortilla with a knife.
I like their irregular homemade looking shape. No one can mistake these for store bought, especially when you taste them.
Don't be surprised if your kids take this flour tortilla recipe to new heights by making shapes out of the dough. Their creative little minds will be making homemade star shaped quesadillas!
Cooking The Tortillas
Back to the flour tortilla recipe...
Once you have rolled out the tortilla, place it on a preheated skillet. You don't need to add any oil or butter. Cook the tortilla for about 30 seconds. You will notice brown spots all over your tortilla. Flip it over and cook an additional 30 seconds.
Don't over cook it as you want the tortilla to be nice and soft.
Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.
Storing Tortillas
Tortillas are best eaten hot right off the griddle, but you can refrigerate and freeze them too.
If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 degree oven for a 10 to 15 minutes.
I don't recommend microwaving them as this tends to toughen them.
So try your hand at some homemade flour tortillas. It's really pretty easy and I think you will be delighted by the results.
And when she says cook on medium, she means medium for a cast iron skillet, so you need it much hotter than that in a non stick skillet.
(Btw, Chris was the cook this time -- bravo!!!!)
http://www.cooking-mexican-recipes.com/flour_tortilla_recipe.html
Homemade Flour Tortilla Recipe
* 2 cups of white flour
* 1 1/2 tsp. baking powder
* 1 tsp. salt
* 2 tsp. vegetable oil
* 3/4 cup warm water
Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil.
Add the water/oil mixture to the flour mixture, one tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough.
The dough will be sticky.
Kneading The Dough
Lightly flour a wooden cutting board and knead the dough.
Kneading is done by pushing the dough with the heals and palms of both hands down onto the board. Fold the dough back onto itself, give a quarter turn and push again with the palms and heals of your hands. Just repeat the process of pressing, folding and turning for about 4 or 5 minutes. Add a dusting of flour when the dough gets sticky.
If the dough sticks to the cutting board while kneading, scrape up the dough and dust the board with a little flour and continue kneading.
Eventually the stickiness will go away and you will have a nice smooth dough.
Place the dough back into the bowl and cover it with a damp towel or damp paper towel. Let the dough rest for 20 minutes.
Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and fore finger. Form each ball into a nice ball shape.
Place the balls on a flat dish making sure they don't touch each other and cover with the damp cloth.
Let the dough rest again for 10 minutes.
Rolling The Tortillas
Preheat a skillet or cast iron pan on medium high heat. You really can't beat cast iron pans for even heat distribution and their ability to withstand high heat without warping.
Lightly dust your wooden cutting board with flour. Take one of the balls of dough and flatten it out on the cutting board to a 4 inch circle. Rub flour on your rolling pin and begin to roll out the dough starting from the center out. Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.
It's difficult to roll out a perfectly round tortilla so if that is important to you, you can always trim the tortilla with a knife.
I like their irregular homemade looking shape. No one can mistake these for store bought, especially when you taste them.
Don't be surprised if your kids take this flour tortilla recipe to new heights by making shapes out of the dough. Their creative little minds will be making homemade star shaped quesadillas!
Cooking The Tortillas
Back to the flour tortilla recipe...
Once you have rolled out the tortilla, place it on a preheated skillet. You don't need to add any oil or butter. Cook the tortilla for about 30 seconds. You will notice brown spots all over your tortilla. Flip it over and cook an additional 30 seconds.
Don't over cook it as you want the tortilla to be nice and soft.
Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.
Storing Tortillas
Tortillas are best eaten hot right off the griddle, but you can refrigerate and freeze them too.
If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 degree oven for a 10 to 15 minutes.
I don't recommend microwaving them as this tends to toughen them.
So try your hand at some homemade flour tortillas. It's really pretty easy and I think you will be delighted by the results.
Thursday, August 28, 2008
Turkey Vegetable Soup
I was in a rush to find something yummy and quick for supper. I had a package of skinless chicken thighs (and already have plans for them) and 2lbs of ground turkey. Having just a few choices mean you have to be creative. The following recipe can be followed, but really it should serve as a guideline to just help you think of things to use to help you create your own soup.
1 lb browned ground turkey
3+ cups chicken broth or vegetable broth
3 chopped and steamed carrots
1 can diced tomatoes
1 can diced tomatoes w/ green chiles
1/2 red bell pepper
2 stalks of celery chopped
Leftover corn from last night
2 cans tomato sauce
3 chopped garlic cloves
chopped onion
Freshly ground pepper
Allow it to simmer for a while.
I wish I had had either potatoes or beans to throw in there. Black beans would have been fabulous. Any left over veggies that you have in your fridge that would blend well could be added.
I topped it w/ grated cheddar. YUMMY!
I know for a fact that Jammie's making her own Veggie Stew tonight, so hopefully we can get her to post it soon! :D
1 lb browned ground turkey
3+ cups chicken broth or vegetable broth
3 chopped and steamed carrots
1 can diced tomatoes
1 can diced tomatoes w/ green chiles
1/2 red bell pepper
2 stalks of celery chopped
Leftover corn from last night
2 cans tomato sauce
3 chopped garlic cloves
chopped onion
Freshly ground pepper
Allow it to simmer for a while.
I wish I had had either potatoes or beans to throw in there. Black beans would have been fabulous. Any left over veggies that you have in your fridge that would blend well could be added.
I topped it w/ grated cheddar. YUMMY!
I know for a fact that Jammie's making her own Veggie Stew tonight, so hopefully we can get her to post it soon! :D
Wednesday, August 27, 2008
Mexican Cubed Steak
Ingredients
* vegetable oil cooking spray
* 1 teaspoon vegetable oil
* 4 cubed steaks
* 1 (8 ounce) jar picante sauce
* 2 tablespoons lime juice
* 1/4 teaspoon ground pepper
* 1/4 cup chopped fresh cilantro or parsley
Directions
1. Coat a large nonstick skillet with cooking spray; add oil.
2. Place over medium high heat until hot.
3. Add steaks; cook 2 minutes on each side Combine picante sauce, lime juice, and pepper; pour over steaks.
4. Cover, reduce heat and simmer 10 minutes.
5. Sprinkle with cilantro.
* vegetable oil cooking spray
* 1 teaspoon vegetable oil
* 4 cubed steaks
* 1 (8 ounce) jar picante sauce
* 2 tablespoons lime juice
* 1/4 teaspoon ground pepper
* 1/4 cup chopped fresh cilantro or parsley
Directions
1. Coat a large nonstick skillet with cooking spray; add oil.
2. Place over medium high heat until hot.
3. Add steaks; cook 2 minutes on each side Combine picante sauce, lime juice, and pepper; pour over steaks.
4. Cover, reduce heat and simmer 10 minutes.
5. Sprinkle with cilantro.
Roast and Gravy
Cut up 2-3 potatoes and line the bottom of your crock pot.
Chop 2-4 carrots and add it.
Dice onion and garlic cloves to add.
Brown the outside of your roast on the stovetop.
Place the roast in the crockpot.
Add 2 cans of cream of mushroom (98% fat free).
Cook on high for 6-8 hours.
Chop 2-4 carrots and add it.
Dice onion and garlic cloves to add.
Brown the outside of your roast on the stovetop.
Place the roast in the crockpot.
Add 2 cans of cream of mushroom (98% fat free).
Cook on high for 6-8 hours.
An Easy Lunch
I needed something quick and tasty for lunch yesterday. I did a quick survey of my pantry, refrigerator, and freezer. Noodles, frozen raw meat, milk, cream soups, noodle soups, diced tomatoes, frozen browned ground beef, more noodles. Things that could become a meal, but most of them we'd had recently. Then it struck me, I had NEVER made anything with egg noodles for Kairi. And I mean NEVER. So this is what I created. If nothing else, Alex ate 2 helpings for lunch that day and two more today. Kairi eats it, not perfectly, but anymore getting 2 bites per meal down her is a miracle.
Almost Beef Stroganoff (or however you spell it)
~1 lb of browned ground beef (thawed and rinsed to help remove excess fat/grease)
16 oz of egg noodles
1/2 cup of milk (skim)
1 can of cream of mushroom (98% fat free)
Cook and drain the noodles. Mix in the other three ingredients. Add salt to taste. Serve!
Seriously, a super easy dish. I loved it, Alex loved it. Kairi's opinion doesn't count since she doesn't eat. :)
Almost Beef Stroganoff (or however you spell it)
~1 lb of browned ground beef (thawed and rinsed to help remove excess fat/grease)
16 oz of egg noodles
1/2 cup of milk (skim)
1 can of cream of mushroom (98% fat free)
Cook and drain the noodles. Mix in the other three ingredients. Add salt to taste. Serve!
Seriously, a super easy dish. I loved it, Alex loved it. Kairi's opinion doesn't count since she doesn't eat. :)
Sunday, August 24, 2008
Chicken Fried Rice
Have I mentioned that I'm so glad to have Jammie to share recipes with? :) Once again she came to my rescue and helped me with supper. I only made half the recipe because, well frankly I accidentally made half the rice I was supposed to and could only make half, but it came out with more than enough, so that's what I'm going to post. I didn't follow an exact recipe, so this is as close as it gets. Feel free to change what you'd like. :)
Chicken Fried Rice
4 pieces of chicken, seasoned w/ garlic and ginger, broiled and then cubed (Or cube and then stirfry them w/ sesame oil, garlic, ginger, and soy sauce and then add the rest)
2 cups of cooked rice
1 cup of frozen carrots
1 package of frozen broccoli (feel free to use whatever frozen veggies you'd like)
Sesame Oil
Soy Sauce
Minced Garlic (approximately 1 clove)
Ginger
Water Chestnuts (ok, so this wasn't in the recipe at all, but I had some and love them so in the pan they went)
Heat the sesame oil in your skillet. Add the rice and frozen veggies. Add the garlic and ginger (can be adjusted to taste). Throw in the chicken. Add the soy sauce until it looks right. :) I added the water chestnuts VERY last to keep crispy.
Allow it to simmer until the veggies are cooked.
Yummy! Alex ate THREE helpings! And here is what Kairi thought of it:
Chicken Fried Rice
4 pieces of chicken, seasoned w/ garlic and ginger, broiled and then cubed (Or cube and then stirfry them w/ sesame oil, garlic, ginger, and soy sauce and then add the rest)
2 cups of cooked rice
1 cup of frozen carrots
1 package of frozen broccoli (feel free to use whatever frozen veggies you'd like)
Sesame Oil
Soy Sauce
Minced Garlic (approximately 1 clove)
Ginger
Water Chestnuts (ok, so this wasn't in the recipe at all, but I had some and love them so in the pan they went)
Heat the sesame oil in your skillet. Add the rice and frozen veggies. Add the garlic and ginger (can be adjusted to taste). Throw in the chicken. Add the soy sauce until it looks right. :) I added the water chestnuts VERY last to keep crispy.
Allow it to simmer until the veggies are cooked.
Yummy! Alex ate THREE helpings! And here is what Kairi thought of it:
Wednesday, August 20, 2008
Roast Chicken
Cut 1-3 potatoes into small chunks.
Layer the bottom of your crock pot.
Slice a carrot.
Put in the crock pot.
Add in any extra frozen veggies you'd like.
Stuff a whole chicken with chopped onions and garlic cloves. Put it in the pot. Season the top w/ garlic salt, parsley, and onion powder.
Leave it on high for 6-8 hours.
Layer the bottom of your crock pot.
Slice a carrot.
Put in the crock pot.
Add in any extra frozen veggies you'd like.
Stuff a whole chicken with chopped onions and garlic cloves. Put it in the pot. Season the top w/ garlic salt, parsley, and onion powder.
Leave it on high for 6-8 hours.
Tuesday, August 19, 2008
Grilled Garlic Steak Salad
http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=8154&WidgetTracking=RecipeBox
Spicy Garlic Dressing
1/3 cup olive or vegetable oil
2 tablespoons chopped fresh parsley
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
Salad
1-pound beef boneless sirloin steak, 1 to 1 1/2 inches thick
1 large red or yellow bell pepper, cut into strips
1 cup sliced mushrooms (3 ounces)
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups bite-size pieces salad greens
1. Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients; reserve 1/4 cup.
2. Cover and grill beef over medium heat 15 to 20 minutes, turning once, until desired doneness. In medium bowl, toss bell pepper and mushrooms with 2 tablespoons of the dressing; place in grill basket. Cover and grill vegetables 5 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender.
3. Sprinkle beef with salt and pepper; cut into 1/4-inch slices. Toss beef and reserved 1/4 cup dressing. In large bowl, place salad greens, vegetables and beef. Add remaining dressing; toss.
Spicy Garlic Dressing
1/3 cup olive or vegetable oil
2 tablespoons chopped fresh parsley
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
Salad
1-pound beef boneless sirloin steak, 1 to 1 1/2 inches thick
1 large red or yellow bell pepper, cut into strips
1 cup sliced mushrooms (3 ounces)
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups bite-size pieces salad greens
1. Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients; reserve 1/4 cup.
2. Cover and grill beef over medium heat 15 to 20 minutes, turning once, until desired doneness. In medium bowl, toss bell pepper and mushrooms with 2 tablespoons of the dressing; place in grill basket. Cover and grill vegetables 5 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender.
3. Sprinkle beef with salt and pepper; cut into 1/4-inch slices. Toss beef and reserved 1/4 cup dressing. In large bowl, place salad greens, vegetables and beef. Add remaining dressing; toss.
Foil Pack Taco Chicken Dinner
INGREDIENTS (Nutrition)
* 4 small boneless skinless chicken breast halves
* 4 teaspoons TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
* 2 cups thinly sliced peeled potatoes
* 1 cup KRAFT Mexican Style Shredded Cheese
* 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
* 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
DIRECTIONS
1. Preheat oven to 400 degrees F. Sprinkle chicken evenly with seasoning mix. Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil; top each with 1 chicken breast, 1/4 cup of the cheese and 2 tablespoons of the salsa.
2. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.
3. Bake 30 to 35 minutes or until chicken is cooked through (170 degrees F) and potatoes are tender. Remove packets from oven. Let stand 5 minutes. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 tablespoon of the sour cream.
http://allrecipes.com/Recipe/Foil-Pack-Taco-Chicken-Dinner/Detail.aspx
After tryings this, we agreed that it definitely needs to be made with chicken breasts, not thighs. And it would be DELICIOUS on the grill.
Also, serve it with a bean dip and chips. Yum.
* 4 small boneless skinless chicken breast halves
* 4 teaspoons TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
* 2 cups thinly sliced peeled potatoes
* 1 cup KRAFT Mexican Style Shredded Cheese
* 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
* 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
DIRECTIONS
1. Preheat oven to 400 degrees F. Sprinkle chicken evenly with seasoning mix. Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil; top each with 1 chicken breast, 1/4 cup of the cheese and 2 tablespoons of the salsa.
2. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.
3. Bake 30 to 35 minutes or until chicken is cooked through (170 degrees F) and potatoes are tender. Remove packets from oven. Let stand 5 minutes. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 tablespoon of the sour cream.
http://allrecipes.com/Recipe/Foil-Pack-Taco-Chicken-Dinner/Detail.aspx
After tryings this, we agreed that it definitely needs to be made with chicken breasts, not thighs. And it would be DELICIOUS on the grill.
Also, serve it with a bean dip and chips. Yum.
Onion Soup Chicken
Onion Soup Chicken
1 package of onion soup
2 tablespoons of flour
1 cup of water
Mix together.
Cut up 2 potatoes, 3 med carrots, and another veggie. Put in oven bag. Add mixture. Shake until all veggies are well-coated.
Add chicken.
Bake at 375 for an hour.
If your carrots and potatoes are already cooked, then you can do it in the microwave for approximately 15 minutes instead (w/o the bag). Or you can combine then and throw them in the crockpot.
1 package of onion soup
2 tablespoons of flour
1 cup of water
Mix together.
Cut up 2 potatoes, 3 med carrots, and another veggie. Put in oven bag. Add mixture. Shake until all veggies are well-coated.
Add chicken.
Bake at 375 for an hour.
If your carrots and potatoes are already cooked, then you can do it in the microwave for approximately 15 minutes instead (w/o the bag). Or you can combine then and throw them in the crockpot.
Spicy Black Bean Chicken Soup
Spicy Black Bean Chicken Soup
Shredded boneless skinless cooked chicken (I usually just use leftover chicken from the past night or so.)
2 drained and rinsed cans of black beans
1 can of chicken broth
1-2 cans of rotel (according to taste)
Occasionally I add corn.
Garlic salt
Onion powder
Pepper
Combine in pot and simmer for 30 minutes.
Shredded boneless skinless cooked chicken (I usually just use leftover chicken from the past night or so.)
2 drained and rinsed cans of black beans
1 can of chicken broth
1-2 cans of rotel (according to taste)
Occasionally I add corn.
Garlic salt
Onion powder
Pepper
Combine in pot and simmer for 30 minutes.
Cream Cheese Chicken
Cream Cheese Chicken
boneless skinless chicken (breasts or thighs -- We use thighs b/c they're just a tiny bit more tender.)
1 can of cream of mushroom (98% fat free)
1 package of cream cheese (1/3 less fat)
Put in crock pot for 4-6 hours. Top with basil. Serve with rice and broccoli.
boneless skinless chicken (breasts or thighs -- We use thighs b/c they're just a tiny bit more tender.)
1 can of cream of mushroom (98% fat free)
1 package of cream cheese (1/3 less fat)
Put in crock pot for 4-6 hours. Top with basil. Serve with rice and broccoli.
Provolone Chicken with Portobello Mushroom Caps
Provolone Chicken on Portobello Caps
2 (5 - 6 inch-wide) portobello mushrooms, stems removed and chopped
2 boneless skinless chicken breasts (I used the thin cut.)
2 tablespoons soy sauce
2 tablespoons + 1 teaspoon olive oil, divided
1 garlic clove, minced
2 slices provolone cheese
1/4 teaspoon pepper
2 tablespoons dry vermouth or chicken broth
2 teaspoons chopped fresh chives
1. Heat oven to 400°F. Lightly grease medium baking dish; place mushroom caps in dish, gill-side down.
2. Place chicken in shallow dish. Combine soy sauce, 2 tablespoons of the oil and the garlic in small bowl. Brush half of the mixture over both sides of mushroom caps. Pour remaining mixture over chicken, turning to coat all sides.
3. Bake mushroom caps 15-20 minutes or until tender but not limp, turning once.
4. Halfway through baking mushrooms, remove chicken from marinade; reserve marinade. Heat remaining 1 teaspoon oil in medium skillet over medium-high heat. Cook chicken 4 minutes or until browned on one side. Turn; add mushroom stems to skillet. Top each breast with 1 cheese slice; sprinkle with pepper. Pour vermouth (broth) and reserved marinade into pan; partially cover and reduce heat to medium-low. Cook 3 - 4 minutes or until cheese melts and chicken is no longer pink in center.
5. Place mushroom caps gill-side up on plates; top with chicken mixture. Drizzle with pan juices. Sprinkle with chives.
This recipe is easy to double (or triple) and very filling. Great with a simple salad and some crusty bread. I also have made it w/o the portobello caps and added just small pieces of fresh mushrooms (all broke up) in the pan instead when needing something quick (think 15-30 min TOPS) that everyone will enjoy.
2 (5 - 6 inch-wide) portobello mushrooms, stems removed and chopped
2 boneless skinless chicken breasts (I used the thin cut.)
2 tablespoons soy sauce
2 tablespoons + 1 teaspoon olive oil, divided
1 garlic clove, minced
2 slices provolone cheese
1/4 teaspoon pepper
2 tablespoons dry vermouth or chicken broth
2 teaspoons chopped fresh chives
1. Heat oven to 400°F. Lightly grease medium baking dish; place mushroom caps in dish, gill-side down.
2. Place chicken in shallow dish. Combine soy sauce, 2 tablespoons of the oil and the garlic in small bowl. Brush half of the mixture over both sides of mushroom caps. Pour remaining mixture over chicken, turning to coat all sides.
3. Bake mushroom caps 15-20 minutes or until tender but not limp, turning once.
4. Halfway through baking mushrooms, remove chicken from marinade; reserve marinade. Heat remaining 1 teaspoon oil in medium skillet over medium-high heat. Cook chicken 4 minutes or until browned on one side. Turn; add mushroom stems to skillet. Top each breast with 1 cheese slice; sprinkle with pepper. Pour vermouth (broth) and reserved marinade into pan; partially cover and reduce heat to medium-low. Cook 3 - 4 minutes or until cheese melts and chicken is no longer pink in center.
5. Place mushroom caps gill-side up on plates; top with chicken mixture. Drizzle with pan juices. Sprinkle with chives.
This recipe is easy to double (or triple) and very filling. Great with a simple salad and some crusty bread. I also have made it w/o the portobello caps and added just small pieces of fresh mushrooms (all broke up) in the pan instead when needing something quick (think 15-30 min TOPS) that everyone will enjoy.
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