This is SO good and SOOOO easy! Just make sure you get it going in your crockpot early in the day.
Adapted from recipe by Jani Bott:
For 4 servings (served as tacos):
2 frozen boneless, skinless chicken breasts
1 cup mango salsa that you get at Costco (or any other you can find)
1/4 cup brown sugar
Put all of it in a crockpot and cook on high for 6 hours.
Shred chicken and serve however you want. We ate it in corn tortillas with avocado, cheese, and sour cream. SO yummy!
Thursday, March 31, 2011
Sunday, March 27, 2011
Chicken Fajitas
This is a yummy version of chicken fajitas. I like that the veggie/meat mix is a lot like you'd get at a restaurant. Usually when I make fajitas the mixture is super juice filled, this is more "dry", not like dry your mouth out dry, just not sopping wet, hopefully that makes sense. I love the addition of the citrus flavor from the limes!
Adapted from this recipe:
Marinade:
¼ cup fresh lime juice (about 3-4 limes)
1/3 cup water
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons vinegar
2 teaspoons soy sauce
½ teaspoons chili powder
½ teaspoon liquid smoke
¼ teaspoon black pepper
1/8 teaspoon onion powder
1 tsp lime zest
Fajitas:
1 1/2 pounds chicken breasts (about 3 large chicken breasts) cut into strips or pieces
1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
8 ounces fresh mushrooms, quartered
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon fresh lime juice (a quick squeeze of a cut lime)
½ teaspoon lime zest
dash of salt and pepper
Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken until done. Keep in a bowl w/foil in a warmed oven to keep warm.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice, lime zest, and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas (my favorite are the ones you cook yourself) and top with tomatoes, guacamole, cheese, sour cream, and whatever else you want.
Adapted from this recipe:
Marinade:
¼ cup fresh lime juice (about 3-4 limes)
1/3 cup water
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons vinegar
2 teaspoons soy sauce
½ teaspoons chili powder
½ teaspoon liquid smoke
¼ teaspoon black pepper
1/8 teaspoon onion powder
1 tsp lime zest
Fajitas:
1 1/2 pounds chicken breasts (about 3 large chicken breasts) cut into strips or pieces
1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
8 ounces fresh mushrooms, quartered
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon fresh lime juice (a quick squeeze of a cut lime)
½ teaspoon lime zest
dash of salt and pepper
Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken until done. Keep in a bowl w/foil in a warmed oven to keep warm.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice, lime zest, and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas (my favorite are the ones you cook yourself) and top with tomatoes, guacamole, cheese, sour cream, and whatever else you want.
Blueberry Muffins
While grocery shopping yesterday I saw that the blueberries were on sale. I decided to pick up two packages of them, one for a delicious batch of fresh blueberry muffins, and one to snack on. Sadly while unloading my shopping cart at the check out line, one of the containers wasn't shut tightly and I lost 1/2 to the floor. Sad day. Comically enough, I forgot about the spilt berries until I was paying and I looked back at the lady behind me in line as she stepped on a few of the berries and looked grotesquely down at her berry lathered shoes. Oops.
These muffins made up for my loss of blueberries. They are so good, and the topping can't be left off, it is so crispy and sweet, and the perfect compliment to the moist muffin that contains a slightly tart berry inside.
Recipe from Marie Green
1 1/2 cups flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries (or frozen)
Topping:
1/2 cup white sugar (or brown)
1/3 cup flour
1/4 cup butter, softened
1 1/2 teaspoons ground cinnamon
Directions:
Preheat oven to 400 degrees. Grease muffin tin.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups evenly.
To make crumb topping:
mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 18-20 minutes or until toothpick comes out clean. (I baked mine for 19 minutes)
These muffins made up for my loss of blueberries. They are so good, and the topping can't be left off, it is so crispy and sweet, and the perfect compliment to the moist muffin that contains a slightly tart berry inside.
Recipe from Marie Green
1 1/2 cups flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries (or frozen)
Topping:
1/2 cup white sugar (or brown)
1/3 cup flour
1/4 cup butter, softened
1 1/2 teaspoons ground cinnamon
Directions:
Preheat oven to 400 degrees. Grease muffin tin.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups evenly.
To make crumb topping:
mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 18-20 minutes or until toothpick comes out clean. (I baked mine for 19 minutes)
Saturday, March 26, 2011
Cream Cheese Squares
These are easy, and really yummy! I took dinner to a lady in our ward, who just had a baby, on Monday and made her these for dessert. She called me today to get the recipe because she said that she thinks about them every single day. May be the "just had a baby" appetite, or maybe they are just that good. Try them out :)
Got this recipe from my sweet aunt Heidi:
Cream Cheese Squares: (If you want to do it in a 8 or 9" square pan, half the recipe. Also, you could add preserves, chocolate, or pie filling on top of the cream cheese layer, and I'm sure it would be delish).
2 (8 oz) cans refrigerated crescent roll dough
2 (8 oz) packages cream cheese
1 cup white sugar
1 tsp vanilla
1/2 cup butter melted
1/4 c white sugar (for topping)
1 tsp cinnamon
350 degrees, grease 9x13pan
press 1 can of crescent rolls on bottom of pan. Mix cream cheese, 1 cup sugar, vanilla till smooth and creamy. Spread over the crescent layer. Unroll second can of rolls and lay on top of cream cheese layer. Don't press down. Pour melted butter all over top. Combine cinnamon and sugar, sprinkle on top.
Bake 25-30 min or till top is crisp and golden.
Got this recipe from my sweet aunt Heidi:
Cream Cheese Squares: (If you want to do it in a 8 or 9" square pan, half the recipe. Also, you could add preserves, chocolate, or pie filling on top of the cream cheese layer, and I'm sure it would be delish).
2 (8 oz) cans refrigerated crescent roll dough
2 (8 oz) packages cream cheese
1 cup white sugar
1 tsp vanilla
1/2 cup butter melted
1/4 c white sugar (for topping)
1 tsp cinnamon
350 degrees, grease 9x13pan
press 1 can of crescent rolls on bottom of pan. Mix cream cheese, 1 cup sugar, vanilla till smooth and creamy. Spread over the crescent layer. Unroll second can of rolls and lay on top of cream cheese layer. Don't press down. Pour melted butter all over top. Combine cinnamon and sugar, sprinkle on top.
Bake 25-30 min or till top is crisp and golden.
Dally Llama's Cookies
I've since been advised, by Dallas himself that, "They're also pretty awesome if you pull them from the oven and serve them a la mode. And even better yet with a little fudge sauce on the ice cream." YUMMY!
2 cubes butter, softened in the microwave
2 large eggs
1 cup granulated sugar
1 cup brown sugar
2 tsp vanilla
1/2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 cups flour
3 cups Old Fashioned Oats
1 package chocolate chips (or raisins).
If you get an ice cream scoop that is about 2" across, you'll get the ideal size of dough ball (I used the mini cookie dough scooper size). But that's about the size you want for the dough balls to go on the sheet. If you make the cookies much smaller, you probably will have to watch your cooking time pretty closely. There's a narrow window of cook time on these if you want them to come out right.
Bake at 375 for 15 minutes (7 minutes for the smaller size)
If you make the smaller sized cookie, one batch makes approx. 60 cookies after you eat some of the dough :)
To get them chewy, they need to come out when they're very lightly browned on top.
Tuesday, March 15, 2011
Yummy Taco Meat
This is an easy way to make divine taco meat. We loved it and actually doubled the batch so we could freeze half for a SUPER easy taco meal next week.
Serves 4
2 tablespoons canola oil
3/4 cup chopped onion
1 pound ground beef
1 to 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce
In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through.
Stir in the garlic, chili powder, cumin, salt, and pepper. Cook for a minute and then add the tomato sauce. Turn the heat to low, cover with a lid, and simmer the meat mixture for at least 10 minutes, stirring occasionally.
Serves 4
2 tablespoons canola oil
3/4 cup chopped onion
1 pound ground beef
1 to 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce
In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through.
Stir in the garlic, chili powder, cumin, salt, and pepper. Cook for a minute and then add the tomato sauce. Turn the heat to low, cover with a lid, and simmer the meat mixture for at least 10 minutes, stirring occasionally.
Monday, March 14, 2011
Flan
Recipe found on allrecipes.com a couple years back:
We love flan! We definitley try not to make it too often because it is extremely calorie filled and slides down your throat way too easy to not just finish off the whole thing between the two of us within an hour of its being done.
Whisk together:
10 egg yolks (you could save the whites to make angel food cake later)
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
In a small saucepan, combine:
3 Tbsp butter
3 Tbsp brown sugar
Cook this over medium heat, let it start bubbling, and stirring constantly allow it to cook a minute or two, once it has started to bubble, until it looks like the two are pretty well incorporated (like caramel, but it will be more grainy).
Spread the "caramel" into the bottome of a pie-plate, then pour the custard on top. Cover the pan with foil. Make sure to make the piece of foil large enough that you can make the undersides of the pie rim, where you "clamp" the foil over the sides, a little bit thick, which makes it easier to get the pan off the pot of water when it is done cooking. Also, bend the foil a little so it has a sort of tent or dome shape to it so it doesn't drape itself in the custard much.
Fill a large pot about 1/2 way full with water and bring to a simmer on the stove. I use a pot, whose diameter is almost equal to the diameter of the top edge of the pie plate so that it cooks as evenly as possible. Place the pie plate over the simmering water and cook for 65 - 90 minutes. The recipe says 65 - 70, but I almost always cook mine closer to 90 or even 15 minutes longer. You can check it periodically to see if it seems done. The longer you cook it the more "eggy" it becomes, the lesser amount of time allows it to stay soft and custardy. So just choose how you prefer it. When you check it the middle may not seem done, put your finger in to see if it actually is done but just has a pool of mixture + condensation on the top, that is usually the case once it has hit the 75 minute time limit. Once cooked pull off of water and allow to sit for 30 minutes before serving.
To serve, loosen the flan from the pie plate by running a knife around the edges, invert onto a serving plate. Serve warm or cold.
We love flan! We definitley try not to make it too often because it is extremely calorie filled and slides down your throat way too easy to not just finish off the whole thing between the two of us within an hour of its being done.
Whisk together:
10 egg yolks (you could save the whites to make angel food cake later)
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
In a small saucepan, combine:
3 Tbsp butter
3 Tbsp brown sugar
Cook this over medium heat, let it start bubbling, and stirring constantly allow it to cook a minute or two, once it has started to bubble, until it looks like the two are pretty well incorporated (like caramel, but it will be more grainy).
Spread the "caramel" into the bottome of a pie-plate, then pour the custard on top. Cover the pan with foil. Make sure to make the piece of foil large enough that you can make the undersides of the pie rim, where you "clamp" the foil over the sides, a little bit thick, which makes it easier to get the pan off the pot of water when it is done cooking. Also, bend the foil a little so it has a sort of tent or dome shape to it so it doesn't drape itself in the custard much.
Fill a large pot about 1/2 way full with water and bring to a simmer on the stove. I use a pot, whose diameter is almost equal to the diameter of the top edge of the pie plate so that it cooks as evenly as possible. Place the pie plate over the simmering water and cook for 65 - 90 minutes. The recipe says 65 - 70, but I almost always cook mine closer to 90 or even 15 minutes longer. You can check it periodically to see if it seems done. The longer you cook it the more "eggy" it becomes, the lesser amount of time allows it to stay soft and custardy. So just choose how you prefer it. When you check it the middle may not seem done, put your finger in to see if it actually is done but just has a pool of mixture + condensation on the top, that is usually the case once it has hit the 75 minute time limit. Once cooked pull off of water and allow to sit for 30 minutes before serving.
To serve, loosen the flan from the pie plate by running a knife around the edges, invert onto a serving plate. Serve warm or cold.
Breakfast Burritos
2 words: MOUTH WATERING!
These are seriously SO delicious and super easy to whip up! Eric said these ought to be served weekly for dinner. Eric's sister made these for us while we were visiting her and her family in Vegas. She said that the leftovers freeze well. So far we haven't had any leftovers, but I might double our batch sometime so that I can have leftovers to pop in the microwave for breakfast! YUM!
For 4 burritos (2 people if you eat like Eric and I):
1/2 a bag of Ore Ida "Peppers and Onion Hash Browns" fried up in a pan
1/2 lb of ground sausage browned
6 eggs scrambled with salt and pepper to taste
shredded cheese (mexican blend, cheddar, whatever suits your tastes)
4 uncooked tortillas, cooked
Assemble the fixings inside a tortilla, splash with a little hot sauce if you want, and devour before your saliva completely takes over your mouth!
These are seriously SO delicious and super easy to whip up! Eric said these ought to be served weekly for dinner. Eric's sister made these for us while we were visiting her and her family in Vegas. She said that the leftovers freeze well. So far we haven't had any leftovers, but I might double our batch sometime so that I can have leftovers to pop in the microwave for breakfast! YUM!
For 4 burritos (2 people if you eat like Eric and I):
1/2 a bag of Ore Ida "Peppers and Onion Hash Browns" fried up in a pan
1/2 lb of ground sausage browned
6 eggs scrambled with salt and pepper to taste
shredded cheese (mexican blend, cheddar, whatever suits your tastes)
4 uncooked tortillas, cooked
Assemble the fixings inside a tortilla, splash with a little hot sauce if you want, and devour before your saliva completely takes over your mouth!
Naan
There's nothing like some good Naan to go with a curry dish! Once the naan is cooked you have the choice to either brush melted garlic butter over it or leave it as is. Both are fantastic! I feel healthier with the non-buttered version, but the buttered is super succulent. I seriously will finish off whatever naan is leftover even if I'm stuffed because it is just so good!
Naan
adapted from this recipe
14 ounces (about 2 3/4 cups) all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt (I only had vanilla yogurt and the bread tasted fabulous!)
1/2 cup milk
In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.
Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour. For some reason, mine didn't rise but it still cooked up just fine.
Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.
Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.
Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.
Remove the naan and lay on a board. Either brush with garlic butter or don't. Serve warm with some yummy curry.
adapted from this recipe
14 ounces (about 2 3/4 cups) all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt (I only had vanilla yogurt and the bread tasted fabulous!)
1/2 cup milk
In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.
Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour. For some reason, mine didn't rise but it still cooked up just fine.
Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.
Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.
Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.
Remove the naan and lay on a board. Either brush with garlic butter or don't. Serve warm with some yummy curry.
Chicken Coconut Curry
Do you ever crave Indian or Thai food?? I sure do, but Eric doesn't like those kinds of foods enough to want to spend our "going out to dinner" time and money on either. I have a couple curry dishes I make and love. This is one of the two that definitely satisfies my cravings for a good curry dish! And guess what, Eric thinks it's pretty darn good too. It's also super simple too.
Adapted from this recipe:
for 4 servings:
3 skinless boneless chicken breasts, thawed and cut into 1" pieces
1 tsp curry powder + 1 tsp green curry (in the jar) or 2 tsp curry powder
1 tsp salt
1 tsp pepper
1/4 tsp chili powder
1 medium red onion, chopped
5 cloves garlic minced
2 jalepeno peppers seeded and finely chopped
1 Tbsp olive oil
1 14-ounce can coconut milk (can be light)
1 Tbsp cornstarch
1 tsp grated fresh ginger
cooked rice (I used thai jasmine rice)
Coat chicken pieces in 1/2 tsp salt, pepper, and chili powder. Cover and refrigerate for at least 30 minutes.
In a large nonstick frying pan, stir onion, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice. We serve this with Naan.
Adapted from this recipe:
for 4 servings:
3 skinless boneless chicken breasts, thawed and cut into 1" pieces
1 tsp curry powder + 1 tsp green curry (in the jar) or 2 tsp curry powder
1 tsp salt
1 tsp pepper
1/4 tsp chili powder
1 medium red onion, chopped
5 cloves garlic minced
2 jalepeno peppers seeded and finely chopped
1 Tbsp olive oil
1 14-ounce can coconut milk (can be light)
1 Tbsp cornstarch
1 tsp grated fresh ginger
cooked rice (I used thai jasmine rice)
Coat chicken pieces in 1/2 tsp salt, pepper, and chili powder. Cover and refrigerate for at least 30 minutes.
In a large nonstick frying pan, stir onion, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice. We serve this with Naan.
Monday, March 7, 2011
Peanut Butter Pie
Prepare a Graham Cracker pie crust:
10 full graham crackers crushed
6 Tbsp butter melted
Pressed into 9" pie pan and baked 10 minutes at 350
Mix together until smooth:
8 oz cream cheese
1/2 cup crunchy peanut butter
Whip until thick:
1 cup whipping cream
Add in:
1/2 cup granulated sugar
1 cup powdered sugar
Fold the whipping cream mixture into the peanut butter and cream cheese mixture until everything is well incorporated. Spread into pie crust. Refrigerate until ready to serve. May top with whipping cream and chocolate pieces or chopped up peanuts.
Cheesesteak Subs
adapted from a recipe at Mel's Kitchen Cafe:
Makes 3 stuffed subs, or 4 normal subs (I personally go for the stuffed subs, otherwise the bread seems to take over).
2 tablespoons butter
1 onion, halved and sliced into thin half moons
1/2 cup sliced mushrooms
2 garlic cloves, finely minced
1/4 teaspoon dried oregano
2 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 2-inch strips
Salt and pepper
4 (6-inch) sub rolls, split partially open lengthwise
8 slices provolone cheese
Preheat the broiler in your oven and adjust a rack to the upper-middle position. Meanwhile, in a large skillet, melt the butter, Add the onion and mushrooms and cook until softened and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper.
Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes (don’t even take your hand off the oven door handle – stand right there so they don’t burn!). Serve immediately.
Makes 3 stuffed subs, or 4 normal subs (I personally go for the stuffed subs, otherwise the bread seems to take over).
2 tablespoons butter
1 onion, halved and sliced into thin half moons
1/2 cup sliced mushrooms
2 garlic cloves, finely minced
1/4 teaspoon dried oregano
2 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 2-inch strips
Salt and pepper
4 (6-inch) sub rolls, split partially open lengthwise
8 slices provolone cheese
Preheat the broiler in your oven and adjust a rack to the upper-middle position. Meanwhile, in a large skillet, melt the butter, Add the onion and mushrooms and cook until softened and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper.
Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes (don’t even take your hand off the oven door handle – stand right there so they don’t burn!). Serve immediately.
Sunday, March 6, 2011
Dorito Salad
This is the perfect dish when you're planning on feeding a crowd. Easy to throw together and always a huge hit.
Brown and drain:
1 lb hamburger
Add per package directions:
1 pkg taco seasoning (minus 1 Tbsp for dressing)
Chop up:
1 medium onion
4 medium tomatoes
1 head iceberg lettuce
Toss hamburger and vegetables together with:
shredded cheese
1 bag of Nacho Cheese Doritos crushed up (not family size)
Toss with prepared dressing until well mixed (see recipe below).
Dressing:
1 cup mayo
1 T taco sauce
1 T taco seasoning
3 tsp sugar
Brown and drain:
1 lb hamburger
Add per package directions:
1 pkg taco seasoning (minus 1 Tbsp for dressing)
Chop up:
1 medium onion
4 medium tomatoes
1 head iceberg lettuce
Toss hamburger and vegetables together with:
shredded cheese
1 bag of Nacho Cheese Doritos crushed up (not family size)
Toss with prepared dressing until well mixed (see recipe below).
Dressing:
1 cup mayo
1 T taco sauce
1 T taco seasoning
3 tsp sugar
Creamy White Chili
adapted from Mel's Kitchen Cafe
Serves 4:
2 boneless, skinless chicken breasts cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup milk
In a large saucepan, saute chicken, onion and garlic in oil until chicken is cooked through. Add beans, broth, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Over at Mel's Kitchen Cafe they suggest adding 1 - 2 cans of green chilies to add kick and garnish with cilantro. I didn't have either of these ingredients and it was good without. We ate it with Sweet Corn Bread, would also be good with tortilla chips.
Serves 4:
2 boneless, skinless chicken breasts cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup milk
In a large saucepan, saute chicken, onion and garlic in oil until chicken is cooked through. Add beans, broth, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Over at Mel's Kitchen Cafe they suggest adding 1 - 2 cans of green chilies to add kick and garnish with cilantro. I didn't have either of these ingredients and it was good without. We ate it with Sweet Corn Bread, would also be good with tortilla chips.
Sweet Corn Bread
Combine and mix:
1/2 cup cornmeal
1 1/2 cup flour
2/3 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
In a separate bowl combine and mix:
1/3 cup oil
3 Tbsp melted butter
2 eggs
1 1/4 cup milk
Add milk mixture to dry mixture. Pour into greased 8" pan. Bake at 350 for 35 minutes or until toothpick stuck in middle comes out clean. If made into muffins, cook at 350 for 18 - 20 minutes.
1/2 cup cornmeal
1 1/2 cup flour
2/3 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
In a separate bowl combine and mix:
1/3 cup oil
3 Tbsp melted butter
2 eggs
1 1/4 cup milk
Add milk mixture to dry mixture. Pour into greased 8" pan. Bake at 350 for 35 minutes or until toothpick stuck in middle comes out clean. If made into muffins, cook at 350 for 18 - 20 minutes.
Onion Rings
Serves 4:
2 - 3 Sweet Onions sliced in 1" thick rings
2 cups flour
1 cup cornstarch
1 can evaporated milk
Canola or vegetable oil
salt and seasonings
Slice up onions. Pour oil into a heavy bottomed pot/pan 1" deep. Heat oil on medium to medium high heat. If you use a pot with high sides (like a soup pot) it will help with oil splashing out of the pan.
Mix flour and cornstarch and pour into a pie tin, cake pan, or plate. Pour evaporated milk into a separate pie tin, pan, or plate. Dip each onion ring in milk, then flour mixture, then milk again and then flour mixture once more. Place in heated oil and cook for about 2 minutes, flip and cook for approximately 2 more minutes or until batter is golden brown. Remove from oil and place on paper towels. Immediately sprinkle with salt or other seasonings you want.
Sauce:
Mayo
Ketchup
BBQ Sauce
Ranch Dressing
all mixed together in proportions that suit your taste.
2 - 3 Sweet Onions sliced in 1" thick rings
2 cups flour
1 cup cornstarch
1 can evaporated milk
Canola or vegetable oil
salt and seasonings
Slice up onions. Pour oil into a heavy bottomed pot/pan 1" deep. Heat oil on medium to medium high heat. If you use a pot with high sides (like a soup pot) it will help with oil splashing out of the pan.
Mix flour and cornstarch and pour into a pie tin, cake pan, or plate. Pour evaporated milk into a separate pie tin, pan, or plate. Dip each onion ring in milk, then flour mixture, then milk again and then flour mixture once more. Place in heated oil and cook for about 2 minutes, flip and cook for approximately 2 more minutes or until batter is golden brown. Remove from oil and place on paper towels. Immediately sprinkle with salt or other seasonings you want.
Sauce:
Mayo
Ketchup
BBQ Sauce
Ranch Dressing
all mixed together in proportions that suit your taste.
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