I made this up and it's good. Really good.
1 pound petite sirloin steaks
1 head romaine lettuce
2 cups corn (fresh or frozen)
1/2 onion, sliced thinly
1 red bell pepper, cut into strips
1 tsp paprika
1 tsp chili powder
1/4 tsp cumin
1 avocado, diced
2 tomatoes, diced
1/2 cup shredded cheddar cheese
tortilla chips, crumbled
Bring steak to room temperature. Season generously with salt and pepper - lots. Rub some garlic olive oil over it and throw it on a hot grill. 3 minutes each side. Let rest 10 minutes, covered with foil.
In a skillet over medium heat, add onion and saute for 3 minutes, add bell pepper and corn and season with salt and pepper and other spices. Let cook for 3 minutes. Turn off heat and add chopped tomatoes and avocadoes, mixing it all together.
Chop lettuce and add to bowl. Pour skillet corn mixture over lettuce. Add sliced steak to taste. Add shredded cheese and crumbled chips then serve with choice of dressing - I used ranch, but not very much of it as you get a lot of juices from the skillet.
Wednesday, September 30, 2009
Tuesday, September 29, 2009
Slow Cooker Peach Marmalade Chicken
This chicken is so good. I didn't make it in the slow-cooker because I didn't have time. So I baked it in the oven at 350* for 45 minutes instead. I served it with Walnut Rice Pilaf and a salad. The kids all liked it too.
1 pound boneless, skinless chicken breasts
1 Tbsp olive oil
2 Tbsp flour
1/2 cup orange marmalade or peach preserves or apricot jelly
1/4 cup dijon mustard
1 Tbsp worcestershire sauce
2 peaches, peeled and sliced or 1 1/2 cups frozen
Pour olive oil into crock pot. Sprinkle chicken with salt and pepper and flour. Combine remaining ingredients in crockpot. Cook on high for 3-4 hours or on low for 6-8 hours.
This is what I did:
Heat pot and add oil. Season chicken with salt and pepper and dredge in flour. Add to hot oil and brown chicken on both sides. Combine marmalade, mustard and worcestershire in separate bowl. Pour over chicken; mix in sliced peaches. Cover and cook for 35-45 minutes in 350* oven.
1 pound boneless, skinless chicken breasts
1 Tbsp olive oil
2 Tbsp flour
1/2 cup orange marmalade or peach preserves or apricot jelly
1/4 cup dijon mustard
1 Tbsp worcestershire sauce
2 peaches, peeled and sliced or 1 1/2 cups frozen
Pour olive oil into crock pot. Sprinkle chicken with salt and pepper and flour. Combine remaining ingredients in crockpot. Cook on high for 3-4 hours or on low for 6-8 hours.
This is what I did:
Heat pot and add oil. Season chicken with salt and pepper and dredge in flour. Add to hot oil and brown chicken on both sides. Combine marmalade, mustard and worcestershire in separate bowl. Pour over chicken; mix in sliced peaches. Cover and cook for 35-45 minutes in 350* oven.
Tuesday, September 22, 2009
Creamy Vegetable Pasta
This is actually a Pampered Chef recipe that I have changed to make my own. Usually I add turkey bacon, but I didn't have any tonight and it was still really good. You can use whatever vegetables you have, but I always use mushrooms plus something else.
4 slices turkey bacon, cooked and crumbled
6 oz uncooked pasta - I use egg noodles or bow-tie and I've used linguine before
3/4 cup sour cream
1/4 cup flour
1 can (14.5 oz) chicken broth
1/4 tsp salt
1/8 tsp pepper
8 oz mushrooms, sliced
1/2 onion, chopped
2-3 chicken breasts, cut into strips
1 clove garlic, pressed
2 Tbsp fresh parsley, chopped
1/2 bag frozen peas - or whatever other veggie you want
1. Cook bacon until crisp. Remove from pan; drain and crumble
2. Cook pasta according to directions on box; drain and set aside. Meanwhile, in a small bowl, whisk together sour cream and flour until well blended. Gradually whisk in chicken broth until mixture is smooth. Stir in salt and pepper; set aside.
3. Slice mushrooms, chop onions, press garlic and slice chicken. Add olive oil to skillet and heat over medium high heat. Add chicken; cook and stir 5 minutes until no longer pink. Remove from skillet and keep warm.
4. Reduce heat to medium. Add more oil if necessary. Add mushrooms, onion and garlic. Cook until onions are softened and mushrooms have browned. Add peas and return chicken, and reserved bacon to skillet. Stir in sour cream mixture; bring to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Add noodles and stir until it is all mixed together. Sprinkle parsley over the top.
4 slices turkey bacon, cooked and crumbled
6 oz uncooked pasta - I use egg noodles or bow-tie and I've used linguine before
3/4 cup sour cream
1/4 cup flour
1 can (14.5 oz) chicken broth
1/4 tsp salt
1/8 tsp pepper
8 oz mushrooms, sliced
1/2 onion, chopped
2-3 chicken breasts, cut into strips
1 clove garlic, pressed
2 Tbsp fresh parsley, chopped
1/2 bag frozen peas - or whatever other veggie you want
1. Cook bacon until crisp. Remove from pan; drain and crumble
2. Cook pasta according to directions on box; drain and set aside. Meanwhile, in a small bowl, whisk together sour cream and flour until well blended. Gradually whisk in chicken broth until mixture is smooth. Stir in salt and pepper; set aside.
3. Slice mushrooms, chop onions, press garlic and slice chicken. Add olive oil to skillet and heat over medium high heat. Add chicken; cook and stir 5 minutes until no longer pink. Remove from skillet and keep warm.
4. Reduce heat to medium. Add more oil if necessary. Add mushrooms, onion and garlic. Cook until onions are softened and mushrooms have browned. Add peas and return chicken, and reserved bacon to skillet. Stir in sour cream mixture; bring to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Add noodles and stir until it is all mixed together. Sprinkle parsley over the top.
Peanut Butter Toffee Cookies
These are pretty good. Of course I didn't have and toffee candy bars so I used chocolate chips and butterscotch chips instead. Pull them out right as they just barely begin to brown, so they stay soft.
3/4 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
4 Tbsp unsalted butter, room temp
1/2 cup sugar
1/2 cup smooth peanut butter
1 large egg
2 chocolate-covered toffee candy bars, chopped
1. Preheat oven to 350*. In a small bowl whisk together flour, baking soda, and salt.
2. In a medium bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee pieces.
3. Drop by the tablespoonful onto baking sheets. Flatten slightly with fork. Bake until edges are just golden brown, 12-14 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.
3/4 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
4 Tbsp unsalted butter, room temp
1/2 cup sugar
1/2 cup smooth peanut butter
1 large egg
2 chocolate-covered toffee candy bars, chopped
1. Preheat oven to 350*. In a small bowl whisk together flour, baking soda, and salt.
2. In a medium bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee pieces.
3. Drop by the tablespoonful onto baking sheets. Flatten slightly with fork. Bake until edges are just golden brown, 12-14 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.
Monday, September 21, 2009
Chicken Enchiladas with Creamy Green Sauce
These are way yummy - I made them tonight. Of course they were too spicy, because for some reason I can't make enchiladas without making them too spicy. But, if you use mild green salsa instead of spicy like me, then they would be amazing! Here's the exact recipe, then I'll tell you the changes I made for various reasons.
3 pounds bone-in, skin-on chicken breast halves
5 garlic cloves, unpeeled
2 jars (16 oz each) green salsa
3/4 cup heavy cream
12 corn tortillas
12 oz Monterey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped
1. Preheat oven to 450*. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165*, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.
2. Reduce oven temperature to 350*. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
3. Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9x13 baking dish. Top with remaining salsa mixture, then cheese.
4. Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro.
Ok here's the changes I made:
1. I didn't have corn tortillas, but I had flour so I used those -they were soft taco size.
2. I halved the recipe and got 4 enchiladas, using the flour tortillas.
3. I didn't have monterey jack cheese, so i used 1/2 cup of cheddar that I shredded and put over the top - they weren't insanely cheesy, but they were cheesy enough.
4. I added chopped and sauteed mushrooms because I needed to use them up.
3 pounds bone-in, skin-on chicken breast halves
5 garlic cloves, unpeeled
2 jars (16 oz each) green salsa
3/4 cup heavy cream
12 corn tortillas
12 oz Monterey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped
1. Preheat oven to 450*. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165*, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.
2. Reduce oven temperature to 350*. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
3. Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9x13 baking dish. Top with remaining salsa mixture, then cheese.
4. Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro.
Ok here's the changes I made:
1. I didn't have corn tortillas, but I had flour so I used those -they were soft taco size.
2. I halved the recipe and got 4 enchiladas, using the flour tortillas.
3. I didn't have monterey jack cheese, so i used 1/2 cup of cheddar that I shredded and put over the top - they weren't insanely cheesy, but they were cheesy enough.
4. I added chopped and sauteed mushrooms because I needed to use them up.
Friday, September 18, 2009
Lemon-Zucchini Cornmeal Cookies
1/2 cup unsalted butter, room temp
1 cup powdered sugar
1/2 tsp vanilla
1 tsp packed finely grated lemon zest
1 tsp coarse salt
1 cup all-purpose flour
1/2 cup fine cornmeal
1 cup grated zucchini
1. Preheat oven to 325*. In a large bowl, mix butter and sugar until pale and fluffy. Stir in vanilla, lemon zest and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.
2. Drop by rounded tablespoons, 2-inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25-30 minutes, rotating sheets halfway through. Let cool completely on wire racks.
Makes 25 cookies
1 cup powdered sugar
1/2 tsp vanilla
1 tsp packed finely grated lemon zest
1 tsp coarse salt
1 cup all-purpose flour
1/2 cup fine cornmeal
1 cup grated zucchini
1. Preheat oven to 325*. In a large bowl, mix butter and sugar until pale and fluffy. Stir in vanilla, lemon zest and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.
2. Drop by rounded tablespoons, 2-inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25-30 minutes, rotating sheets halfway through. Let cool completely on wire racks.
Makes 25 cookies
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