Seafood
Zesty Talpipia
Shrimp Tacos
Shrimp Fajitas
Fish Tacos
Shrimp packets(recipe comming soon)
Sweet and sour Fish
Chicken
Honey Lime Chicken Enchildas
Parmesan Chicken Bundles
Margarita chicken
Crescent Chicken bundles
Mandarin chicken
Lime chicken Marinade
Chicken burgers
Chicken Marsla
Turkey
Turkey and Spiach stuffed Shells
Pork
Slow cooker Carnitas
Bifanas
Beef
Philly cheeseteak sandwich
Smothered Hamburger Steak with Mushroom & Onion Gravy
Enchilada meatballs
Tuesday, May 31, 2011
Monday, May 30, 2011
Mushroom Blue Cheese Turkey Burgers
Mushroom Blue Cheese Turkey Burgers from Allrecipes
1 pound ground turkey
8 ounces fresh mushrooms, finely chopped
1 onion, finely chopped
2 tablespoons soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup crumbled blue cheese (I used sharp cheddar)
Directions
1. Preheat grill for high heat.
2. In a medium bowl, mix together the ground turkey, mushrooms, onion, and soy sauce. Season with kosher salt and pepper. Form into 4 burger patties.
3. Lightly oil the grill grate. Place patties on the prepared grill, and cook for 10 minutes per side, or until well done. Top with blue cheese during the last few minutes.
Review: These where great very flavorful! I did not use blue cheese because of the fact that nobody in my family, except for me cares for it, but even with the cheddar it was great!
1 pound ground turkey
8 ounces fresh mushrooms, finely chopped
1 onion, finely chopped
2 tablespoons soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup crumbled blue cheese (I used sharp cheddar)
Directions
1. Preheat grill for high heat.
2. In a medium bowl, mix together the ground turkey, mushrooms, onion, and soy sauce. Season with kosher salt and pepper. Form into 4 burger patties.
3. Lightly oil the grill grate. Place patties on the prepared grill, and cook for 10 minutes per side, or until well done. Top with blue cheese during the last few minutes.
Review: These where great very flavorful! I did not use blue cheese because of the fact that nobody in my family, except for me cares for it, but even with the cheddar it was great!
Taco Potoato Wedges
Taco Potoato Wedges
Ingredients:
■8 Potatoes
■1/4 c Vegetable oil
■1 package taco seasoning
■salt to taste
Directions:
1. Preheat to 425 degrees. Cut potatoes in to wedges. Mix taco seasoning, oil and salt to taste in a bowl.
2.Put cut wedges on top of seasoned oil.
3.Mix thoroughly.
4.Place in single layer on baking sheet. Bake for about 30-45 or until tender.
Checking and stirring every 15 minutes or so.
Review: This was a simple and falvorful way to dress up wedges. The whole family enjoyed these.
Ingredients:
■8 Potatoes
■1/4 c Vegetable oil
■1 package taco seasoning
■salt to taste
Directions:
1. Preheat to 425 degrees. Cut potatoes in to wedges. Mix taco seasoning, oil and salt to taste in a bowl.
2.Put cut wedges on top of seasoned oil.
3.Mix thoroughly.
4.Place in single layer on baking sheet. Bake for about 30-45 or until tender.
Checking and stirring every 15 minutes or so.
Review: This was a simple and falvorful way to dress up wedges. The whole family enjoyed these.
Marinated Garlic and Lime pork chops
Marinated Garlic and Lime pork chops from Skinny on a Dime
•4 (6 oz) lean boneless pork chops
•4 cloves garlic, crushed
•1 tsp cumin
•1 tsp chili powder
•1 tsp paprika
•1/2 lime, juice
•lime zest
•salt and fresh pepper
Directions
1.Mix all ingredients into a bowl.
2.Dip each pork chop in the mixture, covering both sides. Once you’ve “dipped” all pork chops, place them in a large bowl to marinate for about 20 minutes. Just about the time your grill is ready. Oh, I forgot to mention to get your grill ready. So go do that now, hehe.
3.Cook them on the grill for about 20 minutes or until done. You can use the broiler if you choose to, it was just nice outside and I wanted to cook on the grill.
4.Serve them to your hungry family!
Review: The marinade was great! I used the juice of one lime. I allowed it to marinade for an hour. The flavor was great, supper quick fix!
•4 (6 oz) lean boneless pork chops
•4 cloves garlic, crushed
•1 tsp cumin
•1 tsp chili powder
•1 tsp paprika
•1/2 lime, juice
•lime zest
•salt and fresh pepper
Directions
1.Mix all ingredients into a bowl.
2.Dip each pork chop in the mixture, covering both sides. Once you’ve “dipped” all pork chops, place them in a large bowl to marinate for about 20 minutes. Just about the time your grill is ready. Oh, I forgot to mention to get your grill ready. So go do that now, hehe.
3.Cook them on the grill for about 20 minutes or until done. You can use the broiler if you choose to, it was just nice outside and I wanted to cook on the grill.
4.Serve them to your hungry family!
Review: The marinade was great! I used the juice of one lime. I allowed it to marinade for an hour. The flavor was great, supper quick fix!
Oven Baked Teriyaki Thighs
Oven Baked Teriyaki Thighs from Real Mom Kitchen
•1 tablespoon cornstarch
•1 tablespoon cold water
•1/2 cup white sugar
•1/2 cup soy sauce
•1/4 cup rice vinegar
•2 cloves garlic, minced
•black pepper to taste
•9 boneless, skinless chicken thighs (about 2 1/2 pounds)
1.Preheat oven to 400 degrees F.
2.In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, vinegar, garlic, and ground black pepper. Bring to a boil over medium heat then reduce it and simmer until thickens. You will end up with about 1 cup of sauce.
3. Trim off any pieces of fat from each chicken thigh using kitchen shears. Place chicken pieces in a 9×13 inch baking dish sprayed with non-stick cooking spray. Pour 1/2 half of the sauce over the chicken, brushing each piece so it is coated.
4.Bake at 400 degrees for 20 minutes. Turn pieces over and drizzle remaining sauce on top. Bake for an additional 15 to 20 minutes more until inner temperature reaches 165 degrees or juices run clear.
Review: The chicken was juicy and tender! The marinade was very flavorful. It was great, we served it with a bed of rice and the extra sauce!
•1 tablespoon cornstarch
•1 tablespoon cold water
•1/2 cup white sugar
•1/2 cup soy sauce
•1/4 cup rice vinegar
•2 cloves garlic, minced
•black pepper to taste
•9 boneless, skinless chicken thighs (about 2 1/2 pounds)
1.Preheat oven to 400 degrees F.
2.In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, vinegar, garlic, and ground black pepper. Bring to a boil over medium heat then reduce it and simmer until thickens. You will end up with about 1 cup of sauce.
3. Trim off any pieces of fat from each chicken thigh using kitchen shears. Place chicken pieces in a 9×13 inch baking dish sprayed with non-stick cooking spray. Pour 1/2 half of the sauce over the chicken, brushing each piece so it is coated.
4.Bake at 400 degrees for 20 minutes. Turn pieces over and drizzle remaining sauce on top. Bake for an additional 15 to 20 minutes more until inner temperature reaches 165 degrees or juices run clear.
Review: The chicken was juicy and tender! The marinade was very flavorful. It was great, we served it with a bed of rice and the extra sauce!
Tuesday, May 17, 2011
Cake Mix Banana Bread
Cake Mix Banana Bread from here
1 (18.25 oz) pkg cake mix (yellow, white, or I used butter pecan)
3 eggs
1/3 cup oil
1 cup mashed bananas (about 3 medium bananas)
1 cup chopped nuts (optional)
Preheat oven to 350 degrees.
In a large bowl blend together the cake mix, eggs, oil, and bananas for 2 minutes. Pour batter into a greased 5.25 x 9 x 2.75 loaf pan.
Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
Allow to cool for 10 minutes, then remove from the pan and allow to cool completely. Makes 1 large loaf
Made just the way it was stated. This was a good recipe, it doesn't have the traditional banana bread taste, but great none the less.
1 (18.25 oz) pkg cake mix (yellow, white, or I used butter pecan)
3 eggs
1/3 cup oil
1 cup mashed bananas (about 3 medium bananas)
1 cup chopped nuts (optional)
Preheat oven to 350 degrees.
In a large bowl blend together the cake mix, eggs, oil, and bananas for 2 minutes. Pour batter into a greased 5.25 x 9 x 2.75 loaf pan.
Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
Allow to cool for 10 minutes, then remove from the pan and allow to cool completely. Makes 1 large loaf
Made just the way it was stated. This was a good recipe, it doesn't have the traditional banana bread taste, but great none the less.
Pork chops prepared in the traditional Minho way
Costeletas de Porco a moda do Minho
Pork chops prepared in the traditional Minho way from here
Ingredients:
Pork Chops
Garlic
Bay Leaf
Salt
White Wine
Onion
Olive oil
Bacon, thinly sliced
Potatoes for frying
Parsley
Put the pork chops in a bowl and add the spices, garlic, bay leaf, salt and the white wine. (1-24 hours befor cooking)
Chop the potatoes into cubes OR you can use baby potatoes if you wish. Season with parsley. Fry them until nice and golden, set aside.
In a skillet, add a little bit of olive oil, fry the pork chops on both sides until nice and brown. (do NOT throw out the marinade, keep that you're going to need it). Once the chops are cooked, remove them and keep them warm.
Add the sliced onion and the bacon to the skillet and cook until bacon is done but not crispy. Add the marinade to the skillet and allow to simmer for about 5 minutes.
At this point, you're going to add the fried potatoes and let them cook for a minute or so, just to soak in all that good gravy.
Right before you serve, you can add the pork chops to the skillet too so they can warm up a bit more.
Review: This was great, I loved the taste of the sauce and the best part is that this marinade is the base for many portuguese food recipes.
Pork chops prepared in the traditional Minho way from here
Ingredients:
Pork Chops
Garlic
Bay Leaf
Salt
White Wine
Onion
Olive oil
Bacon, thinly sliced
Potatoes for frying
Parsley
Put the pork chops in a bowl and add the spices, garlic, bay leaf, salt and the white wine. (1-24 hours befor cooking)
Chop the potatoes into cubes OR you can use baby potatoes if you wish. Season with parsley. Fry them until nice and golden, set aside.
In a skillet, add a little bit of olive oil, fry the pork chops on both sides until nice and brown. (do NOT throw out the marinade, keep that you're going to need it). Once the chops are cooked, remove them and keep them warm.
Add the sliced onion and the bacon to the skillet and cook until bacon is done but not crispy. Add the marinade to the skillet and allow to simmer for about 5 minutes.
At this point, you're going to add the fried potatoes and let them cook for a minute or so, just to soak in all that good gravy.
Right before you serve, you can add the pork chops to the skillet too so they can warm up a bit more.
Review: This was great, I loved the taste of the sauce and the best part is that this marinade is the base for many portuguese food recipes.
Febras the Cebolada - Pork Chops with Tomatoes and Onions
Febras the Cebolada - Pork Chops with Tomatoes and Onions from here
1 lb pork tenderloins
1 medium onion, sliced
olive oil
salt and pepper to taste
2 garlic cloves, chopped
1 bay leaf
paprika to taste
1 large can of tomato sauce
white wine or beer (I used a little beer this time, but if you don't want to use any alcohol drink, you can just add water)
In a large saucepan, add a little bit of olive oil and a layer of sliced onions, place the pork chops on top and season with salt and pepper, a bay leaf, paprika and the chopped garlic. Add another layer of onions and pour the tomato sauce over it all. Pour on about 1/4 cup or so of beer/wine/water. Cover and cook over medium heat for about 15 minutes or so until the pork chops are cooked through.
Review: This was simple and tastes great over mashed potatoes. I also have a similar recipe listed on the blog for an oven backed version
1 lb pork tenderloins
1 medium onion, sliced
olive oil
salt and pepper to taste
2 garlic cloves, chopped
1 bay leaf
paprika to taste
1 large can of tomato sauce
white wine or beer (I used a little beer this time, but if you don't want to use any alcohol drink, you can just add water)
In a large saucepan, add a little bit of olive oil and a layer of sliced onions, place the pork chops on top and season with salt and pepper, a bay leaf, paprika and the chopped garlic. Add another layer of onions and pour the tomato sauce over it all. Pour on about 1/4 cup or so of beer/wine/water. Cover and cook over medium heat for about 15 minutes or so until the pork chops are cooked through.
Review: This was simple and tastes great over mashed potatoes. I also have a similar recipe listed on the blog for an oven backed version
Spaghetti Casserole
Spaghetti Casserole adapated from Full Bellies, Happy Kids
1 pkg (16 ounces) angel hair pasta
1 1/2 pounds ground turkey or beef
1 jar (26 ounces) spaghetti sauce
4 oz can of mushrooms
1/2 cup chopped onion
1 tablespoon minced garlic
2 cans (8 ounces each) tomato sauce
1 can cream of mushroom soup
16 ounces sour cream
4 cups shredded Colby-Monterey Jack cheese
Cook pasta for a slightly shorter time than directed on pkg, until just done.
Meanwhile, in a large skillet, brown onion, garlic, mushrooms, and turkey/beef and drain. Stir in spaghetti sauce and tomato sauce. (I added in some fresh basil)
Remove from heat.
Stir together cream of mushroom soup and sour cream.
In two 8x11 freezer pans, layer half the meat sauce, pasta, sour cream mix and cheese.
Repeat layers. Cover tightly with foil and freeze up to 3 months.
To use frozen casserole: Thaw in refrigerator. Bake at 350 degrees for 1 hour.
1 pkg (16 ounces) angel hair pasta
1 1/2 pounds ground turkey or beef
1 jar (26 ounces) spaghetti sauce
4 oz can of mushrooms
1/2 cup chopped onion
1 tablespoon minced garlic
2 cans (8 ounces each) tomato sauce
1 can cream of mushroom soup
16 ounces sour cream
4 cups shredded Colby-Monterey Jack cheese
Cook pasta for a slightly shorter time than directed on pkg, until just done.
Meanwhile, in a large skillet, brown onion, garlic, mushrooms, and turkey/beef and drain. Stir in spaghetti sauce and tomato sauce. (I added in some fresh basil)
Remove from heat.
Stir together cream of mushroom soup and sour cream.
In two 8x11 freezer pans, layer half the meat sauce, pasta, sour cream mix and cheese.
Repeat layers. Cover tightly with foil and freeze up to 3 months.
To use frozen casserole: Thaw in refrigerator. Bake at 350 degrees for 1 hour.
Wednesday, May 11, 2011
Lemon Herb Grilled Salmon
Lemon Herb Grilled Salmon from here
In a ziploc bag, combine:
1 cup olive oil,
4 Tbsp. finely chopped rosemary,
the zest of 2 lemons,
the flesh of 2 lemons, finely chopped.
Place salmon fillets in ziploc and let them marinate for an hour. Grill for 2-3 minutes, flip, then grill for another 2-3 minutes
In a ziploc bag, combine:
1 cup olive oil,
4 Tbsp. finely chopped rosemary,
the zest of 2 lemons,
the flesh of 2 lemons, finely chopped.
Place salmon fillets in ziploc and let them marinate for an hour. Grill for 2-3 minutes, flip, then grill for another 2-3 minutes
Lemon- and Parmesan-Crusted Salmon
Lemon- and Parmesan-Crusted Salmon from Progresso
1 salmon fillet, 1 1/4 pounds
3 tablespoons melted butter or olive oil
1/2 Cup Progresso Le,pm Pepper Panko
1/4 cup grated Parmesan cheese
2 tablespoons thinly sliced green onions
1 Heat oven to 375ºF. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towel. Place salmon, skin side down, brush with 1 tablespoon of the butter. Sprinkle with salt.
2 Mix bread crumbs, cheese, onions, in small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon.
3 Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.
1 salmon fillet, 1 1/4 pounds
3 tablespoons melted butter or olive oil
1/2 Cup Progresso Le,pm Pepper Panko
1/4 cup grated Parmesan cheese
2 tablespoons thinly sliced green onions
1 Heat oven to 375ºF. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towel. Place salmon, skin side down, brush with 1 tablespoon of the butter. Sprinkle with salt.
2 Mix bread crumbs, cheese, onions, in small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon.
3 Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.
Wednesday, May 4, 2011
Mini Meatloaf Mounds
Mini Meatloaf Mounds from here
2 pounds hamburger
2 eggs
1/2 c. chopped onion
salt, pepper, garlic salt (to taste)
1 cup oatmeal (I use old-fashioned)
8 oz. tomato sauce (or use a cup of salsa – yum!)
ketchup
Mix all but the ketchup together. I use a potato masher for this icky job! Scoop 1/2 cup meat mixture with a measuring cup and place in 8×12 pan to form 10 mounds.
Bake at 350° for 50 minutes. Spread ketchup on top of each mound. Return to oven for 3-5 minutes.
Ok this was simple to throw together and made a wholesome meal. I added a few seasonings for added flavor and used salsa for an added kick!
2 pounds hamburger
2 eggs
1/2 c. chopped onion
salt, pepper, garlic salt (to taste)
1 cup oatmeal (I use old-fashioned)
8 oz. tomato sauce (or use a cup of salsa – yum!)
ketchup
Mix all but the ketchup together. I use a potato masher for this icky job! Scoop 1/2 cup meat mixture with a measuring cup and place in 8×12 pan to form 10 mounds.
Bake at 350° for 50 minutes. Spread ketchup on top of each mound. Return to oven for 3-5 minutes.
Ok this was simple to throw together and made a wholesome meal. I added a few seasonings for added flavor and used salsa for an added kick!
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