Tuesday, August 30, 2011
5 Meals in one hour
Margarita Chicken adapted from allrecipes
1 teaspoon lime zest
1/2 cup lime juice
3 tablespoons gold tequila
4 tablespoons honey
2tablespoon vegetable oil
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
4 (10 inch) flour tortillas, warmed
1 tomato, cut into 8 wedges
1 avocado - pitted, peeled, and cubed
1 lime, cut into 8 wedges
1.Preheat outdoor grill .
2.Combine the lime zest, lime juice, tequila, honey, oil, garlic salt and pepper in a medium bowl add chicken .
3.Bake for 6 to 10 minutes per side, or until cooked through (no longer pink inside). Baste with prepared sauce for last 5 minutes of cooking time.
4.To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks. Drizzle chicken with remaining sauce and garnish with 2 lime wedges.
Lime Chicken Marinade
1 ½ lbs boneless skinless chicken breasts
¼ cup red wine vinegar
1 lime (juiced)
2 teaspoon white sugar
½ teaspoon salt
½ teaspoon black pepper
3 green onions (chopped)
4 garlic cloves (minced)
Zest from ½ lime
Step 1: In a sealable plastic bag or bowl combine red wine vinegar, lime juice, sugar, salt, pepper, green onions, garlic and lime zest. Add chicken. Seal and refrigerate for 6 hours to overnight.
Step 2: Once chicken is done marinating, heat and grease an outdoor grill (or indoor grill pan) and grill chicken until it is fully cooked and has reached an internal temperature of 165 degrees.
I doubled the recipe for petite meat loafs to make the meatballs for the sandwich.
Preheat the oven to 350 degrees F (175 degrees C).
Bake for 15 to 20 minutes in the preheated oven, or until cooked through.
Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
I doubled this recipe and stored half for meatball sandwiches!
1 lb lean ground beef
2 eggs, beaten
3 Tablespoons milk
1 Tablespoon mustard
3 cloves fresh garlic
1 small onion, diced
½ Cup grated Parmesan cheese
½ Cup fresh bread crumbs (I used stove top)
½ teaspoon salt
¼ teaspoon fresh cracked black pepper
¼ Cup ketchup
1/4 cup of ketchup
2 tablespoons brown sugar
1 tablespoon mustard
1. Gently combine all ingredients with hands into a large bowl until just combined. Form into 6 mini loaves and place onto a lined baking sheet.
2. Combine the ingredients for the sauce. Lightly brush tops with ketchup mixture . Bake at 350 for 20-25 minutes or until cooked through.
Tri tip marindade
1 cup soy sauce
1/2 cup olive oil
2 tablespoons minced garlic
2 tablespoons mustard powder
2 tablespoons ground ginger
1.In a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. Mix well, cover and refrigerate until ready to use on your favorite meat