Chicken Lime Tacos
1 1/2 Lbs. chicken, cubed
1/4 c. red wine vinegar
juice of 1 lime
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
4-5 green onions, chopped
4 cloves garlic, minced
4 Tbsp fresh cilantro (or to taste)
Flour tortillas
Optional toppings:
Pico de gallo
cheese
onions
tomatoes
jalapeno
guacamole
cilantro
sour cream
Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you
choose !
Reviwew: This was light, and simple to put together. This recipe also smelled great cooking.
Thursday, June 23, 2011
Wednesday, June 22, 2011
Mandarin Chicken Recipe
Mandarin Chicken Recipe from here
Ingredients:
2 boneless skinless chicken breasts
vegetable oil or cooking spray
½ tablespoon sugar
½ teaspoon salt
¼ teaspoon of garlic powder
Mandarin Sauce-
2/3 cup sugar
¼ cup soy sauce
1 tablespoon lemon juice
1 teaspoon fresh garlic (minced)
1 teaspoon fresh ginger (minced)
¼ cup water
4 teaspoons cornstarch
Cooking Instructions:
Step 1: Pound chicken breasts with a mallet to an even thickness and season both sides with sugar, salt, and garlic powder. Grill chicken 4-6 minutes on each side or until no longer pink inside. Remove from grill and cut into bit sized strips. Set aside.
Step 2: In a bowl combine sugar, soy sauce, lemon juice, garlic and ginger. Pour into a wok or sauce pan. Heat the mixture until almost at a boil. Combine cornstarch and water. Once the sauce starts to boil add the cornstarch mixture and stir until thickened.
Step 3: Add grilled chicken to the wok and coat with the sauce. Simmer until heated thoroughly.
Review: This reciepe was AMAZING!I cut abou 1/4cup of sugar. The sauce taasted great~
Ingredients:
2 boneless skinless chicken breasts
vegetable oil or cooking spray
½ tablespoon sugar
½ teaspoon salt
¼ teaspoon of garlic powder
Mandarin Sauce-
2/3 cup sugar
¼ cup soy sauce
1 tablespoon lemon juice
1 teaspoon fresh garlic (minced)
1 teaspoon fresh ginger (minced)
¼ cup water
4 teaspoons cornstarch
Cooking Instructions:
Step 1: Pound chicken breasts with a mallet to an even thickness and season both sides with sugar, salt, and garlic powder. Grill chicken 4-6 minutes on each side or until no longer pink inside. Remove from grill and cut into bit sized strips. Set aside.
Step 2: In a bowl combine sugar, soy sauce, lemon juice, garlic and ginger. Pour into a wok or sauce pan. Heat the mixture until almost at a boil. Combine cornstarch and water. Once the sauce starts to boil add the cornstarch mixture and stir until thickened.
Step 3: Add grilled chicken to the wok and coat with the sauce. Simmer until heated thoroughly.
Review: This reciepe was AMAZING!I cut abou 1/4cup of sugar. The sauce taasted great~
Tuesday, June 21, 2011
Herb-Crusted Pork Loin Roast
Herb-Crusted Pork Loin Roast from here
1 (2 lb) pork loin roast, with fat left on
1 Tbsp Sea Salt (or regular salt)
2 Tbsp Olive oil
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried basil
1 tsp dried rosemary
Preheat oven to 475 degrees. Place pork loin in a roasting pan.
Combine remaining ingredients in a small bowl. With your fingers, massage the mixture into the pork loin, covering all the meat and fat.
Roast the pork for about 15-20 minutes at 475 degrees, then reduce heat to 350 degrees. Turn the roast over and roast for an additional 35-45 minutes (the original recipe said to use a meat thermometer and when the internal temperature reached 155 degrees, pull it out . . . but I don't have a meat thermometer, so I just kept checking by slicing into the middle of the roast and when it didn't look way pink anymore, I pulled it out. It had cooked for about 45 minutes at 350 when I felt mine was done).
Allow roast to sit for 20 minutes in the roast pan after you pull it out of the oven because it will continue to cook. Carve into pieces and serve!
Review: Overall this was simple and tasty.
1 (2 lb) pork loin roast, with fat left on
1 Tbsp Sea Salt (or regular salt)
2 Tbsp Olive oil
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried basil
1 tsp dried rosemary
Preheat oven to 475 degrees. Place pork loin in a roasting pan.
Combine remaining ingredients in a small bowl. With your fingers, massage the mixture into the pork loin, covering all the meat and fat.
Roast the pork for about 15-20 minutes at 475 degrees, then reduce heat to 350 degrees. Turn the roast over and roast for an additional 35-45 minutes (the original recipe said to use a meat thermometer and when the internal temperature reached 155 degrees, pull it out . . . but I don't have a meat thermometer, so I just kept checking by slicing into the middle of the roast and when it didn't look way pink anymore, I pulled it out. It had cooked for about 45 minutes at 350 when I felt mine was done).
Allow roast to sit for 20 minutes in the roast pan after you pull it out of the oven because it will continue to cook. Carve into pieces and serve!
Review: Overall this was simple and tasty.
Friday, June 17, 2011
Friday Fav's
Searching the internet this week I have found a lot of great meal inspirations! Check out the link above for more great meal ideas!
I can't wait to try out this recipe for Pancake cupcakes! or this recipe for German pancakes
Or this recipe for Chicken Lime Tacos
Have you ever had an In-n-Out Burger? If so try this recipe and let me know what you think! If not try it anyway In-n-out burgers are amazing! The only thing I am going to add is grilled onions!
This I will be trying soon,because I have a loin in the freezer!
This sounds GREAT!My family loves chicken Marsala and I love to use the crock pot so this is a win win for everyone!
Tuesday, June 7, 2011
Smothered Hamburger Steak with Mushroom & Onion Gravy
Smothered Hamburger Steak with Mushroom & Onion Gravy from A bloggable Life
recipe adapted from Southern Living Quick & Easy
•2 pounds ground round (fresh, not frozen)
•2 large eggs, lightly beaten
•1/2 cup unseasoned bread crumbs (plus more if needed)
•1 box (2 envelopes) Lipton® Recipe Secrets® Beefy Onion Soup & Dip Mix
•1 envelope (.87 ounces) McCormick® Brown Gravy Mix
•1 package (8 ounces) fresh button mushrooms, destemmed, wiped clean & sliced to 1/4 thickness
•1 medium onion, halved and thinly sliced
•2 tablespoons vegetable (or canola) oil
•3 cups water
•1/2 teaspoon freshly ground black pepper (or more to taste)
•optional - table salt (to taste)
In a medium-sized mixing bowl, thoroughly combine fresh ground round, eggs, bread crumbs (using more or less as needed to bind patties), 1 envelope Lipton® Recipe Secrets® Beefy Onion Soup & Dip Mix, and 1/2 teaspoon freshly ground black pepper. Shape mix into generous, palm-size patties (approximately 4" in diameter)---should yield approximately 7-8 patties. For safe handling of ground beef, check out this page on ground beef & food saftey from the USDA.
Heat oil in a large skillet over medium-high heat. Add patties and cook about 2-3 minutes on each side, until just browned. As patties are browned, remove each to an oversized baking dish (approximately 11"x15") sprayed with non-stick cooking spray; set pattie-filled baking dish aside and preheat oven to 325 degrees F. To still-warm skillet (with oil & meat juices), add mushrooms and onions; saute over medium heat until tender, about 5 minutes. Use a slotted spoon to remove softened mushrooms and onions to a small bowl to cool. In same skillet, add remaining envelope of beefy onion soup & dip mix, plus single envelope of brown gravy mix, 2 tablespoons all-purpose flour and stir into remaining oil until smooth. Immediately add 3 cups water and bring gravy mixture to a boil, stirring constantly. When gravy begins to boil, lower heat to a simmer and stir mixture occasionally---until gravy begins to thicken---about 3-5 minutes. As gravy thickens, add drained mushrooms and onions back into gravy mixture in skillet, stirring until combined. Pour mixture evenly over patties in baking dish, and place dish in preheated 325 degree F oven to warm through and finish cooking the patties, about 20-30 minutes or until patties register 160 degrees F with a meat thermometer.
While smothered hamburger steaks bake, cook desired amount of eggs noodle or rice according to package directions. Serve cooked, smothered hamburger patties atop egg noodles or rice (cook's choice) and pair with your favorite vegetable(s). Stored airtight, leftover patties can be kept in the refrigerator up to 3 days.
Yield: 6-8 smothered hamburger patties.
Review: These tasted great. The patties where moist and the gravy/sauce was very good. This is is a dish I will make again! Plus it was supper easy to put together
recipe adapted from Southern Living Quick & Easy
•2 pounds ground round (fresh, not frozen)
•2 large eggs, lightly beaten
•1/2 cup unseasoned bread crumbs (plus more if needed)
•1 box (2 envelopes) Lipton® Recipe Secrets® Beefy Onion Soup & Dip Mix
•1 envelope (.87 ounces) McCormick® Brown Gravy Mix
•1 package (8 ounces) fresh button mushrooms, destemmed, wiped clean & sliced to 1/4 thickness
•1 medium onion, halved and thinly sliced
•2 tablespoons vegetable (or canola) oil
•3 cups water
•1/2 teaspoon freshly ground black pepper (or more to taste)
•optional - table salt (to taste)
In a medium-sized mixing bowl, thoroughly combine fresh ground round, eggs, bread crumbs (using more or less as needed to bind patties), 1 envelope Lipton® Recipe Secrets® Beefy Onion Soup & Dip Mix, and 1/2 teaspoon freshly ground black pepper. Shape mix into generous, palm-size patties (approximately 4" in diameter)---should yield approximately 7-8 patties. For safe handling of ground beef, check out this page on ground beef & food saftey from the USDA.
Heat oil in a large skillet over medium-high heat. Add patties and cook about 2-3 minutes on each side, until just browned. As patties are browned, remove each to an oversized baking dish (approximately 11"x15") sprayed with non-stick cooking spray; set pattie-filled baking dish aside and preheat oven to 325 degrees F. To still-warm skillet (with oil & meat juices), add mushrooms and onions; saute over medium heat until tender, about 5 minutes. Use a slotted spoon to remove softened mushrooms and onions to a small bowl to cool. In same skillet, add remaining envelope of beefy onion soup & dip mix, plus single envelope of brown gravy mix, 2 tablespoons all-purpose flour and stir into remaining oil until smooth. Immediately add 3 cups water and bring gravy mixture to a boil, stirring constantly. When gravy begins to boil, lower heat to a simmer and stir mixture occasionally---until gravy begins to thicken---about 3-5 minutes. As gravy thickens, add drained mushrooms and onions back into gravy mixture in skillet, stirring until combined. Pour mixture evenly over patties in baking dish, and place dish in preheated 325 degree F oven to warm through and finish cooking the patties, about 20-30 minutes or until patties register 160 degrees F with a meat thermometer.
While smothered hamburger steaks bake, cook desired amount of eggs noodle or rice according to package directions. Serve cooked, smothered hamburger patties atop egg noodles or rice (cook's choice) and pair with your favorite vegetable(s). Stored airtight, leftover patties can be kept in the refrigerator up to 3 days.
Yield: 6-8 smothered hamburger patties.
Review: These tasted great. The patties where moist and the gravy/sauce was very good. This is is a dish I will make again! Plus it was supper easy to put together
Thursday, June 2, 2011
Enchilada Meatballs
Enchilada Meatbals from here
Yields: 6 servings
Ingredients
2 cups crumbled cornbread
1 (10 ounce) can enchilada sauce, divided
½ teaspoon salt
1½ pounds ground Turkey
1 (10 ounce) can tomato sauce
1 cup shredded Mexican cheese blend, divided
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the ground turkey into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10×15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.
Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.
While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top
Review: Supper easy and yummy!
Yields: 6 servings
Ingredients
2 cups crumbled cornbread
1 (10 ounce) can enchilada sauce, divided
½ teaspoon salt
1½ pounds ground Turkey
1 (10 ounce) can tomato sauce
1 cup shredded Mexican cheese blend, divided
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the ground turkey into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10×15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.
Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.
While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top
Review: Supper easy and yummy!
Turkey Enchilada casserole
Turkey Enchilada casserole from here
Ingredients
1 (20-ounce) package JENNIE-O TURKEY STORE® Ground Turkey
1 cup chopped onions
1 (2-ounce) can chopped black olives
18 corn tortillas
1 (32-ounce) can enchilada sauce
4 cups (16-ounces) shredded Cheddar and/or Monterey Jack cheese
Directions
1.Heat oven to 350F.
2. Sauté ground turkey with onions until cooked. (We added garlic and mushrooms)
3. Stir in olives.
4. Heat 1/2of enchilada sauce in small saucepan.
5. Heat 6 tortillas on stovetop or microwave.
6. Dip tortillas in sauce and line bottom of casserole dish.
7. Smooth 1/2 of meat mixture on tops of tortillas. Sprinkle with 1/3 of grated cheese.
8. Repeat second layer. End with remaining 6 tortillas and top with remaining sauce and cheese. Bake uncovered 30 minutes or until hot.
Here is another turkey Enchilda Casserole recipe.. or if your looking for beef click here
Review: simple and delicious! As mentioned above we added garlic and mushrooms.
Ingredients
1 (20-ounce) package JENNIE-O TURKEY STORE® Ground Turkey
1 cup chopped onions
1 (2-ounce) can chopped black olives
18 corn tortillas
1 (32-ounce) can enchilada sauce
4 cups (16-ounces) shredded Cheddar and/or Monterey Jack cheese
Directions
1.Heat oven to 350F.
2. Sauté ground turkey with onions until cooked. (We added garlic and mushrooms)
3. Stir in olives.
4. Heat 1/2of enchilada sauce in small saucepan.
5. Heat 6 tortillas on stovetop or microwave.
6. Dip tortillas in sauce and line bottom of casserole dish.
7. Smooth 1/2 of meat mixture on tops of tortillas. Sprinkle with 1/3 of grated cheese.
8. Repeat second layer. End with remaining 6 tortillas and top with remaining sauce and cheese. Bake uncovered 30 minutes or until hot.
Here is another turkey Enchilda Casserole recipe.. or if your looking for beef click here
Review: simple and delicious! As mentioned above we added garlic and mushrooms.
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