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.
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