This is the other Thai soup we tried:
2 tablespoons olive oil
1 1/2 pounds chicken breasts, (about 3), cut into 1-inch pieces
Salt and pepper for seasoning
1/2 cup chopped yellow onion (about 1/2 medium onion)
1 red bell pepper, finely chopped
2 cups low-sodium chicken broth
1 can (14-ounces) unsweetened light coconut milk
1 tablespoon fish sauce
1/8 teaspoon cayenne pepper or more to taste
1 tablespoon brown sugar
½ tablespoon curry powder
1 tablespoon fresh lime juice (about 1 medium lime)
¼ cup fresh cilantro
3-4 cups hot, cooked rice for serving
In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.
Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.
Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Saturday, May 7, 2011
Chicken Fajitas
Marinade:
¼ cup fresh lime juice (about 3-4 limes)
1/3 cup water
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons apple cider or red wine vinegar
2 teaspoons soy sauce
½ teaspoons chili powder
½ teaspoon cayenne pepper½ teaspoon liquid smoke
¼ teaspoon black pepper
1/8 teaspoon onion powder
in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
Fajitas:
1 1/2 pounds chicken breasts (about 3 large chicken breasts)1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
8 ounces fresh mushrooms, quartered ( I left these out)
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon fresh lime juice (a quick squeeze of a cut lime)
dash of salt and pepper
Combine all marinade ingredients
After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 5-7 minutes per side . Remove from grill or pan and tent with foil to keep warm.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet.
We ate these on flour tortillas, but homie don't play that game, so maybe try corn.
¼ cup fresh lime juice (about 3-4 limes)
1/3 cup water
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons apple cider or red wine vinegar
2 teaspoons soy sauce
½ teaspoons chili powder
½ teaspoon cayenne pepper½ teaspoon liquid smoke
¼ teaspoon black pepper
1/8 teaspoon onion powder
in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
Fajitas:
1 1/2 pounds chicken breasts (about 3 large chicken breasts)1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
8 ounces fresh mushrooms, quartered ( I left these out)
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon fresh lime juice (a quick squeeze of a cut lime)
dash of salt and pepper
Combine all marinade ingredients
After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 5-7 minutes per side . Remove from grill or pan and tent with foil to keep warm.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet.
We ate these on flour tortillas, but homie don't play that game, so maybe try corn.
Spicy Honey Chicken Salad
Salad:
One recipe Spicy Honey Chicken, sliced
1-2 heads Romaine or Red Leaf Lettuce
2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados
optional: thinly sliced red onions, I think I opted out
Honey Citrus Vinaigrette:
1 garlic clove, minced
1/2 T grated onion1/3 C fresh orange juice3T fresh lime juice
2T honey
3/4 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil
Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad.
One recipe Spicy Honey Chicken, sliced
1-2 heads Romaine or Red Leaf Lettuce
2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados
optional: thinly sliced red onions, I think I opted out
Honey Citrus Vinaigrette:
1 garlic clove, minced
1/2 T grated onion1/3 C fresh orange juice3T fresh lime juice
2T honey
3/4 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil
Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad.
Spicy Honey Chicken
Recipe by Our Best Bites
8 boneless skinless chicken thighs, about 2lbs
2 t vegetable oilRub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder
Glaze:1/2 C Honey
1T Cider Vinegar
1T Cider Vinegar
Combine the rub spices in bowl and mix well.
Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.
Drizzle remaining glaze over chicken before serving, if desired.
Asian Lettuce Wraps
Recipe by Our Best Bites
2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 lb ground chicken* ( I just diced up cooked chicken)
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/2-1 tsp sriracha or other hot sauce
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce
*To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pulse in a food processor until ground.
Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger
Heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. (*At this point, sometimes I have some extra liquid in the pan from the chicken. If it’s quite a bit, I tilt the pan and spoon it out so the chicken can cook and not boil.) Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste. Remove from heat and stir in cilantro.
To prepare dipping sauce, combine all ingredients and whisk to combine.
To serve, carefully remove the individual leaves from the head of lettuce. (The closer you get to the center, the easier it becomes!) Place chicken mixture in the leaves and serve with sauce.
Yield: about 5 C chicken mixture. Makes 14-16 lettuce wraps.
2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 lb ground chicken* ( I just diced up cooked chicken)
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/2-1 tsp sriracha or other hot sauce
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce
*To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pulse in a food processor until ground.
Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger
Heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. (*At this point, sometimes I have some extra liquid in the pan from the chicken. If it’s quite a bit, I tilt the pan and spoon it out so the chicken can cook and not boil.) Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste. Remove from heat and stir in cilantro.
To prepare dipping sauce, combine all ingredients and whisk to combine.
To serve, carefully remove the individual leaves from the head of lettuce. (The closer you get to the center, the easier it becomes!) Place chicken mixture in the leaves and serve with sauce.
Yield: about 5 C chicken mixture. Makes 14-16 lettuce wraps.
Thai Chicken and Coconut Soup
If they are available, simmer kaffir lime leaves or lemon grass in the coconut milk first for a delicate citrus flavor.
Bring to boil in a soup pot:
3 cups Chicken Stock
2 and 2/3 cup unsweetened coconut milk
Reduce the heat and stir in:
2 small Thai peppers or 3 fresh jalepeno peppers, seeded and sliced
3 Tbls Thai fish sauce or soy sauce
1 tsp. minced peeled fresh ginger
1/8 tsp. salt
Simmer for 10 minutes, then stir in:
1 pound boneless, skinless chicken breasts, thinly sliced
2 Tbls. fresh lime juice
Simmer, stirring occasionally, until the chicken is cooked, about 5 minutes. Serve over rice, if desired. Garnish with cilantro.
Bring to boil in a soup pot:
3 cups Chicken Stock
2 and 2/3 cup unsweetened coconut milk
Reduce the heat and stir in:
2 small Thai peppers or 3 fresh jalepeno peppers, seeded and sliced
3 Tbls Thai fish sauce or soy sauce
1 tsp. minced peeled fresh ginger
1/8 tsp. salt
Simmer for 10 minutes, then stir in:
1 pound boneless, skinless chicken breasts, thinly sliced
2 Tbls. fresh lime juice
Simmer, stirring occasionally, until the chicken is cooked, about 5 minutes. Serve over rice, if desired. Garnish with cilantro.
Monday, January 31, 2011
Chicken Stir Fry
2 chicken breasts, chopped into small pieces
1/4 cup flour
1 T. oil
A broccoli bunch or two. don't eat the butt end, like Kevin.
1/4 cup soy sauce
1/4 cup water
1/2 cup brown sugar
1 T.-ish of sesame seeds (optional)
Peanuts
Coat chicken in flour. Fry the chicken on up in the oil. Meanwhile, combine soy sauce, water and brown sugar in a bowl. Pour that mixture over the chicken and let it thicken up a minute. Then add the broccoli, and let that cook until it's bright green. Next, add the sesame seeds, if desired. Serve over rice. Add peanuts to the whole ensemble, but just keep in mind that peanuts do not fare well in leftovers, so don't go to crazy.
1/4 cup flour
1 T. oil
A broccoli bunch or two. don't eat the butt end, like Kevin.
1/4 cup soy sauce
1/4 cup water
1/2 cup brown sugar
1 T.-ish of sesame seeds (optional)
Peanuts
Coat chicken in flour. Fry the chicken on up in the oil. Meanwhile, combine soy sauce, water and brown sugar in a bowl. Pour that mixture over the chicken and let it thicken up a minute. Then add the broccoli, and let that cook until it's bright green. Next, add the sesame seeds, if desired. Serve over rice. Add peanuts to the whole ensemble, but just keep in mind that peanuts do not fare well in leftovers, so don't go to crazy.
Mulligatawny Soup
This is the meal I made the night you bailed on us, so we found another person of half-Asian descent to come over. :)
But, it was good, and easy and cheap to make, and someday I will make it for you, my favorite half-Asian.
1 T. olive oil
1/2 onion, chopped
1 cup chopped carrots, about 3 large carrots, peeled (don't be scared)
1 cup thinly chopped celery, about 3 stalks
1/4 cup all-purpose flour
2 T. curry powder or 1 T. hot curry powder
6 cups low-sodium chicken broth
1/2 Granny Smith or other tart apple, cored, peeled and chopped ( I have make this twice now, and I used a Gala apple the second time and like it better)
2 cups cooked rice, white or brown
2 cups cooked, diced chicken, about 2 chicken breasts
1 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. black pepper
3/4 cup whipping cream
In a large pot, heat the oil over medium heat until rippling and hot. Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes. Stir in the flour and curry and cook for one minute, stirring constantly. Slowly whisk in the broth until well combined and bring the soup to a simmer. Cook at a low simmer, stirring occasionally for 8-10 minutes. Add the chopped apple, rice, chicken, salt, thyme, and pepper. Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender. Add the cream, warm the soup through, and serve.
But, it was good, and easy and cheap to make, and someday I will make it for you, my favorite half-Asian.
1 T. olive oil
1/2 onion, chopped
1 cup chopped carrots, about 3 large carrots, peeled (don't be scared)
1 cup thinly chopped celery, about 3 stalks
1/4 cup all-purpose flour
2 T. curry powder or 1 T. hot curry powder
6 cups low-sodium chicken broth
1/2 Granny Smith or other tart apple, cored, peeled and chopped ( I have make this twice now, and I used a Gala apple the second time and like it better)
2 cups cooked rice, white or brown
2 cups cooked, diced chicken, about 2 chicken breasts
1 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. black pepper
3/4 cup whipping cream
In a large pot, heat the oil over medium heat until rippling and hot. Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes. Stir in the flour and curry and cook for one minute, stirring constantly. Slowly whisk in the broth until well combined and bring the soup to a simmer. Cook at a low simmer, stirring occasionally for 8-10 minutes. Add the chopped apple, rice, chicken, salt, thyme, and pepper. Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender. Add the cream, warm the soup through, and serve.
Wednesday, January 5, 2011
Raspberry Spinach Salad
Salad:
Spinach
2-3 chicken breasts, seasoned with salt and pepper, and cooked on the BBQ
Croutons ( sorry, none for you anymore, my gluten-free gal)
1 pkg. raspberries, fresh
1/2 c. candied pecans (I made these wrong, I looked up a picture today. Ooooooooopssssssssssssssssssss)
1 pkg feta cheese (or monterey jack seems to be a good substitute)
1 medium red onion, sliced (Optional, I opted to not)
Dressing:
1/2 cup raspberries, fresh or frozen
3/4 cup raspberry jam
1/4 cup blueberries, fresh or frozen
1/2-3/4 cup sugar, depending on how sweet you like it (I did 1/2 cup)
1/4 cup apple cider vinegar
1/4 cup white vinegar
1/4 cup vegetable oil, pour in slowly to emulsify
1 garlic clove (I ran my garlic through the zoomer before blending it with the other ingredients)
1 tsp salt
Blend the dressing up until it's smooth. Assemble your salad.
Spinach
2-3 chicken breasts, seasoned with salt and pepper, and cooked on the BBQ
Croutons ( sorry, none for you anymore, my gluten-free gal)
1 pkg. raspberries, fresh
1/2 c. candied pecans (I made these wrong, I looked up a picture today. Ooooooooopssssssssssssssssssss)
1 pkg feta cheese (or monterey jack seems to be a good substitute)
1 medium red onion, sliced (Optional, I opted to not)
Dressing:
1/2 cup raspberries, fresh or frozen
3/4 cup raspberry jam
1/4 cup blueberries, fresh or frozen
1/2-3/4 cup sugar, depending on how sweet you like it (I did 1/2 cup)
1/4 cup apple cider vinegar
1/4 cup white vinegar
1/4 cup vegetable oil, pour in slowly to emulsify
1 garlic clove (I ran my garlic through the zoomer before blending it with the other ingredients)
1 tsp salt
Blend the dressing up until it's smooth. Assemble your salad.
Wednesday, December 22, 2010
The Classic Honey Mustard Chicken with Roasted Asparagus
2 T. honey
1 T. dijon mustard
1 tsp. salt-free lemon and herb seasoning (we used lemon pepper)
4 four oz. boneless, skinless chicken breast halves
4 T. sliced almonds
cooking spray
salt and pepper
1 bunch asparagus, course end snapped
2 tsp. olive oil
Preheat oven to 400 degrees. In a large, shallow baking dish,whisk together honey, dijon mustard and lemon and herb seasoning (we doubled the sauce, as you may recall). Add chicken to the dish, and spoon sauce over top, until entire surface of chicken is covered. Top each breast half with about one T. sliced almonds. Lightly spray the surface of each piece of chicken with cooking spray and season with salt and pepper.
Arrange asparagus alongside chicken and drizzle olive oil all over asparagus, then season with salt and pepper.
Bake for 35 minutes or until chicken is cooked through and almonds are golden brown.
1 T. dijon mustard
1 tsp. salt-free lemon and herb seasoning (we used lemon pepper)
4 four oz. boneless, skinless chicken breast halves
4 T. sliced almonds
cooking spray
salt and pepper
1 bunch asparagus, course end snapped
2 tsp. olive oil
Preheat oven to 400 degrees. In a large, shallow baking dish,whisk together honey, dijon mustard and lemon and herb seasoning (we doubled the sauce, as you may recall). Add chicken to the dish, and spoon sauce over top, until entire surface of chicken is covered. Top each breast half with about one T. sliced almonds. Lightly spray the surface of each piece of chicken with cooking spray and season with salt and pepper.
Arrange asparagus alongside chicken and drizzle olive oil all over asparagus, then season with salt and pepper.
Bake for 35 minutes or until chicken is cooked through and almonds are golden brown.
Easy Beef Enchiladas
1 1/2 lb lean ground beef
1 can black beans
1 can red enchilada sauce, divided (the big can)
1/3 cup brown sugar
1/2 tsp. onion powder (or saute some onion in when you're cooking the beef)
2 cups grated cheddar cheese, divided
10-12 flour tortillas
Brown ground beef in a large pan. Drain off the fat and add refried beans, 1/2 of the enchilada sauce, brown sugar and onion powder. Mix well and bring to a simmer. Remove from heat.
Fill one tortilla with about 1/4 cup filling and some cheese. Roll up and place in a 9 x 13 pan. Repeat process until pan is full. Pour remaining enchilada sauce over prepared enchiladas. Sprinkle with remaining cheese. Bake at 350 for 30 minute. Serve with your favorite toppings--tomatoes, sour cream, olives, green onion, cilantro, lettuce, avocado, gaucamole, etc.
1 can black beans
1 can red enchilada sauce, divided (the big can)
1/3 cup brown sugar
1/2 tsp. onion powder (or saute some onion in when you're cooking the beef)
2 cups grated cheddar cheese, divided
10-12 flour tortillas
Brown ground beef in a large pan. Drain off the fat and add refried beans, 1/2 of the enchilada sauce, brown sugar and onion powder. Mix well and bring to a simmer. Remove from heat.
Fill one tortilla with about 1/4 cup filling and some cheese. Roll up and place in a 9 x 13 pan. Repeat process until pan is full. Pour remaining enchilada sauce over prepared enchiladas. Sprinkle with remaining cheese. Bake at 350 for 30 minute. Serve with your favorite toppings--tomatoes, sour cream, olives, green onion, cilantro, lettuce, avocado, gaucamole, etc.
Sunday, December 19, 2010
Southwestern Egg Rolls
I think I made this for you once, back in the day, but used red pepper istead of chili powder, and it was really spicy. Remember that?
2 cups chicken, cooked and cubed
1/2 red bell pepper, minced ( or not)
2 T. green onions, sliced
1 can corn, drained (or use frozen)
1 can black beans, rinsed and drained
1 can (4 oz) diced green chilies
1 T. freshy parsley, or 1 tsp dried (I omit)
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. salt
Dash Cayenne pepper
2 cups shredded cheddar cheese, or whatever you have
10 flour tortillas
Combine everything together in a bowl, including the cheese. Spoon some out on your tortilla on cook it up quesadilla style. Or use your panini grill if you're fancy like that. Dip it in the sauce below.
Avocado Dipping Sauce:
1 cup ranch
1 avocado
1 tsp lime juice
Salt & pepper
Blend it on up till it's smooth
2 cups chicken, cooked and cubed
1/2 red bell pepper, minced ( or not)
2 T. green onions, sliced
1 can corn, drained (or use frozen)
1 can black beans, rinsed and drained
1 can (4 oz) diced green chilies
1 T. freshy parsley, or 1 tsp dried (I omit)
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. salt
Dash Cayenne pepper
2 cups shredded cheddar cheese, or whatever you have
10 flour tortillas
Combine everything together in a bowl, including the cheese. Spoon some out on your tortilla on cook it up quesadilla style. Or use your panini grill if you're fancy like that. Dip it in the sauce below.
Avocado Dipping Sauce:
1 cup ranch
1 avocado
1 tsp lime juice
Salt & pepper
Blend it on up till it's smooth
BLT Chicken Salad
Dressing:
1/2 cup ranch dressing
3-4 T BBQ sauce
2 T. onion, chopped
1 tsp. lemon juice
1/4 tsp. pepper
Mix well and refrigerate until serving
Salad:
8 cups torn salad greens
2 large tomatoes, chopped
1 1/2 lb. boneless chicken breats, cooked and sliced
10 bacon strips, cooked and crumbled
2 eggs, boiled and sliced
1 avacado, diced
Assemble yer salad.
1/2 cup ranch dressing
3-4 T BBQ sauce
2 T. onion, chopped
1 tsp. lemon juice
1/4 tsp. pepper
Mix well and refrigerate until serving
Salad:
8 cups torn salad greens
2 large tomatoes, chopped
1 1/2 lb. boneless chicken breats, cooked and sliced
10 bacon strips, cooked and crumbled
2 eggs, boiled and sliced
1 avacado, diced
Assemble yer salad.
Taco Salad with Cilantro & Lime Dressing
Taco Meat:
1 lb. lean ground beef
2 8-oz cans tomato sauce
1 pkg. taco seasoning
3 T. brown sugar
3 T. sour cream
Brown the ground beef and drain off grease. Add tomato sauce, taco seasoning, and brown sugar. Simmer 10 minutes. Stir in sour cream. Remove from heat.
Taco Salad:
lettuce, tomato, beans, greeon onion, tortilla chips, avocado, whatever sounds good to you.
Dressing:
2 cups ranch
1/2 cup cilantro
1 sprig green onion
2 limes juiced ( or use bottled lime juice)
salt & pepper
1/2 cup salsa
Blend above ingredients until smooth and serve over taco salad
1 lb. lean ground beef
2 8-oz cans tomato sauce
1 pkg. taco seasoning
3 T. brown sugar
3 T. sour cream
Brown the ground beef and drain off grease. Add tomato sauce, taco seasoning, and brown sugar. Simmer 10 minutes. Stir in sour cream. Remove from heat.
Taco Salad:
lettuce, tomato, beans, greeon onion, tortilla chips, avocado, whatever sounds good to you.
Dressing:
2 cups ranch
1/2 cup cilantro
1 sprig green onion
2 limes juiced ( or use bottled lime juice)
salt & pepper
1/2 cup salsa
Blend above ingredients until smooth and serve over taco salad
Thai Steak Tacos with Cilantro Slaw
Steak Marinade:
2 T. sugar
3 tsp. ginger powder ( I think I used fresh)
1 tsp. sweet chili sauce (never found this, I just left it out)
2 garlic cloves
1/2 cup lime juice
2 T. rice vinegar
1 T. Montreal Steak Seasoning (or salt & pepper)
3 lbs. boneless beef steak
Slaw:
1/2 cup lime juice
1/2 cup sugar
4 T. rice vinegar
2 1/2 tsp. ginger powder (or fresh)
1 1/2 tsp. sesame oil ( I think I used Canola oil)
1 tsp. sweet chili sauce (again, couldn't find)
2 garlic cloves, minced
1/2 cup mayo
3 cups green cabbage, sliced thinly (or just use coleslaw package)
2 cups carrots, cut into matchsticks
1/4 cup green onions, sliced
1/2 cup cilantro, chopped
10-12 flour tortillas
To prepare steak, combine first 7 ingredients in a large zip-top plastic bag. Add steak to bag, and marinate 20 minutes. Prepare grill or broiler. Remove steak from bag, discarding marinade. Place steak on rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes.
To prepare slaw, combine juice and ingredients through to mayo in a large bowl. Add cabbage, carrots, green onions and cilantro to sauce. toss well to combine.
Place slices of steak in tortilla with cilantro slaw on top. Good warm or cold.
2 T. sugar
3 tsp. ginger powder ( I think I used fresh)
1 tsp. sweet chili sauce (never found this, I just left it out)
2 garlic cloves
1/2 cup lime juice
2 T. rice vinegar
1 T. Montreal Steak Seasoning (or salt & pepper)
3 lbs. boneless beef steak
Slaw:
1/2 cup lime juice
1/2 cup sugar
4 T. rice vinegar
2 1/2 tsp. ginger powder (or fresh)
1 1/2 tsp. sesame oil ( I think I used Canola oil)
1 tsp. sweet chili sauce (again, couldn't find)
2 garlic cloves, minced
1/2 cup mayo
3 cups green cabbage, sliced thinly (or just use coleslaw package)
2 cups carrots, cut into matchsticks
1/4 cup green onions, sliced
1/2 cup cilantro, chopped
10-12 flour tortillas
To prepare steak, combine first 7 ingredients in a large zip-top plastic bag. Add steak to bag, and marinate 20 minutes. Prepare grill or broiler. Remove steak from bag, discarding marinade. Place steak on rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes.
To prepare slaw, combine juice and ingredients through to mayo in a large bowl. Add cabbage, carrots, green onions and cilantro to sauce. toss well to combine.
Place slices of steak in tortilla with cilantro slaw on top. Good warm or cold.
Chicken Lettuce Wraps
1 cucumber, core out seeds, dice
2 chicken breasts, cooked, cubed, season w/ lemon pepper
1/2 cup green onion, chopped
1/2 cup-1 cup celery, chopped
1/2 cup peanuts
1/2 cup mayo
1/2 cup Yoshida Sauce
2 tsp. ginger
1/4 tsp. cayenne pepper
Romaine lettuce leaves
Salt and pepper
Mix all ingredients together, except peanuts. Season more if needed. Place in lettuce, and sprinkle with peanuts.
2 chicken breasts, cooked, cubed, season w/ lemon pepper
1/2 cup green onion, chopped
1/2 cup-1 cup celery, chopped
1/2 cup peanuts
1/2 cup mayo
1/2 cup Yoshida Sauce
2 tsp. ginger
1/4 tsp. cayenne pepper
Romaine lettuce leaves
Salt and pepper
Mix all ingredients together, except peanuts. Season more if needed. Place in lettuce, and sprinkle with peanuts.
Zuppa Toscana Sausage and Potato Soup
1 lb. Italian pork sausage, ground
1 1/2 tsp. crushed red pepper flakes
1 large onion, chopped
2 tsp. garlic puree or 2 cloves, minced
10 cups water
5 cubes chicken bouillon (or 5 T. chicken base)
1 cup heavy cream
1 lb. russet potatoes, about 3 large, sliced into thin rounds
1/4 bunch kale, chopped coarsely into bite sized pieces
Salt and pepper to taste
Parmesan cheese, garnish (optional)
In a large stock pot, saute the Italian sausage and crushed red pepper for 1-2 minutes. Add the onions and garlic to the sausage and saute until tender. DRAIN the sausage really well. Mix together the chicken bouillon and water, then add it to the sausage and onions in the pot. Cook until boiling. Add the thinkly sliced potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Add the chopped kale just before serving. Serve with parmesan cheese on top of soup.
1 1/2 tsp. crushed red pepper flakes
1 large onion, chopped
2 tsp. garlic puree or 2 cloves, minced
10 cups water
5 cubes chicken bouillon (or 5 T. chicken base)
1 cup heavy cream
1 lb. russet potatoes, about 3 large, sliced into thin rounds
1/4 bunch kale, chopped coarsely into bite sized pieces
Salt and pepper to taste
Parmesan cheese, garnish (optional)
In a large stock pot, saute the Italian sausage and crushed red pepper for 1-2 minutes. Add the onions and garlic to the sausage and saute until tender. DRAIN the sausage really well. Mix together the chicken bouillon and water, then add it to the sausage and onions in the pot. Cook until boiling. Add the thinkly sliced potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Add the chopped kale just before serving. Serve with parmesan cheese on top of soup.
BBQ Chicken and Pineapple Quesadillas
Carson and I had these for dinner last night, and they were both easy and good. Try them.
3 cups shredded or cubed chicken breasts
1 can tidbit pineapple, drained
1/2 cup red onions, diced (I decided to slice and saute, which I think was a good plan)
1/2 cup BBQ sauce
1/4 cup cilantro, chopped
3 T. green onions, sliced (I left these out)
2 cups Monterey jack or mozzarella cheese, shredded (I used ColbyJack)
1/2 red bell pepper, diced small (Left these out too, although given your intense love you'll probably add extra)
8 flour tortillas
Cut, shred or cube the cooked chicken. Season chicken with Montreal Seasoning (not a huge fan) or salt & pepper. Drain the pineapple and cut the other vegetables. Warm a flat skillet to medium low heat. Put a pat of butter on the hot skillet (I didn't do this). Place one of the tortillas on the skillet. Drizzle the entire tortilla with barbeque sauce. Place 3/4 cup of shredded chicken all over the tortilla along with some pineapple, red onions, red pepper, cilantro and green onions. Sprinkle generously with shredded cheese. Put the top tortilla on top of the quesadilla. Cook on the skillet until cheese is melted and the tortilla has desired number of toasty spots. Flip tortilla and cook on the other side until browned. Makes 4 quesadillas.
3 cups shredded or cubed chicken breasts
1 can tidbit pineapple, drained
1/2 cup red onions, diced (I decided to slice and saute, which I think was a good plan)
1/2 cup BBQ sauce
1/4 cup cilantro, chopped
3 T. green onions, sliced (I left these out)
2 cups Monterey jack or mozzarella cheese, shredded (I used ColbyJack)
1/2 red bell pepper, diced small (Left these out too, although given your intense love you'll probably add extra)
8 flour tortillas
Cut, shred or cube the cooked chicken. Season chicken with Montreal Seasoning (not a huge fan) or salt & pepper. Drain the pineapple and cut the other vegetables. Warm a flat skillet to medium low heat. Put a pat of butter on the hot skillet (I didn't do this). Place one of the tortillas on the skillet. Drizzle the entire tortilla with barbeque sauce. Place 3/4 cup of shredded chicken all over the tortilla along with some pineapple, red onions, red pepper, cilantro and green onions. Sprinkle generously with shredded cheese. Put the top tortilla on top of the quesadilla. Cook on the skillet until cheese is melted and the tortilla has desired number of toasty spots. Flip tortilla and cook on the other side until browned. Makes 4 quesadillas.
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