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 gluten free. Show all posts
Showing posts with label gluten free. 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.
Ground Beef Tacos
*Serves 4
2 tablespoons canola oil
3/4 cup chopped onion
1 pound ground beef or ground turkey
1 to 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce
1 jalapeno, seeded and minced fine (alternately, you can add hot pepper sauce to taste or canned jalapenos)
Taco shells
Additional taco garnishes
In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through, about 5 minutes. Off the heat, drain the grease from the meat.
Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds and then add the tomato sauce and jalapeno. Turn the heat to low and simmer the meat mixture for about 10 minutes, stirring occasionally. Serve in taco shells with your choice of toppings.
2 tablespoons canola oil
3/4 cup chopped onion
1 pound ground beef or ground turkey
1 to 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce
1 jalapeno, seeded and minced fine (alternately, you can add hot pepper sauce to taste or canned jalapenos)
Taco shells
Additional taco garnishes
In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through, about 5 minutes. Off the heat, drain the grease from the meat.
Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds and then add the tomato sauce and jalapeno. Turn the heat to low and simmer the meat mixture for about 10 minutes, stirring occasionally. Serve in taco shells with your choice of toppings.
Lime Cilantro Rice with Pineapple
1 cup dry white rice, cooked in 2 cups water
2 T real butter
Juice from 1 large lime or two smaller ones
Juice from 1 large lime or two smaller ones
1 small can crushed pineapple, drained.
½ – ¾ C chopped fresh cilantro
Salt and pepper to taste
Salt and pepper to taste
Cook rice.As soon as it’s done, toss in the butter and stir to melt.Add lime juice, pineapple, and cilantro.Stir to combine, and then add salt and pepper to taste. Serve immediately.
* You’ll want to serve this right away, if you don’t, the flavors tend to mellow a bit and you’ll probably need to add more lime juice because the rice kind of sucks it up.If you’re not quite ready to eat when your rice finishes cooking, just toss in the butter and keep a lid on it so it stays warm.Then right before you serve it, toss it all together.
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
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.
Pretty Winter Salad
I haven't made this for you yet, but it's a good one.
1/2 head each of romaine, ice berg and spinach (I never bother with the iceberg, just do the others)
1 red apple, sliced
1 pear, sliced
1/2-1 cup cashews
1/4 cup craisins
1 cup grated jack cheese
Dressing:
1/4 cup sugar
2 1/2 T. red wine vinegar
1 T. lemon juice
1 T. chopped onion
1/4 tsp. salt
1/3 cup oil
Blend together, then add 1 T. poppyseeds.
Pour dressing over salad just before serving.
1/2 head each of romaine, ice berg and spinach (I never bother with the iceberg, just do the others)
1 red apple, sliced
1 pear, sliced
1/2-1 cup cashews
1/4 cup craisins
1 cup grated jack cheese
Dressing:
1/4 cup sugar
2 1/2 T. red wine vinegar
1 T. lemon juice
1 T. chopped onion
1/4 tsp. salt
1/3 cup oil
Blend together, then add 1 T. poppyseeds.
Pour dressing over salad just before serving.
Sunday, December 19, 2010
Honey Lime Fruit Salad
I have never made this for you, but it is good. And basically with whatever fruit you want to use.
1 20 oz. can pineapple chunks, drained well
1 can mandarin oranges, drained
2-3 kiwi, peeled and sliced
1 cup grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1 T.
2 T. honey
1 T. poppyseeds
Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss. Drizzle the honey over the fruit and again, mix gently until everything is evenly coated.
1 20 oz. can pineapple chunks, drained well
1 can mandarin oranges, drained
2-3 kiwi, peeled and sliced
1 cup grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1 T.
2 T. honey
1 T. poppyseeds
Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss. Drizzle the honey over the fruit and again, mix gently until everything is evenly coated.
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
Strawberry Spinach Salad
1 bag fresh spinach, broken into bite sized pieces
1 pint strawberries, thinly sliced
1 T. sliced almonds
Dressing:
1/4 cup sugar
1/4 cup strawberry jam
2 T. sesame seeds (I left out)
2 T. poppy seeds
1 1/2 tsp. minced onion
1 1/4 tsp. Worcestershire sauce
1/4 tsp. paprika
1/4 cup oil
1/4 cup vinegar
Mix well. Add poppy seeds very last. Combine spinach, strawberries and almonds together in bowl. Pour dressing over salad when ready to serve.
1 pint strawberries, thinly sliced
1 T. sliced almonds
Dressing:
1/4 cup sugar
1/4 cup strawberry jam
2 T. sesame seeds (I left out)
2 T. poppy seeds
1 1/2 tsp. minced onion
1 1/4 tsp. Worcestershire sauce
1/4 tsp. paprika
1/4 cup oil
1/4 cup vinegar
Mix well. Add poppy seeds very last. Combine spinach, strawberries and almonds together in bowl. Pour dressing over salad when ready to serve.
No Bake Cookies
2 cups sugar
1/2 cup butter
1/8 tsp. salt
1/2 cup milk
1/2 cup cocoa
Put all in pan, bring to a boil, stir frequently for 1 minute.
Add:
1 1/2 cup peanut butter
2 tsp. vanilla
Stir until peanut butter melts.
Add:
6 cups oatmeal. But, we added much more than that.
1/2 cup butter
1/8 tsp. salt
1/2 cup milk
1/2 cup cocoa
Put all in pan, bring to a boil, stir frequently for 1 minute.
Add:
1 1/2 cup peanut butter
2 tsp. vanilla
Stir until peanut butter melts.
Add:
6 cups oatmeal. But, we added much more than that.
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.
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