recipe found on ourbestbites. love that site.
Chicken or Steak Fajitas
Measurements of meat and vegetables are approximate. Adjust depending on your preference and the number of people you’re serving. This will serve about 4-6.
1 lb boneless skinless chicken breasts, chicken thighs, or steak
2-3 bell peppers, stem and membranes removed and peppers quartered
1 large onion (any color/variety) sliced into 1/2″ slices
Marinade:
1/4 C fresh lime juice
1/3 C water
2 T vegetable oil
2 cloves garlic, pressed or finely minced
3 t vinegar
2 t soy sauce
1-2 t liquid smoke
1 t salt
1/2 t chili powder, or chipotle chili powder
1/2 t cayenne pepper
1/4 t ground black pepper
1/4 t onion powder
*If you’re not familiar with liquid smoke, you can find it near the bbq sauces. Don’t make this without it! It’s definitely one of the key components. It makes things yummy and smoky and super flavorful. And if you’re wondering, it actually is real smoke in liquid form. Interesting, eh?
Place meat in a zip-top bag or shallow dish. Place vegetables in another. In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 Tablespoons of marinade for later use. With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for 4-6 hours and up to overnight.
Preheat bbq grill (my preference), indoor grill pan, or large skillet. If you’re using a grill, place everything on at the same time. If using a skillet, slice peppers and onions first. Cook chicken for a few minutes on each side until cooked through and remove from pan. Cover with foil to keep warm. Add vegetables and cook until crisp tender.
Remove vegetables from cooking surface and slice. Slice meat. Toss with reserved marinade and serve along side any or all of the following:
Flour Tortillas
Black Beans
Lime-Cilantro Rice
Pico de Gallo
Salsa
Diced avocado
Guacamole
Sour Cream
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Thursday, August 25, 2011
Tuesday, July 19, 2011
Peppered shrimp alfredo
Recipe from Allrecipes, I just have to try it!
"A jar of Alfredo sauce gets an added kick with cayenne pepper, Romano cheese, and extra cream. Served with red bell peppers, shrimp, and penne pasta, this is one rich dish!"
Ingredients:
12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to
taste
Salt and pepper to taste
1/4 cup chopped parsley
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
3. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
"A jar of Alfredo sauce gets an added kick with cayenne pepper, Romano cheese, and extra cream. Served with red bell peppers, shrimp, and penne pasta, this is one rich dish!"
Ingredients:
12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to
taste
Salt and pepper to taste
1/4 cup chopped parsley
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
3. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
Caribbean pork
I received this delicious recipe from a friend during a recipe exchange. It was an instant hit in my house. We like to slice the meat pretty thin after letting it rest. Even my kids love it. Pairing it with the salsa is divine!!
This recipe originated from Martha Stewart (love her).
Prep 20 minutes
45 minutes total
Serves 4
Ingredients
2 tablespoons light-brown sugar
2 teaspoons coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
2 pork tenderloins (about 12 ounces each)
1 tablespoon vegetable oil
Avocado-Pineapple Salsa (I've replaced pineapple with fresh mango and its amazing)
2 avocados cubed
1 can sliced pineapple
cut green onions
salt
pepper
1.Drain juice from sliced pineapple into a small bowl; finely chop pineapple, and add to bowl along with scallions and avocado. Season with salt and pepper; toss gently to combine.
Pork recipe:Directions
1.In a small bowl, combine light-brown sugar, salt, cinnamon, cumin, allspice, and ground pepper.
2.Heat broiler, with rack 4 inches from heat source. Line a broiler proof rimmed baking sheet with foil. Place pork on pan; rub all over with oil, and coat evenly with spice rub.
3.Broil, turning occasionally, until an instant-read thermometer inserted into pork registers 150 degrees, 15 to 20 minutes.
4.Wrap loosely with foil in pan; let rest 5 to 10 minutes before slicing thinly. Serve with the salsa.
This recipe originated from Martha Stewart (love her).
Prep 20 minutes
45 minutes total
Serves 4
Ingredients
2 tablespoons light-brown sugar
2 teaspoons coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
2 pork tenderloins (about 12 ounces each)
1 tablespoon vegetable oil
Avocado-Pineapple Salsa (I've replaced pineapple with fresh mango and its amazing)
2 avocados cubed
1 can sliced pineapple
cut green onions
salt
pepper
1.Drain juice from sliced pineapple into a small bowl; finely chop pineapple, and add to bowl along with scallions and avocado. Season with salt and pepper; toss gently to combine.
Pork recipe:Directions
1.In a small bowl, combine light-brown sugar, salt, cinnamon, cumin, allspice, and ground pepper.
2.Heat broiler, with rack 4 inches from heat source. Line a broiler proof rimmed baking sheet with foil. Place pork on pan; rub all over with oil, and coat evenly with spice rub.
3.Broil, turning occasionally, until an instant-read thermometer inserted into pork registers 150 degrees, 15 to 20 minutes.
4.Wrap loosely with foil in pan; let rest 5 to 10 minutes before slicing thinly. Serve with the salsa.
Grilled marinated shrimp
Recipe from Allrecipes
Prep Time: 30 Minutes
Cook Time: 10 Minutes Ready In: 2 Hours 40 Minutes
Servings: 6
"This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal."
Ingredients:
1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste 2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and
deveined with tails attached
skewers
Directions:
1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade
Can also saute in pan or cook in george foreman and still turns out delish!
Prep Time: 30 Minutes
Cook Time: 10 Minutes Ready In: 2 Hours 40 Minutes
Servings: 6
"This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal."
Ingredients:
1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste 2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and
deveined with tails attached
skewers
Directions:
1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade
Can also saute in pan or cook in george foreman and still turns out delish!
Monday, July 18, 2011
Stir fried turkey lettuce wraps
5 STARS. I love this recipe because it is so easy but people think you spent a ton of time on it. It takes 20 min total to prep and cook this baby! I got the recipe from Martha Stewart (love her). These lettuce wraps are so easy yet taste so good!
You can substitute any ground meat -- pork, chicken, or beef -- in this dish. My favorite is the ground turkey.
Ingredients
Serves 4
1/4 cup soy sauce
4 teaspoons fish sauce
4 teaspoons sugar
1 tablespoon vegetable oil
1 large shallot, finely chopped (green onions work great too)
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1 small jalapeno or serrano chile, seeded and finely chopped (if you leave seeds in the dish can get pretty hot, for less hot remove seeds before chopping)
1 pound ground turkey (93 percent lean)
2 large heads Bibb, Boston, or iceberg lettuce, leaves separated
Directions
In a small bowl, combine soy sauce, fish sauce, and sugar and stir until sugar dissolves. Set sauce aside.
Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shallot, ginger, garlic, and chile and stir until fragrant, about 30 seconds. Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add half the sauce to skillet and stir until meat is cooked through, about 2 minutes. Serve in lettuce leaves with remaining sauce.
Serve with rice and crispy Asian noodles.
You can substitute any ground meat -- pork, chicken, or beef -- in this dish. My favorite is the ground turkey.
Ingredients
Serves 4
1/4 cup soy sauce
4 teaspoons fish sauce
4 teaspoons sugar
1 tablespoon vegetable oil
1 large shallot, finely chopped (green onions work great too)
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1 small jalapeno or serrano chile, seeded and finely chopped (if you leave seeds in the dish can get pretty hot, for less hot remove seeds before chopping)
1 pound ground turkey (93 percent lean)
2 large heads Bibb, Boston, or iceberg lettuce, leaves separated
Directions
In a small bowl, combine soy sauce, fish sauce, and sugar and stir until sugar dissolves. Set sauce aside.
Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shallot, ginger, garlic, and chile and stir until fragrant, about 30 seconds. Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add half the sauce to skillet and stir until meat is cooked through, about 2 minutes. Serve in lettuce leaves with remaining sauce.
Serve with rice and crispy Asian noodles.
Butter Tandoori Chicken
5 STARS. I got this recipe from a close friend. I loved it immediately. It's an Indian dish that has a rich creamy sauce that melts in your mouth. I serve it over rice with naan bread. I have never had anyone walk away from this dish without 2nd or 3rd helpings...it's really that good! Below I posted a "healthier" option if you can feel your butt getting bigger just as you read, but it's sooo worth it!
Ingredients:
1 C butter
1 onion, minced
1 T minced garlic
1 (15oz) can tomato sauce
3 C heavy cream
2 tsp salt
1 tsp cayenne pepper
1 tsp garam masala
1 1/2 lbs skinless boneless chicken breasts, cut into bite-sized chunks
2 T veg oil
2 T tandoori
Directions:
1. Preheat oven to 375 degrees
2. Melt a few tablespoons of butter in skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 min.
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, simmer for 30 min. stirring occasionally. Then stir in caramelized onions.
4. While the sauce is simmering, toss cubed chicken breast with veg oil until coated, then season with tandoori and spread out onto baking sheet.
5. Bake chicken in preheated oven until no longer pink in the center, about 12 min. Once done, add the chicken to the sauce and simmer for 5 min before serving.
*Don't forget to cook your rice and heat up your naan bread just before serving.
HEALTHIER OPTION
use 1/4 c. of butter instead of 1c. and 1 can of evaporated skim milk instead of cream.
Ingredients:
1 C butter
1 onion, minced
1 T minced garlic
1 (15oz) can tomato sauce
3 C heavy cream
2 tsp salt
1 tsp cayenne pepper
1 tsp garam masala
1 1/2 lbs skinless boneless chicken breasts, cut into bite-sized chunks
2 T veg oil
2 T tandoori
Directions:
1. Preheat oven to 375 degrees
2. Melt a few tablespoons of butter in skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 min.
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, simmer for 30 min. stirring occasionally. Then stir in caramelized onions.
4. While the sauce is simmering, toss cubed chicken breast with veg oil until coated, then season with tandoori and spread out onto baking sheet.
5. Bake chicken in preheated oven until no longer pink in the center, about 12 min. Once done, add the chicken to the sauce and simmer for 5 min before serving.
*Don't forget to cook your rice and heat up your naan bread just before serving.
HEALTHIER OPTION
use 1/4 c. of butter instead of 1c. and 1 can of evaporated skim milk instead of cream.
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