Recipe: http://thepioneerwoman.com/cooking/beef-fajitas/
Ingredients
1 whole Beef Flank Steak
1/2 cup Olive Oil
3 Tablespoons Worcestershire Sauce
1/3 cup Lime Juice, Fresh Squeezed
3 cloves Garlic, Minced
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1/2 teaspoon Red Pepper Flakes
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 Tablespoon Sugar
2 whole Medium Onions, Halved And Sliced
1 whole Red Bell Pepper, Sliced
1 whole Orange Bell Pepper, Sliced
1 whole Green Bell Pepper, Sliced
1 whole Yellow Bell Pepper, Sliced
Oil, For Frying
Flour Tortillas, Warmed
Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)
Salsa
Sour Cream
Cilantro Leaves
Preparation
In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.
Prepare tortillas, salsa, sour cream, and cilantro.
Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.
Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes.
Slice the meat right before serving and serve with all the fixins. Delicious!
I really liked this except that it set off the smoke alarms several times. Would have to be careful when making it next time.
Sunday, April 24, 2016
Creamy Pasta With Smoked Bacon and Peas
Recipe: http://cooking.nytimes.com/recipes/1012805-creamy-pasta-with-smoked-bacon-and-peas
Darren didn't like this so this is an Amanda only recipe.
Darren didn't like this so this is an Amanda only recipe.
Sunday, April 17th, 2016 - Curried Chicken and Apple Salad
Makes 2 dinner salads.
Ingredients:
1 pound chicken breast, cut into bite size pieces
1 tsp garlic powder
1 tsp curry powder
salt and black pepper
1/4 cup plus 1 tablespoon olive oil
2 tablespoons mayonnaise
2 tablespoons
lime juice
6 ounces spinach
1 Fiji apple, cored and chopped
1/2 cup golden raisins
1/2 roasted unsalted cashews
4 scallions, chopped
1/4 cup chopped fresh cilantro
1. Sprinkle garlic powder, curry powder, salt, and pepper over chicken breast pieces.
2. In a large nonstick skillet, heat the 1 tablespoon of olive oil until shimmering. Add the chicken and saute until the juices are clear, about 10 minutes.
3. In a small bowl, whisk together mayonnaise, lime juice (I also added smoked paprika, curry powder), salt, pepper, and olive oil until combined.
4. Divide spinach, apples, raisins, cashews, and scallions among the bowls. Add the chicken and top with cilantro. Serve with dressing on the side.
Ingredients:
1 pound chicken breast, cut into bite size pieces
1 tsp garlic powder
1 tsp curry powder
salt and black pepper
1/4 cup plus 1 tablespoon olive oil
2 tablespoons mayonnaise
2 tablespoons
lime juice
6 ounces spinach
1 Fiji apple, cored and chopped
1/2 cup golden raisins
1/2 roasted unsalted cashews
4 scallions, chopped
1/4 cup chopped fresh cilantro
1. Sprinkle garlic powder, curry powder, salt, and pepper over chicken breast pieces.
2. In a large nonstick skillet, heat the 1 tablespoon of olive oil until shimmering. Add the chicken and saute until the juices are clear, about 10 minutes.
3. In a small bowl, whisk together mayonnaise, lime juice (I also added smoked paprika, curry powder), salt, pepper, and olive oil until combined.
4. Divide spinach, apples, raisins, cashews, and scallions among the bowls. Add the chicken and top with cilantro. Serve with dressing on the side.
Tuesday, April 12, 2016
Tuesday, April 5th, 2016 - Chicken and Strawberry Salad Wraps
Recipe: http://thepioneerwoman.com/cooking/grilled-chicken-strawberry-salad-wrap/
Ingredients
2 whole Boneless, Skinless Chicken Breasts
1/2 cup Bottled Balsamic Vinaigrette
1 whole Package (12 Ounces) Mixed Salad Greens
12 whole Medium Strawberries, Hulled And Quartered
4 whole Green Onions Sliced (white And Light Green Parts)
1/4 cup Pecans, Chopped
4 ounces, weight Goat Cheese Crumbled
6 whole Large Whole Wheat Tortillas
Preparation
Place the chicken breasts in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breasts until they're a uniform thickness. Pour in half the balsamic vinaigrette, then seal the bag and marinate in the fridge for 1 hour.
After the chicken has marinated, grill it until it's done in the middle, about 5 minutes per side. Remove from the heat and set aside to cool slightly. Dice up the chicken when it's cool enough to handle.
Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the strawberries, chicken, green onions, and pecans. Toss it gently a few times until it's all combined. Top with crumbled goat cheese and toss a couple of times.
Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.
Changes: Use romaine hearts one night and spinach the other night. Both tasted good.
Ingredients
2 whole Boneless, Skinless Chicken Breasts
1/2 cup Bottled Balsamic Vinaigrette
1 whole Package (12 Ounces) Mixed Salad Greens
12 whole Medium Strawberries, Hulled And Quartered
4 whole Green Onions Sliced (white And Light Green Parts)
1/4 cup Pecans, Chopped
4 ounces, weight Goat Cheese Crumbled
6 whole Large Whole Wheat Tortillas
Preparation
Place the chicken breasts in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breasts until they're a uniform thickness. Pour in half the balsamic vinaigrette, then seal the bag and marinate in the fridge for 1 hour.
After the chicken has marinated, grill it until it's done in the middle, about 5 minutes per side. Remove from the heat and set aside to cool slightly. Dice up the chicken when it's cool enough to handle.
Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the strawberries, chicken, green onions, and pecans. Toss it gently a few times until it's all combined. Top with crumbled goat cheese and toss a couple of times.
Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.
Changes: Use romaine hearts one night and spinach the other night. Both tasted good.
Tuesday, January 26, 2016
Monday, January 25th - Chickpea Curry
Recipe: http://thepioneerwoman.com/cooking/chickpea-curry/
Ingredients
1.5 cups Basmati Rice
2 Tablespoons Vegetable Oil
1 whole Large Onion, Diced Fine
1 large carrot, diced
1 celery, diced
1 yellow bell pepper, diced
Salt And Pepper, to taste
2 teaspoons Curry Powder, Any Variety
2 cloves Garlic, Minced
1 cup Vegetable Stock
2 cans Chickpeas, Drained And Rinsed
1 can (13.5 Ounce) Coconut Milk
1 Tablespoon Honey, More To Taste
1 tsp chili oil
Cilantro Leaves, For Garnish
Preparation
Cook the basmati rice according to the package instructions.
Heat the oil in a medium skillet over medium-low heat. Add the onions, carrot, celery, bell pepper, season with salt and pepper and cook for a few minutes, until the onions are vegetables are soft. Sprinkle in the curry powder and garlic and stir, cooking for another minute or so. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the coconut milk, honey and a squirt of chili oil. Bring to a boil, add the chickpeas, reduce the heat, and simmer for 10 minutes. Taste and adjust the seasoning, adding more salt, honey, or Sriracha (or lime juice, if using.)
Serve the curry over the rice. Garnish with the cilantro.
Ingredients
1.5 cups Basmati Rice
2 Tablespoons Vegetable Oil
1 whole Large Onion, Diced Fine
1 large carrot, diced
1 celery, diced
1 yellow bell pepper, diced
Salt And Pepper, to taste
2 teaspoons Curry Powder, Any Variety
2 cloves Garlic, Minced
1 cup Vegetable Stock
2 cans Chickpeas, Drained And Rinsed
1 can (13.5 Ounce) Coconut Milk
1 Tablespoon Honey, More To Taste
1 tsp chili oil
Cilantro Leaves, For Garnish
Preparation
Cook the basmati rice according to the package instructions.
Heat the oil in a medium skillet over medium-low heat. Add the onions, carrot, celery, bell pepper, season with salt and pepper and cook for a few minutes, until the onions are vegetables are soft. Sprinkle in the curry powder and garlic and stir, cooking for another minute or so. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the coconut milk, honey and a squirt of chili oil. Bring to a boil, add the chickpeas, reduce the heat, and simmer for 10 minutes. Taste and adjust the seasoning, adding more salt, honey, or Sriracha (or lime juice, if using.)
Serve the curry over the rice. Garnish with the cilantro.
Monday, January 25, 2016
Sunday, January 24th, 2016 - Tuscan Vegetable Soup
Recipe: http://www.foodnetwork.com/recipes/ellie-krieger/tuscan-vegetable-soup-recipe.html
Ingredients
1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
3 carrots, diced (about 1/2 cup)
3 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional
Directions
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.
Changes: I added more vegetables and used whatever cheese we had, but still used fresh cheese and grated it, instead of already shredded. I used fresh sage, but used dried thyme leaves. I don't think the fresh sage made a difference, so just use dried next time.
Ingredients
1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
3 carrots, diced (about 1/2 cup)
3 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional
Directions
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.
Changes: I added more vegetables and used whatever cheese we had, but still used fresh cheese and grated it, instead of already shredded. I used fresh sage, but used dried thyme leaves. I don't think the fresh sage made a difference, so just use dried next time.
Subscribe to:
Posts (Atom)