1 can pineapple chunks
6 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 teaspoons ground ginger
1 teaspoon minced garlic
1/2 teaspoon pepper
1 pound boneless beef sirloin steak, cut into 1 inch cubes
Drain pineapple, reserving the juice. Refrigerate the pineapple. In a small bowl, combo the juice, soy sauce, brown sugar, oil, ginger, garlic, and pepper. reserve 1/3 cup marinade for basting and 1/3 cup for serving. Cover and refrigerate. Pour remaining marinade into large Ziploc bag; add beef cubes. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade from beef. On metal or soaked wooden skewers, alternate threading beef and pineapple chunks. Grill, uncovered, over medium heat for 5 minutes on each side or broil 4-6 inches from heat until beef reaches desired doneness, basting frequently with a portion of the reserved marinade. Serve with remaining marinade.
Wednesday, September 24, 2008
Potato Ham Skillet
4 1/2 teaspoons butter3 medium potatoes, peeled and thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
7 green onions, chopped
1/2 cup chopped green pepper
2 cups diced fully cooked ham
3 eggs, lightly beaten
1/2 cup shredded cheese
Minced fresh parsley
In a skillet, melt butter over medium heat. in the skillet, layer half of the potatoes, salt, pepper, onions, green pepper, and ham; repeat layers. Cover and cook over medium heat for 10-15 minutes or until potatoes are tender. Pour eggs over the top. Cover and cook for 3-5 minutes or until eggs are nearly set. Sprinkle with cheese. Cover and cook 3-5 minutes longer or until cheese is melted and eggs are completely set. Cut into wedges. Sprinkle with parsley and serve.
*We used 5-6 eggs to really cover the skillet dish well.
Bacon-Wrapped Green Beans
3/4 pound fresh green beans
4 bacon strips
3 tablespoons butter, melted
1/4 cup packed brown sugar
1/4 teaspoon garlic salt
1/8 teaspoon soy sauce
Flace beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender. Meanwhile, in a skillet, cook bacon over medium heat until cooked but not crisp, about 3 minutes. Remove to paper towels. Drain beans; place about 12 beans on each bacon strip. Wrap bacon around beans and secure with toothpicks. Place on an ungreased baking sheet. In a small bowl, combo the butter, brown sugar, garlic salt, and soy sauce. Brush over bundles. Bake at 400 degrees for 10-15 minutes or until bacon is crisp.
4 bacon strips
3 tablespoons butter, melted
1/4 cup packed brown sugar
1/4 teaspoon garlic salt
1/8 teaspoon soy sauce
Flace beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender. Meanwhile, in a skillet, cook bacon over medium heat until cooked but not crisp, about 3 minutes. Remove to paper towels. Drain beans; place about 12 beans on each bacon strip. Wrap bacon around beans and secure with toothpicks. Place on an ungreased baking sheet. In a small bowl, combo the butter, brown sugar, garlic salt, and soy sauce. Brush over bundles. Bake at 400 degrees for 10-15 minutes or until bacon is crisp.
Barbecue Jack Chicken
4 boneless skinless chicken breast halves
4 slices pepper jack cheese
1 cup barbecue sauce
Carefully cut a pocket in each chicken breast. Fill with cheese and secure with toothpicks or skewers. Grill chicken, covered, over medium heat or briol 4 inches from heat for 6-8 minutes on each side or until juices run clear. Baste frequently with barbecue sauce. Remove skewers before serving.
*We pound out our chicken so it's thin and then fold it over a piece of cheese. I am not a very good cutter and stuffer so this works better for me!
*Since Jake liked this so much the first time I made it and requested more pepper jack cheese for next time, we will include a piece of cheese on the top of the breast as well. I'll add it right at the end of the grilling.
4 slices pepper jack cheese
1 cup barbecue sauce
Carefully cut a pocket in each chicken breast. Fill with cheese and secure with toothpicks or skewers. Grill chicken, covered, over medium heat or briol 4 inches from heat for 6-8 minutes on each side or until juices run clear. Baste frequently with barbecue sauce. Remove skewers before serving.
*We pound out our chicken so it's thin and then fold it over a piece of cheese. I am not a very good cutter and stuffer so this works better for me!
*Since Jake liked this so much the first time I made it and requested more pepper jack cheese for next time, we will include a piece of cheese on the top of the breast as well. I'll add it right at the end of the grilling.
Tuesday, September 23, 2008
Layered Dinner Salad
2 packages precooked, precut chicken
Romaine lettuce, chopped
2 cups cheddar cheese
Tomato, chopped
1 can corn, drained
1 can black beans, drained
3 green onions, chopped
1 1/4 cup mayonnaise
2 tablespoons lime juice
2 tablespoons fresh cilantro, chopped
Seasoning to your taste (2 teaspoons, give or take): chili powder, cajun, etc.
1 garlic clove, minced
Mix mayo, lime juice, cilantro, garlic, and seasoning in a medium bowl. Chill for 15 minutes or more. In another medium bowl, combine corn, black beans, and green onions. In a large bowl, layer lettuce, chicken, corn mix, cheese, and dressing. Repeat. Top with tomatoes.
*We like to put half the salad parts together in a bowl and toss with dressing. Then we still have half of the ingredients leftover for lunch the next day. The lettuce, cheese, and corn mix keep well in tupperware together with the dressing in a second container to toss at lunch time.
*We usually use chili powder but had to use cajun when we realized we were out of chili powder. It was still very tasty. Also, lemon juice can be substituted for lime juice if needed.
Romaine lettuce, chopped
2 cups cheddar cheese
Tomato, chopped
1 can corn, drained
1 can black beans, drained
3 green onions, chopped
1 1/4 cup mayonnaise
2 tablespoons lime juice
2 tablespoons fresh cilantro, chopped
Seasoning to your taste (2 teaspoons, give or take): chili powder, cajun, etc.
1 garlic clove, minced
Mix mayo, lime juice, cilantro, garlic, and seasoning in a medium bowl. Chill for 15 minutes or more. In another medium bowl, combine corn, black beans, and green onions. In a large bowl, layer lettuce, chicken, corn mix, cheese, and dressing. Repeat. Top with tomatoes.
*We like to put half the salad parts together in a bowl and toss with dressing. Then we still have half of the ingredients leftover for lunch the next day. The lettuce, cheese, and corn mix keep well in tupperware together with the dressing in a second container to toss at lunch time.
*We usually use chili powder but had to use cajun when we realized we were out of chili powder. It was still very tasty. Also, lemon juice can be substituted for lime juice if needed.
Brunch Pizza
1 prebaked Italian bread shell crust
1 tablespoon butter
5-6 eggs, beaten
1 can country-style cream gravy
2 cups shredded cheddar cheese
1/2 cup real bacon bits
1/4 cup cooked pork sausage
Place the crust on a baking sheet and bake at 425 degrees for 5 minutes. In a large skillet, melt the butter over medium heat. Add eggs and cook; scramble. Spread gravy over crust; top with eggs, cheese, bacon, and sausage. Broil for 6 minutes (or until cheese is melted) 4-6 inches from the heat.
*Use McCormick's packaged gravy mix instead.
*We used turkey bacon and it still tasted good!
*Use the extra sausage from the log and bacon from the package for biscuits and gravy or a meaty omelet the next day.
*We layer ours gravy, eggs, meat, then cheese. Yummy!!
1 tablespoon butter
5-6 eggs, beaten
1 can country-style cream gravy
2 cups shredded cheddar cheese
1/2 cup real bacon bits
1/4 cup cooked pork sausage
Place the crust on a baking sheet and bake at 425 degrees for 5 minutes. In a large skillet, melt the butter over medium heat. Add eggs and cook; scramble. Spread gravy over crust; top with eggs, cheese, bacon, and sausage. Broil for 6 minutes (or until cheese is melted) 4-6 inches from the heat.
*Use McCormick's packaged gravy mix instead.
*We used turkey bacon and it still tasted good!
*Use the extra sausage from the log and bacon from the package for biscuits and gravy or a meaty omelet the next day.
*We layer ours gravy, eggs, meat, then cheese. Yummy!!
Cheddar Ranch Burgers
1 pound ground beef
1 package ranch powder
1-2 cups shredded cheddar cheese
Mix all ingredients in a bowl. Form patties. *Cook on a Foreman grill.
*You could make these on an outdoor grill but the cheese might cause the burgers to break and fall through the grill. A Foreman grill works best!
1 package ranch powder
1-2 cups shredded cheddar cheese
Mix all ingredients in a bowl. Form patties. *Cook on a Foreman grill.
*You could make these on an outdoor grill but the cheese might cause the burgers to break and fall through the grill. A Foreman grill works best!
Chicken Bruschetta Bake
1 can diced tomatoes, undrained
1 package Stove Top Stuffing Chicken mix
2 garlic cloves, minced
1 1/2 pounds chicken, cubed
1 teaspoon dried basil leaves
1 cup mozzarella cheese
In a medium bowl, pour in tomatoes, stuffing, 1/2 cup hot water, and garlic. Stir until stuffing is moistened. Place chicken in a 13x9 baking dish and sprinkle with basil and cheese. Top with stuffing mix. Bake for 30 minutes at 400 degrees.
1 package Stove Top Stuffing Chicken mix
2 garlic cloves, minced
1 1/2 pounds chicken, cubed
1 teaspoon dried basil leaves
1 cup mozzarella cheese
In a medium bowl, pour in tomatoes, stuffing, 1/2 cup hot water, and garlic. Stir until stuffing is moistened. Place chicken in a 13x9 baking dish and sprinkle with basil and cheese. Top with stuffing mix. Bake for 30 minutes at 400 degrees.
Chicken a la Ani
1 pound chicken breasts, cubed
1-2 cans drained green beans
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup dry white wine
1/2 cup shredded parmesan cheese
2-3 teaspoons dehydrated onion
1 cup cream of chicken soup
Parmesan cheese for topping
Mix the mayonnaise, sour cream, wine, cheese, onion, and soup together. Add chicken and green beans. Pour into a casserole dish. Sprinkle with parmesan cheese. Cook at 350 degrees for 30 minutes. Serve with white rice.
1-2 cans drained green beans
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup dry white wine
1/2 cup shredded parmesan cheese
2-3 teaspoons dehydrated onion
1 cup cream of chicken soup
Parmesan cheese for topping
Mix the mayonnaise, sour cream, wine, cheese, onion, and soup together. Add chicken and green beans. Pour into a casserole dish. Sprinkle with parmesan cheese. Cook at 350 degrees for 30 minutes. Serve with white rice.
Subscribe to:
Posts (Atom)