Top Round Steak
Seasoned with sea salt, garlic, paprika and savory spices
Thaw, then grill to desired temperature.
Wednesday, April 29, 2009
Monday, April 27, 2009
Chile Verde
4 boneless pork chops (or you can use about 1 lb pork loin)
1 jar La Victoria Salsa Verde
1 can diced tomatoes with jalepenos, undrained
1 small onion, chopped
1 TBS minced garlic
Place all ingredients in crock pot and cook 6-8 hours, or until pork shreds easily.
This is a recipe from last time.
1 jar La Victoria Salsa Verde
1 can diced tomatoes with jalepenos, undrained
1 small onion, chopped
1 TBS minced garlic
Place all ingredients in crock pot and cook 6-8 hours, or until pork shreds easily.
This is a recipe from last time.
Blues Chicken
3 chicken breasts
1 Cup chicken broth
1/4 Cup Bleu Cheese
1 Cup Mozz. Cheese
1/4 Cup mushrooms
place chicken breasts in 9x9 pan. Pour chicken broth over chicken, then sprinkle mozzerela cheese and bleu cheese over chicken along with mushrooms. Bake 350 degrees for 1 hour. Enough liquid for rice.
1 Cup chicken broth
1/4 Cup Bleu Cheese
1 Cup Mozz. Cheese
1/4 Cup mushrooms
place chicken breasts in 9x9 pan. Pour chicken broth over chicken, then sprinkle mozzerela cheese and bleu cheese over chicken along with mushrooms. Bake 350 degrees for 1 hour. Enough liquid for rice.
Thursday, April 23, 2009
Sticky Chicken
Ingredients:· 1/2 cup balsamic vinegar·
1/2 cup low sodium soy sauce·
1/2 cup sugar·
2 garlic cloves, minced·
1 Tbsp. grated fresh ginger root·
1/8 tsp. pepper·
3-4 lbs. boneless, skinless chicken breasts
Preparation:Combine all ingredients except the chicken in a shallow baking dish and stir until sugar dissolves. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours.When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness (180 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 8-10 minutes. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8Label: Sticky Chicken Place chicken and sauce into a skillet. Bring to boil over med, reduce to low and simmer for 15 minutes. Remove Chicken increase heat and cook marinade until syrupy 8-10 min. Return chicken coat & serve over rice
1/2 cup low sodium soy sauce·
1/2 cup sugar·
2 garlic cloves, minced·
1 Tbsp. grated fresh ginger root·
1/8 tsp. pepper·
3-4 lbs. boneless, skinless chicken breasts
Preparation:Combine all ingredients except the chicken in a shallow baking dish and stir until sugar dissolves. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours.When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness (180 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 8-10 minutes. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8Label: Sticky Chicken Place chicken and sauce into a skillet. Bring to boil over med, reduce to low and simmer for 15 minutes. Remove Chicken increase heat and cook marinade until syrupy 8-10 min. Return chicken coat & serve over rice
Cafe Rio chicken taco
· 1 small bottle Kraft Zesty Italian Dressing
· 1 Tbsp chili powder
· 1 Tbsp cumin
· 3 cloves garlic, minced
· 4 lbs. skinless, boneless chicken breast
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.
Top the tacos with shredded lettuce, diced toamtoes, cheese and sour cream.
Can also make Cafe Rio chicken salad with the same ingredients, but crumb the taco shell over the salad, and for dressing, mix same portion of salsa verde with ranch dressing and you will be surprise!!!
· 1 Tbsp chili powder
· 1 Tbsp cumin
· 3 cloves garlic, minced
· 4 lbs. skinless, boneless chicken breast
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.
Top the tacos with shredded lettuce, diced toamtoes, cheese and sour cream.
Can also make Cafe Rio chicken salad with the same ingredients, but crumb the taco shell over the salad, and for dressing, mix same portion of salsa verde with ranch dressing and you will be surprise!!!
Sunday, April 19, 2009
Indonesian Chicken
12 chicken drums or thighs with bone
1 cup honey
3/4 cup soy sauce
1/2 cup finely minced ginger (or 1 tsp ground)
1/4 cup minced garlic
Heat ingredients in sauce pan for 5 minutes. Place chicken skin side down in casserole dish, pour marinade over chicken and refrigerate overnight. Preheat oven to 350 cook covered for 30 minutes. Uncover turn pieces over and increase heat to 375 and cook for 30-40 minutes longer basting occasionally.
Label: Indonesian Chicken Thaw completly, Preheat oven to 350 cook covered for 30 minutes. Uncover turn pieces over and increase heat to 375 and cook for 30-40 minutes longer basting occasionally. I used two white and two dark (or six dark) for 1/2 and 4 white and 4 dark (or 12 dark) for full. I bought two Costco honey, 2 soy sauce.
1 cup honey
3/4 cup soy sauce
1/2 cup finely minced ginger (or 1 tsp ground)
1/4 cup minced garlic
Heat ingredients in sauce pan for 5 minutes. Place chicken skin side down in casserole dish, pour marinade over chicken and refrigerate overnight. Preheat oven to 350 cook covered for 30 minutes. Uncover turn pieces over and increase heat to 375 and cook for 30-40 minutes longer basting occasionally.
Label: Indonesian Chicken Thaw completly, Preheat oven to 350 cook covered for 30 minutes. Uncover turn pieces over and increase heat to 375 and cook for 30-40 minutes longer basting occasionally. I used two white and two dark (or six dark) for 1/2 and 4 white and 4 dark (or 12 dark) for full. I bought two Costco honey, 2 soy sauce.
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