Archive | August, 2010

Beef Fajita Bowls

24 Aug

1 cup uncooked regular long grain rice 
1 lb boneless beef sirloin steak 
2 tbs vegetable oil 
1 flour tortilla for for burritos, cut int 4 x 1/2″ strips 
1 bag frozen stir fry bell peppers and onions 
1/2 cup frozen whole kernel corn 
1 cup thick n chunky salsa 
2 tbs lime juice 
2 tbs chili sauce 
1/2 tsp ground cumin 
2 tbs chopped fresh cilantro 

Cook rice as directed on package. Meanwhile, cut beef with grain into 2″ strips, cut strips across grain into 1/8″ slices. Heat 12″ nonstick skillet over medium high heat. Add oil, rotate skillet to coat bottom. Cook tortilla strips in oil 1-2 minutes on each side, adding additional oil if necessary, until golden brown and crisp. Drain on paper towel. Add beef to skillet, cook and stir over medium high heat 4-5 minutes until beef is no longer pink. Remove from skillet. Add bell pepper mixture and corn to skillet, cook and stir for 1 minute. Cover and cook 2-3 minutes, stirring twice, until crisp tender. Stir in beef, salsa, lime juice, chili sauce and cumin. Cook 2-3 minutes, stirring occasionally, until hot. Stir in cilantro. Divide rice among bowls. Top with beef mixture and tortilla strips. Serves 4.

Every Mom needs this Cookbook! I love it!

24 Aug

What’s For Dinner

23 Aug

Food on Shine

Tea Smoked Chicken

23 Aug

An exotic Asian recipe that uses tea as the main ingredient for smoking chicken. The tea leaves lend their rich brown color and aroma to make this a truly unique dish. 

2 lbs. chicken 
½ cup china black tea leaves 
2 tablespoons brown sugar 
2 tablespoons rice wine 
2 scallions 
1 tablespoon minced fresh ginger 
2 teaspoons salt 
1 ½ teaspoons crushed Szechwan peppercorns 
Sesame oil 

Cut the scallions into 2 inch long pieces and flatten with the side of a cleaver. 
Combine wine, salt, brown sugar, scallions and ginger and peppercorns in a large bowl. Place the chicken in the bowl and rub the mixture all over the chicken. 

Marinate the chicken overnight in the refrigerator. Discard the marinade and tuck the scallions and ginger inside the chicken. 

Get the smoker up to a temperature of about 250 deg. F. Place the chicken inside and leave about a ¼ of the tea leaves on the embers. Allow it to smoke. After every hour, add a ¼ of the tea leaves. Take out the chicken from the smoker once it has cooked through. Just before serving, brush the chicken with sesame oil. Cut into pieces and serve. 

Insert a thermometer into the thickest part of the chicken breast to check if it has cooked. Remove the chicken from the smoker when the thermometer reads 170 deg. F.

Spiced Pineapple Sparkle

22 Aug

1 1/2 cups water 
6 cinnamon sticks 
12 whole cloves 
1/2 cup sugar 
1 can (46 oz) unsweetened pineapple juice, chilled 
1 1/2 cups unsweetened orange juice, chilled 
1/2 cup lemon juice, chilled 
3 bottles (12 oz) lemon lime carbonated beverage, chilled 
garnishes: orange slices, maraschino cherries 

Combine first 3 ingredients in a saucepan, bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat and stir in sugar, let cool. Pour mixture through a large, wire mesh strainer in to a punch bowl, discarding spices, stir in juices and lemon lime beverage. Garnish, if desired. Serves 12.

Peach Beignets

22 Aug

6 large peaches, peeled, pitted and halved 
2 tbs sugar 
2 tbs kirsch or cherry brandy 
vegetable oil 
1 1/2 cups buttermilk pancake mix 
1 cup water 
powdered sugar 

Place peaches in a large bowl and sprinkle with sugar and kirsch. Let stand 30 minutes at room temperature. Meanwhile, heat oil to 375 in a dutch oven. Make sure oil is 1 1/2″ deep. Bland pancake mix and water just until smooth. Dip peaches in batter, covering completely. Fry battered peaches in oil for 2-3 minutes on each side. Drain on paper towels and serve hot with a dusting of powdered sugar. Serves 6-8.

Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking (9781401310042): Stephanie O’Dea: Books

22 Aug Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking (9781401310042): Stephanie O’Dea: Books

Sweet And Sour Burgers

22 Aug

1 can (8 oz) shredded sauerkraut, drained 
1/2 cup whole berry cranberry sauce 
1/4 cup chili sauce 
1/4 cup water 
3 tbs brown sugar 
1 egg, slightly beaten 
1 envelope (1.35 oz) dried onion soup mix 
1/4 cup water 
1 1/2 pounds ground beef 
6 onion rolls, lightly toasted 

Combine first 5 ingredients in a saucepan, bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Combine egg, soup mix and water in a small bowl, let stand 5 minutes. Add ground beef, mixing well, shape into 6 patties. Grill patties over medium coals for 5 minutes on each side or to desired degree of doneness. Place hamburger patties on toasted onion rolls, serve with sauce. Serves 6.

Penne Pasta Primavera

20 Aug

2 3/4 cups fresh broccoli flowerets 
vegetable cooking spray 
1 tsp olive oil 
3/4 cup chopped onion 
2 tsp chopped garlic 
1 can (14 1/2 oz) no salt added whole tomatoes, drained and chopped 
3/4 cup garbanzo beans, drained 
1/4 cup chablis or other dry white wine 
5 oz penne pasta, uncooked 
1 1/2 tbs coarsely chopped fresh basil 

Arrange broccoli in a vegetable steamer over boiling water. Cover and steam for 4 minutes or until crisp tender. Set aside and keep warm. Coat a medium nonstick skillet with cooking spray and add olive oil. Place over medium high heat until hot. Add onion and garlic, saute for 3 minutes or until tender. Add tomato, garbanzo beans and wine, cook for 5 minutes over medium heat, stirring frequently. Cook pasta according to package, omitting salt and fat, drain. Place pasta in a serving bowl. Add broccoli tomato mixture and basil, toss gently. Serve immediately Serves 6.

Beef and Chicken Kabobs

19 Aug

1 pound beef sirloin steak
1 14 1/4-oz. 
can pineapple slices
1/2 cup catsup
3 tablespoons vinegar
2 tsp. instant beef bouillon granules
1/4 cup finely chopped onion
1 tsp. celery seed
1/2 tsp. ground cinnamon
1 bay leaf
12 small whole chicken wings

Cut beef in 1 inch pieces. Drain pineapple; reserve syrup. Cover and refrigerate pineapple. Add water to syrup, if necessary, to measure 3/4 cup liquid; combine with catsup, vinegar, bouillon, onion, celery seed, cinnamon, allspice, and bay leaf. Add meat pieces to marinate. Cover; refrigerate several hours, stirring occasionally. Drain meat, reserving marinade. Quarter each pineapple slice; place 2 pieces together. Thread on skewers alternately with beef and chicken. Grill over hot coals until done, about 20 minutes, turning and brushing occasionally with reserved marinade. Heat remaining marinade; pass with kabobs. Makes 6 servings.

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