Lauri-Pork Loin with Chimichurri Sauce
Cassie-Santa Fe Chicken Wraps
Lindsey-Frozen Burritos
Kimberly-Panzanella Salad with Italian Chicken
Danelle-White Chicken Chili
Deanne-Spaghetti with Meatballs
Monday, September 17, 2012
Frozen Burritos
Lime Cilantro Rice
3 cups water
1 T & 1 1/2 t butter
1 1/2 cups long grain white rice
3 T lime juice
3/4 cup cilantro
Bring water to boil, stir in the butter and rice into the water. Cover, reduce heat to low and simmer runtil the rice is tender about 20 minutes. Stir in the lime juice and cilantro just before serving.
Buttermilk Dressing
submitted by Melanie
3/4 cup mayonnaise
1/2 cup buttermilk
1 tsp parsley flakes
1/2 tsp dried minced onion
1/2 tsp salt
dash of freshly ground pepper
1 clove garlic, crushed
1/2 cup buttermilk
1 tsp parsley flakes
1/2 tsp dried minced onion
1/2 tsp salt
dash of freshly ground pepper
1 clove garlic, crushed
Mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. Cover and refrigerate and remaining dressing.
Frozen Burritos
thesisterscafe.com
1 ½ lbs hamburger (I used Chuck Roast)
1 onion, chopped
1 tsp garlic salt
a few grinds of pepper
1 (31 oz) can refried beans
1 (7 oz) can chopped green chilies
1 (about 10 oz) bottle mild red taco sauce
Half of a 10-oz can green enchilada sauce (or you can use about 5 oz from a bottle of green taco sauce)
¾ tsp cumin
¼ c. Pace chunky salsa
24 large flour tortillas
1 to 1 ½ lb shredded cheddar cheese
1 onion, chopped
1 tsp garlic salt
a few grinds of pepper
1 (31 oz) can refried beans
1 (7 oz) can chopped green chilies
1 (about 10 oz) bottle mild red taco sauce
Half of a 10-oz can green enchilada sauce (or you can use about 5 oz from a bottle of green taco sauce)
¾ tsp cumin
¼ c. Pace chunky salsa
24 large flour tortillas
1 to 1 ½ lb shredded cheddar cheese
Brown hamburger with onion and drain excess grease. Add remaining ingredients except tortillas and cheese and heat through. (You may add salt to taste.) Lay out tortillas and divide meat mixture and cheese among them. Roll up in plastic wrap, place in gallon-sized ziplock freezer bags, and freeze.
To serve, place one wrapped frozen burrito on a plate and microwave for 1 ½ minutes or so. Using kitchen shears, slice through the plastic wrap along the length of the burrito and discard. (If you discover the middle is still cold, heat it up a little more in the microwave.)
To serve, place one wrapped frozen burrito on a plate and microwave for 1 ½ minutes or so. Using kitchen shears, slice through the plastic wrap along the length of the burrito and discard. (If you discover the middle is still cold, heat it up a little more in the microwave.)
Panzanella Salad and Italian Chicken
Panzanella Salad (bruschetta in a bowl)
1 loaf Italian bread, torn into bite-size pieces
1/3 cup olive oil
kosher salt and pepper to taste
3 cloves garlic, minced
1/4 cup olive oil
3 medium ripe tomatoes, cut into wedges
3-5 basil leaves, shredded
3-5 mint leaves, shredded
3 TBS red wine vinegar
¼ cup green onion diced
¼ cup olive oil
1 medium cucumber
Directions
1. Preheat oven to 400 degrees F
2. In a small bowl combine red wine vinegar and green onion
3. In a large bowl, toss bread with 1/3 cup olive oil, kosher salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 minutes; allow to cool slightly.
4. While the bread is in the oven, dice tomatoes and cucumber. Whisk 1/4 cup of olive oil into the red wine vinegar mixture.
5. Gently toss together the bread, tomatoes, cucumber, basil and mint. Toss with the red wine vinaigrette and let stand 5-10 minutes before serving.
1 loaf Italian bread, torn into bite-size pieces
1/3 cup olive oil
kosher salt and pepper to taste
3 cloves garlic, minced
1/4 cup olive oil
3 medium ripe tomatoes, cut into wedges
3-5 basil leaves, shredded
3-5 mint leaves, shredded
3 TBS red wine vinegar
¼ cup green onion diced
¼ cup olive oil
1 medium cucumber
Directions
1. Preheat oven to 400 degrees F
2. In a small bowl combine red wine vinegar and green onion
3. In a large bowl, toss bread with 1/3 cup olive oil, kosher salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 minutes; allow to cool slightly.
4. While the bread is in the oven, dice tomatoes and cucumber. Whisk 1/4 cup of olive oil into the red wine vinegar mixture.
5. Gently toss together the bread, tomatoes, cucumber, basil and mint. Toss with the red wine vinaigrette and let stand 5-10 minutes before serving.
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Italian Chicken
Ingredients
- 1 cup grated Parmesan cheese
- 16oz Italian salad dressing (zesty preferably)
- 1/2 tsp garlic powder
- 6 boneless skinless chicken breast
Instructions
- Place chicken, salad dressing and garlic powder in plastic bag and marinate 1 hour or overnight in salad dressing..
- Place chicken in a greased 9-in. square baking dish. Drizzle chicken with a little marinade and discard the remainder. Sprinkle with Parmesan cheese (and salt if desired).
- Bake, uncovered, at 35° for 20-25 minutes or until a meat thermometer reads 170°. Yield: 6 servings.
White Chicken Chili
Recipe by Our Best Bites
I call this a chili, but it’s really a soup consistency.
If you want it thicker, just reduce the amount of broth.
1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth
Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips
In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.
Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.
Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.
Ladle into bowls and top with sour cream. Serve with condiments. If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything :)
Makes about 8 cups of soup.
I call this a chili, but it’s really a soup consistency.
If you want it thicker, just reduce the amount of broth.
1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth
Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips
In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.
Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.
Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.
Ladle into bowls and top with sour cream. Serve with condiments. If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything :)
Makes about 8 cups of soup.
Santa Fe Chicken Wraps
S&W recipe
2 cans black beans
1 can cut tomatoes, drained (reserve ¼ c. liquid)
4 chicken breasts, cooked and diced
1 ½ c. cooked rice
2 tbs veg oil
1 red bell pepper, cut into strips
1 yellow onion, cut into strips
1 pkg taco seasoning
1 ½ c. Monterey
Flour tortillas
*Heat beans, set aside 1 cup
*Saute pepper, onion, and taco seasoning in oil for 5 minutes.
*Add reserved liquid, tomatoes, and chicken. Heat through.
*Roll rice, beans, and chicken mixture into tortilla for wrap.
August 2012 exchange
Cassie-Ritzy Chicken with Noodles
Lindsey-Baked Barbeque Chicken
Kimberly-Croissant Chicken Salad Sandwich
Haley-Pork Chili Verde
Holly-Thai Turkey Burgers with Peanut Sauce
Lauri-Spicy Honey Chicken
Deanne-Egg Rolls
Lindsey-Baked Barbeque Chicken
Kimberly-Croissant Chicken Salad Sandwich
Haley-Pork Chili Verde
Holly-Thai Turkey Burgers with Peanut Sauce
Lauri-Spicy Honey Chicken
Deanne-Egg Rolls
Ritzy Chicken and Noodles
Ritzy Chicken
6 chicken breasts
2 tbs butter
1 tube ritz crackers
1 lb egg noodles
Cream of Chicken Soup
From Food Network Kitchens
Ingredients
1/2 cup unsalted butter
1 medium Spanish onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
1/2 cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 1/2 teaspoons dry sherry
1 tablespoon kosher salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley
Directions
Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
Stir in the chicken and bring to a boil. Remove from the heat.
Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately with noodles and chicken
6 chicken breasts
2 tbs butter
1 tube ritz crackers
1 lb egg noodles
Thaw chicken, pat dry. Melt Butter and put in a bowl. Crush Ritz Crackers and place on a plate.
Roll chicken in melted butter, then coat in crackers. Place in 9x13 dish and bake uncovered at 350 for 45 minutes. Remove from oven.
cook noodles according to package
From Food Network Kitchens
Ingredients
1/2 cup unsalted butter
1 medium Spanish onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
1/2 cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 1/2 teaspoons dry sherry
1 tablespoon kosher salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley
Directions
Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
Stir in the chicken and bring to a boil. Remove from the heat.
Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately with noodles and chicken
Spicy Honey Chicken
(thighs work better in this recipe than 2 tsp granulated garlic
breasts). About 2 lbs 2 tsp chili powder
½ tsp onion powder
2 tsp vegetable oil ½ tsp coriander
1 tsp kosher salt
Glaze 1 tsp cumin
½ cup honey ½ tsp chipotle chili powder
1 Tbsp cider vinegar
- Preheat grill to medium-high heat or about 400 degrees
- Combine rub ingredients in a small bowl.
- Trim any visible fat off the chicken thighs, rinse and pat dry with a paper towel. Drizzle oil over chicken and rub it in with your hands. Rub the spice rub into the chicken thighs. Grill for 3-5 minutes on each side.
- For the glaze: while chicken is cooking, warm honey in the microwave for about 15 seconds. Whisk in vinegar. Reserve 2 Tbsp glaze and brush the rest on the chicken in the final moments of cooking. Remove chicken from the grill and allow to stand 3-5 minutes. Drizzle reserved 2 Tbsp of glaze over the chicken while it’s standing.
Thai Turkey Burgers with Peanut Sauce
Recipe lightly adapted from Iowa Girl Eats by: Amber (Dessert Now, Dinner Later!)
For the Burgers:
1lb lean ground turkey breast (I only used 3/4 lb, but I only made 3 patties)
1/2 cup shredded carrot
1/2 cup finely chopped broccoli
3 Tbsp chopped cilantro
2 green onions, sliced
1/2 tsp salt
1/4 tsp red pepper flakes
1/8 tsp ground black pepper
Sandwich Thins
Crisp lettuce, or spinach leaves
For the Peanut Sauce:
3 Tbsp smooth peanut butter
1 Tbsp rice vinegar
1 Tbsp reduced-sodium soy sauce
1 Tbsp water
1 clove garlic
1 tsp sesame oil
1/2 tsp hot chili sauce (sriracha)
1 tsp honey
1/4 tsp ground ginger
Create peanut sauce by combining peanut butter, rice vinegar, soy sauce, water, garlic, sesame oil, sriracha, honey & ground ginger in a food processor or blender. Blend until very smooth. Reserve 2 Tbsp + 2 tsp & set aside.
Combine remaining peanut sauce with turkey, carrots, broccoli, cilantro, green onions, salt, red pepper flakes, & black pepper in a large bowl. Mix well & form into 4 patties (if using 1lb of turkey.)
Heat a large skillet over medium-high heat & spray with non-stick spray. Cook patties for 3-4 minutes on one side, then spray the top with more non-stick spray, flip & cook 3-4 minutes more or until burgers are no longer pink in the middle. (*May grill on an outdoor grill, but make sure that grill rack is heavily oiled.)
Place a burger patty on each bun & top with 2 teaspoons of the reserved peanut sauce. Add lettuce or baby spinach for crunch & serve.
For the Burgers:
1lb lean ground turkey breast (I only used 3/4 lb, but I only made 3 patties)
1/2 cup shredded carrot
1/2 cup finely chopped broccoli
3 Tbsp chopped cilantro
2 green onions, sliced
1/2 tsp salt
1/4 tsp red pepper flakes
1/8 tsp ground black pepper
Sandwich Thins
Crisp lettuce, or spinach leaves
For the Peanut Sauce:
3 Tbsp smooth peanut butter
1 Tbsp rice vinegar
1 Tbsp reduced-sodium soy sauce
1 Tbsp water
1 clove garlic
1 tsp sesame oil
1/2 tsp hot chili sauce (sriracha)
1 tsp honey
1/4 tsp ground ginger
Create peanut sauce by combining peanut butter, rice vinegar, soy sauce, water, garlic, sesame oil, sriracha, honey & ground ginger in a food processor or blender. Blend until very smooth. Reserve 2 Tbsp + 2 tsp & set aside.
Combine remaining peanut sauce with turkey, carrots, broccoli, cilantro, green onions, salt, red pepper flakes, & black pepper in a large bowl. Mix well & form into 4 patties (if using 1lb of turkey.)
Heat a large skillet over medium-high heat & spray with non-stick spray. Cook patties for 3-4 minutes on one side, then spray the top with more non-stick spray, flip & cook 3-4 minutes more or until burgers are no longer pink in the middle. (*May grill on an outdoor grill, but make sure that grill rack is heavily oiled.)
Place a burger patty on each bun & top with 2 teaspoons of the reserved peanut sauce. Add lettuce or baby spinach for crunch & serve.
Croissant Chicken Salad Sandwich
Servings: 6-8
Ingredients
6 -8 plain croissants
3 cups cubed poached cooked chicken
1 1/2 cups grapes, sliced in half
2 stalks celery, diced
8 fresh basil leaves, minced
1 cup mayonnaise Best Foods Mayonnaise
2 teaspoons fresh lemon juice
salt and pepper
Optional: optional: 1/2 cup roughly chopped cashews or sliced almonds, havarti cheese, to dress the sandwiches
Directions
Mix mayo, lemon juice, salt, pepper, and basil together till well incorporated.
Fold in chicken, grapes, cashews, and celery
Halve the croissants (you may wish to slightly toast them) and layer with salad, lettuce, and cheese if you wish.
Serve with side salad
Ingredients
6 -8 plain croissants
3 cups cubed poached cooked chicken
1 1/2 cups grapes, sliced in half
2 stalks celery, diced
8 fresh basil leaves, minced
1 cup mayonnaise Best Foods Mayonnaise
2 teaspoons fresh lemon juice
salt and pepper
Optional: optional: 1/2 cup roughly chopped cashews or sliced almonds, havarti cheese, to dress the sandwiches
Directions
Mix mayo, lemon juice, salt, pepper, and basil together till well incorporated.
Fold in chicken, grapes, cashews, and celery
Halve the croissants (you may wish to slightly toast them) and layer with salad, lettuce, and cheese if you wish.
Serve with side salad
Sunday, September 16, 2012
Grilled Pork Tenderloin with Chimichurri
2-3 lbs pork tenderloin (2 small-med tenderloins)
Chimichurri Sauce
1 ½ cups chopped parsley
1 ½ cups chopped cilantro
½ cup loosely packed oregano
leaves
(can use dry oregano 1 Tbsp + 1
tsp)
2 Tbsp fresh lime juice
1 Tbsp red wine vinegar
3 Tbsp chopped garlic (6-7 cloves)
1 tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp red pepper flakes
½ cup extra-virgin olive oil
- Place
pork tenderloins in a large zip-lock bag and set aside.
- To
make the chimichurri, place parsley, cilantro, oregano, lime juice,
vinegar, garlic, salt, and pepper in a food processor. Pulse several times until finely
chopped. Transfer mixture to a bowl. Add red pepper flakes and then stir in
olive oil by hand.
- Remove
½ - ¾ cup chimichurri and pour it over the pork tenderloins. You just need enough to coat them
well. Seal bag and set aside to
marinate for about an hour or longer.
Cover the reserved chimichurri and set aside.
- When
ready to cook, preheat the grill.
Remove the tenderloins from the bad and let excess marinade drip
off. Place on the grill and cook
for about 5-8 minutes before flipping to the other side. You want the internal temperature to be
about 160 degrees F., so check with a thermometer and take it off the
grill when it reaches 155-158 degrees F. since it will continue to cook a
bit as it sits. Remove from the
grill and let it stand 5 minutes before cutting. Slice, and serve with remaining
chimichurri drizzled on top.
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