Our Best Bites has become a favorite of mine. And I don't have the cook book yet...gasp!! I can't even stand it! Here's one I got off their website, and I cannot tell you how much delightful moaning I heard at the dinner table that night. If the way to a man's heart is through is stomach, Nate's heart has never been more mine.
Ingredients:
2-3 pound pork tenderloin
1 1/2 c chopped parsley
1 1/2 c chopped cilantro
1/2 c loosely packed oregano leaves (or 1 Tbsp + 1 tsp dried oregano leaves)
2 Tbsp fresh lime juice
1 Tbsp red wine vinegar
3 Tbsp chopped garlic (6-7 cloves)
1 t kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1/2 cup extra virgin olive oil
Place pork tenderloins in a ziplock bag and set aside.
Place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt, and pepper in a food processor. Pulse several times until finely chopped. Remove mixture and place in a bowl. Add red pepper flakes and then stir in olive oil by hand.
Remove 1/2-3/4 c chimichurri (the herb mixture you just made) and place in bag with pork tenderloins. You just need enough to coat them well. Be sure not to cross-contaminate since you will be serving the remaining chimichurri over the top of the finished meat. Seal bag and set aside to marinade for an hour or longer if you need to. Place wrap over the remaining chimichurri and set aside until ready to serve.
When ready to cook, preheat grill. Remove tenderloins from bag and let excess marinade drip off. Place on grill and cook for about 5-8 minutes before flipping to the other side. You want the internal temperature to be about 160 degrees. Remove from grill and let stand 5 minutes before cutting. Slice, and serve with remaining chimichurri drizzled on top.
Thursday, September 15, 2011
Chile Lime Chicken Tostadas in the SLOW COOKER
Okay. This is one of our favorite meals. Ever. My girls LOVE it!! If they love a meal, and we love a meal, it's a winner!
I'm pretty sure I got it from Real Mom Kitchen.
Ingredients:
1 can diced green chilies
4 cloves minced garlic
1 1/2 tbsp chili powder
3 tbsp lime juice
1 diced medium onion
2 boneless chicken breasts
1 can refried beans, warmed
tostada shells
desired toppings such as shredded lettuce, shredded cheese, salsa, sour cream, sliced olives, guacamole (we use them all!)
Add chicken and onion to slow cooker. In a bowl, combine green chilies, garlic, chili powder, and lime juice. Pour over chicken. Cover and cook on low for 5 to 6 hours.
Remove chicken from slow cooker and shred.
Spread warmed refried beans on tostada shells. Top with chicken and other desired toppings.
Take a bite and learn what food in Heaven will taste like!!
I'm pretty sure I got it from Real Mom Kitchen.
Ingredients:
1 can diced green chilies
4 cloves minced garlic
1 1/2 tbsp chili powder
3 tbsp lime juice
1 diced medium onion
2 boneless chicken breasts
1 can refried beans, warmed
tostada shells
desired toppings such as shredded lettuce, shredded cheese, salsa, sour cream, sliced olives, guacamole (we use them all!)
Add chicken and onion to slow cooker. In a bowl, combine green chilies, garlic, chili powder, and lime juice. Pour over chicken. Cover and cook on low for 5 to 6 hours.
Remove chicken from slow cooker and shred.
Spread warmed refried beans on tostada shells. Top with chicken and other desired toppings.
Take a bite and learn what food in Heaven will taste like!!
Breakfast Pizza
This is so good, I could eat it all by myself. Seriously.
I got it on allrecipes.com
1 (8 oz) can refrigerated crescent rolls
1 pound bulk sausage or bacon (I prefer bacon)
1 cup frozen shredded hash brown potatoes, thawed (I used a bit more...just a good covering)
1 cup shredded cheese (again, use what you like)
3 eggs
1/4 cup milk
1/4 tsp pepper
1/4 cup grated parmesan cheese
Unroll crescent dough and place on a greased 12-in pizza pan (I used a 9X13 casserole dish). Press seams together and press up sides of pan to form a crust. In a skillet brown sausage or bacon. Drain and cool slightly.
Sprinkle meat, hash browns, and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper. Pour over pizza. Sprinkle with Parmesan cheese.
Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 min before cutting.
I got it on allrecipes.com
1 (8 oz) can refrigerated crescent rolls
1 pound bulk sausage or bacon (I prefer bacon)
1 cup frozen shredded hash brown potatoes, thawed (I used a bit more...just a good covering)
1 cup shredded cheese (again, use what you like)
3 eggs
1/4 cup milk
1/4 tsp pepper
1/4 cup grated parmesan cheese
Unroll crescent dough and place on a greased 12-in pizza pan (I used a 9X13 casserole dish). Press seams together and press up sides of pan to form a crust. In a skillet brown sausage or bacon. Drain and cool slightly.
Sprinkle meat, hash browns, and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper. Pour over pizza. Sprinkle with Parmesan cheese.
Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 min before cutting.
Chicken and Spinach Stuffed Shells
I'm not even sure where I got this recipe, so I'm sorry I can't give credit where credit is due. I'll tell ya what, though, they deserve it!! This is so good!! It's a lot of work, but it's worth it.
44 uncooked jumbo pasta shells (about 1 1/2 12-oz boxes)--I've used Manicotti noodles before, and it's actually faster...
2 c chopped cooked chicken
2 c fresh chopped spinach
1 onion, minced
2 cloves garlic, minced
1 (15 oz) container ricotta cheese
2 (8 oz) packages cream cheese, softened
1 (5 oz) package shredded Parmesan cheese
1 large egg, lightly beaten
1 Tbsp dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26 oz) jar prepared spaghetti sauce (any variety)
Cook shells according to package directions; drain and set aside.
Preheat oven to 350 degrees. Lightly grease 2-13X9X2 inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of the spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with aluminum foil. Bake, covered for 40 minutes. Uncover and sprinkle with remaining 1 cup mozzarella. Bake for 5-10 more minutes.
Makes 8-10 servings.
44 uncooked jumbo pasta shells (about 1 1/2 12-oz boxes)--I've used Manicotti noodles before, and it's actually faster...
2 c chopped cooked chicken
2 c fresh chopped spinach
1 onion, minced
2 cloves garlic, minced
1 (15 oz) container ricotta cheese
2 (8 oz) packages cream cheese, softened
1 (5 oz) package shredded Parmesan cheese
1 large egg, lightly beaten
1 Tbsp dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26 oz) jar prepared spaghetti sauce (any variety)
Cook shells according to package directions; drain and set aside.
Preheat oven to 350 degrees. Lightly grease 2-13X9X2 inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of the spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with aluminum foil. Bake, covered for 40 minutes. Uncover and sprinkle with remaining 1 cup mozzarella. Bake for 5-10 more minutes.
Makes 8-10 servings.
Sweet Pork Burritos
My sister Liz introduced me to these. They are so delish. And what's better is that they are SO easy!!
Ingredients:
Pork (I use either a roast or country style boneless ribs)
1 cup brown sugar
1 cup salsa
1 can of Sprite
Throw all of it in the crock pot. Cook it all day. Shred the pork.
It's the best in freshly made tortillas, topped with cheese, beans, guac, and maybe some rice. Sooooo delicious!
Ingredients:
Pork (I use either a roast or country style boneless ribs)
1 cup brown sugar
1 cup salsa
1 can of Sprite
Throw all of it in the crock pot. Cook it all day. Shred the pork.
It's the best in freshly made tortillas, topped with cheese, beans, guac, and maybe some rice. Sooooo delicious!
Monday, September 12, 2011
Easy Chicken Tosadas
Easy Chicken Tostadas
2 boneless, skinless chicken breasts, cut into 1 inch chunks
1 can refried beans
sliced black olives
shredded cheddar cheese
shredded lettuce
salsa
1 large avocado, sliced
4 flour tortillas
For the marinade:
juice of 3 large limes
2 tablespoons vegetable oil
1 heaping teaspoon brown sugar
handful cilantro, chopped
1/2 green bell pepper, roughly chopped
1/2 onion, roughly chopped
2 cloves garlic, roughly chopped
Preheat the oven to 350 degrees.
Place the chicken and marinade in a large ziploc bag and refrigerate for at least 1 hour. Remove the chicken from the bag and discard the marinade. Grill chicken pieces over medium-high heat for about 6-8 minutes, turning occasionally, until fully cooked.
Heat the refried beans in a small pan over medium heat until hot (I like to stir in a little liquid smoke and a splash of jarred jalapeno juice to jazz it up).
Spray the tortillas with a little cooking spray and place on a baking sheet; bake for about 5 minutes, until crisp. Spread each tortilla with a thin layer of beans then top with the cheese, black olives, salsa, chicken, lettuce and avocado. Serves 2.
Recipe source: Sing For Your Supper original
2 boneless, skinless chicken breasts, cut into 1 inch chunks
1 can refried beans
sliced black olives
shredded cheddar cheese
shredded lettuce
salsa
1 large avocado, sliced
4 flour tortillas
For the marinade:
juice of 3 large limes
2 tablespoons vegetable oil
1 heaping teaspoon brown sugar
handful cilantro, chopped
1/2 green bell pepper, roughly chopped
1/2 onion, roughly chopped
2 cloves garlic, roughly chopped
Preheat the oven to 350 degrees.
Place the chicken and marinade in a large ziploc bag and refrigerate for at least 1 hour. Remove the chicken from the bag and discard the marinade. Grill chicken pieces over medium-high heat for about 6-8 minutes, turning occasionally, until fully cooked.
Heat the refried beans in a small pan over medium heat until hot (I like to stir in a little liquid smoke and a splash of jarred jalapeno juice to jazz it up).
Spray the tortillas with a little cooking spray and place on a baking sheet; bake for about 5 minutes, until crisp. Spread each tortilla with a thin layer of beans then top with the cheese, black olives, salsa, chicken, lettuce and avocado. Serves 2.
Recipe source: Sing For Your Supper original
Tuesday, August 30, 2011
Crock Pot Chile Verde
1 small onion, diced
1 (4 ounce) can diced chile (mine were mild, your choice)
Pork roast (shoulder or chuck)
1 green bell pepper seeded and diced
1 (14.5 ounce) can diced tomatoes
10 tomatillos, diced (peel off the outer wrapper, if they have one)
4 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons sage
1 Tablespoon oregano
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped cilantro leaves
The Directions.
I used a 6 quart. Trim any visible fat from the meat, and plop into your slow cooker stoneware. Add diced bell pepper and onion. If your tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely (I used the pampered chef chopper thingy. You can pulse in a food processor, instead, if you'd like). Pour in the contents of the diced chile can and the tomato can. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.
Cover and cook on low for 8-10 hours, high for 6, or until meat shreds easily with a fork. After 7 hours on low, my meat was still pretty tough, so I chopped it into large chunks, and put it back in the pot for another 2 hours. By then, it had shredded nicely for me.
1 (4 ounce) can diced chile (mine were mild, your choice)
Pork roast (shoulder or chuck)
1 green bell pepper seeded and diced
1 (14.5 ounce) can diced tomatoes
10 tomatillos, diced (peel off the outer wrapper, if they have one)
4 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons sage
1 Tablespoon oregano
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped cilantro leaves
The Directions.
I used a 6 quart. Trim any visible fat from the meat, and plop into your slow cooker stoneware. Add diced bell pepper and onion. If your tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely (I used the pampered chef chopper thingy. You can pulse in a food processor, instead, if you'd like). Pour in the contents of the diced chile can and the tomato can. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.
Cover and cook on low for 8-10 hours, high for 6, or until meat shreds easily with a fork. After 7 hours on low, my meat was still pretty tough, so I chopped it into large chunks, and put it back in the pot for another 2 hours. By then, it had shredded nicely for me.
Thursday, July 7, 2011
Teriyaki Marinade
This is an amazing marinade for chicken, and super easy.
1/2 cup Soy Sauce
1/2 cup Oil (I used EVOO)
6 oz Sprite
1/2 Tablespoon Garlic Powder
1/2 Tablespoon Horseradish (optional)
Mix all ingredients together and poor over chicken in ziplock bag. Refrigerate for 2 to 24 hours. Then grill chicken.
1/2 cup Soy Sauce
1/2 cup Oil (I used EVOO)
6 oz Sprite
1/2 Tablespoon Garlic Powder
1/2 Tablespoon Horseradish (optional)
Mix all ingredients together and poor over chicken in ziplock bag. Refrigerate for 2 to 24 hours. Then grill chicken.
Saturday, July 2, 2011
Chinese Chicken Salad
2 chicken breats, cooked and shredded
After chicken is cooked and shredded marinate in:
2 Tablespoons sugar
1/8 cup soy sauce
1/4 teaspoon garlic salt
Salad:
1 head of lettuce chopped or broken up
1/2 cup to 1 cup green onions, finely sliced
2 Tablespoons slivered almonds (I used more)
2 Tablesppons toasted sesame seeds
1 8-ounce can mandarin oranges
2 ounces won-ton shells, fried and broken up (I used more)
2 ounces rice sticks, fried and broken up (I didn't have these but I'm sure they'd be amazing)
Dressing (or you can use any oriental style dressing)
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup oil
1/4 cup sesame oil (I did not have this but I will get it for next time)
3 Tablespoons rice vinegar (I used 4)
1 teaspoon accent (optional)
After chicken is cooked and shredded marinate in:
2 Tablespoons sugar
1/8 cup soy sauce
1/4 teaspoon garlic salt
Salad:
1 head of lettuce chopped or broken up
1/2 cup to 1 cup green onions, finely sliced
2 Tablespoons slivered almonds (I used more)
2 Tablesppons toasted sesame seeds
1 8-ounce can mandarin oranges
2 ounces won-ton shells, fried and broken up (I used more)
2 ounces rice sticks, fried and broken up (I didn't have these but I'm sure they'd be amazing)
Dressing (or you can use any oriental style dressing)
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup oil
1/4 cup sesame oil (I did not have this but I will get it for next time)
3 Tablespoons rice vinegar (I used 4)
1 teaspoon accent (optional)
Strawberry-Blue Cheese Spinach Salad
1/4 red onion, thinly sliced
12 ounces of fresh baby spinach
1 (16-ounce) container of fresh strawberries, quartered
1 (4 ounce) package of crumbled blue cheese
1/2 cup sliced sugared or toasted almonds
Dressing:
2 large shallots, minced
1 Tablespoon Dijon mustard
1/4 cup red wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Salt and freshly ground pepper
Okay, here is my opinion on this salad: it is delish but the next time I ate it I added shredded chicken and crumbled bacon. It was so much tastier and more filling. Also, I used Briana's Poppy Sead dressing instead I liked it better.
12 ounces of fresh baby spinach
1 (16-ounce) container of fresh strawberries, quartered
1 (4 ounce) package of crumbled blue cheese
1/2 cup sliced sugared or toasted almonds
Dressing:
2 large shallots, minced
1 Tablespoon Dijon mustard
1/4 cup red wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Salt and freshly ground pepper
Okay, here is my opinion on this salad: it is delish but the next time I ate it I added shredded chicken and crumbled bacon. It was so much tastier and more filling. Also, I used Briana's Poppy Sead dressing instead I liked it better.
Tuesday, January 4, 2011
Loaded Baked Potato Soup
yum...
4 lrg Baking potatoes
2/3 c. Butter or possibly margarine
2/3 c. Flour
6 c. Lowfat milk
3/4 tsp Salt
1/2 tsp Black pepper
1/2 tsp White pepper
4 x Green onions, minced and divided
12 slc Bacon, cooked and crumbled
1 1/4 c. Cheddar cheese, shredded and divided
8 ounce Lowfat sour cream
Directions
Wash, dry and prick potatoes with fork. Bake in 400-degree oven for 1 hour or possibly till done. Let cold. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Heat butter in heavy saucepan over low heat; add in flour, stirring till smooth.
Cook 1 minute, stirring constantly. Gradually add in lowfat milk, cook over medium heat, stirring constantly till mix is thickened and bubbly. Add in potato pulp, salt, pepper, 2 Tbs. green onion, half the bacon and 1 c. cheese.
Cook till thoroughly heated. Stir in lowfat sour cream. Add in extra lowfat milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.
4 lrg Baking potatoes
2/3 c. Butter or possibly margarine
2/3 c. Flour
6 c. Lowfat milk
3/4 tsp Salt
1/2 tsp Black pepper
1/2 tsp White pepper
4 x Green onions, minced and divided
12 slc Bacon, cooked and crumbled
1 1/4 c. Cheddar cheese, shredded and divided
8 ounce Lowfat sour cream
Directions
Wash, dry and prick potatoes with fork. Bake in 400-degree oven for 1 hour or possibly till done. Let cold. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Heat butter in heavy saucepan over low heat; add in flour, stirring till smooth.
Cook 1 minute, stirring constantly. Gradually add in lowfat milk, cook over medium heat, stirring constantly till mix is thickened and bubbly. Add in potato pulp, salt, pepper, 2 Tbs. green onion, half the bacon and 1 c. cheese.
Cook till thoroughly heated. Stir in lowfat sour cream. Add in extra lowfat milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.
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