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
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