6 chicken tenders
3 Tbl butter
3 Tbl. chive and onion cream cheese
6 pieces uncooked bacon
tenderize chicken. on top of each piece place 1/2 Tbl. butter and cheese. roll up and wrap with bacon. cover, cook 30 min. 375 degrees. uncover and broil until bacon is crisp. serve with cooking juices.
Tuesday, June 28, 2011
cheese-stuffed meatballs
those of you going out of town this week are missing out! we're pulling out the big guns...
1/4 C italian breadcrumbs
1/2 C milk
2 cloves minced garlic
1 lb ground beef
1/2 C parmesan cheese
1 egg
1 tsp. salt
4 oz. mozzarella cheese (or string cheese) cut into cubes
soak breadcrumbs in milk. mix in other ingredients except mozz. cheese. wrap 2 Tbl. of mixture around cubed cheese.
350 degrees for 30 min.
serve with spaghetti sauce over noodles or with brown gravy over rice.
1/4 C italian breadcrumbs
1/2 C milk
2 cloves minced garlic
1 lb ground beef
1/2 C parmesan cheese
1 egg
1 tsp. salt
4 oz. mozzarella cheese (or string cheese) cut into cubes
soak breadcrumbs in milk. mix in other ingredients except mozz. cheese. wrap 2 Tbl. of mixture around cubed cheese.
350 degrees for 30 min.
serve with spaghetti sauce over noodles or with brown gravy over rice.
Friday, June 24, 2011
Sloppy Joes
I am so late posting this. . .sorry I hope this turned out, first time I have made it.
1 lb ground beef
1 onion chopped
1 bell pepper chopped
1 tbsp minced garlic
1 can tomato sauce
1/4 cup brown sugar
couple shakes Worcestershire sauce
salt and pepper to taste (I used garlic salt)
2 tsp chili powder
1 tsp mustard
1 lb ground beef
1 onion chopped
1 bell pepper chopped
1 tbsp minced garlic
1 can tomato sauce
1/4 cup brown sugar
couple shakes Worcestershire sauce
salt and pepper to taste (I used garlic salt)
2 tsp chili powder
1 tsp mustard
7/3 Famous Santa Maria Tri-Tip AKA: Cali BBQ!
This is for the grill pro/adventurer.......it's kinda fussy for first time Tri-Tip grillers.
I've not dared to grill one yet, so mine should really be called INFAMOUS instead!
I do mine in the pressure cooker (as I do all my large piece/roast style meats)& would recommend you use your personal go-to most familiar method for roasting (slow-cooker, in the oven dutch oven, or roaster...poss.w/raosting bag.)
If brave enough to go for the grill, just know the the exterior with get "the famous" VERY dark & crispy, almost black exterior.....don't worry it's not burnt, unless of course you accidentally do burn it....why I've been to scared to try.
In any case here are the ingredients & I've added grilling instructions.....
just remember the secret when grilling....keep it wet & kept it moving...
it can't be too moist & you can't turn it too much..... it's a scary art form, really!
DEF. let me know if you went for it & how it turned out....might give me the confidence to finally grill one someday! But then again, the INFAMOUS was still ymmerlicious, eh? : )
Ingredients:
2 to 2 1/2 lb beef tri-tip roast
1 tablespoon fresh ground black pepper
2 teaspoons salt
1/2 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/2 tsp Dijon mustard
1/3 cup red wine vinegar
1/3 cup vegetable oil
4 cloves crushed garlic
(a 'lil Soy Sauce)
I also add a 'lil soy sauce, by sight....heard from Central Coast locals it's not really TRUE Santa Maria Style w/out it!
Preparation:
Combine the black pepper, salt, paprika, garlic powder, onion powder, rosemary, and cayenne in a small bowl. Rub on to all surfaces of the tri-tip. Cover and refrigerate for 3 hours. Remove and let sit out for 30 minutes at room temperature.
Add the Dijon, vinegar, vegetable oil, and crushed garlic to a jar with a lid and shake vigorously until emulsified. This is where I add a 'lil soy sauce (not too much-will taste overly salty), by sight. This is the mix for basting while grilling/roasting...I use this as the liquid for my pressure cooker pot as similar to liquid for slow-cooker/crock pot.
Prepare your charcoal or gas barbecue grill.
Place the tri-tip on the grill and brush with the oil and vinegar mixture.
Turn every 3-4 minutes, basting generously each time.
Grill for 25-30 minutes for medium-rare (internal temp of 135 degrees F.).
The outside of the roast will get very dark and develop a charred crust, again this is desired and one of the signature characteristics of the style.
Roast will still be pink internally.
Remove the tri-tip from the grill to a large platter. Let rest for 15 minutes before slicing in 1/4" thick pieces across the grain.
With half the bunch skipping this round due to travels and it will just be Stacy, Rachael, & myself, we decided to each do two entrees for three and still get the six meals....
I am going splurge and a Tri-Tip for the 4th of July, Ralph's usually has a sale on theirs.
****Will post more later....on the way to the pool party!!! *****
I've not dared to grill one yet, so mine should really be called INFAMOUS instead!
I do mine in the pressure cooker (as I do all my large piece/roast style meats)& would recommend you use your personal go-to most familiar method for roasting (slow-cooker, in the oven dutch oven, or roaster...poss.w/raosting bag.)
If brave enough to go for the grill, just know the the exterior with get "the famous" VERY dark & crispy, almost black exterior.....don't worry it's not burnt, unless of course you accidentally do burn it....why I've been to scared to try.
In any case here are the ingredients & I've added grilling instructions.....
just remember the secret when grilling....keep it wet & kept it moving...
it can't be too moist & you can't turn it too much..... it's a scary art form, really!
DEF. let me know if you went for it & how it turned out....might give me the confidence to finally grill one someday! But then again, the INFAMOUS was still ymmerlicious, eh? : )
Ingredients:
2 to 2 1/2 lb beef tri-tip roast
1 tablespoon fresh ground black pepper
2 teaspoons salt
1/2 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/2 tsp Dijon mustard
1/3 cup red wine vinegar
1/3 cup vegetable oil
4 cloves crushed garlic
(a 'lil Soy Sauce)
I also add a 'lil soy sauce, by sight....heard from Central Coast locals it's not really TRUE Santa Maria Style w/out it!
Preparation:
Combine the black pepper, salt, paprika, garlic powder, onion powder, rosemary, and cayenne in a small bowl. Rub on to all surfaces of the tri-tip. Cover and refrigerate for 3 hours. Remove and let sit out for 30 minutes at room temperature.
Add the Dijon, vinegar, vegetable oil, and crushed garlic to a jar with a lid and shake vigorously until emulsified. This is where I add a 'lil soy sauce (not too much-will taste overly salty), by sight. This is the mix for basting while grilling/roasting...I use this as the liquid for my pressure cooker pot as similar to liquid for slow-cooker/crock pot.
Prepare your charcoal or gas barbecue grill.
Place the tri-tip on the grill and brush with the oil and vinegar mixture.
Turn every 3-4 minutes, basting generously each time.
Grill for 25-30 minutes for medium-rare (internal temp of 135 degrees F.).
The outside of the roast will get very dark and develop a charred crust, again this is desired and one of the signature characteristics of the style.
Roast will still be pink internally.
Remove the tri-tip from the grill to a large platter. Let rest for 15 minutes before slicing in 1/4" thick pieces across the grain.
With half the bunch skipping this round due to travels and it will just be Stacy, Rachael, & myself, we decided to each do two entrees for three and still get the six meals....
I am going splurge and a Tri-Tip for the 4th of July, Ralph's usually has a sale on theirs.
****Will post more later....on the way to the pool party!!! *****
7/3 Paprika Chicken & Chicken/Apple Brats
This is just a simple seasoning "by sight"......& can be used on any choice of pieces/parts as desired..........
Start w/clean chicken pieces.....
Flavor (sprinkle meat) w/choice (& amt.)of fav. salt/pepper/garlic/onion...to personal taste....
then VERY generously covered w/paprika, almost appears coated, but I just heavily sprinkle it.....bake/broil/grill til middle no longer pink & juices run clear!
serve w/Caesar salad & rolls.
It turns out Stater Bro.'s had a sale on Randall Farms grill packages....50% off!
I've not seen 'em that low....guess it's that time of year....'tis the season!
The quesadillas will be waiting for later.......
Start w/clean chicken pieces.....
Flavor (sprinkle meat) w/choice (& amt.)of fav. salt/pepper/garlic/onion...to personal taste....
then VERY generously covered w/paprika, almost appears coated, but I just heavily sprinkle it.....bake/broil/grill til middle no longer pink & juices run clear!
serve w/Caesar salad & rolls.
It turns out Stater Bro.'s had a sale on Randall Farms grill packages....50% off!
I've not seen 'em that low....guess it's that time of year....'tis the season!
The quesadillas will be waiting for later.......
Wednesday, June 22, 2011
Mexican Lasagna
3 tablespoons extra-virgin olive oil
1-2 pounds of boneless, skinless chicken breasts, cut into small pieces
2-3 tablespoons taco seasoning
1/2 red onion or 1/2 cup green onions, chopped
1 (15-ounce) can black beans, drained
1 cup medium or mild heat taco sauce
1 cup frozen corn kernels
8 (8 inch) flour tortillas
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Spray pan with PAM or two tablespoons of extra-virgin olive oil. Add chicken and season with taco seasoning and your choice of onions. Let cook together until hot for about 5-10 minutes, depending on your time frame. Add taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil or spray with PAM (my preference). Cut the tortillas in half to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 20 minutes until cheese is brown and bubbly. Top with the scallions and serve, as is. You can also top with sour cream, lettuce, or tomatoes.
1-2 pounds of boneless, skinless chicken breasts, cut into small pieces
2-3 tablespoons taco seasoning
1/2 red onion or 1/2 cup green onions, chopped
1 (15-ounce) can black beans, drained
1 cup medium or mild heat taco sauce
1 cup frozen corn kernels
8 (8 inch) flour tortillas
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Spray pan with PAM or two tablespoons of extra-virgin olive oil. Add chicken and season with taco seasoning and your choice of onions. Let cook together until hot for about 5-10 minutes, depending on your time frame. Add taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil or spray with PAM (my preference). Cut the tortillas in half to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 20 minutes until cheese is brown and bubbly. Top with the scallions and serve, as is. You can also top with sour cream, lettuce, or tomatoes.
Thursday, June 16, 2011
Sweet and Sour Meatballs
1 pound extra lean ground beef
2 Tbsp dehydrated onion
1/4 tsp pepper
1 tsp kosher salt
1 egg, beaten
1/4 cup bread crumbs
Sauce:
3/4 cup packed brown sugar
3 Tbsp flour
1 1/2 cups water or pineapple juice
1/4 cup white vinegar
3 Tbsp soy sauce
1. In a medium bowl, combine meatball ingredients. Shape into 1-inch balls and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place under the broiler in your oven for 5-7 minutes or until the meatballs begin to brown.
2. In a large saucepan, whisk together the sauce ingredients and bring to a boil. Add the meatballs and reduce heat, cover and simmer for 20 minutes stirring often.
3. Serve over hot rice and with a side of stir-fried Asian vegetables.
2 Tbsp dehydrated onion
1/4 tsp pepper
1 tsp kosher salt
1 egg, beaten
1/4 cup bread crumbs
Sauce:
3/4 cup packed brown sugar
3 Tbsp flour
1 1/2 cups water or pineapple juice
1/4 cup white vinegar
3 Tbsp soy sauce
1. In a medium bowl, combine meatball ingredients. Shape into 1-inch balls and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place under the broiler in your oven for 5-7 minutes or until the meatballs begin to brown.
2. In a large saucepan, whisk together the sauce ingredients and bring to a boil. Add the meatballs and reduce heat, cover and simmer for 20 minutes stirring often.
3. Serve over hot rice and with a side of stir-fried Asian vegetables.
corn chowder
i chose a soup again because we're going out of town and it's easy :) hope you like!
corn chowder
5-6 bacon slices, cut up (or one big handful bacon crumbles from costco)
2 chicken breast (or 1 can chicken), cooked, cubed or shredded
2 stalks celery, chopped
1 medium onion, chopped
2 Tbl. flour
5 cups milk
pepper
1 can creamed corn
2 baked potatoes, skinneed, cubed
parsley, paprika to garnish
cook bacon, drain, set aside. saute onion and celery in bacon fat or olive oil until tender. add flour, cook until bubbly. remove from heat.
slowly stir in milk. heat until boiling, stirring constantly. boil and stir 1 min more.
stir in pepper, corn, and potatoes. heat through. add bacon and chicken. heat through. garnish with parsley and paprika.
corn chowder
5-6 bacon slices, cut up (or one big handful bacon crumbles from costco)
2 chicken breast (or 1 can chicken), cooked, cubed or shredded
2 stalks celery, chopped
1 medium onion, chopped
2 Tbl. flour
5 cups milk
pepper
1 can creamed corn
2 baked potatoes, skinneed, cubed
parsley, paprika to garnish
cook bacon, drain, set aside. saute onion and celery in bacon fat or olive oil until tender. add flour, cook until bubbly. remove from heat.
slowly stir in milk. heat until boiling, stirring constantly. boil and stir 1 min more.
stir in pepper, corn, and potatoes. heat through. add bacon and chicken. heat through. garnish with parsley and paprika.
Wednesday, June 8, 2011
6/19 Exchange....Steak Kabobs
You can probably figure this one out w/out a recipe, but here ya go....I'm trying to blog better!
Cube desired meat (season w/favorite rub/marinate)
Cut desired veggies...peppers/re onions/cherry tomotos(not cut)
Place all on skewers (if disposable wood...water soak them first)
Grill to preferred perfection!
Serve with.....
fries or taters (if not on kabob)
Strawberries
Crusty Bread Slices
Cube desired meat (season w/favorite rub/marinate)
Cut desired veggies...peppers/re onions/cherry tomotos(not cut)
Place all on skewers (if disposable wood...water soak them first)
Grill to preferred perfection!
Serve with.....
fries or taters (if not on kabob)
Strawberries
Crusty Bread Slices
Shopping...
Just a quick note.........
I went shopping today & LOVED my nearly empty basket!!!!!
I just had to buy for B/fast & lunches & weekly produce. The dinners really get us through since I just do a light kids meal on the nights Capt. works & enjoy our group entrees when he's here! : )
WOW....what a SAVINGS!!!! Until I proceeded to fill the cart w/ snack items that I rarley buy....oh well....need stuff for "on the go" summertime snacking!
Hope you've noticed a savings too!!!!
I went shopping today & LOVED my nearly empty basket!!!!!
I just had to buy for B/fast & lunches & weekly produce. The dinners really get us through since I just do a light kids meal on the nights Capt. works & enjoy our group entrees when he's here! : )
WOW....what a SAVINGS!!!! Until I proceeded to fill the cart w/ snack items that I rarley buy....oh well....need stuff for "on the go" summertime snacking!
Hope you've noticed a savings too!!!!
Tuesday, June 7, 2011
BBQ Chicken Sandwiches
This recipe is so easy its a little ridiculous, but it's so yummy!!
6-8 pieces of skinless, boneless chicken
1 bottle of your favorite BBQ sauce
hamburger buns
Place chicken in the crockpot. Pour bbq sauce over the top. Place the lid on, and cook on low for 6-8 hours or high for at least 4 hours. The longer this cooks the more tender the chicken will become. Just before serving shred and mix until the shredded chicken is covered in sauce. Place on hamburger buns or serve as the main dish with potatoes.
Hope you enjoy it!! We ate it last night and it was delicious!
6-8 pieces of skinless, boneless chicken
1 bottle of your favorite BBQ sauce
hamburger buns
Place chicken in the crockpot. Pour bbq sauce over the top. Place the lid on, and cook on low for 6-8 hours or high for at least 4 hours. The longer this cooks the more tender the chicken will become. Just before serving shred and mix until the shredded chicken is covered in sauce. Place on hamburger buns or serve as the main dish with potatoes.
Hope you enjoy it!! We ate it last night and it was delicious!
Monday, June 6, 2011
Baked Creamy Chicken Taquitos
Hooray for a reduced-calorie alternative!
1/3 c. (3 ounces) crean cheese
1/4 c. green salsa
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic
3 Tbsp. chopped cilantro
2 Tbsp. chopped green onions
2 c. cooked, shredded chicken
1 c. shredded pepper jack cheese
6-inch corn or flour tortillas (as fresh as possible; the longer they sit, the more likely they are to crack)
2 Tbsp. vegetable oil, optional
Nonstick cooking spray
Kosher salt
1. Heat oven to 425 degrees. Line a baking sheet with aluminum foil and spray lightly with cooking spray.
2. Heat cream cheese in the microwave for 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and then add cilantro, green onions, chicken and pepper jack cheese.
3. Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and pliable (not necessary if using flour tortillas). If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.
4. Place 2-3 Tbsp of the chicken mixture on the lower third of each tortilla, keeping it 1/2 inch from the edges, and then roll it up.
5. Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Cool for 5-10 minutes and then serve with sour cream, guacamole or salsa.
Makes 14-16 corn tortillas or 10-12 flour tortillas.
Freezer Instructions: Place unbaked taquitos in a single layer on a baking sheet and place in the freezer for 2 hours or until frozen enough to hold their shape. Pack in a freezer safe container for up to 3 months. To bake, follow the regular instructions, extending the baking time by 10 minutes.
Make Ahead: To make dinnertime assembly a breeze, prepare this filling up to 2 days ahead of time and store in the fridge in an airtight container.
1/3 c. (3 ounces) crean cheese
1/4 c. green salsa
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic
3 Tbsp. chopped cilantro
2 Tbsp. chopped green onions
2 c. cooked, shredded chicken
1 c. shredded pepper jack cheese
6-inch corn or flour tortillas (as fresh as possible; the longer they sit, the more likely they are to crack)
2 Tbsp. vegetable oil, optional
Nonstick cooking spray
Kosher salt
1. Heat oven to 425 degrees. Line a baking sheet with aluminum foil and spray lightly with cooking spray.
2. Heat cream cheese in the microwave for 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and then add cilantro, green onions, chicken and pepper jack cheese.
3. Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and pliable (not necessary if using flour tortillas). If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.
4. Place 2-3 Tbsp of the chicken mixture on the lower third of each tortilla, keeping it 1/2 inch from the edges, and then roll it up.
5. Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Cool for 5-10 minutes and then serve with sour cream, guacamole or salsa.
Makes 14-16 corn tortillas or 10-12 flour tortillas.
Freezer Instructions: Place unbaked taquitos in a single layer on a baking sheet and place in the freezer for 2 hours or until frozen enough to hold their shape. Pack in a freezer safe container for up to 3 months. To bake, follow the regular instructions, extending the baking time by 10 minutes.
Make Ahead: To make dinnertime assembly a breeze, prepare this filling up to 2 days ahead of time and store in the fridge in an airtight container.
Miracle Lasagna
1 - 28oz jar of spaghetti sauce
6 uncooked lasagna noodles (you can use both noodles that you pre-cook or uncooked brand)
1 container ricotta or cottage cheese
2 c. shredded mozzarella cheese
1/4 c. parmesan cheese
1 lb. ground beef
In a 2 qt. 7x11" pan, spread 1 c. sauce. Top with 3 uncooked noodles, ricotta cheese, 1 lb. ground beef, 1 c. mozzarela, parmesan cheese, and 1 c. sauce. Top with remaining uncooked noodles and sauce. Cover with foil. Bake at 375 degrees for 1 hour. Top with remaining mozzarella cheese. Bake until melted.
6 uncooked lasagna noodles (you can use both noodles that you pre-cook or uncooked brand)
1 container ricotta or cottage cheese
2 c. shredded mozzarella cheese
1/4 c. parmesan cheese
1 lb. ground beef
In a 2 qt. 7x11" pan, spread 1 c. sauce. Top with 3 uncooked noodles, ricotta cheese, 1 lb. ground beef, 1 c. mozzarela, parmesan cheese, and 1 c. sauce. Top with remaining uncooked noodles and sauce. Cover with foil. Bake at 375 degrees for 1 hour. Top with remaining mozzarella cheese. Bake until melted.
Saturday, June 4, 2011
Apricot Chicken
After making soup (which was quite a lot of work) I decided to go with something much easier this time.
1 cup apricot jam
1 1/4 cup Italian Dressing (I used Pat and Oscars)
Combine with whisk in large bowl
Add 8-10 raw chicken tenders and cover with plastic
Marinade 24 hrs in fridge
Bake at 350 for 45 min or you could do crock pot
Pour over pasta
1 cup apricot jam
1 1/4 cup Italian Dressing (I used Pat and Oscars)
Combine with whisk in large bowl
Add 8-10 raw chicken tenders and cover with plastic
Marinade 24 hrs in fridge
Bake at 350 for 45 min or you could do crock pot
Pour over pasta
taco soup
i will be making a taco soup this time. this recipe is super easy, and uses up food storage wonderfully. :)
taco soup
2 cans pinto beans, undrained
1 can black beans, undrained
1 can creamed corn
1 can tomato sauce (or you can use 2 cans diced tomatoes if you like it chunkier)
2 cups chicken (breast, rotisserie, or 2 cans)
1 pkg. taco seasoning
1 pkg. ranch dip seasoning
any veggies you desire
i used: 1 cup spinach
1 zucchini
top with:
sour cream
avacado
cheese
serve with chips
taco soup
2 cans pinto beans, undrained
1 can black beans, undrained
1 can creamed corn
1 can tomato sauce (or you can use 2 cans diced tomatoes if you like it chunkier)
2 cups chicken (breast, rotisserie, or 2 cans)
1 pkg. taco seasoning
1 pkg. ranch dip seasoning
any veggies you desire
i used: 1 cup spinach
1 zucchini
top with:
sour cream
avacado
cheese
serve with chips
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