from Our Best Bites
Thread onto skewer chunks of chicken wrapped in bacon (cut in thirds) and alternate with pineapple chunks. Drizzle teriyaki sauce over the skewers and let them marinate for a few hours. Grill on medium-high, 10-14 minutes, turning. Or bake 400 20 minutes, turning and basting once.
Showing posts with label Entree. Show all posts
Showing posts with label Entree. Show all posts
Tuesday, September 5, 2017
Italian Chicken and Vegetable Skewers
from Our Best Bites
Cut the following into chunks and marinate in Italian dressing:
1 pound boneless chicken breasts
2 zucchini
2 red or yellow peppers
1 red onion
cherry tomatoes (not cut)
Thread the vegetables and meat on the skewers and grill on medium-high 10-12 minutes, turning at least once.
Cut the following into chunks and marinate in Italian dressing:
1 pound boneless chicken breasts
2 zucchini
2 red or yellow peppers
1 red onion
cherry tomatoes (not cut)
Thread the vegetables and meat on the skewers and grill on medium-high 10-12 minutes, turning at least once.
Creamy Sausage and Tomato Pasta
from The Girl Who Ate Everything
12 ounces penne pasta
4-5 (about 1 lb) spicy Italian sausages
1 cup chopped onion
3 cloves garlic, minced
1 (16 oz) can Italian style diced tomatoes
1 (8 oz) can tomato sauce
1 cup heavy cream
5-6 leaves of fresh basil, chopped
grated Parmesan for topping
Cook the pasta according to package directions.
Remove the casings from the sausage and brown the meat 5-6 minutes or until done. Drain the fat.
Add the onions and garlic to the sausage and saute for 1-2 minutes.
Pour the diced tomatoes and tomato sauce into the sausage mixture and heat through.
Pour in the cream and stir for 1-2 minutes. The longer you cook the sauce, the thicker it will get, so simmer until desired consistency.
Add the fresh basil and let simmer a few more minutes.
Drain pasta and mix with the sausage mixture in a large bowl. Top each serving with a sprinkle of grated Parmesan cheese. Serve with garlic bread.
12 ounces penne pasta
4-5 (about 1 lb) spicy Italian sausages
1 cup chopped onion
3 cloves garlic, minced
1 (16 oz) can Italian style diced tomatoes
1 (8 oz) can tomato sauce
1 cup heavy cream
5-6 leaves of fresh basil, chopped
grated Parmesan for topping
Cook the pasta according to package directions.
Remove the casings from the sausage and brown the meat 5-6 minutes or until done. Drain the fat.
Add the onions and garlic to the sausage and saute for 1-2 minutes.
Pour the diced tomatoes and tomato sauce into the sausage mixture and heat through.
Pour in the cream and stir for 1-2 minutes. The longer you cook the sauce, the thicker it will get, so simmer until desired consistency.
Add the fresh basil and let simmer a few more minutes.
Drain pasta and mix with the sausage mixture in a large bowl. Top each serving with a sprinkle of grated Parmesan cheese. Serve with garlic bread.
Pasta Milano
from The Girl Who Ate Everything
12 oz bow tie pasta
2 T oil
1 pound boneless chicken breast halves
2 cups sliced mushrooms
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and chopped
1 cup chicken broth
2 cups heavy cream
1 tsp dijon mustard
2 T chopped fresh basil
Cook pasta according to package directions.
Heat oil in a large saucepan over medium heat. Add the chicken and cook 304 minutes per side or until done. Remove and keep the chicken warm on a plate. Slice into bite-sized pieces.
Add the mushrooms, garlic, and sun-dried tomatoes to the saucepan and cook until the mushrooms are tender.
Add the chicken broth, cream, Dijon mustard, and basil to the mushroom mixture. Bring the mixture to a boil, stirring constantly. Reduce it to medium heat and continue to cook until the sauce thickens to desired consistency, about 10 minutes.
In a large bowl, toss the chicken, pasta, and cream sauce together. Add salt and pepper to taste. Serve immediately.
12 oz bow tie pasta
2 T oil
1 pound boneless chicken breast halves
2 cups sliced mushrooms
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, drained and chopped
1 cup chicken broth
2 cups heavy cream
1 tsp dijon mustard
2 T chopped fresh basil
Cook pasta according to package directions.
Heat oil in a large saucepan over medium heat. Add the chicken and cook 304 minutes per side or until done. Remove and keep the chicken warm on a plate. Slice into bite-sized pieces.
Add the mushrooms, garlic, and sun-dried tomatoes to the saucepan and cook until the mushrooms are tender.
Add the chicken broth, cream, Dijon mustard, and basil to the mushroom mixture. Bring the mixture to a boil, stirring constantly. Reduce it to medium heat and continue to cook until the sauce thickens to desired consistency, about 10 minutes.
In a large bowl, toss the chicken, pasta, and cream sauce together. Add salt and pepper to taste. Serve immediately.
Salmon marinade
The key to baking salmon is putting a generous pat of butter on each section or serving.
Line a baking sheet with tin foil and place salmon pieces on foil. Add a pat of butter on each section. After that you can season with any or all of the following
lemon juice
teriyaki sauce
kosher salt
minced onion
garlic powder
Line a baking sheet with tin foil and place salmon pieces on foil. Add a pat of butter on each section. After that you can season with any or all of the following
lemon juice
teriyaki sauce
kosher salt
minced onion
garlic powder
Lazy Chile Rellenos
from thepioneerwoman.com
8 whole roasted, peeled and seeded green chilies
1 1/2 cup Monterey jack cheese, shredded
5 large eggs
2 cups whole milk
salt and pepper to taste
1/2 tsp paprika
1/4 tsp cayenne pepper
Preheat oven to 325 degrees. Mix together eggs, milk, salt, pepper, paprika and cayenne. Cut chilies in half and add a single layer of chilies on the bottom of a 9x13 baking dish. Top the chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese. Pour egg mixture over the top. Place into a larger baking dish or rimmed baking sheet. pour hot water in the larger pan so it comes up to the level of the eggs. Bake 35-40 minutes, or until set.
Cut into squares and serve with warm corn tortillas.
8 whole roasted, peeled and seeded green chilies
1 1/2 cup Monterey jack cheese, shredded
5 large eggs
2 cups whole milk
salt and pepper to taste
1/2 tsp paprika
1/4 tsp cayenne pepper
Preheat oven to 325 degrees. Mix together eggs, milk, salt, pepper, paprika and cayenne. Cut chilies in half and add a single layer of chilies on the bottom of a 9x13 baking dish. Top the chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese. Pour egg mixture over the top. Place into a larger baking dish or rimmed baking sheet. pour hot water in the larger pan so it comes up to the level of the eggs. Bake 35-40 minutes, or until set.
Cut into squares and serve with warm corn tortillas.
Easy Crock Pot Pork Carnitas
from the-girl-who-ate-everything.com
2 pork tenderloins (about 1 pound each)
1 (15-18 oz) jar salsa verde
1 (10 oz) can Rotel tomatoes
1 (4 oz) can diced green chilies
1 white onion, chopped in pieces
1/2 tsp cumin
Place all ingredients in a crock pot and cook on low for 8-10 hours or until pork easily falls apart. Serve with tortillas, cheese, cilantro, avocado, tomatoes, lettuce, sour cream and lime wedges. Optional sides: black beans and cilantro lime rice.
2 pork tenderloins (about 1 pound each)
1 (15-18 oz) jar salsa verde
1 (10 oz) can Rotel tomatoes
1 (4 oz) can diced green chilies
1 white onion, chopped in pieces
1/2 tsp cumin
Place all ingredients in a crock pot and cook on low for 8-10 hours or until pork easily falls apart. Serve with tortillas, cheese, cilantro, avocado, tomatoes, lettuce, sour cream and lime wedges. Optional sides: black beans and cilantro lime rice.
Hawaiian Chicken with Coconut Rice
from The Girl Who Ate Everything
3 lbs boneless skinless chicken thighs
1 cup soy sauce
1 cup water
1 cup brown sugar
1 bunch green onions, chopped (reserve half for garnish)
1/2 tsp minced garlic
1 tsp sesame oil
1 (13.5 oz) can coconut milk
In a large bowl, mix the soy sauce, water, brown sugar, half of the green onions, garlic, sesame oil, and coconut milk. Marinate the chicken in this mixture in the fridge for at least 8 hours or overnight.
Grill the chicken at low heat so marinade does not burn, 5-7 minutes per side, or until done. Or, bake on an indoor grill pan, 350 for 20 minutes.
Serve over coconut rice (made by replacing half of the water with coconut milk) with the remaining green onions and some soy sauce.
3 lbs boneless skinless chicken thighs
1 cup soy sauce
1 cup water
1 cup brown sugar
1 bunch green onions, chopped (reserve half for garnish)
1/2 tsp minced garlic
1 tsp sesame oil
1 (13.5 oz) can coconut milk
In a large bowl, mix the soy sauce, water, brown sugar, half of the green onions, garlic, sesame oil, and coconut milk. Marinate the chicken in this mixture in the fridge for at least 8 hours or overnight.
Grill the chicken at low heat so marinade does not burn, 5-7 minutes per side, or until done. Or, bake on an indoor grill pan, 350 for 20 minutes.
Serve over coconut rice (made by replacing half of the water with coconut milk) with the remaining green onions and some soy sauce.
Chicken Enchiladas
Bake 2-4 chicken breasts 350 for 25 minutes. You can salt and pepper them before baking, if desired.
When they are cooled, chop them into small chunks.
Combine one can cream of chicken soup with equal amount of sour cream. Add 1 can green chilies and about 1 cup of shredded cheddar cheese (I like to use medium). Add chicken pieces and mix together.
To prepare your 9x13 pan, spread a small amount of green enchilada sauce on the bottom. This helps prevent the tortillas from sticking to the bottom.
Spoon mixture into tortillas and place them in the pan. Pour enchilada sauce over the top, and shred more cheese on top.
Bake 350 for 30 minutes.
Serve with sliced olives, sour cream and/or salsa.
When they are cooled, chop them into small chunks.
Combine one can cream of chicken soup with equal amount of sour cream. Add 1 can green chilies and about 1 cup of shredded cheddar cheese (I like to use medium). Add chicken pieces and mix together.
To prepare your 9x13 pan, spread a small amount of green enchilada sauce on the bottom. This helps prevent the tortillas from sticking to the bottom.
Spoon mixture into tortillas and place them in the pan. Pour enchilada sauce over the top, and shred more cheese on top.
Bake 350 for 30 minutes.
Serve with sliced olives, sour cream and/or salsa.
Wednesday, July 8, 2015
Shrimp and Vegetable Stir Fry
1/4 cup orange juice
3 T soy sauce
2 garlic cloves, minced
1 t grated ginger
1 pound uncooked shrimp
1 T olive oil
1 package frozen stir fry vegetables
1/2 cup chicken broth
1 T cornstarch
In medium bowl, whisk together orange juice, soy sauce, garlic and ginger until combined. Add shrimp, cover, and refrigerate 30 minutes.
Heat oil in large skillet over high heat. Add vegetables and cook 5 minutes. Remove shrimp from marinade with slotted spoon and add to skillet. Cook 2-3 minutes, tossing occasionally, or until partially cooked.
Stir together marinade, broth and cornstarch. Add to skillet and heat to boiling. Cook 1 minute, or until sauce thickens and shrimp is cooked through. Serve over rice and sprinkle with sliced green onions, if desired.
3 T soy sauce
2 garlic cloves, minced
1 t grated ginger
1 pound uncooked shrimp
1 T olive oil
1 package frozen stir fry vegetables
1/2 cup chicken broth
1 T cornstarch
In medium bowl, whisk together orange juice, soy sauce, garlic and ginger until combined. Add shrimp, cover, and refrigerate 30 minutes.
Heat oil in large skillet over high heat. Add vegetables and cook 5 minutes. Remove shrimp from marinade with slotted spoon and add to skillet. Cook 2-3 minutes, tossing occasionally, or until partially cooked.
Stir together marinade, broth and cornstarch. Add to skillet and heat to boiling. Cook 1 minute, or until sauce thickens and shrimp is cooked through. Serve over rice and sprinkle with sliced green onions, if desired.
Ginger Orange Chicken
4 chicken breasts
1/2 cup flour
salt and pepper to taste
2 T butter
1 T olive oil
1 T green onion, minced
1 cup fresh orange juice
1 T brown sugar
1/2 t peeled and grated fresh ginger
2 t Dijon mustard
1 orange
Remove excess fat from chicken breasts. Rinse and pat dry with paper towels. Place between 2 sheets of plastic wrap and flatten to an even thickness, using a rolling pin or meat mallet. Put the flour on a plate. Lightly salt and pepper each breast and then lightly coat with flour, shaking off any excess.
In a large saute pan over medium heat, melt the butter with the olive oil. When hot, add the chicken and saute, turning once, until lightly browned and opaque throughout when pierced with a knife, about 5 minutes on each side. Transfer to a plate and keep warm.
Pour off any excess fat from the pan and place the pan over medium-high heat. Add the green onion, orange juice, brown sugar, ginger and Dijon mustard and mix well, scraping up any browned bits from the bottom. Cook, stirring, until thickened and reduced, about 5 minutes. Taste and adjust the seasonings.
Return the chicken to the pan and turn the breasts over several times to coat them well with the sauce. Transfer to a warmed serving plate or individual plates and spoon the remaining sauce over the breasts. Top with zest from the orange. Serve immediately.
1/2 cup flour
salt and pepper to taste
2 T butter
1 T olive oil
1 T green onion, minced
1 cup fresh orange juice
1 T brown sugar
1/2 t peeled and grated fresh ginger
2 t Dijon mustard
1 orange
Remove excess fat from chicken breasts. Rinse and pat dry with paper towels. Place between 2 sheets of plastic wrap and flatten to an even thickness, using a rolling pin or meat mallet. Put the flour on a plate. Lightly salt and pepper each breast and then lightly coat with flour, shaking off any excess.
In a large saute pan over medium heat, melt the butter with the olive oil. When hot, add the chicken and saute, turning once, until lightly browned and opaque throughout when pierced with a knife, about 5 minutes on each side. Transfer to a plate and keep warm.
Pour off any excess fat from the pan and place the pan over medium-high heat. Add the green onion, orange juice, brown sugar, ginger and Dijon mustard and mix well, scraping up any browned bits from the bottom. Cook, stirring, until thickened and reduced, about 5 minutes. Taste and adjust the seasonings.
Return the chicken to the pan and turn the breasts over several times to coat them well with the sauce. Transfer to a warmed serving plate or individual plates and spoon the remaining sauce over the breasts. Top with zest from the orange. Serve immediately.
Poulsen's Pork Chops
Brown boneless pork chops in a little olive oil. Put 1 can cream of mushroom soup in crock pot, add chops. Add 1/3 can water to pan and scrape up browned bits; add to crock pot. Add 1 T dried onions. Cook on low 6 hours or high 4 hours. Serve over mashed potatoes.
Cafe Rio Burritos
1 boneless pork tenderloin
1 1/2 cup catsup
1/4 cup brown sugar
1/2 t cayenne pepper
3 T apple cider vinegar
2 t dry mustard
4 T worchestershire sauce
2 t salt
4 cloves garlic, minced
Combine ingredients in a crock pot and cook for 4-6 hours. Serve on tortilla with black beans, sour cream, Spanish rice and/or cheese.
1 1/2 cup catsup
1/4 cup brown sugar
1/2 t cayenne pepper
3 T apple cider vinegar
2 t dry mustard
4 T worchestershire sauce
2 t salt
4 cloves garlic, minced
Combine ingredients in a crock pot and cook for 4-6 hours. Serve on tortilla with black beans, sour cream, Spanish rice and/or cheese.
Pepper Pasta
Cook 1 box fettuccine noodles according to package directions.
Saute 1 onion, 1 green pepper, 1 red pepper (all sliced and chopped) until soft, add 1 box of sliced mushrooms and cook until tender.
In a separate sauce pan, prepare Alfredo sauce - by store bought packet or from scratch. Add sauce to vegetable mixture. Serve over noodles.
Saute 1 onion, 1 green pepper, 1 red pepper (all sliced and chopped) until soft, add 1 box of sliced mushrooms and cook until tender.
In a separate sauce pan, prepare Alfredo sauce - by store bought packet or from scratch. Add sauce to vegetable mixture. Serve over noodles.
Fettuccine Alfredo
1/2 cup butter
1/2 cup cream cheese, softened
2/3 cup grated Parmesan cheese
1 cup milk (or half-and-half or cream)
Parsley, salt and pepper to taste
Fettuccine noodles
Cook noodles according to package directions. In a sauce pan, combine butter and cream cheese and cook on low until melted, stirring frequently. They may separate. Add Parmesan, then milk/cream a little at a time until you reach the desired consistency. Add parsley, salt and pepper. Serve over fettuccine noddles. You can add chicken, shrimp, or steamed broccoli.
1/2 cup cream cheese, softened
2/3 cup grated Parmesan cheese
1 cup milk (or half-and-half or cream)
Parsley, salt and pepper to taste
Fettuccine noodles
Cook noodles according to package directions. In a sauce pan, combine butter and cream cheese and cook on low until melted, stirring frequently. They may separate. Add Parmesan, then milk/cream a little at a time until you reach the desired consistency. Add parsley, salt and pepper. Serve over fettuccine noddles. You can add chicken, shrimp, or steamed broccoli.
BBQ Pork Roast or Ribs
Put pork roast or ribs in crock pot and cover with BBQ sauce (I like Sweet Baby Ray's). Cook on low 6-8 hours or high 4-5 hours. If using a roast, you can shred the pork and serve on buns.
Bean Enchiladas
Cook 3 cups of rice and mix with 1/4 cup chopped cilantro, 1 T kosher salt and 3 T lime juice.
Fill tortillas with rice, chili beans (from a can - also could use refried beans), and shredded Cheddar cheese. Roll and place in baking dish. Cover with enchilada sauce and top with more shredded cheese. Bake 350 20-30 minutes. Serve with chopped tomatoes and sour cream.
Fill tortillas with rice, chili beans (from a can - also could use refried beans), and shredded Cheddar cheese. Roll and place in baking dish. Cover with enchilada sauce and top with more shredded cheese. Bake 350 20-30 minutes. Serve with chopped tomatoes and sour cream.
Cafe Rio Chicken
2 pounds chicken breasts
1/2 small bottle zesty Italian dressing
1 T minced garlic
1 packet Ranch dressing mix, mixed with 1/2 cup of water
12/ T chili powder
1/2 T cumin
Place all ingredients in a crock pot. Cook on high 5-6 hours or low 8 hours. Shred with a fork and serve in salads, burritos, tacos, etc.
1/2 small bottle zesty Italian dressing
1 T minced garlic
1 packet Ranch dressing mix, mixed with 1/2 cup of water
12/ T chili powder
1/2 T cumin
Place all ingredients in a crock pot. Cook on high 5-6 hours or low 8 hours. Shred with a fork and serve in salads, burritos, tacos, etc.
Beef and Broccoli Stir Fry
3 T teriyaki sauce, divided
3 T cornstarch, divided
1 pound lean beef, such as top sirloin, sliced for stir fry
4 cups broccoli florets
1 cup sliced carrots
2 t oil, divided
1 t grated fresh ginger
2 garlic cloves, minced
1 cup chicken broth
Combine 2 T teriyaki sauce, 2 t cornstarch, and beef. Refrigerate 30 minutes, or up to 10 hours. Place broccoli and carrots in large bowl and cover tightly. Microwave 5 minutes.
Heat 1 t oil in a large skillet over high heat. Add half of beef and cook, stirring until browned, about 2 minutes. Transfer to bowl with broccoli. Repeat with remaining beef.
Dissolve remaining cornstarch into 1 T water. Heat remaining oil in skillet; add ginger and garlic. Cook 30 seconds, then stir in broth and remaining teriyaki sauce. Bring to a boil. Whisk in cornstarch mixture; boil 1 minute. Stir in beef, broccoli and carrots; heat through.
Serve over rice.
3 T cornstarch, divided
1 pound lean beef, such as top sirloin, sliced for stir fry
4 cups broccoli florets
1 cup sliced carrots
2 t oil, divided
1 t grated fresh ginger
2 garlic cloves, minced
1 cup chicken broth
Combine 2 T teriyaki sauce, 2 t cornstarch, and beef. Refrigerate 30 minutes, or up to 10 hours. Place broccoli and carrots in large bowl and cover tightly. Microwave 5 minutes.
Heat 1 t oil in a large skillet over high heat. Add half of beef and cook, stirring until browned, about 2 minutes. Transfer to bowl with broccoli. Repeat with remaining beef.
Dissolve remaining cornstarch into 1 T water. Heat remaining oil in skillet; add ginger and garlic. Cook 30 seconds, then stir in broth and remaining teriyaki sauce. Bring to a boil. Whisk in cornstarch mixture; boil 1 minute. Stir in beef, broccoli and carrots; heat through.
Serve over rice.
Baked Spaghetti Dinner
12 oz package spaghetti noodles
1/3 cup olive oil
3 cloves garlic, minced
1 onion, chopped
1 bell pepper, chopped
1 T dried basil, crushed
6 cups spaghetti sauce
1/2 pound sausage, sliced
2 cups mozzarella cheese, shredded and divided
1 cup Parmesan cheese, grated and divided
Cook spaghetti noodles according to package directions. Drain, cover and set aside.
Preheat oven to 350 degrees.
Heal oil in large skillet on medium heat. Add garlic, onion, peppers and basil. Saute 3 minutes. Add sauce and sausage; simmer 5 minutes.
Spread 1 cup of the sauce mixture into bottom of a 9x13 baking dish. Layer half of the spaghetti noodles, half of the remaining sauce mixture, 1 cup mozzarella, and 1/2 cup Parmesan.
Repeat layering. Bake for 15-20 minutes. Let stand 10 minutes before serving.
1/3 cup olive oil
3 cloves garlic, minced
1 onion, chopped
1 bell pepper, chopped
1 T dried basil, crushed
6 cups spaghetti sauce
1/2 pound sausage, sliced
2 cups mozzarella cheese, shredded and divided
1 cup Parmesan cheese, grated and divided
Cook spaghetti noodles according to package directions. Drain, cover and set aside.
Preheat oven to 350 degrees.
Heal oil in large skillet on medium heat. Add garlic, onion, peppers and basil. Saute 3 minutes. Add sauce and sausage; simmer 5 minutes.
Spread 1 cup of the sauce mixture into bottom of a 9x13 baking dish. Layer half of the spaghetti noodles, half of the remaining sauce mixture, 1 cup mozzarella, and 1/2 cup Parmesan.
Repeat layering. Bake for 15-20 minutes. Let stand 10 minutes before serving.
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