Chile Verde - Amanda
Simple Country Ribs - Britta
Curry Chicken Salad - Diana
Pork Chile Verde - Jeana
Coconut Lime Chicken and Mango Slaw - Julianne
Crispy Chipotle Lime Tilapia with Cool Avocado Sauce - Kim
Orange-Sesame Turkey Cutlets - Kimberly
Shrimp Fajitas - Melanie
French Dip Sandwiches and Poppyseed Chicken Pasta Salad - Naomi
White Chili - Tawnee
Friday, June 11, 2010
Simple Country Ribs
2 1/2 pounds pork spareribs
2 (18 ounce) bottles barbeque sauce
1 onion, quartered
1 teaspoon salt
1/2 teaspoon ground black pepper
1. Place spareribs in a large stock pot with barbeque sauce, onion, salt, and pepper. Pour in enough water to cover. Bring to a low boil, and cook approximately 40 minutes.
2. Preheat grill for high heat.
3. Lightly oil grate. Remove spareribs from the stock pot, and place on the prepared grill. Use the barbeque sauce in the saucepan to baste ribs while cooking. Grill ribs, basting and turning frequently, for 20 minutes, or until nicely browned.
Notes: In the reviews for this recipe, many people said they did the initial cooking in the crock pot instead of stove top. They also said you can bake the ribs instead of grilling. Bake at 350 for 20 minutes covered, and 10 minutes uncovered.
2 (18 ounce) bottles barbeque sauce
1 onion, quartered
1 teaspoon salt
1/2 teaspoon ground black pepper
1. Place spareribs in a large stock pot with barbeque sauce, onion, salt, and pepper. Pour in enough water to cover. Bring to a low boil, and cook approximately 40 minutes.
2. Preheat grill for high heat.
3. Lightly oil grate. Remove spareribs from the stock pot, and place on the prepared grill. Use the barbeque sauce in the saucepan to baste ribs while cooking. Grill ribs, basting and turning frequently, for 20 minutes, or until nicely browned.
Notes: In the reviews for this recipe, many people said they did the initial cooking in the crock pot instead of stove top. They also said you can bake the ribs instead of grilling. Bake at 350 for 20 minutes covered, and 10 minutes uncovered.
Coconut-Lime Chicken with Slaw
1 cup water
3 Tbsp. fish sauce
2 tsp. Asian chili-garlic sauce
3 boneless, skinless chicken breasts
5 Tbsp. cream of coconut
5 Tbsp. juice from 3 limes
1/2 head Napa cabbage, halved, cored, and shredded
1/3 cup chopped fresh cilantro
1 mango, pitted, peeled, and sliced thin
1/2 cup cashews, toasted and chopped
Bring water, 1 Tbsp. fish sauce, and 1 tsp. chili-garlic sauce to boil in large skillet. Add chicken and simmer, covered over medium-low heat until chicken registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through. Transfer chicken to plate and shred into bite-sized pieces.
Whisk cream of coconut, lime juice, remaining fish sauce, and remaining chili-garlic sauce in large bowl.
Toss chicken with 3 Tbsp. dressing in second bowl. Add cabbage, cilantro, and mango to bowl with remaining dressing and toss to combine. Transfer slaw to platter, top with chicken, and sprinkle with cashews. Serve.
3 Tbsp. fish sauce
2 tsp. Asian chili-garlic sauce
3 boneless, skinless chicken breasts
5 Tbsp. cream of coconut
5 Tbsp. juice from 3 limes
1/2 head Napa cabbage, halved, cored, and shredded
1/3 cup chopped fresh cilantro
1 mango, pitted, peeled, and sliced thin
1/2 cup cashews, toasted and chopped
Bring water, 1 Tbsp. fish sauce, and 1 tsp. chili-garlic sauce to boil in large skillet. Add chicken and simmer, covered over medium-low heat until chicken registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through. Transfer chicken to plate and shred into bite-sized pieces.
Whisk cream of coconut, lime juice, remaining fish sauce, and remaining chili-garlic sauce in large bowl.
Toss chicken with 3 Tbsp. dressing in second bowl. Add cabbage, cilantro, and mango to bowl with remaining dressing and toss to combine. Transfer slaw to platter, top with chicken, and sprinkle with cashews. Serve.
Chile Verde
1-2 lbs. boneless skinless pork (I like the picnic pork roast)
1-2 cans of Rotel (tomatoes with green chilies) - It depends on how spicy you like it.
1 large can Las Palmas Green Enchilada Sauce (28 oz.)
1 can of cream of mushroom soup
salt and pepper to taste
garlic salt to taste
Cook pork in crock pot with 1/2 cups water. Season with salt and pepper and garlic salt. Cook until the pork is done - 6-10 hours on low. Then add the rest of the ingredients - Rotel, enchilada sauce, cream of mushroom soup. Stir all together and serve. You can serve as a burrito or as a dip. I like it better as a burrito, on flour tortillas, topped with sour cream, cheese, and salsa.
1-2 cans of Rotel (tomatoes with green chilies) - It depends on how spicy you like it.
1 large can Las Palmas Green Enchilada Sauce (28 oz.)
1 can of cream of mushroom soup
salt and pepper to taste
garlic salt to taste
Cook pork in crock pot with 1/2 cups water. Season with salt and pepper and garlic salt. Cook until the pork is done - 6-10 hours on low. Then add the rest of the ingredients - Rotel, enchilada sauce, cream of mushroom soup. Stir all together and serve. You can serve as a burrito or as a dip. I like it better as a burrito, on flour tortillas, topped with sour cream, cheese, and salsa.
Pork Chile Verde
1 onion chopped
2 garlic cloves minced
2-3 lb. pork roast
16 oz. jar salsa verde
4 oz. can diced green chiles
19 oz. can green enchilada sauce
1 tsp. oregano
1 Tbsp. hot sauce
1 tsp. cumin
salt and pepper
Put pork roast in crock pot. Add all other ingredients. Cook on high for 6 hours or low for 8 hours. Shred pork roast. Stir all together and serve on tortillas. Garnish with sour cream, tomatoes, and lettuce.
2 garlic cloves minced
2-3 lb. pork roast
16 oz. jar salsa verde
4 oz. can diced green chiles
19 oz. can green enchilada sauce
1 tsp. oregano
1 Tbsp. hot sauce
1 tsp. cumin
salt and pepper
Put pork roast in crock pot. Add all other ingredients. Cook on high for 6 hours or low for 8 hours. Shred pork roast. Stir all together and serve on tortillas. Garnish with sour cream, tomatoes, and lettuce.
Curry Chicken Salad
2 to 2 1/2 cups cooked, shredded chicken (I added pepper, salt, and chicken bullion to mine)
1 pound of pasta noodles
1/8 c. curry
2 tsp. garlic powder
3/4 cup mayonnaise
1 cup grapes, halved
1/2 cup chopped green onion
One can of diced pineapple, drained
1-2 cup chopped celery
1/2 cup slivered almonds
Cook the pasta according to package directions and rinse in cold water. In a small bowl, combine spices with mayo. Place chicken and pasta in a large bowl together. Add grapes, green onion, pineapple, celery and almonds. Add mayo mixture. Mix everything together and serve.
1 pound of pasta noodles
1/8 c. curry
2 tsp. garlic powder
3/4 cup mayonnaise
1 cup grapes, halved
1/2 cup chopped green onion
One can of diced pineapple, drained
1-2 cup chopped celery
1/2 cup slivered almonds
Cook the pasta according to package directions and rinse in cold water. In a small bowl, combine spices with mayo. Place chicken and pasta in a large bowl together. Add grapes, green onion, pineapple, celery and almonds. Add mayo mixture. Mix everything together and serve.
Crispy Chipotle Lime Tilapia with Cool Avocado Sauce
1 canned chipotle pepper in adobo sauce
2 tablespoons adobo sauce from the can
1/4 cup salsa
1 tablespoon lime juice
4 tilapia fillets
1/2 (8 ounce) package tortilla chips, crushed
1 small avocado - peeled, pitted, and cut into large chunks
1/4 cup sour cream
1 tablespoon lime juice
3 tablespoons milk
salt and pepper to taste
1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
2. Combine the chipotle pepper, adobo sauce, salsa, and 1 tablespoon lime juice in a blender and blend until smooth; brush the mixture over both sides of each tilapia fillet.
3. Spread the crushed tortilla chips into the bottom of a deep dish; dredge the coated fillets in the chips to coat. Arrange the fillets on the prepared baking pan.
4. Bake the fillets 15 minutes; turn and lightly spray with cooking spray. Continue to bake until golden brown, another 10 to 15 minutes.
5. While the fish bakes, place the avocado, sour cream, and 1 tablespoon lime juice and blend until smooth. Stir in the milk 1 tablespoon at a time until the consistency is similar to ranch dressing. Season with salt and pepper. Spoon the sauce over the baked fillets to serve.
2 tablespoons adobo sauce from the can
1/4 cup salsa
1 tablespoon lime juice
4 tilapia fillets
1/2 (8 ounce) package tortilla chips, crushed
1 small avocado - peeled, pitted, and cut into large chunks
1/4 cup sour cream
1 tablespoon lime juice
3 tablespoons milk
salt and pepper to taste
1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
2. Combine the chipotle pepper, adobo sauce, salsa, and 1 tablespoon lime juice in a blender and blend until smooth; brush the mixture over both sides of each tilapia fillet.
3. Spread the crushed tortilla chips into the bottom of a deep dish; dredge the coated fillets in the chips to coat. Arrange the fillets on the prepared baking pan.
4. Bake the fillets 15 minutes; turn and lightly spray with cooking spray. Continue to bake until golden brown, another 10 to 15 minutes.
5. While the fish bakes, place the avocado, sour cream, and 1 tablespoon lime juice and blend until smooth. Stir in the milk 1 tablespoon at a time until the consistency is similar to ranch dressing. Season with salt and pepper. Spoon the sauce over the baked fillets to serve.
Shrimp Fajitas
Shrimp
Sliced onions
Sliced peppers (red, orange and yellow)
Shredded cheese
Salsa
Sour cream
Lettuce
Cilantro
Limes (2)
Tortillas (corn and flour)
Lemon pepper
Black beans
To properly thaw shrimp: place bag of shrimp in fridge overnight. Drain. Do not force thaw under running water.
Thaw frozen vegetables and cheese in fridge overnight as well.
Drizzle a little bit of olive oil in skillet. Heat up and sauté thawed onions and peppers until tender. Added thawed shrimp. Sprinkle lemon pepper to taste. You can also squeeze fresh lime juice over shrimp and veggies. Don’t overcook. Shrimp is already cooked so you just want to warm through.
Warm up tortillas and black beans.
Serve shrimp/veggies on a warmed flour or corn tortilla. Top with cheese, salsa, sour cream, chopped up lettuce and cilantro. Add squeeze of lime. Black beans on the side.
Sliced onions
Sliced peppers (red, orange and yellow)
Shredded cheese
Salsa
Sour cream
Lettuce
Cilantro
Limes (2)
Tortillas (corn and flour)
Lemon pepper
Black beans
To properly thaw shrimp: place bag of shrimp in fridge overnight. Drain. Do not force thaw under running water.
Thaw frozen vegetables and cheese in fridge overnight as well.
Drizzle a little bit of olive oil in skillet. Heat up and sauté thawed onions and peppers until tender. Added thawed shrimp. Sprinkle lemon pepper to taste. You can also squeeze fresh lime juice over shrimp and veggies. Don’t overcook. Shrimp is already cooked so you just want to warm through.
Warm up tortillas and black beans.
Serve shrimp/veggies on a warmed flour or corn tortilla. Top with cheese, salsa, sour cream, chopped up lettuce and cilantro. Add squeeze of lime. Black beans on the side.
Poppyseed Chicken Pasta Salad
(large recipe!)
1 pound penne pasta
12 oz bowtie pasta
2-3 cans mandarin oranges
1 large can pineapple tidbits
About 1 bottle Brianna’s Poppyseed salad dressing
½-1 bottle Hidden Valley Coleslaw dressing (however creamy you like it)
1 or 2 - 12.5 ounce can(s) chicken breast
¼-1/2 cup chopped red onion (to taste)
Fresh Avocado, chopped (to taste)
Directions:
Cook pasta until done – rinse in cold water and drain. In a large bowl, combine pasta, canned fruit (drained), chicken breast (I shred with my fingers as I add it), and red onion. Add salad dressings and stir until salad is well-coated. Refrigerate at least an hour. Just before serving, add chopped avocado and add extra dressing if it looks too dry.
**Can be served as a main dish. When I do that, I add the second can of chicken. As a side dish I usually use 1 can chicken. All amounts, including fruit, can be varied to taste.**
1 pound penne pasta
12 oz bowtie pasta
2-3 cans mandarin oranges
1 large can pineapple tidbits
About 1 bottle Brianna’s Poppyseed salad dressing
½-1 bottle Hidden Valley Coleslaw dressing (however creamy you like it)
1 or 2 - 12.5 ounce can(s) chicken breast
¼-1/2 cup chopped red onion (to taste)
Fresh Avocado, chopped (to taste)
Directions:
Cook pasta until done – rinse in cold water and drain. In a large bowl, combine pasta, canned fruit (drained), chicken breast (I shred with my fingers as I add it), and red onion. Add salad dressings and stir until salad is well-coated. Refrigerate at least an hour. Just before serving, add chopped avocado and add extra dressing if it looks too dry.
**Can be served as a main dish. When I do that, I add the second can of chicken. As a side dish I usually use 1 can chicken. All amounts, including fruit, can be varied to taste.**
Orange-Sesame Turkey Cutlets
Prep: 5min|Cook: 14min |Total: 1hr 19min
Ingredients:
1 cup orange juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon minced garlic
1 teaspoon minced garlic
1 pound turkey cutlets
1 teaspoon cornstarch
3/4 cup frozen, de-fatted chicken stock, thawed
1 tablespoon minced, fresh cilantro
Directions
1. In a shallow nonmetal dish, combine the orange juice, soy sauce, oil, and garlic. Add the turkey. Turn to coat. Cover and refrigerate for 1 hour, turning frequently.
2. Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the turkey in a single layer; reserve the marinade. Cook the turkey for 2 minutes. Turn and cook for 2 minutes, or until golden brown. Place the turkey on a plate; cover to keep warm.
3. Place the cornstarch in a medium bowl. Add the stock and stir until smooth. Add the reserved marinade and mix well. Reduce the heat to medium. Pour into the skillet. Cook, stirring, for 3 minutes, or until the sauce thickens slightly. Add the turkey. Cook for 5 minutes, or until the turkey is no longer pink in the center. Check by inserting the tip of a sharp knife into the center of 1 cutlet. Serve sprinkled with the cilantro over quinoa rice.
(Recipe Notes: To freeze, pack the cooled cooked cutlets and sauce in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Cover and microwave on high power for 5 minutes, or until hot.)
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Quinoa cooking instructions:
In a medium saucepan, combine 1 cup quinoa with 2 cups water or broth, salt to taste. Bring to boil for 15 minutes or until liquid is absorbed. Turn heat off and cover with lid for 5 minutes. Fluff with fork and serve. Note: Quinoa is ready when the grain appears translucent and white germ is visible in a ring around the saucepan.
Ingredients:
1 cup orange juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon minced garlic
1 teaspoon minced garlic
1 pound turkey cutlets
1 teaspoon cornstarch
3/4 cup frozen, de-fatted chicken stock, thawed
1 tablespoon minced, fresh cilantro
Directions
1. In a shallow nonmetal dish, combine the orange juice, soy sauce, oil, and garlic. Add the turkey. Turn to coat. Cover and refrigerate for 1 hour, turning frequently.
2. Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the turkey in a single layer; reserve the marinade. Cook the turkey for 2 minutes. Turn and cook for 2 minutes, or until golden brown. Place the turkey on a plate; cover to keep warm.
3. Place the cornstarch in a medium bowl. Add the stock and stir until smooth. Add the reserved marinade and mix well. Reduce the heat to medium. Pour into the skillet. Cook, stirring, for 3 minutes, or until the sauce thickens slightly. Add the turkey. Cook for 5 minutes, or until the turkey is no longer pink in the center. Check by inserting the tip of a sharp knife into the center of 1 cutlet. Serve sprinkled with the cilantro over quinoa rice.
(Recipe Notes: To freeze, pack the cooled cooked cutlets and sauce in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Cover and microwave on high power for 5 minutes, or until hot.)
---
Quinoa cooking instructions:
In a medium saucepan, combine 1 cup quinoa with 2 cups water or broth, salt to taste. Bring to boil for 15 minutes or until liquid is absorbed. Turn heat off and cover with lid for 5 minutes. Fluff with fork and serve. Note: Quinoa is ready when the grain appears translucent and white germ is visible in a ring around the saucepan.
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