Friday, July 13, 2012
July Meals
Salsa Bean Salad with Cilantro Lime Grilled Chicken - Britta
Pork Carnitas and Black Bean Burritos - Cheryl
Inside Out Hamburgers - Dixie
Harmon's Chicken and Peanut Butter Bars - Kim Rogers
Mom's Chicken and Steak Marinade - Michele
Crock Pot or Grill BBQ Chicken - Stacey
Chicken or Pork Enchiladas - Tamara
Inside Out Hamburgers
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 8
Ingredients
1/2 pound of ground beef
Worcestershire sauce
1 Egg
1/3 packet of dry onion soup mix
1/2 tsp of black pepper
2/3 cup of cheddar cheese
1 roll of crescents
Instructions
Preheat oven to 375
In a skillet heat a small amount of oil and brown meat. Drain excess fat.
In a medium size bowl mix – 1/2 cup of cheese, onion soup mix, couple drops of Worcestershire sauce, pepper; meat.
Unroll the crescents. Place a rounded tablespoon of the meat mixture towards the larger end of the crescent dough
Roll – I personally made them into little pockets.
Place crescents onto a cookie sheet lined with parchment paper.
Brush the tops of the dough with an egg wash ( simply break and egg in a bowl and whisk egg until well blended and 1 tablespoon of water to the mix).
If desired, sprinkle the remaining cheese on top of the egg wash and bake for 10 – 15 minutes.
Enjoy!
Cook time: 15 mins
Total time: 25 mins
Serves: 8
Ingredients
1/2 pound of ground beef
Worcestershire sauce
1 Egg
1/3 packet of dry onion soup mix
1/2 tsp of black pepper
2/3 cup of cheddar cheese
1 roll of crescents
Instructions
Preheat oven to 375
In a skillet heat a small amount of oil and brown meat. Drain excess fat.
In a medium size bowl mix – 1/2 cup of cheese, onion soup mix, couple drops of Worcestershire sauce, pepper; meat.
Unroll the crescents. Place a rounded tablespoon of the meat mixture towards the larger end of the crescent dough
Roll – I personally made them into little pockets.
Place crescents onto a cookie sheet lined with parchment paper.
Brush the tops of the dough with an egg wash ( simply break and egg in a bowl and whisk egg until well blended and 1 tablespoon of water to the mix).
If desired, sprinkle the remaining cheese on top of the egg wash and bake for 10 – 15 minutes.
Enjoy!
Sour Cream Chicken Enchiladas
1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies
1 small can enchilada sauce (optional)
Directions: 1 In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2 Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3 Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. (Optional- I opened a small can of enchilada sauce and placed some in the the bottom of the pan.)
4 Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5 Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
6 Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Read more at: http://mexican.food.com/recipe/simply-sour-cream-chicken-enchiladas-129926?oc=linkback
1 medium onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies
1 small can enchilada sauce (optional)
Directions: 1 In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2 Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3 Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. (Optional- I opened a small can of enchilada sauce and placed some in the the bottom of the pan.)
4 Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5 Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
6 Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Read more at: http://mexican.food.com/recipe/simply-sour-cream-chicken-enchiladas-129926?oc=linkback
Peanut Butter Bars
1 1/4 c. whole wheat flour
1 c. brown sugar
1/2 tsp. baking soda
1/4 tsp salt
1/2 c peanut butter
1/3 c shortening (butter flavored)
2 eggs; beaten
1/4 c water
1 tsp vanilla
1/2 c quick oats
Frosting
2 1/4 c powdered sugar
2 Tbs shortening
3 Tbs peanut butter
3 - 3 1/2 Tbs milk
Combine flour, sugar, soda and salt. Cut in peanut butter and shortening to coarse crumbs. Mix in eggs, water, vanilla, and oats. Spread in a greased 15x10x1 baking sheet. Bake at 375 for 10-12 minutes.
Mix all frosting ingredients, then spread evenly on cooled peanut butter bars.
1 c. brown sugar
1/2 tsp. baking soda
1/4 tsp salt
1/2 c peanut butter
1/3 c shortening (butter flavored)
2 eggs; beaten
1/4 c water
1 tsp vanilla
1/2 c quick oats
Frosting
2 1/4 c powdered sugar
2 Tbs shortening
3 Tbs peanut butter
3 - 3 1/2 Tbs milk
Combine flour, sugar, soda and salt. Cut in peanut butter and shortening to coarse crumbs. Mix in eggs, water, vanilla, and oats. Spread in a greased 15x10x1 baking sheet. Bake at 375 for 10-12 minutes.
Mix all frosting ingredients, then spread evenly on cooled peanut butter bars.
Harmon's Chicken
Chicken Breasts
Harmon's All-Purpose Seasoning
Harmon's Sweet Apricot Teriyaki Glaze
Rice
Sprinkle seasoning on chicken breasts. Cook or grill chicken. Dip chicken bites in glaze or pour over chicken. Serve with rice.
*Also good when you poor the glaze over the rice
Harmon's All-Purpose Seasoning
Harmon's Sweet Apricot Teriyaki Glaze
Rice
Sprinkle seasoning on chicken breasts. Cook or grill chicken. Dip chicken bites in glaze or pour over chicken. Serve with rice.
*Also good when you poor the glaze over the rice
Mom's Chicken & Steak Marinade
2 Parts 7Up or Sprite
1 Part Soy Sauce
2 or 3 Pressed Garlic Cloves
Pepper
Oil (optional)
Mix together, add meat, let sit over night.
Place meat on hot grill, discard marinade, grill meat until done.
1 Part Soy Sauce
2 or 3 Pressed Garlic Cloves
Pepper
Oil (optional)
Mix together, add meat, let sit over night.
Place meat on hot grill, discard marinade, grill meat until done.
Crock Pot or Grill BBQ Chicken
4-6 pieces boneless skinless chicken breasts
1 bottle BBQ sauce
1/4 c vinegar
1/4 c brown sugar
Thaw and cook on BBQ.
For Crockpot:
mix BBQ sauce with all ingredients, place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours
1 bottle BBQ sauce
1/4 c vinegar
1/4 c brown sugar
Thaw and cook on BBQ.
For Crockpot:
mix BBQ sauce with all ingredients, place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours
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