Southwestern chicken Fajita Pizza
Serves 4-6
Ingredients
1 teaspoon Oil
1/2 medium Red bell pepper cut into strips
1/2 medium Green bell pepper cut into strips
1 small Onion sliced
1 pound Boneless chicken cut into strips
1 teaspoon Chili powder
1/2 teaspoon Cumin
1/4 teaspoon Salt
1 large Pizza Crust prebaked
1 cup Salsa
1/4 cup Cilantro
1/4 pound Cheddar cheese shredded
1/2 medium Red bell pepper cut into strips
1/2 medium Green bell pepper cut into strips
1 small Onion sliced
1 pound Boneless chicken cut into strips
1 teaspoon Chili powder
1/2 teaspoon Cumin
1/4 teaspoon Salt
1 large Pizza Crust prebaked
1 cup Salsa
1/4 cup Cilantro
1/4 pound Cheddar cheese shredded
Instructions
Cook red and green peppers and onion in oil in large non stick skillet over medium high heat about 2 minutes or until crisp-tender. Remove from skillet. Add chicken, sprinkle with chili powder, cumin and salt. Cook, stirring, over medium high heat 3-5 minutes or until chicken is no longer pink.
Place pizza crust on cookie sheet. Spread salsa over crust, top with chicken, pepper mix, cilantro and cheese.
Bake at 425° for 10-15 mins.
Source: unknown
Instructions
1.Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
2.Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.
3.In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.
Source: allrecipes.com
Instructions
Combine the spices for the meat in a resealable 1-gallon plastic bag and shake to mix thoroughly. Add 1 piece of meat, shake it around in the bag, remove it and repeat with the second piece of meat. Add the first piece back to the bag, seal and marinate as long as you can in the refrigerator -- 24 to 48 hours is recommended. But if you can't wait, just go for it. It won't be as over-the-top, but it will still be really good.
Instructions
Heat 4 tablespoons butter in a large pot over high heat. Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute. Add the potatoes and 5 cups water. Cover and cook until the potatoes are very tender, 20 to 25 minutes.
Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat. Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes. Add the scallions and cook until softened, about 1 minute.
Stir in the heavy cream and cook until heated through, about 1 minute. Ladle the soup into bowls and top with the corn-ham mixture.
Instructions
Heat the oil in a large saucepan over medium heat.
BLT pasta salad
Serves 6-8
Ingredients
1 (16 ounce) package medium seashell pasta
1 pound sliced bacon
1 1/2 cups light Ranch-style salad dressing
1 small onion chopped
2 tomatoes, chopped
1 pound sliced bacon
1 1/2 cups light Ranch-style salad dressing
1 small onion chopped
2 tomatoes, chopped
Instructions
1.Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
2.Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.
3.In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.
Source: allrecipes.com
Baltimore Beef Bad Boys serve with some fresh cut vegetables
Makes 8 Sandwiches
For the Meat:1 tablespoon fine sea salt
Black pepper freshly ground
1 tablespoon Onion powder
1 tablespoon garlic powder
2 teaspoons dried oregano
1 tablespoon paprika
1 teaspoon chili powder
2 pounds beef top round cut into 2 equal pieces
For the Sandwiches:1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 cup prepared hot horseradish
1 teaspoon minced garlic
1/2 teaspoon fine sea salt
Freshly ground black pepper
16 slices rye bread lightly toasted
2 white onions sliced paper-thin
Black pepper freshly ground
1 tablespoon Onion powder
1 tablespoon garlic powder
2 teaspoons dried oregano
1 tablespoon paprika
1 teaspoon chili powder
2 pounds beef top round cut into 2 equal pieces
For the Sandwiches:1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 cup prepared hot horseradish
1 teaspoon minced garlic
1/2 teaspoon fine sea salt
Freshly ground black pepper
16 slices rye bread lightly toasted
2 white onions sliced paper-thin
Instructions
Combine the spices for the meat in a resealable 1-gallon plastic bag and shake to mix thoroughly. Add 1 piece of meat, shake it around in the bag, remove it and repeat with the second piece of meat. Add the first piece back to the bag, seal and marinate as long as you can in the refrigerator -- 24 to 48 hours is recommended. But if you can't wait, just go for it. It won't be as over-the-top, but it will still be really good.
Source: Food Network Magazine
Corn and Ham Chowder serve with cornbread
Serves 6
Ingredients
2 cups corn kernels
5 tablespoons unsalted butter
4 sprigs thyme
1 large onion diced
3 stalks celery thinly sliced
1 large clove garlic minced
Kosher salt
1 8-ounce ham steak diced
2 large russet potatoes peeled and cut into 1-inch cubes
6 scallions, chopped
2/3 cup heavy cream
5 tablespoons unsalted butter
4 sprigs thyme
1 large onion diced
3 stalks celery thinly sliced
1 large clove garlic minced
Kosher salt
1 8-ounce ham steak diced
2 large russet potatoes peeled and cut into 1-inch cubes
6 scallions, chopped
2/3 cup heavy cream
Instructions
Heat 4 tablespoons butter in a large pot over high heat. Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute. Add the potatoes and 5 cups water. Cover and cook until the potatoes are very tender, 20 to 25 minutes.
Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat. Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes. Add the scallions and cook until softened, about 1 minute.
Stir in the heavy cream and cook until heated through, about 1 minute. Ladle the soup into bowls and top with the corn-ham mixture.
Source: Food Network Magazine
Risotto with Edamame serve with a garden salad
Serves 4
Ingredients
2 tablespoons olive oil
1 large yellow onion chopped
2 cups Arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
4 1/2 cups low-sodium vegetable broth
1 1/2 cups shelled edamame thawed
2 teaspoons grated lemon zest
1 tablespoon fresh tarragon chopped
1 cup grated Parmesan
Kosher salt and pepper
1 large yellow onion chopped
2 cups Arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
4 1/2 cups low-sodium vegetable broth
1 1/2 cups shelled edamame thawed
2 teaspoons grated lemon zest
1 tablespoon fresh tarragon chopped
1 cup grated Parmesan
Kosher salt and pepper
Instructions
Heat the oil in a large saucepan over medium heat.
Add the onion and cook for 4 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed.
Stir in the broth, 3/4 cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally. It should take about 25 minutes for all the broth to be absorbed.
Remove from heat and stir in the edamame, lemon zest, tarragon, 3/4 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Spoon into individual bowls and top with the remaining Parmesan.
Shortcut: To thaw edamame and other frozen bagged vegetables quickly, place them in a colander or a mesh strainer and run them under cool water.
Source: Real Simple
Source: Real Simple
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