Teriyaki Beef Sticks
Ingredients
- 4 small 3/4" thick beef steak
- 1 1/4 cups light brown sugar
- 1 cup soy sauce
- 1 3/4 teaspoon ground ginger
- 1/8 teaspoon sesame oil
June 30, 2014
Teriyaki Beef Sticks
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June 28, 2014
Beef Quesadilla
Beef
Ingredients
- 1 lb. lean ground beef
- 1 - 1.27 oz. package Fajita Seasoning
- 1 tablespoon vegetable oil
- 2 green bell peppers chopped
- 2 Red Bell Peppers - chopped
- 1 onion - chopped
- 10 - 10 inch Flour Tortillas
- 1 - 8 oz. package shredded Cheddar cheese
- 1 tablespoon bacon bits
- 1 - 8 oz. package shredded Monterey Jack cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Cook ground beef until completely done, and drain off excess grease
- Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, and onion. Cook and stir until the vegetables have softened, about 10 minutes.
- Layer half of each tortilla with the beef and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
- Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
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June 24, 2014
Spiced Pork Baked In Corn Husk Blankets
Spiced Pork Baked In Corn Husk Blankets
Ingredients
- 1 Tbsp chile powder
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp brown sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1.5 to 2 lbs pork tenderloin cut into 6 pieces
- 6 clean dried corn husks soaked for 1 hour in warm water, then patted to remove excess water, but not dry
- butchers twine
Instructions
- Preheat oven to 375° F. Lightly oil a baking sheet. Lay the prepared corn husks out onto a work surface.
- In pie pan, mix together the chile powder, cumin, coriander, sugar, salt, and cayenne pepper.
- Press each piece of pork tenderloin into the spice mixture and gently set in a corn husk.
- Wrap the corn husk around the pork and tie securely with a couple pieces of butchers twine. Place each bundle onto a baking sheet.
- Bake for 25 to 30 minutes or until meat thermometer reads 145°F.
- Remove from oven and let rest for 5 minutes.
- Remove from husks and twine and serve.
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June 22, 2014
Lasagna
Lasagna
Ingredients
- 1 lb. sweet Italian sausage
- 1 lb. lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic crushed
- 1 - 28 oz can crushed tomatoes
- 2 - 6 oz cans tomato paste
- 2 - 6.5 oz. cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese shredded
- 3/4 cup grated Parmesan cheese
Instructions
- In large stock pot, cook sausage, beef, onion, and garlic over medium heat.
- Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
- Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
- Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil.
- Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. (If you prefer you can use the no cook noodles).
- In a bowl combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375° F
- Spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
- Arrange 6 noodles lengthwise over meat sauce.
- Spread with one half of the ricotta cheese mixture.
- Top with a third of mozzarella cheese.
- Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
- Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.
- Cool for 15 minutes before serving.
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Classic Shrimp Ceviche
Classic Shrimp Ceviche
Ingredients
- 1/2 lb tiny cooked shrimp coarse chopped if you wish
- 1 cup finely diced cucumber
- 1/2 cup finely diced ripe avocado
- 1/2 cup finely diced Roma tomatoes
- 1/4 cup finely diced red onion
- 1/4 cup fresh squeezed lime juice
- 2 Tbsp Franks Red Hot sweet chili sauce or similar
- 1 jalapeno chili seeded and minced
Instructions
- Stir together all the ingredients in glass bowl, making sure the shrimp is well coated. Cover with plastic wrap and let sit for 20 minutes for flavors to blend.
- Serve room temperature or chilled.
- Serve over greens.
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June 18, 2014
Mozzarella Meatballs
Mozzarella Meatballs
Ingredients
- 1 lb. lean ground beef
- 1 lb. mild Italian sausage
- 1 cup breadcrumbs
- 1 Tablespoon Italian seasoning
- 3 eggs
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lb. mozzarella cheese cut into cubes
- Olive Oil
- Marinara
Instructions
- In bowl mix beef, sausage, eggs, garlic, salt and pepper.
- Make approximately 2" balls.
- Press mozzarella cubes in to middle of balls.
- Drizzle skillet with olive oil and cook until brown.
- Put marinara sauce in sauce pan and simmer for 25 to 30 minutes or you can bake at 350F for 30 minutes.
- Serve with spaghetti of your choice.
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June 15, 2014
Lamb Kabobs
Lamb Kabobs
Ingredients
- 2 pounds boneless lamb
- 1 cup yogurt
- 1/4 cup lemon juice
- salt to taste
- **FOR PASTE**
- 1 cup coriander leaves
- 1 cup mint leaves
- 3 green chiles
- 1 " ginger piece
- 10 garlic flakes
- 12 grams raw papaya
Instructions
- Combine all ingredients for paste and mix well.
- Add Lamb, yogurt, lemon juice and salt and mix well, making sure the lamb is well coated.
- Marinate for 5 hours
- Skewer these pieces through a kabob rod and grill over fire, until they are evenly reddish brown.
- Serve with onion pieces and lemon wedges.
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June 12, 2014
Cooked Crab
Cooked Crab
Ingredients
- 1 or more crabs
- Salt
Instructions
- Bring large stockpot to boil.
- Add salt to make the water like sea water.
- Drop crab in and cover.
- Bring water back to boil.
- When crab is red and floating it should be done. Approximately 10 to 15 minutes.
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June 9, 2014
Skillet Cilantro Shrimp Verde
Skillet Cilantro Shrimp Verde
Ingredients
- 1/4 cup butter
- 2 Tbsp olive oil
- 1 to 2 lbs fresh cleaned shrimp
- 2 cups salsa verde
- 1 cup fresh cilantro chopped fine
- fresh lemon juice
- brown rice optional
Instructions
- In large skillet over medium heat, add butter and olive oil - when hot, add the shrimp.
- Cook just 1 minute, stirring.
- Add the salsa verde and stir to combine.
- Reduce heat to low and cook until shrimp is firm and turns pink.
- Remove from heat. Add cilantro.
- Server over brown rice.
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June 8, 2014
Fish And Cole Slaw Tacos
Fish And Cole Slaw Tacos
Ingredients
- 2 lbs fresh firm white fish tilapia, cod, haddock, etc
- 2 Tbsp lite soy sauce
- 1/4 cup good olive oil
- 1 Tbsp fresh squeezed lime juice
- 1 Tbsp real orange juice
- 1 Tbsp rice wine vinegar
- 1 bag 14 oz cole slaw mix
- salt and black pepper to taste
- 8 whole wheat sun-dried tomato, spinach, or corn tortillas (warmed or fried if you like)
Instructions
- Cut the fish up into 8 equal pieces and put in a large glass bowl.
- Toss fish with soy sauce to coat well.
- Cover bowl with plastic wrap and refrigeratorate for 1 hour.
- Prepare cole slaw for taco topping: put olive oil, lime juice, orange juice, and rice wine vinegar in a large bowl and whisk until frothy.
- Add the cole slaw mix to the bowl and stir to coat the cabbage well with the dressing.
- Taste and add salt and black pepper as needed. Set aside.
- **FISH**
- Remove the fish from the refrigerator and take out of bowl, allowing any excess moisture to drip off.
- Drizzle cooking oil into a large skillet over medium-high heat. When skillet is hot, add the fish, browning on one side before flipping and browning on the other side. Make sure the fish is cooked all the way through before removing from the skillet.
- Lay the tortillas out on a work surface and set a piece of fish on each tortilla, then spoon some of the cole slaw mixture over the top.
- Add your favorite taco toppings.
- Serve.
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June 4, 2014
June 3, 2014
Citrus Ceviche
Citrus Ceviche
Ingredients
- 1 lb raw firm white fish - Examples: tilapia cod, haddock, etc.
- 1/2 cup lime juice
- 1/2 cup lemon juice
- 1/2 cup sweet onion finely diced
- 1/2 cup Roma tomatoes finely diced
- 1 jalapeno pepper seeds removed, minced
- 1 tsp sea salt
- 1 tsp dried oregano flakes
- 1/2 tsp cumin
- 2 Tbsp olive oil
- 1 ripe avocado diced
- 1/2 cup chopped fresh cilantro
Instructions
- Cut the raw fish up into small (1/2 inch) cubes and put in a large glass bowl or baking dish.
- Add to the fish the next 8 ingredients; toss gently to combine, then cover with plastic wrap and refrigerate for about 4 to 6 hours.
- Remove and add the olive oil, avocado, and cilantro; toss and serve immediately with crackers, tortilla chips, on greens, or as a condiment or side dish.
- The citrus 'cooks' the fish, similar to pickling but without a vinegar taste, so you are not actually eating raw fish.
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