July 29, 2014
Grilled Fajitas
Florence
Course Main
Cuisine American
- 1 pound beef flank steak
- 1 onion soup mix
- 1/4 cup vegetable oil
- 1/4 cup lime juice
- 1/4 cup water
- 2 garlic cloves -- minced
- 1 teaspoon grated lime peel
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 medium onion -- thinly sliced
- green -- red yellow peppers julienne
- 1 tablespoon cooking oil
- 8 flour tortillas -- warmed
Combine soup mix, oil, lime juice, water, garlic, lime peel, cumin, oregano and pepper and pour over meat
Cover and refrigerate for 4 hours or overnight
Drain and discard marinade/
Grill meat to desired doneness level and serve.
Fill fajitas with meat and your preferred items and serve.
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July 25, 2014
Grilled Hawaiian Chicken
Florence
Course Main
Cuisine American
- 1/4 cup unsweetened orange juice
- 2 tablespoons unsweetened pineapple juice
- 1 teaspoon minced cilantro leaves
- 1/4 teaspoon salt
- 4 chicken breast -- 4 oz halves -- skinned
- 3/4 cup finely chopped pineapple
- 2 tablespoons chopped red bell pepper
- 1 jalapeno pepper -- seeded and chopped
- 2 tablespoons minced cilantro leaves
- 1 1/2 teaspoons white wine vinegar
- 1 teaspoon unsweetened orange juice
- 1/2 teaspoon pepper
Combine orange juice, pineapple juice, cilantro and salt and mix well
Add chicken, turning to coat
Cover and refrigerate chicken for several hours, turning occasionally
Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange juice in a small bowl; mix well
Let mixture stand at room temperature for 2 hours
Remove chicken from dish, reserving marinade
Sprinkle chicken with pepper
Grill chicken 4 to 5 inches from coals 15 minutes or until done
Turning and basting frequently with reserved marinade
To serve, top each breast with 3 tablespoons pineapple mixture
Garnish with pineapple leaves
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July 2, 2014
Jalapeno Poppers
Florence
Course Appetizer
Cuisine Mexican
- 6 large jalapeno peppers
- 1 cup Monterey jack cheese
- 4 strips bacon
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/2 cup bread crumbs
- oil for frying
Cut up bacon in to small pieces and cook.
Drain excess grease on paper towel.
Cool bacon.
Mix together cheese & bacon.
**WEAR GLOVES**
Remove jalapenos tops and cut in half.
De-seed and clean them.
Fill jalapenos with cheese/bacon mixture.
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Put jalapenos back together.
Repeat until all jalapenos are full.
Take 3 bowls and put milk in one, flour in another and bread crumbs in last.
Dip jalapenos in the milk and then in the flour.
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Set aside and dry for 10 to 15 minutes.
Repeat until all jalapenos are done.
Dip jalapenos in the milk and then in the bread crumbs.
Set aside and dry for 10 to 15 minutes.
Repeat until all jalapenos are done.
Make sure all jalapenos are well coated in bread crumbs, if they are not repeat bread crumb coating.
Fry at once in hot oil, turning once and spooning oil over the uncooked places.
Cook until golden brown
Serve warm
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June 30, 2014
Jicama Salsa
Florence
Course Salsa
Cuisine Mexican
- 1 cup finely diced jicama
- 1/2 cup finely diced tomatilla
- 1/2 cup finely diced red onion
- 3 Tbsp chopped cilantro
- 3 Tbsp lime juice
- 1/2 tsp honey
- 1/2 tsp kosher salt
- 1 tsp finely chopped jalapenos
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June 6, 2014
Traditional Table-Side Guacamole
Florence
Course Dip
Cuisine Mexican
- 4 ripe avocados pit and peel removed, then diced
- 1 small sweet onion minced
- 1 garlic clove grated
- 1 or 2 jalapeno peppers seeded and grated or finely chopped
- 1 lime juiced
- salt and pepper to taste
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February 9, 2014
Fajitas
Florence
Course Main
Cuisine Mexican
- 2 1/4 pounds steak
- 1/4 cup pineapple juice
- 1/4 cup orange juice
- 1/4 cup white wine
- 1/4 cup lemon juice
- 3/4 cup water
- 3/4 cup soy sauce
- 1 tablespoon pepper
- 1 clove garlic - minced
- 3 dried chiles arboles
- 3 tablespoons butter
- one orange and one lemon -- zest
- **PICO de GALLO**
- 4 ripe tomatoes
- 1 yellow onion
- 1/4 cup chopped cilantro
- 2 chile jalapenos - seeded & chopped
- salt to taste
- **GUACAMOLE**
- 1/2 onion -- cut up
- 2 large ripe avocados -- peeled pitted and quartered
- 1 canned jalapeno
- one lemon -- juice of
- 1 teaspoon salt
- 1/4 teaspoon pepper
**Marinade/Meat Filling**
Combine pineapple juice, orange juice, white wine, lemon juice, water, soy sauce, pepper, garlic, chiles and butter.
Marinate meat for approximately 2 hours.
Grill meat, basting with marinade. You can do this outside on a BBQ grill or you can do it in your broiler.
After meat is cooked, cut in to thin strips and serve on flour tortillas.
**GUACAMOLE**
Chop onion in food processor.
Add avocados, jalapeno, lemon juice, salt and pepper to food processor and process for five to ten seconds
**PICO de GALLO**
Combine all ingredients in bowl and set aside for 3 hours.
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January 31, 2010
The Best Black Bean Soup
Florence
Course Soups
Cuisine American
- 1 pound black beans - rinsed and soaked for 12 hours or longer in water
- 6 cups beef broth
- 8 cups water
- 1 can tomatoes with their juice -- chopped 28 to 32 ounces
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- **JALAPENO CREAM SAUCE**
- 2/3 cup plain yogurt
- 1 fresh jalapeno - minced
- 3 tablespoons minced fresh parsley
- 1 tablespoon minced fresh cilantro
- **GARNISHES**
- 1/2 cup chopped red onion
Drain the beans and put them in a large soup pot.
Add the broth and water.
Bring beans to boil, stirring occasionally.
Reduce heat and simmer for approximately 1 hour.
Stir in the tomatoes, juice and cumin, and continue simmering for 2 hours or until beans are soft. (this can take as little as one hour, so check every 1/2 hour)
Cool for 30 minutes.
Rinse out the pot
Then puree in blender or food processor until the mixture is smooth. (this will take a few batches to do it all)
Return pureed mixture to pot.
Season the soup with the salt and pepper and simmer.
Make jalapeno cream using a whisk.
Serve Soup with drops of jalapeno cream sauce on top of each bowl.
Garnish with Parsley or Green Onions.
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January 22, 2010
Hot Salsa
Florence
- 1 large whole onions
- 8 whole tomatoes
- 3 whole jalapeno
- 1/2 whole fresh cilantro
- 1 dash lime juice
- 1 dash lemon juice
- 2 tablespoons vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
Dice onions, tomatoes, jalapenos, and cilantro as small as possible (using food processor will make this MUCH easier)
Combine remaining ingredients
Chill over night and use.
This will make a hot salsa, but if you want it hotter add another jalapeno.
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