Pumpkin Chocolate Chip Cookies

The kids loved these! 

I used fresh pumpkin instead of real pumpkin and I also used white 

chocolate chips with the chocolate chips. You can access the

original link here. It came from All Recipes.

http://allrecipes.com/recipe/10740/pumpkin-chocolate-chip-cookies-iii/ 

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour

2 teaspoons baking powder
2 teaspoons ground cinnamon

1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm

Parmesean Stuffed Little Necks

So my cousin lives on the Island and sometimes he brings us clams! Well this last time we ordered a whole bushell.... That's a lot of clams! I had no idea what to do with them all, so I made chowder, stuffed clams and Joe and the kids and family and friends ate the rest of them steamed or raw.

What you need:

About 2 dozen little necks

1/2 cup parmesean cheese, grated

1 cup bread crumbs

2-3 Tbls oregano, finely chopped

2-3 Tbls parsley, finely chopped

3 cloves garlic, chopped

1/2 cup chicken stock

2-3 Tbls olive oil

red pepper flakes to taste

Preheat the oven to 450.
Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. Don't cook them!
Using a butter knife pry the clams open and remove the top shell. Pull the clam away from the bottom shell and place it back in the bottom shell.

Preheat the broiler.

In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.

Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.

Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes until the bread crumbs are brown and crispy.

Chicken Hunter Copycat Dinner with Broiled Zucchini and Squash with Dill Sauce

So there's this little place I love to eat. It's called Arkville Bread and Breakfast... I love Jack's food! Went in for lunch one day and got the "Chicken Hunter" special. Breaded chicken smothered in gravy with muenster cheese and bacon on a rustic baguette. Amazing!  And it got me thinking what can I do at home? So on the first try I didn't add the cheese and bacon but my picky eater asked if we could always eat our chicken like that! So thank you Jack for the inspiration and next time maybe I'll add cheese and bacon to ours! Oh and not to down play the zucchini and dill sauce. It actually made the perfect accompaniment to the chicken that I have decided to call the Chicken Huntress! LOL Enjoy!

What you need:

Chicken Huntress

4 skinless boneless chicken breast

2 packages brown gravy (make according to directions on package)

flour

eggs

bread crumbs

My chicken breasts were huge so I sliced them in half and ended up with 8. dredge your chicken breasts in flour, then eggs, then bread crumbs. Place in a 9 X 13 baking dish and cover in gravy. bake at 350 until the chicken is cooked through. We made extra gravy for after we got the chicken on the plates too!

Dill Sauce

1/2 cup plain yogurt
2 teaspoons finely chopped fresh dill
1 small clove garlic, grated
1/2 teaspoon lemon juice
 salt

 black pepper
zucchini
1 tablespoon olive oil

Preheat broiler. In a small bowl, whisk together the yogurt, dill, garlic, and lemon juice. If necessary, thin with water. Season to taste with salt and pepper. Set aside.Trim ends off zucchini. Cut in half crosswise, then cut each half lengthwise into 4-6 spears. Toss with olive oil, salt, and pepper.Place zucchini in a pan and broil until tender but not mushy, about 10 minutes. Remove from broiler.Serve zucchini warm or chilled with yogurt-dill sauce.

Canned Venison

This is a pantry staple in my house! And being that it is full on hunting season I wanted to share. There are so many options for canned venison once you have a cupboard full of it. Chili, stew, pan fried with gravy and onions, add to sauces. Use your imagination!

Start with some fresh venison. Make sure you get as much fat as possible off. Cut it into small pieces. I leave a few pieces with minimal fat for flavor. Venison is naturally low in fat content. 

Using clean canning jars fill right to the brim. Do not add water! The venison will make it's own juice. Using a butter knife push the meat down to get rid of as many air pockets as you can. If you so desire you may add a pinch of salt.

Variety: fill the jars with layers of meat and potatoes, garlic, salt, pepper and other spices. It becomes a meal in a jar and once put through the canning process can be opened and eaten with out heat. ( I prefer to heat mine)

Put you lids on snugly and process for about 90 minutes at 15lbs

San Francisco Pork Chops

I got this recipe offline. Can I just tell you what a huge hit this was for my family. I did double everything because there are so many of us! For the link I got it from see here http://allrecipes.com/recipe/230995/san-francisco-pork-chops/

What you need:

• 1 tablespoon vegetable oil
• 4 (3/4 inch-thick) boneless pork chops, trimmed
• 1 clove garlic, minced
• 1/4 cup beef broth
• 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons cornstarch
  • 2 tablespoons water

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet.
Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.

Chicken and Gravy with "Biscuits"

The ultimate in comfort food. And my Price Chopper had a sale on bakery rolls, so I used them instead of biscuits! This recipe is for 9 of us so cut it half if needed.

What you need:

6-8 Large chicken breast cut up

2 bags of frozen mixed veggies

3 packets of gravy powder

4 cups of chicken broth

salt and pepper to taste

In a large stock pot add a little oil and lightly brown cut up chicken. Add 3 cups chicken broth and cover. Cook on med-high heat till cooked through. Breaking the chicken up as it cooks to get the shredded texture. In a bowl thoroughly mix the 3 gravy packets with the other cup of chicken broth. Add gravy mix and veggies to the pot. Add salt and pepper and cook till veggies are tender and gravy thickens. Serve over rolls or biscuits with a side of garlic-sour cream mashed potatoes. 

Venison Cheese Steak

Yes it's hunting season! Here's a twist on a classic.

What you need:

Small venison roast, sliced thin, the thinner the better

1 large onion 

oil

Loaf of French or Italian bread

Cheese, whatever you like, I made a cheese sauce

Cheese Sauce:

4 oz Velvetta

4 slices American

1/4- 1/2 cup milk

In a large skillet or on a flat top grill add a some oil and saute the onions until soft and tender. Remove from heat. Add the venison and cook until no longer pink. About 3-6 minutes depending on how thick you sliced it. When it is almost done add the onions to it and cook about 2 minutes.

For the sauce. In a small pan combine the milk and cheeses and heat until melted and smooth.

I toasted my bread, that's a personal choice. Slice 3/4 of the way through, pile with venison and onions and top off with the cheese sauce. 

Pork Loin with Pear Sauce

I like to experiment with fruit in my recipes. I don't eat enough fruit and it's not because I don't like it. I just don't eat it. I'm more of a warm comfort food type of snacker than a healthy fruit snacker. So I try to put it in my meals. 

1 pork tenderloin
2 pears, diced
1 small onion, minced
2 cloves garlic, minced
1 cup chicken stock
Oil
Sea salt and freshly ground black pepper


Heat the oil in a skillet placed over a medium-high heat. Season the pork tenderloin to taste. Brown the pork on all sides, and remove from the skillet. Add the pears, the onion, and the garlic to the skillet, and cook for 3 to 4 minutes. Bring the pork back to the skillet, pour in the chicken stock, and bring to a boil. Lower the heat and let simmer for 15 to 20 minutes. Slice the pork and serve with the pear sauce.

Butternut Squash and Apple Side

If you're like me, you can never find a side dish. Growing up a plate was meat, starch, veggie. I get tired of peas, broccoli, and corn. This is sweet and a lil bit tangy.

What you need:

1 lb. butternut squash, cubed
1 to 2 apples, cubed
1 red onion, diced
½ tsp. ground nutmeg
½ tsp. ground cinnamon

3 tbls. butter
Sea salt and freshly ground black pepper

Preheat your oven to 400 F.  Place the cubed squash, apple, onion, and ghee in a baking dish. Sprinkle with cinnamon, nutmeg, and season with salt and pepper to taste. Place in the oven and bake for 30 minutes.

Maple and Garlic Caramelized Onions Over Steak

So last night Joe is cooking steak. Which he is great at! And I'm like oh hey how about some onions for that? I can't just stop at sauteed though..... so I gave it some um-pf!

What you need:

1 large onion, halved and sliced thin

2 Tbl garlic

2 Tbl butter

1/4 -1/2 cup real maple syrup

Melt the butter in the pan, throw in the onions and garlic and drizzle with the maple syrup. Cook on low until the onions are tender and the syrup has caramelized. About 15 minutes. Serve over your favorite cut of steak! Or throw on a burger! Anyway you serve them will bring a sweet and tangy flavor to any cut of meat you choose to pair with them.

Quick Chicken Parm

This was one of those whats in the cupboard nights! 

It tasted pretty good for a quick throw together!

What you need:

6 chicken breasts, tenderized and flattened

1 26 oz jar diced tomatoes

1 jar vodka sauce

1 cup Parmesan cheese

Thyme

Garlic

Oregano

Parsley 

Basil

Line the bottom of a 9 x 13 pan with about half the jar of vodka sauce. Place the chicken in and cover with diced tomatoes, the rest of the vodka sauce and all the spices. top with Parmesan cheese and place in the oven at 350 until chicken is cooked through. Serve with spaghetti and bread. 

Canned Venison with Mushrooms and Onions

In light of hunting season and the fact that we just love this stuff, here is a great quickie recipe!

What you need:

2 jars of canned venison (if you don't know how to can venison I'll be posting a recipe for that eventually!)

pint of mushrooms, cut up

1 large onion, chopped

3 tbls chopped garlic

In a large saute pan, add onions and garlic with a little  butter until soft. Add in the mushrooms and venison and cook until hot. If there isn't enough natural juices use water or beef broth to moisten. Add salt and pepper to taste. Serve over egg noodles, biscuits or your favorite bread! 

Oops! Sweet Potato Chili!

This was my oops! I was trying to make a harvest dinner crock pot meal. While writing my grocery list I wrote chuck instead of chuck roast. I picked up stew meat chuck. I got home said whatever, I'm making it anyway. Needless to say my sweet potatoes ended up mush. Long story short I didn't want to waste a whole crock full of food so I froze it until I could think of something.

What you need:

oops harvest dinner(basically bite size pieces of chuck(1lb), cooked, over cooked sweet potatoes(4), chopped onion(1) and various spices, rosemary, basil, oregano, garlic)

3 Sweet potatoes, cut

1 lb ground beef

1 cans kidney beans

1 can black beans

1 jar chili sauce

3 cloves minced garlic

2 Tbls chili powder

1 tsp red pepper

1 cup water

salt 

pepper

Avocado for garnish

So I dumped my harvest dinner in a large pot. You will need to cook and puree about 3 sweet potatoes. 

In a large soup pot  brown the chuck and the hamburger until done, mix the onions and seasonings in with the meat so it cooks into it. Add mashed sweet potatoes, beans, chili sauce and water if needed. Also add your 3 cut sweet potatoes. Cook and simmer until potatoes are fork tender. Serve hot and add sliced avocado for garnish.

Sausage Gravy and Biscuits

The ultimate southern comfort food! I love this stuff. My kids love it. My youngest son likes to eat it by the spoonful!

What you need:

16oz ground sausage

1/4 c flour

2 c milk

salt and pepper

Thoroughly brown your sausage in a large skillet. When cooked through add flour and stir till coated. Stir in milk and cook on medium heat until thickened. Add salt and pepper to taste and serve over your favorite biscuits.

Or my favorite. Pour over fresh cut fries!

Apple Pie

We all know it's apple picking season. Joe and Matt brought me home quite a few so her is one of the yummy's I made the other day!

What you need:

Pie crust (your favorite recipe or cheat, I won't judge)

Apples, I used probably 10-12, peeled cored and sliced

Sugar, just a little maybe 1/4 cup

Cinnamon, A few good shakes

Butter, about 4 pats

Mix apples with the sugar and cinnamon till coated. Pour in prepared pie crust. Add butter pats. Cover with 2nd crust and bake at 350 till golden brown. 

Apple Cobbler

When you really want apple crisp but you don't have any brown sugar....  we make apple cobbler! Just as sweet and feel good as crisp! I added cream cheese for a little extra something but next time I will put it between the apples and the topping.

What you need:

6 large cooking apples(any apple will do)
1/2 cup sugar
1/2 cup flour
1 egg
vanilla, to taste
cinnamon
1/2 c butter

Peel, core and slice the apples and place in a lightly greased casserole. Mix sugar, flour, egg, vanilla, and cinnamon together in a bowl until the consistency of small crumbles. Evenly shake over the top of the apples. Pour melted butter over everything and bake at 350 until golden brown.


I know I didn't add the cream cheese! I used approximately 1/4 package of cream cheese sliced thin and placed on top. I think it would be better placed on top of the apples and under the topping!

Coconut Shrimp

I was never a shrimp fan until I tried this at some over priced restaurant! I had to try it at home! So here is my trial! I hope you enjoy it!

What you need:

Flour

Eggs 

Coconut and Panko bread crumbs

Shrimp( about 25 pieces)

oil- this is where I think you have the opportunity to add more flavor!

I don't have amounts for any of the ingredients. Sorry! I poured some flour in one bowl, mixed up about 4 eggs in another, then mixed about equal parts coconut and Panko. I used a little more coconut. Dredge your shrimp first in the flour, then the egg and then the coconut mixture. Set aside until all done. Heat your oil about 2 inches deep in a fryer or pan. This is where I used canola oil but I think I could have gotten more flavor if I used coconut oil. Cook on each side about 2 minutes until golden brown and cooked through!

For the Dip:

1/2 cup orange marmalade

1/3 cup sweet Thai chili sauce

Just mix it together and enjoy!

Bourbon Chicken

What do you do when your favorite bourbon chicken place closes? You make your own!

What you need:

3/4 cup soy sauce

1 cup brown sugar

3 Tbl minced garlic

1 Tbl grated ginger

2 med shallots

8 boneless skinless chicken thighs, cut up

1 cup bourbon whiskey, I used Jack Daniels

1 T rice wine vinegar

1 tsp red pepper 

1 pat of butter

In a large pan, saute the shallots, garlic and ginger in butter, about 3-4 minutes. Add the cut up chicken pieces and let them cook for a minute or two. Add the whiskey and soy sauce, brown sugar, vinegar and  red pepper. Bring to a boil and then let simmer until the chicken is thoroughly cooked, about 30 minutes. Serve over rice and use the extra juices to pour over the chicken.

Notes:

You can combine all the ingredients together in a bowl and let marinate before cooking. 

Roasted Chicken with Sweet Potatoes and Onions

 

Savory, sweet, and all in one dish! Super moist and juicy chicken is steamed by cooking with parchment paper.

What you need:

1 whole chicken, cut up
1/4 c butter, softened
3 Tbl thyme
1 tsp poultry seasonng
1 tsp salt
1/2 tsp pepper
1 1/2 tsp olive oil

3-4 sweet potatoes, peeled, sliced and cut into large chunks

2 med-large onion, wedged
4 garlic cloves, minced
1 Tbl lemon juice

Heat oven to 350. Stir butter, thyme, poultry seasoning, salt and pepper in a small bowl.Coat chicken with  about half of the butter mixture. Heat a large pan over med-high heat. Once hot add oil and cook chicken until golden brown on both sides. About 5-7 minutes. Remove chicken to a large casserole or 9x13 pan. Add onions to the juices in the frying pan, Cook and stir about 1 minute. Add the garlic, stir and cook another 30 seconds. Add the sweet potatoes and cook 1 more minute.Add the remaining butter mixture. Stir as it melts and cook another minute. Arrange the vegetables in the pan with the chicken, being sure to keep them in one layer. Cut parchment paper to fit over the dish. Cover with a lid or foil if you don't have a lid. Bake in the oven for 50-60 minutes.
remove the chicken and vegetables to a serving platter. Using the sauce in the pan skim off any fat and bring to a boil over high heat. Stir in lemon juice and boil 3-4 minutes or until slightly thickened. Serve over the chicken. 

Rosemary Brown Sugar Pork Loin

Looking for something a little different? Brown sugar, rosemary and garlic all melded together in this tender, juicy pork loin!

What you need:

5-7 lb pork loin
rosemary
garlic
salt pepper
brown sugar

Yes I know there are no measurements! But that's because it''s to taste! Rub the pork loin all over with the spices. Then fat side up coat in brown sugar. Place in a baking dish in the oven at 350 for about 40 minutes. Check the temperature and re-coat with brown sugar. Cook for 10  more minutes until done. Drizzle pan juices over the pork after plating

Serve with garlic and chive mashed potatoes.

Grape Salad

A great summer picnic recipe! Bring as a dish to pass. This went over so well at our pig roast! Everyone was asking me for the recipe!

What you need:

2 lbs each of red and green seedless grapes, washed and vine removed

1 pkg cream cheese, softened

8 oz sour cream

1/2 c white sugar

1 tsp vanilla

1 cup brown sugar

1 cup crushed pecans or walnuts or almonds(you get the idea)

In a large bowl cream together the cream cheese, sour cream, white sugar and vanilla. Toss in the grapes. Stirring to coat. Mix the brown sugar and pecans together and evenly sprinkle over the top. Place in the fridge overnight for the flavors to unite. Enjoy!

Penne Ala Vodka with Chicken

I love this sauce! I tried making it several years back and was OK with the recipe I had found but not impressed. Last night I decided to try making it again. I have no idea what happened to the first recipe I used but hey how hard could it be right? I came up with this easy, flavorful dish perfect for those up and coming chill fall nights!

What you need:

1 stick of butter

1 Tbl garlic

1 med onion, chopped

1-2 lbs chicken tenders, cut into bite size pieces

1 cup vodka

1 28 oz can of diced tomatoes, puree about half the can

1 tsp oregano

1 tsp basil

1 tsp parsley

2 tsp sugar

6 leaves fresh basil, chopped

1 pint heavy cream

In a large sauce pot saute the garlic and onions in the butter until starting to soften, add in the pieces of chicken until cooked through. Add in the vodka and let cook for about 10 minutes. Add the can of tomatoes, and all the seasonings. simmer for about 20 minutes. Add the heavy cream and simmer about 30 minutes more. Pour over penne and be amazed!

NOTE: At this stage the sauce is done and able to serve, however, I found it to be a little too thin so I mixed about 5 tsp of cornstarch with a little water and stirred into the sauce while it was still cooking to help thicken it up. 

Don't want chicken? Try shrimp or scallops. Just cook separately and add in last.

Lazy Crock Pot Ribs

Saucy finger licking good! These are delicious and you get to make a tasty dipping sauce out of the juices!

What you need:

2 1/2 lbs baby back ribs

2 tsp Cajun seasoning

1 medium onion, sliced

1 cup ketchup

1/2 c brown sugar

1/3 c orange juice

1/3 c cider vinegar

1/4 c molasses

2 Tbl Worcestershire 

1 Tbl BBQ sauce

1 tsp ground mustard

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp liquid smoke

salt

5 tsp corn starch

1 Tbl water

Rub the ribs with Cajun seasoning. Layer ribs and onions in the crock pot. In a small bowl mix all the ingredients, leaving the cornstarch and water for a later step. Pour over the ribs. Cover and cook on low for 5-6 hours or until meat is tender.

Remove the ribs and keep warm. Strain the cooking juices and transfer to a sauce pan. Combine the cornstarch and water until smooth. Stir this mixture into the juices and bring to a boil. Cook for two minutes or until thickened. Serve with the ribs.

Grilled Chicken Caprese with Couscous and Brussel Sprouts

A twist on a classic! The chicken is grilled giving a whole new array of flavor to the classic caprese salad.

What you need:

6 chicken breasts

4 roma tomatoes

Fresh Mozzarella

Fresh basil 

Balsamic reduction

salt 

pepper

Start by sprinkling your chicken breasts with salt and pepper. Place on the grill over medium heat until just cooked through. In the meantime, slice your tomatoes and mozzarella in to generous slices. About 3-5 minutes before removing the chicken off the grill top with fresh basil leaves, tomato and mozzarella slices. Allow the cheese to start melting. More to a plate and drizzle with balsamic reduction. 

Serve with couscous and brussel sprouts.

Left overs? 

Try slicing the chicken and putting on a crusty sandwich bread for lunch!

Cornmeal Rolls

Soft, delicious and just a hint of cornmeal flavor. Delicious with dinner. Also, makes great rolls for cold cut sandwiches.

What you need:

21/4 Cups water
1/3 cup cornmeal
1/4 cup sugar
3 Tbl canola oil
2 tsp salt
2 packages yeast
2 eggs
5 or so cups of all purpose flour

Heat the water to 120-130 degrees. Add yeast, sugar, cornmeal, oil and salt. Add eggs and beat until smooth. Stir in enough flour to make a smooth dough. Turn onto a floured surface and knead until smooth and elastic. Place in a greased bowl. Cover and let rise until doubled.
Punch down dough. Shape into 24 balls and place on greased baking sheets. Brush with butter and sprinkle with cornmeal. Let rise, uncovered, until doubled.
Bake at 375 for about 20 minutes or until golden. 

Grilled Pork Butt

Grilled Pork Butt

We raise pigs. Just a few to fill the freezer each year. Joe spiced this up and threw it on the grill. Wow! That's all I have to say!

What you need:

Pork Butt

Spices-

Montreal Steak Seasoning

Brown Sugar Bourbon Seasoning

Garlic Powder

Generously coat all sides of the pork butt with the seasoning. Wrap in foil and place on grill. Cook until meat thermometer reads 150 degrees. Turn the grill off and let rest for 10 minutes. Slice and serve.

Leftovers Alert!

Pulled pork in the crock pot

BBQ pork sandwiches

Sliced pork and Gravy open faced

No Bake Cookies

No Bake Cookies

Around the holidays my aunt would make cookie trays as gifts to take to all the different dinners and family get-togethers. I couldn't wait for that tray of cookies just so I could sink my teeth into these!

What you need:

2 cups sugar
4 heaping tablespoons cocoa
1 tsp vanilla
1 stick soft butter
1/2 cup milk
3/4 cups peanut butter
3 cups oatmeal

Bring the 1st 5 ingredients to a boil for about 3 minutes. Stir constantly until smooth. Remove from heat and add the peanut butter. Stir until melted and add the oatmeal. Mix well and drop by teaspoon on wax paper on a cooling rack or cookie sheet.

Pulled Pork Hoagie

Pulled Pork Hoagie

My youngest son's favorite meal. Although it's a whole family pleaser! Quick, easy, no fuss.

Just throw it in the crock pot till it's done!

What you need:

Pork butt, or loin

BBQ Sauce

We had farm raised pork butt roast for dinner on the grill the night before I made this. I used the left overs from that. Break the pork up into small pieces and throw in the crock pot. Add bbq sauce of your choice. I used about a jar and a half.  Sometimes I make my own and just throw all the ingredients in with the pork. There's no real rules here. Set the crock on low for about 5-6 hours. You may need to add a little water to thin it out. Serve on hoagie rolls with your favorite sides.

Side note:
If you are using uncooked pork pieces cook them in the crock for 6-8 hours on low first. Then drain the juices, add your bbq sauce and stir till thoroughly coated and warmed.

Chicken and Steak Fajitas

Chicken and Steak Fajitas

Love these for a simple meal. Eat alone with all the fixin's or serve with rice and beans on the side. 

What you need:

1/2-3/4" thick chicken breasts

1/2-3/4" thick flank steak

3 colorful peppers, medium

1 large sweet onion

oil

tortillas

Marinade:
2 Tbsp lime juice
3 Tbsp olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 jalapeno, seeded and minced
1/4 cup chopped cilantro

Fixin's

sour cream

avocado

salsa

guacamole

shredded cheddar

Mix all the marinade ingredients together in a glass or plastic container. Separate into two bowls Add the chicken and steak, mix well, cover and let marinate at room temperature for 1 hour. 

Remove the meat from the marinade. Wipe off most of the marinade and sprinkle the meat with salt.

Heat a large frying pan on high heat for 1 to 2 minutes. Add a tablespoon of oil to the pan. As soon as the oil begins to smoke, lay the meat pieces in the pan.  Let cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn over and cook for another 2-3 minutes until well seared on the second side.

Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes. Stack the seared chicken breasts and then cover them in foil. Together they will retain heat better as you cook the peppers and onions. Cook the steak to the temperature you like. We prefer med-rare.

Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Cook until crisp-tender.

Slice the meats against the grain into strips. Serve at once with the peppers and onions, warm tortillas, and the other fixin's!

Bacon Wrapped Spinach and Parmesan Rib Loins

Bacon Wrapped Spinach and Parmesan Rib Loins

This evolved because I just didn't want BBQ style ribs again! Don't get me wrong I love BBQ! I'm so glad I made this though. It was moist, flavorful and so good!

What you need:

Rib Loins, as many as you need to feed your family

Bacon, about 4 slices per rib

Onion powder

Garlic powder

Rosemary

Thyme

Parmesan cheese, grated

Spinach, fresh

Steak seasoning

Pull off enough pieces of foil for how many ribs you have. lay out 4 pieces of bacon. Place the rib on the bacon. Sprinkle with onion and garlic powders as well as the rosemary and thyme. Shake a heavy coating of the cheese on next. Carefully stack as much spinach as you want on top of the cheese. Remember it shrinks as it cooks. Wrap the bacon pieces up over the top in an X pattern making sure to cover the spinach. Sprinkle steak seasoning on for an extra burst of flavor! Seal the foil and place on a low heat grill for about 25-30 minutes. Do not flip! Check you inside meat temperature for doneness and don't overcook. Serve with a veggie and potato salad. 

Recipe note:

Do the exact same thing put place on a baking pan in the oven at 250-300 for about 35 minutes if you don't have a grill.