Brown:
1 lb hamburger
1/2 cup chopped celery
1 medium onion chopped
Add:
1/2 cup ketchup
1 can (8oz) tomato sauce
Add to taste:
salt
pepper
parsley flakes
worcestershire sauce (1/2 tsp?)
mustard (1/2 tsp?)
Simmer.
Showing posts with label Jennie. Show all posts
Showing posts with label Jennie. Show all posts
Sunday, June 12, 2011
Thursday, May 5, 2011
Pork Tenderloin
2 (12oz) pork tenderloins
1 cup orange juice
1/3 cup soy sauce
1/4 cup olive oil
1 T fresh rosemary
3 cloves garlic, pressed
Marinate 4 hours or over night. Grill or put in 400 degree oven for 25 minutes or until done.
1 cup orange juice
1/3 cup soy sauce
1/4 cup olive oil
1 T fresh rosemary
3 cloves garlic, pressed
Marinate 4 hours or over night. Grill or put in 400 degree oven for 25 minutes or until done.
Tuesday, March 1, 2011
Navajo Tacos
12 Rhodes Texas rolls, thawed and risen
vegetable oil for frying
1 lb ground beef
1 (15 oz) can pinto beans
1 envelope taco seasoning
2 cups shredded cheddar cheese
2 cups shredded lettuce
2 medium tomatoes, diced
1 medium onion, chopped
1 cup sour cream
1 cup salsa
Flatten each roll to a 6-inch circle. Fry each side in vegetable oil at 375 degrees until golden brown. Follow directions on taco seasoning package to prepare ground beef. Add pinto beans and heat through. Place desired amount of ground beef mixture on warm fry bread. Top with desired toppings.
(from Girlfriends on the Go) This is the original recipe. I cut it in half to account for the smaller serving size.
vegetable oil for frying
1 lb ground beef
1 (15 oz) can pinto beans
1 envelope taco seasoning
2 cups shredded cheddar cheese
2 cups shredded lettuce
2 medium tomatoes, diced
1 medium onion, chopped
1 cup sour cream
1 cup salsa
Flatten each roll to a 6-inch circle. Fry each side in vegetable oil at 375 degrees until golden brown. Follow directions on taco seasoning package to prepare ground beef. Add pinto beans and heat through. Place desired amount of ground beef mixture on warm fry bread. Top with desired toppings.
(from Girlfriends on the Go) This is the original recipe. I cut it in half to account for the smaller serving size.
Friday, January 7, 2011
Honey Lime Enchilada's
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and
shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a
medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili
powder and minced garlic or garlic powder. Whisk together thoroughly to combine.
Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate
while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F).
Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil
in between each round of tortillas. Heat tortillas about 20 seconds on each side till
warm and flexible and some golden brown spots have appeared. Remove the
tortillas from the griddle and keep them between a couple of paper towels until
ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking
spray. In a medium bowl combine the enchilada sauce and the heavy cream.
Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a
large spoonful (about 2 tablespoons) of the chicken mixture to the center of each
tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese,
then roll the tortilla up from one side to make a rolled enchilada - it will be more of
an over lap on the seam side that rolled tightly. Place the enchilada seam side
down in the baking dish starting at one end with the long edge parallel to the
longest side of the pan so that you end up with two columns of six enchiladas
each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1
1/2 cups of the cheese for the filling and set the remainder aside for topping the
enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce
and cream mixture, if desired. Pour this mixture over the top of all the enchiladas.
Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and
bubbly and starting to brown on top. Serve with sour cream, black beans, and rice
or a green salad for a great meal.
By Jennie
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and
shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a
medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili
powder and minced garlic or garlic powder. Whisk together thoroughly to combine.
Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate
while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F).
Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil
in between each round of tortillas. Heat tortillas about 20 seconds on each side till
warm and flexible and some golden brown spots have appeared. Remove the
tortillas from the griddle and keep them between a couple of paper towels until
ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking
spray. In a medium bowl combine the enchilada sauce and the heavy cream.
Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a
large spoonful (about 2 tablespoons) of the chicken mixture to the center of each
tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese,
then roll the tortilla up from one side to make a rolled enchilada - it will be more of
an over lap on the seam side that rolled tightly. Place the enchilada seam side
down in the baking dish starting at one end with the long edge parallel to the
longest side of the pan so that you end up with two columns of six enchiladas
each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1
1/2 cups of the cheese for the filling and set the remainder aside for topping the
enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce
and cream mixture, if desired. Pour this mixture over the top of all the enchiladas.
Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and
bubbly and starting to brown on top. Serve with sour cream, black beans, and rice
or a green salad for a great meal.
I used flour tortillas instead of corn. That is how my cousin made it for me and I liked it. I bet the corn would be good too. I forgot to mention this, but you might want to mix up the sauce a bit if it separates after being frozen. You could probably even mush it around in the bag before you use it.
By Jennie
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