Beef Carnitas

 Lisa Morby's taco salad with Beef Carnitas

2–3 lbs beef chuck roast
2 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1 onion, sliced (I like sweet onions)
1 green pepper, sliced
1 red pepper, sliced
1 (4oz) can diced green chiles (don’t drain)

FOR SERVING:
corn tortillas*
your favorite taco toppings: shredded lettuce, salsa, guacamole, cheese, sour cream, cilantro, etc.

---

INSTRUCTIONS

If desired, brown your beef roast in a pan or Dutch oven. Heat a small drizzle of oil over medium heat, add the beef roast and cook 5-7 minutes per side, or until it’s very browned and crisped.
Place roast in the slow cooker. In a small bowl, whisk together chili powder, salt, pepper, cumin, smoked paprika, garlic powder, and onion powder. Sprinkle spice mixture over the roast. Add onion, bell peppers, and green chiles over the roast as well.

Cook on HIGH 3-4 hours or LOW 7-8 hours, or until beef is pull-apart tender. (You should be able to easily shred it with a fork or a pair of tongs).

chloe shish kabob

⅓ cup olive oil
1 ½ tablespoons Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Shaker
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon minced fresh rosemary, plus more sprigs for garnish
4 boneless, skinless chicken breasts, cut into 1-inch cubes
8–10 wooden skewers, soaked for at least 20 minutes
STEP 1
In a mixing bowl, stir together the olive oil, seasoning, Worcestershire sauce, lemon juice and rosemary.
STEP 2
Add chicken to the bowl and stir well to coat the pieces evenly. Refrigerate for at least 30 minutes, up to overnight.
STEP 3
Preheat the grill to medium-high heat and grease the grates to prevent sticking. Thread the chicken onto the skewers and discard remaining marinade.
STEP 4
Grill for 10–12 minutes, turning for even browning, until the chicken is cooked through. Garnish with more fresh rosemary if desired and serve hot.   Serve with (red, orange)Peppers, mushrooms, onion, pineapple

Hidden Valley

Teriyaki Shish Kabobs

Taste of home


1 cup sugar
1 cup reduced-sodium soy sauce
1 cup ketchup
2 teaspoons garlic powder
2 teaspoons ground ginger
2 pounds beef top sirloin steak, cut into 1-1/2-inch cubes
2 to 3 small zucchini, cut into 1-inch slices
1/2 pound medium fresh mushrooms
1 large green or sweet red pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
2 cups cubed fresh pineapple

Directions

For marinade, mix first five ingredients. Place beef and half of the marinade in a large resealable plastic bag; seal bag and turn to coat. Cover and reserve remaining marinade. Refrigerate beef and marinade overnight.

On metal or soaked wooden skewers, thread vegetables and, on separate skewers, thread beef with pineapple. Discard remaining marinade in bag. Grill, covered, over medium heat until vegetables are tender and beef reaches desired doneness, 12-15 minutes, turning occasionally.

• In a small saucepan, bring reserved marinade to a boil, stirring occasionally; cook 1 minute. Remove vegetables, pineapple and beef from skewers before serving. Serve with sauce.
• Nutrition Facts
• 1 serving: 306 calories, 5g fat (2g saturated fat), 46mg cholesterol, 1203mg sodium, 38g carbohydrate (32g sugars, 2g fiber), 27g protein.

Crockpot hawaiian stacks

Saucy Fig

SAUCE
4 tablespoons butter (I like to use dairy free Earth balance)
1/4 cup cornstarch
32 oz chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons fresh chopped parsley
2-3 chopped green onions
2 cups shredded chicken (I like to use about half of a rotisserie chicken)

OTHER INGREDIENTS
3-4 cups cooked brown rice (type and quantity based on preference)

TOPPING IDEAS
shredded cheddar cheese
pineapple
diced tomatoes
diced bell peppers
peas
diced fresh mushrooms
chopped green onions
sliced black olives
chopped celery
black beans
shredded coconut
cashews
peanuts
sliced almonds
chow mien noodles
mandarin oranges
cubed avocados

1. Cook rice according to package instructions and set aside.
2. To make the sauce, in a medium/large saucepan melt the butter over medium heat.
3. Using a whisk, vigorously whisk the cornstarch into the butter to make a roux.
4. Continue to whisk until the cornstarch is completely incorporated into the butter.
5. Still whisking vigorously, add in the chicken broth a little at a time, incorporating with the butter/cornstarch mixture as you go. The liquid/flour mixture will be separate at first, but as you are whisking vigorously it will combine and thin out.
6. Once all of the liquid and cornstarch/butter mixture is combined and smoothly whisked, bring the sauce to a boil.
7. While bringing to a boil add the dry seasonings: garlic powder, onion powder, dried parsley, basil, oregano, salt and pepper.
8. Once the sauce has been brought to a boil, continue to boil for a few minutes, stirring regularly.  Your goal is to thicken the sauce.  If it looks too thin you can add more cornstarch but make sure to add the cornstarch to a little water first in a separate bowl so that it doesn’t clump together in the sauce.
9. Add in the shredded chicken, fresh parsley and green onions.
10. Serve over rice and top with desired toppings.

amy's notes   12/16/18 I made this but doubled all the ingredients. I put the seasonings and chicken in the crockpot on high for 4 hours, then shredded the chicken and waited till 1 hour before to thicken the sauce with the butter cornstarch mixture.

Baked Sweet and Sour Chicken

The Recipe Critic

INGREDIENTS

• 3-4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1½ cup cornstarch
• 3 eggs, beaten
• ¼ cup canola oil
• 1 cup granulated sugar
• 4 tablespoons ketchup
• ¼ cup white vinegar
• ¼ cup apple cider vinegar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon garlic salt
• Can use any color of peppers

INSTRUCTIONS

1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
4. In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.
5. I stirred the chicken every 15 minutes so that it coated them in the sauce

Stir fry

3 ways to roast a pepper

Tori Avey

OPTIONS-
1. In oven at 400 degrees roast 6 at a time, 20 min turn them, turn 20 more min, turn 20 more min and last time turn 20 more min
2. Or in broiler. It is faster but you need to watch more carefully they burn quicker. Place them 8-9 inches away from broiler, roast 20-25 min, turning every 5 min
3. stove top method or on grill - just put whole pepper on top of the gas flame. Let it roast for 20-25 minutes. Use a pair of tongs to give the pepper a quarter turn every 4-5 minutes.

If the pepper is soft and easily yields to the tongs, it is ready. If the pepper still feels somewhat firm, let it continue to roast for a few more minutes until it softens.

 I chose the #1 method- I put 3 whole peppers on a cookie sheet with a chopped onion. I did need to put olive oil where the onions were b/c they were sicking to the aluminum foil. The onion only needed 30-40min

After you roast, then follow -

Steaming Your Peppers

1. Once you have roasted your peppers, you will need to steam them. This process will help you peel the tough skin from them more easily. There are a few ways to steam the peppers. 
2. I like to place the roasted peppers on a flat, smooth surface like a cutting board, then invert a large bowl over the top of them. The bowl traps the steam inside or I wrapped a plastic grocery bag around the peppers. Steam for 15 minutes.

Seeding and Peeling Your Peppers

1. Once you have roasted your peppers, you will need to seed and peel them. This is kind of a messy process, but it's well worth the effort. Note that some people like to seed their peppers before roasting. When I have tried this in the past, the results are never as good as when I keep the whole pepper intact during roasting-- I recommend roasting the peppers whole and seeding after the roast.
2. Strip off the charred skin. If you want a more charred flavor, you can leave a few small blackened bits on the skin.
3. Once you've peeled and seeded your peppers, you'll end up with soft, sweet, tasty pepper flesh. 
4. If you want to store the peppers short term, put them in a sterile glass jar and cover them with olive oil. Cap the jar tightly and refrigerate. If you don't plan on using them within a few days, pressure can them: https://toriavey.com/toris-kitchen/2013/09/pressure-canning/ or freeze the roasted pepper strips in Ziploc bags... they actually hold up well to freezing and retain much of their flavor when thawed.
5. They can be added to stews and pasta sauces or chopped into salsa. They can even be mixed with fresh basil and olive oil to create a peppery bruschetta. I have many recipe ideas on my website, just search Roasted Bell Peppers for ideas. Enjoy!
   See the full post:https://toriavey.com/how-to/roasted-bell-peppers/#D3at7z3RJXIiImeq.99

Lisa Morby Pad Thai

Pad Thai- 

makes for 6 people, plus some leftover
1 pkg (8-oz) thin rice noodles
1 Sliced or chopped onion
3 minced garlic cloves
2 T butter
 1 lb chicken (I season my chicken with either traeger seasoning or a new seasoning I've tried called Smoked Pecan Himalayan salt- so delicious)
1/2c oil
4 eggs
1 T vinegar
2 T fish sauce or soy sauce
1/8t red pepper
2 c bean sprouts
3 green onions
2-3 shredded carrots
1 red pepper sliced
1 yellow or orange pepper sliced
optional- sliced cabbage

1 lemon cut into wedges

Soak rice noodles (read the specific package for details) for approximately 20min, then depending on the type of rice noodles you get cook for 4-7min. Drain the noodles, I do add some oil to the noodles so they dont stick. Set aside and wait to add them to the big pot to cook everything together.

Saute onion, garlic and cook chicken. Put chicken in separate bowl, then cook eggs put in same bowl as chicken. Add the rice noodles to the pan and add vinegar, fish sauce, green onions, carrots, pepper, cabbage till warm and to desired taste. Each person has a slice of lemon and have them squeese it on their dish right before they eat.

Serve with Oriental Chicken salad

Or serve with egg rolls or pot stickers.

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

cooking classy

Course: Main Course

Cuisine: American

Keyword: light summer meals, salmon recipes

Prep Time: 30 minutes

Cook Time: 26 minutes

Total Time: 56 minutes

Servings: 4 servings

Calories: 739 kcal

Author: Jaclyn

Ingredients

Lime Salmon

• 4 (6 oz) skinless salmon fillets
• 3 Tbsp olive oil , plus more for grill
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic , crushed
• Salt and freshly ground black pepper , to taste

Coconut Rice

• 1 1/2 cups Zico Coconut Water
• 1 1/4 cups canned coconut milk
• 1 1/2 cups jasmine rice , rinsed well and drained well
• 1/2 tsp salt

Avocado-Mango Salsa

• 1 large mango , peeled and diced
• 3/4 cup chopped red bell pepper (1/2 large)
• 1/4 cup chopped fresh cilantro
• 1/3 cup chopped red onion , rinsed under water and drained
• 1 large avocado , peeled and diced
• 1 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 Tbsp Zico Coconut Water
• Salt and pepper , to taste

Instructions

For The Salmon

1. In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each). 
2. Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
3. Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).

For The Coconut Rice;

1. While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.

For The Avocado-Mango Salsa;

1. While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
2. Serve salmon warm with coconut rice top with avocado mango salsa.
3. Recipe source: Cooking Classy

Sheet Pan Chicken & Veggie Stirfry

GimmeSomeOven

Ingredients-
1.25 lbs of chicken cut in slices or pieces
1 to 3- red, yellow, orange bell peppers sliced
1 onion sliced
Optional-(1/2lb asparagus, 3 c broccoli, 2 c brussel sprouts)

Season with Teriyaki sauce or Mexican Seasonings-
1. Teriyaki Stir-fry sauce (or Buy Kikkoman Stir-fry Sauce)
1/3c soy sauce
3 T rice wine vinegar or apple cider vinegar
1 T oyster sauce (I used fish sauce)
1t pepper
1t garlic powder
1 t sesame oil (didn't have)
1/4 teaspoon ground ginger


Heat oven 425. Spray baking sheet.
combine chicken and stir-fry sauce and let it refrigerate or marinate for 8 hours if desired.
Cut veggies right before cooking and pour marinade on them.
Cook 14-16min
Serve with rice or roll up in a tortilla

Serve with Spanish Rice and Guacamole or Serve Avocado-Cilantro Sauce:

Rotini Summer Salad

1/2 pkg of rotini noodles cooked
1 chopped cucumber, some peeled
1 chopped red pepper
2 shredded carrots
1/2c sliced grape tomatoes
1/4c canned salmon or chopped chicken, but not necessary


Serve with Cilantro Lime Dressing or Italian dressing


Put everything in a bowl and EAT!

Crockpot Hawaiian Haystacks

1 c sour cream
1c plain yogurt
1 can cream of chicken soup
1/3 of the can fill with water
chopped onion
Frozen Chicken Breasts
Garlic powder and Italian seasoning
rice

Put everything in crockpot 2-3 hours on low. Then take out all the chicken and shred it, then put it back in to cook for 1-2 hours.
After it has thoroughly cooked add 1 c of sour cream and 1 c plain yogurt

Top with sliced olives,
chopped tomatoes
chopped celery
sliced pineapple
crunchy lo mein noodles
shredded cheese
green onions
red, orange, yellow peppers

Noodle salad Runners high and peanut sauce

Noodle salad - salad similar to Aisan Noodle Salad
1 T salt
1 head shredded or diced broccoli
1 pkg (8-10oz) soba noodles or whole wheat noodles or brown rice
1 T toasted sesame oil (or olive or coconut oil)
1 T soy sauce
1 sliced red or yellow bell pepper
1/2c chopped cilantro leaves
4-5 sliced scallions
2 large shredded/sliced carrots
1/2 head of sliced red cabbage
1/2c chopped peanuts or any nut

Bring 1 large pot of water to boil add salt, add broccoli and cabbage for 2 min.  Remove veggies and submerge in ice cold water to stop them cooking. Set aside. Same pot of water cook the noodles. After cooked, Toss noodles with oil and soy sauce.

Arrange all veggies in a separate bowl

Peanut Sauce
1 T coconut oil
1 diced yellow onion
1/2t salt
3 cloves garlic
1 can (13oz) coconut milk
1/2c peanut butter
1 T soy sauce
1T coconut sugar or honey, or sugar
1/2-1 red pepper flakes
1 T lime juice
1/4c chopped peanuts

In saucepan heat oil up, then add onion and salt about 5 min. Add garlic and stir for 1 min
Add coconut milk, peanut butter, soy sauce, sugar and red pepper flakes. Bring to simmer and stir occasionally, keep uncovered. Using an immersion blender or regular blender to blend till smooth.
To serve- fill bowl with noodles, layer with the salad ingredients, then top with peanut sauce.

Thai Curry

1 Sliced onion
2 celery stalks sliced
1 can of coconut milk
2T Thai Kitchen Curry Paste
1/2-1t garlic powder
1/2-1t ground ginger
1t sugar
salt and pepper
chicken
Optional- match stick carrots, cabbage, red/yellow peppers, sliced kale
bean sprouts
Rice

Line baking pan with aluminum foil, add 1-2T oil, add chicken and sprinkle with chicken seasoning, Cook chicken 450 in oven for 20min. Cooked enough chicken to add to the Pad Thai

On stove top- Saute onion till crisp tender, add celery, coconut milk, paste, garlic, ginger, and sugar. Let cook for 15 min. Add any of the vegetables and cook for a few minutes till crisp tender and add chicken and Serve with rice and bean sprouts.



Also Serve with Pad Thai

Chocolate and Cheese Fondue

Six Sisters Stuff

1 1/2 tablespoons butter
2 (4.25 oz) large Hershey’s Chocolate with Almonds candy bars
1 1/2 cups miniature marshmallows
3 tablespoons milk
1/2 cup heavy whipping cream

Directions:
Place butter, chocolate, marshmallows, and milk in a 1-2 quart slow cooker that has been sprayed with non-stick cooking spray. Cover and cook on low heat for 1 1/2 hours, stirring every 30 minutes until melted and smooth. Gradually stir in whipping cream. Cover and keep warm for serving up to 2 hours. Makes 6-8 servings.
Serve with bite-size brownie pieces, bananas, apples, marshmallows, graham crackers, strawberries, cinnamon bears, cookies, mandarin oranges, or anything else you like. I like to use wooden skewers or large toothpicks to pick up the bite-sized food and dip it into the chocolate.

Cheese Fondue
Taste of Home

1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt, optional
1/4 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1-1/2 cups milk
2 cups (8 ounces) cubed colby jack cheese
Bread cubes, ham cubes, bite-size sausage and or broccoli florets
In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted.
Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli. Yield: 2-1/2 cups.

Served with fresh sliced red and yellow peppers, roasted cauliflower,roasted  broccoli, roasted carrots, roasted  asparagus

Also Served with
BBQ Drumsticks

TwoSistersKitchen

ZUCCHINI NOODLE SHRIMP STIR-FRY

• Stir Fry Sauce:
• ½ cup low sodium chicken or vegetable broth
• ¼ cup hoisin sauce
• ¼ cup low sodium soy sauce
• ½ teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon brown sugar or honey
• 2 teaspoons Asian chili paste
• ½ teaspoon ground ginger
• Rest of Dish:
• 3 Tablespoons olive divided
• 6 cloves garlic minced
• 1 red onion,sliced
• 2 red bell pepper, sliced
  
• 1 cup shredded carrots
• 1 cup sugar snap peas
• 1 pound shrimp, shelled and deveined
  
• 2 medium-large zucchinis, spiralized
• peanuts or cashews for garnish
• 
  
1. Stir Fry Sauce: In a small mixing bowl or glass measuring cup, whisk together all the ingredients for the sauce and set aside.
2. Heat a wok or large skillet over medium-high heat, add two tablespoons, of the olive oil. Add in the sliced onion and cook for 2 minutes. Add in the garlic and stir for 30 seconds. Stir in the red peppers, sliced carrots, and sugar snap peas. Cook for 4-5 minutes you do not want the veggies to get soggy, you want them to still be pretty crisp. Remove from pan and transfer to a large plate or bowl.
3. Add the remaining tablespoon of olive oil and add the shrimp. Cook for 1-2 minutes. Once they are almost done add the sauce and bring to a simmer. Once the sauce is at a simmer add in the zucchini noodles and cook for another 1-2 minutes. Then add back in the cooked veggies and cook until everything is warm again. Serve immediately, and top with cashews or peanuts.

Chicken Spaghetti

Pioneer Woman

1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper

Preheat the oven to 350degrees F.
Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer, 30 to 45 minutes.
Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups. Discard the bones and skin.
Cook the spaghetti in the chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, 1 1/2 cups of the cheese, the green peppers, red peppers, seasoned salt, cayenne, soup and onions, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
Place the mixture in a 9- by 13-inch casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too dark, cover with foil.)

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chicken-spaghetti-recipe.html?oc=linkback

Grilled Veggie Sandwich and Potato Salad

From- All Recipes

foccaia bread

cut squash and zucchini length wise, in long slices

cut onions in complete circles

cut red peppers in half and flatten

cube red and yellow potatoes

boil for 10 min, drain

then make a oil vinegar mixutre to pour over potatoes

wrap poatoes and oil mixture

Salads

1.  Leafy Greens as a base- romaine, spinach, finely chopped kale, cabbage, any type of leafy veggie (even the finely chopped up leftover celery tops) and Grated carrots
Prepare this above for the next 3-4 days. I add the sliced/chopped greens and grated carrots in a large bowl. See note A

2.  Then in separate individual containers for each veggie- I slice and chop red/yellow/green peppers, cucumbers, finely chopped broccoli or cauliflower, tomatoes, chopped celery, peas, etc... If they aren't separated they get mushy and gross. See note B

3.  Fruit- mandarin oranges, strawberries,blueberries, apples... sometimes I don't add any fruit to the salad and leave it for dessert after dinner is over

4.  Crunch-  I like some sort of crunch (choose one of the following)- croutons, toasted nuts, Snapea Crisps, crunchy Chow mein noodles, tortilla chips, etc....

5.  Add beans of your choice- black beans, white great northern beans or garbonzo, etc...

When I serve the salad I usually assemble the salads individually on each plate and then follow with steps 2-5.

Notes-
A. When it is day 5 or later I add the wilted greens to a smoothie.
B. Another option for storing cut veggies. I have a large rectangular tupperware container with no sections for separating veggies, so I use tin foil to form smaller compartments/sections inside for rectangulat container. Works great!!!

Serve with:
Sesame Ginger dressing
Poppy seed dressing

Veggie Pizza

1/2 onion chopped
1/2 red pepper
handful of mushrooms
garlic
basil
pizza sauce
pizza dough
avocado
spinach- cut

Saute chopped onion for 10-15min
Add
      chopped red pepper, mushrooms
      3 garlic cloves or garlic powder
     1t basil
Saute 3-5min

Cook 475 pizza dough 5-8 min to get it more crispy
Pour on sauce, cheese and all the veggies on pizza dough, spinach, salt and pepper
Cook 475 for 10-13 min.

Add avocado right before you serve it.