January 21st, 2008 by alice
Tags: Chicken, Chilis, Grilled, Margarita, Mexican, Rice
INGREDIENTS
-
For Chicken
- 4boneless skinless chicken breasts
- 1cupmargarita mix
- 1/4cuptequila
- 1tablespoon mincedgarlic
- garlic salt, to taste
- pepper, to taste
-
For Rice
- 1cupwhite rice
- 2cupschicken broth
- 1/4cupsalsa
- cumin, to taste
- garlic salt, to taste
- 1tablespoonvegetable oil
DIRECTIONS
- Marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (I soaked it overnight, and it was really flavorful.)
- Remove chicken from marinade, and sprinkle with garlic salt and pepper.
- Preheat George Foreman or gas grill.Cook chicken just until cooked through (just until juices run clear-don’t overcook, or it won’t be as juicy).
- Serve with Mexican rice and black beans.
- Mexican Rice:.
- Cook rice in 1 tablespoon oil, until lightly browned.
- Add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender.
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January 21st, 2008 by alice
Tags: Fettuccine, Lemon, Pork
INGREDIENTS
- 1 1/2lbspork tenderloins
- 1/2cupflour, all-purpose
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 3tablespoonsolive oil
- 1/2cupdry white wine
- 1/2cuplemon juice
- 3tablespoonsbutter
- 1/4cupfresh parsley, chopped
- 1 1/2tablespoonscapers
- hotfettuccine, cooked
-
Garnishes
- lemon slices
- fresh parsley sprigs
DIRECTIONS
- Cut each pork tenderloin into 6 (2 ounce) medallions.
- Place between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
- Combine flour, salt, and pepper; dredge pork in flour mixture.
- Cook half of pork in 1 1/2 T hot oil in large skillet over medium heat 2 minutes on each side or until browned.
- Remove pork from skillet; keep warm.Repeat with remaining pork and 1 1/2 tsp oil.
- Add wine and lemon juice to skillet; cook until heated.
- Add butter, chopped parsley, and capers; stir until butter melts.
- Serve pork over pasta; drizzle with wine mixtures.
- Garnish, if desired.
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January 21st, 2008 by alice
Tags: Lamy, Meximelt
INGREDIENTS
- 1lbground beef(use your fave taco seasoning mix to season by package directions)
- 1cupcheddar cheese, shredded
- 1cupmonterey jack pepper cheese, shredded
- 1cupmozzarella cheese, shredded
- 1/2-1cupsalsa, any you desire(I prefer mild)
- 8inchesflour tortillas
DIRECTIONS
- Prepare the hamburger meat and drain off all the grease and/or water.Season.
- Microwave the tortilla until it is soft and easy to roll.
- Place a layer of ground beef in the bottom.
- Combine all the cheeses (I just throw it all in a zip-top bag and shake so if there is any left over, I can have it for later.)and sprinkle the desired amount over the beef.
- Add desired amount of salsa, but do not use too much.
- (This is sort of like a taco, only the cheese is melted and there is no lettuce or sour cream or any other toppings.).
- Fold in half and place on a plate.
- Microwave for 30 seconds or just until the cheese is melted.
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January 21st, 2008 by alice
Tags: Crapiaux, Grated, Morvandiaux, Pancakes, Potato
INGREDIENTS
- 1lbpotatoes
- 2eggs, beaten lightly
- 1 1/4ouncesplain flour
- 3-4tablespoonsmilk
- 5-6tablespoonsvegetable oil
- 1/2teaspoonsalt
- 1/4teaspoonwhite pepper
DIRECTIONS
- Peel the potatoes.
- Grate them coarsley, and mix them with the slightly beaten egg.
- Stir in the flour, salt and pepper.
- Add enough milk to make a batter, as thick as whipping cream, or a thick pancake batter.
- Heat 1 tablespoon of oil in a medium frying pan, and add enough batter to make 1/4 inch layer.
- Fry the pancake over medium-high heat for 4 - 5 minutes until brown.
- Put a plate over the pan, and flip the pan over, so the crusty part of the pancake touches the plate.
- Slide the pancake back into the hot pan, and brown it on the other side.
- Repeat this process with the rest of the batter, adding oil to the pan as needed.
- Keep the finished pancakes in a warm oven as you work, so they are all hot at serving time.
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January 21st, 2008 by alice
Tags: Carrot, Moroccan, Salad
INGREDIENTS
- 1lbcarrots, cut into 2 ” x 1/4-inch strips
- 2tablespoonslemon juice(fresh is best)
- 2tablespoonssugar
- 2teaspoonsolive oil
- 1/4teaspoonsalt
- 1-6garlic clove, minced
- 1teaspoonpaprika
- 1teaspoonground cumin
- 1teaspoondried parsley flakes
- 1/2teaspoonground cinnamon
DIRECTIONS
- Cut carrots into 2″ x 1/4″ strips.(If you buy the baby carrots instead of whole carrots, this becomes a lot easier!).
- Steam carrots for approximately 5 minutes, or until tender-crisp.
- While carrots are steaming, combine remaining ingredients.
- Spoon over hot carrots, tossing ’til well coated.
- Chill several hours.
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