Grilled Fajitas

August 19, 2013 Leave a Comment
Grilled Fajitas

Grilled Fajitas

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

A special marinade gives the meat in these fajitas outstanding flavor that’s always a hit with my family.  It’s a fun and satisfying summer main dish using garden fresh peppers and onions.

                 Cheryl Smith                                                      The Dalles, Oregon

 

Grilled Fajitas Recipe

Grilled Fajitas

1 beef flank steak (about1 Lb.)

1 envelope onion soup mix

¼ cup canola oil

¼ cup water

2 garlic cloves, minced

1 tsp. grated lime peel

1 tsp. ground cumin

½ tsp. dried oregano

¼ tsp. pepper

1 medium onion, thinly sliced

Green, sweet red and/or yellow peppers, julienned

1 Tbsp. canola oil

8 flour tortillas (8 inches), warmed

Sour cream and lime wedges, optional

 

In a large resealable plastic bag, combine the first nine ingredients; add steak.  Seal bad; turn to coat.  Cover and refrigerate 4 hours or overnight.

Drain and discard marinade.  Grill over high heat until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 F.; medium, 160 f.; well done, 170 F.)

Meanwhile, in a small skillet, sauté onion and peppers for 3-4 minutes or until crisp-tender.  Slice meat into thin strips across the grain; place on tortillas.  Top with vegetables; roll up.  Serve with sour cream and lime wedges if desired.              4 servings

 

(Recipe for Grilled Fajitas was in tasteofhome.com)

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Southwest Summer Pork Chops

August 14, 2013 Leave a Comment
Southwest Summer Pork Chops

Southwest Summer Pork Chops

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

These Southwest Summer Pork Chops get their zesty appeal from a simple combination of herbs and seasoning.   We love the seasoning blend on pork, but you can also use it in chicken.  It gives foods a terrific taste without added salt.  (This recipe is Diabetic Friendly!!)

              Sandy Shortt                                                      Cedarville, Ohio

 

Southwest Summer Pork Chops Recipe

Southwest Summer Pork Chops

4 tsp. dried minced onion

2 tsp. ground cumin

1 tsp. cornstarch

1 tsp. chill powder

1 tsp. dried minced garlic

½ tsp. dried oregano

½ tsp. paprika

¼ tsp. cayenne pepper

6 bone-in pork loin chops (about ¾ inch thick and 7 oz. each)

¼ cup barbecue sauce

2 Tbsp. lemon juice

In a small bowl, combine the first (8) eight ingredients; rub over pork chops.  In a large resealable plastic bag, combine barbecue sauce and lemon juice; add pork chops.  Seal bag and turn to coat; refrigerate for 1-2 hours.

Discard marinade.  Moisten a paper towel with cooking oil; using handled tongs, lightly coat the grill rack.  Grill chops, covered, over medium heat or boil 4 inches from the heat for 4-5 minutes on each side or until a thermometer reads 145 F.  Let stand for 5 minutes before servings.        6 serving

(Recipe for Southwest Summer Pork Chops was in tasteofhome.com)

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Lemon Chicken and Rice

July 26, 2013 2 Comments
Lemon Chicken and Rice

Lemon Chicken and Rice

This recipe was in the Sunday Newspaper in June, 2013.  It’s for Lemon Chicken and Rice and it’s from a local blogger.

                 Catherine Pappas                                                                            Amityville, New York

 

Lemon Chicken and Rice Recipe

 

Lemon Chicken and Rice

For the chicken:   ½ tsp. salt

½ tsp. black pepper

½ tsp. red pepper flakes

1 tsp. garlic powder

1 tsp. ground cumin

1 tsp. paprika

1 tsp. brown sugar

1 lemon zest and juice

2 lbs. boneless, skinless chicken breast

For the sauce:   3 Tbsp. olive oil

3 cloves garlic, chopped

2 lemon, zest and juice

¼ tsp. salt

¼ tsp. black pepper

¼ tsp. red pepper flakes

¼ to ½ cup chopped fresh Italian parsley

To finish the dish:   Olive oil for sautéing

6 cups cooked white rice

Combine spices, brown sugar, lemon zest and juice in a large bowl.  Slice breast across the grain into ¼ to ½-inch slices.  Toss the chicken in the marinade and cover bowl tightly with plastic wrap or transfer contents to resealable plastic bag.  Marinate, refrigerated, for one hour or up to overnight.

Sauce:  Heat half the olive oil in a small frying pan with the chopped garlic until garlic is fragrant and slightly golden.  In a small bowl combine garlic and oil with remaining sauce ingredients.

Finishing: Film a large (10 to 12 inch) skillet with olive oil over medium heat.  Sauté chicken slices until golden and cooked through, about 2 to 3 minutes on each side depending on thickness.  Do not crowd the pan; work in batches, adding more oil as needed.

Arrange the cooked chicken on top of the white rice.  Drizzle on the sauce and serve.     4-6 servings

 

(Recipe for Lemon Chicken and Rice was in Newsday, Sunday, June 16, 2013; by Catherine Pappas)

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