John and I have a favorite lunch spot in Colorado Springs--Margarita at Pine Creek. We always always order their gazpacho (lunch includes soup, entree, and dessert!) and it is AMAZING. I tried the Pioneer Woman's recipe for gazpacho but we like this one from my neighbor the best. SO yummy. SO healthy. And such a great way to get your serving of veggies!
Allie's Gazpacho
1 medium cucumber, peeled and coarsely chopped
1 green pepper, coarsely chopped
1 red onion, coarsely chopped
4 roma tomatoes, peeled and coarsely chopped (add to boiling water for 3-4 minutes, remove, and skin will peel off easily)
28 oz can whole plum tomatoes, puree in food processor or blender (or use canned diced tomatoes)
1 small can chopped green chilies, undrained
1 jalapeno, seeded and minced
2 cloves garlic, minced
1-2 cups V-8 juice (I used spicy hot but you can use regular or a mix of hot/regular)(start with one cup of V-8 and add more at the end to make thinner if desired)
2 tsp salt
1/4 cup red wine vinegar
3 Tbsp extra virgin olive oil
2 tsp hot sauce (optional)
Combine in large glass (not metal) bowl and stir well. Refrigerate for 2 hours for flavors to combine. Serve cold.
Wednesday, July 18, 2012
Monday, September 5, 2011
Southwestern Flank Steak
We love this recipe. It's from my aunt and it is delicious!
Southwestern Flank Steak
Flank steak (1 1/2 - 2 lbs)
1/4 cup orange juice
2 Tbsp chili sauce
2 Tbsp soy sauce
2 Tbsp vegetable oil
1 tsp honey
2 cloves garlic, minced
1 1/2 tsp grated orange rind (I skip!)
2 Tbsp chili powder
1/2 tsp salt
1/4 tsp pepper
orange slices (1-2 oranges sliced)
Score steak diagonally.
Mix remaining ingredients in large ziploc, add steak, and marinate--the longer the better.
Grill about 8 minutes on each side.
Slice across the grain.
YUM!
Southwestern Flank Steak
Flank steak (1 1/2 - 2 lbs)
1/4 cup orange juice
2 Tbsp chili sauce
2 Tbsp soy sauce
2 Tbsp vegetable oil
1 tsp honey
2 cloves garlic, minced
1 1/2 tsp grated orange rind (I skip!)
2 Tbsp chili powder
1/2 tsp salt
1/4 tsp pepper
orange slices (1-2 oranges sliced)
Score steak diagonally.
Mix remaining ingredients in large ziploc, add steak, and marinate--the longer the better.
Grill about 8 minutes on each side.
Slice across the grain.
YUM!
Thursday, June 16, 2011
Chicken Bryan (like Carrabbas)
Well hello there dear neglected recipe blog!
One of my favorite chain restaurants is Carrabbas, and my favorite thing to order there is Chicken Bryan. I've tried other dishes there, but I ALWAYS regret not getting the Chicken Bryan.
Not long ago, I was looking through a cookbook that Will's 6th grade team put together and guess what I found? THIS RECIPE for my favorite! It is easy and delicious...and perfect for summer! I like to share good things so here you go:
Chicken Bryan
1 Tbsp minced garlic
1 Tbsp minced yellow onion
2 Tbsp butter
1/2 cup dry white wine (I bought cooking wine at Walmart)
1/4 cup fresh lemon juice
2/3 cup cold butter, sliced (Gulp. That's a LOT of butter.)
1 1/2 cups chopped sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 tsp kosher salt
1/2 tsp white pepper (I used black)
6 boneless, skinless chicken breast halves
EVOO (extra-virgin olive oil, for brushing chicken)
1/2 tsp salt
1/2 tsp black pepper
8 oz goat cheese, room temp (I use way less!)
1. Saute garlic and onion in the 2 Tbsp butter in a large skillet over medium heat until tender.
2. Stir wine and lemon juice into the skillet and increase heat to medium-high. Simmer until reduced by about half.
3. Stir in sun-dried tomatoes, basil (yum!), kosher salt, and white pepper. Remove from heat and set aside.
4. Brush chicken breasts with olive oil and sprinkle with the salt and black pepper. Grill until cooked through.
5. Place a slice of goat cheese on top of each chicken breast and spoon the sauce from the skillet over the cheese.
* I've tried using half olive oil/half butter in the sauce, but the results weren't as good as when using all butter. I think in the future I'll cut the sauce in half. I think half a recipe would easily be enough to cover 3-4 chicken breasts.
One of my favorite chain restaurants is Carrabbas, and my favorite thing to order there is Chicken Bryan. I've tried other dishes there, but I ALWAYS regret not getting the Chicken Bryan.
Not long ago, I was looking through a cookbook that Will's 6th grade team put together and guess what I found? THIS RECIPE for my favorite! It is easy and delicious...and perfect for summer! I like to share good things so here you go:
Chicken Bryan
1 Tbsp minced garlic
1 Tbsp minced yellow onion
2 Tbsp butter
1/2 cup dry white wine (I bought cooking wine at Walmart)
1/4 cup fresh lemon juice
2/3 cup cold butter, sliced (Gulp. That's a LOT of butter.)
1 1/2 cups chopped sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 tsp kosher salt
1/2 tsp white pepper (I used black)
6 boneless, skinless chicken breast halves
EVOO (extra-virgin olive oil, for brushing chicken)
1/2 tsp salt
1/2 tsp black pepper
8 oz goat cheese, room temp (I use way less!)
1. Saute garlic and onion in the 2 Tbsp butter in a large skillet over medium heat until tender.
2. Stir wine and lemon juice into the skillet and increase heat to medium-high. Simmer until reduced by about half.
3. Stir in sun-dried tomatoes, basil (yum!), kosher salt, and white pepper. Remove from heat and set aside.
4. Brush chicken breasts with olive oil and sprinkle with the salt and black pepper. Grill until cooked through.
5. Place a slice of goat cheese on top of each chicken breast and spoon the sauce from the skillet over the cheese.
* I've tried using half olive oil/half butter in the sauce, but the results weren't as good as when using all butter. I think in the future I'll cut the sauce in half. I think half a recipe would easily be enough to cover 3-4 chicken breasts.
Monday, November 29, 2010
Menu Plan 11.29.2010
I meant to post my menu plan from the week before Thanksgiving...but never got around to it. We were mostly eating out of the freezer and pantry that week so believe me, you didn't miss anything grand!
Here's the new plan I made in the car on Saturday!
1. Homemade pizza
2. Spaghetti
3. Stuffed green pepper soup
4. Grilled cheese and tomato-basil soup
5. Baked Potato Soup
6. Skillet penne with sausage and spinach
7. Pizza w/Santa at school
8. Tuna melts
9. Piccata chicken
10. Shredded beef tacos and quinoa salad
11. Cheeseburger soup
12. Nachos
13. Breakfast casserole
Here's the new plan I made in the car on Saturday!
1. Homemade pizza
2. Spaghetti
3. Stuffed green pepper soup
4. Grilled cheese and tomato-basil soup
5. Baked Potato Soup
6. Skillet penne with sausage and spinach
7. Pizza w/Santa at school
8. Tuna melts
9. Piccata chicken
10. Shredded beef tacos and quinoa salad
11. Cheeseburger soup
12. Nachos
13. Breakfast casserole
Monday, November 1, 2010
Menu Plan 10.29.10
*I thought I set this to auto-post last week...*
1. Santa Fe enchiladas (leftover from last meal plan)
2. Ravioli carbonara (also leftover from last meal plan)
3. Spaghetti | salad | french bread
4. Tacos | refried beans
5. Homemade pizza--cheese/pepperoni/veggie
6. Chicken soup | grilled cheese sandwhiches
7. Cheeseburger soup
8. Aunt Rosie's Shepherd's Pie | green veggie
9. Beef stew | cornbread
10. Red and black bean bake
11. Skillet penne with sausage and spinach | salad
12. Lasagna
13. Roast beef | mashed potatoes | green veggie
14. Fish tacos
1. Santa Fe enchiladas (leftover from last meal plan)
2. Ravioli carbonara (also leftover from last meal plan)
3. Spaghetti | salad | french bread
4. Tacos | refried beans
5. Homemade pizza--cheese/pepperoni/veggie
6. Chicken soup | grilled cheese sandwhiches
7. Cheeseburger soup
8. Aunt Rosie's Shepherd's Pie | green veggie
9. Beef stew | cornbread
10. Red and black bean bake
11. Skillet penne with sausage and spinach | salad
12. Lasagna
13. Roast beef | mashed potatoes | green veggie
14. Fish tacos
Thursday, October 14, 2010
Quinoa: Two great recipes
My friend, Allie, served this at Bunco and it was DELICIOUS! I'm going to make it as a side to serve with chicken tacos.
Black Bean and Quinoa Salad
I tried this recipe last week and it was really, really good! It made a great side with our pan-fried chicken.
Quinoa Goat Cheese Risotto
Black Bean and Quinoa Salad
I tried this recipe last week and it was really, really good! It made a great side with our pan-fried chicken.
Quinoa Goat Cheese Risotto
6-Week-Refrigerator Bran Muffins
Six-Week-Refrigerator Bran Muffins
2 cups boiling water
2 cups Bran Buds cereal (Kelloggs)
5 cups flour
5 tsp baking soda
1 tsp salt
1 cup shortening (I used butter)
3 cups sugar
4 eggs
4 cups All-Bran cereal (Kelloggs)
1 quart buttermilk
Mix water and Bran Buds. Let stand for 10 minutes, then stir and try to mash up any hard lumps as completely as you can.
Combine flour, soda, and salt. Set aside.
In a really large bowl, cream shortening and sugar. Add eggs, one at a time beating after each addition. Add buttermilk, All-Bran, the water/Bran Buds mixture. Add the flour mixture and stir only until moistened.
Batter will keep in the refrigerator (in Tupperware-type container, glass jars, etc) for up to six weeks.
When ready to bake, fill greased muffin cups 2/3 full and bake 20 minutes at 350.
-----------------------
My notes:
I baked a batch of these immediately after I made the batter. They were good, but the mixture gets better with time! The subsequent batches were better.
I didn't count how many muffins this made, but I'm guessing between 4-5 dozen. I typically only baked 6 muffins at a time because a couple of picky eaters in my household turned their noses up at them. No worries...more for the rest of us!
You can add raisins if you'd like. I'm not a big fan of raisins so I didn't add them to mine.
Click the links above if you're unsure about the Bran Buds or the All Bran and you'll see the picture of what you need to buy.
The longer the batter sat, the thicker it became. It's okay. Your muffins will still be moist and yummy.
This batter makes a LOT--probably 16+ cups. Make sure you use a big bowl to mix it and make sure you have plenty of containers to put it in!
I think the cost for both boxes of cereal was around $7. I got TWO batches of muffins from both boxes. In fact, I probably still have enough of the second one for another batch.
2 cups boiling water
2 cups Bran Buds cereal (Kelloggs)
5 cups flour
5 tsp baking soda
1 tsp salt
1 cup shortening (I used butter)
3 cups sugar
4 eggs
4 cups All-Bran cereal (Kelloggs)
1 quart buttermilk
Mix water and Bran Buds. Let stand for 10 minutes, then stir and try to mash up any hard lumps as completely as you can.
Combine flour, soda, and salt. Set aside.
In a really large bowl, cream shortening and sugar. Add eggs, one at a time beating after each addition. Add buttermilk, All-Bran, the water/Bran Buds mixture. Add the flour mixture and stir only until moistened.
Batter will keep in the refrigerator (in Tupperware-type container, glass jars, etc) for up to six weeks.
When ready to bake, fill greased muffin cups 2/3 full and bake 20 minutes at 350.
-----------------------
My notes:
I baked a batch of these immediately after I made the batter. They were good, but the mixture gets better with time! The subsequent batches were better.
I didn't count how many muffins this made, but I'm guessing between 4-5 dozen. I typically only baked 6 muffins at a time because a couple of picky eaters in my household turned their noses up at them. No worries...more for the rest of us!
You can add raisins if you'd like. I'm not a big fan of raisins so I didn't add them to mine.
Click the links above if you're unsure about the Bran Buds or the All Bran and you'll see the picture of what you need to buy.
The longer the batter sat, the thicker it became. It's okay. Your muffins will still be moist and yummy.
This batter makes a LOT--probably 16+ cups. Make sure you use a big bowl to mix it and make sure you have plenty of containers to put it in!
I think the cost for both boxes of cereal was around $7. I got TWO batches of muffins from both boxes. In fact, I probably still have enough of the second one for another batch.
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