Thai Steak Salad

Servings: 12
Here’s what you need

• 1 head savoy cabbage, chopped
• 1 bunch fresh cilantro, chopped
• 1 red bell pepper, seeded and thinly sliced lengthwise
• 4 scallions, greens only, thinly sliced
• 6 radishes, halved and thinly sliced
• ½ cup fresh basil, chopped or torn
• 8 ounces grilled flank steak, thinly sliced

Instructions

1. Divide the ingredients between 4 salad bowls. Serve with your choice of dressing. Enjoy!

Nutritional Analysis
391 calories, 14g fat, 14g carbohydrate, 7g sugar, 136mg sodium, 5g fiber, and 50g protein.

Loaded Baked Potato Salad

Ingredients

• 8 potatoes, cubed ( half peeled or half with skin)
• 2 teaspoons salt
• 6 slices bacon, diced & crisp cooked
• 6 green onions
• 2 cups cheddar cheese, shredded
• 16 ounces sour cream
• 1/4 teaspoon pepper
• 1 cup Miracle Whip or 1 cup mayonnaise

Directions

1. Cube and boil potatoes with salt.
2. Drain.
3. Crumble bacon and slice onions (including tops).
4. Combine sour cream, pepper and Miracle Whip.
5. Add to potatoes.
6. Add bacon, onions and cheese (reserve some of each for top).
7. Mix with potatoes.
8. Pour into baking dish.
9. Top with reserved cheese, onions, and bacon.
10. Bake 350 for 10-15 minutes (until cheese melts).

Crockpot Ranch Pork Chops

1 package of boneless pork chops...
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix

In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.

Jamaican Jerk Chicken

Servings: 12

Here’s what you need...

• 3 tablespoons Jamaican jerk seasoning
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 bone-in, chicken breasts, skin removed
• 6 bone-in chicken thighs, skin removed
• 1 cup brewed coffee
• 3 tablespoons lime juice
• 1 teaspoon molasses
• 2 tablespoons jalapeno, seeded and minced
• 1 tablespoon Garlic, minced

1. Combine the seasoning, salt and pepper in a small bowl. Rub the seasoning into all of the chicken pieces. Place, bone side down, in a slow cooker.
2. In a medium bowl combine the coffee, lime juice, molasses, jalapeno and garlic. Add to the slow cooker. Cover and cook on low for 5 hours.
3. Remove chicken from the slow cooker. Remove and discard the bones, and shred the chicken. Return the shredded chicken to the slow cooker, mixing with the sauce. Serve and enjoy!

Nutritional Analysis: 288 calories, 17g fat, 1g carbohydrate, 1g sugar, 484mg sodium, 1g fiber, and 30g protein.

Chicken Roll-Ups With Goat Cheese and Arugula

Ingredients

• 1 1/2 lbs chicken breasts, cutlets ( 8 cutlets)
• coarse salt
• pepper
• 1 bunch arugula, stems trimmed
• 3 ounces soft fresh goat cheese, broken into small pieces
• 2 teaspoons olive oil

Directions

1. Preheat oven to 425°.
2. Season chicken with salt and pepper.
3. On a clean work surface, lay cutlets flat (smooth sides down).
4. Dividing ingredients evenly, layer each cutlet with arugula; top with crumbled goat cheese in the center.
5. Starting with the narrow end, roll up chicken tightly; seal with a toothpick.
6. In a large nonstick ovenproof skillet, heat oil over medium-high heat.
7. Place chicken in pan, seam side down, and cook until until golden brown, 1 to 2 minutes.
8. Turn chicken over.
9. Transfer skillet to oven. Cook until chicken is opaque throughout, 10 to 12 minutes.
10. Remove toothpicks, and slice chicken crosswise before serving, if desired.

15 Minute Garlic Lemon Chicken

Ingredients

• 4 boneless skinless chicken breast halves
• 4 teaspoons flour
• salt and pepper
• 2 teaspoons oil
• 1/2 cup chicken broth
• 1 teaspoon minced garlic
• 2 teaspoons lemon juice
• 1 teaspoon butter

Directions

1. Flatten chicken slightly. Dust with flour. Salt and pepper chicken.
2. Fry in hot oil 5 minutes each side. Remove chicken from pan.
3. To pan add broth, garlic, lemon juice and butter. Cook 2 minutes. Pour over chicken.

 

 

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Braised Cuban Flank Steak

Servings: 8

Here’s what you need...

• 2 pounds flank steak
• olive oil spray
• ½ cup chicken broth
• 2 medium Tomatoes, seeded and chopped
• 2 yellow onions, chopped
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 2 tablespoons Garlic, minced
• 2 tablespoons Dried Oregano
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon sea salt
• ½ teaspoon Red Pepper Flakes
• lime (for garnish)

1. Place a large skillet over medium-high heat. Lightly coat with the olive oil spray. Add the flank steak and sear on both sides, about 4 minutes per side. Transfer the steak to a plate.
2. Deglaze the pan with the broth, scraping any drippings from the bottom. Set aside.
3. Combine the remaining ingredients together in the slow cooker. Add the steak and pan drippings. Cover and cook on low for 8 hours, until the steak is fall-apart tender.
4. Remove the meat and let it rest for 5 minutes. Shred with two forks then serve with the tender veggies and a squeeze of fresh lime. Enjoy!

Nutritional Analysis: 258 calories, 9g fat, 7g carbohydrate, 3g sugar, 351mg sodium, 2g fiber, and 34g protein.

Mexican Corn Salad

Ingredients

• 1 (16 ounce) packages frozen corn, thawed
• 1/2 cup finely chopped fresh cilantro
• 1/2 cup finely chopped red onion
• 1/4 cup fresh lime juice
• 2 tablespoons minced and seeded jalapenos ( about 1 large)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced

Directions

1. Combine all ingredients in a bowl and toss well.
2. Cover and chill approximately 8 hours.
3. Stir well before serving.

Chicken Piccata

Ingredients

• 2 large lemons
• 1 1/2 lbs chicken cutlets or 1 1/2 lbs turkey cutlets or 1 1/2 lbs veal cutlets
• salt
• fresh ground pepper
• 1/2 cup flour
• 4 tablespoons olive oil
• 1 large shallot, minced ( or 1 tsp minced garlic)
• 1 cup chicken stock
• 2 tablespoons drained small capers
• 3 tablespoons unsalted butter, softened
• 2 tablespoons minced fresh parsley leaves

Directions

1. Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.
2. Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.
3. Salt & pepper each cutlet generously and coat each with flour.
4. Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).
5. Transfer cutlets to warm plate.
6. Add remaining oil and repeat with remaining cutlets.
7. Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).
8. Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.
9. Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.
10. Remove pan from heat, swirl in butter until it melts and thickens sauce; swirl in parsley.
11. Spoon sauce over chicken and serve immediately.

Fruit Flies....goodbye

.

Any small container with a teaspoon of cider vinegar, 2 tablespoons of water, and a drop of two of dish soap will attract and drown fruit flies. To kill off the rest of the population, try pouring a cup or two of warm/hot vinegar (can be diluted with half water) down your kitchen and bathroom drains.
Fruity smelling dish washing liquids (lemon, etc.) will attract fruit flies.

OR

Fill a fine misting spray bottle with rubbing alcohol.[1] Spray on the hovering fruit flies. They'll fall to the floor and you can sweep them up and dispose of them. This isn't an effective insecticide––you'll need to actively remove the flies by hand but it beats toxic sprays!

Churros

Ingredients

• vegetable oil or olive oil
• 1 cup water
• 1/2 cup margarine or 1/2 cup butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 3 eggs
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon (optional)

Chocolate for Churro Dunking

• 4 ounces dark chocolate, chopped
• 2 cups milk
• 1 tablespoon cornstarch
• 4 tablespoons sugar

Directions

1. Prepare to fry the churros by heating oil in a pan (1 to 1½ inches deep) to 360°F.
2. To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour.
3. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
4. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
5. Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes).
6. Squeeze 4-inch strips of dough into hot oil.
7. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side; drain on paper towels.
8. (Mix sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros.

9. Note: REAL churros are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.
10. To Make the Cocolate Dunking Sauce--------.
11. Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted.
12. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar.
13. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes.
14. Add extra cornstarch if it doesn't start to thicken after 5 minutes.
15. Remove and whisk smooth.
16. Pour and serve in cups or bowls for dunking churros.