1 lb of Sun Dried Tomato and Mozzarella Chicken Sausage from Costco
3/4 pound of large cooked shrimp
mini sweet peppers from Costco (as many as you want on your kabobs)
1 sweet red onion
1 cup Yoshida grilling sauce
10 wooden grilling skewers
Arrange skewers as you like. Grill 2-3 minutes on each side, brushing with Yoshida sauce.
Serve hot with additional sauce for dipping.
Tuesday, July 15, 2008
Monday, July 14, 2008
Slow Cooker Cranberry Pork
INGREDIENTS
1 (16 ounce) can cranberry sauce
1/3 cup French salad dressing
1 onion, sliced
1 (2 pound) boneless pork loin roast
DIRECTIONS
In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 160 degrees F (70 degrees C).
1 (16 ounce) can cranberry sauce
1/3 cup French salad dressing
1 onion, sliced
1 (2 pound) boneless pork loin roast
DIRECTIONS
In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 160 degrees F (70 degrees C).
Chipotle Crusted Pork Tenderloin
INGREDIENTS
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 1/2 teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins
DIRECTIONS
Preheat grill for medium-high heat.
In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 1/2 teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins
DIRECTIONS
Preheat grill for medium-high heat.
In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Pasta with Prosciutto and Peas
One pinch coarse salt
One pinch ground pepper
12 ounces fettuccine
1T butter
1 large shallot, finely chopped
1/3 C heavy cream
1 10oz package frozen peas
8 slices (4 oz) prosciutto, chopped
1T lemon juice
1T lemon zest
1/3 C parmesan cheese, with a small amount set aside for serving
1/2 C water
In a large pot of boiling water, cook the pasta until al dente. Reserve 1/2 cup water from the pasta. Drain the pasta and return it to the pot.
In a large skillet melt the butter over medium heat. Add the shallot and cook until softened (about 5 minutes). Add the cream, peas and prosciutto and simmer over medium heat until the peas are warmed through.
Stir in the lemon zest and juice, pour the sauce over the pasta. Add the parmesan and season with salt and pepper to taste. Stir in the water to thin the sauce to a consistency you like. Top with additional parmesan.
One pinch ground pepper
12 ounces fettuccine
1T butter
1 large shallot, finely chopped
1/3 C heavy cream
1 10oz package frozen peas
8 slices (4 oz) prosciutto, chopped
1T lemon juice
1T lemon zest
1/3 C parmesan cheese, with a small amount set aside for serving
1/2 C water
In a large pot of boiling water, cook the pasta until al dente. Reserve 1/2 cup water from the pasta. Drain the pasta and return it to the pot.
In a large skillet melt the butter over medium heat. Add the shallot and cook until softened (about 5 minutes). Add the cream, peas and prosciutto and simmer over medium heat until the peas are warmed through.
Stir in the lemon zest and juice, pour the sauce over the pasta. Add the parmesan and season with salt and pepper to taste. Stir in the water to thin the sauce to a consistency you like. Top with additional parmesan.
Chicken and Corn Chili
4 skinless, boneless chicken breast halves
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans
DIRECTIONS
Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
1 (16 ounce) jar salsa
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 (11 ounce) can Mexican-style corn
1 (15 ounce) can pinto beans
DIRECTIONS
Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
Asian Barbeque Chicken
¼ C packed brown sugar
¼ C soy sauce
1 T lime juice
½ t crushed red pepper
¼ t curry powder
3 garlic cloves, minced
4-6 boneless skinless chicken breasts
1.Combine first 6 ingredients in large ziploc bag; add chicken. Seal and marinate in fridge for 4 hours, turning occasionally.
2.Prepare grill.
3.Remove chicken from bag, reserving marinade in a small saucepan. Bring to a boil; cook 1 minute.
4.Place chicken on grill rack; grill 20 minutes or until done, turning and basting frequently with marinade.
From frozen: Thaw in fridge. Grill chicken; basting with sauce as it cooks.
¼ C soy sauce
1 T lime juice
½ t crushed red pepper
¼ t curry powder
3 garlic cloves, minced
4-6 boneless skinless chicken breasts
1.Combine first 6 ingredients in large ziploc bag; add chicken. Seal and marinate in fridge for 4 hours, turning occasionally.
2.Prepare grill.
3.Remove chicken from bag, reserving marinade in a small saucepan. Bring to a boil; cook 1 minute.
4.Place chicken on grill rack; grill 20 minutes or until done, turning and basting frequently with marinade.
From frozen: Thaw in fridge. Grill chicken; basting with sauce as it cooks.
Bajio Chicken Green Chile Quesadillas
Two Grilled Chicken Breasts
1 cup lime juice
¾ cup oil (olive or veg.) plus 2 T.
3-4 oz. Roasted Green Chiles
10 oz. can Green Chile Enchilada Sauce (Old El Paso)
1 cup of Caramelized Onions
3 cups Shredded Cheddar Jack Cheese
8 uncooked Flour Tortillas
Marinate Chicken Breasts in 1 cup of lime juice and 3/4 cup oil, let stand for at least two three in the refrigerator.
On a hot grill, grill the chicken until done and set aside to rest.
Once the chicken has had time to rest and cool, cut or shred into small pieces.
Slice 1 whole white onion into 1⁄4” slices. In a medium sauté pan, add 2 TBL spoons of oil and sauté the onions until they are translucent.
Once the onions are done, add the shredded chicken, chiles, and sauce, and sauté all together until well heated.
Cook each tortilla and add shredded cheese to one side. Spoon in warm chicken mixture, fold the tortilla over and cook. Cut into 4 wedges and serve with garnishes such as sour cream, salsa, or lettuce.
1 cup lime juice
¾ cup oil (olive or veg.) plus 2 T.
3-4 oz. Roasted Green Chiles
10 oz. can Green Chile Enchilada Sauce (Old El Paso)
1 cup of Caramelized Onions
3 cups Shredded Cheddar Jack Cheese
8 uncooked Flour Tortillas
Marinate Chicken Breasts in 1 cup of lime juice and 3/4 cup oil, let stand for at least two three in the refrigerator.
On a hot grill, grill the chicken until done and set aside to rest.
Once the chicken has had time to rest and cool, cut or shred into small pieces.
Slice 1 whole white onion into 1⁄4” slices. In a medium sauté pan, add 2 TBL spoons of oil and sauté the onions until they are translucent.
Once the onions are done, add the shredded chicken, chiles, and sauce, and sauté all together until well heated.
Cook each tortilla and add shredded cheese to one side. Spoon in warm chicken mixture, fold the tortilla over and cook. Cut into 4 wedges and serve with garnishes such as sour cream, salsa, or lettuce.
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