Chicken Marsala

INGREDIENTS:
1/2 pound of pasta of you choice
1/2 cup flour
1/2 tsp pepper
1 cup marsala dry wine
1 tsp salt
1 tsp garlic powder
1 lb of chicken breast cut into chunks
1 green bell pepper sliced thin
1 red bell pepper sliced thin
1 medium onion sliced thin
2 large tomatoes diced
3 tbsp of olive oil
5 cloves of fresh garlic chopped
6 large basil leaves chopped
STEP BY STEP:
In a plastic bag place flour, garlic powder, salt and pepper add chicken
shake well to coat.
In a medium saut?an heat 2 tablespoons of olive oil place chicken into the
pan and let get golden brown.
Remove chicken to a paper towel to drain of any excess oil this takes about
3 to 5 minutes in the same pan
Add the fresh garlic, bell peppers; onions cook until soft another 10 to 15
minutes.
Add tomatoes, basil and wine reduce heat let simmer about 10 minutes add
chicken back cover simmer until the liquid is absorbed and thickened
slightly drain your pasta well pour into chicken mixture coat well and
serve.

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Shrimp Teriyaki

1/2 c. soy sauce
2 T. sugar
1 T. vegetable oil
1 1/2 tsp. cornstarch
1 clove garlic, crushed
1 tsp. minced, fresh ginger root
2 T. water
2 lbs. med. sized raw shrimp, peeled and deveined

Blend soy sauce, sugar, oil, cornstarch, garlic, ginger and water in
a small saucepan.

Simmer, stirring constantly, until thickened, about 1 min. Cool.

Coat shrimp with sauce, and drain off excess.

Place on rack of broiler pan.

Broil 5″ from heat source 3-4 mins. on each side, or until shrimp are
opaque and cooked.

Serve immediately with wooden picks.

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Buttermilk Roasted Potatoes

Yukon gold potatoes work great for this recipe because of their color.
If you can’t find Yukon golds, regular russets work fine.

Prepare and Roast:

6–7 cups Yukon gold potatoes, (2 1/4 lb.), peeled and cut into large
chunks

2 T. olive oil

Mash and Add:

1 1/2 cups buttermilk, warmed

2 T. unsalted butter

1 T. minced chives

Salt and pepper to taste

Prepare potatoes for roasting by peeling and cutting into large chunks.
Toss with oil. Place in 425° oven on lowest rack for best browning.
Roast for 40–45 minutes, turning at least once.

Mash potatoes in large bowl, leaving them slightly chunky. Stir in
buttermilk, butter, and chives. Season with salt and pepper.

Yield: 6 cups

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Mexican Recipes - Confetti Beef Tacos

Confetti Beef Tacos

1 pound ground beef
2 teaspoons chili powder
1/2 teaspoon salt
1 (11-ounce) can corn, drained
1 cup prepared chunky salsa
12 taco shells, warmed

Toppings:
Shredded Monterey Jack cheese, thinly sliced lettuce, sliced ripe
olives, chopped tomatoes
Brown ground beef in large nonstick skillet over medium heat 8 to 10
minutes or until beef is not pink, breaking up into small crumbles.
Pour off drippings; season with chili powder and salt.
Stir in corn and salsa; heat through. Serve in taco shells with
toppings.
Makes 4 servings.

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Mexican Recipes - MEXICAN POSOLE

MEXICAN POSOLE

2 lbs. boneless pork loin, cubed
2 lbs. chicken cooked and pealed from bone
1 tbs salt
2 cans (15oz) white hominy, drained
1 tsp. Mexican oregano
2 cloves garlic, crushed
1/2 small onion
4 dried hot red chili peppers
lime wedges

Place pork and chicken in large stock pot and cook for 1 1/2 hours and
skim grease of the top. Wash hominy and add to soup. Add in oregano,
garlic, onion and chilies. Let simmer for another 30 minutes. Serve hot
with lime wedges for garnish.

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Carnival of the Recipes - Back-to-School Carnival of the Recipes

Not Exactly Rocket Science: Carnival of the Recipes #54

Welcome to this year’s Back-to-School Carnival of the Recipes! A great menu of recipes for kids of all ages!**

** this in no way implies that kids of any particular age will enjoy any particular recipe…

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Mexican Mutton Snapper

Ingredients

1 lb Mutton Snapper
1 sm onion finely chopped
3 garlic cloves crushed
1 lg Portabella Mushroom
1/2 stick butter
Salt & Pepper
Salsa
Finely Shredded Cheddar Cheese
Sour Cream
Soft Tortillia Shells

Wash the Portabella Mushroom and remove the stem.
Then you will saute’ the chopped onion, crushed garlic and the
stem of the Portabella (chopped) in butter.

When the onion is tender then remove from the skillet and set aside in a bowl.

Then cut the portabella into strips and saute it in the same
skillet with a little more butter.

Once the mushroom is tender remove and set aside.

Then you will add butter as needed and brown the Mutton Snapper.

Once the fish is done you can chop it up in small pieces
to make it easier to fold up in the tortillas.

Then layer the ingredients on the tortilla shell
as shown in the photo, roll it up and serve!

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Low Carb Jerky

3lbs lean round steak (all fat and silver skin removed)
Marinade: 4tbls reduced sodium salt (atkins gives me cramps this salt has potas)
1tsp onion powder
1tsp garlic
1tsp chili powder
1tsp pepper
1tsp cayanne
3 dashes liquid smoke
1/2 cup water

Procedure:

mix the spices and the smoke and water let sit Slice the beef in 1/4 inch thick slices.
Pour marinade over the meat and mix it up.
Make sure it is all covered evenly.
 Let marinate at least 1 hour

Place meat in dehydrator. As you stack the trays sprinkle pepper on the meat.
Set to 155 degrees and dont check for 4 hours. It can take up to ten hours.

Its nitrate free!!!! Sugar Free.

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Pemmican Beef Jerky

Ingredients  2 cups finely ground, already prepared jerky (any type) 2 cups dried fruit (raisins are ideal, but feel free to experiment) 2 tablespoons honey 5 tablespoons peanut butter (creamy or crunchy) 2 cups chopped nuts (peanuts and pecans work best) 1 teaspoon chili powder (optional) ½ teaspoon salt  Procedure  Mix all of the ingredients, including the jerky, and compact into a shallow pan. Cover the pan, preferably with wax paper, and refrigerate overnight. After removing the pan, cut the semi-hard mixture into bars and wrap in aluminum foil.

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