Wednesday, April 11, 2012

Corn, Black Beans & Beef Empanadas

1/2 cup chicken broth
1 pound 85% lean ground beef
salt and pepper to taste
1 tablespoon olive oil
2 medium onions, finely chopped
6 garlic cloves, minced
1/2 cup frozen corn kernels
1/2 cup canned black beans, rinsed
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/8 teaspoon ground cloves
1/2 cup packed cilantro leaves, coarsely chopped
1/2 cup taco shredded cheese blend

1 package empanada dough rounds

To make the filling, heat the oil in a skillet and saute the onions and garlic until softened. Add the corn, black beans, cumin, cayenne, and cloves and cook until fragrant. Crumble the beef into the pan and brown. Add the chicken broth to the pan to deglaze and transfer the beef mixture to a bowl; cool.

Stir in the cilantro leaves into the beef mixture and season with salt and pepper to taste. Continue to cool completely in the refrigerator. Once cooled completely, fold in the cheese.

To assemble the empanadas, preheat the oven to 425 degrees and place a large baking sheet in the oven. Using the premade empanada dough, place 1/3 cup of filling mixture in the center of each dough round. Brush the edges of the dough with water and fold dough over the filling. Press the edges to seal and crimp the edges using a fork.

To bake, drizzle 2 tablespoons of oil over the surface of the large preheated baking sheet and then return to the oven for 2 minutes. Remove the baking sheet from the oven and place the empanadas onto the baking sheet. Brush the tops of the empanadas with oil. Place the baking sheet of empanadas in the preheated oven and bake for 25-30 minutes until well browned and crisp. Cool empanadas on a wire rack for 10 minutes and serve.

Lebel (24) - Preheat oven to 425 degrees with a large baking sheet in the oven. Drizzle 2 tbl of oil over preheated sheet & return oven for 2 min. Remove the baking sheet & place the frozen empanadas on sheet. Brush the tops of the empanadas with oil. Bake for 30-35 minutes until well browned and crisp. Cool empanadas on a wire rack for 10 minutes and serve. 4/12/12

Monday, April 9, 2012

French dip sandwiches

2 C. Water
1/2 C. Soy sauce
3-5 lb. Roast
1 tsp. dried Rosemary
1 tsp. dried thyme
1 tsp. garlic powder
1 bay leaf
3/4 tsp. whole peppercorns

Put all ingredients in crockpot for 5-6 hours
or until beef is tender. Remove meat from
broth, shred with fork and keep warm. Strain
broth and skim off fat. Pour broth into small
cups for dipping. Serve on rolls with cheese.

Label (12) French Dip Sandwiches Put in crockpot 5-6 hrs or until beef is tender. Remove & shred.Pour broth into cups for dipping. Serve on rolls with cheese. 04/12/12

Saturday, April 7, 2012

Maple Almond Beef

4lbs Beef Ruond Steak
4 Tlb Olive Oil
1 Onion
1 Green Bell Pepper
1 Red Bell Pepper
4 cloves garlic
2/3 Cup red wine vinegar
1 Cup maple syrup
4 Tlb Soy Sauce
4 Tlb Cornstarch
1 Cup chopped almonds

Label (12): Saute veggies in Olive Oil, add meat. When meat is brown add sauce ingredients and cook until it sauce is thick.

Thursday, April 5, 2012

Citrus Marinade Chicken (like El Pollo Loco)

1Tbsp Vinegar
2 cloves minced garlic
1/2 tsp salt
1/2 tsp dried oregano
1/8 tsp pepper
1/4 tsp mild chili peppers
6 oz pineapple juice
2 Tbsp lime juice
1Tbsp vegetable oil
4 Lbs chicken

Combine marinade ingredients. Reserve 1/4 cup for basting. Place chicken in bag and marinade overnight, turning bag at least once to evenly coat chicken. Grill, basting with reserved marinade. Remove from grill and allow to rest before cutting.

Label (24) Citrus Marinade Chicken Thaw and flip bag over to coat evenly. Grill until done basting with the reserved marinade. Remove from grill & allow to rest.

Chicken and Cheese Lasagna

3 cups chopped cooked chicken
1/4 cup milk
1 cup Ricotta cheese
1/8 teaspoon white pepper
1/4 cup crumbled feta cheese
8 lasagna noodles, cooked and drained
1/4 cup grated Parmesan cheese
2 cups Prego Spaghetti Sauce

In medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce. Arrange lasagna rolls, seam-side down in sauce in baking dish. Top with remaining spaghetti sauce. Cover and bake at 375 degrees F for 30 minutes or until hot. Serve, if desired, with additional Parmesan cheese.

Label (24): Chicken and Cheese Lasagna- Thaw. Bake covered at 375 for 30 min. or until hot. Serve with additional Parmesan cheese, if desired. 4/12/12

Lion House Sweet and Sour Meatballs

Recipe already on blog.

Label (24) Lion House Sweet and Sour Meatballs Cook until heated through. 04/12/12

Slow Cooker Chicken Caesar Sandwiches

2 pounds boneless skinless chicken thighs
1/2 to 1 cup of your favorite Caesar dressing (I like Cardini's and Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns

1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Label: (24)Chicken Caesar Sandwiches Put chicken in crockpot w/ 1-2 c water cook 4-6hrs.Take out,shred,drain water,put back in w/bag of sauce.Cook 30 min.Serve on bun w/lettuce & cheese. 04/12/12

Wednesday, April 4, 2012

Ranch Cheddar Burgers

Ranch Cheddar Burgers
2 lbs ground beef
1 cup shredded or cubed cheddar cheese
3 Tbsp Ranch Dressing Mix

Freezing Directions:
Combine beef, ranch dressing mix and shredded cheddar cheese. Gently shape 6 patties of equal size and thickness. With your thumb, or back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This helps that patties to cook evenly. Place a small square of wax or parchment paper between each patty and place in gallon size freezer bag. Freeze up to 3 months. TO SERVE: Thaw desired number of patties. Grill patties over direct high heat with the lid closed as much as possible, until cooked to medium doneness – 8-10 minutes, turning once. Or cook in fry pan on stove top over med- high heat until done. If desired, during the last minute of grilling/frying, place a slice of cheese on each patty to melt. Serve warm on hamburger buns with tomatoes, lettuce and ranch dressing.

Label: (24) Ranch Cheddar Burgers Grill until done 04/12/12

Monday, April 2, 2012

Angel Chicken Pasta

Recipe already on blog

24 Labels: Angel Chicken Pasta. Defrost. Cook in crock pot for 4-6 on low, then served over cooked pasta. 4/12/12

Indonesian Chicken

Recipe is already on the blog.

Label (24) Indonesian Chicken Thaw completly, Preheat oven to 350 cook covered 30 mins. Uncover turn pieces over & increase 375 & cook 30-40 mins longer basting occas. 04/12/12