Cuban Flank Steak

1 large piece of flank steak, 2-3 pounds

Marinade:1/3 cup fresh lime juice
1/4 cup olive oil
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. onion powder
1 tsp. garlic powder
1 T soy sauce
1/2 tsp. ground chipotle chile powder

Combine marinade ingredients. Put flank steak into a ziploc bag and pour marinade in, seal bag, and marinate all day in refrigerator.

Take meat out of refrigerator and let it come to room temperature before grilling. Preheat gas or charcoal barbecue grill to medium high

Grill meat to desired doneness, approximately 4-5 minutes per side for rare to medium rare or 6-7 minutes for medium to medium-well.

Remove meat from grill and let rest about 5 minutes.

Label: Cuban Flank Steak Thaw Completely let it come to room temp before grilling. Grill medium high for 4-7 minutes each side. Let rest for 5 minutes. 3/19/09

Swiss Chicken

6 chicken breasts
6 slices swiss cheese
1 can cr. chicken soup
3/4 can water
1/3 cup sour cream
1/2 cube butter or margarine
3 cups Pepperidge Farm stuffing

Place chicken in a sprayed baking dish and put 1 slice of swiss cheese on each breast. In a bowl mix soup, water and sour cream; pour over chicken. Melt butter in sauce pan and mix with stuffing till evenly distributed; spread stuffing on top of soup. Bake at 325 for 1 1/2 hours.

Swiss Chicken Label
Defrost completely. Melt butter in sauce pan and mix with stuffing till evenly distributed; spread stuffing on chicken. Bake uncovered at 325 for 1 1/2 hours. 3/19/09

Our great big bowl of ?!?!?!?!?

chicken enchilada filling, dinner group January 30, 2009

Laura, Nichole and Merilynne

Sticky Chicken

Ingredients:
· 1/2 cup balsamic vinegar
· 1/2 cup low sodium soy sauce
· 1/2 cup sugar
· 2 garlic cloves, minced
· 1 Tbsp. grated fresh ginger root
· 1/8 tsp. pepper
· 3-4 lbs. boneless, skinless chicken breasts
Preparation:
Combine all ingredients except the chicken in a shallow baking dish and stir until sugar dissolves. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours.
When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness (180 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.
Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 8-10 minutes. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8

Label: Sticky Chicken Place chicken and sauce into a skillet. Bring to boil over med, reduce to low and simmer for 15 minutes. Remove Chicken increase heat and cook marinade until syrupy 8-10 min. Return chicken coat & serve over rice. 1/30/09

William Sonoma Creamy Carrot Soup

2 yellow onions- coarsely chopped
2 TBS butter
10-12 peeled carrots- coarsely chopped
3 mint sprigs
4 cups chicken stock
2 cups milk
1 cup cream
dash of salt
dash of paprika

Sautee onions in 2 TBS butter for 2 minutes. In large pot add carrots, sauteed onions, chicken stock and mint. Cook till tender; about 25 minutes. Discard mint. Separate veggies from chicken stock in a strainer. Puree veggies and pour back into chicken stock. Add milk, cream, salt and paprika. Bring to a boil. Remove from heat and serve. Garnish with sour cream and fresh mint.

For label:
Defrost completely. Pour into large pot and warm through. Garnish with sour cream and fresh mint. Serve with rolls.

Pizza Meatloaf

1 1/2 pounds ground beef or turkey
1/2 cup bread crumbs
1/4 cup chopped onion
1 egg, slightly beaten
1/2 cup Parmesan cheese
1 t salt
1/2 t oregano
1/2 cup evaporated milk
1/4 cup chopped green pepper
4 fresh mushrooms or 1 small can
1/2 cup spaghetti sauce

*1 cup shredded Mozzarella cheese

Mix all ingredients except Mozzarella cheese. Place in quart freezer bag with cheese in separate bag. Label and freeze.

To serve: Thaw. Place in greased loaf pan or shape into a loaf and bake on greased baking sheet. Bake at 350 for 45 minutes. Top with 1 cup mozzarella cheese. Return to oven and bake for 10 minutes longer.

Chicken Enchiladas (I will provide the chicken)

2 cans cream of chicken soup
1 small can olives
1 small can diced green chilies
1 pint sour cream
3-4 green onions (sliced with tops)
1 dozen flour tortillas
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
4 cups diced chicken

In large container combine soup, chilies, olives, sour cream, onions and Jack cheese. Take 2 cups of mixture and add to chicken. Place chicken mixture into tortiallas and roll up (about 2 Tbs.). Place in large dripper pans. Spoon remaining soup mixture across top and add remaining cheese. Thaw completely - Bake at 350 for 40 - 45.