Monday, August 11, 2008

We're back

Main dishes, whatever you like.


Brittany said...

Steak Kabobs
Marinate beef chunks for about an hour in:
¼ c. A1 sauce
1TB. Vegetable oil or sesame oil
2 cloves of garlic crushed
2 tsp ground ginger (or 1 tsp fresh)
¼ tsp crushed red pepper
1 tsp sesame seeds
Pan fry the meat in the marinade until cooked then put meat on skewers with: green pepper, red pepper, onion, pineapple, mushrooms, and or mango. Place in oven at 350 for 30 to 40 minutes or until the vegetables are cooked. Serve with rice and sauce.
¾ c. orange juice
¼ c. honey
the juice of one lime
1 Tb. Soy sauce
1 tsp garlic
½ tsp black pepper
Cook in a sauce pan until reduced. If you are impatient you can thicken it with a tablespoon of cornstarch.
Is it okay if I add a recipe? Ashlee Hyer made this recipe for my family when I was in the hospital and James has been begging me to get the recipe from her. I got it and made it last night and it is so yummy we didn’t have any leftovers:( So now I feel like I have to share it with everyone. Enjoy!

Anonymous said...

Fiesta Chicken and Spinach Enchiladas

2 Tablespoons extra virgin olive oil
1 large onion, finely diced
1 jalapeno, minced
3 fresh cloves garlic, minced
10 oz bag baby spinach leaves, chopped
4 boneless skinless chicken breasts, cooked and shredded
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1 1/2 Tablespoons ground cumin
1 10 oz can Mild Rotel diced tomatoes with Green Chilies

1 lb (Lg family size can) cream of chicken soup
1 Cup red enchilada sauce
8 oz sour cream
1/2 Cup milk
Pinch of salt

Corn Tortillas
2 Cups shredded Mexican blend cheese

1. Preheat oven to 350 degrees F. Place oil into a large skillet or dutch oven over medium heat. Saute onion and jalaepeno until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add chopped spinach and cook until wilted down. Stir in chicken, salt, pepper, garlic salt, cumin and diced tomatoes. Reduce heat to low and simmer.

2. Place soup, enchilada sauce, sour cream, milk and salt into a large saucepan over medium heat. Stir until warmed though.

3. Ladle a small amount of sauce into the bottom of a large 9x13 inch baking dish (or bigger if you have one), just enough to cover the bottom. Place a spoonful of chicken mixture inside of corn tortillas, roll and place seam side down. Fill tortillas until chicken filling is used up. Top evenly with sauce and shredded cheese. Bake for 25-30 minutes or until hot and bubbly.

10-12 servings

My Family loved these! NOBODY even complained about the spinach. My kids just assumed it was a spice.