Tuesday, June 23, 2009

Slow-Cooked Steak Fajitas

1 1/2 lb. beef flank steak
1 can diced tomatoes with garlic and onion (undrained)
2 garlic cloves, minced
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1 medium onion, sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 Tbsp. minced fresh cilantro
2 Tbsp. cornstarch
1 Tbsp. water
12 flour tortillas warmed
Sour Cream

Thinly slice steak across the grain into strips; place in a 5 quart slow cooker. Add tomatoes, garlic, coriander, cumin, chili powder, and salt. Cover and cook on LOW for 6 hours. Add onion, peppers, and cilantro. Cover and cook 1 to 2 hours longer or until meat is tender. Combine cornstarch and water until smooth. Gradually stir into slow cooker. Cover and cook on HIGH for 30 minutes or until slightly thickened. Serve mixture on tortillas w/ sour cream and salsa.

Creamy Chicken Lasagne

3 boneless skinless chicken breasts halved
6 cooked lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
1 8 oz. package of cream cheese softened
2 cups of shredded mozzarella cheese
26 ounce jar of spaghetti sauce

Boil chicken for 40 minutes in water. Remove from pan. Cool and shred. Dissolve bouillon in hot water. Mix shredded chicken, bouillon, and cream cheese and 1 cup of the mozzarella cheese. Spread 1/3 of spaghetti sauce at the bottom of a 9 X 11 inch baking dish. Cover with half of chicken mixture. Top with 3 lasagna noodles. Repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese. Cover with foil. Bake in a pre-heated oven at 350 degrees for 45 minutes.

Thursday, June 18, 2009

Homemade spinach and basil pesto

1 1/2 c. fresh basil
2 c. fresh spinach leaves
1/4 c. pine nuts or walnuts
1/2 c. parmesan cheese
2-3 cloves of garlic
about 1/3 c. olive oil
season with salt and pepper

In a small frying pan on med-high heat, toast the pinenuts. Watch them, it doesn't take very long. Add basil, spinach, nuts, cheese, garlic, salt and pepper in food processor. Turn food processor on and slowly add olive oil until it is the consistency that you want.
Yummy on pasta, pizza or french bread.

Friday, June 5, 2009

Pizza Factory Breadsticks

Rhodes rolls--2 per breadstick

2-3 Tbsp melted butter
1/4 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp dill weed

18" bamboo skewers (or some kind of big skewers)

Let dough rise. Then knead two rolls together and roll into a thin rope. Twist the rope around the skewer and hang on a cake pan (you can place them on a greased cookie sheet, but they'll have flat marks on the bottom when they're done baking). Repeat till all dough is used. Let twists rise till doubled. While they are baking, combine the glaze ingredients so the flavors will blend. Bake twists at 375 for about 12-15 minutes or till golden brown. Remove from oven and brush with the butter glaze. Try not to drool. :)

-You could add some canned parmesan cheese to the glaze if you want.
-If you don't have skewers and are just twisting your dough ropes together, they will need to bake longer because they will be fatter.