I wanted to have something to offer other than a little diary of sorts. Since I'm on the brink of cooking for myself for a while, I thought I'd share some recipes. Most of these will probably be adapted from other recipes, but some of them will be my very own creations. I hope they're useful. :]
Steak Fajita Salad
For this recipe I used pre-cut beef tips, since that's all that was left in my freezer.
Use::
About half a pound of beef tips, but make as many as you want and season to flavor if needed.
1 tsp ground peper
1/8 tsp crushed red pepper
1/2 tbs garlic salt
1/2 tbs ground cumin (I used more but if you want just a touch of flavor, this is the way to go)
1/2 tbs paprika
1 tsp oregano
1 tbs olive oil
Salad ingredients of choice. I used:
Lettuce
Cheddar-Jack Cheese
2 tbs Sour Cream
Carrots
Tomato
2 tbs Picante Sauce
Tortilla Strips
Cucumber
Do it!!
Heat olive oil in medium skillet. While heating, put beef tips in large mixing bowl. Add all seasoning to beef tips and stir fry. Cook meat until tender and drain extra juices.
Combine with salad ingredients and toss salad, adding pepper to taste. Enjoy :]
Cheesey-Bit Chicken Rolls
Use::
Two flattened boneless-skinless chicken thigh filets
Two slices swiss cheese
1 tsp ground black pepper
2 tsp garlic salt
1 tsp oregano
1/3 cup ranch dressing
2 tbs bacon bits
Do it!!
Lay out washed and trimmed chicken filets on cutting board. With a pastry brush, brush chicken with ranch dressing as desired on either side. Sprinkle filets with pepper, garlic salt, and oragano. On upper-facing side, place swiss cheese. Tear off any cheese that sticks out farther than the chicken and set aside. Sprinkle cheese with bacon bits. Roll and hold together with toothpick. If desired, place excess cheese on top of roll and sprinkle with more bacon bits. Bake at 400* for 40 minutes or until done, checking regularly as all ovens are different. Enjoy.
Basil Rach Chicken and Pasta
Use::
Two boneless skinless chicken breasts
Two servings worth of uncooked penne pasta
1 diced roma tomato
1/2 cup ranch dressing
1/4 cup parmesian cheese
1/2 cup mozerella cheese
1 tbs olive oil
1 tbs basil
1tbs oregano
1/4 tsp red pepper flakes
salt and pepper to taste
Do it!!
Wash and dry chicken (As Julie and Julia says, meat never browns evenly unless it's dry!)
Dice chicken into half inch cubes, or strips. Toss in small mixing bowl. Season with basil, oregano, red pepper flakes, salt and pepper. Heat olive oil in skillet. While heating oil, begin to boil water and cook the penne while preparing rest of recipe.
Toss the chicken in the skillet and stir until no longer pink on the outside. Stir in tomato, 1/4 cup ranch dressing and the parmesian. Continute to stir until chicken is browned evenly and ranch and parmesian are cooked into meat. Use rest of ranch and simmer.
Drain pasta and put into large mixing bowl. Stir in chicken. Add more ranch and parmesian if desired, and sprinkle with mozerella. Stir until cheese melts and serve.
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