Beef Marinade (for Carne Asada)

We used this to marinate some flank steak for carne asada yesterday and it was fantastic. The flavor was strong and absolutely fantastic.  I made a side of black beans and some homemade salsa and we had the perfect Father's Day meals.  It was one of the meals where I was anxious for the leftovers the next day.  This stuff is seriously awesome.

3/4 lb. flank steak (or flap steak, etc.)
1 T vinegar
1 T, 1 t soy sauce
1 clove garlic, minced
1/2 lime, juiced

1-2 T orange juice

2 T olive oil
1/4 t salt
1/4 t pepper
1/4 t white pepper
1/4 t garlic powder
1/4 t chili powder
1/4 t oregano
1/4 t cumin
1/4 t paprika

I also added several Tablespoons of minced, fresh cilantro since we were using the meat for a Mexican dish.

Marinate 1-8 hours, turning several times throughout.

Cook your meat, however you desire, although my preference is to grill it.

Chocolate Crinkles

My Visiting Teacher brought me some of these for Christmas and they are some of the best cookies ever... absolutely divine. I thought they were best on Day 2... they get a bit fudgier then. Oh, and don't go to Safeway or Von's for peanutbutter chips... THEY DON'T HAVE ANY... stupid grocery store... who doesn't have peanutbutter chips! (From the kitchen of Ruth James)

1/2 cup vegetable oil
4 squares unsweetened baker's chocolate
2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups flour (I actually added just a bit less... you want your dough sticky so add slowly)
2 teaspoons baking powder
1/2 teas. salt
1 pkg. peanut butter chips
1 cup powdered sugar

Mix oil, chocolate (melted), and sugar. Blend in eggs, one at a time, until well mixed. Add vanilla. Sift flour, baking powder, and salt into oil mixture. Add peanut butter chips. Chill several hours, or overnight. Drop teaspoons of dough into powdered sugar. Roll in sugar, shape into balls, and put on greased baking sheet. Bake in 350 degree oven for 10-12 minutes. Do not overbake!

Chicken Lo Mein

I tried this tonight and all my boys ate everything... even Caden! it was a bit different, but really good. The only thing I might change is a little less peanutbutter or a bit more dressing next time. Otherwise, it was yummy.

1/2 lb. spaghetti, uncooked
1/4 cup KRAFT Asian Toasted Sesame Dressing (Love this stuff!)
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter
1/4 cup lite soy sauce
2 Tbsp. chopped cilantro (Don't leave this out... it was sooo good)
2 Tbsp. chopped PLANTERS COCKTAIL Peanuts

COOK spaghetti in large saucepan as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.

DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with cilantro and peanuts.

Taco Bake

1 pkg. Macaroni and Cheese
1 lb. ground beef
1 pkg. Taco Seasoning Mix
3/4 cup Water
3/4 cup Sour Cream
1 1/2 cups Shredded Cheese
1 cup Salsa

Preheat oven to 400 degrees. Prepare Macaroni dinner as directed on package. While macaroni is cooking, brown the meat and drain. Add taco seasoning mix and water to meat; simmer for 5 minutes
Stir the sour cream into prepared Mac'n Cheese dinner. Spoon half of the mac'n cheese mix into an 8 or 9 inch square baking dish. Top with layers of the meat mixture, 1 cup of cheese and remaining mac'n cheese mixture.
Cover and bake for 15 minutes. Top with salsa and remaining 1/2 cup of cheese. Bake uncovered for another 5 minutes for the cheese to melt.

Shepherd's Pie

So...I thought this looked kind of like a weird recipe...but it turned out to be quite tasty. Topher loved it. Actually ate the whole casserole dish in one sitting...yeah, that's Topher.

Ingredients:

1 lb. ground beef

2 cups hot mashed potatoes

4 oz. Cream Cheese, softened

1 cup shredded cheese

2 cloves garlic, minced (I didn't actually do this part)

4 cups frozen mixed vegetables
1 cup beef gravy

Preheat oven to 375 degrees. Brown meat in large skillet and drain.

Mix potatoes, cream cheese, 1/2 cup of shredded cheese and garlic until well blended.

Stir vegetables and gravy into meat, and put into 9 inch square baking dish.

Cover meat and vegetables with potato mixture.

Top with remaining 1/2 cup of shredded cheese and bake for 20 minutes or until heated all the way through.

Avocado Jack Chicken

Ingredients:

4 boneless, skinless chicken-breast halves (I used 2 big ones and just cut them in half...)

1/2 tsp. chili powder (or however much you want to use!!)

1/4 tsp. salt (again, however much you want to use!)

1 1/2 oz. colby jack cheese (or enough to have 4 slices)

1 1/2 tablespoons olive oil

1 medium avocado, chopped

2 tsp. lime juice

1 cup picante sauce (I just used normal salsa and added some hot sauce to it)

Pound your thawed chicken to about 1/4 inch thickness. Sprinkle both sides with chili powder, salt and pepper. Cut Colby jack cheese into 4 slices. Wrap a piece of chicken around each piece of cheese. Secure it with a toothpick. Then take brush and rub each chicken with olive oil.
Grill either on normal grill on medium heat, or in Foreman grill. Turn a couple times until cooked through or thermometer inserted in middle reads 180 degrees.

Combine your avocado and lime juice in a small bowl and toss to coat. Spoon picante sauce and avocado mixture over the chicken.

This was so so yummy!! Topher and I also made some yummy rice with cajun spices, hot sauce, corn and peppers to go with the chicken. Definitely a very very yummy meal. Everything can kind of be played with too. Use as much chili powder as you want depending on how spicy you like it, use as much cheese as you like, depending on how cheesy you want it etc...

Em's Super Yummy Chicken Enchiladas

I had to post something so that Jen's eggplant recipe wouldn't be the first recipe people see when they check out this blog. ;) She complains that her son is picky and then tries to feed him eggplant...am I the only one seeing the irony in this? J/k. Love you Jen!

2-4 Chicken breasts, cooked and shredded
1 can Cream of Chicken Soup
1 pkg. of Cream Cheese, softened
1 can Enchilada Sauce (one of the bigger ones)
Taco Seasoning to taste (ususally about 2-3 Tbsp.)
Tortillas
Cheese (lots of it!)

Toppings:
Cheese
Sour Cream
Salsa
Lettuce
Tomatoes
Olives
Guacamole

Directions: Cook Chicken and shred. Set aside. Mix Cream cheese, Chicken soup and Taco seasoning together in a bowl. Add shredded chicken. Mix well.

Next, get a large plate, coat it in a light layer of enchilada sauce. Lay tortilla on top and then spread more enchilada sauce over the tortilla. Put some of your chicken mixture on top, add cheese, roll up and stick in your 9x13 pan. Make as many enchiladas as you have filling for. Once you are finished, cover them with the remaining enchilada sauce and bake. I often divide my enchiladas between two square pans and freeze one for later in the month.

Bake at 350 for 30 minutes. Serve with all your toppings and I also serve mine with a side of rice.