Saturday, August 14, 2010

August Recipes: Week Two

I will admit that this week has been difficult to cook everything on the list. We've had tons of family in town and our menu has gone out the window a bit. But it is still tasty.


Chimichangas
1 Small Roast
1 Can Green Chillies
2 tomatoes, chopped
3-4 scallions, chopped
garlic
salt and pepper
cumin
flour tortillas
oil

Cook roast in crock-pot for 6-8 hours. Add green chillies the last 30 minutes. Make sure meat falls apart on its own.

Cool and shred beef. Add back into crock-pot with tomatoes and scallions. Place in flour tortillas and roll up. Drop into hot oil on a skillet until golden brown. Drain.

Top with sour cream, salsa, and guacamole. Serve with shredded lettuce, cheese, rice and beans.

I make a bunch of these and then freeze them. They make great lunches.


Rotisserie Chicken
1 whole fryer chicken
10 Garlic cloves
1 cube butter
Paprika
Rotisserie for your grill

Place garlic cloves into cavity of chicken. Tie chicken. Place on rotisserie stick. Place on the grill on low heat for 1 hour. Baste chicken regularly with butter and paprika mixture.

Make sure to check that the juices are running clear and there are now pink spots.


Chef Salad
1 lettuce head
1 tomato
1 carrot, shredded
1 avocado, cubed
1 cucumber, sliced
1/4 lb deli ham, chopped
1/4 lb turkey, chopped
Cubed Cheese

Combine all the above ingredients in a bowl. Top with salad dressing of your choice.

Royal Round Steak (Courtesy of our Friends at Crock-Pot)
1 lb beef round steak or stew meat
2 Tbsp of vegetable oil
1 envelope dry onion soup mix
2 cans cream of mushroom soup
Cooked Egg Noodles
Chopped fresh parsley

Cut round steak into cubes. Heat oil in skillet. Brown meat on all sides. Combine dry soup mix and canned soup in a mixing bowl. Pour mixture into crock-pot. Add meat. Cover and cook on high for 6-7 hours. Serve over egg noodles. Sprinkle with parsley.

BLT's
1/2 lb bacon
Lettuce Leaves
1 tomato
Cheese Slices
1/2 loaf of bread

Toast the bread with the cheese on top. Cook bacon (sometimes I use the bacon grease to "toast" the bread. I know our arteries are clogging just thinking about it). Top bread with bacon, tomato and lettuce.

Chicken Fingers (courtesy of Bisquick)

2/3 C. Bisquick Mix
1/2 C. Grated parmesan cheese
1/2 tsp. salt
1/2 tsp paprika
3 boneless, skinless chicken breast cut into 1/2 inch strips
1 egg, slightly beaten
3 Tbsp butter, melted

Heat oven to 450 degrees F. Line cookie sheet with foil and spray with cooking spray. Mix Bisquick mix, cheese, salt, and paprika in a gallon Ziploc bag. Dip half the chicken into the egg; place in bag, seal and shake. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken. Bake 12-14 minutes, turning half way through cooking time.

We love these chicken fingers. They taste just like restaurant chicken fingers. They also freeze really well. All you have to do is heat them again.

2 comments:

  1. These are GREAT recipes. I especially like the chicken fingers because they are baked. I'll have to try these with my kids. Thanks for posting these.

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  2. I've baked the chimichangas before but they don't stay together as well. I swear we don't just eat fried foods. But I am a fried food fanatic!

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