Beef Taco Salad with Chunky Tomato Dressing
Last modified on 2009-06-02 22:02:33 GMT. 0 comments. Top.
Beef Taco Salad with Chunky Tomato DressingThere’s nothing dainty about this salad. With mounds of chili-spiced beef and sharp cheddar cheese over a bed of crisp greens, all doused with a chunky tomato lime dressing and topped with a shards of corn chips, it has high-impact flavor and heartiness to satisfy even the biggest appetites.
- Prep Time: 35 min
- Inactive Prep Time: 10 min
- Cook Time: 12 min
- Serves: 4 servings
Ingredients
For the Meat:
- 3/4 pound lean ground beef (90 percent lean or higher)
- 2 cloves garlic, minced
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper, plus more to taste
- 1/3 cup water
For the dressing:
- 4 medium tomatoes, diced
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the salad:
- 2 hearts romaine lettuce, chopped
- 1/2 cup grated Cheddar
- 2 ounces baked corn tortilla chips (about 32 chips)
Directions
To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.
To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.
Nutritional analysis per serving (Serving size: 2 cups lettuce, 1 cup beef mixture, 2 tablespoons cheese, 3/4 cup of tomato mixture, and about 8 crushed tortilla chips)
Calories 430; Total Fat 22 g; (Sat Fat 8 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 29 g; Carb 36 g; Fiber 9 g; Cholesterol 70 mg; Sodium 770 mg
Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc
Good source of: Riboflavin, Vitamin K, Manganese
Capellini Caprese
Last modified on 2009-05-24 22:12:12 GMT. 0 comments. Top.
Capellini Caprese
1/2 lb. capellini or spaghetti,
uncooked 1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
1 onion, finely chopped
2 cloves garlic, minced
3 cups halved grape or cherry tomatoes
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup fresh basil, finely sliced
Make It!
COOK pasta as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.
DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.
Chicken Cacciatore
Last modified on 2009-05-21 15:10:58 GMT. 0 comments. Top.
Chicken Cacciatore
Prep Time: 15 min
Cook Time: 40 min
Serves: 4 servings
Ingredients
• 4 chicken thighs
• 2 chicken breasts with skin and backbone, halved crosswise
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup all purpose flour, for dredging
• 3 tablespoons olive oil
• 1 large red bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 3/4 cup dry white wine
• 1 ( 28-ounce) can diced tomatoes with juice
• 3/4 cup reduced-sodium chicken broth
• 3 tablespoons drained capers
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves
Directions
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
Beef Roast with Tomato Madeira Sauce
Last modified on 2009-05-21 16:46:14 GMT. 0 comments. Top.
Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
8 hr 0 min
Level:
Intermediate
Serves:
6 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 pounds beef rump roast, rinsed and patted dry
- Salt and pepper
- 1 1/2 cups roasted garlic and herb tomato sauce
- 3/4 cup Madeira wine
- 1 teaspoon minced garlic
- 1 1/2 cups frozen pearl onions
- 1 cup frozen carrot slices
Directions
Heat the olive oil in a large frying pan on medium-high heat. Season the roast with salt and pepper. Brown the roast on all sides, remove to a plate, and set aside.
In a medium bowl, combine the tomato sauce, Madeira, and garlic. Set aside.
To a slow cooker add the onions and carrots. Add the browned roast and any accumulated juices. Pour the sauce mixture over the top of roast.
Cover and cook on low setting for 8 hours.
Rolled Butter Cream Fondant
Last modified on 2009-05-17 21:41:43 GMT. 0 comments. Top.
I made this for Tylers bday cake it was awsome! I just added a little more Vanilla.
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TENDERLOIN BEEF WELLINGTON
Last modified on 2009-05-08 22:26:06 GMT. 0 comments. Top.
1 can liver pate
1 clove garlic, cut before using
1 c. finely chopped mushrooms
Salt
Pepper
3 tbsp. butter
1 tbsp. mixed herbs
2 tbsp. brandy (optional)
1 pkg. “puffed pastry” (Pepperidge Farm)
1 beaten egg
Wellington sauce (optional) Knorr’s packaged
Decorate with leaves made from leftover pastry. Brush whole surface with beaten egg wash (to glaze). Bake until pastry is browned. Garnish with fresh parsley and serve each as an individual serving. (As an option, make Wellington Sauce, spoon over each.) Serves 4.
Chicken Pot Pie
Last modified on 2009-05-08 22:27:00 GMT. 0 comments. Top.
2 cups rice
1 can of Campbell’s Cream of Chicken Soup
1 can of Campbell’s Cream of Chicken & Herbs Soup
carrots and potatoes, in quantity desired
1/4 minced Vidalia onion (for flavoring)
1 can of corn, drained
1 can of peas, drained
1 or 2 clove garlic, minced
3 tubes Pillsbury’s crescent rolls
Note: Any vegetables you prefer can be used in this recipe
Remove from stove top and place chicken on a broiling pan in a pre-heated oven for 1 1/2 hours.
Meanwhile, in a tightly covered stew-pot of very low heat, cook the rice, stewing potatoes, carrots, peas, in a small amount of water, and adding more water as is needed. Stir often, but keep mostly covered so the vegetables can steam. When the vegetables are beginning to cook, stir in the two cans of soup, and the minced onion during the cooking.
If you want the sauce to thicken, simply cook a little while longer; to thin out add a small amount of water.
Remove chicken from oven and let stand for 20 to 30 minutes to allow all the meat to cool, then strip chicken meat from bones in bite sized pieces. Add the chicken to the vegetables and sauce.
Any kind of pre-made pie crust will work, but Crescent Rolls can be relied upon for a good result. Press the Crescent Rolls into a large, deep, casserole dish, making sure that no seams are present. Then pour or scoop filling into dish, filling in all pockets.
Cover with remaining Crescent Rolls, and bake at 350°F for approximately 11 to 15 minutes.
Remove from the oven and enjoy the best chicken pot pie in the world!
Cowboy Casserole
Last modified on 2009-05-08 22:25:53 GMT. 0 comments. Top.
| COWBOY BEEF CASSEROLE | |
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1 lb. lean ground beef
1/4 c. chopped onion 1/4 c. chopped green pepper 1 can tomatoes 1 can whole kernel corn 1 can tomato sauce 1 to 2 tsp. chili powder 1 c. crushed corn chips 1/2 c. shredded cheddar cheese
Place beef in 2 quart casserole, break up with fork. Add onion and green pepper. Cook for 10 minutes or until beef is no longer red. Stir up beef mixture. Add tomatoes, stir in tomato liquid, corn, tomato sauce and chili powder. Cover. Bake in oven for 15 minutes. Take out. Sprinkle with corn chips and cheese. Bake until cheese is melted. Let stand 3 minutes before serving. Bake at 375 degrees
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Chicken Grill Italienne
Last modified on 2009-05-08 22:27:09 GMT. 0 comments. Top.
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CHICKEN GRILL ITALIENNE |
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6 whole boned, chicken breasts (skin on) Preheat grill so that coals are white hot in time for grilling. Melt butter in microwave, stir in oil. To this warm mixture, add Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo). Allow the herbs to infuse for 10 minutes. Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken. Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out. Sprinkle chicken with salt, pepper, and garlic powder. In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham. Add remaining butter, oil and herb mixture to bread crumbs and stir until well combined (if mixture seems too thick, add a tablespoon or so of warm water or more olive oil). Spoon stuffing mixture into the hollow part inside the chicken breasts. Fold edges of chicken over stuffing to cover and fasten together securely with wooden toothpicks. Place chicken (about 6 inches away) over white hot coals on grill, skin side down. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray). Turn chicken over and grill for another 20 minutes or until chicken is tender and golden. Remove toothpicks and serve. Variation: Place a slice of provolone cheese over each breast before stuffing and rolling up. To make a great take-along lunch, this may also be prepared in aluminum foil pouches (one for each breast). Spray the inner side of the foil with olive oil and add a slice of or two of onion to each packet for extra flavor. |
CHOCOLATE BROWNIE MIX COOKIES
Last modified on 2009-05-08 22:26:43 GMT. 0 comments. Top.
1/4 c. flour
1/4 c. vegetable oil
3 tbsp. water
2 eggs
1/2 c. chopped nuts
1 c. chocolate chips, peanut butter chips, butterscotch chips or M&M’S®
Baked Artichokes with Gorgonzola and Herbs
Last modified on 2009-05-08 23:34:20 GMT. 1 comment. Top.
Ingredients
- Salt
- 4 artichokes
- 3 lemons, plus 1 lemon
- 10 ounces mild Gorgonzola cheese, room temperature
- 2 tablespoons cream
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons chopped fresh parsley leaves, plus 1 tablespoon
- 1 clove garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons bread crumbs
- 1 tablespoon olive oil
Directions
Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.
Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.
Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.