Dinner tonight was a last minute throw-together, and if I do say so myself, it was DIVINE!! I highly recommend this recipe. Sorry, I guessed at the measurements, I was playing with the spice cabinet for this one!
Lime Grilled Chicken (I'm still working on the name, any suggestions?)
4 limes, quartered
1 cup oil
1/2 cup vinegar
1/4 cup sugar
2 cups Sprite
Cayenne to taste
Dash Tumeric
Salt & Pepper to taste
Throw all ingredients into blender, even the lime rind. Blend until smooth. Pour over 4-6 chicken breasts and marinate no more than 2 hours. Grill. Serve with cilantro/lime rice. For the rice, I put 1 1/2 cups rice, 1/2 cup lime juice, 2 tbs. chopped cilantro 1 tsp. salt and 2 1/2 cups water in rice cooker. Next time, I am going to use coconut milk for 3/4 of the water!!
Let me know what ya'll think of this one. It was fun to play around tonight!
Monday, October 20, 2008
Monday, October 6, 2008
Soups
With this Fall weather, I have decided I am in the mood for soups!! Here are some of our family favorites.
Taco Soup
1 lb. ground beef
1 can black beans
1 can pinto beans
1 can kidney beans
1 can corn
2 cans (12 oz) Tomato Sauce
4 fresh tomatoes
1 can olives, sliced
1 medium onion
4 garlic cloves
Taco Seasoning
Brown the ground beef using 1/2 the onion dices and 2 garlic cloves. Open all the cans and pour them into large stock pot, slice the olives before dumping! Dice the tomatoes, remaining onion and add to pot with remaining garlic. Add 2 cans water (about 3 cups). Salt to taste. Serve with corn chips, cheese, fresh lime and sour cream.
Potato Cheese Soup CROCKPOT
6 potatoes (peeled 7 cut into bite-sized pieces)
1 onion, chopped
1 stalk celery, diced
1 carrot, sliced
4 chicken boullion cubes
1 tsp. parsley
5 cups water
Cook all ingredients in crockpot on high for 4 hours.
Mix:
3/4 cube butter
2/3 cup flour
1 1/2 cup milk
1/2 cup grated cheese
Stir into crockpot during the last hour of cooking
French Onion Soup
2 tbs. butter
2 cups thinly sliced yellow onions (2 large)
4 cups beef broth
1 tsp worcestershire sauce
dash black pepper
6 slices french bread, toasted
1 cup shredded Swiss cheese
In a large saucepan, melt butter, add onions. Cook, covered, over medium heat 8-10 minutes or until onions are tender and golden, stirring occasionally. Stir in broth, worcestershire, and pepper. Bring to a boil. Simmer for 10 minutes. Meanwhile, sprinkle toasted bread with shredded cheese. Place under broiler until cheese melts and turns light brown. To serve, ladle soup into bowls and top with bread
Taco Soup
1 lb. ground beef
1 can black beans
1 can pinto beans
1 can kidney beans
1 can corn
2 cans (12 oz) Tomato Sauce
4 fresh tomatoes
1 can olives, sliced
1 medium onion
4 garlic cloves
Taco Seasoning
Brown the ground beef using 1/2 the onion dices and 2 garlic cloves. Open all the cans and pour them into large stock pot, slice the olives before dumping! Dice the tomatoes, remaining onion and add to pot with remaining garlic. Add 2 cans water (about 3 cups). Salt to taste. Serve with corn chips, cheese, fresh lime and sour cream.
Potato Cheese Soup CROCKPOT
6 potatoes (peeled 7 cut into bite-sized pieces)
1 onion, chopped
1 stalk celery, diced
1 carrot, sliced
4 chicken boullion cubes
1 tsp. parsley
5 cups water
Cook all ingredients in crockpot on high for 4 hours.
Mix:
3/4 cube butter
2/3 cup flour
1 1/2 cup milk
1/2 cup grated cheese
Stir into crockpot during the last hour of cooking
French Onion Soup
2 tbs. butter
2 cups thinly sliced yellow onions (2 large)
4 cups beef broth
1 tsp worcestershire sauce
dash black pepper
6 slices french bread, toasted
1 cup shredded Swiss cheese
In a large saucepan, melt butter, add onions. Cook, covered, over medium heat 8-10 minutes or until onions are tender and golden, stirring occasionally. Stir in broth, worcestershire, and pepper. Bring to a boil. Simmer for 10 minutes. Meanwhile, sprinkle toasted bread with shredded cheese. Place under broiler until cheese melts and turns light brown. To serve, ladle soup into bowls and top with bread
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