Prep Time: 10 Minutes
Marinating
Time: 6 Hours or as long
as overnight
Cook Time: about 16
Ready
In: about 30 Minutes
WITHOUT marinating time
Makes 12 fajitas
Ingredients:
2 lbs. skirt steak
2 small onions, cut into 1/2-inch slices
2 medium green bell peppers, cut into quarters
12 small flour tortillas (6 to 7-inch diameter), warmed
Salt
Pepper
Prepared guacamole (optional)
Marinade:
2 oz. fajita seasoning
1/4 cup water
2 tablespoons fresh lime juice
Directions:
1. Combine the marinade
ingredients in small bowl. Place the skirt steak and marinade
in food-safe, resealable plastic bag; turn steak to coat. Close
bag securely and marinate in refrigerator 6 hours or as long
as overnight, turning occasionally.
2. Remove the skirt steak from
the marinade; discard marinade.
3. Pre-heat grill to medium heat.
4. Place skirt steak in center
of grill grid; arrange onions and bell peppers around steak.
Grill skirt steak, uncovered, 10 to 13 minutes for medium rare
to medium doneness, turning occasionally.
5. Meanwhile, grill vegetables
13 to 16 minutes or until crisp-tender, turning occasionally.
6. Carve the cooked skirt steak
diagonally across the grain into thin slices; cut the bell peppers
into 1/2-inch strips; coarsely chop onions.
7. Place the skirt steak slices
on tortillas; top with vegetables. Season with salt and pepper,
as desired.
8. Serve with guacamole, if desired.
Click HERE
for this recipe page.
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SAUTEED PORK
CHOPS WITH A MUSTARD-ORANGE GLAZE |
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Prep Time: 10 Minutes
Cook Time: about 15 Minutes
Ready In: about 25 Minutes
Makes 4 servings
Ingredients:
4 boneless pork chops
1/4 teaspoon coarsely ground black pepper
1 teaspoon olive oil
1/4 cup orange juice
2 tablespoons orange marmalade
2 tablespoons Dijon-style mustard
1/4 teaspoon rosemary
Directions:
1. In a small bowel combine
the black pepper and rosemary.
2. Season pork chops with pepper-rosemary
mixture. Set aside.
3. Heat the olive oil in large
nonstick skillet over medium-high heat.
4. Add the pork chops to the
skillet and brown chops on one side; then turn the pork chops;
add orange juice, orange marmalade and mustard to skillet.
5. Reduce the skillet heat to
low; cover and cook for about 8 to 10 minutes.
Click HERE
for this recipe page. |
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SKILLET BLADE
STEAKS WITH A BALSAMIC VINEGAR & PEPPER SAUCE |
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Prep Time: 10 Minutes
Cook Time: about 35 Minutes
Ready In: about 45 Minutes
Makes 2 servings
Ingredients:
2 blade steaks cut 1
inch thick
1 cup balsamic vinegar
1 teaspoon cracked black pepper
1/2 teaspoon rosemary
1/4 cup butter, softened
4 teaspoons all-purpose flour
1 cup ready-to-serve beef broth
1/4 teaspoon cracked black pepper
Directions:
1. In a small saucepan,
bring the balsamic vinegar to a boil; then reduce the heat to
medium; then cook 20 minutes or until vinegar is reduced to 1/4
cup.
2. Meanwhile, press the crack
black pepper evenly onto beef steaks. Set aside.
3. Heat a large nonstick skillet
over medium heat until hot; then place the blade steaks in skillet;
cook for about 13 to 15 minutes for medium rare to medium doneness,
turning occasionally. Remove to platter; keep warm.
4. Mix the butter and flour in
small bowl until smooth. Add reduced vinegar, broth, rosemary
and pepper to same skillet.
5. Gradually whisk in the butter
mixture until smooth; bring to a boil. Reduce heat; simmer 1
minute, stirring constantly.
6. Serve the blade steaks with
sauce.
Click HERE
for this recipe page.
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BAKED CHICKEN & BROCCOLI
CASSEROLE |
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Prep Time: 15 Minutes
Cook Time: about 30 Minutes
Ready In: about 45 Minutes
Makes 5 to 6 servings
Ingredients:
2 lbs. boneless chicken
breast
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 teaspoon rosemary
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix
Directions:
1.Preheat oven to 350
degrees F.
2. In a saucepan, boil chicken
breasts until tender.
3. Cut the chicken into bite
size pieces. Set aside.
4. Meanwhile, steam the broccoli
until crisp but tender. Set aside.
5. In a small bowl mix together
the soup, rosemary and mayonnaise. Set aside.
6. In a 9 x 13 inch baking dish
layer the chicken, broccoli, soup mixture and cheese.
7. Sprinkle the dry stuffing
mix over the top and bake in the preheated oven for about 25
to 30 minutes.
Click HERE
for this recipe page. |