2 Tablespoons Butter
2-½ pounds Ground Beef
½ whole Large Onion, Diced
1 whole Large Green Bell Pepper, Diced
5 cloves Garlic, Minced
1-½ cup Ketchup
1 cup Water
2 Tablespoons Brown Sugar
2 teaspoons Chili Powder (more To Taste)
1 teaspoon Dry Mustard
½ teaspoons Red Pepper Flakes (more To Taste)
Worcestershire Sauce To Taste
2 Tablespoons Tomato Paste (optional)
Tabasco Sauce (optional; To Taste)
Salt To Taste
Freshly Ground Black Pepper, To Taste
Kaiser Rolls
Butter
Preparation Instructions
Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.
Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!
Tuesday, August 17, 2010
Beef & Bean Burrito
2 pounds Ground Beef
½ whole Medium Onion
1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
Salt And Pepper, to taste
Cumin, Oregano, Chili Powder, Garlic To Taste
1 can (28 Ounce) Refried Beans
¾ cups Grated Cheddar Cheese
12 whole Burrito-sized Flour Tortillas
Extra Grated Cheese, For Sprinkling
Extra Sauce, For Drizzling
Cilantro Leaves, Optional
Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo
Preparation Instructions
Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.
Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.
Heat tortillas in microwave for one minute.
Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.
OPTIONAL: Fill burritos with any optional ingredients you like. (I love them full, but my boys like them very plain.)
½ whole Medium Onion
1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
Salt And Pepper, to taste
Cumin, Oregano, Chili Powder, Garlic To Taste
1 can (28 Ounce) Refried Beans
¾ cups Grated Cheddar Cheese
12 whole Burrito-sized Flour Tortillas
Extra Grated Cheese, For Sprinkling
Extra Sauce, For Drizzling
Cilantro Leaves, Optional
Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo
Preparation Instructions
Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.
Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.
Heat tortillas in microwave for one minute.
Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.
OPTIONAL: Fill burritos with any optional ingredients you like. (I love them full, but my boys like them very plain.)
Tequila Lime Chicken
3 whole Limes, Juiced
5 cloves Garlic, Peeled
1 whole Jalapeno, Sliced
1 teaspoon Kosher Salt
½ cups Cilantro
½ cups Tequila
5 Tablespoons Olive Oil
4 whole Boneless, Skinless Chicken Breasts
1 cup Monterey Jack Cheese, Grated
Pico De Gallo
Refried Pinto Or Black Beans
Mexican Rice
Sour Cream
Avocado Slices
Homemade Flour Tortillas
Preparation Instructions
Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.
Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably) overnight.
When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top chicken with cheese and melt under the broiler.)
Serve topped with pico de gallo or salsa, alongside refried black beans, Mexican rice, sour cream, avocado slices, fresh flour tortillas…and whatever other garnishes make you smile!
This is an absolutely delicous meal.
5 cloves Garlic, Peeled
1 whole Jalapeno, Sliced
1 teaspoon Kosher Salt
½ cups Cilantro
½ cups Tequila
5 Tablespoons Olive Oil
4 whole Boneless, Skinless Chicken Breasts
1 cup Monterey Jack Cheese, Grated
Pico De Gallo
Refried Pinto Or Black Beans
Mexican Rice
Sour Cream
Avocado Slices
Homemade Flour Tortillas
Preparation Instructions
Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.
Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably) overnight.
When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top chicken with cheese and melt under the broiler.)
Serve topped with pico de gallo or salsa, alongside refried black beans, Mexican rice, sour cream, avocado slices, fresh flour tortillas…and whatever other garnishes make you smile!
This is an absolutely delicous meal.
CPKs BBQ chicken Pizza
Ingredients
1 whole Recipe For Pizza Crust (mine Makes Two Crusts)
2 whole Boneless, Skinless Chicken Breasts
½ cups Barbecue Sauce
Olive Oil, For Drizzling
Salt For Sprinkling
16 ounces, weight Fresh Mozzarella Cheese, Sliced Thinly
½ whole Red Onion, Cut In Half And Sliced Very Thin
Chopped Cilantro, to taste
Preparation Instructions
Preheat oven to 375 degrees.
Salt chicken breasts on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside.
Increase oven temperature to 500 degrees.
Roll/stretch out one pizza crust. Lay it on a sheet pan drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt.
Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly. Top sauce with half the sliced mozzarella. Sprinkle on half the diced chicken and thinly sliced red onion.
Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately. Repeat with other crust and other ingredients, or save for another time.
1 whole Recipe For Pizza Crust (mine Makes Two Crusts)
2 whole Boneless, Skinless Chicken Breasts
½ cups Barbecue Sauce
Olive Oil, For Drizzling
Salt For Sprinkling
16 ounces, weight Fresh Mozzarella Cheese, Sliced Thinly
½ whole Red Onion, Cut In Half And Sliced Very Thin
Chopped Cilantro, to taste
Preparation Instructions
Preheat oven to 375 degrees.
Salt chicken breasts on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside.
Increase oven temperature to 500 degrees.
Roll/stretch out one pizza crust. Lay it on a sheet pan drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt.
Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly. Top sauce with half the sliced mozzarella. Sprinkle on half the diced chicken and thinly sliced red onion.
Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately. Repeat with other crust and other ingredients, or save for another time.
Sour Cream Chicken
3 or 4 chicken breasts
Sour Cream
Cream of Mushroom soup
Red Pepper
Stick butter
Crispy French's Onions
Steps
1. Preheat oven to 350
2. Spray pam of some kind down on the pan.
3. Place chicken breasts in the pan and sprinkle with a little bit of red pepper. You do not want to do too much. You want it to have a bite of spicy to it not a truckload lol.
4. Cut little squares of butter and place them on the chicken breast. If they are bigger breasts I put two little squares of butter on them.
5. Cook Chicken for 40 mins. Pull the chicken out and in a separate bowl mix the soup and sourcream together.
6. You want to the take the sourcream mixture and glob it on the chicken. There will be melted butter in the pan I mix that all up together and pour it all over the chicken. When you have the chicken smothered in the sourcream mixture top it with generously with the dried onions.
7. Put the chicken back in the oven and bake for 20 or 30 more mins. The chicken should not be pink on the inside at all!
Sour Cream
Cream of Mushroom soup
Red Pepper
Stick butter
Crispy French's Onions
Steps
1. Preheat oven to 350
2. Spray pam of some kind down on the pan.
3. Place chicken breasts in the pan and sprinkle with a little bit of red pepper. You do not want to do too much. You want it to have a bite of spicy to it not a truckload lol.
4. Cut little squares of butter and place them on the chicken breast. If they are bigger breasts I put two little squares of butter on them.
5. Cook Chicken for 40 mins. Pull the chicken out and in a separate bowl mix the soup and sourcream together.
6. You want to the take the sourcream mixture and glob it on the chicken. There will be melted butter in the pan I mix that all up together and pour it all over the chicken. When you have the chicken smothered in the sourcream mixture top it with generously with the dried onions.
7. Put the chicken back in the oven and bake for 20 or 30 more mins. The chicken should not be pink on the inside at all!
Burrito Bake
* 1 pound ground beef
* 1 can (16 ounces) refried beans
* 1/4 cup chopped onion
* 1 envelope taco seasoning
* 1 tube (8 ounces) refrigerated crescent rolls (I always buy 2 you always need more)
* 2 cups (8 ounces) shredded cheddar cheese
* 2 cups (8 ounces) shredded part-skim mozzarella cheese
* Toppings: chopped green pepper, shredded lettuce, chopped tomatoes, sliced ripe olives
Directions
* In a large skillet, cook beef over medium heart until no longer pink; drain. Add the beans, onion and taco seasoning.
* Unroll crescent roll dough. Press onto the bottom and up the sides of a greased 13-in. x 9-in. baking dish; seal seams and perforations.
* Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, at 350° for 30 minutes or until golden brown. Sprinkle with toppings of your choice.
* 1 can (16 ounces) refried beans
* 1/4 cup chopped onion
* 1 envelope taco seasoning
* 1 tube (8 ounces) refrigerated crescent rolls (I always buy 2 you always need more)
* 2 cups (8 ounces) shredded cheddar cheese
* 2 cups (8 ounces) shredded part-skim mozzarella cheese
* Toppings: chopped green pepper, shredded lettuce, chopped tomatoes, sliced ripe olives
Directions
* In a large skillet, cook beef over medium heart until no longer pink; drain. Add the beans, onion and taco seasoning.
* Unroll crescent roll dough. Press onto the bottom and up the sides of a greased 13-in. x 9-in. baking dish; seal seams and perforations.
* Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, at 350° for 30 minutes or until golden brown. Sprinkle with toppings of your choice.
Grilled Chicken & Pineapple Quesadilla
8 whole Flour Tortillas
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced
Cilantro
3 Tablespoons Barbecue Sauce
Preparation Instructions
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced
Cilantro
3 Tablespoons Barbecue Sauce
Preparation Instructions
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
Glazed Pineapple Chops
Glazed Pineapple Chops
average rating
read reviews (204)
rate this recipe prep time 5 min total time 20 min makes 4 servings Print RecipeAdd to My Recipe Box Send/Share Add to Shopping Listadd your photo 1 of 1 photo by: kraftrecipe by: kraftwhat you need
3/4 cup BULL'S-EYE Brown Sugar & Hickory Barbecue Sauce
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 tsp. each ground cinnamon and dry mustard
4 bone-in pork chops (1 lb.), 1/2 inch thick
make it
HEAT grill to medium heat.
MIX all ingredients except chops until well blended. Reserve 1/2 cup sauce for later use.
GRILL chops 5 min. on each side. Brush with some of the remaining sauce; grill 5 min. or until chops are done (160ºF), turning occasionally and brushing with remaining sauce.
SERVE with reserved sauce.
average rating
read reviews (204)
rate this recipe prep time 5 min total time 20 min makes 4 servings Print RecipeAdd to My Recipe Box Send/Share Add to Shopping Listadd your photo 1 of 1 photo by: kraftrecipe by: kraftwhat you need
3/4 cup BULL'S-EYE Brown Sugar & Hickory Barbecue Sauce
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 tsp. each ground cinnamon and dry mustard
4 bone-in pork chops (1 lb.), 1/2 inch thick
make it
HEAT grill to medium heat.
MIX all ingredients except chops until well blended. Reserve 1/2 cup sauce for later use.
GRILL chops 5 min. on each side. Brush with some of the remaining sauce; grill 5 min. or until chops are done (160ºF), turning occasionally and brushing with remaining sauce.
SERVE with reserved sauce.
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