Ham & Pineapple Sliders

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Gringo’s Chicken Tacos

Here it is! National Taco Day! So lets make some ratatouille!  Just kidding, tacos it is. This is how we make the gringo version of authentic Mexican tacos. You can do this anytime as it’s an easy anytime meal that’s filling and fun. The kids and choose their toppings and… You know tacos!

 

We will need:

  • Chicken breast Boneless skinless
  • Limes
  • Queso Fresco
  • Cilantro
  • Assorted seasonings or a taco packet
  • Tortillas
  • Mexican Crema or Sour Cream
  • Lemon juice 2 tablespoons

 

If you want you can add onions, radish slices, lettuce or cabbage shreds, olives, whatever you want.

First we cut the chicken into chunks and boil in water until cooked through. drain the water and shred the chicken up with a fork (or you can be lazy like me and use a food processor)

Next, we need hot fat I heat up some bacon grease and oil in a pot or large skillet and add the shredded chicken. Now you can add your seasoning packet or mixed spices. I added about a tablespoon each granulated garlic, onion powder, black pepper, salt and oregano. Then I added about a teaspoon each of cayenne pepper and white pepper. When I was happy with the seasoning I added 2 tablespoons of chopped Cilantro, 1/4c water and 2 tablespoons of lemon juice. All of the spices are up to you and what your family likes.

Cook the chicken until is develops some color but don’t burn or dry it out. after about 7 minutes it should have some nice golden bits.  while that’s cooking, crumble your queso and chop the rest of your cilantro and slice the limes into chunks

When your chicken is done, warm some tortillas and build your tacos.

EASY – ENJOY!

Slow Cooker Philly Cheese steak

Slow Cooker Philly Cheese Steak Sandwiches

courtesy of Food Network

Serves 10-12 (depending on how big your buns are)

Ingredients:

  • 2 1/2 lbs beef steak (cheaper cuts are actually better)
  • 2 green pepper, sliced thin
  • 3 medium onion, sliced thin
  • 1 (14 oz) can beef broth
  • 1 envelope Italian dressing mix
  • Salt and pepper to taste
  • 1 large loaf crusty bread, sliced into sandwich lengths (or hoagie buns)
  • Provolone cheese slices (or Cheese Sauce)

Directions:

  • Spray slow cooker with non-stick cooking spray.
  • Cut meat into strips, place in slow cooker.
  • Add green pepper, onion, broth, and dressing mix.
  • Cover and cook on low 7-8 hours, or high 3-4 hours.
  • Spoon meat mixture onto bread, top with cheese.
  • Another option is to toast bread in a 375 degree oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt/warm the cheese.
  • My favorite way to eat it is with A1 sauce or Ranch dressing. . . you can use any condiments you like.

 

 

Quick and easy Chinese meals

Here are 2 ways to make Chinese chicken with 3 different sauces. Easy and SO freaking good. The Sweet and sour sauce s the best I’ve eaten. Eventually  will add my Lemongrass Chicken and spring roll recipes. But those are Thai not Chinese.

First the 2 ways I’ve done my chicken. Then the 3 sauces.

Yes, I use MSG in my Chinese cooking (Accent brand) you can omit it if you want.


Breaded Chicken

 

 

 

 

 

 

Chinese Breaded Chicken

  • Chicken Breast or thigh cut into bite size pieces
  • 1 egg
  • 1 Tbsp. white vinegar OR Chinese cooking wine
  • Pinch of each Kosher salt, pepper, MSG (Optional)

Mix above in a bowl and set aside, letting the chicken for about 10-15 minutes.

Breading:

  • Flour mixed with salt pepper and MSG to coat
  • 375-400 Degree oil to fry chicken in.

Coat chicken with seasoned flour and fry until golden brown (3-6 minutes)


sweetnsourchickenballs

 

 

 

 

 

Chinese Battered Chicken:

 

  • Chicken Breast cut into 1” Strips
  • 1-2 Tsp Vinegar
  • 1-2 Tsp Sesame or garlic oil
  • Pinch of Salt and Pepper
  • OPTIONAL: pinch MSG

Mix above in a bowl and set aside, letting the chicken for about 10-15 minutes.

 

Batter:

  • Flour
  • Water
  • 350 degree Oil to deep fry

 

Mix flour and water until it looks like a thick cake batter (about 1-2 minutes)

 

Coat 4-5 pieces of chicken at a time and drop into hot oil for a few seconds until batter “Sets” (Use a small skewer or similar to keep fingers clean and batter even)

Remove and set aside on draining rack, repeat until all the chicken is coated and set. Return all chicken to oil and fry until golden (3-4 minutes) remove and drain.

Dip or coat in sweet and sour sauce or honey sauce, serve with rice or noodles. Enjoy!!


 

sweetsour

Chinese Sweet and sour sauce:

  • 1 large Carrot
  • 1 Ginger root
  • 1 green Apple
  • 1 large Onion
  • 1 Orange
  • 1 Lemon
  • 1.25L. Water
  • 1/4 C. Cider Vinegar
  • 1/2 C. Sugar
  • 1/4 C. Tomato Puree (Ketchup is ok)
  • 1/4 tsp each salt, pepper
  • 4 Tbsp. cornstarch dissolved into 2 Tbsp. COLD water
  • OPTIONAL: pinch MSG
  • OPTIONAL: Red or Yellow food coloring (2-3 drops)

 

Bring water to boil

Slice fruits and Vegetables fairly thinly and add to boiling water. Cover and reduce heat to a simmer and let it simmer for 20 minutes.

Strain and add the liquid back into the pot.

Add remaining ingredients and let simmer and thicken

 

 


 

General Tso

 

 

 

 

 

 

 

 

 

General Tso Chicken Sauce

  • 1/4 C Chicken stock
  • 2 TB Sugar
  • 2TB Chinese cooking wine
  • 1TB Hoisin Sauce
  • 1TB Sesame Oil
  • 1tsp corn or potato starch
  • 1TB Dark Soy

Mix above and set aside while heating a fry pan or wok.

  • 2 Green Onion
  • 2 cloves Garlic
  • ½ tsp. Ginger
  • Optional: Broccoli

Saute Onion, Garlic, Ginger, and Broccoli on high in 2TB oil for about 1 minute then add premixed ingredients and bring to bubble. Add fried breaded chicken and mix (about 1 minute) Top with Sesame seeds.

 


 

Honey Sesame Chicken Sauce

Honey Sauce:

  • 1/8 cup honey
  • 1/4 cup sugar
  • 1 tablespoon white vinegar

Heat above in wok or large skillet until sugar is dissolved. Mix in chicken until coated and garnish.

Garnishes:

  • toasted sesame seeds
  • chopped green onions (optional)

 

 

 

 

Bills Smokey Shroom Shicken’

Smokey Mushroom Chicken – 1 word to describe it: “REALLYREALLYFREAKINGGOOD” ok so that’s more than 1 but it’s so good you’ll never notice.

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I didn’t really measure (as if I ever do) but I’ll come close for you

Preheat oven to 400°

Ingredients

  • 8 Large Shicken breasts (Chicken)
  • 1/4 C. Worcestershire sauce
  • 1/2 tsp liquid smoke
  • 1/4 C. Dijon Mustard
  • 1 TBSP Garlic Powder
  • 1 TBSP parsley
  • 1/2 small onion chopped fine
  • 1 small can Shrooms
  • Shredded Cheese (I used Cheddar)
  • Cracker crumbs or panko

DIRECTIONS:

  • While the oven is heating, mix Worcestershire sauce, liquid smoke, Dijon, Garlic Powder, & parsley. spoon. brush or pour over shicken.
  • top Shicken with onions, muchrooms, cheese, & cracker crumbs
  • Bake for 30-40 minutes
  • enjoy
  • eat another piece because it’s good!

CROCK-POT BEEF AND BROCCOLI

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Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consomme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)
Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Tuna Croquette with spring mix

ImageThis is a super easy and super fast meal that can be eaten for lunch, dinner or even as an appetizer. if you don’t like tuna, you can substitute canned shredded chicken.

You will require the following:

  • 1 small can tuna per person (or more if you’re hungry)
  • 1 egg for every 2 can’s tuna
  • Panko bread crumbs for coating
  • Oil for frying
  • Bagged spring mix salad
  • salt and pepper to taste
  • Garlic powder (granulated or fresh is ok too)
  • XVOO (eXtra Virgin Olive oil) for frying and topping
  • Balsamic or Cider vinegar
  • fresh lemon for juicing

Open and drain tuna for several minutes then mix with egg, salt, pepper and garlic in bowl. Refrigerator for 15-20 minutes, covered. After resting in the old chill chest for a few minutes, form the mix into golf ball sized balls and then gently form into 1/2 inch thick patties. Be careful as they are fragile still. Gently cover them in the panko while you heat about 2-3 TBSP XVOO on medium heat. tenderly fry the patties for about 3 minutes per side or until golden. Drain on some paper towels or a cooling rack.

After all your patties are done, place them on a bed of spring mix and top with some lemon juice, XVOO, and some vinegar.

You can leave the vinegar or Lemon juice off if you like, but remember they are both acidic so use sparingly.

Enjoy!