Recipe(tried): This Weeks Winners - Fiesta Fajitas, Chicken Espana, Spicy Greek-Style Fish, Fusion Chicken, Spicy Rice Pilaf, Summer Squash Enchiladas
Menus**** This Weeks Winners ****
# 1 - Fajitas
My good friend Tawny sent me this recipe too. This was another that she thought I would love and she was right. DH liked it too (anything to do with beef he loves). I loved the sauce, it wasn't too hot and was easy to put together. I served it with roasted potatoes and some black bean salsa. Yummy meal.
Fiesta Fajitas (GF Grill adaptation)
Recipe By : Sunset, July 2000, p. 86
Serving Size : 4
1 (1.5 lb) flank steak -- fat trimmed
1 recipe Fiesta Sauce
6 flour tortillas -- 8" wide
3 bell peppers (1 of each color) -- rinsed
Sour cream
lime wedges
salt
Fiesta Sauce:
1 cup fat-skimmed beef broth
1/2 cup chili sauce
2 tbsp raisins
2 tbsp almonds -- sliced
2 tbsp fresh cilantro -- chopped
2 tbsp scallions (including tops) -- chopped
1 tbsp instant coffee
1 tbsp unsweetened cocoa
1 tbsp Worcestershire sauce
1 tbsp olive oil
2 tsp garlic -- minced
1 canned chipotle chile -- OR
2 tsp hot sauce
To make sauce: In blender or food processor, combine beef broth, chili sauce, raisins, sliced almonds, cilantro and scallions, coffee, cocoa, worcestershire sauce, olive oil, garlic, and chipotle chiles. Whirl until smooth. Makes 1-3/4 cups.
For fajitas: Rinse steak and pat dry. Place steak and half the fiesta sauce in a 1 gallon plastic food bag. Seal bag; turn to coat meat. Chill at least 1 hour or up to 1 day.
Stack tortillas and seal in foil. Pour remaining sauce into a 1-1 1/2 qt ovenproof pan.
Prepare barbecue for direct heat. When it is medium-hot, lay peppers on grill. Turn as needed until skins are charred on all sides, 15-20 minutes. With tongs, transfer peppers to a plate and let stand until cool enough to handle, 10-15 minutes.*
Pull off and discard skins, stems and seeds from peppers. Chop peppers and place in a bowl.
Meanwhile, lift steak from bag; discard marinade. Lay meat on grill and turn as needed until browned on each side and medium-rare in center of thickest part (cut to test), 10-15 minutes total. After 5 minutes, set tortilla packet and pan of sauce on grill. Turn tortillas often until hot (open packet to check), about 5 minutes. Stir sauce frequently until bubbling, about 5 minutes. Enclose tortillas in a towel to keep warm; pour sauce into a bowl.
GF GRILL INSTRUCTIONS:
Preheat GF Grill. When hot, remove steak from marinade and discard rest of marinade. Place steak on grill and close. Cook for 6 minutes for medium rare. For medium (no pink), cook for 7 minutes.
Transfer steak to a board. Cut across the grain into thin slices.
Fill tortillas equally with meat and peppers. Add sauce, sour cream, juice from lime wedges, and salt to taste. Fold to enclose fillings and hold to eat.
Nutritional information on Sauce: 137 calories, 41% (50 cal) from fat, 4.1g protein, 6.2g fat (0.8g sat fat), 19g carbo, 1.1g fiber, 641mg sodium, 0mg chol.
Nutritional information on Fajitas: 435 calories, 29% (126 cal) from fat, 25g protein, 14g fat (3.8g sat fat), 52g carbo, 4g fiber, 662mg sodium, 41mg chol. - - - - - - - - - - - - - - - - - -
Serving Ideas : roasted potatoes, salsa
NOTES : * I used GF Grill instead. Instructions under regular instructions.
# 2 - Chicken & Olives
This is soooo good. If you love olives and capers, and we do, you'll love this dish. It is a stovetop dish and so easy.
Chicken Espana
Recipe By : RisaG
Servings : 4
4 skinned & boned chicken breast halves
2 cloves garlic -- sliced
1 tsp kosher salt
1 tsp dried oregano -- crumbled
1/4 tsp black pepper
2 tbsp sherry vinegar
1 lb red skinned potatoes -- chopped
1 med onion -- halved & sliced
1/2 cup tomato sauce
2 tbsp olive oil
1 bay leaf
1/4 cup green olives stuffed with jalapeno
2 tbsp capers -- drained
Garnish:
4 slices country bread -- OR
Italian bread
Combine chicken, salt, pepper, oregano and vinegar in a large ziploc bag or a shallow pan. Cover or seal; chill for several hours (no more than 3), turning occasionally.
Combine olives and capers in a small bowl and set aside.
When ready to cook, combine chicken mixture (with marinade), potatoes, onion, tomato sauce, olive oil and bay leaf in a large skillet; bring to a boil. Cover, reduce heat and simmer, stirring occasionally, 50 minutes or until potato is tender. Remove and discard bay leaf. Place olive mixture into pan and combine well.
Serve with green vegetable.
# 3 - Spicy Fish
I'm always looking for new ways to fix fish. This came out really good. Served with a simple vegetable and comforting side dish, this was a simple and elegant dish.
Spicy Greek-Style Fish
Recipe By : RisaG
Servings: 4
1 1/2 tsp olive oil
1/2 cup onion -- chopped
1/2 cup green pepper -- chopped
2 lg cloves garlic -- minced
1 cup medium tomato salsa
1/2 cup water
1 3/8 cups black olives -- * see note
1 tsp greek herb seasoning blend -- ** see note
1 1/2 lb fresh fish fillets -- pref thick fillets
1/4 cup feta cheese -- crumbled
1 tbsp parsley -- plus
1 tbsp fresh marjoram -- chopped
Preheat oven to 425 F.
Heat 1/2 tsp oil in a nonstick 2 qt saucepan over medium heat. Add onion, green pepper and garlic and saute until tender, 3 minutes. Add salsa, water, olives, and greek seasoning blend. Simmer for 5 minutes until thickened slightly. Set aside.
Heat remaining tsp oil in a nonstick skillet with oven-safe handle over medium-high heat. Add fish fillets (if skin is on, place flesh side down). Cook 1 minute and flip. Spoon sauce over fish, then place skillet in oven and bake 2 minutes. Remove from oven, sprinkle with feta cheese, and return to oven. Bake for 1 minute more or until fish is barely opaque and slightly flakey. Sprinkle with parsley. - - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:* Use the best you can find - preferable kalamata olives.
** If you don't have a greek seasoning blend, mix together some oregano, thyme and a little bit of dried rosemary. Use only a little rosemary because it can be very overpowering when there is too much.
If your skillet is not an over-proof skillet, wrap handle with some heavy duty tin foil.
# 4 - Fusion Chicken - GF Grill
This came out really good. I'll be making it again. Just a little spicy and a little oriental. I served it with a homemade rice pilaf which also came out great. You could serve this with some type of Chinese-inspired vegetable dish, I didn't. The veggies in the pilaf were enough for me.
Fusion Chicken
Recipe By : RisaG
Servings: 4
2 skinless boneless chicken breast -- cut in 1/2
MARINADE:
1 cup beef broth
1/4 cup hoisin sauce
1/4 cup onion -- chopped
1 tbsp reduced sodium soy sauce
1 tsp garlic -- minced
1 tsp fresh gingerroot -- grated
1/2 tsp five spice powder
1/4 tsp crushed red pepper flakes
Rice -- as accompaniment
For marinade: Combine in ziploc bag - all marinade ingredients. Add chicken and seal bag. Marinate in refrigerator up to 3 hours.
Drain, chicken, reserving marinade. Preheat GF Grill. When hot, add chicken. Cook for 5 minutes, no more. Remove from grill and set aside.
Meanwhile, place reserved marinade in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered for a few minutes. Serve chicken with rice and drizzle warm marinade over top.
NOTES : Original from "I'll Cook When Pigs Fly" by the Junior League of Cincinnati. Original calls for grilling chicken over charcoal for 50-60 minutes until chicken is no longer pink, turning once. * Exported from MasterCook *
RisaG's Spicy Rice Pilaf
Recipe By : RisaG
Servings: 4
1 tbsp olive oil
1/2 onion -- chopped
1/2 green pepper -- chopped
1 small jalapeno pepper -- chopped
1 cup basmati rice
2 cups water -- + 1 ts rice wine
1 tsp reduced sodium soy sauce
1 tsp rice wine
1 tsp roasted sesame oil -- Kadoya brand prefer.
Place a nonstick skillet over medium-high heat. Add oil. Add onions, both peppers and garlic. Saute for a few minutes until translucent. Add rice and stir until all rice is coated with oil. Add 2 cups water. Bring to a boil, lower heat and simmer for 10 minutes. Remove cover and pour in soy sauce, rice wine and sesame oil. Stir well, taste for doneness. If done, remove from heat. If not, cook for another minute or so until grains of rice are thoroughly cooked.
Serve with Fusion Chicken.
# 5 - Summer Squash Enchiladas
A great way to use up those squash that are taking over the garden. Very tasty dish. These are really fattening but worth every fat gram. I don't usually make something this fattening but I had to try it when I read the recipe, plus I am always trying to find great ways to hide squash from DH. This was a success.
Served with some brown rice, some salsa on top, and a sprinkling of chopped cilantro.
Summer Squash Enchiladas
Recipe By : Biggest Hits Cookbook*
Servings: 4
3/4 cup onion -- chopped
2 cloves garlic -- minced
1 tbsp cooking oil
3 cups yellow squash or zucchini -- chopped
1 4 oz can chopped green chiles -- drained
2 tsp chili powder
1/4 tsp pepper
2 tbsp butter or margarine
2 tbsp all-purpose flour
1/4 tsp salt
1/8 tsp pepper
1 cup milk -- ** see note
5 oz Pepper Jack Cheese -- shredded
8 8" flour tortillas
1 1/2 cups tomatoes -- chopped
In a large skillet, cook onion and garlic in hot oil just until tender. Stir in squash; cook 3-5 minutes more or until just tender. Stir in half of the chili peppers, 1 tsp of chili powder and 1/5 tsp pepper. Stir 1 minute more. Remove from heat. Set aside.
In a medium saucepan over medium heat, melt butter. Stir in flour, salt, remaining 1 tsp chili powder, and 1/8 tsp pepper. Cook and stir 1 minute. Stir in milk. Cook and stir until thickened and bubbly. Remove from heat. Stir in 1 cup of cheese until melted. Stir in remaining chili peppers. Stir 1/2 cup of cheese sauce into squash mixture.
Spoon 1/3 cup of squash mixture down the center of each tortilla; roll up. Place tortillas in a lightly greased 2 qt rectangular baking dish. Pour remaining sauce over rolled-up tortillas. Cover and bake at 400 F for 25 minutes or until heated through. Sprinkle with remaining cheese and tomatoes. Makes 4 main-dish servings or 8 side-dish servings.
Nutritional information (using full-fat milk): 498 calories, 27g total fat (14g sat fat), 58mg chol, 842mg sodium, 49g carbo, 6g fiber, and 17g protein. Dietary exchanges: 2 starch, 3 vegetable, 1 high-fat meat, and 3 fat.
NOTES : Risa's notes:
I got the recipe for this from Hometown Cooking Magazine, August 2000, p. 66-67. Recipe was written by Betty Tiner of Carmichael, CA. It was included in the cookbook, Biggest Hits, which is now out-of-print.
I used non-fat milk and it came out really good.
RisaG
# 1 - Fajitas
My good friend Tawny sent me this recipe too. This was another that she thought I would love and she was right. DH liked it too (anything to do with beef he loves). I loved the sauce, it wasn't too hot and was easy to put together. I served it with roasted potatoes and some black bean salsa. Yummy meal.
Fiesta Fajitas (GF Grill adaptation)
Recipe By : Sunset, July 2000, p. 86
Serving Size : 4
1 (1.5 lb) flank steak -- fat trimmed
1 recipe Fiesta Sauce
6 flour tortillas -- 8" wide
3 bell peppers (1 of each color) -- rinsed
Sour cream
lime wedges
salt
Fiesta Sauce:
1 cup fat-skimmed beef broth
1/2 cup chili sauce
2 tbsp raisins
2 tbsp almonds -- sliced
2 tbsp fresh cilantro -- chopped
2 tbsp scallions (including tops) -- chopped
1 tbsp instant coffee
1 tbsp unsweetened cocoa
1 tbsp Worcestershire sauce
1 tbsp olive oil
2 tsp garlic -- minced
1 canned chipotle chile -- OR
2 tsp hot sauce
To make sauce: In blender or food processor, combine beef broth, chili sauce, raisins, sliced almonds, cilantro and scallions, coffee, cocoa, worcestershire sauce, olive oil, garlic, and chipotle chiles. Whirl until smooth. Makes 1-3/4 cups.
For fajitas: Rinse steak and pat dry. Place steak and half the fiesta sauce in a 1 gallon plastic food bag. Seal bag; turn to coat meat. Chill at least 1 hour or up to 1 day.
Stack tortillas and seal in foil. Pour remaining sauce into a 1-1 1/2 qt ovenproof pan.
Prepare barbecue for direct heat. When it is medium-hot, lay peppers on grill. Turn as needed until skins are charred on all sides, 15-20 minutes. With tongs, transfer peppers to a plate and let stand until cool enough to handle, 10-15 minutes.*
Pull off and discard skins, stems and seeds from peppers. Chop peppers and place in a bowl.
Meanwhile, lift steak from bag; discard marinade. Lay meat on grill and turn as needed until browned on each side and medium-rare in center of thickest part (cut to test), 10-15 minutes total. After 5 minutes, set tortilla packet and pan of sauce on grill. Turn tortillas often until hot (open packet to check), about 5 minutes. Stir sauce frequently until bubbling, about 5 minutes. Enclose tortillas in a towel to keep warm; pour sauce into a bowl.
GF GRILL INSTRUCTIONS:
Preheat GF Grill. When hot, remove steak from marinade and discard rest of marinade. Place steak on grill and close. Cook for 6 minutes for medium rare. For medium (no pink), cook for 7 minutes.
Transfer steak to a board. Cut across the grain into thin slices.
Fill tortillas equally with meat and peppers. Add sauce, sour cream, juice from lime wedges, and salt to taste. Fold to enclose fillings and hold to eat.
Nutritional information on Sauce: 137 calories, 41% (50 cal) from fat, 4.1g protein, 6.2g fat (0.8g sat fat), 19g carbo, 1.1g fiber, 641mg sodium, 0mg chol.
Nutritional information on Fajitas: 435 calories, 29% (126 cal) from fat, 25g protein, 14g fat (3.8g sat fat), 52g carbo, 4g fiber, 662mg sodium, 41mg chol. - - - - - - - - - - - - - - - - - -
Serving Ideas : roasted potatoes, salsa
NOTES : * I used GF Grill instead. Instructions under regular instructions.
# 2 - Chicken & Olives
This is soooo good. If you love olives and capers, and we do, you'll love this dish. It is a stovetop dish and so easy.
Chicken Espana
Recipe By : RisaG
Servings : 4
4 skinned & boned chicken breast halves
2 cloves garlic -- sliced
1 tsp kosher salt
1 tsp dried oregano -- crumbled
1/4 tsp black pepper
2 tbsp sherry vinegar
1 lb red skinned potatoes -- chopped
1 med onion -- halved & sliced
1/2 cup tomato sauce
2 tbsp olive oil
1 bay leaf
1/4 cup green olives stuffed with jalapeno
2 tbsp capers -- drained
Garnish:
4 slices country bread -- OR
Italian bread
Combine chicken, salt, pepper, oregano and vinegar in a large ziploc bag or a shallow pan. Cover or seal; chill for several hours (no more than 3), turning occasionally.
Combine olives and capers in a small bowl and set aside.
When ready to cook, combine chicken mixture (with marinade), potatoes, onion, tomato sauce, olive oil and bay leaf in a large skillet; bring to a boil. Cover, reduce heat and simmer, stirring occasionally, 50 minutes or until potato is tender. Remove and discard bay leaf. Place olive mixture into pan and combine well.
Serve with green vegetable.
# 3 - Spicy Fish
I'm always looking for new ways to fix fish. This came out really good. Served with a simple vegetable and comforting side dish, this was a simple and elegant dish.
Spicy Greek-Style Fish
Recipe By : RisaG
Servings: 4
1 1/2 tsp olive oil
1/2 cup onion -- chopped
1/2 cup green pepper -- chopped
2 lg cloves garlic -- minced
1 cup medium tomato salsa
1/2 cup water
1 3/8 cups black olives -- * see note
1 tsp greek herb seasoning blend -- ** see note
1 1/2 lb fresh fish fillets -- pref thick fillets
1/4 cup feta cheese -- crumbled
1 tbsp parsley -- plus
1 tbsp fresh marjoram -- chopped
Preheat oven to 425 F.
Heat 1/2 tsp oil in a nonstick 2 qt saucepan over medium heat. Add onion, green pepper and garlic and saute until tender, 3 minutes. Add salsa, water, olives, and greek seasoning blend. Simmer for 5 minutes until thickened slightly. Set aside.
Heat remaining tsp oil in a nonstick skillet with oven-safe handle over medium-high heat. Add fish fillets (if skin is on, place flesh side down). Cook 1 minute and flip. Spoon sauce over fish, then place skillet in oven and bake 2 minutes. Remove from oven, sprinkle with feta cheese, and return to oven. Bake for 1 minute more or until fish is barely opaque and slightly flakey. Sprinkle with parsley. - - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:* Use the best you can find - preferable kalamata olives.
** If you don't have a greek seasoning blend, mix together some oregano, thyme and a little bit of dried rosemary. Use only a little rosemary because it can be very overpowering when there is too much.
If your skillet is not an over-proof skillet, wrap handle with some heavy duty tin foil.
# 4 - Fusion Chicken - GF Grill
This came out really good. I'll be making it again. Just a little spicy and a little oriental. I served it with a homemade rice pilaf which also came out great. You could serve this with some type of Chinese-inspired vegetable dish, I didn't. The veggies in the pilaf were enough for me.
Fusion Chicken
Recipe By : RisaG
Servings: 4
2 skinless boneless chicken breast -- cut in 1/2
MARINADE:
1 cup beef broth
1/4 cup hoisin sauce
1/4 cup onion -- chopped
1 tbsp reduced sodium soy sauce
1 tsp garlic -- minced
1 tsp fresh gingerroot -- grated
1/2 tsp five spice powder
1/4 tsp crushed red pepper flakes
Rice -- as accompaniment
For marinade: Combine in ziploc bag - all marinade ingredients. Add chicken and seal bag. Marinate in refrigerator up to 3 hours.
Drain, chicken, reserving marinade. Preheat GF Grill. When hot, add chicken. Cook for 5 minutes, no more. Remove from grill and set aside.
Meanwhile, place reserved marinade in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered for a few minutes. Serve chicken with rice and drizzle warm marinade over top.
NOTES : Original from "I'll Cook When Pigs Fly" by the Junior League of Cincinnati. Original calls for grilling chicken over charcoal for 50-60 minutes until chicken is no longer pink, turning once. * Exported from MasterCook *
RisaG's Spicy Rice Pilaf
Recipe By : RisaG
Servings: 4
1 tbsp olive oil
1/2 onion -- chopped
1/2 green pepper -- chopped
1 small jalapeno pepper -- chopped
1 cup basmati rice
2 cups water -- + 1 ts rice wine
1 tsp reduced sodium soy sauce
1 tsp rice wine
1 tsp roasted sesame oil -- Kadoya brand prefer.
Place a nonstick skillet over medium-high heat. Add oil. Add onions, both peppers and garlic. Saute for a few minutes until translucent. Add rice and stir until all rice is coated with oil. Add 2 cups water. Bring to a boil, lower heat and simmer for 10 minutes. Remove cover and pour in soy sauce, rice wine and sesame oil. Stir well, taste for doneness. If done, remove from heat. If not, cook for another minute or so until grains of rice are thoroughly cooked.
Serve with Fusion Chicken.
# 5 - Summer Squash Enchiladas
A great way to use up those squash that are taking over the garden. Very tasty dish. These are really fattening but worth every fat gram. I don't usually make something this fattening but I had to try it when I read the recipe, plus I am always trying to find great ways to hide squash from DH. This was a success.
Served with some brown rice, some salsa on top, and a sprinkling of chopped cilantro.
Summer Squash Enchiladas
Recipe By : Biggest Hits Cookbook*
Servings: 4
3/4 cup onion -- chopped
2 cloves garlic -- minced
1 tbsp cooking oil
3 cups yellow squash or zucchini -- chopped
1 4 oz can chopped green chiles -- drained
2 tsp chili powder
1/4 tsp pepper
2 tbsp butter or margarine
2 tbsp all-purpose flour
1/4 tsp salt
1/8 tsp pepper
1 cup milk -- ** see note
5 oz Pepper Jack Cheese -- shredded
8 8" flour tortillas
1 1/2 cups tomatoes -- chopped
In a large skillet, cook onion and garlic in hot oil just until tender. Stir in squash; cook 3-5 minutes more or until just tender. Stir in half of the chili peppers, 1 tsp of chili powder and 1/5 tsp pepper. Stir 1 minute more. Remove from heat. Set aside.
In a medium saucepan over medium heat, melt butter. Stir in flour, salt, remaining 1 tsp chili powder, and 1/8 tsp pepper. Cook and stir 1 minute. Stir in milk. Cook and stir until thickened and bubbly. Remove from heat. Stir in 1 cup of cheese until melted. Stir in remaining chili peppers. Stir 1/2 cup of cheese sauce into squash mixture.
Spoon 1/3 cup of squash mixture down the center of each tortilla; roll up. Place tortillas in a lightly greased 2 qt rectangular baking dish. Pour remaining sauce over rolled-up tortillas. Cover and bake at 400 F for 25 minutes or until heated through. Sprinkle with remaining cheese and tomatoes. Makes 4 main-dish servings or 8 side-dish servings.
Nutritional information (using full-fat milk): 498 calories, 27g total fat (14g sat fat), 58mg chol, 842mg sodium, 49g carbo, 6g fiber, and 17g protein. Dietary exchanges: 2 starch, 3 vegetable, 1 high-fat meat, and 3 fat.
NOTES : Risa's notes:
I got the recipe for this from Hometown Cooking Magazine, August 2000, p. 66-67. Recipe was written by Betty Tiner of Carmichael, CA. It was included in the cookbook, Biggest Hits, which is now out-of-print.
I used non-fat milk and it came out really good.
RisaG
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