| Recipes |
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Easy Beef Fajitas |
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Juice of 2 limes | 1⁄2 green or red bell pepper, | ||
2 tablespoons olive oil | thinly sliced | ||
4 flour tortillas | 1⁄2 cup | ||
1⁄2 teaspoons ground cumin | or cheddar cheese, shredded | ||
1⁄4 teaspoon salt | Guacamole, optional | ||
1 clove garlic, minced | Salsa, optional | ||
1⁄8 teaspoon red pepper flakes | Sour cream, optional | ||
Freshly ground black pepper, to taste | Chopped tomatoes, optional | ||
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1 small onion, thinly sliced |
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Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and black pepper in bowl. Add beef and allow to stand, at room temperature, for 30 minutes. Set skillet temperature to 350°F. Add remaining 1 tablespoon olive oil, onion and pepper and stir gently. Cover and cook 1 to 2 minutes or until vegetables are tender. Remove vegetables and keep warm. Drain meat, discard marinade and place meat in skillet, Sauté meat 7 to 9 minutes or until done. Meanwhile, wrap tortillas in aluminum foil and heat in oven for 5 minutes. To assemble, spoon about 1⁄4 of meat and vegetables into center of each warmed tortilla. Sprinkle with 2 tablespoons cheese. Roll tortilla and place on serving plate. Garnish, as desired, with guacamole, salsa, sour cream and/or chopped tomatoes.
Recipes
Shrimp and Vegetable Stir-Fry
2 stalks celery, sliced | |
2 tablespoons light soy sauce | 1 small sweet red bell pepper, |
2 tablespoons dry sherry wine | in thin strips |
2 teaspoons cornstarch | 1 cup broccoli flowerets |
1 teaspoon grated gingerroot | 1⁄2 medium onion, thinly sliced |
1 tablespoon vegetable oil | 5 large fresh mushrooms, sliced |
1⁄2 package |
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snow peas, thawed |
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Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and gingerroot; pour over shrimp. Preheat skillet to 400°F. Add oil to skillet.
Pork Chops with Spanish Rice
2 to 4 center cut pork chops, | 1⁄ | 3 cup raw long grain rice | |
| about | 1⁄ | 2 teaspoon chili powder |
1⁄ | 3 cup chopped onion | 1 can (14 | |
1⁄ | 4 cup chopped green bell pepper |
| tomatoes |
Set skillet temperature to 350°F. Add chops and cook on first side 5 minutes. Turn chops; add onion and green bell pepper. Cook, stirring vegetables occasionally, 2 minutes. Reduce temperature to “WARM”. Add rice, chili powder and tomatoes and stir to blend into vegetables. Cover and cook
25 to 30 minutes, stirring occasionally.