Wednesday, February 1, 2012

Tacos

Ingredients

2 pounds top sirloin steak, cut into thin strips
salt and pepper to taste
1/4 cup vegetable oil
18 (6 inch) corn tortillas
1 medium onion, diced
4 fresh jalapeno peppers, seeded and chopped
4 limes, cut into wedges
1 bunch fresh cilantro, chopped

Directions

Heat a large skillet over medium-high heat. Fry the steak strips, stirring constantly, until browned on the outside and cooked through, but not too firm, about 5 minutes. Season with salt and pepper. Remove to a plate and keep warm.
Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside, and keep warm.
Place tortillas on a plate, and top with steak strips, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat.

Friday, January 20, 2012

Hamburger Soup

Ingredients

1 1/2 pounds ground beef
2 cups diced onion (optional)
1 cup diced carrots
1 cup diced celery
3 garlic cloves, minced
3 (14.5 ounce) cans chicken broth
1 (15 ounce) can crushed tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon hot pepper sauce
1/4 cup stick margarine
1/2 cup all-purpose flour

Directions

In a large saucepan or soup kettle, cook the beef, onions, carrots, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in broth, tomatoes, Worcestershire sauce and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
In another saucepan, melt margarine over medium-low heat. Stir in flour until smooth. cook and stir for 6-8 minutes or until mixture turns golden brown. Carefully stir into soup. Cover and simmer for 15 minutes, stirring occasionally.

Tuesday, January 17, 2012

Chicken Fettuccini Alfredo

Ingredients

6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
1/2 cup sour cream

Directions

In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccin