Every night between 4-5 PM Grandma Smokesweed @GSmokesweed1 asks for menu call and Judy liked my brisket recipe and also gave us another. I’ve made similar but this looked like I should try so I put it on here (cook book) to try in the future. This recipe is for 6-8 and there are only 2-3 I’ll use half or freeze the other half for a quick meal. Grandma is famous for her nothing tweets or is it tweet with nothing.
Month: September 2022
This is a great recipe to make your own fajita seasoning for chicken or beef fajitas. No bouillon cubes means this is perfect for vegetarians too! Make up a larger batch and store in an airtight container for future use.
- 1 tablespoon cornstarch
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground paprika
- 1 teaspoon white sugar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 TBS of lime juice
- 2- 3 TBS olive oil
- Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cumin, and cayenne pepper together in a small bowl.
- Add oil and lime juice just before using
- It doesn’t take much I used about 1/2 for the veggies and the the left over flank steak.
- Use immediately or store in an airtight container for later use.
21 calories; protein 0.4g; carbohydrates 4.6g; fat 0.4g; sodium 595.8mg.
Herb-Crusted Pork Sirloin Roast
My niece, Maria is living with us, moved up from Texas as totally different state then when we lived there under a Democratic Ann Richards. Anyway she wanted to learn how to cook and this was Maria’s third meal. She is doing great and I’m having fun!
- 1 (2 1/2 pound) boneless pork sirloin roast
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh sage
- 2 teaspoons finely grated lemon zest
- 1 ½ teaspoons chopped fresh rosemary
- 1 teaspoon sea salt
- 1 teaspoon coarsely ground black pepper
Step 1 Bring roast to room temperature by removing from the refrigerator 30 minutes before cooking.
Step 2 Preheat the oven to 350 degrees F (175 degrees C).
Step 3 Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan.
Step 4 Roast in the preheated oven until slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).
Step 5 Remove from the oven and tent loosely with foil. Allow to rest for 10 to 15 minutes before carving.
Note: If using dried herbs, use 1 teaspoon each garlic powder, dried thyme, and dried rosemary, and 3/4 teaspoon dried sage.
EatingWell – Skillet Chicken Breast & Broccoli with Mustard-Rosemary Pan Sauce
The one-two punch of searing and roasting results in this perfectly browned, moist, and tender skillet chicken recipe.
2 ½ cups broccoli florets (1 1/4-inch pieces) and sliced peeled stem (1 large head)
1 small red onion, diced (1 cup)
1 tablespoon olive oil
¼ teaspoon ground pepper, divided
⅛ teaspoon salt
2 teaspoons whole-grain mustard
1 teaspoon Dijon mustard
2 teaspoons chopped fresh rosemary or thyme, or 1/2 tsp. dried
1 teaspoon pure maple syrup or honey (Optional)
8 ounces boneless, skinless chicken breast
2 teaspoons canola oil
2 tablespoons balsamic vinegar
2 tablespoons water
1 teaspoon unsalted butter
Step 1 Preheat oven to 350 degrees F. Combine broccoli, onion, olive oil, 1/8 tsp. pepper, and salt in a medium bowl; toss to coat. Mix together whole-grain mustard, Dijon mustard, rosemary (or thyme), and maple syrup (or honey), if using, in a small bowl.
Step 2 Pat chicken dry and season with the remaining 1/8 tsp. pepper. Heat canola oil in a 10-inch cast-iron or other ovenproof skillet over medium-high heat. Add the chicken and cook until the underside is nicely browned, 3 to 5 minutes. Remove the pan from the heat. Turn the chicken over and brush the mustard mixture over the top. Scatter the broccoli mixture around the chicken. Transfer the pan to the oven (see Tip).
Step 3 Roast the chicken and vegetables, stirring the vegetables once, until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F and the broccoli is tender and browned in spots, about 15 minutes. If either the chicken or vegetables are done before the other, remove them. Transfer the chicken to a clean cutting board and let rest for a few minutes. Transfer the broccoli mixture to a small bowl; keep warm.
Step 4 Meanwhile, place the skillet over medium-high heat and add vinegar and water. Bring to a simmer, stirring and scraping up any browned bits from the bottom of the pan. Simmer for 30 seconds. Remove from the heat. Add butter and whisk until melted.
Step 5 To serve: Slice the chicken 1/2 inch thick and divide between 2 plates, along with the vegetables. Drizzle the pan sauce over the chicken and vegetables.
Equipment: 10-inch ovenproof skillet Steve Note: I used cast iron
Tip: If you don’t have an ovenproof skillet, transfer the chicken and vegetables to a rimmed baking sheet before roasting.
3 oz. chicken + 3/4 cup vegetables + 1 Tbsp. pan sauce
338 calories; protein 28g; carbohydrates 16g; dietary fiber 4g; sugars 8g; fat 17g; saturated fat 3g; cholesterol 88mg; potassium 726mg; sodium 370mg.
© Copyright 2022 EatingWell. All rights reserved.Printed from https://www.eatingwell.com 09/21/2022
Fresh Spring Rolls with Peanut Sauce
These Vietnamese spring rolls are fresh, not fried! They’re the perfect party appetizer or light meal. The peanut sauce sends them over the top. Recipe yields 8 spring rolls.
- 4 ounce rice vermicelli or maifun brown rice noodles*
- 2 teaspoon toasted sesame oil
- 1/2 teaspoon fine sea salt
- 2 cup torn butter lettuce, ribs removed
- 2 cup very thinly sliced red cabbage
- 4 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
- 4 Persian (mini) cucumbers or 2 small cucumber, thinly sliced or sliced into strips with a julienne peeler
- 4 medium jalapeños, ribs and seeds removed, thinly sliced
- 1/2 cup thinly sliced green onions
- 1/2 cup roughly chopped fresh cilantro
- 1/2 cup roughly chopped fresh mint
- 16 sheets rice paper (spring roll wrappers)
- 2/3 cup creamy peanut butter
- 4 tablespoon rice vinegar
- 4 tablespoon reduced-sodium tamari or soy sauce
- 4 tablespoon honey or maple syrup
- 2 tablespoon toasted sesame oil
- 4 cloves garlic, pressed or minced
- 4 to 6 tablespoons water, as needed
Pumpkin Baked Oatmeal
This pumpkin baked oatmeal is warm and comforting with the combination of pumpkin pie spice and cinnamon. The pecans add toasty flavor to this easy breakfast dish that’s perfect for guests. Serve with yogurt for creaminess and maple syrup for added sweetness. via Eating Well.
If you using a can of pumpkin pie mix rather than pumpkin then skip the maple syrup in ingredients.
2 ½ cups old-fashioned rolled oats
1 ½ cups whole milk
1 (15 ounce) can unseasoned pumpkin puree
2 large eggs
¼ cup pure maple syrup, plus more for serving
2 tablespoons melted coconut oil or vegetable oil
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup chopped pecans
Whole-milk plain strained (Greek-style) yogurt for serving
Step 1 Preheat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
Step 2 Combine oats, milk, pumpkin, eggs, maple syrup, oil, pumpkin pie spice, cinnamon, baking powder, vanilla and salt in a large bowl; mix well. Pour the mixture into the prepared baking dish; sprinkle with pecans.
Step 3 Bake until golden on top and set, about 40 minutes. Serve with yogurt and/or maple syrup, if desired.
To make ahead
Cool baked oatmeal to room temperature and refrigerate in an airtight container (or in the baking dish, covered with plastic wrap) for up to 2 days. Reheat in the microwave, or bake at 350°F until hot throughout, about 15 minutes.
265 calories; protein 7g; carbohydrates 32g; dietary fiber 5g; sugars 11g; added sugar 6g; fat 13g; saturated fat 5g; mono fat 5g; poly fat 3g; cholesterol 51mg; vitamin a iu 6630IU; vitamin d iu 34IU; folate 10mg; vitamin k 1mg; sodium 183mg; calcium 122mg; iron 2mg; magnesium 42mg; phosphorus 177mg; potassium 226mg; zinc 1mg; omega 6 fatty acid 2g; niacin equivalents 1mg; selenium 6mcg. © Copyright 2022 EatingWell. All rights reserved.Printed from https://www.eatingwell.com 09/21/2022