Marcelo’s Chimi- Churri Sauce

Marcelo gave me a small canning jar of this and I marinated a slab of baby back for 24-48 hours those were the best ribs I have ever made.

(4- 8 cloves) Garlic

Parsley (lots) – one bunch

Oregano (lots) – one bunch

Bay Leave (whole) (about 2 – 3 leaves)

Red Pepper (crushed)

Paprika

Black Pepper

Kosher salt (sea)

1 cup Hot Water

½ cup Red wine vinegar

½ cup Oil (preferably not Olive Oil)

 

  1. food processor the herbs and garlic separately
  2. Boil water.
  3. Use a glass container and start placing the herbs, garlic and other ingredients;
  4. Add hot water,
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Dont’a Touch My Taco and Shredded Chicken Treats

Dont’a Touch My Taco and Shredded Chicken Treats

Week 3

When watching football you don’t want something that will make you miss that play, instant replay is not quite the same.  While eating these make perfect mouth popping eats or two bites for the ladies. Not only are they easy to eat but quick to make. I kind of threw this together so the measurements are estimated

Loosely based on about 3 recipes I read.

 

Ingredients

1 chicken breast I had ½ rotisserie chicken and I have talked about using left overs

1/2 pound ground beef

Mrs. Dash southwest seasoning

Hot sauce

¼ green or red pepper diced

2-4 tablespoons  chopped cilantro

Pepper to taste

1 package of wonton

Salsa – I used homemade

Shredded Monterey Jack Cheese

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How

Preheat oven to 400 degree

Sauté the hamburger with a couple of shakes of Mrs. Dash when cooked add remaining cilantro, peppers, and some hot sauce, mix and set aside

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Using two forks shred the chicken and mix with half the cilantro, peppers, a shake or two of Mrs. Dash and hot sauce, set aside.

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Using mini muffin pan place a wonton wrapper in each cup crimping slightly.

You can use a spoon or as I did my hands and place about 1 tablespoon of chicken mixture in each cup, top with salsa and then shredded cheese . Repeat with second tray and meat mixture.

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Bake at 400 degree  6-8 minutes

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Now plate and eat

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You could do this with BBQ sauce as well…I can taste them now….

Root Beer BBQ Sauce

Root Beer BBQ Sauce

Root Beer BBQ sauce another thing I been seeing in magazines so we had to try. This was a sweet sauce that was kind of nice even though we more prefer vinegar no ketchup sauce.

 Ingredients

  • 1 cup root beer
  • 1  cup ketchup
  • 1/4 cup fresh lemon juice
  • 3  Tbsp. Worcestershire sauce
  • 3  Tbsp.light brown sugar
  • 1/2 tsp. ground ginger
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder

How

In a medium saucepan, combine remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer 20 minutes, until sauce is reduced by half.

Julienned Vegetable Pasta

Carrots

I brought out my new toy around thanksgiving and showed it to my son’s girlfriend and she let out a gleeful ohhhhhh. This woman likes kitchen toys as much as we do, she’s a keeper. I had found this recipe for julienned veggie on this blog I frequent the main blog is www.Gojee.com  great site recipe after recipe with links to the writers’ blogs. Anyway sorry I don’t remember whose blog it was but it had peanut sauce and we tried it, liked it but not writing about that here just the veggies cause there are unlimited things you can season, flavor or combine with. Thank you whomever you are you opened my eyes to new adventures.

Julienned Vegetable Pasta

Ingredients

  • 2-3 zucchini
  • 2-3 yellow summer squash
  • 2-3 fat carrots

Comment: You can actually use any vegetables you want.

How

Julianne the, zucchini, yellow squash, and carrots – keeping the carrots separate.

Bring water to a boil

Poach the carrots for 1 minute then add the zucchini and yellow squash for another 2 minutes.

Drain and rinse in cold water to stop cooking or not. Mix them up and plate the colors look good together.

Suggestions

Now you can just flavor how you want, Thai peanut sauce, oil and balsamic vinegar, garlic and oil, even plain, tomato based sauce I think you get the idea.

You can heat the sauces if you want.

Quickly sauté with oil and vinegar.

Server them hot or cold.

Serve with any meat or fish plated on top and flavor to complement the dish.

Use in salads before or after poaching.

Make coleslaw.

See unlimited options, quick and easy.