Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, October 30, 2017

Chipotle Chicken Pasta

Chipotle Chicken Pasta

1 pound penne pasta
Juice of one lemon
2 tablespoons honey, divided
¼ teaspoon salt
1/8 teaspoon pepper
2 large chicken breasts
2 tablespoons butter, divided
1 tablespoon olive oil
1 yellow bell pepper, chopped
1 red pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 ½ cups frozen peas
2-3 tablespoons adobo sauce (from a can of chipolte in adobo sauce)
2 cups half and half
1 cup grated parmesan cheese
tortilla strips and parsley for garnish

Prepare the pasta per package instructions, drain and set aside.

Whisk together the lemon juice, 1tablespoons of the honey, salt and pepper in a medium bowl. Cut the chicken into bite-sized pieces and add to the marinade. Toss to coat. Heat 1 tablespoon of the butter and the olive oil in a large skillet over medium-high heat. Add the chicken and marinade to the pan, sauté for 3 to 5 minutes, until the chicken is cooked through. Remove the chicken to a plate. Add the remaining tablespoon of butter to the pan, add the bell pepper and onion to the pan and sauté for 2 to 3 minutes. Add the garlic and cook for 30 seconds more, then stir in the peas. Add the adobo and half and half to the pan, bring to a simmer and stir in the parmesan cheese. Stir in the chicken and pasta, toss well to coat. Serve, topped with tortilla strips and minced parsley.
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Thursday, October 26, 2017

Brisket Tacos


Miss F loves tacos and watching Pioneer Woman. When she saw the episode that included brisket tacos, she knew she wanted to have them for dinner as soon as possible.  She was obsessed with these tacos.  We used the leftover meat for quesadillas and tacquitos, I think she had the leftovers lunch and dinner the following day.  This recipe couldn't be any easier and would be great to feed a crowd at a party, just leave the shredded brisket in the crockpot with it set to warm and set out all the fixings, it's taco party time!
Brisket Tacos

2 cloves garlic
1 onion sliced
2 pound brisket, trimmed of most of the fat
1 teaspoon ancho chile powder
½ teaspoon salt
1 15 ounce can red enchilada sauce
12 tortillas
Guacamole


Place the garlic and onions on the bottom of the crockpot and place the brisket on top. Sprinkle the chile powder and salt over the brisket, pour in the enchilada sauce. Cover and cook on low for 8 to 10 hours. Remove the brisket from the crockpot and shred with two forks. Return the meat to the crockpot and toss with the sauce. Serve on warm tortillas with guacamole.
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Monday, October 23, 2017

Pork Souvlaki

Pork Souvlaki

½ cup olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
4 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 teaspoons Greek oregano
½ teaspoon salt
¼ pepper
1 ½ pounds pork loin, trimmed of silver skin and excess fat, cut into 1-inch cubes

2 cups of Greek yogurt
1 English cucumber, peeled and grated
1 clove of garlic, minced
1 tablespoon lemon juice

1 bell pepper, seeded and chopped
12 pitas, warmed
1 tomato, seeded and chopped

Whisk together the olive oil, onion, garlic, lemon juice, vinegar, oregano, salt and pepper. Pour over the pork and let marinate at room temperature for 30 minutes.

Stir the yogurt, cucumber, garlic and lemon juice. Stir and set aside.

Thread the pork onto skewers, alternating with the bell pepper. Broil for 5 to 7 minutes, until the pork is cooked through. Serve skewers with pita, tomato and cucumber yogurt sauce.
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