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Recipe: Colorful Kabob

June 22, 2011 by · Leave a Comment 

colorful kabobsThis is a refreshing grilling recipe that tastes great and allows you to use your choice of meat. Any combination of peppers and onions will taste delicious, but using the variety suggested in this recipe make for a beautiful presentation.

Colorful Kabob Recipe

2 pounds of chicken, beef, and/or pork cut into 2 inch cubes

Marinade:

1/4 C.  vegetable oil
3/4 C. soy sauce
1/2 C. lime juice (fresh or bottled)
1/4 C. Dijon mustard
1/2 tsp black pepper
3 cloves crushed garlic

Vegetables:

Red, yellow, green, and orange pepper cut into large 2 inch chunks
Videlia onion and red onion, cut into large sections
Bamboo skewers soaked in water

Mix the marinade ingredients together in a ziplock bag, add the meat and refrigerate at least two hours or overnight. When ready to assemble, alternate meat and vegetables on pre-soaked skewers. Discard remaining marinade, and grill skewers until meat is cooked well. To avoid burning skewers, try a hot but indirect flame.

Creative Commons License photo credit: velkr0

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Turkey Tortilla Soup Recipe

December 23, 2010 by · Leave a Comment 

leftover turkey recipesLooking for ideas about how to use leftover turkey during the holidays? This flavorful and healthy soup is a wonderful way to eat up leftover turkey and add some spice into your meals. It is easy to prepare, budget friendly, perfect in a crockpot, and freezes well too.

Turkey Tortilla Soup

2 Cups Turkey (chopped)

4 Cups Chicken Broth (Veg. Broths work great too)

1 Large can of tomatoes (diced or stewed)

3 Cloves Garlic (finely chopped)

1 Onion (chopped)

1 Green Pepper (chopped)

1 Jalapeno (OPTIONAL; chopped)

1/8 Cup Cilantro (chopped)

1 Cup Corn (frozen, fresh, or canned)

1 Teaspoon Cumin

1 Lime (Juiced; discard the peel and pulp)

Salt and Pepper to taste

Directions: Mix all ingredients in a kettle or crockpot, bring to a boil and then lower to a simmer for at least 30 minutes until flavors are fused. Serve hot with optional toppings.

Topping Options: Avocado, Sour Cream, Tortilla Chips, Shredded Cheese

Creative Commons License photo credit: ericksonkee

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Fire-Roasted Pizza Recipe

November 23, 2010 by · Leave a Comment 

The following is a easy and healthy way to make pizza that tastes like the expensive, fire-roasted kind from a pizzeria. This recipe uses an oven and grill, and bread-maker if you have one.

Fire-Roasted Pizza Crust Recipe

1 tsp brown sugar

1.5 cups warm water

1 Tbls rapid rise yeast

1 Tbls olive oil or canola oil

3.5 cups whole wheat flour

Directions: If using a bread machine (easiest) add the ingredients in the order listed and set to “dough” setting. If making the dough by hand, mix the brown sugar, water, and yeast together and let sit for about 8 minutes. Next, add the remaining ingredients. Kneed and then let rest for about an hour.

Roll into your desired shape. Do NOT add any toppings. Partially bake the crust in the oven at 350 degrees for about 8-10 minutes. Watch so that it doesn’t over bake. You want it slightly undercooked when you take it out.

Add your desired sauce and toppings. Carefully transfer your pizza to your ALREADY VERY HOT grill. As soon as you add your pizza, turn the heat down. Do not walk away. Keep an eye on your pizza. You are going to fire-roast your crust and heat your toppings. It will burn quickly. Your pizza is probably only going to be on for about 5 minutes or until hot and bubbly.

Enjoy the wonderful smokey flavor and non-greasy crust!

Did you try this recipe? Please let us know how it went or if you made any modifications to the recipe!

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Vegetable Soup

September 23, 2010 by · Leave a Comment 

  • 1 lb. extra lean ground beef
  • 1/2 to 3/4 c. onion, chopped
  • 1 qt. tomatoes, crushed
  • 2 tsp. chicken bouillon granules
  • 2 c. water
  • 1 can red kidney beans, undrained (16 oz.)
  • 2 med. carrots, sliced
  • 1/4 c. elbow macaroni
  • 4 generous cups cabbage cut up
  • 1 pkg. frozen green beans (9 oz.)
  • 1 tsp. salt
  • 3/4 tsp. basil, scant
  • 1/8 tsp. pepper
In 4 quart saucepan, brown beef and onions. Add tomatoes and remaining ingredients. Heat to boiling, reduce heat and simmer for about 45 minutes, until macaroni is tender, stirring occasionally.

From COOKS.COM

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Main Dish Salad

September 23, 2010 by · Leave a Comment 

  • 1 head lettuce
  • 1 c. cut green beans
  • 1 c. kidney beans
  • 1 c. black olives
  • 1 jar marinated artichoke hearts
  • 2 c. cooked, diced warm potatoes
  • 1 sm. can tuna fish
DRESSING
  • Red wine vinegar
  • Oil
  • Salt and pepper
Break lettuce into small pieces. Drain next 4 ingredients and toss with lettuce in large bowl. Place potatoes on top of lettuce mixture. Add tuna on to potatoes. Sprinkle dressing over and serve with warm bread for a complete meal.
From COOKS.COM

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