SPANISH STYLE BEEF KABOBS

Marinade
Rump Steak
3 Garlic cloves
1 tablespoon Chopped Parsley
4 tablespoons of lemon juice

Dressing
2 teaspoons of Paprika
large pinch of cayenne pepper
2 tablespoons of red wine vinegar
4 tablespoons of olive oil

Directions
Pour marinade over kabobs, and refrigerate for two hours. Shake every 30 minutes for 2 hours to make sure kabobs are fully coated. (smaller bowl)

Grill the kabobs, turning occasionally, for 4-5 minutes, or until cooked through. Drizzle with the dressing (shake to mix before drizzling over meat) and serve with beans on a tortilla or alone. (Mike made a burrito out of the meat)

CHICKEN AND NOODLES WITH HONEY ANDN LIME SAUCE

Dressing:

2 tablespoons of honey
4 tablespoons of light soy sauce
zest and juice of two limes
2 Asian shallots
1 teaspoon grated fresh ginger
1 small red chili, seeded and finely chopped

Staples:

Noodles (follow directions on package)
1 barbecued chicken shredded
snowpeas trimmed and cut in half diagonally
mint (optional)

DIRECTIONS:

Place cooked and cooled noodles in a large mixing bowl.

Blanch the snow peas in a saucepan of bowling water. Boil for one minutes, then drain and refresh.

Add chicken.

Add mint leaves and dressing and toss well to combine. Serve immediately.

Tiny Spicy Chicken and Fried Rice

Chicken

1 1/2 - 2 lbs chicken breast cut into 1" pieces
2 eggs, beaten
garlic salt
1/2 c cornstarch

Sprinkle cubed chicken with garlic salt, cover and chill 1 hour in the refrigerator. Mix cornstarch with eggs. Dip cold chicken cubes into the egg/cornstarch mixture. Fry chicken in hot oil until brown, but don't "cook" it (it will bake in the oven and will be thoroughly cooked.)

Preheat over to 325 degrees.

sauce-
1 Tbsp Samball (chili paste)
3/4 c white sugar
2/3 c ketchup
dash of salt
1 1/2 tsp soy sauce
2/3 c chicken broth
3 T brown sugar
2/3 c white vinegar

Combine sauce ingredients over medium heat until sugars are dissolved. Place chicken in a lightly greased baking dish and cover with sauce. Bake at 325 degrees 45-60 minutes, stirring every 15 minutes to coat chicken.

The first step is done for you.  Just heat sauce to dissolve sugar and then bake.


Rice
1-2 cups cooked rice
1/3 c chopped carrots
1/4 c green peas
1 T vegetable oil
1 egg
soy sauce to taste
sesame oil to taste

In small saucepan boil carrots in water about 3-5 minutes. Drop peas in boiling water, and drain. Heat wok over high heat, then stir in carrots and peas; cook 30 seconds. Crack in egg and stir quickly to scramble with vegetables. Stir in cooked rice. Shake in soy sauce and sesame to your liking and toss to coat

Sesame Chicken

4-5 chicken breasts, cut in bite sized pieces
flour  (I did not measure this--you may or may not need all that I sent.)
salt and pepper (I did not send this.)
1/2 cup peanut oil
sesame seeds (I did not measure this--you probably do not need all that I sent.)

Sauce
1/4 cup soy sauce
1/4 cup sugar
1/4 cup green onion

Dip chicken pieces in flour and season with salt and pepper.  Fry in peanut oil until brown.  Combine soy sauce, sugar and green onion and pour over chicken.  Continue cooking until sauce thickens and serve over rice.

I sent a little sesame oil because I like the flavor.  I also (for some strange reason) bought tons of broccoli this weekend so I am sharing!

Happy Fall break.

Pulled Pork

Pulled Pork
First Step:  Rubbing

2 T salt
2 T sugar
2 T brown sugar
2 T cumin
2 T chili powder
2 T black pepper
1 T cayenne pepper
1/4 c paprika
12 to 15 lbs pork shoulder

Mix ingredients until well blended.  Rinse pork and dry with paper towels.  Rub mix all over pork, getting in the folds of meat and fat.  Place in large disposable pan, cover with heavy foil and refrigerate overnight, but no more that 24 hours.

Second Step:  Cooking and Mopping

1 c cider vinegar
2 T salt
1 T brown sugar
1 t cayenne pepper
1 t red pepper flakes

Preheat oven to 215 degrees.  Place oven proof bowl of water in the bottom of oven (to keep moisture in during cooking.)  Place meat on center rack, uncovered.  Allow 1 - 1 1/2 hours of cooking per pound of meat.  During the last 2 to 3 hours of cooking, mix and baste the meat with the mop sauce a couple of times.  Shred meat and use with BBQ sauce or as filling for tacos or burritos.  The meat freezes and reheats well.


Tortillas

Cook 30 seconds per side on a dry, non-stick skillet or griddle medium heat.

The Best Easy Beef and Broccoli Stir-fry

Ingredients:

3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
2 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

Directions:

1 In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.

2 Add beef and toss.

3 In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.

4 Stir-fry broccoli and onion in remaining oil for 4-5 minutes.

5 Return beef to pan.

6 Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.

7 Cook and stir for 2 minutes.

8 Serve over rice. (Wash jasmine rice at least three times. The package recommends 3 cups of water for 2 cups of rice. I do it this way...but doesn't mean you have to!)

Chicken Chimichangas & Spanish Rice

Chimichangas

3 cups raw chicken, chopped
2 T butter

1 c onion, finely chopped
1 c celery, finely chopped
1 T flour
¼ t garlic powder
¼ t cumin
1 t seasoned salt
1 c cooked potatoes, diced
1 can green chili salsa
1 c chicken stock
8 medium flour tortillas

Sauté chicken in butter 3-4 minutes. Add onion and celery and cook 3-4 minutes more. Stir in flour and mix well. Add seasonings, potatoes, salsa and chicken stock. Simmer until thick, about 5 minutes. Divide mixture and place on tortillas. Roll burrito style with no insides showing. Secure with a toothpick. Deep fry on both sides until golden brown. Garnish with lettuce, tomato, cheese, and sour cream.

Spanish Rice (America's)
3 T oil
1 c rice
1 large tomato
1 clove garlic
2 T onion, chopped
2 ½ cups water
2 cubes chicken bouillon
½ t salt

Heat oil in skillet. Add rice to skillet and stir constantly until brown. In blender mix tomato, onion, garlic and 1/2 cup water. When rice is browned, add tomato mixture. Allow a bit of moisture to evaporate (3 minutes or so), then add remaining 2 cups of water, bouillon and salt. Bring to a boil and then turn down heat and simmer 45 minutes.