Thursday, January 31, 2013

Jerk Steak Tacos

This sounded pretty good so I tried it tonight. I couldn't grill the steak because it was FREEZING and snowing and I decided just to cook it inside instead. I'm sure it would have been better grilled.  These had a great flavor. I don't know if I would make it a lot but it was a good and fairly healthy meal!

4 green onions, chopped
1 garlic clove
1 jalepeno pepper, seeded
1 tbls ground allspice
1 tsp dried thyme
1/2 tsp ground nutmeg
1/2 tsp ground red pepper
2 tbls lime juice
1 to 1.5 lbs flank steak
1 bunch green onions
4 large tomatos
vegetable cooking spray
1/4 tsp salt
8 flour tortillas

Process first 8 ingredients in a blender or food processor until smooth, stopping to scrape down sides.  Spread seasoning mixture evenly over steak.  Cover and chill 8 hours.

Grill steak, covered with grill lid, over medium high heat 6-7 minutes on each side or to desired degree of doneness.  Let stand 10 min.  Cute into thin slices.

Coat 1 bunch green onions and tomatoes evenly with cooking spray, sprinkle with salt.

Grill, covered, over medium heat 10-15 minutes, turning occasionally.  Coarsely chop vegetables.  Serve with steak in warm tortillas.

{Source: Southern Living Homestyle Cooking, Page 67.  Judy Carter, Winchester, TN}

Wednesday, January 30, 2013

Creamy Artichoke and Mushroom Penne

This recipe had four things that I love:  Mushrooms, artichokes, capers and parmesan cheese.  So I knew it was for me.  This is a great dish if you are a vegetarian.  I made this just for me because I knew two picky toddlers wouldn't like it and Scott is on a "no pasta" diet.  And I LOVED it.  It has a really great flavor - I would want to call it "rustica".  (Is that a word?)


12 oz penne pasta, uncooked
1/2 small onion, minced
1 garlic clove, crushed
3 tablespoons butter, melted
1 (8 oz) pkg sliced mushrooms
1 (15 oz) can artichoke hearts, drained and chopped
1 cup whipping cream
2 tablespoons capers, drained
1/4 tsp salt
1/4 tsp ground pepper
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Cook Pasta according to the package and drain.

While Pasta is cooking, cook onion and garlic in butter in a medium skillet over medium-high heat, stirring constantly, until tender.  Add mushrooms and cook 5 minutes.  Add artichokes and cook 2 minutes or until thoroughly heated.  Remove from skillet and set aside.

Add whipping cream to skillet and bring to a boil.  Cook while stirring constantly until it is reduced by half.  Add artichoke mixture and the capers, salt and pepper stirring well.  Toss with pasta. Sprinkle with cheese and parsley.

{Source: Southern Living Homestyle Recipes Cookbook Pg 337.  Credit to "Stop and Smell the Rosemary: Recipes and Traditions to Remember" The Junior League of Houston, TX}

Monday, January 28, 2013

Chicken Salad

I love a good chicken salad but I rarely make it at home. 

My BFF Laurie gags at the thought of Chicken Salad.  It's her main food she can't eat.  I think we all have those.  Mine is scrambled eggs. 

I am very picky with my chicken salads.  There are very few that I actually end up liking but this one was the perfect blend of savory and sweet.  My grocery store was completely out of green grapes so I only used red grapes but that didn't seem to matter.  My girls wouldn't touch it but they are the pickiest eaters alive.  I will make this again for sure. 


3 cups chopped cooked chicken
1 cup thinly sliced celery
2 tablespoons lemon juice
1 tablespoon minced onion
1/2 cup mayo
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup green grapes , halved
1/2 cup red grapes, halved
1 pkg (2 oz) sliced almonds (toasted)

Combine first 4 ingredients.  Cover and chill at least 1 hour.

Combine mayo, salt and pepper.  Add mayo mixture, grapes and almonds to chilled chicken mixture; toss gently.  

I put mine on croissants and served with fruit.