Carne Asada

Orange juice (no pulp)
Olive oil
Cilantro
Limes
Lemon
White wine vinegar
Cumin
Salt
Black pepper
Jalapeno
Garlic cloves
Flank steak

In a large mixing bowl combine orange juice, olive oil, cilantro, lime juice, lemon juice, white wine vinegar, cumin, salt and pepper, jalapeno, and garlic; whisk until well combined.  Reserve ⅓ cup of the marinade; cover the rest and refrigerate.  Combine remaining marinade and steak in a large resealable freezer bag; seal and refrigerate for at least 2 hours, or overnight.
Preheat grill to HIGH heat.  Remove steak from marinade and lightly pat dry with paper towels.
Add steak to the preheated grill and cook for another 6 to 8 minutes per side, or until desired doneness. 
Remove from heat and let rest for 10 minutes. Thinly slice steak against the grain, garnish with reserved cilantro mixture, and serve.

Beef Stroganoff

2 lb stew meat, or a chuck roast cut into cubes
1 tsp season-all, (seasoned salt)
1 tsp kosher salt
1/4 tsp pepper
1 tbsp olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
2 c water
2 tsp better than bouillon beef base
10 oz egg noodles
2 c sour cream
3 tbsp flour
1-2 tbsp tomato paste
pepper

Pat the meat with a paper towel to remove excess moisture, sprinkle on the season-all, salt and pepper
Heat a saute pan over medium heat.  Add the olive oil and in batches, add the stew meat and sear the edges. Set the seared meat aside on a plate  Once all the meat is on the plate, add a little more olive oil onto the pan, add the onion, garlic and a pinch of salt.  Sauté for 3-5 minutes on med/low heat.  Add in the water and beef bouillon base, scraping the bottom with a whisk to get all the bits stuck to the bottom, incorporated with the broth  Add the stew meat and plate drippings back to the pan, bring to a boil then reduce the heat and cover.  Simmer on low for 2 hours.
Once the meat is done, cook the egg noodles in boiling water until al dente. Mix the sour cream, flour, tomato paste and pepper in a bowl, whisking until smooth.  Add a few spoonful of hot broth to the sour cream mixture, whisking it around to incorporate. Add all of the sour cream mixture to the sauté pan with the meat and broth, whisking constantly until totally combined. Add in the egg noodles.

Mississippi Pot Roast

1 Pot Roast
1 packet au jus gravy mix
1 packet ranch dressing mix
1/2 cup salted butter (1 stick)
6 peperoncini peppers

Add Roast to the bottom of the slow cooker.  Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken.  Then, top with stick of butter.  Cover and cook on low for 6-8 hours.  The roast will produce its own juices so you don't have to add any other liquid to this.

Creamy Swiss Chicken Bake

4 Boneless Skinless Chicken breasts
4 slices swiss cheese (Mozzarella works too)
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup grated parmesan cheese divided
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
Cooked Rice to serve over

Preheat oven to 375.  Pat chicken dry and place in a greased 9x13 pan.  Add sliced cheese on top of chicken breasts.  In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese.  Bake for 1 hour. Serve over rice if desired or serve alone

Chicken Bacon Ranch

3-4 Chicken Breasts
6-8 Tablespoons Ranch Dressing
6-8 Slices Bacon (partially cooked)
4 Ounces Cheddar Cheese or Colby Jack Cheese

Place your chicken breast in a baking dish  Spread 1-2 tablespoons of ranch dressing on each chicken breast  Slice bacon to fit chicken breast and layer on top of ranch  Bake in oven preheated to 400?F on top rack for 25-35 minutes or until chicken is no longer pink.  Top with cheese and return to oven for 3-5 minutes or until cheese is melted.  Serve with rice or over greens.

Nacho's

Tortilla Chips
Taco Meat
Tostitos's Cheese Sauce
Olives, sliced
Green Onions, sliced
Lettuce, shredded

Make Taco meat.  Heat Cheese.  Layer Chips, Cheese, Meat, Lettuce, Olives and Onions.

Native Tacos

Scones:

1 ¾ C. Milk
1 ½ Tsp. Shortening
2 ½ heaping Tbsp. Sugar
1 Tsp. Salt
2 Eggs
1 Yeast Cake
¼ C. warm water
4 C. Flour

Heat milk and shortening. Add sugar and milk. Beat eggs; add to warm milk. Dissolve yeast in water. Add to the mixture. Add flour one cup at a time. Mixing well. Put dough in a greased bowl, let rise. Separate dough into hand size sections, shape into flat disks and deep fry at 375 until golden brown.

Taco meat

Canned Chili

Taco Toppings of your choice.

Make your Scones.  Mix taco meat and chili.  Place on Scones and top with taco toppings.

Walking Tacos

Single serve bag of Doritos (per person)
2 lbs of taco meat
Favorite taco toppings (chopped lettuce, tomatoes, guacamole, shredded cheese, olives, sour cream, etc.)

Prepare your taco meat.  Prepare the taco toppings. Each person will crush their bag of chips to crunch up the Doritos. Cut open the bag of Doritos down the side. Spoon the Taco meat inside and then top with your favorite taco toppings. Stir with a spoon and eat straight from a bag!

Beef Enchilada Bake

1 pkg Ground Beef

Onion (to taste)

Salt and Pepper (to taste)

Red Enchilada Sauce

Cheese, Shredded

Flour Tortillas

Brown beef, add onion, salt and pepper.  Spread some enchilada sauce in bottom of a 9x13 pan.  Dip 2 tortillas into enchilada sauce and place in dish, layer beef and cheese.  Repeat until pan is full.  Pour any remaining sauce on top.  Sprinkle with more cheese.  Bake at 350 degrees until heated through and cheese is melted.

Fried Rice

1/3 cup chopped, cooked Ham

2 tbsp oil

3 cups cooked, cold rice

3 green onions, sliced

2 tsp soy sauce

2 eggs, beaten

1 Fried Rice Seasoning Packet

In large skillet, heat oil stir-fry rice and green onions.  Add seasoning and soy sauce stir-fry 1 minute. Push rice to side, add eggs, scramble; stir into rice. Add meat. Makes 5 servings, about 1 cup each as prepared above.

Meatloaf

1 pkg Hamburger
2 Eggs
1 box Stuffing (dry)
4 tbsp. Ketchup
2 tbsp. Mustard
Salt and Pepper

Mix all ingredients together, (add more moisture as needed, the stuffing will absorb most of the juices and you don't want it to be too dry) place into prepared bread pan.  Bake at 350 degrees for 30 minutes or until cooked through.

Homemade Hot Pockets

Buttermilk Biscuits
Fillings of your choice (our favorites are Ham and Cheese and Pepperoni Pizza)

Make Buttermilk Biscuit recipe.  Divide into handful size balls.  Roll out, put any toppings you desire.  Fold over and make into a Pocket.  Bake at 400 degrees for 12-15 minutes.

French Dip Sandwich

1 Loaf Italian Bread
2 lbs Thin Sliced Roast Beef
2-4 tbsp. Italian Dressing
Swiss Cheese
Au Jus

Heat Roast Beef up in Au Jus. While that is heating up, slice the Italian Bread lengthwise, spread Italian dressing over the bread. Toast. Place roast beef on toasted bread, place slices of cheese over the meat and broil until cheese is melted. Dip in Au Jus.

Mississippi Chicken

3 lbs boneless, skinless chicken breasts
1 packet au jus gravy mix
1 packet ranch dressing mix
1/2 cup salted butter (1 stick)
6 peperoncini peppers

Add chicken breasts to the bottom of the slow cooker.
Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken.
Then, top with stick of butter.
Cover and cook on low for 6-8 hours.
The chicken will produce its own juices so you don't have to add any other liquid to this.

Crock Pot Chicken and Gravy

2 packets dry chicken gravy mix
1 10.5 oz can cream of chicken soup
2 cups water
1 lb boneless, skinless chicken breasts
garlic powder, salt & black pepper to taste
1/2 cup sour cream
rice, mashed potatoes or noodles for serving

Season chicken breasts (both sides)with garlic powder, black pepper and just a tad bit of salt.
In your slow cooker, whisk together the gravy packets, cream of chicken soup, and water until smooth.
Add the seasoned chicken breasts. Be sure to get them covered in gravy.
Cover and cook on low for about 6-8 hours.
Once cooked, break chicken up into chunks using a fork.
Stir in sour cream (if using).

Copycat Panera Macaroni and Cheese

1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk
2 cup heavy cream
2 cup shredded white cheddar
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp dry mustard
1lb, pasta, cooked (cavatapppi, shells, or elbow)

Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.  In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired. ENJOY.

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

6 boneless skinless chicken breast
12 tablespoons cream cheese (Chive and Onion)
12 pieces bacon (partially cooked)

Pound out Chicken breast so it is about 1/4" thick.  Spread cheese mixture over 1 side of chicken breast.  Roll chicken breast up to conceal cream cheese.  Wrap partially cooked bacon around chicken breast and secure with toothpick.  Place on a greased baking sheet and bake for about 35 minutes at 375.  Broil for about 5 minute to crisp bacon.

Stromboli

Pizza Dough - store bought or you can use this recipe
Genoa Salami
Ham
Pepperoni
Provolone
Mozzarella
Egg Yolk
Olive Oil

Preheat the oven to 400. Flour a work surface and roll the dough out into a rectangle.
Start layering the meat in the center, leaving an inch or two along the edges. Add provolone and mozzarella.  Combine the egg yolk with a couple tablespoons of water and brush the egg wash around the edges. It’ll help the dough stick together when you roll it up.  Starting along one long edge, gently roll it up.  Pinch the edges together to seal it. Tuck the ends under and pinch them together.  Place it on a baking sheet, seam side down. Coat the top and sides with a little olive oil. You could sprinkle it with a little granulated garlic if you like.  Bake at 400 for about 20 to 25 minutes.  Cut it into slices.Serve with sauce alongside.

Panda Express Orange Chicken

2 lb boneless, skinless chicken breast, chopped into bite sized pieces
1 egg
1 1⁄2 tsp salt
1 white pepper, to taste
2 tbsp oil, divided, plus more for frying
1⁄2 cup corn starch, plus 1 tbsp
1⁄4 cup flour
1 tbsp ginger root, minced
1 tsp garlic, minced
1⁄2 tsp hot red chili pepper, crushed
1⁄4 cup green onion, chopped
1 tbsp Shaoxing rice wine
1⁄4 cup water
1⁄2 tsp sesame oil
1 1⁄2 tbsp soy sauce
1 1⁄2 tbsp water
5 tbsp sugar
5 tbsp white vinegar
1 orange, zest grated

Orange Sauce:
In a bowl, combine soy sauce, 1 1/2 tablespoons water, sugar, white vinegar, and orange zest. Set aside.
Chicken:
In another bowl, mix egg, salt, pepper and 1 tablespoon oil.
In a separate bowl, add 1/2 cup corn starch and flour and mix well.
In a third small bowl, dissolve 1 tablespoon cornstarch in 1/4 cup water and set aside.
Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C).
Working in small batches, dip chicken pieces in the egg mixture, then the corn starch mixture and fry for 3 to 4 minutes or until golden and crisp. Transfer to a paper towel lined plate and repeat with remaining chicken.
Discard oil and clean wok. Heat for 15 seconds over high heat. Add 1 tablespoon oil, ginger root, and garlic and stir fry until fragrant, about 10 seconds. Add chili peppers and green onions, then stir fry for a few seconds. Add rice wine and stir for 3 seconds. Add orange sauce and bring to boil. Add cooked chicken and stir until well mixed. Stir water and corn starch mixture if it has separated, then add to the pan. Heat until the sauce has thickened. Stir in sesame oil.

BBQ Pulled Pork

1 (2 pound) pork tenderloin (pork shoulder or butt can also be used)

1 (12 ounce) can of root beer

1 (18 ounce) bottle of barbecue sauce

8 hamburger buns

Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.  After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.