Mexican Marinade

Using marinades is an easy way to enhance the

flavor of meats . . . and brings a versatility to your dishes.

Great marinade for grilled chicken served paired with

mexican rice and a salad!

This is a basic recipe . . . add seasonings, garlic, peppers, onions or

whatever you prefer.  If you desire a less spicy marinade, use the plain

version of vegetable juice.

I'm not sure where this recipe originally came from . . . it is a part

of my recipe collection that I have collected over many years. 

Ingredients

1 (5 1/2-ounce) can spicy eight-vegetable juice
2 tablespoons lime juice
1 tablespoon vegetable or olive oil
1/4 teaspoon salt
splash of hot sauce (if desired)

Directions

Pierce meat with fork several times on both sides.

Prepare Mexican Marinade. 

Add meat, turning to coat with marinade. 

Cover dish or seal bag and refrigerate, turning meat occasionally, at least 8 hours but no longer than 24 hours.

Cook on the grill, oven or stove . . . whatever you prefer.

Asian Pepper Steak

Ingredients

• ¹/2 cup ready-to-use beef broth
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon ground ginger
• 2 tablespoons vegetable oil
• 1 to 1-1/2 pounds beef top or bottom round steak, cut into 1/4-inch strips
• 1 medium-sized red bell pepper, cut into 1/4-inch strips
• ¹/4 pound fresh mushrooms, sliced
• 3 scallions (green onions), sliced
• 1 garlic clove, minced
• 
  

Instructions

1. In a small bowl, combine broth, soy sauce, cornstarch, and ginger; mix well and set aside.
    
2. In a large skillet, heat oil over medium-high heat and sauté beef 2 to 3 minutes, or until browned.
    
3. Add bell pepper, mushrooms, scallions, and garlic, and cook 4 to 5 minutes, or until vegetables are tender.
    
4. Add broth mixture to skillet and cook 2 to 3 minutes, or until sauce thickens.

Source:  Mr. Food

Honey Chicken

I love chinese take out!

Honey Chicken is one of those items that I usually

order to go with my fried rice and egg rolls.

This recipe is so quick and easy, especially if you

use the chicken tenderloins that come in a bag

frozen . . . defrost and prepare!

Now I just need to learn how to make awesome

fried rice . . . still haven't found a good recipe :(

Ingredients

• 1 cup all-purpose flour
• 1 ¹/2 tablespoons baking powder
• ¹/2 teaspoon salt
• ³/4 cup water
• ¹/3 cup sesame seeds
• Vegetable oil for frying
• 1 ¹/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• ¹/2 cup honey
• 2 garlic cloves, minced
• ¹/4 teaspoon soy sauce
• 
  

Instructions

1. In a large bowl, make a batter by combining the flour, baking powder, salt, and water; mix well.
    
2. In a large deep skillet, toast the sesame seeds over medium-high heat, until golden. Remove from the skillet and set aside.
    
3. Reduce the heat to medium, add 1/4 inch oil to the skillet, and heat the oil until hot but not smoking. Dip the chicken pieces in the batter, coating completely, then cook in batches for 2 to 3 minutes per side, or until golden. Drain on a paper towel-lined platter.
    
4. Meanwhile, in a medium saucepan, warm the honey, garlic, and soy sauce over low heat for 4 to 6 minutes, stirring occasionally. Place the chicken in a large bowl and pour the warm honey sauce over it. Sprinkle with sesame seeds, and toss until the chicken is well coated. Serve immediately.

Source:  Mr. Food

Creamy Cavatelli

I'm always looking for new pasta recipes

that are quick, easy and relatively inexpensive.

This one is perfect with combinations that

are new to me.

Ingredients

• 1 pound frozen cavatelli pasta
• 2 (10-3/4-ounce) cans condensed cream of celery soup
• ¹/2 cup milk
• 2 medium-sized tomatoes, chopped
• 1 (3-ounce) package sliced pepperoni, each slice cut in half
• 2 teaspoons garlic powder
• 1 teaspoon dried thyme
• ¹/2 teaspoon onion powder
• 
  

Instructions

1. In a large pot, cook pasta according to package directions; drain and set aside in a colander.
    
2. In the same pot, combine remaining ingredients and heat over medium-low heat for 10 to 12 minutes, or until bubbling.
    
3. Return pasta to pot and toss to coat. Heat 2 to 3 more minutes, or until heated through. Serve immediately.

Source:  Mr. Food