A friend at work gave me this recipe. I know it isn't fancy but it sure is tasty.
Ingredients:
3 flour tortillas
2 chicken breasts, cooked and shredded
1 cup mozzarella cheese
jar of your favorite bbq sauce
Directions:
Preheat oven to 350 degrees. Once oven is heated, place tortillas on a cookie sheet and leave in oven until crispy (about four minutes). While tortillas are baking you want to warm up your chicken on the stove. To do this pour 2 Tbsp. bbq sauce in a pan with shredded chicken until the bbq sauce coats the chicken.
When tortillas are crispy, take out of oven. They might have bubbles in them so flatten them out. Take one spoon full of bbq sauce and coat the top of the tortilla (like the tomatoe sauce on a pizza). Put chicken on top of the sauce and then cheese on top of the chicken. Put back in the oven until cheese is melted.
Enjoy!
If you are like me and have a husband that works crazy hours, just half the recipe and you will have the perfect, basically no clean up meal.
Thursday, January 29, 2009
Friday, January 16, 2009
Easy French Dip Sandwiches
We probably have these once a month...it is definitely a favorite. This recipe makes at the most 3 sandwiches. The ingredients will be in terms of what I buy at the grocery store. Let me know if it is a little confusing, we altered it from a Rachael Ray recipe.
Ingredients:
3/4 diced onion
2 swirls in pan of Extra Virgin Olive Oil
2 cans of beef broth
a package of sliced roast beef (or 3/4lb. roast beef from deli)
Sandwich rolls (we tried it last night with the Sara Lee rolls and they were tastier than baquettes)
1 package provalone cheese
1 package parmesan cheese
Directions:
Slice rolls in half, butter and sprinkle with parmesan. Put in oven on broil until cheese is melted or the bread looks toasted.
While toasting the bread saute onions in skillet with the 2 swirls of extra virgin olive oil. Once the onions are soft pour in the 2 cans of beef broth. Turn stove down to low-medium and start separating the roast beef and putting it directly in the broth.
At this point the bread should be toasted. Take out of oven but leave the oven on. Start taking the beef out of the pan and placing on one half of each roll. Top the beef off with the provalone cheese (it usually takes 2 slices). Put the rolls back in the oven, leaving the top of each roll off the bottom half so the cheese can melt. Once the cheese has melted remove from oven and start putting top of each roll on top of the cheese.
Now it is time to plate. Put some au ju in a bowl and slice the rolls in half. Enjoy!
Ingredients:
3/4 diced onion
2 swirls in pan of Extra Virgin Olive Oil
2 cans of beef broth
a package of sliced roast beef (or 3/4lb. roast beef from deli)
Sandwich rolls (we tried it last night with the Sara Lee rolls and they were tastier than baquettes)
1 package provalone cheese
1 package parmesan cheese
Directions:
Slice rolls in half, butter and sprinkle with parmesan. Put in oven on broil until cheese is melted or the bread looks toasted.
While toasting the bread saute onions in skillet with the 2 swirls of extra virgin olive oil. Once the onions are soft pour in the 2 cans of beef broth. Turn stove down to low-medium and start separating the roast beef and putting it directly in the broth.
At this point the bread should be toasted. Take out of oven but leave the oven on. Start taking the beef out of the pan and placing on one half of each roll. Top the beef off with the provalone cheese (it usually takes 2 slices). Put the rolls back in the oven, leaving the top of each roll off the bottom half so the cheese can melt. Once the cheese has melted remove from oven and start putting top of each roll on top of the cheese.
Now it is time to plate. Put some au ju in a bowl and slice the rolls in half. Enjoy!
Saturday, January 3, 2009
Sage-Crusted Pork Tenderloin
I know this sounds all complicated but I promise it is really easy and really good too.
- ¾ cup crushed Ritz crackers or bread crumbs
- 1 tsp. dried rubbed sage
- 1 pork tenderloin trimmed
- 1 Tbsp Dijon mustard
- 2 Tbsp olive oil
Preheat oven to 425. Combine bread crumbs and sage and salt and pepper to taste. Brush tenderloins with mustard then coat in crumbs, pressing them to adhere. Let sit 10 to 15 minutes.
Heat oil in skillet and brown both sides about 4 or 5 minutes. Transfer to oven in oven proof skillet or baking dish. Cook 15 to 20 minutes or until pork reaches 150 degrees. Let sit 5 to 10 minutes then slice into medallions.
- ¾ cup crushed Ritz crackers or bread crumbs
- 1 tsp. dried rubbed sage
- 1 pork tenderloin trimmed
- 1 Tbsp Dijon mustard
- 2 Tbsp olive oil
Preheat oven to 425. Combine bread crumbs and sage and salt and pepper to taste. Brush tenderloins with mustard then coat in crumbs, pressing them to adhere. Let sit 10 to 15 minutes.
Heat oil in skillet and brown both sides about 4 or 5 minutes. Transfer to oven in oven proof skillet or baking dish. Cook 15 to 20 minutes or until pork reaches 150 degrees. Let sit 5 to 10 minutes then slice into medallions.
Thursday, January 1, 2009
Maple-Orange Glazed Chicken
I made this for dinner tonight- oh wow, it is up there with the new favorites!
1/2 cup maple syrup
2 tsp Dijon mustard
1 tsp grated orange zest
1 tablespoon white vinegar
1 tsp minced fresh thyme
4 chicken breasts, halved crosswise
1. Adjust oven rack to middle position and heat oven to 475 degrees. Whisk maple syrup, mustard, zest, vinegar and thyme in a bowl. Set aside. Season chicken with salt and pepper
2. Heat oil in a large, oven safe skillet, over medium heat until just smoking. Cook chicken, until well browned, about 3-5 minutes. Turn chicken to other side and transfer skillet to the oven. Cook until chicken is deep golden brown and cooked through (about 10-15 min). Transfer chicken to plate and tent with foil.
3. Wearing oven mitt (pan handle is VERY hot), pour off any fat in skillet and add maple mixture to empty pan and cook over medium heat, scrapping up any browned bits with wooden spoon, until thick and syrupy, about 3 minutes. Off heat, return chicken to skillet and turn until well coated with glaze.
This recipe actually calls for the chicken to be skin on, but that kind of grosses me out and so I just did normal Costco chicken breasts. If you use the skin on chicken, cook the skin down on the skillet first and then put skin up with in the oven. Enjoy!
1/2 cup maple syrup
2 tsp Dijon mustard
1 tsp grated orange zest
1 tablespoon white vinegar
1 tsp minced fresh thyme
4 chicken breasts, halved crosswise
1. Adjust oven rack to middle position and heat oven to 475 degrees. Whisk maple syrup, mustard, zest, vinegar and thyme in a bowl. Set aside. Season chicken with salt and pepper
2. Heat oil in a large, oven safe skillet, over medium heat until just smoking. Cook chicken, until well browned, about 3-5 minutes. Turn chicken to other side and transfer skillet to the oven. Cook until chicken is deep golden brown and cooked through (about 10-15 min). Transfer chicken to plate and tent with foil.
3. Wearing oven mitt (pan handle is VERY hot), pour off any fat in skillet and add maple mixture to empty pan and cook over medium heat, scrapping up any browned bits with wooden spoon, until thick and syrupy, about 3 minutes. Off heat, return chicken to skillet and turn until well coated with glaze.
This recipe actually calls for the chicken to be skin on, but that kind of grosses me out and so I just did normal Costco chicken breasts. If you use the skin on chicken, cook the skin down on the skillet first and then put skin up with in the oven. Enjoy!
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