Mexican -Easy Fajitas

Time for Fajitas and Margaritas 

Ingredients

• 1 pound chicken breast, sliced into strips

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 1 yellow onion, sliced

• 1 Tablespoon oil

• 2-3 cloves garlic, minced

• 1 teaspoon cumin

• 1 teaspoon chili powder

• ½ teaspoon coriander

• ½ teaspoon paprika

• ¼ teaspoon salt

• ¼ teaspoon pepper

• corn tortillas

• cheddar cheese, grated

• sour cream

• salsa

Instructions

1. Preheat oven to 375 degrees.
2. Place chicken, peppers, onion, garlic, and oil in a large mixing bowl.
3. Mix spices together in a small bowl.
4. Pour over the chicken mixture and stir to coat well.
5. Spread the chicken mixture evenly into a 11×9 baking dish.
6. Bake for 20 minutes, or until the chicken is cooked completely through.
7. Serve with warm tortillas and all the fixings.

Creole- Easy Jambalaya

Crockpot Jambalaya

 

 

Ingredients

• 1 can (14-1/2 ounces) diced tomatoes, undrained

• 1 can (14-1/2 ounces) beef or chicken broth

• 1 can (6 ounces) tomato paste

• 3 celery ribs, chopped

• 2 medium green peppers, chopped

• 1 medium onion, chopped

• 5 garlic cloves, minced

• 3 teaspoons dried parsley flakes

• 2 teaspoons dried basil




• 1-1/2 teaspoons dried oregano

• 1-1/4 teaspoons salt

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon hot pepper sauce

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes

• 1 pound smoked sausage, halved and cut into 1/4-inch slices

• 1/2 pound uncooked medium shrimp, peeled and deveined

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  Directions

• In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage.
• Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Yield: 11 servings.
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Korean- Spicy Pork

Easy Spicy Korean Pork

Ingredients
1 lb (450g) very thinly sliced pork, any cut
1/2 large onion sliced
3 tablespoon Korean chili paste
2 tablespoon Korean chili flakes
1 tablespoon soy sauce
1 tablespoon sugar
2 cloves garlic, finely minced
1 teaspoon fresh ginger finely minced or 1/2 teaspoon ginger powder
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon corn syrup, optional1 tablespoon canola oil

 Directions

1. In a small mixing bowl combine chili paste, chili flakes, soy sauce, sugar, garlic, ginger, sesame oil, sesame seeds, and corn syrup, mix well.

1. In a large mixing bowl combine pork with the sauce, and mix well to coat all the pork slices with the sauce evenly.

1. Drizzle 1 Tbsp oil to the skillet and bring it over medium-high heat. Place pork over the skillet and add the sliced onion on top. When they sizzle, start tossing everything to cook evenly all the way or until the pork is fully cooked and onions are soft, about 3-5 minutes.

1. Serve hot with a bowl of rice

Chinese- Easy Fried Rice

Easy Fried Rice

Ingredients

• 2 cups cooked rice *
• 2 Tbs sesame oil
• 1 small white onion, chopped
• ½ frozen peas and carrots, thawed
• 2-3 Tablespoons soy sauce (more or less to taste)
• 2 eggs, lightly beaten
• 2 Tbsp chopped green onions (optional)
• Nonstick Wok

Instructions

1. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
2. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
3. Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

Easy Greek Chicken Salad

Let's Do It Greek Style

• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 3/4 teaspoon black pepper, divided
• 1/2 teaspoon salt, divided 
• Cooking spray 
• 1 pound skinless, boneless chicken breast, cut into 1-inch cubes 
• 5 teaspoons fresh lemon juice, divided
• 1 cup plain fat-free yogurt
• 2 teaspoons tahini (sesame-seed paste)
• 1 teaspoon bottled minced garlic
• 8 cups chopped romaine lettuce
• 1 cup peeled chopped English cucumber
• 1 cup grape tomatoes, halved
• 6 pitted kalamata olives, halved
• 1/4 cup (1 ounce) crumbled feta cheese 

Preparation

1. Combine oregano, garlic powder, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a bowl. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken and spice mixture; sauté until chicken is done. Drizzle with 1 tablespoon juice; stir. Remove from pan.
2. Combine remaining 2 teaspoons juice, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, yogurt, tahini, and garlic in a small bowl; stir well. Combine lettuce, cucumber, tomatoes, and olives. Place 2 1/2 cups of lettuce mixture on each of 4 plates. Top each serving with 1/2 cup chicken mixture and 1 tablespoon cheese. Drizzle each serving with 3 tablespoons yogurt mixture.
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Cuban Easy Black Beans and Rice

Taste of Cuban

Rice Ingredients:

1 cup long grain rice
2 cups water
1 teaspoon salt
1 teaspoon olive oil

Beans Ingredients:

16oz can of black beans (Goya is great)

1/2 white onion

1 clove of garlic

Instructions:

Cook rice per instructions on package..can't mess it up 

Beans:

In a small pot or saucepan, I add two tablespoons of virgin oil, and put it over medium heat. Add half of a white onion, diced, and sautee until you can almost see through it. Add a clove of garlic, minced, and cook for only one minute until the aroma is released (don't cook it until brown).

Add the can of beans, plus salt, pepper and oregano (to taste). Raise heat to high, stirring frequently, and cook until the mixture comes to a boil. Reduce heat to low, and stir occasionally as your rice is cooking. The entire cooking time is usually 20 minutes, or about as long as it takes for the rice to be ready.

Irish: Corned Beef And Cabbage

This Is Why We Like The Irish

• 4 large carrots, peeled and cut into matchstick pieces
• 10 baby red potatoes, quartered
• 1 onion, peeled and cut into bite-sized pieces
• 4 cups water

• 1 (4 pound) corned beef brisket with spice packet
• 6 ounces beer
• 1/2 head cabbage, coarsely chopped

Directions

1. Place the carrots and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High. 
2. 4 hours in add in the potatoes so they don't get mushy 
3. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
4. Optional to throw in some Onion Powder and Garlic Powder

 

Easy Enchiladas

Want it easy? Want it tastey? Why not go Enchilada night? Ole

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• 12 corn tortillas
• 1 28oz can of red enchilada sauce
• 2 cups (16 oz) mozzarella or queso blanco
• 1 1/2 cups meat (optional) shredded beef or chicken
• 2-3 tablespoons oil

Preparation:

Coat each tortilla with oil using your hands or a brush. Spread out on a cookie sheet or baking dish and bake in a 500 degree oven for about 7 minutes. Take out to cool until they are warm to the touch.

The cheese can be shredded, or just cut into slices 3-4 inches long, and 1/4 inch thick. (Or thicker if you like them really cheesy.)

Pour just enough sauce in the bottom of a 9x13 glass baking dish to cover the it. Pour the rest of the sauce in a large bowl. Dip tortillas, one at a time, in the bowl to coat with sauce.

Lay the tortilla in baking dish and if you're using the meat, put in about 2-3 tablespoons. Place the cheese on top of the meat. Fold one edge over the cheese, then the other one, then turn the whole thing over, folded side down, in baking dish. Repeat for each tortilla. Sprinkle any leftover sauce and/or cheese on top of enchiladas.

Place in 400 degree oven for 15 minutes or until cheese is melted

Southern Spicy Fried Chicken

1 (3-pound) broiler-fryer, cut into 8 pieces

milk to cover

1 1/2 teaspoons garlic powder

2 teaspoons seasoning salt

1 tablespoon ground black pepper

2 teaspoons cayenne pepper

1 cup flour

2 cups vegetable oil

1 roll of soft bathroom tissue

My neighbor makes the best fried chicken you could ever want to burn your lips so I had to get me me some. This is pretty simple and you know Southern Ronnie can’t be in the kitchen room a long time. So throw the overalls on or get the old lady to put these smokin’ fixings on the table for you. I say get some good ole hot sauce to throw on to make it really burn. Habanero hotsauce..yeehaaa...

First you want to throw the chicken pieces into the milk and cover for 2 hours in the frigerator. Mix all your seasonings and put in large bowl or plastic bag. I personally use a plastic bag since I can throw it out and don’t have to wash a dish. After 2 hours, take the chicken from the milk and coat the chicken with the spices. Pretty simple huh.

Now the hard part. Get a big ole skillet and heat up the oil until you see almost smoke. But don’t burn the place down..yeah baby... Throw the chicken in the skillet and don’t let them touch each other..That’s just kinky...Fry for 10 minutes or so or until sweet sounthern brown. Ok now turn them mouth watering pieces over and reduce heat to half. Cover and let the spicy juices flow. Turn them as needed and once cooked all the way through...You Done!!!

Drain them on paper towels and get ready to eat. I like some potatoe salad with my chicken so throw that on table. As always use the soft bathroom tissue as needed depending on hot you made it. Southern Ronnie takes no responsibility for any emergency room visits or long stays in the restroom !!  It’s Southern and Hot baby !!

Southern Ronnie recommends this for the fryer: It is actually really good..used it many of times

SPICY OKRA TO MAKE YOU HOLLA!

BY: SOUTHERN RONNIE

Folks feel free to share this recipe with your family..

Ingredients:

·         

2 tablespoons olive oil

·         

1/2 large onion, chopped

·         

2 cloves garlic, minced

·         

1/2 green bell pepper, chopped

·         

1 (16 ounce) can diced tomatoes in juice

·         

3/8 teaspoon dried thyme

·         

2 Habenero peppers

·         

1/4 teaspoon cayenne pepper

·         

salt and pepper to taste

·         

1 (16 ounce) package frozen cut okra

Ok let’s get down to it… remember to keep a roll of toilet paper stocked in restroom because it well burn later …Yeahhhhh baby!!!

Heat the oil in a skillet over medium heat.. Saute the onions and garlic in the skillet until nice and soft… Next  add the cut up habeneros and green peppers till they soft ..

Now toss in the tomatoes without the juice but save the juices for later..we gonna need it.  Put in all the other spices and let that baby simmer for 5 minutes…

We almost done.. Toss in the okra and enough juices to cover bottom of pan  then cover and simmer for 15 minutes… Simple and I promise you that you will have a delicious meal.

Give these a try because I love Rachael Ray and you can use them at the campfire plus its 51% off now :) ..Call me Rachael

Still waiting..something say she ain't calling... FML!!