Steak Fajitas with Chimichurri and Drunken Peppers

Another recipe from my FoodNetwork Magazine... Im beining to love it more and more! These were SO good!! I will definitely be making them again! And supposedly they are only &2.75/serving :)
Also - the Chimichurri would be good on ANY type of meat for marinade! It was delicious!

**Ingredients
1 bunch fresh parsley
1 bunch fresh cilantro
1 to 2 cloves garlic
1 large red onion, halved and sliced
Kosher salt and freshly ground pepper
2 tablespoons red wine vinegar
3 tablespoons lemon juice
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 pound chuck or top round steak
3 poblano peppers, seeded and cut into strips
1/4 cup lager beer (I obviously subsituted this with beef broth)
8 8-inch flour tortillas
Lime wedges, for serving (optional)

**Directions
Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce. Seal the bag and turn to coat the steak; refrigerate for at least 1 hour. Cover and reserve the remaining sauce.

Preheat a grill to medium-high. Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium-rare (we did Med-well), about 6 minutes per side. Let rest, loosely covered with foil, for 10 minutes.

Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and the remaining sliced onion half; season with salt and pepper. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes. Add the beer, cover and cook until the peppers are tender, about 5 minutes.

Warm the tortillas on the grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas. Serve with lime wedges, if desired.

Scallion Sweet Potatoes

This came out of my newest volume of FoodNetwork Magazine

Directions
Combine 1 1/2 pounds chopped peeled sweet potatoes
1 bunch scallions (cut into 2-inch pieces)
6 crushed garlic cloves
1 tablespoon fresh thyme in a bowl.
Drizzle with 1/4 cup olive oil, season with salt and pepper and toss. Place on a sheet of foil and fold up. Grill over low heat until the potatoes are tender, 20 to 25 minutes.

I made these tonight for dinner. They were really goood, I even put a little ketchup on mine and it kinda tasted like tinfoil dinner haha. (I used a sweet potato but it wasnt orange like the picture, I am begining to wonder if they really used yams and not sweet potatoes.) I am just now realizing that I forgot the Thyme in mine, oh well, they were still good :)
Oh and it doesn't tell you to do this, but I would stir, or toss them periodically while on the grill because the bottoms of ours got a little over done.

Turkey Pesto Sandwich

1 loaf (1 pound) French bread
1 cup prepared pesto
1 pound thinly sliced deli turkey
1/2 pound provolone cheese, thinly sliced
2 small zucchini, thinly sliced
2 medium tomatoes, thinly sliced
1 medium red onion, thinly sliced
Directions:
Cut the top fourth off loaf of bread. Carefully hollow out the bottom, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Spread pesto on the inside of top and bottom of bread. Set top aside.
In bottom of bread, layer the turkey, cheese, zucchini, tomatoes and onion. Gently press the layers together. Replace bread top and wrap tightly in foil. Place on a baking sheet. Bake at 350° for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 6 servings.

Shrimp Avocado Salsa

1 pound cooked small shrimp, peeled, deveined and chopped
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped
1 cup minced fresh cilantro
1 medium sweet red pepper, chopped
3/4 cup thinly sliced green onions
1/2 cup chopped seeded peeled cucumber
3 tablespoons lime juice
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1/4 teaspoon pepper
Tortilla chips
Directions:
In a large bowl, combine the first 11 ingredients. Serve immediately with tortilla chips. Yield: 6 cups.

*I only did half of this, left it pretty chunky, and served it on top of salad for dinner. There was still some leftover so Dallas finished it off with chips. Yummy!

Taco Salad

Ingredients:
1 pound ground beef
1 package (11 ounces) torn iceberg and romaine
2 medium tomatoes, chopped
1 cup sliced green onions
1 can (16 ounces) kidney beans, rinsed and drained
2 cups (8 ounces) shredded Mexican cheese blend
8 cups corn chips, coarsely crushed
1 cup green goddess salad dressing
1/2 cup sour cream
Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain and cool slightly.
In a large bowl, combine the lettuce, tomatoes and onions. Add the beef, beans, cheese and corn chips. Drizzle with salad dressing; toss to coat. Dollop with sour cream. Serve immediately. Yield: 12 servings.

*So obviously, I halved it, cause it makes a ton! I had never heard of Green Goddess salad dressing, but Kraft makes it. I bought Nacho flavored tortilla chips to use on it instead of Fritos. It doesn't call to season the meat, I did a little bit of my own - chili powder, onion powder, garlic powder, cumin - but I think next time I will use taco seasoning with the meat. It would probably be good too with a southwestern ranch salad dressing.

Easy Tasty Chicken Salad

I love this chicken salad, it's so easy and delicious! I had this for lunch today and I was going to take a picture before I ate it, but I was too hungry :) haha

**Ingredients
Chicken Breasts
Dressing (below)
Lettuce and/or Spinach
Green Onions
Won Ton Skins (like the kind you make egg rolls out of)

**Directions-
1. Boil 2 chicken breasts (could do more depending on how juicy you want your chicken)
2. Make dressing
3. When chicken is cooked shred it and put into container with the dressing and stir to coat and let it sit. This is the type of dressing that the longer the chicken sits the better it gets.
4. Cut won ton skins into thin strips. Fry and drain them good.
5. Cut green onions into small pieces, and cut lettuce and/or spinach into strips.
6. Put a bed of lettuce on your plate and add green onions and chicken coated with dressing. Garnish with fried won ton skins for a little crunch.

**Dressing -
2 T Sugar
1/2 t Salt
1/2 t Pepper
1/4 C Oil
3 T Rice Vinegar

** This Salad is really good left over. Kyle won't eat it so I just make the dressing and cook the chicken and put them in a tupperware together and save the extra for the next day(s).It is VERY good left over. And super quick!
I don't always have won ton skins on hand so I will either not use anything or I have substituted them with chinese noodles and they give a good crunch too.

Pineapple Teriyaki Burgers

1 1/2 pounds lean ground beef
1 packet beefy onion soup mix (recommended: Lipton)
2 tablespoons ginger teriyaki marinade mix (recommended: McCormick Grill Mates)
1 (8-ounce) can pineapple rings, drained, juice reserved
Salt and freshly ground black pepper
1/3 cup mayonnaise
1 tablespoon wasabi paste
1 tablespoon soy sauce
4 whole-grain burger buns
Lettuce, tomato, onion, for serving
Directions
Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.

In a mixing bowl, stir to combine ground beef, soup mix, teriyaki marinade mix, and 1/4 cup reserved pineapple juice.

Form 4 patties slightly larger than bun. Gently press pineapple rings into tops of burgers.

Season burgers with salt and pepper and place on grill pineapple side down. Cook 8 minutes per side for medium.

Mix together mayonnaise, wasabi, and soy sauce.

Serve hot on toasted buns with lettuce, tomato, onions, and wasabi mayonnaise.

*This is kinda like yours, but with hamburgers. I saw it on Semi-Homemade forever ago, but it sounds so yummy. I wish I had a grill!!!

Pineapple Chicken Burgers

Okay from my last two posts it looks like I am obsessed with Pineapple Chicken stuff :) Oh welll..

Ingredients -
Hamburger Buns
Chicken Breasts butterflied (one half for each person)
Avacados **optional (can make into homeade guac and its really tasty)
Tomatoes** optional
Pineapple
Lettuce or Spinach**optional
My Homemade Sauce (recipe below)

Directions-
1.Pre heat the grill and make sure to spray with nonstick grill spray
2.Make the homemade sauce before hand and baste on chicken while grilling (make sure to reserve some sauce in a separate bowl in case you want a little more sauce on your burger)
3.Grill until inside temp of chicken is 165 degrees in thickest part
4.While chicken is cooling a bit lay one pineapple ring per burger on the grill and let sit until there are grill lines on each side (used my new pinapple cutter thing for the rings and it works PERFECT!)
5. Assemble your burger. I love all of the above ingedients on mine but Kyle only likes the pineapple and chicken. I have also had it with only the pinapple, chicken and spinach and it was still delish!

*****My Invented Homemade Sauce (good on steak too!)
Equal portions of the following
Steak Sauce
BBQ Sauce
Teriyaki Sauce
Pinapple Juice (less than equal)
Brown Sugar
Mix well until sugar is dissolved and then use it on your favorite meats! MMMM yummO

Watermelon Lemonade - Magic Bullet style

I use the "Party Mug" and put like 2 or 3 ice cubes in the bottom, (unless I'm using frozen watermelon, then I don't add them), put some watermelon in so its about half full and then fill it up with lemonade. I bought some Hawaiian Punch lemonade, its not very strong, but I was thinking about using frozen lemonade concentrate (mixed up with water in a pitcher first of course!) cause it has a little bit stronger flavor. Last night, Dall had me put blueberries and raspberries in his and it was still good! I wonder, the syrup that is used in like the flavored lemonades at Applebee's, it might be good in there too probably?

Pineapple Chicken Curry

SORRY! The picture wouldnt load!

Ingredients
1 tablespoon oil
4 chicken brest halfs in small pieces
4 cups chicken broth
2 (14 ounce) cans unsweetened coconut milk
1 tablespoon curry powder (depending on the curry this could make it pretty spicy! Might try 2 teaspoons first and then add to. Although the kind I had I had to add more than I was supposed to because it was bland)
3 tablespoons brown sugar
1/2 cup or so of red and green peppers
1 cup pineapple chunk
2 tablespoons fresh lime juice
salt and pepper
Cooked Rice
*Garnish
chopped cilantro optional

Directions
1Heat oil in a large saucepan over medium heat. Add chicken and brown.
2Add chicken broth, coconut milk, curry powder and brown sugar and bring to a simmer.
3Add peppers and simmer until chicken is just cooked through and are tender, stirring frequently, about 10 minutes.
4Remove from heat, and stir in pineapple.
5Mix in lime juice and add salt and pepper to taste.
6Place a scoop of rice in a bowl and spoon curry over the rice.
7Serve with chopped cilantro garnish if desired

* I also added some of the pinapple juice, along with a little bit of slurry (cornstarch and water) to thicken it a bit. It was a little bland the first time I made it. But I tweaked it a bit and it was really good! We had leftover sauce, so I put it in a container in the fridge and then the next night, just cooked some chicken, pepper and pineapple and headted it all up with the left over sauce.
It makes a TON! I halfed it the second time I made and still had some leftover sauce.
This sort of resembles the Curry from the Thai place we never got to go to....

Shrimp Salad

1 package (5 ounces) spring mix salad greens
1 pound cooked medium shrimp, peeled and deveined
1 large navel orange, peeled and sectioned
1 medium ripe avocado, peeled and sliced
1 cup fresh strawberries, quartered
1/2 cup thinly sliced green onions
Salad dressing of your choice
Directions:
On each of four serving plates, arrange salad greens, shrimp, orange, avocado, strawberries and onions. Drizzle with dressing. Yield: 4 servings.

*I made this the other night, it was so yummy! I just used frozen cooked shrimp I bought at Costco, all I had to do was thaw it out and used Kraft Light Raspberry Vinagrette.