Steak Soft Tacos

Steak Soft Tacos

2/3 cup prepared Italian salad dressing
2 T. coarsely chopped fresh cilantro
1 T. chili powder
2 well-trimmed beef chuck shoulder steaks, (1-1/2 lbs.) cut 3/4 to 1 inch
thick
salt to taste
8 medium flour tortillas, warmed
thinly sliced lettuce, chopped tomato, sour cream and guacamole, optional

In small bowl, combine Italian dressing, cilantro and chili powder; mix well. Place steaks and marinade in zippered plastic bag, or glass or  plastic dish; turn steak to coat evenly. Close bag securely or cover dish and marinate in refrigerator 6 to 8 hours, turning occasionally.

Prepare medium-hot charcoal fire or preheat gas grill to medium-high.

Remove steaks from marinade; discard marinade. Grill steaks on oiled rack 14 to 18 minutes for medium-rare doneness, turning occasionally.

Trim fat from steak; carve into slices. Season with salt and serve in
tortillas with toppings.

Makes 8 soft tacos.

Chicken Recipes

Chicken Recipes Edition of the Carnival of the Recipes

Chicken Recipes Carnival of the Recipes is up at Chicken Recipes

Visit Carnival of the Recipes on Blog Carnival to submit a recipes and to review all past Carnival of the Recipes Editions.  Email to: recipe.carnival )AT( gmail.com

Chicken Whole Meal Casserole

Chicken Whole Meal Casserole (Diabetic Recipe)
(makes 8 servings)

olive oil cooking spray
2whole boneless, skinless chicken breasts, about 8 ounces (480 g) each, halved
4boneless, skinless chicken thighs, about 4 ounces (240 g) each
8small red potatoes, about 1 pound (960 g) total, scrubbed and quartered
8ounces (480 g) fresh mushrooms, quartered
1large onion, 8 ounces (480 g), thinly sliced
4cloves garlic, peeled and thinly sliced
8dried apricot halves
8dried pitted prunes
1/2tablespoon (7.5 ml) crushed dried thyme
1/2teaspoon (2.5 ml) crushed dried rosemary
freshly ground pepper
1tablespoon (15 ml) olive oil
1small navel orange, washed and thinly sliced crosswise
1large lemon, thinly sliced and seeds removed

Preheat oven to 375°F (190°C), Gas Mark 5. Lightly coat a large baking pan with cooking spray.
Rinse chicken pieces; remove and discard any visible fat. Pat chicken pieces dry with paper towels.
Arrange chicken in the prepared pan and surround with potatoes and mushrooms. Scatter onion and garlic cover chicken and vegetables. Sprinkle with thyme, rosemary, and pepper. Drizzle the olive oil over all. Arrange orange and lemon slices on top. Cover the pan tightly with aluminum foil and bake for 45 minutes, uncovering the pan during the last 5 minutes of baking time.
Serve at once.

Per serving:247 calories (18% calories from fat), 27 g protein, 5 g total fat (1.0 g saturated fat), 24 g carbohydrate, 3 g dietary fiber, 80 mg cholesterol, 92 mg sodium
Diabetic exchanges:3 lean protein (meat), 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit)

Carnival of the Recipes

Carnival of the Recipes

The Carnival of the Recipes is up at Phoenix Arizona Blog.

Some of the recipes include:

Famous Recipes – Saucy BBQ Chicken & Potato Skillet posted at Famous Recipes

Broccoli with Lemon posted at Phoenix Arizona Blog

Hawaiian Teriyaki Chicken posted at Chicken Recipes

Grilled Garlic-Lemon Chicken from Famous Recipes

Chicken Salad Recipes from Healthy Chicken Recipes

Chili Recipes – WHITE CHILI WITH CHICKEN RECIPE posted at Famous Recipes

Grilled Salmon Teriyaki posted at Jokes Funny

Chicken Recipes – Cumin-Fried Chicken Recipe posted at Famous Recipes.

Low Salt Sweet and Sour Chicken Salad Recipes from Recipes for Cooking Chicken

Salad Recipe – Loaded Baked Potato Salad

Loaded Baked Potato Salad

4 lb. Idaho russet potatoes, peeled
1 lb. bacon, crisply cooked, and chopped into 1/2″ pieces (fat reserved, if desired)
4 oz. unsalted butter, softened
1/2 cup chopped green onions (white and green parts)
2 cups grated or shredded Cheddar cheese
1-1/2 cups sour cream
1 TB ground black pepper
1 tsp. salt

Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled,
then chop into 1″ pieces.

Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly
combine. Add some of the reserved bacon fat if desired.

Chill at least 2 hours before serving. Adjust the seasoning prior to serving.

Makes: 2 quarts.

Quick Apple Dumplings

One 5 ounce can of refrigerated buttermilk biscuits

2 1/2 medium sized cooking apples, peeled, cored, and quartered

3/4 cup of sugar

3/4 cup of water

1/4 cup of butter or margarine

1/2 teaspoon of vanilla extract

1/4 teaspoon of ground cinnamon

Roll each biscuit into a 5 1/2 inch circle on a lightly floured surface. Cut

each circle in half. Place one apple quarter on each piece of dough. Moisten

edges of dough with water; bring ends to center, pinching to seal. Place the

dumplings in an 8 inch square baking dish. Repeat procedure with remaining dough

and apples. Combine sugar and remaining ingredients in a saucepan; cook over

medium heat until mixture comes to a boil. Pour syrup over dumplings. Bake at

350ºF. for 30 minutes or until dumplings are golden, basting frequently with

syrup. Serves 5.

Bruschette Carrabba

Bruschette Carrabba Recipe

1 loaf Italian-style or French bread

1/2 cup (1 stick) butter, softened

3 to 4 cloves garlic, finely chopped

1/2 teaspoon garlic powder

3 slices Fontina cheese, thinly sliced and trimmed to fit bread slices

3 slices mozzarella cheese, thinly sliced and trimmed to fit bread slices

3 ounces mushrooms, sliced, and sautéed in butter

3 slices Roma tomato, sliced 1/4-inch thick

1 1/2 tablespoons pesto sauce (use the classic Pesto containing basil

and pine nuts – available in most grocery stores)

Pinch of extra-virgin olive oil

Pinch of fresh basil, cut into fine strips (julienne strips)

Bake loaf of Italian bread in oven until lightly browned. Slice the bread into 1/2-inch slices and discard end pieces. Cut larger middle slices into equal halves.

Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread. Place Fontina slices on 3 buttered slices of bread. Place mozzarella on the three remaining pieces of buttered bread. Place sautéed mushrooms on top of the Fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto. Place all six slices on a baking pan and bake in a preheated 500 degree F oven for 4 minutes, or until cheese has melted. Remove from oven and top Fontina-mushroom bruschette with a drizzle of olive oil. Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves.

Makes – 6 slices.