I'll share my recipe, if you'll share yours, June 21, 2011

12 years ago

Grilled Chicken Tostadas

SimpleDailyRecipes.com

Serves 4 to 6

4 boneless, skinless chicken breasts

Italian Marinade Blend for Chicken (see below)

1 large orange bell pepper, cut in half, seeds removed

1 large onion, cut into 1 inch whole slices

1 package of Multigrain flour tortillas

shredded lettuce

sour cream

goat cheese or shredded cheddar or both!

chopped tomatoes or salsa or both!

For quick and even cooking, place the chicken breasts in a large resealable freezer baggy and pound with a rolling, until they're evenly flat. Leave in the bag and add in the marinade. Allow to marinate 30 minutes or longer.

Next, prep and set up for assembly the lettuce, tomatoes and dairy toppings. Prep bell pepper and onion in a small bowl, drizzle or lightly spray with an even coat of oil, so they won't stick to the grill.

Handy Tip

To keep the onion slices from separating on the grill, use a skewer to hold them together. Or, only cook them on one side; the side that has the small cut so the slices sit inside each other like nesting bowls. Don't try to flip them, they'll just come apart and fall through the grill rack. Trust me.

You'll need a cookie sheet, long tongs, an oven mitt, a lighter, a couple of sheet of newspaper, hardwood charcoal, chimney starter and a charcoal grill.

When you can hold your hand about 6 inches above the grill and count to five WITHOUT burning yourself, it's time to cook. Look for the hottest and coolest areas of the grill before starting. Put the chicken on the hottest area and run the bell pepper and onion around the hot edges. Since the chicken is around 1 inch in thickness or less, it should only take 4 minutes on each side to cook through. Make a test cut on the thickest piece and check that there is no pink before removing from heat.

Allow bell pepper skins to turn black. Discard the skins after they've cooled and dice the pepper. The onions only need to become softened, and then they're ready. Pull everything off the grill onto your cookie sheet. Slice up the chicken for topping tortillas and set aside.

Depending on the heat of the grill, it could 30 seconds on each side or it could take 60 seconds. You're on your own here. Look back on the following link to learn what to look for when the tortillas are ready.

Italian Marinade Blend for Chicken

enough to marinade 4 chicken breasts

2 tablespoons minced onion

1 large garlic clove, crushed

1 teaspoon dried parsley

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon fresh ground pepper

1 teaspoon kosher salt

1/4 cup canola oil

3 tablespoons red wine vinegar

Marinate chicken in the refrigerator for 1 to 3 hours, before grilling or roasting.

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Comments (3)

Jasdip
12 years ago
I saw this on Cooks Country and it looks delicious!

Skillet Peach Cobbler
Serves 6 to 8

Four pounds of frozen sliced peaches can be substituted for fresh; there is no need to defrost them. Start step 2 when the peaches are almost done.

4 tablespoons unsalted butter
5 pounds peaches , peeled and cut into 1/2-inch wedges
6 tablespoons sugar
1/8 teaspoon salt
1 tablespoon lemon juice
1 1/2 teaspoons cornstarch

Topping
1 1/2 cups all-purpose flour , plus extra for work surface
6 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoons salt
3/4 cup buttermilk
4 tablespoons unsalted butter , melted and cooled
1 teaspoon ground cinnamon

1. For the filling: Adjust oven rack to middle position and heat oven to 425 degrees.

Melt butter in large oven-safe nonstick skillet over medium-high heat. Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes. Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes.

Add remaining peaches and cook until heated through, about 5 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture. Cover skillet and set aside off heat.

2. For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Stir in buttermilk and butter until dough forms.

Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds.

3. Combine remaining sugar and cinnamon. Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture.

Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes. Let cool on wire rack for 10 minutes. Serve.

(Although best eaten the day it is made to maintain the texture of the cobbles, leftovers may be refrigerated for up to 1 day. Individual portions may be removed from skillet and reheated in microwave.)
Marilyn Sue McClintock
12 years ago
Strawberry Cake Dessert

1 box white or yellow cake mix
1 cup miniature marshmallows
2 (6 oz.) packages frozen strawberries thawed or
4 c. fresh strawberries
Sugar, enough to sweeten berries
1 4 serving size box of strawberry gelatin

Cover the bottom of a greased 9 x 13 inch pan or dish with marshmallows. Prepare the cake mix according to package directions. Pour cake batter over the marshmallows. Crush fresh strawberries and combine with the dry gelatin and sugar. Or use the frozen thawed strawberries and add the gelatin and sugar. Spoon the strawberry mixture over the batter. Bake 45 to 50 minutes at 350 degrees.

The strawberries will sink to the bottom and the marshmallows will rise to the top to create a glaze.

Sue
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patti43
12 years ago
Saw this posted over on the Cooking forum by Callilou and they looked delicious!

PORK THAI MEATBALLS (Callilou@Cooking Forum)

500 g pork mince ( I used 1 lb)
2 spring onions, sliced thinly
2 T fresh cilantro, chopped
1 inch piece of ginger, grated
1 clove of garlic, crushed
1 T oyster sauce
1 T soy sauce
1 tsp lime juice
1 tsp brown sugar
a good splash of tobasco sauce
1 egg
about half a cup of breadcrumbs
a little flour
Thai sweet chili sauce (for dipping)

Just mix everything together, except for the flour. Add enough breadcrumbs so that the meat takes on a firm texture. You don't want it to be sloppy, but it has to be able to hold together.
Then, just roll into little balls, about 1 inch in diameter. Put them into the fridge to firm up for about half an hour before dusting them with flour and frying in a little vegetable oil until golden and cooked. ( I baked at 400 for 18 min) If baking no need to refrigerate and flour.
Drain on paper towels and serve them on a bed of lettuce with Thai sweet chili sauce for dipping. Makes about 30 small meatballs.

I'll share my recipe, if you'll share yours, June 21, 2011

Comments (3)

Jasdip

Marilyn Sue McClintock

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patti43

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