Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body,
but rather to skid in broadside, totally worn out & proclaiming “Wow, What a Ride!”

Wednesday, June 17, 2015

meals ideas ~ favorites from the past

I was going through my past recpies to see what I have posted in the past and found five of our favorites that I had posted way back in my early blogging days. We enjoy these on a regular basis and I decided it would be fun to share them with you once again. Since these are recipes that we put together, I don't have the nutritional values. There are websites that will convert your recipe into it's nutrients, but trust these are as healthy as they themselves can get. LOL (the date is when I last featured these on Journey. hope you enjoy.)

the willow
there is a restaurant in California near Grass Valley called Willow. It mainly served simple steak dinners with a few other flame cooked items. the food and atmosphere was wonderful. since we now live in southern california, we make our own "Willow"

steak  -your favored cut- grilled
salad - whatever style you like
ranch style beans
grilled ranch bread
favorite style beer or beverage of choice.

grilled ranch bread -- you can use any type of thicker style bread such as a hot dog bun or  torpedo roll. Spread with "lots" of ranch dip, sprinkle on some roughly chopped green onions, and finished with lots of freshly grated parmesan cheese- place under broiler until slightly browned. 

red (steelhead) trout fillet with curry & green onions 
I absolutely love this meal, it is healthy, tasty, quick to make and looks pretty too. This is one of those dishes that you choose how much you want of each ingredient.

Red trout fillet--- can use salmon fillet
Margarine or butter- pads or dollops.
Curry powder
Green onions - chopped

Line a pan with aluminum foil. Spray with nonstick spray or margarine. Sprinkle some garlic salt on the foil. Place fillet on pan and put pads of butter / margarine all over fillet, sprinkle with curry powder (don’t be shy with the curry) sprinkle with chopped green onions.  Place under broiler for 8 to 10 mins depending on thickness of fillets. Onions will get dark and crispy, if you prefer you can add to fish half way through cooking.

We serve this meal with a baked potato (microwave) and some angel hair slaw.
Slaw dressing – mayo, apple cider vinegar, sugar

I like bits of tomato in my slaw, Steve likes to have raisins in his,
Chili Verde - yum~
nice meal that warms the tummy and tantalizes the taste buds. you can use canned beans or dried, make it as spicy as you want or not. We usually serve it with La Tortilla Factory Hand Made Style Corn tortillas and a tamale.

1/2 to 3/4 lb boneless lean pork
1 large onion, thinly sliced
4 cloves garlic, chopped or sliced (roughly)
1/2 c. water
1 lb fresh tomatillos- outer dry skins removed
14 1/2 oz can chicken broth- or homemade
1 can (4 oz) dices green chilies, drained
1 tsp. ground cumin
 2- 15oz can Great Northern Beans, drained
1/2 c.  lightly packed cilantro, chopped
non-fat plain yogurt or sour cream – optional

trim fat from pork; discard. Cut meat into cubes. Place pork, onion, garlic and water in large saucepan. Cover; simmer over medium-low heat, stirring occasionally, 30 minutes (add more water if needed). Uncover; boil over medium-high heat until liquid evaporates and pork browns. 

add tomatillos, whole, and chicken broth; stir. Cover; simmer over medium-high heat 20  minutes and tomatillos break up with a fork. Add chilies and cumin. Cover; simmer 45 minutes or until pork is tender (add more water or broth if necessary). Add beans; simmer 10 minutes or until heated through. Stir in cilantro, serve with yogurt or sour cream, if desired.
Grilled Shrimp Tacos
You may not ever find a better Shrimp Taco anywhere…
this recipe is a little more involved than I have posted in the past….but worth every second. makes 4 servings of 2 tacos ea.
for the shrimp-

½  cup lime juice
1 Tbsp olive oil
2 tsp chili powder
1 lb large shrimp peeled & deveined (24)
8 tortillas **see note
for the chipotle sauce-
½ c. mayonnaise or sour cream
1 ½ tsp minced chipotle chilies in adobo sauce
1 ½ tsp honey
1 tsp fresh lime juice
  salt to taste
for the red slaw-
4 cups shredded red cabbage
½ cup sliced scallions
½ cup chopped fresh cilantro
1 tbsp. olive oil
1 tbsp distilled white vinegar

WHISK together lime juice, olive oil, & chili powder for the tacos. Add shrimp, toss and chill until ready to skewer. 

WHISK together mayo, chipotles, honey, and lime juice for the sauce. Chill until ready to serve up to 2 days.

COMBINE cabbage, scallions, cilantro, oil, vinegar for the slaw. Season with salt and chill until ready to serve up to 1 hour.

WHEN READY -  heat grill on med-high heat  (shrimp  can cook under broiler.) Either skewer shrimp or place on a cooking grill and cook for 1-2 minutes per side.

DIVIDE the shrimp and slaw among the tortillas and drizzle with the sauce. yum!

TORTILLAS- use either flour or corn, and heat however you like. The way we do it… Use a cast iron skillet or pan swirling the tortilla until warm and lightly toasted. 

Note** we have found what I consider the best tasting tortillas around.
La Tortilla Factory’s Hand Made Style Corn or Flour Tortillas
The first tortilla with the taste of corn, but the flexibility of flour tortillas!  They are absolutely the best. They will not crumble or taste dry, and are calorie friendly.
Curried Chicken Thighs with Buttery Croutons
Steve, my husband, loves curry, and these saucy curried chicken thighs made a huge hit with him.  There’s plenty of curry sauce, so serve with rice or egg noodles.

· 3 teaspoons canola oil, divided
· 6 boneless, skinless chicken thighs, trimmed
· 3/4 teaspoon salt, divided
· 1 large onion, sliced
· 2 to 3 tablespoons curry powder (adjust to your curry liking)
· 1/2 teaspoon ground ginger
· 1/2 teaspoon freshly ground pepper
· 6 tablespoons all-purpose flour
· 1  14-ounce can reduced-sodium chicken broth
· 1 cup low-fat milk
· 1 10-ounce bag frozen peas (2 cups)  keep frozen
· 1/4 cup low-fat  mayonnaise (I use regular)
· 1 tablespoon lemon juice
· 2 tablespoons butter
· 4 slices whole-wheat sourdough bread, crusts removed, cut into 1-inch cubes

Preheat oven to 400°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Sprinkle chicken with 1/2 teaspoon salt. Add half the chicken to the pan and cook until browned on both sides. Transfer to the prepared baking dish. Repeat with the remaining chicken.

Add the remaining 1 teaspoon oil and onion to the pan. Cook, stirring often, until softened and light brown, 4 to 5 minutes. Add curry powder, ginger, pepper and the remaining 1/4 teaspoon salt; cook for 1 minute. Sprinkle with flour and stir to coat. Add broth and milk. Bring to a simmer, stirring constantly, until thickened, about 2 minutes. Remove from the heat and stir in frozen peas, then, mayonnaise and lemon juice. Pour the sauce over the chicken.

Wash and dry the pan. Melt butter in the pan over medium heat. Remove from the heat and stir in bread cubes. Toss to coat. Arrange the bread on top of the casserole.

Bake the casserole until it is bubbling and the croutons are golden brown, 35 to 40 minutes. Let stand for 10 minutes before serving.

Tips & Notes
· Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 1 day.  Let stand at room temperature for 30 minutes, and then bake at 400°F for about 1 hour.

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