I came up with a new sandwich using random ingredients in the fridge. It's called the Labor Day because it was born on, well, Labor Day.
Large tortillas, about the size of your skillet
Feta Cheese- about 1/4 cup
Green onion, diced
Sliced tomato- enough to cover half of tortilla
Pepperoni
Sliced or chunked chicken breast
Crushed red pepper and black pepper to taste
Pam the skillet, lay down the tortilla, top half the tortilla with ingredients in the order they appear above. Fold over, flip when bottom is toasted. Easy peasy, lemon squeezy.
Wednesday, September 9, 2009
The Labor Day
Posted by Rodet at 9:30 AM 0 comments
Sunday, August 16, 2009
Green Dragon Salsa
Salsa is really easy to make and it's worth the effort. You can make combinations you like, it's fresh and you can impress your friends. I don't have a set recipe for this one either, but I have a combination of ingredients I like to use. I call the my Green Dragon salsa because, well it's green for one, and it's hot- to the point you breathe fire. You can take out the jalapenos if you like, for more of a Green Non-Fire-Breathing Reptile Salsa.
Posted by Rodet at 6:57 PM 0 comments
Fish Tacos
One of my favorite things to make (and eat) is fish tacos. I don't really have a recipe, but I'll explain how I make them.
Posted by Rodet at 3:26 PM 0 comments
Traditional Black Beans
This is a base recipe I use when we make Mexican food. It pairs really nice with Spanish yellow rice. I don't usually follow the recipe exactly, but throw in some variations of my own, but this will get you started.
Posted by Rodet at 2:46 PM 1 comments
Saturday, August 8, 2009
Korean Style Beef Bowl
This recipe is nice because there's no need to marinade the meat far in advance and there is very little prep, but the taste is dyn-o-mite.
Posted by Rodet at 7:58 PM 0 comments
Sunday, August 2, 2009
Spiced Braised Beef with Sweet Potatoes
It's been months since posting anything. Here's a nice slow cooker recipe that doesn't take much pre-preparation.
- In a 4 to 6 quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, aprictos, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.
- Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours
- Ten minutes before serving, prepare the couscous according to the package directions.
- Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach. Serve with the couscous and sprinkle with almonds
Posted by Rodet at 8:06 PM 1 comments
Labels: beef
Sunday, May 3, 2009
Southern Apple Crumble
This recipe comes from Betty Crocker
Posted by Jaclyn at 8:37 PM 1 comments
Labels: dessert