Thursday YUM YUMS
Key Lime Steak Wrap By Dame Tooter
Filling:
2 tablespoons good olive oil 1 clove garlic smashed or minced 3/4 to 1 pound of thin strips of sirloin or bottom round steak (this is also good with chicken strips instead) 1 green bell pepper (or 1/2 green and one half red bell peppers) cut into thin strips 1/2 medium yellow onion, in thin strips
Key Lime Dressing:
1 cup (fat free or full fat sour cream 1 large (good luck, here in WA they are TINY lol) key lime - or two tiny ones, zest (grate) the skin, then cut in half and squeeze all the juice out into a bowl. 1 tablespoon chopped dried (or 2 tablespoons fresh) parsley 1 or 2 packets sweetener (I used equal), to taste 1 or 2 tablespoons FINELY chopped cilantro or to taste (optional) 1/4 tsp. salt a couple of grinds fresh black pepper (fine to medium grind)
1/2 roma tomato, seeded and chopped Shredded cheese (optional) 4 to 6 warmed Whole-grain or low-carb tortillas
In a large skillet, heat olive oil to 'popping' stage (a drop of water should sizzle when dropped into oil). Add garlic and immediately add steak strips. Stir frequently until meat is JUST done. Add bell peppers and onions and stir two minutes more until they are desired doneness - I like my peppers slightly crispy.
In a bowl combine key lime Dressing ingredients and blend WELL. Fill a warm tortilla shell with meat mixture. Add tomatoes and drizzle key lime dressing over top of meat. Roll and eat. You can add shredded cheese to this too, if you like.
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Spinach Dip
By Dame Tooter 1 (9 to 11-ounce) package frozen spinach
1 (8-ounce) package cream cheese
1/2 cup plain yogurt
1/2 cup small curd cottage cheese
1 clove garlic, minced (or 1 tsp. dehydrated garlic)
1/8 teaspoon cayenne pepper
1 teaspoon salt Cook spinach according to package directions. Let cool. Squeeze all juice from spinach by hand. Put all ingredients in a food processor and process until smooth. If you don't have a processor you can chop the spinach by hand until minced fine, then use a hand blender to mix the remaining ingredients together with it. Chill at least 2 hours before serving.
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By Dame Tooter
(Make up the night before) Corn Grits (not instant) - prepared to boxed instructions for number of servings desired. Prepare the night before and pour hot into a container with a flat bottom and chill overnight. Turn out chilled grits "block" onto a cutting board. Slice grits into 1 inch thick slabs. Heat a non-stick skillet with 1 tsp. butter over medium heat and fry until cake is golden on both sides. Serve hot with butter and Smuckers Breakfast Syrup or Steele's Maple Syrup.
SOUNDS WEIRD BUT ITS GOOD!!!!!!!!!!!!!!!!!!!
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Huevos Rancheros
By Dame Tooter
1 cup of your favorite Chunky Salsa (I like Thick 'N Chunky Salsa, Medium for this)
Heat the salsa in a pot or in the micro until bubbly. Set on low until eggs are done. Pouch - or fry - eggs to soft-yolk stage (often called over-medium). Place 2 eggs in the center of each plate and ladle heated salsa over the top. Sprinkle with cheese.
Makes 2 generous servings.
How to poach eggs without an egg poacher: Bring 4 cups of water to a boil in a large saucepan or deep stewing pan. Add a pinch of salt to the boiling water. Reduce heat to medium-low, enough to keep a gentle boil going. Crack and egg into a small saucer. Set the edge of the saucer against the GENTLY boiling water and slowly slide the eggs, one at a time, into the water. You can take a slotted spoon and gently move the egg white up onto the egg yolk to form a pretty egg, but I’ve had this turn out fine by just gently lifting and lowing the egg a couple of times. Remove eggs using slotted spoon when the white is firm and the yolk is still soft. Blot on a paper towel!!!Chicken with White Wine and Mushrooms
You'll never look at that same 'ole boneless, skinless chicken breast again after trying this easy delicious recipe. The recipe can be prepared in less than an hour.
Ingredients:
4 chicken breast halves, skinless, boneless
Salt and Pepper
All purpose flour
Non-stick cooking spray
2 tablespoons olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
2 tablespoons chopped Italian parsley
2 large garlic cloves, chopped
1 pound mushrooms, sliced
1 14 1/2- to 15-ounce can diced tomatoes in juice
1 cup dry white wine
Directions:
Sprinkle chicken with salt and pepper; dust lightly with flour. Spray a heavy large skillet, add oil and heat over medium-high heat. Add chicken and sauté until brown, about 5 minutes. Turn chicken over and sauté 3 minutes. Transfer chicken to rimmed plate and cover loosely with foil.
Add onion, carrot, celery, parsley and garlic to skillet; sauté 2 minutes. Add mushrooms and sauté until starting to brown, about 10 minutes. Add tomatoes with juices and wine. Boil sauce until slightly thickened, about 10 minutes. Return chicken to sauce. Cover skillet, reduce heat to medium and simmer until chicken is cooked through and tender, about 15 minutes. Transfer chicken and sauce to plates and serve.
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