Week of Sept 13th, 2015

Steak Fajitas

Sun - Chili Cheese Dogs
Mon - Chicken Quesidillas
Tue - Grilled Steak
Wed - Manwich!
Thur - Pork Ramen
Fri - French Dip Sandwiches
Sat - Fajitas






Chili Cheese Dogs
I am using leftover chili for this.
http://www.foodnetwork.com/recipes/paula-deen/chili-dogs-recipe.html

Chicken Quesidillas
6 Mission® Medium/Soft Taco Flour Tortillas
1 lb. Chicken Breast diced
1 cup Mozzarella cheese, shredded
1 cup Cheddar Cheese shredded
1 teaspoon Seasoned Salt
1/2 teaspoon Seasoned Pepper
1/2 cup onions, diced
1 cup Corn Salad/Salsa, prepared
Cooking spray
Instructions
In a skillet, cook the meat, adding seasoned salt and pepper, until completely cooked. Place in bowl and set aside. Pour the two cheeses, corn salsa, and onions into the bowl with the meat and thoroughly mix. Place an equal amount of the filling mixture on each tortilla. Fold each tortilla over to create a "half moon" and press down lightly.
 Coat the skillet or griddle with cooking spray and warm to a medium heat. Lightly brown each quesadilla for two to three minutes on each side until the cheese melts. Remove quesadillas from the pan and cut each into 3 wedges. Serve with the sour cream.

Pork Ramen Soup

6 (3 -to-5-ounce) packages dry or vacuum-packed ramen noodles (flavor packets discarded)
2 quarts vegetable broth (homemade preferred, but not necessary)
2 carrots, peeled and julienned (optional, use any veggie you like)
12 scallions, julienned
2 celery stocks, julienned (optional, use any veggie you like)

1 lb finely sliced pork loin
1 inch piece fresh ginger, peeled and grated

Fry the pork loin in 2 tbsp of oil over medium-high heat until cooked through, 3-5 minutes.In a large sauce pot, heat the broth. Add carrots, celery, 1/2 the scallons, and ginger. Cook until veggies are almost tender, then add noodles (do not break). Cook 3-5 minutes or until noodles are done. Top with pork slices. Garnish with rest of scallions, if desired. Serve.
Other optional toppings: Sauteed mushrooms, Nori strips (seaweed), Shredded kale, Cubed firm tofu, Snow peas, Toasted sesame seeds, Sliced radishes, Bean sprouts, Kimchi, Watercress, Sliced jalapeno, Pickled ginger, Wasabi paste, Fried egg, Sesame oil, Sriracha, Garlic Chili Paste, Soy Sauce.

French Dip Sandwiches

Au Jus: 1-2 cans beef consomme or beef broth + 1 tbsp Worcestershire Sauce

16 oz deli sliced roast beef - (2) 7 oz packages

4 hoggie rolls, split (something chewy and crusty)

4-8 slices of swiss or provolone cheese (optional)

Sprinkle meat with grill seasoning or salt and black pepper. To assemble sandwiches, cut rolls in half, lay cheese slices on one side of rolls (1-2 slices). Then using a pair of kitchen tongs, dip meat into boiling au jus sauce and pile into rolls. Set ramekins, cups or small bowls with extra dipping sauce along side the sandwiches. 

Makes 4 sandwiches.

Steak Fajitas
1-2 lb steak, sliced thin against grain
1 green bell pepper, sliced
1/2 yellow or orange bell pepper, sliced
1/2 red bell pepper, sliced
1 medium onion, sliced
1 cup diced mushrooms (optional)
Salt and pepper
1 tsp garlic powder
1 tsp cumin
1 tbsp oil
In a large saute pan (cast iron is great for this), saute veggies in oil until tender. Remove veggies cover to keep warm, add steak and seasonings and cook until reached desired doneness. Replace veggies and mix. Serve with flour tortillas, re-fried beans and Mexican rice (box or bag, contact me for homemade recipes)