—–FOR CHICKEN—– 1 cup prepared Italian Dressing (8oz) 1/2 cup Dry white wine 4 Chicken breasts halves Skinned and de-boned 1 tablespoon Dried marjoram leaves 1 tablespoon Dried oregano leaves 1 tablespoon Dried thyme leaves 1 teaspoon Salt 1 teaspoon Black pepper — freshly ground 1/2 teaspoon Ground red cayenne pepper 1/2 cup Butter or…
1 can black beans, rinsed and drained 1 small can whole corn, drained (or 1 cup frozen corn cooked) 1 large tomato seeded and chopped 1 large avocado, peeled and chopped 1 medium red onion, chopped 1 jalapeno, chopped ¼ cup fresh cilantro, chopped fine 3 Tablespoons lime juice 2 Tablespoons olive oil 1…
This is the Mexican version of Chicken with Zucchini and Tomatoes. 1 8 oz can tomato sauce 1/2 cup Picante sauce 1 teaspoon Ground cumin 1/2 teaspoon Garlic powder 1/2 teaspoon Oregano — crushed 2 Whole chicken breasts — boned, skinned and sliced or cubed Salt and pepper as desired 2 medium Onions — cut…
1 20 oz top sirloin steak 2 Tablespoons oil 1/2 teaspoon Dried leaf oregano — crushed 1/2 teaspoon Salt 1/4 teaspoon Coarsely ground pepper 1/4 cup Orange juice 1 Tablespoon Lime juice 2 teaspoons Cider vinegar 2 Orange slices — 1/2″ thick Place steak in a shallow glass baking dish. Rub with oil on each…
Salsa needs to be made ahead of time to give the flavors time to blend. Plan to make at least 2 hours before serving. This can be used plain and served with tortilla chips. It can be used to make Spanish omelets. It can be mixed with rice to make a Spanish rice. Great for…
These are so fast and so versatile! Warm up your chicken. To keep it moist, put just a little water in the pan, then your chicken. Heat covered over medium low heat. Shred the chicken. Warm up your refried beans. Warm up flour tortillas. I just do it for a minute on each side on…