Pesto Chicken

Pesto Chicken

6 boneless, skinless chicken breasts

1 (10oz) jar pesto sauce

Mozzarella cheese, shredded, for garnish

Parmesan cheese, grated, for garnish

Nonstick cooking spray

Heat oven to 375°F. Spray a 9x13 inch baking dish with nonstick cooking spray. Spread a small amount of pesto sauce on the bottom of the baking dish. Lay chicken in the baking dish. Pour remaining pesto over the chicken. Cover with foil and bake for 30 minutes or until cooked through. Remove foil and sprinkle with cheeses and bake for 5 minutes more or until cheese is melted.

For more recipes visit Foodie Friends

Toasted Cheeseburger Burritos

Toasted Cheeseburger Burritos

2 lbs ground beef

1 Tbsp Worcestershire sauce

½ C ketchup

1 Tbsp dried minced onion

Salt free seasoning to taste

6 burrito size flour tortillas

Shredded cheddar cheese for garnish

Mustard, mayonnaise and ketchup if desired

Tomato slices if desired 

Brown ground beef and drain off any fat. Add Worcestershire sauce, ketchup, onion, and seasoning. Stir to combine well. In the middle of a tortilla spread any condiments you desire, cheese to taste, add some beef mixture and tomato slices if desired. Roll up burrito style. Repeat with remaining ingredients until all the burritos are assembled. Place burritos a couple at a time in a preheated skillet and cook about 3 minutes each side until toasted to your preference. 

For more recipes visit Foodie Friends Friday

Carne Asada Tortas

Carne Asada Tortas


2 lbs flap meat/flank steak

Marinade:
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp black pepper
1/2 tsp ground ginger
2 garlic cloves, minced
½ C lime juice
3 Tbsp oil

Combine marinade ingredients and pour over the meat. Toss to coat and let marinate overnight. Grill meat until cooked to your preference.

For the sandwiches:

6 bolillo rolls
shredded iceberg lettuce
guacamole
sliced tomatoes
crumbled cotija cheese
jalapeno slices
hot sauce

To assemble: Spread guacamole on the tops and bottoms of the rolls. Top bottom buns with meat followed by tomatoes, lettuce, cheese, jalapenos, and hot sauce. Gently press the top buns over the sandwich. Serve.

For more recipes check out Foodie Friends Friday

Baked Parmesan Chicken

Baked Parmesan Chicken

6 boneless, skinless chicken pieces
1 C bread crumbs
1/3 C Parmesan Cheese, grated
Italian seasoning to taste
1 Tbsp. garlic powder
3/4 C melted butter

Combine bread crumbs, cheese, and Italian seasoning; set aside. Combine butter and garlic powder. Dip chicken in garlic butter then roll each piece in bread crumb mixture. Place chicken in a 9x13 inch baking dish and sprinkle with remaining bread crumb mixture. Pour on remaining butter. Bake at 350degrees for 55 minutes or until cooked through.

For more recipes visit Foodie Friends Friday

Chinese Pork and Fried Rice

Chinese Pork
3 lbs. country style pork ribs
Oil as needed
Adobo to taste
2 med carrots, sliced
2 med onions, cut into wedges
2 green peppers, chopped
2 C tomato juice
1 ½ inch piece fresh ginger, grated
1/3 C. vinegar
1/3 C sugar
4 tsp cornstarch

Place ribs in a roasting pan. Season to taste with adobo. Drizzle a small amount of oil on top of ribs. Place in a 325 degree oven an cook for 1 hour. While the ribs are cooking prepare the vegetables. Place all the vegetables in a pot with the tomato juice, ginger, vinegar and sugar and simmer for 45 minutes. Remove 1 C. of sauce from the pot and mix in cornstarch, then add back to the pot. Cook 15 minutes more, stirring frequently while it thickens. When ribs are done remove from oven and add sauce, return to the oven and bake for10- 20 minutes more in a 300 degree oven.


Fried Rice
4 C. cooked rice
1 cup diced green onions
1 package frozen stir fry vegetables
2 whole eggs
pinch of salt and black pepper
1 Tbsp soy sauce

Heat wok or large skillet, add 3 Tbsp vegetable oil, add eggs and scramble in wok. Add green onions, stir fry one minute. Add rice and frozen vegetables, fry until rice is hot. Add soy sauce, salt and pepper Mix thoroughly.
For more recipes visit Foodie Friends Friday

Beef Stew with Dumplings

Beef Stew with Dumplings

6 slices bacon, chopped
1 lb. beef stew meat
1 large onion, chopped
2 carrots, chopped
1 (8 oz) pkg. mushrooms, sliced
3 medium potatoes, peeled & cut into chunks
1 (15 oz) can stewed tomatoes, undrained
1 (15 oz) can beef broth

Dumplings:
1 ½ C flour
3 ½ tsp baking powder
½ tsp salt
¾ C. milk

In a large pot cook bacon until browned. Add onion and mushroom and cook on med. high for about 10 min. until softened. Add beef, carrots, potatoes, tomatoes, and broth to the pot. Bring to a boil, reduce heat to low, cover and simmer about an hour and 15 min. Prepare dumplings by combining the ingredients together and drop on top of the stew, cover and let cook without lifting the lid for 10 minutes or until raised and fluffy.

For more recipes check out Foodie Friends Friday

Apple Chicken

Apple Chicken

1 ¼ tsp. oil

2 lbs boneless, skinless chicken breast cut into chunks

4 green apples, cored and sliced into ½ inch wedges

1 C dry white wine

1 C chicken broth

1/3 C brown sugar

¼ C cider vinegar

3 Tblsp. Cornstarch

2 Tblsp. Worcestershire sauce

½ tsp. salt

1 tsp. black pepper

Heat oil in a large nonstick skillet. Add chicken and brown on all sides. Add apple slices, sauté 3 min., stirring occasionally. Add ½ the wine and chicken broth, reduce heat, cover and simmer 10 min. Mix remaining wine and broth together with remaining ingredients; add to skillet. Cook over med. Heat, stirring constantly until sauce thickens, serve.

For more recipes check out Foodie Friends Friday