Arroz Con Pollo Mexicano
1 teaspoon vegetable oil
1 cup long-grain rice
2 small garlic cloves
4 cups water
3 cooked chicken thighs
1/4 cup tomato sauce
1/4 cup sliced carrot
3 tablespoons chopped celery
1 tablespoon chicken bouillon (such as Knorr®)
1 1/2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
Heat vegetable oil in a saucepan over medium heat; cook and stir rice and garlic until rice is golden brown, about 5 minutes. Add water, chicken, tomato sauce, carrot, celery, chicken bouillon, cilantro, cumin, and black pepper; bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes before serving.
Easy Italian Shrimp Tortellini Bake
1 lb jumbo shrimp, peeled and deveined
2 9oz packages of whole wheat cheese tortellini (use regular if you’re not a fan of whole wheat)
2 – 2½ C marinara or spaghetti sauce
½ – ¾ C shredded mozzarella cheese
1.5 tbsp parmesan cheese
2 tbsp extra virgin olive oil
salt and pepper to taste
fresh chopped parsley for garnish
Set your broiler to high.
Cook the tortellini according to package directions and then set aside. Season the shrimp with salt and pepper and then toss with olive oil. Sauté in an oven-safe skillet on medium heat for 3-5 minutes per side or until pink. Remove from the skillet and set aside. You are now done with the stove so you may shut it off.
Toss the cooked tortellini with the marinara sauce and then place in the skillet. Top with the shrimp and then sprinkle with parmesan cheese and then the mozzarella cheese.
Broil until the cheese is bubbly and slightly browned.
Big Papi’s Beer Steak with Blue Cheese
4 (1/2 pound) rib-eye steaks, or steak of choice
2 tablespoons sea salt
2 tablespoons lemon pepper
2 (12 fluid ounce) cans or bottles beer of choice
4 tablespoons blue cheese (crumbled)
Place the steaks in a large, shallow container with a lid. Season each side of the steaks with the salt and lemon pepper. Gently pour the beer over the steaks (making sure the seasoning doesn’t wash off). Cover, and refrigerate for 1 to 2 hours.
Preheat grill for high heat.
Lightly oil grill grate. Place steaks on grill, and discard beer marinade. Cook for 5 minutes per side, or to desired doneness.
Top with blue cheese if desired.
Slow-Cooker Barbecue Ribs
4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce
Preheat oven to 400 degrees F.
Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
Burgundy Pork Tenderloin
2 pounds pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
1 (.75 ounce) packet dry brown gravy mix
Preheat oven to 350 degrees F
Place pork in a 9×13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
Bake in the preheated oven for 45 minutes.
When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.