Monthly Archives: May 2015

SIDE SALAD WITH HEARTS OF PALM

14 OZ CAN OF HEARTS OF PALM DRAINED

1 AVOCADO

6 RADISHES THINLY SLICED

CILANTRO

LEMON JUICE (ABOUT 1 LEMON)

1 TABLESPOON VEGETABLE OR OLIVE OIL

SALT AND PEPPER

GENTLY TOSS TOGETHER AND SERVE AT ROOM TEMPERATURE

 

CHICKEN TACOS

OLD EL PASO FAHITA SEASONING

OLIVE OIL

JUICE OF ONE LIME

2 CHICKEN BREASTS

TORTILLAS

MARINADE THE BREASTS IN THE FAHITA SEASONING, OLIVE OIL, LIME.  MARINADE 24HOURS

GRILL CHICKEN ON BBQ 4 MINUTES PER SIDE AND THEN TURN ONE MORE TIME (12 MIN ALTOGETHER.

LET REST 1 MINUTES

SERVE WITH SOUR CREAM, CHEESE, DICED RED ONIONS, TOMATOES AND LETTUCE

JAPANESE CUBED STEAK WITH MUSHROOM AND ONIONS

MARINADE SIRLOIN STEAK IN TERIYAKI SAUCE AND GARLIC

AFTER  MINUTES DRY STEAKS

COOK SLICED MUSHROOMS IN GARLIC BUTTER

COOK SLICED  ONIONS IN BUTTER

ONCE MUSHROOMS AND ONIONS ARE COOKED PLACE IN WARMING DRAWER

COOK SIRLOIN IN PAN USING DRY HEAT (NON STICK PAN)

QUICK FRY UNTIL SEARED NO LONGER= SET ASIDE FOR 10 MINUTES

ADD IN THICK TERYAKI SAUCE AND GARLIC BUTTER

ADD ALL TOGETHER AND SERVE WITH RICE OR ASIAN NOODLES AND BABY BOK CHOY