Carne Asada Recipe

Carne asada is a Mexican recipe for marinated skirt or flank steak that’s marinated in a spicy and flavorful marinade and then is often cooked on a grill and then served in tortillas along with salsa, guacamole and sour cream.  Below is my recipe for making a delicious carne asada on the grill.  The marinade that you marinade the skirt steak with is made with tequila, lime juice, lemon juice, orange juice, garlic, onion, jalapeño, cilantro, coriander, oregano, chili powder, cumin, salt and pepper.

Ingredients:

1/2 cup of tequila
1/4 cup of lime juice
1/4 cup of lemon juice
1/4 cup of orange juice
5 garlic cloves, mashed and minced
1 medium onion chopped
1 jalapeño chile pepper, seeded and minced
1 large handful of fresh cilantro, leaves and stems, finely chopped
1/2 teaspoon of ground coriander seed
1/2 teaspoon of Mexican oregano
1/2 teaspoon of chili powder
1/4 teaspoon of ground cumin seed
1 teaspoon of salt
1 teaspoon of black pepper
2 pounds of skirt steak
12 flour tortillas
1 bundle of green onions

Instructions:

Take a mixing bowl and add in your tequila, lime juice, lemon juice, orange juice, garlic, onion, jalapeño, cilantro, coriander, oregano, chili powder, cumin, salt and pepper and whisk your ingredients together.  Then place your marinade in a large freezer bag, add your flank steak, seal your bag and then massage your marinade into your meat.  Place your skirt steak in the refrigerator and let it marinate for 6 to 8 hours, making certain to turn the meat over a few times as it marinates.

Preheat your grill.

Now, place a few drops of water on each tortilla, stack them and then wrap in aluminum foil.   Then, place your tortillas on grill, but not directly over the heat.

You will want to remove your skirt steak from the refrigerator about 30 minutes prior to grilling to allow the meat to come up to room temperature.  When its time to grill, remove your skirt steak from the marinade and set aside your marinade.  Place your skirt steak on grill and brush it with your reserved marinade.   After 5 to 6 minutes on the grill turn your meat and then brush one last time with your reserved marinade.  You will also want to place your green onions on the grill and turn your tortillas at this time.  Then let your skirt steak cook for an additional 5 to 6 minutes.  You will now want to discard any remaining marinade.  You can not use it on cooked meat since it would contaminate your meat and make you ill.

Your meat should now be medium rare so remove it from the grill, along with your green onions and tortillas.  Keep your tortillas in the aluminum to keep them warm until just before serving.  Let your meat rest for 5 minutes and then slice your skirt steak thinly on an angle against the grain and then serve with your tortillas and green onions.  You can also serve with salsa, guacamole and sour cream on the side.

Barbecue Broiled Chicken Recipe

One of my favorite ways to cook chicken is either on the grill or under the broiler.  Below is my recipe for making some delicious barbecue chicken under the broiler.  To make this chicken you simply season your chicken with Cajun seasoning and garlic powder and then broil your chicken under the broiler until the juices run clear.  Then put your barbecue sauce on your chicken and then broil for 2 additional minutes per side

Ingredients:

1 (4 lb.) chicken, cut into 8 pieces

Cajun seasoning, to taste

Garlic powder, to taste

1 cup barbecue sauce

Instructions:

You will want to begin by coating your broiler pan with cooking spray.  Then preheat your broiler and broiler pan for about 10 minutes prior to cooking.   Place your broiler pan on the top rack.

Now rinse your chicken pieces over running water and then pat your pieces dry, using paper towels.  Then liberally season your chicken pieces with your Cajun seasoning and garlic powder.

Next, arrange your chicken on your broiler pan and then broil your chicken until the juices run clear.  This should take about 10 minutes each side.  After that time simply brush half of your barbecue sauce on top of the chicken and then return your chicken under the broiler and broil for 2 minutes.  Then turn your chicken and brush the remaining barbecue sauce on top of your chicken, making certain all areas of your chicken pieces are coated and then return your chicken under the broiler and broil for 2 more minutes.  Then remove your broiler pan from the oven and let your chicken sit for 4 minutes before serving.

Danish Meatballs Recipe

Danish Meatballs  are a staple of the Danish diet and are made from a combination of ground beef, pork or even veal along with minced or grated onion, breadcrumbs, milk, flour and seasonings.   Below is my recipe for making Danish Meatballs along a delicious gravy to be  served with them.  I love to enjoy my Danish meatballs and gravy with some delicious mashed potatoes,  They go wonderfully together.

Ingredients:

3/4 pound of ground beef
1 pound of ground pork
1 medium onion, grated
1/2 cup of breadcrumbs
4 tablespoons of flour
2 eggs, lightly beaten
1/4 teaspoon of Kosher salt
1/4 teaspoon of black pepper
3/4 teaspoon of nutmeg
3 cloves of garlic, minced
1 teaspoon of dried marjoram, crumbed
1/3 cup of half & half
1 tablespoon of butter
1/2 tablespoon of olive oil
3 tablespoons of flour
1 cup of heavy cream
1 tablespoon of beef bouillon
1/4 teaspoon of garlic powder
1 teaspoon of dill weed
salt & pepper to taste

Instructions:

Take a large mixing bowl and add in your ground beef, ground pork, onion, breadcrumbs, flour, eggs, salt, pepper, nutmeg, garlic, and marjoram and mix your ingredients together with your hands.  Once your ingredients are well combined slowly add in your half & half.   Then place your meat mixture in the refrigerator for 20 to 30 minutes to chill.  This will make your meatballs easier to form.  After that time remove your meat from the refrigerator and form your meatballs.  You want your meatballs to be about the size of walnuts.  Then preheat your oven to 220 degrees F.

Now add in your olive oil and butter to a large heavy duty skillet and place your skillet over a medium heat.  When the butter melts add in your meatballs to your skillet, but do not crowd them.  You will want to slightly press down on them when you place them in and then cook for 4 to 5 minutes per side.  You will have to work in batches.  You will have to add in a little olive oil and butter with each batch and you may have to adjust your heat if they are browning too much.  When your meatballs are done place them on a platter, place some foil on top and then put them in your preheated oven to keep warm.

When finished making your meatballs you will want to remove your oil from your pan, but leave the drippings and the brown bits at the bottom of your skillet.   To make your  gravy you will want to increase your heat to a medium high and then add in your flour to your drippings.  Make sure you whisk vigorously as you do this.  If you don’t have at least 3 tablespoons of drippings in your pan you will want to add in some butter.  Then whisk your flour into your drippings to make a roux.  Your roux will thicken your gravy.  When the flour is fully absorbed into the drippings slowly add in your cream, making certain to whisk as you add in your cream.   You will want a creamy consistency and you will not want any lumps so make certain to constantly whisk until all of your cream has been added.   Then add in your beef bouillon, garlic and dill weed and cook while whisking occasionally as it cooks until you have the consistency of a gravy.  You will also want to scrape the brown bits from the bottom of your skillet and incorporate them into your gravy as it cooks. When finished, give your gravy a taste and add in some salt and pepper to your liking.  You will want to serve your gravy with your Danish meatballs.

Honey Barbecue Sauce Recipe

Store bought barbecue sauces are fine but I find that homemade ones are much better.  Take a look at my easy to follow recipe for a delicious honey barbecue sauce recipe that can be used on beef or pork ribs, pork loin, chicken, pulled pork, burgers, hotdogs, with beans, in chili or as a dipping sauce and many other items and meats.  It is made with sautéed onion and garlic, ketchup, honey, Worcestershire sauce, lemon juice, liquid smoke, chili powder and pepper.

Ingredients:

1/4 cup peanut oil
1/4 cup of butter
1 medium white onion, finely diced
2 garlic cloves, minced
1 cup of ketchup
1/3 cup of water
1/4 cup of honey
1 teaspoon liquid smoke
2 tablespoons of lemon juice
1 tablespoon of Worcestershire sauce
1/4 teaspoon of chili powder
1/4 teaspoon of black pepper

Instructions:

To make your BBQ Sauce you will want to place your butter and oil in a saucepan and melt the butter over a medium heat.  Once the butter melts add the onion and garlic to the saucepan and cook over medium heat for about 4 minutes or until onions are translucent.  Do not let your onions turn brown.

At this point you will need to remove your saucepan from the heat and then add and whisk in your ketchup, water, honey, liquid smoke, lemon juice, Worcestershire sauce, chili powder and pepper.   Then place your saucepan back on the burner over a medium high heat and bring your sauce to a boil.  Once it comes to a boil reduce your heat and bring it to a simmer and cook your sauce uncovered until it reduces and thickens.  This should take about 5 minutes.  Make certain that you stir periodically while it simmers.  When your honey barbecue sauce is done you can either use it or place it in a sealable container and place it in the refrigerator.  It should keep for about a week.

Pomegranate Sweet Tea Recipe

In the South when you ask for a glass of tea they will assume that you are asking for a glass of sweetened iced tea.  Sweet Tea means tea that is sweetened with white sugar at the time that it is brewed.  The amount of sugar that you add will depend on your sweet tooth.  Below is my recipe for how to make some delicious ice cold pomegranate sweet tea that is made with water, sugar, baking soda, orange and spice herb tea, pomegranate juice and ice.

Ingredients:

8 cups of clean fresh water,
1 cup of white granulated sugar
1/8 teaspoon of baking soda
5 orange and spice herbal tea bags
1 cup of pomegranate juice
Ice

Instructions:

You will want to pour two cup of your water and all of your sugar into a 3-Quart Saucepan and bring the water to a boil.  Continue boiling until all of the sugar has completely dissolved.  Now take the saucepan off the heat and add a pinch of baking soda into the water and stir.  The reason for adding the baking soda to the tea us to remove the bitterness of the tea.

Your next step is to take a 2-quart pitcher and place the tea bags at the bottom of the pitcher.  I use herbal teas because herbal tea is caffeine free and I prefer non caffeinated drinks.  You will now want to pour the hot water over the tea bags as well as 6 cups of cold water.  Now simply cover the pitcher and steep the tea for 5 to 7 minutes, depending on how strong you want your tea.  After that time remove the tea bags, making certain not to squeeze them when you remove them from the pitcher.  The reason for not squeezing them is that doing so tends to make the tea bitter.  Next, add in your pomegranate juice to your sweet tea and give it a stir.

Now simply place your pitcher of pomegranate sweet tea into the refrigerator and chill until its nice and cold.  You will want to chill about 4 to 6 hours.  When serving your pomegranate sweet tea, pour it over a tall glass that’s half full of ice.  Then simply enjoy a nice tall glass of ice cold pomegranate sweet tea.

Country Style Pork Barbecue Ribs Recipe

Below is my recipe for making some delicious and tender baked country style pork  ribs.  These ribs are liberally seasoned with Cajun seasoning and black pepper and then slowly baked in the oven at 250 degrees F. until they are nice and tender..  They are then brushed with your favorite honey barbecue sauce and then baked in the oven for an additional 20 minutes at 400 degrees F. until cooked to perfection.

Ingredients:

2 medium sweet onions, thickly sliced into rings
1/3 cup of vegetable broth
2 pounds of country ribs
Cajun seasoning, to taste
Black pepper , to taste
1/2 cup of honey barbecue sauce

Instructions:

Preheat oven to 250 degrees F.

Take a large baking pan and place your onions on the bottom of the pan.  Then place your vegetable broth in the pan.  Now season your country ribs liberally with your Cajun seasoning and pepper and then place your ribs on top of your onions in the baking pan.  Now tightly cover your baking pan with aluminum foil and then place your baking pan into your preheated oven for 3 hours.

After 3 hours you will want to remove your baking pan from the oven and then increase the temperature of your oven to 400 degrees F.  Then transfer your ribs to a baking sheet and brush your barbecue sauce on all sides of your ribs and then place your baking sheet to your oven, uncovered, and bake for about 20 minutes until the sauce has thickened and your ribs and have browned.  You will want to quickly flip and re-baste your country ribs about half way through.  I also love to take the onions and place them on the baking sheet during the last 10 minutes.  This will help to slightly caramelize your onions.

Chicken and Vegetable Stir Fry

The following is my step by step recipe for a delicious chicken and vegetable stir fry recipe, that is relatively easy to make and definitely delicious to eat.  Its also quite healthy since you are using chicken, which is a lean meat, and vegetables that are healthy for your diet.  It’s also a perfect recipe for after a long day at work since its simple to make, doesn’t take a long time to create and tastes delicious.

Ingredients:

2 tablespoons of vegetable oil, divided
3 boneless chicken  breasts, cut into bite size pieces
2 celery stalks sliced on the diagonal
1 small onion, chopped in large pieces
1/4 of a small head of green cabbage, thinly sliced
2 carrots, peeled and julienned
1 (24 oz.) package of frozen stir fry vegetables
1/2 teaspoon of red chili flakes
2 teaspoons of soy sauce
2 to 3 tablespoons of Teriyaki sauce

Instructions:

You will want to heat a pan or wok with about a tablespoon of oil.  When the pan is hot you will want to put the chicken in and stir fry it until the chicken is browned and cooked through.  This should only take 4 to 5 minutes.  Since your wok or pan is hot you will want to make certain that you keep the chicken moving as it cooks.  When your chicken is done set it aside for use later.

Now place 1 more tablespoon of oil into the wok or pan and add in your celery, onion, cabbage and carrots and stir fry for about 3 minutes making certain that you stir and toss every so often so all of the vegetables get equally cooked and they do not burn.  After 3 minutes have elapsed you will want to add in your frozen vegetables and your red chili flakes and then stir fry for an additional 2 minutes.  Then  put about 2 teaspoons of soy sauce into the mixture and continue to cook for 1 minutes more.  The amount of soy depends on your taste.  If you like more you can add a bit more.

Your next step is to return the chicken that you had set aside to the wok or pan and mix it in with the vegetables.  Then  pour about 2 tablespoons of the Teriyaki sauce over the chicken and vegetables and continually stir while it finishes cooking.  The exact amount that you pour in will depend on your taste.  You will only have to cook for about another 2 minutes, making certain to continually move around your food in the wok or pan as it cooks so that they do not burn. After this time, you are now finished and you now have a healthy and very appetizing all in one dish that you can serve with pride.  I will usually serve this with some freshly made steamed rice.

Roasted Corned Beef, Cabbage & Vegetables Recipe

Growing up I always had corned beef and cabbage the traditional way, which is having it boiled.  Being a bit experimental this year I decided to try it roasted on St. Patrick’s Day since I know that roasting always brings out the best in meat.  Because corned beef is salty you will need  to boil the corned beef a couple times to reduce the sodium before you roast it.

Ingredients:

3 lbs corned beef (with spice package)
3 tablespoons of Dijon mustard
1/2 tablespoon of creamy horseradish sauce
1 garlic clove, minced
1 large head of green cabbage, cut into 2 inch wedges
4 carrots, peeled and quartered
2 onions, peeled and quartered
2 celery stalks, quartered
3 large potatoes, peeled and quartered
Salt

Instructions:

Preheat oven to 350 degrees F.

You will want to drain and rinse the corned beef from the package and set aside the spice packet. Then place your corned beef into a pot and cover it with about 2 inches of water.  Next, place your pot over a high heat and bring your pot to a boil.  As soon as it comes to a rapid boil you will want to remove your pot from the heat and then drain the water from your pot.  Then refill the pot with some fresh water about 2 inches above your corned beef and bring your pot to a boil once again.   As soon as your pot comes to a boil remove it from the heat and place your corned beef, fat side up, in a small roasting pan.

While your corned beef is coming to a boil you will want to take your spice pack and crush the mixture.  You can do so either with a mortar an pestle or with the flat side of a heavy skillet.   Then place your crushed mixture into a small bowl and add in your mustard, horseradish sauce and garlic and mix your ingredients together.

Then spread your mustard mixture over the top and sides of your corned beef that is already in your roasting pan.  Then add 1/2 of a cup of water into your roasting pan, cover it with foil and place your roasting pan into your preheated oven and roast for 45 minutes.

After your 45 minutes has elapsed you will want to remove your roasting pan from your oven and carefully remove your corned beef from the pan,  Then place your cabbage, carrots, onion, celery and potatoes in a layer on the bottom of your roasting pan.  You will have extra vegetables,  Then place your corned beef, fat side up, over the top of your vegetables and place your remaining vegetables around your corned beef.  Cover your roasting pan with foil once again and then return you roasting pan to your oven and roast for 1 hour and 15 minutes,  Then remove your foil from your pan and continue to roast for about another 15 minutes.  You will know your corned beef is done when your vegetables are tender and the temperature of your meat has reached 170 degrees in the thickest part of your roast.

Then place your roasting pan under the broiler for about 4 minutes and broil until your vegetables and corned beef are golden.  Then let your corned beef rest for 8 minutes before carving.  After that time place your corned beef on cutting board and cut it at a diagonal, across the grain of the meat into thin slices and then serve it on a platter with some of the pan juices along with your cabbage, onion, celery, carrots and potatoes.

Albondigas Soup Recipe

Below is my recipe for a somewhat spicy and totally delicious Albondigas soup that was inspired by my niece‘s recipe.  The broth is a combination of chicken broth, beef broth & a tomato sauce made with fresh tomatoes, onions, garlic, cumin and chipotle chiles.  The soup has fresh carrots, potatoes & zucchini and some delicious meatballs made with ground beef, ground pork, rice, oregano, and egg to bind the ingredients together.

Ingredients:

2 tablespoons of olive oil
1 large onion, chopped
3 cloves of garlic, minced
Pinch of cumin seeds
10 medium ripe tomatoes, chopped (keeping the juice)
2 canned chipotle chiles in adobe sauce
6 cups of chicken broth
2 cups of beef broth
1 cup of water
4 carrots, sliced into 1 inch pieces
3 medium potato, peeled and chopped into 1 1/2 inch cubes
1 teaspoon of fresh oregano, minced
4 sprigs of fresh cilantro, chopped
Salt and pepper to taste
2 medium zucchinis, chopped into 2 inch pieces
3/4 pound of ground beef
3/4 pound of ground pork
A pinch of flour
1/2 cup of cooked rice
1 1/2 teaspoons of dried Mexican oregano
1 egg, lightly beaten
Salt and pepper to taste

Instructions:

Take a Dutch oven or stockpot and add in your oil and place it over a medium heat.  Then add in your onion, garlic and cumin seeds and sauté until the onions are translucent.  This should take about 5 minutes.  Then add in your tomatoes and reduce your heat to a medium low and bring your mixture to a simmer.  Your sauce it ready when the tomatoes are cooked down and the sauce looks saucy. You may need to add in a little broth.

At this point place your tomato mixture and chipotle chiles into a food processor and blend until smooth. When your tomato sauce is smooth return your tomato sauce back into your Dutch oven along with your chicken broth, beef broth, water, carrots, potatoes, oregano, cilantro, salt and pepper.  Then place your pot over a medium high heat and bring to a boil.  You will then want to reduce your heat and bring it to a steady simmer and then let simmer for about 15 minutes.  Then add in your zucchini and cook for an additional 5 minutes or until all of your vegetables are tender.

While your Albondigas soup is simmering you will want to make your meatballs.  To make your meatballs take a medium mixing bowl and add in your ground beef and ground pork, rice, oregano, egg, salt, pepper and a pinch of flour over top.  Then mix your ingredients together with your hands.   Once mixed you will want to form your meat mixture into balls of about 2 inches in diameter.  Then gently add in your meatballs into your simmering soup, one at a time.  You will want to simmer your soup until your meatballs are buoyant and firm.  This should take about 15 more minutes. When your Albondigas soup is ready you will want to ladle into bowls and serve while still hot.

Honey Barbecue Chicken Wings Recipe

A favorite appetizer for any football, baseball or soccer fan while enjoying the game are some delicious chicken wings.  They are also a great appetizer for any event or party.  Below is my recipe for making some delicious Honey Barbecue Chicken Wings along with a recipe for a great blue cheese dip to serve them with.  These are truly delicious and well worth making.

Ingredients:

1 tablespoon of olive oil
2 garlic cloves, minced
1 tablespoon of ginger, finely minced
1/2 cup of honey
1 1/2 tablespoons of Molasses
1/3 cup of ketchup
2 tablespoons of lemon juice
1 teaspoon of  lemon peel, finely grated
2 teaspoons of cider vinegar
1 1/2 tablespoons of Worcestershire sauce
2 teaspoons of Dijon mustard
1/4 teaspoon of chili powder
1/4 teaspoon of pepper
1/8 teaspoon of hot pepper sauce
18 whole chicken wings
1/2 cup of sour cream
1/2 cup of crumbled blue cheese
1/2 cup of mayonnaise
1 tablespoon of white wine vinegar
1/8 teaspoon of black pepper
1 teaspoon of finely chopped fresh thyme
1 clove of garlic, minced

Instructions:

You will want to begin by making your sauce for your chicken wings.  To make your sauce take a small saucepan and add in your olive oil and place it over a medium high heat.  When your pan gets hot add in your garlic and ginger and sauté for 1 minute.   Then add in your honey, Molasses, ketchup, lemon juice, lemon peel, vinegar, Worcestershire sauce, mustard, chili powder, pepper and hot pepper sauce and mix your ingredients together.  When it comes to a boil reduce your heat and bring it to a simmer.  Then simmer your sauce, uncovered for 15 minutes.  Now take your pan off the heat and let your sauce cool to room temperature.

You will want to rinse your chicken wings and then separate them into three pieces.  You will not be using the wings tips for this recipe.  I like to put the wing tips in the freezer and use them along with other chicken pieces for making chicken stock at a later date.   Now, place your wings in a large re-sealable plastic storage bag and add in 3/4 cup of your cooled sauce.  Now, seal your bag and toss to coat.  Then place your bag in the refrigerator and let your chicken marinade for 2 hours.   You will want to place your remaining sauce in a sealable container and refrigerate until you need it at a later time.

Now, preheat your oven to 400 degrees F.

You will want to drain and discard your marinade and then, line two baking sheets with foil and spray the foil with a nonstick spray.  Divide your wings between your two baking sheets and lay them in a single layer.  Then simply place them in the oven and bake your chicken wings for 20 minutes, turning them half way through.  Make certain that you baste your wings occasionally as they cook.

When your chicken wings have just about finished baking you will want to baste them once again and then place them about 4 to 6 inches under the broiler and broil for 2 to 3 minutes or until browned and juices run clear.  Your chicken wings are now ready to serve.  You will want to serve them with a nice blue cheese dip.

To make the dip you will want to add in your sour cream, blue cheese, mayonnaise white wine vinegar, black pepper, thyme and garlic to a food processor and blend until smooth.   Then place your dip in a bowl and serve it with your chicken wings along with some fresh veggies like celery, carrots or cherry tomatoes.

Anthony's Strawberry Banana Smoothie Recipe

A smoothie is a delicious and healthy drink  that is made in a blender.  It has ingredients such as fruit, milk, juice, yogurt, crushed ice, honey and other ingredients. Below is my recipe for making a delicious strawberry banana smoothie, that’s made with bananas, strawberries, yogurt, milk, honey and ice.

Ingredients:

2 medium bananas
1/2 cup of strawberry yogurt
1 1/2 cups of frozen strawberries
1/2 cup of 2% low fat milk
2 teaspoons of honey
1/2 cup of ice cubes

Instructions:

You will want to begin this recipe by cutting your banana into 1 inch chunks and then placing them along with your yogurt into the freezer.  Then let them sit for about half of an hour.  After that time you will want to add in your frozen banana, frozen strawberries, strawberry yogurt, milk, honey and ice into your blender.  Then cover your blender and  blend your ingredients on a high speed until they are nice and smooth.

You can add more milk to make your strawberry banana smoothie thinner or you can add some more ice to make it thicker.  There is no set in stone recipe when making this or any  other smoothie.  Just add what tastes good and try to avoid processed sugars you have a healthy and a delicious drink.