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RECIPES
EASY BEEF FAJITAS
Juice of 2 limes
1
/2 green or red bell pepper, thinly sliced
2 tablespoon olive oil 4 flour tortillas
1
/2 teaspoons ground cumin
1
/2 cup (2-ounces) monterey jack or
1
/4 teaspoon salt cheddar cheese, shredded
1 clove garlic minced Guacamole optional
1
/2 teaspoon red pepper flakes Salsa optional
Freshly ground black pepper Sour cream optional
to taste Chopped tomatoes optional
1
/3 -lb. top round steak,
thinly sliced
1 small onion, thinly sliced
Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and
black pepper in a bowl. Add beef and allow to stand, at room temperature,
for 30 minutes. Set skillet temperature to 325°F. Add remaining 1
tablespoon olive oil, onion and pepper and stir gently. Cover and cook 1
to 2 minutes or until vegetables are tender. Remove vegetables and keep
warm. Drain meat, discard marinade and place meat in skillet, sauté meat
7 to 9 minutes or until done. Meanwhile wrap tortillas in aluminum foil and
heat in oven for 5 minutes. To assemble, spoon about 1/4 of meat and
vegetables into center of each warmed tortilla. Sprinkle with 2 tablespoons
cheese. Roll tortilla and place on serving plate. Garnish, as desired, with
guacamole, salsa, sour cream and/or chopped tomatoes.
RECIPES
PASTA WITH PEPPERS AND CHICKEN
1 clove garlic, minced Pinch ground red pepper
1 tablespoon olive oil Salt and ground black pepper
1 whole boneless, skinless to taste
chicken breast, cut into 1
1
/2 teaspoons cornstarch
1
/2-inch x 2-inch strips
3
/4 cup chicken broth
1 cup sliced red, green or yellow 4 ounces linguine or fettuccine,
cooled and drained bell pepper
(or combination)
1
/2 teaspoon basil
Set skillet temperature to 325°F. Add garlic and oil and sauté
2 minutes. Add chicken; cook and stir for 5 minutes. Stir in bell peppers
and allow to cook additional 2minutes or until vegetables are crisp tender
and chicken is done. Reduce temperature to 250º F / 120º C. Blend
seasonings and cornstarch into chicken broth, stirring until well blended.
Pour broth mixture into skillet. Heat, stirring gently, 1 minute or until
mixture is hot and thickened. Serve over pasta. Makes 2 servings.
PORK CHOPS WITH SPANISH RICE
2 to 4 center cut pork chops,
1
/3 cup raw long grain rice
about
1
/2 - inch thick
1
/2 teaspoon chili powder
1
/3 cup chopped onion 1 can (14
1
/2-ounces)
1
/4 cup chopped green bell pepper whole tomatoes
Set skillet temperature to 325°F. Add chops and cook on first side 5
minutes. Turn chops; add onion and green bell pepper. Cook, stirring
vegetables occasionally, 2 minutes. Reduce temperature to “WARM”.
Add rice, chili powder and tomatoes and stir to blend into vegetables.
Cover and cook 25 to 30 minutes, stirring occasionally.