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Recipes
Steak and Shrimp Fajitas
By RoketJSquerl
In a heavy skillet set on medium high heat, heat the other tablespoon of olive oil until it starts to smoke lightly
- Shrimp Marinade:
- 12 medium shrimp, cooked, peeled and deveined with tails removed
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon coriander
- 2 garlic cloves, crushed
- 1/4 cup chopped cilantro
- 1 pinch of red pepper flakes
- Mix ingredients together in a large plastic resealable bag and add shrimp. Refrigerate for about one hour.
- Steak Marinade:
- 1 lb flank steak (or flat iron or skirt steak)
- Juice of one lime
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/4 cup cilantro
- Combine all marinade ingredients in a large resealable plastic bag. Add steak and marinate for 1 hour at room temperature. Remove steak from bag and shake off excess marinade. Next, slice the steak across the grain in thin strips.
- Fajitas:
- 1 medium onion, sliced
- 2 tbsp olive oil, divided
- Salt and pepper
- 1 cup shredded cheddar or Mexican blend cheese
- 8 (6 to 8 inch) flour tortillas
- sour cream
- 1 cup refrigerated guacamole
- 2 limes, cut into 6 wedges
- Red, green, yellow bell peppers and other vegetables (optional)
MELT IN YOUR MOUTH CHICKEN
By RoketJSquerl
Spread mixture over chicken breasts, bake at 375 degrees for 45 mins--Absolutely Delish!
- 1/2 cup parmesan cheese
- 1 cup Greek yogurt -plain
- 1 tsp garlic powder
- 1 1/2 tsp seasoning salt
- 1/2 tsp pepper
Slow Cooker Shanghai-Style Beef Borscht Soup
By RoketJSquerl
Instructions Make a roux by melting butter with Canola oil over medium heat in a skillet
- 2 tablespoons Canola oil
- 2 tablespoons butter
- 1/4 cup all purpose flour
- 1 medium onion, sliced
- 1 pound beef stew meat
- 2 stalks celery, chopped
- 1 cup carrots, chopped
- 1 large russet potato, diced
- 4 teaspoons minced garlic (about 4 medium garlic cloves)
- 2 cups beef broth
- 1 (6-oz) tomato paste
- 1 (14.5-oz) can diced tomatoes
- 1 bay leaf
- 1 teaspoon sea salt
- 2 tablespoons brown sugar
- 1/2 teaspoon ground black pepper
- 3 cups green cabbage, thinly sliced
- chopped fresh basil for garnish
"JUICY MILK PORK CHOPS WITH MUSTARD SAUCE
By RoketJSquerl
DIRECTIONS: Preheat oven to 400° F
- 2 pounds (910g) pork chops (bone-in or boneless)
- 1/2 teaspoon (5ml) ground cumin
- 1/2 teaspoon (5ml) paprika
- kosher or sea salt, to taste
- fresh ground black pepper, to taste
- 2 Tablespoons (30g) butter, divided
- 4 cloves garlic, minced
- 1 bay leaf
- 1 1/2 cups (360ml) milk
- 1 teaspoon (5ml) dried thyme leaves (or fresh thyme)
- 1/4 cup (60ml) dijon mustard
- zest of 1 lemon
- additional fresh cracked black pepper and salt, to taste
- Optional - an additional 1-2 Tablespoons (15-30g) butter, to thicken sauce
- Optional - 1-2 Tablespoons (15-30ml) flour, to thicken sauce
"Cornell Chicken (Grilled Chicken With White Barbecue Sauce)"
By RoketJSquerl
Place egg in blender and pulse until beaten
- 1 egg
- 1 cup vegetable oil
- 2 cups cider vinegar
- 1 tablespoon Kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried rosemary
- 2 chickens (3 1/2 to 4 pounds each), cut into quarters
- Type of fire: two-zone indirect
- Grill heat: high
Beef Enchilada Stack
By RoketJSquerl
Heat oven to 350°F. Spray 9-inch glass pie plate or 9 1/2-inch glass deep-dish pie plate with cooking spray
- 1 lb lean (at least 80%) ground beef
- 1/2 cup chopped onion
- 1/2 medium green bell pepper, chopped (1/2 cup)
- 1/2 cup Green Giant™ Steamers™ Niblets® frozen corn
- 1 package (1 oz) Old El Paso® 40% less-sodium taco seasoning mix
- 1 can (14.5 oz) Rotel tomatoes in sauce, undrained
- 1 can (10 oz) Old El Paso® enchilada sauce
- 9 corn tortillas (6 inch)
- 2 cups shredded Cheddar cheese (8 oz)
- 1/2 cup sour cream
- 3 medium green onions, sliced (3 tablespoons)
Italian Beef Sub
By RoketJSquerl
These Pressure Cooker Italian Beef Subs are the perfect midweek meal for the whole family
- 3 lb /1.3kg chuck steak or gravy beef
- 2 tbsp olive oil
- 2 onion
- 6 cloves garlic
- 1/2 cup red wine
- 2 cups/500ml/16fl oz beef broth/stock
- 2 tsp oregano
- 2 tsp basil
- salt and pepper - to taste
- 6 sub rolls
- 12 slices provolone cheese
Chocolate Silk Pie with Marshmallow Meringue
By RoketJSquerl
MICROWAVE 4 oz. chocolate in medium microwaveable bowl on HIGH 1 to 1-1/2 min
- 5 oz. BAKER'S Bittersweet Chocolate, divided
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1 jar (7 oz.) JET-PUFFED Marshmallow Creme, divided
- 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
- 1 cup cold milk
- 1 OREO Pie Crust (6 oz.)
- 1 cup thawed COOL WHIP Whipped Topping
Pan Seared Steak Rolls
By RoketJSquerl
Freeze steak for 30 minutes until partially frozen
- Filling:
- 8 Ounces Flank Steak (4 inch x 6 inch piece) or 8 thin sliced sirloin
- Marinade
- 1 Tablespoon Soy Sauce
- 1 Teaspoon Vegetable Oil
- Freshly Ground Pepper
- Sauce
- 1 Tablespoon Oyster Sauce
- 1 Tablespoon Chinese Rice Wine or Dry Sherry
- 2 Cloves Garlic, thinly sliced
- 1/4 Cup Chicken Broth
- 1 Tablespoon Vegetable Oil
- 1 Teaspoon Minced Garlic
- 1 Teaspoon Minced Ginger
- 1 Carrot, cut into 2 inch matchsticks
- 1/2 Whole Red Bell Pepper, cut into 2 inch matchsticks
- 2 Ribs Celery, sliced thin on diagonal
- 1 Tablespoon Soy Sauce
- 1 Teaspoon Sesame Oil
- 12 Chives, cut into 3 inches long
- 4 Ounces Enoki Mushrooms
- 2 Teaspoons Vegetable Oil
- 2 Teaspoons Butter
- 1/4 Teaspoon Sesame Seeds
Beef, Onion and Horseradish Cheddar Panini
By RoketJSquerl
Saute onion slices in 2 tablespoons olive oil in a medium saucepan until tender
- Red Onion, thinly sliced
- 2 Tablespoons Olive Oil
- 1/2 Cup Melted Butter
- 1/4 Cup Olive Oil
- 8 Slices Horseradish Cheddar Cheese
- 12 Ounces Shaved Roast Beef
- Sourdough Bread, cut into 3/4-inch thick slices