Wednesday, December 16, 2009

Beef and Pepper Stir Fry

beef and pepper stir fry

Yields: 4 main-dish servings

Total Time: 30 min


  • 1 pound(s) flank steak, cut lengthwise in half and very thinly sliced
  • 4 tablespoon(s) lower-sodium teriyaki sauce
  • 4 green onions
  • 1 cup(s) instant brown rice
  • 3 tablespoon(s) canola oil
  • 1/4 teaspoon(s) crushed red pepper
  • 2 red peppers, thinly sliced


  1. In small bowl, toss beef with 1 tablespoon teriyaki sauce.
  2. Thinly slice dark green tops from green onions and reserve for garnish; cut remaining white and light green parts into 1-inch pieces. Cook rice as label directs.
  3. In 12-inch skillet, heat 2 teaspoons oil on medium-high until hot. Add garlic and crushed red pepper; cook 1 minute. Add green onion pieces, red pepper slices, and 2 tablespoons water; cook 4 to 5 minutes or until peppers are tender, stirring frequently. Transfer to medium bowl. Keep warm.
  4. In same skillet, heat remaining teaspoon oil until hot. Add half of beef; cook 1 minute or until beef just loses its pink color throughout, stirring. Transfer to bowl with peppers; keep warm. Repeat with remaining beef.
  5. Add remaining 3 tablespoons teriyaki sauce to skillet; cook 30 seconds, stirring. Add to beef and vegetable mixture; stir to combine. Serve stir-fry over rice. Garnish with reserved green onions.

Chicken Posole

This soup is great with grilled cheeses for the kids and garlic bread for the adults!!! I usually double the recipe. It is fast becoming one of our soup staples!

Jose Picayo

  • Serves 4 Hands-On Time: 10m Total Time: 30m


  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • kosher salt and black pepper
  • 1 32-ounce container low-sodium chicken broth
  • 1 28-ounce can diced tomatoes, drained
  • 1 dried ancho chili, thinly sliced, or 1/4 teaspoon crushed red pepper
  • 2 cups shredded rotisserie chicken meat
  • 1 15-ounce can hominy, rinsed
  • 1 lime, cut into wedges


  1. Heat the oil in a large saucepan over medium heat. Add the onion and 1⁄4 teaspoon each salt and pepper and cook, stirring occasionally, until soft and beginning to brown, 10 to 12 minutes.
  2. Add the broth, tomatoes, and chili and bring to a boil. Stir in the chicken and hominy and simmer until heated through, 3 to 4 minutes. Serve with the lime.
Nutritional Information:
  • Per Serving
  • Calories 271
  • Fat 10g
  • Sat Fat 2g
  • Cholesterol 66mg
  • Sodium 788mg
  • Protein 26g
  • Carbohydrate 21g
  • Fiber 4g

Sunday, December 6, 2009

The Best Rolled Sugar Cookies

Original Recipe Yield 5 dozen

  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt


  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  3. Bake 6 to 8 minutes in preheated oven. Cool completely.

**These are the best Sugar Cookies I have ever had! We loved them; super easy to make, and fun to cut out with the boys. Parker loved "painting" them-I made icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.