Leftover Steak Fajitas

Leftover Steak Fajitas

½ lb. leftover steak, chicken, pork or shrimp thinly sliced

1 red bell pepper, sliced

1 med. onion, sliced

1 jalapeno, seeded and diced

Marinade:

1 t. garlic powder                 1 t. onion powder

½ t. cayenne pepper              1 t. cumin

1 t. paprika                    1 t. chili powder

1 t. pepper                             1 t. salt

2 T. olive oil

Combine marinade with meat and vegis.  Cover and refrig for at least 2 hours. 

Heat 2 T. olive oil in skillet. Add meat and vegis and cook to desired consistency. 

Serve in warm tortillas and avocado

OMG Delicious!!!!

Buffalo Chicken Chili

 Buffalo Chicken Chili    

Heat in soup pot: 
2 Tbsp olive oil 
2 Tbsp butter

Add and brown: 
2 lb. ground chicken

Then add:  
2 garlic cloves - minced
2 celery stalks - chopped fine
1 onion - chopped
2 carrots - chopped 
1 large jalapeno - chopped
2 tsp kosher salt
1/4 tsp pepper
2 tsp cumin   

Cook 10 - 15 minutes 

Then add:   
8 oz beer 
4 oz hot sauce
1/4 tsp sugar
15 oz tomato sauce
12 oz tomato juice
8 oz chicken broth  

Reduce heat and simmer 20 minutes   
Drizzle hot soup with ranch dressing 
OR blue cheese dressing or I just sprinkled blue cheese crumbles in it!   

Super bowl dinner.........yummmmm   

Italian Sausage Soup

Italian Sausage Soup

In large kettle brown:    

1  1/2 lb. Italian Sausage

Drain most of the fat and add

2 large diced onions

2 cloves minced garlic

Saute until onions are tender and then stir in:  

28 oz canned Italian style tomatoes

42 oz beef broth

1  1/2 cups dry red wine

1/2 tsp basil 

Simmer 30 minutes.  

Cool, refrigerate overnight and then skim fat from surface

Return soup to heat and stir in: 

3 c bow tie (or shell) pasta

2 medium zucchini - cut into small pieces

3 Tbsp chopped parsley

Simmer covered 25 minutes or until vegetables are tender crisp

Sprinkle each serving with grated Parmesan cheese