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The Dom and Jane Show's producer Jeremy shares some of the great recipes that he uses in his own kitchen.
Tasty Steak Marinade
1 cup vegetable oil
1/2 cup soy sauce
1/3 cup red wine vinegar
1/4 cup fresh lemon juice
5 tablespoons Worcestershire sauce
1 tablespoon freshly ground black pepper
A healthy scoop of Dijon-style prepared mustard
1 tablespoon Onion powder
2 cloves garlic, minced
A few splashes of tabasco!
PREPARATION:
In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, garlic, and tabaso to taste... Mix together well, and use to marinate your favorite meat.
Easy Crock Pot Beef Stroganoff
1 lb stew meat (depending on how meaty you like your stroganoff you can add more)
1 can cream of mushroom soup
1 can cream of celery soup
1 can french onion soup
PREPARATION:
Dump it all in the crock pot on low for 8-10 hours. You might need to add a corn starch or flour slurry at the end to thicken it up a little bit. Serve over egg noodles.
Chicken Enchilada Casserole
1 Whole chicken
12 corn tortillas
1 to 2 lb colby jack (or cheddar) cheese
1 bunch green onions
1 (10 3/4 oz.) can of cream of mushroom soup
1 (10 3/4 oz.) can of cream of chicken soup
1 cup chicken bouillon
5 to 6 fresh green chilis, roasted and peeled
(or 1 sm can jalapeno chili can be used).
PREPARATION:
Boil chicken, cool, bone and shred. Grate cheese, dice onions, quarter tortillas, chop chili. In a small bowl mix both cans of soup and 1c of chicken bouillon and chili , stir with whip.
In a 9x13 baking dish cover bottom with a layer of tortillas, 1/3 chicken, 1/3 onion, 1/4 cheese and 1/3 soup mixture. Make two more layers of tortilla, chicken, onion and cheese and top with last 2/3 of soup mixture and last 1/4 of cheese.
Bake at 350 for 30 to 45 minutes. (Till cheese is melted and bubbling.) Cool at least 15 minutes before slicing
Crock Pot Mac and Cheese!!!
8 oz. macaroni, cooked and drained
1 tall can evaporated milk
1 1/2 c. milk
1/2 tsp. salt
3 c. grated cheese (or more if you really like cheese!)
2 eggs, well beaten
1/4 stick melted butter
Combine all and Cook on low for 3 hours and 15 minutes. Do NOT lift crock lid during cooking. Spray crock pot with Pam for easier cleaning. Add ground pepper to taste when served. Extra flavor: Add a couple chopped up chicken breasts to the crock pot with the mac and cheese! Yummm
SEARED SIRLOIN WITH 'SHROOMS
2 sirloin steaks, 6 oz each
1/4 c Red Wine
1/2 c thinly sliced cremini mushrooms
1 tsp olive oil
Plus: Salt and pepper (or Mont. Steak Season); 1/4 tsp dried thyme; 1 clove garlic, crushed
PREPARATION:
Sear the steaks in a skillet on medium high seasoning each side with a pinch of salt, pepper and olive oil as the other side cooks. Remove the steaks from the skillet, cover with foil, and reduce the heat to medium.
Put in more olive oil on bottom of pan, thyme, and garlic in the skillet, stirring frequently and scraping with a spoon to release the brown bits left behind by the meat (about 60 seconds). Add the stock and mushrooms, stirring often until the mushrooms soften (about 4 minutes).
Serve steaks on plate and cover with the sauce you just made from pan. Goes great with 1 1/2 cups steamed broccoli and fresh green beans!
Per serving: 507 calories, 49 g protein, 7 g carbohydrates, 31 g fat (12 g saturated), 3 g fiber, 267 mg sodium
Healthy Taco Recipe
1 package JENNIE-O TURKEY Ground Turkey
8 corn or low carb flour tortillas
1 tablespoon olive or vegetable oil
1/2 cup chopped onion
1 can (10 oz.) tomatoes with green chiles
1 teaspoon ground cumin
1 teaspoon chili powder
1 chopped jalapeno
Shredded low-fat Cheddar cheese, optional
PREPARATION:
Warm taco shells according to package directions. In a large skillet over medium-high heat, heat oil until hot. Crumble in turkey; add onion. Cook and stir until turkey is no longer pink and onion is tender, about 4 minutes; drain. Stir in tomatoes, cumin, and chili powder. Cook and stir until mixture is hot, 5 to 7 minutes. Spoon mixture into warm tortillas. Garnish with low-fat cheddar cheese, jalapeño, if desired. Makes 4 servings.
Chicken Enchilada Casserole
- 1 Whole chicken
- 12 corn tortillas
- 1 to 2 lb Colby jack (or cheddar) cheese
- 1 bunch green onions
- 1 (10 3/4 oz.) can of cream of mushroom soup
- 1 (10 3/4 oz.) can of cream of chicken soup
- 1 cup chicken bouillon
- 5 to 6 fresh green chilies (roasted and peeled)
(or 1 small can jalapeno chili can be used.)
PREPARATION:
Boil chicken, cool, bone and shred. Grate cheese, dice onions, quarter tortillas, chop chili. In a small bowl mix both cans of soup and 1c of chicken bouillon and chili , stir with whip.
In a 9x13 baking dish cover bottom with a layer of tortillas, 1/3 chicken, 1/3 onion, 1/4 cheese and 1/3 soup, tortillas, 1/3 chicken, 1/3 onion, 1/4 cheese and 1/3 soup mixture.
Make two more layers of tortilla, chicken, onion and cheese and top with last 2/3 of soup mixture and last 1/4 of cheese. Bake at 350 for 30 to 45 minutes, until cheese is melted and bubbling. Cool at least 15 minutes before slicing.
Jeremy's Jello Popcorn Recipe!
Your kids will love this recipe!
15 cups popped corn (air popped) put in large paper bag sprayed with Pam.
1 large box jello (pick your flavor!)
1 cup sugar
1/2 cup margarine
1/4 cup light karo syrup
1/2 teaspoon baking soda
PREPARATION:
Melt margarine in 2 quart microwavable bowl. Add jello, sugar, and karo syrup. Microwave for 30 seconds at full power. Stir in the baking soda and pour over popcorn in large bag. Shake vigorously. Put the bag in microwave for 1 minute. Shake. Microwave again for 1 minute. Shake. Tear open bag, spread out, and let cool.
If you have a newer microwave you may need to cut the time back on the time or the popcorn will burn.
ENJOY!
Frog Eye Salad
Here is the recipe for Frog Eye Salad!
1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta
3 (11 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple tidbits, drained
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup shredded coconut
PREPARATION:
In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.
Easy Green Chili
Fast and easy green Chili!
1 32oz jar 505 Green Chili
1 pork roast
1 can pinto beans
PREPARATION:
Combine 505 green chili, pork roast and 1 can of pinto beans into crock pot
Cook on low for 6-8 hours stirring occasionally
When pork is tender open crock pot and shred pork into smaller pieces
Continue to simmer
Combine with taco chips, cheese and sour cream in small bowl and enjoy!
Buffalo Pita Wraps with Cucumber Mint Sauce
4 pieces of pita bread
1lb buffalo meat
1 clove of chopped garlic
1 orange pepper
Feta Cheese
Sprouts
4 sprigs of cilantro
1 finely chopped Jalapeño
Olive Oil
Cucumber Mint Sauce
Half a cucumber - finely chopped
1 cup plain yogurt
2-3 springs of fresh mint - diced finely
Pinch of salt
Dash of pepper
Teaspoon of dill seed powder
Combine all ingredients and chill in fridge for a couple hours
PREPARATION:
Drizzle olive oil in pan - Cook ground buffalo with garlic, Jalapeno and cilantro
Slice open pitas at the top and spread apart to form a pocket
Add cooked meat mixture into the pita
Add in sliced orange pepper
Add in feta cheese
Add in cucumber sauce
Top off with sprouts
Enjoy!
Mexican Chicken Stew
INGREDIENTS:
- 2 lbs boneless chicken breasts, skin removed, cut into 1-inch pieces
- 4 to 5 medium potatoes, peeled and cut into small cubes
- 1 (approx. 16 oz) jar mild salsa
- 1 (4 oz) can diced green chile peppers
- 1 (1 1/4 oz) envelope taco seasoning mix
- 1 Clove fresh chopped garlic
- 2 Chopped Jalapenos
- 1 (8 oz) can tomato sauce
Combine all ingredients in crock pot. Cover and cook on low for 7 to 9 hours. Serve with warm flour tortillas.
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