Teriyaki Beef and Vegetables

1 1/2 lbs. boneless beef sirloin steak, cut in thin strips
1 pkg. (8 oz.) mushrooms, sliced
1 medium zucchini, sliced
1 medium red bell pepper, diced
1 medium red onion, chopped
4 cloves garlic, finely chopped
1/2 c. Lawry's Teriyaki Marinade with Pineapple Juice
1 TBSP. flour
Hot cooked rice

Pre-heat over to 450.  Fold 2 pieces of foil together at seams to create a larger piece of foil.  Put seam in the middle of cookie sheet and leave edges of foil over edges of pan.  Arrange beef, mushrooms, zucchini, red pepper and onion in foil bag in an even layer; sprinkle with garlic.  Combine teriyaki marinade and flour; spoon over ingredients in foil bag.  Wrap foil over food and seal together on the top and ends.  Leave on cookie sheet and refrigerate p to 30 minutes, if desired.  To cook, place cookie sheet and foil wrapped food together on rack of pre-heated oven.  Cook for 20-25 minutes.  Use oven mitts to cut open foil with sharp knife or scissors.  Carefully fold back top of foil bag, allowing steam to escape.  Stir ingredients and serve with rice.

Cafe Rio Salads

Romaine Lettuce - choppedTortillas - warmed (skillet or microwave)
Corn chips - for the top of the salad
Beans - from the can (black or pinto)
Lime wedges

Rice:
Rice
Chicken Broth
1/2 onion - sauteed
zest of 1 lime
1/4 bunch of cilantro - chopped

Cook rice according to package directions using chicken broth instead of water.  Add the rest of the ingredients toward the end of cooking time.

 Pico de Gallo:
4 Tomatoes (chopped)
1 white onion (chopped)
1/4 bunch of cilantro (chopped)
2 cloves of garlic (minced)
1/2 tsp. lime juice
1 tsp. salt
1/2 tsp. pepper

Dressing:
1 c. mayo
1 c. milk
1 pkg. ranch dressing mix
2 tomatillos
2 serrano peppers (remove seeds)
1/2 bunch cilantro

Place ingredients in blender and blend until creamy.  Keep refrigerated.

Pork:
5-6 lb. pork roast
1 TBSP. cumin
20 oz. bottle Coke
1 c. brown sugar
12 oz. bottle red La Victoria Taco Sauce

 Cook roast on low for 12 hours with water added half-way up the roast.  After 12 hours, drain water off of roast and add remaining ingredients and continue cooking for 4 more hours.  Then shred the meat and cook for 2 more hours.

Guacamole:
3 large avocados
2 TBS. mild chunky salsa
1/2 tsp. seasoning salt
2 TBS. mayo
1/2 tsp. garlic powder

Peel and mash avocados, add remaining ingredients and mix well.  Put avocado pit in guacamole to prevent browning.

Chimichanga Style Burritos

These amounts are all approximate as I just sorta throw it together. We find pork tastes yummier!

One package extra large tortillas
3 chicken breast OR equivalent amount of pork cooked and shredded
2 small cans chilis
2 small cans or one large and one small can refried beans
8 oz. cheese shredded

Combine all of the above. Spread a big plop at one end of a tortilla and roll. Fry in a pan in about 1/4 inch hot oil turning as each side browns. Further heat in the oven or toaster oven on 350.

Top with sour cream, homemade guacamole (recipe below), and salsa.

Homemade Guacamole

2-4 ripe avaocados
1/4 onion
1 plum tomato
salt and pepper, lemon, cumin

Smash the avocado. Add onion and tomato in amounts desired. Then add the seasoning slowly, tasting until it is to your liking.
(I have used the guacamole flavor packets too with great results. They say to add one packet to 2 avocados, but that seems like way to much. We cut it in half)

Best Burgers

Makes 4 burgers
Sirloin steak tips are also labeled “flap meat” by some butchers. Flank steak can be used in its place. This recipe yields juicy medium to medium-well burgers. It’s important to use very soft buns. If doubling the recipe, process the meat in three batches in step 2. Because the cooked burgers do not hold well, fry four burgers and serve them immediately before frying more. Or, cook them in two pans. Extra patties can be frozen for up to 2 weeks. Stack the patties, separated by parchment, and wrap them in three layers of plastic wrap. Thaw burgers in a single layer on a baking sheet at room temperature for 30 minutes before cooking.

10 ounces sirloin steak tips, cut into 1-inch chunks
6 ounces boneless beef short ribs, cut into 1-inch chunks
Kosher salt and ground black pepper
1 tablespoon unsalted butter
4 soft hamburger buns
1/2 teaspoon vegetable oil
4 slices American cheese
Thinly sliced onion
1 recipe Classic Burger Sauce (below)

1.  Place beef chunks on baking sheet in single layer, leaving 1/2 inch of space around each chunk.  Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
2.  Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground.  Transfer meat to baking sheet, overturing bowl and without directly touching meat.  Repeat grinding with remaining meat.  Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
3.  Gently separate ground meat into 4 equal mounds.  Without picking meat up, with your fingers gently shape each mound into loose patty 1/4 inch thick and 4 inches in diameter, leaving edges and surface ragged.  Season top of each patty with salt and pepper.  Using spatula, flip patties and season other side.  Refrigerate while toasting buns. 
4.  Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming.  Add bun tops, cut-wide down, and toast until light golden brown, about 2 minutes.  Repeat with remaining butter and bun bottoms.  Set buns aside and wipe out skillet with paper towels.
5.  Return skillet to high heat; add oil and heat until just smoking.  Using spatula, flip burgers over and cook for 1 minute.  Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer.
6.  Transfer patties to bun bottoms and top with onion.  Spread 2 teaspoons of burger sauce on each bun top. Cover burgers and serve immediately.

Classic Burger Sauce
Makes About 1/4 Cup
2 tablespoons mayonnaise
1 tablespoon ketchup
1/2 teaspoon sweet pickle relish
1/2 teaspoons sugar
1/2 teaspoon white vinegar
1/4 teaspoon ground black pepper

Malibu Chicken Sandwiches

8-10 buns
4 chicken breasts (grilled), shredded
8-10 slices of ham
8-10 slices of swiss cheese
1/4 cup special mayo (recipe below)

Place chicken on bottom half of bun with ham and swiss cheese on top.
Set on baking sheet with top half of bun and broil until lightly brown
Spread special mayo on top half of bun and serve.

Special mayo:
1/4 cup mayo
1/2 tsp. lemon juice
3 drops of Tabasco sauce
Some freshly ground pepper

Chicken Divan

1 (16 oz) bag frozen broccoli florets
4 chicken breast halves
1/2 c. mayonnaise
2 cans cream of chicken soup
1 TBS. lemon juice
1 c. cheddar cheese
1 TBS. butter
1/4 c. bread crumbs

1.  Preheat oven to 350.
2.  Cook chicken and cut into bite-size pieces.
3.  Mix soup, mayonnaise, and lemon juice in a large bowl.
4.  Cook broccoli until just hot and fold into soup mixture with chicken and cheese.
5.  Melt butter and combine with bread crumbs.
6.  Place mixture in 9x13 pan and sprinkle with buttered bread crumbs.  Bake at 350 for 30 minutes.  Increase temperature to 375 for the last 10 minutes of baking time to toast the bread crumbs.

Sweet and Sour Meatballs

This recipe is from the "Lion House Recipes". It is so good!

1 to 1 1/2 pounds lean ground beef
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
few grains pepper
1 teaspoon Worcestershire sauce

Combine all ingredients; mix well. Form into about 12 balls, each about 2 inches in diameter. Place in casserole dish. Cover with sauce (below). Bake at 350 degrees F. for about 30 minutes. makes 6 to 8 servings, 2 large meatballs each.

Sauce

1/2 cup brown sugar
1/4 cup vinegar
1 teaspoon prepared mustard
1/4  cup barbeque sauce
1 teaspoon Worcestershire sauce

Combine ingredients and blend thoroughly. Heat and pour over meatballs.