Fiesta Beef Bowl

We enjoyed this recipe. It was a different way to have mexican food!!!

1 lb of leftover beef roast

1 can (10 oz) diced tomatoes with green chilies

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon pepper

1 can (15 oz) black beans, rinsed and drianed

3 cups hot cooked rice

1/2 cup shredded cheddar chese

Sliced ripe olives

Sliced green onions

Guacamole

Heat beef, tomatoes, onion, garlic and seasonings. When close to serving add the beans to heat through. In individual bowls, layer the rice, meat and bean mixture. Top with cheese, olives, onions and guacoamole.

Chicken Kabobs With Grilled Green Onions

I did not use the skewers or the green onions. The flavor is fabulous. I want to try this at the cabin.

2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons teriyaki sauce
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
3 cloves garlic, chopped
1 pound chicken tenders, cut in half
1 bunch green onions

In a large resealable plastic bag, combine soy sauce, lemon juice, teriyaki sauce, olive oil, Worcestershire sauce and garlic. Add chicken; seal bag, and chill for 30 minutes. Soak wooden skewers in water for at least 30 minutes. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat. Drain chicken, discarding marinade. Thread chicken onto skewers. Arrange skewers on grill, and grill for 3 minutes on each side or until chicken is done. Grill onions for 1 minutes one ach side or until browned. Arrange green onion on a serving platter. Top with chicken. Serve immediately.

Scallion Sweet Potatoes

I really enjoyed this dish. I used crushed garlic and parsley. I cooked it in the oven. My husband is not a yam or squash person, so he had to add brown sugar to his.

Combine 1 1/2 pounds chopped peeled sweet potatoes, 1 bunch scallions (cut into 2-inch pieces), 6 crushed garlic cloves and 1 tablespoon fresh thyme in a bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper and toss. Place on a sheet of foil and fold up. Grill over low heat until the potatoes are tender, 20 to 25 minutes.