Marlin Kabob

We received some wonderful Marlin & Dorado steaks from a friend lucky enough to go fishing in Mexico. Now, what to do with them! Here is a recipe I found for the Marlin over at http://www.mrmarlin.com. I think we’ll try it tonight and then I’ll post my review.

Marlin Kabob
Ingredients:
1/2 lb Marlin steak, cut in squares
1 cup fresh basil leaves
1 tsp olive oil
2 Tbsp lemon juice
4 cloves fresh garlic, minced
salt
15 cherry tomatoes
12 whole mushrooms
1 yellow pepper, cut in squares
1 green pepper, cut in squares

1. Combine basil, oil, lemon juice, garlic, and salt in blender or food processor. Process until smooth. The result should be a brushable sauce – add 1 Tbsp water if too thick
2. Alternate fish and vegetables on skewers. Brush on all sides with sauce
3. Place on a hot grill and cook until fish flakes easily, about 5 minutes each side

Chicken Enchilada Casserole

3 lbs. boneless skinless chicken breast (I used 3 cans of Kirkland chicken breast)
1 cup onions
1 can mild diced green chiles
1 can sliced olives (chopped)
18 corn tortillas, medium
3 cups enchilada sauce (I used the recipe I previously posted here)
5 cups colby and monterey jack cheese, shredded

Preheat oven to 350 degrees.
Boil the chicken in water until done. Drain & chop into small pieces. (skip this step with the canned chicken breast!)
Chop onion and add to the chicken along with the diced green chiles and olives.
Spray a 13×9″ pan with cooking spray.
Dip tortillas in the enchilada sauce one at a time, making sure they are completely covered with sauce.
Layer covered tortillas in the bottom of the pan, it should take six.
Add a layer of chicken mixture then cheese. You don’t want the tortillas to be completely covered with any one of the ingredients but you should put about half of the chicken mixture & about 1/3 of the cheese.
Add a another layer of the tortillas dipped in sauce.
Press down gently all over the pan.
Add the remaining chicken mixture and cheese.
Add remaining layer of tortillas dipped in sauce & press down gently again all over the pan.
Add the remaining cheese on the top.
Bake for 30-45 minutes, until cheese is bubbly, starting to brown and the casserole is hot all the way through.

Number of Servings: 16

This was so great for our family and we were able to get three meals out of it. I poured more enchilada sauce over the leftovers prior to reheating and it was GOOD. Serve with corn or green salad and a big glass of milk!

Red Enchilada Sauce

Enchilada Sauce
found at http://www.cooksrecipes.com

2 Tbsp vegetable oil
2 Tbsp flour
1 Tbsp chili powder
1/2 tsp. cumin
1/4 tsp. garlic powder
1 tsp. salt
8 oz. tomato sauce
2 c. water

Combine first three ingredients in a saucepan on medium heat and cook for one minute. Add remaining ingredients, bring to a boil then simmer for 10 minutes.

Makes about 3 cups

The Perfect Hard Boiled Egg

I found a recipe for making the perfect Hard Boiled Eggs:

Put 6 eggs in a pan of water with about 1″ water above the eggs.   As soon as they come to a boil, cover and remove from heat for 17 minutes.  Move eggs to ice water bath for 2 minutes.  Return water to boil.  Boil eggs for 10 seconds then return one last time to ice water bath and let sit for 25 minutes if possible.  The eggs should be cooked through with no green ring on the yolks.  Letting them sit the 25 minutes at the end should help the shells to come off a little easier.  If you have any better ways of doing it, please share!

Grandma’s Banana Bread

3/4 c. sugar
3/4 c. milk
2 tbsp. butter
1 egg
2 ripe bananas
1 tsp. baking soda
1 3/4 c. flour
1/2 tsp. salt

Mix sugar, butter, egg, then bananas.  Add salt and soda then alternate flour and milk.  Bake 350 til done.

Summer Chicken Wraps

from my church cookbook

3 c. chopped cooked chicken
1/2 c. slivered almonds
1 c. chopped celery
1/2 c. green grapes, halved
1 (8-oz.) can water chestnuts
1 (4-oz.) can sliced black olives
4 green onions, sliced
1/2 c. sour cream
1/2 c. mayonnaise
1 pkg. wheat tortillas

Combine chicken, almonds, celery, grapes, water chestnuts, olives, and green onions in a bowl. Add mixture of sour cream and mayonnaise. Toss together. Spoon 1/2-3/4 cup of mixture on each of the tortillas, roll, and serve.
Yield: 6-8 servings

I have had this salad served on croissants at many a bridal/baby shower. It is so light and tasty. Each ingredient adds its own different texture. It is a perfect spring/summer salad for gatherings and is great leftover for a quick sandwich.