Those kebabs look delicious! Really, all of them are delicious-looking! Thank you for posting them!

Here is one I found...


INGREDIENTS ([LINK POSTED BY MEMBER] Only Members Can View This Truck Forum Link. )

• 8 (8 inch) flour tortillas
• 2 tablespoons vegetable oil
• 1 red onion, thinly sliced
• 1 green bell pepper, seeded and sliced into strips
• 1 red bell pepper, seeded and sliced into strips
• 1 teaspoon minced garlic
• 1 yellow squash, halved and sliced into strips
• 1/2 cup salsa
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

DIRECTIONS

1. Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated.
2. In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
3. Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.

There are also flavored tortillas that can be used. Spinach, sun-dried tomato, etc.

Judi Kay

__________________
Livin', Lovin',Laughin'...Makin' Friends, & Lovin' Life, Rollin' Down That Big Road!!! Redneck Women RULE!! Hell, YEAH!!!!

Hungry now

I'm sure that the wrap I just made was not the healthiest thing I've ever eaten.
But, it WAS more healthy than MOST things I eat...

1 sun-dried tomato basil wrap
1 green onion, sliced length-wise
4 grape tomatoes, quartered
1 leaf of lettuce, shredded
1 slice Borden single sensations sun-dried tomato basil cheese, halved diagonally
1 slice Borden single sensation southwest pepperjack cheese, halved diagonally
1/2 teaspoon Kraft cucumber ranch dressing & dip
Hillshire Farms cracked black pepper turkey

Smear dressing on the wrap.
Alternate the cheese halves length-wise on the wrap.
Along the line of cheese, place the meat.

On top,place the lettuce and tomato.
Lay the onion along side, and then tightly "wrap", the wrap.

Cut wrap into thirds.

Enjoy!!

P.S. It still is DELICIOUS without the meat, if you prefer.
And add any/as many fresh veggies as you like...black olives, avocado, etc.

Judi Kay

__________________
Livin', Lovin',Laughin'...Makin' Friends, & Lovin' Life, Rollin' Down That Big Road!!! Redneck Women RULE!! Hell, YEAH!!!!

Blueberry/Peach Fruit Salad with Thyme Recipe


Ingredients

• 4 peaches
• 4 nectarines
• 1 cup of blueberries
• 2 teaspoons of fresh, chopped thyme
• 1 teaspoon of grated ginger
• 1/4 cup of lemon juice
• 1 teaspoon of lemon zest
• 1/2 cup of water
• 1/4 cup of sugar (depending on how sweet the fruit is, you may be able to skip all together)

• Or 1 tablespoon of agave syrup in lieu of water and sugar

Method

1 If using water and sugar place them into a saucepot and bring to a boil and liquid is reduced by half into a simple syrup. Allow to cool.
2 Chop up the peaches and nectarines and place them in a bowl with the blueberries. Pour over the cooled simple syrup or agave syrup. Add the thyme, lemon juice, lemon zest, and ginger.
3 Stir and cover with plastic wrap, place in the fridge and allow to macerate for one hour. Serve.
Serves 4-8.

That sounds refreshing!!

Judi Kay

__________________
Livin', Lovin',Laughin'...Makin' Friends, & Lovin' Life, Rollin' Down That Big Road!!! Redneck Women RULE!! Hell, YEAH!!!!

Easy Shepherd's Pie








Ingredients

• 1 1/2 lbs ground round beef
• 1 onion chopped
• 1-2 cups vegetables - chopped carrots, corn, peas
• 1 1/2 - 2 lbs potatoes (3 big ones)
• 8 tablespoons butter (1 stick)
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• Salt, pepper, other seasonings of choice

Method

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5 Mash potatoes in bowl with remainder of butter, season to taste.

6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.
Serves four.

__________________
KC

"For every trucker with a headache,there is another with an aspirin in their pocket."

Tough Times Don't Last...Tough People Do

From the country's varied culinary repertoire Hungarian goulash is the most famous and often cooked dish outside the borders of Hungary, still many confusions and misconceptions surround its exact preparation method.

Even in Hungary every other housewife or chef has its own way of cooking it by adding or omitting some of the ingredients, or changing something in the preparation process, however they would all call their gulyás the most authentic.
Let me share some from the historical backround of the Hungarian goulash together with my own recipe (that of course I call authentic) and some cooking tips.



What's Authentic Hungarian Goulash?

Authentic gulyás is a beef dish cooked with onions, [LINK POSTED BY MEMBER] Only Members Can View This Truck Forum Link. , tomatoes and some green pepper.
Potato and noodles (csipetke in Hungarian) are also added according to some recipes.
Hungarian goulash is neither a soup nor a stew, it’s somewhere in between. Though in Hungary it’s considered rather to be a soup than a stew, so look for it among Soups on restaurant menus.
If cooked in the proper way goulash has a nice and evenly thick consistency, almost like a sauce. In Hungary gulyás is eaten as a main dish; noodle or pastry dishes, especially the ones made with cottage cheese (túrós csúsza, túrógombóc, strudel) go down well after the heavy soup.


A Classical Hungarian Goulash Recipe

Ingredients (for 4 persons)

• 600 g beef sheen or shoulder, or any tender part of the beef cut into 2x2 cm cubes
• 2 tablespoons oil or lard
• 2 medium onions, chopped
• 2 cloves of garlic
• 1-2 carrots, diced
• 1 parsnip, diced
• 1-2 cellery leafes
• 2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste
• 2 fresh green peppers
• 2-3 medium potatoes, sliced
• 1 tablespoon Hungarian paprika powder
• 1 teaspoon ground caraway seed
• 1 bayleaf
• ground black pepper and salt according to taste
• water

For csipetke (Pinched noodles added to goulash or bean soup in Hungary. Csipetke comes from the word csípni, meaning pinch in English, referring to the way of making this noodle):

• 1 small egg,
• flour,
• a pinch of salt,
• cc. 1 teaspoon water

Goulash is hearty enough without csipetke, especially if you eat it with bread, so you can leave csipetke out.


Instructions

1. Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour.
2. Sprinkle the braised onions with paprika powder while strirring them to prevent the paprika from burning.
3. Add the beef cubes and and sauté them till they turn white and get a bit of brownish colour as well.
4. The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seed, some salt and ground black pepper, the bayleaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
5. When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots, parsnip and the potatoes, the cellery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.
6. When the vegetables and the meat are almost done add the tomatoe cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
7. Bring the soup to the boil and add the csipetke dough, it needs about 5 minutes to get cooked.

How to make the csipetke: beat up a small egg, add a pinch of salt and as much flour as you need to knead a stiff dough (you can add some water if necessary).
Flatten the dough between your palms (to about 1 cm thick) and pinch small, bean-sized pieces from it and add them to the boiling soup. They need about 5 minutes to get cooked.

__________________
KC

"For every trucker with a headache,there is another with an aspirin in their pocket."

Tough Times Don't Last...Tough People Do

!"

All about olive oil, Cooking with Olive Oil, Buying and Storing Olive Oil









[LINK POSTED BY MEMBER] Only Members Can View This Truck Forum Link.

__________________
KC

"For every trucker with a headache,there is another with an aspirin in their pocket."

Tough Times Don't Last...Tough People Do

I've been using EVOO for YEARS! I just love the flavor of it in certain foods.

Thanks, chicken!

Judi Kay

__________________
Livin', Lovin',Laughin'...Makin' Friends, & Lovin' Life, Rollin' Down That Big Road!!! Redneck Women RULE!! Hell, YEAH!!!!