Pork Tacos

Ingredients:

• 2 pounds pork, cut into strips
• 1 lime or orange juice to wash the pork
• 1 large red onion, cut into strips
• 1 red sweet pepper, cut into strips
• 1 yellow sweet pepper, cut into strips
• 1 tablespoon olive oil
• 2 tablespoons canola oil
• 4 tablespoons Teriyaki sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Chinese sauce
• 2 large avocados, cut into pieces
• 6 ounces Colby and Monterrey Jack
• shredded cheeses or others
• 18 wheat flour tortillas

To season the pork:

• 2 garlic gloves, finely chopped
• 1 small red onion grated
• 1 lime or orange juice
• Salt to taste
• 1 teaspoon dried oregano
• 1 teaspoon ground ginger
• 1 teaspoon dried parsley
• 2 tablespoons Teriyaki Sauce
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon Chinese Sauce 

For the avocados: 

• 1 lime juice
• 1 teaspoon olive oil
• Salt to taste

Preparation:  

1. Wash the pork with the lime or orange juice. Season with the ingredients mentioned above
2. Combine avocados with olive oil, salt and lime juice. Place in the refrigerator.
3. Heat the canola oil in a large skillet and saute over high-medium heat the pork for 8 minutes. Cook at low heat for 15 minutes more.
4. Place the olive oil in another pan and saute the peppers and onions for 10 minutes.
5. Meanwhile, wrap the tortillas in foil and warm in the oven at 350 F ° degrees for 10 minutes.
6. Combine the cooked pork, Teriyaki Sauce, Worcestershire Sauce and Chinese Sauce and simmer 7 minutes.
7. Create your fajitas with the preferred ingredients. Also you can place the tortillas in an mold and bake at 350º for 10 minutes.

Time Preparation:   One Hour, 20 Minutes

Time Cooking:  50 Minutes

Number of Services:  6

Linking up to:
Make it Pretty Monday at The Dedicated House
Rattlebridge Farms Foodie Friday  
The Tablescaper Seasonal Sundays 

Easy Chicken Casserole

Ingredients:

• 6 large crushed garlic cloves
• 2 limes juice
• 2 1/2 pounds chicken breast, cutted in fine strips
• 1 teaspoon salt
• 1/2 pound chopped or grated gouda cheese
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon oil
• 2  (8.5 ounces-241 grams or one large can) cream corn 
• 1 (11 ounces-315 grams) can evaporated milk 
• 1 (15 ounces-425 grams) can corn kernels  

Preparation:

1. Wash the chicken breasts with the 1 lime juice.
2. Add crushed garlic, the 1 lemon juice and salt.
3. Pre-heat a pan, add oil and fry slightly the chicken over high-medium heat. Then, cook chicken over low heat for 25 minutes more.
4. In a saucepan, combine milk, corn grain, corn cream, shredded gouda cheese and chicken breasts strips. Cook at medium-low heat for 15 minutes more. After this time, add the parmesan cheese and cook at low heat for 5 minutes.
5. Serve with white rice.

Linking up to: The Pink Home Creative Weekends
                    Homemaking Party at Hope in Every Season
                    Rattlebridge Farm Foodie Friday 
                    Hope in Every Season Make Bake Create 

How to make Chicken Tacos

                                                                             
Ingredients:

• 1 1/2 to 2 pounds skinless, boneless chicken breasts, cut into bite size pieces
• 1 lime juice to wash the chicken
• 1 large red onion, cut into strips
• 1 medium red sweet pepper, cut into strips
• 1 medium yellow sweet pepper, cut into strips
• 1 tablespoon olive oil
• 2 tablespoons canola oil
• 3 tablespoons Teriyaki sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Chinese sauce
• 3 large tomatoes, seeded, chopped
• 6 ounces Colby and Monterrey Jack shredded cheeses or others
• 10 wheat flour tortillas
• 10 corn taco shells
• Sour Cream (Optional)

To season the chicken:

• 4 cloves of garlic, finely chopped
• 1 lime juice
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 2 tablespoons Teriyaki Sauce
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon Chinese Sauce 

For the tomatoes 

• 3 coriander leaves, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons vinegar
• 1/2 teaspoon salt 
• 1 lime juice

Preparation:

1. Wash the chicken breasts with lime juice and add the ingredients listed above. Take to the fridge for a while.
2. Combine tomatoes with coriander, olive oil, vinegar, salt and lime juice. Place in the refrigerator.
3. Heat the canola oil in a large skillet and saute over high-medium heat the chicken breasts for 10 minutes. Cook at low heat for 20 minutes more.
4. Meanwhile, wrap the tortillas in foil and warm in the oven at 350 F ° degrees for 10 minutes.
5. Place the olive oil in another pan and saute the peppers and onion for 10 minutes. Combine the cooked chicken, Teriyaki Sauce, Worcestershire Sauce and Chinese Sauce and simmer 10 minutes.
6. Place on a table the chopped tomatoes with the vinaigrette, grated cheese, fully cooked chicken breasts, the taco shells and wheat tortillas.
7. Create your own tacos and tortillas with the preferred ingredients.

Preparation Time: 1 ½ hours 

Cooking time: 1 hour 

Service Number: 4

Linking up with:     Rose Chintz Cottage
                           The Tablescaper Seasonal Sundays 
                           Hope in Every Season Homemaking Party 

Banana Oatmeal Drink

Ingredients:

• 3 cups cold milk
• 1 cup ice cubes
• 3 tablespoons rolled oats
• 3 tablespoons sugar
• 1 banana, peeled and cut into pieces
• 1 teaspoon vanilla

Preparation:

Blend all ingredients at high speed for 3 minutes and serve.

Time Preparation: 10 minutes
Número de servicios: 2 

Linking with: Rattlebridge Farm Foddie Friday
                   Hope in Every Season Homemaking Party