Best Western Food Recipes

Monday, June 1, 2015

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

1 saute the onion and garlic in olive oil until soft.
2 add salt, chiles, cumin and oregano to onions and garlic.
3 on each chicken breast, place 1/4 of the chile mixture and 1/4 cup cheese. roll up and secure with toothpicks. roll the chicken breasts in the corn meal.
4 bake at 375 for 45-55 minutes. towards the end of cooking --
5 combine remaining peppers, cheese, and sour cream. cook over low heat until the cheese melts and the sauce is smooth.
6 when chicken is done, remove from oven and let rest 5 minutes before serving. serve with the chile cheese sauce poured over the breasts.

Total Time: 6 hrs 15 mins Preparation Time: 6 hrs Cook Time: 15 mins

Servings: 4
2 (8 ounce) beef eye round steaks, cut 1 inch thick
1/3 cup fresh lime juice
2 teaspoons ground cumin
2 teaspoons monteal steak seasoning
2 teaspoons finely chopped chipotle chiles in adobo
2 small ears corn, husked (see substitution in note below)
2 large bell peppers, cut lengthwise in half (yellow, orange or red combination)
1 medium tomato, chopped
1 tablespoon olive oil

1 combine marinade ingredients in small bowl. cover and refrigerate. reserve 2 tablespoons for sunset salad.
2 place beef steaks and remaining marinade in ziplock plastic bag; turn steaks to coat. close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
3 place corn and bell peppers on grid over medium, ash-covered coals; grill peppers, covered, 11 to 14 minutes (over medium heat on preheated gas grill, times remain the same) and corn 15 to 20 minutes (gas grill times remain the same) or until tender, turning occasionally. remove; set aside to cool slightly.
4 add 3 to 4 additional briquettes to each side of fire grate to maintain medium heat, if necessary. remove steaks from marinade; discard marinade.
5 place steaks on grid over medium, ash-covered coals. grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, 17 to 19 minutes) for medium rare doneness, turning occasionally.
6 meanwhile, to prepare sunset salad, chop bell peppers and cut corn kernels from cobs; place in medium bowl. add tomato. whisk reserved marinade and oil in small bowl until blended. pour over vegetables; toss to coat.
7 carve steaks into thin slices. serve with salad.
8 note: one cup frozen corn, thawed, may be substituted for fresh corn. heat medium skillet over medium-high heat 2 minutes or until hot; add corn. cook 2 to 4 minutes or until corn starts to brown, stirring frequently.

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

1 peel and pit all peaches.
2 medium dice 3 peaches and place in bowl and set aside.
3 purée the remaining peaches in a blender. pour mixture into a medium saucepan with jalapeños, ginger, sugar, cinnamon, and lemon juice.
4 bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes.
5 pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. remove and set aside.

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

1 heat the butter in a large skillet over medium heat. add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. stir in the zucchini, squash and saute just until it begins to soften, about 5 minutes. mix in the tomatoes and raise the heat to medium-high. cook, stirring often, until the zucchini and squash are tender but not mushy and the juices have evaporated. sprinkle with queso fresco crumbles over zucchini/squash at a low simmer. cover and cook the cheese until just tender, about a few minutes. sprinkle with cilantro to serve.

Total Time: 23 mins Preparation Time: 3 mins Cook Time: 20 mins

1 place all ingredients in plastic bag, seal and shake well.
2 refrigerate for 20 minutes.
3 remove from bag, reserve the marinade.
4 cook over medium heat for 20 minutes, turning and basting with reserved marinade as needed.

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

1 cream butter and gradually add 1 cup sugar.
2 beat in vanilla and eggs.
3 sift the flour with baking powder and 1 teaspoon cinnamon.
4 add to egg mixture and blend well.
5 chill for 30 minutes.
6 preheat oven to 350 degrees.
7 combine walnuts, cinnamon and sugar.
8 roll chilled dough into sugar.
9 place cookies on greased and floured baking sheets about 3 inches apart. bake about 12 minutes. cool on racks.

Total Time: 48 mins Preparation Time: 20 mins Cook Time: 28 mins

Servings: 6
1 onion, diced
2 garlic cloves, minced
2 teaspoons margarine
1 (10 ounce) package frozen spinach, chopped thawed and drained
1/8 teaspoon pepper
6 (10 inch) flour tortillas
3/4 cup picante sauce or 3/4 cup salsa, divided
2 cups cheddar cheese, shredded and divided (i like to use monterey jack with spinach)
cooking spray

1 preheat oven to 350°f
2 in a skillet, saute the onion and garlic in margarine until tender.
3 add spinach and pepper, cook 2-3 minutes or until heated through.
4 place 3 tablespoons of the spinach mixture on each tortilla and top with 1 tablespoon picante sauce and 2 tablespoons of cheese.
5 roll into burrito, place seam side down in a 9 x 13 baking dish sprayed with cooking spray.
6 top with remaining salsa and cheese and bake for 20-25 minutes, or until cheese is melted and sauce is bubbly.