FFf Eclectic Red Barn: easy meals
Showing posts with label easy meals. Show all posts
Showing posts with label easy meals. Show all posts

Thursday, August 11, 2016

Sweet Teriyaki Beef Skewers

Is it hot where you are? Wow, it is hot here in southern Florida. I know it is summer, but really?

We have been grilling out a lot these days, so when I saw this recipe for Sweet Teriyaki Beef Skewers, I knew that I had to make them.

I made a few changes to the original recipe, like adding some grated fresh ginger and mango/pineapple juice instead of just pineapple juice. 

I marinated the beef for only 6 hours instead of the 24 it called for and they were still great. This would be great to do the night before so all you would have to do is grill them when you come home.

The recipe stated that the pineapple juice was optional, but I think it gave it added flavor, even though I used a mango/pineapple version.

 I love recipes that I can easily make changes to. Next time I am going to try chicken instead of beef. 

Hope you enjoy this recipe and try and stay cool!

Recipe                                                              Print

Sweet Teriyaki Beef Skewers
teriyaki beef skewers.JPG


1 cup packed light brown sugar

1 cup low-sodium soy sauce
½ cup water

¼ cup vegetable oil

some grated ginger

½ cup mango/pineapple juice (or other juice)

3 ¼ pounds flank or flat iron steak, cut into ¼ inch-wide strips

24 (10 inch) wooden skewers, soaked in water for 30 minutes


  1. Whisk together brown sugar, soy sauce, water, oil, juice and garlic in a large plastic bag. Add steak and mix to coat. Put in a pan and chill for 24 hours.
  2. Preheat a large grill pan or grill and spray with cooking spray.
  3. Thread steak slices onto skewers and grill or broil in batches until cooked through.

Per 3-skewer serving: 276 calories; 10.8g FAT; 40g PRO; 2g CARB; 0g Fiber; 231 mg SODIUM; 114 mg CHOL.

The post Sweet Teriyaki Beef Skewers first appeared on Eclectic Red Barn.

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Monday, May 2, 2016

Easy Bubbly Chicken Parmesan

Do you love Italian?  I think my husband could eat Italian every night. He travels to Italy often for work and gets his fill there, but sometimes I just have to make one of his favorite dishes - Chicken Parmesan.

Eclectic Red Barn: Easy Chicken Parmesan

I know that there are many versions of this recipe, so why mine? I am hoping that my version with a little less sauce and slightly crunchy chicken will entice you to try it. 

Saturday, October 17, 2015

Pork Chops Stuffed with Feta and Spinach

I am always looking for simple recipes that I can make that taste great and are easy. These stuffed pork chops fit that bill nicely. They can be ready in less than 30 minutes; Rachael Ray would be proud.
 Pork Chops Stuffed with Feta and Spinach

Monday, October 5, 2015

3+ Ingredient Meatloaf Minis

I was craving meatloaf so when I saw this recipe for meatloaf minis in Food & Family I decided to give it a try. It was an easy recipe and you could make the meatloaf centers any way you want.

Only three ingredients; four if you want to add a filling to the centers. I liked mine plain but my husband preferred BBQ sauce in his. 
meatloaf minis and vegetables @Eclectic Red Barn

Thursday, July 30, 2015

Easy Chicken Stuffed with String Cheese

Here is a quick and easy meal that is sure to please everyone. Chicken and string cheese, how can you go wrong. I had great ideas about dinner last night, but one thing lead to another and before I knew it, my husband was home from work. I had two chicken breasts and it seemed like everything I wanted to make, I didn't have all the ingredients. I did have string cheese, so that's what I used.
chicken stuffed with string cheese
Sorry that these are not the greatest images. My husband, kept saying, "can we eat now?"  

Wednesday, December 3, 2014

Green Enchilada Pork Chili

How do you decide if you want to make a particular recipe? Is it the name - decadent chocolate brownies would call my name. Or maybe a picture of a luscious prime rib. I do a little of both. 
Eclectic Red Barn: Green Enchilada Pork Chili

Thursday, September 4, 2014

Mexican Hot Dish

We love Mexican food and when it is easy, that makes it even better. This is a one pan meal. Dump everything into your pan and bake. I also like recipes that are versatile - add ingredients that you like. It is not spicy however.
Eclectic Red Barn: Mexican Hot Dish
This is not your "I need a quick 30 minute meal", but make it on a night when you have more time or the weekend since it takes about 1 hour and 40 minutes to bake. Every time I serve this, they ask for the recipe.

Tuesday, January 28, 2014

Sour Cream Chicken Enchiladas

Looking for a simple and fast dinner idea? These chicken enchiladas are easy to put together and taste great. If you use a roasted chicken, it goes together even faster. I like to make my own shredded chicken. I takes a little more time, but I love the flavor. I will share how I do this in another post. 

I did not put the onions in this batch, since my stomach doesn't like them. You can change up the cheeses to suit what you like, these make a great combo.
Eclectic Red Barn: Sour Cream Chicken Enchiladas
I divided the chicken mixture among 6 flour tortillas, that is all I had on hand. I placed them in the dish with the seam side down.
Eclectic Red Barn: Rolled Unbaked Enchiladas
 Next I made the roux.
Eclectic Red Barn: Roux for Enchiladas

I added the sour cream and green chilies to the roux and poured it over the tortillas. Added the remaining cheese and baked it at 400 degrees for 20 minutes. Yummy!
Eclectic Red Barn: Sour Cream Chicken Enchiladas

Recipe:                                                                                                          Print

Sour Cream Chicken Enchiladas



1 lb shredded chicken breast(can used a roasted chicken)

1 medium onion, chopped

1 tablespoon vegetable oil

8 flour tortillas, softened (8 inches each)

1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided

1/4 cup butter

1/4 cup flour

1 (15 ounce) can chicken broth

1 cup sour cream

1 (4 ounce) can chopped green chilies


1. In frypan, cook onion in oil over medium-high heat until golden. Add shredded chicken and heat through.

2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with non-stick cooking spray.

4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

I hope you enjoy this as much as we did.

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