Now that grilling season is upon us (Well, in our house we grill all year round), I thought I should begin sharing more grilling recipes. This is a tasty marinade that goes great with pork. We had it last summer, used on pork tenderloin for Kebobs. When I make marinade for Kebobs, I usually keep a little separate from the raw meat that I can use to dip the meat and vegetables in while eating. Also, any excess marinade can be brushed onto the kebobs while they are on the grill to add a little flavor to the vegetables.
3/4 c. Low Sodium Soy Sauce
1/4 c. Honey
1/4 c. Pineapple Juice
1/4 c. Lime Juice (about 2 limes)
1 Tbs Olive Oil
1-1/2 tsp Minced Garlic
1/4 tsp Five Spice Powder
1/4 tsp Fresh Ground Black Pepper
Whisk together, pour over about 2 pounds of cubed pork tenderloin. Marinate at least 2 hours. Can make a day ahead and marinate overnight. Makes 8-10 kebobs.
I also like to put my meat and marinade in a Ziploc bag to make it easy to rotate the meat in the marinade.
Wednesday, April 27, 2011
Lemon Bars
I love lemon bars. I am picky about which brand of boxed lemon bar mix I will buy. And I always end up adding extra lemon juice. I also like lime bars, but have yet to find a packaged brand I like of those. Well, a few months ago a coworker brought in a pan of the most wonderful lemon bars I had ever tasted. I asked her about them and she made them from scratch. The best part: The recipe is incredibly simple.
1 c. Butter, softened
1/2 c. White Sugar
2 c. Flour
4 Tbs Flour
1-1/2 c. White Sugar
4 Eggs
2 Lemons, juiced
Preheat oven to 350 degrees
Blend together first 3 ingredients. Press into bottom of ungreased 9x13 pan
Bake 15-20 minutes, until firm and golden
Whisk together remaining sugar and flour. Whisk in eggs and lemon juice. Pour over baked crust.
Bake for 20 additional minutes. Bars will firm as they cool.
*Also try replacing the lemon juice with lime juice and a couple drops of green food coloring for lime bars.
*For a festive party tray, make a batch of lemon and one of lime, cut into bars, and arrange in a checker board fashion
1 c. Butter, softened
1/2 c. White Sugar
2 c. Flour
4 Tbs Flour
1-1/2 c. White Sugar
4 Eggs
2 Lemons, juiced
Preheat oven to 350 degrees
Blend together first 3 ingredients. Press into bottom of ungreased 9x13 pan
Bake 15-20 minutes, until firm and golden
Whisk together remaining sugar and flour. Whisk in eggs and lemon juice. Pour over baked crust.
Bake for 20 additional minutes. Bars will firm as they cool.
*Also try replacing the lemon juice with lime juice and a couple drops of green food coloring for lime bars.
*For a festive party tray, make a batch of lemon and one of lime, cut into bars, and arrange in a checker board fashion
Strogaloaf
A couple weeks ago we went to our favorite grocery store on a Saturday. They had lots of samples and one of those samples was a cheese tray. We tried several and my favorite was the Garden Jack. I decided to buy a brick of it and the lady doing the samples gave me a recipe that used that cheese. We decided to try it that afternoon and were immediately thankful we did. It is very tasty.
8 oz. Sour Cream
Half of a 1.5oz Packet Dry Beef Stroganoff Mix (found near gravy mixes)
2.5 oz Package Dried Beef
1 tube Crescent Roll Baking Dough
1 c. Shredded Garden Jack Cheese
1 Tbs Melted Butter
Waxed Paper
Parchment paper
Preheat oven to 375 degrees.
Dice beef, mix in bowl with sour cream and stroganoff mix. Place crescent baking sheet on waxed paper and spread out until you have an even rectangle. (If using regular crescent roll dough, pinch seams together with moistened fingers).
Spread sour cream mixture wot within 1/2" of sides and ends. Sprinkle shredded Garden Jack cheese over top.
Start rolling on one end, lifting waxed paper to ease job. Place on cookie sheet covered with Parchment Paper, seam side down. Pinch sides shut. Brush with melted butter (sprinkle with Garlic Salt, optional). Bake 15-20 minutes. Cool 10 minutes before slicing.
We have already made this recipe a few times. If you can find Dried Beef in a deli, I would highly recommend using that over the prepackaged version. It is good either way, but definitely better with the deli meat.
This is meant as an Hors d' Oeuvre, but last night we made it for our meal and I served it with Steamed Fresh Green Beans.
8 oz. Sour Cream
Half of a 1.5oz Packet Dry Beef Stroganoff Mix (found near gravy mixes)
2.5 oz Package Dried Beef
1 tube Crescent Roll Baking Dough
1 c. Shredded Garden Jack Cheese
1 Tbs Melted Butter
Waxed Paper
Parchment paper
Preheat oven to 375 degrees.
Dice beef, mix in bowl with sour cream and stroganoff mix. Place crescent baking sheet on waxed paper and spread out until you have an even rectangle. (If using regular crescent roll dough, pinch seams together with moistened fingers).
Spread sour cream mixture wot within 1/2" of sides and ends. Sprinkle shredded Garden Jack cheese over top.
Start rolling on one end, lifting waxed paper to ease job. Place on cookie sheet covered with Parchment Paper, seam side down. Pinch sides shut. Brush with melted butter (sprinkle with Garlic Salt, optional). Bake 15-20 minutes. Cool 10 minutes before slicing.
We have already made this recipe a few times. If you can find Dried Beef in a deli, I would highly recommend using that over the prepackaged version. It is good either way, but definitely better with the deli meat.
This is meant as an Hors d' Oeuvre, but last night we made it for our meal and I served it with Steamed Fresh Green Beans.
Sunday, March 6, 2011
Cheeseburger Soup
I stole this recipe from a friend's blog. She often posts recipes and every one that I have tried, I have loved!! I made this earlier this week and even with the leftovers, it is great! We will definitely be making it again. It's really quite simple, just a little time consuming. But well worth it in my opinion. I was happy that I happened to have all the ingredients in the house for it, with the exception of Basil. And I will tell you that I didn't think it was missing anything by not having it in. Also, as I have said before, I don't ever have Chicken Broth on hand, I just use water and Chicken Granules. If you have a little bit of time, I highly suggest you try this recipe. Enjoy!
1/2 lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. basil
1 tsp. parsley
4 tbsp. butter (divided)
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup flour
2 cups processed cheese (velveeta)
1-1/2 cups milk
3/4 tsp. salt
1/4 tsp. pepper
1/4 cup sour cream
in stockpot, brown beef, drain and set aside.
in same stockpot, saute onion, carrots, celery, basil and parsley with 1 tbsp. butter until vegetables are tender (about 10-min.).
add broth, potatoes and beef; bring to a boil. reduce heat, cover and simmer for 12-minutes or until potatoes are tender.
in small skillet, melt remaining butter. add flour. cook for 3-5 minutes until bubbly. add to soup; bring to boil and cook for 2-minutes. reduce heat.
add cheese, milk, salt and pepper.
cook and stir until cheese melts.
remove from heat and add sour cream. stir.
1/2 lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. basil
1 tsp. parsley
4 tbsp. butter (divided)
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup flour
2 cups processed cheese (velveeta)
1-1/2 cups milk
3/4 tsp. salt
1/4 tsp. pepper
1/4 cup sour cream
in stockpot, brown beef, drain and set aside.
in same stockpot, saute onion, carrots, celery, basil and parsley with 1 tbsp. butter until vegetables are tender (about 10-min.).
add broth, potatoes and beef; bring to a boil. reduce heat, cover and simmer for 12-minutes or until potatoes are tender.
in small skillet, melt remaining butter. add flour. cook for 3-5 minutes until bubbly. add to soup; bring to boil and cook for 2-minutes. reduce heat.
add cheese, milk, salt and pepper.
cook and stir until cheese melts.
remove from heat and add sour cream. stir.
Saturday, February 12, 2011
Beef Roast
This is one of the simplest roast recipes I have found that yields incredible flavor. I don't think I have posted it, but if I already have, I apologize. Obviously this is a really great recipe.
1 Beef Roast
2 packets Dry Italian Dressing mix
1/2 jar Banana Peppers & Juice
3-4 c. Water
Pour all ingredients over roast in crockpot. Cook on low for 8 hrs. Shred with a fork.
The peppers add a great flavor and after being cooked for 8 hrs, there is very little spice left. If you prefer extra spice, you can add the remaining peppers and juice when you shred the meat apart. This makes excellent sandwiches and freezes well.
1 Beef Roast
2 packets Dry Italian Dressing mix
1/2 jar Banana Peppers & Juice
3-4 c. Water
Pour all ingredients over roast in crockpot. Cook on low for 8 hrs. Shred with a fork.
The peppers add a great flavor and after being cooked for 8 hrs, there is very little spice left. If you prefer extra spice, you can add the remaining peppers and juice when you shred the meat apart. This makes excellent sandwiches and freezes well.
Bubble Pizza
This is a recipe I used to make every time I got together with a certain friend. You can make it as simple or as complex as you would like. Just have fun with it and try different combinations. This also reheats really well. I will post the most basic form of the recipe, then add a few tips.
2 tubes Buttermilk Biscuits
1 can (16 oz) Pizza Sauce
1 - 1 1/2 lbs Ground Beef; Browned and drained
2 c. Shredded Mozzarella Cheese
2 c. Shredded Cheddar Cheese
Cut the biscuits into quarters and mix with the beef and pizza sauce in a large bowl. Put into a greased 9x13 pan. Bake 20 minutes at 400 degrees. Remove from oven and sprinkle with cheese. Bake 10 more minutes. Let stand 10 minutes before cutting.
Feel free to add any pizza toppings you would like. If you don't have the listed combination of cheeses, then just use whatever you have on hand. Rarely have I ever followed this recipe just as it is listed. It's just so quick and easy and like I said, can be customized to your favorite tastes or to what you have on hand.
2 tubes Buttermilk Biscuits
1 can (16 oz) Pizza Sauce
1 - 1 1/2 lbs Ground Beef; Browned and drained
2 c. Shredded Mozzarella Cheese
2 c. Shredded Cheddar Cheese
Cut the biscuits into quarters and mix with the beef and pizza sauce in a large bowl. Put into a greased 9x13 pan. Bake 20 minutes at 400 degrees. Remove from oven and sprinkle with cheese. Bake 10 more minutes. Let stand 10 minutes before cutting.
Feel free to add any pizza toppings you would like. If you don't have the listed combination of cheeses, then just use whatever you have on hand. Rarely have I ever followed this recipe just as it is listed. It's just so quick and easy and like I said, can be customized to your favorite tastes or to what you have on hand.
Thursday, February 3, 2011
Granola Bars
I love granola bars. But I have a hard time finding ones that I truly like in stores. However, I do happen to have an amazing, and simple, recipe for them. I don't make them very often and I don't know why. Every time that I DO make them, I love having them in the house and tell myself I will start making them more often. The best part about them is that you can completely customize them to your tastes. So first, I will give you the recipe the way it is written. Then I will give you my tips.
1 c. Creamy Peanut Butter
1 c. White Syrup
3-4 cups Oatmeal (uncooked)
1 c. coconut
1 c. raisins
1 c. sunflower seeds
1 c. chocolate chips
Heat together peanut butter and syrup until well blended and melted, but do not boil. While that is heating, mix remaining ingredients together in a large bowl (except chocolate chips). After PB/Syrup mixture is heated, pour over ingredients and stir well. Let cool slightly, then stir in chocolate chips (if they go in too early they will just melt). Spread into 9x13 pan and press down firmly. Refrigerate overnight. Cut into bars and wrap in saranwrap. Store in refrigerator.
Basically, you can add any ingredients you want. Just make sure to use at least 3 cups of oatmeal, and have 7 cups total of ingredients. So I usually do 3 1/2 cups oatmeal, 1/2 c. coconut, 1 c. raisins, 1 c. sunflower seeds, and 1 c. mini M&Ms.
You could use other dried fruits, maybe try some toffee bits. Possibly even try some mini-marshmallows for a s'mores type granola bar. The possibilities really are endless. These are great to grab on the go, or to stick in lunch boxes.
I personally haven't tried using anything but peanut butter, but I'm wondering if you could substitute in sunbutter or soybutter for people with nut allergies. And then adjust the rest of the ingredients to items that person could have. Just a thought. I would be interested in hearing if anyone ever tries that.
1 c. Creamy Peanut Butter
1 c. White Syrup
3-4 cups Oatmeal (uncooked)
1 c. coconut
1 c. raisins
1 c. sunflower seeds
1 c. chocolate chips
Heat together peanut butter and syrup until well blended and melted, but do not boil. While that is heating, mix remaining ingredients together in a large bowl (except chocolate chips). After PB/Syrup mixture is heated, pour over ingredients and stir well. Let cool slightly, then stir in chocolate chips (if they go in too early they will just melt). Spread into 9x13 pan and press down firmly. Refrigerate overnight. Cut into bars and wrap in saranwrap. Store in refrigerator.
Basically, you can add any ingredients you want. Just make sure to use at least 3 cups of oatmeal, and have 7 cups total of ingredients. So I usually do 3 1/2 cups oatmeal, 1/2 c. coconut, 1 c. raisins, 1 c. sunflower seeds, and 1 c. mini M&Ms.
You could use other dried fruits, maybe try some toffee bits. Possibly even try some mini-marshmallows for a s'mores type granola bar. The possibilities really are endless. These are great to grab on the go, or to stick in lunch boxes.
I personally haven't tried using anything but peanut butter, but I'm wondering if you could substitute in sunbutter or soybutter for people with nut allergies. And then adjust the rest of the ingredients to items that person could have. Just a thought. I would be interested in hearing if anyone ever tries that.
Subscribe to:
Posts (Atom)
