I bought about 1 pound of steak, in 4 pieces, I'm not sure what cut, but it was relatively inexpensive.
Then I drenched it in a marinade I bought (I think it was Lawry's brand, and it has some worcestershire sauce and other stuff in it).
Put in the fridge a few hours before I plan on having dinner. Mix it up at least once some time during the afternoon.
Then, heat up the indoor grill, slap the steaks on, moving around on grill plate if one section gets dark faster than another. Probably about 7 minutes or so, and Voila!
Tonight I put a side of cornbread muffins (Micah's favorite). For dessert I made up a batch of shortcake (basically biscuits) to serve with strawberries and whipped cream. Yum!
Sunday, October 10, 2010
Thursday, September 30, 2010
SOUPER BURGERS (Joyce Mustoe)
Add a package of dry onion soup mix to ground beef (probably 1 1/2-2 pounds), form into patties, and grill on the Barbie!
Serve on toasted buns with all your favorite toppings...lettuce, tomatoes, onion rings, Miracle Whip, ketchup, mustard, pickles (sweet or dill), cheese (any k...ind, melted on the meat while on the grill), bacon, avocado, salsa, spinach, BBQ sauce, pastrami, anchovies, pepperoncini, kippers, etc.
Serve on toasted buns with all your favorite toppings...lettuce, tomatoes, onion rings, Miracle Whip, ketchup, mustard, pickles (sweet or dill), cheese (any k...ind, melted on the meat while on the grill), bacon, avocado, salsa, spinach, BBQ sauce, pastrami, anchovies, pepperoncini, kippers, etc.
Wednesday, September 29, 2010
Easy Garlic Chicken
I found a recipe for this online, and it's so easy, I've made a few times with success!
3 Tbsp butter
4 skinless, boneless chicken breasts
(I found some at the store that have been cut in half again so they're not too thick and cook faster)
Garlic powder
Seasoning salt
Onion powder
Salt and Pepper to taste
Melt butter in large skillet over medium high heat. Add chicken and sprinkle with garlic powder (I like to practically coat it, since the powder loses some flavor when cooked, and it gives it a nice "crust"), a little seasoning salt, a little onion powder, salt and pepper. Saute about 10-15 minutes on each side, putting a lid on if it takes longer to prevent it drying out. chicken will be a nice brown, cooked through, and the juices run clear.
Last time I made this I tried it with a little Italian seasoning sprinkled on. It smelled really good, and tasted pretty good too.
I often add a side of cornbread muffins, biscuits, applesauce, green beans, or whatever we happen to have on hand.
3 Tbsp butter
4 skinless, boneless chicken breasts
(I found some at the store that have been cut in half again so they're not too thick and cook faster)
Garlic powder
Seasoning salt
Onion powder
Salt and Pepper to taste
Melt butter in large skillet over medium high heat. Add chicken and sprinkle with garlic powder (I like to practically coat it, since the powder loses some flavor when cooked, and it gives it a nice "crust"), a little seasoning salt, a little onion powder, salt and pepper. Saute about 10-15 minutes on each side, putting a lid on if it takes longer to prevent it drying out. chicken will be a nice brown, cooked through, and the juices run clear.
Last time I made this I tried it with a little Italian seasoning sprinkled on. It smelled really good, and tasted pretty good too.
I often add a side of cornbread muffins, biscuits, applesauce, green beans, or whatever we happen to have on hand.
"Spam"-ish Rice
This is a meal in itself. A family favorite, even Micah likes to eat it. If you don't have onions, just use some onion powder when you put in the rice.
1 can Spam (small or large, depending how much meat-to-rice ratio you want)
2-4 cups white rice (I prefer Minute rice)
2-4 cups water (or however much for the amount of rice used, check package instructions)
1 medium onion (or onion powder)
Salt and Pepper to taste
(or use Tabasco or Sriracha hot sauce like my parents,or even drench in Zesty italian dressing like Rebecca)
Cut Spam into about 1/2 inch cubes. Brown spam on Medium-high heat in a skillet that has a lid. Dice onion, and add it when Spam is browned, cook until onions are opaque. Add rice and brown it slightly while dry (this is where i would add onion powder, about a teaspoon)--about 2 minutes.
If using Minute rice, add the water (i like it to be hot so I don't have to wait long for it to boil), bring to a boil, cover and take it off the heat and time for about 5 minutes, then fluff it.
If using regular rice, follow similar instructions to brown the rice, then add the amount of water needed and simmer in the skillet with the lid on, until the water has been absorbed.
Lastly, add salt and pepper to taste. Spam is a relatively salty meat, so not much will need to be added.
Can be served as a side (like ham-fried rice) or as main course with a fresh green salad on the side.
The ingredients are easy to store and relatively inexpensive, making this a great "food storage" meal.
1 can Spam (small or large, depending how much meat-to-rice ratio you want)
2-4 cups white rice (I prefer Minute rice)
2-4 cups water (or however much for the amount of rice used, check package instructions)
1 medium onion (or onion powder)
Salt and Pepper to taste
(or use Tabasco or Sriracha hot sauce like my parents,or even drench in Zesty italian dressing like Rebecca)
Cut Spam into about 1/2 inch cubes. Brown spam on Medium-high heat in a skillet that has a lid. Dice onion, and add it when Spam is browned, cook until onions are opaque. Add rice and brown it slightly while dry (this is where i would add onion powder, about a teaspoon)--about 2 minutes.
If using Minute rice, add the water (i like it to be hot so I don't have to wait long for it to boil), bring to a boil, cover and take it off the heat and time for about 5 minutes, then fluff it.
If using regular rice, follow similar instructions to brown the rice, then add the amount of water needed and simmer in the skillet with the lid on, until the water has been absorbed.
Lastly, add salt and pepper to taste. Spam is a relatively salty meat, so not much will need to be added.
Can be served as a side (like ham-fried rice) or as main course with a fresh green salad on the side.
The ingredients are easy to store and relatively inexpensive, making this a great "food storage" meal.
Cornbread Muffins
2/3 cup cornmeal
1 1/4 cup four
1/3 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/3 cup oil
1 cup milk
Preheat oven to 350 degrees. Grease or line 12 regular muffin cups. (Can be used for mini muffins as well.)Mix dry ingredients together. Make a well in the center, add oil and milk. Stir until just moistened. Spoon into cups. Bake for 15-20 minutes or until light brown.
I like to cook these about 25 minutes. The recipe was adapted from one that makes mini muffins, so I think it needs more time for regular size muffins.
Serve warm with butter and honey or jam. Goes well as a side to many dishes, my favorite including pork chops, garlic chicken, or even grilled steak.
1 1/4 cup four
1/3 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/3 cup oil
1 cup milk
Preheat oven to 350 degrees. Grease or line 12 regular muffin cups. (Can be used for mini muffins as well.)Mix dry ingredients together. Make a well in the center, add oil and milk. Stir until just moistened. Spoon into cups. Bake for 15-20 minutes or until light brown.
I like to cook these about 25 minutes. The recipe was adapted from one that makes mini muffins, so I think it needs more time for regular size muffins.
Serve warm with butter and honey or jam. Goes well as a side to many dishes, my favorite including pork chops, garlic chicken, or even grilled steak.
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