Tag Archives: guest worthy

Sausage and Vegetables

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This is so simple, but yet so tasty! It’s a perfect outdoor cooking event!

Ingredients:

2 sausages

1 red pepper, sliced into thin rings

1 green pepper, sliced into thin rings

1 yellow onion, cut into rings

1 fennel bulb, sliced

Olive oil

Salt and pepper

Directions:

Grill the sausages until done. Slice into bite size pieces.

Coat the vegetables with olive oil. Sprinkle salt and pepper to taste. Grill the vegetables. We used a grill basket for the onions and fennel so that they wouldn’t fall through the slats. When done, cut them into smaller pieces.

Mix everything together and serve.

Steak Tacos

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The marinade for the meat is delicious!

Ingredients:

1 lb. flank steak, tenderized

1/2 c. soy sauce

4 garlic cloves, minced

1/4 c. olive oil

1 t. cumin

1 t. oregano

Salt & pepper

Directions:

Combine the steak and the rest of the ingredients in a Ziploc bag. Toss to coat. Marinate for a least an hour.

Remove the steak from the marinade and toss the marinade. Grill the steak until done.

Serve with corn tortillas, cheese, guacamole, and pico de gallo.

Spanish Rice

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This was really good – the rice was nice and dry and the flavors were terrific. You can substitute black beans for the chicken if preferred.

Ingredients:

1 T. minced garlic

1/2 c. red onion, chopped

1 c. bell pepper, diced

3 c. water

1 1/2 c. quick brown rice

1 c. cooked chicken, diced

1 c. tomato sauce

1 t. chili powder

1 t. cumin

Salt & pepper to taste

Shredded Mexican cheese

Pico de gallo

Optional garnishes: Cilantro & avocado

Directions:

Preheat oven to 400.

In an oven proof skillet, add some olive oil. Saute the onions and garlic until translucent but not burned.

Add the pepper and cook until the peppers are softened. Remove the vegetables and set aside.

Pour water and tomato sauce into the skillet. Bring it to a boil.

Add the rice, cover and simmer for about 15 minutes.

Return the pepper/onion mixture to the pan and mix well. Add the chicken and spices. Adjust the seasonings to taste.

Sprinkle the cheese on top.

Place in the oven for about 7 minutes (until the cheese melts).

Turn the oven to broil and broil until starting to brown (be careful not to burn it!).

Serve topped with pico de gallo.

Baby Back Ribs

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These were delicious – the sauce was great and really easy to make.

Ingredients:

1 rack of baby back ribs

1 c. red wine

1 c. brown sugar

1/4 apple cider vinegar

1/4 t. allspice

1 c. tomato sauce

3 T. tomato paste

Directions:

Preheat the oven to 250. Cover a baking dish with some foil. Pat the ribs dry with a towel. Season both sides with salt and pepper. Place them in the baking dish. Add about 1/2 c. water to the dish. Cover tightly with foil and bake them for about 2 hours.

In the meantime, make the sauce by combining all the other ingredients into a sauce pan. Simmer the sauce for at least 45 minutes.

Remove the ribs from the dish and pour out the water and accumulated fat.

Raise the oven temperature to 350.

Return the ribs to the same foil lined baking dish. Brush both sides of the ribs with a generous amount of sauce. Cook for 15 minutes. Brush with more sauce and cook for 15 minutes more.

Left over Delight: Lamb Curry

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Being that we had almost half a leg of lamb left over from Easter, and being sick of eating lamb sandwiches, I decided to turn it into something completely different. This lamb curry was absolutely delicious and such a nice way to use left overs. I’m sure it would be good with a left over roast, too!

Ingredients:

2 c. cooked lamb, cut into tiny chunks

2 T. butter

1/2 onion

2 cloves garlic

1 T. minced ginger

2 T. curry powder

1/4 t. dried thyme

1 c. chicken broth

2 Roma tomatoes, chopped

1/4 c. tomato sauce

1/2 bag chopped spinach

Directions:

In a food processor, puree the onion, garlic and ginger.

Heat the butter in a frying pan. Add the pureed onion mixture and cook, not letting it brown.

Add the curry powder and thyme a cook for about 1 minutes.

Stir in the chicken broth and tomatoes and simmer for a couple of minutes.

Season this with salt and pepper to taste.

Add in the lamb and the spinach. Cover and cook until the spinach has wilted and the lamb is warmed up. Add some more water or broth if the sauce gets too dry.

Serve over rice.

Pork Tenderloin

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This was moist and very flavorful!

Ingredients:

1 small pork tenderloin (Trader Joe’s has great ones)

1/2 c. olive oil

1/3 c. soy sauce

1/4 c. red wine vinegar

Juice of 1 lemon

2 T. Worchestershire sauce

2 T. chopped parsley

2 t. dry mustard

4 cloves garlic, minced

Pepper

Directions:

Combine all marinade ingredients, reserving 3 T. on the side. Marinate the tenderloin for at least 4 hours in the refrigerator.

Preheat the oven to 350. Remove the tenderloin from the marinade and sear all sides in an ovenproof pan on the stove. Place it in the oven and cook for about 30 minutes or until the meat is 160. Let rest for about 5 minutes before slicing it.

Scrape the browned bits from the bottom of the pan. Add 1/2 c. chicken broth and the 3 T. of reserved marinade. Boil it down for about 5 minutes. Add 2 T. butter and remove the pan from the heat. Serve this sauce over the tenderloin slices.

 

Slow Cooker Wild Rice & Chicken Soup

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This is a delicious meal for a cold winter’s night. It makes a lot, though, so, unless you’re feeding a huge crowd, you may want to half it or freeze the leftovers. I’m freezing them, so we’ll see how they hold up.

Ingredients:

1 to 1/2 lb. boneless, skinless chicken breasts

6 c chicken stock

1 c wild rice

3 cloves garlic, minced

1 onion, diced

3 carrots, peeled and diced

3 stalks celery, peeled and diced

1 lb. sliced mushrooms

Fresh snipped thyme (about 5 sprigs)

Fresh snipped rosemary (about 2 sprigs)

1/2 c. half and half (if desired)

Seasonings: salt, pepper, bouillon, Italian seasonings

Directions:

Salt and pepper the chicken breasts. Place them in the crock pot.

Add all the other ingredients except the mushrooms and half and half.

Cook on low for about 6 hours.

Add the mushrooms and cook for about 30 minutes.

Shred the chicken breasts and return to the pot. If desired, add the half and half.

Adjust the seasonings as needed.

If it’s too thick, add more broth or water or half and half.