Tonight I made my version of stir fry. It turned out really well and there weren’t any leftovers.
1 pound sirloin steak, sliced into thin strips
3 tbsp. canola oil
1/4 cup La Choy Teriyaki Stir Fry sauce
1/4 cup Kikkoman soy sauce
1 bag of Marketside stir fry veggies
pasta: I used linguine and made enough for 3 servingsGrab your wok! I am so glad to have a nice wok; it works for stir fries as well as fajitas. Pour in the canola oil and the stir fry sauce; heat on HIGH until it gets hot and shimmery:Put the sliced meat in and let it sizzle nice and hot, for about 2-3 minutes. Once the meat is all browned, lower heat to medium-high.My stir fry mix came with carrots, snow pea pods, broccoli and broccoli strips; I decided to toss in the baby carrots, since they would take the longest to cook.
Then, I covered the wok and let the meat and carrots cook for about 8 minutes while the pasta cooked in the microwave. When the pasta was finished, I turned OFF the stove and put the rest of the veggies into the wok and covered it back up. It steamed the veggies a bit and left them crispy and not soggy.After draining the pasta, I added it to the wok along with the soy sauce. The teen loves soy sauce: the more the happier he is. Turn the stove back on, to low and gently mix everything together and let the flavors blend. It won’t take long…maybe 2 minutes.
Last night (yes, I’m late) I fixed a slice of ham and some roasted potatoes. Hubby doesn’t always like potatoes – it’s that chemo that turns his appetite off. Daniel and I love potatoes and rice, so I try and switch up my sides since hubby likes rice more than potatoes. Tonight I’m making a dish with macaroni and cheese, so hopefully everyone will be happy.
Okay, back to last night!
Ingredients for Roasted Potatoes:
1 large sweet potato
2 medium russet potatoes
canola oil, maybe 2 tbsp. or so
salt and pepper
Preheat oven to 350 degrees F.Peel and slice the potatoes into even pieces; place into plastic bag with about 3 tbsp. of canola oil. Gently swish the bag around so that the potato pieces get coated with the canola oil. Spray a baking dish with a bit of canola oil and pour potatoes in. Add salt and pepper.Place (uncovered) into hot oven for about 15 minutes. After 15 minutes, remove from oven and use a spatula to slide them around and flip them, so that they get brown all over.
Return to oven for another 15 minutes. Meanwhile, you can get the ham slice ready. Since it’s precooked it only takes about 8-10 minutes.
1 slice of ham steak, I like the Cook’s Brown Sugar Ham Steak
1 can of sliced Dole Pineapple (20 ounces) in its own juice
3 tbsp. brown sugarWait, I have to stop and tell you all that I purchased a brand new KITCHEN TOOL – yep, I brought myself a LODGE cast iron skillet! We’ve had one for years – hubby found it at a garage sale when we were first married but over time the cast iron has started to scrape off (!) and I don’t think that’s a good thing, so I decided to get myself a brand-new one! It’s 12-inches and weighs a TON! It came pre-seasoned but I sprayed it with canola oil before heating and placing my ham slice in….just because.Okay, so now that the pan is getting warm, open the ham and slide it into the skillet. Top with pineapple and some of the pineapple juice. Sprinkle with brown sugar.Ooh, I love new kitchen stuff! Let the ham heat on medium-high for about 5 minutes; flip and heat for another 5 minutes. Place on serving platter. There’s our supper: ham, potatoes, fresh green beans and corn!It was so good!After supper, I took care of my cast iron skillet and warned the teen NOT to touch it. Only his dad and I are allowed to take care of it because it’s very delicate, even though it weighs a ton 🙂
I have to be honest. I made this the other night and it was an epic FAIL. Instead of cooking it in the crock pot, I tossed it into the oven and went my merry way.
BIG mistake. By the time I got home, it was burnt to a crisp.
So, today, I used my handy-dandy crock pot and it turned out very well. Never again will I attempt to make a crock pot roast with so much SUGAR in a regular pot in the oven.
By the way, I need to give credit where credit is due: the original recipe is courtesy of Robyn at Add a Pinch.
1 chuck roast (mine was almost 4 pounds)
Dr. Pepper, 1 cup to start with
1 cup water
3 tbsp. Worcestershire sauce
1 pound of Melissa’s Baby Dutch Yellow Potatoes
Place roast in crock pot and cover with Dr. Pepper and water and Worcestershire sauce. Cook on LOW for about 6 hours. At the end of 6 hours, turn heat to HIGH and add baby potatoes. At this time, you may want to add more Dr. Pepper. Cook for 1 hour.
Tonight I fired up the grill again. Last night, we had burgers and tonight I grilled smoked sausage. There was just half a pound of sausage in the freezer so that’s what we had. Hubby’s stomach isn’t happy lately, so he had applesauce and pudding.
1/2 pound of Eckrich Smoked Sausage
1/2 pound of Melissa’s Baby Dutch Yellow Potatoes
water, enough to cover potatoes
1 tsp. salt
1/4 cup of Bird’s Eye Steamfresh Pure & Simple Whole Green BeansCarefully light the grill. I ran out of lighter fluid tonight, so am going to have to get more! I’ve got plenty of charcoal to last the remainder of the season but need to either get lighter fluid or one of those chimney charcoal starters.
Okay, back to the cooking. Once the fire is light and safe to walk away from – or if you have a teen who is willing to sit and stare at it – go into the house and put the potatoes into a pan. Fill the pan with enough water to just barely cover the potatoes; add salt. Place on stove and turn on medium-high and let them cook for about 15 minutes. They need to be pretty much done so that they can go onto the grill.Drain potatoes and place on disposable grill pan; spray with olive oil and put frozen beans on top. Don’t worry about thawing the beans; trust me, it’s hot enough that they’ll thaw and cook quickly.Take everything outdoors; place the sausage on direct heat (right over the coals) and let the veggies cook on indirect heat (not directly on top of the coals).My veggies were kind of over the coals more than I had wanted; but I didn’t put the top on the Weber, so that I could stir the veggies around and avoid burning them. Keep turning the meat so that it doesn’t burn. I didn’t time how long mine cooked; maybe 15 minutes?
Remove the meat to a serving dish and then move the veggies over the coals and let them finish browning; remove them to the same dish as the meat.Looks pretty good, doesn’t it?It was good! Now, off to see if I can find a charcoal starter……
I made this a while back in May. Tonight I was planning on making Sausage with Potatoes but hubby asked for Sausage with Rice. Since he’s just now starting to eat regularly, I want to do anything and everything to make his tummy happy, so I found the rice and recipe. I changed it up a bit, just for kicks.
1 pound package of Eckrich Smoked Sausage
3/4 cup of white rice
3/4 cup of water
5 ounce can of evaporated milk – to make it extra creamy
1 tbsp. butter
1/4 tsp. salt
1/2 cup frozen green beans
Combine sausage, soup, rice, water, evaporated milk, buttr and salt in large skillet over medium-high heat until it begins to boil.Add green beans; cover and simmer for about 20 minutes, until rice is tender.Serve with bread; hubby purchased a loaf of interesting bread the other night: it was like a loaf of French, but it was topped with all kinds of yummy stuff like garlic and seeds and spices.
Okay, I’ve grilled outdoors on my Weber and have grilled indoors using my griddle and my George Foreman Grill. Today I didn’t want to try and grill outside because it’s been raining off and on and the humidity is like 1000%
Daniel told me that the griddle and Grill are too messy, so I remembered a commercial from the past with the ladies from Reynolds Foil, making packets of meat and veggies. Hmmm. Would it work? It was worth a try!
1/2 pound Eckrich Smoked Beef Sausage2 ears of fresh corn, shucked and cut into thirds
1/2 pound baby yellow potatoes
1 small zucchini
1 small yellow squash
Lay both pieces of foil down on a cookie sheet; Spray top piece of foil with canola oil; lay down the corn and meat and potatoes; spray with Pam and salt and pepper. This is Daniel’s packet, with smoked sausage, corn and potatoes:My packet had smoked sausage, corn, potatoes, zucchini and squash:Seal first piece of foil around the food, then wrap second sheet around first packet. Place cookie sheet in hot oven for about 20 minutes.At the end of 20 minutes, flip packets, poke a few fork holes in the top and return to oven for another ten minutes or so.
Oh my! Carefully remove from oven, open each packet and pour onto plate. Add more salt and pepper and butter for veggies if desired. Dig in!It was so good – and a cinch to clean up. We just threw the foil out and tossed the dishes into the dishwasher.
I was just about to go outside to light my Weber grill when my cell phone beeped an alert. The text was a weather alert from a Springfield television station telling me that our county was in a severe thunderstorm warning. Well, there went grilling out! I really had my heart set on grilling my chops and veggies. Ta-da! Inspiration struck me! I had my teenage son go downstairs and bring up the griddle and I dug the George Foreman Grill out of the cabinet. The chops could cook on the griddle and the veggies on the grill.
Five pork chops
Salt and pepper
Oil the chops and salt and pepper them. Make sure they have plenty of oil so that you don’t have to worry about oiling the grill. Turn the burners on the stove to HIGH. When it’s hot enough to make a drop of water dance, it’s ready. Turn the burners to medium-low and place the chops on the griddle. Ahh, that sizzle! While these guys sizzle, start the veggies.
1/2 pound asparagus
1 small zucchini
1 small yellow squash
Clean the asparagus – the way I’ve been taught is that you hold the stalk and bend it and it will naturally break off the tough part. It works! Slice the zucchini and squash into pieces that are pretty equal, so that you can cook them together on the grill. Spray the grill BEFORE turning it on.When it’s hot (you can smell the oil getting hot), add the zucchini and squash. Mmmm, more sizzles! Who needs to grill outside in a thunderstorm? Not me! Keep an eye on your chops – you may need to turn them about now.Open the grill and check the zucchini and squash; you can flip them around and I even held the lid down tightly for a few minutes to make sure the veggies got the grill marks. When they’re still crispy (it took about 8 minutes including flipping them around), remove to a bowl, salt them and place in warm oven while you grill the asparagus.Rather than try to spray a hot grill, I left the asparagus on the cutting board and sprayed them with canola oil before placing them on the hot grill. Again, hold the lid down for a couple of minutes so you’ll get those gorgeous grill marks. It took about 6 minutes for the asparagus to grill. Meanwhile, the chops should be finished and have those beautiful grill marks and your kitchen will smell heavenly.When it was time to eat, I was more than ready! Oh yes and I had a couple of fresh tomatoes that I purchased on the way home from a trip to the city today.Oh! I almost forgot something really important – the French baguette. I cut it in half lengthwise and sprayed it with a lot of olive oil, then peeled a large garlic clove, which I then sliced in half. I took the garlic clove and rubbed it on both sides of the bread. Before putting the chops on, I set the bread on the hot griddle. I used a bowl to hold the bread down and burn some grill marks into the bread.Turned out pretty, didn’t they?I asked the guys if they could taste the garlic and they agreed that they could. So I was very happy with the way everything turned out tonight.
Grilling in is nice – I have to admit it’s easier than walking back and forth between the kitchen and outside, opening the French doors, closing the doors, balancing everything, lighting the fire, watching the fire and all that other stuff. The food tasted ALMOST as wonderful as the charcoal grill, so I’m sure I’ll do it again.
Next time it thunderstorms I’ll have that option 🙂
The recipe for the Grilled Lemon Herb Pork Chops is from AllRecipes, courtesy of Doreenbuch. They were so simple! What I loved best about the recipe is that I had everything already in the pantry, including fresh lemons for the marinade.
1/4 cup lemon juice – I used fresh lemons
2 tbsp. canola oil
4 garlic cloves, minced
1 tsp. salt
1/4 tsp. oregano
1/4 tsp. pepper
4 chopsCombine lemon juice, oil, garlic, oregano and salt and pepper in a large resealable bag. Add the chops. Seal and refrigerate overnight or at least two hours. I let my chops marinate for around six hours. Turn bag occasionally so that the marinade flavors all of the chops.Preheat the grill outside. The original recipe said to keep the marinade and boil it, so that you can baste the chops as they grill. I didn’t do this.I wanted potatoes to go along with the chops, and wasn’t sure how long it would take them to get finished, so I cheated and used my microwave. I scrubbed a couple of potatoes and poked them and then microwaved them for about five minutes. Then, I sliced them, spritzed them with canola oil and tossed them onto the grill with the chops. It took about 10 minutes per side to cook the chops. The taters were pretty well cooked but I wanted them to get the charcoal flavor and grill marks. One potato tried to commit suicide by diving into the charcoal but I rescued it and ate it.Yum – I served the chops and taters with applesauce. Next time, we need more taters. You can never have too many taters.Deliciously smoky-flavored chops and potatoes. I am really loving this grilling. What I want is to find a really, really good cook book on grilling. Any ideas? Please let me know in the COMMENTS below if you’ve got a fave!
This was supposed to be Crock Pot Chicken & Gravy with mashed potatoes and a veggie. It turned into something different. Here’s what the original recipe (from The Magical Slow Cooker) called for:
1 pound chicken breasts
1 can cream of chicken soup (10.75 ounces)
2 packets of chicken gravy mix
2 cups water
1/8 tsp. black pepper
The instructions were to whisk the soup, gravy mix, water and pepper in the crock pot then to add the chicken and cook on LOW for 8-10 hours. Sounds good.
Well, I had my ingredients ready to go – or so I thought – but I didn’t have any cream of chicken soup. So instead of that, I had a jar of prepared chicken gravy. Sounded better than cream of stuff soup! So, here’s my adaptation of Sarah’s Crock Pot Chicken and Gravy:
2 chicken breasts, boneless and skinless
3 chicken thighs, boneless and skinless
1 jar of Heinz Classic Chicken Gravy
2 packets of McCormick Chicken Gravy Mix
2 cups of water
1/4 cup frozen corn
1/4 cup frozen green beans
1 russet potato, peeled and diced
dash of pepper, salt
biscuitsStir gravy, gravy mix and water into crock pot. Add chicken and set on LOW for 8 hours minimum; remove chicken and cut into bite-sized pieces. Add veggies. Turn crock pot to HIGH for about 1 hour or until potatoes are finished. Bake biscuits. Mine came from Pillsbury’s frozen section at the store.Split biscuits open and pour on the chicken and gravy mix. Enjoy!Hubby said it didn’t seem like a hot-weather supper but he made sure and cleaned his plate LOL
Yum! We’ve been having so much fun cooking on our new Weber grill. Tonight we had brats and grilled corn. I’ve been making corn on the cob a lot so far this spring but have never, ever fixed it on the grill. Well, what better time to learn than now? I hopped over to AllRecipes and found a simple way to do it. Thanks, SUETEITSMA, for sharing your recipe.
1 ear of corn for each person
butter, salt and pepper
brats – I purchased Johnsonville Smoked Brats
buns for the brats
condiments – ketchup, mustard, etc.
All you do is take your corn, peel back the husks (not all the way off, though!) and remove the silks. Rub the corn down with butter, salt and pepper, then pull the husks back up and wrap the corn in foil.As soon as the charcoal is white-hot, lay the foil-wrapped corn on the grate and let them cook for about 30 minutes; I turned mine at around 15 minutes or so, and they cooked for a bit longer than 30 minutes total.When it was time to eat, they were nice and HOT and the husks peeled off easily. Yum!