Grandma didn't have a gas grill. She did all of her grilling on a charcoal grill or with the broiler in the oven.
Select about a 7 oz sirloin steak for each person
Season them with salt and pepper and allow to sit at room temperature for about 1/2 hour
Place steaks on a hot grill or in the broiler and cook for about 6 minutes on each side
Remove from grill and allow to rest for about 20 minutes
Cabernet Mushroom Sauce
3 Tbsp butter
2 oz dried porcini mushrooms (snipped into small pieces)
4 oz sliced button (white) mushrooms
1 white onion, sliced
1/2 tsp dried thyme
1/2 tsp freshly ground black pepper
1/3 cup Cabernet Sauvignon (or you may substitute a good Burgundy)
2 cups beef stock
1 Tbsp cornstarch, stirred into 2 Tbsp cold water
Salt to taste
Melt the butter in a heavy 10" skillet over medium heat. Add the mushrooms, onion, thyme, black pepper and 1 oz of the beef broth. Saute, stirring often, until mushrooms are soft, about 5 minutes. Add the red wine and stir well, scraping up any browned bits from the bottom of the skillet. Cook until the win has been reduced almost to a glaze. Stir in the remaining beef stock and bring to a full boil. Stir in the cornstarch slurry and continue to boil just until sauce has thickened, stirring constantly. Remove from heat and add salt, if desired.
Serve the sauce over the steak.
Steamed broccoli and roasted potatoes are a perfect way to complete this meal.
Tuesday, May 22, 2012
Tuesday, May 15, 2012
Dinner on the Grill - We just call this Packets
Growing up, my mom would occasionally make "Packets" for dinner. They were neat folded foil packets holding a hamburger and veggies. They were always a family favorite. There was lots of prep work involved and an hour of cooking time in the oven, but they are delicious and well worth the wait!
This is one of my go-to recipes when the weather is hot and I want dinner on the grill without heating up the kitchen. Serve this with your favorite lettuce or fruit salad and you have a dinner to satisfy the whole family.
3 1/2 lbs ground beef
6 medium potatoes (washed and sliced into thin round slices - I don't peel my potatoes)
1 lb carrots (washed, peeled, and sliced into 1/2" slices)
1 large onion (large dice)
6 stalks of celery (washed and diced)
2 cans Campbell's Cream of Mushroom soup
2 cups water
Seasoning salt and pepper to taste
8 sheets of aluminum foil about 24" long
Prepare 8 hamburger patties from the ground beef
Wash and slice potatoes and place in a bowl of cold salt water
Wash, peel and slice carrots into 1/2" slices and place in a bowl
Peel and dice one large onion and place in a bowl
Wash and dice 6 stalks of celery and place in a bowl
Open 2 cans of Campbell's Cream of Mushroom soup
Place a hamburger in the center of the sheet of foil.
Sprinkle with seasoning salt and pepper.
Top with 1/8th of the diced onion, potato slices, carrots, and celery.
Sprinkle with salt and pepper.
Spoon 1/4 can of soup on top of veggies.
Pull sides of foil up to the center and fold to seal top and one end of packet.
Pour 1/4 cup of water into the open end and then seal.
Place packet on tray to carry to grill.
Complete all 8 packets and then place on pre-heated grill. Cook for one hour over medium-high heat, turning after 30 minutes. If you can't do this on the grill, cook in the oven at 450 degrees for 1 hour.
Be careful when serving. These will be very hot and steam will escape from the packet when opened.
This is one of my go-to recipes when the weather is hot and I want dinner on the grill without heating up the kitchen. Serve this with your favorite lettuce or fruit salad and you have a dinner to satisfy the whole family.
3 1/2 lbs ground beef
6 medium potatoes (washed and sliced into thin round slices - I don't peel my potatoes)
1 lb carrots (washed, peeled, and sliced into 1/2" slices)
1 large onion (large dice)
6 stalks of celery (washed and diced)
2 cans Campbell's Cream of Mushroom soup
2 cups water
Seasoning salt and pepper to taste
8 sheets of aluminum foil about 24" long
Prepare 8 hamburger patties from the ground beef
Wash and slice potatoes and place in a bowl of cold salt water
Wash, peel and slice carrots into 1/2" slices and place in a bowl
Peel and dice one large onion and place in a bowl
Wash and dice 6 stalks of celery and place in a bowl
Open 2 cans of Campbell's Cream of Mushroom soup
Place a hamburger in the center of the sheet of foil.
Sprinkle with seasoning salt and pepper.
Top with 1/8th of the diced onion, potato slices, carrots, and celery.
Sprinkle with salt and pepper.
Spoon 1/4 can of soup on top of veggies.
Pull sides of foil up to the center and fold to seal top and one end of packet.
Pour 1/4 cup of water into the open end and then seal.
Place packet on tray to carry to grill.
Complete all 8 packets and then place on pre-heated grill. Cook for one hour over medium-high heat, turning after 30 minutes. If you can't do this on the grill, cook in the oven at 450 degrees for 1 hour.
Be careful when serving. These will be very hot and steam will escape from the packet when opened.
Tuesday, May 8, 2012
Summertime Lemonade
In a large pitcher stir together 3 cups cold water, 1 cup of fresh squeezed lemon juice, and 3/4 cup of sugar. Stir until the sugar is dissolved. Serve chilled over ice. It's so refreshing.
If you want to jazz it up a little bit, try one of these combinations . . .
Add watermelon puree and serve with watermelon wedges
Add a few fresh blackberries
Add honeydew puree and a few slices of kiwi
Add a few fresh raspberries
I'm sure there are lots of other combinations, but these are a few of my favorites!
If you want to jazz it up a little bit, try one of these combinations . . .
Add watermelon puree and serve with watermelon wedges
Add a few fresh blackberries
Add honeydew puree and a few slices of kiwi
Add a few fresh raspberries
I'm sure there are lots of other combinations, but these are a few of my favorites!
Wednesday, May 2, 2012
Corn Chowder
This is a perfect recipe to use the season's sweet corn. I'm a huge fan of corn on the cob and this uses fresh corn. Grandma had the best recipes to use everything that grew in her garden.
8 ears fresh corn (shucked)
8 strips bacon (crumbled)
4 Tbsp butter
1 Tbsp finely chopped fresh thyme
4 cloves garlic (minced)
2 ribs celery (finely chopped)
1 medium yellow onion (finely chopped)
1 fresh bay leaf
6 cups milk
3 medium new potatoes (about 1 1/2 lbs) - peeled and cut into 1/2" cubes
Kosher salt and freshly ground black pepper to taste
1/4 cup thinly sliced fresh basil
Bring a large stock pot full of water and 2 Tbsp salt to a boil. Boil the ears of corn for 10 minutes and then allow to cool. Slice the corn kernels off the cob, scraping the cob with a knife to extract the flavorful juices. Halve 5 of the bare corn cobs crosswise, discarding the rest. Set corn cobs aside.
Heat the bacon in a 6 quart pot over medium heat and cook, stirring occasionally, until crisp, about 12 minutes. Reserve 3 Tbsp bacon for garnish, leaving the remaining bacon in the pot. Add butter, thyme, garlic, celery, onions, and bay leaf. Cover the pot and cook, stirring occasionally, until the onions soften, about 6 minutes. Add the reserved corn kernels and cobs, milk, and potatoes. Cover, bring chowder to a boil, reduce heat to low, and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes. Skim any foam from the surface of the soup.
Discard the cobs and bay leaf; transfer 1 1/2 cups of the soup to a blender, and puree. Stir puree into the chowder to thicken it. Season with salt and pepper and serve garnished with reserved bacon and basil.
8 ears fresh corn (shucked)
8 strips bacon (crumbled)
4 Tbsp butter
1 Tbsp finely chopped fresh thyme
4 cloves garlic (minced)
2 ribs celery (finely chopped)
1 medium yellow onion (finely chopped)
1 fresh bay leaf
6 cups milk
3 medium new potatoes (about 1 1/2 lbs) - peeled and cut into 1/2" cubes
Kosher salt and freshly ground black pepper to taste
1/4 cup thinly sliced fresh basil
Bring a large stock pot full of water and 2 Tbsp salt to a boil. Boil the ears of corn for 10 minutes and then allow to cool. Slice the corn kernels off the cob, scraping the cob with a knife to extract the flavorful juices. Halve 5 of the bare corn cobs crosswise, discarding the rest. Set corn cobs aside.
Heat the bacon in a 6 quart pot over medium heat and cook, stirring occasionally, until crisp, about 12 minutes. Reserve 3 Tbsp bacon for garnish, leaving the remaining bacon in the pot. Add butter, thyme, garlic, celery, onions, and bay leaf. Cover the pot and cook, stirring occasionally, until the onions soften, about 6 minutes. Add the reserved corn kernels and cobs, milk, and potatoes. Cover, bring chowder to a boil, reduce heat to low, and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes. Skim any foam from the surface of the soup.
Discard the cobs and bay leaf; transfer 1 1/2 cups of the soup to a blender, and puree. Stir puree into the chowder to thicken it. Season with salt and pepper and serve garnished with reserved bacon and basil.
Tuesday, May 1, 2012
Grilled Orange Chicken Fingers
This is a recipe kids are sure to love. Serve this with carrot and celery sticks with Ranch dip and you'll have the perfect warm weather dinner for the family.
1 lb boneless, skinless chicken breasts (trimmed of fat)
1 1/2 tsp Dijon mustard
1 1/2 Tbsp frozen orange-juice concentrate (thawed)
1 1/2 Tbsp honey
1 tsp sesame oil
1/2 tsp freshly ground pepper
salt to taste
Cut chicken crosswise into 3/4" wide strips. Whisk together mustard, orange juice concentrate, honey, sesame oil and pepper in a medium bowl until smooth. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes.
Meanwhile, preheat grill. Lightly oil rack or coat with nonstick cooking spray. Remove the chicken strips from the marinade, discarding remaining marinade. Grill until no longer pink in the center, 2 - 3 minutes per side. Season with salt and serve.
1 lb boneless, skinless chicken breasts (trimmed of fat)
1 1/2 tsp Dijon mustard
1 1/2 Tbsp frozen orange-juice concentrate (thawed)
1 1/2 Tbsp honey
1 tsp sesame oil
1/2 tsp freshly ground pepper
salt to taste
Cut chicken crosswise into 3/4" wide strips. Whisk together mustard, orange juice concentrate, honey, sesame oil and pepper in a medium bowl until smooth. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes.
Meanwhile, preheat grill. Lightly oil rack or coat with nonstick cooking spray. Remove the chicken strips from the marinade, discarding remaining marinade. Grill until no longer pink in the center, 2 - 3 minutes per side. Season with salt and serve.
Friday, April 20, 2012
Rhubarb Sherbet with Fresh Strawberry Sauce
My grandparents grew rhubarb in their garden, and I used to love the desserts Grandma would make with rhubarb.
Sherbet
4 cups cubed rhubarb
1 cup sugar
1/2 cup corn syrup
1/2 cup orange juice
2 Tbsp lemon juice
1 tsp grated lemon rind
2 egg whites
2 Tbsp sugar
1/4 tsp salt
Strawberry Sauce
2 pints strawberries
1 Tbsp sugar
To begin, boil the diced rhubarb in a half-cup of water until it is tender. This should take about 10 - 15 minutes. While continuing to cook add 1 cup of sugar to the rhubarb, stir until the sugar is dissolved. Remove the mixture from heat and add corn syrup, orange juice, lemon juice and lemon rind. Turn the mixture into a chilled bowl and place in the refrigerator to cool.
Beat the egg whites, 2 Tbsp sugar and 1/4 tsp of salt until foamy. Slowly add the chilled rhubarb syrup to egg whites. Whisk together until well combined. Pour solution into an ice cream freezer and rotate the freezer as you would if you were making homemade ice cream. Transfer the firm sorbet into a container and place in the freezer. If you d not have an ice cream maker, pour the solution into a shallow dish and freeze until sherbet is frozen around the edges. Remove from freezer, mix until smooth and refreeze until almost solid. Repeat this process two more times
While the sherbet is freezing you can make the strawberry sauce. Place 2/3 of the washed and hulled strawberries and 2 Tbsp of sugar in food processor or blender. Puree the strawberries, adding water is necessary, until smooth but not too runny. Slice the remaining strawberries and fold into sauce.
Just before you are ready to serve the sherbet, stir it briefly with a spoon to make it creamy. Serve cold, topped with the strawberry sauce.
Sherbet
4 cups cubed rhubarb
1 cup sugar
1/2 cup corn syrup
1/2 cup orange juice
2 Tbsp lemon juice
1 tsp grated lemon rind
2 egg whites
2 Tbsp sugar
1/4 tsp salt
Strawberry Sauce
2 pints strawberries
1 Tbsp sugar
To begin, boil the diced rhubarb in a half-cup of water until it is tender. This should take about 10 - 15 minutes. While continuing to cook add 1 cup of sugar to the rhubarb, stir until the sugar is dissolved. Remove the mixture from heat and add corn syrup, orange juice, lemon juice and lemon rind. Turn the mixture into a chilled bowl and place in the refrigerator to cool.
Beat the egg whites, 2 Tbsp sugar and 1/4 tsp of salt until foamy. Slowly add the chilled rhubarb syrup to egg whites. Whisk together until well combined. Pour solution into an ice cream freezer and rotate the freezer as you would if you were making homemade ice cream. Transfer the firm sorbet into a container and place in the freezer. If you d not have an ice cream maker, pour the solution into a shallow dish and freeze until sherbet is frozen around the edges. Remove from freezer, mix until smooth and refreeze until almost solid. Repeat this process two more times
While the sherbet is freezing you can make the strawberry sauce. Place 2/3 of the washed and hulled strawberries and 2 Tbsp of sugar in food processor or blender. Puree the strawberries, adding water is necessary, until smooth but not too runny. Slice the remaining strawberries and fold into sauce.
Just before you are ready to serve the sherbet, stir it briefly with a spoon to make it creamy. Serve cold, topped with the strawberry sauce.
Thursday, April 19, 2012
Spring Fever
I'm anxious to spend some quality time outdoors planting my hanging baskets and weeding my flower gardens. That has left me with little creativity for the kitchen. Bear with me as I make my way through the next couple of weeks to get my outdoor world looking presentable.
Thursday, April 5, 2012
Orange -Thyme Veggie Trio
3 medium beets
1 lb carrots, peeled and cut into 2" lengths
2 lbs acorn squash, cut into 1" slices
1 clove garlic, minced
4 tsp olive oil
1 tsp thyme (divided)
3/4 tsp kosher salt
1/4 tsp ground black pepper
zest and juice of 1 orange
2 Tbsp white wine vinegar
Heat oven to 375 degrees. Wrap beets in a double layer of aluminum foil, seal and bake for 75 minutes or until soft.
In a bowl toss together carrots, squash, garlic, 2 Tbsp olive oil, 1/2 tsp thyme, and 1/2 tsp each salt and pepper. Transfer to a rimmed baking sheet. Roast alongside the beets until just tender and golden, 35 - 40 minutes. Peel skin from cooked beets by rubbing with a paper towel, then cut beets into 1" pieces. Set aside.
Measure orange juice, then add enough vinegar to equal 2/3 cup. Whisk together juice, vinegar and 1/4 tsp salt and drizzle in 2 Tbsp olive oil, whisking constantly. Add 1/2 tsp thyme leaves and zest. Place vegetables on a serving dish and add orange vinaigrette.
I have to wonder how Grandma knew how to make veggies so delicious. I probably wouldn't have eaten them as a kid, but now, this sounds awesome.
1 lb carrots, peeled and cut into 2" lengths
2 lbs acorn squash, cut into 1" slices
1 clove garlic, minced
4 tsp olive oil
1 tsp thyme (divided)
3/4 tsp kosher salt
1/4 tsp ground black pepper
zest and juice of 1 orange
2 Tbsp white wine vinegar
Heat oven to 375 degrees. Wrap beets in a double layer of aluminum foil, seal and bake for 75 minutes or until soft.
In a bowl toss together carrots, squash, garlic, 2 Tbsp olive oil, 1/2 tsp thyme, and 1/2 tsp each salt and pepper. Transfer to a rimmed baking sheet. Roast alongside the beets until just tender and golden, 35 - 40 minutes. Peel skin from cooked beets by rubbing with a paper towel, then cut beets into 1" pieces. Set aside.
Measure orange juice, then add enough vinegar to equal 2/3 cup. Whisk together juice, vinegar and 1/4 tsp salt and drizzle in 2 Tbsp olive oil, whisking constantly. Add 1/2 tsp thyme leaves and zest. Place vegetables on a serving dish and add orange vinaigrette.
I have to wonder how Grandma knew how to make veggies so delicious. I probably wouldn't have eaten them as a kid, but now, this sounds awesome.
Wednesday, April 4, 2012
Brown Sugar Chews - The easiest dessert ever!
Grandma knew all of the secrets of a good cook! This was a simple, but so delicious recipe of hers. It's almost like a small bite of pecan pie in cookie form. They absolutely melt in your mouth!
1 egg white
1 cup brown sugar
1 Tbsp flour
Pinch of salt
3/4 cup pecans (chopped)
Beat egg white until stiff and frothy. Add brown sugar and continue beating. Stir in flour ans salt. Fold in pecans. Drop by small teaspoon on buttered cookie sheet and bake at 325 degrees for 10 minutes.
Cool slightly before removing from cookie sheet.
1 egg white
1 cup brown sugar
1 Tbsp flour
Pinch of salt
3/4 cup pecans (chopped)
Beat egg white until stiff and frothy. Add brown sugar and continue beating. Stir in flour ans salt. Fold in pecans. Drop by small teaspoon on buttered cookie sheet and bake at 325 degrees for 10 minutes.
Cool slightly before removing from cookie sheet.
Tuesday, April 3, 2012
Bacon and Cheese Egg Casserole
This is a great idea for Easter breakfast, but with a modification or two it could easily become breakfast for dinner any night of the week.
6 green onions (green and white parts sliced)
1 tomato (chopped) divided
1/2 lb bacon slices
1 cup sliced fresh mushrooms
1 dozen eggs
1/3 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
Preheat oven to 325 degrees.
Reserve 2 Tbsp each of the green onions and tomatoes.
Heat a cast iron skillet over medium high heat. Cut bacon into 1" pieces into hot pan. Cook until crisp. Remove from pan and drain on paper towel.
Add 2 Tbsp of bacon fat to a 10" skillet. Add sliced mushrooms to drippings; cook until tender. Remove from heat. Add bacon to skillet with remaining onions and tomatoes. Mix well.
Whisk eggs and sour cream until well blended. Pour into greased 13 x 9" baking dish. Sprinkle with salt and pepper. Top with bacon mixture and cheeses.
Bake for 30 minutes or until center is set. Top with reserved onions and tomatoes. Let stand 5 minutes before cutting to serve.
To make this a dinner dish, add one thinly sliced/diced zucchini with the mushrooms.
6 green onions (green and white parts sliced)
1 tomato (chopped) divided
1/2 lb bacon slices
1 cup sliced fresh mushrooms
1 dozen eggs
1/3 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
Preheat oven to 325 degrees.
Reserve 2 Tbsp each of the green onions and tomatoes.
Heat a cast iron skillet over medium high heat. Cut bacon into 1" pieces into hot pan. Cook until crisp. Remove from pan and drain on paper towel.
Add 2 Tbsp of bacon fat to a 10" skillet. Add sliced mushrooms to drippings; cook until tender. Remove from heat. Add bacon to skillet with remaining onions and tomatoes. Mix well.
Whisk eggs and sour cream until well blended. Pour into greased 13 x 9" baking dish. Sprinkle with salt and pepper. Top with bacon mixture and cheeses.
Bake for 30 minutes or until center is set. Top with reserved onions and tomatoes. Let stand 5 minutes before cutting to serve.
To make this a dinner dish, add one thinly sliced/diced zucchini with the mushrooms.
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