Ok, the price of steaks have gone through the roof lately and it just irritates me that there are no good prices to be had anywhere! So last time I was at costco, I bit the bullet and just paid $35 for 4 LARGE ribeye steaks. $7.99 a lb. I know that's not overly expensive BUT I do have the frugal in florida name to live up to!
I took those steaks and I sliced them thiner. They were at least one inch thick so I decided that we didn't need to be eating THAT much steak at a time (ohhh...that's the cheapskate coming out!) Besides, hubby doesn't eat his meat anyway but done. No pink. So if the steaks had been kept that thick, they would have cooked for an hour on the grill and I'm just not having that!!
So, here's what I did a few weekends back with some for friends and dinner one night:
Layed half of the steaks in a large tupperware dish (ziploc, glade, whatever?).
Poured some BBQ sauce in
Poured some leftover coffee in
Added some worchestershire sauce
chopped garlic
A1 Steak sauce
a little water to thin it out
And tried to mix it up some (so really, do the marinade FIRST and then add the steaks!)
Marinate for several hours, with the last 30 minutes or so being on the countertop to come to room temp.
Grill them up & serve with your favorite sides.
Saturday, May 22, 2010
Italian Potatoes
Really, I think we need to cut up with a better, more descriptive name, but this is what we've called them for oh, say, 20 years or so.
Red potatoes (or any type really), cut in to LARGE pieces (don't cut smaller than a large bite size!)
Bottle of italian dressing
Parboil the potatoes until a slightly soft. They need to be cooked but not too much so.
Drain and allow to cool for about 30 minutes. Dump the potatoes in a large bowl and pour the dressing all over the them. Cover and refrigerate for 2 to 4 hours (longer is fine).
Fire up the grill and place the babies on the grill and cook til a little charred, turn over periodically to keep from burning too much :) These are a great crowd pleaser.
Red potatoes (or any type really), cut in to LARGE pieces (don't cut smaller than a large bite size!)
Bottle of italian dressing
Parboil the potatoes until a slightly soft. They need to be cooked but not too much so.
Drain and allow to cool for about 30 minutes. Dump the potatoes in a large bowl and pour the dressing all over the them. Cover and refrigerate for 2 to 4 hours (longer is fine).
Fire up the grill and place the babies on the grill and cook til a little charred, turn over periodically to keep from burning too much :) These are a great crowd pleaser.
Monday, October 5, 2009
Teriyaki Chicken Thighs
I can't believe it but I've had this recipe for 2 years. To actually hold on to the paper that long ... wow. Originally came from FoodTv - Ellie Krieger but of course, modified to suit our taste.
1/2 cup soy sauce (I use the super thick stuff)
3 tbs brown sugar
4 tbs sherry
4 tbs rice wine vinegar
1 tbs sesame oil
1 large clove garlic, finely chopped
1 large piece (about the size of the garlic)ginger, grated
dash of red pepper flakes (to taste)
sesame seeds (optional)
2 pks of b/s chix thighs (I use costco brand and there are 5per pack)
Mix marinade all together, pour over the top of chicken in baking dish. Let marinate in fridge for 1 to 8 hours.
Heat oven to 375, bake covered for about an hour (we like our chicken well done, and thighs really do need to cook longer). Take foil off around last 15 minutes, sprinkle with sesame seeds & cook til chicken & seeds are golden (don't burn the seeds!)
1/2 cup soy sauce (I use the super thick stuff)
3 tbs brown sugar
4 tbs sherry
4 tbs rice wine vinegar
1 tbs sesame oil
1 large clove garlic, finely chopped
1 large piece (about the size of the garlic)ginger, grated
dash of red pepper flakes (to taste)
sesame seeds (optional)
2 pks of b/s chix thighs (I use costco brand and there are 5per pack)
Mix marinade all together, pour over the top of chicken in baking dish. Let marinate in fridge for 1 to 8 hours.
Heat oven to 375, bake covered for about an hour (we like our chicken well done, and thighs really do need to cook longer). Take foil off around last 15 minutes, sprinkle with sesame seeds & cook til chicken & seeds are golden (don't burn the seeds!)
Tuesday, September 29, 2009
Spicy Buttery Shrimp
2 lbs (more or less) shelled & deveined shrimp
1 stick butter (original recipe calls for 2 sticks, but I only use 1)
1/4 c lemon juice
2 tbs minced garlic
1 tbs black pepper
1 tbs paprika
3 tbs rosemary
1 1/2 tsp oregano
3/4 basil
1/2 tsp salt
3/4 tsp ground red pepper (I use flakes & crush)
combine butter & rest of ingredients except shrimp in saucepan and heat til melted. Cook over low heat 10 minutes. Boil water in large saucepan of salted water til boiling, add shrimp & cook 3 minutes.
Place shrimp in dish & add butter mixture.
Generally, I serve with pasta but think I'll try rice next time ... it's pretty rich but yummy. Since we like a little spicier food, I add more red pepper flakes at the end.
1 stick butter (original recipe calls for 2 sticks, but I only use 1)
1/4 c lemon juice
2 tbs minced garlic
1 tbs black pepper
1 tbs paprika
3 tbs rosemary
1 1/2 tsp oregano
3/4 basil
1/2 tsp salt
3/4 tsp ground red pepper (I use flakes & crush)
combine butter & rest of ingredients except shrimp in saucepan and heat til melted. Cook over low heat 10 minutes. Boil water in large saucepan of salted water til boiling, add shrimp & cook 3 minutes.
Place shrimp in dish & add butter mixture.
Generally, I serve with pasta but think I'll try rice next time ... it's pretty rich but yummy. Since we like a little spicier food, I add more red pepper flakes at the end.
Oriental (Cabbage) Salad
I always have friends request or even ask if I'm making this ...
This is pretty good ... and easy to make. It can keep for a few days in fridge (I've had it up to 5 days and it was fine...noodles get soft, that's all).
Small head of cabbage (or you can use a bag of precut coleslaw)
8 green onions (or less if desired)
1/2 cup peanuts (have used cashews or whatevers on hand)
1/2 cup sesame seeds or almonds (can leave out if not on hand)
2 pkgs ramen noodles (save extra seasoning pack for other use - such as rice)
1/2 red pepper, chopped (optional, but does add more flavor)
Dressing (I add all to a jar & put a lid on to mix well)
4 tbs sugar (I try to use 3 tbs as I think it's too much)
1 tsp pepper
1 tsp salt
1/2 cup salad/veg oil
6 tbs rice vinegar
* if you want, you can use the ramen seasoning pkg, but I would eliminate the salt above *
Shred or chop cabbage, mix with chopped onions & pepper.
Toast sesame seeds/almonds (put in small pan, saute til they become fragrant, but not too long!!)
Add all dressing ingredients in jar/bowl, mix well
Just before serving, break up all noodles, add noodles, sesame/almonds, peanuts to cabbage mixture. Pour dressing over top & mix well - serve
This is pretty good ... and easy to make. It can keep for a few days in fridge (I've had it up to 5 days and it was fine...noodles get soft, that's all).
Small head of cabbage (or you can use a bag of precut coleslaw)
8 green onions (or less if desired)
1/2 cup peanuts (have used cashews or whatevers on hand)
1/2 cup sesame seeds or almonds (can leave out if not on hand)
2 pkgs ramen noodles (save extra seasoning pack for other use - such as rice)
1/2 red pepper, chopped (optional, but does add more flavor)
Dressing (I add all to a jar & put a lid on to mix well)
4 tbs sugar (I try to use 3 tbs as I think it's too much)
1 tsp pepper
1 tsp salt
1/2 cup salad/veg oil
6 tbs rice vinegar
* if you want, you can use the ramen seasoning pkg, but I would eliminate the salt above *
Shred or chop cabbage, mix with chopped onions & pepper.
Toast sesame seeds/almonds (put in small pan, saute til they become fragrant, but not too long!!)
Add all dressing ingredients in jar/bowl, mix well
Just before serving, break up all noodles, add noodles, sesame/almonds, peanuts to cabbage mixture. Pour dressing over top & mix well - serve
Wednesday, September 23, 2009
Meat Sauce
This is a sauce that taste awesome, but you really must let it simmer away for several hours ... I generally make it on a Sunday, serve some that night & freeze the rest in 2 ziploc bags for 2 to 5 more meals (depending on number of people).
2 tbs olive oil
1 large onion, chopped
6 garlic cloves, chopped
1 to 1.5 lbs of italian sausage, remove from casing
3/4 tsp dried oregano
3/4 tsp marjoram
1 large bay leaf, break in thirds (don't forget if an extra piece falls in!)
6 oz can of tomato paste (I've used 12 by accident, just add a little water)
6 regular size cans of either tomato sauce, crushed or diced (your choice, I use sauce as hubby hates chunky cooked tomatoes)
1 can water
salt & pepper to taste
1/3 c fresh basil, juilenned (have forgotten so many times that I don't know what the difference is)
In medium size stock pot, heat oil. Saute onions & garlic 1 minute or so, then add sausage and cook, breaking up as it cooks.
Cook, stirring occasionally til sausage is cooked, but not overly so. If there is too much fat at bottom of pan for your taste, drain and then add rest of ingredients, except the fresh basil, stir to combine. Bring to a boil, stirring all the while. Reduce heat to low simmer til just bubbling (perking). Simmer, uncovered 2 to 3 hours, stirring occasionally.
After an hour, stir in fresh basil (if you happen to remember!).
Serve, freeze, etc.
*Hubby loves when I have fresh italian bread for dipping as it cooks. Seems to be the best way to taste it ...
2 tbs olive oil
1 large onion, chopped
6 garlic cloves, chopped
1 to 1.5 lbs of italian sausage, remove from casing
3/4 tsp dried oregano
3/4 tsp marjoram
1 large bay leaf, break in thirds (don't forget if an extra piece falls in!)
6 oz can of tomato paste (I've used 12 by accident, just add a little water)
6 regular size cans of either tomato sauce, crushed or diced (your choice, I use sauce as hubby hates chunky cooked tomatoes)
1 can water
salt & pepper to taste
1/3 c fresh basil, juilenned (have forgotten so many times that I don't know what the difference is)
In medium size stock pot, heat oil. Saute onions & garlic 1 minute or so, then add sausage and cook, breaking up as it cooks.
Cook, stirring occasionally til sausage is cooked, but not overly so. If there is too much fat at bottom of pan for your taste, drain and then add rest of ingredients, except the fresh basil, stir to combine. Bring to a boil, stirring all the while. Reduce heat to low simmer til just bubbling (perking). Simmer, uncovered 2 to 3 hours, stirring occasionally.
After an hour, stir in fresh basil (if you happen to remember!).
Serve, freeze, etc.
*Hubby loves when I have fresh italian bread for dipping as it cooks. Seems to be the best way to taste it ...
Saturday, September 5, 2009
Soup - need a name
I have no room in my freezers ... none whatsoever. 3 freezers, jammed pack of stuff. To the point where I can't find what I know I have in one of them somewhere. So late this afternoon, I pulled out the bottom drawer of the main freezer and took out the following:
1 lb polish kielbasi
10 oz bag of broccoli florets
ziploc of chopped carrots
small ziploc of chopped red/purple onion
small ziploc of roasted turkey breast (something I've been looking for!)
I have NO chicken broth left in this house. Well, I take that back, I have the white wine stuff and the thai coconut stuff (which has almost 100% of your daily sodium level in ONE serving). So had to root around and find the chicken bouillon cubes. Thankfully I found them.
Poured 8 cups of water in large pot. Sliced sausage. Dumped everything else and 4 cubes of chicken bouillon in the pot. Season with black pepper and whatever else makes you happy. I just left it with the pepper. Cover, turn on medium low & let it sit & simmer for however long you feel is good. I did 1 1/2 hours.
Then I added one cup of white rice. Came back to check on it in 30 minutes and WHOA ... the rice soaked most of the liquid up. Turn off, let cool for a little (I didn't' and burned the heck out of my tongue!) Top with Parmesan cheese and chopped green onions if desired. Either way was yummy.
Not bad as a spur of the moment, totally irrational moment of make some room QUICK in the freezer.
I think as the leftovers, it will be a little more thicker than I'd like so maybe add some more broth if needed. I don't think I would use water.
1 lb polish kielbasi
10 oz bag of broccoli florets
ziploc of chopped carrots
small ziploc of chopped red/purple onion
small ziploc of roasted turkey breast (something I've been looking for!)
I have NO chicken broth left in this house. Well, I take that back, I have the white wine stuff and the thai coconut stuff (which has almost 100% of your daily sodium level in ONE serving). So had to root around and find the chicken bouillon cubes. Thankfully I found them.
Poured 8 cups of water in large pot. Sliced sausage. Dumped everything else and 4 cubes of chicken bouillon in the pot. Season with black pepper and whatever else makes you happy. I just left it with the pepper. Cover, turn on medium low & let it sit & simmer for however long you feel is good. I did 1 1/2 hours.
Then I added one cup of white rice. Came back to check on it in 30 minutes and WHOA ... the rice soaked most of the liquid up. Turn off, let cool for a little (I didn't' and burned the heck out of my tongue!) Top with Parmesan cheese and chopped green onions if desired. Either way was yummy.
Not bad as a spur of the moment, totally irrational moment of make some room QUICK in the freezer.
I think as the leftovers, it will be a little more thicker than I'd like so maybe add some more broth if needed. I don't think I would use water.
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