Wednesday, August 11, 2010

Shiraz Marinade

1 C Shiraz wine (I used 2008 Yellow Tail)
1/4 T fresh thyme leaves
1/4 C regular soy sauce
1 T worcestershire sauce
2 cloves minced garlic
1/4 t crushed red pepper flakes
1/4 T black pepper
1/4 t smoked paprika
1 T honey
1 T yellow mustard

Mix all. Marinade your meat for a few hours.

(Pictured is a shiraz marinated breakfast T-bone with my husband's fav kind of salad)

I used this to marinade on 4 thin cut breakfast T-Bones - about 1 1/2 lbs of meat. Grilled...yum!!

Fast & Easy Curry Chicken Salad


*12.5 oz can of chicken, drained
*2 T Mayo (use more if you like it more creamy)
*2 T diced celery (about half a stick)
*2 T diced green onion (about one - green & white parts)
*1 t Red Curry Powder (I used McCormick brand)

Mix all & serve.

*Save the drained liquid from the canned meat. Stick it in the freezer in a freezer safe container & use later to add flavor to soups or stews. Or pour it over your dog's food for a special treat.

*You can serve this chicken salad as is or you can dress it up. Serve on slices of cucumber, radishes, tomatoes with a dallop of sour cream and fresh dill for garnish. You can even serve the salad in celery sticks, on crackers, or on sliced bread. The options are endless.

*If you like a lot of celery in your chicken salad - add more than 2 T - same for the onions. I actually had 2 t of the curry powder the last time I had this - was a little bit more spicy. I like it like that.



"Life is nothing without friendship"

Monday, August 9, 2010

Just BEET It




I've heard that our taste buds change every seven years. I found a beet receipe that I thought I would try....to see if my taste buds had changed since I was a kid. It was labeled "The Best Beet Recipe". Perfect, right?! I, of course, changed it up a little and posted below is what I came up with. By the way, this is my first time ever to cook beets. It is a pretty easy recipe.

***KK's Pretty Good Beets - If You Like That Kind Of Thing***

* 3 beets, boiled in plenty of water for 1 hour with three bay leaves and 1/4 t kosher salt - then peeled (discard the bay leaves and water when the hour is up)
* one medium yellow onion
* juice from one orange
* one minced clove of garlic
* 1/4 c honey
* 1/2 T grated fresh ginger
* 1/4 t fresh thyme
* 2 T EVOO
* S & P to taste

Heat the EVOO in your pan on med-high heat. Cut each beet in half. Lay the flat side down and slice into half moon discs. Then cut each moon disc in half - length wise. (Kinda like steak fries). Slice your onion in half moon slices also (halved onion rings). Add your onion and garlic to heated oil in pan. Cook for about 4 minutes. Add the beets. Add orange juice, thyme, ginger and honey. Simmer on med to med-low for about 10 minutes. Taste. Add S & P - how much you like. I added just a pinch of kosher salt and a few turns from the pepper mill.

My taste buds haven't changed much since I was a kid. I thought this dish was pretty good for a beet recipe. I guess I just don't care for beets. I will eat what I cooked so it doesn't go to waste. Whatever I don't finish will go to the compost though. I know my husband will not eat this - just because it is beets.

If you try it let us know! We want to know your thoughts.

My husband just walked in my office. "Um, I know I usually taste everything you make. I'm not tasting that." Haha!! We've been together over 15 years. I know him all to well. =)

Garlic Balsamic Salad Dressing





1 clove minced garlic
1 T Balsamic vinegar
3 T EVOO
S & P to taste

Combine all ingredients. It is that easy.

I love the 'bite' from garlic, some don't. You can leave out the garlic if you wish.

I love this dressing on baby salad greens, 'tender greens' or arugula. This dressing would also be great on cous cous, grilled chicken, grilled beef or even kebabs.

*Garlic is apart of the Allium family which also includes onions and chives. Garlic can help lower blood pressure, prevent blood clotting and can be used as a decongestant. For best results - eat raw.

*To help get rid of garlic breath chew some fresh parsley.

Monday, August 2, 2010

Lazy Sunday Roast

1 1/2 lbs top round roast, cubed & remove any fat
1 - 10 3/4 oz cream of onion soup, condensed
1/2 can of water (use the can from the soup)
S&P to taste
2 - 14 1/2 oz green beans, no salt added


This is a crock pot recipe. The cooking time really depends on the size and watts of your crock pot.

Place all ingredients in crock pot except for the canned green beans. Stir. Place lid on crock pot & leave it alone. I let mine cook for 3 hours on high and about 45 min on low. Before serving add your green beans and let them warm up in the crock pot - about 15 minutes. Stir. Serve.

The meat will be so tender...it falls apart. You can serve this with mashed potatoes and glazed carrots, on a bed of rice, on noodles, with Texas toast, or just as it. This is the kind of dish that tastes even better the next day....I know because I had it for breakfast today :)