Garlic & Ginger Marinated Tri Tip
1 cup lemon juice
1 cup oil
½ cup sugar
½ cup soy sauce
½ cup black pepper
½ cup garlic salt
½ cup chopped garlic
¼ cup chopped ginger
½ cup chopped dried onion
2 (4 pound) tri tip steaks, trimmed
Mix all marinade ingredients in large plastic container. Then pour over meat. Let stand in refrigerator for at least 6 hours. Heat grill to medium heat. Place tri tips on the grill at 45 degree angle to establish grill marks and cook to desired doneness. Let meat rest for a few minutes before slicing. Always slice against the grain. Serve warm.
Sunday, October 28, 2007
Buttermilk Syrup
Here is the syrup that goes with the waffles. It is to die for.
Buttermilk Syrup
1/2 cup butter
1 cup sugar
1/2 cup buttermilk
Melt butter, add sugar buttermilk. Bring to boil. As soon as it starts to boil put in 1/2 tsp baking soda. Stir one or two time. Boil 1 min. Watch it. Take off heat add 1 tsp vanilla.
Refrigerate after done using it.
Buttermilk Syrup
1/2 cup butter
1 cup sugar
1/2 cup buttermilk
Melt butter, add sugar buttermilk. Bring to boil. As soon as it starts to boil put in 1/2 tsp baking soda. Stir one or two time. Boil 1 min. Watch it. Take off heat add 1 tsp vanilla.
Refrigerate after done using it.
Overnight Yeast Waffles
These are hands down the best waffles. Gavin loves them. Someone made them for us when we had Payton.
Overnight Yeast Waffles
1 (1/4 oz) pkg active dry yeast
1/2 C warm water (110-115 degrees)
1 tsp sugar
2 C warm milk (110-115 degrees)
1/2 C butter, melted
2 eggs, slightly beaten
2 C all-purpose flour
1 tsp salt
In a LARGE mixing bowl, dissolve yeast in warm water and sugar; let stand for 5 min. Add the milk, butter, and eggs; mix well. Combine flour and salt; stir into milk mixture. Cool and refrigerate overnight.
Stir batter. For each waffle, pour by 1/4 cupfuls into heated waffle iron; bake according to manufacturer's directions until golden brown
Overnight Yeast Waffles
1 (1/4 oz) pkg active dry yeast
1/2 C warm water (110-115 degrees)
1 tsp sugar
2 C warm milk (110-115 degrees)
1/2 C butter, melted
2 eggs, slightly beaten
2 C all-purpose flour
1 tsp salt
In a LARGE mixing bowl, dissolve yeast in warm water and sugar; let stand for 5 min. Add the milk, butter, and eggs; mix well. Combine flour and salt; stir into milk mixture. Cool and refrigerate overnight.
Stir batter. For each waffle, pour by 1/4 cupfuls into heated waffle iron; bake according to manufacturer's directions until golden brown
Thursday, October 25, 2007
Pasta Fijole
-1 lb ground beef -2 14oz cans of diced tomatoes -1 tsp. dried basil
-1 c diced onion -1 15oz can tomato sauce - 1/2 tsp. pepper
-1 c diced carrots -1 15oz can red kidney beans (with liquid) -1/2 tsp. dried thyme
-1 c diced celery -1 12oz can V8 juice -1 1/2 tsp oregano
-2 cloves minced garlic -1 Tbsp white vinegar -1/2 pound of
ditali pasta
In a large pot brown beef then drain the fat. Add onions, carrots, celery and garlic. Let saute for 10 minutes or until tender. Add remaining ingredients except the pasta. Bring to a boil and let simmer 1 hour. Cook pasta just until about done then add to the soup. Let simmer another 5 to 10 minutes then enjoy. I also add salt and if you can't find the ditali pasta just use any type of small pasta. This is great!
-1 c diced onion -1 15oz can tomato sauce - 1/2 tsp. pepper
-1 c diced carrots -1 15oz can red kidney beans (with liquid) -1/2 tsp. dried thyme
-1 c diced celery -1 12oz can V8 juice -1 1/2 tsp oregano
-2 cloves minced garlic -1 Tbsp white vinegar -1/2 pound of
ditali pasta
In a large pot brown beef then drain the fat. Add onions, carrots, celery and garlic. Let saute for 10 minutes or until tender. Add remaining ingredients except the pasta. Bring to a boil and let simmer 1 hour. Cook pasta just until about done then add to the soup. Let simmer another 5 to 10 minutes then enjoy. I also add salt and if you can't find the ditali pasta just use any type of small pasta. This is great!
Lazy Salsa Chicken
-Three or four chicken breast halves (I use the frozen ones from Costco)
-One medium sized jar of your favorite Picante salsa (I use Pace- medium)
-1/4 cup water
-salt and pepper
Spray the inside of your slow cooker with Pam then place the chicken at the bottom. Poor the entire jar of Salsa and the water over the chicken then season with salt and pepper. Let cook on low for 6-8 hours and then shred. This is so good on tortilla's with black beans and cheese or even good with chips! Yum!
-One medium sized jar of your favorite Picante salsa (I use Pace- medium)
-1/4 cup water
-salt and pepper
Spray the inside of your slow cooker with Pam then place the chicken at the bottom. Poor the entire jar of Salsa and the water over the chicken then season with salt and pepper. Let cook on low for 6-8 hours and then shred. This is so good on tortilla's with black beans and cheese or even good with chips! Yum!
Friday, October 19, 2007
Thai Chicken Pasta
I personally believe anything with a peanut sauce is delicious! This one has a little kick, but it is good!
1 cup Picante sauce
¼ cup peanut butter
2 tbs Honey
2 tbs orange juice (or 1 tbs frozen concentrate)
1 tsp soy sauce
½ tsp ginger
¼ cup peanut halves
2 chicken breasts cut into 1 inch pieces
6 oz Fettuccine Pasta
Directions:
1. Combine picante sauce, peanut butter, honey, orange juice, soy sauce, and ginger in a sauce pan over low heat. Stir until mixed well and keep warm
2. Cook fettuccine until done, drain and put in a large bowl
3. Cook chicken in a frying pan with 2 tbs olive oil until cook through
4. Combine sauce with chicken and noodles. Top with peanuts.
It is also good if you add some zucchini to it!
1 cup Picante sauce
¼ cup peanut butter
2 tbs Honey
2 tbs orange juice (or 1 tbs frozen concentrate)
1 tsp soy sauce
½ tsp ginger
¼ cup peanut halves
2 chicken breasts cut into 1 inch pieces
6 oz Fettuccine Pasta
Directions:
1. Combine picante sauce, peanut butter, honey, orange juice, soy sauce, and ginger in a sauce pan over low heat. Stir until mixed well and keep warm
2. Cook fettuccine until done, drain and put in a large bowl
3. Cook chicken in a frying pan with 2 tbs olive oil until cook through
4. Combine sauce with chicken and noodles. Top with peanuts.
It is also good if you add some zucchini to it!
Grilled Asain Kabobs over Rice
1 pound sirloin steak or beef round cut into 2 inch cubes
1 large zucchini cut into ½ rounds
Metal or wooden skewers
¼ cup black bean sauce (in Asian isle)
1 Tbs rice wine vinegar
2 tsp sesame oil
1 tbs sesame seeds
Directions:
1. Skewer steak and zucchini on separate skewers, set aside
2. In a small bowl, whisk together black bean sauce, rice wine vinegar, and sesame oil. Brush mixture all over beef and zucchini.
3. Place skewers on the hot grill. Grill skewers for 5 minutes, sprinkle sesame seeds all over skewers and cook until seeds are golden brown
4. Cook rice, adding bell pepper at the beginning of cooking time. Season to taste with salt and pepper. Serve skewers over rice
1 large zucchini cut into ½ rounds
Metal or wooden skewers
¼ cup black bean sauce (in Asian isle)
1 Tbs rice wine vinegar
2 tsp sesame oil
1 tbs sesame seeds
Directions:
1. Skewer steak and zucchini on separate skewers, set aside
2. In a small bowl, whisk together black bean sauce, rice wine vinegar, and sesame oil. Brush mixture all over beef and zucchini.
3. Place skewers on the hot grill. Grill skewers for 5 minutes, sprinkle sesame seeds all over skewers and cook until seeds are golden brown
4. Cook rice, adding bell pepper at the beginning of cooking time. Season to taste with salt and pepper. Serve skewers over rice
American Lasagna
1 1/2 pound ground beef
1/2 chopped onion
2 cloves garlic, minced (I used the stuff that you can buy already minced, much easier)
1 Tbs basil
1 tsp oregano
2 Tbs brown sugar
1 1/2 tsp salt
1 (29 oz) can diced tomatoes
2 (6 oz) cans tomato paste
12 lasagna noodles
2 eggs, beaten
1 pint part skim ricotta cheese
1/2 cup grate Parmesan cheese
2 tbs dried parsley
1 tsp salt
1 pound mozzarella cheese, shredded
2 Tbs grate Parmesan cheese
Directions
1. In a skillet, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 ½ tsp salt, diced tomatoes, and tomato paste. Simmer for 30-45 minutes, stirring occasionally.
2. Preheat oven to 375 degrees. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook until al dente; drain and lay flat on a non-stick surface.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 tsp salt
4. Layer 1/3 of the noodles in the bottom of a 9x13 inch pyrex. Cover noodles with ½ ricotta mix, ½ mozzarella cheese and 1/3 sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5. Bake in the preheated oven for 30 minutes. Let stand 10 minutes before serving.
1/2 chopped onion
2 cloves garlic, minced (I used the stuff that you can buy already minced, much easier)
1 Tbs basil
1 tsp oregano
2 Tbs brown sugar
1 1/2 tsp salt
1 (29 oz) can diced tomatoes
2 (6 oz) cans tomato paste
12 lasagna noodles
2 eggs, beaten
1 pint part skim ricotta cheese
1/2 cup grate Parmesan cheese
2 tbs dried parsley
1 tsp salt
1 pound mozzarella cheese, shredded
2 Tbs grate Parmesan cheese
Directions
1. In a skillet, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 ½ tsp salt, diced tomatoes, and tomato paste. Simmer for 30-45 minutes, stirring occasionally.
2. Preheat oven to 375 degrees. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook until al dente; drain and lay flat on a non-stick surface.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 tsp salt
4. Layer 1/3 of the noodles in the bottom of a 9x13 inch pyrex. Cover noodles with ½ ricotta mix, ½ mozzarella cheese and 1/3 sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5. Bake in the preheated oven for 30 minutes. Let stand 10 minutes before serving.
Good Home Cookin'
Hello there to everyone! Welcome to our recipe blog. I really hope this takes off because I am really stuck in a rut when it comes to cooking dinner during the week. I feel I have this 2 week rotation of food and that is about it! And most of the new recipes I find are really too involved or use ingredients I label as "GROSS" So anyway, feel free to post whatever recipes you love, main dishes, appetizers, desserts, side dishes, whatever you feel inclined to share! Hope to hear from you soon!
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