6 chicken tenders
3 Tbl butter
3 Tbl. chive and onion cream cheese
6 pieces uncooked bacon
tenderize chicken. on top of each piece place 1/2 Tbl. butter and cheese. roll up and wrap with bacon. cover, cook 30 min. 375 degrees. uncover and broil until bacon is crisp. serve with cooking juices.
Tuesday, June 28, 2011
cheese-stuffed meatballs
those of you going out of town this week are missing out! we're pulling out the big guns...
1/4 C italian breadcrumbs
1/2 C milk
2 cloves minced garlic
1 lb ground beef
1/2 C parmesan cheese
1 egg
1 tsp. salt
4 oz. mozzarella cheese (or string cheese) cut into cubes
soak breadcrumbs in milk. mix in other ingredients except mozz. cheese. wrap 2 Tbl. of mixture around cubed cheese.
350 degrees for 30 min.
serve with spaghetti sauce over noodles or with brown gravy over rice.
1/4 C italian breadcrumbs
1/2 C milk
2 cloves minced garlic
1 lb ground beef
1/2 C parmesan cheese
1 egg
1 tsp. salt
4 oz. mozzarella cheese (or string cheese) cut into cubes
soak breadcrumbs in milk. mix in other ingredients except mozz. cheese. wrap 2 Tbl. of mixture around cubed cheese.
350 degrees for 30 min.
serve with spaghetti sauce over noodles or with brown gravy over rice.
Friday, June 24, 2011
Sloppy Joes
I am so late posting this. . .sorry I hope this turned out, first time I have made it.
1 lb ground beef
1 onion chopped
1 bell pepper chopped
1 tbsp minced garlic
1 can tomato sauce
1/4 cup brown sugar
couple shakes Worcestershire sauce
salt and pepper to taste (I used garlic salt)
2 tsp chili powder
1 tsp mustard
1 lb ground beef
1 onion chopped
1 bell pepper chopped
1 tbsp minced garlic
1 can tomato sauce
1/4 cup brown sugar
couple shakes Worcestershire sauce
salt and pepper to taste (I used garlic salt)
2 tsp chili powder
1 tsp mustard
7/3 Famous Santa Maria Tri-Tip AKA: Cali BBQ!
This is for the grill pro/adventurer.......it's kinda fussy for first time Tri-Tip grillers.
I've not dared to grill one yet, so mine should really be called INFAMOUS instead!
I do mine in the pressure cooker (as I do all my large piece/roast style meats)& would recommend you use your personal go-to most familiar method for roasting (slow-cooker, in the oven dutch oven, or roaster...poss.w/raosting bag.)
If brave enough to go for the grill, just know the the exterior with get "the famous" VERY dark & crispy, almost black exterior.....don't worry it's not burnt, unless of course you accidentally do burn it....why I've been to scared to try.
In any case here are the ingredients & I've added grilling instructions.....
just remember the secret when grilling....keep it wet & kept it moving...
it can't be too moist & you can't turn it too much..... it's a scary art form, really!
DEF. let me know if you went for it & how it turned out....might give me the confidence to finally grill one someday! But then again, the INFAMOUS was still ymmerlicious, eh? : )
Ingredients:
2 to 2 1/2 lb beef tri-tip roast
1 tablespoon fresh ground black pepper
2 teaspoons salt
1/2 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/2 tsp Dijon mustard
1/3 cup red wine vinegar
1/3 cup vegetable oil
4 cloves crushed garlic
(a 'lil Soy Sauce)
I also add a 'lil soy sauce, by sight....heard from Central Coast locals it's not really TRUE Santa Maria Style w/out it!
Preparation:
Combine the black pepper, salt, paprika, garlic powder, onion powder, rosemary, and cayenne in a small bowl. Rub on to all surfaces of the tri-tip. Cover and refrigerate for 3 hours. Remove and let sit out for 30 minutes at room temperature.
Add the Dijon, vinegar, vegetable oil, and crushed garlic to a jar with a lid and shake vigorously until emulsified. This is where I add a 'lil soy sauce (not too much-will taste overly salty), by sight. This is the mix for basting while grilling/roasting...I use this as the liquid for my pressure cooker pot as similar to liquid for slow-cooker/crock pot.
Prepare your charcoal or gas barbecue grill.
Place the tri-tip on the grill and brush with the oil and vinegar mixture.
Turn every 3-4 minutes, basting generously each time.
Grill for 25-30 minutes for medium-rare (internal temp of 135 degrees F.).
The outside of the roast will get very dark and develop a charred crust, again this is desired and one of the signature characteristics of the style.
Roast will still be pink internally.
Remove the tri-tip from the grill to a large platter. Let rest for 15 minutes before slicing in 1/4" thick pieces across the grain.
With half the bunch skipping this round due to travels and it will just be Stacy, Rachael, & myself, we decided to each do two entrees for three and still get the six meals....
I am going splurge and a Tri-Tip for the 4th of July, Ralph's usually has a sale on theirs.
****Will post more later....on the way to the pool party!!! *****
I've not dared to grill one yet, so mine should really be called INFAMOUS instead!
I do mine in the pressure cooker (as I do all my large piece/roast style meats)& would recommend you use your personal go-to most familiar method for roasting (slow-cooker, in the oven dutch oven, or roaster...poss.w/raosting bag.)
If brave enough to go for the grill, just know the the exterior with get "the famous" VERY dark & crispy, almost black exterior.....don't worry it's not burnt, unless of course you accidentally do burn it....why I've been to scared to try.
In any case here are the ingredients & I've added grilling instructions.....
just remember the secret when grilling....keep it wet & kept it moving...
it can't be too moist & you can't turn it too much..... it's a scary art form, really!
DEF. let me know if you went for it & how it turned out....might give me the confidence to finally grill one someday! But then again, the INFAMOUS was still ymmerlicious, eh? : )
Ingredients:
2 to 2 1/2 lb beef tri-tip roast
1 tablespoon fresh ground black pepper
2 teaspoons salt
1/2 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/2 tsp Dijon mustard
1/3 cup red wine vinegar
1/3 cup vegetable oil
4 cloves crushed garlic
(a 'lil Soy Sauce)
I also add a 'lil soy sauce, by sight....heard from Central Coast locals it's not really TRUE Santa Maria Style w/out it!
Preparation:
Combine the black pepper, salt, paprika, garlic powder, onion powder, rosemary, and cayenne in a small bowl. Rub on to all surfaces of the tri-tip. Cover and refrigerate for 3 hours. Remove and let sit out for 30 minutes at room temperature.
Add the Dijon, vinegar, vegetable oil, and crushed garlic to a jar with a lid and shake vigorously until emulsified. This is where I add a 'lil soy sauce (not too much-will taste overly salty), by sight. This is the mix for basting while grilling/roasting...I use this as the liquid for my pressure cooker pot as similar to liquid for slow-cooker/crock pot.
Prepare your charcoal or gas barbecue grill.
Place the tri-tip on the grill and brush with the oil and vinegar mixture.
Turn every 3-4 minutes, basting generously each time.
Grill for 25-30 minutes for medium-rare (internal temp of 135 degrees F.).
The outside of the roast will get very dark and develop a charred crust, again this is desired and one of the signature characteristics of the style.
Roast will still be pink internally.
Remove the tri-tip from the grill to a large platter. Let rest for 15 minutes before slicing in 1/4" thick pieces across the grain.
With half the bunch skipping this round due to travels and it will just be Stacy, Rachael, & myself, we decided to each do two entrees for three and still get the six meals....
I am going splurge and a Tri-Tip for the 4th of July, Ralph's usually has a sale on theirs.
****Will post more later....on the way to the pool party!!! *****
7/3 Paprika Chicken & Chicken/Apple Brats
This is just a simple seasoning "by sight"......& can be used on any choice of pieces/parts as desired..........
Start w/clean chicken pieces.....
Flavor (sprinkle meat) w/choice (& amt.)of fav. salt/pepper/garlic/onion...to personal taste....
then VERY generously covered w/paprika, almost appears coated, but I just heavily sprinkle it.....bake/broil/grill til middle no longer pink & juices run clear!
serve w/Caesar salad & rolls.
It turns out Stater Bro.'s had a sale on Randall Farms grill packages....50% off!
I've not seen 'em that low....guess it's that time of year....'tis the season!
The quesadillas will be waiting for later.......
Start w/clean chicken pieces.....
Flavor (sprinkle meat) w/choice (& amt.)of fav. salt/pepper/garlic/onion...to personal taste....
then VERY generously covered w/paprika, almost appears coated, but I just heavily sprinkle it.....bake/broil/grill til middle no longer pink & juices run clear!
serve w/Caesar salad & rolls.
It turns out Stater Bro.'s had a sale on Randall Farms grill packages....50% off!
I've not seen 'em that low....guess it's that time of year....'tis the season!
The quesadillas will be waiting for later.......
Wednesday, June 22, 2011
Mexican Lasagna
3 tablespoons extra-virgin olive oil
1-2 pounds of boneless, skinless chicken breasts, cut into small pieces
2-3 tablespoons taco seasoning
1/2 red onion or 1/2 cup green onions, chopped
1 (15-ounce) can black beans, drained
1 cup medium or mild heat taco sauce
1 cup frozen corn kernels
8 (8 inch) flour tortillas
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Spray pan with PAM or two tablespoons of extra-virgin olive oil. Add chicken and season with taco seasoning and your choice of onions. Let cook together until hot for about 5-10 minutes, depending on your time frame. Add taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil or spray with PAM (my preference). Cut the tortillas in half to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 20 minutes until cheese is brown and bubbly. Top with the scallions and serve, as is. You can also top with sour cream, lettuce, or tomatoes.
1-2 pounds of boneless, skinless chicken breasts, cut into small pieces
2-3 tablespoons taco seasoning
1/2 red onion or 1/2 cup green onions, chopped
1 (15-ounce) can black beans, drained
1 cup medium or mild heat taco sauce
1 cup frozen corn kernels
8 (8 inch) flour tortillas
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Directions
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Spray pan with PAM or two tablespoons of extra-virgin olive oil. Add chicken and season with taco seasoning and your choice of onions. Let cook together until hot for about 5-10 minutes, depending on your time frame. Add taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil or spray with PAM (my preference). Cut the tortillas in half to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 20 minutes until cheese is brown and bubbly. Top with the scallions and serve, as is. You can also top with sour cream, lettuce, or tomatoes.
Thursday, June 16, 2011
Sweet and Sour Meatballs
1 pound extra lean ground beef
2 Tbsp dehydrated onion
1/4 tsp pepper
1 tsp kosher salt
1 egg, beaten
1/4 cup bread crumbs
Sauce:
3/4 cup packed brown sugar
3 Tbsp flour
1 1/2 cups water or pineapple juice
1/4 cup white vinegar
3 Tbsp soy sauce
1. In a medium bowl, combine meatball ingredients. Shape into 1-inch balls and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place under the broiler in your oven for 5-7 minutes or until the meatballs begin to brown.
2. In a large saucepan, whisk together the sauce ingredients and bring to a boil. Add the meatballs and reduce heat, cover and simmer for 20 minutes stirring often.
3. Serve over hot rice and with a side of stir-fried Asian vegetables.
2 Tbsp dehydrated onion
1/4 tsp pepper
1 tsp kosher salt
1 egg, beaten
1/4 cup bread crumbs
Sauce:
3/4 cup packed brown sugar
3 Tbsp flour
1 1/2 cups water or pineapple juice
1/4 cup white vinegar
3 Tbsp soy sauce
1. In a medium bowl, combine meatball ingredients. Shape into 1-inch balls and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place under the broiler in your oven for 5-7 minutes or until the meatballs begin to brown.
2. In a large saucepan, whisk together the sauce ingredients and bring to a boil. Add the meatballs and reduce heat, cover and simmer for 20 minutes stirring often.
3. Serve over hot rice and with a side of stir-fried Asian vegetables.
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