1/3 cup vegetable oil
1/3 cup soy sauce
1/3 cup balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1-2 pounds flank steak
Mix all the marinade ingredients together and place flank steak in either a ziploc baggie or a covered dish, making sure that all sides are coated with marinade. If you put it in a covered dish make sure to rotate the steak at least once. Marinate for at least 5 hours in fridge.
Grill on med to med high heat for 8-10 minutes per side of steak, depending on how thick it is and how done you want it. Slice with electric knife in very thin slices against the grain.
Chow down!!!
This was so good. I can't even begin to tell you how yummy this was, you just have to make it yourself to taste. I made a salad out of it, the boys used tortillas and made fajita's. I will use 2+ lbs of meat next time. The boys were practically licking the plate.
Wednesday, July 9, 2008
Monday, July 7, 2008
Sweet and sour sauce
1 tbsp cornstarch
1/3 cup white vinegar
1 tsp vegetable oil
2/3 cup unsweetened pineapple juice, 1 of those little cans
2 tablespoons ketchup
2-3 tbsp brown sugar
Wisk the corn starch into the vinegar and pineapple juice, add oil, ketchup and sugar. Heat over med high in small saucepan wisking continuously until thickened. Serve with egg rolls.....or craB rangoon, which is my next experiment.....
Bwahahahaaaa....thanks Mikki!
1/3 cup white vinegar
1 tsp vegetable oil
2/3 cup unsweetened pineapple juice, 1 of those little cans
2 tablespoons ketchup
2-3 tbsp brown sugar
Wisk the corn starch into the vinegar and pineapple juice, add oil, ketchup and sugar. Heat over med high in small saucepan wisking continuously until thickened. Serve with egg rolls.....or craB rangoon, which is my next experiment.....
Bwahahahaaaa....thanks Mikki!
Egg Rolls
I've been wanting to make these for days and finally had some time to do so. It wasn't that hard and they turned out pretty good. Grant loved them! I thought they were a little bland without the sweet and sour sauce, but with the sweet and sour sauce they were awesome. Since David didn't like them anyway, I will spice them up some more next time. 
1 pkg finely grated coleslaw mix (just cabbage and carrots)
1/2 cup shredded carrots
1/2 roasted chicken, deboned, skinned and chopped
4-5 green onions sliced thin
2 scrambled eggs, finely chopped
2 tbsp San-J soy sauce
a sprinkling of onion powder
black pepper
ginger
I wanted to add garlic powder, but I was out!
16 spring roll skins
mix all the ingredients, except the wrappers in large bowl and set aside. Preheat oven to 400, line a baking pan with foil and spray with cooking oil. Get a large pie plate, large enough for a skin to be completely submerged, and fill with hot water.
YOu have to do one skin at a time or else they get too mushy. Submerge a skin in water and hold for about 20 seconds, pat it on a towel until it starts to get sticky, then add a heaping 2-3 tbsp of cabbage mixture, tuck skin over top, then do sides and roll up tightly. (Basically the same way you would roll a burrito, only do both ends)
Place on baking sheet, and go to the next one. After they are all done, spray lightly with some more oil. Bake for 10-15 minutes, take out of oven and serve with sweet and sour sauce and enjoy!
I did broil mine the last few minutes, to brown them up, but they ended up splitting, so I'm not sure I will do this next time. They still tasted great, just were split down the sides.
1 pkg finely grated coleslaw mix (just cabbage and carrots)
1/2 cup shredded carrots
1/2 roasted chicken, deboned, skinned and chopped
4-5 green onions sliced thin
2 scrambled eggs, finely chopped
2 tbsp San-J soy sauce
a sprinkling of onion powder
black pepper
ginger
I wanted to add garlic powder, but I was out!
16 spring roll skins
mix all the ingredients, except the wrappers in large bowl and set aside. Preheat oven to 400, line a baking pan with foil and spray with cooking oil. Get a large pie plate, large enough for a skin to be completely submerged, and fill with hot water.
YOu have to do one skin at a time or else they get too mushy. Submerge a skin in water and hold for about 20 seconds, pat it on a towel until it starts to get sticky, then add a heaping 2-3 tbsp of cabbage mixture, tuck skin over top, then do sides and roll up tightly. (Basically the same way you would roll a burrito, only do both ends)
Place on baking sheet, and go to the next one. After they are all done, spray lightly with some more oil. Bake for 10-15 minutes, take out of oven and serve with sweet and sour sauce and enjoy!
I did broil mine the last few minutes, to brown them up, but they ended up splitting, so I'm not sure I will do this next time. They still tasted great, just were split down the sides.
Sunday, July 6, 2008
Brisket
This is something I've always been afraid to try, but my brother made one when we were visiting and I figured if he can do it and make it yummy, then so can I!!! (the reason I've never tried it is my fear of it coming out like shoe leather and making a quick stop in the trash can).
I used a small brisket, about 2 lbs. Seasoned with salt, pepper, garlic, cajun spices, and who know what else.
Heated the grill, and then turned off the inner heating elements, leaving the ones on the outer part of the grill on low. Put the brisket in the center of the grill, fat side UP, all indidrect heat on low and left it alone for about 3 hours. Then let it sit for a few minutes before slicing. Slice off the layer of fat first and throw away......blech!
Used an electric knife to slice it very thin against the grain and served with BBQ sauce. I don't think there were any leftovers.
My brother says the trick is to make sure you cut against the grain of the meat and to make the cuts super thin. Good luck!!!
I used a small brisket, about 2 lbs. Seasoned with salt, pepper, garlic, cajun spices, and who know what else.
Heated the grill, and then turned off the inner heating elements, leaving the ones on the outer part of the grill on low. Put the brisket in the center of the grill, fat side UP, all indidrect heat on low and left it alone for about 3 hours. Then let it sit for a few minutes before slicing. Slice off the layer of fat first and throw away......blech!
Used an electric knife to slice it very thin against the grain and served with BBQ sauce. I don't think there were any leftovers.
My brother says the trick is to make sure you cut against the grain of the meat and to make the cuts super thin. Good luck!!!
Mare
Sorry, I changed the settings, so you should be able to save it on a feed thingy. I've never been asked and don't really spend too much time checking out all the doodads I could tweak.
Wednesday, July 2, 2008
Hot Wings!
It's summer, which means I am at the grill again.
Franks hot sauce
butter
Chicken wing pieces
I grill the wing pcs first, when almost done I mix the hot sauce and melted butter and start to brush it on as I rotate the wings. I use about 2 cups Franks with 1/2 stick butter, other people will say to use the whole stick, I just don't see the difference and could probably leave the butter off all together.
Tonight I put them in the oven, on warm, as the boys were working at the firework stand and it was one of those nights that everyone would be eating as they came and went. The wings stayed yummy, and they were in there for about 5 hours.
Serve with salad and ranch dressing and the boys are happy.
Franks hot sauce
butter
Chicken wing pieces
I grill the wing pcs first, when almost done I mix the hot sauce and melted butter and start to brush it on as I rotate the wings. I use about 2 cups Franks with 1/2 stick butter, other people will say to use the whole stick, I just don't see the difference and could probably leave the butter off all together.
Tonight I put them in the oven, on warm, as the boys were working at the firework stand and it was one of those nights that everyone would be eating as they came and went. The wings stayed yummy, and they were in there for about 5 hours.
Serve with salad and ranch dressing and the boys are happy.
Wednesday, June 11, 2008
Chex!!!
http://www.chex.com/Recipes/CategoryView.aspx?CategoryId=447&t=5
I haven't been this excited since I found gluten free oats by Bob's Red Mill.
I haven't been this excited since I found gluten free oats by Bob's Red Mill.
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