Garlic Steak Foil Dinner

This is a campfire-style meal and total comfort food.  Wrapping the steak and potatoes in foil seals in the moisture and ensures the potatoes turn out fluffy and the steak is juicy.  This makes a quick and hearty weeknight meal.  

2 lbs top sirloin steak, trimmed of fat and cut into 1/2" pieces
1 lb baby yellow potatoes, quartered

3 Tbsp olive oil

Salt, to taste

Pepper, to taste

1 Tbsp garlic, minced

1 tsp onion powder

1 tsp dried oregano

1 tsp dried parsley

1 tsp dried thyme

Fresh parsley for topping

Preheat your oven or grill to 425 degrees.

In a large bowl, combine the steak, potatoes, and all other ingredients and stir until well combined. 

Divide the steak and potato mixture between four 12 x 12" sheets of foil and wrap the foil around the mixture to form packets.

Grill or bake the foil packets until the steak and potatoes are cooked through, about 10 minutes per side.  Place on a cookie sheet to bake in the oven.  I use a griddle on the grill.

Allow to sit for 10 minutes before serving.  Top with fresh parsley.

 

Tater Tot Breakfast Casserole

Who doesn't love tater tots?  They are delish!!  Now, they aren't just for dinner anymore.  Give this dish a try for brunch . . . maybe even breakfast.

12 large eggs

1 cup shredded Monterey Jack cheese

1/2 cup milk

1/2 tsp salt

1/4 tsp black pepper

1 (32 oz) pkg frozen Tater Tots

1 cup shredded Colby Jack cheese

6 thick cut bacon slices (cooked and crumbled)

3 green onions (white and green parts sliced and separated)

Preheat your oven to 350 degrees.  

Whisk together eggs, Monterey Jack cheese, milk, white parts of onion, 1/2 of the bacon, salt and pepper in a large bowl.

Grease a 13 x 9" baking dish with cooking spray.  

Arrange Tater Tots in an even layer in the baking dish.  Pour egg mixture evenly over Tater Tots.  Top evenly with Colby Jack cheese.

Bake until set and cheese is golden brown (40 - 45 minutes).  Sprinkle with the remaining bacon and green parts of onions.

 

Cheddar-Bacon Corn Muffins

I love all things BACON!  If you're looking for a great addition to dinner whether it be pork chops, chicken or seafood, this will hit the mark!  They're equally good with brunch!

1 (8.5) oz Jiffy Corn Muffin Mix

3 slices of bacon (cooked and cut into large bits)

3 oz shredded cheddar cheese

3/4 cup water

Preheat your oven to 400 degrees.

Prepare muffin tin with cooking spray.

In a mixing bowl, combine corn muffin mix and water until a thick batter forms.  Stir in half the cheese and all of the bacon.  Reserve the rest of the cheese for topping.

Pour muffin batter evenly into 12 muffin cups.  Cups should be filled about halfway.  Top with remaining cheese.  

Bake on middle rack of oven until cheese is golden and bacon is crispy (14 - 16 minutes).

Serve warm.  

 

Brazilian Cheese Bread

Need a recipe that can be ready in under 30 minutes and will definitely impress your family and friends?  Brazilian Cheese Bread is impossibly good, yet easy to make with just a few simple ingredients.  They're stretchy and pillowy and packed with your favorite cheese flavor.  

1 large egg

1/3 cup olive oil

2/3 cup milk

1 1/2 cup tapioca flour

1/2 cup cheese, grated (any cheese)

1 tsp salt (or more to taste)

Preheat your oven to 400 degrees F

Grease the wells of a muffin tin

Put all of the ingredients into a blender and pulse until smooth and thoroughly combined

Pour batter into the wells of the muffin tin.  Be careful to leave about 1/8 inch of space at the top

Bake until puffy and browned (about 15 - 20 minutes)

Remove from oven and let cool for a few minutes

Serve warm

 

Traditional Coleslaw Dressing

Creamy coleslaw makes a great side with sandwiches or any potluck or BBQ get-together.  This dressing does not disappoint.

1/2 cup Miracle Whip

1/2 cup sour cream

2 Tbsp lemon juice

2 tsp sugar

2 tsp dry mustard

1 tsp celery seed

Salt and pepper to taste

Whisk together all of the ingredients until well blended.  Chill.  

Toss with your favorite coleslaw and serve.  

 

Sauteed Asparagus

16 oz young asparagus
3 Tbsp butter, melted
3 cloves garlic, minced

Salt, to taste

3 dashes ground black pepper

lemon juice, optional

Cut the bottom part of the asparagus stems, about 1 - 2 inches

Heat up a skillet on medium heat and add the butter.  Saute the garlic until slightly browned before adding the asparagus.  Toss with a spatula to combine well with the garlic.  

Add salt and ground black pepper.  Add a squirt or two of lemon juice, if using.  Once the asparagus becomes tender and just cooked, remove from heat and serve immediately.  Do not overcook the asparagus. 

Honey Garlic Salmon

I am trying to add more seafood to my diet and this salmon recipe is the latest addition.  This is sweet with just a little bit of heat and really, really good!

12 oz salmon with skin on

Salt

Black pepper

1 pinch cayenne pepper

2 Tbsp honey

1 Tbsp warm water

1 1/2 tsp lemon juice (or apple cider vinegar

1 Tbsp olive oil

3 cloves garlic, minced

1/2 lemon, sliced into wedges

1 Tbsp chopped parsley

Season the salmon with salt, black pepper and cayenne pepper.  Set aside.

Mix the honey, water, lemon juice and a pinch of salt together.  Stir to combine.  

Heat an oven-safe skillet (cast-iron skillet preferred) over medium-high heat.  Add the olive oil.  Pan-fry the salmon, skin side down first, for about 1 minute.  Turn the salmon over and cook for 1 minute.  Turn it over again so the skin side is at the bottom.  

Reduce heat to medium.  Add the garlic into the pan, saute until slightly browned.  Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it's sticky.  

Spoon the sauce over the salmon.  Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred.

Top with the chopped parsley and serve immediately.    

 

Oven-Roasted Pulled Pork Sandwiches

 Dry Rub

3 Tbsp paprika

1 Tbsp garlic powder

1 Tbsp brown sugar

1 Tbsp dry mustard

3 Tbsp coarse salt

1 (5 - 7 lb) pork roast, preferably shoulder or butt

Cider Vinegar Barbecue Sauce

1 1/2 cups cider vinegar

1 cup yellow or brown mustard

1/2 cup ketchup

1/3 cup packed brown sugar

2 garlic cloves, smashed

1 tsp salt

1 tsp cayenne

1/2 tsp freshly ground black pepper

Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl.  Rub the spice blend all over the pork and marinate for as long as you have time, as little as 1 hour or up to overnight, covered, in the refrigerator.  

Preheat the oven to 300 degrees.  

Put the pork in a roasting pan and bake for about 6 hours.  Basically, roast the pork until it's falling apart, and an instant-read thermometer inserted into the thickest part registers 170 degrees.  

To make the barbecue sauce:  combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne and black pepper in a saucepan over medium heat.  Simmer gently, stirring for 10 minutes until the sugar dissolves.  

Remove the port roast from the oven and transfer to a large platter.  Allow the meat to rest for about 10 minutes.  While still warm, take 2 forks and pull the meat to form shreds.  Put the shredded pork in a bowl.  Pour 1/2 of the sauce on the shredded pork and mix well to coat.  

To serve, spoon the pulled pork mixture onto the bottom half of the hamburger bun, and top with spicy slaw.  Serve with pickle spears and the remaining sauce on the side.  

Stained Glass Bars

I found this recipe on Kraft's website.  It's really delicious and it just looks pretty!

5 1/2 cups boiling water, divided

1 pkg (3 oz) Strawberry flavored Jell-o

1 pkg (3 oz) Lime flavored Jell-o

1 pkg (3 oz) Orange flavored Jell-o

1 pkg (3 oz) Lemon flavored Jell-o

2 envelopes Knox unflavored gelatin

1/2 cup cold water

1 (14 oz) can sweetened condensed milk

Add 1 cup of boiling water to each flavor of Jell-o in separate bowls.  Stir for 2 minutes until completely dissolved.  Pour each flavor of gelatin into separate small shallow baking dishes sprayed with cooking spray.  Refrigerate for 2 hours or until firm.  

Sprinkle unflavored gelatin over cold water, let stand 1 minute.  Stir in remaining boiling water.  Add condensed milk, mix well.  Cool slightly.

Cut flavored gelatin into cubes.  Randomly place cubes in 13 x 9" pan sprayed with cooking spray.  Pour milk mixture over cubes; stir to evenly distribute gelatin cubes.  Refrigerate 2 hours or until firm before cutting into bars.  

Rosemary-Orange Roasted Chicken

When you need dinner to not only be delicious, but look impressive too, this is just the recipe.

1/4 cup of butter, softened

1 Tbsp fresh rosemary, minced or 1 tsp dried

2 tsp orange zest

1/2 tsp pepper, divided

1 fresh chicken (approx. 4 lbs.)

1/3 cup orange juice

1/2 tsp salt

2 medium onions, quartered

1 medium apple, quartered

1 large carrot, chopped

1 celery rib, chopped

4 fresh thyme sprigs

4 fresh parsley sprigs

2 bay leaves

1 fresh rosemary sprig

2 cups chicken broth

Preheat your oven to 350 degrees.

In a small bowl, combine butter, minced rosemary, orange zest and 1/8 tsp pepper.  With fingers, carefully loosen skin from the chicken; rub butter mixture under the skin.  Brush chicken with orange juice.  Sprinkle salt and remaining pepper over chicken and inside cavity.

Place one onion and half of the apple inside the cavity.  Tuck wings under chicken; tie drumsticks together.  Place breast side up on a rack in a roasting pan.  Arrange carrot, celery, thyme, parsley, bay leaves, rosemary sprig and remaining onion and apple around chicken.  Pour chicken stock into pan.  

Roast 1 1/4 to 1 1/2 hours or until a thermometer inserted in thickest part of thigh reads 170 - 175 degrees; basting occasionally with drippings.  Cover loosely with foil if chicken browns too quickly.  Cover and let stand 15 minutes before carving.  

For gravy, pour drippings and loosened browned bits into a measuring cup.  Skim fat.  Add enough chicken broth to the drippings to measure 1 cup.  In a small saucepan, melt 3 Tbsp butter.  Stir in 2 Tbsp of all-purpose flour until smooth.  Gradually add broth mixture and stir constantly until smooth.  Bring to a boil; cook and stir 2 minutes or until thickened.  Serve with chicken.