Gingered Pepper Steak

2 teaspoons sugar
2 teaspoons cornstarch
¼ teaspoon ground ginger
¼ cup soy sauce
1 tablespoon white wine vinegar
1 pound beef Teres Major, thinly sliced
2 medium green peppers, julienned
1 teaspoon canola oil
Optional: hot cooked rice

In a large bowl, combine sugar, cornstarch, ginger, soy, vinegar until smooth. Add beef, toss to coat; set aside.
In a large skillet or wok, stir-fry green peppers in oil until crisp-tender, about 3 minutes, remove and keep warm. Add beef with marinade to pan; stir-fry 3 minutes or until meat reaches desired doneness. Return peppers to pan; heat through. Serve with rice.
Serves 4
From prep to table 15 minutes

Pierogi Beef Skillet Easy Dinner

1 pound ground beef chuck
½ cup chopped onion
¼ cup flour
1 can (14.5 oz) beef broth
1 package (approx 16 oz) frozen cheese & potato pierogies, thawed
2 cups frozen mixed vegetables, thawed and drained
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Italian seasoning
½ cup shredded cheddar cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain, reserving 3 tablespoons drippings.
Sprinkle flour over beef and drippings; stir until blended.  Gradually add beef broth.  Bring to a boil; cook and stir 2 minutes or until thickened.
Stir in the pierogies, vegetables and seasoning.  Cook, uncovered, for 4-5 minutes or until heated through.  Sprinkle with cheese and serve immediately.
4 servings
From prep to table 30 minutes

9/6/19 Jessica’s Favorite! Curried Coconut Chicken

3 tablespoons butter, melted
1 cup flaked coconut
2 teaspoons curry powder
4 boneless skinless chicken breast halves (6 oz each)
¼ teaspoon salt
1 cup apricot preserves, warmed

Preheat oven to 350 degrees F.  Place butter in a shallow bowl. In another shallow bowl, combine the coconut and curry powder.  Dip chicken in butter, then coat with coconut mixture.
Place in a greased 13×9 inch baking dish; sprinkle with the salt.
Bake, uncovered 30-35 minutes or until internal temp of chicken is 165 degrees F and juices run clear.
Serve with preserves over cooked rice or couscous.
Serves 4
From prep to table 45 minutes

8/23/19 Oriental Beef Patties

¼ cup soy sauce
2 to 4 tablespoons minced cilantro
1 green onion, chopped
2 garlic cloves, minced
1 teaspoon ground ginger
7 drops hot pepper sauce
Pinch black ground pepper
1 pound ground beef
4 hamburger buns, split

In a bowl, combine soy sc, green onion, cilantro, ginger, garlic, hot pepper sauce, black pepper. Crumble beef over the mixture and mix well.
Shape into four patties.  Grill covered, turning once, to medium.  Remove and allow to rest for 3-4 minutes.  Toast bun, place burger on bun and serve.
Serves 4

Indian-Style Grilled Chicken Breasts

4 boneless skinless chicken breasts
fresh lemon or lime wedges to serve
Fresh cilantro sprigs, to garnish (optional)
1 clove garlic, crushed
1 tablespoon chopped ginger
1 ½ teaspoons tomato puree
1 ½ teaspoons garam masala
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
¼ teaspoon turmeric
pinch of cayenne pepper to taste
½ cup plain yogurt

Preheat grill to high heat.  Lightly oil the grill grate to prevent sticking.  In a large bowl, whisk together yogurt marinade ingredients.  Transfer to a bowl large enough to hold all of the chicken breasts, reserving about ½ cup for basting.
Score 2 slits on each side of each chicken breast.  Place in the marinade, turning to coat and rubbing marinade into slits.  Place in refrigerator, turning a couple of times – marinade at least 30 minutes.  Remove chicken from marinade – discard marinade.
Cook chicken breasts for 12 to 15 minutes, turning and basting with reserved marinade, until juices run clear, internal temp 165 degrees.  Marinade should look slightly charred.
Transfer chicken breasts to a serving plate.  Add lemon wedges and garnish with cilantro sprigs (optional).
Serves 4
Prep time 15 minutes
Marinade time
Grill time 15 minutes

8/9/19 Grilled Mahi Mahi Tacos with Ginger-Lime Dressing

salt & pepper to taste
six 3 oz Mahi Mahi fillets
1/3 cup sour cream
1 tablespoon lime juice
1 teaspoon minced fresh ginger root
¼ teaspoon ground cumin
1 dash cayenne pepper
large mango peeled, seeded & diced
1 cup diced fresh pineapple
1 avocado peeled, pitted & diced
1 jalapeno pepper, minced
flour tortillas, warmed
1 cup chopped fresh cilantro

Preheat grill to medium high heat.  Lightly oil grill grates to prevent sticking. Season the Mahi Mahi with salt and pepper.  Cook covered for about 3 minutes per side or until meat is no longer translucent.
Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt & pepper to taste; set aside.
Gently combine the mango, pineapple, avocado & jalapeno in a bowl.
Mahi Mahi fillet can either be kept whole and one per tortilla, or shredded and distributed between the tortillas.
Place the Mahi Mahi into the center of a warmed tortilla.  Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce & finish with a generous pinch of chopped cilantro.
Serves six
Prep to Table 20 minutes

8/2/19 Key West Flank Steak

1 large red onion, sliced
1 cup minced fresh cilantro
¼ cup white wine vinegar
¼ cup Key lime juice
3 tablespoons extra virgin olive oil, divided
6 Key limes, halved
2 lbs beef flank steak
1 teaspoon kosher salt
1/8 teaspoon ground black pepper

Combine the onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended.  Pour 1 cup marinade into a large bowl or shallow dish.  Add lime halves.  Rub steak with remaining oil; sprinkle with salt and pepper.  Add to bowl; turn to coat.  Refrigerate 8 hours or overnight.  Cover and refrigerate remaining marinade.
Drain steak, discarding marinade and limes in bowl.  Place reserved marinade in a food processor; process until chopped.
Grill steak, covered, over medium heat until meat reaches desired doneness (medium-rare 135 degrees; medium 140 degrees; medium-well 145 degrees), 6-8 minutes per side.  Baste occasionally with reserved marinade.
Let stand 10 minutes before thinly slicing steak across the grain.
Serves 4
Prep 20 minutes plus 8 hours marinade time
Grilling and standing time 20 minutes

7/26/19 Salmon Burgers

1 lb ground salmon, thawed
1 large egg, lightly beaten
½ cup bread crumbs
1 clove garlic, minced
Zest and juice of 1 lemon
2 tablespoons chopped dill
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon red pepper flakes
kosher salt
Ground black pepper

In a large bowl, combine salmon with egg, bread crumbs, garlic, lemon zest and juice, dill, Dijon mustard, Worcestershire and red pepper flakes.  Season with salt & black pepper to taste & stir until fully combined.  Form into three 1/3 lb patties or four ¼ lb patties.
To skillet cook, heat oil.  Add patties & cook until golden, about 4 minutes on each side.
To grill cook, preheat grill to medium heat.  Lightly oil grill grate to prevent sticking.  If the burgers are firm enough, place directly on the grate.  If not, put aluminum foil or a grill pan on the grate.  Cook burgers, covered, 4 to 5 minutes on a side, turning once.
Remove and allow to rest for 3 to 4 minutes before serving.
Serves 3 to 4
From prep to table 15 to 20 minutes

Buttermilk Grilled Boneless Chicken

6 boneless skinless chicken breast halves  – slice in half horizontally,
Making 12 pieces
1 ½ cups buttermilk
4 fresh thyme springs or 2 teaspoons dried thyme
4 garlic cloves, halved
½ teaspoon salt

Place buttermilk, thyme, garlic & salt in a large bowl or shallow dish.  Add the 12 pieces of halved chicken breast and turn to coat.  Cover and refrigerate for 8 hours or overnight, turning occasionally.
Drain chicken, discarding the marinade.  Allow to get to room temperature.
Preheat grill to medium heat.  Lightly oil grates to prevent sticking.
Grill the breasts, covered, until internal temperature is 165 degrees F, turning once.
Rest breasts for 4 to 5 minutes before serving
Serves 6 to 12
Prep time 10 minutes plus marinating time
Grill time 10 to 12 minutes

Grilled Pork Chops with Honey-Soy Marinade

1 tablespoon packed brown sugar
1 tablespoon melted butter or margarine
1 tablespoon olive or vegetable oil
1 tablespoon honey
1 tablespoon soy sauce
1 clove garlic, finely chopped
4 bone-in pork loin chops, 1 inch or thicker (boneless chops can be used)

In a small bowl, mix all ingredients except the pork loin chops.
Place pork chops in a shallow glass or plastic dish, pour marinade over chops.  Cover and refrigerate at least 30 minutes, but no longer than 1 hour.
Preheat grill to medium high heat – lightly oil grill grate to avoid sticking.
Remove chops from marinade and allow them to come to room temperature; reserve marinade.  Place chops on grill; cover and grill 6 to 7 minutes on a side, or until internal temperature is 145 degrees F.  Brush two or three times with marinade throughout the grilling process.  When finished, discard any remaining marinade.
Allow pork chops to rest 5 minutes before serving.
Serves 4

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