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Bourbon Barbecued Beef

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Making a list—checking it twice. I make countless “to-do” lists every day. This time of year, the lists become way too long to get done 24 hours. Are you like me and race to handle what seems to be the most pressing—and then discover that some important things, like dinner, get cut off or get replaced with a cold sandwich, or worse yet, a drive through? Put a home-cooked dinner back on your list with this easy recipe.

Roxanne announced last week that our newest cookbook, 175 Best Babycakes Cake Pop Maker Recipes will be out next spring. It is exciting, but needless to say, we have been very busy. Now with the holidays upon us, everyone has a long “to-do” list. There’s shopping, wrapping, decorating, caroling, parties, baking, cards, shipping. . . whoa! Time for dinner just doesn’t fit. Yet, low and behold, it comes around every day—just about the same time.

This is one of my “go-to” favorites. I make it for just my family and we love it—and I made it often with my daughters were of an age that meant I had youth groups, troops and teams stopping by for casual dinners. So, get out that slow cooker and let it do the work.

I like to brown the meat before putting it in the slow cooker as I like the caramelized, deeper flavor it creates. Yet, I often just omit that step and plop the meat into the slow cooker. I often fill the slow cooker the night before, set the filled crock into the refrigerator so the next morning all I have to do is put it in the base and turn it on. The meat also is great to freeze, so I make a larger roast than I might need, and freeze some in small freezer containers so I can thaw and reheat them when the nights get really crazy.

So, here it is. A hot, barbecued beef sandwich—just right to put on your “to-do” list—because with it will come good eating and a few minutes to sit down, relax and enjoy a juicy, finger-licking-good dinner with your family. [Read more…]

Applejack Brined Pork Chops with Caramelized Onion Maple Marmalade

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Grilling great pork chops is so much easier than you might have ever thought possible. Flavorful, tender, juicy!

I grew up with those dry ones we used to call pork chops. Overcooked until not a drop of juice remained. Fried and flavorless! Not that Mom wasn’t a great cook—she was, but the standard was to make sure they were well done. No wonder no one I knew enjoyed pork chops.

I love them. Use a meat thermometer and cook them perfectly. Now, they are safe, according to the USDA, even when cooked until just 145° F. While I often cook them a little more done than 145° F, you don’t have to worry about pork being under done when the meat is still a little pink. I also brine them. I know that sounds fancy, but really it is just marinating them in a seasoned liquid for a few hours. My favorite recipe this fall is to add a splash of applejack to the brining liquid and get ready for really great eating. I also buy real pork –not the common ones that are injected with saline, but real pork like the ones I get from Steve’s. While I like to add chips to the grill to add a smoky flavor, believe me when I say they are good enough to grill without the chips and smoke. Just grill and serve with plenty of napkins. They are that good.

I also have a new love affair with maple syrup. The real stuff, straight from Vermont. I made a caramelized onion-maple syrup marmalade topping and this pork chop recipe quickly becomes something you would order at a fancy restaurant.

Give it a try. Serve it soon to your family or invite some good friends over for a relaxing dinner. I know you will love it.

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Chimichurri Steak Taco Recipe

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"unforked" chimichurri steak taco

 

We have discovered a “new” spot for healthy, fast, and tasty lunches. We have also included this restaurant as a destination for dinners on those jam packed nights when we refuse to succumb to a burger joint as a mealtime option. The restaurant is Unforked. Our family enjoys the diverse menu and we especially enjoy all of the tacos folded up in a flour tortilla.

Since our food consulting business is based on dinner around the table, it was just a matter of time until I developed a recipe to try and mimic one of my all time menu favorites at Unforked.

The secret for these Chimichurri Steak Tacos lies in the meat and how it is prepared before you begin. I purchase top sirloin from Steve’s. The butchers at Steve’s are so helpful. When I explained to the butcher what I was trying to accomplish, he suggested that he slice the sirloin into very a very thin piece, horizontally. Wow! Great idea and it works so slick for this recipe. The meat is sliced so thin that it is actually easier to prepare in a grill skillet rather than heating up the outdoor grill. Of course, once again when I serve this for dinner, our 13-year old requests only meat and cheese in her taco. Just another reason I adore this recipe–it is suited for everyone’s taste.

I hope you and yours will enjoy this recipe around your dinner table very soon. [Read more…]

Green Bean Pork Stir Fry

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I had put it off all summer. Once school started, I knew it couldn’t be postponed any longer. It was time… you know what I mean, it was time for “the talk” with my 13 year old daughter. Heavy sigh. The best way to begin was to print pictures with diagrams of what I was trying to convey. So I went to www.ChooseMyPlate.gov and the talk began. You were thinking that this was the talk I was talking about, weren’t you?

We talked about how the vegetables took up the largest portion of the plate. We discussed the fact that we don’t need to consume large portions of protein. The talk went really well and my daughter and husband were both on board. Well, sort of.

Ok, now I had to decide what we would have for dinner. Since we had talked veggies, I decided to select my 13 year old’s favorites (green beans and carrots) and incorporate them into dinner. Any dinner with pasta or rice rates #1 in her book so that left nothing else to try but stir fry. I have shared a favorite Garlic Ginger Beef Stir Fry in a previous post. This recipe is a family fav, so I knew there was hope.

I reduced the amount of meat that I would usually use and I increased the vegetables. The result was a dish that received high marks at our dinner table. It tasted as if we had visited our favorite local Chinese restaurant and everyone was happy. Well, almost–my daughter and husband both said they loved the recipe, but requested that next time I prepare this for dinner that I increase the meat in the recipe. And it just wouldn’t be right if I didn’t confess when I cleared the dishes from the table, I noticed one had a neat pile of thin red pepper slices off to the side. Change is hard but baby steps are a great beginning.

It is my hope that you can try this recipe and begin those baby steps with your loved ones. [Read more…]

Garlic Ginger Beef Stir Fry

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Garlic Ginger Beef Stir Fry

1 pound flank steak, sliced thinly across the grain
2 cloves garlic, minced
2 teaspoons grated, peeled gingerroot
1 can (14.5 ounces) beef broth
3 tablespoons light soy sauce
3 tablespoons hoisin sauce
1 1/2 tablespoons cornstarch
1 tablespoon vegetable oil
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup broccoli florets
2 to 3 carrots, sliced very thin
1 red, green or yellow bell pepper, cut into thin strips
1/2 medium onion, chopped
1 can (8 ounces) sliced water chestnuts, drained
1 tomato, seeded and cut into thin wedges
Hot cooked brown or white rice
Place steak strips in a zip-top bag, add garlic and ginger. Seal bag and toss to coat evenly; set aside.
Combine beef broth, soy sauce, hoisin sauce and cornstarch in a small bowl; stir well to dissolve the cornstarch; set aside.
Heat oil in large skillet over medium-high heat. Add the seasoned beef mixture and red pepper flakes. Cook, stirring frequently, 5 to 6 minutes or until beef is browned. Remove beef with a slotted spoon and set aside.
Add the broccoli, carrots, pepper strips, onion, and water chestnuts to skillet. Cook 3 to 5 minutes, stirring constantly. Add 3 tablespoons water and cook until moisture evaporates. Return beef to vegetable mixture.
Pour broth mixture into the skillet and cook, stirring constantly 1 to 2 minutes, or until thickened and bubbly. Add tomato wedges and toss gently.
Serve over cooked rice.
Makes 4 servings
Tip: Slicing flank steak is especially easy if the meat is really cold—almost frozen. Pop it into the freezer for about 30 minutes, then slice while icy cold.