I must have my sister-in-law Cheryl on the brain because tonight I made another recipe she sent me. Fabulous beef kabobs. It is her mom Joan's recipe and they are really yummy.
For the kabobs:
3 lbs boneless sirloin cut into cubes
2 - 3 red and green bell peppers, cut into 4ths
2 - 3 red or yellow onions, cut into 4ths
1 C salad oil
3/4 C soy sauce
1/2 C lemon juice (fresh)
1/4 C worshtershire sauce
1/4 C prepared mustard
1 -2 cracked peppercorns
2 cloves garlic, minced
Mix all of the marinade ingredients. Divide into two bowls or two ziploc bags. Add meat to one and veggies to the other. Marinate in fridge for 2 - 5 hours.
Soak skewers in water for 30 mins. When ready to BBQ alternate beef and veggies on skewers. BBQ on med high 3-5 minutes per side.
Saturday, September 18, 2010
It has been a busy weekend so far. Yesterday I was going to make these all day tacos, but I had really poor time management. I did have a wonderful picnic with my mom for my birthday. She made thanksgiving sandwiches, you know stuffing, turkey and cranberry sauce. Yummy!! Last night for dinner I decided to go to an old favorite Caramel Chicken. It was a good batch as my husband would say. Today we had an early football game and a birthday party, so to stick with the eating in policy I made a talegate lunch and the we BBQ'd at our friends, so overall we are on track. I almost forgot, today is our anniversary. We actually celebrated it last weekend, so maybe tonight we watch a movie and relax.
Monday, September 13, 2010
It was a hit tonight. very flavorful. First time I made it. It is a Cat Cora recipe, you may recognize her as the only female iron chef. I have two of her books: Cooking From the Hip and Classic's With a Twist. I definitely reccomend these for your library. She really has a knack for making great simple dishes.
4 boneless, skinless chicken breast halves
2 tsp kosher salt
1 tsp black pepper
3 Tbl curry powder
1/4 cup of extra-virgin olive oil
1 red bell pepper, diced
1 garlic clove, minced
1 medium red onion, chopped
1 14 oz can of unsweetened coconut milk
1/8 cup water
2 scallions, chopped
1 Tbl chopped fresh cilantro
*for more heat, diced and remove the seeds from one jalapeno and add with red bell pepper
Cut the chicken into 1 inch pieces. Sprinkle iwth salt, pepper and curry powder. Cover and refigerate at least 1 hour or overnight.
Heat olive oil in a large skillet over high heat. Add chicken and red bell pepppers and cook until the chicken is browned, about 5 minutes. Transfer to a plate.
Add the garlic and onions to the pan. Cook about 4 minutes. Retuen chicken and peppers to pan. Stir in coconut milk and water. When it simmers, lower heat, cover and cook for 20 minutes. Then toss in scallions and cilantro. Serve with favorite rice or couscous.