Monday, November 28, 2011

Grilled Buffalo Potato Wedges

This was the first recipe I used for grilling potatoes.
I was suprised at the flavor difference; the grill added a great smoky flavor - soft on the inside, crunchy on the outside.  We all enjoyed these.
Grilled Buffalo Potato Wedges
1/3 c. margarine or butter, melted
1 tsp. cider vinegar
3 tsp. red pepper sauce
1/2 tsp. salt
4 unpeeled medium potatoes

Heat coals or gas grill.
Mix margarine, vinegar, pepper sauce and salt in a shallow dish.
Cut potatoes lengthwise into 4 wedges; pat dry with paper towels.
Dip potato wedges into margarine mixture and place immediately on grill; reserving any remaining mixture.

Cover and grill potatoes 4-6" from medium heat for 25 - 35 minutes, brushing occasionally with margarine mixture and turning two or three times, until tender.

Serve with favorite dipping sauce.

Monday, November 21, 2011

Beef and Corn Kabobs

Beef and Corn Kabobs
1/3 c. vegetable oil
1/4 c. red wine vinegar
1 Tbsp. chopped fresh OR 1 tsp. dried thyme leaves
1/2 tsp. ground red pepper
1 clove garlic, finely chopped
1 1/2 lbs. beef steak, cut into 1" cubes
3-4 small ears corn
2 bell peppers, cut into 1 1/2" pieces

Mix oil, vinegar, thyme, red pepper and garlic in resealable quart plastic bag.
Add beef; seal bag and stir to coat with marinade.
Refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24.

Heat grill.
Cut each ear of corn into 4 pieces.  Remove beef from marinade; reserving the extra.
Thread beef, corn and bell peppers alternately on skewers, leaving space between each piece.
Brush everything with remaining marinade.

Grill kabobs, covered, over medium heat for 15-20 minutes, brushing with additional marinade and turning frequently.
Discard any remaining marinade.

Thursday, November 17, 2011

Beef Stew

This is a regular go to meal for us during the cold winter months.  And don't be wierded out by the Western Family Seasoning Packet.  It makes it the perfect consistency, and has great flavor.  And yes, it must be Western Family.  This is probably the only time in my life that I will tell you that a certain brand matters.
Beef Stew
4 baking potatoes, washed and cubed
2-3 carrots, sliced
1 onion, diced
1 lb. stew meat
2 cloves garlic
2 bay leaves
2 packages WF Beef Stew Steasoning Mix

Crockpot Directions:
Place all ingredients in crock pot and cover with water.
Stir to combine.
Cook on low heat 5-8 hours.

Stovetop Directions:
Heat 1 Tbsp. olive oil over medium heat.
Add beef and onion, searing meat on all sides.
Add remaining ingredients and cover with water.
Simmer for 30 minutes or until potatoes and carrots are tender.

Remove bay leaves before serving.

Monday, November 14, 2011

Mediterranean Quick Bread

This is a really easy bread that comes together quickly (obviously).
I like it as a side, as opposed to using it for a sandwich.  The texture is more cake like than that of your average bread.  But without all the sugar.

** And don't worry about the grain flour if you don't have it - I've made it with all white flour and it turns out great.
Mediterranean Quick Bread
Recipe from Our Family Treat

1 1/2 c. all purpose flour
3/4 c. whole grain flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. dried oregano
2 eggs
1 c. milk
1/4 c. olive oil

chopped sun dried tomatoes
chopped olives
chopped pine nuts
parmesan cheese

In a bowl mix the dry ingredients together.
In a separate bowl whisk together the milk, eggs and oil.
Add about half of the liquid to the dry mixture and blend.
Add whatever optional ingredients you are using (I used sun dried tomatoes, pine nuts and parmesan), and fold into bread mix.
Pour remaining liquid into bowl, stirring until combined (it should look like a thick pancake batter).

Pour into a greased pan; pizza, bread or casserole dish, depending on how thick you want it.
Bake at 375 for 20 minutes, or until golden on top and a toothpick comes out clean when inserted.

Thursday, November 10, 2011

Baked Trout

I have real issues with fish.
Living in Utah makes me wonder how long it really takes for 'fresh fish' to get from the ocean all the way to my supermarket.
When it is freshly caught from the lake by the family cabin however, I'm good to go.
Which usually means I eat trout.
This is a very simple recipe, which is why I like it.
Baked Trout
2 trout, cleaned with heads removed
2 Tbsp. honey mustard
2 tsp. dried parsley
salt and pepper

Use a pastry brush to brush fish with honey mustard, inside and out.
Sprinkle inside cavity with parsley, salt and pepper.
Place fish on a rack inside of a shallow baking dish.
Bake at 350 for 25-40 minutes, until fish flakes with a fork; turning once halfway through cooking time.

Monday, November 7, 2011

Apple Sauce (Canning)

Homemade applesauce is something we always have around our house.
It is infinitely better than anything you can get from a store, and it works great a healthy alternative to oil/butter in recipes.
This is a very condensed version of how to make it.  If you are new to canning, or you need a more detailed description, (including lots of pictures), click here.
Canned Applesauce

Apples (I prefer Gala or Romes)
Apple juice or water
sugar and spices (optional)

Wash apples individually.
Use an apple wedger, or rough chop apples and place in a large stockpot (include all parts of the apple except the stem and the little "hairs" on the bottom).
Fill stockpot with about 3" of water.
Bring apples to a boil.

Cook apples, boiling constantly, but at the lowest possible temperature, until apples are tender, about 20 minutes; stirring occasionally to prevent the bottom pieces from burning.

Put cooked apples through a Victorio Strainer.
Send the pulp through one more time, adding water as needed.

Once through the strainer, you may add liquid and/or sweetener and spices to reach your desired taste and consistency.
I never use any spices - but I always thin it down and sweeten it.
I will either use water and sugar, OR apple juice.

Fill sterilized jars to within 1" headspace.
Remove air bubbles with a plastic knife or spatula.
Wipe rims clean.
Screw on new lids and bands to fingertip tight.

Process in steamer or waterbath canner for 20 minutes.
Remember to adjust for altitude - Utah time is 30 minutes.

Thursday, November 3, 2011

Cheesy Roasted Red Pepper Dip

This is probably my favorite appetizer of all time.  Pepperjack cheese, roasted reds, onions, garlic... what's not to love?
Cheesy Roasted Red Pepper Dip
Recipe from Our Best Bites

3.5 oz. jar roasted red peppers (or about 1/2 c. diced)
2 c. grated pepperjack cheese
4oz. cream cheese
1/4 c. + 2 Tbsp. mayo
1 Tbsp. minced onion
1 1/2 garlic cloves, minced
1/2 Tbsp. Dijon mustard

Mix all ingredients except peppers.
Fold in peppers.
Place in a greased pie dish.
Bake at 350 for 30-45 minutes.
Serve with pita chips, bread, crackers, you name it!