wifeyskitchen

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Steak and Burger Marinade — March 1, 2014

Steak and Burger Marinade

We were all ready to go out on a long bike ride today until the weather turned on us. Rainy weather brought a gloom upon the Robinson household. After a long lazy morning I decided we needed to get up and do something fun. I was going to make something crafty until I stumbled on our beer making kit from our wedding. In 14 days we will have home brewed beer!
While we were making the beer I had our lunch marinating in the fridge. The marinade had such little sesame oil, but a little goes a long way. The nutty flavor of the oil was perfect in the burgers. Happy Eating!
Steak and Burger Marinade
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Steak and Burger Marinade
Recipe thanks to Food.com
Ingredients:1/2 cup Worcestershire sauce
1/2 cup soy sauce
3 drops liquid smoke (I prefer the Mesquite flavor, but use it sparingly, as too much will cause a bitter taste.)
3 -5 drops sesame oil
garlic (I use 2 tablespoons)
cracked black pepper (Lots of it!)
yellow mustard (enough to make it a nice light brown color)

Directions:

Pour over burgers or steaks and let sit in refrigerator for 1 hour. (Roughly the time it takes to watch that Sopranos episode you missed on HBO On Demand) You can even mix a little into the burger while forming patties.

Cook over hardwood charcoal fire. Grill should be hot enough to sear outside quickly.

 

Check out my other love over at Etsy, LiveLaughScrapaw

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Hubby’s Kitchen: Pulled Pork — September 21, 2013

Hubby’s Kitchen: Pulled Pork

Scotty doesn’t normally ask if he can cook unless he is craving pulled pork sandwiches. This is also the only time he plans on eating leftovers. He purposefully makes a lot so that he can have it for lunch all week. He asked me if he could make it this weekend and I was all for it. Although I wish I would have waited to clean the kitchen until after he was done! He has made this recipe so much that he now has it memorized. This smells amazing as it roasts in the oven all day. Happy Eating!

Pulled Pork

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Pulled Pork

Recipe thanks to The Frugal Chef

Ingredients:

5 pounds pork shoulder

Pork rub, enough to rub on pork shoulder

1 white onion, peeled

3 garlic cloves, crushed

1 cup red wine

2 cups beef broth

2 tbsp olive oil

Directions:

Preheat the oven to 275 degrees.

Put the rub all over the pork shoulder.

Heat olive oil in a large stockpot that can also go into the oven.

Brown each side of the pork shoulder.

Place all ingredients in the pot.

Cook in the oven for at least 4 hours, turning the pork halfway through.

Shred and serve on buns with bbq sauce.

Grilled Flank Steak with Black Beans, Corn and Tomatoes — July 30, 2013

Grilled Flank Steak with Black Beans, Corn and Tomatoes

I have a few days off in between summer school and the regular school year so I am trying really hard to get our Italy scrapbook done. We will be married for one year this Sunday and I would like to have our honeymoon scrapbook ready to look at. (Key word TRY)

It is so much easier to stay on track with my healthy food choices when I am busy. Today I had to convince myself to walk away from my scrapbook room and eat lunch. This same thing happened tonight for dinner. Luckily this was a very simple meal to make and went right along with my healthy choices. I sliced my steak up and put it over a bed of baby spinach leaves to make a salad. I’m looking forward to having this as quick leftovers tomorrow. Happy Eating!

Grilled Flank Steak with Black Beans, Corn and Tomatoes

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Grilled Flank Steak with Black Beans, Corn and Tomatoes

Recipe thanks to Skinny Taste

Ingredients:

1 1/2 lb flank steak

1/2 tsp cumin

2 garlic cloves, crushed

1/2 tsp kosher salt

fresh cracked pepper to taste
For the black bean, corn and tomatoes:

3 tbsp red onion, minced

1 tsp olive oil

1/4 cup fresh squeezed lime juice

2 medium vine ripe tomatoes, diced

1 cup canned black beans, drained and rinsed

1 cups frozen corn kernels (fresh is fine)

2 tbsp finely minced cilantro

kosher salt and fresh pepper to taste

Directions:
Season steak with the crushed garlic, cumin, salt and pepper and set aside 5-10 minutes.
Combine red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside a few minutes.

Add tomatoes, black beans, corn, cilantro and set aside.

Heat a clean lightly greased indoor or outdoor grill on high heat. Grill steak on high heat, 6-8 minutes on each side or until your desired degree of doneness. Let the meat rest about 5 minutes before slicing. Slice the beef into thin slices across the grain, place on a platter and top with corn, black bean and tomato salad.

Home-Style Meat Loaf and Sour Cream and Onion Mashed Potatoes — April 30, 2013

Home-Style Meat Loaf and Sour Cream and Onion Mashed Potatoes

This is such a feel good meal. I have been craving a homey meal lately and this did the trick. Nothing can top Scotty’s mom’s mashed potatoes, but these were good (and use a lot less butter). Growing up, my parents used to fry up any leftover meatloaf and make sandwiches out of them. I can’t wait to do this tomorrow! Happy Eating!

Home-Style Meat Loaf

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Home-Style Meat Loaf

Recipe thanks to Betty Crocker

Servings 6

Ingredients:

Meat Loaf:

2 eggs, beaten

1/2 cup ketchup

1/2 cup milk

1 cup Progresso® Italian Style Bread Crumbs

1/4 cup finely chopped onion

1  lb. lean ground beef

Topping:

1/4  cup ketchup

Directions:

Heat oven to 350°F.

In a large bowl, combine all meat loaf ingredients; mix well.

Press mixture in ungreased 8×4-inch loaf pan.

Bake at 350°F. for 40 minutes.

Remove meat loaf from oven. Spread 1/4 cup ketchup evenly over top. Return to oven; bake an additional 15 to 20 minutes or until meat thermometer reaches 160°F. and beef is thoroughly cooked.

Let stand 10 minutes before serving.

Sour Cream and Onion Mashed Potatoes

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Sour Cream and Onion Mashed Potatoes

Ingredients:

3 or 4 medium potatoes, peeled and cut up
2 Tbsp butter
3/4 cup finely chopped onion
3/4 cup sour cream
1/3 cup grated sharp cheddar cheese
2 tsp dried chives
1/2 tsp salt
1/8 tsp pepper

Directions:

Pour water into a saucepan to just cover potatoes. Cover and bring to a boil. Reduce heat to medium. Boil gently for 12-15 minutes, or until tender.
Meanwhile, heat butter in small frying pan on medium. Add onion. Cook for 5-10 minutes, stirring often, until softened.
Drain potatoes, and mash. Add onion, sour cream, grated cheese, chives, salt, and pepper. Mix until smooth and light.

The Best Steak Marinade EVER — April 8, 2013

The Best Steak Marinade EVER

The name of this recipe is so true! We didn’t have any steak sauce and I mentioned to Scotty before we ate that we needed to buy some. Well I am saving the money and sticking with this stuff. I took the steak out of the freezer last night and it was still frozen this morning. I only got to marinade them for about 4 hours after work, but it was still so tasty. I can’t wait to try marinading this for longer.

Best Steak Marinade EVER

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Best Steak Marinade EVER

Recipe thanks to Zip List

Ingredients:

1/3 cup soy sauce

1/2 cup olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1/2 tablespoons garlic powder

1   tablespoons dried basil

1 1/2 tablespoons dried parsley flakes

1 teaspoon ground pepper

1 teaspoon dried minced garlic (optional)

Utensils Used:

Hubby’s Kitchen — March 3, 2013

Hubby’s Kitchen

Sunday is Scotty’s day to cook for us. His meals usually involve a large hunk of meat. Tonight his meal of choice was Beef Ribs. A few weeks ago when we were at the grocery store Scotty saw the “perfect beef ribs” (according to him). We couldn’t get them then because we were going out of town. Last week when we went back to the grocery store he couldn’t find the beef ribs and he was devastated. He was like a little kid throwing a temper tantrum in the store. Ha maybe not that bad, but he was very upset. Needless to say he was very excited when he saw them this week. They turned out pretty good!

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Sizzling Southwest Burgers — March 1, 2013

Sizzling Southwest Burgers

I think I said, “Yum” about 5 times while eating this burger. It was simple to make, but packed with amazing flavor. My sister and brother-in-law got us a burger patty maker from Williams Sonoma for our wedding shower and it is awesome! It forms the patties so perfectly which makes them cook evenly on the grill. Happy Eating!

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Sizzling Southwest Burgers

Recipe thanks to All Recipes

Original recipe makes 6 servings

Ingredients:

2 pounds ground beef

1 (1.25 ounce) package taco seasoning mix

1/4 cup chopped green bell pepper

 1/2 cup chopped onion

4 slices pepperjack cheese

2 tablespoons salsa

2 tablespoons sour cream

6 hamburger buns

Directions:

Preheat grill for high heat.

In a large bowl, mix together the ground beef, taco seasoning mix, bell pepper and onion using your hands. Form into 6 patties.

Lightly oil the grill grate. Cook burger patties for 5 minutes per side, or until well done.

Place buns cut side down onto the grill to toast during the last minute or so. Top each burger with a slice of cheese before removing from the grill. Serve burgers on toasted buns topped with salsa and sour cream.

Texican Burger — January 31, 2013

Texican Burger

This is the kind of burger that makes me wish I had a bigger mouth while eating it. There were so many fixings in it that when put together tasted amazing. I love mexican and I love burgers, put them together and you have a wonderful marriage of flavors. Be prepared to open up wide! Happy Eating!

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Texican Burger

Recipe thanks to Food Gawker

Yields 4 servings

INGREDIENTS:

  • 4 ground beef patties
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup shredded Monterey Jack cheese
  • 4 split burger buns, toasted, for serving
  • 1/2 cup refried beans
  • Sliced avocado, for serving

For the jalapeño pico de gallo:

  • 2 roma tomatoes, diced
  • 1/3 cup red onion, diced
  • 1-2 jalapeños, seeded and diced
  • 2 tablespoons chopped cilantro
  • 1 tablespoon freshly squeezed lime juice
  • Kosher salt, to taste

DIRECTIONS:

In a small bowl, combine tomatoes, onion, jalapeños, cilantro, lime juice and salt, to taste; set aside.

Season each patty with salt and pepper, to taste.

Heat a large skillet over medium high heat. Add patties to the skillet and cook until browned and cooked through to medium rare, about 3-4 minutes per side, flipping only once. In the last minute of cooking, top each patty with 2 tablespoons monterey jack cheese, covering to melt.

Serve burgers on rolls on a bed of refried beans and topped with jalapeño pico de gallo and avocado.

Mini Tacos — November 3, 2012

Mini Tacos

Last weekend we decided to venture out into the city for the Husker game. We found a bar with a few opposing fans and actually a few Husker fans! Only downfall is that Pittsburghers still don’t know what a red beer is. They always give bloody mary mix instead of tomato juice. So this weekend we are at home drinking our wonderful red beers made the right way while we cheer on the Huskers 🙂 We are enjoying these mini tacos too. These were so easy to make and would be the perfect party food. Tacos are often times messy and require a lot of construction from the person eating them. These mini ones are all ready for people to just top with sour cream, salsa, olives, lettuce or whatever toppings you like. Yumm! Happy Eating!

Mini Tacos
Recipe thanks to Yummly

Ingredients:

Won ton wrappers
Ground beef
Taco seasoning
Cheese
Taco toppings
Directions:
Won ton wrappers in muffin tins. Fill with taco seasoned ground meat, cheese bake for 8 minutes at 350. Top with favorite taco toppings!

Steak and Mashed Potatoes — October 5, 2012

Steak and Mashed Potatoes

This week has been a sad week for Wifey’s Kitchen. I haven’t gotten to cook much because I was sick for a few days. The week went by so fast because I slept through half of it. I’m feeling much much better now and ready to fire up the kitchen tools. Last night I went crazy making three recipes at one time. I was just excited to be able to cook again! Scotty requested steak this week so I make steak and mashed potatoes. I have made steak before where I marinated those suckers all day, grilled them and found out the flavor was blah! Big let down. These steaks were far from blah. The flavor was big and went great with the mashed potatoes. Happy Eating!

Marinated Flank Steak
Recipe thanks to Rachel Ray

4-5 medium red potatoes, cubed

3 cloves garlic, quartered

1⁄2 cup butter

Salt and pepper, to taste

2 Tablespoons milk

Additional butter, as needed (2-4 Tbsp)

2 oz. cream cheese

Directions:

1.      Place potatoes and garlic into a large saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat to medium and cover and cook for 15-20 minutes. Drain.

2.      Pour the potatoes and garlic into a large mixing bowl. Add butter, salt and pepper. Mash with a potato masher. Add milk, additional butter and cream cheese. Mash more. Serve warm with butter.

Ingredients:
• 1/2 cup bottled teriyaki sauce
• 1/4 cup soy sauce
• 4 cloves garlic, chopped
• 2 pounds flank steak
• 1/4 cup spicy brown mustard
Directions:
In a baking dish, combine the teriyaki sauce, soy sauce and garlic. Make 1/4-inch-deep cuts about 1/2-inch apart on both sides of the steak, cutting diagonally across the grain. Rub both sides with the mustard and place the steak in the marinade. Refrigerate for up to 3 hours, turning occasionally. Preheat the broiler and line a shallow pan with foil. Broil for 6 minutes on each side for medium-rare, basting once on each side with remaining marinade. Let rest before slicing across the grain.

Mom’s Mashed Potatoes
Recipe thanks to Pinterest

Servings: 4-5

Ingredients:

4-5 medium red potatoes, cubed
3 cloves garlic, quartered
1⁄2 cup butter
Salt and pepper, to taste
2 Tablespoons milk
Additional butter, as needed (2-4 Tbsp)
2 oz. cream cheese

Directions:

1. Place potatoes and garlic into a large saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat to medium and cover and cook for 15-20 minutes. Drain.

2. Pour the potatoes and garlic into a large mixing bowl. Add butter, salt and pepper. Mash with a potato masher. Add milk, additional butter and cream cheese. Mash more. Serve warm with butter.

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