Hobby Stash

January 5th, 2009

Forkin’ Fajitas

Ron and I both LOVE fajitas. Unfortunately, as Ron’s MS has progressed, his ability to enjoy traditional fajitas has become a challenge. Hence, this dish. We’ve served it to several members of the family who agree it’s just about as great as the traditional fare.

Ingredients:

2 large red peppers, chopped into bite-sized pieces
1 large or 2 small sweet onions, chopped into bite-sized pieces (Vidalia, Walla Walla, Texas Sweets, Mayan, etc.)
½ stick butter, melted
1 can Ro-Tel tomatoes & chiles, drained
2 cups grilled chicken or beef  (Honey-Grilled Flank Steak works great with this recipe)
1 dollop sour cream
1 tbsp chopped jalapeños (optional)
½ cup salsa
½ cup shredded cheddar
1 10-inch flour tortilla, chopped into bite-sized pieces.

Cooking Instructions:

In large frypan, sauté peppers and onions in butter until tender. Add tomatoes, salsa, jalapenos; mix thoroughly. Add sour cream, meat, cheese, and tortillas. Mix thoroughly. Cover and turn off heat. Let set a couple of minutes to allow the meat to heat through.

Serve with your favorite fixings.

Additional Comments:

I’ve also substituted olive oil for the butter—both taste great.

Posted in Beef
By Linda

January 4th, 2009

Honey-Grilled Flank Steak

This wonderful marinade is not an overpowering salty one and results in a melt-in-your-mouth flank steak.

Ingredients:

1 (2 pound) flank steak
¼ cup olive oil
1 tsp onion powder
¼ cup soy sauce
¼ cup honey
2 tablespoons red wine or balsamic vinegar
1½ teaspoons garlic salt
1½ teaspoons ground ginger
½ teaspoon pepper

Cooking Instructions:

Score steak diagonally across the grain at 1-inch intervals. Place steak in a large heavy-duty, zip-top plastic bag or shallow dish. Combine oil and remaining 7 ingredients; pour over steak. Seal or cover; marinate in refrigerator 8 hours, turning occasionally.

Remove steak from marinade, reserving marinade. Bring marinade to a boil in a small saucepan; set aside.

Grill steak, uncovered, over medium-hot coals (350° to 400°) 3 to 5 minutes on each side basting with marinade or to medium-rare.

To serve, slice steak diagonally across the grain. Serve with additional marinade if desired.

Posted in Beef
By Linda

December 22nd, 2008

Galumpkies (Cabbage Rolls)

This is a memory food for me.  My mother used to make these for us when we were children.

Ingredients:
4 slices bacon, fried crisp & chopped (reserve grease) 1 onion, minced 1 cup raw rice 1½ – 2 lbs. ground beef 2 eggs, slightly beaten	1 head cabbage uncooked bacon 2 cups ketchup 1 cup water 2 tsp. lemon juice
Cooking Instructions:
Brown onion in bacon greese. Add rice, stirring constantly. Remove from heat and add rice mixture to ground beef. Mix in eggs and salt and pepper to taste. Steam cabbage and break off outside leaves while cooking. Place 1 tbsp. meat mixture on each leaf. Roll securely and place in layers in casserole dish on top of uncooked bacon. Combine ketup, water, lemon juice, and salt and pepper to taste. Pour over cabbage rolls. Cover dish and bake at 350° for 1½ to 2 hours.

Posted in Beef
By Linda

September 1st, 2008

Applesauce Meatballs

This is a “memory food” dish handed down to me from my mother. She browned the meatballs before baking–I skip that step.

I also find that 45 minutes in the oven (especially if you are eliminating the ketchup/water sauce) is more than enough time to finish cooking the meatballs…unless you form giant meatballs that is. Mine are about the size of golf balls.

Want to change the sauce? Eliminate the ketchup and water and serve with warmed beef gravy or spaghetti/marinara sauce. Another great substitute: replace wheat germ with 1/4 cup oatmeal and 1/4 cup Italian bread crumbs.

Ingredients:
1 lb. ground beef ½ cup wheat germ or bread crumbs ½ cup applesauce 1 egg 2 tablespoons finely grated onion	1 teaspoon salt 1/8 teaspoon nutmeg ½ cup ketchup ½ cups water
Cooking Instructions:
Mix together all ingredients except ketchup. Shape into 2″ meatballs and place in baking dish. Mix ketchup with water. Pour over meatballs. Bake covered at 350° for 1½ hours.

Posted in Beef
By Linda