Wednesday, November 20, 2013

Sirloin Steak Kabobs

Another recipe Natalie shared with me, not sure where she found it but I have to save it somewhere so I can find it again.  This was really, really good.
1 lb sirloin steak 
1/2 cup butter 
2 TBS minced garlic 
1 TBS garlic salt 
1 tsp salt 
 1. Melt butter. 
2. Mix together butter, garlic, garlic salt and salt. 
3. Cut steak meat into about 1.5 inch pieces (cubes). 
4. Baste butter mixture onto steak pieces. 
5. Stick steak pieces onto kabob sticks 
5. Grill for about 15 minutes. 
6. Rotate skewers every couple of minutes, cooking evenly on each side. 
7. Re-baste meat throughout grilling process, because a lot of the flavor will cook off. 
8. Check steak temperature when you are done grilling, meat should be 150 for medium well/ or cut one piece open to check the color inside, should be light pink for medium well steak.

Roasted Almonds in a popcorn popper

Natalie shared this recipe with me, actually we made several batches while I was visiting...they were yummy.
2 c almonds 
1 c sugar 
1/2 T cinnamon 
1/2 T Vanilla
 1/4 C water 
put almonds in, mix in dry. add wet. turn on until done

Friday, May 17, 2013


Really loved this one

1 Onion chopped
1 TBSP Butter
1/2 lb fresh crab meat
1/4 pound shrimp - peeled, deveined and coarsely chopped
8 oz colby cheese
6 (10 inch) flour tortilla shells

1 cup half and half cream
1/2 cup sour cream
1/4 cup butter, melted
1 1/2 tsp dry parsley
1/2 tsp. garlic salt


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
  3. In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
  4. Bake in preheated oven for 30 minutes.

Monday, May 6, 2013


2 C diced potato
2 C diced celery
1 C onion, chopped
2 cans chopped clams (I use 3 to 4)

Place potato, celery and onion in pan, cover with juice from clams and water as needed. Cook until barely tender, 20 - 30 minutes.

In a large pan make white sauce as follows:

3/4 C. water
3/4 C. flour
1 qt milk (I use half and half)
1 tsp. salt
1/2 tsp pepper
1 C butter

 Melt butter, stir in flour, add milk and heat until thick. Add previous mixture not draining. Add clams and seasoning.

variation: add crumbled bacon  


2 8oz. cream cheese, softened
1 bunch green onions, chopped
1 (4 oz) can chopped olives
1 scant TBS Bon Appetit seasoning salt
chopped nuts

Mix first 4 ingredients well. Form into 2 balls. Roll in chopped nuts. Chill.  Serve with Crackers


3 lbs chicken wings - separated
1/2 cup soy sauce
1/2 cup chicken broth
3 TBS vinegar
2 cloves garlic, chopped
3 TBS sugar
3 TBS brown sugar
1 tsp. ginger
fresh pepper

Marinade wings for 2 hour or over night. Turn of few times.
Bake uncovered in 913 dish for 1 hour 350

serve as appetizer or as main dish with rice


2 medium tomato's
1 yellow (hot) pepper
3 jalapeno peppers
1/2 red onion
1 8 oz can tomato sauce
lime juice
1 tsp pepper
salt to taste

Hand chop or use food processor or both
serve with corn chips

Monday, April 1, 2013


  • Just posting this for my future information but if you are interested in ever cooking a Leg of Lamb it turned out fabulous.
 This recipe comes from All Recipe's, I made adjustments.


  2. HOW I COOKED IT - Cooking instructions found at .... of course I was cooking a 6 lb bone in so this cooking may not work as well with a 2 lb.

  3. 2 Preheat oven to 425°F. Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings.  Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.
    lamb-roast-1.jpg lamb-roast-2.jpg
    3  Generously salt and pepper all sides of the roast. Arrange the roast fattiest side up, so while the lamb is cooking the fat will melt into the meat. Insert an oven-proof meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in. Place the roast directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings. You may also want to put some water in the bottom roasting pan, so that the drippings fall into the water instead of burning in the hot pan and smoking up your kitchen.
    4 Roast at 425°F for 20 minutes. Then reduce the heat to 300°F and roast an additional 40 minutes (for a 6 pound boneless roast) to an hour (for a 6 pound bone-in roast).  If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast. In general estimate 10-13 minutes per pound for total cooking time (for rare), including that first 20 minutes at high heat. (Assuming you let the roast sit out for an hour or two before putting it in the oven. If it's right out of the fridge, it will take longer to cook.)