Most Excellent Meat Marinade

Tags

Dinner, grilling, marinade, steak, summer, Supper

My in-laws came to visit this weekend and were gracious enough to bring us some of their fresh garden corn. Perfectly complimentary with some steak, pork chops, and hash-brown casserole. Some people do special things to their corn but I prefer the traditional boiled corn on the cob with butter and salt. My dad says, “If it ain’t broke, don’t fix it”. I feel that way about corn on the cob. Bring on the steak and chops!

Below is the best marinade recipe I have run across. Made with typical pantry ingredients, this recipe compliments rather than overpowers meat.  Until today, I have only used it on beef but suspected that it would work well with pork chops. With the left over marinade, saute some fresh mushrooms and/or sweet onions until the juices are reduced  for a yummy steak topping.

• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice (can substitute vinegar if you don’t have lemon juice)
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons garlic powder
• 3 tablespoons dried basil (I prefer to use fresh if I have it on hand)
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground pepper
• 1/4 teaspoon hot pepper sauce (optional)
• 1 teaspoon dried minced garlic (optional)

Combine all of the above ingredients in a gallon ziplock bag. Add desired meat. Refrigerate for up to 8 hours. Grill!

Enchilada Verde and Mexican Rice

Tags

Dinner, Mexican, rice, Supper, tomatillo, verde

I often get inspiration from one of my favorite websites- allrecipes.com. You really should check it out. It is free and easy to use. These recipes today are easier versions of what I found on their site. Let me know what you think!

Enchilada Verde

• 2 chicken breasts
• 2 cups of chicken broth
• 1/4 white onion
• 1 clove garlic
• 2 teaspoons salt
• 1 pound fresh tomatillos (the smaller the better), husks removed and washed
• 3 serrano peppers, with seeds and membranes removed
• 1/4 white onion, chopped
• 1 clove garlic
• 1 pinch salt
• 12 corn tortillas
• 1/4 cup vegetable oil
• 1 cup mozzarella cheese, grated
• 1/2 white onion, chopped
• fresh cilantro, chopped

In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Boil for 20 minutes or until chicken is cooked through. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands. Place tomatillos and serrano chiles in a pot with enough water to cover them. Bring to boil and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles. Place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in 1/2 cup of the reserved chicken broth. Blend all ingredients until they are completely pureed. (My blender is small so I had to do this part in two batches). Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards. Place on plates, 3 per person. Fill or top tortillas with shredded chicken, then the warm green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro. Serves 4.

Mexican Rice 

• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup fire-roasted crushed tomatoes
• 1 1/2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. Serves 4.

Americana

Tags

Americana, cooking, Dinner, family, meals, Supper, tradition

I love food… It is a huge part of my Americana.   I was raised on Appalachian/ Southern cuisine. Nearly every night my mother had a made from scratch dinner on the table. Family reunions and church dinners also helped shape my understanding that all social occasions are made better around a plate a delicious food.

In my own family I try to continue this tradition.  I cook at least 5 times per week. Quite a lot I have been told for someone of my age (25), a full-time employee, and a member of the “now” generation. I try to avoid fast food, prepackaged food, and foods that contain chemicals I cannot pronounce. I am convinced that I can make delicious, healthy, and fast foods that save my family money and make us happy. 

Sitting  around the dinner table every night is a favorite memory of mine.  I consider myself blessed that I probably ate fast food twice a month. The rest of the time it was homemade all the way. There is nothing my mother (and my grandmothers) cannot cook and cook well. I aspire to reach that pinnacle.