Category: here’s the beef!

Orange Marmalade Steak & Chicken Kabobs

Fire up the grill and kabob it with these juicy citrus basted steak and chicken kabobs!

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…not your usual St. Patrick’s Day celebration!

Okie Dokie… so my blog is getting a sloowwww start!  Life has a way of keeping us bizzzzy, which is one reason I even contemplated doing a blog for a couple of years (!) before heading into blog fog.  So don’t worry about my posts becoming invasive and ‘too much’ because I don’t think THAT is gonna be an issue… 

This week, St. Patty’s Day to be exact, is a special day for me.  Nope, I’m not Irish, but it is a day of celebration for me because…
March 17th is my Personal Day of Freedom Celebration! [singlepic id=125 w=320 h=240 float=none]This March 17th, I’m dance’n a jig as I look back on being a ‘former’ smoker… my QUIT DATE was March 17th, 2005!
WoW…6 y.e.a.r.s it’s been!

My precious little nephew Wyatt came into my world the previous September, and as much as I wanted to quit before he arrived, I just couldn’t (or more like “didn’t”).  But as he grew, I didn’t want his little senses to be subjected to something even I found disgusting!  I didn’t want him to SEE me smoking… I didn’t want him to SMELL the nasty stinch on my clothes… so I did it!  Just six months after God blessed our family with him, I QUIT!  And haven’t had or wanted so much as a puff since that day…  So St. Patty’s Day will always be ‘my day,’ the day I started smelling better… breathing better… living better… and tasting foods ‘more better!’

Speaking of tasting… I found this recipe, or some form of it, years ago visiting the home of a personal chef colleague in Dallas, TX.  While hanging out in Donna’s kitchen and browsing through her cookbooks, I came upon this soup in a book I made note of as “Sensibly Thin.”  So that’s the best I have to offer in terms of giving credit where credit is due… but the picture is my own.  It was taken before I started learning ‘more better’ food photography tips… so ‘scuse the poor quality!

This week, grocery stores have the usually expensive Corned Beef Roasts on sale, so it’s a great time to pick one (or a few) up and crock pot tomorrow while at work for a tradtional Corned Beef and Cabbage supper tomorrow night.

Then, in a few days, stir up a pot of this really DEE-lish soup with the leftovers! (And y’all know I’m a ‘throw cooker’ so throw leftever cabbage into this soup too…just yet one more layer of flavor.)  It’s incredibly easy and fast to make and probably not a soup you’ve made before…  Sooooo 

celebrate something… if nothing but simply being alive with a roof over your head that a big fat wave didn’t just swoosh over, taking away everything you treasure and need to live each day, including loved ones.

With the events this past week in Japan, this Irish Blessing seems to be the appropriate one… so let us all stop to count our blessings today, and every day!
Blessings to your and yours…

Bless This House

Bless this house, o Lord, we pray.
Make it safe by night and day.
Bless these walls so firm and stout,
Keeping want and trouble out.
Bless the roof and chimney tall,
Let thy peace lie over all.
Bless the doors that they may prove
Ever open to joy and love.
Bless the windows shining bright,
Letting in God’s heavenly light.
Bless the hearth a-blazing there,
With smoke ascending like a prayer.
Bless the people here within…
Keep them pure and free from sin.
Bless us all, that one day, we
May be fit, O lord, to dwell with Thee.

Speaking of GROCERY stores… gotta run now… our *new* Piggly Wiggly store opened in town today (wheeee doggies!)… headed there right now!  Stay tuned… may be a blog post over there somewhere…. hope y’all enjoy this soup, just perfect for chilly winter’s eve on the doorstep of SPRING!!

 

 

 

 

 

This is the original recipe I created, but like my makeover one even better… that is the one you’ll find on the “Print Recipe” page!  Enjoy one, the other or both… or one you create with a little of both!!

Reuben Soup

Cream of Reuben Soup (original recipe…see edited below)

Serving Size: 8

1      small        onion — chopped
2      cloves       garlic — minced
1      large         carrot — shredded
3      T.              cornstarch*
6      c.               chicken broth
1      c.               skim milk (I use 1/2 and 1/2)
10    oz.              corned beef brisket — chopped
…from some you cooked or deli sliced
(more is a ‘good thang’)
8      oz.              Bavarian sauerkraut — drained and rinsed
(I just ‘throw in’ an entire can)
1/2  t.               thyme (I throw in a bit more)
1/4  t.               white pepper
1/4  t.               tarragon
1         t.              Old Bay Seasoning
1/3  c.              water (only if needed for consistency)
8      oz.               shredded Swiss cheese
Rye or Pumpernickel Bread (for croutons) – omit or sub for gluten free
…broken into pieces and toasted**

Cook onion, garlic and carrot in microwave-safe bowl on HI for 2 mins.  Drain.
Blend in cornstarch.  Add broth and milk.  Cook on stove over med. heat until thickens.
Add remaining ingredients and cook until cheese melts.
Serve with rye bread or croutons.
* Use a pure gluten free cornstarch to keep GF.

** I love breads, but living alone, I never eat an entire loaf.  So when I buy a loaf of rye or pumpernickel, I put some in freezer to have on hand for a change of pace sandwich or for croutons for soups like this.  If wrapped well, bread will last a longggg time in your freezer.  These breads also can be used in recipes that call for bread crumbs… think outside the usual box and use a different kind of bread to give your recipe needing bread crumbs a new and different layer of flavor!

 

Cream of Reuben Soup (edited)

As a throw cooker, it’s rare that things are the same any 2 times… that is especially true when it comes to soup.  I just made this recipe again, but with the following changes… basically an entirely “same but different” soup!  Both recipes are DEElish… but I think I’m partial to this one.  Just make some, and if you don’t have any one or more of these ingredients, as long as it is similar, you’ll be sure to enjoy the experience!
NOTE:  This recipe is Gluten Free if croutons are deleted or subbed with gluten free bread or cracker!  Also, use a gluten free pure cornstarch to thicken if desired.

Creamy Reuben Soup

Prep Time: 25 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Yield: 8 servings

Creamy Reuben Soup

What to throw together...

  • 4 tablespoons butter
  • 3-4 tablespoons oil (I used garlic oil but use your fav)
  • 1 large onion, chopped
  • 1 large turnip, small dice
  • 4 leeks, washed and sliced into thin rings
  • 2 Granny Smith apples, (not peeled) small dice
  • 3 tablespoons garlic puree (I use the puree in tubes from produce dept)
  • 1 14.4 oz can Bavarian Sauerkraut
  • 1 fresh corned beef (3-4 lbs.), cooked and chopped )I cook in crock pot overnight)
  • 2 tablespoons dried thyme
  • 1 tablespoon white pepper
  • Shredded Swiss Cheese
  • 8-12 sliced rye or pumpernickel bread (I use rye/pump swirl bread), cut into cubes and toasted

How to throw together...

  1. Cook onion, turnip, leeks and apple in butter and a bit of oil until tender and starting to brown and caramelize in saute pan.
  2. Pour into heated crock pot.
  3. Stir in garlic puree, kraut, corned beef, thyme and white pepper.
  4. Fill kraut can with chicken broth x 2 and with half and half x 2.
  5. Stir to blend and cover.
  6. Heat in crock pot on HIGH until hot and dried thyme is tender.
  7. Scoop into serving bowls. Top with grated Swiss and toasted croutons. EAT!

Notes

If preferred, make a cornstarch slurry with a bit of the juice and stir back into the soup to thicken. To keep gluten free, use a pure/gluten free cornstarch or thickener.

Country Style Steak Meatballs… “yes, PLEASE!”

No matter how you serve them, you will get raves on this moist and tender Country-Style Steak Meatballs! Spoon over creamy grits or serve alongside mashed potatoes. Tuck inside slider buns or toasted sub rolls for the best sandwiches!

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Wendy’s Spaghetti Sauce… finally on “paper!”

“The BEST spaghetti sauce!” That’s what my family and friends call this… make several gallons at the time to eat anytime! Great to “gift” and especially appreciated “funeral food” when grieving folks have been giving away all the boxes of fried chicken dropped off! Maybe I should rename it to Funeral Spaghetti! Just make some…

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Steak Bites with Horseradish Whipped Cream

Steak Bites with Horseradish Whipped Cream

 

 

Who doesn’t love steak?  If you are looking for a “sure to please” appetizer for your holiday gatherings, you’ll surely want to add this one to your table.  They are quick and easy to make, yet really spiffs up the menu. The horseradish whipped cream on the side for dip’n is just right for these steak bites too.  

Keep an eye out and pick up your preferred cut when on sale. Go ahead and cut up the pieces, then freeze to have on hand for quick fix’n. Even better, go ahead and freeze in the marinade so that all those flavors can spend some time getting to know the steak making your bites even more better!

I do hope you will give these a try, and come to my facebook community and tell me what you think.  See the recipe where it first appeared in the December 2017 Carolina Country Magazine, or below where you can print.

Glazed Steak Bites with Horseradish Whipped Cream
Enjoy this simple addition to your holiday appetizer menu. Your crowd will love these flavorful steak bites, as is, or with a dollop of snazzy whipped cream on top! 
Course: Appetizer, Main Course, Snack
Cuisine: Grilling, Southern, Tailgating
Author: Wendy Perry
Ingredients
STEAK
  • 4 lbs. lean beef (rib eye, filet or sirloin) cut into 3/4" cubes
  • 4 tablespoons oil
  • 2 tablespoons butter
MARINADE
  • 1/2 cup grapeseed or olive oil
  • 1/2 cup honey
  • 1/2 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon black pepper
HORSERADISH WHIPPED CREAM
  • 1 cup whipping cream
  • 3 tablespoons horseradish
  • 1 tablespoon mayonnaise (Duke's preferred)
  • freshly ground black pepper
  • pinch sugar
  • minced chives
Instructions
  1. Combine marinade ingredients. Put beef into zippered bag. Pour marinade over, seal and toss to coat. Marinate, refrigerated, 30 minutes to overnight.
  2. Heat half the oil and butter in cast iron skillet to medium-high heat. Add steak pieces, making sure not to crowd (cook in batches adding oil and butter as needed). Sear until “crust” forms. 
  3. For whipped cream: Whip cream until stiff peaks form. Fold in remaining ingredients. Garnish with chives. Serve with steak bites.
Recipe Notes

Note: Be careful not to overcook as the meat will continue cooking after removing from heat.