Delectable Tuesday Blog Hop 8/9 - Fish Stick Tacos

I have Back to School on the brain. We start our homeschool the day after Labor Day and we are in full-on planning mode. That includes lunches. I like to cook "real food" lunches on school days, but sometimes we love convenience foods. French fries are fun once in awhile and what kid doesn't like fish sticks? Even I have a love affair with fish sticks, but I try to only eat them once in a while.

Fish Stick tacos are a huge hit when I make them. The beauty of them is they can be topped with almost anything. Traditional tartar sauce is good, but why not fresh Pico de Gallo or chipotle mayo? Here's a basic fish taco recipe. It makes 2 tacos each for a family of five.


Fish Stick Tacos

30 breaded frozen fish sticks
10 soft flour tortillas or crunchy corn shells
1/2 pound finely shredded lettuce
3/4 cup tartar sauce
3/4 cup salsa
shredded cheddar cheese, optional

Preheat oven to 400*F. Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds. Fill the tortillas with fish stick portions, lettuce, tartar sauce, and salsa to serve.


For more great recipes visit Hearth and Soul, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.




<center><a href="http://ourjourneytoasimplerlife.blogspot.com/"><img border="0" src="http://i999.photobucket.com/albums/af114/TomorrowFarm/delectabletuesday.jpg"/></a></center>

Delectable Tuesday Blog Hop 7/19 - Grilled Italian Chicken

Happy Tuesday! Is it hot where you are?

It is absolutely, unbelievably hot here. Heat indexes are way over 100 and today is supposed to be the cool day of the week :( For the first time in years I'm kind of wishing we had air conditioning.

Since I don't want to heat the house up any more than it already is, we'll be cooking a lot outside. The grill is a great way to make dinner on a hot summer's day and my favorite thing to grill is chicken. Yum!

I have several chicken marinade recipes, but this is by far the most requested and the easiest. In fact, you've probably had some version of it at a family gathering.

I'd thought I'd share my little twist to what's simply an Italian dressing marinade. A little of this and a little of that makes this nearly irresistible.


Grilled Italian Chicken

4 boneless, skinless chicken breasts
1 bottle (16 oz.) Zesty Italian dressing
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried rosemary

In a shallow baking dish or ziploc bag, mix the salad dressing, garlic powder and herbs. Place the chicken in the bowl, and turn to coat. Marinate in the refrigerator at least 4 hours. (For best results, marinate overnight.)
Preheat the grill for high heat. Lightly oil grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

For more great recipes visit Hearth and Soul, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.




<center><a href="http://ourjourneytoasimplerlife.blogspot.com/"><img border="0" src="http://i999.photobucket.com/albums/af114/TomorrowFarm/delectabletuesday.jpg"/></a></center>

Delectable Tuesday Blog Hop 5/10 - Tangy Ranch Chicken

It's warm here in Michigan!! I don't know what it's like where you are, but this is a really big deal here. It finally hit 70* and I've been able to open the windows to let in the lovely spring air. It's wonderful!!!

I came across the most intriguing recipe the other day. I bought a twin pack of French's mustard at Sam's club and when I got it home I found a recipe on the back. It's one of those recipes that sounded so weird that it had to be good. I cut it out and stuck it on the fridge.

After staring at it every day for more than a week I finally decided to try it. I really wasn't sure how it was going to taste. Before I put the chicken in, we all got a quick taste test. Oh my! It was really, really good! I will definitely be making this again and I just had to share it with you.


Tangy Ranch Chicken

2/3 cup ranch dressing
1/3 cup French's Mustard
1/2 cup brown sugar
4 chicken breasts

MIX salad dressing, mustard and sugar. Pour 2/3 cup sauce over chicken.
MARINATE chicken in refrigerator for 30 min.
GRILL or broil chicken 10 to 15 min. until done. Serve chicken with remaining mustard sauce.

For more great recipes visit Hearth and Soul, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.




<center><a href="http://ourjourneytoasimplerlife.blogspot.com/"><img border="0" src="http://i999.photobucket.com/albums/af114/TomorrowFarm/delectabletuesday.jpg"/></a></center>

Delectable Tuesday Blog Hop 4/26 - Ham Loaves

So, are you like every other family and have tons of ham leftovers from Easter?

I love leftover ham because it gives me the opportunity to make one of my favorite ham meals. I've tried making these loaves with ham that wasn't roasted first, but it's just not the same.

These are really good and I love the fact that it makes two. One for now and one for later. Two meals for the work of one!


Ham Loaves

1 cup crushed butter-flavored crackers (about 25)
1/2 cup chopped green onion
2 eggs, beaten
2 tbls. lemon juice
1 tsp. ground mustard
1 tsp. ground ginger
1 tsp. Worcestershire sauce
1/4 tsp. pepper
Dash ground nutmeg
Dash paprika
1 1/3 cups leftover ham
1 lb. ground pork

Ham Loaf Glaze ingredients:
1/2 cup brown sugar
1/4 cup cider vinegar
1/4 cup water
1 tsp. ground mustard

Using a food processor or blender, finely chop ham. This is best done in small batches.

In a large bowl, combine the crackers, green onion, eggs, lemon juice, ground mustard, ground ginger, Worcestershire sauce, pepper, nutmeg and paprika. Add ham and pork; mix well. Shape into 2 loaves.

Place one loaf into an ungreased 9x5 loaf pan. Bake the ham loaf at 350* for 1 hour. Wrap the remaining loaf in foil and freeze for up to 2 months.

Meanwhile, combine the glaze ingredients in a small saucepan. Bring to a boil; boil for 2 minutes.

After the ham loaf has baked, remove it from the oven. Baste with the glaze. Bake 30-40 minutes longer, basting occasionally.


For more great recipes visit Hearth and Soul, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.




<center><a href="http://ourjourneytoasimplerlife.blogspot.com/"><img border="0" src="http://i999.photobucket.com/albums/af114/TomorrowFarm/delectabletuesday.jpg"/></a></center>

Delectable Tuesday Blog Hop 4/19 - Easter Glazed Ham

Happy Easter! or maybe it's Merry Christmas since I woke up this morning to this...

I'm feeling holiday confusion!

Since the calendar says it's almost Easter I'll go with that and share a great Easter ham recipe. My mouth is watering just thinking of the ham. I love ham!! It's probably my favorite meat and I could eat it all the time, but I don't. I only make it once in awhile.

I wonder if I'd like it as much if I ate it more often?

Anyway, enjoy and happy egg hunting!


Easter Glazed Ham

1 (5 pound) fully cooked sliced ham
1/4 cup whole cloves
1 cup pineapple juice
1 cup brown sugar
1/2 cup honey
2 oranges, juiced
Sliced pineapple rings (optional)

Preheat the oven to 350*. Place the ham in a roasting pan and dot with cloves. In a saucepan combine the pineapple juice, brown sugar, honey and orange juice. Stir and simmer over medium-low heat until thickened, about 10 minutes. Pour the glaze over the ham. Top with pineapple rings if desired. Bake the ham uncovered for 1 hour.


For more great recipes visit Hearth and Soul, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.





<center><a href="http://ourjourneytoasimplerlife.blogspot.com/"><img border="0" src="http://i999.photobucket.com/albums/af114/TomorrowFarm/delectabletuesday.jpg"/></a></center>

Delectable Tuesday Blog Hop 3/22 - Chicken Enchiladas

I had one of those "what to make for dinner" moments tonight. I even told the family that I'd make whatever they wanted if they would just give me an idea. Of course no one had any ideas, suggestions or input what-so-ever.

Instead I had to sit down with my cookbook (giant 3 inch thick binder of recipes). It didn't take too long before I found something that I hadn't made in years. I love it when you come across a recipe that sounds good and you have everything to make it. Yeah!

Dinner was a hit! Even the picky one ate it.



Chicken Enchiladas

2 1/2 cups cubed cooked chicken
1 cup sour cream, divided
1 can (10 oz) enchilada sauce, divided
1 can (10 3/4 oz) condensed cream of mushroom soup, divided
1 1/2 cups shredded cheddar cheese
2-3 green onions, chopped
8 burrito sized flour tortilla shells

In a large bowl, combine the chicken, 1/2 cup sour cream, half of the enchilada sauce, half of the mushroom soup, 1 cup cheese and green onions.Place 1/3 cup filling on each tortilla shell. Roll up and place seam side down in a greased 9x13 baking dish.

Combine the remaining sour cream, enchilada sauce and mushroom soup. Pour over the rolled up tortillas. Sprinkle with the remaining cheese.

Bake, covered, at 350* for 30-35 minutes or until heated through and bubbly.


For more great recipes visit Hearth and Soul, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.




<center><a href="http://ourjourneytoasimplerlife.blogspot.com/"><img border="0" src="http://i999.photobucket.com/albums/af114/TomorrowFarm/delectabletuesday.jpg"/></a></center>

Delectable Tuesday Blog Hop 2/8 - From the Archives Bratwurst Stew

I'm working on putting this together for tomorrow. Yummy!! So I'm sharing a favorite with you form the archives. Enjoy!


Bratwurst Stew

4 medium potatoes, cubed
2 medium carrots, coarsely chopped
2 celery ribs, chopped
1 cup chopped onion
3 cloves garlic, chopped
2 lb. fresh bratwurst links, cut into 1 inch pieces
1/2 cup chicken broth
1 tsp. salt
1 tsp. dried basil
1/2 tsp. pepper
2 cups half and half cream
3 tbls. cornstarch
2 tbls. cold water

In a 5 quart slow cooker, combine the potatoes, carrots, celery, onion and garlic. Top with bratwurst slices. In a small bowl, combine the broth, salt, basil and pepper; pour over bratwurst and veggies. Cover and cook on low for 7 hours. Stir in cream. In a small bowl, combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 30 minutes.

For more great recipes visit Hearth and Soul, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.




<center><a href="http://ourjourneytoasimplerlife.blogspot.com/"><img border="0" src="http://i999.photobucket.com/albums/af114/TomorrowFarm/delectabletuesday.jpg"/></a></center>

Delectable Tuesday 1/4 - Veggie Chowder

Hello and Happy New Year!! Hope 2011 is treating you right so far.

This weeks recipe is one of my fave soups and it is especially good on these cold winter days for lunch. I normally serve this with a salad or a sandwich and even my picky eater thinks it's good. (I think it's all the cheese!)

You can use just about any cheese in this soup. Pick your favorite!

Don't forget the linky at the bottom! I love seeing all of your wonderfully tasty goodies!

Veggie Chowder

2 cups water
2 cups cubed peeled potatoes (frozen hash browns work great)
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups whole milk
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups (6 ounces) shredded Parmesan cheese

In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).

Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and cheese. Cook 10 minutes longer or until heated through.




<center><a href="http://ourjourneytoasimplerlife.blogspot.com/"><img border="0" src="http://i999.photobucket.com/albums/af114/TomorrowFarm/delectabletuesday.jpg"/></a></center>

Recipe of the Week -- How To Roast a Stuffed Turkey

Does the thought of roasting a turkey make you feel like hyperventilating? It shouldn't. It's not as difficult as you may think. It's like baking a large chicken. Really.


You will need:
1 turkey
Prepared stuffing
Roasting pan with rack
meat thermometer
Aluminum foil (optional)


By now I hope you've already purchased your Thanksgiving turkey and have it thawing in the fridge. It takes 1 day for every 4 pounds of turkey to thaw. That means that if your turkey weighs in at 20 pounds it'll take 5 days to thaw.

Now don't panic if your super large turkey isn't thawing out yet. You can thaw it faster. It just requires a lot of work and attention.

To speed thaw your turkey you are going to have to take over your sink. Leaving your turkey in it's original packaging (with no rips or tears), place the turkey in the sink and fill it with cold water. Please do not fill your sink and then put the turkey in. You'll be mopping your floor if you do.

It'll take about 30 minutes for every pound of turkey and you will have to change the water often to keep it cold. And if your turkey can not be completely submerged in the water, flip it over often so no part of the turkey warms beyond the temp of the water.

Now that your turkey is thawed you can cook it on the big day.

1. Remove the gibblets from the neck cavity and discard. Rinse the turkey in and out with cold water and pat dry.
   
2. Stuff the turkey just before roasting not ahead of time. Fill the neck with stuffing first. Fasten the neck skin to the back of the turkey with a skewer. Fold the wings across the back so the tips are touching. Fill the body cavity lightly with stuffing. Stuffing expands during cooking so do not over stuff! Tuck the drumsticks under the band of skin at the tail.
3. Place the turkey, breast side up, on a rack in a roasting pan. Do not add water or cover the turkey. You can loosely tent aluminum foil over the turkey later if you feel it's browning too quickly (I never have).
4. Roast the turkey at 325* according to the following time table.
   

• 8 to 12 pounds - 3 to 3 1/2 hours
  
• 12 to 14 pounds - 3 1/2 to 4 hours
• 14 to 18 pounds - 4 to 4 1/4 hours
• 18 to 20 pounds - 4 1/4 to 4 3/4 hours
• 20 to 24 pounds - 4 3/4 to 5 1/4 hours
  

Begin checking the turkey about 1 hour before the end of the recommended cooking time. Roast the turkey until a thermometer placed in the thickest part of the thigh reads 180* and the juice is no longer pink when you cut into the center of the thigh.

When the turkey is done, remove it from the oven and let it stand 15 minutes before carving it.

Now go ahead and dazzle everyone with your amazing Thanksgiving turkey!

Recipe of the Week -- Marinated Thanksgiving Turkey

I thought I'd try something a little different for Thanksgiving this year. I always make just a plain roasted turkey for the meal (yummy!), but it gets a little but boring after awhile. I'm still going to make that plain turkey, but a smaller one and along with it will be this marinated turkey.

We previewed it last week along with a different stuffing recipe. The stuffing was only so-so, but the turkey was amazing! So juicy and delish! It was really very simple. The hardest part was finding a bag it fit in. Thank goodness for bigger ziploc bags!

I used a turkey breast when I made it and will probably do the same again for the holiday, but you can easily marinate a smallish whole turkey.


Marinated Turkey

2 cups water
1 1/2 cups chicken broth
1 cup soy sauce
2/3 cup lemon juice
2 garlic cloves, minced
1 1/2 tsp. ground ginger
1 tsp. pepper
1 small turkey or turkey breast (6-14 lbs.)

Combine all the ingredients except the turkey in a large resealable bag. Reserve 1 cup for basting. Add the turkey and seal bag; turn to coat. Refrigerate overnight, turning several times.

Remove turkey from bag and discard marinade. Heat oven to 350*. Place turkey in a large roasting pan. Cook the turkey for 2 to 3 1/2 hours depending on size. (The larger the turkey the longer the cooking time.) Baste as necessary.

The only way to be absolutely sure that your turkey is fully cooked is to use a quality meat thermometer. Interior breast meat should be 170°F and 180°F for thigh meat.

For more great recipes visit Two For Tuesday, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.

Recipe of the Week -- Corn Chowder

The weather has turned this week and fall is in the air. For the first time this season the furnace is running and I'm wearing a nice cozy sweater. I love fall!!

My baked potato soup from last week was a huge hit and will even be the feature recipe at What's Cooking Wednesday this week (10/20). So in keeping with the cozy fall theme I have another soup recipe to share with you...Corn Chowder.

I love corn! It is my absolute fave veggie and I will eat it in practically anything, prepared any way. I really like it cold on a lettuce salad, but that's a recipe for another season.

This is a soul warming, tummy tempting recipe that is so easy to make it practically makes itself! It is made in the crockpot so it's a dump it in and forget about it recipe.

Oh it also freezes really well too!



Corn Chowder

4 cups frozen shredded hash brown potatoes
1 can (15 oz.) whole kernel corn, undrained
1 can (14 3/4 oz.) cream style corn
1 can (12 oz.) evaporated milk
1 cup cooked, cubed ham
1/2 cup shredded carrots (optional)
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. pepper

Gently mix all ingredients in a 3-4 quart slow cooker. Cook on low 6-8 hours.

It really is that easy!! Enjoy!


For more great recipes visit Two For Tuesday, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.

Recipe of the Week -- Baked Potato Soup

My heart is really longing for cool, crisp fall days. This dang Michigan weather is just not cooperating though. Oh well, I'll settle for this yummy soup instead and hope that the temps finally catch up with the calendar.



Baked Potato Soup

1/4 cup butter
1/4 cup finely chopped onion
1/4 cup flour
1 can (14 oz.) chicken broth
1 can (12 oz.) evaporated milk
2 large unpeeled baking potatoes, baked or microwaved
Salt and pepper to taste
4 bacon strips, cooked and crumbled
1/2 cup shredded cheddar cheese
3 tbls. sliced green onions

Melt butter in a large saucepan over medium heat. Add onion, cook, stirring occasionally for 1-2 minutes or until tender. Stir in flour. Gradually whisk in broth and evaporated milk.

Scoop potato pulp from one potato into a small bowl and mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil.

Dice remaining potato; add to soup. Heat through. Season with salt and pepper. Top each serving with bacon, cheese and green onions.


For more great recipes visit Two For Tuesday, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.

Recipe of the Week -- Kid Friendly Chili

Post number 200!!! Can you believe it!! I honestly never thought I'd write so many posts, but thank you everyone for being there along the way.

This week's recipe is a great one. It's probably one of the few things everyone agrees on for dinner. Well, one picks the beans out, but.....

I'm not a huge fan of chili myself, mostly because I don't like big chucks of tomatoes, but this has all the flavor and no chunks! Its tomato soup base is so kid friendly and is spiced just enough to make the grown-ups happy too.


Kid Friendly Chili

1 lb. ground beef, browned
1 can (15.5 oz) dark red kidney beans, drained
1 can (10 3/4 oz.) condensed tomato soup
1 soup can water
1 tbls. dried, minced onion
2 1/2 tsp. chili powder
1/2 tsp. garlic salt
1/4 tsp. ground cumin
1/4 tsp. pepper

Combine all ingredients in a med. soup pot. Bring to a boil. Simmer on low 10 minutes. Serve with crackers.


For more great recipes visit Two For Tuesday, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.

Recipe of the Week -- Cheddar Meatloaf

Now don't you dare turn your nose up at meatloaf! Yes you.....I see you! Meatloaf is yummy!! Really!

Actually as a kid growing up, one of my absolute favorite meals was meatloaf. My best friend's mother made the best and I always begged her to make it when I spent the night over there. Funny thing though.....I never managed to get the recipe from her. Oops.

Anyway, when I first got married "someone" turned his nose up at my meatloaf (there is a story there, but we can save that). It only took a couple times making it to make him a devoted meatloaf lover. Hehe. They all succumb eventually. ;)

I have many versions of meatloaf, but this is my newest so I'll share it first.


Cheddar Meatloaf

1 lb. lean ground beef
1/2 cup finely grated carrot
3 green onions, thinly sliced
1/2 cup shredded cheddar cheese
1/4 cup ketchup
1/2 cup Italian bread crumbs
1 egg
Salt and pepper to taste

In a medium bowl, combine breadcrumbs, ketchup, cheese, green onions, carrot, egg, salt and pepper. Add beef and gently combine.

Now here you have two choices:

Preheat oven to 375*. Transfer beef mixture to a 9x5 loaf pan. Bake until cooked through, about 1 hour.

Or for mini meatloafs (the kiddos faves)

Preheat oven to 400*. Divide beef mixture evenly into 6 balls. Shape into a loaf shape and place them on a greased baking sheet. Bake for 25-30 minutes or until cooked through. Top with extra ketchup.


For more great recipes visit Two For Tuesday, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.

Recipe of the week -- Kid Friendly Salmon

Do you have trouble getting your kids to eat fish that doesn't resemble a stick? Do you hear them chanting salmon is yucky?

That's my kiddos in a nutshell. If it wasn't labeled fish "stick" it didn't enter their mouth. Even putting it on their plate started a riot.

Fast forward a bit to the moment where I found the easiest, yummiest salmon recipe ever. Somehow (and I'm still not really sure how it happened) I got them to try a teeny bite and lo and behold they were hooked! Salmon was now a must eat!! Go healthy fish!

Kid Friendly Salmon

1/3 cup soy sauce
2 tbls. vegetable oil
2 tbls. brown sugar
2 garlic cloves, minced
1 lb. salmon fillet cut into four pieces (individually frozen salmon is great for this!)

In a small baking dish, combine the soy sauce, oil, brown sugar and garlic; mix well. Place salmon in the baking dish, coating with sauce mixture. Cover and refrigerate for 30 minutes.

Preheat grill or broiler (both work equally well). Grill (or broil) over medium heat for 3-4 minutes per side or until the fish flakes easily with a fork.


For more great recipes visit Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.

Recipe of the week -- Taco Pasta Salad

Oh man....I'd hoped to have this up before now. It seems I zonked out in the chair. I'm sure I looked hilarious to anyone that saw. I was sitting in one of those glider rockers....sideways....with my knees up by my chin. Not sure how I got there and boy did I feel the effects of that, but here I am...sort of awake and ready to share.

I really love this salad. It makes a great filling lunch or dinner. It doesn't require much work or heat so it's nice in the summer.


Taco Pasta Salad

2 cups uncooked spiral pasta
1 lb. ground beef
1 envelope taco seasoning
3 cups shredded lettuce
2 cups halved grape tomatoes
1 cup shredded cheddar cheese
1/2 cup chopped green onion
1/2 cup sliced black olives
1/2 cup Catalina salad dressing
Tortilla chips

Cook pasta according to the package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.

Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onions, olives and dressing; toss to coat. Serve with tortilla chips.


I've also substituted kidney beans for the ground beef for a fun salad.

For more great recipes visit Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.

Recipe of the week -- Hobo Marinated Steak

Do you have a go-to summer recipe? One that you run for when company's coming or maybe just because it's really good?

This is mine. We can eat this as much as once a week in the summer and it always gets rave reviews when served to company.

This recipe has been in the family for forever it seems like, but I think it was actually my mom that made this up by modifying another recipe when I was little.

Hobo Marinated Steak
1/2 cup ketchup
1/2 cup soy sauce
1/4 cup sugar
1/4 cup red wine vinegar
2 cloves garlic, minced
1/2 tsp. black pepper
4 boneless steaks (we have used round steak, cubed steak and sirloin...whatever happens to be in the freezer)

Mix the ketchup, soy sauce, sugar, vinegar, garlic and pepper in a large resealable ziploc bag. Shake to mix well. Add steaks. Refrigerate for at least 6 hours or overnight. Grill as desired.

If you have leftovers (we rarely do), they are good sliced up in stir-fry or salads.

For more great recipes visit Mouthwatering Monday, Tempt My Tummy Tuesdays, Tasty Tuesdays, and Tuesdays at the Table.

Recipe of the week -- Rice with Ham and Sausages

What is your comfort food? Is it mac & cheese? Tomato soup? Twinkies?

My comfort food is this... Tomato flavored rice with ham and sausage. My mom made this for us many, many, many times throughout our childhood and to this day it is still one of my favorite meals. It's even become one of the meals my kids ask for often.

It requires a bit of chopping, but otherwise not much effort. It just simmers for some time on the stove-top and smells amazing while doing it.

Rice with Ham and Sausages
serves 4

1 pkg. (12 oz.) sausage links (uncooked links like Bob Evans), cut into 1/2-inch pieces
1 1/2 cups cubed ham (leftover or packaged is fine)
1 med. onion, chopped
2 cloves garlic, chopped
2 cups water
1 can (6 oz.) Italian herb flavored tomato paste
1 cup uncooked white rice

In a large skillet, saute onion, garlic and sausage until sausage is no longer pink. Add ham, water and tomato paste. Bring to a boil. Add rice. Simmer on low about 25 minutes or until rice is tender.


I can tell you that this is one of those recipes that you can not speed up by trying to simmer it at a higher temp. Rice can have a difficult time cooking in an acidic dish (in this case, tomatoes). Simmering it on low takes longer, but helps the rice along.

If you can't find the Italian herbs tomato paste you can substitute with some Italian seasoning (1-2 tsp.), but it's not quite the same. Also, parsley can be sprinkled on top when done for a pretty presentation.


For more great recipes visit Tempt My Tummy Tuesdays, Tasty Tuesdays, and Tuesdays at the Table.

Recipe of the week -- Easy Meatballs

Who doesn't love meatballs?? They are simply the best, easiest and yummiest appetizer around.

Versatility is the key here and these meatballs are perfect. They make a great appetizer or with the addition of some cooked rice they become an instant lunch. What's not to love?

My kids ask for these about once every couple weeks and they will eat as many as I will allow. I've also found that when I use them as a meal, broccoli is the veggie of choice to go with.

Easy Meatballs

30 frozen meatballs (approx. 1 oz. each)
1 cup BBQ sauce (use your fave)
1/2 cup Sweet & Sour sauce
Cooked white rice (optional)

In a large skillet, heat frozen meatballs over medium heat until mostly thawed. Add sauces; stir to coat meatballs. Cover. Cook over medium heat until heated through.

For an easy main dish, serve over cooked rice.

As you can see from my picture, the last time I served these, I dressed them up with green onions and sesame seeds. It made them look pretty and gave them just a little something extra special.

The crockpot is another excellent way to prepare these. Put the frozen meatballs and the sauces in a 3-4 quart crockpot and cook on low until 3-4 hours. This way is especially good for buffet style dining.


For more great recipes visit everyone over at Tempt My Tummy Tuesday, Tuesdays at the Table and Mouthwatering Mondays.

Recipe of the week -- Super Yummy Honey Mustard Sauce

This mustard sauce should be called the Super Yummy Honey Mustard Sauce That Goes On Everything! The name says it all. We use this sauce as a baste, a glaze and a dipping sauce. It's very kid friendly.

This sauce came from a more complicated chicken recipe eons ago. That recipe was only so-so, but this sauce was a huge hit.

At our house this is commonly eaten one of three ways...on ham, on chicken or as a dipping sauce for the ever present chicken nuggets. I'm sure there are lots more ways to use it too. These just happen to be the most used in our house.

For ham I will usually take ham steaks, cook them under the broiler, basting with the sauce every couple minutes. Mmmm.

I do a little more work with the chicken. I dredge chicken breasts in flour and brown them in a skillet with olive oil or butter (depends on the mood). Then I brush the sauce on the chicken breast and broil them until they are cooked through. This makes a nice crispy outside and a juicy inside. Of course extra sauce must be served on the side for dipping! :o)

****Reminder -- Never, ever, ever use sauce for dipping that has been anywhere near raw or undercooked meat. If you want to baste and then use sauce for dipping, remove a portion of the sauce and set aside before you baste.****

I have made up this sauce and kept in the fridge for a week with no problems so you can enjoy many dippings this way.


Super Yummy Honey Mustard Sauce

1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayo or Miracle Whip
1 tbls. dried onion flakes

In a small bowl, mix all ingredients until well blended. Let sit for at least 10 minutes before using. Refrigerate any unused portions.



For more great recipes visit everyone over at Tempt My Tummy Tuesday, Tuesdays at the Table and Mouthwatering Mondays.