First of all, beware – this recipe is simple & delicious & you can easily founder yourself on it!
You will need one or more avacados, tomato, sweet onion, salt, fresh cilantro, and fresh lime juice.
(I suppose again, this is not a real recipe, but more of a “what I do” sharing moment…Sorry if you prefer exact recipe format…
So first, slice the avacado in half, remove the pit, and scoop all of the yumminess out into a bowl. Sprinkle generously with salt and mush with a fork. Dice up plenty of onion and tomato to add to the avacado. Since the onion is sweet, you really can’t get too much. Now, snip plenty of cilantro into the mixture, squeeze on juice from a wedge of lime and stir it all up.
I LOVE, LOVE, LOVE this on corn chips, plain, in taco’s, again on corn chips…every night…with a cold beer or margarita….YUM, YUM, YUM!!!!!
Tenderloin Steaks with Jalapeno Pepper Sauce
3/4 teaspoon garlic salt
3/4 teaspoon chili powder
1/2 teaspoon coarse-grind black pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
Here are the spices ready to go on the steak:
Here is the wine that I COMPLETELY enjoyed while cooking supper 🙂
4 beef tenderloin steaks (I used 2 big ones and we shared), cut 1 inch thick (about 4 oz each)
1/2 cup ready to use beef broth
1/4 cup balsamic or red wine vinegar
2 tablespoons jalapeno pepper jelly
1. Combine spice rub ingredients in small bowl; press evenly onto both sides of each beef steak. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium-rare to medium doneness, turning once. Remove steaks; keep warm.
2. Add broth, vinegar, and jelly to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and sauce thickens slightly. Serve sauce with steaks.
(Sorry, that one’s a little blurry – I might have had a second glass of wine before taking the picture!)
And in just a few short minutes, our meal was ready!
I hope you can enjoy some healthy beef, grown by farmers and ranchers who absolutely love what they get to do
Pork Chops and Dressing
6 boneless pork loin chops
2 boxes your favorite flavor of Stove Top Stuffing
1 can cream of mushroom soup
1 can cream of chicken soup
Heat oven to 400. Arrange pork chops in a 9×13 glass pan. Cover the pork with the two cans of soup mixed together. In a separate bowl, mix the dry stuffing with 3 cups hot water. Cover chops and soup with the stuffing. Cover pan with foil and bake for 20 minutes. Remove foil and bake for another 20 minutes or until pork chops are cooked completely through.
This recipe is super easy and there are never any leftovers!
Beef Top Loin Steaks with Grilled Balsamic Vegetables
2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each)1/4 cup balsamic vinegar2 teaspoons garlic-pepper seasoning1 medium red onion, cut into 12 wedges1 medium yellow squash, cut lengthwise in half1 medium zucchini, cut lengthwise in half2 tablespoons olive oil1/2 teaspoon fresh oregano or thymeSalt
- Bring vinegar to a boil in small saucepan. Reduce heat; simmer about 3 minutes or until reduced by half. Set aside.
- Press 1 teaspoon garlic-pepper seasoning evenly onto beef steaks.
- Soak two 10-inch bamboo skewers in water 10 minutes; drain. Thread onion wedges onto skewers. Brush onions and cut sides of squash with oil; sprinkle with remaining teaspoon garlic-pepper seasoning.
- Place steaks on grid over medium, ash-covered coals; arrange vegetables around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium doneness (160°F), turning occasionally. Grill squash 8 to 12 minutes (7 to 11 minutes for gas) and onions 12 to 15 minutes (13 to 16 minutes for gas) or until tender, turning occasionally.
- Remove onions from skewers; toss reduced vinegar, oregano and salt, as desired. Carve steaks into slices. Serve with onion mixture and squash; season steak and squash with salt, as desired.
Sorry it’s been awhile…we really have been eating! I have just failed to post recipes for all of the yummy stuff we’ve had. So, I am adding one recipe tonight that is a HUGE hit with my neices and there are never left-overs at family gatherings.
2 lb. red or purple seedless grapes
1/2 c. brown sugar
1/2 c. sour cream
1 (8oz) Cool Whip
1/2 c. slivered almonds (optional)
Wash the grapes and remove all stems. In a large bowl, mix the brown sugar and sour cream. Fold in the Cool Whip. Add the grapes and almonds and mix gently. Refrigerate until serving.
Hot Beef Sundaes (this is one of those times you get a set of directions more than a recipe)
Enough stew chunks or sirloin cubed 1″ pieces for each person to have 3 oz of meat
Packet(s) of Brown Gravy Mix
Mashed Potatoes (enough for each family member to have a heaping serving)
I always start with boiling the potatoes so they are ready when the meat gets done. While the potatoes are cooking, heat a very small amount of vegetable oil in a skillet to brown the meat. Turn the meat pieces several times while cooking to brown all sides and be sure meat is cooked completely through.
Once meat is cooked thoroughly (but not over-cooked, as you want it to be tender) mix up the gravy packet (our family of four uses 2….I know I could make real gravy, but the packets are super easy, delicious, and very low fat) and pour the gravy in with the meat to thicken.
While the meat and gravy are simmering, mash the potatoes with your family’s desired amount of butter and milk.
To serve, start with a nice pile of mashed potatoes. Drench with meat and gravy. Add grated cheese, a dollup of sour cream, and top with a cherry tomato.
We love to have this meal with some steamed green vegetables and crescent rolls. It is a perfect meal for the kids to have the night before an athletic event so they have plenty of carbs and protein going into the next day!
Snicker Apple Salad (this is one of Emmet’s favorites)
3-4 apples (cored) we really like to use Gala or Honeycrisp and maybe one Granny Smith
3-4 Snicker candy bars
1 sm. box instant vanilla pudding
1 12oz carton Cool Whip
Cut apples and Snicker bars into bite-sized pieces. Stir pudding mix into the Cool Whip. Fold the apples and Snickers into the Cool Whip mixture. Refrigerate until ready to serve.