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Grilled Orange Salsa Steak

May 29, 2010 By The Recipe Mom Leave a Comment
grilledsteak

What You Need:

1/2 C of soy sauce
1/2 C green onions, chopped and divided
3 tbsp lime juice
2 tbsp brown sugar
1/8 tsp hot sauce
1 garlic clove, minced
2 lbs. boneless sirloin steak, 1 inch thick
2 oranges, peeled, sectioned and chopped
2 tbsp orange juice
2 tbsp red wine vinegar
2 tbsp lemon, chopped
1 tbsp lime, chopped
1 tbsp sugar
1 tsp cilantro
1 tsp jalapeno pepper, minced
1/2 tsp lemon peel, grated
1/2 tsp lime peel, grated
1/8 tsp salt

How to Make It:

Put the soy sauce and 1/4 C of the green onions into a large sealable bag.
Add the lime juice, brown sugar, hot sauce and garlic, seal the bag and shake to blend.
Place the steak into the marinade, seal the bag and turn to coat.
Refrigerate at least 2 hours, turning the bag occasionally to keep the meat well covered.
Preheat the grill to medium heat.
Remove the steak from the marinade, place it on the grill and discard the marinade.
Grill the steak for 5 minutes.
Turn the steak and grill for 5 minutes longer or until the internal temperature reaches 160 degrees for a medium done steak.
Cool the steak and slice across the grain.
Place the remaining ingredients into a mixing bowl and stir until blended together well.
Sever the salsa over the slices of steak.

Makes 4 servings

The citrus salsa adds a little zing to this delicious grilled steak leaving you with no need for that heavy steak sauce. The marinade gives you a steak that is moist and full of flavor. To grill the steak to medium rare the meat thermometer should read 145 degrees and for well done it should read 170 degrees.

Filed Under: Beef, Dinner Ideas, Grilled, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , , , ,

Savory Roasted Beef Tenderloin

May 13, 2010 By The Recipe Mom 1 Comment
roastbeef

What You Need:

1 C of soy sauce
3/4 C of beef broth
1/2 C of olive oil
2 tbsp red wine vinegar
1/2 tsp hot pepper sauce
4 garlic cloves, minced
1 tsp pepper
1 tsp dried thyme
1/2 tsp salt
1 bay leaf
1 (3 1/2 lb) beef tenderloin

How to Make It:

In a large resealable bag mix together the soy sauce, beef broth, oil and vinegar.
Place the hot sauce, garlic, pepper, thyme and salt into the bag and shake to blend.
Take out 1 C of the marinade and refrigerate for basting.
Add the bay leaf to the bag.
Place the tenderloin into the bag and seal.
Turn the bag to coat the meat well with the marinade.
Refrigerate overnight.
Set the oven temperature to 425 degrees and let the oven preheat.
Place a meat rack into the center of a roasting pan.
Place the meat onto the rack and discard the marinade.
Baste the meat with the reserved marinade.
Roast the meat for 1 hour or until it is cooked the way you like, being sure to baste often.
Allow the meat to stand at least 15 minutes before carving.

Makes 6 servings

Roasting meat brings out the full flavor and marinating it leaves the roasted meat nice and juicy. To determine if your roast is cooked the way you like it use an internal meat thermometer. For well done meat the temperature should reach 170 degrees. If you like your meat cooked medium the temperature should reach 160 degrees and for medium rare is should reach 145 degrees. An eye of round roast may be substituted for the tenderloin if you prefer.

Filed Under: Beef, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , ,

Cabbage with Minted Pork

February 2, 2010 By The Recipe Mom Leave a Comment
porkcabbage

porkcabbageWhat You Need:

2 C of jasmine rice
2 C of vegetable broth
1 T of grated lime zest
1 T of grated lemon zest
1/2 C lime juice
2 T of lemon juice
2 T of soy sauce
2 T of rice vinegar
3 t of light brown sugar
2 t of jalapeno pepper, minced
4 scallions, chopped
1 bell pepper, cored, seeded and diced
1 C of fresh mint, chopped
1 1/2 lb. ground pork
1/2 head of cabbage, chopped
1 C of snow peas

How to Make It:

Spray the bottom and sides of a cast iron Dutch oven well with cooking spray.
Preset the oven temperature to 450 degrees.
Place the rice into the pan.
Pour the broth over the rice and smooth the rice into an even layer.
Place both types of zest into a mixing bowl.
Add both the lime and lemon juice, the soy sauce, vinegar and the brown sugar to the bowl.
Stir until all the ingredients are mixed together well.
Stir in the jalapeno peppers, scallions, bell peppers and the mint.
Break up the ground pork into the bowl and stir until completely blended in.
Drop the mixture by spoonfuls into the pot.
Stuff the cabbage into the pan and spread the snow peas over the cabbage.
Cover and bake 45 minutes or until the cabbage is tender.

Makes 4 servings

This dish is a little spicy with the infusion of the jalapeno peppers. If you like a little less spice, use a milder pepper such as Serrano or Anaheim instead.

Preparation Time: approximately 20 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 652; Fat 21g; Carbohydrates 81g; Cholesterol 99 mg; Sodium 123 mg; Protein 35g; Fiber 4g

Filed Under: Dinner Ideas, Dutch Oven, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , , , ,

Tuna Steaks with Orange Sauce

January 31, 2010 By The Recipe Mom Leave a Comment
tuna

tunaWhat You Need:

3 T of sesame oil, divided
1 C + 2 T of chicken broth
1 C of couscous
2 (4 oz.) tuna steaks, chopped
1/2 C of orange juice
4 t of honey
6 T of soy sauce
6 garlic cloves, chopped
4 T of toasted sesame seeds
1/2 t of ginger
4 C of broccoli florets
1 small yellow squash, sliced thin

How to Make It:

Spread 1 1/2 T of oil over the bottom of a Dutch oven pan.
Set the oven temperature to 450 degrees and allow the oven to preheat.
Pour the broth into the prepared pan.
Add the couscous, stir to coat well and smooth out evenly in the pan.
Brush the tuna steaks with 1 T of the oil and place them into the pan.
Whisk together the orange juice, honey and soy sauce in a bowl until well blended.
Whisk in the remaining sesame oil until well combined.
Fold in the garlic, sesame seeds and ginger and pour half of the mixture into the pan.
Place the broccoli and squash into the pan and add the remaining orange juice mixture.
Cover and bake for 45 minutes or until the vegetables are soft and the tuna flakes easily with a fork.

Makes 4 servings

Make this meal simple by using frozen tuna steaks. Just place the frozen steaks into the pan without thawing. They will cook completely with out adding any extra baking time. If you prefer, you can make this dish using salmon or halibut. If fish isn’t one of your favorites try pork, turkey or beef steak instead.

Preparation Time: approximately 10 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 55 minutes

Nutritional Information: (approximate values per serving)
Calories 475; Fat 14g; Carbohydrates 51g; Cholesterol 43 mg; Sodium 1286 mg; Protein 38g; Fiber 7g

Filed Under: Dinner Ideas, Dutch Oven, Fish, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , ,

Pressure Cook Old Favorites

October 31, 2009 By The Recipe Mom Leave a Comment
potato_salad

potato_saladFamily favorites are hard to put by the way side even when trying new styles of cooking. These old favorites taste just as great when cooked in a pressure cooker and it takes a fraction of the time.

Country Potatoes

Ingredients:
• 1 tbsp. olive oil
• 1/4 lb. fresh mushrooms, sliced, stems trimmed
• 1/2 cup finely chopped onion
• Salt and pepper to taste
• 1/2 cup chicken stock or water
• 4 cups potatoes in 1/2” slices
• 2 tbsp. minced parsley

Preparation:

In the pressure cooker, heat the oil and sauté the mushrooms and onions until the onions are wilted. Mix in all the remaining ingredients. Lock the lid and bring to pressure. Lower the heat and cook for 3 minutes at 15psi. Allow pressure to drop by quick release or auto release method and remove lid.

Serves 4

Potato Salad

Ingredients:
• 4 slices of bacon
• 4 tsp. sugar
• 3 tbsp. vinegar
• 1 tsp. mustard
• 4 med.-large potatoes, cut in 1/4” slices
• 1 med. Onion thinly sliced
• Salt and pepper to taste
• 1/2 tsp. celery seed

Preparation:

Fry bacon in the pressure cooker until crisp, then remove and drain on paper towel and crumble. Reserve 1 tbsp. of the drippings and wipe out the pressure cooker. In a small bowl, combine the sugar, vinegar, mustard and bacon drippings. Pour 1-3/4 cups water into the pressure cooker. Layer the potatoes, onions, all of the seasonings above, the sugar and vinegar mixture, and the crumbled bacon in the pressure cooker basket. Lower the basket into the pressure cooker. Lock the lid into place and cook for 2 minutes at 15psi. Release pressure using the natural release method or the auto release method, remove the lid and serve.

Serves 4

Sesame Broccoli

Ingredients:
• 2 tbsp. sesame oil
• 1 large garlic clove peeled and crushed
• 1 slice of fresh ginger, quarter size and peeled
• 1 bunch of broccoli, cut into flowerets
• 6 tbsp. chicken or vegetable stock or water
• 2 tbsp. soy sauce
• Salt and pepper to taste

Preparation:

In the pressure cooker, heat the oil until very hot. Stir fry the garlic and ginger until the garlic is golden. Add the broccoli and stir fry until it’s bright green. Sprinkle with salt and transfer the broccoli to the pressure cooker steamer basket. Pour the stock and soy sauce into the bottom of the pressure cooker and lower the basket into it. Lock the lid in place, bring to pressure, then lower the heat and cook for 2 minutes. Release pressure using the quick release method or the auto release method and remove lid. Remove the basket and serve using some of the soy sauce liquid.

Serves 4

Other vegetables such as green beans, asparagus and bell peppers can be used in place of or added to the broccoli.

Filed Under: Today's Kitchen Tagged With: , , , , , , , , , , , , , , , ,

Tropical Sesame Chicken

October 21, 2009 By The Recipe Mom 2 Comments
pineapplechicken

pineapplechickenWhat You Need:

4 chicken breast halves
1 1/2 C dry cooking sherry
8 dehydrated pineapple rings
1 T soy sauce
1 T of garlic, minced
1 T fresh ginger root, minced
1 T of sesame seeds
2 T of cornstarch
1/4 C of water

How to Make It:

Place the chicken into the pressure cooker and cover with the sherry.
Lay the pineapple rings over the top of the chicken.
Add in the soy sauce, garlic and ginger.
Sprinkle the sesame seeds over the top.
Bring the pressure to high and cook 10 minutes.
Release the pressure quickly by running cold water over the top of the cooker.
Remove the chicken and pineapple from the cooker.
In a small bowl whisk together the cornstarch and water until smooth.
Pour the mixture into the cooker and heat stirring almost constantly until thick.
Before serving pour the sauce over the top of the chicken and pineapple.

This tropical dish can be served over a bed of rice or noodles. The convenience of cooking with a pressure cooker is being able to walk away. There is no need to stir, turn or even watch your meal once the desired pressure is reached.
Just release the pressure once the timer goes off and you have a great meal in a matter of no time.

Makes 4 servings

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Filed Under: Chicken, Dinner Ideas, Recipe Cards Tagged With: , , , , , , , , , ,

Spiced Up Ham Hash

October 16, 2009 By The Recipe Mom Leave a Comment
ham

hamWhat You Need:

1 onion, chopped
1 (14 1/2 oz.) can kidney beans, drained well
2 C of tomatoes, chopped
2 C new potatoes, diced
2 C of frozen corn
8 oz. ham, cooked and diced
2 T tomato paste
1 T Worcestershire sauce
1 T of soy sauce
1 dash of Tabasco sauce
1/2 t of salt
1/4 t of pepper

How to Make It:

Spray the bottom of the pressure cooker with cooking spray.
Place the onions, beans, tomatoes, potatoes and corn into the pressure cooker.
Layer the ham slices over the vegetables.
Stir in the tomato paste, Worcestershire, soy and Tabasco sauce.
The cooker is brought to high pressure and cook for 15 minutes.
Slowly release the pressure.
Before serving season the hash with salt and pepper.

This is great served on a cold morning. You can replace the canned beans with 2 C of quick soaked fresh kidney beans. 14 1/2 oz. cans of vegetables can be used in place of the fresh and frozen vegetables if you prefer. Be sure to drain canned vegetables well before placing them in the pressure cooker. The Tabasco sauce is optional in this recipe.

Makes 4 servings

Filed Under: Breakfast Ideas, Brunch Ideas, Pork, Recipe Cards, Recipes Tagged With: , , , , , , , , ,