Grill Time!

This is one of my newer favorites! One nice thing about this is that both the butter and the spice mixture can be done ahead of time. Then, when it's about 30 minutes away from dinner time, just rub the spices into the meat and throw on the grill! I double the butter and put some on top of mixed vegetables. This is spectacular grilled but also good made inside in the skillet.

London Broil with Bleu Cheese Butter

• 3T bleu cheese
• 2T soft butter
• 1T black pepper
• 1t garlic salt
• 1t onion powder
• 1/4t cayenne pepper
• 2lb London Broil
• 2T olive oil

1. mix cheese and butter in bowl (fork works best)
2. in a second bowl, combine pepper, garlic salt, onion powder, and cayenne
3. when ready to cook the meat, preheat grill at a low setting
4. rub steak with olive oil-coat with spice mixture on both sides and rub in by hand (try not to breathe in the spices!)
5. lightly oil grill grate and grill for 10-12 minutes per side
6. let steak sit for 10 minutes after removing from grill--serve with dollops of bleu cheese butter
   

Aloha!

On Sunday nights, I generally make something very easy, like tacos, hamburgers, etc. I found this recipe and thought that even though it's a little more involved than my usual Sunday meal, it looked like a fun alternative. And since we recently went to Hawaii, it was a fun, reminiscent meal. A couple of notes:
-I highly recommend using the Hawaiian style buns instead of regular hamburger buns. I used them on a lark and thought it made a BIG difference
-If your chicken breasts are thick, butterfly them before you marinate (I did this and ended up with four sandwiches instead of two...leftovers!)
-Don't be afraid to overgrill the pineapple! I grilled for about two minutes on each side and that was NOT long enough...it was still cold in the middle.
-I know that people say to only flip meat one time, but when it comes to chicken, that is bad advice. A chef-friend of mine once told me to turn chicken more often because it allows the juices to keep flowing through the meat. My chicken has been super-juicy ever since! I turn mine every two minutes.

Here we go...

Hawaiian Chicken Burgers

• 2 boneless, skinless chicken breasts
  
• 1/4 c soy sauce
• 2 slices thick bacon
• 2 hamburger buns
• 1 T soft butter
• 1/4 teriyaki sauce
• 2 slices Swiss cheese
• 2 slices pineapple
• sandwiches fixins (I recommend mayo, lettuce, and tomato)

1. Place chicken and soy sauce in a Ziplock back--marinate 30 minutes to 2 hours
2. Meanwhile, fry the bacon until crisp
3. Heat grill (or stovetop grill pan)
4. Discard chicken marinade. Grill chicken 4-5 minutes per side, basting with teriyaki sauce before each turn.
5. Place Swiss cheese on hot breasts. Cover the breasts to allow cheese to melt, and place hot bacon on top of cheese.
   
6. Grill pineapple slices 3-4 minutes per side; place on top of chicken breasts.
7. Brush butter on buns and grill until toasty.
8. Put chicken breast on top of hot bun, arrange desired condiments on top, and enjoy!
   

Meatloaf with a BANG

This is, by far, M's favorite meatloaf recipe. I love how moist and tender it is! It is spicier the next day, which I'm sure is part of the reason M loves to have it for lunch the next day.

Tex Mex Meatloaf

• 1 1/2 lbs ground beef
• 1/2 lb ground pork
• 1/2 c crumbled cornbread
• 1/2 c sour cream
• 1/2 c grated pepperjack cheese (cheddar would work also)
• 1/2 c finely chopped onion
• 1/4 c milk
• 1 egg, slightly beaten
• 3 jalepeno peppers, seeded and minced
• 2 garlic cloves, minced
• 1/2 t salt
• 1/2 t pepper

1. preheat oven to 350 degrees
2. mix all ingredients (by hand words the best!)
3. place baking rack on cookie sheet; form meat into loaf shape on the rack
4. cover loosely with foil; bake for 30 minutes
5. remove foil; bake for 30 more minutes
   

Amazing Brownies

I'm honestly a big believer in brownie mixes. They are easy and usually just as good as homemade. But this recipe is the exception to that rule. They take just a little extra time but the result is well-worth it!

Tips:

1. I use cake flour in this recipe. If you use regular all-purpose flour, omit the extra two tablespoons. The result will be a slightly heavier brownie.

2. When a recipe calls for vanilla, I frequently divide that amount into half vanilla extract, half almond extract. If you don't have almond extract handy, use the full amount of vanilla. (I keep almond extract on hand at all times...it's amazing how often you use it!)

3. Be SURE to let the chocolate/butter mixture cool completely or the result will be a very heavy, overly chewy brownie.

Ok...here's the recipe!

• 1/2 cup (1 stick) butter
• 4 oz unsweetened (baking) chocolate
• 4 eggs
• 1/4 t salt
  
• 2 cups sugar
• 1/2 t vanilla extract
  
• 1/2 t almond extract
• 1 cup plus 2 T cake flour
  

1. Preheat oven to 350 degrees.
2. Grease a 9x13 pan (or a 9x9 pan if you prefer more cake-like brownies). Do NOT flour the pan.
3. In saucepan, melt butter and chocolate. Let cool COMPLETELY.
4. Beat eggs and salt until light in color and foamy.
5. Gradually add sugar and flavorings, beating until thick
6. Using a wooden spoon or spatula, stir in cooled chocolate with a few swift strokes. Do NOT use the electric beater.
7. Stir in flour just until combined.
8. Bake for 25 minutes. Delicious! :)

Chicken Pot Pie

This is probably my favorite homestyle item to make, and leftovers warm up nicely. I have included vegetables that I generally use; however, any vegetable that holds its shape well that you like will work nicely. Other options that I sometimes include are potatoes and mushrooms. Just be sure that the total amount of veggies remains about 2 1/2 cups and definitely not over 3 cups. If I'm throwing all health considerations to the wind, I sometimes make the mushroom gravy to go with it, but I try to stick with as much non-fatty vegetables as possible. Also, canola oil can be used instead of the butter, but since it's really the only fat in the whole recipe I don't worry too much about it.

I know some people who love to make their own pie crust. I do not fall in that category. I buy the pie crust dough in the refrigerated section at the grocery store. This saves every one in my house from hearing me yell at flour and butter and also keeps me from cleaning up the horrible mess that is my kitchen after making pie crust.

Chicken Pot Pie
(mushroom gravy recipe follows)

1 lb boneless skinless chicken breast, cubed (raw)
1 c sliced carrots
1 c frozen green peas
1/2 c celery, chopped
1/3 c butter
1/3 c onion, chopped
1/3 c flour
1/2 t salt
1/4 t black pepper
1/4 t celery seed
1 3/4 c chicken broth
2/3 c milk (I've used skim or 2%, just keep in mind that skim won't solidify quite as much)
2 pie crusts

1. pre-heat over to 425 degrees
2. in saucepan, combine chicken, carrots, peas, and celery and add just enough water to cover.
3. boil for 15 minutes and drain
4. meanwhile, in saucepan, cook onions in butter until soft; stir in flour, salt, pepper, and celery seed
5. when mixture is bubbly, remove from heat and slowly stir in broth and milk
6. simmer until thick, *stirring constantly*
7. place pie crust in oiled pie pan
8. pour chicken mixture into bottom pie crust
9. cover chicken mixture with liquid
10. cover with top pie crust and slit
11. bake for 30-35 minutes and let sit 10 minutes before cutting

Asian Lettuce Wraps

These aren't too hard, just have your ingredients measured out before you start cooking in the wok.

Keep in mind that white rice cooks in about 20 minutes but brown rice takes about 40. I like to get my brown rice on the stove, then measure out my other ingredients. When the rice has about 15 minutes left, start heating up the wok and both pots will be ready about the same time.

• 4 c water
• 2 c uncooked rice
• 1 T vegetable oil
• 1 lb lean ground pork
• 1 bunch green onions, sliced
• 1 t garlic, chopped
• 14 oz firm or extra firm tofu, cubed
• 2 carrots, grated
• 3 T hoisin sauce (available in the Asian section of the grocery store)
• 2 T soy sauce
• 1 t sesame oil
• 1/2 t chili paste (such as Sriracha)
• 1 head iceberg lettuce

1. in saucepan, combine water and rice-bring to a boil, reduce heat, and let simmer 20 minutes for white rice or 40 minutes for brown rice
2. heat oil in wok to medium high
3. cook pork, onions, and garlic for about 5 minutes
4. add tofu, carrots, and sauces, stirring frequently-cook about 5 minutes
5. remoce from heat and add sesame oil and chili paste
6. serve rice and stir fry mixture with individual lettuce leaves
   

Easy Baked Chicken

Me and mine have been sick this week...thank you Texas allergy season. This cut down on my cooking this week a lot...and when I did cook, it was easy peasy sandwiches or pasta with some pre-made sauce.

I did, however, cook two great meals. This chicken recipe is one of M's favorites, even though whenever I cook it he thinks it's the first time I've made it. I usually serve it with mashed potatoes and green beans. Make plenty so you have leftovers for lunch the next day!

It is equally good cooked with chicken breasts or chicken tenders.

• 2/3 cup flour
• 1 t salt
• 1 t paprika
• 1/2 t rosemary
• 1/2 chervil
• 1/2 marjoram
• 1/4 t pepper
• 2/3 c butter, melted
  
• 3 pounds chicken breast or tenders

1. preheat oven to 400 degrees
   
2. combine all seasonings, then mix into flour
3. pour half of the butter into 9x13 baker
4. dip each piece of chicken into butter and then flour, then place in pan
5. pour any remaining flour over chicken and moisten with remaining butter
6. cover securely with foil and bake for 20 minutes
7. remove foil and cook for 15 minutes longer