Tuesday, June 24, 2014

Summer Steak

We have started off summer (okay I know it's not technically summer yet, but June means summer to me) and are cooking on the grill multiple times a week.  I have scoured the internet for marinade recipes for chicken, steak, and pork.  A variation of this one was ALL over pinterest.  It didn't give exact measurements but this is what I used and I think that it turned out GREAT!  I am super excited for summer and all of the delicious cooking that goes along with it.
Ingredients:
  • 1/2 cup steak sauce (I used A1)
  • 1/2 cup Italian dressing (I used Kraft Zesty Italian)
  • 1 tbs lemon juice
  • 2 tbs soy sauce
  • 2 tbs Worcestershire sauce
  • 1 tablespoon Dijon Mustard
  • 4- 8oz Steaks (I used Sirloin)
Serves 4

Combine all ingredients in small bowl and whisk together.  Pour over steaks and marinate for about an hour.  Grill to desired temperature.  

Crispy Ranch Chicken

The kiddos may have finished school ten days ago, but I myself just finished yesterday. I am officially back! Those classes kicked my butt!   I know that I have slacked a little for the last few months, hopefully I can make up for it!  I have still been crafting, cooking, and creating I just haven't had time to blog about it all.  Life. Is. Crazy.  I am ready for summer vacation and FUN FUN FUN!
Ingredients:

  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Salt 
  • 1/8 teaspoon Pepper
  • 2/3 Cup Panko Crumbs
  • 1 Tablespoon Parmesan Cheese
  • 1/2 Cup Ranch Salad Dressing
  • 4 Tablespoons Olive Oil
  • About 3 Chicken Breasts
Serves 4-5

First I pounded the chicken breasts to about a half inch thick and then I cut them into thirds.  My chicken breasts were pretty big, so you may only be able to cut them in half.  Next, combine all of the dry ingredients on a large plate and place the ranch dressing in a shallow bowl. 
One piece at a time, dip the chicken into the ranch dressing and flip to cover then dip to coat each side with the panko mixture.  Heat the olive oil in a large skillet.  
Cook chicken for about 8 minutes per side or until chicken is cooked through and golden brown.  Remove chicken from skillet and place on paper towel for about a minute and then serve.  

I served with Spicy Potato Wedges and Steamed Asparagus.


Friday, May 30, 2014

Saucy Grilled Pork


Until about a year ago I thought that cooking pork on the grill was weird, but after trying a few recipes suggested by some friends I quickly changed my mind.  This recipe could be done with pork chops but I think that pork tenderloin is much more likely to be tender and juicy.  This recipe was adapted from one that I made a long time ago that used most of these ingredients to create a rub for a whole pork tenderloin.  I decided to turn it into a marinade and slice into pieces for less cook time.  I made the entire meal on the grill which made for a super easy clean up!  I made green beans and potatoes in foil packs- no additional pots and pans!

Ingredients:
  • 1 lb Pork Tenderloin cut into Medallion pieces
  • 1 Tablespoon Honey
  • 1/4 teaspoon Paprika
  • 1/2 teaspoon Garlic Powder
  • 1/4 Cup Catilina Dressing
  • 1/2 teaspoon Chili Powder
  • 1/8 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Mustard
  • 1 teaspoon Olive Oil
Serves 4

In a small bowl combine all ingredients except pork and mix well.
Take each piece of pork and give it a gentle pound with your fist to slightly flatten it.  Pour marinade mixture over pork and refrigerate for 30 minutes.
 Preheat grill.  Sear each side of the meat.  Then grill until desired internal temp.  Mine took about 5 mins on each side. 

Sunday, April 27, 2014

Easy Cheesy Broccoli and Rice

A few months ago I posted a recipe for Broccoli and Cheddar rice that we all enjoyed, but I came across a different recipe that said you could make it ahead of time.  Anything that I can make ahead of time is a winner in my book.  I tweaked the original recipe a bit.  Believe it or not I actually reduced the amount of cheese!  I also eliminated the Ritz cracker topping because my husband finds crumb topping (except the sweet stuff on top of muffins) to be completely unnecessary.  I liked the large chunks of broccoli in this (vs. little tiny pieces) because it actually made me feel like I was eating a vegetable.
Ingredients:
  • 2 Cups Minute Brown Rice
  • 1 (14.5 oz) Can of Chicken Broth
  • 3 Cups of  Broccoli
  • 6 oz of Velveeta Cheese (cubed)
  • Pepper to Taste
Serves 6

Bring chicken broth and broccoli to a boil.  Add rice, stir, and reduce heat to low.  Cover and cook for 6 minutes.  Turn of heat, add Velveeta cubes, stir, and cover for additional 5 minutes.  Stir to mix cheese throughout.  Add pepper to taste and Enjoy!

The original recipe says to cover and refrigerate if you are making it ahead of time.  I only made mine about an hour a head of time so I just left it covered on the counter and reheated it on the stove.  I will post an update when I actually make it a day in advance.

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Friday, April 25, 2014

Balsamic Grilled Sirloin


Throwing together a marinade can be as simple as looking through your refrigerator and pantry and throwing things together which is exactly what I did here.  Sometimes they get rave reviews from the family and other times I just toss the paper that I wrote down the ingredients and measurements on and we forget about it.  This one was a little different from most other marinades that I make because I don't think I have ever made one with balsamic vinegar.  I am glad I gave it a try because it added a different flavor to set it apart from the others and we all loved it!

Ingredients:
  • 1 Tablespoon Olive Oil
  • 4 Tablespoons Italian Dressing
  • 1 teaspoon Balsamic Vinegar
  • 2 teaspoons Dijon Mustard
  • 2 Tablespoons A1 Sauce
  • 1/2 teaspoon Cracked Black Pepper
  • 4 Sirloin Steaks (about 6 oz each)
serves 4

Combine all ingredients, except steaks, in a small bowl.  Whisk ingredients.  Pour mixture over steaks and let marinade for about 30 minutes.  Grill steaks to desired temperature.  
You can serve steak whole or slice across the grain and serve over rice.  I served with Paprika and Parsley Roasted Potatoes and Steamed Asparagus.

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Honey Nut Crescent Rolls

For several years I have been tearing recipes out of magazines thinking that I will make them someday.  I found this in my recipe folder and it is dated 2005.  Yes, you read that right 2005!  I am proud of myself for making a recipe that I held onto for 9 years!!!!  That is older than my kids!  Anyways... I made these for Easter dinner and they were yummy.  I am not going to lie, they were a little on the sweet side and I don't think that I could eat these very often, but they were a great treat.  I actually cut the amount of filling in half from the original recipe (from Food and Family Winter 2005) because I thought they would be too rich and I was right!  

Ingredients:
  • 2 Packages Refrigerated Crescent Roll Dough
  • 4 oz of Cream Cheese- softened
  • 3 Tablespoons of Honey-divided
  • 1/4 cup Sliced Almonds
  • Ground Cinnamon
Makes 16 Rolls

Preheat oven to 375.  Using a mixer, combine cream cheese and 2 tablespoons of honey.  Then stir in sliced almonds.  
Unroll crescent dough into the already perforated triangles.  Place 1/2 tablespoon of cream cheese/honey mixture near the long end of the dough.  Then roll it to the opposite point.  Place on ungreased baking sheet or baking sheet lined with parchment paper, sprinkle with cinnamon, and bake for 12-14 minutes.  Drizzle with remaining honey and serve warm.
 

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Coriander and Cumin Grilled Pork Medallions

I have decided that I am going to grill more.  I don't mean eat food that was cooked on the grill more often I mean I MYSELF will actually use the grill more often.  I usually pass the job off to someone else like my husband or even my mother-in-law.  Grilling can't be that hard right?!?  Now if someone just teach me how to start it, I will be good to go!
Ingredients:
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Ground Coriander
  • 1 teaspoon Minced Garlic
  • 1 1/2 Tablespoons of Olive Oil
  • 1.5 lb Pork Tenderloin
  • 1/8 teaspoon Black Pepper
Serves 6

Cut pork tenderloin in medallion like pieces about 3/4" thick.  In a small bowl combine all ingredients except pork in a small bowl.
  Next, brush mixture on pork pieces.  Let sit for about 15 minutes.
  Grill to internal temperature of at least 145 degrees.
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