Ever since our recent trip to Northern California (close to where Seth served his LDS mission) Seth has rediscovered his love of Tri-Tip...so much so that he scoped it out at Costco and popped it in the cart. Tri-tip is a bit on the pricey end when you aren't buying it on sale in Cali and you usually have to ask the butcher for it specifically around here because they don't stock it in their displays, but Seth loves it and that makes it worth it! We have done the same sort of thing with London Broil, though, and it turns out so delicious (and is easier to get right on the grill) for about $2/lb. instead of $5. We tried a recipe from allrecipies.com with our own adjustments and marinated it in the fridge for 4 days. Melt-in-your-mouth meat! My brother, who has never eaten a bite of any kind of roast or steak in his life (I know - total wierdo), was lured in by the yummy aroma enough to try a bite and admitted that it was pretty darn good!
1/4 cup soy sauce (or teryaki or Worchestershire)
1/4 cup olive oil
2 Tbsp water (I substituted 1 Tbsp. water and 1 Tbsp. Worchestershire)
4 cloves of garlic (pressed)
black pepper to taste
4 lbs. Tri-Tip (I think ours was just over 2 lbs.)
kosher salt
Rub the meat with kosher salt. Combine first 5 ingredients in a bowl. Place meat in a large ziploc bag and pour marinade in with it. Grill for about 20 minutes on each side (make sure you don't overcook...I am a medium to medium-well girl myself, but the thick roasts on the grill need to be medium or rarer! A little pink in the middle is neccesary - not chewy, just pink). When finished on the grill, place in a foil tent for 10 minutes before slicing and serving. (Tri-tip is served in thincut slices). Our kids LOVE this and it is perfect for a backyard BBQ, though we can eat nearly the whole roast - just the 4 of us!
Happy Grilling!
Friday, May 29, 2009
Canning Recipes
I am getting excited for this year's canning and preserving season! I dipped my toes in last year and was hooked. This year, I am more excited than ever about my growing garden (and I probably went a little overboard with all that we planted) because I know that we will be able to enjoy the harvest throughout the coming year.So I am looking for new recipes and I need your help! I am specifically after a strawberry sauce recipe that is canning friendly and the best recipe for canning tomatoes and tomato sauce, but post any canning/preserving recipes you want to share! Happy growing season!
Mrs. Field's Chocolate Chip Cookies
This is my go-to chocolate chip cookie recipe from my mom. Recently I decided that I was sick of spending the $$ on the break and bake cookie dough from the grocery store and thought I would try freezing my own cookie dough. It was perfect! I made this recipe (which makes SOOO many cookies) and baked 2 dozen for the family to enjoy and then froze the rest of the dough. When I made the next batch from the frozen dough they worked great too. I think I am going to try putting the dough in the flexible ice cube trays from Ikea next time I do it so they are ready to go directly onto the cookie sheet! I LOVE flexible ice cube trays from IKEA!
1 lb. butter (no one said these were healthy...only that they were yummy!)
2 cups brown sugar
1 1/2 cups white sugar
3 eggs
2 tsp. vanilla
6 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
3 cups chocolate chips
3 cups nuts (optional)
*you could also substitute raisins and oatmeal for chips and nuts
Bake at 350 degrees for 8-10 minutes.
Ha Ha...that is truly what my Mom's recipe card says...she isn't one for detailed directions! I am though...so here is my instruction.
Cream butter and sugars. Add eggs and vanilla. Mix well. Add salt and baking soda and half of flour. Mix well. Add remaining flour. When combined stir in chips and nuts.
Roll into balls and place on greased cookie sheet. Bake at 350 degrees for 8-10 minutes. remove from oven when still slightly doughy in the center. Let stand on cookie sheet for about 30 seconds and move cookies onto a paper towel until cooled. This is my secret to soft, but fully cooked cookies. You maky have to experiment a bit to get it perfect, but when you do it will be well worth it! :)
1 lb. butter (no one said these were healthy...only that they were yummy!)
2 cups brown sugar
1 1/2 cups white sugar
3 eggs
2 tsp. vanilla
6 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
3 cups chocolate chips
3 cups nuts (optional)
*you could also substitute raisins and oatmeal for chips and nuts
Bake at 350 degrees for 8-10 minutes.
Ha Ha...that is truly what my Mom's recipe card says...she isn't one for detailed directions! I am though...so here is my instruction.
Cream butter and sugars. Add eggs and vanilla. Mix well. Add salt and baking soda and half of flour. Mix well. Add remaining flour. When combined stir in chips and nuts.
Roll into balls and place on greased cookie sheet. Bake at 350 degrees for 8-10 minutes. remove from oven when still slightly doughy in the center. Let stand on cookie sheet for about 30 seconds and move cookies onto a paper towel until cooled. This is my secret to soft, but fully cooked cookies. You maky have to experiment a bit to get it perfect, but when you do it will be well worth it! :)
Dale's Root Beer Cookies
This recipe came from one of Seth's neighbors and came with rave reviews...I made it tonight with the kids, but I had to substitute some ingredients and got some measurements wrong (that's cooking with kids for you) so I don't know what they should really taste like, but they were pretty good. Bet they are really yummy when you get everything right.
Cookies:
2 cups brown sugar
1 cup butter or margarine
2 eggs
1/2 cup buttermilk*
2 tsp. root beer extract
2 1/2 - 2 3/4 cups flour
1 tsp. baking soda
1 tsp. salt
Cream butter and sugar together. Add eggs; mix well. Add extract. Add dry ingredients and buttermilk. Mix well. Bake at 400 degrees for 6-8 minutes. When cool, frost with root beer frosting.
*Buttermilk substitute: 1 1/2 tsp vinegar or lemon juice plus milk to make 1/2 cup. Allow to sit 5 minutes before adding to recipe.
Root Beer Frosting
3 cups powdered sugar
2 tsp. root beer extract
1/2 cup butter or margarine
3 Tbsp. hot water
Mix well. The key is to wait until cookies are cool before frosting.
You could also try this recipe with other flavors: cherry, orange, mint, etc.
Cookies:
2 cups brown sugar
1 cup butter or margarine
2 eggs
1/2 cup buttermilk*
2 tsp. root beer extract
2 1/2 - 2 3/4 cups flour
1 tsp. baking soda
1 tsp. salt
Cream butter and sugar together. Add eggs; mix well. Add extract. Add dry ingredients and buttermilk. Mix well. Bake at 400 degrees for 6-8 minutes. When cool, frost with root beer frosting.
*Buttermilk substitute: 1 1/2 tsp vinegar or lemon juice plus milk to make 1/2 cup. Allow to sit 5 minutes before adding to recipe.
Root Beer Frosting
3 cups powdered sugar
2 tsp. root beer extract
1/2 cup butter or margarine
3 Tbsp. hot water
Mix well. The key is to wait until cookies are cool before frosting.
You could also try this recipe with other flavors: cherry, orange, mint, etc.
Green Chili Quiche - Super Duper Easy
Another delightful dish found while perusing blogs. I made this for Brynn's blessing and it was such a hit that I had to send out many emails with the recipe. I thought I had already posted it, but apparently not, so sorry for holding out on you!
Also, you can make the mixture in advance and freeze it so all you have to do is defrost and bake. It makes 10-12 servings, so I usually half the recipe when I am making it for my little family for breakfast.
10 eggs
1/2 cup flour
1 tsp. baking soda
1/2 tsp. salt
1 pint small curd cottage cheese
1 lb. monterey jack cheese (other kinds of cheese can be substituted as well)
1/2 cup melted butter
1 small can diced green chilies
Blend eggs, flour, baking soda and salt. Mix well. Stir in remaining ingredients. Bake in a 9x13 pan for 35-45 minutes at 350 degrees. Serve with sour cream and salsa or by itself. I like to serve it alone...just because I am boring that way. I have added bacon (fresh or the refrigerated bacon bits from costco) and it is really yummy. You could try lots of variations and I bet they would be good: spinach, sausage, etc. If you try something delicious let me know!
Also, you can make the mixture in advance and freeze it so all you have to do is defrost and bake. It makes 10-12 servings, so I usually half the recipe when I am making it for my little family for breakfast.
10 eggs
1/2 cup flour
1 tsp. baking soda
1/2 tsp. salt
1 pint small curd cottage cheese
1 lb. monterey jack cheese (other kinds of cheese can be substituted as well)
1/2 cup melted butter
1 small can diced green chilies
Blend eggs, flour, baking soda and salt. Mix well. Stir in remaining ingredients. Bake in a 9x13 pan for 35-45 minutes at 350 degrees. Serve with sour cream and salsa or by itself. I like to serve it alone...just because I am boring that way. I have added bacon (fresh or the refrigerated bacon bits from costco) and it is really yummy. You could try lots of variations and I bet they would be good: spinach, sausage, etc. If you try something delicious let me know!
Homemade Granola
I saw this recipe a couple of months ago on one of the many many craft blogs that I read and now I can't remember which one so I can give them credit, but it is so easy and so yummy...not to mention WAAAY cheaper than store-bought granola. There is so much you can do with it too...eat it as cereal, add some m&ms, nuts and craisins to make trail mix, or add it to yogurt and fruit for a yummy parfait. I plan to try some variations on the recipe to change things up...maybe add coconut, cashews and dried mango for a tropical version or almonds and dried raspberries and blueberries for a version that just sounds really yummy!
Enjoy!
7 cups old fashioned oats
1 cup wheat germ (I used wheat bran instead - found it at Sunflower Market in the bulk section)
1 cup flour
1/2 cup brown sugar
1/8 cup cinnamon
1 cup oil
1 cup honey (I ran out of honey mid-recipe and made it with just 1/4 cup last time and it was still yummy, just not as many clusters)
1/4 water
2 Tbsp. vanilla
1/2 tsp salt
Mix all ingredients and spread on a greased cookie sheet (I lined my cookie sheet with parchment paper for easier cleanup). Bake at 325 degrees for 20 minutes. Stir and bake another 15 minutes. Scrape the bottom of cookie sheet as soon as it is doneto prevent sticking (not neccesary if using parchment paper).
Added bonus: your house will smell all cinnamony and delicious!!! :)
Enjoy!
7 cups old fashioned oats
1 cup wheat germ (I used wheat bran instead - found it at Sunflower Market in the bulk section)
1 cup flour
1/2 cup brown sugar
1/8 cup cinnamon
1 cup oil
1 cup honey (I ran out of honey mid-recipe and made it with just 1/4 cup last time and it was still yummy, just not as many clusters)
1/4 water
2 Tbsp. vanilla
1/2 tsp salt
Mix all ingredients and spread on a greased cookie sheet (I lined my cookie sheet with parchment paper for easier cleanup). Bake at 325 degrees for 20 minutes. Stir and bake another 15 minutes. Scrape the bottom of cookie sheet as soon as it is doneto prevent sticking (not neccesary if using parchment paper).
Added bonus: your house will smell all cinnamony and delicious!!! :)
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