Let's Go Outside and Grill!

Good evening fellow bloggers! I welcome you to Everyday Meals. Tonight, we are taking a step outdoors to embrace the oncoming Summer. During the Summer, I love grilling, may it be burgers, hot dogs, Italian sausage, and so much more. The weather is nice (well, that's debatable in some Northern states) and birds are about. It's the best time to have a cook out! So, let's put on our tank tops, grab our cutting board, and head outside for this awesome dinner recipe Let's go!

Grilled Tri-Tip Steak with Molasses Chili Marinade

You will need:

• 1/4 cup brown sugar
• 1/4 cup molasses
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 5 cloves garlic, peeled and smashed
• 1 tablespoon peeled and chopped fresh ginger
• 1 tablespoon chili powder
• 1/4 teaspoon freshly ground black pepper
• 2 pounds tri-tip steaks

Ready?

1. In a large glass bowl or container, whisk together brown sugar, molasses, soy sauce, rice vinegar, garlic, ginger, chili powder and freshly ground black pepper until the sugar is dissolved.
2. Place tri-tip steaks in the marinade and turn until completely coated.
3. Let marinate for about 1 hour, covered, turning the steak occasionally.
4. Preheat grill to medium-high heat and brush with canola oil.
5. Place the steaks on the grill (do not discard the marinade) and cook until desired texture, about 5 minutes per side, depending on the thickness of the steaks.
6. Remove steak from the grill and let rest for 10 to 15 minutes before slicing.
7. Transfer the marinade and any juices collected from the cooked steaks to a small saucepan.
8. Bring to a low boil and let cook for about 10 minutes.
9. Serve with the steak.

Now that everything is prepared, let's sit down with a nice glass of lemonade (or an ice cold beer) and enjoy this masterpiece that you have made. Kudos to you future griller! Good night!

A Chinese Favorite

Good evening fellow bloggers! As you have all noticed, I took a hiatus yesterday, out of respect for Mother's Day, but I'm back and I've got a hankering for Lo Mein! Lo mein are wheat flour noodles, however, we are substituting that with angel hair pasta today. Lo mein comes from Chinese cuisine and it usually contains vegetables, meat or some sort or sometimes even wontons. The usual meat ingredients range from shrimp, chicken, pork, or in our case, beef. The word "lo mein" comes from the Cantonese word "lou mihn" meaning "stirred noodles". That is exactly what we are doing today! We will be stirring up a noodle dish that any Chinese fan will love! Let's begin.

Beef, Broccoli & Shitake Mushroom Angel Hair Lo Mein

You will need:

• 1/2 box of Angel Hair pasta
• 3 tablespoons oil
• 1 small onion, chopped
• 3 cloves of garlic, chopped
• 1 piece of steak, cut in thin strips
• 1 big head of broccoli florets
• 1/2 bag of shitake mushrooms, softened
• 3 teaspoons soy sauce
• 1 small block of beef bouillon
• 2 teaspoons Worcestershire sauce

Ready? Great!

1. Cook the angel hair pasta according to the box.
2. Heat up oil in a sauté pan.
3. Add the chopped onions and garlic to cook for 2 to 3 minutes.
4. Add the sliced beef.
5. Stir and cook until tender, about 3 to 4 minutes.
6. Add 1 and 1/2 cup of water.
7. Season with 3 teaspoons of soy sauce, 1 small block of beef bouillon, and 2 teaspoons of Worcestershire sauce. Let that boil for a bit.
8. Add the chopped broccoli florets and softened shitake mushroom.
9. Cover the pan to cook and soften the veggies. (Don’t overcook... you want the veggies a little crispy)
10. Drain the water off of the pasta, then dump into the sauce and broccoli mixture.
11. Stir everything around and cook for another 2 minutes.
12. Serve!

Tada! Home-made chinese food! I hope you all enjoy it and I will see you all tomorrow. Good night everyone!

A Special Mother's Day Blog

Good afternoon fellow bloggers! I wanted to do a special Mother's Day edition entry, obviously, to celebrate Mother's Day. Mom's are a special part of our world. They brought us into this world and love us no matter what. Celebrating one day is just plain silly. You should show mom just how special she is every day, be it a phone call or knocking on her door when you want to see her. I'm guilty of not showing my mom how special she is, but I need to start, immediately. Don't waste time fighting or ignoring each other. Remember, mom won't live forever. But make the best out of the time you have and remember, she IS special. That is what Mother's Day is all about: MOM. And that is what this blog entry is all about. I am including a full day's worth of meals, starting with breakfast and working your way through lunch and dinner. So, if you are ready, let's get this ball rolling!

Ham and Cheese Breakfast Quiche

You will need:

• 2 (12 ounce) packages frozen hash brown potatoes
• 1/3 cup butter, melted
• 1 cup cooked diced ham
• 1 cup shredded Monterey Jack cheese
• 2 eggs
• 1/2 cup heavy whipping cream

1. Preheat oven to 425 degrees.
2. Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl.
3. Press this mixture into the bottom and sides of an un-greased 10 inch pie pan.
4. Bake at 425 degrees for 25 minutes.
5. Remove pan from oven and arrange the ham and cheese evenly over the potatoes.
6. In a separate small bowl, beat together the eggs and the cream.
7. Pour the eggs and cream over the ham and cheese.
8. Return the pan to the oven and bake for 425 degrees for 30 minutes, or until the custard has completely set.
9. Serve, and watch Mom's face glow!

Now onto Lunch!

Chicken Scampi

You will need:

• 4 boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 1/3 cup butter
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon peel
• 2 tablespoons chopped fresh parsley or basil

1. Sprinkle the chicken with salt and pepper and cut into strips, then set aside.
2. In a large skillet, melt butter over low heat.
3. Add onion and garlic, then cook until tender, about 5 to 7 minutes.
4. Add the chicken and increase your heat to medium.
5. Cook and stir until chicken is cooked through, about 4 to 6 minutes.
6. Stir in the lemon juice, lemon peel, and parsley and serve immediately over hot cooked rice or a rice pilaf.

Now onto a dinner fit for a queen!

Bacon-Wrapped Filet Mignon

You will need:

• 4 filet mignons (about 1 and 1/2 to 2 inches thick)
• 4 slices bacon
• Wooden toothpicks
• 4 tablespoons extra virgin olive oil
• 4 cloves garlic, finely minced
• Salt and pepper

1. Wrap each filet in a strip of bacon.
2. Fix bacon strips to filets with toothpicks.
3. Lightly brush the top and bottom of each filet with olive oil.
4. Rub 1/4 of garlic onto each filet.
5. Salt and pepper to taste.
6. Grill over medium high heat until bacon starts to crisp, approximately 5 to 7 minutes per side, for medium rare (or longer if you like it well done).
7. Serve and finish off Mother's Day with a boom!

 Pictured Above: Chicken Scampy

 Pictured Above: Filet Mignon

 Pictured Above: Ham and Cheese Quiche

I hope you all have a magnificent Mother's Day. Cherish your mom and try your best to be good to her, I mean after all, you are in this world because of her. Good night everyone!

Steak Rolls? Really?

Hey bloggers, I don't have a whole heck of a lot to say today. It's just been one of "those" days. I mean, if it weren't for pure adoration for you all, my lazy butt would be in bed. Actually, I probably wouldn't be, but I would be off on other adventures. But anyway, we have ourselves something a tad bit different today. I'm not a steak lover by any means, but I'm sure a lot of you are. This one's for you guys! Here we go!

Pan Seared Steak Rolls

 You will need:

• 8 ounces flank steak or 8 thin sliced sirloin

For the Marinade

•  1 tablespoon soy sauce
•  1 teaspoon vegetable oil
•  freshly ground pepper

For the Sauce

•  1 tablespoon oyster sauce
•  1 tablespoon Chinese rice wine or dry sherry
•  2 cloves garlic, thinly sliced
•  1/4 cup canned chicken broth

For the Filling

•  1 tablespoon vegetable oil
•  1 teaspoon minced garlic
•  1 teaspoon minced ginger
•  1 carrot, cut into 2 inch matchsticks
•  1/2 red bell pepper, cut into 2 inch strips
•  2 ribs celery, sliced thin on diagonal
•  1 tablespoon soy sauce
•  1 teaspoon sesame oil
•  12 chives, cut into 3 inches long
•  4 ounces enoki mushrooms
•  2 teaspoons vegetable oil
•  2 teaspoons butter
•  1/4 teaspoon sesame seeds

Ready?

1. Freeze the steak for 30 minutes until partially frozen.
2. Slice steak against the grain, on the diagonal, into 8 equally thin pieces.
3. Use a meat mallet to pound each piece of meat to 1/8 inch thick. If using thin sliced sirloin, skip this step.
4. Combine marinade ingredients in a bowl and add the meat slices. Let stand for 15 minutes, or up to 2 hours.
5. In a separate bowl, combine the sauce ingredients.
6. To prepare the filling, heat a wok or skillet over high heat.
7. When hot, add vegetable oil, swirling to coat the sides.
8. Add garlic and ginger and fry for 20 seconds.
9. Add carrot, bell pepper, celery and stir fry for 1 minute.
10. Add soy sauce, sesame oil and stir.
11. Transfer to a bowl and let cool.
12. To make the beef rolls, lay beef slices out with short side facing you.
13. Equally divide the chives, enoki mushrooms and vegetable mixture among the pieces of meat.
14. Roll the beef up, over the filling and secure with a toothpick.
15. Place a large skillet over medium-high heat.
16. Add the vegetable oil and butter, swirling to coat bottom.
17. When hot, add the beef rolls, seam side down, not touching and pan fry for 1 minute, then turn them over.
18. Add sauce to the pan.
19. Cover and simmer over medium heat until the beef is just cooked through, or 1 to 2 minutes.
20. Remove the toothpick and sprinkle with sesame seeds to serve.

There you go! I think this would make a wonderful date night dinner, or just something for whenever. It's a great looking meal and I hope you all enjoy it! I'm coming back tomorrow with 3 exciting Mother's Day recipes including breakfast, lunch, and dinner! See you all then. Good night!

Feliz Cinco de Mayo!

Hola amigos y amigas! Feliz Cinco de Mayo! I welcome you all to a wonderful installment of Everyday Meals. Today, as you can tell, is Cinco de Mayo (The 5th of May). Cinco de Mayo is celebrated in Mexico and the United States as a part of Mexican heritage and pride as a way to commemorate the freedom and democracy during the beginning of the American Civil War. As opposed to what everyone thinks, Cinco de Mayo is NOT Mexico's Independence Day. That is actually in September. September 16th, to be exact. Any who, to celebrate today, I've gathered an excellent burrito recipe for you and your family to enjoy. Let's get started!

Beef and Chipotle Burritos

You will need:

• 1 and 1/2 pounds  boneless beef round steak, cut 3/4 inch thick
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/3 cup chopped onion
• 1 to 2 canned chipotle peppers in adobo sauce, chopped
• 1 teaspoon dried oregano, crushed
• 1/4 teaspoon ground cumin
• 1 clove garlic, minced
• 6 tortillas, warmed
• 3/4 cup shredded sharp cheddar cheese
• Pico de Gallo Salsa
• Shredded jicama or radishes (optional)
• Dairy sour cream (optional)

Are you ready?

1. Trim the fat from the meat.
2. Cut the meat into 6 pieces.
3. In a 3 and a half or 4 quart slow cooker place the meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
4. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
5. Remove the meat from cooker.
6. Using 2 forks, pull the meat apart into shreds.
7. Place the meat in a large bowl.
8. Stir in enough cooking liquid to reach desired consistency.
9. Divide the meat among warm tortillas, spooning it just below the centers.
10. Top with cheese, Pico de Gallo Salsa, and, if desired, jicama and sour cream.
11. Roll up tortillas.
12. Serve!

Voila! You have burritos! Enjoy today and I will see you all tomorrow for another entry. Good night!

A Random Combination of Meals

Good evening bloggers. I come asking for your forgiveness for my absence. I have a few reasons why I have not posted lately. For starters, on Monday, my internet decided that it hated me... I could not log into blogger, nor could I even access the page. On Tuesday, a dear friend from Houston came to visit me for the first time in 8 years. We attended an amazing concert that ran extremely late. If you have not heard of The Submarines or Pepper Rabbit, I suggest googling them and trying to find them on youtube. They are amazing. Anyway, my internet is back and I come baring 3 new recipes to make up for my missing days. Once again, I am very, very sorry and I hope that I didn't lose any readers. You guys are amazing for sticking with me, so with that being said... Let's get started!

Potato-Crusted Chicken Casserole

You will need:

• 1 large potato, thinly sliced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

FOR THE FILLING:

• 1 and 1/2 pounds chicken tenderloins, cut into 1/2 inch cubes
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 and 1/2 cups milk
• 1/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons shredded cheddar cheese
• 2 cups frozen peas and carrots
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried basil
• Dash of rubbed sage

FOR THE CRUMB TOPPING:

• 1 cup soft bread crumbs
• 1 tablespoon butter, melted
• 1/2 teaspoon garlic powder

Ready? Excellent!

1. In a large bowl, toss the potato slices with oil, salt and pepper.
2. Arrange slices onto the bottom and sides of an 11 x 7 inch baking dish coated with cooking spray.
3. Bake at 400 degrees for 20 to 25 minutes or until potatoes are tender.
4. Reduce heat to 350 degrees.
5. Meanwhile, for the filling, in a large skillet over medium heat, cook the chicken in oil until no longer pink.
6. Remove from skillet.
7. In the same skillet, saute the onion in butter.
8. Stir in flour until blended and gradually add milk.
9. Bring to a boil; cook and stir for 2 minutes or until thickened.
10. Reduce heat and stir in cheeses until melted.
11. Next, stir in the vegetables, seasonings and chicken.
12. Spoon into potato crust.
13. Combine topping ingredients; sprinkling it over the chicken mixture.
14. Bake, uncovered, for 40 to 45 minutes or until bubbly and topping is golden brown.
15. Serve.

Are you ready for our next recipe?

Fresh Tomato Pasta Toss

You will need:

• 3 pounds ripe fresh tomatoes
• 1 package (16 ounces) uncooked penne pasta
• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh basil
• 2 teaspoons minced fresh oregano
• 1 teaspoon salt
• 1/4 teaspoon sugar
• 1/8 teaspoon pepper
• 1/4 cup heavy whipping cream
• 1/4 cup shredded Parmesan cheese

1. To remove peels from tomatoes, fill a large saucepan with water and bring to a boil.
2. Place tomatoes, one at a time, in boiling water for 30 seconds.
3. Immediately plunge in ice water.
4. Peel skins with a sharp paring knife and discard.
5. Chop pulp and set aside.
6. Cook pasta according to package directions.
7. In a large skillet, cook garlic in oil over medium heat for 1 minute or until tender.
8. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp.
9. Bring to a boil and reduce heat.
10. Add cream and heat through.
11. Drain the pasta and transfer to a serving bowl.
12. Pour the tomato sauce over pasta and toss to coat.
13. Sprinkle with cheese.
14. Serve.

And our last recipe is... Drumroll, please?

Sausage Broccoli Manicotti

You will need:

• 8 ounces manicotti shells
• 16 ounces cottage cheese
• 3 cups frozen chopped broccoli, thawed and well drained
• 1 and 1/2 cups shredded mozzarella cheese, divided
• 3/4 cup shredded Parmesan cheese, divided
• 1 egg
• 2 teaspoons minced fresh parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1 pound bulk Italian sausage
• 4 cups meatless spaghetti sauce
• 2 garlic cloves, minced

1. Cook the manicotti according to package directions.
2. Meanwhile, in a large bowl, combine the cottage cheese, broccoli, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, pepper and garlic powder and set aside.
3. In a large skillet, cook the sausage over medium heat until no longer pink, then drain.
4. Add spaghetti sauce and garlic.
5. Spread 1 cup of the meat sauce in a greased 13 x 9 inch baking dish.
6. Rinse and drain the shells and stuff with the broccoli mixture.
7. Arrange the shells over the sauce.
8. Top with the remaining sauce.
9. Sprinkle with the remaining mozzarella and Parmesan cheeses.
10. Bake, uncovered, at 350 degrees for 40 to 50 minutes or until heated through.
11. Serve.

 Pictured Above: Potato-Crusted Chicken Casserole

 Pictured Above: Sausage Broccoli Mannicoti

 Pictured Above:  Fresh Tomato Pasta Toss

And there we have 3 incredible meals for you all to enjoy. I'm glad you are all still with me and still amazing, as always. I will do my best to be back tomorrow. Scratch that. I AM coming back tomorrow. Much love and appreciation to all of you. Good night!

A Twist on Burgers

Good evening fellow bloggers! I welcome you to another enticing entry of E.M.E.F. We are heading over seas to Japan today for this twist on burgers. I like to think these burgers are a tad bit (an by a tad bit, I mean a ton) healthier than traditional fatty burgers served here in the United States. Want to know why? Because they use tofu. Tofu is bean curd, in block form of course. They use coagulated soy milk to make it. For all of you lactose intolerant folks out there, tofu is a healthy and easier food to stomach. Well, with that little bit of information out of the way, I say we get started!

Japanese Wafu Burgers

You will need:

• 1 (14 ounce) package firm tofu
• 1 pound ground beef
• 1/2 cup sliced shiitake mushrooms
• 2 tablespoons miso paste
• 1 egg, lightly beaten
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 cup mirin (Japanese sweet wine)
• 2 tablespoons soy sauce
• 1 teaspoon garlic paste
• 1/4 teaspoon minced fresh ginger root
• 1 tablespoon vegetable oil

Ready?

1. Place the block of tofu onto a plate and place another plate on top.
2. Set a 3 to 5 pound weight on top (a container filled with water works well).
3. Press the tofu for 10 to 15 minutes, then drain off and discard the accumulated liquid.
4. Cut the tofu into 1/2 inch cubes.
5. Combine the tofu, ground beef, shiitake mushrooms, miso paste, egg, salt, pepper, and nutmeg in a large bowl. Divide into 6 balls, and flatten into patties.
6. Stir together the mirin, soy sauce, garlic paste, and ginger in a small bowl. Set aside.
7. Heat the vegetable oil in a large skillet over medium-high heat.
8. Brown the burgers on each side, about 2 minutes per side.
9. Reduce the heat to low; cover the pan and cook until the juices run clear, about 5 minutes.
10. Drain and discard any excess grease.
11. Pour the soy sauce mixture into the pan.
12. Keep moving the pan so the sauce doesn't burn, and flip the burgers occasionally to coat both sides with the sauce. The sauce will thicken and create a shiny glaze on the burgers.
13. When all the sauce has been used up, the burgers are ready.

 

 

 

 

Let's end this blog by saying: Don't knock it until you've tried it. I will leave you all with that. Have a wonderful evening and I will see you all tomorrow!