Tyler's Surf and Turf

4 NEW YORK STRIP STEAKS
1 TBS minced garlic
1 tsp olive oil
2 TBS soften butter
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp salt

Grill Steaks and brush with Garlic Butter after the steaks are cooked


Marinade for 24 Sea Scallops
3 TBS olive oil
1 tsp lime zest
1 TBS lime juice
1 TBS minced garlic
1/2 tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp pepper

Soak wooden skewers in water while scallops are in marinade. Place 3 scallops on each skewer and bbq.

Serve with corn on the cobb and fruit salad.

Christine's Roasted Tri Tip

McCormicks Steak Seasoning
Salt
Aloha Soy Sauce
Hoisan Sauce
Fresh minced garlic (about 1 heaping tablespoon)
juice from 1-2 tangerines
Red Pepper Flakes

Cook 2 tri-tips in a pre-heated 400 degree oven for one hour.

Homemade Asian Turkey Meatballs

Devin likes to email me dinner recipes for us to try at home. The below recipe is one of them. My entire family really liked the meatballs. I know is seems to have a lot of garlic but it didn't taste like it.

For the Meatballs:

• 1 pound ground turkey
• 2 cloves garlic, minced
• 3 green onions, diced
• 1 egg beaten
• 1/2 cup bread crumbs
• 1 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 1 teaspoon sesame oil
• 1 teaspoon hot oil
• 2 tablespoons olive oil

1. Combine all ingredients, except olive oil, in a bowl. Mix well. Form into about 20 meatballs.
2. Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, about 6 minutes, they will finish cooking in the sauce. Depending on the size of your pan you made need to do this in batches.

For the sauce:

• 2 cloves garlic minced
• 1 cup Veri Veri Teriyaki marinade
  
• 1 teaspoon soy sauce
• 1 teaspoon siracha sauce (optional)

1. Combine in a bowl.
2. Once the meatballs have browned, return all of them to the pan. Pour sauce over and gently stir to coat. Cover and simmer for 20-25 minutes. Serve over rice.
   

Hamburger Meat Tip

Here is a quick time-saving tip for dinner time. I buy the 5 lbs package of hamburger meat from Costco. When I come home (or the next day), I dice 3-4 onions and saute them in olive oil for a few minutes in a very large skillet. Then I add the 5 lbs of hamburger meat. Add Steak Seasoning. Once it is cooked - drain the fat. I divide the meat into 5 portions (basically 1 lb each) and place each portion onto a dinner plate lined with a paper towel. Let the meat cool completely and place each portion into a gallon size ziplock bag and freeze. Now I have 5 bags of cooked meat that I can quickly reheat in a pan for dinner (it takes about 5 minutes).




My Fish Heads like Sloppy Joes. I make them super simple - yes, with a couple of cans of Manwich sauce and 2 packages of my frozen hamburger meat. Hey - if they like it - why fuss with something else! We'll use half of the mixture for Sloppy Joes.

Then a couple days later I'll use the other half of the Sloppy Joe mix for my version of Tator Tot Casserole (pictured above). Using a large pie dish I add the leftover Sloppy Joe Meat which I have mixed with one can of corn and top with tator tots. I add milk and sour cream to a can of cream of mushroom soup and pour of the top of the tots. Add shredded cheddar cheese. Bake at 375 until heated through.

Carnitas & Homemade Tortilla Chips

Pineapple Cheese Enchiladas

On Devin and my first date we went to Park City, Utah. We ate a restaurant called Utah Coal and Lumber and had their Pineapple Cheese Enchiladas. They were so delish! Devin found this recipe for us to recreate that special dinner.



1 (20 ounce) can crushed pineapple, drained
1/4 cup sour cream
1 medium onion, chopped
1 1lbs shredded Jack Cheese, divided
1 (10 ounce) can enchilada sauce
12 (8 inch) Corn tortillas
Vegetable Oil

Preheat oven to 375F

In a large dutch oven or cast iron pot, heat 2 cups of vegetable oil Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds. Repeat the process with all the tortillas. As the tortillas brown a little, remove from the pan and rest on a paper towel, which absorbs any excess fat.

Sauté the chopped onion

In a medium bowl combine pineapple, sour cream and 1 cup cheese.

Pour 1/4 cup enchilada sauce in the bottom of baking pan.

Fill tortillas with onions and pineapple mixture, roll and place in baking dish.

Pour on remaining enchilada sauce and sprinkle with remaining cheese and any left over pineapple.

Cover and bake for 30 minutes.

Buffalo Wings

This is another good recipe from thepioneerwoman.com

We had these Buffalo Wings, Steak Bites and Olive Cheese Bread for Super Bowl dinner!







Chicken Wing "drummettes"
Canola Oil
Frank's Red Hot
Tabasco Sauce
Butter

Steak Bites by ThePioneerWoman.com

Creamy Chicken and Green Chili Enchiladas

One already cooked rotisserie chicken
olive oil
salt
pepper
2 medium onions, thinly sliced
3 cloves of garlic, chopped
1 teaspoon cumin
1/3 cup flour
2 cups chicken stock
1 cup salsa verde (I recommend Trader Joe's or Goya brands)
1/2 cup sour cream
1/2 cup cilantro, chopped
12 6-inch flour tortillas
3 cups shredded sharp cheddar cheese

Preheat oven to 375 degrees.

Shred chicken into bite-sized pieces and place in a bowl. Set aside.

Heat a large saucepan to medium high and add 2 tablespoons of olive oil and the onions. Saute for 8 - 10 minutes or until the onions are lightly browned. Add the garlic and cumin and saute for an additional minute. Stir in the flour until blended and cook for a minute. Slowly pour in the chicken stock and bring to a boil. Cook for 2 - 4 minutes or until thickened. Add the salsa verde, sour cream, and cilantro. Stir to combine. Season the creamy green chili sauce with salt and pepper. Add about 1 cup of the creamy green chili sauce to the shredded chicken and stir to combine.

To assemble enchiladas get a large baking dish. Dip a tortilla into the creamy green chili sauce and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll up the tortilla to enclose the filling. Place the enchilada in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining creamy green chili sauce over the top and sprinkle with the remaining cheese. Bake uncovered for about 20 - 25 minutes until bubbly and the cheese is melted. Serve hot with sour cream.

Fondu (Berkley Burger style)

1/2 cup Mayo
2 tsp Mustard
2 tsp Lea & Perrins Worcestershire Sauce
2 cup grated Cheddar Cheese
1 can Pimientos (4 oz)

Combine all ingredients in blender and blend til smooth. Heat in a fondu pot or in the microwave.

Serve with:
sour dough bread
meatballs

Cheesy Chicken by Donna Hawkins

Bake 350 for 20-30 minutes:
8 chicken breasts (or 4 large cut in half)
1 tsp Lemon Pepper

Mix and pour over chicken and bake 20-30 minutes more:
1 can Cream of Chicken Soup
1 cup Sharp Cheddar Cheese
1 tsp Lemon Pepper
1/4 cup Mayo
1/2 cup Milk
1 TSP Parsley

Make rice or baked potatoes caus the cheesy sauce is also good served over them.

Beef Strogaoff by Brian Curl

Linda's Chicken and White Sauce with Mushrooms

3-4 chicken breasts (or chicken tenders)
1 jar of Classico Alfredo Sauce
1 package of sliced fresh mushrooms
1 can of cream of mushroom soup
3/4 cup of sour cream
2/3 cup of milk (put it into the jar of Alfredo and shake it around to get all of the sauce out)
1/2 tsp oregano
1/2 tsp basil


Mix all but mushrooms and chicken together until well blended. Add mushrooms and then pour over chicken. Bake at 350 until bubbly and chicken is done. It all really depends on what type of chicken you use. Linda serves it over rice.

Chicken Cordon Bleu Casserole

CHICKEN CORDON BLEU CASSEROLE

4 to 6 pieces chicken breast halves, skinned and boned 4 to 6 pieces Swiss cheese 4 to 6 pieces thin ham slices 1 can cream of chicken soup plus 2/3 c. milk 1/2 pkg. Pepperidge Farm fine seasoned stuffing (not cubes) 1/2 stick butter Mix soup and milk in bowl with whisk. Set aside. In a 9 x 13 inch pan, roll ham slices; top with chicken pieces. Then top with Swiss cheese slices. Pour soup mixture over all. Combine stuffing with softened butter in bowl; sprinkle over top. Bake at 300 degrees for 1 1/2 hours. Cover with foil last half hour if getting to brown.