Grilled steaks for the weekend

With Memorial Day three days away, I thought I would post a favorite grilling recipe to share. Second in popularity only to the Don Farris marinade (a terrific two day marinade for London broil), this is the way my dad usually grilled rib-eyes when I was a child.

You’ll need:

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

1 teaspoon chopped garlic

1 teaspoon lemon juice

Salt and pepper

I used New York strips for this recipe, but my favorite steak is a rib-eye. This marinade will make anything taste good. Mix all the ingredients in a glass dish, then add the steaks and turn to coat.

Let the steaks marinate for a couple of hours or overnight, refrigerated.

Grill them to desired doneness – we love ours about medium, which takes about 5-6 minutes per side. Practice makes perfect, so get cracking!

Frank's + Rotel, a happy pairing

I came up with this recipe in my never ending quest to devise new recipes for dinner. I’ve seen similar recipes that use tortilla chips, but I decided to use flour tortillas and layer then in lieu of noodles for “Mexican” lasagna. This recipe wasn’t that much of a stretch from family favorites like enchiladas, but the best addition was Ro*tel tomato sauce, a newer offering I notice in local grocery stores. I have long used Ro*tel products, like the seasoned tomatoes, but the sauce is a newer addition on local shelves. The sauce comes in two varieties, original and mild. Both are delicious and worth trying, if you love Mexican dishes.

I have a tried-and-true enchilada recipe I make, that incorporates cream of mushroom soup. I used that basic idea when making this recipe, as well.

You’ll need:

1 pound ground beef, browned and drained
6-8 flour tortillas
1 can Ro*tel tomato sauce (original or mild)
1 can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, or a blend of Cheddar and Monterrey Jack

In a 9x13-inch baking dish, spread a couple of tablespoons of the tomato sauce. Add 2-3 tortillas, tearing to fit the pan. Top with 2-3 spoonfuls of cream of mushroom soup, one-third of the ground beef and one-third of the cheese. Top with half the can of tomato sauce, then repeat layers two more times. I had a few extra tortillas, so I topped the whole casserole with the tortillas and cheese. Bake in a 350 degree oven for 20-30 minutes or until the casserole is bubbly and browned.

I served this dish with rice, diced jalapenos and Frank’s RedHot. It comes in multiple varieties, but the original is still my favorite.

Beef with mushroom gravy

My husband and youngest sons are meat lovers, so I fashioned this dish especially for them. The dish is a cross between beef stew and beef stroganoff, with homemade cream of mushroom soup. It is easy and delicious.

Beef with mushroom gravy

2 pounds beef stew meat
2 tablespoons oil
1/4 cup all-purpose flour
Salt and pepper
1/2 cup red wine
1-2 tablespoons worchestershire sauce
2 cups cream of mushroom soup (or one 14.5 ounce can)
Chopped parsley to garnish

Heat oil in a medium skillet. Season the meat with salt and pepper, then dredge lightly in flour. Brown the meat in the skillet.

Move the meat to a 6-quart slow cooker. To the skillet add the red wine and worchestershire sauce. Blend completely, then pour over the meat.

Add the cream of mushroom soup. I defrosted a container of homemade cream of mushroom soup. Please try my Magnificent Mushroom Soup recipe, if you want a great homemade version!

Blend all the ingredients and cook on low for about 8 hours.

The meat is so tender and flavorful! I served this with pasta and green peas. Enjoy!

Hot stuff pasta

This recipe was born out of desperation and a desire to use what I had on hand. Sound familiar? I used some kielbasa, diced jalapenos, cheese and peas and made a pretty terrific dinner. This recipe can be modified to suit your family's heat tolerance -- cut back on the jalapenos or skip them altogether. I'll bet you have most of these ingredients now, so consider this recipe when you need to make a quick and easy dinner. If you can make a basic white sauce, you can whip this dish up in no time.

You'll need:

1/2 pound kielbasa, diced (half of a package)
1 tablespoon oil
1 teaspoon diced garlic
1 teaspoon diced, pickled jalapeno peppers
2 tablespoons all-purpose flour
1 1/2 to 2 cups milk
1/2 cup grated Cheddar cheese
1 cup green peas
8 ounces cooked, drained pasta

In a medium skillet, heat the oil over medium heat. Add the kielbasa and cook until slightly browned.

Remove the meat from the skillet with a slotted spoon. Add the garlic and jalapenos to the skillet, then blend the flour to make a paste. Cook for about three minutes.

Stir in the milk, using a wire whisk, until completely blended.

Cook over medium heat about 5 or 6 minutes until the sauce thickens slightly. Blend in the Cheddar cheese.

Blend the sauce completely. Add the diced kielbasa and green peas to the sauce and cook another 3-4 minutes until all is heated through. Serve over pasta. I garnished the dish with some minced parsley from my herb garden -- pretty, huh?

Yield: 4-6 servings.

New-fangled beef vegetable soup

I have made countless pots of beef vegetable soup, but always used ground beef. Last week, I came up with a revised take on the recipe, using stew beef and a pouch of black pepper seasoning from the spice aisle. This seasoning packs a punch, so I recommend using no more than half the package. Use the remainder to season another dish. The tomatoes with chipotle peppers gives this dish a wonderful smoky heat.

For beef vegetable soup, you'll need:

1 pound stew beef
3 potatoes, diced
14.5 can corn, drained
14.5 can green beans, drained
15 ounce can diced tomatoes with chipotle peppers
4 cups water
1 teaspoon chopped garlic
1/2 package cracked black pepper seasoning (or 1 teaspoon cracked black pepper)

Season the stew beef with the black pepper seasoning, then brown the beef in a medium skillet. Add the beef and the remaining ingredients to a 6-quart slow cooker. Stir well to combine. Cook on low for 8-10 hours. Yield: 10-12 cups.

Beef stroganoff my way

I couldn’t stand beef stroganoff when I was a child. One of my worst food memories was being made to sit and finish it, as it got colder and colder. Ugh. But recently, I’ve had a hankering to go back and try it again, making it the way that appeals to me today.

The dish is creamy, thanks (normally) to sour cream. I used plain yogurt in my recipe since it is so much lower in fat and calories. I also added red wine and Worcestershire sauce – they make everything better. This recipe was a hit with my youngest son, who can be pretty picky.

You’ll need:

1.5 pounds stew beef or flank steak, cut in bite-sized pieces
¼ cup onion, diced
14.5 ounce can cream of mushroom soup
4 ounce can sliced mushrooms, drained
½ cup red wine
1 tablespoon Worcestershire sauce
¾ cup plain yogurt
2 tablespoons all-purpose flour
Salt and pepper

Sprinkle the beef with salt and pepper. Warm a skillet over medium heat, add a teaspoon of oil and brown the beef pieces for 3-5 minutes. Add to slow cooker. Add red wine and Worcestershire sauce to skillet to deglaze pan, then pour liquid over meat in slow cooker. Add cream of mushroom soup, onion, and sliced mushrooms; stir to combine. Cook on low for 8 hours, or high for 4 hours.

Combine yogurt and flour in a small bowl. Add the yogurt mixture and stir to combine. Cook for another 30 minutes. Cook about 2 cups of thin egg noodles in boiling water, drain and keep warm. Serve the stroganoff over the noodles. This is best when topped with fresh chopped parsley (super easy to grow in the yard!)

Try this recipe! It’s a lower fat option that is full of flavor.

Best ever: London broil you will love

Nearly a year ago I posted a recipe for this delectable marinade – the ultimate go-to marinade recipe my family has used for more than 40 years. It is named for my brother’s godfather and a longtime friend of my parents. Don Farris came up with this marinade after years of dining out with my parents and having a similar beef dish in a Norfolk restaurant. He would order the dish then experiment at home.

I love to use this marinade on chicken, but it was designed for a London broil cut of beef. That is a tougher, muscular cut that benefits from a prolonged bath in the marinade; three days is ideal. My youngest son claimed he didn’t like beef or steak (what?) until he tried this version.

The original recipe is:

Don Farris marinade

1/3 cup corn oil
1/3 cup orange juice
1/3 cup soy sauce
2 cloves garlic, chopped
1 teaspoon ground ginger
2 teaspoons brown sugar

Blend all ingredients and use it to marinate a London broil beef roast for about three days. Grill the meat over direct heat. Cook about 7 minutes per side, for medium rare. Slice thinly on the bias.

Cheeseburger soup

I love using my slow cooker for all kinds of obvious reasons – it uses little electricity, it lets me get other things done during the day, it produces great meals for little cost. But sometimes I find recipes that are just plain fun. I got this one for cheeseburger soup from my mother and it was a profound hit with my family. With the addition of potatoes, I suppose it could be called cheeseburger and fries soup.

The recipe includes various burger toppings: Onions, ketchup, mustard and hot peppers. The original recipe called for one Serrano pepper, but I could not find one at my local grocery store. The jalapenos looked elderly, so I chose one of those small, red bird peppers. Not sure how hot it would really be, I added it whole to the pot – like you would use a habenero pepper.

This soup was delicious and quickly devoured. The addition of cheese soup gives a silky texture.

In a medium skillet, cook beef with onions and garlic. Drain excess fat.

Combine the potatoes, ketchup, mustard, salt and pepper and hot pepper in a 5-6 quart slow cooker.

Can you tell where I went to the grocery store this week? Add the broth, cheese soup and hamburger meat.

Cook on low for 10 hours. Top each serving with a sprinkle of cheese and a couple of slices of dill pickle.

The cold dill pickle on the hot soup is terrific.

Cheeseburger soup

1 pound ground beef
½ cup chopped onion
2 cloves garlic
2 cups diced potatoes
1 shredded carrot
¼ cup ketchup
2 tablespoons prepared yellow mustard
1 tablespoon Serrano pepper, diced (I used a whole red bird pepper, uncut)
¼ teaspoons salt
¼ teaspoon black pepper
Two 14 ounce cans beef broth
10.75 ounce can cheddar cheese soup
To garnish: ½ cup shredded cheddar cheese, dill pickles

In a medium skillet, cook beef with onions and garlic. Drain excess fat. Combine the meat and all other ingredients, except garnishes, in a 5-6 quart slow cooker. Cook on low for 10 hours. Top each serving with a sprinkle of cheese and a couple of slices of dill pickle. Serves 8.

Salsa beef bake

Every bit of this recipe is appealing – it’s simple, inexpensive and yummy. I came up with it recently when I was at a loss for what to make for dinner. Don’t you feel that way, sometimes? I had some individual packs of Bisquick in the pantry, some leftover salsa, some cheese and some ground beef. I tried entering the ingredients in one of those recipe finder sites, but had trouble making it work. The site kept trying to take me in involved directions. So then, I came up with this:

Salsa beef bake

One 15.5 ounce package baking mix (I used Bisquick)
½ cup salsa
1 cup grated cheese (I actually used sliced Muenster)
1 pound ground beef

In a medium bowl, mix baking mix, one egg and two tablespoons water. Press the crust ingredients in a 8x8-inch pan that has been coated with non-stick spray. Top with half the cheese. In a large skillet, brown the ground beef and drain off excess fat. Add the salsa to the meat and mix well. Top the crust and cheese with the ground beef mixture. Top with the remaining cheese. Bake at 400 for 20-25 minutes. Let the dish sit for about 10 minutes before cutting. Six servings.

Here's the recipe, step by step:

Prepare a single package of baking mix (15.5 ounces) according to package directions – mix it with an egg and two tablespoons of water. Spread the mix in an 8x8-inch pan, then top with cheese.

Brown a pound of ground beef, drain excess fat and add about ½ cup salsa. Mix well and top the crust with the ground beef mixture.

Top the dish with the remaining cheese, then bake at 400 degree for 20-25 minutes.

This was an easy dinner, made with ingredients that I had on hand. Serve it with sliced fruit.

Ranch meatloaf

My husband and youngest son love meatloaf. It’s a comforting and filling dish that has broad appeal. But sometimes, frankly, it gets boring. My mother had a basic recipe -- ground chuck, breadcrumbs, egg and spices – that she covered with ketchup (sound familiar?). I have experimented with adding pizza sauce to the recipe, both in the meat and on top. With a sprinkle of cheese on top, you’ve got pizza meatloaf. But recently my son wasn’t in the mood for that version. We scanned the fridge for items that would blend together and came up with this recipe.

Ranch meatloaf

1 pound ground chuck
1 egg
3 slices bread, toasted and broken into pea-sized pieces
Salt and pepper
1 teaspoon dried parsley
3 tablespoons prepared Ranch dressing (We used fat-free Hidden Valley brand)

In a large bowl, combine all ingredients. Shape the mixture into a loaf and place in a casserole dish. Cover with foil.

Bake in a 375 degree oven for about 40 minutes or until cooked through.

I served this meatloaf with standard comfort food sides: homemade mashed potatoes and green beans.

Some people use a true loaf pan to make meatloaf, but I don’t like how the meat sits in the rendered grease. I use a 9x13 glass dish, or a casserole dish that is large enough to let the grease escape. Using leaner meat is a good option to reduce fat from this dish. And adding the fat-free Ranch dressing gave good flavor without added fat.

Holbert's special hotdogs

Ronnie Holbert of Morristown, TN offered this fun recipe that he and his wife enjoy. It’s a different twist on the Monte Cristo sandwich -- a fried ham and cheese sandwich that typically is made with Swiss cheese. The recipe varies regionally and sometimes is made from French toast, with jam or jelly spread inside. Here is Holbert’s interpretation, with beef hotdogs.

Holbert’s “Monty Cristo” Hotdog

2 beef wieners
1 1/2 hotdog buns
3-4 slices Swiss cheese
Strawberry jelly

Slice the wieners lengthwise, but not in two. Place the wieners, cut side down, on a non-stick griddle and cook to desired doneness. Flip the wieners so the cut side is facing up. Place Swiss cheese slices on the wieners. Open hotdog buns and place face down on griddle; cook until toasted. Spread the grilled side of the buns with strawberry jam. Once the cheese has melted on the wieners, place them on top of the strawberry jelly-covered hotdog buns. This makes 1 serving, to be eaten with a fork.

Ronnie recommends Oscar Meyer Bun Length beef wieners or Hebrew National brand beef wieners. He also recently tried a local Polish sausage and aims to use it in this recipe in the future.

Ronnie also says he prefers strawberry jelly over jam or preserves. (The difference? Jelly is smoother since it is made from juice. Jams and preserves are made from crushed fruit and contain more fruit pieces.)
And what of the ½ bun in this recipe? He uses 1 ½ buns for one serving, but his wife loves this recipe, too. Find a friend to try this dish, use three buns, and avoid wasting any bread.

Favorite pizza, your way

Pizza is an American favorite and the focus of countless restaurants and delivery spots. It’s universally liked and available everywhere. But making your own is a worthwhile effort. It’s cheaper to make, you can control your ingredients and it’s a fun pursuit for your family.

I made homemade pizza earlier this month, using a quick prep crust mix, leftover spaghetti sauce (from the Quickie Spaghetti recipe posted yesterday) and some favorite toppings. It wasn't heavy lifting, but the results were delicious.

You’ll need:

One package pizza crust mix
1 ½ cups sauce (use leftover spaghetti sauce, canned pizza sauce or whatever you like)
1 cup grated mozzarella cheese
Favorite toppings: pepperoni, mushrooms, black olives, etc.

Follow the package directions to make the crust. You must use warm water to get the yeast to properly activate and rise; too cool and nothing happens, too hot and the water kills the yeast. Once the crust is mixed, leave it in a warm place to rise; then knead the dough and spread it evenly on a pizza pan sprinkled with corn meal.

Bake the crust for five minutes at 425 degrees; remove from oven and spread sauce over the crust. This short baking helps set the crust before adding the sauce and makes for a crispier crust.

Next, apply the toppings you like. It’s great to have helpers add the toppings.

Add the shredded mozzarella cheese; I had a little helper who shredded ours…

Here was the finished product before it went into the oven (half cheese and half with pepperoni and olives)…

…and the finished pizza, all crusty and golden, before we dug in.

Bake the pizza for 10-12 minutes, or until golden and bubbly. Let it cool about 5 minutes before cutting (to avoid wrestling the cheese!)

Despite the fact that there are pizza joints on every corner, consider making your own at home on occasion. It is a fun, easy cooking exercise that is much less costly than the takeout variety. And you can make your favorite version every time.

Quickie spaghetti

My mother always cooked from scratch – pie crusts and spaghetti sauce included. For spaghetti, she would blend crushed tomatoes, tomato sauce, onions, peppers and various spices to make a delicious meal. I appreciate the longer method, but I often need to pull dinner together much faster. This recipe gives prepared spaghetti sauce a richer flavor, but with much less time.

Cream of mushroom soup is an addition I learned from my wonderful mother-in-law. It makes the sauce creamier and cuts the acidity of the tomatoes.

For Quickie Spaghetti, you’ll need:

1 pound ground chuck
1 teaspoon chopped garlic
10.5 ounce can of condensed cream of mushroom soup
1 jar prepared spaghetti sauce (my newest favorite is Red Gold brand; I used the 26 ounce can)
2 teaspoons dried oregano
½ teaspoon crushed red pepper
1 teaspoon dried parsley
½ teaspoon black pepper
2 teaspoons white sugar
8 ounces spaghetti, cooked and drained

In a large skillet, heat 2 teaspoons of vegetable oil, then add the garlic.

Add the ground chuck and brown meat over medium heat.

Skim off fat, then add the prepared spaghetti sauce and the cream of mushroom soup.

Blend the mixture completely…

…then add oregano, red pepper, parsley, black pepper and sugar.

The additional spices pump up the flavor of the prepared sauce and the mushroom soup gives the sauce a creamier finish. Cook the sauce for about 20 minutes. Cook spaghetti noodles for about 10 minutes (about 8 minutes for thin spaghetti, my preference); drain and serve with sauce and grated Parmesan cheese.

This is a popular dish at our house, with plenty of leftover sauce for other dishes.