Back to School Lunches.. no lunch lady required

    Well, my little hardcore foodies, it's that time of year again...whe the leaves start changing to full autumn regalia, the smell of new schoolbooks permiate the air and parents of all children over the age of 5, are grateful they made in through the summer without selling their offspring to thired world slavery!!!  SCHOOL'S BACK in session!!!  WOOT!

    You parents of single children may be asking what is the great ballyhoo about school starting???  Please remember June (of Doug and June fame) is the proud yet somewhat demented mother of 8, yes count them 8, children and wanna be mother to a bunch more.  I can remember days when my kitchen was complete chaos...and I loved every minute of it!! (If you are thinking about giving me crap about popping out babies and carbon footprint..I refer you to a section in the blog (mm yet to be written it seems...but look for it...about adopting children..lol..the mind is the first thing to go...after the boobs sag). Anyways, as a mom of 8 +, I counted the year differently from most...my new year??  First day of school!! WOOT again~  ok ok ok..not everyone would share my revelry.. If you have only one child, everything they do is an event. But .  when you have 8..not so much.  (Don't start with me...you know I am right...a million and one pictures of Laura..about a dozen of Chris).  And when you have 8, summer can feel like forever.....Mom, I'm bored!!! 

   Back to the purpose of this...school lunches....when they are good they are ok and when they are bad...well they are B.A.D.  -Bizarre, Amorophous, Deplorable!!

                                SAVE KIDS FROM THE LUNCH LAIDIES!!
                                         (evil queens in hair nets)

   As a good mama or daddy..I know you want to pack your little progeny's lunch.  And once we get past peanut butter and everything...what's left???

    That is what your fairy god parents are for..waves her wand...nothing happens..WTF..whacks it against a table... waves it again... never mind..we will make lunches old school style... and these lunches are so good.. grown ups will eat them too!!
(just think of all the money you will save!!  looks sideways, are they buying this?)

Preparing lunches for kids and adults can be a chore, but these clever ideas take the challenge out of mid-day meals! You'll find simple tricks to keep food hot or cold, easy ways to make a sandwich both kids and adults will love, and a few quick do-ahead ideas that will make the morning less hectic.

 

HINTS FOR PACKING LUNCHES

 





Save a few dollars by skipping brown bags and purchasing a reusable and washable lunch container instead. Mini-coolers, insulated lunch bags and plastic lunch boxes work well, but be sure to wash them out regularly.

 

Write each child's name on their lunch bag so they'll always know which one is theirs.

 

Peel and cut fruit in advance for little ones.

 

 

Buy plastic baggies and containers in various sizes, ensuring you'll have just the right package for any food item. Extra small containers work great for transporting dressings and condiments.

 

To make your morning go more smoothly, try to do as much as possible the night before. Chop up veggies and place them in a sealed baggie, mix up the ingredients for a tossed salad or chicken salad sandwich, and set up lunch containers so you can just drop items into them in the morning.

 

If you are making sandwiches the night before, put any veggies in a separate baggie with a note to add them to the sandwich right before eating. This will prevent the bread from getting soggy and the vegetables from wilting.

 

If you need to prepare lunches for kids and adults, keep it simple by making the same thing for everyone (if food preferences and allergies allow). To satisfy grown-up tastes, make a few small changes:

• Add interesting condiments, like Dijon mustard, cranberry relish or a chutney to give sandwiches adult-appeal.


• Use a variety of breads, such as pitas, whole wheat rolls, bagels, croissants or pumpernickel.


• Jazz up chicken or tuna salad by tossing in chopped nuts, apples, grapes or dried cranberries.

Make lunches a little more fun for anyone by packing a cheerful note or interesting newspaper clipping. Also, consider cutting a sandwich with a cookie cutter or using fun-shaped pasta in pasta salads and soups.

 

 

Hot and Cold Foods

• A wide-mouth thermos is great for storing hot soup, chili, stew and chowder. Make the cozy dish the night before, then just bring it to a boil the next morning before pouring it into your thermos. Pack a roll or a handful of crackers to round out the meal.


• Just as a thermos can keep food hot, it does just as well at keeping them cool. Fill a thermos with juice or milk, gelatin or pudding, coleslaw or potato salad—the possibilities are endless!


• Pick up a few small-sized freezer packs to help keep things cold and to avoid any food spoilage issues. If you're worried about condensation, drop the freezer packs into plastic bags or wrap them in aluminum foil. Pop the bags in the freezer before bed and they'll be ready to go by morning!


• If possible, plan lunches when you plan your dinner menu. Consider making extra servings at dinner so you have leftovers for lunch.

Snacks and Sides

Lunches only get better with a variety of easy-to-pack goodies. Our handy list of snacks will give you over 20 different options to help choose tomorrow's treat!

Snacks:
Trail mix	Graham crackers
Yogurt	Sliced veggies with hummus or dip
Cheese and crackers	Popcorn
Dry breakfast cereal	Small muffin
Piece of fruit	Celery with peanut butter
Raisins or dried cranberries	Cottage cheese
Fruit or applesauce cups	Pretzels
Gelatin or pudding	Rice cakes
String cheese	Granola bar
Pasta or potato salad	Dried fruit
Small handful of nuts	1 to 2 cookies
Small muffin
Turkey roll—smear mayo or mustard on lunch meat, roll it up, secure with toothpick.
Pizza Poppers—cut one slice of pizza into little bite-sized squares. Apple-Swiss Turkey Sandwiches Recipe Honey mustard adds a sweet tang to this hearty concoction. Apple slices, Swiss cheese, cucumber and turkey are layered between slices of nutritious multi-grain bread. These delicious sandwiches pack well to take to the office or on the trail. —Gloria Updyke, Front Royal, Virginia 3 tablespoons honey mustard 8 slices multi-grain bread, toasted 2 medium apples, thinly sliced 8 slices reduced-fat Swiss cheese 1/2 cup thinly sliced cucumber 8 ounces thinly sliced cooked turkey breast Lightly spread mustard on each slice of toast; set aside. Place apples on a microwave-safe plate and microwave, uncovered, on high for 1 minute or until slightly softened. Arrange half of the apple slices and cheese on 4 slices of toast. Top with cucumber and turkey. Add remaining apple and cheese slices. Top with remaining toast, mustard side down. Yield: 4 servings. B Is For Book Sandwich Recipe

To fix this ham-and-cheese pleaser, just take a page from CT's kitchen staff! They left the bread crust on one side to form a book "binding" and cut out a letter on top.

12 slices bread

1/4 cup butter, softened

1/2 teaspoon minced chives

1/8 teaspoon onion salt

6 slices fully cooked ham

6 slices American cheese

 

Cut each slice of bread into a 3-1/2-in. x 3-1/4-in. rectangle, leaving one side with the crust on. Using a 1-1/2-in.letter cookie cutter, cut letters in half of the bread slices.

In a small bowl, stir the butter, chives and onion salt until blended. Spread on one side of each slice of bread. Top whole bread slices with ham and cheese; top with cutout bread. Yield: 6 servings.

 Cereal Snack Mix Recipe

I grew up with this mix, and now my husband and kids eat it up until it's gone.” Easy to throw together and even easier to enjoy, this tasty snack will disappear fast. Becky Larson - Duluth, MN

9 cups Crispix

1 cup Cheerios

1 cup Bugles

1 cup pretzel sticks

1 cup salted peanuts

2/3 cup butter, melted

2 tablespoons Worcestershire sauce

2 teaspoons celery salt

2 teaspoons lemon juice

1 teaspoon garlic powder

 

In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Drizzle over cereal mixture; toss to coat.

Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 250° for 30 minutes, stirring every 10 minutes. Cool completely on wire racks. Store in an airtight container. Yield: 3-1/4 quarts.

Ham and Cheese Loaf Recipe

This golden loaf relies on the convenience of refrigerated dough that's stuffed with ham and cheese. I created the recipe by experimenting with a few simple ingredients my family loves. It makes a delicious hot sandwich in no time. —Glorida Lindell, Welcome, Minnesota

10 slices deli ham

1/4 cup sliced green onions

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 cup (4 ounces) shredded cheddar cheese

4 slices provolone cheese

1 tablespoon butter, melted

 

Unroll dough onto a greased baking sheet; top with the ham, onions and cheeses. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Brush with butter.

Bake at 350° for 30-35 minutes or until golden brown. Let stand for 5 minutes; cut into 1-in. slices.

If desired, cool loaf on a wire rack; wrap in foil and freeze for up to 3 months.

To use frozen loaf: Thaw at room temperature for 2 hours. Unwrap and place on a greased baking sheet. Bake at 350° for 15-20 minutes or until heated through. Let stand for 5 minutes; cut into 1-in. slices. Yield: 6 servings.

Peanut Butter Mini Muffins Recipe


These bite-size muffins are perfect to send in our kids' lunches for snacktime. I make regular-size muffins for church functions and watch them disappear.

• In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the egg, milk, peanut butter, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
• Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 4 dozen.
  
  Editor's Note: Twelve regular-size muffin cups may be used; bake for 22-25 minutes.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Crunchy Ham & Cheese Wrap


Flour tortilla
Lettuce
Tomato wedges
3 slices Thin cooked ham
1 Slice American cheese
Mayo
Potato chips

Preparation

Spread mayo onto flour tortilla. Layer lettuce, tomato wedges, ham, and cheese down the center of the tortilla. Top with baked potato chips. Roll and fold the filled tortilla.

Turkey, Veggie & Cheese Pitas


4 oz Turkey breast (slices or cubes)
1 cup Shredded iceberg lettuce
1 Large tomato (cut into wedges)
1 Large green pepper (cut into short strips)
1 cup Shredded reduced fat cheddar cheese
1/3 cup Low-fat ranch dressing
4 Pita rounds cut in half

Preparation

Place turkey breast in pita pocket. Combine tomatoes, green pepper strips, shredded lettuce and toss with ranch dressing. Place vegetables on top of turkey and add cheddar cheese. Serve immediately.

Pita Beef Fajitas

4 Medium pita breads
1 lb. Flank steak, cooked and thinly sliced
1/2 cup Wish-Bone Spring Onion Ranch Dressing
1 Medium red, green, or yellow bell pepper, sliced and sauteed
1 Medium onion, sliced and sauteed

Preparation

For each sandwich, cut one-third off pita. Fill each pita with steak, peppers, and onion. Then drizzle with dressing.

Italian Chicken Pockets


3/4 pound Boneless, skinless, chicken breast, cubed
2 tbsp Olive or vegetable oil
1 Medium green pepper, chopped
1 cup Sliced fresh mushrooms
1 package (3-1/2 oz) sliced pepperoni
1 cup Spaghetti sauce
3 Pita breads (6 inches), halved, and warmed
Grated Parmesan cheese, optional

Preparation

In a large skillet, saute chicken in oil until no longer pink. Add the green pepper and mushrooms; cook until tender. Stir in pepperoni; heat through. Drain. Stir in spaghetti sauce; heat through. Spoon mixture into pita bread halves. Sprinkle with Parmesan cheese, if desired.

Sometimes add thinly sliced yellow onions. And sometimes  use mozzarella cheese instead of Parmesan cheese. For added convenience, use already cooked and chopped chicken breasts.

Beef and Broccoli Pita Folds


1/2 cup Uncooked instant white rice
1/2 cup Water
1 (1 lb. 5-oz.) pkg. Green Giant Create A Meal Frozen Broccoli Stir Fry Meal Starter
1/2 lb. Boneless lean beef sirloin steak
1 oz. (1/4 cup) shredded reduced-fat Cheddar cheese
4 Soft white pita fold breads

Preparation

1. Cook rice in water as directed on package, omitting margarine and salt.
2. Meanwhile, spray large nonstick skillet with nonstick cooking spray. Prepare frozen broccoli stir fry meal starter as directed on package using steak but omitting oil.
3. Remove skillet from heat. Add cooked rice and cheese; mix well. Cover; let stand 1 to 2 minutes or until cheese is slightly melted.
4. To serve, spoon beef-vegetable mixture into pita fold breads.

Quesadillas


2 cups Shredded colby-and-Monterey-Jack cheese (8oz)
6 7-8 inch flour tortillas
3 tbsp Canned diced green chili
Peppers, drained
3 tbsp Chopped green onions (2)
3 slices Bacon, crisp cooked,
Drained and crumbled
Salsa (optional)

Preparation

Sprinkle 1/3 cup cheese over half of each tortilla. Top with chili peppers, green onions, and bacon or sausage. Fold tortillas in half pressing gently.
In a 10-inch skillet cook quesadillas, 2 at a time, over medium heat for 2 to 3 minutes or untill lightly browned, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree oven. Repeat with remaining quesadillas. To serve, cut quesadillas into wedges. If desired, serve with salsa.

"Pizza" Sandwiches

4 tablespoons extra-virgin olive oil plus additional for drizzling

4 large garlic cloves, pressed

2 6-ounce cans tomato paste

2 teaspoons sugar

1 teaspoon dried oregano

1 teaspoon coarse kosher salt

4 ciabatta rolls or other Italian bread rolls, split horizontally

2 8-ounce balls mozzarella cheese, thinly sliced, drained on several layers of paper towels

2 cups arugula or mixed greens (optional)

Place 4 tablespoons oil and garlic in small saucepan. Stir over medium heat until garlic is golden, about 1 minute.

Remove pan from heat; stir in tomato paste. Stir in sugar, oregano, and 1 teaspoon coarse salt. Return pan to heat; cook until tomato spread is bubbling, 2 to 3 minutes. Remove from heat. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Spread 1 teaspoon tomato spread on top and bottom halves of rolls. Divide cheese slices among bottom halves of rolls. Drizzle with oil; sprinkle with salt and pepper. Top with arugula, if using. Cover with roll tops. Cut sandwiches in half; wrap. DO AHEAD: Can be made 1 day ahead. Chill.

 

remember you can always add your favorites to this...pepperoni, sausage, veggies and of course bacon!!

Hard-Boiled Eggs and Parmesan on Toasted Sourdough

1 cup diced seeded plum tomatoes

2 tablespoons chopped fresh basil

1 1/2 tablespoons chopped pitted Kalamata olives or other brine-cured black olives

1 tablespoon extra-virgin olive oil

1 small garlic clove, minced

8 slices sourdough bread, toasted

4 large hard-boiled eggs, peeled, sliced crosswise

2 cups (packed) coarsely chopped arugula (about 2 ounces)

8 wide Parmesan shavings (cut with vegetable peeler)

Mix first 5 ingredients in small bowl. Season salsa to taste with salt and pepper.

Place 4 toast slices on work surface. Top each with 1/4 of salsa, 1/4 of egg slices, 1/2 cup arugula, and 2 cheese shavings. Cover with remaining bread slices. Cut each sandwich in half and serve.

 

 

 

 

Roast Beef, Basil, and Spicy Tomato Chutney Lavash Sandwiches

 

• a 16- to18-inch round, very thin, pliable lavash* such as Damascus mountain shepherd bread
• 1/2 cup Spicy Tomato Chutney or bottled tomato chutney
• 6 large thin slices rare roast beef (about 1/4 pound total)
• 16 fresh basil leaves
• 8 arugula leaves
• Garnish: arugula and fresh basil leaves
• Accompaniment: spicy tomato chutney or bottled tomato chutney
• *available at Middle Eastern markets, specialty foods shops, and some supermarkets

 

Quarter lavash and spread 1 side of each quarter evenly with 1 tablespoon chutney, leaving a 1/2-inch border all around. On each quarter arrange about 1‚ slices roast beef in one layer over chutney and season with salt and pepper. Spread 1 tablespoon chutney evenly over roast beef and top with basil, arugula, and salt and pepper to taste. Tightly roll up each lavash around filling into a cone and wrap individually in wax paper and plastic wrap. Sandwiches may be made 6 hours ahead and chilled, wrapped in plastic wrap.

Garnish sandwiches with arugula and basil and serve with chutney.

 

 

 

 

 

2 packages (3 ounces each) cream cheese, softened

1/4 cup orange marmalade

16 slices white bread

Directions

• In a small bowl, beat cream cheese and marmalade until blended. Using a 2-in. angel-shaped cookie cutter, cut out 16 angels from bread. Spread half with cream cheese mixture; top with remaining bread. Yield: 8 sandwiches.

 

 

Labor Day Weekend in US...EAT STEAK!!

Labor Day is an American federal holiday observed on the first Monday in September (September 3 in 2012) that celebrates the economic and social contributions of workers.
Labor Day pays tribute to the contributions and achievements of American workers. It also symbolizes the end of summer for many Americans.

This weekend is Labor Day in the US. This unofficial last weekend of summer is usually spent getting the little ones ready for school, the big ones ready for football, packing away those summer clothes and pulling out the fall ones, and perhaps gathering together wiht family (remember to pack the prosac). Take some time to plan some special holiday outdoor meals. Even if you continue grilling through the fall and winter, there's something special about the last summer holiday cookout. The last hurrah of summer. (and if you live in Canada..like someone who will remain nameless ..and loves bacon..does...eat steak anyways..show your solidarity for American Workers!!

obviously fake cook out..hmmm

 

 

But AWESOME Recipes

 

another axiom proved...

just because they make it in your size...

doesn't mean it looks good on you!!

 

 

WHAT IS MORE AMERICAN THEN STEAK????

maybe this guy???

 

 

North American Flag...I like it!!

 

 

ok..wait...wait.. wait.. I am confused!! If American is made up of North America and South America and Central Ammerica...  Why do people from the United States call the United States of America....America???

 

So it can't be an American Flag....it is a Flag of the United States of America..

How come Canada and Mexico..dont have the same hubris???

 

 

 

Well..in spite of that....

 

 

 

LETS GRILL!!!

 

 

 

The grill should be on a heatproof surface well away from buildings, brush and overhanging trees. Never grill inside your home, even in an open garage.

Inspect your grill before you start, making sure the racks are clean, the cover fits snugly, and there are no cracks or holes in the grill pan.

Start with a clean grill, especially if it's the first time you are grilling this season. Ash left over from cooking creates lye when mixed with water, which can rust the grill pan. You do need an ash layer for the best heat retention, but old ash isn't doing your grill any good.

Follow manufacturer's instructions for lighting gas or charcoal grills.

A charcoal fire takes 30-45 minutes to reach the proper cooking heat after you light it. You can tell when the coals are at proper cooking temperature because gray ash will form evenly over the briquettes.

 

Charcoal Grill

Charcoal grilling presents quite a challenge to the grillmaster. (That's you!) But learning about the type of charcoal to purchase, how many briquettes to light, the arrangement and cooking times is fun! Here are some tips.

• The number of briquettes you use depends on the size of your gill, the amount of food you will be cooking, weather conditions and cooking time.
• As a general rule, plan on using about 30 briquettes to cook 1 pound of meat. A five-pound bag contains 75 to 90 briquettes. Make sure you have enough briquettes to cover the grill pan in a single layer, extending about 2-3" beyond the area of the food on the grill. First place the briquettes in the grill pan to check for quantity, then stack them for lighting or remove to place in a chimney starter.
• When the weather is cold or windy, you will need more briquettes to reach an ideal cooking temperature. More about that later. To light charcoal with the pyramid method, stack the charcoal into a rough pyramid shape. Soak the charcoal with at least 1/2 cup of lighter fluid (never use gasoline!!!). Wait a few minutes to let the chemicals soak into the briquettes, then light the charcoal with a long handled match or fire starter. As the coals begin to burn and ash forms, arrange them with long handled tons into a single layer. Don't squirt lighter fluid onto hot coals, since the fluid could catch on fire and burn back up to your hand.
• I really like using a chimney starter. It looks like a coffee can with a handle, divided into two compartments by a metal disc. It lets you get a really good fire going with no chemicals.
  1. Place crumpled newspapers in the bottom portion of the starter
  2. Remove the rack from the grill and place the chimney starter in the bottom.
  3. Fill the top half of the starter with charcoal.
  4. Then light the newsletter through holes in the bottom of the starter. The fire will draw up through the starter, lighting the charcoal.
  5. Leave the chimney starter where it is, and in about 20-30 minutes the coals will be ready.
  6. With a heavy, long-sleeved oven mitt, carefully empty the coals into the grill pan.
  7. Arrange the coals into an even layer with long tongs.
• Electric starters are fun and easy to use. They are plug-in heating elements that also start the fire with no chemicals. Place the electric starter in the grill pan and stack the charcoal briquettes over it in a pyramid shape. Plug in the starter, making sure you are using a heavy-duty extension cord. Ash will begin to form on the coals after 8-10 minutes. Then unplug the starter, pull it out with tongs and set aside on a heatproof surface. Then arrange the briquettes with tongs into an even layer.

 

 

similar to Doug's super-wham-a-dyme grill that does all kinds of tricks

everything but do the shopping I think...

 

 

 

June's more simplistic and basic gas grill..it cooks

 

Gas Grill

Gas grills use lava rocks, which come with the grill. The rocks are heated by the gas flame and cook like charcoal.

• Keeping the rocks clean is about the only task you'll have with a gas grill. If there is a buildup of grease on the rocks you will have flare-ups during cooking which can burn the food. Follow the manufacturer's instructions for cleaning or replacing the lava rocks.
• A good habit to develop is to turn the burner to high for five minutes after you're finished cooking to help burn off grease and other drippings.
• Occasionally rearrange and turn the lava rocks so heating and cleaning is more even.
• Replace the lava rocks when they don't look clean, and start to break apart. Do not stack lava racks. They should be only one layer deep on the grate.

One tool you should have is a hinged grill basket, for cooking delicate cuts of fish, fruits, and vegetables.  Grilling uses two different cooking methods: indirect and direct heat. In direct heat cooking, food is placed on the cooking rack directly over hot coals. Indirect heat is used for more delicate foods and for longer cooking times used for larger cuts of meat, as when you're barbecuing a turkey. The grill is always covered when cooking with indirect heat. 

 

Learning the temperature of the coals is the only trick in direct grilling. If you use a gas grill, pay attention to the heat settings. The ceramic coals should be ready when 3/4 of them are coated with ash. On a charcoal grill, if you are very careful, you can check the temperature by holding your hand, palm down, over the coals at the cooking height and count the number of seconds you can hold your hand there before you have to pull it away.

• 5 seconds = Low
• 4 seconds = Medium
• 3 seconds = Medium-High
• 2 seconds = High

Use the following descriptions to check cooking temperature by observing the coals:

• Ash coating thickens, red glow less visible = Low
• Coals covered with light gray ash = Medium
• Red glow visible through the ash coating = High

For two-level grilling, or a hot side and a cooler side, arrange 3-4 layers of coals on one side of the grill; just 1 layer on the other. This method lets you control temperature as you cook. Sear foods on the hot side, then move to the cooler side to cook through.For indirect cooking on a charcoal grill, place an equal number of briquettes on each side of the grill pan, leaving an empty space in the center. Light the briquettes. When you're ready to cook, place a drip pan between the coals and add water to the pan to a level of 1/2". Place the food over the drip pan and cover the grill. You will need to add 5-6 briquettes to each side of the pan as needed to maintain even heat, about every 45 minutes. For indirect cooking on a dual burner gas grill, set the drip pan on the lava rocks on one side of the grill and add water to 1/2". Preheat the other burner on high for 5-10 minutes. Turn the temperature down to medium, then put the food on the rack over the drip pan and cover. For indirect cooking on a single burner gas grill, preheat the grill on high for 5-10 minutes. Turn the temperature down to low, and place a large foil baking pan on the rack. You can also line half of the cooking rack with a double thickness of heavy duty foil. Place food in the pan or on the foil, cover and cook.

Cooking The Food

• Never leave the grill alone when you are cooking food. Flare ups can quickly become a fire, and it's very easy to overcook or burn food on the grill. Once you start, stay there and pay attention!
• Adding wood chips and chunks can add marvelous flavor to your food. Soak mesquite, alder, hickory and pecan chips for one hour before scattering over the hot coals.
• Wooden skewers should be soaked in water for an hour before use. They are best used for very quickly cooked foods, like veggies and fruits.
• Metal skewers should be flat, with long handles. Round skewers cause the food to roll when turned, so foods won't cook evenly. Use metal skewers when cooking meat kabobs.
• Follow the recipe cooking times carefully, and make sure to cover the grill if the recipe calls for it.
• Sauces containing sugar and fat will cause flareups and the food may burn. Unless the recipe instructions are different, apply sauces and glazes during the last 10 minutes of cooking time.
• Grilling times are affected by the weather, and how long the food is being cooked. Maintaining cooking temps is an art, but there are some rules to follow.
  • When you want to lower the cooking temperature, raise the cooking rack, spread the coals apart, or close the vents on the outside of the grill pan halfway.
  • To raise the temperature, lower the cooking rack, tap ash from the coals, move the coals more closely together, or open the vents. You can also gradually add more charcoal to the outer edges of the coals.
    • If the weather is cold, you will need more briquettes to reach an ideal cooking temperature. Grilling will take longer.
    • Wind will make the fire hotter.
    • On a humid day, the coals will burn slower.
    • The temperature and thickness of the food when it's placed on the grill will affect the cooking time. Cold and thicker foods will take longer to cook.
    • The closer the cooking rack is to the coals, the faster the food will cook.
    • Hardwood fires will burn hotter than charcoal briquettes.

The most reliable way to test when food is done is by using a thermometer. There are many types available on the market, from instant read thermometers to complicated thermometer forks.

Follow the recipe instructions for doneness tests. See Food Safety for more safety and doneness tests.

Move the food around on the grill for the most even cooking results; this is where building a two-level fire is handy. Don't turn food too often, and use tongs to handle the food instead of a fork. Piercing the food with a fork will release juices that you want in the food, and can cause flareups.

After you're done grilling, close the grill cover and turn the gas grill off or close the vents on your charcoal grill. Keep an eye on the grill and the coals as everything is cooling down. Move the grill or remove the used briquettes only when everything is completely cool. Charcoal briquettes should be placed in the garbage only when you can't feel any warmth at all in them. This will take at least 48 hours.

Make sure to keep an eye on kids and pets so they stay away from the grill until it is cool. Keeping the grill clean is the best way to prolong the life of your grill and to make the next barbecue session easier. Unless you use your charcoal grill two or three times a week, clean out all the ashes from the grill pan, rinse the grill using a hose, then spray the inside with a mixture of 2 Tb. vinegar mixed with 1 gallon of water. Let it dry completely, turning the grill upside down to speed things up. Store in a dry place. And have a safe, fun time grilling this holiday!

                                             obviously NOT my picture
                                   But if you like red meat, it's close to porn

 

 

Marinated Steak

 

If you don't want to use red wine, substitute 1/3 cup beef broth and 3 Tbsp. apple cider vinegar to marinate the meat. This simple recipe for a juicy and tender marinated steak can be used with just about any cut of beef.

• 1/2 cup red wine
• 2 Tbsp. chopped fresh thyme OR 2 tsp. dried thyme leaves
• 2 Tbsp. olive oil
• 3 cloves minced garlic
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 lb. top round boneless steak, 1" thick

Preparation:

In large shallow glass dish, combine wine, thyme, oil, garlic, salt and pepper. Add steak and turn to coat. Cover with plastic wrap and marinate in refrigerator for 8-24 hours, turning steak occasionally to coat with marinade. Prepare and heat grill. Place steak on greased grill over hot coals; brush with marinade to coat. Cover grill and cook steak for 7 to 8 minutes per side or until medium. Remove from grill, cover, and let stand for 5 minutes before carving. Discard remaining marinade. Cut steak in half and refrigerate one of the halves until chilled; wrap and refrigerate for up to 2 days (Use in Italian Beef Rolls, Beef and Vegetables, or Beef Spinach Salad. Cut remaining steak into serving size pieces. You can also thinly slice remaining half across the grain on an angle and serve.

Beef Rolls Italiano

Ingredients:

• 1 onion, chopped
• 1 Tbsp. olive oil
• 3 cups leftover mashed potatoes
• 2 Tbsp. milk
• 1/2 cup grated Parmesan cheese, if desired
• 8 slices cooked roast beef (about 1/8" thick)
• 14 oz. can diced tomatoes with garlic, undrained
• 8 oz. tomato sauce
• 1/2 tsp. dried basil leaves
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 3 Tbsp. shredded Parmesan cheese, if desired

Preparation:

Preheat oven to 350 degrees. In a small saucepan, sauce onion in olive oil until tender. Stir onions into potatoes, along with milk and 1/2 cup Parmesan cheese. Divide the potato mixture among roast beef slices. Roll up to enclose the potato mixture. Pour 2 Tbsp. tomato sauce in bottom of 3 quart glass baking dish, spread to cover thinly. Place beef rolls in pan, seam side down. Mix diced tomatoes, remaining tomato sauce, basil, salt, and pepper and pour over filled rolls. Cover pan with foil. Bake at 350 degrees for 25-30 minutes, until bubbly. Uncover pan and sprinkle with 1/2 cup Parmesan cheese. Bake 5 minutes longer until cheese melts. Serves 8

 

Beef and Vegetable Stir-Fry

Ingredients:

• 1 Tbsp. olive oil
• 16 oz. pkg. frozen oriental vegetables (broccoli, water chestnuts, carrots, peppers, baby corn, pea pods etc)
• 1 Tbsp. water
• 1 cup stir fry sauce (recipes below..or cheat and buy a premade one)
• 2 tsp. cornstarch
• 2 cups cubed cooked  beef

Preparation:

Heat olive oil in heavy skillet. Add vegetables and 1 Tbsp. water. Stir, cover, and cook over medium heat for 3 minutes. Mix stir fry sauce and cornstarch in a small bowl. Add to skillet and stir to combine. Add beef and stir again. Cover and cook over low heat for 5-8 minutes, stirring occasionally, until vegetables are crisp-tender and beef is hot. Serve with cooked rice or egg noodles. 4 servings


Stir Fry Sauce

3 tbsp. soy sauce
3 tbsp. oyster sauce
1 tsp. sugar
1 tsp. red wine vinegar
1 tsp. corn starch

Mix all ingredients together. Heat oil, stir fry meat and or vegetables. Add sauce to stir fry just before done. Cook, stirring, until liquid boils and thickens. Serve at once.

 

 

 

Stir Fry Sauce II

 

1 clove garlic, minced
1 1/2 c. chicken stock
3 tbsp. soy sauce
1/2 tsp. ginger
2 1/2 tbsp. cornstarch
1/2 c. dry sherry

Heat garlic and chicken broth. Add soy sauce, sherry, and ginger. Dissolve the cornstarch in a little cold water. Add the cornstarch to broth. Let the sauce boil slowly until it has thickened, stirring continuously. Pour this over the stir-fry veggies and serve over brown rice.Sweet and sour stir fry: Follow the instructions for basic stir fry, but include 2 medium ripe tomatoes and 2 cups of diced pineapple, preferably fresh, when you add the bean sprouts, mushrooms, scallions, and water chestnuts. For the sauce substitute 1 1/2 cups pineapple juice for the 1 1/2 cups stock and add 1/4 cup white vinegar and 2 tablespoons honey.

Beef Spinach Salad

This refreshing salad recipe can be made with deli roast beef slices or leftover roast beef or steak. You can make this salad ahead of time - just leave out the spinach and add it to the salad and gently toss when you're ready to serve.

• 2 medium grapefruits
• 1-1/2 lb. cooked thinly cooked beef, cut into strips
• 5 cups baby spinach leaves
• 1-1/2 cups sliced celery
• 1/3 cup oil
• 1/3 cup grapefruit juice
• 1/2 cup chopped green onions
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/4 cup toasted pine nuts

Preparation:

Cut one grapefruit in half and squeeze 1/3 cup juice for the dressing; set aside. Cut remaining grapefruit half and whole grapefruit into sections and set aside. In small bowl, combine oil, reserved 1/3 cup grapefruit juice, green onions, and salt and pepper and beat with wire whisk to combine. In large bowl, combine grapefruit, beef, spinach and celery. Pour dressing over and gently toss to combine. Serve immediately. 6 servings

Summer Steaks

 

I am pretty sure you can eat these all year...but I would google it to make sure

Ingredients:

• 1/4 cup honey Dijon mustard
• 1 Tbsp. chopped fresh oregano
• 1 Tbsp. chopped fresh thyme
• 2 tablespoons lemon juice
• 1/2 tsp. salt
• 1 Tbsp. olive oil
• 1/4 tsp. pepper
• 2 cloves minced garlic
• 4 boneless top sirloin steaks

Preparation:

Prepare and heat grill. In small bowl, combine all ingredients except steak and mix well. Spread this mixture on both sides of steaks and refrigerate for 30-50 minutes. Grill beef on uncovered grill 4-6" above medium coals for 1 minute on each side to sear. Cover grill and cook 8-9 minutes longer for medium steaks, turning once during grilling. Discard any remaining marinade. 4

Grilled Sirloin Steak and Corn Salad

You could substitute any kind of cheese or vegetables you'd like in this easy and elegant main dish salad recipe. In the summer, grill outside and use fresh corn cut from the cob. In the winter, pull out your dual-contact indoor grill and use frozen corn. Yum.

Ingredients:

• 1 lb. boneless sirloin steak or round steak
• 3 Tbsp. vinaigrette Italian salad dressing
• 3 ears fresh corn grilled 
• 1/2 cup sliced green onions
• 1 green or red bell pepper, chopped
• 1 cup cherry tomatoes, cut in half
• 1 cup sliced mushrooms
• 1 cup cubed Havarti or Swiss cheese
• 1/2 cup creamy Italian salad dressing
• 4 cups mixed salad greens

Preparation:

Brush steak with vinaigrette salad dressing and let stand for 15 minutes. For round steak, marinate in the fridge for at least four hours, preferably eight.If using fresh corn, cut the kernels off the cob and blanch in boiling water for 2 minutes. Drain and proceed with recipe.In large bowl, combine corn, onions, pepper, tomatoes, mushrooms, and cheese with creamy Italian salad dressing and toss to combine. Place on greens on serving plate.Grill steak on two sided dual contact grill for 5-9 minutes until desired doneness. Or cook on outdoor grill, over medium coals, for 8-14 minutes until desired doneness. Remove from grill and let stand for 5 minutes. Slice thinly across the grain and place on top of corn salad. Serve immediately. 4-6 servings

Grilling Sweet Summer Corn


Grilling corn is easy. The trick is to not let it burn so don't walk away from the grill once you start, at least not for too long. Here is a great way you might want to try at home.

Grilled Corn

 

Ingredients:

• Corn on the cob
• 1 teaspoon of olive oil per ear of corn (or try butter if you prefer)
• Salt & Pepper

Prep the Grill & Corn

 

Gas Grill - Preheat the gas grill to high to get the grate hot. Once hot, lower to medium high heat.

Charcoal Grill - Get the coals started and heat up until gray or medium hot. Arrange them so they are in an even layer.

Prep the Corn - Strip the corn husk all the way back to the stem but don't remove it. Do remove all the silk to expose the corn kernels. Using your hands or a pastry brush, cover the ear of corn with oil.

Cover with husk and tie the end with a little piece of kitchen twine or string to keep it closed. Repeat this process for each ear of corn.

Alternative = Some folks like to the corn cobs in water for about 15 minutes. To tell you the truth, I'm not sure why. Maybe it prevents the corn husks from charring but I like the smoky flavor the charred husks add to flavor of the corn. If you do want to soak them, do so right after you remove the silk but before you cover with oil.

2nd Alternative (Dad's Method) - I remember my father did it this way. Husk the corn and remove the silk. Season each ear with some butter and salt & pepper. Wrap each ear of corn in aluminum foil and cook on a hot grill for 15 to 30 minutes.

By now your grill should be hot so place each ear of corn on the grill rack and cook for about 15 minutes until the kernels are tender. You want to turn the corn occasionally so they cook uniformly and don't burn. Expect the outside husk to turn black, but you don't want them to burst into flames.

When done, remove from the grill, and serve on a platter. Some might like to remove the husks before serving to prevent friends new to this cooking method from saying, "Hey, you burnt the corn! " (to which I would reply ..you ignoramous..it is supposed to look this way!!  ..and of course lose their friendship forever...but you have to have principals, eh???) but I like the presentation. Be sure to have some extra butter and salt & pepper on hand for additional seasoning.

Grilled Steak with Bacon-Herb Butter

This butter recipe is wonderful served with any grilled meat. As it melts into the hot steak, the aroma that drifts up is irresistible! 

Ingredients:

• 1 cup fresh basil leaves
• 1/2 cup chopped pistachios or hazelnuts
• 1 Tbsp. lemon juice
• 2 cloves garlic, minced
• 7 Tbsp. butter, softened (NOT margarine)
• 2 Tbsp. grated Parmesan cheese
• Salt and pepper to taste
• 6-10 rashers of cooked bacon, crumbled
• 6 rib eye steaks (OR salmon steaks)

Preparation:

In food processor or blender, combine all ingredients except bacon and steaks. Process or blend till mixture is even. Now add crumbled bacon. Cover the blended butter and chill this mixture and then form it into a roll 1" in diameter. Wrap in waxed paper and chill until firm, up to 24 hours. For longer storage, freeze the butter. Prepare and preheat grill. Grill steaks 6" above medium coals, turning once with tongs, until steak is cooked to desired doneness and salmon flakes when tested with fork. OR place on broiler pan and broil 4-6" from heat source for 10-15 minutes, turning once with tongs, until steak is cooked to desired doneness. Let the meat sit for about 5 minutes before serving, then slice the chilled butter and place on top of the hot steak, letting it melt into the meat.. Serves 6

Grilled Steak and Mushroom Skewers

Serve this flavorful steak main dish recipe with a green salad, some chewy French bread, and a melon salad.

Ingredients:

• 1/4 cup finely chopped onion
• 2 Tbsp. brown sugar
• 3 Tbsp. oil
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. grated ginger root
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 garlic cloves, minced
• 1 lb. top round beef steak
• 1/2 pound cremini mushrooms
• 2 coarsely chunked green or red peppers

Preparation:

Combine all ingredients except steak in a zip lock plastic bag. Slice steak into 1/2" thick slices. Add steak slices to bag, seal bag, and turn to coat. Place bag in bowl or pan, cover, and refrigerate at least 6 hours.

 

Drain steak slices. Thread steak strips onto 6 skewers along with mushrooms (and peppers) and grill on outdoor grill for 7-12 minutes, turning often and brushing frequently with marinade, until steak is desired doneness and mushrooms are tender. 4 servings

(Personally I would add to the skewers..chunks of red onion, cherry tomatoes, and anything else I could find in the fridge..but that's me)

 

 

 

 

 

Beer Marinated Steaks

 

(Now if we could just find a way to incorporate bacon into this recipe..it would be awesome, eh??? Beer, steak and bacon???)

Ingredients

 

 Freshly Crushed Garlic 2 tsp

 Rosemary Leaves1 tbsp

 Worcestershire Steak Sauce 2 tbsp

 Wholegrain mustard..2 tbsp

 Beer 1/2 cup (good quality..nothing you wont drink the rest of..cause you will)

 New York Cut steak 4 pieces

Preparation

1. Mix together garlic, rosemary, worcestershire sauce, mustard and beer. Marinate steak for 4-6 hours or overnight.
2. Pre-heat BBQ. Cook steaks for 3-4 minutes each side.
3. Slice and serve with salad.