London Broil

I wasn't very satisfied with this one, but I would change a few things about how I cook it. I would not grill the meat, I would cook it in the oven so it was more tender. I also need to learn how to make gravy, because this one was just runny and separated every five seconds. It tasted good though. I served it with mashed potatoes, seasoned asparagus, and spinach salad with grapes, tomatoes, and poppy seed dressing. Justin ate it like a champ.

London Broil
from COOKS.COM

• 4lb. flank steak
• 1pkg. meat marinade (I had to use a steak marinade- couldn't find meat marinade pkg.)
• 1/4 c. oil
• Dash catsup
• Dash Worcestershire sauce
• Dash seasoning salt
• Dash garlic (opt.)
• Dash liquid smoke
• 1 pkg. teriyaki marinade sauce (I used liquid)

Mix meat marinade, teriyaki marinade, oil, atsup, Worcestershire sauce, salt, and liquid smoke together. Add enough water to make 2 cups. Place meat in casserole dish. Pour marinade over the meat and let set about 8 hours, turning once. Cook on grill 25 minutes at 350-375 degrees.

Gravy:

• 1/3 c. Marinade (I remixed a smaller batch instead of using the one the raw meat sat in for 8 hours)
• 2 cans consomme soup
• 1/4 c. red cooking wine (I substituted apple juice)
• 3T cornstarch

Cook over medium heat, stirring constantly until thickened. Serve over meat or baked potatoes.

Taco Croissants

Taco Croissants
From the kitchen on Tabitha Owens Welch

• 2 rolls of Pillsbury crescent rolls
• 1 lb ground beef
• 1 packet taco seasoning
• shredded cheese
• sour cream
• salsa

Preheat oven according to crescent rolls baking instructions. Brown meat, then season with taco seasoning. Roll out crescent rolls on cookie sheet or stone. Spoon meat into the larger end of crescent dough and roll the dough around the meat. Bake according to instructions on crescent rolls. Immediately after rolls are baked, sprinkle with cheese. Serve with salsa and sour cream according to taste.

Tony Roma's BBQ Chicken

Tony Roma's BBQ Chicken
Made up by Brooke the Cook

This is super easy, I just wanted to remember that I made it and Justin liked it.

• 3 chicken breasts, cut in half
• Tony Roma's BBQ of choice (I used Carolina Honeys)

Marinate chicken for at least an hour in the BBQ sauce. Grill. Served with mashed potatoes, squash & zucchini, salad, and fruit.

Sweet & Sour Pork over Rice

Sweet & Sour Pork
From a ward newsletter

• 1 lb boneless pork
• 2 green peppers cut in 1" squares
• 1 can pineapple chunks (drained dry)
• 1/2 c cornstarch
• Oil for frying
• Salt to taste
• Rice
  

Marinade:

• 12 T soy sauce
• 1 T cornstarch
• 1 T cold water
• 1 egg yolk

Sauce:

• 3 T vinegar
• 4 T cold water
• 3 T cornstarch
• 1 t sesame oil (found in asian food section)
  
• 4 T catsup

Pound pork to tenderize and cut in 1" squares. mix marinade and soak pork for at least one hour. Mix ingredients for sauce and set aside. Heat oil in large frying pan. Cook port until brown and done (about 2 minutes.) Remove from oil. Optional: Heat oil to fry the pork until crispy.
Remove port from frying pan. Drain all but 2 T oil from pan. Fry green pepper and pineapple, stirring constantly. Add sauce, continuing to stir until thickened. turn off heat. Add port and mix well. Serve immediately over rice.
Serves 3-4 people

Sticky Chicken

Sticky Chicken
From the kitchen of April Walquist

1 c Catalina Dressing
1 c Apricot Jam
1 packet onion soup mix
4 Chicken Breasts
Rice

Cook chicken in a skillet until done.
Mix dressing, jam, and soup mix in a medium pan and cook at medium heat until the soup mix is soft.
Pour over chicken and stir. Heat through.
Serve over rice.
Serves about 4-5 people.

Chicken Lips

Chicken Lips
From the kitchen of Carol R. Cheesman

• 2c 7up or sprite
• 1c Soy Sauce
• 1c oil
• ~1tsp garlic salt
• 4 chicken breasts
  

Marinate chicken at least 1 hour. Grill. (Optional: bake 350-400 for about 15 minutes)

YUM. We made this for our Raclette grill the day after Christmas, and it was a hit.

Chicken Enchiladas

I made this for our 2008 Christmas with me, Justin, and Deano. Feliz Navidad!

Chicken Enchiladas
From the kitchen of Lisa Sorenson

Chicken Mixture:
Mix the following in a bowl and set aside

• 1 small can of green chilies, chopped
• 1 12oz. can chicken meat (or cooked chicken breast)
• Salsa - enough to coat chicken

Sour Cream Mixture:
Mix the following in bowl and set aside.

• 2 cans cream of chicken soup
• 2 c sour cream
• 1/2 c salsa

Other Ingredients:

• 12 flour tortillas
• 2 c grated cheese (Mexican mix) split in two parts

Warm tortillas in skillet for 5 sec. then add chicken mixture to middle. Sprinkle cheese inside and roll up.
Place rolled up tortillas in 9x13 pan that is spread with some of the sour cream mixture.
Pour the rest of sour cream mix on top and then sprinkle with rest of cheese.
Bake at 350 deg. for 25-30 minutes.
Serves 8

Beef Stroganoff

Beef Stroganoff
From the kitchen of Carol R. Cheesman

• 6 T Butter
• 2 lbs Beef Tips
• Salt to taste
• 1/8 tsp nutmeg
• 2 T minced onion
• 2 lbs fresh mushrooms sliced thin
• Ground pepper
• 1 c sour cream

Melt 3 T butter in skillet. Add onion and cook slowly until transparent. Remove and set aside. Brown meat and set aside. Add remaining butter and stir in mushrooms. cover and cook 3-4 min. Season with salt and pepper and nutmeg. Whisk in sour cream. Do not boil! Add beef and onions and heat through.
Serves 8

I want to remember what works!

The purpose of this blog is to help me remember what recipes I've made that Justin likes. I've been trying to domesticate myself since I have retired and am now at home with a bun in my own oven. If anyone else ever reads this and they have any suggestions, I'm always up for new ideas for food. Yay for food!