Recipe Blog for June

 
 
 
 
Okay, Here is this month’s recipe choices. The first two, like last month’s, is strictly my own creation (though I’m sure there are similar elsewhere), but the third I got lazy on and "borrowed" a recipe I found in a little grocery store ad. They have been taste tested though and are pretty good, though the "Unstuffed Peppers" still cannot compare to my mother’s home made stuffed peppers she would make with the freshest bell peppers straight from her garden when I was a child.
 
 
 
 
Ultra Cheesy Steak Wrap
 
1 porterhouse steak
1 small can mushrooms (or 8 ounce package of fresh mushrooms)
1 small onion (Vidalias are great when in season)
1/2 tsp garlic powder
black pepper (to taste)
salt (to taste)
2 tbs A-1 steak sauce
1 cup shredded swiss cheese
burrito size tortillas
 
Cut off fatty rind (if any) from steak and discard. Sprinkle with garlic powder, salt and pepper (I sometimes forego the salt myself) then cook steak until it is no longer pink (well done) spreading on the steak sauce halfway through cooking. HP Sauce (imported from England) is a tasty alternative to A-1 and can be found in any grocery store that carries imported foods. Sautee mushrooms and onions in a small amount of butter until slightly golden brown, being careful not to overcook as the mushrooms will shrink. You may also cook the mushrooms and onion in same pan as the steak using the excess steak fat. The onions should be almost clear with "caramelization" beginning. Once cooked, lay steak, onion, and mushrooms on paper towel to drain off excess fat. Slice up the steak into thin strips and layer it onto the tortilla then top with mushrooms and onion. Drizzle on some more sauce if desired, then load on the cup of shredded swiss cheese and wrap up the tortilla into a nice package resembling a burrito. Makes 2 wraps.
 
 
 
Citrus Honey Chicken
 
16 ounces lemon or lime juice
2 chicken breast halves
4 tbs honey
2 tsp lemonpepper
 
Marinate chicken in the lemon juice, in the refrigerator, for anywhere from 2 to 12 hours. Preheat oven to 350. Trim the fat from the chicken breasts and sprinkle with lemonpepper on both sides (a dash of salt on each side is fine too). Bake for 15 minutes, flip them over and bake for 15 more minutes more pouring on the honey at 10 minutes left to go in cooking. Cooking time may be more or less depending on oven and thickness of the chicken. If chicken is still somewhat raw in the middle, turn it over and cook longer until it is done. Garnish with a slice of pineapple or orange. Serves 2.
 
 
 
Unstuffed Peppers
 
1 lb lean ground beef
1 jar (1lb 10oz) traditional style pasta sauce
2 large green bell peppers
1 1/4 cups water
1 cup instant rice
 
In a large (12 inch) skillet, brown ground beef and drain off any excess fat. Stir in remaining ingredients including pasta sauce. Bring to a boil over high heat stirring frequently.
 
Reduce heat to medium-low and cook, covered, for 20 minutes until liquid is absorbed and rice is tender. Serves 6.

About DarkPhoenix

I am an open book. My pages are just stuck together.
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