Category Archives: Dinner is Served

Easter Dinner

One good thing about the holidays is they put good cuts of meat on sale.  Picked up this bone in prime rib for $5.99 a pound.  Paired with asparagus and cheesy garlic mash potatoes- it was a wonderful meal!

Apple wood for the smoking. In hindsight I should have just done hickory cause its just a bit stronger.

The meat thermometer you see in this photo is one of my favorite Christmas presents!

Asparagus drizzled with black truffle oil, topped with Parmesan cheese and lemon zest.


Dinner is Served: Garden & Shrimp Alfredo

Tonight’s Menu: Garden veggies with Shrimp alfredo over spinach angel hair pasta.

I was going to make shrimp alfredo, and then decided to church it up with what ever I had in the fridge from my veggie delivery.

Onions sautéing in bacon grease while I chop garlic-

Roasted Green Chiles from the farmer's market ready to chop

adding broccoli and cherry tomatoes

Yum- I could eat just this over pasta plain!

add shrimp

and I totally cheated and used alfredo sauce from a jar...

yum!


Dinner is Served: Smoked Salmon

Tonight’s Menu: Smoked Salmon with crackers and cream cheese and pepper jelly


Dinner is Served: Steak over Spinach with Cheesy Potatoes and Focaccia

Tonight’s Menu: Steaks over spinach with Olive oil dressing, caramelized onions, cheesy potatoes and Jalapeno cheddar focaccia

Just a reminder that cooking is a great experiment.  You never know something wont work unless you try it.  I’m all about trying new things and am typically not scared to just throw things together.  Tonight was a good example of that.  I pulled a package of meat out of the freezer not quite knowing what to expect.  As I have stated in previous posts, we ordered a 1/4 of a cow this past spring.  I was out-of-town then the meat came so I was not there to divide it up and see what we got.  So it’s a surprise when I dig in the freeze to see what all we have down there.  I have a rather limited experience with all different cuts of meat.  We are a steak family and we use hamburger meat, and chuck roasts but that is the extent of the cuts of meat I’m used to cooking with.  So I pulled out a small package wrapped in white butcher paper and the label said Tri Tip.  I looked it up online and read that it was a tougher cut of meat that should be used as fajita meat or marinated.  When I opened the package it looked like two decent steaks.  But I went ahead with the marinade that I made up.  I put the steaks in a zip lock bag with about 1/2 cup of Soy Sauce with a couple of heaping tablespoons of Horseradish and several fresh basil leaves.  I let it marinate for 24 hours.

I have noticed the bread does funny things here when we have lots of humidity.  We had a good rain storm today with about 1/2 inch of rain in about 20 minutes.

Dough with jalapenos

Add Cheddar Cheese and let it rise...

Then on to the next step- Veggies:

Sliced Wala Wala onion on foil

Drizzle with olive oil and sprinkle with salt and pepper and wrap up

Wrapped up and ready to go on the grill

Then Slice the potatoes and boil to partially cook

Place pre-cooked potatoes in grill pan and sprinkle with salt and pepper

Cover with cheese - I actually had cheese left over from the last time I made this... Ready for the grill

Now I need a sauce for the steak and spinach. Again something I just kinda make up.  I pour some olive oil in the blender and add fresh parsley from the garden.  Then add a splash of Red Wine Vinager, and a garlic clove.

This is my latest kitchen gadget. Its a garlic peeler. You put a clove in and roll it pressing down a little on it, and it pulls the outer shell right off! Wonderful

The onions are cooking!

Potatoes Cooking and Steaks Too!

The Fococcia 1/2 of it cut up for dinner!


Dinner is Served: Stroganoff

Well if you have not figured it out by now, I will cook just about anything on my grill.  Anything to not have to use the stove inside and heat up the house.  Along with a regular grill it also has an oven and a burner.  Last night I decided to make stroganoff and headed outside to use the burner on the grill.  The only problem came when I needed to make rice too.  So I just fired up the grill and set my pan on there for heat.  It turned out pretty good.  We have decided that our next house will have to have a pretty elaborate outdoor kitchen with a nice grill, oven, a couple of burners and maybe even a fridge.

Tonight’s Menu: Beef Stroganoff over Rice and left over Garlic-Basil Bread.

Ozzy stays close to make sure I don't drop anything!

Timing the rice- there an app for that!


Dinner is Served: Top Sirloin, veggies and bread

Tonight’s Menu: Top Sirloin Steaks, Roasted Garlic and Broccoli, Spring Onions and Garlic-Basil Bread

Spring Onions in Soy Sauce and Broccoli ready for the grill

full use of the grill top!

Spring Onions in Soy sauce and Olive Oil- our new favorite!

So Good!!!

Fresh Bread!

Roasted Garlic and Basil bread

Couple of beggars waiting for a handout

Dessert- Blueberry pocket pies


Dinner is Served: T-Bones, potatoes au gratin, and roasted green beans

Tonight’s Menu: T-Bone steaks, potatoes au gratin, and roasted green beans with garlic

Potatoes and onions before the cheese sause

Noah helped to cut the ends off the beans

Cheesy potatoes and beans on the grill

enter meat stage right

Garden fresh tomatoes with onions to garnish the steak. yum!


Dinner is Served: Grilled pork chops, mushrooms, roasted zucchini and spring onions

Tonight’s menu: Pork chops marinated in Garlic lemon sauce, roasted mushrooms and garden fresh basil with a white wine reduction, roasted zucchini with garden fresh rosemary, grilled spring onions and garlic bread.

Zucchini and a mess of mushrooms ready to go on the grill

Spring onions in an oil, soy sauce and garlic marinade

Make room for pork chops


Dinner is Served: Pizza

This is an example of supplementing a cheat with the real thing.  I regularly pick up take and bake pizzas from Papa Murphys.  They do a really good really thin crust pizza, and provide you with grilling pans! I picked one up and then decided that one might not be enough.  So I pulled some dough out of the fridge and made a little veggie frittata.

Last Night’s Menu:  Pizza and Garden Frittata

Meaty pizza in a grill pan

basic dough with a little olive oil, salt and pepper

add fresh basil and sliced garlic

add fresh tomatoes from my garden and sliced mushrooms

Top off with a little Italian style cheese and put in the oven

YUMMY!


Dinner is Served: Ribs

We had a house guest this weekend and it was really fun to catch up with Kylie.  Its been a long time since we have seen her!  It was the perfect excuse to do a rack of ribs on the smoker!

Tonight’s Menu: Smoked Ribs, BBQ Beans, Roasted Corn on the Cob, and Garlic-Thyme Bread.

First I rub the ribs 24-48 hours before smoking, that helps add flavor!

Add some sausage!  Here I have used andouille and a polish kilbasa

Here is my bread dough with a roasted garlic and lemon thyme paste spread on it. I then rolled it up and let it rise before baking.