The Perfect Summer Steak Recipe

Ingredients

  • 1 tsp. taco seasoning mix
  • 1/2 tsp. Maxwell House Instant Coffee Original Roast
  • 1/2 tsp. sugar
  • 1 beef t-bone steak (1-1/4 lb./565 g), 1 inch thick
  • 1 tsp. oil
  • 1/4 cup Bull’s-Eye Bold Original Barbecue Sauce

Directions

  • Heat greased barbecue to medium-high heat.
  • Mix taco seasoning, instant coffee and sugar. Brush steak with oil; rub with seasoning mix. Let stand 10 min.
  • Grill steak 8 min., turning after 4 min. Brush lightly with barbecue sauce; grill 2 to 4 min. or until medium rare doneness (120ºF), turning and brushing occasionally with remaining barbecue sauce.
  • Transfer steak to cutting board; cover.
  • Let stand 5 min. before serving

Grill a big juicy steak for four and serve it on a wooden board for sharing. It’s like eating at a steak house.

Garlic & Parmesan Bread Recipe

I have made this a couple of times lately, the boys love it.

Ingredients

  • 1 quality loaf of bread
  • 4 large, cloves of garlic. minced
  • a handful of parsley,
  • chopped1 stick (8 tablespoons) unsalted butter, room temperature
  • 1 pinch of kosher salt
  • 1 cup or about 2 ounces of finely shredded Parmesan

Directions

  1. Preheat oven to 425F. Slice long grooves into the bread, but don’t cut all the way through. We want deep crevices for our butter.
  2. Mix the rest of the ingredients together in a bowl with a wooden spoon. Cram the butter into the crevices of the bread. It’ll all fit. If it gives you trouble just cram it in harder.
  3. Wrap the loaf up in foil and bake for 20 minutes. Then unwrap it a bit to expose the top and bake for 5 more minutes so it can get all crusty with cheese and butter.

Slow-Cooker Teriyaki Beef and Vegetables Recipe

Slow-Cooker Teriyaki Beef and Vegetables

Ingredients

  • 1 1/2 lb beef round steak, trimmed of fat, cut into thin bite-size strips
  • 2 tablespoons cornstarch
  • 1/4 cup soy sauce
  • 1/4 cup dry sherry or apple juice
  • 2 tablespoons packed brown sugar
  • 1 teaspoon ground ginger
  • 1 clove garlic, finely chopped
  • 1 can (8 oz) sliced water chestnuts, drained
  • 1/4 cup water
  • 1 bag (1 lb) frozen broccoli, carrots & cauliflower, thawed*
  • 1 1/2 cups uncooked regular long-grain white rice
  • 3 cups water

Directions

  1. In 4- to 5-quart slow cooker, mix steak and 1 tablespoon of the cornstarch until evenly coated. Gently stir in soy sauce, sherry, brown sugar, ginger and garlic. Top with water chestnuts.
  2. Cover; cook on Low heat setting about 6 hours.
  3. About 30 minutes before serving, in small bowl, blend 1/4 cup water and remaining 1 tablespoon cornstarch until smooth. Stir into beef mixture. Stir in thawed vegetables.
  4. Increase heat setting to High; cover and cook 25 to 30 minutes longer or until vegetables are crisp-tender. Meanwhile, cook rice in 3 cups water as directed on package. Serve beef mixture over rice.

Queso Fundido With Chorizo, Jalapeño and Cilantro Recipe

Ingredients

  • 7 ounces dried chorizo, diced small
  • 1 jalapeño, seeded and finely chopped
  • 2 tablespoons chopped cilantro
  • 2 scallions, finely chopped
  • ¼ teaspoon salt
  • 1 pound Monterey Jack cheese, grated
  • Tortilla chips
  • Lime wedges

Directions

  1. Heat a small skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes.
  2. In a medium bowl, mix the jalapeño, cilantro, scallions and salt. Add the cheese and toss well.
  3. Heat the broiler. Combine the chorizo and cheese mixture and pour into a shallow baking or gratin dish. Broil until melted and bubbling, about 4 to 5 minutes. Serve with the chips and lime wedges on the side.

Mark is 15

Mark turns 15 today.  For his birthday Jordon got him a stove and fuel canister.  Since he is a teen and therefore occasionally clumsy, we also gave him a Jet Boil stand for his canister and stove.  It makes the base wider and less likely to hurt himself.

Ultralight Backpacking Canister Camp Stove with Piezo Ignition 3.9oz

and a one person mess kit.  If he is going to have a stove, he will want to cook up something.  We tossed in a pot scrubber so he can do his own dishes.  Mark instantly realized what that mean for him and was more than a little sad.

One Person Mess Kit

Those (along with a lighter) were his early gifts as we went to Prince Albert National Park on Sunday for a day of hiking (we hiked the Narrows and Waskesiu River trails before Oliver ran out of gas) and photography.

This morning we got up early and Jordon and I got him an Altec Lansing Soundblade Bluetooth Speaker

Altec Lansing Soundblade Bluetooth SpeakerOliver gave him a set of frisbee golf discs.    They are the same that the boys gave me for Mother’s Day.

Frisbee Disc Golf Set

Since Oliver didn’t have any discs, Jordon bought three Frisbees for a $1 each for him.  This way he can join us when we play.

We also gave him a hacky sack.  Every teen needs a hacky sack to kick around, even if they aren’t really good at it.

Happy Birthday Mark!

Recipes and more recipes

I decided to consolidate some of my web presence today and I imported all 1500 recipes from The Cooking Blog into my own weblog here.   The recipes can be found here and they are searchable and sorted by tag. 

Running the two sites made sense at the time but since then, it has just added a different thing onto my plate.  This way no matter what I do to The Cooking Blog, the recipes will be archived on my site.

Buffalo Chicken Potato Skins Recipe

Ingredients

  • 4 medium baking potatoes such as russet, scrubbed clean
  • oil for brushing
  • 2 cups cooked chicken, shredded or diced and warm
  • 1/2 cup hot sauce (such as Frank’s Red Hot)
  • 2 tablespoons butter, melted
  • salt and pepper to taste
  • 1/2 cup cheddar cheese
  • 1/2 cup blue cheese, crumbled
  • 2 green onions, sliced
  • 1/4 cup blue cheese dressing

Directions

  1. Prick the potatoes a few times with a fork and bake in a preheated 400F oven until tender, about an hour.
  2. Let the potatoes cool, cut in half and scoop out the middle leaving about 1/8 inch of potato on the skin. Reserve the scooped out potato for another use like mashed potatoes.
  3. Brush the potato skins all over with the oil and bake in a preheated 450F over for 10 minutes on each side.
  4. Mix the hot sauce and the melted butter and then mix in the chicken.
  5. Season the inside of the potato skins with salt and pepper, fill with the chicken and sprinkle on the cheeses.
  6. Broil until the cheese has melted, just a few minutes.
  7. Serve while still warm, garnished with green onions and with a side celery and carrot sticks and some blue cheese sauce for dipping.

Mother’s Day

I woke up early and went with Jordon to Saskatoon City Hospital while he got treatment and some tests on his foot.  It gets better for a while and then it gets way worse.  Today was a way worse kind of day.  The good news is that they did the test on his leg that he has been dreading and the results were amazing.  The leg is messed up but the long term prognosis is getting better.

After that ordeal was over, I had a nice brunch with  Mark and Oliver who then along with Jordon took me for a walk with our cameras along to Wanuskewin Heritage Park.  We got out there and it was closed for a special function (doh!).  We had been out on Sunday’s before but didn’t realize they also close on Sundays in the winter.

So we decided to go out to Pike Lake and check it out and The Gift of Green Nature Trail.  We walked the promenade but the trail wasn’t open yet and was still barricaded.  We will return to hike it for Oliver’s birthday (it was his idea and was excited about it).

The boys gave me a three disc frisbee golf set that I can use at the frisbee golf course in Diefenbaker Park.  I will try them out next weekend.  Jordon and Sean are tossing the discs once in a while (Jordon is terrible at it) so I may join them.

Frisbee Disc SetThey also got me a grip for my Olympus OM-D E-M10, some lightweight gloves for when we go to Grey Owl’s cabin, and some new headphones from Panasonic.   I must thank Hilary for introducing all of us to the joy of higher quality headphones (and reviews in The Wire Cutter in some tweets a couple of years ago.  My ears thank her.

Jordon had some photos of Mark, Oliver and Marley framed for me.  They look great.  Well the photos of Mark and Oliver look great, the one he picked of Marley was of me after I had to run after her after she bolted.  I look mad, Mark looks indifferent, and Marley looks defiant.    

I hope you are having a wonderful Mother’s Day as well.  

Breakfast Potato Skins Recipe

Ingredients
  • Baked Potato at Room Temperature (make some extra from the night before)
  • Egg
  • Bacon, Ham or Sausage
  • Cheese – Cheddar, American, Colby Jack
  • Seasoning – Salt, Pepper & Penzeys’ Country French Vinaigrette
  • Optional Ingredients – Green Onion/Onion, Chives, Sour Cream – have fun!

Directions

  1. Preheat oven to 350 Degrees F.  (or have the campfire ready to go)
  2. Carefully cut the top off of the baked potato. Scoop/hollow out potato and set aside. Layer potato with desired fillings. Cheese, bacon, cheese. Add a little of the scooped potato, leaving enough room for an egg. Crack egg, and place it on top. Sprinkle with a little more cheese and bacon. 
  3. Place on middle rack of oven or close to the coals and bake for approximately 20 minutes or until egg reaches desired texture. 

Makes a great breakfast and easy start of you day while camping.