Logged on my new sister site www.theranchkitchen.com and what did I find?? My first official submission for my 'Share A Recipe' tab off my new site! I was so excited that I made it the first chance I had and it was amazing! We really enjoyed it with our fresh squash from our garden!
Below you'll find the recipe and the above picture is one I took as one was not submitted with it! I hope you'll stop by and create an account on my site and share your families tried and true recipes with my site! We can all benefit from it just like my family did the other night! Craig's UnKabobs were the perfect meal on our Friday night and I know you or your family would enjoy them as well!
Thanks Craig, whoever you are for taking the time to register on my site and share a recipe with The Ranch Kitchen and me! It's a wonderful recipe that will now be something I make for my family or for a crowd like you advised! He says he combined these flavors for Kabob flavor without all the work. But you'll notice I put mine on skewers and kabob'ed them as I had some help from my youngest cook who wanted them on sticks as she called them. Either way is good and I think I like Craig's idea the very best! And I actually used the beer I had on hand that was a Bud Light with Lime...I thought the lime would be a good fit in the marinade! Thanks again Craig! And anyone that submits a recipe could be featured not only on my site but on my blog as well! Hint, hint Kim....Laura....Cindy....Bethany...and Ilissa....
Craig's UnKabobs
1 lb. sirloin steak, cut in 2 inch cubes
1 lb. smoked sausage (we use Hillshire Farms), cut into 1 inch slices
1 lb. boneless skinless chicken breasts, cubed
1 can beer (can use broth if you prefer
3 medium bell peppers (I use a mix of yellow, orange, red)
1 large onion, cut in chunks
8 ounce container of baby Bella mushroom, halved
1 medium zucchini, sliced into 1/2 inch slices
1 medium yellow summer squash, sliced in 1/2 inch slices
16 ounce jar of honey teriyaki marinade
Allow 2-12 hours to marinate steak and chicken for best flavor.
In a large, heavy duty zip-top bag, add the cubed steak and steakhouse marinade. Add about 1/2 can of beer to marinade bottle to "get all the good", shake gently and add to zip-top bag with steak.
In a 2nd large, heavy duty zip-top bog, add the cubed chicken and honey teriyaki marinade. Add remaining beer to marinade bottle, shake gently and add to zip-top bag with chicken.
Bring griddle to med/high temperature on grill. Add a little olive oil and stir fry a combo of all ingredients in small batches. We keep a foil pan on the cooler side of the grill and, as ingredients are "just done", we move to the foil pan to stay warm. Warning - a crowd WILL gather here with forks ready!
We occasionally add shrimp but have found it best to cook in a separate small cast iron skillet to avoid transfer of flavor for those who don't care for the shrimp flavor. We have made these for as many as 150 at a family reunion and a wedding rehearsal dinner - best to use two grills if cooking for this many (one for actually cooking and one for warming/serving).
Craig - Friend of TRK!
To see the post on my new site, please go to Craig's UnKabobs
One of my favorite things to do is re-invent leftovers. I wrote years ago on my blog of my husbands sudden like of leftovers after the first grocery bill and week of marriage. He decided then and there on our limited income that I could cook every other night and reinvent my left overs.
God love his mother as she cooked fresh every night for her three sons and husband. My mom being a working mother cooked every night as well, but learned to use what she had and be creative on those nights when leftovers were what was left!
Tonight was definitely one of those nights when the leftover steak from a few nights ago became my version of beef stroganoff. I simply sliced against the grain the sirloin steaks, sliced up an onion and quickly tossed them both over a little olive oil mixed with one teaspoon of my favorite Tony Chachere's Creole Seasoning.
I then added a can of cream of mushroom soup, one can of beef broth and continued to cook on medium heat until the mixture came to a low boil.
The heat was then turned down to low and I added one cup of sour cream, mixed that all together and continued to cook on low for about ten minutes. I served this beef stroganoff over fettuccine noodles.
You'll notice in the first picture above that my simple salad did not have a tomato in it, but yellow squash instead. I got this little jewel of an idea years ago from my good friend Sandra Southwell who is a great cook in her own right. I'd never had fresh squash in a salad and it's a really fresh addition. Looking back now that was some twenty or so years ago, but I still remember the great meals we had at her house when her daughter was a new born.
So, take what you have and reinvent dinner. It's definitely cheaper and usually is far better than how you cooked it the first night. This stroganoff was husband and daughter approved and looked like I had cooked from scratch!
The Ranch Kitchen's Beef Stroganoff
2 precooked sirloin steaks, sliced against the grain
1 onion, sliced in half, then quarters and into one inch slivers
2 teaspoons olive oil
1 teaspoon Tony Chachere's Creole Seasoning
1 can cream of mushroom soup
1 can beef broth
1 cup sour cream
Prepared noodles, rice, or mashed potatoes
Slice sirloin steak against the grain. That means do not cut the meat in the same direction the meat runs, but across it. Slice one onion in 1 inch slices. In a skillet add 2 teaspoons olive oil with the steak and onion.
Saute on low until steak and onion are cooked through and onions are translucent. Add 1 can of cream of mushroom soup and 1 can of beef broth. Cook on low until mixture begins to boil.
Add sour cream and continue to cook on low heat until mixture is heated through and on a low boil.
Serve over noodles, rice or mashed potatoes.
Traditionally this is served over egg noodles, but tonight the pantry only had fettuccine!
Cook's Note: You can also used ground beef that has been browned as the beef in this dish instead of steak.
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Hope you'll give my version of beef stroganoff a try. When grilling or smoking measts, always cook extra and your meals for the rest of the week are a snap.
I've used brisket and leftover roast to create this beef stroganoff as well and it always turns out great!
Alise @ The Ranch Kitchen
