Teriyaki Steak

 Teriyaki Steak 

Skirt steak comes from the short plate. It comes in a long, thin strip or 'skirt'. Sometimes it's hard to find, so if you don't see it out with the other meats, ask your butcher.

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INGREDIENTS 

2 pounds beef skirt steak 

4 cloves garlic, minced 

2 cups teriyaki sauce 

Homemade Teriyaki Sauce

The bottles you buy have SO much sugar, just make it at home

Details

Cooking Time: 5

Recipes Makes: 12

Ingredients

1 1/2 cups cold water

3/4 cup packed brown sugar

1/2 cup soy sauce

1 teaspoon garlic powder (or granulated garlic)

3 tablespoons cornstarch

1 teaspoon sesame oil

Directions to make the sauce

Mix all 6 ingredients together in a saucepan and then put over medium heat on the stove.

Whisk it continually and don’t turn your back on it. The color will change and darken as the sauce begins

to thicken. Once it has thickened, take it off the heat.

It keeps very well in the fridge.

DIRECTIONS

Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight. 

Preheat oven to broil OR preheat a barbecue grill. 

When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness. 

Pineapple Banana Bread

                                   Pineapple Banana Bread                       

This bread is full of flavor, bananas, pineapple, coconut, a touch of cinnamon and oh so heavenly. So good for you. Easy to make and makes people happy. 

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Ingredients

3 cups all-purpose flour

2 cups sugar

1 tsp salt

1 tsp cinnamon

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 large eggs, room temperature

1-1/4 cups canola oil

2 teaspoons vanilla extract

1 can (8 ounces) crushed pineapple, drained

2 cups mashed ripe bananas (4 to 5 medium)

1/4 cup coconut

Chopped walnuts, optional

Directions

Preheat oven to 350°. In a large bowl, combine flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk eggs, oil and vanilla; add pineapple and bananas. Stir into dry ingredients just until moistened. If desired, stir in walnuts. Pour into 2 greased 9x5-in. loaf pans.

Bake until a toothpick comes out clean, 60-65 minutes. Cool 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 piece: 193 calories, 9g fat (1g saturated fat), 17mg cholesterol, 120mg sodium, 26g carbohydrate (15g sugars, 1g fiber), 2g protein.

Garlic Parmesan Chicken Italian Sausage Meatloaf

 Garlic Parmesan Chicken Italian Sausage Meatloaf

Savory Garlic Parmesan Chicken and Italian Sausage makes a DELICIOUS Meatloaf with a Crispy Crust

Ingredients:

1 ½ lbs ground chicken

1/2 lb ground Italian sausage

¾ cup seasoned breadcrumbs

½ cup grated Parmesan cheese

2 large eggs

4 cloves garlic, minced

½ yellow onion, finely chopped

¼ cup milk

2 tablespoons fresh parsley, chopped

1 teaspoon Italian seasoning

1 teaspoon salt

½ teaspoon black pepper

¼ cup shredded mozzarella cheese (optional for topping)

1 tablespoon olive oil (for brushing)

How to make it:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly spray with pam in  a loaf pan.

In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, eggs, garlic, onion, milk, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined—do not overmix.

Shape the mixture into a loaf shape and place it on the prepared baking sheet or into the loaf pan.

If desired, sprinkle shredded mozzarella cheese over the top and gently press it into the loaf.

Brush the top of the meatloaf with olive oil to help create a golden crust.

Bake for 45–50 minutes or until the internal temperature reaches 165°F (74°C).

Let the meatloaf rest for 5–10 minutes before slicing. Serve warm with a side of mashed potatoes, veggies, or a fresh salad.

Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour

Kcal: 290 kcal | Servings: 6 servings

Crockpot Smoked Sausage, Green Beans and Potatoes

This is an easy and fast dinner with lots of flavor

 Ingredients

2 lbs of fresh green beans

2 lbs of ham

4 baking potatoes

1 small onion 

2 tbsp butter

seasonings to your liking: I added onion and garlic powder, pepper, and paprika

 Directions

Dice the sausage, onion and potatoes. and cut ends off beans then cut in half or thirds

Put everything in the crockpot along with 3 cups of water and season to taste with pepper.

Put on low for about six hours. If I am in a hurry, I cook on high an hour or two, you can check it at an hour and see how tender everything is then decide to turn it on low or leave on high longer.

Ingredients for recipe

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Today in the Crockpot

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MOJITO MARINADE

This MOJITO MARINADE is good on chicken and pork

These are two different chicken leg recipes above

check out the other recipe here:

https://cherylstastyhomecooking.blogspot.com/2024/02/chicken-and-meat-rub-recipe.html

* * * * * 

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INGREDIENTS

2 tablespoons garlic, chopped

1⁄4 cup onion, chopped

1 cup fresh orange juice

1⁄4 cup fresh lime juice

1 small chipotle pepper, chopped (optional)

1⁄4 cup olive oil

2 teaspoons kosher salt

1 1⁄2 teaspoons black pepper

1 teaspoon ground cumin

1 teaspoon dried oregano

1 1⁄2 teaspoons fresh cilantro, chopped

DIRECTIONS

Mix together the garlic, onions, orange juice, and lime juice in a bowl.

Heat the olive oil in a large saucepan til just hot

CAUTION: slide the contents of the bowl into the hot oil — be very careful because the liquid could splatter. You might want to use oven mits.

Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients.

CAUTION: Pour everything into a blender (remove lid for hot air to release) or food processor and pulse 3 times to blend (another alternative is to use an immersion blender). Whichever method you use, just use caution with the hot liquids.

Pour into a glass container and cool to room temperature; cover and refrigerate.

Mojito Marinade keeps for up to 2 weeks.

Chicken and Meat Rub recipe

 This chicken and meat rub recipe is easy and quick to mix up, I keep some on hand ready to use. It gives great flavor to chicken, port and other meats too.

These are two different kinds of chicken above, please be sure to check out my other chicken marinade recipe too here:  

https://cherylstastyhomecooking.blogspot.com/2024/02/mojito-marinade.html

* * * * * 

https://cherylstastyhomecooking.blogspot.com/

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My Youtube Witchy Woman Cheryl

My Instagram Follow me https://www.instagram.com/craftywitchywoman13

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Ingredients for the rub

Olive oil spray and oil

½ tablespoon of any salt

½ teaspoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika regular and smoked(I use both)

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon chili powder(for spice, you can omit)

To use:

I use chicken(any parts you want) or a nice pork loin, ribs work well and turn out so delicious

I rub everything down lightly with olive oil, then rub all over with the spice mixture and place in the refrigerator for at least 30 minutes prior to cooking or up to a day before. When ready to cook I like to take out the chicken or meats and leave it warm up a bit, 15 minutes is good before cooking.

I cooked the chicken in an air fryer(our stove has this feature, it's the best ever) Then cook chicken until it reaches 160 degrees. or until your preference for done.

A roast or ribs I cook until it reaches at least 145 degrees.

It will need to rest 10-15 minutes before cutting and serving.

One Pot Goulash

This One-Pot Goulash is an American classic that's ready in just 30 minutes! It's made up of macaroni noodles, tender ground beef, and veggies simmered in a rich and flavorful tomato-based sauce.

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My Youtube Witchy Woman Cheryl

My Instagram Follow me https://www.instagram.com/craftywitchywoman13

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SERVINGS 5

CALORIES 440cal

Ingredients

1 tablespoon oil

1 medium onion (finely diced)

1 green bell pepper (finely chopped)

1 pound lean ground beef

1 tablespoon tomato paste

3 cloves garlic (finely minced)

2 teaspoons Italian seasoning

¾ teaspoon salt (reduce if using salted broth)

¼ teaspoon crushed red pepper flakes

¼ teaspoon black pepper

¼ teaspoon paprika

2 cups tomato sauce (marinara)

398 ml diced tomatoes (14 oz) – no salt added

2½ cups low sodium beef, chicken or vegetable broth

1½ cups uncooked macaroni noodles*

1 cup shredded mozzarella cheese (or another kind!)

Instructions

Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until softened, about 2-3 minutes.

Add ground beef and cook until browned, about 4-5 minutes. (If there is excess grease in the pan, you can push some paper towel around the pan to soak it up before continuing).

Add tomato paste, garlic, Italian seasoning, salt, red pepper flakes, pepper and paprika and cook 1 minute.

Add tomato sauce, tomatoes and broth and bring to a boil over medium-high heat.

Stir in dry pasta, reduce the heat to medium low, and cover. Cook for 8-10 minutes, stirring often, until pasta is al dente. Most of the liquid will be absorbed.

Stir in cheese and let melt. Serve.