Successful May Cook

 Hard to believe another cook is behind us and I am behind on posting about it!  We had a sub cookin' girl, but she has been in the group before so she brought lots of experience to the table and lots of yummy recipes as well.  As you may have read, in the last post costs were a bit up.  We cook for 8 and make 100 meals.  We went home with 4 extra pork chops each.  That came to $10.55 a meal which is $1.32 per person.  The cook before that was only $8.71 (I think that is right, if not it is close).  Not sure why the costs were up except that they are simply rising.  We DO try to watch it and don't like to go over $10.  Keep in mind, we keep any spices or non perishables together for the next round so we do not waste anything there.

Tex Mex Sirloins (serves 8)

2 1/2 lb sirloin steak                           

4 tsp black pepper             

2 tsp cumin                                            

3 tsp chili powder             

3 tsp brown sugar              

2 tsp coarse salt                  

2 tsp dried oregano                       

Corn Salsa with the Tex Mex

2 15 oz can of corn                           

2 small red pepper                       

1 shallot or red onion                         

4 TBSP vegetable oil                           

2 TBSP Dijon mustard                     

2 TBSP white wine vinegar                

2 TBSP sugar                                   

4 TBSP fresh cilantro                        

Preheat grill to medium heat.

Grill sirloins over medium heat for 6 minutes on each side, for a total of 12 minutes grilling time. Remove steaks from the grill, and let them sit for around 5 minutes.

Slice and serve with a big helping of chilled corn salsa.

Dump Honey Sesame Pork Chops (serves 8)

1/2 cup beer   

3 TBSP sesame seeds  

3 TBSP honey   

2 TBSP Dijon mustard

1/2 tsp pepper

2 tsp  minced garlic  

about 3 pounds pork chops or pork loin

Dump into the crockpot and cook on low for 6 hours.

Spicy Whiskey BBQ Burgers  (serves 8)

3 lbs Ground Meat (beef, Bison, Turkey) DO NOT shape burgers for freeze.

Salt And Pepper

6TBSP Butter                                                                                      

1 whole Large Onion, Diced                           

3/4 C Whiskey                                                            

1 1/3  C Barbecue Sauce                           

(1/4 C Jarred Jalapeno Slices (more To Taste) took this out)

whole Slider Buns Or Dinner Rolls, Split  or reg buns 

Throw the diced onions in the skillet and stir to cook, about 3 minutes. Pour in whiskey (be careful if you're cooking over an open flame; turn it off momentarily to be extra careful) and stir. Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in jalapenos and the barbecue sauce. Cool and freeze in separate baggie.

Grill patties, heat sauce on the stove. Top on burgers before serving.  Or if you are lazy and up for a challenge grill one side and then top with the sauce...yeah some will spill into the grill.  I like to live on the edge.....of sanity.

Chicken and Bean Tacos (serves 8)

1 1/4 pounds boneless, skinless chicken thighs (about 6)  

3 T taco seasoning mix

1 can (4 1/2 oz) chopped green chiles, undrained (omit if you’re not a fan)

1 can (8 oz) tomato sauce

1 t ground cumin

1 t crushed coriander seed

2 can (9oz) beans – I like to do black beans, but you can also use cannellini, butter or pinto beans

Taco shells or tortillas.  Probably could have had a bit more chicken, but it was more than I thought.
Dump and freeze.

Skillet Cordon Bleu

2 lbs Chicken tenders (boneless skinless is an option
1/2 C Italian Bread Crumbs  (Can use WHEAT SUB )

1t pepper

1T butter

1T Olive oil

pkg (16*5) slices of Canadian bacon

1 packages of sliced Swiss cheese

Bag it all together.  Butter and oil in a small bag (this step wasn't needed...I think we all have them)

Shake breasts in a baggie with breading to coat.  In oven proof skillet melt butter and oil over medium heat.  Cook chicken 3 to 4 minutes each side (a little less on the 2nd side) or until done.  Arrange Canadian bacon over chicken and top with cheese. Broil 5 1/2 inches from heat 2 minutes or until cheese is melted.  FAMILY FAVORITE!

Brown Sugar Meat loaf (serves 8)

1/2 C packed brown sugar

1/2  C ketchup

3 lbs lean ground beef (could use a bit more meat to serve for 8)

1/2 C milk

2 eggs

1 1/4 tsp salt

1/4 tsp ground black pepper

1/2 bags onion or 1 onion chopped

1/4 tsp ground ginger

1/2 C oatmeal

Be sure to bag ketchup mix separate.

Preheat oven to 350 and top with ketchup mix.

Bake in preheated oven for 1 hour or until juices are clear.

(Serve with homemade mac and cheese and green beans.)

Salmon Fillets In Red Wine (serves 8)

Do not let the bagging intimidate you!  This is gourmet!

Bag

4 Tablespoon Butter

2 Tablespoon Olive Oil
I think this step could be skipped because you have it.  Up to you!

8 Ea Salmon Fillets (about 6 -Ounces Each), Skinned

Bag

Flour (For Dredging)

Salt

Black Pepper, Fresh Ground -Optional

Bag

1 Medium Onion, Diced 

2 Teaspoon Garlic, Minced

21 Medium Carrot, Peeled And Roughly Chopped 

1 Cup Fresh Parsley, Minced

Bag

1/2 Cup Broth (Fish, Chicken, Or Vegetable)

2 Cup Red Wine (Dry, Full-Bodied)

Heat a large skillet, preferably non-stick, over medium-high heat for 2 or 3 minutes.  Add the butter and oil, turn the heat to high, and wait for the butter foam to subside.  Dredge each of the fillets in the flour and shake off the excess.  Place them, flesh side down, in the skillet.  Season with salt and pepper and brown them quickly, on one side only.  Remove them (browned side up) from the pan to a plate, and keep warm.  

With the heat on medium, add the onion, garlic, and carrot to the pan and cook, stirring, until the onion softens slightly, about 5 minutes.  Add half the parsley and some salt and pepper and stir.  Add the broth, raise the heat to high, and reduce until

it is almost evaporated.Add the wine and reduce by about half.  Return the fillets to the pan, skin side down, and cook over medium heat until the fillets reach the desired degree of doneness (peek inside with a thin-bladed knife), about 3 to 5 minutes.  Sprinkle with the remaining parsley and serve immediately.