Tuesday, September 15, 2009

Hoisin Glazed Beef Kabobs

I doubled this glaze recipe and used more meat -- again we eat alot!

2 tablespoons hoisin sauce
1 1/2 teaspoons honey
1/2 teaspoon seasoned rice vinegar
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon chile paste with garlic
1 pound beef tenderloin filets, cut into 16 cubes

veggies for kabobs- I used sweet onion, mushrooms, red pepper all cut in chunks - use whatever you like


1. Preheat grill

2. Combine first 5 ingredients in a medium bowl. Add beef to bowl; toss well to coat. Let stand at room temperature 20 minutes.

3. Thread 4 beef cubes, and veggies onto skewers.

4. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.

Grilled Brown Sugar Pork Chops


1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
1/2 cup water
6 boneless pork chops


1. Preheat an outdoor grill.

2. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick (it took awhile)

3. Brush grate lightly with oil before placing pork chops on the grill. Cook for 15 minutes, turning once (or until done).

4. Brush with sauce during last 5 minutes of cooking. Serve with remaining sauce.

Beef and Bean Burrito Burgers


1 pound ground beef sirloin
One 15-ounce can black beans, rinsed
1/2 cup leftover white or brown rice, cold
1 tablespoon grill seasoning
1 tablespoon ancho chili powder
1-1/2 teaspoons ground cumin (about 1/2 palmful)
1-1/2 teaspoons ground coriander (about 1/2 palmful)
Tomato Slices and/or Salsa

In a large bowl, combine the beef, beans, rice, grill seasoning, chili powder, cumin and coriander
(buy all the seasonings, it's a great flavor)
Form into 4-6 patties (the recipe said 4, I made 6, they were HUGE as 4)
Grill until cooked.

Serve burgers on crusty buns with guacamole, salsa, whatever you like

Black Bean & Chicken Cornbread Casserole


1 lb boneless, skinless chicken, diced OR 1 (1-lb.) package mild ground pork sausage
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
4 (15 oz) cans black beans, rinsed and drained OR 4 (16-oz.) cans pinto beans, rinsed and drained
1 (14.5-oz.) can diced tomatoes with zesty green chiles, drained
1/2 teaspoon salt
1 (8-oz.) package shredded Mexican four-cheese blend
1 cup buttermilk
1 cup self-rising white cornmeal mix

if making CHICKEN version, 1/2 cup chopped FRESH cilantro

1. Preheat oven to 425°. Brown chicken in a large skillet over medium heat, stirring often, 7 minutes or until cooked.

2. Add onion and bell pepper, and sauté 3 minutes or until vegetables are tender.

3. Stir in beans, tomatoes, salt & cilantro

4. Pour chicken mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with 1 1/2 cups cheese.

5. Stir together buttermilk and cornmeal mix, and spoon over cheese; sprinkle with remaining 1/2 cup cheese.

6. Bake at 425° for 25 to 30 minutes or until browned.

Bean and Sausage Cornbread Casserole: Substitute 1 lb. mild ground pork sausage , for chicken, and 4 (16-oz.) cans pinto beans, rinsed and drained, for black beans.

Sausage Mac and Cheese

4 servings (serving size: about 1 1/4 cups) - I doubled this recipe when I made it - we eat alot. It was too much, but I don't think it would have been enough as written


4 ounces chicken and sun-dried tomato sausage, chopped
1 1/4 cups milk
2 tablespoons all-purpose flour
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
1/3 cup (about 1 1/3 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
5 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)

1 bag baby spinach


1. Heat a large nonstick saucepan over medium-high heat. Add sausage; sauté 4 minutes or until browned.

2. Combine milk and flour in a small bowl, stirring well with a whisk.

3. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium.

4. Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta. Stir in spinach. Serve immediately.

September Update

I know I haven't posted much for you lately. I have been making lots of things that are already posted. I have 5 new recipes for you to try. I DID NOT make these all in one week - - too many things with beans! Your kids would kill you if you tried this all at once.

My kids LOVED the sausage mac and cheese. It uses chicken sausage and came from Cooking Light magazine, so it's not as unhealthy as it sounds. Also, a note about the Black Bean and Chicken Cornbread casserole - if you don't like black beans - don't make it. It uses ALOT of beans. Christine loved it, Allison hated it.

So, here's the new list:
  • Stovetop Sausage Mac and Cheese
  • Black Bean and Chicken Cornbread Casserole (also can be made as Bean and Sausage Casserole)
  • Beef and Bean Burrito Burgers
  • Grilled Brown Sugar Pork Chops
  • Hoisin Glazed Beef Kabobs