Bourbon Bacon Grilled Steaks

Bourbon Bacon Grilled Steaks

1 – 2 lbs. steak (This recipe is good with any cut of steak you’d like.)
2/3 cup bourbon whiskey
1/2 cup soy sauce
1/4 cup brown sugar (packed) ? Tasty tip
3 tbsp Worcestershire sauce
2 tbsp lemon juice
2 rasher of bacon

Mix all ingredients together and place in Ziploc® bag to marinate 4 hours or over night.
place bacon on steak cook turning once (remove bacon before turning steaks once turned place back back on top of steak, Grill steak to desired doneness.

Tonight, I’m serving with tatter-tots, side salad and fresh fruit compote

CHICKEN THIGHS CORDON BLEU

CHICKEN THIGHS CORDON BLEU

1 1/2 lb. chicken thighs, skinned and boned pound thin 1/4″
1 tbsp. each oil and butter
4 oz. fully cooked ham, sliced thin
2 oz. Swiss cheese, sliced thin
1 can cream of mushroom soup
1 tomato sliced thin
Hot cooked chicken flavored noodles or rice

In large skillet over medium heat saute chicken in oil and butter, turning once, about 5 minutes or until opaque. Remove from skillet. Top each thigh with a slice of ham, top with a slice of tomato then cheese cut to fit;  set aside.

Stir soup into pan drippings until smooth. Return chicken to skillet, cheese-side up. Cover; simmer 20 minutes or until meat is fork tender (cheese melts down into sauce). Serve with noodles, spooning sauce over all.

Tonight I’m serving with rice made with chicken broth vice water, green bean wrapped in bacon, garden salad and fresh fruit compote.

Orecchiette with Chorizo and Sage

Orecchiette with Chorizo and Sage
1 pound orecchiette pasta
Olive oil
1 pound chorizo sausage
1 large white onion, diced
4 cloves of garlic, minced
8-10 large fresh sage leaves
Sprinkle of red pepper flakes (optional)
1 28-ounce can crushed tomatoes
1 cup red wine
braised spinach (I am braising with a little bacon and bacon fat)

Heat a large, heavy pot or deep sauté pan over medium high heat. Drizzle in a little olive oil. Slit the chorizo sausage in half lengthwise and crumble the meat out of the casings into the pan. Cook until browned – about 8 minutes. Add the onion and garlic and turn the heat to medium. Cook, stirring frequently, until the onions have softened. Mince half the sage and add too.

When the onion and garlic are cooked and fragrant, add the tomatoes and wine and cover. Simmer until dinner – ideally at least half an hour. Less is OK, and longer is great. The longer you cook it the more it will taste of the smoked paprika in the chorizo.

Heat another pot of water to boiling and add a teaspoon of salt and a drizzle of olive oil. Cook the orecchiette for 11-13 minutes, stirring frequently to keep the pasta shapes from sticking to one another. rain and serve hot with the sauce and the greens.

Tonight I am serving with a green salad and fresh fruit compote.

Big Papi’s #2 Best Grilled Steak Recipe

Big Papi’s #2 Best Grilled Steak Recipe

1-2 choice beef steaks
1⁄2 cup low sodium soy sauce
2 teaspoons olive oil
2 teaspoons ketchup
1 teaspoon minced garlic
1 teaspoon oregano
1 teaspoon pepper

Blend all ingredients, pour over steaks.
Marinate 1-2 hours, turning frequently.
Grill to your liking.

Tonight, I’m serving with French Fries, Lima beans, garden salad and fresh fruit compote.