Kitchen Meets Culinary Clutz

Zucchini Blossoms are so pretty! Interesting Fact: The male blossoms are narrow-stemmed, while the female blossoms attach to the stem with a large bulge that is, in fact, the nascent squash!

Did you know that Summer Squash is merely a young Zucchini or Yellow Crookneck Squash that is harvested immaturely when its rind is still tender and edible?

Summer Bounty from the SouthShore Ranch

It's 4:30 p.m. here in Oklahoma. We woke up to a snowy white Valentine's Day! It didn't last long but it was pretty while it lasted.  The snow melted by noon, just in time for me to run into the city and purchase a dozen mylar balloons for my Country Boy and the kids! They loved their heart and rose shaped balloons by the way!  I just set the T-Bone steaks to marinate with McCormick's Montreal Steak Marinade (mix together as directed by packet), and the potatoes are in the oven steaming.



 Main Dish:

• 1 1/2 - 2 lbs T-Bone Steaks
• McCormick Grill Mates Montreal Steak Marinade packet
• 1/4 c. oil
• 1/4 c. water
• 2 tbsp red wine or white vinegar

Mix marinade as directed on packet and pour over steaks. Set aside to marinate for an hour.  About 15 minutes before potatoes are done, preheat your grill. After potatoes are done, grill steaks over direct flame for 1 1/2 - 2 minutes. Turn steaks over and grill for 1 minute longer.


*Steam Baked Potatoes:

• 4 -6 Medium Russet Potatoes
• Olive Oil
• Foil

1.  Adjust the rack in your oven to the middle position and preheat oven to 400°F.
2.  Rinse and scrub each potato under cold running water. Dry each potato thoroughly.
3.  With the tip of a knife, remove any bruises or discolored spots.
4.  Pierce each spud deeply with a fork or sharp knife four times on each side at approximately 1" intervals. This will allow steam to escape during the baking. (If the potatoes are not pierced, they may explode during baking in your oven.)
5.  Rub each potato with olive oil.
6. Wrap tightly with foil.
7. Bake potatoes 3 inches apart, directly over oven rack at 400°F, for 45 minutes or until 
tender when pierced with a fork and the internal temperature reaches 210 degrees F.
You can also test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is done. 
*Back to the Basics Recipe



 

This stir-fry recipe is a family favorite. It's very basic and can be turned into your very own original recipe when adding your favorite vegetables!

• 2 lbs *beef boneless sirloin steak
• 2 Tbsp olive oil
• 2 garlic cloves, finely chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/3 cup beef broth
• 4 Tbspcornstarch
• 4 Tbsp water
• 2 Tbsp soy sauce
• 1/2 tsp ground ginger
• 8-ounces Frozen Broccoil
• Steamed rice (optional)

1.  Start your rice. After timer is set for rice begin prepping the stirfry. (Recipe below)

2.  Cut beef with grain into 2-inch strips; cut strips across grain into 1/4-inch slices. (*Time Saver: purchase precut stir-fry beef to save time)


3.  Heat skillet or wok over high heat 1 to 2 minutes. Add oil; rotate skillet to coat with oil. Add beef and garlic; stir-fry about 3 minutes or until beef is brown. Sprinkle salt and pepper over beef; stir in broth. Heat to boiling.

4.  Mix cornstarch, water ginger and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Continue boiling 1 minute, stirring constantly (sauce will be thin).

5.  Option to add Broccoli into stirfry: Stir in frozen broccoli. Cook uncovered about 4 minutes, stirring occasionally, until broccoli is crisp-tender. Serve over rice.

 
Basic Steamed Rice**:

• 1 cup rice
• 2 cups water

1.  In a 2 quart sauce pan bring water and rice to a boil.
2. Turn heat down to low setting, stir once and cover with lid.
3. Set timer for 18 minutes.

**Back to the Basics Recipe

• 
  
  1 lb ground beef
  
  
  
• 
  
  1 packet taco seasoning
  
  
  
• 
  
  2/3 c water
  
  
  
• 
  
  1 16-oz can refried beans
  
  
  
• 
  
  12-oz shredded mild cheddar
  
  
  
• 
  
  10 flour tortillas (My daddy prefers Corn Tortillas!)
  
  
  
• 
  
  1 10-oz can enchilada sauce
  
  
  

1. 
   
   Preheat oven to 350°F. Spray 13 x 9-in casserole dish with nonstick cooking spray.
   
2. 
   
   In a medium skillet over medium-high heat brown the ground beef, then drain off fat.
   
3. Add the taco seasoning, 2/3 cups water and refried beans; mix well. Remove from heat.
   
4. On each flour tortilla, place an equal portion of ground beef mixture and a little bit of shredded cheese, reserving at least 6-oz of cheese.  Tightly roll each tortilla and place seam side down in the casserole dish.
   
5. Pour the enchilada sauce over the enchiladas and sprinkle with remaining cheese.
   
6. Bake for 25 minutes, or until the sauce is bubbly and cheese is melted.
   

• 
  
  1 Tbsp oil
  
• 
  
  1 c. long grain rice
  
  
  
• 
  
  2 c. water
  
  
  
• 
  
  4-oz tomato sauce
  
  
  
• 
  
  1/2 Tbsp salt
  
  
  

1. 
   
   In a medium skillet, on medium-high heat, brown rice in oil. 
   
2. Stir in two cups water, tomato sauce and salt.
   
3. Bring to a boil.
   
4. Turn down heat to low and cover.
   
5. Simmer the rice, covered, for 20 minutes.
   
6. Fluff rice with fork before serving.
   

I managed to forget to pull meat out of the freezer to thaw this morning! That's nothing new in this busy household! Was I alarmed? Heck no! Let's cook!

Main Dish:

• 6 Pork Loin Chops (frozen)
• 1 14.5-oz can Chicken Broth
• Emeril Original Essence
• Salt & Pepper

Side Dish:

• 6 cups water
• 3 cups long grain rice
• 3 Tbsp margarine
• Garlic salt
• Parsley flakes

1. In a dutch oven over medium-high heat, pour one can of chicken broth and add frozen chops. Cover with lid and let parboil for 10-15 minutes.
2. Prep the rice. In a 3 or 4-qt saucepan bring water, rice, margarine, garlic salt and parsley flakes to a rolling boil.  Stir once, set heat to low/ med-low and cover with lid. Set timer for 18 minutes.
3. Back to the chops. . . Chops should be thawed by now. Turn each chop and sprinkle with salt and pepper. Replace lid and cook for another 10 minutes.
4. Remove lid. During the last 10 minutes of cooking, uncover chops and cook off the broth. When the broth is mostly evaporated, sprinkle both sides of each chop with Emeril's Original Essence and then switch the chops around so each are able to brown on both sides. Chops are done when reached the internal temperature of 170°F.
5. When rice is done, serve with chops and enjoy!