ENLISTING TO DO MY PART
I've been a member since August 2009, but today I took the plunge and decided to support allrecipes.com since it's become so invaluable to me! Updating my info and finding a photo .... while I'd rather be doing a hundred other things ... seemed like a good
place to start this day.
Watching the SuperBowl last night with my daughter Tori (and baby Maddie) was enjoyable, and I don't like football! My husband had gone to bed with a sick headache and to listen to the game because he's eyes were hurting. Too bad he missed such a good
game. Even worse, he missed a wonderful dinner.
SUCCULENT AND FORK TENDER STEAKS
We marinated inch thick rib eye steaks in my version of Rafferty's Restaurant & Bar marinade. We use this marinade for beef, pork, and chicken so I mixed up a huge recipe last year and stored it in a Jack Daniel's bourbon bottle
in the refrigerator where it only gets better! If you want to make this recipe, here're the basic ingredients: mix together one small can (6 oz.) Dole pineapple juice with 6 oz. teriyaki sauce. Add one tsp. ground ginger and two cloves of garlic,
crushed. That's it! When you're ready to marinate, just put the meat in a Ziploc bag and pour in enough marinade to coat the meat. I like to marinate overnight or up to 24 hours. Four steaks or chops fit nicely in a gallon bag. I add about 2/3 c. marinade
and find a shelf in the refrigerator where I can lay the bag flat with all the meat touching the bottom of the bag. I turn the bag over several times to during the marinating period to season each side. The enzyme in the pineapple juice acts as a tenderizer
so it's great for cheaper cuts of meat! Before grilling the chops/steaks, etc. drain and discard the marinade.
TWICE BAKED (SWEET) POTATOES
The real surprise at dinner was the potatoes. Generally I bake Idahos and Sweet potatoes. To fancy up an Idaho, sometimes I'll slice the raw potato in half, prick the interior surface with a sharp knife or fork in several areas and then add a thick slice
of onion and a few strips of bell pepper. Put the two halves back together and wrap in foil to bake as normal. The veggies give the potato a lovely flavor. Salt, pepper, butter, and sour cream are the favorite toppings. I love the skin! However, yesterday
just seemed like a good time to try something new. I've made twice baked potatoes several times, but I wondered if there was a twice baked sweet potato recipe anywhere on the net. It didn't take long to find a slew of them, almost all by Paula Deen (is anyone
surprised?). I read all the ingredients in all the recipes and decided I could combine some of the ideas, plus pare down the recipes for just two sweet potatoes. After baking the sweet potatoes until they were very soft, I let them cool, and then sliced
in half and scooped out the potato to a bowl. The skins were left intact. I added two ounces of cream cheese (one ounce per potato), a heaping tbsp. of brown sugar, and a rounded fourth tsp. cinnamon. With the hand held electric mixer I whipped up the concoction
until it was light and fluffy. The skins were placed on a cookie sheet covered with parchment paper. I sprinkled each skin with a handful of miniature marshmallows and then topped with equally divided spuds being sure to cover the marshmallows. Then I topped
with chopped pecans (but I won't do this again because the nuts were beginning to burn before the potatoes were heated through). Bake at 350 deg. F for 30 min. I'll put the nuts on the last ten min. of baking next time, and there will be a next time!
Who had room for salad?! Only Tori.
We love tossed salad with every ingredient imaginable. I made the salad right after breakfast to get it out of the way. I don't like to be rushed when making a salad. Since we hardly made a dent into it last night, I think we'll be eating steak salad
tonight and grilled chicken salad tomorrow night! Yum! It's like spring here in Georgia anyway. Why not eat that way too? ;-p
CAN SHE MAKE A CHERRY PIE, BILLY BOY?
Yes, I can and I did! I just used my regular recipe from the Oregon Pitted Red Tart Cherries label (reverse side) but made a simple change. Since I had so many Dark Sweet Cherries, I added two cans (drained) to one can Red Tart and made the initial sauce
with the one can of Red Tart juice. The pie pan was a bit deeper than my regular pan so the extra cherries seemed like a good choice. This is Ivan's favorite pie. I hope the alteration to the recipe doesn't present a problem for him. Personally, I love
the color difference in the cherries. Since we like this pie on the tart side, I never use more than 1/2 scant cup sugar and never forget the 1/4 tsp. almond extract! Guess I'll have a piece for lunch. ;-)