Pot & Cover

We started the day with a frittata and toast...one of our favorite weekend breakfasts.  We had about and ounce of jalepeno cheese sausage from Tyler's BBQ in Amarillo...so Scott suggested a fritatta.  He chopped up the sausage, and we added smoked gruyere, parm & spinach.  YUM!  whisk it all together,  with a pinch of salt and pepper.  Add a 1/2 tsp of baking powder and flour, whisk in.  Add to a hot 8 inch pan that has hot melted butter in it....then after about 2 minutes add to a 350 oven for 15-20 min.  Check often and pull out when just set...you can show it to the broiler for 30 sec or so if need be.  Serve with buttered toast and jelly..Scott likes salsa too. We finished the day with Scott's beef tips and taters. We got Yoshida's   Yoshida's website  in Cali and used that to marinate, with an extra dash of ginger, ground garlic powder,  basil and pepper flakes.  If you can't find Yoshida's...I'm so s...

We were long overdue for some homemade stir fry.  I was hoping for some kitchen inspiration...it's hard to care about cooking when it is 104 outside...I almost don't even care about eating when it is this hot...almost. So off to Market Street I went...for stir fry ingredients and watermelon...I figure if I cook then Scott will make us a watermelon\mango margarita! beef & broccoli stir fry (inspired by my Momma's world class stirfry recipes) 1 lb flank steak...sliced very (paper) thin against the grain (I put it in the freezer for a while which helps in the cutting) 2 heads broccoli...I separate the florets and then trim & slice the stems...they are yummy too! 8 oz baby bella mushrooms (Scott's fav), cleaned and cut in half...I remove the stems and cut them in half too 2 cloves garlic 1 tbs corn starch (mixed with a little cold water and whisk till a thin paste) 2-3 tbs canola oil (add to pan as needed to stir fry) drizzle of sesame oil 1/2 cup each fresh bas...

 Scott was in the mood for fried noodles...so here we are with chix and brocolli stirfry with Yoshida's and stirfried noodles (ramen, cooked, cooled and fried) YUM

Our recipe for Scott's incredible sirloin skewers.. 1lb cubed sirloin (2 inch), 1 tsp ground blk pepper, big pinch red pepper flakes, 1 cup Yoshidas(Costco), 1 tsp sesame oil, 1 tbsp roasted garlic, 1 tbsp soy sauce, bunch fresh basil, bruised, two sprigs rosemary bruised, half lime zested and squeezed, 2 tbsp olive oil and 1/2 cup water (the Yoshida's is very concentrated)...toss beef cubes in marinade...i also tossed in half of a earl campbell sausage for an experiment...don't let the steak marinate too long...it's strong and the meat will be like jerky...which isn't altogether bad. A chubby seedless watermelon skinned and diced is chilling in the freezer. We taste tested it already and Scott picked a super sweet, and perfectly textured melon. A yellow onion is waiting to be sauteed with a lb of baby bella 'shrooms....and Bush's Baked Grillin' beans are warming. I''ve spent the last week in ok city w Scott and just came home last nite. Very...

Oh Joy! We found Yoshida's at Costco again!  I should buy a case of it! We marinaded the steak (ribeye's Scott found on sale) in a mix of Yoshida's, soy, lemon, red pepper flakes, fresh herbs (basil and cilantro)...we skewered them, grilled em and mixed em up with sauteed peppers & onions and mushrooms...sooooo yummy Served on top of Scotts famous garlic mashed taters and topped with a sprinkling of fresh herbs. A winner for sure!  We had two steaks left over, so we froze those for later...should have saved the leftover marinade! Scott took the meat of the skewers and mixed it with the sauteed vegies Scott's garlic mashed taters...peeled, boiled taters (these were russets), mixed with butter, cream and roasted garlic from Market Street..s&p...deeelicious