Month: March 2020

Potato and Mushroom Packet

My post yesterday explained some of my background with grilling, which was a love hate relationship. I’ve since researched and watched some videos about grilling, and I’ve learned the basics for cooking on a grill. These foil packets are one of the easiest ways to cook a side on your grill or over your fire. The packet makes it so your food steams/bakes safe from the flame until your ready to serve. As if you were baking this in a 400 F oven, this will also take 45-50 minutes to cook.

  1. Take an 18 inch long piece of aluminum foil. Rinse, scrub, and dice 4 medium potatoes (2 cups). Place on foil. Open and strain 1 can (4 oz) of sliced mushrooms, add to foil.
  2. Begin to fold up sides, add 2 Tbsp of oil, 1 Tbsp of salt, and 1/4 cup of Speedie Sauce. Carefully mix, seal, and add an additional 2-3 layers of foil to seal packet fully.
  3. Preheat grill to 400 F. Once in the 400 – 425 F range, place the packet over low/ indirect heat. Cook for 50 minutes before serving.
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Grilled Steak

Grilling is a science that I have very little experience with. Grilling has always been one of those things that work good in concept, but bad in execution, at least for me. I used to grill with the top open and without a working thermometer, and since learning the way a grill works, it has been remarkably easier to grill. Temperatures are just as important as they are for ovens. They tell you if you are hot enough to cook your food. The lid also helps maintain the oven aspect of the grill, maintaining a temperature for reliable cooking time. The lid is also a quick and easy way to drop the temperature if it’s getting too hot. If you want to smoke on your grill, which I will be doing this summer, you’ll want the temperature to be low, the low 200 F range. One way to keep it that low is to prop the door open slightly. I wasn’t able to get my grill as hot as I wanted because of wind and outdoor temperature, so I had to cook them a bit longer. I also had to rotate them when I flipped them on the grill, since the back of my grill was hotter than the front. If you aren’t sure about if it is done, use a thermometer and take into account the temperature will continue to climb another 5-10 degrees after you remove it from the flame.

  1. Heat your grill and get it to stay around 430 – 450 F. Prepare your steaks, thaw, and place each on it’s own piece of foil.
  2. Once the grill is heated, place the steaks and foil onto the hottest part of the grill. Cook the steaks with the lid closed. Once it gets back up to temperature, cook for 6 minutes.
  3. Flip your steaks. Add 1/2 Tbsp of butter to each. Close the lid, let it get back up to temperature, cook for an additional 6 minutes. Remove from heat and let sit for 5 minutes before serving.
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Homemade Goulash

Goulash is one of this dishes I had all the time growing up. My brother has always been a picky eater, and this was one of his favorites to make late at night. The recipe couldn’t be easier, and the chili powder adds a bit extra depth to the flavor than just standard macaroni and tomato sauce. You can also make this dish and keep it warm in a crock-pot on low for several hours, you’ll just have to make sure not to overcook the noodles, and to add more water if too much liquid escapes.

  1. In a dutch oven, begin to brown a pound of ground beef. In a saucepan, bring water to a boil. Once boiling, add and cook 24 oz of macaroni until al dente, and strain.
  2. Once the beef is browned, turn down heat to low. Add 1 diced onion (1 cup). Once soft, add 1 standard jar of tomato sauce, one can of diced tomatoes, and one can of stewed tomatoes. Once hot, add 2 Tbsp of garlic powder, and 2 Tbsp of chili powder. Stir until evenly distributed. Add macaroni, then heat for 5 minutes.
  3. Serve and top with parmasean.
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Baked Tilapia

Hello, everyone. I took yesterday off for the first time in 2 months because I still wasn’t feeling well. I made this Wednesday night and it’s a quick easy meal. My husband was surprised how quick it was to cook, since I usually take 1/2 to 1 hour to cook dinner each night. I made another Pasta Side to go with it, and that also only took about 15 minutes to make. Make sure you flavor your fish before you bake it. Tilapia is a light flavored fish. It can be enjoyed without seasoning, but you can also enjoy it with seasoning, and you wouldn’t need much to get the flavor. Fish becomes flaky when it is fully cooked, otherwise you will find cook times to be between 8 and 20 minutes. I found 15 minutes worked well for the tilapia I used. I bought frozen tilapia from Aldis and they were all comparable in thickness.

  1. Preheat oven to 400 F.
  2. Line a baking sheet with aluminum foil. Spray lightly with non-stick spray. Place your tilapia on the baking sheet and season each side with desired seasoning.
  3. Bake for 15 minutes, remove from oven and serve.
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Pork and Sauerkraut

This is a dish I grew up having regularly. It’s so simple and easy. It can be made with less than 5 minutes active cooking time. I like to serve it with mashed potatoes and butter, because pork in butter has a similar flavor to steamed clams, which I love. It also has a more desirable texture then clams if you are grossed out by them. I’m also still feeling sick, so this dinner worked perfectly for us.

  1. Preheat oven to 450 F.
  2. Rinse your pork chops under slow running cold water, then place in a casserole dish. Open a can of sauerkraut and place around the pork in the dish.
  3. Bake in the oven for 30 minutes for thin pork chops. Cook until 170 F internal temperature, and add extra water to the pan as needed. Best served with mashed potatoes and butter.
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