Easy Weeknight Dinner

After a 10 hour day I was not very excited about cooking dinner tonight.  That was until I talked  to my good college friend, Katie (McGreevy) Rannou.  Katie loves cooking as much as I do!  She is a fantastic cook/baker and is always whipping something delicious up in her kitchen.  We met in 2003 at UGA and have enjoyed sharing our recipes ever since!  She emailed me a flank steak marinade recipe earlier in the week and I used it tonight on a whim.  Let me tell ya, it was fantastic!  I took one of her tips and made extra marinade and reduced it on the stove for a quick sauce.  Although the recipe says marinate for at least 3 hours, she assured me 1 hour was sufficient since I was in a pinch.  I served it with some fresh green beans.  This is definitely going in my recipe binder! 

1 Flank Steak (1.25 pounds)
1 cup of soy sauce
1/2 cup of brown sugar
1 inch piece of fresh ginger (or 1 tsp of ground ginger if you don't have fresh)
1/2 tsp wasabi powder

Combine marinade and steak in a ziploc bag and marinate for at least 3 hours.  Grill to desired temperature or broil on high for 5 minutes per side.  Allow meat to rest before slicing across the grain. 

For the Beans:
1-2 pounds of fresh green beans, stemmed
1 clove of garlic, minced
1 t EVOO

Blanch the green beans for 2-3 minutes in a shallow pan.  Drain and put them back into the hot pan.  Cook with EVOO for a few minutes.  Add the garlic and cook another 1-2 minutes.

Mangia! 

The Other White Meat

Tonight I made my "Crispy Pork Cutlets" for dinner!  I served it with a side of roasted asparagus and grape tomatoes.  It is hard to cook 3-4 meals per week that are all different and tasty.  I try very hard not to repeat the same protein during the week and most weeks I succeed!  I have made this recipe with pork and chicken cutlets and they are both equally delicious and easy.  I got this done tonight in about 30 minutes.  Here are a few before, during, and after pictures. 

Here's what you'll need for the pork:
1 package of pork cutlets (about 1 to 1 1/4 pound package)
1/2 cup of Italian breadcrumbs
2 T of parmesean cheese
salt, pepper, fresh thyme, garlic powder, onion powder
olive oil
2 eggs, beaten

Place the eggs in a shallow dish.  Mix all of the other ingredients (minus the pork and olive oil) in another shallow dish.  Dip the cutlet through the egg and then dredge it through the breadcrumb mixture to coat the entire cutlet.  Put 1 T olive oil in a large 12 inch frying pan.  Cook until golden brown on each side (4 cutlets should take no more than 8-10 minutes).  Repeat this process until all of the cutlets are cooked.
*Note: if you choose to use chicken breasts or thicker pork chops, you will need to brown them on both sides in the frying pan and finish cooking in the oven. They will burn on the outside before they're completely cooked on the inside. This is why I use the 1/4 inch thin cutlets. =)

For the side dish:  Preheat oven at 375.  Clean 1 bunch of asparagus and 1-2 pints of grape tomatoes.  Place on a foil lined cookie sheet and spray with Pam cooking spray.  Sprinkle with some lemon pepper and bake for 20 minutes.   

Mangia! 

Summer Smoothie!

Today is the first official day of summer!  It's been over 90 degrees here for the past few days and it seems like there is no relief in sight.  The neighborhood pool is definitely calling my name!  I guess I got a little spoiled this weekend when the Cranes-Skillings went to Clarkesville and Clayton for a visit.  It has to be about 10 degrees cooler up there than in Athens.   

Frank and I have been enjoying Culloden peaches for a few weeks now and I am enjoying thinking of different ways to use up the fruit in the frig.  We have enjoyed sliced peaches, Grandma's "Lazy Daisy Cake" with peaches and cool whip (courtesy of Mama Skilling), and most recently, peach smoothies! 

4-5 cubes of ice
2 ripe peaches, sliced
6 fresh strawberries, sliced
2 cups of milk (I use low fat 1% milk)

All you have to do is mix everything in the blender! 

For Our Dad - Happy Father's Day!

We were sitting in the kitchen this morning and realized that our next blog post needed to be dedicated to Daddy Cool!  He has many nicknames that have been given to him over the years by various friends and family.  Here's a few that come to mind: Papa Vin, Vinnie, Vince, Vin, Vince-Bob, Doc, Pyscho Diver, Captain Ziploc...you get the picture!  All of these are great, but Daddy Cool is our favorite!   

Featured in this blog post is his "secret" (not a secret anymore) recipe for his famous shots...Ziggy Zoggy!  You can find these shots at most Skilling gatherings.  Usually Dad has at least 2 or 3 bottles prepared in the freezer.  Beware!  These are very potent!  

1 can of concentrated limeade (preferably Minute Maid)
1 bottle of 100 proof Vodka
1/4 cup honey
1 empty (clean) gin or vodka bottle with the cap

Thaw the limeade and funnel into the clean liquor bottle.  Do not discard the limeade can.  Fill the limeade can full of vodka and then funnel into the liquor bottle.  Pour in 1/4 cup of honey.  *The honey is a good way to cut the tartness of the limeade*  Shake the bottle to mix thoroughly.  Place the bottle in the freezer for several hours.  Serve straight out of the freezer in shot glasses. 

Chicken!!!

Hi :)
I decided to dedicate this blog to sweet Georgy! Anyone that knows George knows that he LOVES chicken - I don't feed him this recipe, but thought it was best to honor him!

Chicken Salad

3 Chicken Breasts (trimmed and skinless)
Olive oil
McCormicks Steak Seasoning
1 Cup Mayonnaise
2 Celery Stalks (trimmed and chopped)
2 Tbsp Lemon Juice
Ground Coriander
S&P to taste

Trim the chicken breasts and toss well with olive oil and McCormick's seasoning. Bake at 375 for about 40 minutes. Remove from oven and allow to cool. Whisk mayonnaise, lemon juice and ground coriander together. (Side note - coriander is the seed that cilantro comes from. I am not a fan of cilantro, but when coriander seeds are roasted and ground, the spice is very citrus-like and delicious). You can add as much coriander as you like - I use a lot..about 2 tbsp. Use a food processor to chop the chicken breasts and combine with mayo mixture and celery. Add salt and pepper if needed.
This recipe is soooo easy - I have made this chicken salad many, many times for friends and family and it is always a hit :) Good on sandwiches and tasty on top of mixed greens as well.
Best Dishes!
Meliss

Eggplant "Genie Special"

This dish is an homage to one of my favorite places to eat lunch when I lived in Macon - Chesapeake Bagel Company - they served a bagel with cream cheese topped with tomatoes, onions, and provolone and it was called the Genie Special.  This may be a healthier version but the taste is just as good and it brings back such great memories.  (Especially memories of great times spent with my girlfriends in Saxby's office as we made sure to make it the Chesapeake at least once a week!)

Cooking Directions:
Cut the ends off of 2 small eggplant.  Then slice lengthwise into 1/3 - 1/2 inch slices.  On a baking sheet, sprinkle the eggplant with olive oil and then make a garlic paste with (4) garlic cloves and sea salt.  Apply an even amount of the garlic paste to each eggplant.  Cover the eggplant with sliced tomatoes and onion then season with salt, pepper, oregano, and a dash of red pepper flakes.  Top with provolone cheese and then cook in the oven at 400 degrees for about 20-25 minutes, or until the cheese is golden brown and the eggplant is evenly cooked.

We served this with Italian sausage and a homemade salad with a balsamic garlic vinaigrette dressing. 
Enjoy! 
M&R

Fajita Pie

This recipe comes from Rachael Ray's "365: No Repeats" Cookbook and is a new recipe to us that we decided to try out.  It is called "Fajita Beef Pie", and we are always looking for new and different ways to use the copious amount of deer meet that winds up in our freezer each year!  This has a cornbread crust and is really an all-in-one meal. 

Cornbread Crust:
*1 box of Jiffy cornbread, 1 egg, 2 tablespoons of butter (melted), 3/4 cup of milk, and 1/2 cup of sweet corn kernels - prepare a skillet like you are making cornbread - oil it first.  Put the cornbread mixture in and cook in 400 degree oven for 15-20 minutes.

The fajita beef mixture calls for:
1 pound of meat (we used deer)
3 garlic cloves minced
1 medium onion chopped
1 small red bell pepper chopped
salt & pepper
1 tb chilli powder
1&1/2 ts ground cumen
1 ts hot sauce (Crystal is best)
1 tb Worcestershire sauce
1/2 cup tomato sauce
3 green onions chopped
8oz Pepper Jack cheese
1/2 Mexican beer (drink the rest)

In second skillet, add the meat, cook and drain.  Add garlic, onion, peppers, seasonings, and hot sauce.  Cook 5 minutes on medium heat, then add beer and Worcestershire sauce (cook off the beer) for 5 minutes and then add the tomato sauce - stir to combine.  All this should be done while the cornbread is in the oven.  Simmer until the cornbread is done and begins to brown.

Remove cornbread from the oven, cover with the fajita mixture and then sprinkle with the cheese.  Put the skillet back in the oven and cook until the cheese is melted.  Cut each serving like a pie and serve with copped green onions, salsa, and sour cream.  *We used the famous McSalsa from Helotes, Texas given to us by Frank Jr. for the topper - ENJOY!!

M&R

Cuban Turkey

A few years ago my Mom's friend, Carla, brought her Cuban Turkey to the Pig Roast for lunch.  It was gobbled up in minutes!  This year Mom made it again and it was amazing!  Frank talked about it all week and I swear he would not stop until he ate it again!  He woke up Saturday morning and one of the first things he said to me was, "I want turkey sandwiches for breakfast"!  On Saturday Mom showed me "the ropes" and shared Carla's delicious recipe with me.  :) 

1 whole turkey breast
2 large onions, cut into large slices
1 large/deep roasting pan
1 quart of Mojo marinade (preferably Publix brand)

Place turkey breast in roasting pan with the cavity facing upward.  Pour Mojo into the cavity and around the turkey breast about 1/2 an inch deep.  Cover and roast the turkey according to the package directions.  The cooking times will vary depending on the size of the turkey.  When finished cooking, remove the pan from the oven and place the breast on a separate platter to cool.  Do not discard the marinade or juices that are in the pan.   

Strain the marinade/juices and pour into a large Pyrex glass measuring cup.  When cooled, pick apart the turkey breast meat and shred it by hand.  Place the shredded meat into a glass 9 x 13 pan and cover with the sliced onions.  Pour reserved juices over the turkey and onions.  Be careful not to "drown" the turkey and don't overfill the pan.  You may not need all of the reserved juices.  Cover with foil or saran wrap and place in the frig overnight. 

The next morning pull the pan out of the frig and allow it to come to room temperature.  Preheat the oven at 350 degrees.  Bake the turkey uncovered for 30 minutes.  Stir the turkey and onions and then bake again for another 30 minutes or until golden brown and crispy on top.  Stir again before serving.   

Smothered Chicken & Fresh Vegetables

This is something that we have been making since way back when in Athens (1997...)
The main course is a modified version of Outback's Alice Spring's Chicken - we cut the chicken breasts lengthwise in half, season with garlic powder, salt, pepper, smoked paprika, and celery salt - then sear over a hot griddle on both sides until they are browned.  Put them in the oven at 350 for about 10 minutes and then top with cooked bacon and mozzarella cheese (bake for 5 min to melt the cheese).  We made a side of honey mustard with equal parts Dijon mustard and honey with a dab of olive oil to make it mix a little easier.

For a side we did a modified version of the broccoli that Melissa posted about by adding cherry tomatoes cut in half and cooking with olive oil and fresh garlic (just a little salt and pepper too)...this is easy and very tasty... enjoy - Matt and Rach