Cola Marinade for Rotisserie Beef

I love trying new things and I found this recipe for Cola Marinade at Foodgeeks.com. I tweaked it a bit and tossed my roast in the zip loc bag.

Cola Marinade
1/2 cup lemon juice
1/2 cup vegetable oil
1/2 cup balsamic vinegar
1 teaspoon fresh ground pepper
1 teaspoon fresh ground salt
3 tablespoons minced garlic
1 can cola
1/2 cup Worcestershire sauce

Put your large zip loc bag inside a measuring cup, folding the edges over the cup. Add all the ingredients into the bag.
Remove the bag from the measuring cup careful not to spill. Add a 4-5 pound sirloin beef roast.
Seal the bag, put the bag in a bowl and put it in the refrigerator for up to 24 hours.

Let the roast sit at room temperature 1 hour before putting on the grill.

Tie the roast onto your rotisserie. Preheat the grill to 400 and insert the rotisserie onto the grill. Add a drip pan underneath with 1 cup of water, check to make sure the water doesn't run dry, or you will have very scorched drippings.

Grill with the lid closed for 1 hour, check the temperature. You will aim to have the internal temp at 135 - 140. We let ours cook to 154 and it was completely done, no pink left. Next time we will take it off the grill at 140. Remove from the heat and wrap in foil for 15 minutes.

During the resting time we grilled our chopped up veggies in a grill basket. I simply toss the veggies with veggie seasoning and olive oil and stir them once in a while. They only need 10 - 15 minutes on the grill.

BBQ'd Beef-on-a-Bun

If the guys in your life are wondering "where's the beef?"...here it is!

I was at a women's conference some twenty years ago...and attended a cooking workshop. The facilitator left me with some wonderful recipes that I've made my own since that time. One of our family favorites is the BBQ'd Beef.  I have brought it to potlucks...camping trips...and it was our dinner at the beach a few nights ago.

BBQ'd Beef

• 5 steaks (any kind)
• 1 28 oz. can tomatoes

1. Cook in slow cooker overnight (about 10 hours) on low.
2. Drain juices and shred the cooked beef with two forks.

Sauce

• 1 tbsp. vegetable oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 cup chopped celery
• 1 cup water
• 1 cup ketchup
• 1/4 cup vinegar
• 3 tbsp. packed brown sugar
• 1 tbsp. worcestershire sauce
• 2 tsp. parsley flakes
• 1 tsp. chili powder
• 1 tsp. prepared mustard
• 1/2 tsp. oregano
• 1/2 tsp. salt
• 1/4 tsp. cayenne

1. Sauté onion and celery until tender.
2. Add remaining sauce ingredients and heat through.
3. Add shredded beef and simmer for about 1 hour. (I return meat and sauce to slow cooker until serving time.)
4. Serve on submarine or beef-dip buns.

The original recipe calls for five steaks...I use any beef I have handy. I often cut up large roasts...and if my crockpot is chock-full, I make slightly more of the sauce. 

Chicken and steak marinade

Asado (BBQ STEAK AND CHICKEN)

With my husband's family coming from Paraguay BBQS are a common occurance and when you have company....you bbq! Alot of people have large cattle ranches so steak is plentiful. Here for us it is a treat. I hope that you like the recipes. We sure have and so has our company.

• 1/4 cup lime juice
• 1/3 cup water
• 2 tbsp. olive oil
• 1 large garlic clove, minced
• 3 tsp. vinegar
• 3 tsp. soya sauce
• 1/2 tsp. liquid smoke (optional)
• 1 tsp salt or seasoned salt
• 1/2 tsp. chili powder
• 1/2 cayenne pepper
• 1/4 tsp. black pepper
• dash or 2 of onion powder

marinade steak or chicken a minimum of 2 hours or overnight.

Good for 6-8 sirlion steak or chicken breasts or legs.

kotletten

I can't give you the history of these tasty little deep-fried meatballs...but I know they were a regular menu item in the home in which I grew up. They are wonderful right out of the pan...and not so bad the next day, right out of the fridge!

Our meals were pretty basic 'back in the day'...meat, potatoes and gravy, vegetables and maybe apple sauce. So that was the kind of meal we had for dinner tonight.

I cooked 'Crash Potatoes' for the first time...something I will definitely be making again. (The recipe comes from the Pioneer Woman Cooks website...click on link.) I boiled new red potatoes until tender...crushed them into mounds with a potato masher on oiled pan...sprinkled liberally with salt, pepper, and herbs...

...and baked at 425 degrees F for another 20 minutes.

Kotletten

1 pound ground beef

1 egg

1 potato, peeled and finely grated

1-2 slices day-old bread

1 small onion, finely chopped or grated

1 teaspoon salt

1/8 teaspoon pepper

(I did three times the recipe today.)

Soak bread in milk or water.

Add to ground beef along with egg, potato, onion and seasonings.

Mix well with your hands.

Form meat balls of desired size.

Heat about 1/2 inch oil in frying pan and cook over medium-high heat.

Turn meat balls after well browned on the bottom side...cook several minutes longer.

Enjoy...hot or cold!

Tip* I soak the bread crumbs, then put in blender along with sliced potatoes (unpeeled), sliced onion, egg and seasonings. Blend until smooth...then mix with meat.

Enjoy another recipe from the past...

Meat Pinwheels

This is one of my stand by recipes for when I get a call that we are having unexpected guests for a quick lunch on their way through town. I always have these simple ingredients in the house, and since there is no rising time involved, it is an easy yet delicious lunch.

FILLING

1 lb hamburger

1 small onion minced

salt & pepper to taste

Fry together until browned, and drain any fat.

Stir in one can Cream of Mushroom soup. Let simmer about 5 minute. cool mixture completely.

BISCUITS RECIPE

2 cups flour

2 tbsp sugar

1 tsp salt

4 tsp baking powder

1/2 tsp cream of tarter

Mix the above ingredients together. Then cut in 1/4 cup butter with a pastry blender. Then stir in 1 cup milk. Stir until dough begins to form a ball. Lightly flour counter and gently knead dough into a smooth ball.

Flour counter a bit more and roll dough into a rectangle not quite 1/2 inch thick.

Spread cooled meat mixture onto the dough and roll as a jelly roll.

Slice 1" thick sliced and place (almost touching) onto lightly greased small cookie sheet.

Bake at 425for 15-20 minutes. Meat will bubble a bit and biscuit should be golden brown.Let rest in pan while you make a thick pourable cheese sauce.

CHEESE SAUCE

Melt 1/4 cup butter in microwave

Stir in 2 tbsp flour stirring until smooth.

Add 1 1/4 cup milk. stir well and place back in microwave for several minutes till bubbly. Take out and whisk together well. You may microwave 30 more seconds until smooth. Lightly salt and pepper. Add 3/4 cup grated cheddar cheese to hot sauce and stir until cheese has melted

Serve cheese sauce on the side in a gravy boat or small pourable jug.

Serve with a garden salad.

Porcupine Meatballs

I'm all about simple when it comes to a good hearty supper for the family after a long work day. I think everyone in my family carried on my mother's recipe into their own homes. Simple but yummy!

Ingredients:

2 cans tomato soup or 1 pint tomato juice
1 lb lean ground beef
1 minced onion
1/2 cup uncooked rice
1 egg
2 slices of bread soaked in milk (I use oatmeal every chance I get - whole or run through a food processor)
salt and pepper to taste (I use NO SALT)

Bring soup or juice in large pot over medium heat to a light boil (You may need to add some beef or chicken broth later if it gets to thick so keep one can handy)

Mix ground beef, rice, egg, minced onion and bread (oatmeal) together.

Form meatballs the size of a quarter (these WILL expand with the rice and bread/oatmeal. Drop in one at a time into the lightly boiling tomato base. Cover and cook on low heat for 20 minutes or until the beef is cooked through. You may need to add some moisture if the rice in the meatballs absorb too much of the juice. I usually add a bit of chicken broth if necessary.

Serve over mashed potatoes with a light salad and veggie. (Okay, the sauerkraut HAD to make a picture eventually.)