This Food Tastes Funny

Dinner Idea's

I wanted to mix this page up a little bit as there are times when you want something quick and of course, there are days when you have more time to play in the kitchen. Below, you will find a quick fix section as well as a section for more in depth creations.

Whether you've just come home from work, are having dinner guests or your making one of your famous Sunday dinners I have added prep/cooking info to each of these recipe's so that you have an idea of the time you'll need to wow em at the dining table.



Lamb Ribs with Honey and Wine

INGREDIENTS
3 1/2 pounds lamb ribs
2 onions, chopped
2 teaspoons minced garlic
3 teaspoons honey
3 teaspoons olive oil
1/4 cup soy sauce
1 cup dry white wine
1 teaspoon ground black pepper
1 teaspoon salt
1/4 cup fresh lemon juice
1 teaspoon ground cinnamon

DIRECTIONS
To Marinate: Place lamb in a 9x13 inch baking dish. In a small bowl combine the onions, garlic, honey, oil, soy sauce, wine, pepper, salt, lemon juice and cinnamon. Mix well and pour mixture all over lamb. Cover and refrigerate to marinate for 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Bake in the preheated oven for 70 minutes or until cooked through.




Slow Cooker Corned Beef and Cabbage

INGREDIENTS
4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces beer
1/2 head cabbage, coarsely chopped

DIRECTIONS
Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.




Awesome Slow Cooker Pot Roast

INGREDIENTS
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

DIRECTIONS
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.



Meatloaf with Fried Onions and Ranch Seasoning

INGREDIENTS
1 1/2 pounds ground beef
2 eggs, beaten
1/4 cup ketchup
3/4 cup herb-seasoned dry bread stuffing mix
1/2 (1 ounce) package dry Ranch-style dressing mix
1 (6 ounce) can French-fried onions

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine meat, eggs, ketchup, stuffing mix, ranch dressing mix and fried onions.
Shape into loaf and fit into 9 x 5 inch loaf pan.
Bake, covered loosely with foil, at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until meat is thoroughly cooked.




Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

INGREDIENTS
2 (1 pound) pork tenderloins, trimmed

Spice Rub:
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

Glaze:
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon chopped cilantro
1 lime, juiced

DIRECTIONS
Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.
Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.
Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.
When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.




Grilled Steak with Red Tomato Rice

INGREDIENTS
1/3 cup pineapple juice
3 tablespoons vegetable oil, divided
1 1/2 pounds flank or skirt steak
1 cup regular or converted rice
1 (26 ounce) jar Ragu® Old World Style® Margherita Smooth Pasta Sauce
2 cups chopped fresh cilantro, divided
1 cup water
1 cup frozen peas and carrots
3 teaspoons Knorr® Beef flavor Bouillon

DIRECTIONS
Combine 2 tablespoons oil, 2 teaspoons Knorr® Beef flavor Bouillon and pineapple juice in large resealable plastic bag. Add steak; turn to coat. Close bag and marinate in refrigerator at least 3 hours.
Heat remaining 1 tablespoon oil 3-quart sauce pot over medium-high heat and cook rice, stirring frequently, 3 minutes or until rice is golden. Stir in pasta sauce, remaining 1 teaspoon Bouillon, 1-1/2 cups cilantro, water and peas and carrots. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, 25 minutes or until rice is tender.
Remove steak from marinade, discarding marinade. Grill or broil steak to desired doneness. Arrange steak and rice on serving platter and sprinkle with remaining 1/2 cup cilantro.

Lunchtime! I have included a variety of dishes you may never have considered having for lunch .. People are alot more creative these days and sandwiches, well most of them .. seem to be a thing of the past.

Enjoy!



Hot and Sour Cabbage Soup

INGREDIENTS
4 (15 ounce) cans chicken broth
1 pound crumbled ground pork
1 small head green cabbage, cored and shredded
1 1/2 cups fresh bean sprouts
1 bunch green onions, chopped
1 (15.25 ounce) can whole kernel corn
10 fresh mushrooms, sliced
1 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
1/3 cup distilled white vinegar
1 1/2 teaspoons sesame oil
1/4 cup Szechwan sauce
1/4 cup soy sauce
1/3 teaspoon cayenne pepper

DIRECTIONS
Pour chicken stock into a large pot. Stir the crumbled ground pork into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes. Stir in the cabbage, bean sprouts, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more. Adjust seasonings to taste.




Grilled Camembert Sandwich

INGREDIENTS
2 ounces Camembert cheese
2 thick slices white bread
1 tablespoon whole cranberry sauce
1 dash balsamic vinegar
1 tablespoon butter, softened

DIRECTIONS
Spread the Camembert cheese evenly onto one slice of bread. Spread a thin layer of cranberry sauce over the cheese. Drizzle with a few drops of balsamic vinegar, and top with the remaining slice of bread. Spread butter on the outer sides of each slice of bread.
Heat a skillet over medium heat. Fry the sandwich for a few minutes on each side, just until golden brown. Slice in half, and eat straight away!




Hot 'n' Spicy Buffalo Chicken Salad

INGREDIENTS
1/4 cup crumbled blue cheese
1/2 cup Ranch-style salad dressing
3 large skinless, boneless chicken breast halves - cut into 1 inch cubes
salt and pepper
1 tablespoon vegetable oil
2 tablespoons butter
1/4 cup Louisiana-style hot sauce
1 tablespoon salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
2 heads romaine lettuce, chopped

DIRECTIONS
In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.
Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes.
Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve.



Three Pan Potato Enchiladas

INGREDIENTS
1 pound skinless, boneless chicken breast meat - cut into strips
2 potatoes, peeled and diced
1 (1 ounce) package taco seasoning mix
1 cup shredded Cheddar cheese
1 (5.5 ounce) package red beans & rice mix
10 (8 inch) flour tortillas

DIRECTIONS
In a large skillet, prepare rice and beans according to package directions.
Meanwhile, in another large skillet, saute chicken until cooked through (meat is no longer pink), about 15 to 20 minutes over medium heat. Drain saute oil/grease from skillet. Add the potatoes and cook until just tender. Add seasoning according to package directions. Cook all together, stirring often, until potatoes are done.
Preheat oven to 350 degrees F (175 degrees C).
Take a tortilla. Place some of the chicken/potato mixture and some of the beans and rice (about 1/2 to 3/4 cup total filling) onto the tortilla, add a little cheese to taste, and roll up. Place rolled tortilla in a lightly greased 9x13 inch baking dish. Repeat with other tortillas until dish is full. Top with the rest of the cheese and bake in the preheated oven 15 to 20 minutes or until cheese is melted and bubbly.



Salmon Rosemary Burgers

INGREDIENTS
2 1/2 pounds king salmon fillet, skinned and de-boned
1 cup dry bread crumbs
1/2 cup minced red onion
1 tablespoon Dijon mustard
2 teaspoons prepared horseradish
2 eggs, lightly beaten
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil

DIRECTIONS
Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones.
In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator.
Preheat an outdoor grill for medium-high heat.
Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.
Place salmon patties on the grill, and cook 4 or 5 minutes on each side.



Cucumber Potato Salad

INGREDIENTS
5 pounds red potatoes
4 celery ribs, sliced
1 bunch green onions, sliced
2 tablespoons dill weed
2 teaspoons salt
2 cups mayonnaise
1 (16 ounce) bottle cucumber ranch salad dressing

DIRECTIONS
Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and cool. Cut potatoes into small cubes.
In a large serving bowl, combine the potatoes, celery, onions, dill and salt. In a small bowl, whisk mayonnaise and salad dressing until blended. Pour over potato mixture and stir gently to coat. Cover and refrigerate for at least 6 hours before serving.