Goodness from the grill

One can only eat so many veggie burgers... I got this idea from the local Kroger store and added my own touch to it.

Grilled Portabella Delight
Portabella mushroom cap
Spinach
Pico de gallo
Italian dressing
Goat cheese crumbles

To assemble, spoon 1 TBS Italian dressing inside mushroom cap and coat the inside. Add a handful or so of spinach to fill the cap. Spoon on desired amount of pico and top with goat cheese crumbles. Grill until spinach wilted and cheese browned and melty. Enjoy!

Beef Stroganoff

This dish was a snap to make, thanks to my butcher! He kindly sliced the meat for me so I didn't have to (I really don't care for handling raw meat). I was so happy I almost invited him to dinner. This got rave reviews from everyone.

Beef Stroganoff
6 TBS butter
1 tsp olive oil
1 lb top sirloin, cut thin into 1-inch wide by 2 1/2 long strips
1/3 cup chopped onion
1/2 lb sliced baby bella mushrooms
salt to taste
pepper to taste
1/2 tsp oregano
1/4 tsp habenaro sauce
1 cup sour cream at room temperature
12 oz wide egg noodles, cooked

Melt 3 TBS butter and add olive oil. Brown strips of beef over medium heat on both sides, set aside (may need to do in batches). Add onions and cook until tender, set aside. Melt the remaining 3 tbs butter and cook mushrooms 5 minutes or so. Turn down heat to low and add the salt, pepper, oregano, habenaro sauce and sour cream, stir. Add the beef and onions, stir to combine. Remove from heat. Serve over egg noodles.

Killer Chili

Having perfected vegetarian chili, Mark asked me to work on a meat version. According to him, this is perfection.

Killer Chili
2 lbs top sirloin, trimmed, cubed and browned
1.5 lbs bone-in rib-eye steak, grilled then cubed
2 pkgs McCormick hot chili seasoning
16 oz tomato sauce
15 oz can diced tomatoes with jalapenos
15 oz can light kidney beans
15 oz can dark red kidney beans
1/8 to 1/4 cup Matouk's calypso sauce (depending on taste)
1 onion, diced

Combine all ingredients in a slow cooker, stir and cook on low for 8 hours.