Sesame Ginger Beef Skewers

 These beef skewers are one of my family's very favorite meals. My son has been begging for "meat-on-a-stick" as he calls it. Mother Nature broke out the sunshine Saturday, so I promised I would make them on Sunday after I did the shopping~ only to grill in a spring blizzard on Sunday. I share this recipe today with hopes that somewhere out there someone lives in a world where the sun is shining and temperatures are perfect for grilling. They were pretty tasty though~ even if the weather was crummy! Here's to grilling in the snow!

Sesame Ginger Beef Skewers
*Recipe by Crazy Daisy

3 lbs flank steak, cut against the grain into 1/4-inch slices
1/2 cup rice vinegar
1/2 cup low-sodium soy sauce (trust me, this keeps it from tasting like beef jerky)
2 Tablespoons brown sugar
3 cloves garlic, grated or minced
1 1/2 Tablespoons fresh grated ginger
1 teaspoon Sriracha chili sauce (it's red, has a green cap, and there's a rooster on the bottle)
1 1/2 teaspoon sesame oil
skewers

*Note - If you would rather, you can substitute 1 tsp garlic powder, and 1 1/2 teaspoon ground ginger instead of the fresh garlic and ginger. Also, 3 lbs. of meat, serves 6 and I never have anything left. You can just as easily use the same marinade with only 1 1/2 lbs of meat if you are concerned this is too much.


Combine rice vinegar, soy sauce, brown sugar, garlic, ginger, chili sauce, and sesame oil in a gallon-sized zip-loc bag. Add sliced steak. Close bag and swish it all around until all the meat is covered. Marinate in the fridge for 1-4 hours (even 1/2 hour is better than nothing), turning the bag occasionally. Preheat Grill. Thread steak onto skewers if using wooden skewers, soak them for 1/2 hour first). Cook over medium-high heat for about 4 minutes per side, or until done, being careful not to overcook meat. Serve immediately.

PS - I forgot to mention that these are gobbled up so quickly, I never have a chance to take a photo! The beef skewers pictured are actually these Orange Thai Beef Skewers, but they really look the same, even though the flavors are completely different, yet equally yummy!

This recipe is participating the the Summertime Challenge at

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Chili Meat

I have been working on getting this recipe posted for quite some time now. It is my husband's favorite meal, hands down and I have been promising it to a friend for just about forever! This ones for you, Melissa! The problem getting it posted was that in the past, Momma Daisy usually made it, and it was one of those recipes that she just knew how to make without paying attention too much to measuring. So I had her tell me the basics, guessing on the measurments and sent off to conquer Chili Meat. After all, knowing how to make the husbands favorite meal is bound to come in handy.... I am sure we all can think of a few instances in which we've used food to bribe beg for forgiveness  treat our husbands.

When you make Chili Meat, you will need to consider your heat tolerance. Admittedly, I am a weenie! I do not enjoy spicy foods. So I may not be the best judge when it comes to this, but, I can tell you that making this dish with 5 chili peppers and two tablespoons of chili pepper liquid leave this dish just about a spicy as I can handle. I found that my lips tingled a little from the hot peppers. I enjoy it tamed down a little with only 1 tablespoon of hot chili pepper liquid and about 4 hot peppers (AND I MAKE SURE NONE OF THOSE BABIES END UP ON MY PLATE). If you like things on the spicier side, feel free to spice it up! You may have to play around a little to get it suited to your tastes, but it will be totally worth it!

Chili Meat
*Crazy Daisy Recipe adapted from Momma Daisy

3 lbs. hamburger
32 oz. chicken broth*
4 packages of McKormick Brown Gravy Mix
4-5 Hot Chili Peppers from a 16 oz. jar (usually found close to the pickles and roasted red peppers)
1-2 Tablespoons of the chili pepper liquid
2 onions

4 sweet peppers, assorted colors

3-4 tomatoes

Roll hamburger into 1-inch meatballs. In batches, brown meatballs in a dutch oven pot. Drain grease. Pour chicken broth into dutch oven. Stir in gravy packets, pepper juice, and peppers. Return meatballs to dutch oven. Bring to a boil, then cover and simmer for an hour. 

Meanwhile, clean and prepare veggies. Cut onions and tomatoes into wedges (about 8 wedges each). Peel the onions wedges apart a little.  Cut sweet peppers into 1-inch pieces. After meatballs have simmered, its time to add veggies to steam on top. Place the onions on top of the meat, top with sweet peppers, and place the tomatoes on top. Cover, and let simmer until veggies are crisp tender, probably about 10-15 minutes. Serve over steamed rice. Enjoy!

*This recipe has been updated to a more user friendly version. Some of the prep dishes have been eliminated. I also find using the entire 32 oz. carton works just as well, if not better, and I don't have any left to contend with. I like how it gives a little more broth, without losing any flavor. The only difference I notice, is the broth is a little thinner, which I like. If you don't want to change, go ahead and stay with the original 24 oz.

PS - If you ever want to print any recipes from Crazy Daisy, just use the green button below!

Curried Kabobs

Not only are these kabobs one of my very favorite summer recipes, they take me back to childhood summers! Momma Daisy made these and I always thought they were such a treat! Besides being served on a stick (which makes everything a little more yummy), they are made with marinated beef, pineapple, green peppers, red onions, mushrooms, and anything else your heart may desire. So fresh! We love them served with rice and ice cold lemonade. 

Curried Kabobs

2 lbs beef cut into 2 inch cubes

Marinade:
1/3 cup lemon juice
1/4 cup  Canola oil
2 tablespoons onion, grated
1 clove garlic, crushed
1/2-3/4 tablespoons salt
1 teaspoon ginger
1 1/2 teaspoon curry powder
1/2 teaspoon cayenne pepper

Fresh:
16 mushroom caps, cleaned
2 large green peppers, cut into 1 inch pieces
3 red onions, quartered
Pineapple, cut into 1 inch pieces or substitute 16 oz can chunk pineapple
16 cherry tomatoes

Method:
Combine marinade ingredients in a large glass dish or gallon size zip-loc bag. Add beef and marinate for 4 hours.

If using wooden skewers, soak for 30 minutes before preparing kabobs. Alternate meat, veggies, and fruit, on skewers. Grill over medium heat for 15 minutes, or until done turning several times. These can also be made under the broiler - just set oven rack 2-3 inches below broiler. Serve with rice.

These are so much fun because they can be tailored to suite everyone's taste! We leave some without tomato and onion for my boys and add extra meat for my husband. I must say, pineapple, especially fresh, seems to be everyone's favorite! Change it up and make it yours - what are your favorite foods to eat on a stick?

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Italian Roast Beef Pasta Salad

I love this salad! In my mind it is perfect anytime - but especially for summer! Besides pasta, it's packed with a rainbow of fresh flavors like tomatoes, celery, mushrooms, and cucumbers,

yummy thin-sliced roast-beef strips

and is dressed with a light (easy) homemade red wine dressing. 

 

So good! And really very easy! Here's the recipe:
Italian Roast Beef Pasta Salad
Dressing:
1/3 cup oil, I like canola
3 tablespoons red wine vinegar
3 drops hot pepper sauce, such as Louisiana Hot Sauce (add more if you like it spicy)
1 teaspoon salt
1/2 teaspoon basil leaves
1 clove garlic, minced
Salad:
6 oz. linguine - broke into thirds
2 cups thin sliced roast beef strips
1-2 celery stalks, diced (@ 1 cup)
2 medium tomatoes, diced
1 cucumber, diced
2 (2.5 oz.) jars sliced mushrooms
Here's what you'll do:
1. Cook and drain pasta as directed (al dente). Rinse with cold water to prevent sticking. 
2. Mix all dressing ingredients together. Set aside.
3. Place all veggies, roast beef, and pasta in a large baggie.

4. After stirring well, pour dressing over salad. Seal the bag and turn to coat.

5. Refrigerate several hours, or overnight.

Delish! If you're looking for other great pasta salad recipes, you may like this Greek Chicken Pasta Salad.

I am sharing this recipe with, Tempt My Tummy Tuesdays, Tasty Tuesdays, Mouth Watering Mondays, Tuesdays at the Table, Tasty Tuesday

Orange Thai Beef Skewers

* Recipe by Our Best Bites

I'm back... just as promised! I wish I could take credit for this recipe, but I must give credit where credit is due - Our Best Bites. If you haven't checked out OBB, head over when you have some time (you'll be there awhile drooling over all of their amazing recipes!) These Orange Thai Beef Skewers are really good -everyone gobbled them down (even the kiddos)! They are perfect for the warm summer grilling days, which are my very favorite kind of days! 

Orange Thai Beef Skewers

*Recipe by Our Best Bites

1 orange
1/4 C soy sauce
1/4 C seasoned rice wine vinegar
1 T honey
1T sesame oil
1 t ground ginger
1 t coriander
4 cloves garlic
2-4 t Sriracha chili sauce*
1 1/2 lb flank steak

*Note - Sriracha is a really great hot chili sauce. It can easily be found in most grocery stores. Look in the Asian foods section. You can't miss it -it has a rooster on the bottle. If you have to substitute, you could add cayenne pepper, red pepper flakes, or plain hot sauce to the marinade.

Zest your orange and add all of the it to a bowl. Cut the orange in half and add all of the juice as well. You should have at least 1/4 C orange juice and anything more than that is just fine. Add  soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic to the orange mixture. Then add Sriracha to your liking. Keep in mind, that the spice mellows once the skewers are cooked. I don't like things really very spicy at all and 2 teaspoons Sriracha is just about perfect for me. So if you like heat, I'd do more like 3-4 teaspoons of Sriracha. Whisk the marinade so everything is combined. 

Slice your flank steak across the grain into about 1/4" slices. Sometimes it can be helpful to throw your steak in the freezer for about 30 minutes before slicing. It is way easier to slice partially frozen.

Preheat grill when your ready to start cooking. Thread the strips of meat onto your skewers, just like you're stitching (don't forget to soak your skewers in water for 30 minutes if you are using wooden ones.) Place them on the grill. They cook really fast. Overcooked flank steak is tough and chewy, so don't over do it! They should only take about 3-4 minutes on each side. You'll want to flip them half way through. 

These cool even faster than they cook, so get the rest of your meal ready and set the table before you grill these just before serving so they are hot right off the grill!

I like to serve them with these Black Beans and Rice

PS - If you like food on a stick (who doesn't?) tonight we are having Curried Beef Kabobs - I will post them soon! I can hardly wait for dinner!