Fire Day Friday: Beef Teriyaki

I think most food bloggers fantasize about having their own cook book.  Sure, we know that it won’t likely happen but it is fun to daydream, right?

So it was nice to see fellow food blogger Matt Armendariz of MattBites succeed in having his book On A Stick! published this year.  It is a creative concept of “80 Party-Perfect Recipes” impaled on kebabs.

Here is an adaptation of one of the recipes from Matt’s book.

Beef Teriyaki
adapted from On A Stick!

1 flank steak
16 bbq skewers
2 tsp sesame oi
salt & pepper

Teriyaki Glaze
1 cup soy sauce
1/2 cup brown sugar
2 Tbsp honey
1 Tbsp mirin
1 Tbsp garlic, minced
1 tsp ginger, minced
1 Tbsp cornstarch
1/4 cup cold water

If you are using bamboo skewers, soak them in water for at least 30 minutes.

Start your grill for medium heat (300-350f).  In a small sauce pan on the grill, mix together the soy sauce, sugar, honey, mirin, garlic and ginger and simmer for 15 minutes.  Stir frequently and keep an eye on your heat.  Sugary sweet sauces like this will burn quickly if your temps get away from you.

Stir together the corn starch and water and stir into the teriyaki mixture.  Simmer another 5-7 minutes.  Remove from heat.

Bring the grill heat up to 400f.  Slice the steak across the grain in 1/4″ strips like this.

Thread the steak onto the skewers in a weaving fashion.  Grill for 2 1/2 minutes then flip.

Grill another 2 1/2 minutes and flip again.  Brush the top with some of the teriyaki glaze and cook for 2 more minutes.

Flip, brush with glaze and cook for a final 2 minutes.

Remove, sprinkle with sesame seeds and cilantro.

Remove sticks before eating…..

The salty sweet (or is that sweet salty?) taste was exactly what you want for beef teriyaki.  This dish is one that Vlad the Impaler would be proud to serve.

Stuffed Flank Steak – Simple Saturday

Hi everyone! Martha here from Seaside Simplicity doing a quick fill in for Joanne today. This is one I posted just a week or two ago over at my blog. Since it’s the only blog worthy meal I’ve posted in awhile I thought I’d share it here too!

When the kids said “ugh, pizza again?” I knew it was time to get in the kitchen and cook a decent meal – true story, they really said that!

I wanted to make them something at least a little bit impressive, but it still had to be something fairly quick and easy. As I wandered through the grocery store I saw some beautiful stuffed flank steaks – a little over priced to buy them already made but simple enough to make myself at home and less expensive that way too.


Stuffed Flank Steak
Butterflied flank steak
Italian seasoning
Fresh spinach
Shredded mozzarella cheese

Lay out the flank steak (they will butterfly it for you at the meat department if you ask nicely 🙂  Sprinkle the steak with Italian seasonings, spread with a layer of mozzarella cheese and a layer of baby spinach, tuck ends, roll up and tie with kitchen twine about every inch or so. Slice between twine and lay steak pinwheels over a bed of spinach in a baking pan. Bake at 350 for about 20 minutes or until done to your liking. Give it a quick broil before removing from the oven to get all that cheesy goodness browned up just a bit. Remove and let rest for a few minutes.


Dinner is served!
This was so simple! I will definitely be making it again and probably often. I love that it can be made up ahead of time and just popped in the oven on those busy weeknights, and it’s definitely company worthy too!
Stop by and visit me at Seaside Simplicity, I’m having a Mardi Gras party this weekend!
Fire Day Friday: Beefy Bite Appetizers

It is the holiday season, which unleashes a torrent of parties and get togethers.

That means it is advantageous to have an extra appetizer, hors d’oeuvres, or dessert snack trick up your sleeve. So tonight I played around with an idea I had for an appetizer. This is work in progress kind of thing.

Steak Wrapped Tater Tots

I know. That’s twisted. But sometimes you just have to cut loose and do something different.

For the first round, I cooked tater tots (well, actually Ore Ida Crispy Crowns) according to directions. I placed each one on a 1″ strip of milanesa style sliced beef (thin sliced sirloin) and topped with a variety of ingredients like pickled sweet jalapeno (we usedHobo Howey’s Jalapeno Treats), cheddar cheese, and steak sauce.

I rolled them up and secured with a toothpick and seasoned with a little bit of steak rub (I used Dizzy Pig Cow Lick).

I tried cooking them on the griddle plate of my grill cooking at 450f. It only took 1-2 minutes per side.

While it gave good sear marks, the sides didn’t get much radiant heat so they weren’t as evenly cooked as I would have liked.

It was 35f outside while I was cooking these, but I could not resist making a second attempt. This time I did the same thing but went with direct heat.

That cooked through much better.

And despite my fears the cheese would melt out during the cook, it finished just right.

Lessons learned:

  1. Instead of using a griddle pan, go for direct heat like grilling or broiling.
  2. If using cheese, start with your tater tot facing the hot side (below for grilling, above for broiling) for the first minute.
  3. Serve these quickly after cooking. These are not a “cook and leave on the table” kind of thing if you want to impress.
  4. Idea for the world’s most awesome slider – A juicy lucy style slider with a crispy crown and cheddar inside. Gonna work on that one.
  5. After testing the varieties twice tonight, I think our favorite is a combo of the sweet pickled jalapeno and cheddar. The sweet and heat combine perfectly.

Tell me: When the pressure is on during the holidays, what is your “go to” appetizer/snack?

Sicilian Meatloaf
I love meatloaf. I’ve said it before and I’ll say it again. I. Love. Meatloaf.
This was supposed to be a rolled up, super pretty meatloaf. If you go to Trisha’s meatloaf on Once A Month Mom, you will see a gorgeous rolled up meatloaf that will knock your socks off.
I didn’t roll mine. I like to simplify.  A lot. I wasn’t even creative enough to cook this in a meatloaf pan!  I cooked it in an 8 x 8 pan and layered the meat, then the ham & cheese, then more meat.  I think it had the same effect. Just not as pretty. Not to mention, I was preparing this in front of a camera so simplifying was certainly in order!!
I like to cook in 8 x 8 pans as things just tend to cook better, for me.  This might not be true of everyone else but it is for me.  Breads, cakes, meatloaves.  I love them in these size pans.  I think I have 4 of them.
I loved the flavor of this meatloaf.  I am a dipper. I love to dip in ketchup or BBQ sauce usually.  This really didn’t need anything. If anything, I think that just a tad of pizza sauce over the top would have been fantastic!
This recipe makes 2 pans of meatloaf. I still have one in the freezer.  I think I’ll try the pizza sauce on it!  Though it was fantastic without it!
We ate this with some awesome Zucchini Fritters.  Talk about delicious!  Crispy, crunchy, tasty, healthy and low calorie. All wrapped up in one meal.
This is linked with Tasty Tuesday at Balancing Beauty and Bedlam.  Also with Works for me Wednesday with We are THAT Family. Also linked with Foodie Friday over at Designs by Gollum.
This meatloaf was prepared as part of my ground turkey freezer cooking day!  Check it out here!
Sicilian Meatloaf Recipe
**Adapted from Once A Month Mom
3 pounds ground turkey
3 eggs, beaten
1 cup bread crumbs (I used panko)
3/4 cup tomato juice (I used V8)
3 tablespoon fresh parsley
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
10 slices ham, 1 ounce sandwich slices
8 ounce mozzarella cheese, shredded
  • Mix together ground turkey with the next 7 ingredients. Blend thoroughly.
  • Spray 2 loaf pans or 2 – 8 x 8 pans with cooking spray.
  • Divide 1/2 the mixture between the 2 pans.
  • Put 5 slices of ham on the bottom layer. They will overlap, that’s okay.
  • Sprinkle 4 ounces of cheese on each ham layer. Top with remaining half of meat mixture. (If you are only baking one, cover one with aluminum foil, label and freeze. Thaw before cooking.)
  • Bake at 350 degrees for about 1 hour 20 minutes. 6 servings per meatloaf.
**I put this together differently than the original recipe, check hers out to see another awesome way.
Total calories = 3581 calories (both loaves)
12 servings (6 per loaf) = 298 calories per serving
Sicilian Meatloaf + 4 Zucchini Fritters = 558 calorie dinner
Check out my Zucchini Fritters recipe over at Debbi Does Dinner Healthy!
BBQ Cola Meatballs
Welcome to Healthy Meals on Our Krazy Kitchen.  I like to focus on real, everyday, satisfying meals that you don’t have to feel guilty about enjoying!
I find meatballs adorable. They are like little mini meat loaves with a scrumptious sauce all around them. What’s not to love?  I’ve made meatballs different ways.  I’ve baked them, I’ve pan fried them. These, I did in the crockpot. (and the oven).  They were baked first, then I threw them in the crock pot.
Then I made a delicious BBQ sauce with a unique sweetener. COKE! I thought that was awesome when I first saw it!!  I got this recipe from Kel from Between the Lines.  I’m always looking for new ways to prepare everyday food so when I saw this, I knew I had to try it!
Doesn’t that look awesome!!! They held together great so gently stirring wasn’t a problem. We ended up eating every last bit of the sauce!! They were made with ground turkey so they weren’t greasy at all.  I ate 7 of them and was quite full!!
We ate this with a delicious Spaghetti Squash Mac and Cheese.  This was a fantastic meal!  Healthy and filling!


Barbecue Cola Meatballs

Adapted from Between the Lines
1 1/2 lbs. ground turkey
1 1/4 cups bread crumbs (I used panko)
1 egg
1/4 cup onion, finely chopped
1 (1 oz) package dry ranch style dressing mix
3/4 cup ketchup
1/4 cup barbeque sauce
2 tbsp. apple cider vinegar
3/4 cup cola
1/2 cup onion, chopped
1/2 cup green or red pepper, chopped
1 tsp. seasoning salt
1/2 tsp. pepper
1 tbsp. Worcestershire sauce
In a large bowl, mix together the meatball ingredients until well blended. Shape into meatball and place on a baking sheet. Bake for 30 minutes at 375 turning them over half way.
Mix up the sauce ingredients in slow cooker. Remove meatballs from baking sheet and place in sauce in crock pot. Cover and cook on low for 3 hours, then remove lid and cook for an additional 15 – 30 minutes before serving. Mine made 40 meatballs.
Total calories = 1922 calories
40 meatballs = 48 calories per meatball with sauce
7 BBQ Cola Meatballs + Spaghetti Squash Mac and Cheese = 582 calorie dinner
Check out the spaghetti squash mac and cheese and more healthy recipes at Debbi Does Dinner Healthy!
Fireday Friday: Beef And Swiss Meat Pies

This is a savory meat pie that is based on one of my favorite childhood meals. I love this because it is easy to make, it is easily adaptable to a variety of ingredients, and you can even get the kids involved.

Don’t worry if you don’t have a Big Green Egg or grill, you can easily do this one in your oven too.

Beef & Swiss Meat Pies
1 pound Ground beef
1/2 ea Vidalia onion chopped fine
1/4 ea Green bell pepper chopped fine
Salt to taste
Pepper to taste
2 ea Cans of refrigerated biscuits
10 slices Baby swiss cheese

In a preheated skillet, brown the meat, onion and bell pepper. Drain well.

Flour a surface, take two biscuits, overlap them and then roll them out into a figure 8.

Spoon about 3 tablespoons of the meat mixture onto on half of the dough and top with sliced cheese.

Pull and stretch the empty side over and onto the mixture. We find it helps to slightly moisten the edge of the dough with water first. Then crimp the pie closed with a fork.

Bake the pies at 425 for 8-10 minutes each, until golden brown all over.

If you’re using the a ceramic cooker like the Big Green Egg, set it up with the plate setter LEGS DOWN with a pizza stone on top. If you’re using an oven, a pizza stone would help but you can use a baking sheet if that’s what you have. If you don’t preheat the stone, the bottom of the pies will be a bit doughy, so take your time and preheat!

Other versions:
Cheeseburger turnover: meat, onion, & American cheese
Taco turnover: meat, onion, taco seasoning, and pepper jack cheese. Dip in taco sauce.
Gyro Turnover: gyro meat (google Alton Brown gyro), red onion, & feta cheese. Dip in tzatziki sauce.
Club Turnover: ground turkey, bacon crumbles, small diced tomato. Dip in a flavored mayo.

Meatloaf with a BIGGER Kick, & Avocado Stufffed Cheddar Jalapenos
2 pounds hamburger
2 Jaapenos, chopped fine
1 bunch green onions, sliced thin
3 cloves minced garlic
1 jumbo egg
1/4 cup chili sauce
1 tablespoon Better than Bouillon Beef Base
1 Tablespoon creamy horseradish
1 sleeve Townhouse crackers, crushed
1 teaspoon sea salt
1/2 teaspoon white pepper
  • Mix all ingredients together thoroughly
  • Use a tall loaf pan
  • Bake 45 minutes at 350 degrees or until edges are browned and crisp
  • Immediately pour off excess grease
  • Enjoy

*You can see my original Meatloaf with a KICK recipe here.

12 large Jalapenos
2 ripe avocados
1/3 cup sour cream
salt and pepper to taste
12 slices aged cheddar

  • Preheat oven to 350 degrees.
  • With gloved hands clean and seed the Jalapenos
  • Mash avocados.
  • Mix avocados, sour cream, salt and pepper until well blended.
  • Fill each Jalapeno.
  • Bake 30 minutes.
  • Top with Cheddar and bake 5 minutes more.

TIP: The chemical capsaicin, the component that makes peppers and chiles hot, is a tricky one. Drinking water does not relieve the burn. Capsaicin bonds with fat, so cream, whole milk, yogurt, and other creamy things are your best antidote. If you’re cutting chiles you can prevent irritation by coating your skin with oil before you start working with the chiles, or wearing gloves for chopping.
Chanukah is Almost Here
Friday night marks the beginning of Chanukah. Did you know, according to the Jewish calendar, days begin at sundown? That is why, our Sabbath begins Friday night and ends Saturday evening, one hour after sundown.

Friday night, we first light the menorahs and then the Sabbath candles.

I am not going to spend a lot of time giving all the information about Chanukah. I will give you places to go if you are interested in specific data. If you would like to learn the proper way to light the menorah, this is an animated “lesson”.
For our Chanukah Give Away and a wonderful recipe for Chanukah – Crabby Cheese Won Tons, go here.


If you would like a Chanukah coloring book, some recipes, more information of the holiday, this is a phenomenal source. Your children will enjoy some of the activities.

I want to share with you a few of my latke recipes. Latkes are pancakes but not exactly what you may think. We cook them in oil to remember the menorah that stayed lit for eight days, yet was not enough, for one day. One of the miracles of Chanukah – read about it.

Some of the recipes, I posted on my blog turned out to be delicious and I want to share them with you.

First, the most famous kind of latke, potato latke.

Crispy Potato Pancakes (Latkes): Tyler Florence

4 medium potatoes, peeled
2 medium onions
Kosher salt and ground black pepper
2 egg whites, lightly beaten
Vegetable oil, for frying

Using food processor, coarsely grate the potatoes and onions. (This can be done by hand.)
Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. (I put it in a colander and push down on the potatoes. The water comes out quickly.)
Put the dry potatoes and onions in a bowl and season with salt and pepper.
Fold in the egg whites to bind the mixture together.
Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil.
For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy.
Fry for 3 to 4 minutes on each side, until golden. (My only objection to this recipe is the amount of oil that is needed. Of course, for Chanukah, the whole point is to use the oil.)
Remove to paper towels to drain; season with salt while the potato pancakes are still hot.
Continue frying, adding more oil as needed, until all of the mixture is used up.

Serve immediately with apple sauce, if desired. (This does not remain crispy if you make it ahead of time. For the best results, cook and eat right away.)
Yield: about 20 (4-inch) pancakes

Cheese Latkes are out of this world good. Try them for breakfast.
3 eggs
1 cup milk
1 cup cottage cheese, drained
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 cup oil for frying

Place all the ingredients except oil together in a large bowl. Mix until smooth.
Heat 1/2 cup oil in a skillet.

Using a large spoon, drop the batter into hot oil.
Fry 2 to 3 minutes on each side, until lightly browned. Continue until batter is used up, adding oil when necessary.
Puzzle Pancakes Above
The latkes may be served topped with sour cream, applesauce or maple syrup. (I went for the maple syrup. Hubby ate them plain.)I found this recipe on, it comes from one of my favorite cookbooks and chances are that I have made these, several times, over the years. The book is a big purple hard covered book which is well worn and it is called, Spice and Spirit, The Complete Kosher Cookbook.

For spinach latkes, go here.
For carrot latkes, go here.

For jelly doughnut recipe and other foods and information, check here.

A Chanukah Menu

So in that spirit here is a Chanukah menu suggestions. It is a meat meal so you are spared the gory allusions and the oil is used for frying the latkes but you must have a million recipes for those…Enjoy! (For more Chanukah recipes, please visit

Shoulder Roast
1 5 pound shoulder roast
2 tablespoons oil (I guess this counts for Chanukah also)
4 onions, sliced
4 carrots, cut into large chunks
4 stalks celery, cut into large pieces
8 whole garlic cloves, peeled
1 cup red wine
2 cups chicken stock

Preheat oven to 350 degrees. Sear shoulder roast in oil until all parts are brown and place in large roasting pan. Briefly sauté the onions, carrots, celery and garlic, and then pour over the roast. Add the wine and chicken stock and cover with heavy duty foil. Bake for 3 to 4 hours. Let stand about ½ hour before slicing.

Homemade Applesauce
This is delicious and healthy – no sugar added. My kids love to have this all year round when they come home from school.

10 apples (Granny Smith and any others you have lying around), cut into chunks
2 pears, cut into chunks
1 cinnamon stick
2 teaspoons vanilla
½ cup water

Place all ingredients in a large stockpot over a low to medium flame. Simmer for about 2 hours until apples are soft, stirring every 15 minutes. Remove from flame and mash with a potato masher. Store in refrigerator.

Broccoli-Mushroom Noodle Kugel
1 (32 ounce) bag frozen broccoli, defrosted
1 (32 ounce) box Portobello mushroom soup
1 (14 ounce) can, mushroom pieces, drained
2 (10 ounce) bags egg noodles, cooked and drained
½ cup Panko or other bread crumbs
2 tablespoons margarine, broken up into small pieces

Preheat oven to 350 degrees. Combine first 5 ingredients and mix well. Pour into 9 x 13-inch pan. Sprinkle with bread crumbs and dot with margarine. Bake for 45 minutes to 1 hour.

Pretty Pomegranate and Mandarin Orange Salad
1 head romaine, cut or ripped into small pieces
red onion, diced (optional – I’m not a big raw onion fan but I know others are)
½ cup silvered almonds or cashew pieces, toasted
1 avocado, diced
1 small can mandarin oranges, drained
Seeds of one pomegranate

1 cup oil
2/3 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
Salt and pepper to taste

Whisk together dressing and toss with all salad ingredients.

Sugar Cookies
These are the traditional cut-out cookies. You can use special Chanukah-theme cookie cutters (menorahs, dreidels), aleph-beis cookie cutters or the shapes of your choice.

1 cup (2 sticks) margarine, softened
1 cup sugar
2 eggs
2 tablespoons orange juice
1 tablespoon vanilla
3 cups flour
½ teaspoon baking powder
Sprinkles/Colored Sugar

Preheat oven to 400 degrees. Cream together the margarine and sugar. Beat in eggs, orange juice and vanilla. Reduce speed and mix in flour and baking powder. Form a ball and wrap in plastic. Chill for 1 to 2 hours. Roll out dough to about ¼-inch thickness. Cut out cookie shapes and place on greased cookie sheets. Decorate with sprinkles (this is where the kids come in). Bake for 8 to 10 minutes until lightly browned, watching carefully to make sure they don’t burn.

With permission from

Sweet and Savory Says it All
Chaya’s Comfy Cook Blog