May 29th, 2009

The Festival of Beef Continues . . .

We couldn’t celebrate Memorial Day without some good old-fashioned burgers.

Steakburgers, to be exact.

I’ve been informed that there IS a slight difference between hamburgers and steakburgers. Steakburgers have actual steak in them. Hamburgers do not.

And being a steak lover, I MUST have steakburgers.

Here are the burgers just before the addition of some pretty tame flavoring:  salt, pepper and my mother-in-law’s mystery seasoning.


Then we pulled out two steakburgers to ruin, er, season for my husband. He likes tons of Tabasco Worcestershire.

And so it was done.


Tomorrow I’ll show you how they turned out, PLUS the other delectable item we cooked. Can you guess what that is?

December 15th, 2008

Holiday Kabobs

Here’s an idea with a little kick for the holidays.

These can be served as appetizers — or if you’re not very formal like us — they can be served as a fun meal. With company coming, these kabobs make for a great, quick, healthy option that everyone will like.



Holiday Meat and Vegetable Kabobs

  • 1 cup fresh pearl onions
  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Original TABASCO® brand Pepper Sauce
  • 1 tablespoon dried basil leaves
  • 2 large cloves garlic, crushed
  • 1 teaspoon salt
  • 1 pound boneless, skinless chicken breasts
  • 1 pound boneless beef sirloin
  • 2 large red bell peppers, cut into 3/4-inch pieces
  • 1 large green pepper, cut into 3/4-inch pieces
  • 1 large zucchini, cut into 3/4-inch pieces

Soak 3 dozen 4-inch-long wooden skewers in water overnight. In a 1-quart saucepan over high heat, bring pearl onions and enough water to cover them to a boil. Reduce heat to low. Cover and simmer 3 minutes or until onions are tender. Drain. When cool enough to handle, peel away outer layer of skin.

In a medium bowl, combine balsamic vinegar, TABASCO® Sauce, basil, garlic and salt and mix well. Pour half of mixture into another bowl. Cut chicken and beef into 3/4-inch chunks and place in one bowl with vinegar mixture, tossing well to coat. In remaining bowl of vinegar mixture, toss cooked pearl onions, red and green peppers, and zucchini. Let stand at least 30 minutes, tossing occasionally.

Preheat broiler. Skewer one chunk of chicken or beef and one each of red pepper, green pepper, onion and zucchini onto each skewer. Broil 4 to 6 minutes or to desired doneness, turning occasionally.

Makes 3 dozen hors d’oeuvres.

Photo and recipe courtesy of


September 3rd, 2008

Birthday Steak

I think our steak dinner was my husband’s favorite birthday gift this weekend. The iTunes card, shirts and Wii games did not quite live up to the allure of meat on a grill.

Hey, can you blame him?

The grill really got a workout this weekend.

We like them kinda crispy on the outside sometimes.

These babies also got the Tabasco Worcestershire sauce treatment and that stuff is just as good on steaks as it is on burgers.

Needless to say, we needed a cool glass of ice water before bed that night. We had had some spicy fare. But it was all worth it.

Now, it’s back to work and real life. No more birthdayland/long-weekend days.

But . . . there is one more steak left over in the fridge to make the weekend last just a little bit longer. I might have to arm wrestle my husband for it.