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Friday, March 23, 2012

Steak and Veggies Shish Kabobs

Pin It Steak and Veggies Shish Kabobs


Steak and Veggies Shish Kabobs
London broil was used for the meat and cut into chunks, seasoned with kosher salt and black pepper and marinated in Less Sodium Soy Sauce for about 5 hours.
For the skewers, be sure to soak them in water before using to prevent them from burning on the grill.

The vegetables used in the dish were onions, yellow and red peppers and cherry tomatoes. The veggies were brushed with olive oil and seasoned with kosher salt and black pepper.

Each skewer had lots of veggies and 3 pieces of london broil chunks as shown in the pic above.

We used our indoor grill and when hot, add the skewers and cook for 3-4 minutes on each side. Every grill is different so it may be less or more time.

The Shish Kabobs are delicious and very filling after eating just a few. Serve with bread if you want.

-Allen/Two Frys

Tuesday, March 6, 2012

Turkey Breast Stir Fry

Pin It Turkey Breast Stir Fry

Turkey Breast Stir Fry
My local Stop & Shop always puts out Manager's Specials for really reasonable prices in the meat department. When we went grocery shopping last week the Manager's Special was Turkey Breast Cutlets. These cutlets were really thin with 8 to a package. I have made Asian Stir Fry with chicken cutlets and beef many times and thought it would be a tasty dinner to use turkey. I am really glad I made this for dinner last night. It was better than take out. 

Veggies steaming for 5 minutes
Ingredients
Turkey Breast Cutlets.

White Long Grain Rice (Carolina).

1 16 oz package Frozen Asian Stir Fry Vegetables.

1/3 cup + 1 tablespoon Stir Fry Original Sauce Marinade (La Choy).

2 tablespoons Less Sodium Soy Sauce (Kikkoman).

1 tablespoon Rice Vinegar (Marukan).

1/2 teaspoon Oyster Sauce (KAME).

1 teaspoon Japanese Sesame Oil (Sushi Chef).

Kosher Salt.

Black Pepper.

Vegetable Oil.

Added Steamed Veggies to cooked Turkey Breast Cutlets
Directions
For the rice, we use the rice cooker. Just set it up, use any rice you like and you will have perfect rice in about 20 minutes.

Sauces/Liquids for the stir fry
I seasoned the frozen veggies with kosher salt and black pepper and steamed them for 5 minutes. The package I bought had broccoli, green beans, sugar snap peas, carrots, celery, red peppers, water chestnuts and onions.

The sauces/liquids have been added, almost done
I cut each turkey breast cutlet into small pieces and seasoned with kosher salt and black pepper. In a skillet on medium heat, I added 1 tablespoon of vegetable oil and when hot cooked the turkey. The turkey cooks real quick in 5-7 minutes since the cutlets are so thin. I added the steamed veggies and then all my sauces and liquids, stirred and let the flavors come together for a few minutes.
Serve the turkey breast stir fry over rice and enjoy!

-Sophia/One of Two Frys

Monday, March 5, 2012

Italian Sausage with Anaheim Peppers

Pin It Italian Sausage with Anaheim Peppers

Italian Sausage with Anaheim Peppers
I bought a package of Johnsonville Mild Italian Sausage a few days ago (I had a $1 off coupon), and 3 Anaheim Peppers and made them for dinner last night. For the Italian Sausages, I added a little vegetable oil to my skillet and browned them for about 8 minutes on medium-high heat. The package instructions say to brown the sausages for 5 minutes, but I have an electric stove so it takes longer to cook everything. Adjust cooking time accordingly. Once the sausage was nicely browned on all sides, I added 1/2 cup of water, covered the skillet, and simmered on low for about 15-17 minutes to make sure the sausages cooked through.

For the Anaheim Peppers, I took the seeds out and sliced them. These peppers are mild and very versatile since they do not add heat to dishes just great flavor. On medium heat, I added a little vegetable oil to my skillet, seasoned the peppers with kosher salt and cooked them for about 5 minutes. Once the water dissolved from the skillet with the sausages, I added the peppers in the last 2-3 minutes of cooking.

I drained the excess oil from the sausages and peppers on a plate lined with paper towels before I served them with a side salad. The sausages were delicious, and the mild taste of the anaheim peppers really complimented each other.

-Sophia/Two Frys

Sunday, March 4, 2012

Ribs & Harvest Fresh Farm The Ultimate Dry Rub

Pin It Ribs & Harvest Fresh Farm The Ultimate Dry Rub

Harvest Fresh Farm The Ultimate Dry Rub
We love using products from Harvest Fresh Farm because the ingredients are all natural and so fresh. Last summer, we met them at the Atlantic City Food Network Food and Wine Festival. Last week, we received Harvest Fresh Farm The Ultimate Dry Rub and I wanted to try them on some ribs first.

I made Boneless Pork Loin Country Style Ribs using the rub. To season on both sides of the pork, I drizzled olive oil, added kosher salt and generous amounts of Harvest Fresh Farm The Ultimate Dry Rub. I let the rub seep into the ribs in the refrigerator for 6 hours, but you could leave it overnight. Let the pork come to room temperature for about 20 minutes before you cook it. I cooked the ribs with my indoor grill and let the meat rest for 10 minutes before I sliced it. I served it with veggies and salad.

Boneless Pork Loin Country Style Ribs with Harvest Fresh Farm The Ultimate Dry Rub
The ribs were so juicy, tasted amazing, and the fresh aroma from the Harvest Fresh Farm The Ultimate Dry Rub seasoning was full of flavor. The ingredients are basil, marjoram, oregano, parsley, rosemary, lavendar flowers, thyme, garlic, sesame seeds, spices, citric acid, lemon peel and bay leaves. This product is salt free and all natural. The jar is 2.3 oz. so you can have rub seasoning for several meals.

I am looking forward to using it on shrimp, chicken, and beef recipes I will share on here soon. I give it 5 out of 5 stars. Harvest Fresh Farm The Ultimate Dry Rub is one of the best dry rubs I have tried.

You can order this rub and many other great items from Harvest Fresh Farm at: http://www.harvestfreshfarm.com/.

-Allen/Two Frys

Friday, March 2, 2012

Burgers & Hot Dogs Onion Crunch Style

Pin It Burgers & Hot Dogs Onion Crunch Style

My Hamburger and Allen's Swiss Burger both topped with Loeb's Onion Crunch
We recently received Loeb's Onion Crunch and wanted to try it on burgers and hot dogs. In December, Allen added Loeb's Onion Crunch to his Green Bean Casserole and it was delicious. We had burgers a few days ago and I topped them with a generous serving of Loeb's Onion Crunch. The crunch and texture were perfect and really complimented both burgers.

I made our burgers with Angus Beef and seasoned them with McCormick Grill Mates Hamburger Seasoning and Kosher Salt. For my hamburger, I spread thousand island dressing on the bottom bun and topped it with crisp lettuce, 1 burger patty, ketchup, pickle chips, lots of Loeb's Onion Crunch, tomato and mayo on the top bun.

For Allen's burger, I spread mayo and 1 teaspoon of horseradish on the bottom bun, melted swiss cheese on his burger, topped it with lots of Loeb's Onion Crunch and spicy mustard on the top bun. The burgers were perfect and satisfying.

My hotdog with Loeb's Onion Crunch
Last week, we had hot dogs one night and I topped them with spicy mustard, relish, and lots of Loeb's Onion Crunch. It was so good! The crunch and onion taste are great and a perfect combination for hot dogs. We recommend this product wholeheartedly and will be sprinkling it on pizza really soon. Yum!

You can purchase Loeb's Onion Crunch at http://www.onioncrunch.com/.

-Sophia & Allen/Two Frys