#17 -Ryker's Christmas Kabobs

In honor of Avon's Christmas Blog, we welcome you to try Ryker's Christmas Kabobs. He made these for Kyana in Bedeviled, book 2 of the Dark Breed Novels. Hope you enjoy and have a very Merry Christmas!

Sable

These are so simple and quick to make. 

First, marinate beef, pork, or chicken in your favorite seasonings. Salt, pepper, garlic, a dash or two or Worcestershire, and some Cajun spice works nicely.

Next, season up some peppers, onions, mushrooms, and tomatoes--or pick your favorite veggies. There are no wrong choices here. This can be whatever is to your liking. (Note, I used button cap mushrooms and precooked them in a cup of water, two beef bouillon cups, sea salt and a clove of garlic. Bring them to a boil, reduce heat to medium low and simmer for one hour).

Skewer up the kabobs

              and toss them on a low grill.

Serve with Orzo or rice, a warm crescent roll and a glass of wine and you have a meal fit for a Goddess!

That's it! Have a great meal and express your saucy side!

Laura

#16 - Brown Sugar and Balsamic Glazed Pork Loin

Original Source: C&C Marriage Factory

I've been wanting to make this for a couple of days, but sadly, our grocery store didn't have any pork tender loin... until this morning :D Threw it in the crock pot while we did our Saturday thang, and voila, dinner.

Ingredients:

1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

FINAL THOUGHTS:

Winner! The meat was so tender it was melt-in-your-mouth great. I didn't get the nice dark crust that the picture above shows, but that's okay. It was great without it. I did take a couple of pictures of the process, but everything I managed to capture looked um, unappealing. Only the final product was worth anything and the one from C&C Marriage Factory was way better so I'm leaving it at that. Seriously, try this one. Few ingredients, just a few minutes of time. It's well worth it.

That's it! Have a great meal and express your saucy side!

Heather

#15 The Best Marinade EVER!

I realize there's been a lot of time that's passed since the last recipe was posted. It's not that I've not been cooking. After hosting Thanksgiving, I had over 20 recipes to post alone! But, though I took pictures as I cooked, I failed to take pictures of the final products :(

That in mind... I'm going to share a GREAT marinade recipe here with no pics... a treat that is useable on virtually any meat. Our favorite? Boneless ribs. But it works on chicken, steak, and is probably even good on veggies, though I haven't tried it.

Ready? You don't even need paper and pen. It's THAT EASY.

Mix equal parts white vinegar and soy sauce. Cover whatever it is you're cooking for at least at hour (I usually do it overnight).... and cook. It's that easy!

Once you'll taste it, you'll hopefully forgive the long gap between recipes! A family member gave this recipe to me and I've been using it for over ten years! It's that good.

That's it! Have a great meal and express your saucy side!

Heather