Marinated Kabobs

1/2 Cup Teriyaki Sauce                                   

1/2 Cup Honey

1/2 teaspoon Garlic Powder                              

1/2 pinch Ground Ginger

Meat & Veggies of Choice (Chicken, Beef, Shrimp, Onion, Peppers, Mushrooms)

DIRECTIONS:

1.  In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.

2.  Preheat grill for medium-high heat.

3.  Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.

4.  Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Delicious Hamburger Recipe!

(Recipe adapted from Six Sisters' Stuff)

1 lb ground beef (I used 85/15- you want a fattier meat to make a juicier burger!)
Sesame Seed Buns
1/2 cup Colby Jack cheese, grated
1/4 cup BBQ sauce
1 Egg
Seasoned Salt
Black Pepper
Onion Powder

Directions:

1. Beat the egg in a bowl.  Then, in the same bowl, combine the ground beef, grated cheese, bbq sauce, and seasonings (with the egg - the egg is to help bind the patty together better). Shape patties that are about 1 inch thick. With the 1 pound of ground beef I made 5 patties.
2. Turn grill up to high and let it get hot.  If you need, spray a little non-stick on your grill.
3. Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn't burn. Then flip the burger over and cook until done.
4. For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
5. Assemble the burgers and serve with the special sauce, avocado, lettuce, tomato, cheese, pickles or any of your other favorite hamburger toppings!

For Secret Sauce:

Mix together:

3/4 cup of mayo
1/4 cup ketchup
1/4 cup relish
2 tablespoons Worcestershire sauce
seasoned salt

Brown Sugar Balsamic Glazed Pork Tenderloin

2 Pounds Pork Tenderloin                                       1 Cup Brown Sugar

1 tsp Ground Sage                                                   2 Tbsp Cornstarch

1/2 tsp Salt                                                              1/2 Cup Balsamic Vinegar

1/4 tsp Pepper                                                         1 Cup Water

1 clove Garlic, minced                                             4 Tbsp Soy Sauce

1/2 Cup Water

Mix together the seasonings: sage, salt, pepper, and garlic.  Rub over tenderloin.  Place 1/2 cup water in slow cooker, place tenderloin in slow cooker.  Cook on low for 6-8 hours.  An hour before the roast is finished, mix together ingredients for glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.  Heat over medium and stir until mixture thickens, about 4 minutes.  Brush roast with glaze 2-3 times during the last hour of cooking.  (For a more caramelized crust: remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubble and caramelized.  Repeat 2-3 more times until desired crust is achieved.)  Serve with remaining glaze on the side.

P.S.  I usually pour quite a bit of the glaze over the entire roast after I take it out of the crockpot.  The glaze is, by far, the best part!  I also drizzle a little of the glaze over my garlic mashed potatoes.  So good!

Salzbury Steak

1 lb HAMBURGER
1/2 cup BREAD CRUMBS
1 tablespoon ONION, minced
1 teaspoon SALT
1/4 teaspoon PEPPER
1 EGG
1/4 cup MILK

MUSHROOM or BROWN GRAVY

Combine hamburger, bread crumbs, onion, salt, pepper, egg and milk together in mixing bowl. Mix together and form into patties. Fry patties in frying pan. Pour gravy over patties and simmer.