Steak and Eggs

This recipe is so simple, it's barely a recipe. I'm a little embarrassed to post it, but must because of my desire to be absolutely thorough in documenting the meals that we enjoy! Steak and eggs is nothing new. It's very filling and super easy to throw together. Each "recipe" will serve one person.

1 steak
2 Tbsp cooking fat (bacon fat, butter, coconut oil)
2 eggs
salt and pepper to season

Season your steak with salt and pepper. Cook it. We like to grill ours, but if you pan fry it, use the same pan to cook your eggs. I prefer my eggs scrambled with cheese, but for a really tasty treat, do it Mike's way: cook them until the whites are just set, and when you are eating your steak, dip it in the runny yolk.

BBQ Spice Rub

2 large garlic cloves
1/4 cup smoked paprika
2 tsp ground black pepper
2 tsp sugar
2 tsp dried oregano (preferably Mexican oregano)
1 tsp dried thyme
4 tsp salt

Peel garlic and crush through garlic press into a small bowl. Add remaining ingredients. Stir, making sure to thoroughly mix in garlic. If not using right away, store in small jar in refrigerator up to 1 month.

Garam Masala Chicken Thighs

Tonight Mike pulled a dry rub out of thin air and didn't measure his ingredients *of course* :) Again, the result was delicious!

1/3 c brown sugar
2 Tbsp garam masala powder
1 tsp ground cloves

Mix everything together and rub over chicken thighs. We had about 4 lbs fresh, boneless, skinless thighs. Grill on medium high for 10 minutes, turn and grill 10 minutes more (or until done).

Mike's Wire Hanger Chicken

Mike invented this yesterday and (as we should all know by know) never uses measuring tools. Which is too bad because it was tasty! Here are his best estimations:

2 lbs chicken breast, cut into strips
1/2 c tomato paste
1/2 c curry paste (he used Masaman)
1/2 c smooth nut butter
1/2 c lime juice
1/4 c coconut aminos (or soy sauce)
1/4 c honey
1 Tbsp rooster sauce (sriracha)
1 tsp salt

Combine tomato and curry paste, apply liberally to chicken and allow to marinate while heating the grill to medium-high. Using wire hangers cut into 6" spears (yes, for real, that's where the name came from), skewer the chicken tandoori-style. Grill chicken for 5 minutes each side, or until done.
While chicken is grilling, mix together the rest of the ingredients for a tasty satay sauce.

Teriyaki Chicken

6 boneless skinless chicken breasts
1/3 cup honey
1 T cooking oil
2 T dry mustard
3 T soy sauce
1 t ginger root (grated)
1 minced garlic clove


Place chicken in ziploc bag. Melt honey in microwave and mix in remaining ingredients. Pour over chicken, seal and freeze.

To serve, place in baking dish and cook covered in oven for 1 hour at 350 F.

OR place in crock pot on high for 4 hours or low for 6 hours.

OR BBQ!

Curried Chicken

6 boneless skinless chicken breasts
2 T butter
1 cup honey
1/3 cup mustard
3/4 t salt
1 T curry powder

Place chicken in ziploc bag. Microwave butter and honey in a medium bowl until melted. Add mustard, salt and curry to honey mixture. Stir and pour over chicken. seal and freeze.
To serve: Place in baking dish and bake covered at 350 F for 1 hour.
OR place in crock pot on high for 4 hours or low for 6 hours.
OR BBQ!
Serve with rice.