Serving This Week 3-8 to 3-12-2021
Come and see what I will be cooking up on Marilyns Treats this week!
This is what I served 3-8 to 3-12-2021 on my blog. On Tuesday was BBQ Pulled Pork Nachos. Wednesday was Beef Brisket Hungarian Goulash. Thursday was Beer Marinated Italian Sausage. Friday was Broiled Orange Roughy. Enjoy!
If you missed what I served up last week please click Serving This Week 3-1 to 3-5-2021.
BBQ PULLED PORK NACHOS
Do you ever get a craving that you just can’t satisfy?
I am not talking about trying to figure out the craving, but rather just keep eating that food over and over like you can’t get enough?
Well, I get that type of craving a lot.
Every once in a while I crave BBQ.
It doesn’t matter whether hot and spicy, sweet, tangy, whatever, when I want it, I can eat it on anything.
With the amount of Mexican fare I have been wanting lately, I just had to try these nachos with the pulled pork and BBQ.
And they didn’t disappoint me.
I had just made a crock pot of Pulled Pork and made some flat bread sandwiches.
They were delicious, but not quite what I had the taste for.
Then I thought about nachos.
Why not?
I already had the nachos in the pantry. We love the Tostito Nachos. They don’t break up in pieces and they have a nice salty spicy taste.
And that just complimented the dish for me.
Adding all the ingredients together made my mouth water in anticipation.
It was so delicious I have put this recipe in the front of my recipe box.
We barely had enough to feed 6 hungry adults with this recipe.
You may want to double it. The dish went fast!
Everyone loved the BBQ on the nachos for a change.
Although don’t get me wrong. Salsa is delicious.
We even use different flavors. Miss Jo prefers Mango Salsa.
Even she, though, loved this version.
It is nice to have options. We don’t want to get tired of eating the same old thing.
Which gets me wondering, what about nachos with sweet and sour shrimp? Next time.
BEEF BRISKET HUNGARIAN GOULASH
This is not your regular goulash.
There is a hint of garlic to the dish and a thinner sauce that brings a sweeter taste to the brisket.
And I loved that the brisket is cheaper than other cuts of beef.
The meat is tender and the noodles a bit firmer when served.
The flavors blend together to bring a delicate taste to the dish.
When mushroom, scallions and sour cream are added this dish becomes a complete meal.
I love sauces.
Any type of sauce will do. And I like to be surprised by a new recipe.
Using Beef Brisket in this Hungarian Goulash provides just the right texture.
When cooking the fettuccine noodles al dente they provide the perfect combination of texture.
Scallions, paprika, mushrooms and your salt and pepper come together to create the perfect seasoning for the brisket.
Choosing lard over butter also makes a difference.
Lard has a higher smoke point than butter or butter substitutes, which makes it perfect for brisket.
I also served my homemade biscuits to serve on the side.
We didn’t need the extra carbs, but occasionally dipping them in the sauce is a habit in my home.
We loved this Hungarian Goulash.
And when served on a cold and windy fall evening it quickly became a new comfort food.
I suppose it was a hit. There were no leftovers.
For my son that works nights this was a bummer.
He enjoys coming home from work and raiding the refrigerator for remnants of dinner.
I know you will enjoy this Beef Brisket Hungarian Goulash too.
This is not your regular goulash. There is a hint of garlic to the dish and a thinner sauce that brings a sweeter taste to the brisket. The meat is tender and the noodles a bit firmer when served.
BEER MARINATED ITALIAN SAUSAGE
Just imagine.
Sausage on the grill with peppers and onions along with a beer marinate.
What King would not feel his kingdom waiting on him to finish the meal? The men in my home are the sole source as caretakers of the charcoal grill.
This dish is great for game day! Fathers Day, Holidays, and any day of the week that ends in “day” is a great excuse to fire up the coals.
Cook the marinate the night before the big TailGate Party and then just heat on your grill for 3-5 minutes while the sausage cooks.
This is an easy cleanup so you can watch the game as you eat.
A very healthy recipe, your guests will eat until the entire dish is gone.
No need to worry about leftovers or a messy preparation at the party.
No spoilage here either in the heat.
This sausage is a great substitute for the normal hamburger, salmon, or hot dog fare on the grill. Try it with your favorite sausage today.
On Father’s Day, Graduation Day or that playoff game the man of the house loves to get that grill dirty. Does yours?
I am the one in the kitchen cutting and cleaning and preparing the veggies and sausage for the time it hits the grill.
I live in a golf course community. And I am lucky to be on the tee box of the 16th hole.
By the time the the golfers get to our hole the carts are starting to backup and need to wait for the green ahead to clear.
It never fails someone in their cart shouts out for delivery when my husband or son are working the grill.
Both being avid golfers themselves understand this “tradition” and wave. They chit chat until the next 4 some come up to wait.
We usually cook a bit extra anyway.
Our neighbor next door is a bit older than we are and he and his wife are alone.
There are no children or other relatives to make sure they get to the grocery store or just need something.
And there are more than a few times one or the other need to go to the Dr or hospital.
Miss Jo and our family have adopted them.
It is not uncommon for either of us to leave a little something on the porch.
Nan bakes goodies from when she lived in Italy. We are blessed to have the real thing when it comes to Italian food.
And she has more than once invited me to her kitchen to “help” cook.
She loves the company as much as I do.
Sometimes they come out just to talk. And sometimes it is because we are grilling some of their favorites.
This Beer Marinated Italian Sausage is the dish they like the best.
George is the first to come out on his deck. He often engages in some sort of chit chat.
About the time the sausage is ready we see Nan. She always has something to trade for the dinner.
She makes the best cannoli and she knows that is my sweet spot.
When the plates are full we each leave them on the deck and enjoy the food.
For me? I hide the cannoli in the basement fridge.
I suspect though the family is on to me. I am starting to see them disappear one by one!
I know how important this exchange is to all involved.
And for sure you know George and Nan just love this meal.
I just know you and your family will too!
BROILED ORANGE ROUGHY
In my home a good fish dinner once a week is always on the menu.
I remember every Christmas we went to Florida and fished the Everglades. And then we moved on to Lake Okeechobee for the New Year.
We filleted and cleaned the fish right there and cooked over a propane grill setup on the tailgate of the pickup.
I was too naive to be worried about my surroundings. And my uncles kept the best poker faces while we cooked.
If I knew then what I know now.
Anyway, Orange Roughy was one type of fish we always had to buy in the grocery.
And that is fine with me. I no longer want clean and cook my fish on the spot. I suppose I am a city girl at heart.
I love a good piece of fish when it is cooked correctly.
To me, when fish is cooked incorrectly it is like buying an expensive cut of beef and then boiling it.
When served with a baked potato and vegetable medley this baked orange roughy is a warm, complete and healthy dinner.
The methods for cooking fish I use the most are broiling, baking or grilling.
When broiled, orange roughy is tender and flaky.
This recipe uses a thin bread crumb coating to lock in the moistness of the filets.
The combination of the spices make this fish unique in taste.
Even though it is spicy, the bite isn’t too strong
It almost has a cajun flavor. And you can adjust the spices according to your own taste.
My husband likes everything spicy. So I added an extra spicy habanero sauce and left out the tabasco sauce.
I left one filet without the spices for myself. It was delicious and easy to prepare. I used a squeeze of lemon on mine for added flavor.
Adding the broccoli, carrots and baked potato rounded out the meal
We also enjoyed a nice Caesar salad after the meal.
Put a smile on the faces of your loved ones by having a warm dinner on the table when they come home from a hard long day at school or work.
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