Rib Eye Steak With Whiskey Cream Sauce

O...M...G!
I heard about this recipe over on Paula's blog "Queen of my Castle". She said, "Oh My GOODNESS this is delicious. I seriously want to lick the pan when I make this sauce." She wasn't kidding. Words can not even begin to describe how delicious and mouth watering this recipe is. I am not exaggerating when I say you need to cancel whatever dinner plans you have for tomorrow night and make this instead. The sauce was so amazing! I was worried that I would taste test it too much and have to make a second batch before the steaks were done. Oh Pioneer Women how I love thee.

Recipe found in The Pioneer Women Cooks.
Ingredients
5 tbsp butter
3 tbsp diced onion
1/4 cup whiskey or beef broth
1/4 cup beef stock or broth
dash of salt
freshly ground black pepper
1/4 cup light cream
2 rib-eye steaks
Directions
Melt 2 tablespoons butter over medium heat in a skillet. Add onion and cook until brown, about 4 minutes. When brown, turn off the burner temporarily and pour in the whiskey or 1/4 cup beef broth. As soon as the whiskey evaporates, turn the burner on medium and pour in the remaining 1/4 cup beef broth. Add salt and freshly ground black pepper.
Whisk in another tablespoon of butter. Allow the mixture to bubble for 30 seconds, then reduce the heat to low. Over low heat, pour in the cream. Whisk, adding more cream if the mixture looks too brothy. Allow to simmer on very low heat while you prepare the steaks. Stir occasionally.
Melt the remaining 2 tablespoons butter in a large skillet over medium high heat. Generously salt and pepper the steak on both sides, then add it to the hot skillet.
For medium rare, cook for 2 mintues on each side of a thin steak or 3-4 mintues on each side of a thick steak. Place the steak on a plate and keep warm. Repeat with the other steak. You can cook both steaks at the same time if you prefer and your skillet is large enough.
Spoon the sauce over the steak!

Beef ‘n’ Pork Burgers

It's has been one of those days. It's a Guard weekend so Christopher is working. The girls and I ran into town for they needed some book covers for school. Our front porch was begging for fall decorations. And for some strange unexplainable reason the cleaning bug bit me today. By dinner time our home was spotless and the scent of apple cider candles filled the air. I guess fall isn't that bad of a season after all.
Now onto the burgers. They were so monstrous, moist and delicious. While sautéing the bacon, onion and garlic my bacon never did get crisp. I then let that mixture cool and put it through a food processor so my finicky eater wouldn't see pieces of onion. I used a food scale and make my burgers 6 oz. They were amazing and everyone enjoyed them more than my ranch and cheese burgers.

Recipe found in Quick Cooking 2003.
Ingredients
4 bacon strips, diced
1 large onion, finely chopped
1 garlic clove, minced
1-1/2 cups soft bread crumbs
1 egg, beaten
1/2 cup water
1 tbsp dried parsley flakes
1/4 tsp dried marjoram
1/4 tsp paprika
1/4 tsp pepper
1 lb ground beef
1 lb ground pork
8 hamburger buns, split and toasted
Directions
In a skillet, cook bacon, onion and garlic over medium heat until the bacon is crisp; drain and place in a bowl. Stir in bread crumbs, egg, water, parsley, salt, marjoram, paprika and pepper. Crumble beef and pork over the mixture and mix well. shape into eight 3/4-inch thick patties.
Grill, uncovered, over medium-hot heat for 9-12 minutes or until juices run clear, turning occasionally. Serve on bun.

Honey Chicken Kabobs

Delish! I love kabobs. I love chicken. I love honey.
This recipe is so good. To make it even better double the marinade. Take about a cup of it and cook it down to make it thicker. That is what I brushed on my kabobs while they were on the grill. I also like adding baby red potatoes but couldn't find any at the market this week.

Recipe found at All Recipes.
Ingredients

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves, cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
2 yellow bell peppers, cut into 2 inch pieces
skewers
Directions
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better). Preheat the grill for medium heat. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.