Are you new to Dinner Studio?

“Weekday Dinners for BUSY families”  That’s what we’re all about here at the Dinner Studio.

If you haven’t tried our service (or it’s been awhile…), we’d like for you to give it a try with a first-time customer coupon.  Click the button in the right column, New Customer Offer, to get started.

It’s a great way to find out if Dinner Studio can make your life easier! (especially around dinnertime) Thanks for checking us out.

Enjoy the San Diego SUNSHINE!

We look forward to making mealtime easy at your house!

Peace of mind… Delivered!

What’s for dinner tonight?  What’s for dinner tomorrow?  What’s for dinner two Thursdays from now?  Dinner Studio dinners (delivered to your front door in temperature controlled cooler bags) make it easy to take the frantic, stressful moments out of family dinner planning.

Whether your use Dinner Studio 1 night per week, every weeknight, or somewhere in between, the dinners you receive will simplify your life and lower your food budget… guaranteed!

Are you new to Dinner Studio?

We’d like to welcome you with a first-time customer coupon.  Click the button in the right column, New Customer Offer, to get started.  It’s a great way to find out if Dinner Studio can make your life easier! (especially around dinnertime) Thanks for checking us out.

Pacific Rim Grilled Steak

One of the most exciting summer recipes on our July Menu, the Pacific Rim Grilled Steak is “numero uno” on our list!  One of over half a dozen grill-able items on this month’s menu!

We chose  a Tri-Tip to use for this recipe, it cuts well, cooks great, and serves up beautifully.  We are super pleased with the way this steak turns out, but equally excited about how it starts.

This cut of beef comes from grass-fed Australian cattle, fed on well-maintained organic pastures. We were so happy to find this healthy and delicious cut of meat, and just in time for summer!

Just the way YOU like!

You can order Pacific Rim Grilled Steaks as a 2, 3, 4, or 5 serving.  We cut each steak individually, each weighing a minimum of 1/2 pound.  They cook great on the grill using the “low and slow” method, then allowing them to sit at room temperature for 5 to 10 minutes. You’ll get a beautiful, moist, mouth watering steak, perfect for guests or an ordinary Wednesday.  Great served as a stand alone steak or in tortillas with your favorite salsa.  You can’t lose!

Ingredients: Grass fed Australian Tri Tip*, red wine, sugar, soy sauce, ginger root, garlic and a pinch of salt.

Have a great week, “July Gloom” and all!

Oven vs. Crock Pot

An oven is a staple in every kitchen and for many of us is the “GO-TO” appliance when it comes to making dinner. But if you get home late or just want to relax when you get home, then the crock pot might be your best friend!  A crock pot will work its “magic” while you’re away and dinner will be served the minute you and your family walk through the door! But there is a catch…

The Tricky Truths about crock pots:

1.       Age. Newer crock pots cook faster than old crock pots. It’s important to really “know” your crock pot.

2.       Size. Did you get yours at Costco?  Keep in mind that BIG crock pots have a larger cooking surface which also contributes to faster cooking times.

3.       At least ½ way! For best results, filling your crock pot to the half-way point (minimum) will produce the best results.

4.       Dinner Exchange. Crock pot dinners can easily be cooked in the oven, for a fraction of the time.  This is a great option, especially if your schedule is unpredictable.

Helpful Information

We found a great article about converting crock pot recipes to the oven. Check it out if you have a minute, but the overall message is to preheat the oven to 325 degrees and have your calculator handy!  Divide the LOW cooking time by 4 to get the oven cooking time and divide the HIGH cooking time by 2.   Here is an example:  Crock Pot – “Cook on Low for 8 hours” would be equal to 2 hours in the oven.  OR… Crock Pot – “Cook on HIGH for 4 hours” would be equal to 2 hours in the oven.

We hope this helps make your “Weekday Dinners” just a little bit easier!

You might know this one!

Picnic Pork is one of our featured recipes this month. Why? Mostly because it’s one of Gloria’s favorite recipes and it’s a lot of food. One 3 serving meal fed four of us lunch, for two days!

You might recognize some of the ingredients because it’s a “play” off our old 4th of July Baked Beans recipe.  We loved the old recipe, but figured it needed a little “Ummff” so we added some of our all natural pork roast and the rest is history!

Ingredients: Lean Pork Roast (or Chicken) black, Kidney, Navy and Pinto beans, molasses, white vinegar, dry mustard, ground ginger, pepper, brown sugar, Worcestershire sauce, onion, and bacon.

Do you like the old recipe? No problem, type VEG in the Special Instructions box on your order page and we’ll make it the old fashioned way!

Enjoy your day!

From all of us at the Dinner Studio

We added a new way to get extra side dishes! The Side Sampler (found on your order page) is a great way to add a few extra veggies and variety to your families diet!

In the past, people would order extra side dishes “A La Carte” and pay a flat fee for each side dish. Now, each side dish you order actually counts as a serving, lowering the “cost per serving” for your entire order!

Choices are:

A) Green Beans w/ sliced almonds

B) Mashed Potatoes

C) Baked Asparagus Parmesan

D) Sweet Potato Fries

E) French Sub Rolls

F) Oven Fries

Simply type the name or letter of the sides you’d like in the Special Instructions box on your order page.
That’s it!

Enjoy!