Menu Monday-October 15th-19th

We sort of ran out of time this weekend to go grocery shopping, so this list is all tentative right now...

Monday-Take out, since we are both working late
Tuesday-Marinated Sirloin Strips
Wednesday-Chicken Mozambique
Thursday-Spicy Chicken and peas (I told you it almost always makes it on our menu every other week)
Friday-Hubby's secret recipe Sweet and spicy chicken wings

Below are the recipes for the recipes from this week, except Hubby's secret one, he will kill me if i give it out, and the Spicy Chicken and peas, since I just posted it in 2 weeks ago.  Its a pretty blah week.

What on your plate this week?

Marinate Sirloin Strips
INGREDIENTS:
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds steak
 DIRECTIONS:
 1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
 2. Preheat grill for medium-high heat. 3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Chicken Mozambique
INGREDIENTS:
24 ounces of chicken
1 medium onion, diced
2 Tbs. garlic chopped
4 Tbs. butter, no substitutions
2 packages Sazò n Goya-Con Azafrá (found in the Portuguese section of local supermarkets)
1 12-ounce can beer 4 ounces hot sauce, or to taste
Chopped fresh parsley, for garnish
 DIRECTIONS:
 In a medium-sized pan, sauté chicken in two tablespoons of butter until cooked through.
 Remove from pan and set aside. Sauté onions and garlic with remaining two tablespoons of butter.
 Be careful not to allow the garlic to burn, as it will become very bitter.
 Deglaze the pan with the beer, and return the chicken to the pan. Add hot sauce and simmer for two to three minutes, stirring occasionally. Add remaining ingredients, and simmer an additional minute. Serve over rice, pasta, or anything you like. We like ours with french fries. Garnish with parsley and lemon if desired.