Wednesday, February 6, 2013

Asian Flank Steak

This is one of our new favorite dinners around here. The husband absolutely loves it. I like it because it is super easy, and doesn't require a lot of time to prep and make. The first time I made it, Steve said "you should make this for company".  I haven't done that yet, but I am sure that I will before too long.
I have made this with flank steak, london broil, and some sirloin steaks that I got on sale. I think that any inexpensive type of steak is fine, the trick is just to slice it like you would a flank steak.

Asian Flank Steak

1 Tbsp canola (or veg) oil
1 1/2 Tbsp fresh grated ginger
1 Tbsp minced garlic
1/2 cup soy sauce
3 Tbsp water (omit water if using low sodium soy sauce)
1/2 cup brown sugar
1 flank steak
Thinly sliced green onions
Hot cooked white rice

Heat oil in a small saucepan over medium heat. Add the ginger and garlic, and cook, stirring, until very fragrant, or about 3 minutes. Add soy sauce, water and brown sugar. Simmer for about 5 minutes. Preheat oven on Broil while sauce is simmering, and cut small slits into both sides of the steak. Place steaks on a broiler pan (I put my wire rack on top of a foil covered cookie sheet) Brush or spoon a little bit of the sauce onto the top of the steaks, then place under the broiler for about 4 minutes. Flip the steaks and spoon or brush more sauce on the other side, and broil for about 4 more minutes, for medium rare. Leave it in longer if you want it more well done.
Transfer the steak to a cutting board and let it rest for about 5 minutes. Thinly slice the steak, against the grain, and diagonal. Place the slices of steak on a platter, and spoon a little more sauce over the top, then sprinkle with the sliced green onions. Serve with hot rice and the rest of the sauce for drizzling over the rice.

Tuesday, February 5, 2013

Lee-ann's Gingersnaps

I was telling my husband one evening that I really wanted to find a great gingersnap recipe. The very next day, I was having lunch with my friend Lee-ann, and she pulled a baggie out of her purse, and said "I brought a treat for you". The baggie was full of gingersnaps, and they were amazing. It was the recipe that I had been waiting for!
Lee-ann is one of those friends that honestly changed my life. I met her when I was 23, and had just returned from serving an LDS mission. I had never met anyone like her before. She was so confident, charismatic, and comfortable in her own skin. She was "herself" no matter who she was with. She was also one of the funniest people I had ever met, but in a totally unique way. From the moment I met her, I admired her and wanted to be like her. I was so blessed to have her become one of my closest friends, in a very short time. Not only did she change my life by showing me those characteristics, but she is also responsible for me being married to Steve. How could I ever repay her for that?
Now Lee-ann and I both have 4 kiddos, right about the same ages. She still continues to inspire me. She is an amazing mom, and one of the strongest women I know. I love every second that I get to spend with her, and always come away wanting to be a better person.

Lee-ann's Gingersnaps

1 1/2 cups shortening
2 cups brown sugar
1/2 cup molasses
2 eggs
4 1/2 cups flour
4 tsp. baking soda
1 tsp. salt
2 tsp. ginger
2 tsp. cinnamon
1 tsp. cloves
white sugar for rolling dough in

Cream together shortening, brown sugar, molasses, and eggs. Add remaining ingredients. Roll dough  into small ball and then roll in sugar to coat. Place on a cookie sheet and bake at 350 degrees for 10-12 minutes.

Tuesday, October 2, 2012

Zucchini Bread

This really is the best zucchini bread recipe in the whole entire world. Really. It is. I wish I had a picture of the whole loaf. But everytime I make it, it gets taken to friends and family, and gobbled up by my own family so quickly that I always forget to snap a picture. This picture is actually of a plate that I took to my parents, then realized after I gave it to them that I really needed a picture. So I just hurried and took one. But you can see how yummy and moist it looks. It really is the best!

Zucchini Bread

1 1/4 cup white sugar
1 cup brown sugar
1 cup vegetable oil
3 eggs
3 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
4 tsp. cinnamon
2 cups grated zucchini

Grease and flour (I usually just spray them, but sometimes they do get stuck...) two 8x4 inch pans. Preheat Oven to 325 degrees. In a large bowl, mix together the first 5 ingredients. Then add the dry ingredients to the creamed mixture. Mix well. Fold in zucchini until well combined.  Pour batter into prepared pans. Bake for 40-60 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on rack for about 20 minutes, then remove the bread from the pans.

Thursday, August 30, 2012

Salisbury Steak?

I really have no idea if this is like Salisbury Steak or not. Any opinions? I came up with this little diddy 9 or 10 years ago, but have never known what to call it. I am hesitant to call it this though, because when I hear the name Salisbury Steak I automatically think of TV dinners. As a child, I would have a TV dinner about once a month, on the evening that my parents went to the temple. I never liked the Salisbury Steak ones, so I have a hard time referring to this recipe as that same thing. I would like to assure you that it tastes nothing like the frozen little "meat" patty covered in brown "gravy" that is found in a TV dinner.

Salisbury Steak?

6 cubed steaks
flour seasoned with salt and pepper
vegetable or canola oil
1 onion
2 packets of brown gravy mix

Cut onion into thin wedges and place half of them in the bottom of a crock pot along with about 1 to1 1/2 cups water. Set aside.

Dredge each of the cubed steaks in flour mixture. Cover the bottom of a saute pan with vegetable oil, and heat on medium heat on stove top. When oil is hot, brown each of the flour coated steaks in the oil.

 Once each one is browned on both sides, move it to the crock pot, placing it on top of the onions. When all of the steaks are browned and in the crock pot, place the  rest of the onions on top.

Cover crock pot and cook on low for about 6 hours or on high for about 3-4 hours. About 20-30 minutes before you are ready to serve it, mix both gravy packets with 1 cup of water. Pour mixture over the steaks in the crock pot, gently turning/folding to sorta mix the gravy mixture with the liquid that is already in the crock pot, and coat the steaks in the gravy. When you are ready to serve, if the gravy is to thick, gently fold in a little water. Serve over hot mashed potatoes.

Tuesday, July 10, 2012


A few weeks ago, my friend Shannon brought this bruschetta to a church activity. I knew right when I tasted it that Steve would love it.  I made it a couple of weeks later for a BBQ we were hosting at our house, and then again for our family 4th of July BBQ.  I had some left over the 2nd time, so I sauteed it the next night and served it on Steve's pasta with Alfredo sauce. He really liked it.
The recipe says to serve it on focaccia that has been toasted under the broiler then rubbed with garlic. That is how Shannon served it, and it was super yummy. I did it a little more low-key and just served it with a sliced baguette. This is a great make-ahead appetizer. 


2 cups cherry or grape tomatoes, quartered or halved, depending on their size
1/2 small red onion, finely chopped
3 Tbsp. chopped fresh basil
3 Tbsp. olive oil
1 1/2 Tbsp balsamic vinegar

Combine all ingredients, toss to coat. Let sit at room temperature for a couple of hours before serving, tossing to coat occasionally.  Serve with bread that has been drizzled with olive oil and toasted, then rubbed with fresh garlic.
* I added 1 clove of chopped fresh garlic to the bruschetta the second time I made it since I wasn't serving it with bread that was rubbed with garlic.

Monday, July 9, 2012

Honey-Lime Fruit Salad

This is one of my most favorite ways to eat summertime fruit. I seriously love this fruit salad. The first time I had it, we were at our friend's, the Morrows, house for a BBQ. Christine made this to go with dinner, and we loved it. I make it many, many times every summer. When Christine made it, she put chopped, fresh mint in it. I love it that way, but since I never have fresh mint on hand (and it is pretty pricey to buy at the grocery store) I almost always use poppy seeds instead. The mint does add a really nice, subtle flavor though.
This is another one of those recipes that I just throw together and don't have measurements for... sorry! I will try to guesstimate as best as I can on how much of everything. Use more or less of what you want, according to the flavors you like and how strong you like them. You really can't ruin this fruit salad.

Honey-Lime Fruit Salad

Large bowl of fresh fruit (my favorites in this are watermelon, cantaloupe, strawberries, pineapple, kiwi, blueberries, and nectarines or peaches)
Juice of 2-3 limes
1/8-1/4 cup honey
1-2 tsp poppy seeds (or chopped fresh mint)

Mix lime juice and honey, then add poppy seeds/mint.  Pour over fresh fruit before serving and toss to coat.

Wednesday, May 16, 2012

Grilled Aparagus

This asparagus was absolutely amazing! So, so yummy. There isn't really a recipe for this... So, I will just tell you what I did. First I cut off the bottom inch or so of the stems. Then I layed them out in a single layer and coated each of them with olive oil. I have an olive oil mister, which made this super easy to just lightly spray them. But since most people don't have those, you could just drizzle a little olive oil on them, then toss them around to coat them.You don't want to drench them, just lightly coat them. Then all that you need to do is season them however you want. I only used salt to season ours. Lay them in a single layer on a hot grill and cook them until they are crisp-tender. That's all there is to it. Easy and Yummy.

Tuesday, May 15, 2012

Shredding Chicken

A few days ago, I was making these Baked Chicken Taquitos and was about to shred all of the chicken with a fork, when I had this vague remembrance of my friend Aly leaving a comment on this recipe, saying that she had heard you could shred chicken with a hand mixer. So I decided to try it out. I had sauteed my chicken in a little bit of olive oil. I just took it straight from the saute pan, and put it all into my KitchenAid mixer with the paddle attachment. I turned it on the lowest speed, and Wah Lah! It was perfectly shredded in just a few seconds. It was seriously amazing! So here is to no more shredding by hand!



Monday, March 19, 2012

Asparagus and Mozzarella Stuffed Chicken Breasts

Have I mentioned how much I love asparagus? The other day I was searching on for something new to do with asparagus and I came across this recipe. I was excited to try it. I changed a few things from the original recipe, mostly because some of the reviews of the recipe said it turned out a little dry. So I added a little bit of mayo to the outside of each roll, and they ended up super moist and very flavorful. My husband made some kind of statement about it being something like you would see in a pricey restaurant. I will definitely take that as a compliment! And I will definitely be making this again!

Asparagus and Mozzarella Stuffed Chicken Breasts

4 boneless, skinless chicken breasts
16 asparagus spears, bottom 1-2 inches cut off
about 1 cup of shredded mozzarella cheese
salt and pepper to taste
about 1/4 cup mayonnaise
bread crumbs (regular or panko. I used panko, but the original recipe calls for regular)
garlic salt

Place each chicken breast between two sheet of parchment paper, or in a large ziplock baggie. Pound the chicken with the smooth side of a meat mallet or rolling pin until it is all at an even thickness, and about 1/4 of an inch thick. Salt and pepper the chicken, then place 4 spears of asparagus and about 1/4 cup of mozzarella cheese down the center of each chicken breast. Roll up chicken around the asparagus tightly. Place each chicken breast, seam side down, on a baking sheet that has been sprayed with Pam (or equivalent). Spread a thin layer of mayo all over the top and sides of each piece of chicken. Then sprinkle garlic salt on each piece. Finish by sprinkling a good amount of bread crumbs on each piece. Place in the oven and bake at 375 degrees for about 25 minutes, or until chicken is completely done.

Monday, January 30, 2012

Cheesy Broccoli Rice

A few days ago, my stinking cute and practically-perfect-in-every-way friend Aly posted this recipe on her blog. I saw it that morning, and immediately knew my family would love it. And one of the things I noticed and loved about it, is that I always have all the ingredients on hand. So I made it that very night.
When I put in on the table my 8 year old said "I do not like that", and I said "um, first of all, you have never had it, and second of all, you love broccoli, rice, cheese and ranch, so why do you think you don't like it?" She attempted to tell me that she liked all those thing, but just not all together. Oh, really? Long story short, she had 3 servings of it and didn't eat anything else on her plate. My family loved this. I am so excited to have another super easy, can make at the last minute with out any planning, side dish that will go with about anything, side dish. Was that a run-on sentence? Or just really bad grammar?
As you can see here, Aly made these super cute by putting individual serving into a muffin tin. I decided to make it in a casserole dish, (you know, my super cute one that my hubby gave me for Christmas?) because I was doubling it (which, by the way, even after doubling it, we had no leftovers) and thought it would be easier. So feel free to do it either way. Thanks Aly for a recipe that could potentially change my life! (Kinda like this one did).

Cheesy Broccoli Rice

1 cup Minute White Rice, uncooked
1 cup chicken broth
1 1/2 cups frozen broccoli, thawed, drained (I added a little more than this)
2/3 cup shredded cheese (I used cheddar, but any will work)
1/4 cup ranch dressing
2 eggs, lightly beaten

Prepare rice as directed on package, but use the chicken broth instead of water. Place cooked rice in a large mixing bowl. Cool slightly. Stir in remaining ingredients until well combined. Spoon mixture into a greased casserole dish (or muffin tins). Bake at 350 degrees for about 25 minutes, until lightly browned.

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