Beef & Broccoli Stir Fry!

Beef & Broccoli Stir Fry

3 Tbsp. cornstarch, divided                           4 cups broccoli florets

½ cup water, plus 2 Tbsp. Water                   1 small onion, cut in wedges

½ tsp. garlic powder                                     1/3 cup soy sauce

1 lb. boneless chuck or round steak              2 Tbsp. brown sugar

2 Tbsp. vegetable oil                                     1 tsp. ground ginger

2 shakes red pepper flakes                           hot cooked rice

In a bowl, combine 2 Tbsp. cornstarch, 1 Tbsp. water and garlic powder until smooth.  Slice the beef thinly and add to the cornstarch mixture and toss.  In a large skillet over medium high heat, stir fry beef in 1 Tbsp. oil until beef reaches desired doneness.  Remove and keep warm.  Stir fry broccoli and onion in remaining oil for 4-5 minutes (add red pepper flakes if using).  Return beef to pan.  Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.  Cook and stir for 2 minutes.  Serve over rice.

Today I bought some juicy and delicious nectarines.  It reminded me of this incredible salad a friend shared with me.  

Spinach and Nectarine Salad

Nectarine Season – this is a must!

2 Tbs. Orange marmalade and/or Peach Jam   ¼ tsp. ground black pepper

1 large shallot (thinly sliced)                          ¼ cups slivered almonds

2 Tbs. White balsamic vinegar                        1 pkg. 7 oz. fresh baby spinach

2 tsp. olive oil                                               2 ripe nectarines, pitted, sliced

¼ tsp. salt

In a microwave-safe small bowl or 1 cup liquid measuring cup, combine marmalade and shallot.  Cover with vented plastic wrap and cook in microwave on High 1 minute.  Stir in vinegar, oil, ¼ tsp. salt and ¼ tsp. pepper.  In a small skillet, cook almonds on medium heat 5 minutes, stirring until toasted.  Set aside to cool, about 2 minutes.  To serve, toss spinach, nectarines and marmalade mixture until combined.  Scatter almonds on top.  Yummy!

Anne Jenkins

Try these little darlin's:

Cinnamon Muffins

½ cup white sugar                                        1 cup flour

¼ cup butter, melted                                    Topping:

¾ tsp. ground nutmeg                                  ¼ cup butter, melted

½ cup milk                                                   ½ cup white sugar

1 tsp. baking powder                                    1 tsp. ground cinnamon

Preheat oven to 375 degrees.  Grease 24 mini muffin cups.  Mix ½ cup sugar, ¼ cup butter and nutmeg in a large bowl.  Stir in the milk then, mix in the baking powder and flour until just combined.  Fill the prepared mini muffin cups about half full.  Bake in the preheated oven until the tops are lightly golden, 15-20 minutes.  While muffins are baking, place ¼ cup of melted butter in a bowl.  In a separate bowl, mix together ½ cup of sugar with the cinnamon.  Remove muffins from their cups, dip each muffin in the melted butter, and roll in the sugar-cinnamon mixture.  Let cool and serve.

These are very tasty . . .

Short Ribs (Korean BBQ)

¾ cup soy sauce                                          1 Tbsp. black pepper

¾ cup water                                                ¼ cup minced garlic

3 Tbsp. white vinegar                                   ½ large onion, minced

¼ cup dark brown sugar                               2 Tbsp. sesame oil (or vegetable oil)

2 Tbsp. white sugar                                      3 lbs. beef short ribs

Pour soy sauce, water and vinegar into a large, non metallic bowl.  Whisk in brown sugar, white sugar, pepper, oil, garlic and onion until the sugars have dissolved.  Submerge the ribs in this marinade and cover with plastic wrap.  Refrigerate 7-12 hours, the longer - the better.  Preheat outdoor grill for medium-high heat.  Remove the ribs from the marinade, shake off excess   and discard the marinade.  Cook on preheated grill until the meat is no longer pink. 

Salisbury Steak with Mushroom Gravy

1 lb. lean ground beef                                  1 medium onion, quartered, then sliced

1 egg                                                          1 jar (4.5oz) sliced mushrooms, drained

½ cup Bisquick                                            1 can cream of mushroom soup

1/8 tsp. pepper                                            1 cup beef broth

1 Tbsp. vegetable oil

In a large bowl, mix beef, egg, bisquick and pepper.  Shape meat into patties about ½” thick.  In large nonstick skillet, heat oil over medium heat.  Arrange patties in single layer in skillet.  Add onion slices around and on top of patties.  Brown patties on both sides.  Remove patties and any fat from skillet.  Add broth to deglaze pan and stir in mushrooms and soup.  Get any brown bits off bottom of pan.  Add patties back in and coat with sauce.

Chicken sandwiches with just a hint of sweet ~ nice and delicate

Apricot Chicken Salad

2 cups chicken breast, cooked &                  ¼- ½ cup nonfat Greek yogurt

   Chopped                                                 2 Tbsp. Dijon mustard

½ cup chopped dried apricots                      1 Tbsp. honey

4 green onions, chopped                             1 tsp. lemon juice

2 Tbsp. finely chopped cilantro                    ½ tsp. salt and pepper to taste

¼ cup slivered almonds

Combine the yogurt, mustard, honey, lemon juice, salt & pepper in a large bowl and whisk together until completely combined.  Add the chicken, apricots, onion, almonds and cilantro.  Toss well to coat.  Serve on a grainy bread or bed of mixed greens.

It's Time for Grilled Artichokes!

Cut 2 artichokes in half (from top to stem).  Remove the "choke".  Put in steamer and add a few lemon slices to water.  Steam for 20-25 minutes.  Heat the outside grill.  Brush olive oil, salt and pepper on the artichokes.  Cook an equal amount of time on each side - starting at about 6 minutes. 

Serve with this Butter Lemon Sauce . . .

Butter Sauce for Dipping

(Artichokes, Chicken, Shrimp, etc.)

1 stick Butter                                               salt & pepper to taste

¼ cup lemon juice                                        pinch of crushed red pepper

¼ cup chopped parsley                                 few shakes of garlic powder

¼ tsp. Herbs de Provence

Melt the butter and add all else.  This is very tasty on almost anything!