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!

These are Fun!  Fun!  Fun!

Whoopi Pies

1 pkg. brownie mix (21 oz)                           ½ tsp. instant coffee

1 egg                                                          1/3 cup oil

2 Tbsp. water                                               your favorite ice creams

Preheat oven to 375.  Mix the brownie mix, 1 egg, water, instant coffee and oil.  Line a baking sheet with parchment paper.  Place a large spoonful of the mix on the parchment paper and spread out to about a 3”.  Bake 8-10 minutes.  Cool and fill with your favorite ice cream.  Wrap each one in plastic wrap and freeze.

The BEST ROAST BEEF SANDWICH EVER!!!!

Eye of Round

(So Easy – Best Roast Beef Sandwich Ever)

1 3 lb. beef eye of round roast                     salt, pepper & garlic to taste

Preheat the oven to 500 degrees.  Season the roast with salt, pepper and garlic and place in a roasting pan or baking dish.  Do not cover or add water.  Place the roast in the preheated oven.  Reduce the temperature to 475 degrees.  Roast for 21 minutes (7 minutes per pound), then turn off the oven and let the roast sit in the hot oven for 2 ½ hours.  Do not open the door at all during this time!  Remove the roast from the oven, slice thinly and serve.  I like to serve with a horseradish and sour cream sauce.  (some people like it mixed with mayo).

A great side dish for BBQ!!!

Avocado & Mango Salad

1 small jicama, peeled & cut in strips  2 Tbsp. lime juice

2 avocados, peeled and cubed           1 jalapeno, seeded and chopped

2 large mangos, peeled and cubed     2 Tbsp. chopped green onions

¼ cup chopped cilantro                      salt & pepper to taste

Combine all ingredients and mix gently.  Serve over a bed of lettuce.  Yum!

Chile Lime Shrimp Marinade

1 lb. large shrimp, peeled and deveined         1 ½ Tbsp. chop chives, cilantro or

2 Tbsp. olive oil                                               parsley

5 coves garlic, crushed                                 squeeze of lime juice

½ jalapeno pepper, minced                           ground black pepper

Combine the shrimp with all ingredients.  Grill until just opaque.  Serve immediately.

Not getting enough sugar?  Try these little darlins' . . .

Praline Brownies

Brownies                                                               Prailine Topping
1 pkg. Dark Chocolate Brownie Mix                    1/2 cup whipping cream
1/4 cup leftover coffee (or water)                          5 Tbsp. butter
1/2 cup oil                                                              1 1/2 cups brown sugar
1 egg                                                                      1/2 cup chopped pecans
1/2 cup chopped pecans                                        1 cup powdered sugar
                                                                               1 tsp. vanilla

Heat oven to 350 degrees.  Spray bottom of 9 X 9" pan with cooking spray.  Make brownie mix as directed on box using coffe, oil, eggs and nuts.  Bake as directed.  Cool.

Topping:  In a medium saucepan, mix cream, butter and brown sugar.  Cook over medium heat, stirring frequently, until mixture comes to a boil.  Continue cooking 1 minute, stirring constantly.  Remove from heat.  Stir in pecans, powdered sugar and vanilla.  Cool 5 minutes, stirring frequently.

Spread frosting over brownies.  Allow to stand 30-45 minutes, or until frosting is set. 

Vegetable Sandwiches
I Make a Big Batch and ServeWith Bagels for Brunch

8 oz. cream cheese,softened                       1-2carrots, grated
1 lg. cucumber(English preferred)                 1green onion, chopped fine
1-2 radishes grated

Peel and grate thecucumber.  Put in a paper towel linedstrainer and let drain for an hour (or squeeze liquid out).  With a mixer, beat cream cheese untilfluffy.  Gently stir in cream cheese,carrot, radish and green onion.  Spread on a goodwhite or wheat bread.  Cut into trianglesfor a pretty party tray or shower finger sandwiches.

This is a great recipe from Cousin Nancy . . .

Beef Kabobs with Avocado Sauce

3 Tbsp. extra virgin olive oil                           1 ripe avocado, seeded, peeled

1 Tbsp. minced garlic                                    ½ cup seedless cucumber, chopped

1 Tbsp. minced onion                                   ¼ cup sour cream

1 tsp. oregano                                             2 Tbsp. lime juice

1 tsp. fresh ground black pepper                   1 tsp. kosher salt

½ tsp. kosher salt                                        1 tsp. ground cumin

3 lbs. beef top sirloin steak, 1” thick              Peppers & Onions for grilling

In large bowl combine oil, garlic and onion, oregano, pepper and the ½ tsp. salt; set aside.  Rim fat from meat.  Cut meat in 1” cubes.  Add meat to oil mixture; toss to coat evenly.  Let stand at room temperature for 30 minutes.  Meanwhile, in food processor combine avocado, cucumber, sour cream, lime juice, 1 Tbsp. water, the 1 tsp. salt and cumin.  Cover and process until smooth.  Transfer to serving bowl.   Put meat, peppers and onions on skewers.  Grill turning to brown evenly.  Serve with Avocado sauce. 

Just had a delightful sandwich . . .

Blackberry Jam, Bacon, Apple & White Cheddar Cheese Sandwich

2 slices Grainy Bread                                thin sliced Apple                                           
Blackberry Jam                                         White Cheddar Cheese sliced thin
Crispy Fried Bacon Strips
   (I do mine in the microwave)

Spray a pan with Pam (or if you dare - use butter).  Spread the jam on the bottom piece of bread, then the sliced bacon, sliced apple, sliced cheese and top piece of bread.  Grill in the pan until golden brown and cheese is melted (I cover the pan with a lid).

Manicotti is a favorite.  Make it the easy way (use a baggie to fill the shells).

Manicotti with Cheese Filling

1 lb. Ricotta cheese                                      1 pkg. manicotti shells

1 lb. Mozzarella cheese, shredded                 1 recipe marinara sauce

¼ cup seasoned bread crumbs                      ¼ cup parmesan cheese, divided

¼ tsp. salt                                                   Optional:  ¼ cup frozen chopped

¼ cup chopped parsley                                 Broccoli, squeezed dry

Combine ricotta, mozzarella, bread crumbs, salt, parsley and ½ of the parmesan cheese (and spinach if using).  Pour half the marinara sauce in the bottom of a baking dish.  Use a baggie, with the corner cut to stuff the cooked manicotti (or Cannelloni) with filling.  Arrange in a dish and top with remaining sauce and sprinkle remaining parmesan on top.  Bake at 350° for 30 minutes.

The best Cheesecake

This is the recipe from a friend's father.  It is wonderful. 

Cheesecake by Pop Kain

1 box chocolate graham cracker crumbs                  1 Tbsp. flour

4 oz. walnut pieces                                                ¼ stick butter, softened

6 oz. chocolate chips (or any flavor)                        (dash of oil if needed)

8 oz. cream cheese                                                8 oz. sour cream

8 oz. whipped cream cheese                                   1 tsp. vanilla

1 cups sugar                                                         3 eggs

Mix graham cracker crumbs, walnut and chocolate chips in a large Ziploc bag.  Pour out what you need (about ½) in a 9” spring form pan to make a crust, pressing evenly in bottom of pan and refrigerate the balance for another use.  Bake at 350 degrees for 5-6 minutes.   Whip cream cheese and whipped cream cheese until fluffy.  Add sugar, flour, butter, sour cream, vanilla and eggs one at a time.  Pour over crust and bake at 350 for approximately 40 minutes.  Leave in oven after turning off. 

Something a little different

Smoked Gouda Pasta Salad

12 oz. Mostaccioli                                        ½ tsp. salt

½ cup mayonnaise                                       pepper to taste

¼ cup milk                                                   10 oz. grape tomatoes, halved

4 Tbsp. white vinegar                                   ½ lb. smoked Gouda cheese, cubed

1-1/2 tsp. Adobo sauce from                       24 whole basil leaves

    Chipotle peppers

Cook pasta until done.  Drain and rinse in cold water until no longer hot.  Set aside.  Mix mayonnaise, milk, vinegar, salt, pepper and adobo in a small bowl.  In a large bowl, stir together pasta, dressing, halved tomatoes and cubed Gouda.  Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoon or two of vinegar if necessary.  Stir in basil at the end.  Refrigerate for a couple of hours before serving.

Easter Salads

Here are some of my favorite Side Salad Recipes:

Chopped Salad

¼ cup olive oil                                             6 cups chopped head lettuce

1/3 cup white vinegar                                  ½ cup crisp fried crumbled bacon

1/3 cup white sugar                                     ½ cup chopped tomatoes

2 tsp. salt                                                    ½ cup crumbled bleu cheese

Mix first 4 ingredients to make dressing and refrigerate until ready to serve.  In large bowl, toss lettuce with dressing.  Sprinkle the bacon, tomato and bleu cheese on top just before serving.

New York Salad

Sweet, Tart, Crunchy all in one Divine Salad

Mixed greens                                               Kiwis

Mix of Blue Cheese and Feta                          Pears

Craisins                                                       Sugared Walnuts or Pecans

Grapes                                                         Purchased Raspberry Dressing

Sugared Walnuts/Pecans:

1 Egg White                                                 1 tsp. Salt

½ cup Sugar                                                1 lb. Nuts

Preheat oven to 225°.  Oil or spray a rimmed baking sheet.  In a small bowl, whisk egg white until foamy.  Add sugar and salt, whisking until well blended.

Add nuts; stir with a fork until coated.  Pour onto prepared baking sheet.  Spread in an even layer.  Bake for 1 hour, turning and stirring with a spatula after 30 minutes.  Nuts will be slightly soft, but will firm up as they cool.  Cool completely.  Break apart any nuts that stick together.  Store in an airtight container

It's Easter Time!

Here are some favorite Deviled Egg Recipes:

Deviled Eggs

Tangy & Zippy

12 eggs                                                       1 tsp. dill

2 tsp. prepared mustard                               ½ tsp. garlic powder

½ cup mayonnaise                                       ¼ tsp. salt

1 Tbsp. vinegar                                            paprika

Place eggs in a saucepan and cover with cold water.  Bring water to a boil and boil eggs for 10-15 minutes.  Remove eggs from boiling water and place in a medium saucepan of cold water until cool.  Remove the shells and cut the eggs lengthwise to remove the yolks.  Place yolks in a medium sized bowl.  Mix in the mustard, mayonnaise, vinegar, dill, garlic powder and salt with the egg yolks.  Scoop the mixture into the hollowed out areas of the egg whites.  Garnish with paprika.  Refrigerate at least one hour before serving.

Deviled Eggs II

3 hard boiled eggs                                       salt & pepper to taste

1 Tbsp. mayonnaise                                     1 dash Tabasco sauce

2 oz. cream cheese, softened                       1 tsp. chopped parsley

Cut eggs in half and remove yolks.  Mash yolks with mayonnaise and cream cheese.  Mix to a smooth paste.  Add the seasonings.  Stuff the eggs with the mixture.  Sprinkle with chopped parsley.  Chill before serving.