Asian Spinach Salad (Two Ways)

How does one simply say, "Hello again!" after over two months of silence?  With this recipe of course!!  I could eat this spinach salad ALL DAY and ALL NIGHT.  Yes... you heard me right... SPINACH SALAD!  (You know how I feel about spinach, right?!) This was seriously incredible.  I am so excited to share... and yet there is just a little naughty part of me that wants to keep this one to myself to be the dish of all dishes at the next potluck. :)  This one is from my friend, Whitney, who was kind enough to share it with me, so I better follow her example and over come my selfishness.  ENJOY!  You are so darn lucky I am sharing!  You are going to love it.

Asian Pasta Spinach Salad
Asian Dressing:
1/2 c oil
1/2 c sugar
1 tsp salt
1 tsp sesame seeds
3 T soy sauce
2 T rice vinegar
1/2 tsp sesame oil
1 tsp grated garlic
*Whisk ingredients together in medium size bowl until well blended.

For the Salad:
1 package bow-tie pasta, cooked and drained
Package of fresh spinach
2-3 tsp sesame seeds
1/2 c sunflower seeds
*Toss lightly with Asian dressing, or reserve for individual servings.

Asian Spinach Chicken Salad
Package of fresh spinach
1 cup bean sprouts
2-3 tsp sesame seeds
1/2 c sunflower seeds
cooked chicken breast seasoned with lemon pepper
Asian dressing (recipe above)
*Toss lightly with Asian dressing, or reserve for individual servings.

Carne Asada Torta

Happy Veintidos de Mayo!... I missed "cinco," so here it is a bit late.  I love Mexican food--however I'm shy of heat--oxymoron? Yes, I know.  I recently ate at a local Mexican restaurant and was delighted to find the perfect dish for me.  It was not too hot, not over-priced, not too big, but substantial, lots of flavor and texture, and basically just AWESOME!  So of course, after eating there twice and closely savoring this dish, I set out to recreate... because I'm cheap like that. :)  Here is what I came up with, and besides the melt in your mouth bun they had it in and the avacados, I'd say I came pretty close.
Beef Carne- I found it a while back, reduced at WINCO.  I cooked some of it up to make taco meat, but was disappointed by the fatty texture, so I froze the rest of it and tried to forget it was in my freezer.  THEN,  it came to mind when I set to recreating this dish. I definitely came a little closer to what I think beef carne was intended to become.  Something about that texture and flavor is perfect for this.  It's hard to get an exact recipe because I did a lot of "that and that" experimenting, but I got some ideas from here and hopefully this will give you the general idea in case you want to recreate a bit of heaven on your plate at home, too... because you're cheap like that. :)

Carne Asada Torta (By Lyd)

2 lbs beef carne (basically shredded skirt steak)

2 tablespoons olive oil

1-2 Serrano chilies, de-seeded and minced (to taste) (If you don't love that inevitable pepper burn in your eyes or somewhere, you can use cayenne or Tabasco, but sauteing the pepper with the onions would really enhances the flavor.)

1 tablespoons minced garlic

1 onion chopped

juice of 1 limes (I ended up using about 1/4 cup lime juice)

1/4 cup minced cilantro

1 teaspoons honey or sugar

1/2 teaspoons coriander

1 teaspoons oregano

1 1/2 teaspoon chili powder

1/2 teaspoons ground cumin seed

2 teaspoons kosher salt

black pepper to taste

Saute chilies, onion, and garlic in heated oil. Add beef and other ingredients, simmer on medium low heat for at least 15-30 minutes until meat is cooked and has absorbed the flavors. (I simmered on low for longer- I think almost an hour.) 

Assemble meat on bun with condiments and watch while your wildest dreams come true... in your mouth.

toasted bun, buttered with a bit of garlic salt (I used french bread, because it's what I had, but it didn't work real great for wrapping your mouth around. :)

mayo

fresh salsa

beans (pinto, black, or re-fried)

cheese

lettuce or finely chopped cabbage

avacado (which I was dreaming of, but alas was missing... but it was pretty much the only thing.  Mmmmmm...)

Baked Pita Chips

 

I bought two packages of pitas from the "day-old-bread" section for $1, knowing I could put them to good use.  Turns out I was right.  These pita chips were easy to make (so easy that my five year old did it-- hence the uneven seasoning, but hey... I won't turn down the help. :) and they became the quick tasty star of our dish.  Delish!  (*Also great for dips like hummus etc.)

Baked Pita Chips (pickycook.com)

12 pita bread pockets

1/2 cup olive oil

1/2 teaspoon ground black pepper

1 teaspoon granulated garlic

1/2 teaspoon salt

1/4 teaspoon onion powder

1 teaspoon Italian herbs

Preheat oven to 400 degrees F

Combine pepper, garlic, salt, onion powder, and herbs in a small bowl. Brush the pita with olive oil.

Cut each pita into triangles (like slicing a pizza).

Sprinkle with or toss in seasoning mixture.Place triangles on lined baking sheet.

Bake for about 7 minutes, or until lightly browned and crispy. Keep an eye on them - they go from perfect to burnt in a matter of seconds.

 

Honey and Brown Sugar Ham Glaze

I know I'm a bit late for the Easter Feast... or I suppose I could say I'm just early for next years. :)  Either way, here it is.   I thought this glaze was super simple to make, stuff you have on hand, and it brought big returns in flavor!

Honey and Brown Sugar Ham Glaze (Cookingnook.com)

2/3 cup brown sugar
3 tablespoons honey
1 tablespoon prepared mustard

Mix the ingredients together in a bowl and brush over the ham. As the ham cooks, occasionally brush it with the extra glaze.

Good Eats Meatloaf

It is nigh unto impossible to make "pretty" meatloaf; (I won't mention what the above picture brings to mind) however, it is possible to make "pretty tasty" meatloaf.  Alton delivers again. :)  This is hearty, and with the added veggies, dare I say healthy... er.  I do like the sauce on the top. :)  Sometimes I just get in the mood for a good meatloaf... and was so happy not to be disappointed.

Good Eats Meatloaf (Alton Brown)

6 ounces garlic-flavored croutons

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1 teaspoon chili powder

1 teaspoon dried thyme

1/2 onion, roughly chopped

1 carrot, peeled and broken

3 whole cloves garlic

1/2 red bell pepper

18 ounces ground chuck

18 ounces ground sirloin

1 1/2 teaspoon kosher salt

1 egg

For the glaze:

1/2 cup catsup

1 teaspoon ground cumin

Dash Worcestershire sauce

Dash hot pepper sauce

1 tablespoon honey

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Sauteed Chicken Breasts with Creamy Chive Sauce

Chicken is one of my favorite meats to eat but my least favorite to prepare... so it doesn't show up as often as it probably should at my table.  If it does, it is usually in a crockpot dish because I didn't have to remember to let it thaw in fridge overnight or defrost, and because I can quite literally slide it in without handling it.  It's not that I'm afraid... I just prefer as little contact as possible. :) Isn't that weird because I don't usually have these hang-ups with steak or pork.  But let me tell you, when I DO plan ahead a bit, I put a darn good meal on the table!  I was trying to find a simple, satisfying recipe and I came across a great one!  Lots of flavor and the chicken stays really moist and tender, but you still get a nice sear that seals in the flavor.  Really tasty!  Hope my family appreciates it, because it might not happen again... at least not soon enough! :)

Sauteed Chicken Breasts with Creamy Chive Sauce 

By EatingWell.com

4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat

1 teaspoon kosher salt , divided

1/4 cup plus 1 tablespoon all-purpose flour , divided

3 teaspoons extra-virgin olive oil , divided

2 large shallots , finely chopped (I actually used green onions because that is what I had.)

1/2 cup dry white wine

1 14-ounce can reduced-sodium chicken broth

1/3 cup reduced-fat sour cream (You could even sub plain yogurt if you're want to cut calories.)

1 tablespoon Dijon mustard

1/2 cup chopped chives (about 1 bunch)

Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.

Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Health Advantages: low calorie, low carb, low sat fat, heart healthy, healthy weight.

Nutrition Information

Servings Per Recipe: 4

Amount Per serving

Calories: 244 cal Carbohydrate Servings: 1/2

Carbohydrates: 1 g Dietary Fiber: 0 g Cholesterol: 72 mg

Fat: 9 g Sodium: 679 mg Saturated Fat: 3 g

Protein: 26 g Potassium: 334 mg Monounsaturated Fat: 3 g

Nutrition Bonus: Niacin (50% daily value), Selenium (31% dv).

Exchanges: 1/2 starch, 4 very lean meat ,1 fat

Creamy Sausage Tomato Pasta

Italian Sausage is quite a treat- it comes pre-packed with lots of flavor.  I'm to cheap to buy it often... plus I want to live. :)  But I picked some up that had been reduced, and when I saw the heavy whipping cream sitting next to it in the fridge, they both said, "You knew what we were when you picked us up." And I figured I might as well finish the job by putting them in the same dish... no regrets, just creamy goodness... and a rigorous workout in the morning.

Creamy Sausage Tomato Pasta (food.com)

1 tablespoon olive oil

1/2 lb sweet Italian sausage link , casings removed,crumbled

1/4 teaspoon crushed dried red pepper flakes

1/4 cup diced onion

1 1/2 cloves garlic , minced

1 (14 1/2 ounce) can Italian plum tomatoes , drained,coarsely chopped

3/4 cup whipping cream

1/4 teaspoon salt

6 ounces pasta

1 1/2 tablespoons minced parsley

grated parmesan cheese

Directions:

Heat oil in a heavy skillet over medium heat.

Add sausage and crushed red pepper.

Cook until sausage is no longer pink, stirring frequently, about 7 minutes.

Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.

Add tomatoes, cream, and salt.

Simmer until mixture thickens slightly, about 4 minutes.

(Can be prepared one day ahead. Cover and chill.).

Cook pasta in large pot of boiling water.

Drain.

Bring sauce to a simmer.

Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.

Divide pasta between plates.

Sprinkle with parsley.

Serve, passing Parmesan separately. 

Scallops Provencal

Confession:  For a long time, I kind of thought scallops were shallots... I just had them confused, and here they are together in one recipe.  I know, that really shoots my credibility as a food blogger, but I'm learning. :)  All that aside, I was delighted to find out what scallops really are... which is quite delicious!  Such an interesting texture and a more mild "fish" taste compared to other ocean life.  It doesn't need much either-- that's why I thought this was a pretty good recipe, because it didn't require too much fuss.  Quite delicious.

Scallops Provencal  (foodnetwork.com)

1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Cornmeal-Wheat Pancakes

I love pancakes! I never get tired of trying out a new recipe. I do get tired of mixing them up in the morning though. This took a little more work, but it was worth it. Made a great batch of pancakes with a nice texture from the cornmeal. I passed on the honeybutter for the homemade plum syrup I recently made. Delish! :)

Cornmeal-Wheat Pancakes (Taste of Home)
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup cornmeal
2 teaspoons sugar
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
2 eggs
1-1/2 cups buttermilk
1/4 cup canola oil

HONEY BUTTER:
1/4 cup butter, softened
1/4 cup honey
1 teaspoon ground cinnamon

In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk and oil; add to dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.
In a small bowl, combine the butter, honey and cinnamon. Serve with pancakes. Yield: 12 pancakes (1/2 cup honey butter).

This is just to say... (Plum Syrup)

This Is Just To Say
by William Carlos Williams

I have eaten
the plums
that were in
the icebox
and which
you were probably
saving
for breakfast

Forgive me
they were delicious
so sweet
and so cold

I have always loved that poem. (My brothers even wrote a song about it.) So simple, and yet, I can just almost taste those delicious plums as I read it. Well- that was what I was thinking about as I made my delicious plums into plum syrup. I had a friend share two bags that were fast ripening. I didn't follow an exact recipe, but it was pretty simple and has been absolutely delightful on pancakes (heated up with just a little cornstarch). I've also used it occasionally to flavor smoothies- a little bit goes a long way.

You can find more specific instructions here, but here is the gist of what I did:

Homemade Plum Syrup

1. Rinse the plums and cut off any bad parts.

2. Have jars and lids sanitized and ready.

3. Put plums in a large pot at turn on medium heat.

4. I think I added about 3-4 cups of sugar my large pot.

5. Bring to a boil and stir frequently.

6. I used my immersion blender to blend it all up- peels and all, but you can blend it before heating in a regular blender.

7. There were still some peels that I strained out after heating.

8. Pour in jars, screw on lids, and water-bath (with water boiling) for about 15 minutes.

9. Pull jars out and let them fully seal and cool. (Listen for the pop, and clap when you hear it- that is literally what we do. :)

Now you have yummy plum syrup you can enjoy all year!!!

Frosted Banana Bars

Remember that friendly little "cake" competition my hubby and I recently had. Well, this was the prize-winning recipe according to our kids, the judges... and myself. As good as my Buttermilk Pudding Cake was, I'll concede that it was pretty incredible, and he is so careful with measurements and following the recipe, that I'm sure it turned out much better then I could have made it. Well done, Doug! You've gotta try this one! Use us all those brown bananas... or just 2 medium ripe ones. :)

Frosted Banana Bars (Taste of Home)
1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 medium ripe bananas, mashed (about 1 cup)

FROSTING:
1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
1/2 cup butter, softened
2 teaspoons vanilla extract
3-3/4 to 4 cups confectioners' sugar

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool.
For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator. Yield: 3-4 dozen.

Nutrition Facts: 1 serving (1 each) equals 148 calories, 7 g fat (4 g saturated fat), 28 mg cholesterol, 96 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein.

Pesto and Cherry Tomato Pizza

We have a garden! :) A very small garden. I think I might harvest 7 tomatoes from 3 plants in a styrofoam bin- my husband said it looks "ghetto", and I'm trying to do the math and figure out if that would pay for the soil, not to mention the plants... but hey- I did it. :) (My son made sure the lettuce and chard didn't survive by pulling them out by the roots early on.) However, I am totally amazed with the world of difference in flavor from a fresh tomato- that alone made the experience worth it. I just finished reading "Animal, Vegetable, Miracle" and I could really identify with her description of the tomato: "We can’t even wait for the right time to eat tomatoes, but instead consume tasteless ones all winter to satisfy a craving for everything now." I also love the way even just barely touching the vines give my hand the strong tomato smell. Oh- the good earth, even from my little apartment! Here is a yummy recipe for your fresh tomatoes. Pile them on! One of my favorite things on the planet. My mother-in-law appropriately calls them "bites of sunshine." (By the way- this is my favorite pizza dough recipe. I've tried MANY and this is the one I've had the most consistent success with.)

Vary the pizza topping by using cured meats such as salami or pepperoni. Or, substitute other quick-cooking, freshly cut vegetables, like bell peppers or mushrooms.

Pesto and Cherry Tomato Pizza (William-Sanoma)

• 1 Tbs. coarse cornmeal
• 1 yeast dough ball (see related recipe at left), at room temperature
• 1/2 cup pesto
• 1/2 lb. fresh mozzarella, sliced
• 1 cup cherry tomatoes, quartered
• Salt and freshly ground pepper, to taste

For the yeast dough:

• 3 1/2 cups flour
• 2 1/4 tsp. (1 packet) instant yeast
• 1 Tbs. sugar
• 1 Tbs. salt
• 1 1/4 to 1 1/2 cups warm water (110°F)
• 2 Tbs. olive oil, plus more for bowl

Make the dough
In a food processor, combine the flour, yeast, sugar and salt and pulse to blend. Add the warm water and the 2 Tbs. olive oil and pulse until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 1 to 2 minutes to form a smooth ball. In an oiled large bowl, place the dough, turn to coat it with oil and cover with plastic wrap. Let rise in a warm place until doubled in bulk and very spongy, about 1 1/2 hours.

Divide the dough
Turn the dough out onto a lightly floured surface, punch down and knead into a smooth cylinder. Divide into 2 equal pieces and knead again to form 2 smooth balls, dusting with flour if needed. Cover with a kitchen towel and let rest for 10 minutes. Store 1 ball for future use (see note above).

Shape the dough
Sprinkle the cornmeal evenly over an 11-by-17-inch rimmed baking sheet. Place the dough on the prepared pan. Very firmly press down on the center and, working from the center outward, push and stretch the dough to the edges of the pan to achieve an even thickness. (If the dough is difficult to handle, set it aside, covered, for 10 minutes.) Cover with a kitchen towel and let rise for at least 15 minutes.

Assemble and bake the pizza
Place a rack in the lower third of an oven and preheat to 450°F.

Spread the dough evenly with the pesto, leaving a 1/4-inch border uncovered. Arrange the mozzarella and tomatoes evenly over the pesto. Season with salt and pepper. Bake until the edges are golden brown and the cheese is bubbling, 15 to 18 minutes.

Cut the pizza into serving pieces and serve warm. Makes about 8 pieces.

Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).

Blueberry Sour Cream Pancakes

Blueberries and sour cream were just meant to be best friends, I’ve decided. They just go so well together! I made some Sour Cream-Blueberry Bread a while back, and I thought it was such a happy mixture… and here they are again, like old friends, only much easier to make in a quick pancake. Blueberry pancakes are my favorite and my best! Hope you ENJOY! (P.S. I didn’t make the sauce for this one- I usually make a yummy sauce, but as you can see, I literally couldn’t wait to tare into this bad boys, and they stood on their own two feet without the sauce.)

Blueberry Sour Cream Pancakes (Taste of Home)

For the Sauce:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 cup cold water
• 4 cups fresh or frozen blueberries

PANCAKES:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1-1/2 cups milk
• 1 cup (8 ounces) sour cream
• 1/3 cup butter, melted
• 1 cup fresh or frozen blueberries

Directions

• In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.
• For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries.
• Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping. Yield: about 20 pancakes (3-1/2 cups topping).

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts: 2 pancakes with 1/3 cup topping equals 332 calories, 13 g fat (8 g saturated fat), 79 mg cholesterol, 387 mg sodium, 48 g carbohydrate, 3 g fiber, 6 g protein.

Homemade Tartar Sauce

My hubby took me out for fish and chips on my birthday. It was so good! I was inspired by the yummy tartar sauce- that is most definitely an acquired taste for me. When I was little, I was not interested at all, but now I could just spoon it out and eat it alone. :) Anyway- we recently had some crab cakes, and I felt like they needed that yummy tartar sauce, so I did some hunting and found a pretty good recipe. I love small raw onions- also probably an acquired taste (I feel a little like a rough pirate-like character embracing such a strong, rugged veggie). I just love the crunch, and when they are finely chopped, I don’t think they are too strong or overpowering… and least, I like to think that, but my onion breath might suggest otherwise. :)

Lyd’s Tip: I must say that “1 quart of mayo” is a lot. You’ll probably want to cut this one down. (What a great area to sub some plain yogurt- cheaper and better for you- I wouldn’t swap it straight across though.) I made a smaller batch, and I still had a lot left over. I was wondering what to do with it, but then I started thinking about how it might work well for tuna fish sandwiches. It was been awesome! A great flavor and you just add the tuna and a little bit of this sauce and you are good to go. These extra few ingredient kick it up a notch, and the kids really liked it.

Tartar Sauce (allrecipes.com)

• 1 quart mayonnaise
• 1/4 cup lemon juice
• 1 cup diced onion
• 1 cup finely chopped dill pickle

In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill pickle. Mix thoroughly. Transfer to a glass or plastic container with a tight lid and refrigerate.

Asian Marinated Steak

I wanted to make a nice Asian meal for Doug a while back… ok Valentine’s Day, I think it was—I know, I’m a little behind on some of my posts. :) Anyway, I ended up cooking up these yummy steaks- this recipe was for flank steaks, and I can’t remember what cut this was, but it wasn’t that. They still tasted good and I used my “George Forman” to grill them up. They had a yummy flavor, and I mixed up some yummy Asian veggies to go on the side- I used broccoli, zucchini, peppers, carrots, and onions, and I flavored it with teriyaki sauce and thickened it with a bit of cornstarch—nothing too fancy, but it made a great side dish with the steaks.

Asian Marinated Steak (grouprecipes.com)

Ingredients

---

• 1/4 c low-sodium soy sauce
• 2 tsp liquid honey
• 1 tsp ground ginger
• 2 tsp lemon zest
• 2 minced cloves garlic
• 1 tbsp red-wine vinegar
• pinch crushed chili flakes
• 1 lb beef flank steak

How to make it

---

• Mix all ingredients in a Ziploc baggie.
• Add steak and turn to coat.
• Refrigerate 24 hours.
• Bring out meat from fridge, let stand 30 minutes.
• Pat steak dry, place under broiler or on hot grill 4 minutes a side.
• Remove from heat, let stand 5 minutes before cutting and serving.

Strawberry Mango Lime Syrup

I’m just coming out of three birthday’s in a row, so I’ve got some catching up to do!

Is Strawberry-Mango combination truly such a novelty? (I search and could not find!) What a pair they make! I basically had to make this syrup recipe up. It was delicious! Now you can thank me tomorrow morning for this priceless little invention as you are spooning it over your warm pancakes. :)

Strawberry Mango Lime Syrup (By Lyd)

• 4 cups chopped ripe mango, from 2 (1-pound) mangoes
• 1 cup fresh strawberries, chopped
• 1/2 cup sugar
• 1 and 1/2 cup water
• 2 tablespoons fresh lime juice, or to taste
• 2-3 tablespoons cornstarch
• pinch of cinnamon

In a small pot, stir cool water and cornstarch together until well mixed. Turn on heat to medium. Add sugar, lime and cinnamon and bring to a boil. Reduce heat and add fruit. Don’t over cook the fruit—unless you like it that way- I just like mine a little fresher.

Lyd’s Confession:

I have never properly cut up a mango before, so I turned to good old YouTube for a tutorial… thought I would share in case you are in the same boat. :)

Blueberry Oat Bars (or Blackberry if you happen to live around here :)

Perhaps you might recall Megan’s Sweet Potato Casserole… or you might not, but
Heavens to Betsy, I DO!!! Megan has never failed me yet, and the record still holds. (Just wait until I post her Lemon Loaf I just made!) I tried out this AMAZING dessert, and LOVED IT. I actually used some frozen blackberries I had put up after picking this fall. SO yummy! Thanks for the recipe, Megan… by all means, keep them coming!!!

Blueberry Oat Bars (From Megan Naess)

1-1/2 cups flour (I try to use whole wheat)
1-1/2 cups quick cooking oats
1-1/2 cups sugar, divided
½ teaspoon baking soda
¾ cup cold butter
2 cups fresh or frozen blueberries
2 tablespoons cornstarch
2 tablespoons lemon juice

In a bowl, combine flour, oats, 1 cup sugar and baking soda. Cut in butter until the mixture resembles coarse crumbs. Reserve 2 cups for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. Baking pan; set aside.
In a saucepan, combine blueberries, cornstarch, lemon juice, and remaining sugar. Bring to a boil;
boil for 2 minutes, stirring constantly. Spread evenly over the crust. Sprinkle with the reserved crumb mixture. Bake at 375° for 25 minutes or until lightly browned. Cool before cutting. Yield: 2-1/2 to 3 dozen.
Note: The last time I made this, I thought it needed more filling so I doubled the amount of blueberries and cornstarch, used the juice from one lemon, and I thought it was better that way. (I didn't add any more sugar to the blueberries.)

Eggplant Lasagna

Well, I got brave again and purchase another eggplant... it is just such a foreign food for me, but so lovely and smooth and purple, that it tempts me, and I buy it... and I'm usually quite baffled to know what to do with it. However, this time, I remembered my mom mentioning that she and my Grandma had made a lasagna with one that was really good and supposedly very low in calories... going right a long with everyone's new years resolutions, right? :) So I found a recipe (from Foodnetwork.com) and thought I would give it a try. It turned out pretty good. Eggplant just has a weird flavor and texture to me that I just can't quite get past, but Doug really liked it, and the kids actually did pretty good on theirs too... enough sauce and cheese to carry you through. :) I thought it was smart to pre-cook the eggplant because I don't think it would get cooked through otherwise.

Danny Boome's Eggplant Lasagna

• 2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
• 5 tablespoons olive oil, divided plus more for baking dish
• Coarse salt and freshly ground black pepper
• 1 cup thinly sliced cremini mushrooms
• 2 garlic cloves, minced
• 1 tablespoon freshly chopped thyme leaves
• 1 (15-ounce) container whole milk ricotta cheese (I used a container of cottage cheese for lack of ricotta. :)
  
• 3 large eggs
• 1 cup grated Parmesan, divided
• 2 tablespoons freshly chopped oregano leaves
• 2 cups Nona's Marinara Sauce (I was in a hurry and used the spaghetti sauce from a can... FOR SHAME, but this looked like a good recipe.)
  

Preheat oven to 400 degrees F.

Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.

Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remo

ve and set aside to cool.

In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.

Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes.

Herb-Crusted Flounder Fillets in Roasted Garlic Sauce

I found some yummy fresh fish the other day, and decided this would be a good way to cook them up. I was so happy with the results- fish can be so dry and well... "fishy" tasting, that I am totally converted to smothering it in a yummy gravy like this. It didn't take long to make, and it made it so moist and delicious. Even the kids liked it! We'll definitely have to try this one again! (I used tilapia fillets- they are a bit cheaper. My husband doesn't like it quite as much, but I pretty much like any white, big-boned fish.)

Herb-Crusted Flounder Fillets in Roasted Garlic Sauce

Recipe from Robin to the Rescue
Coating a mild-tasting fish like flounder with a variety of herbs and spices is a quick and easy way to turn a simple meal into a stellar one. The sweet, caramelized garlic sauce is the icing on the cake.
Total Time; 30-35 minutes
Prep time: 15-20 minutes
Active cooking time: 5 minutes
Walk-away time: 10 minutes
Serves 4

Ingredients
• Cooking spray
• 1/2 cup garlic cloves, peeled
• 4 flounder or halibut fillets (about 5 ounces each)
• Salt and freshly ground black pepper to taste
• 1 tablespoon spicy brown mustard
• 1/4 cup all-purpose flour
• 1 tablespoon chopped Fresh parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 cup reduced-sodium chicken broth, divided
• 2 teaspoons cornstarch


Directions
1. Preheat the oven to 400°F. Coat a large baking sheet with cooking spray.

2. Wrap the garlic cloves in aluminum foil and roast until golden brown and tender, about 15 minutes. Remove from the oven and keep the oven at 400°F.

3. Meanwhile, season both sides of the fish fillets with salt and pepper. Brush both sides with the mustard. Set aside.

4. In a shallow dish, combine the flour, parsley, garlic powder, onion powder, oregano, thyme, and '/4 teaspoon each salt and pepper. Mix well. Add the mustard-coated fish to the flour mixture and turn to coat evenly. Place the fillets on the prepared baking sheet and spray their surfaces with cooking spray. Bake until fork-tender, 10 to 12 minutes.

5. Meanwhile, transfer the roasted garlic to a small saucepan and add 3/4 cup of the broth. Set the pan over medium-high heat and bring to a simmer, stirring with a whisk to break up the garlic. Dissolve the cornstarch in the remaining 1/4 cup broth and add to the simmering liquid. Cook for 1 to 2 minutes, whisking, until the mixture thickens to the consistency of gravy.

6. Serve the fish with the roasted garlic sauce spooned over the top.

Make it a meal kit: Coat the fish with the mustard and herb crust and wrap each fillet individually in plastic wrap to protect the crust. Prepare the sauce and store in a scalable plastic container. Both will keep in the refrigerator for up to 2 days. When ready to finish the meal, bake the fish as directed and reheat the sauce in the microwave for 2 to 3 minutes on LOW. Serve as directed.

Country Fried Steaks with Country Gravy

This year for Christmas Eve Dinner, we enjoyed some really yummy Country Fried Steaks. For the stakes, I basically used my Chicken Millanese recipe, but I added a little garlic powder and parsley to the panko and I used beef cube steaks instead of chicken. They were pretty tasty! Then we topped them off with some yummy country gravy. I'm not sure how to season the gravy so that you get all that flavor, but I did add a little chicken bullion.

Country Gravy

• 1/2 to 1 cup all-purpose flour
• 1/4 cup butter
  
• 1 cup milk
• 1-2 tsp chicken bullion
• Garlic Power
  

Melt butter in pan on medium heat and stir in flour. Heat for about 1 minute, stirring constantly. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery. Add bullion and garlic powder.