Ingredients
1 1/2 lb. beef flank steak
Instant unseasoned meat tenderizer
10 slices bacon
1 tsp. garlic salt or garlic powder
1/2 tsp. freshly ground pepper
2 tbsp. fresh parsley
Sauce
1 3/4 oz. envelop. Knorr Swiss Hollandaise sauce mix
1/4 tsp. dried tarragon, crushed
Directions
Pound the steak until approximately 1/2" thick and apply meat tenderizer according to package directions.
Meanwhile, cook bacon until done, but not crisp. Score the meat diagonally making diamond shaped cuts. Place bacon strips lengthwise on the flank steak and sprinkle with parsley.
Roll up jelly roll fashion, starting at narrow end. Skewer with wooden picks (not colored) at 1" intervals. Grill over medium heat and cook for 8 minutes. Turn and grill 8 more minutes for rare meat. (Additional time on each side if you prefer the meat more done.)
Meanwhile, in a saucepan, prepare the Hollandaise sauce mix according to the package directions. Add tarragon while it simmers. Slice meat into 1" slices and remove the picks. Serve with sauce. Serves 4.
Tuesday, June 16, 2009
Thursday, June 4, 2009
Honey Grilled Chicken Breasts
Ingredients
1/2 cup orange juice
1/3 cup honey
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
2 tablespoons minced fresh gingerroot
12 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
8 boneless skinless chicken breast halves (6 ounces each)
Directions
In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
Coat grill rack with cooking spray before starting the grill. Drain chicken and discard marinade. Grill, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with reserved marinade. Yield: 8 servings.
1/2 cup orange juice
1/3 cup honey
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
2 tablespoons minced fresh gingerroot
12 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
8 boneless skinless chicken breast halves (6 ounces each)
Directions
In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
Coat grill rack with cooking spray before starting the grill. Drain chicken and discard marinade. Grill, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with reserved marinade. Yield: 8 servings.
Tuesday, May 26, 2009
Dill Potato Salad
Ingredients
3 pounds red potatoes
Kosher salt
1 cup mayo
1/2 cup buttermilk
2 Tbls. Dijon mustard
2 Tbls. whole-grain mustard
1/2 cup chopped fresh dill
freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Directions
Place the potatoes and 2 Tbls. salt in large pot of water. Bring water to a boil, then lower the heat and simmer for 10-15 minutes, until the potatoes are barely tender when pierced with knife. Drain the potatoes with a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15-20 minutes.
Meanwhile, whisk together mayo, buttermilk, mustards, dill , 1 tsp of salt, and 1 tsp. of pepper and set aside.
When the potatoes are cool enough to handle cut them in quarters. Place the potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 tsp. of salt and 1 tsp of pepper. Toss well, cover and refrigerate for a few hours to allow flavors to blend.
3 pounds red potatoes
Kosher salt
1 cup mayo
1/2 cup buttermilk
2 Tbls. Dijon mustard
2 Tbls. whole-grain mustard
1/2 cup chopped fresh dill
freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Directions
Place the potatoes and 2 Tbls. salt in large pot of water. Bring water to a boil, then lower the heat and simmer for 10-15 minutes, until the potatoes are barely tender when pierced with knife. Drain the potatoes with a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15-20 minutes.
Meanwhile, whisk together mayo, buttermilk, mustards, dill , 1 tsp of salt, and 1 tsp. of pepper and set aside.
When the potatoes are cool enough to handle cut them in quarters. Place the potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 tsp. of salt and 1 tsp of pepper. Toss well, cover and refrigerate for a few hours to allow flavors to blend.
Sunday, May 24, 2009
Pumpkin Soup
Ingredients
3 c. chicken stock
3/4 tsp. salt
1 3/4 c. pureed fresh pumpklin
1/2 c. onion
1/4 tsp. fresh thyme
1 clove garlic, minced
1/4 c. heavy whipping cream
3 whole black peppercorns
1/2 tsp. fresh parsley
Directions
Heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns. Bring to a boil, reduce heat to low, and simmer for 10 minutes uncovered. Cool the soup before processing. Puree in small batches using a food processor or blender. Return to pan and bring to a boil again. Reduce heat to low and simmer for 30 minutes uncovered. Stir in heavy cream. Pour into bowls and garnish.
3 c. chicken stock
3/4 tsp. salt
1 3/4 c. pureed fresh pumpklin
1/2 c. onion
1/4 tsp. fresh thyme
1 clove garlic, minced
1/4 c. heavy whipping cream
3 whole black peppercorns
1/2 tsp. fresh parsley
Directions
Heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns. Bring to a boil, reduce heat to low, and simmer for 10 minutes uncovered. Cool the soup before processing. Puree in small batches using a food processor or blender. Return to pan and bring to a boil again. Reduce heat to low and simmer for 30 minutes uncovered. Stir in heavy cream. Pour into bowls and garnish.
Wednesday, May 20, 2009
Red Lobster Cheddar Bay Biscuits
Ingredients
2 1/2 C Bisquick
1 C finely grated cheese
3/4 C milk
2 T melted butter
1/8 t garlic powder
Topping
1/4 C melted butter
1/2 t garlic
1/2 t parsley flakes
dash salt
Instructions
Mix first five ingredients until well combined. Shape into dough balls and place on baking sheet. Mix topping ingredients and brush onto dough balls. Bake at 400 degrees for 14-16 minutes, until tops are brown.
2 1/2 C Bisquick
1 C finely grated cheese
3/4 C milk
2 T melted butter
1/8 t garlic powder
Topping
1/4 C melted butter
1/2 t garlic
1/2 t parsley flakes
dash salt
Instructions
Mix first five ingredients until well combined. Shape into dough balls and place on baking sheet. Mix topping ingredients and brush onto dough balls. Bake at 400 degrees for 14-16 minutes, until tops are brown.
Thursday, May 14, 2009
Chicken Stuffed Manicotti
Ingredients
2 packages (3 ounces each) cream cheese, softened
1 cup (8 ounces) sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
1 medium onion, finely chopped
1 can (8 ounces) mushroom stems and pieces, drained
1 tablespoon butter
14 manicotti shells, cooked and drained
Sauce
6 tablespoons butter
6 tablespoons all-purpose flour
1/4 teaspoon salt
3-1/2 cups milk
3 cups (12 ounces) shredded Monterey Jack or cheddar cheese
4 tablespoons shredded Parmesan cheese, divided
Directions
In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells.
In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.
Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. dishes. Top with stuffed shells and remaining sauce.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings.
2 packages (3 ounces each) cream cheese, softened
1 cup (8 ounces) sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
1 medium onion, finely chopped
1 can (8 ounces) mushroom stems and pieces, drained
1 tablespoon butter
14 manicotti shells, cooked and drained
Sauce
6 tablespoons butter
6 tablespoons all-purpose flour
1/4 teaspoon salt
3-1/2 cups milk
3 cups (12 ounces) shredded Monterey Jack or cheddar cheese
4 tablespoons shredded Parmesan cheese, divided
Directions
In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells.
In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.
Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. dishes. Top with stuffed shells and remaining sauce.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings.
Million Dollar Caramel Cookies
Ingredients
1 cup butter, softened
1 cup white sugar, plus 1 Tbs
1 cup packed light-brown sugar
2 eggs
2 tsp vanilla
2 1⁄2 cups flour, plus 1⁄4 cup
3⁄4 cup cocoa
1 tsp baking soda
2 Heath candy bars
1 bag Rolo chewy caramels
Directions
1. Preheat oven to 375°F. In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.
2. In a separate bowl, mix 2 1⁄2 cups flour, cocoa, and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 minutes.
3. Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbs sugar.
4. Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.
5. Bake for 7 to 10 minutes. Cookies will look quite soft, but do not overbake. Cool in pan slightly, then move to a rack or the counter to finish cooling. Store in a covered container.
1 cup butter, softened
1 cup white sugar, plus 1 Tbs
1 cup packed light-brown sugar
2 eggs
2 tsp vanilla
2 1⁄2 cups flour, plus 1⁄4 cup
3⁄4 cup cocoa
1 tsp baking soda
2 Heath candy bars
1 bag Rolo chewy caramels
Directions
1. Preheat oven to 375°F. In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.
2. In a separate bowl, mix 2 1⁄2 cups flour, cocoa, and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 minutes.
3. Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbs sugar.
4. Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.
5. Bake for 7 to 10 minutes. Cookies will look quite soft, but do not overbake. Cool in pan slightly, then move to a rack or the counter to finish cooling. Store in a covered container.
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