Wednesday, October 29, 2008
Wednesday, October 22, 2008
3 Tablespoons soy sauce
3 Tablespoons apple juice
1 Tablespoon cider vinegar (or white if you don't have the cider version)
1 Tablespoon sugar
3 cloves of garlic, minced (I press the cloves with my handy-dandy garlic press)
black pepper to taste
I use about 3/4 of a pound of flank steak for a black and blue salad. Slice the meat into smallish pieces (approximately 1" pieces). Toss the meat and let marinate for about 15 minutes. Pour the meat and marinade into a non-stick skillet and cook on high heat for 5-10 minutes. The marinade caramelizes and give the meat and nice sticky coating. Very tasty.
I also had to share another beef recipe that I tried a few weeks ago. It too was very good and definitely a keeper! Thanks David and Edie!
4 cans of Campbell's golden mushroom soup
2 packages of Lipton onion soup mix
Tenderize meat according to directions. I poked it all around with a fork and generously sprinkled Adolph's tenderizer - original unseasoned. Coat the entire roast with flour and brown it in a large skillet. Line a glass 9 x 13 baking dish with aluminum foil (I double lined mine). Place the browned roast on the foil. Sprinkle both packages of the onion soup mix on top of the roast. Spread the four cans of soup over the roast. Pour in one cup of water. Cover the top tightly with foil and bake for four hours in a 325* oven on the center rake. Do not open the foil during the four hours.
The golden mushroom soup and the onion soup mix make an awesome gravy for mashed potatoes!
Saturday, October 4, 2008
Wednesday, October 1, 2008
I finished my Martha Stewart magazine today. At the end of each magazine is a "cookie of the month" recipe. I flipped to the end and discovered a recipe for Cowboy cookies. I read the ingredients and HAD to make them. They did not disappoint. Here's the recipe...
Here are the results! A sea of very tasty cookies. Dan approves. :o)
I'm also pleased to announce that my first acorn squash of the season is in the oven. I'm pretty stoked about it. It's the perfect fall side dish. Just cut one in half and place the two halves face down in a 9x13 glass baking dish with about a 1/2 inch of water. Bake at 350* for about 40-45 minutes. Flip over the halves and put a 1/2 tablespoon of butter in each half and some brown sugar to taste. Bake for an additional 10 minutes. Scoop out of the rind and enjoy! If you're in the mood for something more savory than sweet, use salt and pepper instead of brown sugar. For those of you who have never tried acorn squash it's similar in taste to a sweet potato except more squashy (if that makes any sense). I hope you like it!