Mongolian Beef

This is a Pinterest recipe that I revamped. The flavor is AMAZING!!!! It apparently mirrors PF Chang's but I have never ordered it there. Enoy!

Serves 4

2 tablespoons olive oil
1 pound flank steak, cut in thin strips againts the grain
1/2 cup cornstarch
1 teaspoon fresh grated ginger
2 large cloves garlic, grated
1/2 cup water
1/2 cup soy sauce
1/3 cup brown sugar
1 large red pepper, cut into strips
1 medium red onion, cut into strips
4 servings cooked rice

1. Heat oil in a frying pan or wok on high heat
2. Pat steak with towel until dry. Toss with cornstarch until evenly coated and add to hot oil. Stir frequently and cook until no pink remains
4. In a small saucepan, whisk together ginger, garlic, water, soy sauce and brown sugar. Cook over high heat for 3 minutes, stirring frequently. Remove from heat and set aside.
4. Add red pepper and red onion to meat. Cook for 3 minutes, stirring frequently.
5. Add sauce and cook for 2 minutes. Sauce will thicken as it cooks.
6. Serve over rice

Individual Apple Cobblers

These are easy to make and great for your family or entertaining. Enjoy!

Serves 4

2 large granny smith apples
1/2 teaspoon sugar
1/2 teaspoon cinnamon
1/4 cup all purpose flour
1/4 cup light brown sugar
2 tablepsoons cold margarine

Preheat oven to 350 degrees. Cut apples in half and scoop out core and seeds. Sprinkle each apple with cinnamon and sugar.

In a small bowl, combine flour, brown sugar and margarine with a fork. Spoon mixture onto each apple. Place apples skin side down in a muffin tin. Bake for 25 minutes.

Safe to Eat Egg Free Cookie Dough

Sometimes I crave a big scoop of cookie dough. This recipe will satisfy that craving without the dangers of uncooked eggs. Enjoy!

Makes approx. 2 1/2 cups

1/2 cup margarine
6 tablespoons sugar
6 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 tablespoon water
1 cup plus 2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup M&M's or milk chocolate chips

With a hand mixer, beat together margarine, sugar, brown sugar, vanilla extract and water until creamy. Stir in flour, baking soda and salt with a spoon until smooth. Fold in M&M's or chocolate chips. Store in the refrigerator.

Chocolate Peanut Butter Chip Cookie Bars

You are looking at the first dessert I have put on this blog. This recipe is easy and delicious!

Makes 2 dozen bars

1 package Devil's Food cake mix
2 large eggs
1/2 cup vegetable oil
1 cup peanut butter chips

1. Preheat oven to 350
2. Spread into an ungreased 13x9 pan
3. Bake for 13 to 15 minutes. They are done when middle is soft but not doughy
4. Slice once cooled

Garlic Dill Boiled Potatoes

This is a very simple recipe with huge flavor. Enjoy!

Serves 4
4 medium red skinned potatoes, cut into 1 inch pieces
1/2 tablespoon salt
1/2 tablepsoon garlic powder
1/2 tablespoon dried dill weed
1 teaspoon black pepper
2 tablespoons margarine

1. Put potatoes, salt, garlic powder, dill and black pepper in a large pot. Add enough hot water to just cover potatoes.
2. Bring to a boil and cook for 5 to 10 minutes, until fork tender. Do not overcook.
3. Remove potatoes with a slotted spoon into a serving boil. Do not use a colander.
4. Place 1/4 cup cooking liquid in a small bowl. Add margarine and heat in microwave for 30 seconds, until melted.
5. Pour sauce over potatoes and toss gently. Serve immediately.

Scalloped Potatoes

Comfort food at its best. Enjoy!

Serves 4
1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons margarine
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/14 cups milk
3/4 cup shredded cheddar
3 medium potatoes, peeled and cut into this slices
**Optional: Add cooked ham or bacon to make a meal.

1. Preheat oven to 350. Grease 9x9 baking dish and set aside
2. In a saucepan over medium heat, saute onion and garlic until tender. Do not allow to brown.
2. Stir in flour, salt and black pepper.
3. Add milk and whisk until smooth. Cook on medium-high heat until bubbly.
4. Whisk cheese into bubbly sauce until melted. Remove from heat.
5. Place potatoes and sauce in a large bowl. Stir until potatoes are evenly coated. (**Add optional meat at this time)
6. Pour potatoes into baking dish. Cover with foil and bake for 1 hour.
7. Remove foil and bake for an additional 30 minutes.

Country Green Beans

This is not a figure friendly recipe. It's okay to indulge from time to time. Enjoy!

Serves 4
1 16 ounce package frozen green beans
1 stick margarine
1/2 cup chopped onion
3 strips bacon, cooked and chopped - Reserve bacon fat
salt and peppe to taste

In a large pot add all ingredients, including bacon fat. Add enough hot water to cover beans. Bring to a boil and cook on high, uncovered for 1 to 1 1/2 hours.

Cheesy Cauliflower Soup

This is a really good on a cool night. Don't let the cauliflower scare you away. The other ingredients do a great job of flavoring this soup.

Serves 4

1 large head of cauliflower, staulk removed and florest chopped into large pieces
8 cups chicken broth
4 tablespoons margarine
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
3 cloves garlic, minced
dash salt and pepper
3 tablespoons flour
1 cup shredded cheddar cheese

1. In a large pot, bring cauliflower and chicken broth to a boil over high heat. Cook for 15 minutes. Spoon cauliflower into a boil and chop with fork, do not mash. Reserve cooking liquid.
2. In a medium saucepan, heat butter on medium heat. Add carrots, celery, onion, salt and pepper. Saute for 5 minutes, stirring frequently. Add garlic and saute for an additional 2 minutes. Stir in flour and cook for 1 minute.
3. Add saute mixture and half of caulflower back into broth. Bring to a boil and cook for 10 minutes, whisking often.
4. Add cheese and whisk until blended.
5. Add remaining cauliflower and serve.

Taco Seasoning

This recipe is very simple and cuts back on the sodium that prepackaged seasonings contain. Add a few tablespoons to your cooked ground beef or chicken for your favorite mexican dish or tacos. Enjoy!

 Makes approximately 1/2 cup

3 tablespoons chili powder
3 tablespoons ground cumin
1 1/2 tablespoons paprika
1 tablespoon garlic powder
Dash black pepper

Mix together and store in a container with tight fitting lid.

Homemade SpaghettiOs

I found a recipe online for SpaghettiOs. I tweaked it a bit. It is not perfect but tastes good. I think it is a cross between SpaghettiOs and Chef Boyardee Mini 123 & ABC pasta. Enjoy!

Serves 4

2 cans condensed tomato soup
1/2 teaspoon garlic powder
pinch of salt
2 cups water
4 servings small pasta (I used ditalini)
1/3 cup shredded sharp cheddar cheese
1 tablespoon margarine
1/4 cup milk
Tomato juice

In a large saucepan, bring tomato soup, garlic powder, salt and water to a boil. Add pasta and reduce heat to medium. Cook for 14 minutes, stirring pasta every minute. It will stick if you don't. Once pasta is tender, mix in cheese until smooth. Add margarine, milk and 1 cup tomato juice. Add more tomato juice to thin down, if desired.

Goulash

This is a very easy meal and perfect for a cold day. Enjoy!

Serves 4

1 pound ground beef
1/2 cup chopped onion
3/4 cup chopped green pepper
1 can petite diced tomatoes
1/2 cup tomato paste
1/4 teaspoon garlic powder
salt and pepper to taste
4 servings small cooked pasta, such as elbow macaroni or small shells

In a large pot over medium-high heat, brown ground beef, onion and green pepper. Drain fat. Add diced tomatoes, tomato paste, garlic powder, salt and pepper. Simmer on medium heat for 5 minutes. Add pasta, cook for 1 minute and serve.

Wet Beef Burritos

I think this recipe does a great job of mimicking El Charrito's wet burritos. It goes great with my spanish rice recipe, which is also similar to El Charrito's. Enjoy!

Serves 4

1 serving shredded beef taco recipe

1 can refried beans

8 flour taco or 4 flour burrito shells

2 cups beef gravy (jar or homemade)

2 tablespoons ground cumin

1 1/2 cups shredded cheddar

Preheat oven to 350. Combine meat and refried beans. Spoon meat mixture onto each shell and roll up. Place in a 13x9 baking dish in a single layer. Heat gravy and cumin on medium heat in a saucepan, until heated through. Pour gravy over burritos and top with cheese. Bake for 15 minutes, until cheese is bubbly.

Italian Pepper Beef over Rice

This is a very easy meal to put together. Feel free to add more vegetables to this dish. I usually do. Enjoy!

Serves 4
1 pound beef chuck steak or roast
1 can petite diced tomatoes
1/2 cup diced onion
1 cup diced bell peppers (I used red, orange and yellow)
2 cloves garlic, minced
1 teaspoon dry basil
1 teaspoon dry oregano
1/4 teaspoon garlic powder
1/2 teaspoon sugar
Salt and pepper, to taste
3/4 cup beef broth
4 servings white or brown rice, cooked

Preheat oven to 295. Place meat in a roasting pan. Add vegetables and spices. Poor broth overtop. Cover and cook for 3 hours. Remove meat from sauce and increase temperature to 350. Shred with a fork, removing fat. Place back in sauce and cook, uncovered, for an additional 30 minutes. Serve over rice.

Stove Top Pot Roast

This is a very quick and easy recipe. Create a meal that tastes like you spent the whole day in the kitchen.

Serves 4

1 1/2 pound beef chuck steak - a chuck roast cut in half length wise, making it half as thick
Seasoned salt
Black Pepper
1 tablepsoon olive oil
4 cans beef broth or stock
3 tablespoons dehydrated minced onion
4 large carrots, cut into bite size chunks (I usually do more)
Salt and pepper
4 large potatoes

In a large pot, heat oil on medium-high heat. Rub seasoned salt and black pepper into meat. Place meat in pot and sear both sides until brown. Add broth, onion, carrots, salt and pepper to pot. Cover, bring to a boil and cook for 20 minutes. Reduce heat and simmer for 2 1/2 hours. Stir in potatoes and cook for an additional 30 minutes. Broth will naturally thicken. Enjoy!

"Bavarian Inn" Buttered Noodles

I love this dish. Now you can make it at home. If you want a more authentic recipe, buy Bavarian Inn Chicken Seasoning the next time you are in Frankenmuth. Enjoy!

Serves 4

1  16 oz package Reames Homestyle Egg Noodles - available in your grocery freezer section
10 chicken bouillon
1 tablespoon Bavarian Inn chicken seasoning, if available
dash black pepper
2 cups crushed saltine crackers
1/4 cup butter

In a large pot, bring 10 cups water, bouillon, seasoning and black pepper to a boil. Add noodles and cook uncovered for 25 minutes, stirring occasionally (ignore directions on package). In a frying pan, melt butter over low heat. Stir in cracker crumbs and cook until they are golden brown. Remove from heat. Drain most liquid from noodles. Top with cracker crumbs and serve immediately.

Oven Baked Ribs

This recipe is perfect for putting in your oven and leaving for hours. They will fall apart when you eat them. Delicious!

Serves 4
1 pound western style pork ribs
1/4 cup rib rub
favorite barbecue sauce

Preheat oven to 250. Place ribs in a roasting pan and massage in rib rub. Cover and cook for 3 1/2 to 5 1/2 hours. Remove from oven, drain off fat and slather with barbecue sauce. Place in oven, uncovered, for 30 more minutes. Enjoy!

Wet Chicken Burritos

I was actually going in the direction of enchiladas. But, as the recipe evolved, it turned into wet chicken burritos. They were a huge hit with my family. Enjoy!

Serves 4

1 serving shredded chicken taco meat
1  4 oz can diced green chillies
4 flour burrito shells or 8 flour taco shells
4 cups chicken broth
1 1/2 tablespoons cumin
1 teaspoon chili powder
1/2 teaspoon salt
dash pepper
1/4 cup all purpose flour
shredded cheese

Preheat oven to 350. Spoon meat mixture and 1 teaspoon green chillies onto each shell. Roll up and place in a greased baking sheet. Place 1 cup broth in a small bowl, whisk in 1/4 cup flour and set aside. In a medium sauce pan, bring 3 cups chicken broth, cumin, chili powder, salt and pepper to a boil. Whisk in water and flour mixture until well blended. Return to a boil and turn to medium. Cook for 5 minutes. Spoon gravy over wrapped burritos. Sprinkle with cheese and bake for 30 minutes, until bubbly. Serve with my spanish rice recipe (2nd recipe on the page)

Aarons Sloppy Joes

I am not a fan of sloppy joes but Aaron loves them. This recipe is his creation. Enjoy!

Serves 4 - 6

1 pound lean ground beef
1/4 cup chopped onion
1/4 cup bell pepper
2 cloves minced garlic
1 teaspoon yellow mustard
3/4 cup ketchup
1 tablespoons brown sugar
salt and pepper to taste
hamburger buns

On medium heat, cook ground beef, onion and bell pepper in a large skillet. Once brown, drain fat. Add remaining ingredients to skillet and simmer on low for 30 minutes. Serve on hamburger buns.

Glazed Ham on a Pretzel Bun

The whole process seems extensive but it is quite easy. For the pretzel bun recipe, you can make regular soft pretzels, if desired. The recipe calls for coarse kosher salt for the top but I did not have any. Enjoy!

Glazed Ham

1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon paprika
dash ground ginger
1/2 cup water
4 ham steaks

In a small sauce pan, coombine sugar, spices and water. Bring to a boil, whisking frequently. Reduce to a light syrup. Place ham steaks in a frying pan. Heat on medium high. Flip once the first side lightly browns. Brush a thin layer of glaze on steak. Use glazed ham on pretzel buns. Recipe below



Pretzel Buns
Makes 8

Water Bath
1 teaspoon baking soda to 1 cup water

In a large put, fill with 1 1/2 inch water. Stir in baking soda accordingly. Bring to a gentle boil

Pretzel Mixture
1 1/2 cups warm water
1/3 cup brown sugar
1 pkg active dry yeast
5 cups flour

Preheat oven to 475. In a small bowl, combine water and brown sugar. Sprinkle yeast over the top and let rest for 5 minutes. Measure flour into a large bowl. Add the water mixture and stir until dough no longer sticks to the bowl. Turn onto a lightly floured surface and kneed until dough is stretchy. Divide into 8 balls and form into thin buns. If making regular pretzels, form into desired shape.

Lightly grease 2 large cookie sheets. Sprinkle with kosher salt and set aside. Gently lower buns into boiling water. Only 2 to 3 at a time and do not allow them to stick together. Once they float to the top, remove with a slotted spoon and place on salted cookie sheet. Sprinkle additional kosher salt on top of buns. Repeat until all buns have been boiled. Bake for 7 to 9 minutes, rotating halfway through. Remove when pretzels are dark brown, not burnt.


Building Sandwich
4 pretzel buns
4 slices glazed ham
4 slized provolone cheese
mustard
lettuce
tomato

Carefully slice bun and layer ingredients, as desired.

Spaghetti and Meatballs

Make a double batch of these meatballs and freeze them for later. Enjoy!

Serves 4

1 pound ground beef (I use 90/10)
1/2 cup onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 egg, beaten
2 slices bread, diced into 1/4 inch cubes
1/4 cup ketchup
1/2 teaspoon salt
1/4 teaspoon black pepper
4 servings spaghetti pasta, cooked
Any spaghetti sauce, heated

Preheat oven to 400. In a small sauce pan, heat oil on medium. Add onion, garlic and a pinch of salt. Saute until tender. Do not allow to brown. Place in a medium bowl. Add remaining ingredients and mix with hands until blended. Using a cookie scoop, form 20 small meatballs. Place on foil lined cookie sheet. Bake for 15 minutes. Serve on pasta with sauce.

Dill Roasted Chicken Breast

Pair this chicken with my Roasted Potatoes and Brussel Sprouts recipe and you have a delicious meal. Enjoy!

Serves 4
4 bone-in, skin-on chicken breasts
4 tablespoons margarine
3 tablespoons chopped fresh dill
juice of 1 lemon
olive oil
salt and pepper

Preheat oven to 350. Mix margarine, dill and lemon juice in a small bowl. Gently lift skin of each chicken breast and fill with 1/4 butter mixture. Rub skin to distribute. Drizzle each breast with olive oil and season with salt and pepper. Place in a roasting pan, skin side up. Roast, uncovered, for 1-1/4 hours. Baste occasionally. Let rest for 10 minutes before serving.

Loaded Baked Potato Salad

Take your favorite baked potato toppings and turn it into a cold salad. Perfect for a hot summer day. Enjoy!

Serves 8
8 large potatoes, peeled and cut into 1 inch pieces
1 cup sour cream
1/2 cup light mayonnaise
3 tablespoons milk
1 cup shredded cheddar cheese
1/2 cup real bacon bits
1/4 cup chopped green onion
1/4 teaspoon garlic powder
dash salt and pepper

In a large pot, bring heavily salted water to a boil. Add potatoes and boil for 8 to 10 minutes, until they are slightly tender. Drain and place in a bowl with cold water and ice. Drain once cooled. In a large bowl, stir together remaining ingredients. Gently fold in cooled potatoes.If desired, sprinkle with additional bacon and cheese. Refrigerate for 1 hour and serve.

Beef and Noodles with Roasted Carrots

I know canned cream soups are quite processed but moderation is key. Enjoy!

Serves 4

1 pound beef chuck roast or stew meat
8 large carrots, peeled and cut into bite-sized pieces
salt and pepper
1 packet lipton onion soup mix
1 can cream of mushroom or cream of celery (I use cream of celery)
1 can beef broth
4 servings cooked egg noodles or bite-sized pasta

Preheat oven to 300. Place roast and carrots in a roasting pan. Lightly season meat with salt and pepper. Pour lipton soup mix over meat and carrots. Add 1 cup water to pan. Cover and cook for 3 hours. When meat is done, place on cutting board and shred with a fork, discarding fat. Set carrots aside. Place shredded meat and pan drippings in a large pot. Add soup, broth and noodles. Season with salt and pepper, to taste. Cook on medium heat, stirring frequently, until heated through. Serve with roasted carrots on the side.

Wet Beef Burritos

A taste of Flint has arrived! This recipe are inspired by the loved burritos as El Charritos. It goes great with my version of El Charritos Spanish Rice. Enjoy!

Serves 4

1 pound beef chuck roast or stew meat
1 1/2 tablespoon chili powder
1 1/2 tablespoon paprika
1 1/2 tablespoon cumin
salt and pepper
1 7 oz can diced green chillies, undrained
1 can refried beans
4 burroto shells or 8 large taco shells
2 cups beef gravy
1 1/4 tablespoon cumin
shredded cheese, optional

Preheat oven to 295. Spray a roaster pan with cooking spray. Rub chili powder, paprika, cumin, salt and pepper onto roast and place in the pan. Pour diced green chillies over meat. Add 1/2 cup water to bottom of the pan, cover and roast for 4 hours. Do not let bottom of pan get dry. Once meat is done, remove fat and shred with a fork. Stir in refried beans and set aside. In a medium sauce pan, bring gravy and cumin to a boil. Remove from heat and set aside.

Preheat oven to 350. Heat shells in the microwave for 30 seconds. Spoon meat mixture onto each shell. Roll into a burrito. Place in a single layer in baking dish. Spoon gravy over burritos. Cover with cheese, if desired. Bake in oven for 10 minutes, until cheese is melted.

Hot Chicken Sandwich and Mashed Potatoes

This is comfort food at its best. So simple to make, yet it will taste like you slaved all day. Enjoy!

Hot Chicken Sandwiches
Serves 4

1 pound boneless skinless chicken breasts
Seasoned salt and pepper
Cooking spray
Chicken Gravy
8 slices white bread

Preheat oven to 350. Coat bottom of an oven safe dish with cooking spray. Sprinkle seasoned salt and pepper on chicken. Place in dish and cook, uncovered for 1 1/2 hours. Slice and set aside. Heat gravy in a pan. Place sliced chicken on 1 piece of bread and top with another piece. Spoon gravy over sandwich. Serve with mashed potatoes, below.


Mashed Potatoes
Serves 4

3 pounds russet potatoes, pealed and cut into 1 inch pieces
6 tablespoons margarine, more or less if desired
salt and pepper to taste

In a large pot, place potatoes in heavily salted water and bring to a boil. Cook for 15 minutes, or until fork tender. Drain water, do not rinse. Place drained potatoes back into pan. Add margarine, salt and pepper. Mash with a potato masher or mixer. Add a little bit of milk if they are too thick. Serve with gravy, alongside sandwhich.

Baked Tortilla Chips and Guacamole

These chips are amazing. They are so simple to make, virtually fat free and very crispy. Enjoy!

Baked Tortilla Chips
Serves 4

8 white corn tortilla shells, cut in half
salt
cooking spray

Preheat oven to 400. On a cooking sheet, place shells on a single layer. Lightly coat with cooking spray. Flip and spray other side. Sprinkle with salt and bake for 5 minutes or until golden brown, turn if necessary. Let cool and serve.


Guacamole
Serves 4

2 ripe avocados, peeled and pitted
1/4 cup diced onion
2 cloves garlic, minced
1 medium tomato, diced
Juice from 1 lime
Pinch of salt
Diced jalapeno, optional

In a medium bowl, mash avocados with a fork. Add remaining ingredients and mix together. Serve with baked tortilla chips.

Meaty Vegetable Spaghetti

Spaghetti is a dish that you can really enhance with additional ingredients. I took a regular jar of tradional sauce and loaded it with vegetables. The texture of the vegetables almost mirrors the ground beef, making a very hearty and meaty sauce. This recipe also makes it very easy to hide plenty of vegetables from kids. Enjoy!

Serves 4
1 pound lean ground beef
2 large carrots
3 large staulks celery
1 large green pepper
1 medium onion
Salt and pepper to taste
1 jar traditional spaghetti sauce
1 small can petite diced tomatoes
2 bay leaves
1/2 teaspoon garlic powder
4 servings spaghetti pasta

Cut vegetables into 1 inch pieces. Place in a food proccesor and chop into fine pieces. Proccess in batches if needed. In a large sauce pan, add meat, vegetable mixture, salt and pepper. Cook on medium high heat, stirring frequently and breaking up meat. Once meat is cooked through, drain if necessary. Add spaghetti sauce, diced tomatoes, bay leaves and garlic powder. Bring to a boil and reduce to low. Cover and simmer. Bring a large pot of salted water to a boil. Cook pasta per directions on pasta, removing 2 minutes before recommended time. Drain and put back into pot. Poor sauce onto pasta and cook on medium for an addition 2 minutes.

Cilantro Lime Fajitas and Grilled Vegetables

Why eat out when you can cook this amazing meal at home. Saves you money and allows you to be creative!

Steak Fajitas

Serves 4
1 pound beef flank steak
1/2 cup chopped cilantro
4 cloves chopped garlic
2 tablespoons olive oil
2 tablespoon rice vinegar or any white vinegar
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon paprika
pinch salt and pepper
zest of 1 limes
juice of 2 limes

Place steak in a gallon size bag and set aside. In a food processor, combine all ingredients and process until thin paste forms. Add mixture to bag, tossing meat until coated. Squeeze out air and seal. Refrigerate for atleast 4 hours, turning occasionally. Remove from refrigerator 1/2 an hour prior to cooking. Turn grill on high heat. Cook on each side for 8 minutes. Remove from heat and cover with foil. Let rest for 5 minutes. Slice meat thinly, against the grain. Serve on warm tortilla shells with grilled vegetables and your favorite taco toppings.


Grill Vegetables
Serves 4

1 red pepper, sliced into rings
1 orange pepper, sliced into rings
1 yellow pepper, sliced into rings
1/2 large red onion, sliced into rings
2 tablespoons olive oil
dash salt

Turn grill on meduim-high heat*. Toss vegetables in a bowl with salt and olive oil, until evenly coated.  Place a large sheet of foil or vegetable grill pan on the grill. Place vegetables in a thin layer on the foil or pan. Cook for 10 minutes, stirring frequently.

 *If cooking at the same temperature as the steak, check vegetables more often and cook for less time*

Grilled Flank Steak

Flank steak is a very cheap and tough of beef. It is also very flavorful and, when marinated properly, it will melt in your mouth. For best results, cook to medium doneness.

Serves 4

1 pound flank steak
3 tablespoons olive oil
2 tablespoons rice vinegar or any white vinegar
2 tablespoons worcestershire sauce
2 tablespoons soy sauce
Zest from half a lemon
Juice of one lemon
3 cloves garlic, minced
1/2 teaspoon cracked black pepper or 1/4 teaspoon ground black pepper
1/2 teaspoon salt

Place all ingredients in a gallon size bag. Squeeze out the air and seal. Refrigerate for atleast 4 hours. Half hour before cooking, remove and let rest on the counter. Heat grill to high heat. Cook on one side for 8 minutes. Flip and cook for an additional 8 minutes. Remove from heat and let rest, covered for 5 minutes. Slice thin against the grain.

Asian Chicken Skewers with Vegetable Stir Fry

I don't usually promote a pre-packaged sauce as a flavor base for a recipe, but this tastes amazing. Enjoy!!!

Asian Chicken Skewers

Serves 4

1 lb. boneless skinless chicken breast, cut into 1 inch pieces

1/2 cup Ken's Steakhouse Lite Asian Sesame dressing
1 tablepsoon olive oil

Juice of 2 lemons

Pinch black pepper

Red pepper flakes (optional)

Mix all ingredients in a bowl. Let marinate for 30 minutes in the refrigerator, stirring occasionally. When using wood skewers, soak in water for 30 minutes. Slide meat onto a skewer and discard marinade. Do not over crowd meat. Grill on high for 8 minutes, turning halfway through.

Vegetable Stir-Fry

Serves 4

1 head broccoli, chop off florets and discard stem

20 whole white pearl onions or 1 large onion, cut into strips

1 can sliced water chestnuts

3 tablespoons soy sauce

2 tablespoons olive oil

1/2 teaspoon ground ginger or 1 teaspoon chopped

1/2 teaspoon garlic powder or 1 clove minced

Juice of 1 lemon

pinch pepper

Bring a large pot of water to a boil, add broccoli florets and cook until they are bright green. Remove with a slotted spoon into a bowl with ice and water. Once broccoli is cooled, drain ice and water. Add remaining indredients and allow to marinate for 20 minutes, tossing occasionally. Heat a wok or skillet on high heat. Add vegetables and half of juice. Cook for 2 minutes. Reduce heat to medium-high and continue to cook until onions are tender. Serve with Asian chicken skewers and steamed rice.

Beef Pasties

This recipe came from one of my favorite pasty restaurants in St. Ignace, Michigan. It was called Paul Bunyan Pasties and closed a few years ago. These are often served with hot beef gravy poured over the top. Enjoy!

Serves 6

Filling:
1 1/2 pounds uncooked ground sirloin
3 cups thinly sliced potatoes
1 cup grated carrot
1/2 cup chopped onion
3/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon butter

Mix ingredients in a large bowl and set aside.

Crust:
3 cups flour
1/3 cup vegetable shortening
pinch salt
2/3 cup + 2 tablespoons water

Mix flour, shortening and salt together with a fork. Stir in water until soft ball forms. This dough does not need to be kneaded. Split dough in half and roll out on a lightly floured surface. Cut into 3 8 inch circles. Repeat with other half of dough. Place 1 cup of filling on half of each circle and fold over. Seal with a fork. Place on lightly greased baking sheet and brush top with milk. Bake at 475 for 20 minutes. Reduce to 375 and bake for an additional 20 minutes.

Freeze:
These freeze very well. Bake them for the first 20 minutes. Wrap in foil and freeze. To cook, thaw completely in the fridge. Bake for remaining 20 minutes.

Grilled Chicken and Vegetable Kabobs with Rice Pilaf

This meal is packed with flavor and is very low in fat. Add your favorite vegetables for variety. Enjoy!

Grilled Chicken and Vegetable Kabobs
Serves 4

Chicken Marinade
1 lb boneless, skinless chicken breasts cut into 1 1/2 inch pieces
1 1/2 tablespoons soy sauce (I use low sodium)
1 1/2 tablespoons worcestershire sauce
2 cloves garlic, minced
Dash black pepper
juice from quarter lemon

Combine chicken and marinade in a bowl and refrigerate for 30 minutes to 1 1/2 hours. If using wooden skewers, soak in water for 30 minutes so they don't burn. Slide chicken onto skewer and set aside. Discard remaining marinade.


Vegetables
1 large red pepper, cut into 1 inch pieces
1 large onion, cut into 1 inch pieces
2 tablespoons olive oil
Salt and pepper to taste

Toss vegetables with olive oil, salt and pepper. Place on skewers. Be careful not to overcrowd. Grill on medium-high, flipping every 5 minutes. After 10 minutes, add the chicken. Cook the chicken for 5 minutes on each side or until no pink remains. Remove from heat, cover and let rest for 5 minutes before serving. Serve with rice pilaf (see recipe below)


Rice Pilaf
Serves 4

3 tablespoons margarine or olive oil
1/2 cup chopped onion
1 stalk celery, chopped
Dash salt
2 cloves minced garlic
1 cup long grain white rice
2 cups water
2 chicken bouillon
Dash black pepper
1/2 cup real bacon bits

In a medium sauce pan, melt margarine on medium heat. Add onion, celery and salt, stirring occasionally until soft. Add garlic and rice. Saute for 2 minutes, until rice is light brown. Add water, bouillon and black pepper. Turn on high and bring to a boil. Reduce heat to low and simmer covered for 15 minutes. Add bacon and simmer for 5 more minutes. Fluff with fork and serve with kabobs.

Pupusas

Pupusas are a Salvadorian tradition which is a stuffed corn tortilla. I made them for the first time last week and found the construction to be rather difficult. After brainstorming, I came up with a more user friendly version. I also put a mexican spin on the recipe. My spanish rice recipe makes a great addition to this dish. Enjoy!

Makes 8 pupusas

2 1/2 cups masa harina flour (only $1.08 at Walmart)
1 teaspoon cumin
1 1/2 teaspoons salt
2 1/4 cups cold water
1 serving shredded chicken taco meat
1 can black beans, rinsed
1 cup mozzarella cheese

In a medium bowl, mix together dry ingredients. Add water and stir until dough is stiff, slightly moist and can be handled. Divide into 8 equal balls and cover with a moist paper towel. Heat skillet on medium-high heat and coat with cooking spray. Put one ball between wax paper and press down with bottom of a frying pan into a 6 inch circle. Remove from wax paper slowly so it does not tear. Lightly moisten hands with water if dough wants to stick. Place in skillet and cook one side until light brown. Flip and cook other side. Remove to a plate. Repeat with remaing dough. Respray pan as needed.

Topping

Turn oven to broil. In a bowl, combine shredded chicken taco meat and black beans. Place cooked tortillas in a single layer on a cookie sheet. Evenly spoon meet mixture on each shell and top with cheese. Broil for 3 minutes, until cheese is melted and light brown.