Thursday, July 31, 2008

Flank Steak

This steak is delicious!!! You must try this one before the summer is over.

2-lb. flank steak or London Broil
1/4 c. cooking oil
1/4 c. red wine vinegar
1/4 c. soy sauce
1/2 c. chopped onion
1 tsp. salt
1 tsp. pepper
1 Tbsp. basil flakes
1/2 tsp. ground ginger
1 tsp. garlic powder

Ask the butcher to cut the steak in half horizontally so it won't be too thick for grilling. Combine ingredients in a gallon storage bag & marinade overnight in the refrigerator. Grill 7-10 minutes on each side. Slice in strips against the grain to serve.

Monday, July 28, 2008


This is a favorite for summer time! Ingredients:

2 cans shoe peg corn, drained
1 can white corn
2 c frozen white corn, thawed

1 can black-eyed peas, drained

1 can hominy, drained

1 tomato, chopped

1/2 bunch of cilantro, chopped

1 bunch green onions, chopped

2 garlic cloves, minced

2 avocados, chopped

Dressing Ingredients:

2 tsp cumin
1/4 tsp pepper
3/4 tsp salt
1/4 c red wine vinegar
1/4 c olive or grape seed oil

Combine dressing ingredients and whisk until mixed. Add all other ingredients, mix and chill. Serve with chips.

PS.. (Because I added the hominy to the original recipe, i actually add a little over a 1/4 c vinegar, and the same for the oil, just to make a little more dressing.)

Thursday, July 24, 2008

Banana Nut Bread

*I am not the photographer of this picture, or probably any other picture I use on this blog. I'm lucky if my food comes out edible, let alone looks like it!
A little background. I love Banana Bread! In my opinion it's best served cold with a TON of butter. Yum! I honestly am just not a cook though - or a baker. I always had the idea in my head that any kind of bread is hard to make, so I never tried. Until today. And are you kidding me? This was like the easiest thing I've ever done! This is very exciting to me because now I can stuff my face with Banana Bread any time I please. Enjoy this very easy, VERY yummy recipe.
1/3 c butter or margarine
1 c sugar
3 large ripe bananas
2 eggs
1 tsp vanilla
2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 T cinnamon
3/4 c finely chopped nuts
Mix together butter, sugar, bananas, eggs, and vanilla. In a separate bowl mix flour, baking powder, baking soda, salt, cinnamon, and nuts. Add to creamy mixture and mix until blended. Pour into greased loaf pan and bake at 350 for 50-60 minutes, or until toothpick comes out clean. Makes one large loaf or two small loaves.

Tuesday, July 22, 2008

Banana Split Brownies

This recipe comes from my friend Katy's blog. I love it because it's SO simple and something you can definitely let the kiddos help with.

9x13 pan of brownies, already prepared

8 oz cream cheese

1 can crushed pineapple, drained, juice aside

some powdered sugar

Add pineapple juice to cream cheese until you reach the right consistency for frosting. Add powdered sugar to taste. Cover brownies with frosting. Top with sliced strawberries, bananas, and chopped pecans. Serve with vanilla icecream and chocolate syrup. YUM!

Raspberry Lime Slush

Great for a summer treat!

3/4 c sugar
2 c water, divided
1 c fresh or frozen raspberries, thawed
1/2 c lime juice
3 c gingerale, chilled

In a small saucepan, combine sugar and 1/2 c water. Cook and stir over high heat until sugar is completely dissolved. Remove from heat. Press raspberries through a sieve, discard seeds (or you can leave them in! I like it either way). In a large bowl, combine raspberry puree, sugar syrup, lime juice, and remaining 1 1/2 c water. Transfer to a 1 qt freezer container. Cover and freeze for 12 hours, stirring occasionally. May keep frozen for up to 3 months.

When ready to serve, mix gingerale with raspberry slush.

carmel syrup

my friend Julie posted this fabulous syrup recipe on her blog way back when. i had to share it with you. it is the best syrup of all time. its like a carmel syrup, not maple. delish! thanks julz!

1/2 cube butter (NOT MARGARINE)
1/2 c buttermilk
1 c sugar
1 tsp light corn syrup
1 tsp baking soda
1 tsp vanilla

Directions:In medium sized pan cook butter, buttermilk,sugar and corn syrup and bring to a boil.Remove from heat and add vanilla and baking soda. The mixture will bubble alot so make sure your pan is big enough. Serve warm over waffles or pancackes.

fruit dip

whip together i pkg. cream cheese and one jar of marshmallow cream. that simple. kids will love to dip their fruit in this. great for parties or showers too!

banana pudding

1 lrg. package of vanilla pudding
vanilla wafers
1/4 tsp cinnamon
mix vanilla pudding according to package directions
mix in cinnamon.( if desired, it gives it a little different flavor. fun to try new things!)
layer pudding, wafers, bananas in your cup of choice. chill.
or you could serve it warm. and top it off with some whipped cream if you like!

Rosemary Thyme Potatoes

great side dish for BBQ.
5 to 8 red potatoes
1 tsp rosemary
1 tsp thyme
1/2 tsp garlic
1 to 2 tbls butter
salt and pepper to taste
chop your potatoes into small bite size squares. boil or put in the microwave until tender and cooked. drain water and stir in butter and all seasonings. spread onto a cookie sheet and broil until lightly browned and crispy on the top. serve warm.

Primavera Pasta Salad

so yummy for a summer dinner.
9 oz. bowtie pasta ( or whatever pasta you like. penne would be good too.)
2 C. peas
2 lrg. bell peppers, whatever color you prefer
2 med. carrots shredded
1 Tbls. dried basil (or if you have it, 1 C. fresh basil)
1/2 C. parmesan
1 C. light creamy ceasar dressing
cook and drain pasta, adding peas in the last min. of cooking. rinse with cold water and drain.
mix peppers, carrots, basil, cheese in large bowl. mix dressing and milk in small bowl. add dressing mix, pasta to bell pepper mix. toss. chill if desired.

Monday, July 21, 2008

Mulligatawny (Chicken Curry Soup)

2 Tbsp. vegetable oil

1/2 cup minced onion

1 tsp. curry powder

1/2 cup finely chopped carrot

1/2 cup finely chopped celery

1 tart apple (granny smith) peeled and chopped

1 cup diced, cooked chicken

1/3 cup flour

4 cups chicken broth (I use the Swanson broth with less sodium)

1 (8 oz.) can tomato sauce

1 Tbsp. snipped parsley

2 tsp. lemon juice

1 tsp. sugar

dash of pepper

dash of cloves

Heat oil in a large sauce pot. Cook onion with curry in the oil until tender. Add carrot, celery and apple; cook, stirring frequently, about 5 minutes. Stir in chicken and then flour. Stir well to coat. Add chicken broth and tomato sauce. Bring to boil, stirring occasionally. Stir in parsley, lemon juice, sugar, cloves and pepper. Reduce heat; cover and simmer at least one hour.

Sunday, July 20, 2008

Three Cheese Pizza

Three Cheese Pizza
1- Pre-made pizza crust
3/4 c- part-skim ricotta cheese
4 oz chopped ham
3/4 c- mozzarella cheese
2 T- Parmesan cheese

Pre-heat oven 450. Spread ricotta to cover crust. Sprinkle on ham, mozzarella, and parmesan. Cook until cheese is melted 8-10 minutes.

This was the first I made this and I loved it! I was afraid it would need some spices to make it not so bland but the ham was perfect for that. I used fresh parmesan (because it is everywhere in Italy lol) and it really balanced out the other two cheeses. I don't know what it would taste like with Kraft Parm, but maybe just as good. It was an easy 20 minute start to finish meal. The only bad thing was the kids wanted seconds!

Thursday, July 17, 2008

Lemon Rosemary Cupcakes

Sorry to be so delinquent in posting anything...I've been out of town and our internet is down right now. But this recipe is WORTH THE WAIT, I promise! I got it from my friend is truly amazing! It's a little different tasting, but it is fun fun! Try it out and let me know what you think!

Fresh Rosemary & Lemon Cupcakes

1/2 cup butter, softened
2 eggs
1 3/4 cups cake flour (I use regular, just make sure it's equivalent)
2 tsp. finely chopped fresh rosemary
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup granulated sugar
1 1/2 tsp. lemon extract
1/2 tsp. vanilla
2/3 cup milk
2 tsp. finely shredded lemon peel
3 TBS. lemon juice

Lemon Glaze:
In a small bowl, combine 1 cup powdered sugar and enough lemon juice (5 to 5 1/2 tsp.) for spreading consistency. Stir in finely shredded lemon peel.

1. Let butter and eggs stand at room temperature 30 minutes. Line muffin tray with cups. In medium bowl combine cake flour, rosemary, baking powder, and salt; set aside.
2. Preheat oven to 350. Beat butter on medium high for 30 seconds. Add sugar, lemon extract, and vanilla. Beat on med-high for 2 minutes until light and fluffy, scraping bowl.
3. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beat on low after each just until combined. Stir in the lemon peel and lemon juice.
4. Spoon batter into cups. Bake 22-25 minutes.
5. Put on glaze.

Wednesday, July 16, 2008

Hot Artichoke & Spinach Dip

1 (8oz) cream cheese, softened
1/4 c mayo
1/4 c Parmesan cheese
1/4 c Romano cheese
1 clove garlic, minced
1/2 tsp basil
1/4 tsp garlic salt
1 (14oz can) artichokes, drained and chopped
1/2 c chopped spinach
1/4 c mozzarella
salt & pepper to taste
(i have used the Italian blend cheese in place of each separate cheese, and it turns out great)

Pre-heat oven to 350*
Mix all ingredients together EXCEPT artichoke, spinach and mozzarella. Gently mix in artichoke and spinach, then top with mozzarella.
Cook for 25 mins or until bubbly and lightly browned.
Serve with chips, crackers or bread.


Tuesday, July 15, 2008

Tilapia Fish

Tilapia in a Dijon Sauce
I used a 9x9 pan for 3 fillets.
Tilapia Fish
Dijon Mustard
Cayenne Pepper
Pre-heat oven 375.
Spread dijon mustard to cover the bottom of the pan. Sprinkle a little of each spice over the top. Add the fish. Spread dijon mustard over the fish. Top with sprinkle of all the spices again. Cook 25-40 minutes (depending on if it was frozen) or until the fish is moist but flaky.
This is the second time I have made tilapia this way. I prefer tilapia becuase it is not so fishy. If you or your children don't like spicy food, omit the cayenne pepper. The dijon mustard has enough kick to it. You can almost mix the ingredients the day before and let the fish marinade as well. I love this becuase it is healthy, quick, and the kids even love it.

Sunday, July 13, 2008

Peach Lemonade

3 large, ripe, cubed peaches (with the skin on)
1/2 C. lemon juice
1 1/4 C. sugar
3 C. water

process peaches in food processor or blender until smooth. add remaining ingr. stirring until sugar dissolves. serve over ice. can garnish the glass with a slice of peach if desired.

** i halved this recipe and it was just the right amount for just me and my husband.

Saturday, July 12, 2008

French toast with candied pecans!

Breakfast is my very favorite meal to cook. I'm just a girl with a sweet tooth!

Ingredients for candied pecans:
1 egg white
1 tablespoon water
1 lb. of pecan halves
1 cup of white sugar
3/4 teaspoon of salt
1/2 teaspoon ground cinnamon

Preheat oven to 250 degrees. Grease baking sheet.
In a mixing bowl, whip egg white and water until frothy. In a separate bowl mix sugar salt and cinnamon.
Add pecans to egg whites and coat evenly. Remove the nuts and toss in sugar mixture. Spread nuts out on baking sheet and bake for one hour stirring every 15 minutes.

Ingredients for toast:
1 egg
2 egg whites
1/4 cup of milk
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
dash of nutmeg
8 slices of texas toast

Beat egg and egg whites till frothy and add milk, vanilla, cinnamon and nutmeg. Mix. Dip bread in mixture and cook on griddle. About 2 minutes on each side or until golden brown. Sprinkle with pecan, berries and most importantly 100% pure maple or fruit juice syrup. It makes all the difference. I recommend this or this one. Makes all the difference.


Wednesday, July 9, 2008

Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies

1 c softened butter
1/2 c sugar
1/2 c brown sugar
1 egg
1 tsp vanilla
2 1/2 c flour
1 tsp baking powder

Mix butter, sugars, egg, and vanilla. Stir in flour and baking powder. Refrigerate 1 hour.
Roll into balls, make a thumb print in each and put a little raspberry jam in each one. Bake 10-12 minutes and cool. Drizzle with almond glaze.

Almond Glaze
1 c powdered sugar
1/2 tsp almond extract
2-3 tsp water

Mix until smooth

This recipe is one of my favorites, the almond extract is the secret ingredient! Yum.

Tuesday, July 1, 2008

Artichoke Chicken

This is a tangy refreshing meal. Perfect for summer.

8-10 chicken breast tenderloins
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of artichoke hearts
dash of lemon pepper
2 garlic cloves minced
1/2 a lemon- squeezed
salt and pepper to taste

So easy. Just throw it in the crock pot and let it simmer on low for 6-8 hours.

fruit kabob

fruit kabob, defiantly not an excitingly new recipe, but i guess a new idea or way to eat fruit!
addie loved this, putting it together herself and then devouring it!

cut up your favorite fruits or whatever is in your fridge. poke them onto a skewer and eat!

side note: i cut the poky end off of my little ones skewer so that i didnt have to go the hospital in the middle of this fun snack!

have fun with your little one, while eating healthy!