Tender Flank Steak

Want a meal that’s sure to delight even the toughest food critic?  Well have I got a recipe for you.  Once you taste this juicy, moist flank steak, you’ll be craving it over and over again.

Supplies (feeds 6):

1 c. reduced-sodium soy sauce, 1/4 c. lemon, 1/4 c. honey, 6 garlic cloves (minced), 1 beef flank steak

How to Make:

In a large resealable plastic bag, combine the soy sauce, lemon juice, honey and garlic; add steak.  Seal bag and turn to coat; refrigerate for 6-8 hours. Drain and discard marinade.  Broil 4-6 inches from the heat or grill over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees,; well done, 170 degrees).  Thinly slice steak across the grain.

Smoked Gouda Mac&Cheese

I store my recipe holder in my pantry. I occasionally reach inside the recipe holder and pull out a random recipe to make for dinner.  Sometimes it’s a recipe I am really craving and other times it’s something I could do without. Today, I was absolutely delighted to pull out this recipe because it screams: “comfort food!” And comfort is exactly what I needed.  Here is one of my favorite all-time recipes for Mac & Cheese…not your everyday mac & cheese!

You’ll Need:

2 cups macaroni, cooked; 2-1/2 cups heavy cream, 1 cup shredded smoked Gouda cheese, 1/2 cup shredded Parmesan cheese, and 1 cup Panko bread crumbs.

Place cooked macaroni into baking dish. In a sauce pan, heat cream and add Gouda and half of Parmesan.  Whisk vigorously over low heat, making sure not to let bottom scorch. When cheese is melted into cream, pour mixture over macaroni.  Sprinkle Panko and rest of Parmesan cheese on top and bake at 350 for 10 mins. or until golden brown.  Serves 4.

Enjoy!

 

Pantry Organization

I have a love-hate relationship with my pantry. Every pantry I’ve ever owned is a constant mess. No matter what I do to organize, the next time I open that door, voila: a mess is facing me again. The biggest challenge I have is with bottles of spices.  For the love of God, every on-a-whim recipe I’ve decided to give a whirl has required an obscure spice that I never seem to need again…ever again…but I cannot bring myself to throw out these often times very expensive jars of seasonings.  So, there they sit on the shelf, like a small army of seasonings, ready to attack the next item that dares intrude into their cupboard space.

Then there’s the rows of canned soups, pastas, vegetables, fruits, olives, pickles, on and on.  Baking needs, like flour, sugar, baking powder, baking soda, oils, cake mixes, frosting, on and on.  Don’t forget the condiments: ketchup, mustard, mayo, syrup, peanut butter, jellies, on and on.  Chips and pretzels and Cheez Its and Goldfish crackers, granola bars, cereal, pudding…the kids’ snacks seem endless.

Finally, there’s the catch-all of overflow pots and pans, coolers, toaster, paper towels, tissues, paper plates, on and on.  Notice all the on and on’s?  I am grateful for my pantry but it does drive me crazy!

Mexican Pork Chops

I came across a delicious pork chop recipe in a magazine on a flight home from a long trip.  I am not a big pork fan but I figured, what the heck, let’s try it. And, boy, I’m glad I did.  Here’s how to make these flavorful pork chops that you can serve as an every night dish, or as a treat for guests.

First, you’ll want to buy 4-6 thick, bone-in or boneless pork chops.  Pick up a jar of your favorite salsa, a couple of fresh green onions (the ones on the stalk), fresh cilantro (you can also use freeze dried cilantro and add a little water to bring it to life if you have that on hand – works just as well), baking cocoa, ground cumin, chili powder, cinnamon, and vegetable oil.

Combine 1 tsp cumin and 1 tsp chili powder; rub over both sides of pork.  In a large skillet, brown the pork chops in 1 tbsp vegetable oil on both sides over medium heat.  In a small bowl, combine 1-1/4 c. salsa, 1 tsp cocoa, and 1/8 tsp cinnamon. Pour mixture over the pork. Bring the sauce to a boil then reduce heat and simmer, uncovered, for 8-10 mins or until meat is tender. Turn pork chops once and stir sauce occasionally.  Just before serving, sprinkle pork chops with the cilantro and green onion.  I serve mine with mashed potatoes or white rice.  Bon Appetit!