Flank Steak

This is a yummy recipe for flank steak. I often have flank steak on hand for Asian meals and stirfry's so this is a different yummy way to cook it.

1 large flank steak

1/2 cup soy sauce

1/2 cup vegetable oil

1 1/2 tsp. ginger

1 1/2 tsp. garlic powder

1/2 cup chopped onion

1/2 cup white vinegar

3/4 cup honey.

Mix all ingredients together, except steak, for marinade. Score meat on both sides so that the marinade can really get into the meat. Marinate beef for a minimum of eight hours. Cook on medium high for 12-15 minutes of a grill pan. I love my cast iron grill pan because it gives a good natural cooked on the grill smokey flavor, but use whatever you have. Let the meat rest for 5-10 minutes before cutting so the juices redistribute and then slice across the grain.

Cafe Rio Chicken, Rice and Dressing

This recipe is a little different from one I have used in the past, but I like it a little better. I use either the shredded pork or the chicken from this recipe.

Rice
3 cups water
4 teaspoons chicken bouillon
4 teaspoons garlic-minced
1/2 bunch cilantro
1 can green chiles (or equivalent fresh)
3/4 teaspoon salt
1 Tablespoon butter
1/2 onion-chopped
3 cups rice
Blend cilantro, green chiles and onion together in a food processor. Bring water to a boil and add all the ingredients. Simmer covered for 30 minutes and then stir and serve.

Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalapeno
Use the food processor to blend all the ingredients well. Refrigerate.

Chicken
1 small bottle Kraft Zesty Italian Dressing
1 Tablespoon chili powder
1 Tablespoon cumin
3 cloves garlic-minced
5 lbs. chicken breasts
Cook all together in a crock pot for 4 hours. Shred meat and cook one additional hour.

Garlic Brown Sugar Chicken

4-6 chicken breasts

Put chicken breasts in crockpot (thawed or frozen)

Pour following ingredients over chicken ( I like to double the sauce)

1 cup brown sugar
2/3 cup vinegar
1/4 cup sprite
2-3 Tbsp. minced garlic
2 Tbsp soy sauce
1 tsp pepper

Cook on low 4-6 hours

(I like to take the leftover sauce and thicken it with cornstarch and cold water and make a gravy to pour over top my chicken and rice...I like sauce...we are saucey people)


Serve with wild rice

Cafe Rio's Sweet Pork

Put a pork loin in the crock pot for 4-6 hours (salt and pepper)
(I like to put it in the night before with a little water in the bottom)

Drain the fat
Shred the pork really good
Put the shredded pork back in the crockpot
Mix in: 1 can coke
2 Cups brown sugar
16 oz. mild salsa

Heat through and serve!

We like to eat this on fresh tortilla's, on a bun or in a salad.

Burrito Casserole

I found this recipe on another blog spot that some friends of mine have(http://www.pimpmydinner.blogspot.com/). Shawn and I really like the sauce. Take a package of frozen burritos and put them in a casserole dish. Mix together one can of green enchilada sauce, cream of chicken soup, and one cup of sour cream. Pour sauce over burritos and then sprinkle with cheese. Cook in the oven until heated through and serve. It is so simple for a quick dinner and pretty good.

Easy Rice

I made this rice for dinner yesterday and was reminded how easy and great it is. So, I decided it would be a good recipe for the blog. Here it is.

Easy Dinner Rice
1 box of Uncle Ben's Wild Rice
1 cup white rice
3 1/4 cups chicken broth (almost two full cans)
3 Tablespoons butter

Combine all the ingredients, even the seaon packet from rice box, in rice cooker and cook. Yes, it is that simple. It turns out full of flavor and just a little nicer than regular rice for a side dish.

Roasted Garlic Pizza with White Sauce

My husband and I love roasted garlic. So, we really enjoyed this pizza. The key to getting a good pizza crust is to crank your oven up all the way to 500 and let your pizza stone get nice and hot in there before you add the pizza. The second you put the dough on the hot stone (with a pizza peel) it immediately starts to crisp up and cook perfectly.

1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 teaspoon plus a pinch salt
1/4 teaspoon cayenne pepper
3 to 4 heads Roasted Garlic, recipe follows
2 to 3 tablespoons yellow cornmeal, for sprinkling on baker's peel
1 recipe Parmesan Pizza Dough, recipe follows
8 ounces fresh mozzarella, sliced
4 ounces grated fontina
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves

Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.
In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.

Place a pizza stone in the oven and preheat to 500 degrees F.
Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet.

Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately.

Roasted Garlic: 3 to 4 heads garlic, upper quarter removed 4 teaspoons olive oil Kosher salt Freshly ground black pepper

Preheat the oven to 350 degrees F. Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. Set aside until needed.




Yield: enough for 1 pizza
Recipe: Courtesy of Food Network (Emerill Lagasse)

Just the beginning

This is just the beginning of my little blog for one of my favorite things to do.....cooking. I know it might sound wierd, but I really enjoy being in the kitchen. It is kind of a way to de-stress and be creative. So, this is were I want to post fun new recipes. And for family and friends who received an invited, I would love to hear your good recipes also. Please post!