Wednesday, June 3, 2015

Beef and Broccoli Stir Fry

  • Ingredients:

  • Beef Marinade:
  • 1 pound flank steak, cut across the grain into 1/8 thin slices, then cut into 2” length pieces
  • 1 tablespoon hoisin sauce
  • 3 tablespoons soy sauce
  • 1 teaspoon Sriracha/hot Asian chili sauce
  • 2 teaspoons cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon ginger powder

  • Sauce:
  • 1 tablespoon Chinese rice wine or mirin 
  • 2 tablespoons chicken broth
  • 5 tablespoons oyster sauce
  • 3 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • ½ teaspoon pepper

  • 6 medium garlic cloves, minced
  • 1 tablespoon ginger, minced
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon peanut oil

  • 3 ½ - 4 cups broccoli florets, cut into bit size pieces
  • 1/4 cup water
  • 3 medium scallions, sliced (optional)

  1. Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade until well covered. Refrigerate for 2-8 hours.
  2. When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
  3. In another small bowl, combine garlic, ginger, red pepper flakes and 1 teaspoon peanut oil. Set aside.
  4. Drain excess marinade off of beef (if there is any).
  5. Heat 1 1/2 teaspoons peanut oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. *If your skillet is small, then cook in 2 batches.
  6. Add 1 tablespoon peanut oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 2 minutes.
  7. Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.
  8. Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the scallions, and serve.

Baked Chicken Wings

  • 20 chicken wings
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup plus 1 tablespoon hot sauce, divided
  • 1 tablespoon vegetable oil
  • 3/4 cup Gold Medal® all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup (1 stick) melted butter

1.Line a rimmed baking sheet with foil. 
Set a wire rack on the baking sheet and
coat it with cooking spray.
2.Place the salt, pepper, 1 tablespoon hot 
sauce, and vegetable oil in a resealable plastic 
bag, and shake to mix. Add the chicken wings,
seal, and toss until well coated.
3.Place the flour, cayenne pepper, and garlic
 powder in another resealable plastic bag, and
 shake to mix. Pour the chicken wings from the 
 first bag into the flour bag, seal, and toss until 
 well coated with the flour mixture. Place the wings onto
 the prepared baking sheet rack, and place into the 
 refrigerator for at least 1 hour.
4.Preheat oven to 400°F.
5.Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce. 
Dip the wings into the butter mixture one at a time, and place back on the baking
sheet rack. Bake in the preheated oven until the chicken is no longer pink in the 
center, and crispy on the outside, about 1 hour. Turn the wings over halfway 
during cooking so they cook evenly.
Serve with blue cheese dressing and celery sticks.                                                                                                       

Jalapeno Popper

Canola or Peanut Oil for frying..not shown
Large egg-roll wrappers (1 per each Popper)
One seal the edges
String Cheese (One stick per Popper
Fresh Jalapenos (One per each Popper)
Ranch Dressing..for dipping!

Side Note:  In hindsight I’d have par-cooked the Jalapeno somehow before stuffing & frying them.  Either a partial char over a flame, or even a quick blanch in boiling water, just to take the rawness out of them.  They were still d-lish, but I’d prefer the finished product to have a little softer Pepper inside!  :)
If you choose to par-cook your that now however you’d like.  Then skip to stuffing them with the Cheese!
Cut off both ends of each Jalapeno & slice them in down the center in half, creating 2 pieces.  *JALAPENOS ARE H.O.T.~~act accordingly!  ;)
Remove all the “stuff” from the insides of the Jalapeno halves..making sure to get all those seeds out!
Add a stick of String Cheese in between those 2 pieces of the Jalapeno, putting it back “together” with the cheese inside

Tuesday, June 2, 2015

Apple Pie Bits

¼ cup packed light brown sugar
1 teaspoon apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls
3 tablespoons butter, melted
⅓ cup chopped pecans
1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
1 (8-ounce) can Pillsbury Original crescent rollsInstructions

1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
2.In a small bowl, combine brown sugar and apple pie spice. Set aside.
3.Melt butter and toss apple slices in butter, set aside.
4.Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
5.Sprinkle each triangle evenly with the chopped pecans.
6.Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
7.Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
8.Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before

Monday, June 1, 2015

No-Bake Chewy Cookies and Cream Bars

One 16 oz package of Oreo
5 cups Large Marshmallows
4 tablespoons butter

1.  Place Oreos in food processor and pulse until ground. 
2. Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes.  Remove and pour in ground Oreo Cookies.  
3. Stir to combine then transfer to a foil lined 8×8 inch baking pan.  Let set up for 10 minutes.  
4. Remove bars out of pan with edges of foil and cut into squares.
Makes 9 large bars

Easy Cherry Turnovers

-These sweet pastries are not only easy to make, but they're the perfect blend of buttery pastry dough, tart cherries and sweet, creamy glaze. Enjoy!
  • 2 cans store-bought crescent rolls
  • 1-1.5 cups cherry pie filling
  • 1 cup confectioners sugar
  • 2 Tablespoons heavy cream (or milk or half & half)
  • ¼ teaspoon vanilla extract
  1. Preheat oven to temperature specified on crescent roll package. (Ours was 375 degrees F).
  2. Prepare a large baking sheet with parchment paper or a silpat mat.
  3. Unroll the crescent roll dough and separate the triangles.
  4. Place a heaping tablespoon or so of cherry pie filling at the wide end of each crescent roll, and gently roll it up.
  5. Place on baking sheet, and bake according to package directions, 10-12 minutes or until golden brown.
  6. While baking, prepare the glaze.
  7. Combine confectioners sugar, cream and vanilla in a small bowl and whisk until smooth.
  8. The glaze should be thin enough to coat and run off a spoon, so add more sugar or liquid as needed to achieve desired consistency.
  9. Generously pour glaze over hot rolls, and enjoy warm.