Hot ‘n’ Spicy Flank Steak

May 29, 2014 Leave a Comment

 

Hot 'n' Spicy Flank Steak

Hot ‘n’ Spicy Flank Steak

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

With its flavorful marinade, this flank steak makes a succulent meal.  I received this recipe from a friend, and it’s a family favorite ever been since.

             Julee Wallberg                                                                 Salt Lake City, Utah

 

Hot ‘n’ Spicy Flank Steak Recipe

Hot ‘n’ Spicy Flank Steak

3 Tbsp. brown sugar

3 Tbsp. red wine vinegar

3 Tbsp. sherry of reduced-sodium chicken broth

3 Tbsp. reduced-sodium soy sauce

1 Tbsp. canola oil

1 ½ tsp. crushed red pepper flakes

1 ½ tsp. paprika

1 ½ tsp. chili powder

1 ½ tsp. Worcestershire sauce

¾ tsp. seasoned salt

¾ tsp. garlic powder

¾ tsp. dried parsley flakes

1 beef flank steak (1 ½ Lb.)

 

In a large bowl, combine the first 12 ingredients.  Pour 1/3 cup marinade into a large resealable plastic bag; add steak.  Seal bag and turn to coat; refrigerate for 1-3 hours, turn the steak over every hour.  Cover and refrigerate remaining marinade for basting.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill steak, uncovered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 F.; medium 160 F.; well-done, 170 F.), basting frequently with remaining marinade.  Let stand 5 minutes before slicing.  Thinly slice steak across the grain.               6 serving

 

(Recipe for Hot ‘n’ Spicy Flank Steak was on www.tasteofhome.com, 2014)

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Pork Tenderloin Medallions with Strawberry Sauce

May 5, 2014 Leave a Comment
Pork Tenderloin Medallions with Strawberry Sauce

Pork Tenderloin Medallions with Strawberry Sauce

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Pork tenderloin paired with strawberries is a heavenly match, made even more special with a tangy feta garnish.  Serve with roasted spring vegetables.

        Katie Wollgast                                                                 Florissant, Missouri

 

Pork Tenderloin Medallions with Strawberry Sauce Recipe

 

Pork Tenderloin Medallions with Strawberry Sauce

1 ½ cups reduced-sodium beef broth

2 cups chopped fresh strawberries, divided

½ cup white wine vinegar

¼ cup brown sugar

¼ cup reduced-sodium soy sauce

2 pork tenderloin (1 lb. each), cut into ½ inch slices

1 garlic cloves, minced

½ tsp. salt

½ tsp. pepper

2 Tbsp. canola oil

2 Tbsp. cornstarch

2 Tbsp. cold water

½ cup crumbled feta cheese

½ cup chopped green onions

 

In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil.  Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened.  Strain mixture and set aside liquid, discarding solids.

Sprinkle pork with garlic powder, salt and pepper.  In a large skillet, heat oil over medium heat, brown pork on both sides.  Remove and keep warm.

Add broth mixture to the same skillet; bring to a boil.  Combine cornstarch and water until smooth and gradually stir into skillet.

Return pork to skillet.  Bring to a boil.  Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender.  Serve pork with sauce.  Top with feta cheese, onions and remaining strawberries.

8 servings

 

(Recipe for Pork Tenderloin Medallions with Strawberry Sauce was on www.tasteofhome.com, 2014)

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Chicken Fajitas

April 8, 2014 Leave a Comment
Chicken Fajitas

Chicken Fajitas

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

This is the best fajita recipe I’ve ever used.  It sounds complicated, but really it isn’t.  The servings are hearty, but this dish is so good that my husband and I never have a problem finishing it!  This recipe is Diabetic Friendly!

        Kathleen Smith                                                                 Pittsburgh, Pennsylvania

 

Chicken Fajitas Recipe

Chicken Fajitas

¼ cup lime juice

1 Tbsp. reduced-sodium soy sauce

2 tsp. canola oil

1 garlic clove, minced

½ tsp. salt

½ tsp. chili pepper

½ tsp. cayenne pepper

¼ tsp. pepper

1 tsp. liquid smoke, optional

2 boneless chicken breast halves (4 oz. each)

Filling:   2 tsp. canola oil

1 medium onion, julienned

½ small sweet red or green pepper, julienned

1 tsp. reduced-sodium soy sauce

½ tsp. lime juice

4 fat-free tortillas (6 inch), warmed

Salsa and sour cream, optional

In a large resealable plastic bag, combine the first eight ingredients; if desired, add liquid smoke.  Add chicken; seal bag and turn to coat.  Refrigerate at least 2 hours.

Drain chicken, discarding marinade.  Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.  Grill chicken, covered, over medium heat or broil 4 inches from heat 4-6 minutes on each side or a thermometer reads 165 F.

In a large nonstick skillet, heat oil over medium-high heat.  Add onion and red pepper; cook and stir 5-7 minutes or until tender.  Stir in soy sauce and lime juice.

Cut chicken into thin slices; add to vegetables.  Serve tortillas and, if desired, salsa and sour cream.

2 serving

 

(Recipe for Chicken Fajitas was on www.tasteofhome.com, 2014)

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Teriyaki Pork Chops with Blueberry-Ginger Relish

February 21, 2014 Leave a Comment
Teriyaki Pork Chops with Blueberry-Ginger Relish

Teriyaki Pork Chops with Blueberry-Ginger Relish

 

This recipe, Teriyaki Pork Chops with Blueberry-Ginger Relish is from Diabetic Connect.  Take 5 minutes in the morning to get these pork chops marinating so they’re ready to grill the same night or even the next day.

 

Teriyaki Pork Chops with Blueberry-Ginger Relish Recipe

 

Teriyaki Pork Chops with Blueberry-Ginger Relish

**  Total Time:  2 ½ hours (including 2 hours marinating time)  **

4 bone-in center-cut pork chops, (about 1 ¾ lbs.), trimmed of fat

Marinade:   3 Tbsp. reduced-sodium soy sauce

2 Tbsp. dry sherry

2 cloves garlic, crushed

1 tsp. brown sugar

¼ tsp. crushed red pepper

Blueberry-Ginger Relish:   1 cup fresh blueberries, coarsely chopped

1 shallot, chopped

1 serrano chile, seeded and minced

1 Tbsp. chopped fresh cilantro

1 Tbsp. lime juice

1 tsp. minced fresh ginger

1/4 tsp. salt

Marinate the pork for up to 1 day.

To marinate:  Place pork chops in a large sealable plastic bag.  Whisk soy sauce, sherry, garlic, brown sugar and crushed red pepper in a small bowl.  Add the marinade to the bag, seal and turn to coat.  Marinate in the refrigerator for at least 2 hours or overnight.

To prepare relish:  About 20 minutes before grilling the pork, combine blueberries, shallot, chile, cilantro, lime juice, ginger and salt in a small bowl.

Preheat grill to high.  Remove the pork chops from the marinade (discard marinade).  Grill the chops 3 to 5 minutes per side.  Let them rest for 5 minutes before serving the relish.

 

(Recipe for Teriyaki Pork Chops with Blueberry-Ginger Relish came from Diabetic Connect, 2014)

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Snow Peas & Beef Stir-Fry

October 19, 2013 Leave a Comment

 

Snow Peas & Beef Stir-Fry

Snow Peas & Beef Stir-Fry

Skip greasy takeout food and go for this healthy and fast dinner that’s so much more enjoyable.  Warm up ready-to-serve brown rice and supper is on the table (with one less pan to wash).

        Donna Lindecamp                                         Morganton, NC                                                                               

 

Snow Peas & Beef Stir-Fry Recipe

Snow Peas & Beef Stir-Fry

½ cup reduced-sodium soy sauce

½ cup sherry or water

2 Tbsp. cornstarch

2 tsp. sugar

2 Tbsp. canola, divided

2 garlic cloves, minced

1 beef top sirloin steak (1 ½ lbs.), thinly sliced

½ lb. sliced fresh mushrooms

1 medium onion, cut into thin wedges

8 oz. fresh snow peas

Hot cooked rice

In a small bowl, whisk soy sauce, sherry, cornstarch and sugar.  Transfer ¼ cup mixture to a large bowl; stir in 1 Tbsp. oil and garlic.  Add beef; toss to coat.  Let beef mixture stand for 15 minutes.

Heat a large skillet over medium-high heat.  Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink.  Remove from pan; repeat with remaining beef.

In same pan, heat remaining oil over medium-high heat until hot.  Add mushrooms and onion, cook and stir until mushrooms are tender.  Add snow peas; cook 2-3 minutes longer or until crisp-tender.

Stir remaining soy sauce mixture and add to pan.  Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.  Return beef to pan; heat through.  Serve with rice.             6 servings

(Recipe for Snow Peas & Beef Stir-Fry came from tasteofhome.com)

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Honey-Pecan Baked Cod

July 30, 2013 Leave a Comment
Honey-Pecan Baked Cod

Honey-Pecan Baked Cod

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

One night at dinner, while vacationing in the Blue Ridge Mountains, we tried a pecan-encrusted trout that we’ve tried to re-create.  We enjoy this tasty version with fresh or frozen cod often. (This is a Diabetic Friendly recipe!!)

            Lana German                                                                              Lenoir, North Carolina

 

Honey-Pecan Baked Cod Recipe

Honey-Pecan Baked Cod

3 Tbsp. honey

2 Tbsp. butter, melted

1 Tbsp. reduced-sodium soy sauce

1 ½ tsp. lemon-pepper seasoning

½ tsp. garlic powder

¼ tsp. season salt

1 ½ cups finely chopped pecans

6 cod fillets (6 oz. each)

Preheat oven to 400 F.  In a shallow bowl, combine first (6) six ingredients.  Place pecans in another shallow bowl.  Dip fillets in honey mixture, then coat with pecans.

Place in a greased 13×9 inch baking dish.  Bake, uncovered, 15-20 minutes or until fish flakes easily with a fork.         6 servings

 

(Recipe for Honey-Pecan Baked Cod was in tasteofhome.com)

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Lemon Grilled Salmon

July 6, 2013 Leave a Comment
Lemon Grilled Salmon

Lemon Grilled Salmon

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This tender and flaky fish is wonderful to serve to family and friends.  A savory marinade that includes dill gives the salmon mouthwatering flavor and since it can be grilled or broiled, you can enjoy it all year round!

Lemon Grilled Salmon Recipe

Lemon Grilled Salmon

2 tsp. snipped fresh dill or ¾ tsp. dill weed

½ tsp. lemon-pepper seasoning

½ tsp. salt, optional

¼ tsp. garlic powder

1 salmon fillet (1 ½ lbs.)

¼ cup packed brown sugar

3 Tbsp. chicken broth

3 Tbsp. canola oil

3 Tbsp. reduced-sodium soy sauce

3 Tbsp. finely chopped green onions

1 small lemon, thinly sliced

2 onions sliced, separated into rings

Sprinkle dill, lemon-pepper, and salt if desired and garlic powder over salmon.  In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon.  Seal bag and turn to coat.  Cover and refrigerate for 1 hour, turning once.

Drain and discard marinade.  Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top.  Cover and cook for 15-20 minutes or until fish flakes easily with a fork.     6 servings

(Recipe for Lemon Grilled Salmon was in tasteofhome.com)

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Tropical Island Chicken

May 23, 2013 Leave a Comment
Tropical Island Chicken

Tropical Island Chicken

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son’s pirate-theme birthday party.  It smelled so good on the grill that guests could hardly wait to try a piece!

Tropical Island Chicken Recipe

Tropical Island Chicken

 ½ cup reduced-sodium soy sauce

1/3 cup canola oil

¼ cup water

2 Tbsp. dried minced onions

2 Tbsp. sesame seeds

1 Tbsp. sugar

4 garlic cloves, minced

1 tsp. ginger

¾ tsp. salt

1/8 tsp. cayenne pepper

2 broiler/fryer chickens (3 to 4 Lb. each), quartered

In a small bowl, combine the first 10 ingredients.  Set aside 1/3 cup for basting; cover and refrigerate.  Pour the remaining marinade into a large resealable plastic bag.  Add chicken; seal and turn to coat.  Refrigerate for 8 hours or overnight.

Prepare grill for indirect heat, using a drip pan.  Place chicken over drip pan and grill, covered, over direct medium heat for 45-60 minutes or until a thermometer reads 180 F., turning and basting often with reserved marinade.         8 servings

(Recipe for Tropical Island Chicken was on www.tasteofhome.com)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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