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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Smoky Grilled Chicken

April 15, 2014 Leave a Comment
Smoky Grilled Chicken

Smoky Grilled Chicken

 

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

 

Instant coffee is the “secret” ingredient in this sweet and spicy sauce.  Don’t be surprised when folks tell you this is the best chicken they ever had!

         Kathy Whipple                                                                 Twin Falls, Idaho

 

Smoky Grilled Chicken Recipe

Smoky Grilled Chicken

½ cup packed dark brown sugar

2 Tbsp. ground mustard

2 Tbsp. instant coffee granules

1 cup hot water

2 bottles (14 oz. each) ketchup

2 Tbsp. Worcestershire sauce

2 Tbsp. Liquid Smoke, optional

1 broiler/fryer chicken (3 ½ to 4 lbs.), quartered

 

In a large bowl, dissolve sugar, mustard and coffee in hot water.  Stir in ketchup, Worcestershire sauce, and liquid smoke if desired.  Reserve 1 cup for basting; refrigerate remaining sauce for another use.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill chicken, covered, over medium heat, for 30 minutes, turning and basting with sauce frequently.  Grill, covered, 15 minutes longer, turning and basting occasionally or until juices run clear.          4 servings

 

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

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Hearty Beef & Bean Chili

April 3, 2014 Leave a Comment
Hearty Beef & Bean Chili

Hearty Beef & Bean Chili

 

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

www.tasteofhome.com

 

The slow cooker makes this chili ideal for entertaining.  A few minutes of prep and then it cooks away while you can attend to other party details.  Your guests will really enjoy this nicely seasoned hearty dish.

         Jan Wagner-Cuda                                                           Deer Park, Washington

 

Hearty Beef & Bean Chili Recipe

Hearty Beef & Bean Chili

2 lbs. ground beef

6 cans (16 oz. each) hot chili beans, undrained

1 can (10 oz.) diced tomatoes and green chilies, undrained

1 can (8 oz.) tomato sauce

¼ cup chopped onion

2 Tbsp. molasses

1 tsp. salt-free Southwest chipotle seasoning blend

1 tsp. Worcestershire sauce

½ tsp. salt

½ tsp. ground cumin

½ tsp. chili powder

In a large skillet, cook beef over medium heat until no longer pink; drain.  Transfer to a 6 quart slow cooker.

Stir in the remaining ingredients.  Cover and cook on low for 6-8 hours or until heated through.

14 servings (3 ½ quarts)

 

(Recipe for Hearty Beef & Bean Chili was on www.tasteofhome.com, 2014)

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Fried Pickles

February 9, 2014 Leave a Comment
Fried Pickles

Fried Pickles

 

This recipe, Fried Pickles is from Diabetic Connect.  Just one bite and you’ll be HOOKED!!  The crispy, seasoned breading is baked instead of fried, cutting the fat and calories.  Try it ONCE…and you’ll be back for more.

Fried Pickles Recipe

Fried Pickles

Seasoned Egg Wash:   1 egg

1 tsp. Mrs. Dash seasoning mix, blend

1/3 cup heavy whipping cream

1/3 cup Lea & Perrins Worcestershire Sauce

1/3 tsp. Tabasco sauce

Seasoned Dip:   1 ½ cups crushed pork rinds

½ Tbsp. paprika

1 Tbsp. garlic salt

2 tsp. black pepper

12 oz. whole dill pickles

Mix together the egg wash, whip, set aside.

Mix ingredients for seasoned dip in shallow dish.

Slice pickles 1/8 inch thickness.

Dip into seasoned egg wash then into seasoned dip.

Place in foil lined pan, bake at 350 F. for 20 minutes.  Enjoy!!

 

(Recipe for Fried Pickles came from Diabetic Connect, 2013)

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Artichoke Dip

January 30, 2014 Leave a Comment
Artichoke Dip

Artichoke Dip

Get ready for the Super Bowl with the Seahawks vs. Broncos on Sunday, February 2, 2014.  You can serve these classic dips with cut-up vegetables or low-salt chips.  Your household of hungry football fans will scarf them up.  All three dips, artichoke, black bean-chipotle and baked onion are included. This dip is delicious unbaked.  Crabmeat and cooked chopped spinach may be stirred into either version. Artichoke Dip Recipe

Artichoke Dip

2 (14 oz.) cans artichoke hearts, drained

1 cup mayonnaise

1 cup sour cream

1 cup grated Parmesan cheese

Mince the artichokes in a food processor; add mayonnaise, sour cream and Parmesan cheese. If desired, coat a small baking dish with cooking spray, fill with dip and bake in a preheated 350 F. oven 20 to 25 minutes, or until lightly browned.           12 – 16 servings

This will take about 15 minutes to make and may be made a day ahead.   Black Bean-Chipotle Dip

Black Bean-Chipotle Dip

½ cup coarsely chopped red onion

½ cup cilantro

1 Tbsp. (or to taste) minced chipotle in adobo sauce

2 (15.5 oz. each) cans black beans, drained and rinsed, divided

¼ cup extra-virgin olive oil

2 Tbsp. fresh lime juice

1 tsp. ground cumin

½ tsp. dried oregano

Chop onion and cilantro together in food processor to 1/8 inch pieces; add chipotle, and mince. Add half the beans, the olive oil, lime juice, cumin and oregano, and pulse the machine to thoroughly combine. Transfer the beans to the bowl; stir in the remaining whole beans and mash lightly with a fork, if desired. 12 to 14 servings

Baked Onion Dip

Baked Onion Dip

1 Tbsp. canola oil

4 cups chopped onions

1 tsp. sugar

4 oz. Neufchatel cheese (low-fat cream cheese)

1/3 cup light mayonnaise

½ cup reduced-fat sour cream

¼ plus 1 Tbsp. grated Parmesan, divided

¼ tsp. Worcestershire sauce

Preheat the oven to 350 F.  Coat a 1 quart baking dish with cooking spray. Heat canola oil in large in a nonstick skillet over medium high heat.  Add onions and cook, stirring occasionally, until somewhat softened, about 4 minutes.  Sprinkle with sugar; reduce the heat to medium and cook, stirring occasionally, until the onions are soft and deeply golden, about 15 minutes.  Remove from heat and allow to cool. Combine the Neufchatel, mayonnaise, sour cream, ¼ cup of the Parmesan and Worcestershire sauce in a bowl; stir in the onions and transfer to the prepared baking dish.  Sprinkle with the remaining 1 tablespoon Parmesan cheese. Bake until mixture is golden on top and bubbling, about 20 minutes.  Serve warm.          12 servings   (Recipe for Artichoke Dip, Black Bean-Chipotle Dip, and Baked Onion Dip came from the Newsday, January 30, 2014)

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Low-Carb Chili

January 9, 2014 Leave a Comment
Low-Carb Chili

Low-Carb Chili

This recipe, Low-Carb Chili is from Diabetic Connect.  It’s COOOOLD OUTSIDE, and that means it’s time to make CHILI.  This chili is made with allspice, cinnamon, cumin, hot pepper flakes…it will give your chili a great taste.

 

Low-Carb Chili Recipe

Low-Carb Chili

1 quart water

2 lb. extra ground beef (5 % fat) or ground turkey

1 tsp. ground cinnamon

1 tsp. ground cumin

1 medium onion, chopped

1 tsp. Worcestershire sauce

2 medium garlic cloves, mashed

2 tsp. salt (optional)

2-3 Tbsp. chili powder

1 tsp. black pepper

½ tsp. HOT pepper flakes

½ tsp. ground allspice

6 oz. tomato paste

3 bay leaves

4 oz. canned mushroom slices, drained (or fresh, cooked)

¾ cup chopped green bell peppers, chopped

 

Brown meat, drain off fat.

Add remaining ingredients, bring ti a boil.  Simmer for 3 hours, stirring occasionally.

 

(Recipe for Low-Carb Chili came from Diabetic Connect, 2013)

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Super-Easy Barbecue Pulled Pork

May 30, 2013 Leave a Comment
Super-Easu Barbecue Pulled Pork

Super-Easy Barbecue Pulled Pork

Super-Easy Barbecue Pulled Pork is one of the many recipes I used to make when I was using The Sugar Solution Cookbook.  I have diabetes, and this book by Ann Fittante, MS, and RD, with Julia VanTine-Reichardt was great.  It gave you Breakfast, Snack, Lunch, Snack, Dinner, Snack every day; for a full month, and had 14 chapters with recipes.                

Super-Easy Barbecue Pulled Pork Recipe

Super-Easy Barbecue Pulled Pork

1 Tbsp. olive oil

1 ½ Lbs. boneless pork loin, trimmed of all visible fat

1 medium onion, chopped (about ½ cup)

2/3 cup ketchup

1 Tbsp. cider vinegar

1 Tbsp. molasses

2 tsp. packed brown sugar

2 tsp. mustard powder (I don’t like mustard, so I didn’t use)

1 ½ tsp. garlic powder

1 tsp. Worcestershire sauce

¼ tsp. ground black pepper

1 ½ cups lower-sodium chicken or vegetable broth

Heat the oil in a medium saucepan over medium-high heat.  Add pork loin and brown, turning occasionally, for 5 minutes.

Add the onion, ketchup, vinegar, molasses, sugar mustard powder, garlic powder, Worcestershire sauce, black pepper and broth.  Stir the mixture well to combine and bring to a boil over medium-high heat.  Reduce the heat to low, cover, and simmer, stirring occasionally, for 1 ½ hours.

Uncover the saucepan and simmer 10 minutes longer, or until the sauce has thickened slightly and the pork is very tender.  Remove from the heat.

Pull the pork into shreds with two forks and serve.

 

(Recipe for Super-Easy Barbecue Pulled Pork was in The Sugar Solution Cookbook)

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Tangy Spareribs

May 26, 2013 Leave a Comment
Tangy Spareribs

Tangy Spareribs

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

 

I still remember coming home from church to the smell of these ribs baking in the oven alongside baked potatoes.  They have an old-fashioned homemade barbecue sauce that clings to every morsel.

                Judy Clark                                                                           Elkhart, Indiana

               

Tangy Spareribs Recipe

Tangy Spareribs

4 to 5 lbs. pork spareribs

2 Tbsp. butter

1 medium onion, finely chopped

½ cup finely chopped celery

1 cup water

1 cup ketchup

1/3 cup lemon juice

2 Tbsp. brown sugar

2 Tbsp. white vinegar

1 Tbsp. Worcestershire sauce

½ tsp. ground mustard

1/8 tsp. pepper

1/8 tsp. chili powder

Cut ribs into serving-size pieces; place in a shallow roasting pan, bone side down.  Bake, uncovered, at 350 F. for 45 minutes.

Meanwhile, in a large saucepan, heat butter over medium-high heat.  Add onion and celery; cook and stir for 4-5 minutes or until tender.  Stir in the remaining ingredients.  Bring to a boil; reduce heat.  Simmer for about 10 minutes or until slightly thickened, stirring occasionally; remove from the heat.

Drain fat from the roasting pan.  Pour sauce over ribs.  Bake 45-60 minutes; longer or until ribs are tender.               6 servings

(Recipe for Tangy Spareribs was in tasteofhome.com)

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Meatballs

April 23, 2013 Leave a Comment
Meatballs

Meatballs

It’s just not spaghetti without meatballs.

 

Meatballs Recipe

Meatballs

2 lbs. ground beef and turkey mix

2 Tbsp. minced toasted onions*

1 tsp. toasted onion powder*

1 tsp. salt

1 cup freshly grated bread crumbs

1 tsp. Tuscan sunset*

Freshly ground pepper, to taste*

½ cup evaporated milk (see note)

1 egg

1 tsp. Worcestershire sauce

(* Penzeys spices)

Preheat oven to 350 F.  In a large bowl, combine the dry ingredients and set aside.  In a separate bowl, combine the milk, egg and Worcestershire.  Add the wet ingredients to the dry and mix well.  Add in the meat by fistfuls and mix in gently by hand.  Roll into 1-inch balls and place on parchment paper or foil-lined baking sheets.

Bake for 30 minutes turning once halfway through baking.  Add to sauce or eat straight out of the oven.

Note:  Evaporated milk is an old-fashioned way to preserve milk.  The water in the milk is reduced by half, and then it is canned.  You can substitute half & half, or cream for the 1/2bcup evaporated milk if desired –not quite the same, but it works great!

(Recipe for Meatballs was in the Penzeys Spice Spring 2013  Catalog.)

 

Vegetarian Marinara

Vegetarian Marinara

Vegetarian Marinara

This is a nice, basic pasta sauce.

Vegetarian Marinara

3-4 Tbsp. olive oil

3 large shallots (do not use dried)

4-6 garlic cloves, minced (1 tsp. Penzeys minced garlic*)

1 Tbsp. California basil*

2 tsp. Turkish oregano*

½ tsp. crushed red peppers*, optional

1 6-oz. can tomato paste (use 2 cans for a thicker sauce)

1 28-oz. whole tomatoes, undrained

1/3-1/2 cup dry red wine

¼-1/2 tsp. salt

¼-1/2 tsp. freshly ground pepper*

1 tsp. sugar, optional

In a heavy-bottomed stockpot heat the oil over medium-high heat.  Chop the shallots and add to the pan, cook, stirring regularly, about 5 minutes.  Add garlic, basil, oregano and crushed red pepper; sauté for about 2-3 minutes.  Add to tomato paste and stir 2-3 minutes.  Add the tomatoes with juice and the wine; simmer, uncovered, over low heat for 1-2 hours stirring occasionally.  Season with salt and peppers and add sugar if desired.  Add water if the sauce is too thick.

(Recipe for Vegetarian Marinara is from the Penzeys Spices Spring 2013 Catalog.)

 

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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Chicken Broccoli Crepes

April 22, 2013 Leave a Comment
Chicken Broccoli Crepes

Chicken Broccoli Crepes

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

 

When I organized food and nutrition training for our county 4-H’ers, we had cooking demonstrations representing different countries.  We chose crepes for France, and everyone really loved them with this chicken broccoli filling.

Chicken Broccoli Crepes Recipe

Chicken Broccoli Crepes

1 cup plus 2 Tbsp. milk

2 eggs

2 Tbsp. butter, melted

1 cup flour

¼ tsp. salt

Filling:   ¼ cup butter

¼ cup flour

2 cups chicken broth

2 tsp. Worcestershire sauce

3 cups (12 oz.) shredded cheddar cheese, divided

2 cups (16 oz.) sour cream

2 packages (8 oz. each) frozen broccoli spears, cooked and drained

2 ½ cups cubed chicken

In a small bowl, beat the milk, eggs and butter.  Combine flour and salt; add to egg mixture and beat until smooth.  Cover and refrigerate for 1 hour.

Heat a lightly greased 8 inch nonstick skillet.  Stir batter; pour ¼ cup into the center skillet.  Lift and tilt pan to evenly coat bottom.  Cook until top appears dry; turn and cook 15-20 seconds longer.  Remove to a wire rack.  Repeat with remaining batter, greasing skillet as needed.  When cool, stack crepes with waxed paper or paper towels in between.

In a large saucepan, melt butter.  Stir in flour until smooth.  Gradually stir in broth and Worcestershire sauce.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat; stir in 2 cups of cheese.  Cook and stir for 10 minutes or until cheese is melted.  Remove from the heat; stir in sour cream until smooth.

Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup cheese sauce.  Roll up and place seam side down in a greased 13×9 inch baking dish.  Pour remaining cheese sauce over crepes; sprinkle with remaining cheese.

Bake, uncovered, at 350 F. for 20 minutes or until heated through.       8 crepes

 

(Recipe for Chicken Broccoli Crepes was on www.tasteofhome.com)

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