Category: BLOG 366

MYRA’S GRILLED FLANK STEAK ~ BLOG 366.130

MYRA’S GRILLED FLANK STEAK adapted from Mary Berg’s mother

MARINADE
1/3 cup Bragg’s liquid aminos
1/3 cup dry red wine
1/3 cup QUALITY honey
3 tablespoons Worcestershire sauce
2 teaspoons ground ginger
3 garlic cloves, minced
FRESH ground sea salt and black pepper
1/2 cup avocado oil, plus more for the grill
4 green onions, chopped
2-3 pounds Flank Steak

  • Whisk together the liquid aminos, red wine, honey, Worcestershire, ground ginger, garlic and 1/2 teaspoon pepper.
  • Whisk in the oil.
  • Fold in green onions.
  • Add flank steak to large container or ziplock bag.
  • If using a ziplock bag remove as much air as possible.
  • Place in the refrigerator to marinate for at least 4 hours or up to overnight.

 

  • Remove steak from the refrigerator 30 minutes before you are ready to grill so it can come up to room temperature.
  • Heat your grill to medium-high.
  • Remove the steak from the marinade and dry off the outside with some paper towel.
  • Lightly oil the grill.
  • Season the steak with FRESH ground sea salt and black pepper.
  • Grill 6 to 8 minutes per side for medium rare or until cooked to your liking.
  • Set the steak aside, tented with aluminum foil, to rest for 10 minutes while you prepare the serving sauce.

SAUCE
2 green onions
1/2 cup mayonnaise
1 tablespoon finely grated ginger. plus more as needed
1 teaspoon Montreal steak spice. plus more as needed
Juice of 1 LARGE lemon

  • Add the green onions to the grill and cook, turning frequently, until charred, 3 to 5 minutes.
  • Finely chop the grilled green onions and add to a bowl along with the mayonnaise, finely grated ginger, Montreal steak spice and lemon juice.
  • Stir well to combine and adjust seasoning, adding a bit more of the lemon juice, ginger or steak spice, to taste.
  • Slice the steak against the grain into 1/2-inch-thick slices.
  • Serve with the sauce on the side.

LOOSEMEAT PHILLY CHEESESTEAKS ~ BLOG 366.128

I needed to make Philly Cheese Steak sandwiches for a crowd and didn’t want to be a short order cook ALL night. So this version came to mind using ground beef and a sheet pan.

LOOSEMEAT PHILLY CHEESESTEAKS ~ serves 6, but easily doubles or triples adapted from FACEBOOK

1 1/2 pounds QUALITY ground beef
6 ounces cream cheese, softened
2 teaspoons Montreal hamburger seasoning
2 teaspoons Worcestershire sauce
2 tablespoons avocado oil
8 ounces white button mushrooms, sliced
3 LARGE bell peppers (green, red, or yellow), sliced *SEE NOTES
1 cup diced onion
8 ounces sliced or shredded Provolone cheese
FRESH ground sea salt and black pepper, to taste
Sandwich rolls
butter and garlic salt for rolls
Mayonnaise for rolls
Creamed Horseradish, to taste

  • Preheat oven to 350°.
  • In a small bowl whisk together mayonnaise and creamed horseradish with a little salt to taste. Set aside for dressing rolls before serving.
  • Spray a deep jelly roll sheet pan with non-stick cooking spray or line with foil.
  • In a large skillet, cook the beef over medium-high heat until browned. Drain.
  • Add the cream cheese, steak seasoning and Worcestershire sauce, cooking over medium heat or until cream cheese is melted and combined. Add a little milk or cream if you want the sauce thinner.
  • Add FRESH ground salt and pepper to taste.
  • Spread beef mixture on sheet pan.

  • Wipe out skillet, or use a second pan while the beef is cooking and heat oil over medium high heat.
  • Add the mushrooms, bell peppers, and onion cooking until veggies are soft.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Spread veggies on top of beef mixture.
  • Top veggies mixture with Provolone cheese and bake in the oven for about 5-10 minutes or until cheese is melted.
  • Serve immediately on sliced grilled rolls that have been buttered and toasted with prepared mayonnaise.


NOTES:

  • I omit green bell peppers because I just can’t tolerate them and really prefer the sweetness that a red bell pepper adds to the mix.
  • Adding a little salt and creamed horseradish to the mayonnaise for the bread really OOMPHS up the flavor, but can easily be omitted.

HAPPY HOMEMAKER MONDAY with MENU PLANS & RECIPE LINKS week 19 of 2024 ~ BLOG 366.127

We were at 48° yesterday with wind and off and on rain despite no rain in the forecast and are supposed to be at 55° with rain today. But by Friday we’re supposed to be up to 87° and sunny for 2 days! This weather is completely crazy everywhere. I am hoping it has leveled out by the time we get back from the family reunion and that spring will finally make an appearance. I’m having enough trouble believing we’re in May already. I’m not ready to go from winter to summer, but am ready to pack away the flannels for awhile. I want some spring!

I’m not going to get into specifics, but could use everyone’s prayers for some health issues my mom is going through.

I can’t believe were already a week into May let alone that there are only 232 days until Christmas. Life is passing by all too quickly. I want to make changes to my life to allow me to slow down and enjoy it more.

I’m still all about helping where and when I can, but I will be more selective about it. I was asked last minute to fill in for the kitchen at the Eagles Band Night Saturday for a man who was scheduled to work and had to deal with a family emergency so of course I said yes. Long story short he told one person in charge it was a family emergency and another that it was counseling with his wife. He then proceeded to show up as a guest and danced the night away. Twice earlier this same week I had already had clean up the kitchen he’d left dirty so needless to say I was a bit miffed at the audacity to lie to 2 different people in charge and then act like he did. He didn’t even thank me for filling in for him! People like that just kick the nice right out of me 🙁

I had already talked to a few other people about helping on some other community projects (that are non-Eagle) related for after we get back from the family reunion. I’m going to accept their offers and jump in to help in other areas.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING A few things to do in order to get packed and then clean up from packing 😀
  • GROCERIES & ERRANDS I have a pedicure later today and a few errands, but cooking our of the freezer and pantry before we leave for the family reunion.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS Trying to tidy up some loose ends, but trying to get a hold of some people is like pulling teeth.
  • RECIPE RESEARCH & MENU PLANNING Looking for some spring menu inspiration when we get back. I am working on a Hawaiian Chicken Salad recipe that I have high hopes for.

WHAT’S ON THE DVR/TV
  • We’ve been cleaning out the DVR before our trip. We also binge watched a few episodes of CARTER with Jerry O’Connell over the rainy weekend.

I’ve been exhausted while falling asleep, but I’m still on Fannie Flagg’s I Still Dream About You.

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
5/6 MONDAY
5/7 TUESDAY
5/8 WEDNESDAY
5/9 THURSDAY
5/10 FRIDAY
5/11 SATURDAY
5/12 SUNDAY
DINNER
SEAFOOD SALAD & PARMESAN ROLLS
 CHICKEN WRAPS & PEA SALAD
 POT ROAST & NOODLES
 CORN clean out refrigerator night
OUT
 ON THE ROAD
 SIL’s CHOICE
DESSERT
 
 
 

This is the first MAY POLE I’ve seen since I was kid and we did it in grade school one year. I am impressed with the creative ingenuity of using the basketball pole.

CROCK POT CHICKEN & STUFFING ~ BLOG 366.123

CROCK POT CHICKEN & STUFFING 

3-4 LARGE (Dolly Parton size) boneless, skinless chicken breasts, sliced in half horizontally if really thick
1 tablespoon FRESH chopped parsley
1 can of Campbell’s cream of mushroom soup (see notes)
8 ounces sour cream – I use Mexican sour cream, but not sure if it’s available everywhere
6 ounce box Stove Top stuffing mix
1/4 + 3/4 cup homemade chicken bone broth
1 LARGE shallot, chopped
1 1/2 cups FRESH Green Beans (frozen works in a pinch – see notes)
1 1/2+ cups baby carrots (1 small bag)
2 stalks celery, chopped

  • Whisk together the soup and ¾ cup broth mixture together with the stuffing mixture.
  • Add the onions and celery.
  • Generously season the chicken breasts with salt and pepper.
  • Pour 1/4 cup broth on the bottom of your slow cooker and lay chicken breasts in a single layer, if possible.
  • Add stuffing mixture on top of chicken.
  • Add green beans and carrots last on top of the stuffing.
  • Cook on low for 6-8.

NOTES:

  • You can use any condensed cream soup you have on hand. I often use cream of broccoli or potato if that’s what I have on hand and you get an enhanced flavor profile.
  • You can use any vegetable combination you like. If I’m out of green beans, I use peas or peas and carrots.
  • You could cook this on high for 3-4 hours, but I find the chicken stays MUCH moister when cooked on low.
  • If you slice your chicken breasts horizontally, layer chicken, stuffing, chicken, stuffing before adding the veggies. You can even chicken the chicken pieces for more of a stew consistency.

 

MARGARITA BALLS ~ BLOG 366.121

What goes good with Tacos? Margaritas of course 😀

MARGARITA BALLS

12 ounces vanilla wafers, crushed
1/2 pound ground almonds
4 ounces white chocolate
1/4 cup QUALITY tequila
1/4 cup QUALITY orange marmalade
2 tablespoons light corn syrup
1 + cup powdered sugar

  • Mix together the vanilla wafers and the ground almonds.
  • Melt white chocolate in the microwave in 30 second increments until smooth.
  • In a small blender process tequila, orange marmalade and light corn syrup until smooth.
  • Stir in crumb mixture and chocolate until well blended.
  • Using gloved hands, shape into 1 inch balls.
  • Coat with sugar and store in an airtight container in the refrigerator.

HAPPY HOMEMAKER MONDAY with MENUS & RECIPE LINKS week 18 of 2024~ BLOG 366.120

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

I CANNOT believe that it is almost May already! This year is speeding by way too fast.

We’re at that time of year where the highs in the 60’s are good for about a 2 hour window in the afternoon, but we are starting the day in the high 30’s-40’s and the weather pattern changes several times a day from partially sunny, to cloudy to rainy and back again with some strong breezes thrown in around noon time lately. So layers are the name of the game! Today is Levis with a black tank, buffalo plaid flannel and a favorite hoodie. I’m cleaning out my closet this week and getting a bag together for donation

I went to the County Quilt Show last Friday and had a great time. A friend of mine won 2 of the prizes with her great eye for color and designI’m hoping to get a post done with the other wonderful quilts I saw later this week.

Sandra posted her baby birds last week which made me wonder where I had filed my own pictures 😀 I just LOVE watching the birds each morning as I have my coffee. SO I started looking and I found them. I took these outside my SIL’s back door last year.

Broom Hilda and The Grinch made an appearance in our little timber town recently.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Laundry is up to date, but I need to vacuum and do the bathrooms and kitchen.
  • GROCERIES & ERRANDS I don’t need much this week, but will get those few items when I do the Eagle’s shopping on Wednesday.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I’m still waiting on a few callbacks from several people, and working on final plans for the upcoming family reunions.
  • RECIPE RESEARCH & MENU PLANNING I’m ahead of the game on this category, but will quickly fall behind with the upcoming trip and all the cooking for the cribbage weekend and 2 June dinners at the Eagles.

WHAT’S ON THE DVR/TV
  • DVR is caught up (almost) and have been watching the spring baking championship, 24 in 24, season finales for a few shows and a few old movies.

I finally finished The Alice Network which I really enjoyed. I have no idea why the first half of the book read so slow for me and I LOVED the twist ending. I’m now reading I STILL DREAM ABOUT YOU by Fannie Flagg.

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
4/29 MONDAY
4/30 TUESDAY
5/1 WEDNESDAY
5/2 THURSDAY
5/3 FRIDAY
5/4 SATURDAY
5/5 SUNDAY
DINNER
 PERUVIAN VERDE ARROZ con POLLO
 cooking at EAGLES ~ CHICKEN CHILI & CORNBREAD
CHICKEN MARSALA and NOODLES
PAN FRIED PORK CHOPS and BROWN RICE
 cooking at EAGLES ~ BEEF FAJITAS
 HALIBUT ENCHILADAS and BEANS
 SEAFOOD SALAD
DESSERT
 
 STRAWBERRY POUND CAKE
 CHOCOLATE ANCHO CHILI CUPCAKES