Quick & Easy Marinated Steak Skewers (Grilled 0r Broiled)

These mildly seasoned steak skewers pair
nicely with rice, potatoes and vegetables.

Ingredients:

12 wooden skewers

2 pounds thin sirloin tip steak, flank steak or tri-tip steak

2 tablespoons sugar

1/3 cup soy sauce or  coconut aminos

1/4 cup avocado oil

2 tablespoons sesame seeds

4 cloves (4 teaspoons) minced or pressed garlic

1 1/2 teaspoons Frank's Red Hot or other hot pepper sauce

1/4 teaspoon crushed red pepper (optional)

Optional Garnishes:

1 green onion sliced thin  

2 tablespoons chopped chives 

Method:

Soak wooden skewers in water for 30 minutes.

Use a knife or sharp kitchen shears to cut the steak into strips that are 1 inch wide. 

Sprinkle with the sugar.

In a glass dish or large ziploc bag, mix together the soy sauce, oil, sesame seeds, garlic, hot sauce and red pepper.

Add the steak strips to the marinade and refrigerate for 30 minutes or longer.

When ready to grill or broil, thread the marinated beef onto the prepared skewers. 

Grill over medium heat (350* - 375*) for 4 minutes per side.** Or, broil for 3 minutes on each side.**

Place the grilled steak skewers on a serving platter and if desired, garnish with green onions or chives. Makes 6 to 12 servings.

**For well done steak, the skewers may be cooked longer.

Notes: I  picked up a couple of packages of thin sliced steak on sale and decided to make these skewers of dinner. ~ I served the skewers with mashed potatoes, roasted aspargus and bread ~ My husband was in the mood for "meat & potatoes", so he was pleased. 😀

Easy Cracker Barrel Corn Muffins Copycat Recipe

These sweet & flavorfull muffins are
quick and easy to make!

Ingredients: 

1 to 2 teaspoons bacon grease*

1 1/3 cups self rising flour

1 cup sugar

1 1/4 cups yellow cornmeal

4 eggs

1/4 cup honey

1 1/4 cups buttermilk**

1 cup (2 sticks) butter milted

Method:

Preheat oven to 350*. Use the bacon grease to lightly coat the inside of 20 muffin cups and set aside.

In a medium bowl, whisk together the flour, sugar and cornmeal. Set aside.

In a large bowl, whisk the eggs until blended. Whisk in the honey and buttermilk. While continuing to whisk, slowly add the melted butter. Make cetain the mixture is well mixed.

Use a large fork to mix the flour mixture into the egg mixture. Be careful not to overmix. (It's okay if there are a few small lumps in the batter.)

Fill each muffin cup 3/4 full. Bake for 16 minutes or until the tops of the muffins begin to lightly brown. Remove from the oven and allow to cool in the pan for 2 or 3 minutes. Loosen with a knife and serve warm with butter. Makes 20 small muffins.

*Bacon grease provides the best flavor, but melted butter may be used instead. (Whenever I cook bacon, I save the grease in a jar in the refrigerator. I use the grease in recipes and to make suet for the birds who gather in our backyard.)

**Buttermilk substitutes: 

1. Place 1 tablespoon plus 1 teaspoon of vinegar into a measuring cup. Add enough milk to measure 1 1/4 cups liquid. Stir. Set aside, for at least 5 minutes, before using.

2. If milk goes sour, even though it smells bad, don't throw it out because it can be used in any recipe that calls for buttermilk.

Note: My husband and daughter-in-law love the corn muffins served at Cracker Barrel restaurants, so I decided to surprise them with a batch of the muffins at a family dinner at home. They were surprised, happy and said that they were even better than the restaurant version!

Individual Fishbowl Punches ~ Great fun for kids!

I made individual servings of this pretty punch
together with my 9 year old grandaughter.
She and Grandpa both said the beverage was great!

Ingredients: 

2 16 ounce fishbowl shaped glasses/bowls**

1 (5 ounce) box of Nerds candy

1 (10 ounce) bottle Polar Blast Hawaiian Punch (or other blue colored beverage)

1 can Squirt, Sprite or 7Up

3 to 4 cups crushed ice

gummi or Swedish fish

bendable straws

Method:

Pour 1/3 of the box of Nerds into each of the glasses. Carefully add just enough ice to cover the Nerds. Add a couple of gummi fish on top of the ice. Add another layer of ice and top with a two more fish.

Pour 5 ounces of the Hawaiian Punch into each glass. Add enough soda to fill the glasses. Trim the bottom (approximately 2 1/2 to 3 inches) of the straws to better fit the mini fishbowls. Serve immediately. Makes two servings.

**I purchased the mini fishbowl glasses at a Dollar Tree store. (They can be found in the candle or craft sections.)

Note: This punch is fun for kids to make and drink! Double, triple or increase by any number, to make enough drinks for a group or party.

Kid & Grandpa Approved!

Sweet & Savory Baked Cranberry Chicken

This simple recipe produces a chicken
with a wonderfully delicious flavor
that the entire family loved. ❤

Ingrdients:

1/4 cup balsamic vinegar

1/2 cup of sweet barbecue sauce (I used Sweet Baby Ray's Hawaiian Barbecue Sauce)

1 teaspoon Dijon mustard

1/4 cup cranberry juice

2 tablespoons maple syrup

1/4 cup coconut aminos or soy sauce

4 gloves garlic, pressed or minced

1/4 teaspoon black pepper

1 1/2 tablespoons brown sugar

1/2 teaspoon molasses (optional)

4 teaspoons olive oil

12 boneless, skinless chicken thighs

1 cup fresh or frozen cranberries*

fresh sprigs of thyme**

Method:

Whisk together the vinegar, barbecue sauce, mustard, juice, syrup, aminos, garlic, pepper and brown sugar in a medium saucepan. Bring to a gentle boil, over medium heat, stirring until the mixture is thickened. Remove from the heat and set aside.

Preheat the oven to 375*. Lightly grease a casserole dish and set aside.

Add the olive oil to a large skillet and warm over medium heat. Add the chicken and cook both sides until they become a light golden color. Transfer the chicken thighs to the prepared casserole dish.

Pour the prepared sauce over the chicken. Top with the cranberries and thyme.

Bake for 35 to 40 minutes. Makes 6 to 12 servings.

*When cranberries are on sale and in season, I purchase an extra bag or two and store them in the freezer. I like to have them on hand for baking and for a dish like this one. (When baked, the cranberries taste a lot like tart red cherries.)

**Fresh thyme is best, but 1/2 teaspoon of dried thyme leaves may be used instead.

Notes:

This chicken is moist and flavorful and the cranberries are not bitter or sour. Instead, they are sweet, tangy and delicious in this sauce.

Cranberry Chicken pairs nicely with roasted veggetables, rice, potatoes and/or a salad.

Cranberry Chicken with Roasted
Asparagus and Cracker Barrel
Coppycat Corn Muffins
(All recipes included on this blogsite.)

Make Ahead Eggs Benedict Casserole With Simple Hollandaise Sauce

This simple & tasty breakfast is prepared in the
evening and baked the next day. ☀️

Casserole Ingredients: 

avocado or olive oil cooking spray

12 ounces fully cooked ham steak or canadian bacon (about 1 1/2 to 2 cups)

6 English muffins

8 eggs

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon smoked (or regular) paprika

freshly ground black pepper to taste

2 cups whole or 2% milk

Sauce Ingredients:

4 egg yolks

1/2 cup heavy cream

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1/2 cup (1 stick) unsalted butter, melted

1/4 teaspoon salt

1/8 teaspoon sugar

1/8 teaspoon cayenne pepper

Optional Garnishes:

snipped fresh chives

diced green onion

smoked paprika

bottled hot sauce

Method:

Lightly spray a 9 x 13 inch baking dish with oil. Sprinkle half of the ham onto the bottom of the pan.

Cut the English muffins in half and then vut into 1 inch pieces. Layer all of the English muffin pieces evenly on top of the ham. Sprinkle the remaining ham over the muffin pieces.

Whisk together the eggs, onion powder, garlic powder, paprika and pepper. Whisk in the milk until well blended. Slowly pour over the ingredients in the pan, making certain to cover all of the muffin peices. Cover with plastic wrap and refrigerate overnight. 

The next day, remove the casserole from the refrigerate and allow to sit at room temperature for at least 15 minutes. Preheat oven to 375*. Remove the plastic wrap and recover the dish with aluminum foil. Bake for 30 minutes. Uncover and return the casserole to the oven for an additional 15 minutes, or until a wooden pick inserted in the center comes out clean.

While the casserole is baking uncovered, prepare the Hollandaise sauce. Use a double boiler or a medium sauce pan with a glass metal bowl on top. (There should be about 2 inches of water in the pot and the bowl should sit high enough on top of the pot that the water does not touch the bottom of the bowl. Bring the water to a boil and then reduce to a simmer.

Add the egg yolks, cream, lemon juice and mustard to the bowl and whisk together to blend.  Place on top of the hot water. Continue to whisk constantly over the heat until the back of a spoon dipped into the mixture is coated when lifted out.

Reduce the heat to the lowest temperature. While whisking, VERY SLOWLY pour in the the melted butter. Remove the bowl (or top of the double boiler) from the pot of hot water. Stir in the salt, sugar and cayenne pepper.

Cut the casserole into 12 portions. Place one square of casserole on a plate and top with the Hollandaise sauce. (Or, serve the sauce on the side for everyone to add to their own meal.) If desired, garnish with a sprinkle of paprika, chives or green onions. Serve with hot sauce for those who like added spice. Makes 12 servings.

Notes:

This casserole was a big hit! ~ People who like Eggs Benedict enjoyed it and even those who do not care for Eggs Benedict liked this dish (with and without the Hollandaise sauce on top).

To prepare leftovers, Allow sauce to sit at room temerature for at least 20 minutes. Meanwhile, cover the casserole  with foil and bake in a 350* oven for 15 to 20 minutes or heat one portion for 1 minute in a microwave oven. Serve with the room temperature sauce. (Microwaving the sauce will cause it to separate.)

Leftover Hollandaise sauce is a nice enhancement to asparagus and other vegetables and dishes.

Mediterranean Crab Stew 🦀

This light & healthy crab stew has a nice blend 
of flavors and it's quick and simple to prepare.

Ingredients: 

1 pound fresh cooked crabmeat or imitation crab

2 tablespoons finely chopped parsley

4 shallots, finely chopped

1 stalk celery, diced

3 tablespoons olive oil

1/2 cup white wine

2 tablespoons tomato paste

1 cup clam juice*

1 1/2 cups chicken broth

2 bay leaves

2 tablespoons fresh thyme leaves or  teaspoon dried thyme leaves

sea salt and freshly gound black pepper to taste

Optional Garnishes

fresh chopped chives

chopped or crumbled bacon

hot sauce

Method:

Place the crabmeat in a large bowl. Use one or two forks to break up the meat. Sprinkle the parsley over the crab and stir to mix in. Sat aside.

Saute the shallots and celery in the olive oil in a large saucepan over medium heat for three minutes. Stir in the wine and simmer on low for a few minutes.

Thoroughly mix in the tomato paste.  Increase the heat to medium and add the clam juice, broth, bay leaves and thyme. Stir to mix. Bring to a slow boil. Reduce the heat to low and simmer for 20 minutes.

Remove the bay leaves form the broth. Pour the broth over the crabmeat and stir.

Ladle into serving bowls and season with a tiny pinch of sea salt and freshly ground black pepper to taste. If desired, garnish with fresh chives and/or chopped bacon. Provide hot sauce for those who prefer added heat to their stew. Makes 4 servings.

*Clam juice can be found in most grocery stores with the canned tuna and other fish. (A fish stock may be substituted for the clam juice and chicken broth.)

Notes: 

One of our dear daughter-in-laws and young granddaughters traveled from a nearby state to visit us during Spring Break. They both love seafood, so I decided to make this stew ~ They loved it and asked for the recipe. 😃

Dr. Pepper Fudge Brownie Squares

This simple recipe, with an unexpected ingredient,
produces delectable, moist & flavorful fudge brownie squares!

Brownie Ingredients:

1 cup (2 sticks) unsalted butter

2 cups sugar

4 eggs

1 teaspoon pure vanilla extract

1 cup Dr. Pepper cola (regular or cherry)*

1 cup all purpose flour

3/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

Glaze Ingredients:

1/4 cup Dr Pepper cola (regular or cherry)*

1/4 cup unsalted butter

2 tablespoons unsweetened cocoa powder

2 cups powdered sugar

1/2 teaspoon pure vanilla extract

45 candied cherry halves, optional garnish**

Method:

Preheat oven to 350*. Line a 9x13 inch baking pan with parchment paper and set aside.

Melt the butter, over medium heat, in a medium size saucepan. Remove from the heat and mix in the sugar until both ingredients are thoroughly combined.

In a large mixing bowl, whisk together  the eggs and vanilla. Add 1/3 of the butter and sugar mixture to the eggs. Whisk to blend well. Repeat until all of the butter & sugar is mixed in and smooth. Stir in the cola.

In a separate bowl, sift together the flour, cocoa, baking powder and salt. Gradually mix the sifted the ingredients into the mixture in the large bowl, stirring just until combined.

Pour the batter evenly into the prepared pan. Bake for 40 to 45 minutes or until a wooden pick inserted in the center of the brownies comes out with only a few  crumbs attached. Remove from the oven and place the pan on a wire rack. Allow to cool.

After the top of the cooked brownies is cool to the touch, prepare the glaze.  Add the cola, butter and cocoa to a medium saucepan. Stir over medium heat until the butter is melted and the mixture is smooth.

Remove from the heat and whisk in the powdered sugar. Stir until the ingredients are well blended. Pour over the cooled brownies and quickly spread evenly with a rubber or silicone bowl scraper. If desired, place the cherry halves into the glaze, arranged in eight or nine rows of five. 

Refrigerate for 30 minutes or longer. Lift the brownies and parchment paper from the baking pan. Use a sharp, non-serrated, knife to cut into 40 to 45 portions. Store in the refrigerator, in an airtight container, with a sheet of waxed paper between layers of brownies. Makes 40 to 45 servings.

*I used Dr. Pepper Zero.

**I had some candied cherry halves in the refrigerator that I used to top these fudgy brownie squares. Well drained maracchino cherry halves would also work, but these brownies are delicious without any garnish at all.

Notes: I think these brownies are best served chilled. They are simple to make and the Dr. Pepper is a fun ingredient that adds a subtle flavor. 🩷