Tuesday, June 30, 2009
1/3 cup olive oil
3 TBL lemon juice
2 tsp basil
Ideas for the kabobs:
I always use beef (stew beef so it's already cut for me!) Any meat would work
tonight I used:
I have used in the past:
really, almost anything will work!
I marinate the meat anywhere from 30 min to a couple of hours depending on when I can get to it. I usually swish some of the veggies in the marinade as well. I made a couple of fun ones with everything on it. However, it's quicker and easier to just do a skewer with tomatoes, one with meat and onions, one with peppers, ect. This is good if you use veggies that cook faster, you can grill each skewer as long as that particular veggie or meat needs to be cooked.
Anyway, this takes all of 20 minutes to prepare and cook - so fast and so easy. It's also versatile so you can make it the way you want it!
Thursday, June 25, 2009
Wednesday, June 24, 2009
I know for most of you this is not a new recipe, in fact it isn't even my own. My sister wants me to post it and I definitely think it is good enough to deserve one!
Crunchy Carmel Corn
1c. brown sugar
½ c. butter (I typically cut out at least 2 T.)
¼ c. light corn syrup
½ tsp. salt
½ tsp. baking soda
1 tsp. vanilla
Pop 1 cup un popped popcorn in air popper. Combine brown sugar, butter, corn syrup and salt in a 2 quart micro proof bowl. Microwave on high for 3 minutes, stirring after 2 minutes. Add baking soda and vanilla. Place popped corn in a large brown paper bag. Pour syrup over corn and mix. Roll top of bag tightly to close. Microwave on high for 1 ½ minutes. Shake bag and microwave on high for 1 ½ minutes more. Pour onto flat surface, spread out and allow to cool. (or just put it in a big bowl and stir until cooled.)
Monday, June 22, 2009
My mom introduced me this incredible recipe. It comes from The Pioneer Woman.
Typically when I buy my steak the package includes two to three steaks. So I prepare the marinade as follows and then freeze the extra steaks with the marinade in a ziploc bag. When I want to eat it I pull out the bag and toss it in the fridge to defrost and marinate.
1/2 cup soy sauce
1/2 cup cooking sherry
3 tablespoons honey
2 tablespoons sesame oil
2 heaping tablespoons minced ginger
3 to 5 cloves minced garlic
1/2 teaspoons red pepper flakes
1 flank steak
Combine all ingredients in a glass or ceramic dish. Remove flank steak from package and give it a quick rinse. Coat both sides of meat with marinade. Refrigerate for at least 3 to 4 hours. (we typically do it overnight.)
Grill steaks to desired doneness and slice thinly against the grain. Enjoy!
Tuesday, June 9, 2009
Through this blog, the true me is shining through- I love bread and cookies! One day I may actually post about something half-way healthy. Until then here is another one of my bread favorites.
My mom taught me how to make this bread, it is absolutely beautiful. Especially when you cook hard boiled, dyed Easter eggs into it. (Which I do not normally do) Anyway the texture of this bread is unlike any other. Ross and I agree without a doubt, this bread makes the most fantastic french toast!
Braided Egg Bread
1 T. yeast
2 eggs, lightly beaten
1 ¼ c. warm water
4 ¾ c. flour
1 tsp. salt
¼ c. oil
¼ c. sugar
1 egg yolk mixed with 1 T. water
In a large bowl, dissolve yeast in water. Stir in salt, sugar, oil and eggs. Gradually beat in flour to form a stiff dough.
Turn onto a floured surface and knead until smooth and satiny. Place dough in a greased bowl and let rise until doubled.
To shape bread, divide 1/3 of the dough and set aside. With the remaining 2/3 divide into 4 equal parts and roll out into ropes about 21” long. Place the 4 strips on a greased baking sheet pinch tops together, and braid as follows: pick up strand on right, bring it over the next one, under the third, and over the fourth.
Repeat, always starting at the right, until the bread is complete. Pinch ends together
Roll remaining dough into 3 ropes about 18” long and do a three stranded braid. Place braid on top of bread, and let rise until doubled in size.
If you are not so sure about the four braid thing you could simply divide the dough evenly into thirds and make three braided loaves, make sure to adjust your cooking times.
Brush egg yolk mixture evenly over braids.
Bake at 325 for 30 minutes
Sunday, June 7, 2009
Wednesday, June 3, 2009
Tuesday, June 2, 2009
This is without a doubt my favorite bread! It all comes together in under two hours, the bread is just the right texture and it makes the most AMAZING grilled garlic bread.
2 1/2 c. warm water
2 pkg. yeast
3 T. sugar
1/3 c. oil
1 T. salt
6 cups flour
Combine water, yeast and sugar, let sit for a few minutes. Add oil salt and 3 cups of flour. Let mix for a couple of minutes. Slowly add the 3 remaining cups of flour and let mix until fully combined.
Leave dough in mixer, and set a timer for 10 minutes. When the timer goes off, turn the mixer on and repeat the 10 min. rise for 50 minutes total. Then let the dough rise for 30 minutes.
Preheat the oven to 400 degrees. Shape dough into two long loaves (about the length of a cookie sheet) or 4 smaller loaves (about the width of a cookie sheet) Place on greased cookie sheet. (Slit the tops with a sharp knife, if you want the more fancy look. )
Bake for 20 – 30 minutes depending on size of loaf. If you make the larger loaves, you will want to let the bread get pretty dark.
To make grilled garlic bread, slice the loaf lengthwise. Spread on garlic butter (I use the garlic mix from Costco) Place bread face down on low heat until light brown----yummy!