Bits O Brickle Bars

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  My friend Isabel made these a few years ago and I loved them. They are a fall favorite of mine now! 1 yellow cake mix
1 egg
1/3 c. butter
1 (14 oz.) Eagle Brand milk
1 c. chopped pecans
1 tsp. vanilla
1 egg
1/2 c. Heath Bits O' Brickle  Mix first 3 ingredients until crumbly. Pat into 9x13 pan. Mix the rest of the ingredients together and pour over cake. Bake at 350 degrees for 30-35 minutes until golden brown. Cool and cut into squares.

Soy Grilled Flank Steak

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All I can say is that this was one really great marinade. We loved it. I made it for grilled halibut and my family minus Miss Picky, loved it. Go figure they'd flip for fish these days. I didn't want to push my luck with the fish so just in case I also made it with a flank steak. Sort of Surf and Turf? 
The leftover steak was just as good in a salad the next day. There was no fish left. You could have picked me up off the floor that they loved it so much. That was a complete shock. We're really doing well with the fish on the menu lately. So fish is on the menu again this week.



Soy Grilled Flank Steakadapted by There's Always Thyme to CookSource: bbq.about.comPrintable Recipe
1 2-lb flank steak2 tablespoons butter2 tablespoons honey1 tablespoon lemon juice1 tablespoon soy sauce2 cloves garlic, minced1 chopped serrano chilesalt and pepper to taste
Combine all ingredients, except the halibut, in a small saucepan over a medium heat. Mix until honey is dissolved. Preheat grill on medium-high. Place the flank steak on the grill and cook for about 6 minutes per side, basting with the marinade. Grill until desired doneness. Transfer to a cutting board and let stand 5 minutes. Thinly slice steaks diagonally across the grain.
Leftovers are great in a salad the next day. Delicious on steak, fish or chicken, too.


Joining Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.



and
  Souper Sundays (soups, salads and sandwiches) @ Kahakai Kitchen
with the

 Souper Sunday weekly round-up of recipes
 


 and 
Food on Friday at Carole's Chatter  
 

Matzoh Farfel

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I finally have the right recipe, right technique, the right whatever to make a a matzoh farfel that everyone loved! My very good friend came to the rescue when I got sick and couldn't cook a thing, had to cancel holiday dinner for 28 people. After this I am never going back to that bland, mush of a farfel pudding I always ended up making. Normally when I make it it's like a casserole, you cut it into squares. It's good, not the greatest. This was so good. Light and moist, great flavor. Really good. And grandma didn't seem to be bothered by the extra load of pepper! This is our new favorite.

Thanks to Susan, Larry and Cindy. A terrific family and a delicious family recipe!






Matzoh Farfel with Mushrooms and OnionsSource: Susan, Larry and CindyPrintable Recipe
1 box matzoh farfel1 1/2 lbs onions chopped, more or less12 – 16 oz sliced mushrooms, more or less2 cans chicken stock, more or less2 eggs beaten with a little waterpaprikasalt and pepper, to taste
Heat a large skillet with a little vegetable oil. Saute the onions until golden brown. Then saute the mushrooms until soft. Salt and pepper to taste.
Preheat oven to 350° F.
Toss matzoh farfel with salt, pepper and paprika; set aside. Season the egg with salt, pepper and paprika. Heat large skillet with about 1/2 inch of vegetable oil. Mix egg and dry farfel well. Add egg/farfel mixture to pan a little at time, stirring constantly until lightly browned. Slowly add chicken broth one ladle at a time. This is the tricky part. You want the farfel moist but not too soft. You may use all the broth or not, it depends.
Mix farfel with the seasoned mushroom and onions and bake at 350° F for about 15-20 minutes. This will also help to dry the farfel.



Joining  Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
 
  AND
 Mosaic Monday at the Little Red House

Lighter Loaded Potato Skins

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The hubby and I loved it, the kids didn't, they aren't fans of ground turkey. I'll try it again with beef or chicken. Probably beef.








Turkey Chili Loaded Baked Potato Skinsadapted by There's Always Thyme to Cook Original recipe and source: Loaded Turkey Santa Fe Baked Potato Skins by SkinnyTaste.comPrintable Recipe
6 russet potatoes, washed, scrubbed and dried
For the filling:
1/2 lb lean ground turkey
1 can black beans, rinsed and drained
1/2 cup frozen corn
1 jalapeno, chopped fine
1 can Rotel tomatoes with green chiles
1 cloves garlic, minced
2 tablespoons chopped onion
1 teaspoon cumin1 teaspoon ancho chili powder
salt and pepper to taste
For the topping:shredded cheddar or Mexican blend cheese
1/4 cup chopped scallionssour cream or Greek yogurt

Pierce the potato with a fork in a few places. In a microwave safe dish cook on high about 5 minutes per potato. When finished, allow the potatoes to cool, enough so you can handle them. Cut potatoes in half lengthwise. Scoop out the center of the potatoes leaving about 1/4-inch thick wall.

In a large skillet brown the turkey. When the turkey is browned, add onion, garlic, black beans, jalapeno, tomatoes, ancho chili powder and cumin. Season with salt and pepper to taste. Mix well and simmer on low, covered, for about 30 minutes. 
Remove lid, add corn and simmer an additional 5-10 minutes or until all the liquid reduces.
Heat  oven to 450° F. Place the potatoes on a foil lined baking sheet. Season with salt and pepper and bake skins for 10 minutes.

Remove from the oven, fill the potato cavity with meat filling. Top with shredded cheese and bake until cheese is melted about five minutes.
Top with sour cream and scallions and serve.



Joining  Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
 

Korean-Style Steak Taco's

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It was a gorgeous day, perfect time to grill. The June magazines have tons of grilling recipes so I started to flip through the piles of magazines I have just waiting to be read and found plenty of recipes I put on the list to try. Tonight grilled steak taco's won out. They always do.  Flipping through Cooking Light I saw Korean Steak Taco's. The recipe was extremely similar to the Korean Steak Taco's I made a few months ago. The taco's had looked fantastic when I saw them on the blog, For the Love of Cooking. So I made Pam's version, which was excellent. This time we tried the Cooking Light version, very similar. Also a winner, this one had a bit more heat!
Made it with a flat iron steak, like a London broil. We love this cut of meat, and it worked well with the taco's. The Griller has finally gotten the hang of it, perfectly grilled, perfectly cooked. Rare in the middle for us, and overcooked at the ends for Miss Picky.  Everyone's happy! Even Grandma, she didn't bother to use extra chili sauce. But she's finally getting used to the heat!





  Korean-Style Steak Taco's
adapted by There's Always Thyme to Cook 
Source: Cooking Light, June 2012
http://www.myrecipes.com/recipe/korean-style-beef-tacos-50400000121408/
Printable Recipe
1/4 cup sugar
6 tablespoons lower-sodium soy sauce
2-3 tablespoons Sriracha, or any Asian chili sauce or paste
juice of 1 fresh lime
2 tablespoons dark sesame oil
3 garlic cloves, minced
1 flat iron steak, sliced against the grain into thin stripssalt and pepper, to taste
8 (6-inch) whole wheat tortillas
Quick Pickled Cabbage
3 tablespoons sliced green onionsavocado, sliced lime wedges, for garnish

Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for about an hour, turning after 30 minutes.

Preheat grill to medium-high heat.

Remove steak from marinade, and discard marinade. Grill steak until desired degree of doneness. Remove from grill and let stand for a minute or so. Slice thinly, against the grain. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; add some sliced avocado's, sprinkle with onions. Serve with a squeeze of lime and top with some Sriracha sauce.
Quick Pickled Cabbage 
adapted by There's Always Thyme to Cook  
Source: Cooking Light, June 2012
http://www.myrecipes.com/recipe/korean-style-beef-tacos-50400000121408/

2 cups broccoli slaw
2 cups green cabbage, shredded
2 garlic cloves, crushed
1/2 cup rice vinegar
2 tablespoons lower-sodium soy sauce
2 tablespoons simple syrup (or 1 tablespoon sugar mixed with one tablespoon of water)
2-3 teaspoons Sriracha Chili Sauce
lime wedges, to squeeze a little over the slaw when you serve

Place cabbage and broccoli in a medium bowl. In a microwave safe bowl, mix together the vinegar, soy sauce, simple syrup, garlic and chile sauce. Microwave for 1 minute, stir again and microwave for another 30 seconds. Pour warm vinegar mixture over the slaw mix; toss. Let stand at least 30 minutes.

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Joining  Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
 
AND
 Mosaic Monday at the Little Red House

AND 
Souper Sundays (soups, salads and sandwiches) @ Kahakai Kitchen
with the

 Souper Sunday weekly round-up of recipes
 

ORANGE CHICKEN

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Last night for dinner we had orange chicken stir fry.  This was a wonderful recipe and easy.  I had finished it in less than a half an hour.  Great for a busy school night. 



Orange Chicken

3 3/4 cups water

1 oranges, zested

2 cups rice

2 tablespoons oil

1 1/2 to 1 3/4 pounds chicken breast tenders, sliced on an angle into bite-size pieces

3 cloves garlic crushed

1 medium yellow skinned onion, sliced

1 red bell pepper, seeded, quartered and sliced

1 cup shredded carrots

6 scallions, cut on an angle into 2 inch pieces

1 cup snow peas, a couple of handfuls

Satay sauce:

• 4 rounded tablespoonfuls chunky peanut butter
• 3 tablespoons soy
• 3 tablespoons honey
• 1-inch ginger root, peeled and minced
• 1 clove garlic, crushed
• 1 teaspoon crushed red pepper flakes
• 1/2 orange, juiced

Garnish:

• 2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle
• 2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley, for garnish

Directions

Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil.  Pin It

Pasta with red onion and roasted broccoli served with Grilled Pork Chops

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Ingredients

Salt
1 1/2 lbs corkscrew pasta
3 bunches Broccoli, ends slightly trimmed
1 Lg. red onion, sliced about 1/3 inch thick
1/4 c. olive oil
Black pepper
6 Lg. garlic cloves, thinly sliced
Zest and juice of 2 lemons
1/2 c. Heavy cream
1 c. Grated parmigiano-reggiano cheese. plus more to pass

Preparation

Preheat oven to 450

Bring a lg. covered pot of water to boil over hight heat.Once boiling, add some salt and the pasta and cook to al dente. Right before draining, remove and reserve 1 1/2 c. of the pasta cooking water.

Once you've got the water going. place the broccoli and sliced onion on a timmed baking sheet. Give them a healthy drizzle of olive oil, season with salt and pepper, and toss untill they are well coated. Toast untill the broccoli ends are crisp and brown and the stalks are tender, about 15 min.

Place the pot you cooked the pasta in over med-high heat with the 1/4 c. of EVOO. Add the garlic and cook untill golden:  reserved pasta water, lemon zest and juice , and cream. Bring up to a bubble and cook for a min or 2. Add the past and the roasted broccolini and onions. Cook for 2 min to thicken up the sauce, then turn the heat off, add the cheese, and stir to combine. Serve immediately with more chese to pass at the table
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Crock Nutty Chicken

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The name for this chicken was intriguing.  I love using my crockpot throughout the year.  I use it in the summer so that my kitchen does not get too hot and I use it in the winter when I want to cook all day.  I am a busy mom and this appliance helps me do my work.  It is also a great appliance when I don't feel like cooking.  The following recipe came from the Dinner Diva herself, Leanne Ely.  I love using the Flylady cleaning system and Leanne's recipes are a great option. 




Crock-NuttyChicken
Serves6
1/3cup peanut butter
6tablespoons soy sauce--divided
3 1/2teaspoons onion -- minced
2cloves garlic -- pressed
severaldrops tabasco
1/4teaspoon ground ginger
6boneless skinless chicken breast halves
3tablespoons honey
1/2tablespoon butter -- melted
2 cupschicken broth
2tablespoons corn starch


Mixpeanut butter, 3 tablespoons of the soy sauce, onion, garlic, tabasco andginger.


Spreadpeanut butter mixture inside of each chicken breast halves piece. Fold in half;close with small skewer or toothpick. Place in crockpot. In a bowl, mixremaining 3 tablespoons soy sauce with honey, butter and broth and pour overchicken. Cover and cook on low for 4 to 5 hours.


Removechicken from crockpot and keep warm. Transfer remaining cooking liquid to asaucepan and heat to a boil. In a small bowl, dissolve cornstarch in smallamount of cold water and stir into sauce. Cook for about 5 minutes or untilsauce thickens nicely. Serve with sauce spooned over the top of chicken. Don'tforget to remove toothpicks before serving!


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Living below the line

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1.4 billion people around the world live on less than $1.50 a day. Can you? I’ll be participating in a campaign with BzzAgent and Live Below Line from May 7Th – May 11Th. Live Below the Line is a campaign that challenges individuals and communities to eat and drink on just $1.50 per day for 5 days.

By exposing participants to a glimpse of some of the daily difficulties experienced by the 1.4 billion people who live in extreme poverty every day, for everything, the campaign provides a unique window into understanding the realities of life for so many.
I’ll be updating you next week on the challenge and how it’s working for me. Thank goodness there is an online cookbook provided to help with tips on living for $1.50 a day. I know people that don’t think twice about spending triple that amount on coffee each day!


CARE helps women and their families through poverty fighting and disaster relief programs. To learn more about CARE watch this video and take the challenge to live on $1.50 a day for 5 days.
Check out Live Below the Line to sign up.  Just choose BZZagent Network from the drop down menu.  To join along.
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