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Fresh Mild Salsa

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The secret ingredients chosen for the Holiday Recipe Club‘s Cinco de Mayo blog hop were dulce de leche, tomatoes, and chorizo.  For last month’s Easter blog hop, I went crazy and put a lot of effort into creating something with all three secret ingredients (carrot cracker treats with carrots, spinach, and eggs).  This month, I’m totally cheating and taking the easy route by using this as an excuse to finally post my fresh salsa recipe that I won third place for at the fair last year.

My inspiration for the recipe came from my sister, Danielle, who usually only makes recipes that turn out things like soap, lip balm, or bath fizzies.  But one edible thing she does make, and well, is fresh salsa.  Her secret ingredient is orange juice, and while I didn’t follow her original recipe to a T, I did make sure to use some fresh orange juice in it. I also replaced the jalapeño with poblano, which is a mild pepper, sort of like a bell pepper with just a bit of kick to it.  (I love spicy food but I was making this salsa for the “mild” category.  The salsa also had to use fresh ingredients, which is why I didn’t just make my favorite salsa.)  If you’d like a hotter salsa, dice up some seeded jalapeño instead!

The judges loved my salsa, but said it had a bit too much garlic, so I’ve adjusted the recipe to up it to blue ribbon status by cutting the garlic from four cloves (hey, what can I say, I love garlic!) to two (the amount in Dani’s original recipe–I should have listened to the expert!).  But as with all recipes, just add amounts to suit your own tastes!

Fresh Mild Salsa

Printable recipe
Printable recipe with picture

6 medium fresh tomatoes on the vine
1 poblano pepper, seeded and finely diced
½ large red onion, finely diced
½ a bunch of fresh cilantro, finely chopped
1-2 cloves fresh garlic, minced
Juice from ½ a lime, ½ a lemon, and ½ an orange
1 teaspoon salt
¼ teaspoon freshly grated pepper

Finely dice the tomatoes, removing the seeded pulp as you go, and place them in a wire mesh sieve set over a bowl to drain for five minutes. Discard juice, then stir the tomatoes and all other ingredients together in a large bowl. Store in the refrigerator.

Makes 2 pints.

Recipe source: adapted from Danielle Davis

Check out the other Cinco de Mayo recipes in the blog hop by clicking below!



Soap for Soldiers {a casual soap-making tutorial}

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Several weeks ago, this appeared near the entrance of my work facility:

I donated some requested items, but I got to thinking about what I would crave most if I were away from home, fighting every day to survive.  Besides a good, home cooked meal, my second biggest comfort and indulgence is a luxurious bath with lovely scented soaps, body scrubs, etc.  But what I’d want most of all is love and appreciation.

The military can’t accept homemade food from people they don’t know personally, but I really wanted to make something to make the gift more personal, so that the soldiers that received it would know that love was poured into it, not just money.

Soap wasn’t listed as a requested item, but I got the idea in my head to donate some homemade soap, and I called my sister, who is an old hand at making it by now (she has been making it for six years and selling it in her own shop for the last four), to see if she’d be game to help me do it.  I knew she would love the idea, and I was right!  She agreed to help me make it for only the cost of the supplies, and we met in the back room of her shop to get our soap-making party started.

Dennis came along to photograph the process so you can learn how to make soap along with me.  Thank you, honey! <3

This is Danielle’s basic soap recipe, which we tripled to fill two log soap molds.  All measurements are in ounces and all but the last two ingredients are oils & butters.  To make goat’s milk soap, she just subs goat’s milk for the water, but we went with water this time.

You can click here for a printable recipe with step-by-step instructions, or click here for one that includes a photo of the finished product.

Danielle ate her dinner while I measured the oils using an electronic kitchen scale.

Coconut oil

“I only use the best Mountain Rose Herb organic cocoa butter in my homemade soap!”

Castor oil.  Apparently soap-making has already driven me to drink.

Safflower Oil

Sunflower oil.  Allow me to deflect the attention away from my sister’s hilarious expression and onto my shirt with the flipped hem.  It is this way in every. single. photo.  And Dennis didn’t tell me.  He also lets me go shopping with chocolate on my forehead.  But I love him anyway.  :)

Palm kernel oil. This stuff is firm like cocoa butter and has to be hacked out with a knife or spoon.

Once all the oils are measured, it’s time to melt them together.  Some people do this on the stove, but Danielle just does it in her microwave.

“I LOVE MAKING SOAP SO MUCH I COULD DIIIIIE!!!!!”

While the microwave was doing its thing, Danielle measured her water into a glass bowl in preparation for making her lye-water mixture.

It is very important to add lye to water, meaning putting the water in your bowl first and adding the lye second, and not the other way around, or it will explode and burn your skin.  I know that sounds like something I’d usually say as a joke, since I like to exaggerate, but I’m not exaggerating here. Please be careful with lye!

You can find lye at any hardware store by the other drain cleaners in the plumbing section.  Make sure it says “100% lye” on the label.  And don’t’ be scared that you are putting it in something that will be used on your skin.  The process of making soap, combining the lye with water and fat and then curing the mixture, makes it completely safe for your skin.  All soap you’ve ever used contains lye–it is a necessary ingredient.

Danielle microwaved her oil mixture in bursts, stirring in between to help it melt evenly without heating it too much.  Here she’s preparing to put it in for about the third time before she adds lye to the water.

“And now, Pinky, we add the lye to the water and TAKE OVER THE WORLD!”

Combining the lye with water causes a chemical reaction which heats the water and puts off fumes that will make you choke and can burn your skin, so as soon as your lye is measured, take the bowl outside and start stirring to keep the mixture from solidifying.  You should wear a glove on the hand you stir with, as the vapors could burn you if you have sensitive skin.  Danielle has been doing this long enough to know she doesn’t need a glove, but she recommends you use one to be on the safe side.  Danielle also says to make sure you’re situated so that the wind is blowing the fumes away from you.

Stir for about a minute or so to allow the fumes to dissipate.  The mixture will be quite cloudy when you first start stirring, and will get more clear as you stir.  Danielle held the bowl up so I could feel how hot it got.

It reaches 200F, so be careful when handling the bowl not to burn yourself, either from the heat or the corrosive mixture inside it.  Again, gloves are a good idea.

Once inside, Danielle set the lye mixture aside to cool a bit while she finished melting the oil.  At this point it was melted except for a few cocoa butter and palm kernel oil chunks, so she removed them to a separate container to melt completely so that she wouldn’t have to heat the whole batch too much to get them melted.  You want both your oil and lye mixtures to be about 110F when you combine them.

Once the oil was ready, we combined them because the lye mixture had time to cool off and the oil wasn’t too hot either.  Danielle doesn’t use a thermometer, but you probably should until you get comfortable with the process.

Danielle likes to stir while pouring the lye water into the oil, but she says it’s not necessary.  You can just dump it in and then start your stirring.

You’re going to stir, stir, stir, until the mixture is thickened.  This can take a very long time, but an immersion blender makes the process much faster and it will be ready in a matter of a minute or two.

You will know it’s ready when it starts to trace.  To test it, lift a spoonful and drizzle it over the surface.  If you can see a line for a second or two before it disappears (leaves a trace), your soap is ready to pour into molds.  Here it was just barely tracing, but we stopped at this point because we were going to be adding more stuff and stirring a lot more.

Now’s the time to add the scent and extras you desire.  I chose lemongrass because it is a nice unisex smell.

For a batch this big, we needed two (1 ounce) bottles of lemongrass oil.

I wanted to do sort of a camouflage swirl so we divided the batch into thirds to turn each a different color with natural additions.

We added chamomile powder to the large bowl to give it a golden color, French green clay powder to the bottom bowl for a green color, and vanilla bean seeds and black clay powder to the top bowl for a brown color.  You can also put in herbs or oats into your soap at this point–all additions like this will make your soap more firm and it will last longer.  We just poured our additions in until we liked the colors.  Then we mixed, mixed, and mixed some more.

We made sure the soap traced before we stopped mixing.  This isn’t a great photo, but you can see the lines of soap that fell from the spoon.  It’s ready!

We poured the smaller batches of soap into the large bowl in random patterns to help the swirl effect.

Danielle gave the whole batch one swoop of the spoon for a swirl effect.  Don’t do more than this or your soap will become one color–it’s very easy to over mix.  One circular swoop from top to bottom is plenty.

Pour the soap into molds.  She uses silicone molds, which you do not have to line.

You can texturize the top with a spoon or spatula.

Allow the soap to set up in the molds overnight before removing.  Danielle took the soap out of the molds and cut them when I wasn’t there so I don’t have any photographs of that part, but I’m sure you can figure it out. :)

You can use the soap after a week, but it is generally recommended to let it cure for 4-6 weeks before using it, especially if you have sensitive skin.  The longer you let it cure, the harder it gets and the longer it lasts because it won’t “melt” so easily in the shower.

We got 19 bars out of this batch.  Pack it up…

…and share the love!

Hope you guys enjoyed this.  I know I enjoyed making soap for the first time and giving it to the soldiers, and I hope it helps boost 19 spirits.  If you’d like to send a letter or goodies to a soldier, you can get the name and address of an actual soldier serving now at this website.

Thank you, Danielle, for helping a sister and some soldiers out!  You’re the bomb-diggity!  And thank you to the Haus (that’s what I call Dennis if I never told you before-pronounced Hoss, like “boss”), who not only provided most of the photos here, but helped me with some of the captions.  You’re also the bomb-diggity.  And thank you to my readers for reading and (hopefully) enjoying my antics.  You’re all sorts of bomb-diggitiness. <3

And for those of you still recoiling from the mess in Danielle’s supply room, her excuse is the same as mine…

Creativity is Messy and I am Very Creative!-

Italian Roast Beef {crockpot recipe}

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This Italian roast beef was inspired by Tami’s comment on my banana pepper roast, telling me she did the same thing but added a packet of dry Italian dressing mix, and that it made great sandwiches.  Well, I’m all about making great things better, and all about sandwiches, so I decided to try it out.  And it is even better than the banana pepper roast. And it does make killer sandwiches. Thanks, Tami!

Just as with the banana pepper roast, there is a pleasant piquant flavor from the peppers and the acid in the brine and the slow cooking makes the roast ultra-tender.  The difference is that there’s even more flavor–garlic & onion and whatever else they put in those dressing mixes.  I have tried making my own Italian dressing mix but I really want it to be exactly like the store-bought ones and so far, no luck.  If you have one that’s close please let me know! I buy at least four of those packs a month (I make our Italian dressing with them, and things like parmesan garlic chicken) and I know it would be cheaper and probably healthier to make my own.

We ate the roast straight the first day (it’s so good with mashed or baked potatoes!), then made sandwiches with the leftovers.  I’ll include my idea for sandwiches too, because it was so good!  Can you tell I thought this roast was so good? ;)

Italian Roast Beef

Printable recipe
Printable recipe with picture

1 (5 lb) beef roast
1 (.7 oz) envelope dry Italian dressing mix
½ cup dehydrated red & green bell pepper (optional)
¼ cup dehydrated minced onion
1 (12 oz) jar banana pepper rings

Place beef roast in the bottom of a 6-quart crockpot. Sprinkle the dressing mix, red & green pepper (if using), and minced onion over it, then pour the jar of banana pepper rings over the top, juice and all. Cover and set to cook on low for 8 hours or on high for 4 hours.

Remove the roast onto a platter and shred with two forks. Return to the juices and mix well, then serve with mashed potatoes.

To make sandwiches, you’ll need:

Sandwich buns or rolls
Ranch dressing
Dried basil*
Italian roast beef, warmed
Fresh mozzarella or provolone cheese, thinly sliced
Tomatoes, thinly sliced
Other toppings of choice, such as shredded lettuce, sliced olives, chopped onion, etc.

To make sandwiches, split the buns and cover the insides with a generous smear of ranch dressing. Sprinkle with basil.*

*If you use fresh basil, add it along with the tomato at the end.

Doncha love those sweet Italian buns? ;)

Draining off as much juice as possible, put some roast beef on the bottom buns, then place a slice of mozzarella on top. Please slice your cheese thinner than this or you’ll have to practically burn the buns before it’s melted.  Learn from my mistakes.

Broil open-faced on high, the top buns ranch-side up, until cheese is melted, 1-2 minutes. If your cheese is thicker *ahem*, it may take up to five minutes and you will want to remove the top buns before the bottom so that they don’t burn.

Even after five minutes, the cheese was barely melted.  I have to show off the one I made when Dennis requested seconds.  I got the cheese much thinner, so it only took about a minute for it to melt and I didn’t have to remove the top bun before the bottom was done.  Look at this beautiful deliciousness!

Much better!  OK, once it’s melted, top it with a slice of tomato, another sprinkle of basil, and any other toppings you’d like.

Cover with the top bun and enjoy warm.

It’s 3 AM as I finish this blog, and I nearly forgot to do the drawing for the cookbook.  So without further ado….

Congratulations to Brandee Lake, you won P-Dub’s signed cookbook!

P.S. Some people were asking me why she’s called P-Dub.  Dude, it’s because she’s a straight up gangsta!  lol.  P is for Pioneer and Dub is short for the “double u” that Woman starts with.  And in my cousin Andrea’s comment, she gave me a gangster name so I can be hip like the Pioneer Woman.  You can now call me “V-Dawg.” My little sister gave me the name “Throwback Vrak,” which I LOVE, but that would require too much explaining in order for it to make sense.  So V-Dawg it is.  Until further notice.  Peace out, yo.

Lemongrass Chicken with Peppers

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Secret Recipe Club

It’s that time again! Secret Recipe Club time!  This is my sixth month with the club, and still having a ball.  My favorite part is getting my assignment and then stalking my assigned blog, bookmarking all the recipes I want to try.  I really love the secrecy and wonder how far the other members take it.  I take it so far as to not even pin the recipes I want to try on Pinterest (how I usually keep track of recipes), for fear that the blog owner will find my bajillion pins and figure out I have their blog this month.  That would ruin the surprise.  I also don’t subscribe to the blog I’m assigned to, just in case they keep track of their subscribers, and I don’t leave comments.  Nothing to let on that I’m the one that has their blog!  The secrecy is pretty fun and makes me feel super sneaky. :)

This month, I was assigned to Quick and Easy, Cheap and Healthy, and boy did I have fun scouring Anne’s archives.  Although you may not be able to tell  it from the amount of buttery, sugary treats I post, I really love healthy food, especially if it’s easy to prepare (kinda helps balance out all the time and calories in my desserts), so this blog was perfect for me!  I counted the recipes I bookmarked and know this has got to be a personal record: 44.  No joke.  Um, Amanda (Amanda started the club), is there a reward for “most recipes bookmarked in a SRC assignment?” ;)

But when I came across Anne’s Lemongrass Chicken, there was little doubt that it was the winning recipe.  The grocery store closest to us started carrying lemongrass a couple years ago, and was really happy to have an excuse to buy some!  Of course, when I went to buy it, they were out. Of course!  So off I went to my trusty Asian market, and I found a big bucket of lemongrass stalks, bundled in bunches of 3 for $1.  Can’t beat that!

My friend, Pia, mailed me some vegetable cutters for Christmas and while I was trying to think of what veggies I could add to the chicken (I bulk up most of our meals with as many veggies as I can), I thought of those cutters and knew I’d be adding in some pretty peppers.  I know most people will not have these special cutters (I believe you can buy them at Asian markets, though), so just slice your peppers if you don’t–it will still make a very colorful and pretty dish!

Thanks, Anne, for sharing this wonderful recipe!  It was the MOST delicious dish I’ve ever made with SRC, hands down.  I’ve never had lemongrass before, and I was surprised (though I shouldn’t have been) that it smelled exactly like the lemongrass soap that my sister makes!  It has a bright & fresh slightly lemony smell and flavor.  It looks like a green onion, and has a fibrous texture similar to ginger.  It is very good and I hope that you have an Asian market near you so you can make this chicken.

I do want to mention that I made this sweet, almost as sweet as the sauces you get on Americanized Chinese fare, so if you want a more subtle sweetness, halve the honey.  I started with 1/4 cup, which was good but barely sweet.  I wanted it sweeter and my recipe reflect the change I made to 1/2 cup honey, but you might want to start with less and taste it once the chicken is cooked. You can always add more!

Lemongrass Chicken with Peppers

Printable recipe
Printable recipe with picture

3 lbs. boneless skinless chicken breasts, cut into bite-size pieces
½ cup honey
½ cup soy sauce, divided
1 teaspoon (1 clove) minced garlic
1 tablespoon cornstarch
2 tablespoons canola oil
½ cup (about 1 large stalk) minced fresh lemongrass
3 green onions, chopped
½ of a red pepper, cut into strips or shapes
½ of a green pepper, cut into strips or shapes
½ of a yellow pepper, cut into strips or shapes
¼ cup fresh cilantro, chopped

In a gallon-sized Ziploc bag or in a large bowl, combine chicken, honey, ¼ cup of the soy sauce, and garlic, and allow to marinate 10-15 minutes (this is a good time to prep your veggies). Mix the remaining ¼ cup soy sauce with the cornstarch and set aside.

Heat an extra-large skillet over medium-high heat and add the oil. Add lemongrass and stir-fry for about 15 seconds, until fragrant but not brown. Add the chicken, and continue to stir-fry until the pieces are cooked through, about ten minutes. Stir the soy sauce & cornstarch mixture, and add it to the skillet along with the green onions and peppers. Stir-fry until sauce is thickened and serve hot over rice, topped with a sprinkle of cilantro.

Makes 6-8 servings

I have to pimp my Tupperware lady, Stacy, because I just got a rice maker from her and used it to prepare my brown rice for this dish.  There are only instructions for white rice and a few other quick-cooking grains on the insert, so here’s how I did mine if you get one and want to make brown rice (the insert does say it can be used for brown rice, but doesn’t give instructions): 1 cup brown rice, 2 1/4 cups water.  5 minutes on high, 30 minutes on 50% power in a 1000 watt microwave.  (The rice cooker is BPA-free, in case you are worried about cooking your rice in plastic.)  Perfect brown rice, and a little faster than it takes on the stove!  Get your own rice cooker here.


Guiness Brownies with Bailey’s Cream Cheese Swirl

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In the name of culinary exploration, I bought a single bottle of Guiness to make Wednesday’s cupcakes, knowing I could never use an entire 6-pack.  Unfortunately, the bottle was pretty ginormous so I still have more than half of it left.  I also have quite a bit of Bailey’s left, and since I can’t give this stuff to people I know who drink because they either don’t drink anything but the occasional wine or have drinking problems, I’m either going to have to toss it or keep baking up a storm with it.  And you guys know I can’t waste anything, right?

Hence, these brownies.  These crazy, rich, gooey, decadent brownies.  I went with my Kahlua brownies recipe, switching out the Kahlua for Guiness, and then went a little crazy with the mix-ins, adding butterscotch chips, white chocolate chips, and walnuts.  Then I glanced the cream cheese in my fridge and got excited, thinking of my Brownie Cakes recipe and using it as a springboard to create a Bailey’s Irish Cream cheese swirl.

I liked these a lot, despite the Guiness.  I’ve discovered from reading Guiness & chocolate recipe reviews on blogs that I may be the only blogger alive not in the “Yay, Guiness and chocolate are the best combo evarrrr!” camp, but at least the flavor was not overpowering here, thanks to the sweet chips and cream cheese swirl.  There is a slight yeasty flavor from the Guiness, which is interesting but not off-putting.  For most people, that would translate to, “Yaaaaaaay, Guiness brownies are the best thing EVARRRR!!!!”

The only bad thing about these brownies (unless you want to count the calories, but who counts dessert calories??), is that they used up so little of this leftover alcohol.  I’m giving up on the Guiness, but as for the Irish cream…Bailey’s Banana Bread anyone?

Guiness Brownies with Bailey’s Cheesecake Swirl

Printable recipe
Printable recipe with picture

Guiness Brownies:
1 brownie mix
½ cup (1 stick) butter, melted
¼ cup Guiness Extra Stout beer
1 egg
Optional mix-ins (add up to 1 ½ cups total): chopped walnuts or pecans, caramel bits, butterscotch chips, white chocolate chips, milk chocolate chips, or semi-sweet chocolate chips

Bailey’s Irish Cream Cheese Swirl:
1 (8 oz) package cream cheese, softened
1/3 cup granulated sugar
1 egg
1 tablespoon Bailey’s Irish Cream

Preheat oven to 350 degrees. Grease the bottom only of a 9×13” baking pan and set aside.

Combine the first four ingredients in a large mixing bowl and whisk until shiny and smooth, about a minute. Add optional mix-ins and stir until well combined. Spread into prepared pan; set aside.

Beat the cream cheese and sugar in a small mixing bowl until creamy, then beat in the egg and Bailey’s Irish Cream. Drop batter by spoonfuls on top of the brownie batter and swirl through with a knife.

Bake for 40 minutes, or until the cheesecake is golden on top and the brownies are puffed in the middle but firmer at the edges. Allow to cool completely before cutting.

Optional Reading:

OK, so this blog was too long to include this story before the recipe, but I wanted to put it at the end for those whose patience is still holding.

In high school drama class, we were doing a project where we were creating a spoof episode of the X-Files.  I remember nothing about the episode we came up with, except that some genius decided to cast me as an evil leprechaun.  (Speaking of evil leprechauns, doesn’t that one in my first picture look a little sadistic?)  We were actually filming it, just like a real TV show.

I showed up on filming day dressed head to toe in bright green.  I had no idea what I was going to wear for the role, but my mother happened to have a pair of bright green corduroy pants (oh, the glorious high fashion of the 90s!) stashed away in her closet.  She was a tiny woman and even at 115 pounds, I really had to stuff myself into those things and could hardly breathe all day.  I paired it with a matching shirt and called it golden (or emerald, if you will).

For my scene, we were filming in the hall and I was told to run off laughing after delivering my line.  It wasn’t until the camera started rolling that I thought to wonder how long I should run while laughing.  Convinced I should fight my urge to do it only a few seconds, thinking it was just my shyness trying to get the better of me, I tore off down the hall, squealing insanely with evil leprechaun laughter, throwing my hands up over my head and swinging them wildly back and forth as I ran…all the way down the hall.

That’s right.

I passed about five classrooms, squealing with high-pitched insane laughter at the top of my lungs.

When I turned back around, hoping I’d laughed long enough, there were curious heads leaning out of every single closed door I had passed, and in the far distance, I could see my classmates rolling with laughter while my drama teacher looked like he wished he could crawl under a rug.

I could have died.  The walk back to join my drama group was the longest walk of my life.  Every classroom stared at me as I passed, surely wondering who the crazy girl dressed in green was and if there was anything beyond my insanity that spurred the laughter that disrupted their class.

And of course, after that day, I was known far and wide as “the evil leprechaun.”

The end.

 

Balsamic Vinegar & Garlic Glazed Flat Iron Steak

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I have a significant backlog of recipes waiting to be blogged, but I made this one yesterday and two things prevailed upon me to post it immediately:

1) This week’s BSI (blogger secret ingredient) is beef so this is perfect timing to submit it for the contest, and

2) It’s so delicious, I couldn’t wait!

Fish aside, I’m not much for meat.  I’ll put a bite on my plate, then fill the rest with dessert vegetables and potatoes, etc.  Then I usually share what little meat is on my plate with Jessie.  But this steak was so delicious I was sneaking bites of it from the platter before Dennis came home and almost couldn’t stop myself.  Between us, we ate an entire 1-lb flat iron steak in one sitting.  It was just incredible.

Dennis was beside himself.  “How did you get it so juicy?  What did you do to this?  This is so good.  What did you put on it?  THIS is the best steak I’ve ever eaten.”  “Even over the steak au poivre?” I asked.  “Yes, even over that one.”  An hour after eating, Dennis looked over at me and said, “That steak was really, really good.”

This recipe was inspired by my friend, Suzie*, who shared a recipe for Balsamic & Garlic Glazed Strip Steaks with me last summer.  At the time, I knew my hubby would love it but I didn’t think I’d ever use it.  Then I happened to pick up a flat iron steak because it was on sale and because I’d never heard of it before.  I had NO idea what I was going to do with it so I searched all the recipes I had for steak to get some ideas, and found Suzie’s.  The marinade was just PERFECT for this steak.

*Suzie just started her own food blog this week!  If you’ve been reading long, you’ve seen many recipes on my blog from her.  She’s a great cook with a great sense of humor.  Check her out here!

Flat iron steak is the second most tender cut of meat, next to the tenderloin, and that obviously helped with the resulting steak.  The acid from the balsamic vinegar also tenderizes it a bit during the marination process, so you’re left with an incredibly juicy and tender piece of meat.  The marinade is simple but just perfect.  I couldn’t believe how delicious it made the meat!

Balsamic Vinegar & Garlic Glazed Flat Iron Steak

Printable recipe
Printable recipe with picture

½ cup balsamic vinegar
1/3 cup olive oil
3 large garlic cloves, minced
1 (1 lb) flat iron steak
Kosher salt
Fresh ground black pepper

In a small bowl, whisk together balsamic vinegar, olive oil and garlic. Reserve ¼ cup marinade and pour the rest in a large Ziploc bag. Put the steak in, press out the air and zip it up. Let rest at room temperature for 30 minutes to 1 hour before grilling.

Meanwhile, light your charcoal mound in the grill (yes, I was grilling yesterday-the weather was so nice!) and then spread the coals out once the fire dies and they get ashy around the sides. Remove steak from bag, discard marinade. Salt and pepper steaks. Grill covered for ten minutes on each side for medium-well, brushing with extra marinade while it cooks.

Set grilled steak on a platter, tent with foil, and let rest for 5 minutes so juices can recirculate throughout the meat. Enjoy!

Recipe source: adapted from Suzie S.

Brown Sugar & Balsamic Glazed Pork Loin {Slow Cooker}


The crockpot is my cold-weather friend.  I turn it on before work, and come home to a delicious-smelling house and a hot dinner ready and waiting.  Usually I use it for soups & chili, but once in a while I get a little crazy and turn a big hunk of meat into something falling-apart tender and succulent.  This is one of those rare times, and of course the husband rejoiced.

I wish I could have gotten a picture of this as soon as we took it out of the crock, but due to the early sunset in winter, there was no light left to take a photo by.  So you get a picture of the leftovers, which were also delicious, but this doesn’t quite represent how beautiful the meat was after it finished cooking.  But I figure a photo taken of leftovers by daylight is better than a grainy, dark photo of perfect meat.

What makes this dish remarkable isn’t so much the tender, juicy pork (that always happens to meat in the crockpot, right?), but the sauce.  It reminds me of barbecue sauce, but it is more like barbecue sauce’s wealthy cousin that travels abroad 3 months out of the year and has great taste in hats.  Or something like that.

Anyway, the sauce is amazing.  The meat is amazing.  Together, well, duh, they are amazing.  Make it and feel the amazement in your own kitchen.

Brown Sugar & Balsamic Glazed Pork Loin

Printable recipe
Printable recipe with picture

1 (2 pound) boneless pork tenderloin (or regular pork loin)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Recipe source: C & C Marriage Factory

Secret Recipe Club

Mocha-Frosted Kahlua Brownies


Happy Valentine’s Day!  Do you have any special plans?  Dennis and I are finishing up the first cycle in the 17 Day Diet, so our celebration is going to include some very healthy and delicious food, and NO SUGAR.  I know, right?  Yes, this is still Veronica’s Cornucopia, and yes, I just said I will not be eating sugar on Valentine’s Day, nor serving it to my Valentine.  What is the world coming to? ;)

Well, despite us not partaking of any sugar (don’t worry, I do have a stevia-sweetened chocolate treat planned, so we will not be totally deprived), I do have a fabulous sugary treat to share today.  I know I’m sharing it a bit late for you to actually make it for the holiday, but I can’t just post another soup recipe–that is just way too unromantic, right?  Nope, it’s gotta be chocolate today.

I’ve been making this recipe for years, and in fact, have posted it on my blog before along with two other brownie recipes, but despite the number of times I’ve made it, I never had a decent picture until now.  (The brownies always disappeared before I got a chance to give them a photo shoot!)  And now that I do, I’m giving these brownies the individual post they deserve.

This is my own creation that I first started making when my sister opened her shop in 2008.  I used to sell my baked goods there in the beginning and these babies were best sellers.  It didn’t matter what other delicious treats I brought along with them, these always went first.  They are oh-so mocha-licious, over-the-top, decadent, rich treats.  Apparently you don’t even have to like coffee to love these, because my husband, who shivers at the mention of coffee, goes crazy for these brownies.  But if you do like coffee, and chocolate, and like them together, oh boy you gotta make these. Just do it.

Mocha-Frosted Kahlua Brownies

Printable recipe
Printable recipe with picture

Brownies
1 box fudge brownie mix
2 eggs
1 stick (1/2 cup) butter, melted
1/4 cup Kahlua (I make my own with this recipe)

Frosting
2 tablespoons Kahlua
1 tablespoon instant coffee crystals
1 cup semi-sweet chocolate chips
2 sticks (1 cup) butter, softened

Ganache
1/4 cup heavy cream
2 ounces semisweet chocolate chips

Make the brownies: mix up everything, spread in a 9×13 pan (grease the bottom only) and bake at 350 for however long the box says. Don’t overbake unless you like dry brownies. Cool COMPLETELY before frosting.

Make the frosting: Microwave the Kahlua for 30 seconds or until boiling (I use a glass 1-cup measuring cup and fill it 1/2 way to the 1/4 cup line). Stir in the instant coffee until dissolved, and place in the freezer to cool. Melt the chocolate in the microwave for 1 minute, stir and then give it another 30 seconds, stirring again. It should be melted but if not, continue this cycle in 30 second intervals.  Be careful not to overheat it.  Once smooth, set aside to cool. Cream the butter then beat in the cooled chocolate. Last, add the coffee mixture and beat it until everything is incorporated, scraping down sides of bowl. Spread over the cooled brownies.

Make the ganache: place the chocolate and heavy cream in a small microwave-safe bowl. Heat for 1 minute at 50% power and stir. The mixture should turn dark and shiny but you will probably need to return the bowl to the microwave for another 5-10 seconds or more to get it fully melted together. Be careful not to overheat, just warm it enough to get the chocolate and cream to emulsify completely.  If your mixture is warm to the touch, allow to cool to room temperature and then drizzle over the top of the brownies before cutting and serving.

Classic Chili


First of all, I apologize to those of you who have me in a reader.  I’ve started updated my posts from 2009 because the photos went missing from most of them, and I’m afraid I’ll be junking up your readers with all these old “new” posts for the next week or so.  Thank you for bearing with me.

Second, remember that snow I mentioned last week? Well, it didn’t stick but it’s snowing like cuh-razy as I type this on Sunday night.  And it’s sticking!  We took a long walk in the middle of it and Jessie was in HEAVEN.  Snow walks are her absolute favorite.  She’s definitely got some husky in her blood.  Thank goodness she’s past her “pulling” phase where she’d pretend Dennis was her sled and try to drag him by the leash! lol

Anyway, I’m hoping it’s arctic where you live too, not because I wish you ill, but if there is one good thing about cold weather days, it’s the hot and delicious foods you can fill them with.  Like this classic chili.  I grew up eating plain beans and cornbread every winter and now I don’t feel right unless I make chili or beans and cornbread at least once every winter.  I’ve made many recipes, and never the same one twice, but I wanted to track down a recipe that had a classic flavor that would please kids and adults alike (for family gatherings) and that I could rely on as my go-to recipe.  I knew that Mel would probably have one for me (she has a whole collection of best recipes and she’s never let me down), and I was right!  I knew when I found her momma’s chili recipe this would probably be the one I was looking for.

We all have our different preferences when it comes to chili.  I love a lot of veggies–bring on the celery, tomatoes, onion, green pepper (and red, yellow, and orange pepper, for that matter) and lots of beans.  I do like some ground beef and spiciness, but it’s not essential.  But I think this is a chili that anyone would like, which is exactly what I was looking for.  I do believe this is my favorite chili now, even without an over-abundance of veg!  So delicious.

The original recipe doesn’t have any veggies save the onions in it, but I’m a big Wendy’s chili fan, so I went ahead and added some celery and green pepper to mine to give it a similar feel.  Though I thought the taste was excellent with them in, I’m sure it’s just as excellent without so leave them out if veggies in chili isn’t your thing.  I also adapted the recipe for the crockpot (less liquid so it doesn’t get too runny), but if you want the stovetop directions you can get them from Mel’s site here.

Oh, and by the way, guess what I did with the leftovers?  I added some more cans of stuff to bulk up the amount (canned chili, salsa-style roasted tomatoes) and stirred in some chopped all-beef hot dogs, then sent it with Dennis to the family Christmas party along with shredded cheddar cheese to garnish it.  I didn’t get to attend due to my work schedule, but Dennis brought home an empty crock so I guess the “chili dog chili” went over well! :)

Classic Chili

Printable recipe
Printable recipe with picture

2 medium onions, diced
2 teaspoons salt
2 to 2 1/2 pounds ground beef
1 green pepper, seeded and chopped
3 stalks celery, chopped
3 large cans (29 ounces each) pinto beans, drained
46 oz. (one large can) tomato juice
1 cup ketchup
2 bay leaves
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
2 teaspoons cumin
1 1/2 tablespoons brown sugar

Brown the hamburger and onion in a large skillet with the salt. Drain grease.  Add to a large 6-quart crockpot, then stir in the remaining ingredients until well combined.  Cook on low for 6-8 hours, or on high for 3-4.

Recipe source: adapted from Mel’s Kitchen Cafe

Cheddar Bacon Dip

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I can’t believe it has been a month since I last shared a recipe!  After my blogging hiatus, I’m feeling refreshed and ready to return to my online cornucopia of recipes, life adventures, and Thankful Thursdays.  Thank you for bearing with me through January, and thank you to the wonderful guest posters that kept my blog alive in my stead. I now have a clean, OK, cleaner house, have worked my way up to Judges in my quest to read the Bible from cover to cover, have gotten enough sleep almost every night for a month, have spent valuable time with my nephew, and have taken up a new hobby of funky manicures (you can see some of them here), which will probably die hard now that I’m back to blogging.  But as one of my co-workers said, “Who cares about your nails? We need to EAT!”  Enough said–here we go! :)

I have so many recipes to share with you guys, and most of them savory if you can believe it.  Since the Super Bowl* is next Sunday, I figured I’d start with something football party-appropriate: a fattening dip!  This was my least favorite recipe I made while I was away (though you wouldn’t know it by the ungodly amount I ate), but it’s tasty, it’s fast, it’s easy, and it’s a man-pleaser so I’m sharing it for those of you who need a quick man-pleasing dip to add to your Super Bowl party spread.

For other party food ideas, check out my index of snacks and appetizers here.

Cheddar Bacon Dip

Printable recipe
Printable recipe with picture

16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese

Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

Recipe source: Plain Chicken

*True fact: at the age of 12, when a convenience store clerk asked if I was looking forward to the Super Bowl, I replied, “No, I don’t really like bowling that much.”  My younger sister gave me a cringing look and after we left the store, she explained that the Super Bowl is the NFL’s championship football game. Shows you how much I know about sports!  The only difference is now I love bowling.  I still am clueless about football.