Showing posts with label seriously simple. Show all posts
Showing posts with label seriously simple. Show all posts

12/5/14

Snake River Farms Kurobuta Ham with Grilled Pineapple and Pomegranate Pineapple Glaze and Giveaway Winner!



Now that Thanksgiving is in the rear view mirror, and Christmas is just around the corner, the big question is- What to serve for Christmas dinner? I'm all about planning our Thanksgiving menu for weeks ahead, and spending hours in the kitchen preparing Thanksgiving dinner. But Christmas is a little different for me. Years ago, I gave up spending Christmas in the kitchen.  It's more of a stay in my jammies,  eat breakfast casserole, and enjoy the family type of day. I usually serve either ham or beef on Christmas day. Both are relatively simple to place in a pan and roast, leaving precious time to make a couple of simple side dishes (which I usually prepare a day or two ahead).  Those dishes can just be heated or pulled out of the fridge and served.




This year, I'm serving a Snake River Farms Kurobuta Ham. Snake River Farms is a family owned business that was founded in 1968. They are located in Boise, Idaho and are a business dedicated to producing the highest quality beef and pork in the USA. Snake River Farms are involved in every step of the beef life cycle including ranching, feeding, animal nutrition, processing meat, marketing and sales.



How much of a difference can there be in meat, you say? And particularly in ham?   I've cooked everything from grocery brand hams, to ham from specialty stores and mail order businesses, to spiral sliced hams sold in national chains. The Kurobuta hams from Snake River Farms come from 100% purebred Berkshire hogs grown in a network of small family farms using a slow fed process.  This is hands down the best ham I've ever eaten.
Ever.
In my life.
It has the perfect blend of salt, sweet and smokey flavors.  The Kurobuta ham is "...considered to be equivalent in status to Kobe beef." It's so tender, a butter knife is all you need at your place setting. I love it served with a bit of grilled fresh pineapple and some Pomegranate Pineapple Glaze. This dish takes about 10 minutes to prepare (the glaze).  Place it in the oven and you're free to watch another round of It's a Wonderful Life!




Want one for your holiday table? I've got an exclusive offer on a free ham for you and your holiday guests from Snake River Farms, enter below. Trust me. You want this ham on your table!
If you don't happen to win the ham the awesome folks at Snake River Farms are also offering a coupon code for free shipping, just use the code BOUNTIFUL when checking out. Make sure to order early so your ham will have time to ship and thaw.
Good luck!




Baked Ham with Grilled Pineapple and Pomegranate Pineapple Glaze
A Bountiful Kitchen
print recipe

** Snake River Farms Kurobuta hams are shipped frozen, make sure to allow enough time for  shipping and for ham to properly thaw in refrigerator before roasting- about 4-5 days. All Snake River Farms hams are fully cooked, but SRF recommends cooking in 325 degree oven, 20 minutes per pound allowing internal temperature to reach 140 degrees.

1 - Bone in Kurobuta Ham, 12-15 lbs*
1 Fresh Pineapple

glaze:
1 1/2 cups pomegranate juice (sold in refrigerated section of grocery)*
8 oz can crushed pineapple, not drained, or 8 oz fresh chopped pineapple
3/4 cup brown sugar
1 tablespoon soy sauce
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce

1/4 cup cold water
2 teaspoons cornstarch

Ham and oven prep:
About an hour before cooking, remove ham from refrigerator. Unwrap and place on roasting rack or place in roasting pan or pan that will hold the meat and catch the juices, fat side up.
Place rack on lower third of oven, remove any racks above that will interfere with cooking of ham.
For sauce:
In a small saucepan whisk together juice, crushed pineapple, brown sugar, soy sauce, mustard and Worcestershire sauce. Cook over medium high heat for about 5 minutes.
Whisk together 1/4 cup cold water and 2 teaspoons cornstarch in a measuring cup until smooth.
Slowly add the cornstarch mixture to the juice mixture in the pan, leaving the pan on heat. Reduce the heat to medium and continue to cook and whisk until slightly thickened. This will take about a minute. Cook for about 2 minutes and reduce heat again to low. When sauce is thickened a bit, turn heat off and leave on stove.
Place ham in oven for about 1 hour, uncovered.
After one hour,  slide rack out of oven, and pour about 3/4 cup of glaze over ham, making sure to cover all surfaces facing upward. Use a brush if needed. Slide the ham back in the oven, continue to cook until internal temperature reaches 140 degrees.
Remove from oven. Place a little more glaze on the ham if desired. Serve the remaining glaze with the ham on the side.

For grilled pineapple:
Lay pineapple on side, cut off top and end. Slice the remaining pineapple into 1/4 to 1/2 inch slices.
Brush pineapple lightly with olive oil or canola oil. Grill over medium high heat on bbq grill until lightly golden, or broil on cookie sheet in oven for about 2-3 minutes or slightly softened.

Tips:
-Allow several days for ham to thaw in refrigerator.
-Use a meat thermometer to gauge the internal temperature of ham. I like the oxo instant read thermometer, or a good old fashioned meat thermometer from the grocery store will work as well.
-If you purchase a 14 lb ham, you will need to allow 4-4 1/2 hours for warming in oven. Also allow about 10-15 minutes before carving ham after removing from oven.
- If you are not using an instant read thermometer, make sure your thermometer is facing the oven door, so you can peek at it occasionally and see the internal temp of the ham. You don't want to have to open the oven every time you take a peek at the meat!
-If your ham looks like it is drying out, cover loosely with foil and continue warming.
-If you like to serve lots of sauce with your ham, double the sauce recipe.
-*you may use a boneless ham as well, the cooking/warming time will need to be reduced most likely. Follow package instructions.
-**You may also substitute cherry or orange juice for the pomegranate juice.


Congratulations to R. Labrum, you have won a Snake River Farms Kurobuta Ham! Please email me at Fostersi at msn dot com to claim your prize.








8/13/14

Margherita Pasta (updated)





It's summer and if you're like me, you're thinking of every way to avoid turning on the oven, but not eat a sandwich or salad. Again. You're in luck. This recipe involves the stove, but only for a few minutes.
I originally posted this recipe in 2010, but have updated it a bit. Spaghetti Margherita is a simple and straight-forward dish. While the pasta is cooking, you can throw together the sauce.

Some people think- Margherita Pasta? Is that alcoholic? The answer is no. Legend (some question this) says that Pizza Margherita was created in the late 1800's, and named for Queen Margherita to reflect the colors of the Italian flag. The pasta variation followed.

I know I say this all of the time, but EVERYONE loves this dish. When I make it for my boys, they love it, even though it isn't a meat dish. Now that's saying something. Since they have never jumped aboard the "meat is not all that good for you and you should eat it sparingly" train.
Lazy summer days mean lazy summer nights.
This dish fits perfectly with that theme.





Spaghetti Margherita (updated 8/2014)
A Bountiful Kitchen
print recipe

3/4 lb. spaghetti, cooked "al dente", drained
¼ cup extra virgin olive oil
2 tablespoons butter (optional) optional, but highly recommended for flavor
1-2 cloves garlic, minced
2 lbs. Roma tomatoes (about 10-12) coarsely chopped or grape tomatoes
1 cup fresh basil leaves, chopped
1 teaspoon salt
1 teaspoon sugar
1 teaspoon fresh ground pepper
1/2 lb. fresh mozzarella, cut into 1/2 inch cubes
½ cup grated Romano or Parmesan cheese
additional basil leaves for garnish

Cook pasta. Set aside, or while pasta is cooking prepare sauce.
In large skillet, heat oil and butter over low heat. Saute the garlic until fragrant over low heat, about 1 minute. Add tomatoes, sugar, salt and pepper. Cover and cook for 10 minutes. Add basil, and pasta to pan with tomatoes. Cook for 2-3 minutes, just until all pasta is heated through. Just before ready to serve, pour into serving bowl, toss with fresh mozzarella and grated cheese. Serve at once with additional grated cheese, and more fresh basil if desired.
Serves 4 as a main dish, 6 as a side.

Tips:
-Fresh Mozzarella differs from mozzarella that is sold in most cheese cases at grocery stores. Some grocery stores, such as Harmons in Utah, make their own fresh mozzarella daily.
Make sure you are purchasing fresh mozzarella for this dish. Fresh Mozzarella is made from whole milk in small batches, usually round in shape and surrounded in liquid.
-If you aren't growing basil in your back yard, you can purchase fresh basil at farmers markets, grocery and garden stores. One plant will yield fresh basil for several recipes this summer.

8/6/14

Salmon with Teriyaki BBQ Glaze


photo credits, Brooke and Stephen Foster :)

I have a theory about fish. And people who tell me they don't like fish.
Two things.
1. You have never eaten a good piece of fish.
2. You've probably never eaten a good piece of fish that was cooked properly.
Your life is about to change.
Today, I'm going to give you a fool-proof, 100% guaranteed  "I LOVE FISH! " recipe.
One that will forever change the way you look at fish (as you now know it).
Oh, and did I mention this is the most  quick and easy, simple and delicious dinner, ever?
Here's the step by step.
In two pics.

Mix the sauce in a pan and pour over fish. This takes two minutes. 


Ready to place in oven. Hurry and make a salad.
Get out the plates.
You're going to be eating dinner in about twelve minutes. 

If you are a long time ABK reader, you'll remember I posted this several years back. It comes via my talented and beautiful friend, Sara. I thought it was worth a re-post, since we have so many new readers now.
My kids love this dish. I haven't met a kid (or adult) yet who doesn't love salmon prepared this way. One pan, one cookie sheet. If you're in to bbq, you can grill the fish up in a few minutes outside.
Perfect summer dinner.



Salmon with Teriyaki BBQ Glaze aka Sara's Salmon
Sara Christensen
print recipe

1/4 cup butter
1-2 garlic cloves, minced
1 tablespoon Worcestershire Sauce
1 tablespoon dry mustard
2 tablespoons ketchup
3 tablespoons soy sauce

Preheat oven to broil, move rack to second level from top.
Whisk all ingredients together in small saucepan over medium heat just until butter melts. This can also be done in a microwave proof bowl. Melt the butter and add remaining ingredients. Whisk until smooth.
Line cookie sheet with foil or spray broiling pan with cooking spray. 
Spread sauce on fish and broil 8-12 minutes in oven. Do not turn over. 
Cook just until fish flakes easily with a fork.

Tips:
-One of the biggest mistakes people make while cooking fish is to over cook the fish. The fish should be barely done. If the fish is done, it will be firm. It should no longer be fleshy looking in the middle of the fish. 
-You may also grill this on top of the stove. Heat a pan to medium high heat, place a tablespoon of olive oil in the pan (or butter if you aren't counting calories). Cook on each side for about 4 minutes.
Cooking time depends on thickness of fish, temperature in oven (how hot your oven broils). 
When grilling on bbq, grease grill,  spread fish with sauce. Cook on one side for 4-5 minutes, then turn gently to other side and grill for 4-5 additional minutes. Alternately, you can make a foil pouch for your fish and cook it on the bbq for a total of about 12 minutes, do not turn over if using foil pouch.

7/22/14

Dutch Oven Molasses Baked Beans

molasses dutch oven baked beans


Summer is the best time to break out the Dutch oven and make a pot of Molasses Baked Beans. I've been making variations of this recipe for years. It's always a crowd favorite and a perfect accompaniment to any barbecue meal. You can make these while out camping or even in your backyard.
I've included a little step by step photo tutorial, because I know how much you love a good picture story. Have a Happy 24th of July (Pioneer Day in Utah) !


things are heating up. bacon and onions cooking...
molasses, yellow mustard, brown sugar, ketchup. measure them out. get ready to dump.

add the beans. 
molasses...


mustard 

brown sugar and ketchup. are you bored yet? my friend Melinda tells me she likes the step by step.  

don't forget the hot sauce.

stir. with a wood spoon, to get that pioneer spirit. 
Place the lid on the pan.  you don't need one of these fancy tools, but we bought one after many years of having dutch ovens and we think it's pretty useful. large pliers also work. gloves are good too. 

cook for about 40 minutes or until bubbly. this is how they'll look when done. Nice toes, Brookie.





A side note to my story.
Some of you are very observant. You email or leave a comments about details in photos. Such as- why do there appear to be SO MANY COALS under the Dutch oven????   Because friends, this is why. My husband thinks that whenever we pull out the Dutch ovens, the cooking expertise shifts from me, to him. He insists on placing half of the bag of briquettes into the chimney we use to heat up the coals. Even if it's a 50 lb bag. Not really, but it seems that way.
You know how men are. Fire is good. More fire is twice as good!
Anyway. He is an out of doors expert, and I am not, that is a fact.
But I'm a cooking type of person, and he is not. Also a fact.
So we always have "words"  when we attempt Dutch Oven cooking.
The convo usually goes like this.
G: I am doing this.
Me: okay. (as I watch him heat about 50 coals)
G: I've got this.
Me: You're using too many coals.
G: No I'm not.
Me: yes you are.
G: Who is doing this me, or you?
Me: I'm going inside.
So, yes. in the photos, you will see lots of coals. More than I tell you to use in the recipe. More than the Scouting Magazine article titled "Dutch Oven Cooking 101" advises you use.
But hey.
What do the Scouts know?
I've got to hand it to him.
That's one good looking pan of beans.







Dutch Oven Molasses Baked Beans
A Bountiful Kitchen
print recipe

1-12 or 14 inch dutch oven ( I believe we used a 14 for this recipe)
about 26-30 briquettes

1 lb bacon, chopped
1 large onion, chopped about 2 cups
1- #10 can pork and beans ( about 7 lbs 10 oz)
1 1/2 cups ketchup
1 cup packed brown sugar light or dark
1/2 cup mustard
3/4 cup molasses
hot pepper sauce, to taste

Light briquettes, follow package directions.
Place about 10 hot briquettes in a circular pattern on the ground. We like to use an old metal pan under our dutch oven. Place the dutch oven on top of the briquettes.
Place the chopped bacon and onion into the dutch oven. Cook until the bacon is slightly crisp and onions are softened. Drain any excess grease. Don't worry about removing every bit of bacon grease.
Add the remaining ingredients,  stir.
Place the lid on the beans and using a pair of tongs, place about 16 briquettes on top of the lid and leave 10-14 under the dutch oven.
Let the beans cook for about 40 minutes or until bubbly and hot. This will vary in cooking time depending on how much wind there is, the amount of coals you use, the temperature of the coals, etc.
If you feel the beans are cooking too fast, remove some of the coals.
When ready to serve, carefully remove lid, so the ashes do not get into the beans. Sometimes, if our beans are cooked and very hot, we dump the ashes, and simply leave the lid on till ready to serve.
Serves about 20-25 as a side dish

Tips:
-There are many sources for Dutch Oven cooking online. Here are a couple :
Scouting Magazine (Dutch Oven Cooking 101)
Camp Cooking Outdoors
-You may use any brand of beans, Van De Camps is a brand found in most grocery stores. I used a brand I purchased from a wholesale food distributor.
-This recipe may also be made in the oven. Cook the bacon and onions, drain the grease and add the remaining ingredients. Bake at 375 for one hour.




7/10/14

Fruit-Filled Virgin Sangria




A few months ago, I attended a food blogger event at the City Creek Harmons. They served a delicious non-alcoholic basil sangria. I loved the drink and thought it would be fun to recreate my own version at home when fresh fruits were in season!

Sangria is traditionally served in Spain and Portugal and made with wine, sweetener, fruit and a bit of brandy. I'm not a drinker, but love drinks made with fresh fruit.






Last week, we watched the fireworks, soaked up the sunset and enjoyed a pitcher of this colorful drink from our patio. The kids and adults loved the fruit-filled pitcher. When it was empty, we just added more of the liquid base, mixed and enjoyed. This is a perfect addition to any summer party. It travels well- just take the cut up fruits, canned juice, soda and ice in a cooler and mix when the party starts.
Hope you're keeping cool this summer!




Fruit Filled Virgin Sangria
A Bountiful Kitchen
print recipe

1 frozen can of Welch's (or other brand) White Grape and Peach concentrate (not mixed up), thawed a bit*
one 2 liter bottle Ginger Ale or Sprite, sugarless is fine as well
ice, about 2-3 cups
a cup of water, if desired
Approximate fruit (for one pitcher)
2 limes, washed, sliced
1 orange, washed, peel on, sliced
1-2 cups strawberries, washed, a few sliced, a few left whole
handful of cherries
1 peach, peeled and sliced
mint leaves

Using a large glass pitcher, pour in half of the can of concentrate. Add half of a 2 liter bottle of Ginger Ale or Sprite. Add ice, about 2-3 cups. Mix a bit. Add chopped fruits and mint and stir lightly with large wood spoon.  If needed add a bit of water. You may leave the spoon in the pitcher if you wish to help scoop out the fruit while serving.
When the liquid is empty from the pitcher, simply add the remaining juice concentrate, ginger ale and more ice to the remaining fruit in pitcher. Stir and enjoy. You may also add more fruit if needed.
Serves 8

Tips:
-I used a white grape and peach blend but you can use any type of juice. I suggest white grape, pineapple, apple, grape, cranberry, peach, mango. The possibilities are endless.
-Most instructions for Sangria will advise to let the mixture to sit in the fridge for at least two hours before serving. Since I was using a carbonated liquid (and I was short on time), I made it right before serving. Either way works fine.
-If you would like the fruit to sit at the bottom of the pitcher, place the fruit in first, then the ice and the juice and carbonated beverage last. The weight of the ice will help the fruit to sit at the bottom instead of float on the top.
-You may use any combo of fresh fruit in season. I liked the look of the orange and green and red together with a splash of dark green.
-This recipe would also work well in a punch bowl.


6/12/14

Best BBQ Chicken Thighs with Honey-Orange BBQ Sauce

Chicken topped with Honey-Orange and Fresh Grated Ginger BBQ Sauce



























How do you feel about chicken thighs? Before you make a face, or tell me they're too high in calories, or you only eat all-white chicken meat, hear me out. It's Father's Day on Sunday, and I have a feeling Dad wants you to keep reading...

Here are my "Top five reasons why you should barbecue thigh-meat for Dad on Sunday" :

1. All of the cool kids are eating thighs. Not really, but they are regularly found on menus at upscale restaurants.  Wait. What did Dad tell you about the cool kids? 
Disregard this reason. Go on to reason #2...

2. It's about 10 times more delicious and flavorful than a piece of white breast meat. 
I am not lying.  Don't look at me that way. Do I sound like your dad? 

3. Thighs are more difficult to over-cook than white meat. Always moist and delicious. I have never overcooked a piece of thigh meat. Not. one. time. It may be impossible to overcook thigh meat. Ask Dad about this. Most dads have a PHD (or equivalent) in grilling. 

4. A thigh costs about 1/2 the price of white chicken meat. I paid about $4 for 8 thighs.  
Dad loves it when you save $$$!!!  He'll be so proud. 

5. And finally, reason #5 why you should cook thighs for Dad on his special day...He'll love it. 





Best BBQ Chicken Thighs with Honey-Orange BBQ Sauce
A Bountiful Kitchen
print recipe

Sauce:
4 tablespoons  OJ concentrate (from a frozen can, thawed)
2 tablespoons honey
2 tablespoons fresh grated ginger
1/2 cup ketchup
1/4 cup teriyaki sauce ( I prefer Very Teriyaki brand)

8 thighs, bone in, skin removed
salt and pepper

Whisk all sauce ingredients together in small bowl.  Remove about 1/2 cup of sauce and set aside.
Place thighs in a dish and salt and pepper generously on both sides. Spoon the 1/2 cup of reserved sauce over the chicken to coat well. The chicken may be stored in refrigerator up to two days before cooking in sauce.
When ready to cook, remove chicken from refrigerator, and place on counter for about 1/2 hour.
Coat grill with a light layer of oil or  cooking spray. Heat grill to medium high heat. Place chicken on grill and cook for about 8-10 minutes per side. You may baste the chicken with the remaining sauce (that has been set aside and not used on the chicken) or drizzle the sauce over the chicken after it is cooked, or serve it on the side.
About 4 servings.




4/28/14

Mary's Honey Nut Granola



My friend Mary makes the best granola.  It's crunchy, nutty, slightly sweet and a bit salty.  And the best part, aside from the taste, is the simplicity of the recipe. Granola is so easy to make. You can mix up a batch and put it in the oven while you're folding laundry, or balancing the checkbook, or reading cooking blogs :) A few minutes of stirring and baking and you'll have breakfast for days (or weeks) to come.
I love a bit of granola on my yogurt in the morning, or just a handful or two with some fruit. You can substitute different nuts and add whatever you like, but I loved the walnut and almond combo.




This makes quite  a bit of granola, so if you want to package some up and give it away as a gift, I guarantee the recipient will love it. Mother's Day, is just around the corner. How about ditching the usual candle and lotion and try making Mom some granola instead?
She'll  love it.
Promise.




Mary's Honey Nut Granola
Mary Primos
print recipe

6 cups thick-cut old fashioned oats
2 cups slivered almonds
2 cups chopped walnuts
1/2 cup canola oil
1/3 cup honey
2 teaspoons vanilla
1/2 teaspoon cinnamon
1 teaspoon salt (I like sea salt)

Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment paper.
Place dry oats, almonds and walnuts in a large bowl. Mix together.
In a separate small bowl, whisk together oil, honey, vanilla, cinnamon and salt.
Pour  wet ingredients over mixed oats and nuts and toss until mixed well.
Spread mixture on prepared baking sheet. Bake for 20 minutes or until golden brown, stirring every 5 minutes.
Let cool completely, then store.

Tips:
-This is a great gift to send in the mail, for mom or missionaries, college students or loved ones in the military. Let the granola cool completely, then scoop into Ziplock bags. Press all of the air out of the bag, seal and send. It keeps for two to three months if sealed properly.





4/11/14

Blueberry Cream Cheese Stuffed French Toast



Easter is just around the corner. In our home, we love to celebrate with a family gathering. No matter the time of day when the meal is served, we make brunch dishes, along with the traditional ham, rolls, salads and of course, desserts. 
I love this recipe for Blueberry Stuffed French Toast.  It can be made for two, or twenty. Most stuffed french toast recipes are made the night before, layered in a dish,  set in the fridge, and baked the following morning.  I wanted to create a dish that mimics an overnight french toast, but takes only a few minutes to create before serving. Most of the overnight stuffed french toast dishes serve 8-10, this one is perfect if it's just you and your sweetie, or great for a crowd as well. Everyone can join in and help assemble, and the bread can be cooked to order. I used blueberries, but strawberries, blackberries and/or raspberries would be delicious as well. 
Come back soon, I'll be posting dishes for Easter for the next several days! 





Blueberry Cream Cheese Stuffed French Toast
A Bountiful Kitchen
print recipe

6 Thick Slices bread, preferably Texas Toast or French Bread about ¾ inch thick
4 large eggs
⅓ cup milk
1 teaspoon vanilla

for filling:
4 oz cream cheese, softened (room temperature)
3 tablespoons powdered sugar
1 teaspoon vanilla
2 cups fresh blueberries

2 tablespoons butter, for cooking

Mix the softened cream cheese, powdered sugar and vanilla in a medium bowl with whisk until smooth.

Beat the eggs, milk and vanilla in a bowl until mixed well. Pour into a shallow dish that will allow for dipping of bread completely ( a square pan works well).

Spread about 1 tablespoon of cream cheese mixture on one side of each piece of bread. Make sure to spread evenly and all the way to the edge of the bread. Sprinkle a few blueberries on top of the cream cheese mixture on three of the slices of bread. Make a sandwich with the bread slices. The “sandwich” should have the following:

one slice of bread with cream cheese mixture
one slice of bread with cream cheese mixture and a few blueberries sprinkled on top
Melt some butter in a pan, preferably a non-stick pan over medium high heat.
Dip the sandwich into the egg mixture.

Place the sandwich into the pan with the melted butter and fry for about 3 minutes on each side or until golden browned. Flip and repeat on the other side. Remove and serve immediately or keep on plate in oven until all pieces are cooked and ready to serve.

Place on plates and sprinkle with additional remaining berries. Sprinkle generously with powdered sugar and serve with jam or syrup. Serves 2-3

4/5/14

Sour Cream Pancakes






Have you ever eaten a pancake made with sour cream? There's a little breakfast/lunch spot in Salt Lake called Penny Ann's Cafe, and they serve the most delicious sour cream cakes! Sometimes, I daydream about those pancakes. They're that good.






This morning, I was thinking about those light, slightly tangy, melt in your mouth cakes. I was getting ready to watch General Conference on TV, and didn't have time to run in to SLC and wait in line for pancakes, so instead, I dug up a recipe in a cookbook I've had for years. A few minutes later, we were flipping cakes and smothering them with butter, syrup and fresh strawberries.
I know you're going to love these too.
Happy cooking!



Sour Cream Pancakes
adapted from the Jr League Centennial Cookbook
print recipe

1 egg
1 cup buttermilk
1/2 cup sour cream
1 tablespoon melted butter
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar

Combine all wet ingredients in a medium size bowl. Mix with whisk until blended.
Add all of the dry ingredients to the bowl. Mix once with a large spoon or whisk, do not over mix, mix just until the ingredients are incorporated, there should be a few lumps in the batter.
Heat the griddle to about 350 degrees. Melt butter onto griddle.
Using a 1/3 cup measure, scoop out batter and spread a bit with the edge of the cup. The pancake should be approximately 4-5 inches across.
Let the pancake cook until several bubbles appear and then pop. Turn the pancake gently, and let cook for an additional 3 minutes on opposite side. Do not pat down. Do not flip more than once.
The pancake is done when poked gently in the middle and the cake springs back.
Serve immediately with fresh fruit, syrup, butter and (or) powdered sugar.




3/19/14

Grilled Flank Steak Sandwich




It's baseball season again. Time for planning ahead, or eating hot dogs from the snack shack a few times a week, which is probably not such a great idea (especially after my friend Shelly informed me about the 31 grams of FAT in each dog).
I'm always looking for ways to serve a quick meal this time of year. Flank steak sandwiches are the perfect quick-fix dinner. I usually pair it with some fresh fruit and a green salad.  I love the recipe for marinade in Asian Grilled Flank Steak Salad. I posted today's sandwich recipe with a simple pantry-friendly marinade to help make this meal quick and easy. I also like flank steak seasoned, without marinade.





If you're using a marinade, make your own, then you'll know exactly what's on your pate. It takes about a minute to make your own marinade and you'll have the peace of mind knowing you can pronounce all of the ingredients in your dinner :)
If you have any leftover meat (or you make extra, like I suggest below), throw it into a tortilla or on a pita the next day, topped with a little cheese, lettuce and salsa and you'll have another meal, ready to eat.
Happy Spring, sports fans.




Grilled Flank Steak Sandwich
A Bountiful Kitchen
print recipe

sandwich:
1- 11/2-2 lb flank steak
1 lb mushrooms, washed and sliced, stems on
1 large onion, sliced
1 clove garlic, minced
olive oil and butter for sauteing
salt and pepper
4-6 large hoagie buns or other bread for making sandwich

marinade:
2 cloves garlic minced
1/2 onion, chopped (about 1/2 cup)
1 teaspoon sugar
1/3 cup soy sauce
1 tablespoon lemon juice
1/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Early in the day, if possible, or at least two hours before cooking, place all of the marinade ingredients into a Gallon size Ziplock bag. Add the steak to the bag, seal and place in refrigerator. 
About 20-30 minutes before serving:
Prepare grill. If using gas, the temperature should be at medium high. 
On the stove, over medium high heat, and add olive oil and butter to a fry pan ( I use about 1 tablespoon of each). When the pan is hot, add mushrooms and onions and cook for about 5 minutes, adding salt and pepper as cooking also tossing as cooking takes place. Add garlic and sauté for about 1 minute, or until fragrant, be careful to not burn garlic. Reduce heat if necessary.  Turn off heat, cover to keep warm. 
Place meat on grill and cook for about 5 minutes per side. Remove from heat, cover with foil and let rest for 10 minutes before cutting. 
Slice the buns in half and place on grill to toast if desired. 
Assemble sandwiches:
Cut the meat across the grain into thin slices. Place some of the meat on each bun along with the mushroom and onion mixture. If you like cheese,  top the meat and onion mixture with cheese and place under broiler for a few seconds before serving. 
4-6 servings

Tips:
-I like to cook two steaks at once, so I can use the leftovers for another meal. 
-The cook time for the meat will depend on how you well or rare you like your meat. I believe this meat is best served medium rare. Don't overcook the Flank steak or it will be tough.