Steak Marinade

Good for flank steak, top sirloin etc.  Marinade is for about 2 pounds of steak.

3 cloves of garlic, finely chopped

1 Tablespoon Montreal Steak Seasoning

1 teaspoon smoked paprika

2 teaspoons hot sauce

1 Tablespoon Worcestershire sauce

2 Tablespoons red wine vinegar

1/3 cup extra virgin olive oil

Virgin Pina Coladas

Ingredients

• 1 1/2 cups unsweetened pineapple chunks (frozen)
• 1/4 cup ice
• 1 cup unsweetened pineapple juice
• 1 cup unsweetened coconut milk (make sure you shake the can VERY well first because it separates)
• 1/3 cup fresh coconut
• To taste: 1 to 3 tablespoons brown sugar 
• Garnish: fresh pineapple wedges, maraschino cherries, extra coconut
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• Directions:
• 1.  Gather the ingredients.
• 2.  Place the frozen pineapple chunks and ice in the bottom of a blender.  Pour the pineapple juice and coconut milk over top. Add the brown sugar and coconut. Puree until smooth. Taste to test the sweetness, and add more sugar if needed.
• 3.  Pour into glasses and garnish with fresh pineapple wedges, coconut or a maraschino cherry.  Umbrellas are a must.  Lol.

2. Serve immediately and enjoy.

Luau Pork (in a slow cooker)

Ingredients:

1 (6 pound) pork butt/shoulder roast

1.5 Tablespoons Hawaiian sea salt (red clay)

1 Tablespoon liquid mesquite flavoring (mesquite)

Directions:

• 1.  Remove most of the fat cap.  Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.  (Can add a banana or two -- in the peel, slightly split on top of pork to let it get some of those banana leaf flavors).  Take banana peel off when you turn the pork.

• 2.  Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.

• 3.  Remove meat from slow cooker, and shred pork.  Keep on warm setting and let shredded pork reabsorb the juices and drippings.
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Chinese Chicken in Hoisin Sauce in Lettuce Wraps

Adapted from Rachel Ray

Ingredients:

1 package (about 2 cups) fresh shiitake mushrooms

1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders

2 tablespoons light colored oil, such as vegetable oil or peanut oil

Coarse salt and coarse black pepper

3 cloves garlic, chopped

1 inch ginger root, finely chopped or grated, optional

1 large orange, zested

1 red bell pepper, chopped

1 small tin sliced water chestnuts, drained and chopped

3 scallions, chopped

3-4 tablespoons hoisin sauce

1/2 large head iceberg lettuce

Directions:  

1. 1.  Chop garlic and ginger in the food processor.
2. 2.  Dice bell pepper, water chestnuts, and scallions 
3. 3.  Wash mushrooms. Coarsely chop.  
4. 4.  Chop chicken into small pieces.
5. 5.  .  Preheat a large skillet or wok to high.
6. 6.  Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or two. 
7. 7.  Add mushrooms and cook another minute or two. Add salt and pepper to season, then add garlic and ginger. Cook a minute more. 
8. 8.  Grate orange zest into pan, add bell pepper, chopped water chestnuts and scallions. Cook another minute, continuing to stir. 
9. 9.  Add hoisin sauce and toss to coat the mixture evenly. Taste and add more hoisin sauce if needed.  Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side.
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Perfect No Bake Cheesecake

Sally's Baking Addiction:

Ingredients:

Graham Cracker Crust

• 2 cups (200g) graham cracker crumbs (about 12-14 full sheet graham crackers)
• 1/3 cup packed light or dark brown sugar
• 1/2 cup (8 Tablespoons) unsalted butter, melted

Cheesecake

• 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
• three 8-ounce blocks (680g) full-fat cream cheese, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 2 Tablespoons (15g) confectioners’ sugar
• 1/4 cup (60g) sour cream, at room temperature
• 2 teaspoons lemon juice
• 1 teaspoon pure vanilla extract

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Instructions:

Get out cream cheese and sour cream and bring to room temperature.  (Cut cream cheese into cubes and put in a large bowl) for at least an hour.

1. 
   
2. Make the crust: Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides.  Freeze for 10-20 minutes as you prepare the filling (or while the cream cheese is coming to room temperature).
3. Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes.  Be very careful and check around the 3 minute mark because it quickly turns from peaks to a thicker butter consistency.  You don't want that... you want stiff peaks!  Set aside.
4. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
5. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
6. Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
7. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
8. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
9. Serve cheesecake with desired toppings (see note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

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Notes

1. Make Ahead Instructions: This cheesecake can be made 1-2 days in advance. It can be refrigerated in step 6 for up to 2 days before serving. You can also make the crust 1-2 days ahead of time. Freeze for up to 1 hour in step 1, then cover tightly and refrigerate for 1-2 days before adding the filling. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 3 months. See instructions in blog post above.
2. Lemon Juice: Lemon juice brightens up the flavor. This cheesecake does not taste like lemon. For lemon flavored no-bake cheesecake, remove the sour cream from the recipe and add 2 Tablespoons lemon juice and 1 Tablespoon lemon zest.
3. Room Temperature Ingredients: Bring the cream cheese and sour cream to room temperature before beginning. Room temperature ingredients guarantee a smooth cheesecake filling. Beating cold ingredients together will result in a chunky cheesecake filling. (The heavy cream, however, MUST be cold in order to whip into stiff peaks.)
4. Toppings: Before serving, decorate with  whipped cream, lemon curd, strawberry sauce, fresh berries, salted caramel, or your favorite cheesecake toppings. I used Ateco 849 piping tip for the whipped cream in the pictured cheesecake.
5. Can I Make Mini No-Bake Cheesecakes? Yes, see my mini no bake cheesecakes, which are made in a standard muffin pan.

Adapted from All Recipes.

Seared Scallops

Ingredients:

1 to 1 1/4 pounds dry sea scallops, approximately 16

2 teaspoons unsalted butter

2 teaspoons olive oil

Kosher salt

Freshly ground black pepper

Directions:

1. Rinse with cold water and thoroughly pat dry.  Scallops must be totally dry to sear correctly.
2. Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops on both sides. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for EXACTLY 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
3. Serve with lemon slices, yum yum sauce and garlic butter. :)

Magic Cookie Bars

Eagle Brand Recipe:  :)


Ingredients:

1 stick of butter
1 1/2 cups graham cracker crumbs (about 2 packages in the box)
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped walnuts


Directions:

Heat oven to 325 degrees

Make graham cracker crumbs in the food processor

Melt stick of butter in the microwave in the 9x13 glass dish.
Combine graham cracker crumbs and melted butter in the glass dish. Press into bottom of pan. 

Pour sweetened condensed milk evenly over crumb mixture. 

Combine chocolate chips, coconut and walnuts in a bowl and mix together.

Sprinkle evenly over crumb mixture. Press down semi-firmly into crumb mixture.

Bake 25 minutes or until lightly browned. Cool completely. Cut into bars or diamonds. Store covered at room temperature.


Variations:
7-Layer Magic Cookie Bars: Substitute 1 cup (6-ounces) butterscotch flavored chips* for 1 cup semi-sweet chocolate chips and proceed as directed above.
Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips.
Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.
Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.

Soft and Hard Boiled Eggs

HOW TO COOK SOFT BOILED AND HARD BOILED EGGS – TOGETHER IN ONE POT

1.  Just bring a pot of water to a boil with enough water to cover the eggs by about an inch. By boiling the water first, it also doesn’t matter which type of pot you use as the eggs only hit the water once it’s boiling (212 degrees fahrenheit).  While water boils, take the eggs out of the fridge and prepare the ice bath (see step #4)

2.  Reduce the heat to low and use a skimmer to gently place the eggs in the water. By reducing the heat to low, you’ll prevent the eggs from bouncing around and cracking. Then, turn the heat back up to a boil.  Set timer!!!!

3.  Immediately set a timer and cook the eggs according to how soft or hard you’d like them. Here’s my general description of how long to boil eggs:

• 6 minutes: A liquid-y yolk and soft white. This is perfect for eggs served in an egg cup.
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• 6 1/2 minutes: A soft, jammy yolk. This is my favorite for eggs on toast or soft boiled eggs on a salad.
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• 8 minutes: A soft yolk but firm enough to hold its own.
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• 10 minutes: The early stages of a hard boiled egg, with just a smidge of softness in the middle.
• 
  
• 12 minutes: A hard boiled egg with a lighter yolk.
• 
  
• 14 minutes: Your traditional hard boiled egg with the lightest yolk and a firm white, but not overcooked.

4.  While eggs are boiling, prepare an ice bath.  Once the eggs have cooked, immediately place them in a ice water bath to stop them from cooking and maintain your perfect texture.

Pimento Cheese Dip

INGREDIENTS

• 1 (8-oz) package cream cheese, at room temperature
• 1/2 cup mayonnaise, best quality such as Hellmann's or Duke's
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon Salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cayenne pepper
• 1 (8-oz) block sharp Cheddar cheese (a good supermarket brand like Tillamook or Cabot is fine)
• 1 (4-oz) jar diced pimentos, drained

INSTRUCTIONS

1. Food processor instructions: In the bowl of a food processor fitted with the steel blade, combine the cream cheese, mayonnaise, Worcestershire sauce, 1/4 teaspoon of salt, garlic powder, and cayenne pepper. Process until smooth and evenly combined. Remove the blade, scraping any of the mixture back into the bowl. Switch to the grating blade. Cut the Cheddar cheese into pieces that will fit into the feed tube. With the machine running, add the cheese through the feed tube until it is all grated in. Transfer the contents of the food processor to a large mixing bowl. Add the diced pimentos and stir everything together to combine. Taste and adjust seasoning, if necessary. (I usually add about 1/4 teaspoon more salt, but it depends on the saltiness of the cheese.)
2. Mixer instructions: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, mayonnaise, Worcestershire sauce, 1/4 teaspoon salt, garlic powder, and cayenne pepper. Beat until smooth and evenly combined. Coarsely grate the Cheddar cheese and mix in along with the diced pimentos. Taste and adjust seasoning, if necessary. (It's a good idea to taste the pimento cheese on the crackers you plan to serve it with, as the saltiness can vary.)
3. Transfer the spread to a serving bowl and serve with crackers and/or crudités. If serving later, cover and refrigerate for up to 5 days; bring to room temperature before serving.
4. I served as a snack appetizer with platter of:
5. Pretzel Chips, Salami, Celery, Saltines
6. Good with cashews on side, etc. as part of an appetizer spread.
7. Also good on burgers, etc.

Buttermilk Chicken Tenders

Buttermilk Chicken Tenders

Once Upon A Chef

FOR THE MARINADE

• 2 pounds chicken tenderloins
• 1 cup buttermilk
• 1-1/2 teaspoons salt

• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

FOR THE BREADING

• 1-1/2 cups all purpose flour
• 1-1/2 teaspoons baking powder
• 1 heaping teaspoon salt
• 3/4 teaspoon black pepper

• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika
• 3 tablespoons buttermilk

FOR COOKING

• 3-4 cups vegetable oil, for cooking

INSTRUCTIONS

1. To marinate the chicken: In a large sealable, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
2. To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
3. Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
4. To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
5. Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
6. Note: Nutritional information was calculated assuming that approximately 1/4 cup of the oil is absorbed into the chicken tenders when frying.
7. Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. No need to defrost; put the chicken tenders on a wire rack on top of a rimmed baking sheet and bake in a 350°F oven until heated through and crisp, about 25 minutes. (Flip the chicken halfway through baking.)

Lemon Ricotta Cookies with Lemon Glaze

Lemon Ricotta Cookies


Lemon Ricotta Cookies with Lemon Glaze
Giada DiLaurentis

Ingredients:

Cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick unsalted butter, softened

2 cups sugar

2 eggs

1 (15-ounce) container whole milk ricotta cheese

3 tablespoons lemon juice

1 lemon, zested

Glaze:

1 1/2 cups powdered sugar

3 tablespoons lemon juice

1 lemon, zested

Directions

Preheat the oven to 375 degrees F.
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Cookies are cake like!

Note:  Next time, try chiling the dough before baking to prevent over spreading.