Grilled Flank Steak

We all know the beauty of a great grilled ribeye or a juicy cheeseburger, but I'm here to to say...

Flank is dank.

It's fun to work with, much cheaper than a nicer cut, and really flavorful.  With a good marinade, a hot grill, and a little love, flank steak can be amazing. 

Oh my. 

Here's my cuter-than-anything grandson and his daddy soaking up the juices with bread.  That's the gold right there.

Don't hate me because you want this.

You can grill on either propane or charcoal. My fave is when we soak Mesquite, Hickory, Cherry or Apple wood chips and use charcoal.  Any wood that bears a nut or a fruit works. They all take on a little different flavor but it is unmatched!  Takes a little more time and love but it will send you into glorious dimension upon first bite. But, if you don't want to deal with that, a regular propane grill will be quite delightful as well.

Seriously, no one could stay out of this.

Flank Steak Marinade
1/2 can Diet Coke
1 T onion powder
1 T thyme leaves
1 t. garlic powder
2 T vinegar
1/2 cup oil
1/3 cup soy sauce
2 t. Dijon mustard

Pour over flank steak and marinate for 24 hours - or at least 8. Every now and then, take it out of the fridge and stab the dickens out of it with a couple of forks, flip over and do it again.  Between the marinade and taking out your aggressions, this will be melt in your mouth tender.

Cook on a hot grill until desired doneness.  Let sit for 10 minutes, covered in foil to reabsorb the juices.  Then slice thinly against the grain (all your hard work will be for naught if you don't slice against the grain).

Goes with anything.  Or nothing. 

Posted by: Rona

30 day bran muffins

 Oh these muffins.....

So many good things about them. I almost always have a batch of this batter in my fridge.

Besides these being insanely divine, they're very convenient.  The batter will last in your fridge for 30 days! You can make a couple dozen for a crowd or pop in just a few for a late night snack. They're a perfect addition to any breakfast or brunch. 

1 box All Bran cereal

5 cups buttermilk
2 2/3 cups boiling water
1 1/3 cup shortening
5 eggs
4 c sugar
7 c flour
1 T + 1 t baking soda
1 1/2 t. salt



Heat oven to 350*
Put a big box of All Bran cold cereal in a large bowl.  I've used both the flakes and the kind that looks like it should be cat food. I can't tell a difference either way. Pour buttermilk and boiling water over cereal and let it sit and soften while you do the rest. 

In a separate bowl, cream together shortening, sugar and eggs. After mixed well, add to cereal mixture. (I like to run a whisk through the cereal mixture before I add the other).  Mix together.

In yet another bowl, sift the dry ingredients. Add dry to the wet and stir carefully.  At this point you'll be glad you have a LARGE bowl.

You'll probably want to bake some right away.  Bake at 350* for about 20 minutes. Make a little, make a lot. Put the rest of the goodness into the fridge and bust it out whenever.

*I've found this to be the perfect gift for new moms.  I usually bake a dozen or so and attach them to the rest of the batter with baking instructions.

 I serve these fresh out of the oven with butter and honey. Or maybe honey butter. ;)

Boom.

*I've made these many times with some healthy substitutes and they've turned out great.

Instead of shortening I use Greek yogurt. I just made these last week and used vanilla Greek yogurt.  In place of sugar, I did 3 cups of Splenda and 1 cup of honey.  Instead of white flour, I did four cups wheat flour, 2 cups white flour and 1/2 cup ground flax seed.

Posted by Cambria

Energy Balls

 

These little things are packed full of some of my favorite things, and the best part is that they are GOOD for you!  Also, they're no bake which is a plus in these hot summer months. We make these regularly at our house.  My kids love them.  They are the perfect snack for those awkward times in the day when you're in-between meals.  I like to keep them in the freezer instead of the fridge, they don't freeze completely, and there is something yummy about them when they're ice cold.  Make them TODAY!

 

4 cups oats (use the real oats, not quick oats)

2 cups peanut butter (crunchy or creamy works)

2 cups coconut

1 cup honey

1 cup flax seed (make sure it's ground)*

1 TB vanilla

mini chocolate chips

 

Combine all ingredients.  I like to put everything into my Kitchenaid with the paddle attachment and let 'er rip.  After everything is well combined, roll into little balls and store in a Tupperware in the fridge.  (Or freezer like me)

 

*if you've never used flax seed in your baking, start doing it now!  It's packed with SO many good things like fiber and Omega 3 fatty acids.  Add some to oatmeal, muffins, breads, etc.

 

Posted by Tiffany :)

 

Caprese Salad

I first fell in love with this at a wedding. While others were "well-wishing" the happy couple, there I stood all night in front of the Caprese Salad, scooping, dipping, moaning.  

With cheeks-a-bulgin'  I tried to muster polite smiles to the other guests who were hoping for a taste, yet I knew full well that this was one time I just had to pull a selfie.  I couldn't stop. 

 It was a beautiful experience and I shall never forget it.

Thank you Cassie for tying the knot. 

Caprese Salad

Fresh Mozzarella - sliced or the small balls
Tomatoes - any kind, garden are obviously best
Fresh Basil - can be whole or sliced thinly, or even torn
Olive Oil
Balsamic Vinegar Reduction (optional)
Fresh ground Salt and Pepper

General rule of thumb: Use equal amounts of Mozzarella and tomatoes
 
For the version pictured below I used: 1 container of the small mozzarella balls cut in half, container of grape tomatoes and heirlooms grape tomatoes cut in half and a package of fresh basil rolled up and sliced thinly.  I served it bruschetta-style atop toasted baguette slices which I had drizzled with olive oil and baked until crisp.

Sometimes simple flavors come together and make
MAGICAL THINGS

 Oh yes they do.

I made this version below with the balsamic reduction. 

Gives a whole new flavor sensation.

To make Balsamic Vinegar Reduction, bring Balsamic Vinegar to a boil and simmer gently, uncovered until thick and syrupy.  Watch this, I've made Balsamic suckers on accident many times.  Gives a great flavor addition but not necessary. 

Easy peasy.  And beautiful.  So good.  

Heck. 

I just licked my screen.

Posted by: Rona

Crab Pasta Salad

So I have this son, he's pretty awesome.

He's a fitness freak and strong as an ox.

He eats Elk and veggies.

Disclaimer: I did not take this picture, that would be weird and creepy.  Nor does Scoot know I stole it.

But when he wants carbs, this is his most requested summer salad. 

Being an overloaded BYU student, he couldn't join up with the rest of the family for the 4th of July, so I made this in his honor.  And because I go the extra mile, I mailed him a tub of it.  

Should've sent it overnight though.

You're welcome, Scoot.

Normally,  I would use a more fun shape of pasta, rotini or some kind of tini.   Could these be any more bahhhring?  But whatcha gonna do when you're far from civilization and these are the only ones on the store shelves?

Crab Salad

1 lb. box of pasta
2 lbs. crab meat - well it was actually "Krab"
3 cups mayo
3 cups buttermilk
1 T Old Bay Seasoning
2 T. Ranch dressing mix
pepper
1/2 bunch celery, finely diced
1 bunch green onions, thinly sliced

Cook the pasta in salted water (note: this is your only chance to get salt INTO the pasta, and flavor comes in layers!), al dente.  Drain and rinse in cool water until cool. Then it will all be cool.

Mix together the mayo, buttermilk, and seasonings.  Break up the crab into smaller chunks and combine together the pasta, crab, celery, and green onions. 

Even better the next day. 

Note:  I use fake crab for this. It's what you do when you make a salad big enough to feed a small country, as I have a tendency to do (yes the recipe posted here is half of what I actually made. It took two grown men to hoist it onto the counter).  Crab cakes?  Use the real thing. 


Posted by: Rona

Salsa

For super easy, delish salsa...

 

     5 green onions (chopped, does not have to be finely chopped)

     1/3 of bushel cilantro (cut stems off)

     1- 14 oz can tomatoes

     1- 10 oz can diced tomatoes with green chilies (I use Original. If you want more heat do mild, medium, etc.)

     1 teaspoon garlic salt

 

Throw all ingredients into blender, no need to drain tomatoes.  Pulse for a few seconds.  Done!

 

Sara

Avocado Cream

 I LOVE avocados, and in any form.  we had a bunch at home last week, so I came up with a little concoction that will now be a regular.  Here's what I did.

1 cup mayo
1 cup buttermilk
ranch dressing packet
4 avocados
3 tomatillos

Blend in the blender until smooth and creamy.  So, so good.   We like this on burritos, taco salads, and even use it as a dip for chips.  I wonder how it would be to sub the mayo for plain Greek yogurt, for added healthiness.  I'll try that next time.  I also like to add a good amount of black pepper.

Posted by Tiffany :)

Blackened Salmon

Let's face it, blackened shoe would be good.  
I opted for salmon. 

Blackened Salmon

One thing we didn't think about when we started this blog is how to write down a recipe when you don't usually use one.  Except for baking, it's so much easier to throw stuff together and hope it works - and usually it does. 

Well slap my a** and call me Sally.  This one was sooooo good.  

Here's a general rundown of what I did...
The good thing is you can't really go wrong with blackened seasonings.  They always come together... right now... over me..


In a bowl I mixed:

Paprika - a lot (essential ingredient for blackening)
Old Bay Seasoning - a lot (this should always be in your cupboard.  It's amazing with seafood, in crab salad, etc. Also, no extra salt needed, this has a ton)
Garlic Powder - a little
Onion Powder - a little
Chili Powder - a little bit more than a little but not a lot
Thyme - a little

Mix together and pat all around salmon - both sides.  Heat a heavy duty skillet HOT - swirl in some olive oil.  Place salmon (prettiest side down first) in skillet and let it sear for 3-4 minutes.  Don't budge it for the prettiest sear.  Flip over and do the same.  

How easy was that? The flavor was amazing.  

Come on in Omega 3 Fatty Acids. Work it.

 

Posted by: Rona

White Chocolate Macadamia Nut Cookies

These are one of my favorite types of cookies, so awhile back I started experimenting and came up with this recipe.  It works every time.  One tip, buy GOOD white chocolate chips.  I like the Guittard brand.  It will make all the difference.  One challenge though, try not to eat all the dough before you get around to baking the cookies.

1 cup room-temp butter
1 cup white sugar
1 cup brown sugar
        Cream together these 3 ingredients on high speed for a good 2-3 minutes, then add:

2 eggs
2 tsp vanilla
1 tsp salt
       Turn mixer back to high for another minute, making sure everything gets nicely incorporated.  Once it's looking good and fluffy, switch to the paddle attachment and add:

3 (ish) cups flour
1 tsp baking soda
       Mix just for a bit to combine, don't over-mix this part.  Next add 1 bag of white chocolate chips and 1 5 oz. bag of macadamia nuts.  Bake at 350 for 8-10 minutes.  I like to bake these on a stone, and if I do that, it seems to need a minute or so longer than if I bake them on a regular cookie sheet.  Also, I never really measure the flour exact, so add it gradually and do a tester cookie to see if you need more flour.  If the cookie comes out flat, add a little more flour until it comes out right!

Posted by: Tiffany

Rocky Road Brownies

Here it is - my guilty pleasure (well one of them at least). 

They are heavenly wicked.

They are my BFF and my worst enemy.

I have happy thoughts and naughty dreams about these. 

I first got this recipe from a friend back in high school who thought she'd sold her birthright by sharing the family secret as she slipped me the 3 x 5 card incognito in the back halls of WX High.  Bless her heart, as it turns out I've seen this recipe everywhere since.

I love this recipe because I always have cocoa on hand, but not always other forms of chocolate like other recipes call for. This is a double recipe ( I haven't made a single batch of anything for years), but they freeze really well and rumor has it there's nothing better than a semi-frozen brownie removed from the freezer at 2:00 in the morning  - not that I have done that, of course.

Rocky Road Brownies

4 squares butter (2 cups), melted (I just do this on low in a saucepan rather than the microwave - it dirties the same amount of dishes and I don't have an atomic butter explosion - which is a given)
4 cups sugar
8 eggs - (room temp is best if you have enough time)

Mix together and add:

3 cups flour
1 cups cocoa
1 T vanilla
1/2 t. salt
nuts if you want them

Spray a large baking pan (twice as big as a 9 x 13) with cooking spray.  Spread in batter in evenly and baked in a preheated 350 degree oven for 30-35 minutes.  Right now, my perfect bake time is 34 minutes.  Adjust accordingly if you lick half the batter.

Let cool and frost.  I dumped the original frosting recipe and made my own. It's super rich, and you could easily scale back but why? You can have salad tomorrow.

Over the years, we done many things on top.  Everything from a delicate sifting of powdered sugar to a mint buttercream with a high gloss ganache top coat.  It's all good and you can't go wrong.

Rona's Fudgy Frosting

3 squares melted butter
3/4 - 1 cup cocoa
2 lbs. powdered sugar (that'd be a big bag)
half and half (I probably used around a cup)
2 T vanilla
1/2 bag mini marshmallows

Add cocoa to the melted butter and whisk until blended.  Mix with remaining ingredients except mallows, using enough half and half to make a smooth but not-too-thick texture.  Beat until smooth and creamy.   Add about 1/2 bag mini marshmallows to the frosting gently and spread on cooled brownies.  If you haven't stuck your finger in this at least once by now, there's something wrong with you and you need help.

For easier cutting, chill in the fridge for a few hours. 

Note:  If you are using a cookie sheet with sides, you may want to decrease to 7 eggs and 3 3/4 cup sugar to prevent a nasty boil over that will leave you swearing like a sailor. 

Also, not all cocoa is created equal.  Western Family looks like nice beachy sand and won't be as rich and decadent as Hershey's.

Furthermore, if you sub the butter for margarine, we can no longer be friends.  It will taste like  chocolate baked motor oil.

Go ahead and squeal like a school girl.

What.?.?  

Posted by: Rona