Holiday Steak

This weekend is the unofficial start of summer and grilling season.

This steak is perfect for Memorial Day Weekend or anytime.

I’ve used a grill pan but this also works on the grill too.

1 lb. steaks

1/4 - 1/2 tsp each: salt, pepper, granulated garlic

2 T. oil

1 T. each:  Worcestershire sauce, red wine vinegar 

1/4 tsp. dried parsley

Heat grill pan to medium high heat. 

Lower heat to medium,  add oil and place steak on grill pan.

Sprinkle garlic, Worcestershire sauce, salt, pepper, parsley on steak.

Pour vinegar on steak and cook on 1 side for 7 - 10 minutes. 

Turn steaks over and repeat cooking process until desired doneness.

Serves 3 - 4.

Citrus Chicken

This is perfect for dinner or anytime.

4 boneless skinless chicken thighs

2 - 3 T. oil (olive or canola)
1 - 2 T. low sodium soy sauce
Juice of 1 orange
1/4 tsp. each: black pepper, salt

Cut one orange in half. 

Heat skillet to medium high heat. 

Reduce heat to medium and add oil. 

Add chicken. 

Salt and pepper chicken on both sides. 

Pour soy sauce over chicken.

Squeeze some of the orange juice over chicken.

Cook chicken on one side for 10 min or until done.

  Turn over and squeeze remaining orange over chicken. 

Repeat cooking process for 10 min or until done. 

Serves 4.

Coronation Scones

 This is perfect for watching the coronation, Mothers Day brunch or anytime.

3 -  3  1/4  c. flour  (regular or gluten free)

2 eggs

1 c. milk

1 stick cold butter, cut into pieces

1/3 - 1/2 c. sugar (regular or dietetic)

5 tsp. baking powder

1/4 tsp. salt

1/3 - 2/3 c. blueberries

non stick cooking spray

Preheat oven to 400°. 

 Spray non cooking spray onto 1 - 2 baking sheets.

Rinse berries through colander, set aside.

Crack 1 egg into bowl and whisk slightly, set aside.

Crack other egg into a small bowl, beat slightly. 

Add milk, mix slightly.

Remove butter from refrigerator and cut into small pieces. 

In a large mixing bowl combine: 3 c. of the flour,sugar, salt, baking powder.

Add butter and incorporate into flour mixture with a pastry cutter.

Add blueberries to flour mixture.

Add egg milk mixture and work into flour until the flour is all wet. Be sure not to overwork dough. 

With very clean hands, sprinkle remaining flour onto your hands, rolling pin and work board so that dough doesn't stick. 

With your floured hands knead lightly and form dough into a ball. Place dough ball onto work board.

With a rolling pin, roll dough out to 1/2 inch thickness. 

With a clean knife, cut dough into 8 wedges and place on greased baking sheet.

Brush both sides of dough with beaten egg and place in oven. 

Bake for 15 min. approx. or until golden brown. 

Remove pan from oven when done and let cool.

Makes 8 scones.

Earth Day Salad

 Happy Earth Day all!

For Earth Day, I decided to eat vegetarian this weekend and make a salad for dinner.

This salad is perfect for Earth Day, a light lunch, for dinner or anytime.

I used baby spinach but you can use what leafy greens you like instead.

I’ve used a clean dish towel to pat dry spinach, but you can use a salad spinner to dry spinach if preferred instead.

I’ve used almonds, but you can omit almonds if there’s a nut allergy.

I also used feta cheese but you can use bleu cheese if preferred instead.

2 - 3 c. baby spinach

1 onion sliced

1 cucumber sliced

1/3 - 1/2 c. each: feta cheese, fresh blueberries, toasted almonds (optional)

1/4 c. sunflower seeds

Rinse blueberries in a clean colander, set aside to drain.

Rinse, snip ends off and pat dry spinach.

Peel, rinse, slice onion.

Rinse, cut ends of, slice cucumber.

In a clean salad bowl, place spinach.

Arrange vegetables on top of spinach.

Top salad with the blueberries, cheese and almonds.

Sprinkle sunflower seeds on top of salad.

Serves 4.

Chicken Lyon

 This was inspired by a dish they served on the Titanic to 1st.  class passengers.

You don’t have to be on a ship to enjoy this.

1 lb boneless skinless chicken thighs
1/4 tsp each: salt, pepper, dried parsley

1 - 2 T. each: olive oil, butter

1/3 c. each: chicken stock (low sodium), dry white wine
1 clove garlic, crushed and chopped
1/2 tsp. each: white vinegar,  cornstarch 

1 onion sliced into strips 

Peel, rinse, chop onions and garlic. 

Heat skillet to medium high heat.

Lower heat to medium, add butter and oil. 

Add chicken to pan. 

Sprinkle salt pepper, parsley on both sides of chicken and cook on 1 side for 7 - 10 min or until done.

 Flip over and cook chicken on other side 7 - 10 min or until done.

 Remove chicken from skillet and place on serving plate to let rest.

In a measuring cup, combine chicken broth and cornstarch. 

Mix with a clean fork until cornstarch is dissolved.

Reduce heat to medium low, add onions, garlic and sauté onions for a few minutes.

Very carefully add wine, use a clean whisk to to stir and let wine reduce. 

Add chicken broth mixture and vinegar.

Stir sauce with whisk for 5 - 8 min or until reduced.  

Spoon reduced sauce over chicken.


Serves 4 

Opening Day Caramel Corn

 It’s the Tigers home opener this week.

This is great while watching the game or anytime.

Enjoy!

5 - 6 qt. pre popped popcorn

2 c. brown sugar packed

1/2 c. white corn syrup 

1 c. (2 sticks) butter

1 tsp. each: salt, baking soda, vanilla extract 

Preheat oven to 250’ F.

Pop popcorn and place popped popcorn in a roasting pan, set aside.

Heat pot over medium heat. Add brown sugar, butter and corn syrup to pan. 

Bring pan to a boil for 5 min., make sure to stir.

Remove from heat: add salt, vanilla and baking soda.

Pour mixture over the popcorn and stir to coat well.

Bake for 40 min or until done, stir a few times.

When finished cooking, remove popcorn carefully from oven and place on counter to cool. 

Serves 10.

Cherry Blossom Fluff

Spring can mean many things to many people.

One sign of spring is the blossoming of the national cherry trees in DC.

This is a great recipe whether you’re celebrating spring, the cherry trees in bloom, Easter, Passover or anytime.

I used non dairy prepared whipped cream but you can use what whipped cream you like.

1 carton (1c.) prepared whipped cream

1 can cherry pie filling

3/4 c. shredded coconut 

Open can of cherry pie filling.

In a clean bowl combine ingredients, mix well.

Cover bowl with plastic wrap and place in fridge until ready to serve.

Serves 6.