Saturday, June 25, 2016

A Summer Favorite: Teriyaki Flank Steak

It's summertime and the grillin' is easy! We grill 2-3 times per week during the summer.  It has a couple of great advantages. It keeps the kitchen cool plus my husband does the cooking!😎. 
Teriyaki steak is one of our favorite recipes from my mom.  It is as simple as can be to throw the meat into the marinade for 8 to 24 hours before grilling.  The marinade makes the meat tender and juicy! I pair the steak with twice baked potatoes and corn on the cob for a great company meal that allows you to be with your guests a not in the kitchen!  

I grilled the corn alongside the meat which was super simple.  If you want to try it, here's what you do:

Grilled Corn:
Peel back husks, but don't tear them off the ears.  Remove the silk. Cover the ears back up with the husks and soak in a large bowl of salt water for 29-25 minutes.  Dry the ears after removing from the water.  Place the ears on the grill over medium heat for 20 minutes.  Turn the ears every 5 minutes.  Brush with butter & season to taste before serving.  

Teriyaki Flank Steak:
1.5 lb flank steak
1 can beef consommé
1/3 cup soy sauce
4 tbsp brown sugar
Juice of 1 lime
1/2 cup green onions, sliced
1 1/2 tsp salt
1/2 tsp pepper
Garlic salt to taste


Cut steak into 2-3 inch pieces.

Mix remaining ingredients in a sealable container or bag.  Add steak pieces and seal the container.  Place in the refrigerator at least 6 hours and up to 24 hours.  Remove container from refridge 30 minutes before grilling.  Grill over a medium-high heat for about 8 minutes per side or until desired level of done.  Enjoy!!

Sunday, June 5, 2016

Asparagus & Cheese Stuffed Chicken

As a mom in the technology age, I am trying out all the social media apps that are available.  I recently started on Snapchat (dssissons15).  I'm fumbling around trying to figure it out.  I think Ivd only added 3 or 4 things to my story snd of course they are good related!😊 on of the people I follow is Ree Drummond, the Pioneer Woman.  A couple of days ago, she posted a series of photos and videoS of her making a beautiful chicken dish.  It was a pan fried chicken cutlet with cheese melted over it!  I kept thinking about the thin chicken cutlets.  Yesterday as I was taking stock of the ingredients that I had on hand, I decided to make chicken.  I wanted to do cutlets, but since I had made French fries the night before, I didn't want to fry the chicken.  

I decided to instead of melt the cheese on the outside, I would stuff it into the cutlet with a bit of asparagus!  The asparagus was tender and yummy!  Another good veggie option would be pablano pepper if you wanted the dish to be a little spicier!  The hands on prep time was about 15 minutes and the bake time was 45 minutes.  I made stuffing & corn to go with the chicken so at the end, the plate was a bit monochromatic, but it was good! Hope you try this recipe & if you are Snapchat, look me up & we can start a foodie conversation!

Asparagus & Cheese Stuffed Chicken:


4 boneless skinless chicken breasts
6-8 stalks of asparagus, trimmed
2 green onions, sliced w/green tops saved for garnish
8oz cream cheese, softened
1/2 cup cheddar cheese
1 tsp Salt, split 
1/2 tsp Pepper, split
1 tsp Creole seasoning, split 
1/2 stick of butter
1/2 lemon


Preheat oven to 350*F.  In a medium bowl, mix together the cream cheese, cheddar cheese, 1/4 tsp pepper and a 1/2 tsp each salt & Creole seasoning.  Mix the white part of the green onion into the cheese mixture then set it aside.  Place a chicken breast between 2 pieces of plastic wrap and pound thin.  I used a meat mallet, but you could also use a rolling pin or even a heavy can.  Repeat the process until all 4 chicken breasts are thin cutlets.  Remove one side of the plastic wrap and spread a generous amount of cheese mixture on the chicken and then lay on the asparagus pieces.  Be sure not to take the cheese mixture all the way to the edge or you won't be able to roll up the cutlet.  Roll the cutlet so the sides meet and secure with toothpicks.  Place the stuffed cutlets into a greased casserole dish. Sprinkle the cutlets with the remaining seasoning. On the stove over medium heat melt the butter and jive from 1/2 a lemon.  Add seasoning to taste and then pour the mixture over the cutlets.  Bake for 45 minutes or until the juices run clear.  Let rest for 5 minutes before serving.  Enjoy!