A brief glimpse into the daily happenings of a 6-year-old, his new baby brother and his family.

Wednesday, June 27, 2007

What's for dinner?

I have actually been doing more cooking than usual, but keep forgetting to share the recipes with you. So, today I'll share two recent dinners with you. Enjoy!

I have a new Food Network obsession--- Guy's Big Bite . The host, Guy Fieri, won last year's "Next Food Network Star" reality show (maybe that's why I like him... he's a chef from a reality show). Anyway, I have tried several of his recipes and all have been great! Last Saturday, we had Bloody Mary Flank Steak and it got rave reviews from Don and Ben. This weekend, I'm going to try Mojito chicken and Sangria Shrimp. Oh, yeah. That's the other reason I like him.. almost all his dishes involve cocktails. And, frankly, sometimes my cooking tastes better with a little booze.

Bloody Mary Flank Steak
1 cup V-8 (go spicy if you like extra heat)
1/2 cup vodka

1 tsp. sea salt
1 tsp. pepper
1 tsp. hot sauce (I used Frank's)
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1/2 tbsp. crushed garlic
1 tsp. onion powder
1 tsp. celery seed
1 tbsp. prepared horseradish
4 tbsp. olive oil
1-pound flank steak

Thoroughly mix all the ingredients except the flank steak in a 1-gallon Ziploc bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.

Preheat grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare (about 7 minutes per side).

Let the flank steak rest, covered with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.

My local recipe "go to" obsession is the very famous Katie Davis/ Peg Henricks VERY EXCLUSIVE cookbook "Thyme and Time Again". Katie and her mom compiled a huge cookbook of all their favorite recipes and I haven't found a single one I wouldn't make again. Several recipes have become regulars in our weekly rotation. The recipe below is easy and really yummy... I mean, how can you go wrong with sour cream, hamburger, and crescent rolls? Oh, and by the way, if you own the Pampered Chef "Mix and Chop", this is the perfect recipe to use it!

Easy Beefy Crescent Squares
1 pound ground beef
1/4 cup chopped onion

1 tsp. salt
1/8 tsp. pepper
2 1/2 ounce jar (1/3 cup) sliced mushrooms, drained (omit if you have a mushroom phobic in your house)
1/2 cup sour cream (I eyeball it and probably use more like 3/4 cup)
2 8 oz. cans of crescent rolls
6 slices American Cheese

Preheat oven to 375 degrees. In a large frying pan, born ground beef with onion, salt, and pepper; drain. Stir in mushrooms and sour cream. Separate crescent dough into 4 large rectangles (2 from each can). Place rectangles in an ungreased 13 X 9 baking pan. Press over bottom and 1/2 inch up sides to form a crust. Spoon hot meat mixture onto crust. Top with cheese slices. Bake at 375 degrees for 20 to 25 minutes until the crust is a deep golden brown and no longer doughy.

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