Wednesday, March 28, 2012
Monday, March 26, 2012
Friday, March 23, 2012
Easy Soy Flank Steak
Source: Jenna’s Journey Blog
1 cup low sodium soy sauce
2 tablespoons white vinegar
1-2 teaspoon(s) Worcestershire sauce
½ tablespoon minced garlic
1 teaspoon Dijon mustard
1.5 tablespoons sriracha
One 1.5lb flank steak
In a bowl, whisk marinade ingredients well. Place flank steak in a zip top bag and pour marinade over it. Let marinate in the fridge for at least 4 hours and as long as 12. Be sure to rotate every couple of hours so the marinade coats all sides evenly.
Remove from marinade and grill about 7-10 minutes per side for medium.
Wednesday, March 21, 2012
(Cooling Rack Source)
Monday, March 19, 2012
Friday, March 16, 2012
Orange Chocolate Chunk Cake
1 1/2 cups all purpose flour plus extra for coating chips
1/2 teaspoon salt
1.5 cups semi sweet chips or chunks
½ cup heavy cream
Wednesday, March 14, 2012
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Monday, March 12, 2012
Sunday, March 11, 2012
Friday, March 9, 2012
1 tablespoon olive oil
1 pound ground turkey
1 large (or 2 small) yellow onion, chopped
5 cloves garlic, minced
1 (32-ounce) container low sodium chicken broth
2 (15-ounce) cans tomato sauce
1 teaspoon salt
1 teaspoon crushed red pepper flakes
½ teaspoon dried basil flakes
½ teaspoon dried parsley flakes
½ box broken lasagna noodles (about 6-8 noodles)
½ cup finely shredded parmesan cheese
Monterey Jack cheese
Heat the oil over medium-high heat in a Dutch oven. Add the turkey, onion, and garlic. Salt and pepper the meat and onions while stirring. Cook over medium-high heat, stirring occasionally, until the turkey is crumbled and browned, about 10 minutes.
Add the broth, tomato sauce, salt, basil, parsley and red pepper flakes. Bring to a boil then reduce heat to a simmer, stirring occasionally for about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes.
Remove from the heat; stir in parmesan.
Separately, turn your broiler on to 450 degrees. Slice freshly baked or bought bread (French loaf works well) and top with plenty of grated Monterey Jack cheese. Broil until cheese melts.
Top soup with one slice of cheesy bread.
Thursday, March 8, 2012
Tuesday, March 6, 2012
Adapted from Barefoot Contessa
- 1/4 cup good olive oil
- 1 medium spanish onion, chopped
- 5 cloves of garlic, minces
- 1 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons dried oregano
- 1 cup vodka
- 2 (28-ounce) cans peeled plum tomatos
- Kosher salt
- Freshly ground black pepper
- 1 pound rigatoni pasta
- 1 cup heavy cream
- Shaved romano cheese
- 1/2 cup grated parmesan cheese
Preheat oven to 375 degrees F.
Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.
Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta. Drain and set aside.
Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
Reheat the sauce, add enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and shaves of Romano.