- 2-3 lbs boneless, skinless chicken breasts
- 3 cups broccoli
- 1 can cheddar cheese soup
- 4 tablespoons butter, melted
- 1/2 cup white wine
- 1/2 cup mayo
- Pinch curry powder
- Pinch ground mustard (my add)
- Dash Worcestershire (my add)
- 1 cup shredded cheddar cheese
I think flank steak has to be marinated. It’s a very lean meat and highly benefits from the marinating process, giving it lots of juicy flavor. I’m in love with this marinade – you might see it on my next 6 posts. On chicken, on pork, on pizza, on ribs. I guess that’s just 4.
I marinated the steak overnight, but I think you could get away with just a few hours. I also made mini slits on the top of the steak to help the flavor really get in there.
- 1 lb flank steak (serves 3-4)
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- couple dashes Worcestershire
- 1/2 teaspoon black pepper
Mix all the marinade ingredients in a large ziploc bag, add the steak, and refrigerate for several hours or overnight.
Heat your grill to high (450-500 degrees). I ran into a loooot of problems here. Texas is hot right now. So hot that I think grilling season might actually be over for the summer. I heated our grill to MEDIUM, and it was at 550 degrees within 3 minutes. It made our steak just a little more done than we would have liked (flank steak is best medium rare – ours turned out medium), but if you don’t live in Texas this shouldn’t be a problem.
Remove the steak from the marinade, and sprinkle with kosher salt and black pepper. This will help form a nice crust on the steak. Grill the steak for about 4-5 minutes on each side, then remove and tent with foil for about 5 minutes before slicing. The next step is very important.
SLICE THE STEAK CROSSWISE AND AT A SLIGHT ANGLE IN VERY, VERY THIN PIECES. If you don’t, you run the risk of my husband running into your kitchen and crying, ‘What are you doing??!!’ like you are burning down the house or something. I actually may have been better off burning down the house. I had no idea such rules applied to flank steak, so I am warning you ahead of time to save you from any future ridicule. I gladly handed over the knife to my husband for a ‘proper slicing,’ and I can even admit that his was better. It tastes good thin like that. Enjoy!
- 2-3 lb bone-in chicken breasts and drumsticks, skin removed
- 2 tablespoons olive oil and/or butter
- 1 sweet onion, chopped
- 3/4 cup balsamic vinegar
- 1 jar apricot preserves (it looked like a cup or so)
- 2 heaping tablespoons brown sugar
- Several dashes Worcestershire
- 3-4 sprigs fresh Thyme
- Chicken broth – about 1-2 cup
There is a lot of talk about cocktail sauce in our house. I order it A LOT (more than anyone should), and so there is inevitably a good deal of discussion regarding the amount of horseradish and chili in the cocktail sauce. As part of our super fun and easy Sam’s Club Dinner, there was a giant bag of frozen shrimp that needed to be incorporated. The shrimp, first of all, were awesome. Get frozen, cooked shrimp at Sam’s. Immediately. Second of all, the fact that a shrimp cocktail would ensue was inevitable. The sauce, however, was up for debate. What do you do in a situation like that? Have a competition against your husband for the best cocktail sauce.
The winner: Both of us. For two reasons:
1. His was really different in a fun and delicious way
2. I would never admit defeat in my own self-imposed competition
Recipe #1 is mine – very traditional, classic, cocktail sauce – a bit sweeter from the ketchup but has a good bite from the horseradish (add more or less to your liking).
Recipe #2 is John’s – the addition of dijon was a surprising and yet genius decision. His rationale is that we always eat crab claws with a mustard sauce, so why not shrimp? True John, true.
- 1/4 cup Heinz Chili Sauce
- 1/3 cup Heinz Ketchup
- 1 T. horseradish
- 1 t. lemon juice
- 1/4 t. worcestershire
- Dash tabasco
- 1/2 cup Heinz Chili Sauce
- 1 T. horseradish
- 1 t. lemon juice
- 1-2 t. dijon mustard
John’s recipe is estimated because he is ‘too cool for measuring,’ so adjust quantities to your liking.
Both sauces were enjoyed with a glass of wine and beautiful weather on the front porch…
My husband likes to run errands. Any kind of errand, really; anything that will use up his seemingly never ending abundance of energy. On Saturday, he started them at 730AM, as I lazily slept upstairs. He came back hours later, with bags full of groceries from Sam’s. No, we don’t have 25 mouths to feed, but yes we love the great steals you can find at the place. Because I didn’t want anything he bought to go to waste, and because I like a good cooking challenge, and because I was shocked you could make a great meal this cheap – I cooked a Sam’s Club Dinner.
Grilled Lamb Chops
Red Wine and Mushroom Sauce
Roasted Vegetables with Lemon, Olive Oil, and Sea Salt
…and a popover and potato skin thrown in to make sure we wouldn’t starve
- 1 stick butter
- 1 T Dijon Mustard
- 1 T Worcestershire
- 2 T Brown Sugar
- 1/2 lb smoked ham, thinly sliced
- 1/2 lb Swiss or Gruyere cheese, thinly sliced
- 12 Hawaiian rolls (or other slider bun of choice)