Balsamic Tomato Steak Salad

Quick, yummy, refreshing, and delicious!  After putting in a long day at work, this is what's for dinner - beef.  This was super fast to prepare.  Although technically it's winter, we had an unseasonably warm day here in Texas.  I was sad I could not get out to enjoy the weather but this salad provided enough smiles to make up for it.  I had a plethora of cherry tomatoes that I bought from Costco and I wanted to use them before they went bad.  Although my son uses them frequently for what he calls the Awesome Salad, I came across a recipe that inspired me to create this dish that would be perfect for any night, but even more so in the spring and summer.  Including preparation, this dish probably took 30 minutes to fix.  Beef, goat cheese, cherry tomatoes, garlic, olive oil and balsamic vinegar - ALL on my list of favorites.  Use your favorite cut of steak and for the greens, use your favorite as well or whatever is in season.  This time I used a trip-tip steak and mixed spring greens.  However, this would be great with flank steak and arugula.  For the balsamic vinegar, use a good quality one.  It doesn't need to be pricey, but a good tasting one is important.  The balsamic vinegar is a star in this recipe.  Enjoy!

Balsamic Tomato Steak Salad

• 1 lb steak such as flank steak, ribeye, sirloin, tri-tip
• Salt and pepper to taste
• 1 1/2 teaspoon olive oil
• 2 cloves garlic, sliced or minced
• 2 Tablespoons balsamic vinegar
• 2 cups cherry tomatoes
• Mixed spring greens or baby arugula
• Fresh goat cheese, crumbled

Prepare grill, cast iron pan, or grill pan on medium high heat.  Season steak with salt and pepper.  Add steak to the pan or grill.  Cook steak for 3-4 minutes per side, until it's lightly caramelized and slightly firm to the touch to achieve medium.  Remove to a cutting board to rest.  Meanwhile, lower the heat to medium and add tomatoes and garlic to the pan.  Cook for 1-2 minutes, until garlic is lightly browned, being careful not to burn the garlic.  Add balsamic vinegar and cook for an additional 2 minutes, or until the skins of the tomatoes start to split.  Remove the pan from heat.  Add salt and pepper to taste.  Slice steak thinly against the grain and at an angle to achieve nice sized strips.  Divide the greens between serving plates and top each pile with steak slices.  Spoon tomatoes and some of the pan drippings over the steak.  Top with goat cheese.

Serves 4

Pecan Caramel Sticky Buns

If I had to choose one meal of the day that is my favorite, it is probably breakfast.  There are just so many things you can do with it, and quite frankly, you can have it any time of day!  Breakfast for dinner is always a crowd pleaser.  Always wanting to have some fresh cinnamon rolls or sticky buns can be a challenge, especially when you don't want to make your own dough or just pop open one of those tubes of pre-made cinnamon rolls with the package of icing.  Enter in these beauties....they are a great compromise.  Yes, they start with one of those tubes of dough but it's not what you think.  These rolls start with Pillsbury Crescent Recipe Creations Seamless Dough.  They are the same wonderful thing as the crescent rolls but even better because there aren't any perforations - just one long sheet of dough, which is a perfect medium for creativity.  If you can't find this beautiful creation, I suggest using a regular tube of Pillsbury crescent rolls, or even the reduced fat version, and pinch to seal the perforations.  With that being said, I have an idea to try this recipe with a tube of french bread dough or pizza crust as it will make more yummy sticky buns.  The topping and filling ingredients will probably have to be doubled for that one.  The rest of the recipe is adding glorious ingredients to make a mound of deliciousness.  I assure you, these will be a HIT!  Something else that is different in this recipe is how they are cooked.  I put each individual roll in a cup of a muffin tin.  Doing this helps the rolls rise more in the center as they are not substantial enough to effectively rise tall in the center if put in a pie-pan with the rest of the rolls and as is traditionally done.  I also think it helps the topping stay on the rolls better.  Incidentally, I also found out that the topping ingredients are delicious over vanilla ice cream.  BONUS RECIPE!  Enjoy!

Pecan Caramel Sticky Buns

• 1 tube Pillsbury Crescent Recipe Creations Seamless Dough or regular crescent roll dough
• Filling
• 1 Tablespoon butter
• 1/4 cup brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/8 teaspoon salt
• 2 Tablespoons chopped pecans
• Topping
• 2 Tablespoons butter
• 3 Tablespoons low fat caramel dip
• 2 Tablespoons pancake syrup
• 1 Tablespoon brown sugar, unpacked
• 3 Tablespoons chopped pecans

Preheat oven to 350F.  To make the filling, in a small bowl, combine the butter and brown sugar.  Microwave for 10 seconds to melt the butter slightly.  Mix in the cinnamon and salt and combine well.  Set aside.  Take the seamless dough and lay out in a rectangle with the longest side facing you on a dry countertop or cutting board.  If using the regular crescent roll dough, pinch to seal the perforations.  Sprinkle the countertop with flour, if needed, to prevent sticking.  Spread the topping mixture on the dough, leaving a 1" border on all sides.  Sprinkle on the 2T of chopped pecans.  Roll up the dough, starting on the long side farthest away from you and rolling towards you.  Roll as tightly as possible so it creates a nice looking bun.  Pinch to seal.  Cut into eight equal pieces.  In a regular 12-cup muffin pan, grease 8 of the cups.  Place one roll in each cup.  Bake for 10 minutes.  Meanwhile, make the topping in a small bowl.  Put all the topping ingredients, except pecans, in a small bowl and microwave for approximately 30-45 seconds or until butter has mostly melted.  Add the pecans and mix thoroughly.  After rolls have baked for 10 minutes, evenly distribute topping among the rolls, about 1 Tablespoon each.  Bake for an additional 5 minutes or until golden brown.  Let cool slightly and gently remove from pan while still warm.  

Keurig Coffee Creativeness!

Just a bonus little "recipe" for you guys.  One of the best recent inventions is that of the single cup Keurig coffee brewer and their WIDE selection of K-cups.  They have over 200 varieties of K-cups!  And you have the option of having your own K-cup to fill with whatever coffee grounds you already have at your home.  If you are unfamiliar with a Keurig, it is a machine with a water-filled reservoir with a compartment to put these little cups that have a different kind of coffee, tea, or hot chocolate in it.  You put the K-cup in the compartment and choose whether you want a 6oz, 8oz, 12oz, etc mug filled.  They even have iced varieties available.  Each Keurig system has different features so you can find the one that fits you best.  I happened to get mine for Mother's Day in 2011 along with a Margaritaville machine!  I can actually combine the use of the two in making some delicious copycat Starbucks Frappuccinos...more on that later when the weather warms up :) You can even use the Keurig to dispense hot water in your desired amount for instant oatmeal, packets of instant hot cocoa, etc.

One morning, I got a little creative with my Keurig and thought I would share with you guys what I made.  I basically made my version of a caramel macchiato with supplies I had in my kitchen (minus the frothed foamy milk) but I hope you guys get the idea.  I happened to have a Starbucks Breakfast Blend K-cup that I used for this creation, but you can use what you have.  Any regular brew will do, and a flavored K-cup would give it a little more pizazz! Get creative with your Keurigs, or even your regular coffee, in the mornings when you have the house to yourself or during the weekend when everyone else is still asleep.  Take time to smell your coffee, to actually enjoy and savor each sip.  Enjoy!

Caramel Coffee Deliciousness

• 1 Starbucks Breakfast Blend K-cup
• Half and half
• 2 teaspoons of sugar
• Approximately 1 Tablespoon fat-free caramel dip
• Whipped cream in a can
• Ground cinnamon

Prepare the K-cup on the 8oz setting.  Add sugar and half-and-half to taste.  Add caramel and stir until the caramel is dissolved.  Top with whipped cream and a sprinkling of cinnamon.

Jalapeño Popper Dip

Mmmmm mmmmmm!  That's about all I have to say about that.... I always like trying new things, especially in the kitchen.  I love those cream-cheese-stuffed-jalapeños but most of my family does not.  They can't quite handle the same amount of heat that I like every once in a while.  Enter in this dip.  It provides all of the flavors of a typical jalapeño popper without all the intense heat.  Although you could make it as hot as you want by substituting the type of pepper used or by just using a larger quantity of peppers.  Again, this is another recipe that provides a base for lots of different ideas and uses of creativity. For example, next time, I'm gonna add some bacon =P For dinner tonight, I'm using the leftover dip to crown some cooked chicken breasts for some Jalapeño Popper Chicken!  For the rest of my family, this dip was loved by all.  Not too hot, as the peppers are cooled down by the cream cheese and mayonnaise.  And don't let the cream cheese and mayonnaise scare you if you're on a diet - use low-fat or fat free varieties and it will taste just fine.  The Ritz crackers? I used reduced fat as well and you can't even tell :) This dip was inspired by different versions I found online.  This recipe can be doubled easily for a bigger crowd, or appetite, if so desired.  Enjoy!

Jalapeño Popper Dip

• 1 (8 oz) package, cream cheese, room temperature
• 1/2 cup mayonnaise
• 1/2 cup shredded Mexican cheese blend
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped green chilies
• 1/4 cup pickled jalapeño slices, chopped (or more if a hotter dip is desired)
• 2 Tablespoons jalapeño juice (from the jar or can they came in)

     Topping

• 1/2 cup Panko crumbs (Japanese style bread crumbs)
• 1/4 cup grated Parmesan Cheese
• 1/4 stick butter, melted

In a medium bowl, add all the ingredients with the exception of the topping ingredients, and mix with a handheld mixer or in a large stand mixer.  Place in a greased casserole dish that is at least 1 quart in size.  In a small bowl, mix the topping ingredients well.  Sprinkle crumb mixture evenly over the top of the dip. Bake in a preheated 375F oven for about 20 minutes.  You want the top to be golden brown and the dip to be heated through and bubbly on the edges.

Be careful not to overcook this dish as the mayonnaise may separate.  Serve with buttery crackers, such as Ritz, or a sliced baguette.

The BEST Bacon Quiche Ever (aka Quiche Lorraine)

(Picture to come soon.  Had to get this out quick for a friend)


Did I mention that quiche recipe that is the best ever and I couldn't for the life of me find it??  Well, in searching for some other forms (there is a stack that is waiting to be filed - doesn't everyone have those?) I came across it....on the BACK of another piece of paper that had nothing to do with food!  If you're currently shaking your head and chuckling like I am, then you can feel my pain and completely understand.  This incident is exactly why I bought a simple composition notebook about a year ago and it stays in the cabinet with the rest of the cookbooks.  When I'm in a creative mode, I simply pull it out, scribble the rough draft recipe as I'm making it and make notes about any changes that need to be made once it's done and it's gone through a tasting.  I'm usually my worst critic.  Anywho...I digress.  This bacon quiche recipe is DA BOMB!  It actually uses egg substitute, which makes you feel a bit better for eating the bacon and cheese that goes in it.  Again, like the previous quiche recipe, this is an awesome base and a place to start getting creative like you would with an omelette!  Enjoy!

Bacon and Cheese Quiche

• 1 cup bacon, cooked and crumbled (approximately 1/2 lb or use prepackaged crumbles)
• 1 cup cheddar cheese, shredded
• 1/2 cup yellow onion, chopped
• 1/2 teaspoon salt
• 2 cups egg substitute
• 2 cups half and half
• 2 deep dish 9" pie shells, unbaked

Combine all ingredients in a bowl.  For ease of transportation, if using store bought pie shells in aluminum pans, place pans on a baking sheet.  Place in a 375F oven and bake for 25-35 minutes or until the eggs are set, puffy, and lightly browned.

*Substitute - Instead of using egg substitute, you can use 8 large eggs

Sausage & Cheese Quiche

I absolutely love quiche.  I think it is so versatile because you can change the fillings at any time.  Don't want sausage? Swap in some bacon.  Don't want any meat? Add some spinach, or asparagus, or mushrooms.  Switch up the cheese.  Switch up the seasonings.  It's basically an omelette in a pie shell.  For this recipe, I received inspiration from a magazine and then built my own from there.  For this quiche, I used Opa's Jalapeño Smoked Sausage and some shredded Gouda cheese that I had in the fridge.  I like looking at what I have leftover in the fridge and making something yummy out of it :) The leftover sausage will most likely be used in a delicious jambalaya in the next few days.  If you don't have access to Opa's sausage, any link-style sausage or even a bulk sausage will work.  If using a bulk sausage, I suggest using 1/2 pound.  You can substitute leeks, white onion, yellow onion, shallots, or even purple onion for the green onion.  Enjoy!

Sausage & Cheese Quiche

• 1 9-inch pie shell, unbaked (homemade, frozen, store-bought, whatever)
• 2 small links Opa's Jalapeño Smoked Sausage, sliced
• 2 green onions, sliced
• 2/3 cup shredded Gouda cheese
• 2 eggs
• 2 egg yolks
• 1 cup half-and-half
• Salt and pepper to taste

Preheat oven to 375F.  Slice sausage into rounds and lightly brown on both sides in a skillet over medium heat. You can cut the sausage into smaller pieces if you desire.  If using bulk sausage, crumble and brown the sausage thoroughly.  Remove sausage from the skillet, removing all the grease except for approximately 1 Tablespoon.  Add onions to the pan and sauté lightly.  Place sausage, onions, and cheese in the bottom of the pie crust.  In a medium bowl, whisk together the eggs, egg yolks, half-and-half, and salt and pepper until thoroughly combined.  Pour over the sausage-onion-cheese mixture.  Bake for 25-35 minutes or until the eggs are set and the top is lightly browned.

Grandma's Beef Vegetable Soup

Although it was a whopping 72 degrees here today (yes, you read that right), I planned on making my grandmother's homemade beef vegetable soup.  I just couldn't help myself :)  There are people around this nation that aren't quite as lucky as we are to have such nice warm weather.  Regardless, soup I wanted!  I will write the recipe as I have normally done it, with notes at the bottom if you decide to use a slow cooker as I did this time.  I truly believe the meat was more tender by utilizing this method.  It wouldn't be Grandma's soup without saltine crackers and Muenster cheese to accompany it but cornbread will work just fine as well.  Enjoy!

Grandma's Beef Vegetable Soup

• approximately 2 pounds of leftover pot roast (I typically use a package of pot roast mix with the oven bag to cook the roast) OR 2 pounds chuck roast
• 1 package pot roast seasoning mix with an oven bag
• 1 1/2 - 2 quarts of water 
• 2 beef bouillon cubes
• 1 medium yellow onion, chopped
• 2-3 celery stalks, chopped (including leaves)
• 1-2 cloves garlic, minced
• 2 Tbsp parsley flakes
• 2 8-oz cans tomato sauce
• 3-4 carrots, sliced
• 1/4 head cabbage, chopped
• 2 potatoes, peeled and diced
• Italian seasoning
• black pepper
• salt
• 1 can corn, drained
• 1 can green beans, drained 

When preparing roast for a separate dinner and using the leftovers for the soup, follow the directions on the package of the mix to prepare the roast.  When ready to prepare the soup, boil the water in a large stockpot.  Add onion, celery, garlic, parsley flakes, tomato sauce, and beef bouillon.  Put the lid on the pot and decrease the heat to low.  Add carrots, cabbage, and potatoes.  Cut the roast into bite-size pieces and add to the stockpot with the pan drippings.  Sprinkle with a little Italian seasoning, black pepper, and salt, to taste.  Put the lid on and bring to a boil on medium heat.  Cook for 30 minutes, checking and stirring periodically.  When potatoes are tender, add corn and green beans and simmer an additional 15-20 minutes.  May continue to simmer or keep on warm until ready to serve.  Serve with cornbread, or as Grandma typically did, saltine crackers and Muenster cheese.

*As an option, the roast can be cooked directly before, not as a separate dinner.  Frozen corn and green beans can be substituted for the canned variety.

Slow Cooker version

Take the roast and place directly in at least a 4 quart slow cooker.  Sprinkle the seasoning from the packet directly on top of the roast.  Add 1/2 cup of water to the pot, being careful not to wash all the seasonings off the roast.  Cook on high for 3 hours.  Remove the roast from the pot and set aside.  Turn heat to low and add 1 1/2-2 quarts of water.  Throw in the bouillon cubes and remaining ingredients, including the cut-up roast, except the corn and green beans.  Cook on low for 5 hours.  Add the corn and green beans and continue cooking on low for 1 hour. Keep on warm until ready to serve.