Archive for May, 2012
May 31st, 2012
Steak is always a favorite at my house – no matter how you cook it. This stir fry is simple and good. Thin sliced flank steak and scallions; hoisin sauce has a rich, sweet flavor – you can find it in the Asian section of your market. And yes, scallions are just green onions which also have a mild, sweet flavor when you cook them. Put it all together for a delicious, easy dinner. It’s good served with brocoli.
Hoisin Beef and Scallion Stir Fry
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch
1/2 teaspoon red pepper flakes (more for serving)
1 tablespoon plus 1 teaspoon vegetable oil
1 1/4 – 1 1/2 pounds flank steak cut diagonally across the grain into approx. 1/2 x 3 inch strips
4 garlic cloves, minced
2-3 bunches scallions, sliced about 1 1/2 in, white and green parts kept separate
rice for serving
1. In a small bowl, whisk together 3/4 cup water, hoisin sauce, vinegar, cornstarch, 3/4 teaspoon salt and 1/2 teaspoon pepper flakes; set aside.
2. Heat 1 tablespoon oil in a large non-stick skillet over high heat. In two batches, cook steak until lightly browned, turning once. (2-3 minutes per batch). Transfer to a plate.
3. Add remaining teaspoon oil to pan along with garlic and whites of scallions (if large, cut in half lengthwise). Cook, tossing often until fragrant (1-2 minutes). Whisk hoisin mixture to combine; add to pan along with scallion greens.
4. Return meat to pan; cook tossing to coat steak with sauce. Remove from heat. Serve immediately over rice. Sprinkled with additional red pepper flakes.
Recipe adapted from Everyday Food
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Thai Chicken Salad
May 30th, 2012
I feel like Memorial Day weekend kind of kicks off the start of summer. The local pool opens, the weather seems to get warmer and everyone gets that summer kind of attitude. We still have two more days of school, but it sure feels like summer. The poor kids are having a hard time going to school these last couple of days. It is hard to go to school when you know the pool down the street is open and just waiting for a summer of fun!
Summer definitely brings a bounty of fruit and this Cheesecake Dip pairs perfectly with it all. Of course if a cheesecake craving attack comes late at night and all you have is graham crackers; don’t worry it will do. That may have something to do with the inspiration of this dip. And since this dip comes together in only a couple of minutes, it is perfect for those impromptu summer gatherings!!
8 oz package cream cheese, softened
1 cup powdered sugar
1/2 Tbls. lemon juice
1/2 tsp. vanilla
Beat cream cheese until fluffy. Add powdered sugar, lemon juice and vanilla and mix until smooth. If you want a thinner consistency, milk can be added. Start with a couple of teaspoons and slowly add until desired consistency is reached. Serve with fresh fruit, graham crackers, or cookies. Store leftover dip in the refrigerator up to a week.
May 29th, 2012
Remember the Raspberry Lemonade we posted last friday? Hopefully you made some for Memorial Day . . . if not, there are many long hot summer days ahead . . . Lemonade is a favorite summertime treat. Why not share the summer love – Just mix it up and share a quart with a friend, teacher or neighbor. A perfect summer or end of school gift. We’ve also created a recipe card if you want to pass it along!
Download the Cheers to Summer Tag and Lid Cover Here
Download the Raspberry Lemonade Recipe Card Here
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May 28th, 2012
Remembering those who made possible all we have.
We will be forever grateful.
May 25th, 2012
I think that this week I am in need of a serious time out with one of these. Just looking at the picture makes me crave one instantly. But, seriously, wouldn’t it be nice if I could take the time out rather than my kids sometimes. I think I might just try it one day. Of course laying by a pool would be way more fun than locking myself in my room, but hey I’ll take whatever I can get.
This Raspberry Lemonade is Amazing…sometimes a nice cool drink can really brighten up your day. Of course, these are great to serve up at all the summer picnics.
Fresh Raspberry Lemonade
1 cup sugar
1 cup of water
1 cup raspberries (plus more for serving if desired)
1 cup fresh lemon juice (8-10 lemons)
lemon slices for serving (optional)
Combine the sugar and water in a saucepan and bring to a boil. Remove from heat and let cool.
Puree raspberries in blender and then push through fine mesh sieve to remove seeds. Combine the berry puree, the sugar water and lemon juice in a large pitcher. Add 4 cups cold water. This will make a strong, tart lemonade. If you want it less tart add another cup of water. Serve over ice cubes. (remember as the ice melts it will dilute the lemonade)
If you want to sugar your glass like the restaurants, rub a cut lemon around the edge of your cup and dip in sugar.