Chicken & Dumplings

This is one of my go to meals. Colorado's weather in March bounces back and forth, one day 70 degrees out and the next day, snowing with the high of 20. Very hard to plan meals with this going on and I swear my teenager has a tape worm because he's always hungry and lately have not been making enough to fill his tummy. This is one of those meals that will leave the hungriest guy completely full.

Soup:

3 lbs of chicken thighs ( seems much but remember, you have bones)

4 cloves of garlic, just smashed enough to smell them

1 medium yellow or sweet onion

3 ribs of celery

4 carrots

1 tbsp of onion powder

1 tbsp. Garlic powder

1 tbsp. Salt

1 tsp. Dried basil

5 tbsp. Chicken bouillon, if using the cubes, only 3 of them, but I use better than bouillon's brand.

Dumplings:

1 ½ cup cake flour/ can us all purpose, but the cake flour makes the dumplings more "airy"

1 ½ tsp. Baking powder

½ tsp salt

2 tbsp of fresh herbs of your choice ( I like chives)

5 tbsp unsalted butter

¾ tsp sugar

2/3 cup milk

Instructions:

In a dutch oven boil water and place chicken in the boiling water for an hour to 2 hours, depending the thickness of the chicken. Trust me, boiling the chicken will give you the starter broth , and the most moist chicken you will ever taste.

While that is boiling, smash your garlic, dice the onion, slice the carrots and celery into bite size pieces.

Once the chicken is fully cooked, set aside until cool enough to handle and strain the “chicken water” with a fine mesh strainer and save the water, and put back into the pot. Bring back to a boil. You can use 2 forks to tear the chicken apart but I use my hands. Throw away chicken bones and skin. While destroying your chicken, place remaining ingredients for the soup into the dutch oven, return chicken meat into the same pot and cover. Boil until veggies are firm to add the dumplings.

Dumplings:

Sift all dry ingredients, finely chop your choice of herb/s, add the flour mixture. Melt butter and add to milk and mix with the dry. Mixture will thick like paste. I use a cookie scoop to add the dumplings to the soup, or a soup spoon will work fine. Don't make them too big or they will not steam correctly.

Bring the soup to a rolling boil, quickly add the wet dumplings to the soup and cover with lid. Takes 10-15 minutes for the dumplings to steam in the soup. DO NOT lift the lid while cooking, we want the dumplings to steam not boil, boiling them will make them dense and mushy instead airy.

The flour from dumplings should thicken the soup but for some reason it doesn't or you want it thicker, follow the directions for making gravy with corn starch and add until desired thickness.

Enjoy, and if any is left... wait for the soup to cool and refrigerate. Seems even better the second day but we never have leftovers. 

photo:modernskillet.com

Cornish Game Hen

Ingredients

2 Cornish game hens
6 lemon wedges
8 whole green onions, trimmed.
2 tablespoon grape seed oil
3 tablespoons butter, melted
1 tablespoon lemon juice
3 garlic cloves, minced
2 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
8 small red potatoes, halved

Directions

Place hens in a greased roasting pan, breast side up. Gently lift skin from breasts. Place two lemon wedges and one green onion, cut-up, into the center cavity of each hen. Tie legs of each hen together; turn wings under backs.
In a small bowl, stir together oil, butter, lemon juice and garlic. Brush half of mixture over hens. Sprinkle hens with salt and pepper.
Bake at 375° for 30 minutes. Add potatoes and remaining whole green onions to roasting pan. Brush hens with remaining butter mixture. Bake 40-45 minutes longer or until meat juices run clear and potatoes are fork tender. If you prefer crispy skin, broil, just the hens until desired crispness.
Remove hens to serving platter. Stir red potatoes and green onions to coat with pan drippings. Serve potatoes and onions with hens.

Photo:whatscookingamerica.net

Sunday Football Corn Tempura

I make this about once a month during the year and even more during the winter season for football games. It goes well with a N.Y strip or fried chicken wings.

1/3 cup all-purpose flour
1/2 teaspoon baking soda
1 egg
1/3 COLD water or COLD soda water
2 ears of fresh corn kernels 

  1 Tbsp. white Sugar for when sweet corn is not in season. Canned corn can not be substituted. I've tried it, its just down right gross.

peanut oil, for deep-frying

In a large bowl, whisk together flour, baking soda, egg and 1/2 of the water or soda water

Whisk in remaining water, small amounts at a time , to make thin batter. Stir in corn.

Heat oil to 375 degrees. Gently drop batter 3 Tablespoons or use a cookie scoop , into hot oil. Deep-fry, turning once, until golden brown, about 3 minutes. Drain on paper towel-lined rack.

Photo: yelp.com

Baked Brown Sugar Chicken Wings with Roasted Red Pepper Sauce

2 tbsp packed brown sugar

1 tsp salt

1 tbsp onion powder

1 tbsp garlic powder

2 tsp dried minced garlic

2 tsp smoked paprika

2 tsp cayenne powder

1 tsp black pepper

6 tbsp grape seed or olive oil

2 lbs. chicken legs or wings

Sauce:

1/3 cup roasted red pepper, chopped

2 oz cream cheese

1/2 tsp salt

2 tbs sour cream

Preheat oven to 425.

In a plastic bag combine all ingredients. Add the chicken to the bag and toss or shake bag until well coated. 

Place on a baking sheet and bake for 12 minutes, turn the chicken over, and continue to bake until cooked through, about 10-15 additional minutes.

In a food processor, add the roasted red pepper, cream cheese, salt and sour cream, process until well combined.

Photo:tastespotting.com

Ravioli Dough and fillings

Ravioli Dough (Plain)

2 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter
1/2 cup boiling water

Put the flour and salt in a food processor.
Add the butter and pulse until the flour has the texture of rough cornmeal.
With the machine running, slowly add the water.
Gather the dough into a ball and place on a floured surface.
Knead lightly, just until the dough is smooth.
Divide in half and keep one-half covered while you work with the other.

Cheese Ravioli Filling

1 (8 ounce.) container ricotta cheese
4 ounce mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 egg
1/2 tablespoon parsley, chopped
Pinch of nutmeg
Salt and pepper

Combine ingredients in a bowl.  Fill rounds of ravioli dough.
Serve with your favorite sauce.

Spinach Ravioli Filling
Use the recipe for cheese ravioli.
Omit the parsley and add 1 cup chopped fresh spinach or frozen spinach that has
been thawed and squeezed dry.

Meat Ravioli Filling

For the diced meat you may combine any 2 types of meat to equal 1/2 pound (pork and
chicken, beef and ham, pork and veal, chicken and prosciutto)
1/2 pound meat diced
1 tablespoon butter
1-1/2 tablespoons onion, finely chopped
Salt and pepper
1/2 cup ricotta cheese
1/3 cup Parmesan cheese
1 egg yolk
Pinch of nutmeg


Sauté onion in butter over medium heat 1-2 minutes.
Add meat and cook until meat loses its raw red or pink color.
Transfer to a food processor and pulse a few times to chop.  Don't  allow it to puree.
Put mixture in a bowl and add remaining ingredients.  Combine well and fill ravioli

Crabmeat Ravioli Filling

1/2 shallot, chopped
1 garlic clove, chopped
1 tablespoon olive oil
1 tablespoon butter
1 (6 ounce) can lump crabmeat
1 tablespoon fresh basil, chopped
2-3 tablespoons goat cheese
Salt and pepper


Sauté shallot and garlic in butter and olive oil. 1-2 minutes.
Add crabmeat and basil.  Stir to combine.
Remove from heat.
Stir in goat cheese and salt and pepper to taste.  Fill ravioli.

Chicken Ravioli Filling

2 tablespoons butter
1 stalk celery, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
8 ounces boneless chicken breast, cubed
2 tablespoons marsala wine
1 egg yolk
1/4 cup Parmesan cheese, grated
Salt and pepper


Sauté celery, carrot, and onion in butter about 3 minutes.
Add chicken and sauté 3-4 minutes, until chicken starts to brown.
Add Marsala wine and cook additional 2 minutes.  Remove from heat.
Put chicken mixture in a food processor and pulse to chop.
Add egg yolk, cheese, salt and pepper.  Fill ravioli.

Mushroom Ravioli Filling

3 tablespoons butter
1/2 cup onion, chopped
1 garlic clove, minced
2 cups mushrooms, chopped
1/4 cup prosciutto, chopped
4 tablespoons Parmesan cheese, grated
2 ounces mozzarella cheese, shredded
1 egg
Salt and pepper


Saute onion and garlic in butter 2-3 minutes.
Add mushrooms and sauté until brown and most of the liquid has evaporated.
Add prosciutto and cook 1 more minute just to heat through.
Remove from heat and add remaining ingredients.  Fill ravioli.  

Potato, Leek, and Bacon Ravioli

12 ounces Yukon Gold potatoes (about 3 small potatoes)
2 tablespoons olive oil
5 ounces bacon, coarsely chopped
2 medium leeks, finely chopped (about 1-1/2 cups)
Salt and pepper
1/2 cup grated Parmesan cheese
Peel and cube the potatoes.
Cook in boiling water until cooked through.
Drain and mash the potatoes with a fork.
Set aside.

Heat the oil and bacon in a skillet over medium heat.
Cook for 3 to 4 minutes until the bacon has rendered its fat but is not crisp.
Add the leeks and cook another 3 minutes until the leeks are wilted.
Add the bacon and leek mixture to the potatoes.
Season with salt and pepper
Add the grated Parmesan cheese and stir to combine all the ingredients.

PHOTO:cookingweekends.blogspot.com

Homemade Pasta Dough

3 1/2 cups all purpose flour

1 tablespoon salt
4 eggs
1 tablespoon good olive oil
About 4 to 5 tablespoons of water (give or take)

1. Blend the flour and salt together.
2. Add the eggs, oil and half of the water.
3. Mix slowly, adding more water as needed until the dough can be formed into a ball that holds together. don't let it get too wet or it will be hard to work with.
4. Knead for about three minutes, or until the dough is smooth and elastic.
5. Wrap with plastic and little bit of oil so the dough doesn’t stick to the plastic wrap and refrigerate for 2 hours.
6. Divide the dough into 4 parts. Extra dough can be frozen for later use
7. Roll each part out on a lightly floured board so that it will fit through the #1 setting on your pasta maker.
8. If you are rolling by hand just roll each piece of dough out until it is as thin as you can get it and cut into the desired sizes.
9. Rub a light coating of flour on the dough.
10. Put the dough through the #1 setting about 5 times or more.
11. Change to a #2 setting and put the dough through that setting two or three times.
12. Change to a #3 setting and put the dough through that setting.
13. Continue to make the dough thinner until it is as thin as you want it.
14. Cut into desired shapes and allow to rest for a few minutes more.
15. Place in salted, rapidly boiling water and cook until done - 2 or 3 minutes.
    

Photo:pastadoughrecipes.com

Cedar Plank Pork Loin

1-2 1/2 lb Pork Loin

1/2 cup Teriyaki Sauce

1 untreated cedar plank

olive oil

Start by soaking the cedar plank overnight.  Completely submerge the cedar plank in water, place a weight (heavy can) on top to keep it submerged.   Place the pork loin in a gallon size plastic bag and pour in the teriyaki sauce.  Place in fridge to marinade at least 4 hours.

 Heat outside grill to med heat.  Remove plank from water and brush  a small amount of olive oil on one side of the plank.  Place meat on oiled side of the plank and carefully place both on grill and close the lid.  I kept a close watch on the pork using a spray bottle of water to spray down any flare ups which did indeed happen several times.  Close lid and cook for about 1 hour until internal temperature reaches 150 degrees F.   Remove from grill, cover and let rest for 10-15 minutes. Throw away the cedar plank.

^{photo: Martha Stewart.com}

Guinness® Corned Beef

4 pounds corned beef brisket

1 cup brown sugar

1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)

Preheat oven to 300 degrees F . Rinse the beef completely and pat dry.

Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.

Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

An Extra Kick for Adults:

Sauteed Brussels Sprouts

Wash the sprouts and dry

Cut the ends off and split the sprouts in half

Mince 1 clove of garlic and 1 shallot

Heat the saute pan on high heat until it is hot. Add a few table spoon of olive oil and place the Brussels sprouts flat side down. Let it saute in the pan without touching it for 1-2 mins to caramelize the bottom

Add a pinch of salt and pepper

Add the minced shallots and garlic Stir or toss the brussels sprouts in the pan to mix

De-glaze the pan a white wine/water/ or in my case I used Sake and Mirin

Cook until the liquid has evaporated, turn the heat off and place a lid over it

For the kids:

During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage, new potatoes, onion, carrots, etc. You may need to add a little more beer with your vegetables.

Photo: eataduckimust.com

Marinated Filet Mignon

4 (14 ounce) filets
6 mushrooms, sliced
2 slices bacon, quartered
Salt and pepper

Marinade:
1 teaspoon crushed black peppercorns
3 bay leaves
1/2 teaspoon allspice
5 each cloves
1 cup brandy
1 cup burgundy
1 cup vegetable oil

Sauce:
1/2 cup butter
3 tablespoons flour
2 cups beef stock
1 cup marinade
16 whole mushrooms

Make two slits in each filet, about 3 inches long and not quite to the underside. Stuff these with slices of mushroom, bacon pieces and salt and pepper.

Make marinade in a 9 x 9 x 3-inch pan or dish by combining the peppercorns, bay leaves, allspice, cloves, brandy, burgundy and vegetable oil. Place prepared filets in this mixture and refrigerate for 24 hours or more.

Remove and drain filets, when ready to cook. Grill according to taste, rare, medium or well done.

To make a sauce to cover meat, melt the butter in a small saucepan. Stir in flour and brown. Blend in until smooth, the beef stock and marinade. Stir in mushrooms and heat through.

Pour sauce over filets. Decorate with parsley and onion rings.

Serves 4.

Source: Brennan's Restaurant, New Orleans, Louisiana Photo Courtesy: almostgastricbypass.blogspot.com

Boston Market Rotisserie Whole Chicken

1 (3 1/2 pound) whole chicken
Onion chunks
Unpeeled apple wedges
10 chunks celery

Fill the cavity with apple, onions and celery. Place it in a Pam-sprayed Dutch oven or a roasting pan deep enough that it can later be sealed in foil without the foil touching the skin of the chicken.

¼ cup vegetable oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
Seasoned salt

Mix all ingredients well in saucepan and warm just to melt honey. Put on skin of chicken. Bake at 350 degrees F for an hour plus 15 to 30 minutes depending on the size of the chicken, basting chicken without turning, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.

Source:recipegoldmine.com Photo Courtesy: www.healthyplates.ca

Noodles and Company Mac and Cheese

1 lb. elbow noodles
1/4 cup butter
1/4 cup flour
3 cups half and half
1/2 tsp salt
3 Cups Monterrey Jack (or Colby Jack)

Cook pasta according to package directions.

In large saucepan, melt butter. Stir in flour making a roux. Gradually stir in half and half whisking until thickened. Stir in salt. Remove from heat. Add cheese, stir until cheese melts. Top with fancy shredded mild cheddar cheese.

Source:momslikeme.com

Black Kettle Pasta with Garlic Butter

 1 cup (2 sticks) butter
1/8 cup white wine
1 tablespoon freshly-squeezed lemon juice
2 to 3 cloves garlic, minced
1/16 teaspoon white pepper
1/16 teaspoon garlic salt
1 tablespoon freshly chopped chives
1 1/2 pounds fresh angel hair pasta, cooked
fresh Parmesan cheese (to garnish )

Melt butter in medium saucepan. Add all remaining ingredients except cheese and pasta and heat through. Ladle over warm fresh pasta. Garnish with cheese and parsley.

Makes 8 servings.

Source: Black Kettle Restaurant - Milwaukee, Wisconsin photo:copykat.com

Buffalo Wild Wings Sauces

Cooking Instructions:
Heat shortening in your fryer to 350 degrees F.  Fry wings for 10-12 minutes, or until light brown. Remove wings and drain on a rack or paper towels briefly.  After draining wings place wings in a plastic container with a lid. Add 1/4-1/3 cup of your sauce of choice to the container. Replace lid and shake well to coat wings.  Pour wings out onto a plate and add celery on the side, plus ranch or bleu cheese dressing for dipping.

Parmesan Garlic

1/2 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1/2 cup Parmesan cheese, grated

Spicy Garlic

1 Cup Frank’s cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
1 Teaspoon garlic powder
½ teaspoon course ground black pepper
½ teaspoon cayenne pepper
½ teaspoon Worcestershire sauce

Medium Wing Sauce

1 cup Frank’s cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper

Hot Wing Sauce

1 Cup Franks cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
1 ½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
1/8 Teaspoon coarse ground black pepper
2 Teaspoons water
2 Teaspoons cornstarch

Blazin’

6 fresh habanero peppers (with seeds)
5 lemon drop peppers (or other small hot pepper)
8 jalapenos (with seeds)
2-3 garlic cloves
2 cups white vinegar
1/4 teaspoon ground oregano
1/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon mustard powder
fresh ground black pepper
salt

Mango Habanero

2 cups Mango Nectar (found in your local grocery store)
Any habenero hot sauce.  I recommend El Yucatan.  The amount is up to you, depending on how spicy you like your wings.
1 Tbsp corn syrup. (sugar works too)
1/4 cup Frank’s cayenne pepper sauce
1/3 cup melted butter

Asian Zing

2 teaspoons cornstarch
4 teaspoons rice wine vinegar
1/2 cup corn syrup
1/3 cup sugar
1/4 cup chili-garlic sauce (sriracha!)
1 tablespoon soy sauce
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon garlic powder

Carribean Jerk

Tablespoons margarine
2 Tablespoons minced onion (white and light green parts only)
1 Cup water
3/4 Cup ketchup
1/2 Cup plus 2 tablespoons dark brown sugar
1/4 Cup apple cider vinegar
2 Tablespoons white distilled vinegar
2 Tablespoons Frank’s cayenne pepper sauce
2 Teaspoons ground black pepper
2 Teaspoons Worcestershire sauce
2 Teaspoons lemon juice
1-1/2 Teaspoons cayenne pepper
1 Teaspoon dried parsley flakes
1 Teaspoon cornstarch
1/2 Teaspoon salt
1/2 Teaspoon garlic powder
1/2 Teaspoon dried thyme
1/4 Teaspoon onion powder
1/8 Teaspoon ground clove
1/8 Teaspoon ground nutmeg
1/8 Teaspoon ground allspice
1/8 Teaspoon rubbed sage

Source:epicportions.com

Bennigan's Ultimate Baked Potato Soup

Yields 8 (1 cup) servings or 4 main dish servings

3 pounds all-purpose potatoes, scrubbed
and pierced in several places
1 tablespoon stick butter or margarine
1 1/2 cups finely chopped onions
2 tablespoons minced garlic
1 (14 1/2 ounce) can chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper

Toppings
Shredded Cheddar cheese
Crumbled bacon
Chopped scallions

Preheat oven to 400 degrees F.

Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.

Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

Photo: copykat.com Source: Woman's Day magazine

Sonic Drive-In Fritos Chili Cheese Wraps

1 can mild plain chili
3 cups Fritos original style corn chips
1 cup shredded mild Cheddar cheese
1/2 cup diced onions
4 large flour tortillas
Directions:
Warm the chili. Mix Frito’s with chili; place chili mixture in the middle of one flour tortilla. Sprinkle shredded cheese and diced onions on top to taste.
Fold one side of the tortilla halfway on top of chili. Fold each side over each other. The bottom should be tucked in and filling will be seen from the top of wrapped shell. Microwave for 15 to 20 seconds.
Repeat with each tortilla shell. Serve immediately.
Serves 4

Photo: Sonic

McDonald's® Big Mac Special Sauce

1/4 cup Miracle Whip
1/4 cup mayonnaise
2 tablespoons, heaping, western French salad dressing
1/2 tablespoon HEINZ sweet relish
2 teaspoons, heaping, VLASIC dill pickle relish
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt
Mix everything very well in a small container. no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.

Photo:McDonald's® Original recipe: scribd.com

Valentine Pizza

I love heart shaped pizzas, aren't they cute? Valentines Day is the only time of the year where you can make such a cute and girly dinner without wondering, is this weird? a full-bodied Chardonnay will pair well with the bread, cheese and tomato sauce.

This is my version of Papa John's heart shaped pizza. Enjoy!!!

For pizza dough:

1 1/3 cups warm water (105 degrees F)

1/4 cup nonfat dry milk

1/2 teaspoon salt

4 cups flour

1 tablespoon granulated sugar

1 package dry yeast

2 tablespoons vegetable oil (for dough)

9 ounces vegetable oil (3 ounces per pan)

Butter flavored Pam

Put yeast, sugar, salt, and dry milk in a large (2 quart.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes.

Divide dough into three balls. In three 9-inch cake pans, put 3 ounces of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans.

Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

For pizza sauce:

1 (8 Ounce) Can Tomato Sauce
1 teaspoon Dry Oregano
1/2 teaspoon Marjoram
1/2 teaspoon Dry Basil
1/2 teaspoon Garlic salt

Combine ingredients and let sit for 1 hour.

For Toppings:

3 cups shredded mozzarella cheese

green pepper

button mushrooms

pepperoni

sliced black olives

I didn't give specific measurements on the toppings because well, everyone likes theirs a little different. Just remember the more toppings, longer cook times.

Divide the dough into three portions. Shape each piece into a heart shape about 1/2 inch thick. Brush with olive oil, and spread a thin layer of pizza sauce on each pizza. Sprinkle cheese over pizza sauce, and arrange the toppings on top.

Bake for about 15 to 20 minutes, or until cheese has melted and crust is browned.

Picture: sweetcharity.dmagazine.com

Caribbean Flank Steak

1 (1 1/2-pound) beef flank steak

Marinade:

1/4 cup fresh lime juice

¼ cup Pineapple juice
¼ cup Orange juice

1 tablespoon Caribbean jerk seasoning

Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Remove steak from marinade; discard marinade. Place steak on preheat and oiled grilled on medium heat. Grill for medium rare (145 degrees F) to medium (160 degrees F) wellness, turning occasionally. Season with salt, as desired. Carve steak across the grain into thin slices. Serve with rice.

photo: txbeef.org

Mango-Spiced Steak Skewers

          Dijon dipping sauce:
         1/4 cup Dijon mustard

         1/4 cup honey

     1/4 cup mango preserves or freshly mashed 

Marinade:
¼ cup apple juice
¼ cup teriyaki sauce
2 tablespoon honey
¼ cup mango preserves/ freshly mashed
1 clove garlic, minced
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon ground white pepper
2 tablespoons olive oil
1 pound flank steak, sliced across the grain 3/8-inch thick
10 bamboo skewers, soaked in water for 20 minutes

Stir together Dijon mustard, 1/4 cup honey, and 1/4 cup mango preserves in a small bowl to make a dipping sauce; set aside.

Whisk together the apple juice, teriyaki sauce, 1 tablespoon honey, 1/2 cup mango preserves, garlic, cayenne pepper, salt, and white pepper in a bowl until blended. Add sliced flank steak and toss to coat. Set aside to marinate 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil grate.

Remove the steak from the marinade, and discard the remaining marinade. Thread the steak strips onto the soaked skewers. Cook on the preheated grill to desired degree of wellness, about 1 minute on each side for medium. Serve accompanied by the Dijon dipping sauce

Originally created by Bethany Joyful 

photo: delish.com