Asian Steak Bites

1 3/4 lb flank steak
1/4 c soy sauce
2 tbs honey
1 tbs chili paste (or sauce?  Is there a difference?)
1-2 tbs olive oil

Slice the steak across the grain into strips 1/2 inch wide.  Cut each strip into bite-size pieces, approximately 1/2 in - 3/4 in in size.  Place the beef chunks in a medium size bowl.  Stir together the soy sauce, honey, and chili paste in a small bowl and pour over the beef, stirring to coat well.  Let meat marinate 20-30 minutes.

Heat a pan over medium high heat.  When pan is hot, add 1 tbs oil and swirl to coat.  Add 1/3 of the meat to the pan and spread around in a single layer.  Let it cook for about a minute, until the meat has browned.  Flip the meat or toss with a spatula for an additional minute or two as it finishes cooking.  Remove the meat to a plate.  Add half the remaining meat and repeat, and then repeat again.  Enjoy!


From Barefeet In the Kitchen

Red Velvet S'More Brownies

1 brownie mix
7 full sheets of graham crackers
1 c semi-sweet chocolate chips
2 c mini marshmallows
7 oz sweetened condensed milk (1/2 can)

Red Velvet Layer:
1 box red velvet cake mix
1 stick melted butter
1 large egg
3 tbs canola oil


Preheat oven to 350 and line a 9 X 13 baking dish with parchment paper

Prepare brownie mix according to package directions, and pour into bottom of prepared baking dish.  Layer with sheets of graham crackers, chocolate chips, marshmallows, and drizzle evenly with sweetened condensed milk. 

In a large mixing bowl, add red velvet cake mix, melted butter, egg and oil, mixing until dough forms.  Flatten chunks of dough with your hands and lay over the marshmallow layer (it's okay if there are some cracks).  Bake 40-45 minutes, until baked through.  Let cool completely, a few hours.  When cool, cut into squares and serve.


From Picky-Palate

One Hour Buttermilk Dinner Rolls

*Plan on doubling this!

4 tbs unsalted butter, cut into 1 tbs slices
2/3 c buttermilk
3/4 c water
4 c flour
3 tbs sugar
1 tbs rapid rise yeast
1 tsp kosher salt (less if you're using salted butter)

Preheat oven to warm, 170 degrees.

Place butter, buttermilk, and water in a heat-proof bowl.  Microwave until butter is mostly melted and between 115-120 degrees.

In a stand mixer using the dough hook attachment, place flour, sugar, yeast, and salt, mix to combine.  With mixer running, slowly add warm milk mixture.  Increase speed to medium and let mix for 4-5 minutes, using a rubber spatula to scrape the sides of the bowl.  Transfer dough to a lightly floured surface and pat as flat as you can.  Cut into even chunks (around 12, but more is fine) and roll each chunk into a rope and tie in a knot.  Place each knot of dough on parchment paper.  Place in warmed oven and turn off heat, leaving rolls there for 20 minutes.  Remove rolls and preheat oven to 375.  Bake 12-14 minutes until turning golden brown on top.  Remove, brush tops with melted butter and serve warm.


From Picky-Palate

Farmstand One Pot Wonder

1-1.5 lbs fresh green beans, trimmed and snapped in half
2 lbs new potatoes, cut into 1-2 inch chunks (leave the peel on)
1-2 lbs cooked ham, cut into 1-inch cubes
4 c broth (chicken or vegetable are fine)
1 medium onion, sliced thin
1 tsp salt
4-6 ears of corn

In a large pot, combine everything except corn.  Put a tight-fitting lid on the pod and put it on over medium heat.  Bring the mixture to a low boil/simmer and allow it to cook for 25 minutes, stirring occasionally.  Take the lid off the pot and carefully place the corn on top of the mixture in the pot, replace the lid and allow the dish to cook for an additional 15-25 minutes or until the potatoes and green beans are cooked through.


From Bless This Mess

One Pot Creamy Sun Dried Tomato Pasta

2 Tbs butter
2 cloves garlic
2 c chicken broth
1.5 c whole milk
8 oz. fettucine
1/4 tsp red pepper flakes
12 pieces sun dried tomatoes, chopped into smaller pieces
pepper
1/4 cup grated Parmesan cheese
     Extra yumminess: add crumbled bacon and steamed broccoli


Mince garlic and saute in butter for 1-2 minutes or until it's just soft and fragrant (don't let it brown).  Add chicken broth, milk, fettucine (you might want to break it in half first), tomato, and some pepper.  Make sure pasta is completely submerged below the liquid.  Place a lid on the pasta and allow the liquid to come to a boil.  Once it reaches a boil, give the pasta a quick stir to make sure it isn't sticking to the bottom.  Return lid, turn heat down to low (or just above low), and let it simmer for about 10-12 minutes or until pasta is tender, stirring briefly every 4-5 minutes.

If pasta is still soupy after that, remove lid and let it simmer for 3-5 minutes more.  Then sprinkle with Parmesan cheese and serve.


From Budget Bytes

Loco Moco

Hamburger Patties:
     1 lb hamburger (not lean)
     1/4 cup grated onions
     salt/pepper to taste

Gravy:
     1 can good beef broth
     flour for thickening
     1 Tbs butter
     a couple dashes of Worcestershire sauce
   
4 eggs
hot cooked white rice

Burgers:
Gently mix the hamburger, grated onions, and salt & pepper.  Form either two big patties or four smaller patties.  Heat frying pan until very hot.  Place hamburger patties on the grill and let sear just until juices start appearing on the top.  Flip over and cook for a couple more minutes.  Place burgers on the side.

Pour a little broth in the same pan and incorporate the hamburgery goodness, then pour in the rest of the broth.  Bring to a boil and let reduce for 3-5 minutes or so.  Turn down heat to a simmer.  Add Worcestershire sauce.  In a separate bowl, mix flour and some water, whisk into gravy until thick and smooth.  Turn off heat and mix in butter until well blended.

Cook eggs sunny-side up.  The yolk should still be a bit runny.

Assemble with rice on bottom, then egg, then hamburger, with gravy over it all.  YUM.


From Big Island Grinds

Fudgy Toffee Bars

1/2 c butter, melted
2 c graham crackers crumbs (32 squares), divided
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
12 oz. chocolate chips
14 oz. sweetened condensed milk
1 tbs butter
1 tsp vanilla

Let cookie dough sit out for at least 10 minutes to soften.

Mix together melted butter with 1.5 c graham crackers crumbs and 3/4 c toffee bits.  Pour mixture into greased 9 x 13 pan and press evenly until mixture covers bottom of pan.  Refrigerate around 15 minutes.

In a 2 quart saucepan, heat milk, chocolate chips and 1 tbs butter over medium heat.  Stir frequently until all the chips are melted and mixture is smooth.  Remove from heat and stir in vanilla extract.  Spread mixture over graham cracker crumb crust.

In another mixing bowl, break up cookie dough and stir in remaining graham cracker crumbs until blended.  Crumble mixture as evenly as possible over chocolate layer, and sprinkle remaining toffee bits on top.

Bake at 350 for 25-35 minutes or until golden brown.  Cool completely before cutting (if you can resist it!).


From Bakefrostrepeat.com