Killer Flank Steak and Ultimate Twice Baked Potatoes

Killer Flank Steak


Ingredients

• 2 lb. flank steak
• 1/4 c soy sauce
• 1/4 c olive oil
• 1/2 T dried Italian seasoning
• 1 T lemon juice
• 2 cloves garlic, minced

Directions

1. Place steak in a covered container or ziploc bag.  Combine remaining ingredients and pour over steak.  Marinate at least 20 minutes at room temperature or up to 24 hours in the refrigerator, turning occasionally. 
2. Grill over medium coals for 6 minutes.  Turn and grill for an additional 6-8 minutes until cooked to desired doneness.  Slice thinly on the diagonal.  Serves 3-4.

I love this recipe, not only because it is so easy and quick, but because the marinade is extremely flavorful (also a great chicken marinade).  You can also do this under the broiler in your oven, but I think it's best cooked on the grill. This recipe comes from the Junior League Gold n' Delicious cookbook.

Ultimate Twice Baked Potatoes

Ingredients

• 6 large baking potatoes
• 8 slices bacon, cooked and chopped (3 T reserved)
• 1 c light sour cream (can also use non-fat plain yogurt)
• 1/2 cup non-fat milk
• 1-2 t salt
• 1-2 t pepper
• 1 c sharp cheddar cheese, grated (4 T reserved)
• 8 green onions, sliced (2 T reserved)

Directions

1. Preheat oven to 350 degrees.
2. Bake potatoes in preheated oven for 1 hour.
3. When potatoes are done, allow them to cool for 10 minutes.  Slice the potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.  To the potato flesh, add bacon, sour cream, milk, salt, pepper, cheese, and green onions.  Mix until creamy.
4. Spoon the mixture into the potato skins.  Top with reserved ingredients (cheese, bacon, and green onions).  Bake another 15 minutes.

I pack the potatoes skins pretty full, so although I use 6 potatoes (you would assume that leads to 12 twice baked potatoes), I get 8-10. The presentation is great and it makes a potato side dish feel much more special with very little extra work. This recipe is adapted from allrecipes.com

Vanilla Yogurt and Triple Berry Trifle

Ingredients

• 2 package(s) (10 ounces each) frozen strawberries, thawed, strained, and juice reserved
• 1 package(s) (12-ounce) frozen raspberries, thawed, strained, and juice reserved
• 1 1/3 cup(s) confectioners' sugar
• 1 1/2 teaspoon(s) cornstarch
• 3/4 cup(s) heavy cream
• 3 container(s) (16 ounces each) nonfat vanilla Greek yogurt, such as Chobani
• 40  ladyfingers
• 2 tablespoon(s) orange liqueur (optional), such as Cointreau
• 1 package(s) (16-ounce) frozen blueberries, thawed and drained

Directions

1. In a medium saucepan over medium heat, whisk together raspberry and strawberry juices with 2/3 cup sugar and cornstarch. Boil until thickened, 1 to 2 minutes. Transfer to a medium bowl and refrigerate until cool, about 20 minutes.
2. Meanwhile, in a medium bowl, whip heavy cream to stiff peaks; set aside. In a large bowl, combine yogurt and remaining 2/3 cup sugar. Fold in whipped cream.
3. Break ladyfingers in half. Place half of them in a 2-quart glass bowl or trifle dish. Drizzle cookies with 1 tablespoon liqueur, if using, and dollop with one-third of yogurt mixture. Spoon half of berries over yogurt mixture, then drizzle 3 to 4 tablespoons thickened juices. Layer another one-third of yogurt mixture over berries, followed by a layer of remaining ladyfingers. Drizzle with remaining 1 tablespoon liqueur and dollop with remaining yogurt mixture. Top with remaining berries and 3 to 4 more tablespoons thickened juice. Refrigerate until chilled, about 2 hours, before serving.

 I brought this to a dinner get together.  The recipe appealed to me because I wanted something a little lighter.  I did NOT use the liqueur when I made it.  I also substituted half of the blueberries with huckleberries we picked this summer up at Schweitzer.  People really seemed to enjoy this dish, plus the presentation was beautiful even though I didn't have a trifle dish.  This would easily serve 8-10 people. I got it from the Country Living magazine.

Turkey Meatballs in Marinara w/ Cheese Tortelloni

Meatballs:

(yield = 40 meatballs)

1 pound extra lean ground turkey breast
1/4 c. grated Parmesan cheese
1 egg
1/2 tsp. dried basil leaves
1/2 c. Panko bread crumbs (fine)
1/4 c. fresh or 1 tbsp. dry parsley
1/2 tsp. dried oregano
1 teaspoon minced garlic
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Mix together all ingredients from above.  Roll mixture into 1 inch balls.  Heat large skillet to medium and coat skillet with non-stick cooking oil (I used olive oil spray).  Brown meatballs on both "sides" and set aside.

Marinara Sauce:

1 (16 oz.) can diced, stewed tomatoes
1/2 c. chopped onion
1 cup chopped Bella mushrooms
1/4 cup butter
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 tsp. sugar
1 1/4 c. chicken broth
1 (6 oz.) can tomato paste
1 clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Saute onions and mushrooms in a skillet on medium-high heat in butter, until softened and golden.  Stir together all remaining ingredients and pour into a large crock pot, set at 300 degrees.  Add sauteed onions and mushrooms to marinara sauce, plus browned turkey meatballs.   Cook in crock pot on 300 degrees for 1 hour.  After 1 hour, decrease crock pot temperature to simmer for 4-6 hours.
Pasta:


1 pound cheese tortelloni, dried
6 cups of water
dash of salt
1 teaspoon extra light olive oil
1/2 cup grated or shredded Parmesan cheese

30 minutes prior to dinner time, prepare cheese tortelloni.  Bring 6 cups of water to a boil in a large pot on the stove top, on high with salt and olive oil.  When water is boiling, add tortelloni, reduce heat to medium-high and continue low boil for 12-15 minutes.

 After tortelloni is prepared, layer tortelloni on a dinner plate, top with marinara sauce w/meatballs and sprinkle Parmesan cheese on top.  Enjoy with a delicious spinach salad and whole wheat rolls!
Recipe adapted from Cooks.com

Chocolate Bon Bons

This yummy treat is my nephew's favorite Christmas goody, so I make it every year.  I got this recipe from my colleague, Karen, many years ago.  Happy Holidays!

Ingredients:

Balls=
2 cups graham cracker crumbs
1 cup (2 sticks) butter, melted
1 cup shredded coconut
2 cups powdered sugar
1/2 cup crunchy peanut butter
1 teaspoon pure vanilla

Coating=
1/2 package chocolate bark for baking
1/2 package butterscotch chips

Directions:

Mix together graham cracker crumbs and melted butter.  Stir in shredded coconut, powdered sugar, peanut butter and vanilla until thoroughly mixed together.  Roll batter into 1 inch balls and place on parchment paper, on a baking sheet and chill in refrigerator for at least 2 hours.

Melt chocolate bark and butterscotch chips together in the microwave, starting at 1 minute on high, and add 15 seconds as needed.  Bark and chips should be completely melted, but not scorched or lumpy.

When balls are chilled enough, roll balls in melted chocolate/butterscotch mixture, covering completely and place on parchment paper to set.  Usually sets within 15-30 minutes.

Want to add extra pizazz to these treats?  Sprinkle chocolate bon bons with chopped nuts or coconut before they set.

Makes about 5 dozen bon bons.

Breakfast Frittata

Recently we attended a festive Christmas brunch with lots of our healthy triathlete friends.  I wanted to bake a breakfast treat that is delicious and nutritious for my friends, so I thought of this tried and true frittata recipe.  

Ingredients:

1 pound ground turkey, beef or breakfast sausage (your choice)
1 teaspoon parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon rosemary
1/2 cup fresh, chopped cilantro
non-stick olive oil spray
18 eggs
4 oz. can of diced green chilies, drained
1 zucchini, diced
8-10 mushrooms, diced
1 large baking potato, diced
1 + 1/4 cup colby/jack cheese, shredded
1 cup cheddar cheese, shredded

Directions:

Preheat oven to 350 degrees.

Spray skillet with olive oil and add ground turkey, herbs and spices.  Cook until ground turkey is browned, set aside to cool.

Beat all 18 eggs, add green chilies, zucchini, mushrooms and potato.  Whisk together and add colby/jack cheese.  Finally, add the browned ground turkey to the egg mixture.

Spray 9 x 13 glass baking pan with olive oil.  Pour the egg mixture evenly into baking dish and top with a cup of cheddar cheese.  Cover the pan with foil and bake for 1:10.

Chicken Curry Soup

Ingredients

• 1 c cooked wild rice (I generally use a wild rice blend)
• 8 c chicken stock (do not use broth)
• 2 bay leaves
• 1 cup coconut milk
• 1 1/3 c pineapple juice
• 1/2 c butter
• 3/4 c + 2 T flour
• 4 c diced chicken
• 1 cup diced onion
• 1 t fresh garlic, minced
• 1 t fresh ginger, minced
• 1 t cumin
• 4 t curry powder
• 2 t sambol (red chili paste)
• 1/4 t finely ground black pepper
• 1 c heavy cream
• 1 c diced celery ribs
• 1/2 c olive oil

Toppings:  toasted coconut, toasted sliced almonds, chopped peanuts, lime zest, crushed pineapple, and/or mango chutney

Directions

1. Begin cooking wild rice as instructed on the bag/box.
2. In a large saucepan or stock pot, combine chicken stock, bay leaves, coconut milk, and pineapple juice.  Bring to a boil (watch this carefully - when it boils, it will overflow quickly).
3. In a separate pan, melt the butter until it bubbles and then slowly add in the flour making a roux.  Stir until it bubbles and is foamy, then add to broth mixture and stir to thicken.
4. Keep the broth on a low simmer to continue thickening while you prepare the chicken.
5. Preheat a stockpot with olive oil.
6. Add black pepper and chicken to the stockpot, cook until 3/4 done.
7. Add onion to the chicken and cook until transparent.
8. Mix together spices and then add them to the chicken mixture.
9. Stir, saute lightly and finish with the heavy cream.
10. To combine the ingredients, add the stock to the chicken mixture.
11. Add the celery (still raw and crunchy) and the cooked wild rice.  Season to taste with salt and pepper.
12. When serving, top with toasted coconut or other ingredients as you choose.

Nothing to say other than this soup is fabulous and is probably one of the most requested dishes I make.  I use two stock pots and actually double this recipe, freezing leftovers. It's a great dinner to serve when you have company, especially with a cool little tray with all the fixins for toppings.  If you haven't tried chutney, I highly recommend giving it a 'go' for this recipe.  You won't be disappointed! The recipe comes from the Sun Mountain Lodge in Winthrop, WA.  

Pulla Bread

This sweet cardamom coffee bread, traditionally comes from Finland, and was often served in my home at Christmas time (my dad's dad was Finnish, my maiden name is Seppä).  I have memories of braiding pulla (pronounced poo-lah) with my Grandma Seppä, my dad and my step-mom as a kiddo.  I also remember my family making lots of pulla and delivering it to friends and family over the holidays.  This was the first year that I've been able to share the tradition of making pulla with my daughter, Emma.  She takes great delight in braiding the bread!

Although Grandma Seppä never ever used a bread machine to make hers, I will humbly admit that this recipe and "project" turns into something very do-able with the aid of the dough cycle.  Although the process itself from start to finish is quite time consuming (about 3 hours), there is very little hands-on time.

Ingredients

• 1 egg and 1 yolk (save white for glaze)
• 3/4 cup milk
• 3 T butter
• 4 1/2 T sugar
• 3/4 t salt
• 1 1/2 t cardamom
• 3 c flour
• 1 T yeast
• 1-2 T sugar for glaze
• 1-2 T slivered almonds for glaze

Directions

• Put all the ingredients in the bread machine pan and set the cycle for white bread DOUGH.
• After cycle is finished, punch down, cut dough in thirds, and let rest for 5 minutes
• Roll each third of dough into a 20 inch rope and braid ropes togther, tucking ends under
• Place braid on buttered cookie sheet
• Cover bread and let rise in a warm place until about 50% larger in size
• Brush with egg white, then sprinkle with almonds and sugar
• Bake for 18-20 minutes at 350 degrees.
• When making these for gifts, I often divide the dough into 9 pieces to make 3 smaller loaves from one batch of dough.

*This is delicious served warm or toasted with butter and a cup of coffee.  Enjoy and Hyvää Joulua!