Asian Beef Skewers

We love this recipe!  I've had it in my trusty cookbook for years now, but because our grill was out of commission, I've mostly been preparing the recipe as My Favorite Stir Fry.  But!  We got ourselves a thrifty grill a couple weeks ago, and I've been plowing through all my favorite grilled recipes.

This one's really easy to throw together, and the cook time is only about 5 minutes - a fantastically quick dinner if you put it all together the night before.  We love grilled zucchini, so Bo also grilled up some slices and we had them for last night's dinner with steamed broccoli and jasmine rice.

Enjoy!




Asian Beef Skewers
3 Tbsp. hoisin sauce
3 Tbsp. sherry
¼ c. soy sauce
1 tsp. bbq sauce
2 cloves garlic, minced
1 Tbsp. minced fresh ginger or ginger paste
1 tsp. red chili garlic sauce, optional
1 ½ lbs. flank steak

In a small bowl, mix together hoisin sauce, sherry, soy sauce, bbq sauce, garlic, ginger, and optional red chili garlic sauce (aka chili paste).  Cut flank steak across grain on a diagonal into ¼“ slices. Place slices in a 1 gallon ziploc bag.  Pour marinade over slices, and mix well.  Refrigerate 2 hours, or overnight.

Preheat an outdoor grill for high heat. Discard marinade, and thread steak onto skewers.  Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.  Makes 3 servings.

Ingredient Lineup.

Mix the marinade ingredients, then toss the meat in to coat.

Dump everything into a gallon-sized plastic bag and refrigerate.

Recipe Roundup: Party Recipes

We're finishing up our Super Bowl recipe week with a collection of our past recipes that would also be great fixins to bring to a party.  Do you have any fabulous ideas to share?  Are you hosting a party this year or attending one?  Or just hanging out at a sports bar so that someone else can cook and clean up? :)

Enjoy!




Spicy Bean Salsa

Black Bean Corn Salsa

Hummus

Real Simple Personal Pizzas

Potato Chip Fingers

Hawaiian Beef Sliders

Slow Cooker Pulled Pork

Baked Coconut Shrimp

Lil Smokies in a Blanket

Nana Flora's Awesome Potato Salad

Black Bean and Mango Tostadas

Salad Rolls with Peanut Sauce

Caramel Apple Cupcakes

Gooey Caramel Corn

Peanut Clusters

Molasses Whoopie Pies

Peanut Butter Balls

   

Buffalo Chicken Sliders

I have to admit something:  A big part of the reason that I like to cook semi-healthy is to support my sugar habit.  If I can whittle calories from savory foods, I won't even hesitate.  But, nearly all of my desserts are full-blown whirlwinds of sugar and fat and all the deliciousness those two nasty ingredients bring to the mixing bowl.  So, of course, when I found a recipe for a healthified version of buffalo wings, I jumped all over it.  


And then I forced our friends to guinea pig it with us over New Years.  Know what?  It's darn good.  Darn good!  It's all the yum of buffalo chicken without the skin and the deep-frying.  Plus, you get to make it in a crock pot, so it's pretty easy to haul to a Super Bowl party and serve up.  And then dig into the cookies and cupcakes.  You have my blessing :)


Enjoy!





Healthier Buffalo Chicken Sliders
adapted from Allrecipes


2 boneless, skinless chicken breasts

• 8 oz. buffalo wing sauce
• 1 oz. (or 1 1/2 Tbsp.) dry ranch salad dressing mix
• low-sodium chicken broth
• 
  shredded cabbage
• ranch dressing or bleu cheese dressing

10 small sandwich rolls or small buns, split

• 
  
• Place the chicken breasts into a slow cooker, with the wing sauce and the ranch dressing mix. Add enough chicken broth to almost cover the chicken.  Cover, and cook on Low for 6 hours (or High for 3 to 4 hours), flipping the chicken breasts over occasionally.
• 
  
• Once the chicken has cooked, shred the meat with two forks.  Cook for another 30 minutes or so, to allow the shredded chicken to soak up juices.  In a separate bowl, toss shredded cabbage with enough dressing to lightly coat.  Pile the meat onto the hoagie rolls, topping with the cabbage mixture, and additional dressing and hot sauce, if desired.  Makes 10-12 sliders.
  

Ingredient lineup:

Dump the hot sauce, ranch mix, and chicken broth into a crock pot.

 Shred the chicken with a fork and allow to soak up juices for half an hour.

Dig in!

What's the Name of That Recipe?

I am not even sure what the name of this recipe is...all I know it that it's good! My Great Aunt gave the recipe to my Aunt who gave it to me...so I don't even have a clue where it came from. It's just So good that I had to share:

To get started lay out 2 packages of Philadelphia Creme cheese - they need to come to room temperature.

Start Draining 1 20-oz can of crushed pineapple.

Then get busy chopping:

Chop 1 bunch green onions,



3 colorful bell peppers,



1 medium red onion



and 2 handfuls of pecans.

 

I know that was a lot of chopping and your tired...but try to stick with me here...your almost to the finish line. Combine all of your hard word and stir to combine.

Then add Philadelphia Cream cheese and drained pineapple. You might be thinking to yourself that you can mix this with a spoon...Yeah...me too. But it's next to impossible.

So get your clean hands in there and mix like it's a meatloaf. I promise that even though it's gross...the pay off is going to be so yummy!




Serve with your favorite crackers at any function and I promise everyone will want this recipe! I mean who wouldn't want this little bite of heaven?