Teriyaki Flank Steak

Tried a super easy recipe last night...

While paging through a magazine yesterday, this recipe caught my eye. I needed something for dinner, so rather than put it off, I just went to the kitchen and went for it! The recipe was for skewers, and called for you to slice the meat into 1/4" strips, and then thread them on to skewers, but I'm lazy, so I just threw the whole thing in a bag and sliced it up afterward. You do what you need to do.

Teriyaki Flank Steak
1 flank steak (about 1 lb.)
1/2 c. Teriyaki sauce
2-3 cloves garlic, minced
1-1/2 tsp. freshly ground black pepper
1-2 scallions, thinly sliced
a good squeeze of a fresh lemon (about 1-2 tbsp.)

Add the above items to a freezer bag or dish to marinate meat, at least 30 minutes, or overnight (or toss in the freezer for another night - even better, make one for tonight, and one for another time!). Heat your grill, and grill until done to your liking. Let rest for a few minutes, then slice thinly, against the grain. If you do the skewers, stick the raw meat in the freezer for a little bit to help you slice, and slice the strips before you marinate them. Then thread the marinated strips onto skewers and grill. Serve over rice, rice noodles, quinoa, or lettuce. Top with a few more sliced scallions, and some toasted sesame seeds (toast them in a skillet, it takes just a minute or so).

Layered Mexican Trifle Salad

So this is awesome. It's a lot of work, but it is awesome. Feeds a crowd, looks cool, tastes great. What more can you ask for? I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef. You can mix it up, but I really like this combo. It's easy to double or whatever is needed, based on the serving dish. The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or jack cheese, shredded

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli! I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME). If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and choppe

Another Take on Comfort Food

Sometimes there's nothing you can do but cook. I've had the displeasure of seeing 2 young moms in our school community recieve cancer diagnoses in the last 18 months. If you're like me, when someone you know is hurting, you want to help, but lots of times, there's not much you can do. If you can cook, you can take away some of the stress of getting the family fed and bring a meal or two. In fact, even if you can't cook, you can pick up a meal at a restaurant or a bag of groceries, or even a gift card for a local restaurant. I think it comes naturally to some - the church and school communities I grew up in always loved with food - church potlucks, school spaghetti dinners, and of course lots of meals for people who needed them. But not everyone has done this before, so it might be overwhelming. As in my "feeding a crowd" blurb, there are a few things to keep in mind. Don't try to impress - don't try new recipes. Find out if you're

A Cooking Baker

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