A Cooking Baker

Marinated flank steak can be prepared easily for a great meal during the week.  We've been using the same marinade for a long time, and recently gave this recipe a try.  It came from a pile of recipes I had ripped from a magazine (I couldn't find which one) years ago. We really liked the flavors, especially the fresh rosemary.  Marinated Flank Steak II 3 tbsp balsamic vinegar 2 tbsp olive oil 2 tbsp fresh lemon juice (approx. the juice from 1/2 a good size lemon) 1-1/2 tbsp brown sugar 1 tbsp Dijon mustard 1 tbsp Worcestershire sauce 1 tsp minced fresh rosemary 2 garlic cloves, minced 1/4 tsp freshly ground black pepper 1 - 1-1/2 lb flank steak 1/2 tsp kosher salt Personally, I just dump all of the ingredients into a freezer bag, add the meat, seal it up, and knead it a bit.  Then I put the whole bag in a bowl (just in case the bag leaks), and stick it in the fridge. You can get fancy and use a whisk and a bowl, and whisk the vinegar, olive oil, lemon juice, brown s

I could eat tacos or some variation thereof every day.  There is always some kind of taco-related item in our weekly meal plan.  We love Mexican/Tex-Mex/Americanized Mexican food. Our kids were eating salsa as soon as they could have solid foods.  We always have fresh cilantro on hand. (I can't grow it in my garden to save my life, though - what's the deal?) We have cotija cheese and picked red onions in the fridge at all times. This carnitas recipe is really simple - throw it in the slow cooker, and forget about it.  Our kids love it (adjust the heat to your family's liking).  Put out a selection of toppings, some chips and guac or salsa, veggies or fruit, and voila!   Dinner's served.  It's great for feeding a crowd, too.  Savory Pork Carnitas 3-4 pounds pork shoulder/pork butt 1 large onion, diced 3 cloves garlic, minced 1 can (4 oz.) diced green chiles (adjust heat by using mild or hot) 1 pkg. (1.25 oz.) taco seasoning (I use about 1/4 c. of The Spi

If the idea of dumping a cylindrical can of goop into a recipe you're making at home gives you pause, or if you just want to control the ingredients and sodium you're adding, then give this DIY Condensed "Cream of" Soup recipe a shot.  It comes together in minutes. Cream Soup Base  2 tbsp butter 2 tbsp unbleached AP flour 1/2 c. chicken (or vegetable) broth 1/2 c. milk (skim, 1%, whatever you have) 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. garlic powder (not garlic salt) 1/4 tsp. onion powder Melt butter over medium-low heat in a non-stick skillet.  Whisk in flour until completely combined, and cook about 2 minutes, or until raw flour taste is gone. Don't let it burn or brown! Whisk in broth, then milk.  The mixture will thicken fairly quickly. Add in seasoning, and you're done!  This makes the equivalent of one can of condensed soup. (You could sauté finely diced mushrooms and onions and stir in for a cream of mushroom version, too.)