Carne Asada

Carne Asada

¾ cup orange juice

½ cup lemon juice 

⅓ cup lime juice 

4 cloves garlic, minced

½ cup soy sauce 

1 teaspoon finely chopped canned chipotle pepper

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon paprika

1 teaspoon dried oregano

1 tablespoon black pepper

1 bunch fresh cilantro, chopped

½ cup olive oil 

3 pounds flank steak

Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.

Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.

Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

From https://www.allrecipes.com/recipe/186691/lisas-favorite-carne-asada-marinade/

 Steak Marinade:

 ⅓ cup lime juice

 ¼ cup pineapple juice (no sugar added)

 2 tablespoons Worcestershire sauce

 3 tablespoons olive oil

 1 tablespoon minced garlic

 2 teaspoon EACH: ground cumin AND chili powder (or more to taste)

 1 teaspoon EACH: kosher salt AND smoked paprika

 ½ teaspoon EACH: black pepper AND red pepper flakes (or more to taste)

 ¼ cup chopped cilantro

Marinate 2 to 4 hours.

From https://littlespicejar.com/

Huli Huli Chicken Marinade and Huli Huli BBQ Sauce

 Huli Huli Chicken Marinade

For 2 to 3 lbs of chicken pieces.

1 cup unsweetened pineapple juice

½ cup soy sauce 

½ cup brown sugar

⅓ cup ketchup

1 (2 inch) piece fresh ginger, crushed

3 cloves garlic, crushed

¼ teaspoon dry mustard

Marinate at least 4 hours to overnight. Bake at 425 for 30 to 45 minutes. 

Huli Huli BBQ Sauce

½ Cup ketchup

½ Cup brown sugar

⅓ Cup soy sauce

⅓ Cup pineapple juice

2 Tsps garlic powder

1 Tsp ginger

1 Tbsp lemon juice

Apply to chicken last 15 minutes of baking.

Apple Butter

 6  pounds sliced apples (any variety) or enough to fill a 6 quart slow cooker

1/2  cup packed brown sugar

1  cup granulated or cane sugar

3  teaspoons ground cinnamon

1/4  teaspoon ground cloves

1  teaspoon pumpkin pie spice

2  teaspoons vanilla extract

1/4  cup water, apple juice or cider (omit if using frozen apples)

INSTRUCTIONS

Spray a 6 quart slow cooker with non stick spray. Peel, core and slice apples (I used half peeled and half with the skins on). Add as much apples as the slow cooker will hold.

Add the remaining ingredients and mix to combine. Cover and cook on low for 8-10 hours or overnight.

Uncover and give the apples a good stir. Using an immersion or hand blender and puree the apples until smooth.

Cook an additional 2 hours on low (uncovered) to allow the apple butter to cook down and thicken.

When a wooden spoon placed in the middle of the apple butter can stand up the apple butter is thick enough.

Spoon the apple butter into clean, sterilized canning jars.

Process jars in a hot water bath. 10 minutes for pints and 5 minutes for half pints.

Apple butter can also be stored in the refrigerator for up to 2 weeks or freeze for longer storage.

https://www.mommyskitchen.net/2020/12/slow-cooker-apple-butter.html

Buttermilk Pancakes

 3 cups all-purpose flour

3 tablespoons white sugar

3 teaspoons baking powder

1 ½ teaspoons baking soda

¾ teaspoon salt

3 cups buttermilk

½ cup milk

3 eggs

⅓ cup butter, melted

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Pad Thai Sauce

 2 tbsp packed brown sugar

1 tbsp low sodium soy sauce

1 tbsp fish sauce

1 tbsp lime juice

1 tbsp rice vinegar

1 tbsp smooth peanut butter

1 tbsp Sriracha or another chili paste

1/4 tsp ground ginger

1/8 tsp pepper

Steak Sandwich Sauce

1/3 cup Mayonnaise

1 tbsp. A1 Sauce

1 tbsp. Fresh Grated Horseradish

Slow Cooker Italian Beef Sandwiches

3 lbs chuck roast, trim off excess fat

Kosher salt and black pepper

1 tablespoon olive oil

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon dried parsley

1 teaspoon dried thyme

1 teaspoon onion powder

1/8 teaspoon of crushed red pepper flakes

14.5 ounces can beef broth

8 ounces of sliced pepperoncini

1/3 cup of liquid from pepperoncini

1/2 yellow onion, thinly sliced

1/2 red bell pepper, thinly sliced

3 cloves garlic, minced

Hoagie buns or rolls, for serving

Softened butter, for buttering buns or rolls

Provolone cheese slices, for serving

8 ounces giardiniera, mild or spicy, for serving, optional

Season the chuck roast with salt and black pepper.

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. When the pan is hot, place the meat in the pan and sear on all sides until golden brown, a few minutes per side. Transfer the meat to a slow cooker.

In a small bowl, combine the basil, oregano, parsley, thyme, onion powder, and red pepper flakes. Sprinkle the mixture over the beef.

Add the beef broth, sliced pepperoncini, pepperoncini liquid, onion, bell pepper, and garlic. Give the mixture a little stir.

Put the lid on the slow cooker and cook on LOW for 8 hours or on HIGH for 3 to 4 hours, or until meat is cooked and tender.

Remove the beef and shred with a fork. Place the shredded beef back into the slow cooker with the juices, onion, peppers, and pepperoncini.

Preheat the broiler. Split the buns or rolls in half and butter the insides. Place the buns or rolls butter side up on a baking sheet. Place under the broiler until lightly toasted. Don’t walk away, they will toast quickly.

Use a slotted spoon to drain off some of the liquid so the sandwich doesn't get soggy. Place the shredded meat mixture on top of the toasted buns or rolls. Add provolone cheese slices. The cheese should melt because the beef will be hot. If you want, you can place the sandwiches under the broiler for a few seconds to quickly melt the cheese. Top the sandwiches with Giardiniera, if desired. Serve immediately.

Homemade Hamburger Helper

1/4 cup neutral oil, such as canola or

vegetable

1 large yellow onion, diced into 1/2-

inch pieces

Kosher salt and black pepper

3 garlic cloves, minced

5 strips uncooked smoked bacon,

finely chopped

1 pound ground beef

1 cup dry white wine

3 cups chicken stock or water

¾ cup heavy cream

¼ to ⅓ cup hot sauce

2 teaspoons hot smoked paprika

1 bay leaf

8 ounces elbow pasta

5 slices American cheese, ripped

into small pieces

1 ½ cups grated Cheddar

½ cup finely chopped chives

Step 1

Heat a large (12-inch) sauté pan or Dutch oven over medium-low heat,

and add oil and onion; season lightly with salt and pepper. (The hot

sauce added in Step 6 will add a lot of flavor, so be careful not to

overseason here.) Let cook until the onions turn light beige in color

and begin to caramelize, 20 to 25 minutes.

Step 2

Add garlic, and cook until fragrant and starting to brown ever so

slightly, about 2 minutes.

Step 3

Increase heat to medium-high and add bacon and ground beef, using

the back of a large spoon to break up the meat into smaller pieces.

Continue to cook until the liquid has mostly evaporated and the meat

starts to sear and develop a crust on the bottom of the pan, 12 to 15

minutes.

Step 4

Remove pan from the heat and carefully drain off most of the fat,

leaving a little in the pan to keep the meat moist.

Step 5

Return pan to the medium-high heat and add white wine, allowing it

to reduce until the mixture is almost dry, about 10 minutes.

Step 6

Add the chicken stock, heavy cream, hot sauce, paprika and bay leaf to

the pan. Mix until combined and bring to a boil over medium-high.

Step 7

Once the mixture is boiling, add the pasta and cook until al dente,

stirring often, about 9 minutes.

Step 8

Reduce the heat to low and stir in both types of cheese, stirring until

completely melted and sauce is thickened.

Step 9

Remove the pan from heat, stir in chives and season to taste with salt

and pepper. Serve immediately. From NY Times.

Corn Casserole

1 reg can corn-(do not drain)

1 can creamed corn

8 oz. sour cream

1 stick of butter melted

1 box jiffy cornbread mix

1 tsp diced jalapeños from jar including juice. (or more depending on how hot you want it)

 Mix everything together and bake at 350 for one hour! 

This makes a square dish so if you want a 13x9 pan then double the ingredients 

Instant Pot Tom Kha Gai Soup

 Ingredients

1 lb of thinly sliced chicken breasts/cutlets, about 1/8″ thick and cut into 1″ square-ish slices

2 cups of chicken broth (I used 2 tsp of Chicken Better Than Bouillon + 2 cups of water)

2 13.5-14oz cans of coconut milk (unsweetened and do use canned, not the kind in a carton)

1 lime, juiced

2 tbsp of fish sauce

1 tbsp of sesame oil

1 tbsp of crushed ginger

1/2 tbsp of sugar

1/4 tsp of crushed red pepper flakes

1 tbsp of dried sweet basil

1 bunch of scallions, sliced

8oz of Baby Bella (Crimini) mushrooms, sliced

2 stalks of lemongrass, sliced and cut into thin 1.5″ strands (use the bottom-third of the stalk and the 4-5 closest inner layers from each. If you cannot find lemongrass, use the zest of 1 lemon + 1 tbsp of its juice)

2 bay leaves

1/4 cup of Pad Thai sauce  (See recipe below)

1 tbsp of hot sauce

2-4 tbsp of fresh cilantro, chopped (with more for garnish)

Add the chicken broth, coconut milk, ginger, lime juice, fish sauce, sesame oil, dried basil, red pepper flakes, sugar, chicken, scallions, lemongrass, mushrooms and bay leaves to the Instant Pot. Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done

Remove the bay leaves and add in the hot sauce, Pad Thai sauce and fresh cilantro. Stir well and ladle into bowls.

From: https://pressureluckcooking.com/instant-pot-tom-kha-gai-soup/

Pad Thai sauce:

3 Tablespoons fish sauce

1 Tablespoon low-sodium soy sauce

5 Tablespoons light brown sugar

2 Tablespoons rice vinegar * see note

1 Tablespoon Sriracha hot sauce , or more, to taste

2 Tablespoons creamy peanut butter , optional

**Fish Sauce Substitutes:

Soy sauce

Aminos

FIREBALL WHISKEY CHEESECAKE SHOTS

Crust:

3/4 Cups Graham Crackers

1/6 Cups Brown Sugar

1/6 Cups Melted Butter

Filling:

8 oz. Packages Cream Cheese

Splash Lemon Juice

1 Cup  Heavy Cream

1/6 Cups White Sugar

1/4 Cups Fireball Whiskey

Topping:

Cherry Pie Filling

1/4 Cups Fireball Whiskey

PREPARATION 

1. Combine the ingredients in each layer and layer in order.