Asian Beef

In our house we don't really eat steak...However; we were really in the mood for the other night. I decided to make this Asian beef recipe which is super quick and easy.  The flavors are perfect! and it's great for these hot summer nights.  Our family gobbled it up! Happy Friday! From my kitchen to yours!

What You Need:

1 ( 1 1/2- to 2-pound) flank steak

1/4 cup low sodium soy sauce
1/4 cup balsamic vinegar
1/2 cup vegetable oil
3 Tablespoons honey
4 garlic cloves, minced
2 Tablespoons minced fresh ginger
3 scallions, thinly sliced

Gluten Free Substitute soy sauce for Braggs Liquid Aminos 1/8 of a cup

How To:

Place the plastic bag in a large bowl and then add the soy sauce, balsamic vinegar and oil to the bag. Whisk in the honey, garlic, ginger and scallions. Add the steak to the bag, flipping it to coat it in the marinade, and then seal the plastic bag.

Place the steak in the fridge and marinate for about 2-4 hours the longer the better though.

When ready to cook, remove the steak from the fridge and preheat your cooking surface (grill or stove top grill pan). Remove the steak from the marinade.  Boil  the leftover liquid on medium for about 5-10 minutes.  Sear the steak on each side for about 4 minutes each side. Let the steak rest for 5 minutes and then slice it against the grain and serve. Once the marinade has finished boiling add it on top of the steak for added flavor. 

4 Ingredient No Bake Easy Ice Cream Cake

Today we were finally able to get out of the house and we headed on over to the splash park.  It's been raining just about everyday here after 12. So we have been in hibernation from noon till about 5pm due to the pretty bad thunderstorms we are getting here this summer.  Anyhow; I made this cake before we left this morning and I stuck in the freezer so it could set and it would be ready for the kids when we got home from the park.  It was a hit! and it's honestly a super easy thing to make. I actually made it for a party once too and it went over with a bang!  So cool off this your hot summer weekend with this easy no bake ice cream cake! it sure to be hit for you and your family!

Happy Eating from my kitchen to yours! 

What you need:

16 ice cream sandwiches 

16 ounces of Cool Whip

A bag of mini Ore cookies (make sure to crush them up)

Sprinkles

9x13 inch pan (Glass preferably)

How to:

Layer the bottom with cool whip, then put a thin layer of crushed Oreo's then lay the  ice cream sandwiches flat on top of the cool whip and Oreo's.  Repeat layering. Evenly spread the remaining whipped topping, and lastly add the Oreo's and the sprinkles to finish on top. Let freeze for at least 30 minutes prior to eating. 

Easy Cheesy Bacon Rounds

These Easy Cheesy Bacon Rounds are sure to be a crowd pleaser.  They are really easy to make and a bit healthier than the traditional potato skins.  These are also perfect for your fourth of July entertainment today! Enjoy!

What You Need:

4 baking potatoes, cut into 1/2 inch slices

1/4 cup melted butter

8 slices bacon - cooked and crumbled

8 ounces shredded Cheddar cheese

1/2 cup chopped green onions

How To:

1. Preheat oven to 400 degrees F (200 degrees C)
2. Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
3. When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted

NOTE:  If your are in a hurry you can also use bacon bits for this recipe as well! 

Chicken Sausage and Rice Stuffed Portabella Mushrooms

This past week we went to our church groups weekly meeting.  Being that's it's summer we don't meet up at the church anymore for Bible study. We meet at each others house or a selected location.  Anyhow this week we did a potluck at Felicias house, we all had such a wonderful time fellow shipping with one another, even the kids had a blast too!  

For this potluck I decided to make these stuffed portabella mushroom caps.  They were delicious! I made a huge batch and the tray was gone by the end of the night.  That's always my indicator that the food was good is when there is none left.

I hope you enjoy making these as much we did, it really was super simple and easy to make.  

Happy eating from my kitchen to yours!

What you need:

4 whole portabella mushrooms

2 tablespoons fresh Italian parsley, coarsely chopped

2 links mild Italian chicken (or pork) sausage, 8 oz

1 (8.8-oz) pouch pre-cooked brown rice

1 cup shredded part skim mozzarella cheese

1/2 cup crumbled Gorgonzola cheese

1/4 cup whipped cream cheese

1 1/2 cups tomato basil pasta sauce

How to:

Preheat oven to 400°F.

1. Preheat large sauté pan on medium 2–3 minutes. Place sausage in pan; cook 3–4 minutes, stirring to crumble sausage, or until no pink remains. Remove pan from heat.
2. Stir in rice, parsley, both cheeses and cream cheese. Fill mushrooms with sausage mixture; place on baking sheet, stuffing side up. Bake 10–12 minutes or until mushrooms are tender.
3. Place pasta sauce in small saucepan on medium-high; bring to a simmer. Serve sauce with mushrooms.

Note: To make vegetarian ommit the meat.  To make vegan use almond cheese and ommit meat.