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. 

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.