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Monday, July 21, 2014

Sizzlin' Steak Marinade

I've been using this marinade from Six Sisters Stuff for a while now - it is easy to throw together and packs great flavor.  I love to make the whole batch and divide it up among ziplock bags with fresh steaks and toss it in the freezer for a quick future meal prep.

Sizzlin' Steak Marinade
Recipe adapted from Six Sisters Stuff

1 1/2 c. olive oil
1/4 c. worchestershire sauce
1 tsp. pepper
1/2 c. apple cider vinegar
3/4 c. soy sauce
2 Tbsp. dry mustard
1/3 c. lemon juice

Mix all ingredients together and pour over steak.  Store in fridge for 8-24 hours.
Grill and eat!
Marinade should cover about 4 lbs. of steak (or more).

Monday, July 14, 2014

Easy Baked Beans

This has been my regular go to baked beans recipe for a while.  It turns an everyday can of pork and beans into {almost} instant delicious baked beans.

Easy Baked Beans
Recipe modified from liluna

2 15oz. cans pork and beans
2 Tbsp. brown sugar
3/4 tsp. dry mustard
1 1/2 Tbsp. molasses
1 Tbsp. ketchup
1 tsp dry onion flakes

Mix all ingredients in a pan and heat through.

Monday, July 7, 2014

White Chocolate Strawberry Granola Bars

Granola bars have become on of our family favorite go to snacks.  These AMAZING ones were adapted from this recipe (another favorite).  These are not your typical crunchy granola bars.  These bake up almost more like a cookie; soft and chewy.
  You could use any combination of dried or freeze dried fruit, but I especially love this with the strawberries and/or raspberries.

White Chocolate Strawberry Granola Bars
Recipe modified from here

1/4 c. butter, softened
3/4 c. brown sugar
1 egg
1 tsp. vanilla
2 Tbsp. wheat germ
2 Tbsp. honey
2 c. regular rolled oats
1 c. wheat flour
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. white chocolate chips

Beat butter and brown sugar until crumbly.
Add egg and vanilla and beat well.
Add wheat germ and honey ad beat until smooth.

In a small bowl, combine the oats, flour, cinnamon, salt and baking soda.
Stir dry ingredients into wet ingredients until just blended.
Fold in strawberries and chocolate chips.

Wet hands slightly and press into a greased 11x7" baking dish.
Bake at 350 degrees for 18 minutes, or until set and edges are lightly browned.
Cool for 10 minutes in dish, and then cut into bars.
Cool completely and store in an airtight container.

Monday, June 30, 2014

Cranberry Orange Almond Bites

This is one of those great recipes that you can mix with pretty much any combination of nuts and dried fruit to make a healthier 'fruit snack' of sorts.  I molded these into mini ice cube trays for bite sized pieces and we all loved them.
If you are new to essential oils, or simply don't want to use them, these would still be great without them.  I happen to love the added boost of citrus flavor.

Cranberry Orange Almond Bites
Recipe idea from Chocolate Covered Katie

1/2 c. craisins
1/2 c. sliced or slivered almonds (or cashew pieces)
6 Tbsp. quick oats
1/8 tsp. salt
5-10 drops wild orange essential oils (or lemon)

Place all ingredients in a food process and process very well, until dough becomes sticky and clumps together.
Form into balls or press into mini molds or ice cube trays.
Store at room temperature for up to 5 days.

Monday, June 23, 2014

Brown Sugar Glazed Salmon

Under 5 ingredients with great flavor and little work, this simple salmon supper is perfect for any day of the week.
We served ours with rice and butter, along with steamed green beans.

Brown Sugar Glazed Salmon
Recipe from All Recipes

4 6oz. boneless salmon fillets
1/4 c. packed brown sugar
2 Tbsp. dijon mustard
salt and pepper to taste

Season salmon with salt and pepper and arrange in shallow baking dish.
Whisk together brown sugar and dijon and spoon evenly over salmon fillets.
Bake at 325 degrees for 25 minutes, or until fish flakes easily with a fork.
Serve with rice and steamed veggies.

Monday, June 16, 2014

Caprese Pasta Salad

This is everything a summer salad should be - light, flavorful and easy to make.  Even though this isn't your classic caprese cheese ingredient (I use parmesan instead of mozzarella), these flavors blend perfectly with the balsamic dressing.
The original recipe included chicken, which I omitted.  Feel free to add that if you are looking more for a full meal in itself.  I left it out because I happen to think this salad pairs perfectly with garlic balsamic crusted pork loin, and I wanted a meatless addition.

Caprese Pasta Salad
Recipe modified from Taste of Home

3 c. uncooked bowtie pasta
2 c. chopped tomatoes
1/2 c. chopped green onions
1/4 c. fresh minced basil
1/4 c. olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. brown sugar
1/2 tsp. garlic powder
salt and pepper to taste
1/4 c. parmesan cheese

Cook pasta al dente and drain.
Meanwhile, chop tomatoes, green onions and basil add to a large salad bowl.
Combine oil, vinegar, sugar, garlic and salt and pepper and whisk to combine.
Add cooked noodles to salad bowl.
Pour dressing over noodles and stir to coat.
Sprinkle cheese over everything and stir to combine.
Serve at room temperature.

Monday, June 9, 2014

Ham and Egg Salad Sammy

This is a great grown up version of egg salad and is filling enough for dinner, which I love.  If you are a mayo-free spirit, like my husband, thick sliced hard boiled eggs make an excellent substitution for the egg salad.

Ham and Egg Salad Sammy
Recipe from The Pioneer Woman

6 hard boiled eggs
1/4 c. mayo
1.5 Tbsp. dijon mustard
salt and pepper to taste
dash worchestershire sauce
6 thick slices baked ham
6 slices cheese (I used pepperjack)
sliced red onion
sliced avocado
slices tomato
spinach (or lettuce of choice)
6 sandwich buns or rolls

Prepare egg salad by chopping hard boiled eggs.
Add mayo, dijon, salt, pepper and worchestershire to taste.

Layer cheese, ham, tomato, egg salad, onions, spinach and avocado between each sandwich bun.