Flank Steak Tacos

Perfect for busy nights (if you plan ahead and marinade the steak in the fridge the night before). Let the steak sit in marinade the day before, then pull out and grill on the BBQ. Also, throw your tortillas on the grill after the grill is turned off to heat them up. Flip once then they are ready to assemble. Serve it with whatever you want. We like cheddar cheese, sour cream, salsa, guacamole, lettuce.... endless options. 

Marinade
1/2 cup finely chopped fresh cilantro 

1/4 cup packed dark brown sugar
3 tablespoons canola oil
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 large garlic cloves, minced
1 jalapeño pepper, seeded and finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
One 2-pound flank steak (about 1 1/2 inches thick), fat trimmed

Easy Shrimp Lo Mein

Oh my goodness. I think I just found a recipe to go on our rotation. We love this. And I love how quick it comes together in just 15 minutes. 

Assemble the Sauce and set aside. 

Sauce:

• 4 tablespoons reduced sodium soy sauce, or more, to taste 
• 4 teaspoons sugar 
• 2 teaspoon sesame oil 
• 1 teaspoon ground ginger 
• 1 teaspoon Sriracha, or more, to taste

Ingredients:

• 8 ounces spaghetti noodles
• 1 tablespoon olive oil 
• 2 cloves garlic, minced 
• 2 cups mushrooms, sliced 
• 1 green bell pepper, julienned 
• 1/2 cup snow peas
• 10 - 12 large shrimp, uncooked

• In a large pot of boiling water, cook spaghetti noodles according to package instructions; drain well. 
• In a large wok or frying skillet, heat olive oil in medium high heat. Add garlic, mushrooms, and bell pepper. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas about 2-3 minutes. 
• In separate frying pan, add 2 T butter, salt and pepper and shrimp for 2-3 minutes until shrimp are fully cooked. 
• In a big bowl add the vegetable mixture and the noodles together. Stir in the sauce and the shrimp. Toss and serve immediately.
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A Wonderful Spinach Salad

I rarely meet a salad I don't like. In fact, they excite me.
Recently, I went with a couple of friends to eat lunch at this cute bistro and ordered the spinach salad.
What a refreshing change this little salad was. I know, it's not all that unique, but I was expecting the typical fruity, red-tinted vinaigrette with strawberries. However, it came out with a creamy dressing adorned with oranges and most likely a goat cheese -- which I also love.

Reflecting upon how much I really enjoyed that salad, I later called the bistro and asked them what kind of dressing it was. They politely told me it was a poppy seed dressing. I immediately thought of this dressing:

So, you can imagine the next time I went to the grocery store, I bought it! It was the perfect dressing. Who knows if that's what they used, but I was able to recreate the recipe and add a little variation of my own. In fact, I don't know that it is anything like it other than the spinach and recipe clone. But, here's what has been making me giddy this week for lunch -- accompanied by my caffeine free diet Coke, of course. 

Spinach Salad -- Makes One Lovely Serving

1 bunch of baby spinach

2 thinly sliced mushrooms

1/4 c. sliced mozzarella cheese

1/2 can of mandarin oranges (save the other half in the fridge for tomorrow's lunch)

Grilled Chicken Breast, sliced thinly

Top with Litehouse Poppy Seed Dressing

Enjoy!

My Mother-in-Law's Tasty White Bread

I have yet to taste a better loaf than this recipe makes. The first time I tried it was when my fiancé (now husband) brought a freshly baked loaf, made by himself that is, to me. He is picky about his bread and knows a good one when he finds one. I like to think he has the same skill at picking out a wife.

White Bread (make in Bosch. If using a Kitchen Aid, half the recipe) Yields 5 to 6 regular loaves

3 T yeast
1/2 c. warm water
1 T sugar
5 c. hot milk
6 T Crisco Shortening
6 T sugar
2 T salt
14 c. flour

Let yeast rise in the warm water for five minutes. While that rises, heat the milk. Add the milk, shortening, sugar and salt to the Bosch mixer. Add a few cups of flour to lower the temperature. When it's not too hot for the yeast, add the yeast then the remaining flour. It usually takes more than the 14 cups. You will know when it's enough when the dough stops sticking to the sides of the bowl.

Let rise until double in size or when the dough is above the bowl (I place a thin, damp cloth over the bowl to help it rise).

Transfer dough onto lightly floured surface and separate into 5 or 6 loaves depending on how large you want them. Knead them for a few minutes until they are the desired shape. Place them into well-greased loaf pans.

Bake for 25 minutes at 350 degrees. Remove from oven and take them out of their pans to cool.

Outback Chicken

Outback Chicken

4 boneless, skinless chicken breasts, pounded to 1/2 inch thick
1/2 to 1 tsp. seasoning salt
6 slices bacon, cut in halves
1/4 c. Dijon mustard
1/2 c. honey
2 T corn syrup
2 T mayonnaise
1 1/2 tsp. dried onnion flakes
1 c. shredded Mozzarella
1/2 c. sliced fresh mushrooms (optional)

Sprinkle both sides of chicken with salt; chill 30 minutes. Cook bacon till crisp; set aside. Mix next 5 ingredients; set asisde. Brown chicken in a little bacon grease for 3 to 5 minutes per side. Place in 9-inch pan. Pour half of sauce on chicken; spread to cover. To pith bacon, mushrooms, then cheese. Cover and bake at 350° for 15 to 20 minutes, or until juice runs clear. Serve with extra sauce.