Slow Cooker Mongolian Beef

The secret to Mongolian beef is the hoisin sauce.  It is also important to sear the meat at a very high temperature to get that super caramelized and crispy outside, but that sometimes makes it difficult to get the meat tender.  This recipe incorporates the best of both worlds; you sear it first, then cook it long and slow in the crockpot to tenderize it.  It came out perfect!

Yield:  Serves 2-4 entree portions 

Ingredients:
2 pounds flank steak, cut into bite sized strips
1/2 cup cornstarch
4 teaspoons olive oil
1 medium white onion, thinly sliced
3 tablespoons minced garlic
6 large green onions, sliced diagonally into 1/2 inch pieces
1 cup soy sauce
1 cup water
1 cup brown sugar
3 teaspoons minced fresh ginger root
1 cup hoisin sauce 

Optional:  2-3 cups steamed white rice for serving 

Directions:
Bring steak to room temperature and slice it.  Place flank steak and cornstarch into a sealed plastic bag.  Shake to evenly coat the flank steak with the cornstarch.  Add the hoisin sauce to the bag and shake again to coat with sauce.

Next, heat the olive oil in a large skillet or wok over high heat.  Saute steak until evenly browned, about 2 to 4 minutes.  Remove from pan.  Deglaze the pan with half of the water, add that cooking liquid to a crockpot.

Place the vegetables, steak, and remaining ingredients into the crockpot with the reserved liquid and cook on low for 4-6 hours.  Serve over rice, if desired.  This is also delicious if you add about a pound of sliced or whole mushrooms into the mix... mmm mushrooms and beef!  Enjoy!

Strawberry Basil Infused Lemonade

This recipes uses strawberry and basil infused vodka as a base. 

Yield: 1 cocktail

Ingredients:
3 ounces Strawberry Basil Infused Vodka 
1 lemon, freshly juiced
1 whole fresh strawberry
2 basil leaves
2 tsp sugar
Club soda
Lemon zest

Directions:
Zest lemon and set aside.  In a glass, juice the zested lemon.  Add the sugar and basil leaves and muddle.  Mix in vodka.  Fill the glass with ice, top with club soda and stir.  Garnish with a slice of lemon, lemon zest and a whole strawberry.  Cheers!

Strawberry Basil Infused Vodka

Strawberry and basil are great complementary flavors and this makes for a fresh and summery cocktail. 

Ingredients:
2 pounds strawberries, hulled and quartered
2 cups basil leaves
6 cups vodka

Directions:
Rinse the strawberries and basil leaves and discard any stems, leaves or unhealthy looking pieces.  Hull strawberries and quarter them.  Add vodka, strawberries and basil to an airtight jar.  Seal jar, shake, and place in a cool, dark place.  Shake every day to speed infusion.

After 7 days, strain the vodka and remove the strawberries.  For the clearest infusion, strain again through a coffee filter.  Store in the refrigerator or freezer.

Note: The process of leeching the flavors out of the fruit will make the fruit look like it is rotted.  Alcohol will kill any bacteria, but for appearances, you can remove the fruit once the infusion is ready.  If giving as a gift, you can add fresh fruit to the infusion.

Serve over ice, with ginger ale, or with lemonade for Strawberry Basil Lemonade.  Cheers!

Bloody Mary Flank Steak

This makes a nice spicy sauce that would also be good on chicken or shrimp.

Ingredients:
2 cups spicy V-8 vegetable juice
1/2 cup vodka
2 teaspoons sea salt
1 teaspoon black pepper
2 teaspoons hot sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
6 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon celery seed
1 tablespoon prepared horseradish
4 tablespoons olive oil
1 - 1 1/2 pounds flank steak 
1 cup cherry tomatoes, for garnish (optional) 

Directions:
Mix all of the sauce ingredients in a large bowl.  Season to taste.  Reserve 1/2 cup of the sauce for serving.  Add the flank steak to the bowl, making sure it is covered with the sauce. Marinate in the refrigerator for at least 8 and up to 24 hours.

Preheat a grill, skillet or grill pan to high heat.  Remove steak from marinade and pat dry with paper towels.  Grill for 3-5 minutes per side, depending on preference for doneness and thickness of steak. 

Lightly drizzle cherry tomatoes with olive oil and grill for 2-3 minutes, just long enough to soften and give them a smoky flavor.  Sprinkle with salt and pepper. 

Let the steak rest for 5 to 10 minutes.  Slice against the grain and serve with cherry tomatoes and reserved sauce on the side.  Enjoy!

Grilled Beer and Butter Shrimp with Fingerling Potatoes

This is extremely easy to make and very delicious... I mean, who doesn't like garlic buttered shrimp?

Ingredients
1 1/2 lbs potatoes (small, or cut into wedges - I used half fingerling & half red potatoes)
1 large red onion (cut into wedges)
6 tbsp butter, melted

1 12 ounce beer, preferably dark

1 1/2 lbs shrimp (peeled and deveined, tail on)
1 tbsp Old Bay Seasoning
1/4 cup chopped fresh parsley

6 cloves garlic, minced

Salt and pepper, to taste

1 lemon, cut into wedges and seeded

Directions:

Preheat grill to medium high.  Lay several sheets of aluminum foil out and spread potatoes, onions and 1/2 of the minced garlic in the center.   Drizzle with about half of the butter and sprinkle with salt and pepper.  Fold the edges of the foil up to resemble a bowl shape and add about 1/2 the beer.  Cover with another sheet of foil and fold edges together to seal. 

Place this magical foil bowl on the grill.  Close lid and cook until the potatoes are soft, 20-30 minutes.

While the veggies are grilling, create another foil bowl and place the shrimp in it.  Add the remaining garlic, beer and butter, and sprinkle with the Old Bay seasoning, salt and pepper.  Add another sheet of foil to the top and seal.  When the vegetables are almost done, place the shrimp packet on the grill.  Cook until the shrimp are pink, about 5 to 8 minutes.  Remove both packets from grill, being careful not to spill any remaining liquid.

Place the potatoes, onion and shrimp on a platter and sprinkle with the chopped parsley.  Add any remaining cooking liquid from the packets and season to taste, if necessary.  Squeeze lemon juices over platter.  Get a pile of napkins and enjoy!

Tandoori Chicken with Cucumber Raita

This is a yummy dish that you can cook very quickly for a healthy weeknight meal.  The recipe I had was meant to be grilled, but I did this on a griddle and was able to get a nice charred exterior.

Ingredients:

3 cloves garlic, chopped

1 tablespoon chopped fresh ginger

1 teaspoon coriander
1 teaspoon cumin

1 teaspoon cayenne (less if you don't want it spicy)

1 teaspoon sweet paprika

1/2 teaspoon ground turmeric 

1 teaspoon black pepper

1 teaspoon kosher salt, or to taste 

2 teaspoons lemon juice 

½ cup Greek yogurt 

2 teaspoons grapeseed, vegetable or other neutral-flavored oil

4 boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

Cilantro leaves for garnish

Cucumber Raita:
1 cup Greek yogurt
1/2 cup finely diced cucumber (skin and seeds removed)
1 teaspoon cumin
2 tablespoons chopped cilantro
1/2 teaspoon kosher salt

Suggested Sides:
Pita or Naan Bread
Rice

Directions:
Begin by making the raita (dipping sauce).  Mix all of the ingredients for the raita together in a small bowl and place in the fridge.  Serve chilled with chicken when ready.

Next, mix together spices and yogurt to make chicken marinade.  This can be mixed in a bowl or processed in a blender or food processor for a finer texture.  Slice chicken and coat with marinade.  Marinate for 30 minutes or up to overnight.

Drizzle a skillet, griddle or grill pan with oil and heat to medium high.  When pan is hot, add chicken pieces and cook until seared on the outside and fully cooked on the inside, about 15 minutes.

When chicken is done, serve over basmati rice, with cucumber raita and pita or naan bread for dipping.  Garnish with cilantro if desired.  Enjoy!

Angel Food French Toast

This was delicious and very pretty.  Next time, I plan to make a strawberry syrup to accompany it.  Yum! 

Yield:  Serves 4-6

Ingredients:
1 angel food cake, sliced into 12 pieces
3 large eggs
3/4 cup milk
2 teaspoons vanilla extract
2-3 tablespoons melted butter

Optional Garnishes: Strawberries, syrup, and/or whipped cream
 
Directions:
Whisk eggs, milk, and vanilla extract until foamy and well combined.  Heat a griddle or skillet to medium heat.  Dip each piece of angel food cake into the egg mixture, coating each side.  Let some of the mixture drip off.  Add some melted butter to the pan, then add the french toast slices (you'll need to cook in batches).

Cook until golden, about 2-3 minutes per side.  Be sure to also cook the ends of the cake.
Repeat with remaining slices, then serve while warm with fresh berries, syrup and/or whipped cream.  So easy!  Enjoy!

Pink Lemonade Margaritas

Hello, summer.  It's been a while!

Ingredients:
1 (12 ounce) can of frozen pink lemonade concentrate, thawed
3 cans of cold water
1 750 ml bottle of tequila
1 cup of Grand Marnier or Triple Sec
White sugar, for rimming glasses
1 lemon, cut into slices

 
Directions:
Pour the thawed lemonade concentrate into a pitcher, and fill the can with cold water.  Pour into the pitcher; repeat twice more.   Fill the can with tequila and pour that into the pitcher, then repeat. Add about a cup of Grand Marnier.  Taste for strength and add more liquor if desired.

Stir well and add lemon slices to the pitcher. Taste and add sugar if you would like it a little sweeter.

Chill in the fridge for an hour before serving. Serve over ice in sugar-rimmed glasses. If you can find superfine sugar, that will coat easier. As for tequila, personally I prefer gold, as it's a bit sweeter and richer, but any tequila will work. My favorite brand, Casa Noble, is a bit pricey ; )

Cheers!