BBQ Macaroni Salad

So I have posted this recipe before here

But you know me, I like to do new and improved posts of recipes and update them with better (what I think) pictures.

So I have made this salad before and it is so good! A different take on mac salad. It has BBQ sauce in it. First time I saw the recipe I was like, hmm interesting BBQ sauce in mac salad. But I love BBQ sauce so that’s why I tried it and I am glad I did because now this is one of my go to mac salads.

I made it last night for our friends Karen & Allan and they both went back for seconds (heck I think Allan went back for thirds).

I got the recipe from http://www.cookscountry.com But you can’t see the original recipe unless you have a subscription. So I did get the recipe from there, but you just can’t see the original (sorry).

But I do have the recipe right here on this blog for you:
1 pound elbow macaroni
1 red bell pepper, seeded and chopped fine
1 rib celery, chopped fine
4 scallions, sliced thin


2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup barbecue sauce
Ground black pepper

Bring about 4 quarts of water to boil in large pot.

add macaroni

and cook until nearly tender, about 7-8 minutes.

Drain in colander and rinse with cold water until nice and cool, let the water drain out of noodles once more, and then transfer the pasta to a large bowl.

Then add in the bell pepper, celery, scallions,

stir everything together

Then add in the vinegar,

hot sauce, chili powder,

garlic powder,

and cayenne pepper,

Now add in the mayonnaise

and barbecue sauce

Stir everything together really well

cover salad and let chill for a couple of hours. Then stir really well before serving. The longer it chills the better it tastes! If you have time, make it a day ahead of time, before you need it and it tastes even better the day after you make it!

here’s that recipe for you again:

1 pound elbow macaroni
1 red bell pepper, seeded and chopped fine
1 rib celery, chopped fine
4 scallions, sliced thin
2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup barbecue sauce
Ground black pepper

Bring about 4 quarts of water to boil in large pot.

add macaroni and cook until nearly tender, about 7-8 minutes.

Drain in colander and rinse with cold water until nice and cool, let the water drain out of noodles once more, and then transfer the pasta to a large bowl.

Then add in the bell pepper, celery, scallions, stir everything together

Then add in the vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper,

Now add in the mayonnaise and barbecue sauce

Stir everything together really well

cover salad and let chill for a couple of hours. Then stir really well before serving. The longer it chills the better it tastes! If you have time, make it a day ahead of time, before you need it and it tastes even better the day after you make it!

Grilled Honey Mustard Chicken

Saw this recipe on Pinterest, so had to make it!

2 boneless skinless chicken breasts
1/2 cup of stone ground mustard
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 cup of honey
2 cloves garlic, minced
juice from 1 lemon

place chicken breasts in a bowl

then grab another medium bowl and add the mustard

Lemon juice

Garlic

paprika

salt

honey

Red pepper flakes

Whisk everything together

Reserve 1/4 cup of the honey mustard mixture

set aside and use for later
pour the rest of the honey mustard mixture over top of the chicken

Toss and cover the bowl and let it sit for about 30 minutes at room temp.

grill chicken for about 6 to 8 minutes per side or until chicken is done.

Remove the chicken and let rest for 5 minutes.

Pour the reserved honey mustard sauce over chicken and eat!

Recipe

2 boneless skinless chicken breasts
1/2 cup of stone ground mustard
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 cup of honey
2 cloves garlic, minced
juice from 1 lemon

place chicken breasts in a bowl
then grab another medium bowl and add the

mustard
Lemon juice
Garlic
paprika
salt
honey
Red pepper flakes

Whisk everything together

Reserve 1/4 cup of the honey mustard mixture
set aside and use for later
pour the rest of the honey mustard mixture over top of the chicken
Toss and cover the bowl and let it sit for about 30 minutes at room temp.
grill chicken for about 6 to 8 minutes per side or until chicken is done.

Remove the chicken and let rest for 5 minutes.
Pour the reserved honey mustard sauce over chicken and eat!

Shrimp teriyaki over rice noodles

Got the inspiration for this recipe from here

I was inspired to make it, because I love the pictures of her blog! So I had to make this dish! I also Love shrimp and Asian food/flavors.

3/4 cup teriyaki sauce
2 tsp lime juice
5 garlic cloves, minced
2 tbsp honey
2 tsp sesame oil
1 tsp red chili paste

1 tbsp vegetable oil
20-24 shrimp (count), peeled and deveined, with tails removed
cooked rice noodles

Combine teriyaki sauce,
lime juice,

minced garlic

honey

sesame oil

and red chili paste

in a bowl. Stir to combine.

Place shrimp in a large bowl, Add half of the teriyaki mixture to the bowl, make sure all shrimp is coated with the sauce. Marinate for about 15 minutes.

while the shrimp is hanging out, cook rice noodles according to package instructions.

Heat vegetable oil in a large skillet or wok over high heat, add the shrimp and a little bit of sauce

cook for a few minutes, stirring a couple of times, to get all the shrimps cooked on all sides.

Now add all the sauce to the pan

continue cooking the shrimp on high heat another couple of minutes until the sauce boils and thickens.

Then add in the rice noodles

Stir everything together so that the noodles can soak up some of the sauce.

Serve up the noodles and shrimp and add a little sauce over the top

Here’s the recipe for you:

3/4 cup teriyaki sauce
2 tsp lime juice
5 garlic cloves, minced
2 tbsp honey
2 tsp sesame oil
1 tsp red chili paste
1 tbsp vegetable oil
20-24 shrimp (count), peeled and deveined, with tails removed
cooked rice noodles

Combine teriyaki sauce, lime juice, minced garlic, honey, sesame oil and red chili paste in a bowl. Stir to combine.

Place shrimp in a large bowl, Add half of the teriyaki mixture to the bowl, make sure all shrimp is coated with the sauce. Marinate for about 15 minutes.

while the shrimp is hanging out, cook rice noodles according to package instructions.

Heat vegetable oil in a large skillet or wok over high heat, add the shrimp and a little bit of sauce

cook for a few minutes, stirring a couple of times, to get all the shrimps cooked on all sides.

Now add all the sauce to the pan

continue cooking the shrimp on high heat another couple of minutes until the sauce boils and thickens.

Then add in the rice noodles

Stir everything together so that the noodles can soak up some of the sauce.

Serve up the noodles and shrimp and add a little sauce over the top

Beef Braised in red wine (Boeuf a la mode)

Got this recipe from the book Mastering the Art of French cooking Page 309.




Red wine Marinade:

a big pot that will fit all the ingredients
1 cup, thinly sliced carrots, onions and celery stalks,

2 halved garlic cloves
1 Tbsp thyme
2 bay leaves


1/4 cup minced parsley
2 whole cloves or 4 allspice berries
5 pounds braising beef
1 Tbsp Salt
1/4 tsp pepper
5 cups of red wine such as Chianti
1/3 cup Brandy
1/2 cup olive oil

Place half the vegetables, herbs and spices in the bottom of the bowl.





Rub the meat with salt & pepper and place it over the vegetables.

Spread the rest of the vegetables and herbs over the meat. Pour the wine,

brandy

and olive oil over the meat.

Cover and marinade for at least 6 hours (or up too 12-24 hours). Turn and baste the meat every hour or so. (I marinated mine over night)

Half an hour before cooking, drain the meat on a rack.

Just before browning, dry it thoroughly with paper towels. It will not brown if it is damp.

Preheat your oven to 350 degrees

you will need a dutch oven or oven proof pan that is big enough to hold the meat and braising ingredients

add cooking oil such as vegetable oil, enough to coat the bottom of the pan in a thin layer to the dutch oven and place over moderately high heat. When the oil is to the point of smoking, add the meat and brown on all sides.



This takes about 15 minutes.

pour out the excess oil/fat
Pour in the wine marinade and boil it down until it has reduced by half.

the recipe they suggest adding in veal knuckles, calf’s feet, and rind. So I added in a ham hock

then pour in enough stock or bouillon to come 2/3 of the way up the beef. (4-6 cups beef stock or beef bouillon) Bring to a simmer on stove, skim fat, cover with lid and place in preheated oven. Simmer in oven for about 3 hours, turning the meat several times during the cooking process. The meat is done when you can pierce it easily with a fork.

Then while the meat is cooking start your Brown-braised onions – (oignons glaces a brun)

18 -24 white onions (such as pearl or Cipollini onions) about 1 inch in diameter, outer skin peeled off
1 1/2 Tbsp butter
1 1/2 tbsp oil
1/2 cup beef stock or beef bouillion
salt & pepper to taste
A medium herb bouquet: 4 parsley springs, 1/2 bay leaf, 1/4 tsp thyme tied in cheesecloth
9 -10 inch skillet

When the butter and oil are bubbling in pan, add the onions and saute over moderate heat for about 10-12 minutes, rolling onions around in pan (without breaking them) brown evenly on all sides as much as possible, pour in liquid, season with salt & pepper. add in the herb bouquet. Cover and simmer slowly for 45-50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove the herb bouquet. Set aside

When the meat is tender, remove it from the oven and pan and place on a plate/platter, let it rest for about 15 minutes and then cut up into bite size pieces, set aside

for the sauce/gravy, skim the fat off the braising juices, throw the bay leaves away. then I grabbed my handy dandy hand blender and blended everything together, onions, carrots, celery. Then I took a small measuring cup and added in about 2 tbsp or corn starch with a little liquid from the sauce and mixed it together and then added it back to the sauce in pan to make a gravy. Let the gravy simmer for 10 minutes, until it thickens and if you like it thicker add corn starch to a measuring cup with a little sauce/gravy and mix together and add back to pan until its thickened to your liking. Once its as thick as you like it, Then add the meat to gravy and add onions and mix everything together.

I served the meat and onions with mashed potatoes. Place desired amount of potatoes on a plate and then add meat and onion and then spoon gravy over the top.


How Cooking Leads to Health Beyond Nutrition:
RECIPE: Red wine Marinade:

a big pot that will fit all the ingredients
1 cup, thinly sliced carrots, onions and celery stalks,
2 halved garlic cloves
1 Tbsp thyme
2 bay leaves
1/4 cup minced parsley
2 whole cloves or 4 allspice berries
5 pounds braising beef
1 Tbsp Salt
1/4 tsp pepper
5 cups of red wine such as Chianti
1/3 cup Brandy
1/2 cup olive oil

Place half the vegetables, herbs and spices in the bottom of the bowl.
Rub the meat with salt & pepper and place it over the vegetables.
Spread the rest of the vegetables and herbs over the meat. Pour the wine,
brandy
and olive oil over the meat.
Cover and marinade for at least 6 hours (or up too 12-24 hours). Turn and baste the meat every hour or so. (I marinated mine over night)
Half an hour before cooking, drain the meat on a rack.
Just before browning, dry it thoroughly with paper towels. It will not brown if it is damp.

Preheat your oven to 350 degrees
you will need a dutch oven or oven proof pan that is big enough to hold the meat and braising ingredients
add cooking oil such as vegetable oil, enough to coat the bottom of the pan in a thin layer to the dutch oven and place over moderately high heat. When the oil is to the point of smoking, add the meat and brown on all sides.
This takes about 15 minutes.

pour out the excess oil/fat
Pour in the wine marinade and boil it down until it has reduced by half.

the recipe they suggest adding in veal knuckles, calf’s feet, and rind. So I added in a ham hock
then pour in enough stock or bouillon to come 2/3 of the way up the beef. (4-6 cups beef stock or beef bouillon) Bring to a simmer on stove, skim fat, cover with lid and place in preheated oven. Simmer in oven for about 3 hours, turning the meat several times during the cooking process. The meat is done when you can pierce it easily with a fork.

Then while the meat is cooking start your Brown-braised onions – (oignons glaces a brun)

18 -24 white onions (such as pearl or Cipollini onions) about 1 inch in diameter, outer skin peeled off
1 1/2 Tbsp butter
1 1/2 tbsp oil
1/2 cup beef stock or beef bouillion
salt & pepper to taste
A medium herb bouquet: 4 parsley springs, 1/2 bay leaf, 1/4 tsp thyme tied in cheesecloth
9 -10 inch skillet

When the butter and oil are bubbling in pan, add the onions and saute over moderate heat for about 10-12 minutes, rolling onions around in pan (without breaking them) brown evenly on all sides as much as possible, pour in liquid, season with salt & pepper. add in the herb bouquet. Cover and simmer slowly for 45-50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove the herb bouquet. Set aside
When the meat is tender, remove it from the oven and pan and place on a plate/platter, let it rest for about 15 minutes and then cut up into bite size pieces, set aside
for the sauce/gravy, skim the fat off the braising juices, throw the bay leaves away. then I grabbed my handy dandy hand blender and blended everything together, onions, carrots, celery. Then I took a small measuring cup and added in about 2 tbsp or corn starch with a little liquid from the sauce and mixed it together and then added it back to the sauce in pan to make a gravy. Let the gravy simmer for 10 minutes, until it thickens and if you like it thicker add corn starch to a measuring cup with a little sauce/gravy and mix together and add back to pan until its thickened to your liking. Once its as thick as you like it, Then add the meat to gravy and add onions and mix everything together.

I served the meat and onions with mashed potatoes. Place desired amount of potatoes on a plate and then add meat and onion and then spoon gravy over the top.

Glazed Mini Meatloaves

My hubby is not a huge fan of meatloaf, so I don’t make it too often. I found this recipe and saw they were mini meatloaves, so I thought maybe he would like them better. Not so much. But I enjoyed them, very much!

for the meatloaf:
2/3 cup crushed saltine crackers (about 17-20 saltine crackers)


1/4 cup milk
1/3 cup minced fresh parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground turkey (you could use beef)
2 teaspoons oil (I used canola oil)
Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar
DIRECTIONS

preheat your oven to 425 degrees.

Stir cracker crumbs,

milk,

parsley,

Worcestershire sauce,

egg,

mustard,

onion powder,

garlic powder, salt, pepper

together in a medium bowl.

Add the ground turkey

and combine everything together

Shape the meat into little oval loaves

Heat oil in large skillet over medium heat until the oil is nice and hot.

Add meatloaves, leaving room and not over crowding them (so not touching) and brown them on all sides. So one side about 3 minutes and then carefully flip them over and brown for about 3 minutes for a total of about 6 minutes

Transfer mini meatloaves to foil baking pans

now make the glaze

grab a small boil and add ketchup

brown sugar

cider vinegar

stir everything together

Now add the same amount of glaze over the top of each meatloaf

Bake the meatloaves 18-20 minutes, or until the center of the loaf is 160 degrees

once they are done, pull the loaves out of the oven and let them cool for a few minutes

Remove loaf from pan and serve nice and hot


Recipe:

for the meatloaves:
2/3 cup crushed saltine crackers (about 17-20 saltine crackers)
1/4 cup milk
1/3 cup minced fresh flat leaf Italian parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground turkey (you could use beef)
2 teaspoon canola oil

Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar

preheat your oven to 425 degrees.

Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, salt, pepper together in a medium bowl.

Add the ground turkey and combine everything together

Shape the meat into little oval loaves

Heat oil in large skillet over medium heat until the oil is nice and hot.

Add meatloaves, leaving room and not over crowding them (so not touching) and brown them on all sides. So one side about 3 minutes and then carefully flip them over and brown for about 3 minutes for a total of about 6 minutes

Transfer mini meatloaves to foil baking pans now make the glaze

grab a small boil and add ketchup, brown sugar, cider vinegar

stir everything together

Now add the same amount of glaze over the top of each meatloaf

Bake the meatloaves 18-20 minutes, or until the center of the loaf is 160 degrees

once they are done, pull the loaves out of the oven and let them cool for a few minutes

Remove loaf from pan and serve nice and hot

Mediterranean Quinoa Salad

This is my favorite Quinoa Salad Recipe

2 cups water
1 cup rainbow quinoa

1/3 cup red wine vinegar
1/4 cup olive oil
1 small red onion, diced
1 red pepper, diced
2-4 Roma tomatoes, chopped

1/2 cup kalamata olives, cut in half (I probably add more than this, as I LOVE Olives)
6 oz crumbled feta cheese
1/2 cup chopped fresh cilantro
1 tsp salt
freshly ground pepper, to taste
Juice of one lemon

Start by rinsing the quinoa. I place mine in a small strainer and the strainer in a medium bowl, and then I filled the bowl with water with the strainer inside the boil and quinoa in the strainer. Then shake the quinoa in the water and rinse it, then I empty the water and refill it until the water is pretty much clear. (You don’t have to do this, I just do)

Now bring a pot of 2 cups of water to a boil, and add the quinoa

Reduce to a simmer and cook for 15-20 minutes or until water is absorbed in quinoa.

When the water has been absorbed by the quinoa, fluff it with a fork and set it aside and let it cool for 5 minutes

Now add the quinoa to a medium sized bowl and add the oil and vinegar and let the quinoa come to room tempature

Add onion, tomatoes,

red pepper, olives,

cilantro,

and salt

and pepper.

Stir gently.

Add feta cheese

and gently combine.

Chill for 2 hours or longer to let flavors combine. Squeeze lemon juice over salad right before serving it makes it taste even better!

Here is the recipe for you:
2 cups water
1 cup rainbow quinoa
1/3 cup red wine vinegar
1/4 cup olive oil
1 small red onion, diced
1 red pepper, diced
2-4 Roma tomatoes, chopped
1/2 cup kalamata olives, cut in half (I probably add more than this, as I LOVE Olives)
6 oz crumbled feta cheese
1/2 cup chopped fresh cilantro
1 tsp salt
freshly ground pepper, to taste
Juice of one lemon

Start by rinsing the quinoa. I place mine in a small strainer and the strainer in a medium bowl, and then I filled the bowl with water with the strainer inside the boil and quinoa in the strainer. Then shake the quinoa in the water and rinse it, then I empty the water and refill it until the water is pretty much clear. (You don’t have to do this, I just do)

Now bring a pot and 2 cups of water to a boil, and add the quinoa

Reduce to a simmer and cook for 15-20 minutes or until water is absorbed in quinoa.

When the water has been absorbed by the quinoa, fluff it with a fork and set it aside and let it cool for 5 minutes

Now add the quinoa to a medium sized bowl and add the oil and vinegar and let the quinoa come to room tempature

Add onion, tomatoes,pepper, olives, cilantro, and salt and pepper.

Stir gently. Add feta cheese and gently combine.

Chill for 2 hours or longer to let flavors combine. Squeeze lemon juice over salad right before serving it makes it taste even better!

Sesame Chicken Salad

I love, love this salad. It is my favorite salad right now. I could drink the dressing, it’s so good, and the recipe is by my most favorite blogger, Pioneer Woman!

2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper
Olive Oil, for cooking

Dressing:
2/3 cups Olive Oil
1/4 cup Soy Sauce
1/4 cup Rice Wine Vinegar
2 cloves Garlic, chopped

2 Tablespoons pickled ginger, chopped
1 teaspoon Toasted Sesame Oil
2 Tablespoons Brown Sugar
Pinch Of Crushed Red Pepper Flakes

For Salad:
1 package (10 Ounces) Mixed Greens
1/2 whole Red Onion, Sliced Very Thin
1 cup Red Grape Tomatoes, Halved
1 can Mandarin Oranges, drained
Sesame Seeds

Start with the dressing and you can either put everything in a blender or use a hand blender like I did.

So start with the olive oil

(I add everything to a large mason jar)

then add the soy sauce

vinegar

garlic, ginger, sesame oil,

brown sugar,

and crushed red pepper flakes

Grad your hand blender and blend everything until completely emulsified.

(by the way, it looks like a ton of dressing because I ALWAYS make a double batch of this dressing when I make it, as I LOVE it and I drown my salad in it and then the next day I want leftovers, But the recipe I am posting is for one batch).

Now taste the dressing and adjust to your taste

Now grab a medium pan and heat it to medium high heat and coat the bottom of the pan with oil and then grab the chicken breasts and salt and pepper both sides of the chicken.

Add chicken the pan

and cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes. Remove from heat, allow to rest for 5 minutes, and cut into cubes.

Place the cubed chicken into a bowl and pour 1/3 of the dressing over it, tossing to coat.

then sprinkle sesame seeds over the chicken and toss so that the seeds stick to the chicken. Add more seeds if you like a lot.

To assemble the salad, place the salad greens, in a large bowl

then add the sliced onion,

then add the halved tomatoes

mandarin oranges (I added a little bit more of sesame seeds as well)

Now grab a bowl for yourself and place desired amount of salad in the bowl

top with desired amount of chicken

and then pour desired amount of dressing (a LOT) over your salad

and pig out!

Recipe:

2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper
Olive Oil, for cooking

Dressing:
2/3 cups Olive Oil
1/4 cup Soy Sauce
1/4 cup Rice Wine Vinegar
2 cloves Garlic, chopped

2 Tablespoons pickled ginger, chopped
1 teaspoon Toasted Sesame Oil
2 Tablespoons Brown Sugar
Pinch Of Crushed Red Pepper Flakes

For Salad:
1 package (10 Ounces) Mixed Greens
1/2 whole Red Onion, Sliced Very Thin
1 cup Red Grape Tomatoes, Halved
1 can Mandarin Oranges, drained
Sesame Seeds

Start with the dressing and you can either put everything in a blender or use a hand blender like I did.

So start with the olive oil (I add everything to a large mason jar) then add the soy sauce, vinegar, garlic, ginger, sesame oil, brown sugar, and crushed red pepper flakes

Grad your hand blender and blend everything until completely emulsified.

Now taste the dressing and adjust to your taste

Now grab a medium pan and heat it to medium high heat and coat the bottom of the pan with oil and then grab the chicken breasts and salt and pepper both sides of the chicken.
Add chicken the pan and cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes. Remove from heat, allow to rest for 5 minutes, and cut into cubes.

Place the cubed chicken into a bowl and pour 1/3 of the dressing over it, tossing to coat.
then sprinkle sesame seeds over the chicken and toss so that the seeds stick to the chicken. Add more seeds if you like a lot.

To assemble the salad, place the salad greens, in a large bowl, then add the sliced onion, then add the halved tomatoes, mandarin oranges (I added a little bit more of sesame seeds as well)

Now grab a bowl for yourself and place desired amount of salad in the bowl, top with desired amount of chicken and then pour desired amount of dressing (a LOT) over your salad

and pig out!

Things I like this week…

Happy Wednesday, Or Happy hump day! Happy 30th day of March! Haven’t done Things I like this week for a while, so thought I would do so… So here are my findings for this week.

This looks GREAT! Shrimp In Thai Coconut Sauce
Thai Coconut Shrimp | foodiecrush.com

True that! Sleep! I LOVE Sleep!
Happiness is, sleep. - Cute Happy Quotes:

YUM! CIOPPINO (SEAFOOD STEW) WITH MASHED POTATOES
Cioppino15.jpg

Looks so GOOD! perfectly grilled shish kabobs
Perfectly Grilled Shish Kabobs- These shish kabobs will have your mouth bursting with flavor and leave your soul begging for more. Wrinkly grilled grape tomatoes, tender-crispy-crunchy- bell peppers, marinated steak, GORG red onions, and succulent juicy mushrooms, all put on a skewer and grilled to perfection. | flipflopkitchen.com

YUM! Looks so good! TEX MEX BREAKFAST CASSEROLE
Tex Mex Breakfast Casserole is totally gluten free thanks to the hash brown base. Find the recipe on Shutterbean.com

Anything Cajun I am all for! CAJUN SHRIMP AND SAUSAGE PASTA
This recipe for Cajun shrimp and sausage pasta is sauteed shrimp and smoked sausage with colorful vegetables, all served over a creamy fettuccine pasta. Dinner's ready in less than 30 minutes with plenty of bold flavors!

Yum! Love her blog! springtime cobb salad.
springtime cobb salad I howsweeteats.com

I will be making this dish in the near, near future! Spicy Thai Grilled Chicken
Gluten Free Spicy Thai Grilled Chicken, filled with bold asian flavors, extremely moist tender meat, and easy enough for a weeknight! A meal so irresistible your family is going to fall in love! | joyfulhealthyeats.com

Truth!
Inspirational Coffee Quote | Via Suburban Men:

Mongolian Beef- Normy Cooks

So glad that Normy likes to cook and is willing to try new things to cook. He doesn’t like hard, complicated recipes and he doesn’t like recipes with a lot of chopping (as he thinks he is slow at it). But any recipe that has beef in it, he is all in for cooking it! So I found this recipe on good ol Pinterest (of course). So Normy cooked it and I (of course) took pictures.
For marinating the meat:
8 ounces flank steak, sliced (against the grain) 1/4 inch thin
1 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp cornstarch + 1/4 cup
For cooking the meat:
1/3 cup vegetable oil, for frying the beef
1 tsp minced fresh ginger
5-7 dried red chili peppers
2 cloves garlic, minced
1/4 cup soy sauce
1/4 cup chicken stock
2 tbsp brown sugar
1 tbsp cornstarch, mixed with 1 tbsp water
2 scallions/green onions, cut diagonal, into 1-inch long slices
Start by slicing the beef into strips
add strips to a bowl
and marinate the beef for 1 hour in:
1 tablespoon oil
1 tablespoon soy sauce
1 tablespoon cornstarch
Now dredge the meat in the remaining 1/4 cup of cornstarch, lightly coated

Heat 1/3 cup oil in the wok over high heat.

When oil is smoking, add pieces of flank steak, in a single layer in wok and let the meat sear for about a minute, then turn meat over and sear the other side or another 30 seconds. Normy did the meat in batches.

Remove meat and place it on a sheet pan, that is slightly tilted, so that the oil can drain

The beef should be seared with a crusty coating.

Once all the meat is cooked, Drain the oil from the wok, leaving about 1 tablespoon in pan. Now turn the wok down to medium high heat and add in the ginger and dried chili peppers, then add in the garlic

Stir until you start to smell the garlic, then add the soy sauce and chicken stock

Bring the sauce to a simmer, now add the brown sugar, and stir until it’s dissolved.

Let the sauce simmer for a couple of minutes and then add in the cornstarch, water mixture. Simmer for a couple of minutes then add the beef

and scallions

toss everything together and cook for another minute or two.

There shouldn’t be hardly any sauce, as it has cooked into the beef. If there is some sauce, turn the heat up slightly and stir until thickened .

Serve up nice and hot with some jasmine rice

For marinating the meat:

8 ounces flank steak, sliced (against the grain) 1/4 inch thin
1 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp cornstarch + 1/4 cup
For cooking the meat:
1/3 cup vegetable oil, for frying the beef
1 tsp minced fresh ginger
5-7 dried red chili peppers
2 cloves garlic, minced
1/4 cup soy sauce
1/4 cup chicken stock
2 tbsp brown sugar
1 tbsp cornstarch, mixed with 1 tbsp water
2 scallions/green onions, cut diagonal, into 1-inch long slices
Start by slicing the beef into strips
add strips to a bowl
and marinate the beef for 1 hour in:
1 tablespoon oil
1 tablespoon soy sauce
1 tablespoon cornstarch
Now dredge the meat in the remaining 1/4 cup of cornstarch, lightly coated
Heat 1/3 cup oil in the wok over high heat.

When oil is smoking, add pieces of flank steak, in a single layer in wok and let the meat sear for about a minute, then turn meat over and sear the other side or another 30 seconds. Normy did the meat in batches.

Remove meat and place it on a sheet pan, that is slightly tilted, so that the oil can drain.   The beef should be seared with a crusty coating.                                                             Once all the meat is cooked, Drain the oil from the wok, leaving about 1 tablespoon in pan. Now turn the wok down to medium high heat and add in the ginger and dried chili peppers, then add in the garlic. Stir until you start to smell the garlic, then add the soy sauce and chicken stock.                                                                                                   Bring the sauce to a simmer, now add the brown sugar, and stir until it’s dissolved.     Let the sauce simmer for a couple of minutes and then add in the cornstarch, water mixture. Simmer for a couple of minutes then add the beef and scallions, toss everything together and cook for another minute or two.

There shouldn’t be hardly any sauce, as it has cooked into the beef. If there is some sauce, turn the heat up slightly and stir until thickened .

Serve up nice and hot with some jasmine rice