Kookie's greatest steak marinade

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This amazing marinade has a strong following on AllRecipes.com.  Check it out and let us know your thoughts.Kookie "This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close …

This amazing marinade has a strong following on AllRecipes.com.  Check it out and let us know your thoughts.

Kookie "This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone."

Ingredients

1/3 cup soy sauce

1/2 cup olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 1/2 tablespoons garlic powder

3 tablespoons dried basil

1 1/2 tablespoons dried parsley flakes

1 teaspoon ground white pepper

1/4 teaspoon hot pepper sauce (optional)

1 teaspoon dried minced garlic (optional)

Directions

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Slow Cooker Corned Beef & Cabbage

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One of the very first “adult” dinner parties I had at the apartment I shared with my boy toy/now husband was a St. Patrick’s Day party with my friends from college.

We’d finally all graduated, some of us later than others *wink*, and most had moved from our small agricultural college town to the thriving metropolis of Salt Lake City. Actually, it wasn’t actually thriving or a metropolis but it did have a heartbeat and was poised for growth.

That night we had green beer (duh! we were still recent college graduates), 7-layer dip (so Irish of us!) and corned beef and cabbage.

While the rest of the party played a mean game of hearts, my friend Julie aka Wells aka Pepper (because we each had about 19 different nicknames) and I tended the corned beef and discussed the merits of adding beer to the stewed meat or not, comparing notes on cooking on the stove top or baking in the oven, and in general were thrilled that in the end our guests had consumed enough green beer to deem the dinner a raging success.

 

Check out this quick and easy recipe.

How to braise anything!

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Braising, or simmering food slowly in a moderate amount of liquid, is an easy way to create tender, full-flavored meats and vegetables like coq au vin blanc or braised pork with broccolini.


You can apply the technique to different cooking vessels, from a slow cooker to a traditional Dutch oven, because the same basic stages of preparation usually apply: browning ingredients to develop flavor and color; deglazing pan deposits and then heating the cooking liquid; combining the solids and liquid and cooking them gently, usually for several hours.

Read on to see our step-by-step foolproof guide to braising just about anything.

Check out the rest!

20 Vegan Holiday Side Dishes // Minimalist Baker

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honest: I’m really here for the sides.

Entrées are good and all, and breakfast is a given. But sides are where it’s at. (OK, and desserts, but that’s coming, too. Stay tuned.)

Without further ado, my top 20 vegan sides that would make the perfect addition to your holiday spread!

1. Kumquat Kale Salad with Tahini Dressing // 2. Cheesy Cauliflower Rice & Broccoli Bake // 3.

Continue to 20 Vegan Holiday Side Dishes from Minimalist Baker →

 

Whole Wheat Gingerbread Pancakes

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These molasses-laced spiced pancakes are fluffy yet hearty, and both warming and comforting. They’re for Christmas morning and special occasions, but they’re also for those other days when we need some warmth and cheer. I hope you enjoy them on a cozy winter morning soon.

Fluffy, comforting whole wheat pancakes flavored with ginger and molasses. I love to top mine with maple syrup and a dollop of almond butter or, if I'm feeling decadent, a dollop of orange cream cheese*. Yields 8 medium pancakes, enough to feed 2 to 4.

INGREDIENTS

  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup milk of choice
  • 1 large egg
  • 3 tablespoons unsulphured molasses (the strength of your molasses will determine the intensity of the gingerbread flavor—lighter molasses imparts less flavor, whereas blackstrap can be pretty intense)
  • 2 tablespoons maple syrup or coconut sugar or brown sugar
  • 2 tablespoons melted butter or coconut oil
  • ½ teaspoon vanilla extract

CLICK TO SEE THE RECIPE - CREDIT COOKIE AND KATE

 

Frittata with Chard, Sausage and Feta

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Frittatas are a wonderfully versatile brunch dish, so view this recipe as a template. No chard in the refrigerator? Try spinach or kale in its place. Out of feta? Ricotta salata is a great substitute. Have shallots but no red onion? No problem. There are almost unlimited ways to make this dish your own.

 

Frittata with Chard, Sausage and Feta

 

4 Tbs. (2 fl. oz./60 ml) olive oil

1/2 lb. (250 g) Italian sausage, casing removed, sausage crumbled

1/2 bunch Swiss chard, ribs removed, leaves thinly sliced

Kosher salt and freshly ground pepper

1/2 red onion, cut into 1/2-inch (12-mm) dice

1 Tbs. red wine vinegar

8 eggs

1/2 cup (4 fl. oz./125 ml) whole milk

2 oz. (60 g) feta cheese, crumbled

 

Place a rack in the upper third of the oven and preheat to 375°F (190°C).

SEE THE RECIPE - CREDIT WILLIAM SONOMA BLOG