Recipe: Thai Grilled Beef over Noodles using Morton Salt
Morton Salt has so many amazing varieties and flavors, but the one that excited me the most is the Sea Salt Grinder, I could not wait to use it to cook and I started with this delicious recipe.
Thai Grilled Beef over Noodles
- 1/2 pound linguine*
- 3 tsp ground ginger
- 2 TBL Worcestershire sauce
- 4 TBL Vegetable oil
- 2 tsp hot sauce
- 2 lb thin steak
- 1 tsp Coriander
- 1/2 tsp Cumin
- 4 garlic cloves, minced
- 1 carrot, grated
- 1 jalapeno finely chopped
- 5 cups chicken stock
- 1/4 cup cilantro leaves chopped
- 3/4 cup basil chopped
- juice of 1 lime
- Morton Salt
- Black pepper
Preheat grill to medium high and start a pot of boiling water for noodles then cook according to directions. Place the steaks in a shallow dish and coat with marinade made of 1 tsp ginger, Worcestershire sauce, hot sauce and 2 TBL vegetable oil. Let steaks marinate while you continue cooking. Pre-heat a stock pot over medium-high heat. Add 2 TBL vegetable oil, coriander and cumin and mix together. Then add onion, garlic, carrots, jalapeno, ginger, Morton salt and pepper. Cook stirring frequently for 3 to 4 minutes. Add chicken stock and bring to a boil, reduce heat and simmer 10 minutes. Meanwhile grill steaks to desired doneness, remove from grill and let rest. Once broth is done add noodles, cilantro, basil and lime juice. Season with Morton salt and pepper to taste. Slice steak into thin strips and place over a bed of noodles on each plate and enjoy.
* I used whole wheat noodles and it masked too much of the flavor so in the future I will go back to regular linguine.
Be sure to get your $.55 Morton Season-All coupon to help make this dish even more affordable.
This post is part of a Morton Salt campaign through Collective Bias, I was compensated but all opinions are my own.
Recipe: Thai Chicken Salad in Wonton Cups
Life as Mom is hosting a Grab and Go Recipe swap and these little bites of flavor are perfect for that. These are a delicious little appetizer that everyone will love, I made them for the first time for a football party and they were a hit even with the guys!
Thai Chicken Salad in Wonton Cups
- 24 wonton wrappers
- 2 cups shredded lettuce
- 1/8 cup grated carrots
- 1 cup shredded chicken
- 1TBS sesame seeds
- 1/4 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1/4 cup lime juice
- 1/8 tsp ground ginger
- 1/8 tsp cayenne pepper
Preheat oven to 350. Spray the bottom of a 12 cup muffin tin with cooking oil. Place wonton wrappers in muffin tins molding them to form a cup. Lightly spray the wrappers with cooking spray and bake for 5 minutes or until edges are golden. Remove, let cool and repeat with second batch. Meanwhile to make the dressing wisk together in a bowl peanut butter, soy sauce, rice vinegar, lime juice, ginger and cayenne pepper until well blended. Toss together in a bowl chicken, lettuce, carrots and thai dressing. Spoon mixture into wonton cups and garnish with sesame seeds. Serve at room temperature.
Verdi Sparkling Italian Wine Plus A Cocktail Recipe
I am a girly girl when it comes to alcohol. I don’t drink beer, I like wine and other froo froo drinks like strawberry daiquiris and wine coolers . I had the chance to try out Verdi Sparkling Italian wine and it was my kind of drink. I tried out the peach, green apple and raspberry flavored Sparkletini’s as well as the spumante. It was delicious and comes in the perfect size bottle and retails for just $4.95 making it very affordable to enjoy with friends.
The Verdi line of Italian wine is a sparkling sensation that turns a simple sip into a cause célèbre’; complete with bubbles on the tongue! Verdi spumante is a clean, fresh and fruity flavored sparkling Italian wine. Sparkletini by Verdi is an Italian sparkling wine that comes in three flavors: peach, raspberry and green apple. Both types of Verdi even have a re-sealable cork to preserve the sparkle.
Next time you have some girlfriends over try this delicious drink
Pink Grapefruit, Strawberry and Verdi Granita with Sugared Strawberries
Yield: Makes 6 servings
- 1 ¼ cups sugar
- ¾ cup water
- 1 cup small strawberries, trimmed and hulled
- ¾ cup fresh pink grapefruit juice
- 2 ¼ cups chilled Verdi
- 1 ½ teaspoons grated lemon peel
- 9 teaspoons mascarpone cheese*
- 18 whole small strawberries
Mix the Granita
Stir ¾ cup sugar and ¾ cup water in large saucepan over low heat until sugar dissolves. Cool. Puree 1 cup strawberries in processor. Whisk ½ cup of the pureed strawberries into the sugar syrup. Mix in the grapefruit juice, and then the Verdi. Pour the mixture into an 8-inch square metal baking pan. Freeze mixture until firm, stirring it every 2 hours to break it up. After about 6 hours, it should resemble an Italian ice.
This can be made 2 days ahead, but kept covered and frozen.
Mix the Marscapone:
Mix the remaining ½ cup sugar and lemon peel. Spread about ½ teaspoon of the mascarpone around the pointed tip of each whole strawberry. Next dip the coated strawberry in the lemon sugar to coat the mascarpone.
To Serve:
Scrape a fork across the surface of the granite to form ice shavings. Mound granite in glasses or small bowls. Garnish with sugared berries and serve immediately.
I received product free of charge in order to obtain my honest opinion, all opinions are my own.
Recipe: Chicken and Sausage Bean Burritos
This past week my cupboards were quite bare but surprisingly I was able to come up with this delicious meal out of the few things I had. We love burritos because they are family friendly my husband, the Princess and I love them and the younger girls eat the filling with silverware.
Chicken and Sausage Bean Burritos
- 1 1/2 lbs chicken breast cut into bite size pieces
- 1-2 Italian sausage cut into bite sized pieces
- 2 1/2 cups chicken stock
- 1 1/2 cups instant brown rice
- 1 large red onion chopped into small pieces
- 2 TBS vegetable oil
- 3 cloves garlic minced
- 2 tsp cumin
- 1 tsp coriander
- 1 can diced tomatoes
- 1 jalapeno diced
- 1/4 cup fresh cilantro leaves ( use less if you use dried cilantro)
- juice from 1 lime
- 12 12 inch tortillas
- 1 can refried beans
- shredded cheese
Heat a medium sized sauce pan with 1 TBS oil add in 1/4 of the onion and cook for a minute then add in the rice and mix to coat with oil. Add in 1 1/2 cups chicken stock bring to a boil and remove from heat keeping it tightly sealed.
In a large skillet heat 1 TBS oil over medium-high heat add in the remaining onion, garlic, cumin, coriander plus salt & pepper to taste and cook until onions are tender about 3 minutes. Add in sausage and chicken and cook until meat is cooked through about 5 minutes. Add to skillet the chopped jalapeno, tomatoes, cilantro, lime juice and remaining 1 cup of chicken stock and bring to a bubble, cook at a simmer until juices have reduced to barely visible. To assemble burritos lay out a tortilla and smooth out a layer of beans then a scoop of rice then a scoop of the fillings top with cheese roll it up and enjoy!
Celebrating July 4th with Red White & Blue Food
This week since we are coming up on July 4th I thought I would share some really easy but festive July 4th treats.
- One really easy thing to do is make a tray of red and blue jello jigglers cut in the shape of stars you can also combine the platter with rice krispie treats in the shape of stars. They are festive treats that transport easy and are kid friendly finger food.
- make a cake and frost with white frosting, then use blueberries and strawberries cut in half to make it look like an American flag.
- take a clear bowl ( glass or plastic) and layer your favorite treats in red, white and blue. I like to layer a fruit in red then angel food cake torn into little cubes, then whip cream, them a blue fruit then cake, then whip cream. Keep layering until the bowl is full and you have a yummy, festive bowl of red white and blue.
- Kraft has a great recipe for adorable Firecracker Bites, basically Nilla Wafers with pudding in between to make a sandwich, topped with a dollop of whip cream and red white and blue sprinkles.
- Taste of Home has this adorable recipe for a rice krispie cake shaped like Uncle Sam’s hat, I may attempt this for our July 4th party.
I know these are very simple but they all travel well and are easy to take to a party or on a picnic.
Sausage & Provolone Melties
This is a delicious sandwich that is so easy to make, my whole family loves these! Sometimes we switch the sausage ratio to make it extra spicy but the kids can’t handle that much heat yet.
Sausage & Provolone Melties
- 1 lb sage sausage
- 1/2 lb hot sausage
- 1/3 cup fresh parsley (you can substitute dry if need be)
- 2/3 cup whole wheat bread crumbs
- 1 egg beaten
- 2 cloves garlic minced
- 3 TBS grated red onion
- dash of nutmeg, salt & pepper
- 1 tsp milk
- 8 slices provolone cheese
- 15 oz can dice tomatoes with green chilies
- 1 tsp oregano
- Extra Virgin Olive Oil
- 8 ciabatta rolls
Mix together in a large bowl sausage, breadcrumbs, parsley, egg, garlic, onion, milk, nutmeg, salt & pepper. Preheat a large skillet over medium high ( I use a cast iron grill) and add enough oil to coat the bottom. Form into 8 patties and cook on the skillet. Slice ciabatta rolls to make a sandwich bun and drizzle with olive oil, toast in oven with broiler on high for about 3-5 minutes. Mix together diced tomatoes and oregano (if you do not like tomato chunks puree in a blender). Just before patties are done lay a slice of provolone on top to melt then remove from heat. Place a patty on each bun top with tomato mixture then add top of bun. Serve hot.
29 Easy Breakfast Recipes
For some reason I really struggle with breakfast, I never know what to cook and we always just stick to the basics. Check out this free ebook with 29 Easy Breakfast Recipes, I am excited to try some of these and see what my family thinks.
Super Easy Ice Cream Cake Recipe
My husband loves ice cream cakes, especially the buckeye cake from Graeter’s but I prefer to make my cakes. Not only are they a labor of love I enjoy but they are much more cost effective. I never even entertained the idea of making an ice cream cake until recently. I attempted one for my brother in laws birthday and it turned out great. So here is how you too can make a delicious ice cream cake that everyone will rave about, it’s much easier than you think I promise.
Chocolate Toffee Ice Cream Cake
- 1 Devil’s Food cake mixes plus ingredients to make mix per box instructions
- 2 cans of chocolate frosting
- 1 bag toffee bits
- 4 qts of vanilla slow churned ice cream
Bake your cake mix according to the directions making 2 round 9 inch cakes. Let cool and even off the tops. Place one cake on your tray then spread slightly softened ice cream in a 1/2 inch layer across the cake. Be careful not to go too close to the edges leaving room for spreading. Work quickly so you do not soak your cake with melting ice cream. I suggest using slow churned ice cream because it is creamier and easier to spread. Sprinkle the ice cream with toffee bits. Place the second cake on top of the ice cream layer. Spread another layer of ice cream on top of the cake. Cover the top of the cake with toffee bits. Place cake in freezer for at least 3o minutes. Remove cake from freezer and frost the sides with chocolate frosting, pipe the edges with a star tip. Keep in freezer until time to serve.
Easy Breakfast Recipe: French Toast Fruit Cups
My husband loves french toast and I do not. I don’t care for the taste and it is a lot of work, but since I love my husband I wanted to find a french toast that he can enjoy and I don’t mind eating, here it is
French Toast Fruit Cups
- 12 pieces of bread
- 3 eggs
- 1 TBL milk
- 3 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla
- 2 cups chopped berries
- 2 tsp of jelly, try to match you fruit
- maple syrup
Preheat oven to 375. Spray a muffin tin with non-stick cooking oil. In a bowl whisk together eggs, milk, vanilla, cinnamon, and nutmeg. Cut a slit in the bread from corner to half way between center and corner, repeat on opposite corner. Use a pastry brush to cover both sides of a piece of bread with egg mixture. Carefully place bread in muffin cup overlapping the bread at the slits to form a cup. Continue until you have filled the muffin tray. Bake for about 12 minutes. Remove from oven and pop french toast cups out of trays onto a plate. Fill the french toast cups with berries and jelly mixed together and drizzle with maple syrup, enjoy!
Bacon And Egg Cups – Easy Breakfast Recipe
This weekend I tried a new breakfast dish and it turned out great. Bacon and egg cups are great for a brunch because they are a single serving but also fun for the family. Before beginning your need to decide how many you are making because that determines how much you need of each ingredient.
BACON & EGG CUPS
1 egg per cup
3 strips of bacon per cup
oven safe ramekins
pepper
olive oil
Using a pastry brush coat the inside of each ramekin with olive oil. Then line the inside with bacon over lapping 2 strips around the edge adn sut one slice of bacon into two pieces to cover the bottom. When you are done you should have a ramekin completely lined with bacon forming a cup to pour your egg into. Whisk your egg adding pepper and any other spices you like (DO NOT ADD SALT the bacon is already salty so adding more will be too much). Pour the egg into the ramekin about 1 egg per cup. Place ramekins on a baking sheet in a 400 oven and bake fro 20-25 minutes or until eggs and bacon are cooked. Remove from oven let coll slightly and pop the bacon and egg cup out and serve.
Pizza Party Recipe Swap
This past Monday during the #LiveGive Twitter party we had a great discussion about pizza and everyone had lots of delicious recipes to share from dessert recipes to very unique pizza ideas. I am putting up a Linky so everyone can enjoy all the delicious pizza recipes. Either leave a direct link to your recipe post or leave the recipe in a comment, I can’t wait to try all these recipes!
Here are two pizzas we enjoy making at our house both recipes you can either make your own dough ( we use a bread machine) or buy a pre-made pizza dough.
Chicken Spinach White Pizza
For this pizza we use a garlic oil as the sauce coating the whole pizza even the crust. Then add chopped up sun-dried tomatoes, chicken slices and spinach. Top it with mozzarella and bake according to the dough directions!
And of course my favorite pizza BBQ Chicken Pizza!
Cinco de Mayo Mexican Recipes
Today is Cinco de Mayo so I decided to compile all my favorite Mexican recipes for you to enjoy on this Mexican holiday, enjoy!
