BBQ Flank Steak Marinade

• 1/2 cup sherry (cooking sherry is fine)
• 1/2 cup soy sauce
• 2-3 cloves crushed garlic
• 3 tablespoons olive oil
• 3 tablespoons Montreal steak spice
• 1/2 teaspoon pepper

1. In a glass jar shake together all ingredients.
2. Put 1 or 2 flank steaks in a large zip lock bag and pour marinade into bag. Seal and marinate in fridge 6-12 hours.
3. BBQ until done to your likeness. Some like it rare and others like it well done. Bast as it BBQ's with the marinade.

MENU IDEA

Tonight I will serve this with . .

SMASH POTATOES (see recipe on this blog)

Layered green salad

Fruit salad

Rustic bread

Fresh Strawberry Pie

It's Canada Day tomorrow and we are celebrating tonight with family. What a privilege we have to live in this great country. God has blessed us with much. Lets not forget to thank Him tomorrow.

Raspberry Crunch Bars

I made Raspberry Jam recently and the taste brought back a memory 

of these bars that my mom used to make.  

I've lost her recipe over the years and went hunting to find something similar.

I found a jam bar recipe in an old school cookbook from the 1970's and doctored it up 

to match my mom's delicious Raspberry Crunch Bars.

I tested them out on the guys at our office and they all gave it a huge thumbs up.

They loved the fresh raspberry taste and the crunchy topping.

Base:

• 1 cup flour
• 1 teaspoon baking powder
• pinch of salt
• 1/2 cup cold butter
• 1 egg beaten
• 1 tablespoon milk

Topping:

• 1 cup Raspberry Jam or Jelly  (approximate amount)
• 1 beaten egg
• 3/4 cup sugar
• 2 tablespoons melted butter
• pinch of salt
• 1 teaspoon vanilla extract
• 1 cup sweetened coconut
• 1 cup crushed cornflakes

1. Prepare base: cut cold butter into flour, baking powder and salt.  
2. Mix egg and milk and vanilla and add to flour mixture, mixing lightly like you would for pie dough.
3. Roll or pat into an 8 inch square pan.
4. Spread raspberry jam over base.
5. Beat sugar, egg and vanilla with melted butter.
6. Add coconut and crushed cornflakes mix with a fork.
7. Spread lightly with a fork over jam.
8. Bake in a 350 degree F oven for about 25-30 minutes or until topping is golden.
9. Cool and cut into squares.

Tortilla Roll Ups

I got the recipe for these appies from a friend, I tweeked the recipe a little and Ellen took the above photo of the plateful I brought to our MGCC Christmas party.

You could use any tortilla shells, I make mine from scratch - gluten-free.
The advantage of making them from scratch is that I can roll out the tortilla shells in a rectangle shape, rather than the traditional round, so that they roll up better into an even roll.
As soon as I have cooked my tortilla shell I roll it up while it is still warm - treating it like a jelly-roll, unrolling to spread the filling, then re-rolling.  You could also  put the cold tortilla shell into the microwave for a few seconds to soften it for rolling with the filling.

Recipe for the filling ...  and you don't have to be too 'accurate' with the ingredients... the old Mennonite grandmother's saying works here,  "just so it looks/tastes right" !!

• 3/4 cup chopped fine cooked chicken breast
• 1/3 cup fried and crumbled bacon
• 1/4 cup chopped green onions
• 1/3 cup Ranch dressing
• 1 - 8 oz package of cream cheese (softened to room temperature) 
• 1/2 cup shredded cheddar cheese 
• salt and pepper (optional) 
• tortilla shells

1. Mix together chicken, bacon, green onions and shredded cheese - set aside 

2. Mix the Ranch dressing into the cream cheese until well blended. 

3. Stir the chicken mixture into the dressing mixture and stir well.  If it looks a little too dry just add 

    a little more Ranch dressing or a little whipping cream or milk. 

4. Spread filling  over a tortilla shell and roll up, slicing into 1 inch rolls. 

**  Since this posted this morning, I have been asked to include my recipe for the tortillas ...
It is as follows ....

Gluten-free Tortillas

• 1 1/3 cup milk 
• 1 tablespoon oil 
• 1 3/4 cups tapioca flour/starch
• 3/4 cup Julie's flour
• 1/4 cup white bean flour 
• 1/2 teaspoon xanthan gum 
• 1/2 teaspoon salt 
• 1/2 teaspoon baking powder 
• sweet rice flour (for handling dough) 

**NOTE - you can adjust the two flours - Julie's flour and the white bean) -  as you wish - if you have a favorite GF mix that you use , try that.  Leave out the xanthan gum if your mix has it included. 

1. Pour milk and oil into bowl of mixer
2. Blend dry ingredients well and add all at once to the liquid 
3. Mix on low until blended, then on high for 2 minutes - if it seems liquidy add a little more flour - but it will be much softer than a regular dough ..
4. Turn dough onto working surface dusted with sweet rice flour
5. Knead lightly until dough is smooth, elastic and no longer sticky (It will take less sweet rice flour than you expect) 
6. Form into a roll and cut  into 11 pieces. Cover with a piece of damp toweling (the tapioca flour dries the dough quickly) 
7. Roll each piece into circle (about 9 inch)  - I use a plate to cut around to keep the circles uniform) Add cut-off excess to next ball to be rolled. 
8. For easier handling fold each circle into half and then half again ... and unfold in skillet. 
9. Heat skillet with a small amount of oil ..  I use a piece of paper towelling dipped into oil to 'wipe' skillet ...  I also use a dry towelling piece to wipe out skillet after each torilla to make sure there is no flour remaining that will quickly  burn when I fry my next shell. 
10. Fry each tortilla until it begins to turn golden/then flip to fry other side .
11. Stack on a plate, cool - then store covered in fridge .  Will keep for several days. 

One Pan Honey Balsamic Chicken

What could be simpler than cooking the whole meal in one pan?  One parchment lined sheet pan (think easy clean-up!) serves up a delicious dinner of balsamic glazed chicken breasts along with roasted potatoes and green beans.

• 4 chicken breasts
• 4 medium potatoes, cut into bite-sized pieces
• 2 cups fresh green beans, ends snipped *
• 4 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 2 tablespoons balsamic vinegar
• 3 cloves garlic, minced 
• salt and pepper to taste

1. Preheat oven to 400° F.
2. Line baking sheet with parchment paper or foil.
3. In small bowl, whisk olive oil, honey, brown sugar, balsamic vinegar, garlic and seasoning.
4. Place chicken breasts in bowl; add half of the olive oil mixture and toss to coat. 
5. Layer potatoes on baking sheet; drizzle with remaining olive oil glaze. Place marinated chicken breasts on top.
6. Bake in pre-heated oven for 20-25 minutes.
7. Remove from oven, and add green beans, stirring to coat with glaze.  Cook for another 10 minutes, or until chicken breasts are cooked through (internal temperature 165 degrees) and potatoes are tender. 

*These beans are on the crispy side. If you prefer your beans more tender, blanch them for several minutes before adding them to the pan.

Serves 4.

Flashback Friday / Cottage Cheese Rolls

As part of Flashback Friday I have used this pastry recipe and baked up some savory appetizers instead of this sweet version. Anyway you make it, sweet or savory, this is a great recipe. Scroll all the way down to see what I have added. Baking directions remain the same. 

I have been making these tasty rolls for almost 30 years now. My cousin Anne has shared the recipe with many of us. It can served on a tray of dainties glazed with a thin layer of icing, or with out the glaze and serve them alongside a bowl of soup and salad. Whether you choose to serve them sweet or savory, they are delicious! A very quick and easy to make recipe that is very popular among our circles and in our churches, but perhaps for some of you it is a new recipe. This recipe can be made ahead and frozen before you bake it guaranteeing  freshly baked warm rolls.



Dough

• 2 cups of unbleached flour
• 1 1/2 cups of creamed cottage cheese (1% works fine too)
• 1 cup butter or hard margarine
• pinch of salt optional

1. With a pastry blender cut the butter into the flour and salt if using.
2. Add the cottage cheese and knead into a ball of dough just comes together like you would for biscuits.
3. Divide dough into 4 equal parts.
4. Chill the dough for a few hours as this dough is very soft and sticky if you don't
5. Roll each ball into a 10-12" circle. Cut into 12 equal pieces.
6. Starting at the wide end roll towards the narrow.
7. Place them on a parchment lined baking sheet and freeze.
8. Take them out of the freezer. Preheat the oven to 350 and bake for 20-30 minutes (no need to thaw them first). When they get golden brown flecks they are done. So watch your oven carefully. Each oven bakes slightly different hence the time difference.
9. Serve them plain or glazed.

Glaze

• 1 cup icing sugar
• 3-4 tablespoons milk 

1. Mix these ingredients together and lightly brush over warm rolls.

Try making the dough and roll little sausages in the pastry for a tasty treat. 

Or how about using the pastry for making some Turnovers with your choice of filling. These are Tuna turnovers.....very tasty. 

Check out Julie's Gluten Free version here.

Potato Leek Gratin

This is a creamy tasty side dish to serve with a protein of your choice. Everyone in the family enjoyed it.

Potato Leek Gratin

Ingredients:

• 2 Tbsp. unsalted butter and more for greasing the dish
• 1-1/2 pounds of Yukon Gold potatoes, peeled and sliced uniformly thin.
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• 2 large leeks, washed, green tops trimmed, halved lengthwise and thinly sliced
• 1 large garlic clove, minced
• 2 thyme sprigs
• 2 rosemary sprigs
• 1 cup heavy cream
• 3/4 cup cheese, grated (swiss or gruyere)

Method:

1. Heat oven to 350 degrees F. 
2. Butter a 2 quart round dish. 
3. Toss the potatoes with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. 
4. Layer the sliced potatoes in the dish.
5. Melt 2 tablespoons butter in a large skillet over medium heat. 
6. Add leeks, garlic, remaining salt and pepper, thyme and rosemary. 
7. Cook, stirring, until leeks are tender and golden, 5-7 minutes. 
8. Add cream, scrapping up browned bits of leeks from the bottom of the pan. 
9. Simmer gently for 5 minutes. 
10. Remove thyme and rosemary sprigs and discard.
11. Pour the cream mixture over potatoes and top with the cheese. 
12. Cover with aluminum foil and bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 10-15 minutes longer. 
13. Let cool slightly before serving.
14. Serves 6-8 people as a side dish.

Strawberry Trifle

This Strawberry Trifle recipe was copied from my mom and I think she got it from the Los Angeles Times years ago.

Ingredients:

• 1 package (3-1/2 ounces) Vanilla pudding mix (not instant)
• 1/4 cup rum, optional
• 2 cups heavy whipping cream
• 2 tablespoons sugar
• 1 - 12 ounce bakery angel food cake
• 2 tablespoons brandy, optional
• 3 cups fresh strawberries, sliced
• 6 whole fresh strawberries for garnish

Method:

1. Prepare vanilla pudding mix according to package instructions. 
2. Cool slightly and stir in 2 tablespoons of the rum. 
3. Cover and chill until almost set. 
4. Whip 1 cup of the heavy cream until stiff and fold into chilled pudding mixture.
5. In a serving bowl of 2 qt. capacity gently tear about half of the cake into bite size pieces and place in an even layer in bottom of serving bowl.
6. Stir together the brandy and remaining rum and sprinkle half over the cake. 
7. Spoon in about half the pudding mixture over the cake. 
8. Spoon in half the strawberries over the pudding.
9. Tear remaining cake as before, arranging in an even layer over pudding.
10. Sprinkle with remaining brandy/rum mixture. 
11. Add the remaining sliced strawberries.
12. Carefully spoon in the remaining pudding.
13. Cover and chill.

Just before serving whip remaining cream with the two tablespoons sugar until stiff.
Place in pastry bag with fluted tip and pipe cream onto pudding in attractive mounds.
Top with reserved whole berries.

I’ve made this for a crowd in a punch bowl doubling the recipe and making more layers.You could add raspberries, too. You can omit the alcohol

Chocolate Peanut Butter Brownies (Low-Sugar)

This is another recipe I found in my grocery store flyer with a small change. I wanted to try and compare this lower sugar recipe to other brownies that I've made.

Ingredients:

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs plus one egg yolk
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 4 ounces semi sweet chocolate chips, melted
• 1/3 cup peanut butter

Method:

1. Preheat oven to 350 degrees F.
2. Line a 9 x 9 baking pan with parchment paper.
3. Whisk together flour, sugar, cocoa powder, baking soda and salt in mixing bowl.
4. In second bowl whisk together eggs, egg yolk, applesauce, vanilla extract, and melted chocolate chips that have been slightly cooled.
5. Combine the wet and the dry ingredients and till smooth.
6. Pour batter in prepared baking pan.
7. Drop dollops of peanut butter over the batter and swirl with a knife.
8. Bake for 25 minutes or until toothpick inserted in center comes up clean. 

Yield: 12-16 servings depending on your cut.

Tomato Florentine Soup

This is another new soup that was introduced from a grocery store flyer with great flavors. I made some adjustments according to what was missing in my pantry.

Tomato Florentine Soup

1 Tbsp. olive oil
1 small onion chopped
2 stalks of celery, chopped
3 garlic cloves, minced
1 cup water
32 oz. chicken broth
1 can - 14oz. diced tomatoes, undrained
1 can tomato soup, undiluted (8 oz. can of tomato sauce can be used instead)
1 cup small shell pasta, uncooked
2 cups fresh spinach
salt and pepper to taste
Grated or shaved Parmesan cheese, for topping

Heat oil in dutch oven or large soup pot over medium heat. Add onion and celery; cook 7 minutes or until tender, stirring frequently.
Add garlic, cooking for 1 minute and stirring constantly.
Pour in water, broth, tomatoes, and tomato soup.
Bring to a simmer ad cook about 20 minutes, stirring occasionally.
Stir in pasta and cook 8 minutes.
Add spinach, cooking for a couple of minutes, until leaves wilt and the pasta is al dente.
Season with salt and pepper, to taste, and serve topped with Parmesan cheese.
Refrigerate any leftovers.

Serves: 4-6

January Skiers Soup

I think it was the name that appealed to me originally.  Though I wasn't much of a skier, I could could cook soup! The recipe came from an old church cookbook, put out by the gals from the Kelowna Mennonite Brethren Church and given to me by my sister-in-law way back then. Over the years I have cooked it often and changed it up a little. It is basically a hamburger soup and when combined with fresh bread it makes a great meal after a day on the slopes or anywhere, for that matter. January is officially soup month, so here's a recipe you might want to try.

January Skiers Soup

• 1 pound ground beef
• 6 cups water
• 3 sliced onions
• 3 large carrots, sliced
• 3 medium potatoes, diced
• 3 stalks celery, sliced
• 1 can tomato soup
• 1 large can diced tomatoes (28 oz.)
• 2 cups sliced cabbage (optional)
• 1/4 cup rice
• 1/2 teaspoon oregano
• 1/2 teaspoon sweet basil
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• dash of cayenne pepper (just to add a wee zip)

 Method:

1. Brown ground beef in heavy pot...with 1 tablespoon oil. Use a potato masher to stir while browning (it's great for crumbling the beef).
2. Add remaining ingredients except rice and seasonings, and bring to a boil.
3. Add rice and seasonings.
4. Cover and simmer for 1 hour.
5. Serve with a dollop of sour cream.

Enjoy!