Steak and Chicken Kabobs

I love kebabs. They are a little time consuming, but they are so good. My kids love them, I will make a few special ones for those that don't like certain veggies.

Ingredients

For the Beef marinade

1/3 cup extra virgin olive oil

1/3 cup soy sauce

3 tablespoons red wine vinegar

1/4 cup honey

2 cloves garlic, minced

1 tablespoon minced fresh ginger

Freshly ground black pepper to taste

For the Beef kebabs

1 1/2 pounds top sirloin steak, cut into 1 1/2-inch cubes

Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight.

For the Chicken kebabs

4-6 chicken breast, cut into 1 1/2-inch cubes

1 bottle of Olive Garden Italian Dressing

Cover and chill in the fridge for at least 1 hour, preferably several hours or even overnight.

Veggies for Kebabs

2-3 large bell pepper, cut into 1-inch squares (you can use any colors, mix them upper for more color)

1 to 2 medium red onions

1/2 to 1 pound button mushrooms

1-2 Zucchini, sliced 1/4 in thick

1-2 Yellow Squash, sliced 1/4 in thick (I don't like squash, so I do use it.)

You can also do chunks of pineapple (grilled pineapple is quite yummy)

Soak the wood or bamboo skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.

Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers.

One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board.

Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.

Let the meat rest for 5 minutes before serving.

Lasagna

 When I was young we always had our favorite family recipes that we loved to make. This Lasagna is one of them. 

Ingredients:

Tomato Meat Sauce:

16 1/2 oz Tomato Sauce

Spaghetti Sauce (any size) I use a 28 to 40 oz jar

16 oz Mild Italian Sausage

Cook mild Italian sausage and mix with sauces. Set aside.

1/2 lb cooked Lasagna Noodles (about 9-12 noodles)

1 lb ground beef; cooked and drained

4 hard boiled eggs; sliced

1 lb mozzarella cheese

1/4 cup grated parmesan cheese

1/4 teaspoon pepper

1 cup ricotta cheese

Layer:

Thin Layer of meat sauce (1/3 of sauce)

3 lasagna noodles

1/2 mozzarella cheese

1/2 ground beef

2 hard boiled eggs

sprinkle parmesan cheese and pepper

1/2 cup ricotta cheese

(repeat layer)

End with remaining noodles and sauce. Bake at 350 for 30 mins or bubbly.

Peanut Butter Strips

My friend Dottie made these yummy peanut butter bars for me when she first moved here. They are so good. I had to ask her for the recipe. Every time I want to make them, I have to find it. I decided to put it here so I wouldn't loose it. (I have probably asked her for this at least 5 times)

1/3 cup Crisco

1/2 cup Peanut Butter

1 cup Sugar

1/4 teaspoon Salt

2 eggs

1 teaspoon Vanilla

1 cup sifted Flour

1 teaspoon Baking Powder

Confectioner's Sugar

Blend first 6 ingredients. Sift together Flour and Baking Powder. Add Flour mixture to Crisco mixture and mix well. Spread into a 9x13 greased pan. Bake at 350 for 25 to 30 minutes. Cut into strips while warm, Garnish with Confectioner's Sugar.

Lunch Lady Bars

Growing up, one of my favorite treats we got from school lunch was these YUMMY peanut butter, oatmeal delights. I later learned that Lunch Lady Bars is what they ended up being called. My brother Nathan asked me at one point to make them as they were one of his favorites as well. I had to find a recipe. They are so good.

PREP TIME              COOK TIME                TOTAL TIME

25 MINUTES            15 MINUTES                40 MINUTES

Ingredients

1 cup butter softened

1 cup sugar

1 cup brown sugar firmly packed

1 teaspoon vanilla extract

2 large eggs

2½ cups peanut butter divided

2 cups old fashioned oats

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

Frosting

½ cup butter softened

¼ cup milk

2 teaspoons vanilla

4 Tablespoons cocoa powder

3 cups powdered sugar

Instructions

Preheat oven to 350 degrees F.

In a large bowl, cream together butter, sugar and brown sugar together.

Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.

Add oats, flour, baking soda and salt and mix until well combined.

Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.

Bake for 15 minutes and remove from oven.

Drop remaining peanut butter (about 1 1/2 cups) by very small spoonfuls (we use a baby spoon) all over on top of warm bars. Let set for about 5-6 minutes and gently spread when peanut butter has begun to melt. It will spread easily when the peanut butter has softened on the warm bars. Don't try to spread it while still thick.

Then let the bars cool until peanut butter has set up.

While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.

Cut into bars and serve.

Instant Pot French Dipped Sandwhiches

I have always loved French Dip sandwiches. I wanted to make them myself and I was pleasantly surprised with how easy it is when made in the instant pot.

Ingredients

2 tablespoons Olive Oil

2 Pound Chuck Roast

1 onion sliced

1 can French onion soup

2 cups beef broth

2 tablespoons Worcestershire sauce

1/2 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

6 Hogie buns

6 slices provolone

Instructions:

Instant Pot Method

1. Season the roast with salt, pepper and garlic powder.

Turn the instant pot to sauté and add the olive oil. When the oil is hot, sear the roast on all sides until browned then removed from pot.

2. Add the onions to the instant pot and sauté until onion is soft. Turn instant pot off.

Pour the beef broth into the instant pot stirring and scraping any bits from the bottom of the pot. Add the onion soup and Worcestershire sauce, and roast.

3. Add the lid to the pot and seal. Cook on high pressure/manual for 60 minutes. Do a natural release for 20 minutes, then a quick release.

Remove meat from the Instant Pot onto a large place and slice or shred.

Strain the liquid from the instant pot through a strainer into a bowl.

Add meat and cheese to the buns, toast if desired. Serve immediately with the au jus.

NOTE: You do not have to sear the roast before making this if you choose. However, the meat wil have more flavor if you sear it first.

Instant Pot Mississippi Pot Roast

I love this recipe; it has such a robust flavor. I don't add the dill week as we aren't fans of that.

Ingredients

• 2 pounds (999g) well marbled chuck roast steak, 2 inches thick
• ¾ cup (188ml) unsalted chicken stock
• 1 teaspoon (2.4g) onion powder
• 1 teaspoon (2.8g) garlic powder
• 1 teaspoon dried dill weed
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried or fresh chives
• 1 tablespoon (15ml) olive oil
• ¼ cup (63g) unsalted butter
• 3 - 5 (45g - 70g) pepperoncini peppers
• (adjust to your desired level of spiciness)
• Kosher salt & fresh ground black pepper to taste
• Thickener: 1/4 cup (63g) buttermilk + 2 tablespoons (18g) cornstarch

Instructions
Prepare Instant Pot: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the chuck roast in the pot (Instant Pot: wait until the indicator says HOT). This will promote maillard reaction and prevent excessive moisture loss.

Prepare Chuck Roast Steak: Pat dry with a paper towel. When the pressure cooker is hot, lightly season the chuck roast steak with kosher salt and ground black pepper.

Brown Chuck Roast Steak: Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck roast steak in pressure cooker. 

Season the other side with salt & black pepper. Brown for 8 mins on each side without constant flipping. Remove and set aside

Deglaze: Pour in ¾ cup (188ml) unsalted chicken stock and completely deglaze bottom of the pot with a wooden spoon.

Pressure Cook Pot Roast: Stir in 1 tsp (2.4g) onion powder, 1 tsp (2.8g) garlic powder, 1 tsp dried dill weed, 1 tsp dried parsley flakes, and 1 tsp dried or fresh chives. Mix well.

Partially submerge chuck roast steak and 3 - 5 (45g - 70g) pepperoncini peppers in the cooking liquid.

Pour in the meat juice. Layer ¼ cup (63g) unsalted butter on top of the chuck roast steak. Close lid and pressure cook at High Pressure for 45 minutes + Full Natural Release (~roughly 20 minutes). Open the lid carefully. Set aside the Mississippi roast on a serving plate.

Optional Step: Separate the fat with a fat separator.

Thicken Sauce: Press Cancel Button, then Sauté Button to heat up the sauce in the pot. In a glass measuring cup, mix 2 tbsp (18g) cornstarch with ¼ cup (63g) buttermilk and mix it in one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt and black pepper if necessary.

 

The Most Amazing Chocolate Cake

I love this cake, it is so moist and makes such a delicious cake. It is one that I will make a chocolate mousse and chocolate whipped Cream Frosting. So so good.

Cake Ingredients

• ▢3 cups all-purpose flour
• ▢3 cups granulated sugar
• ▢1 1/2 cups unsweetened cocoa powder
• ▢1 tablespoon baking soda
• ▢1 1/2 teaspoons baking powder
• ▢1 1/2 teaspoons salt
• ▢4 large eggs
• ▢1 1/2 cups buttermilk
• ▢1 1/2 cups warm water 
• ▢1/2 cup vegetable oil
• ▢2 teaspoons vanilla extract
• 
  

Preheat your oven to 350°F (176°C). Lightly grease three 9-inch cake rounds or dust with flour or cocoa powder. Alternatively, you can lightly grease the pans and line them with parchment paper.
In a large mixing bowl, mix together the flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
Add the eggs, buttermilk, warm water, oil, and vanilla. Beat on a low speed until smooth, scraping the sides and bottom of the bowl to ensure everything is mixed in.
Divide the batter evenly among the three prepared pans, about 3 cups per pan. Tap the cake pans gently on the counter to allow any bubbles to rise to the top and escape.
Bake for 30-35 minutes in a 350°F (176°C) oven until a toothpick inserted into the center comes out clean.
Cool the cakes on wire racks for 15 minutes, then remove them from the pans and place them on the wire racks to cool completely.

Chocolate Mousse Ingredients

4 large egg yolks
1/4 cup sugar
1 ¾ cups Heavy Whipping Cream (divided)
1 ¼ cups Semi Sweet Chocolate Chips
1 ½ cups Powdered Sugar

Combine the egg yolks, sugar and 1/2 cup (120ml) of heavy whipping cream in the top of a double boiler (or in a metal mixing bowl set over a pot of simmering water). Do not let the water boil, or it’ll get too hot. Occasionally lift the bowl to release steam. Cook the egg mixture, whisking constantly. It’ll be ready when it has thickened, lightened a bit in color and has more volume. It should take about 7-10 minutes and reach 160°F (71°C). When done, remove it from the heat and set aside.

Place the chocolate chips in a medium bowl and microwave in intervals of 10-15 seconds, stirring well between each, until melted and smooth. You could also use the double boiler again.

Add the chocolate to the egg mixture and whisk until smooth. Set the mixture aside to cool to room temperature.

Chocolate whipped cream frosting

2 1/2 cups (600ml) heavy whipping cream, cold

3/4 cup (68g) powdered sugar

1/2 cup (57g) natural unsweetened cocoa

1 tsp vanilla extract

Chocolate Sprinkles

In a mixer bowl, whip the remaining 1 1/4 cups (300ml) of heavy whipping cream and powdered sugar until stiff peaks form.

Fold about 1/4 of the whipped cream into the chocolate mixture until combined, then fold about 1/4 of the chocolate mixture into the whipped cream. Slowly fold the remaining chocolate mixture into the whipped cream.

Build the cake

Level the tops of the chocolate cakes by using a large serrated knife.

The cake can be built in an 8×3 inch cake pan (springform would be ideal) or with a clear cake collar. If you are using a cake pan to build the cake, put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you can put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done. Line the sides of the cake pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. Add the first layer of cake into the bottom of the cake pan. If you are using a cake collar, place the bottom cake on a cardboard cake circle or a serving plate and wrap the cake collar around it and secure in place.

Add about half of the chocolate mousse and spread into an even layer.

Add the second layer of cake on top of the mousse, then add the remaining mousse and spread into an even layer.

Top the cake with the final cake layer. Refrigerate the cake until the mousse is firm, 4-5 hours.

Finish it off

Make the whipped cream by adding all the ingredients to a large mixer bowl and whipping on high speed until stiff peaks form.

Remove the cake from the fridge and either remove it from the pan by removing the springform pan sides, lifting the cake out of the pan with the plastic wrap, or removing the cake collar.

Frost the outside of the cake with the chocolate whipped cream and pipe swirls around the outer top edge of the cake.

Finish off the cake with some chocolate sprinkles, then refrigerate until ready to serve. Cake is best when well-covered in the fridge for 3-4 days.