Grilled Skirt Steak with Thai Red Chili Sauce & Fresh Thai Basil

While gazing across the butcher counter at Whole Foods yesterday, we came across some beautiful Skirt Steak for $7.99 lb...a decent deal considering the hefty price tag this (what used to be considered modest) cut of meat is demanding now a days.

It seems 10-15 years ago....

Ginger-Scallion Fried Rice

Photographing rice is not easy...it's difficult to make it look, "exciting!" 

But rest assured...you make this Ginger-Scallion Fried Rice one time... and your taste buds will do cartwheels!!!

A perfect side dish to any Asian inspired seafood, meat or poultry...I hope you'll give it a try!

Ginger-Scallion Fried Rice
adapted from Ginger-Scallion Fried Rice,  "Sam Choy's Polynesian Kitchen"

Ingredients:

3 T peanut Oil
1 tsp sesame oil
2 cloves garlic, minced
2 T minced ginger
1/2 cup chopped scallions
1/4 cup chopped cilantro
2 tsp brown sugar
2 tsp soy sauce
2 to 2 1/2 cups cooked Basmati Rice (1 cup dried rice should yield about 2+ cups cooked)
Salt and white pepper to taste

Directions:

In a wok, heat the peanut oil and sesame oil. Add garlic ginger and scallion. Saute for one minute, then add cilantro, sugar and soy sauce. Cook for one minute. Add cooked Basmati rice and saute until thoroughly warm and mixed well. Season with salt and pepper to taste. Serve.

Oven Fries with Olive Oil, Parsley & Chives ~ Simple, Healthy, Delicious!

Just one of about 100 reasons to make these Oven Fries often...

Mini Bisquick Quiches with Bacon, Onion & Cheese...Heading to Happy Valley!

I debated putting that in the title.

I mean the, "Heading to Happy Valley!"

I don't want anyone who reads my blog to, "jump ship" just because my husband and I are, Nittany Lion alumni and FANS!

Anywhoo...I still have Jumbo Lump Crab Cakes to make and loads of laundry to do (not to mention children to get to bed and an entire car to pack with TAILGATE essentials!)

We'll be on our way tomorrow night....in the meantime here is part of what we'll all be enjoying while sipping Bloody Marys at the tailgate on Saturday morning with friends...




Basic Bisquick Quiche Recipe

Ingredients:

1 cup Bisquick
2 cups milk
4 eggs

Directions:

Preheat oven to 350.

In a large bowl, mix the Bisquick, milk and eggs together until well combined.

Butter a quiche (or pie pan) and fill with quiche fillings of choice (ie: diced ham, Swiss cheese, onion...etc)

Cover with the Bisquick Batter.

Bake for about 30-40 minutes.

Remove from oven, let sit a few minutes then slice and serve. OR COOL to room temp, cover with foil and place in refrigerator or freeze until ready to eat. Then simply REHEAT.

* HERE I used a nonstick mini muffin tin.

I sprayed the tin VERY well with non-stick cooking spray.

Next, filled EACH mini muffin tin hole with:

1.) A few FRESH, CRISPY bacon bits (Not the store bought - real bacon bits!)
2.) Diced onion that had been sauteed in a bit of butter until soft
3.) Pinch+ of grated Monterey Jack cheese

Then, I covered those ingredients by filling the mini muffins with the Bisquick batter ~ ~ bringing the batter to the top of the rim (But not Overflowing)

Last, top with just a bit of fresh chives (optional) and then bake in the oven for about 23-25 minutes.

LET COOL SLIGHTLY or to room temp. 

Loosen the sides of the mini quiches with a butter knife and lift from the pan.

(YIELDS 48 mini quiches.)

Can be served immediately.......or refrigerated ....or frozen and reheated to enjoy later.

A DELICIOUS CROWD PLEASER!

Tomatillo and Cilantro Shredded Chicken Enchiladas with Homemade Red Enchilada Sauce

We had intended to make tamales...bought the corn husks, the masa harina, the lard and the twine...

but as the minutes ticked away (drawing "dangerously" {insert eye roll here}  closer to my husband's Fantasy Football Draft) we went with Enchiladas instead.

I felt annoyed. Frustrated. Like a big, old quitter!

Until these came out of the oven....