Thursday, February 24, 2011

Iced Coffee

It's beginning to warm up!  Here is a nice, cool way to prepare your coffee. 

1 1/2 c. cold water
1/3 c. ground coffee (medium-course ground is the best)

In a measuring cup, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours. 

Strain twice through a coffee filter and a fine-mesh sieve or a sieve lined with cheesecloth.

In a tall glass, mix sugar, creamer, and room temperature coffee.  (This will help sugar dissolve before chilling.)  If desired, add milk; then add ice.  Let stand for 3-5 minutes to chill completely.

Seasoned Steak and Potatoes

Who doesn't love steak and potatoes?  Here is an inexpensive twist on a famous dish! 

1 package pan steak
2.5 lbs. red potatoes
light Italian dressing
1 tsp. vinegar 
garlic salt, season salt, pepper

Wash potatoes, dice into bite size pieces.  Place in a gallon sized Ziplock bag and add 1/4 c. light Italian dressing, vinager, and sprinkle approximatly 1/2 teaspoon each of the garlic salt, season salt, and pepper.  Seal, removing air, and coat potatoes well.  Refrigerate at least 30 minutes to absorb flavor.  Meanwhile, mix some garlic salt, season salt, and pepper together to rub on the steak. 
In a frying pan, over medium heat, pan fry the potatoes until golden brown on the outside.  Place them in a 13x9" dish sprayed generously with non-stick cooking spray.  Rub steaks down on both sides with the prepared seasonings.  Sear them on each side (in the same pan you cooked the potatoes in) until brown over high heat.  (About 2 minutes on each side.)  Place them on top of the potatoes; cover with aluminum foil and bake at 375 degrees for 30 minutes.  Steak may be removed after 15 minutes if you desire a rare center.  Recover potatoes and return them to the oven to complete baking.  When the potatoes are finished baking, slice the steak into small pieces and stir into potatoes.  

Add a vegetable and you have a cheap, quick, delicious meal to enjoy with your family!

Tuesday, February 22, 2011

Chocolate Covered Cherry Cake

My sister-in-law passed this recipe along to me several years ago.  It has become one of my favorite cakes as I am a huge chocolate covered cherry fan!  Though this recipe was entitled "Chewy Chocolate Bars", I had to affectionately change it to "Chocolate Covered Cherry Cake".  If you are a fan, you'll understand the reason for the name change.  Enjoy!

1 chocolate cake mix
1 (21 oz.) can cherry pie filling
1 tsp. almond extract
2 eggs, beaten

Combine mix, cherry pie filling, almond extract, and eggs.  Stir by hand till well mixed.  (Careful not to mash up the cherries too much.)  Pour into a 9x13 inch pan that has been sprayed generously with non-stick cooking spray.  Bake in a preheated 350 degree oven for 25-30 minutes. 

1 c. sugar
1/3 c. milk
5 T. butter
1 c. semi-sweet chocolate chips

In a saucepan, combine sugar, butter, and milk.  Boil, stirring constantly for 1 minute.  Remove from heat, stir in chips till smooth.  Poke holes in the cake with a fork; pour and spread frosting over warm cake. 

Best to serve when warm. 

Tip:  This cake will tend to get soggy if not eaten right away.  I have found that refrigerating the leftover cake will slow down this process. 

Salmon Patties

This is a family favorite for sure!  We enjoy this meal served with rice and tomatoes.  Add a vegetable and you're all set! 

2 cans salmon (reserve 2 T. juice - drain)
1 cup soft bread crumbs
1/4 cup milk
2 eggs
2 T. minced parsley (or 1 T. dried parsley flakes)
1 T. lemon juice
1/4 tsp. salt, pepper, and dill weed

Once you have removed the bone from the salmon, flake it into a large mixing bowl.  Combine ingredients.  Shape into patties.  Pan-fry on both sides in a mixture of olive oil and butter until golden brown.