Freezer Wine Marinade For Steak

Monday, April 30, 2012
Here is the fifth marinade recipe in the series for all you steak lovers!

1 cup red wine Burgundy preferred
2/3 cup olive oil or canola oil
2 cloves crushed garlic
1/2 fresh lemon, sliced thinly
2 tablespoons fresh minced parsley
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
dash cayenne pepper
dash of thyme and rosemary
1 1/2 pounds boneless chicken pieces or boneless steak filets

 Place all ingredients into a 1-gallon freezer zip lock bag. Lay flat in freezer. To thaw and cook: Take the bag out of the freezer the night before, making sure the freezer bag is completely sealed, lay completely flat in the refrigerator. Remove from freezer bag when ready to cook. Warning:  never thaw out meat on counter top, as it can become contaminated.

Sauteed: Place in a heated medium size fry pan with 1 tablespoons olive oil or butter, saute for two to three minutes on each side for thin or longer depending on thickness with some more wine added if dry while cooking. Cook steak to desired doneness.

Baking: Place on a piece of oil sprayed foil or parchment paper lined baking pan. Bake @ 350 degree in a preheated oven. Around 40 minutes or until desired doneness.
Grill: Spray the grates lightly with cooking oil. Heat grill. Grill the steak on each side till desired doneness basting with marinade while cooking.
Crockpot Method: Put meat in the bottom of the crock pot. Pour liquid herb ingredients over the steak. Cook on LOW for 6 hours or on HIGH for 4 hours or until done.

Try these other freezer marinades:


FREEZER Marinades:

Italian style lemon lime chicken marinade
Peanut butter marinade
Hawaiian marinade
Lamb  Pistachio Pesto Marinade
Mexican Marinade
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Freezer Marinade For Lamb Pistachio Pesto

Sunday, April 29, 2012

Here is the fourth freezer marinade! Hope your having a wonderful week ... check out the three other freezer recipes posted this week!

Large zip-top bag
1 1/2 teaspoons pepper
1 teaspoon dried thyme
4 whole garlic cloves
1 teaspoon crushed oregano
1 teaspoon crushed dried or chopped fresh mint
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
2lbs Lamb loin chops

Sauce: for cooked Lamb
1/2 cup sugar
1/2 cup cider vinegar
1/4 cup reduced-sodium chicken broth
1 teaspoon Worcestershire sauce
1/2 cup pistachio nuts

Combine in large zip-top bag, garlic cloves,  pepper, herbs and spices and salt; shake until blended. Add olive oil and lamb chops, seal bag tightly and turn to evenly coat. Place in freezer up to three months or if ready for use today, put into the refrigerator up to 2 hours to marinate.

If frozen, thaw in refrigerator overnight, never on the counter to avoid contamination.

When ready to cook:

Preheat grill. In the meantime, combine in a saucepan, sauce ingredients (except pistachios). Bring to a boil on medium-high. Reduce heat to simmer; cook 10 minutes.
Process pistachios in food processor until finely ground. Stir into sauce; cook 2 more minutes to blend flavors. Remove from heat and set aside.
Place lamb chops on grill (discard marinade); grill 3–4 minutes on each side  for medium rare or until lamb is done to your preference. Serve sauce over lamb chops.

Other Freezer Marinades to try:

FREEZER Marinades:

Italian style lemon lime chicken marinade
Peanut butter marinade
Hawaiian marinade
Wine Steak Marinade
Mexican Marinade
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Freezer Marinade Hawaiian Chicken

Saturday, April 28, 2012
Here is the third freezer marinade in my series. The freezer Hawaiian chicken is the best twist to my roundup of marinades.


Easy to prep, marinate the chicken for an insanely delicious tasting chicken recipe ever!


As easy as popping the chicken in a freezer bag with this marinade for tender juicy chicken to cook any way you like

Grilled, sauteed, slow-cooked or whatever cooking method you choose this will turn out great!


Don't miss trying these freezer marinades they are perfect for the busy folks out there that have been things to do, oh and did I mention
economical?

You don't have to waste money on all those packaged frozen foods that you can't read have of the ingredients for and preservatives!


Check out these easy, healthy marinades and let's have some fun.


Printable recipe below!



this is a delicious marinade for chicken or pork for freezing . Later when ready to cook you can place the thawed meat that was marinated in pineapple Hawaiian juice and spices and cook any way you like, This is how to make freezer marinades for later chicken skewers Hawaiian style



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Freezer Peanut Butter Chicken Marinade

Friday, April 27, 2012
Freezer Peanut Butter Chicken Marinade is a great change of flavors using these ingredients!

Here is the second marinade in a series on my blog for the freezer series while I am away on our trip.

These Asian flavors are my kids favorite out of all of the series of marinades.

Peanut butter clings to the chicken in flavor with the great nutty taste.


The marinades always tenderize the chicken and no matter which method of cooking you choose, a juicy tasty meal will be served.


Check out this easy recipe, if you have picky eaters, you may be pleasantly surprised with the first bite of this one.


Scroll down and print off this easy recipe and also check out the rest of the marinades if this isn't the one you prefer.


One tip I do have if you have nut allergies, substitute sunflower seed butter.





this is a freezer marinade that has a delicious peanut butter marinade freezer recipe to go on this chicken then grilled


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Freezer Marinade Italian Lemon Lime Garlic Chicken Recipe

Thursday, April 26, 2012
I really love marinades! Putting the chicken in a bath of delicious flavors, then into a ziplock bag, throw it in the freezer and when your ready it's ready for grilling.

Easy prep for the unplanned barbecue party ever!

Since I am on vacation starting today, here is a Birthday giveaway to all of my readers... It's not only my Birthday but while I am away my blogoversary of 4 years... I have tried to learn as much as I can in photography and have some before and after pictures at the end.


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Low Fat Turkey Mock Reuben Sandwich Recipe and Video

Tuesday, April 24, 2012

A classic with a low fat twist. I love Reubens. My cholesteral problems have given me a new propective on

how to eat healthier to protect my heart... Here is one low fat sandwich with all the great taste of the original sandwich.

The Classic Mock Reuben.






Low Fat Turkey Reuben Sandwich

thinly sliced low sodium roasted turkey breast
fresh or canned and rinsed sauerkraut
1 package of reduced fat swiss cheese
1 bottle of fat free thousand island dressing
1 loaf of seedless rye bread or seeded whichever you prefer
light canola oil butter or healthy heart smart margarine
canola or olive oil cooking spray
Take two slices of rye bread and lightly spread with choice of above suggestions and place down into the oil sprayed large fry pan or panni make, warming the pan to a medium heat. Layer starting with meat, kraut, dressing, and end with cheese.



Place bread on top and toast on both sides till browned evenly. Serve warm.
Try some of these healthy side dishes:

Grilled Portabello
Baked Zucchini Fries
Cajun Baked Potato Cubes
Grilled Eggplant
Roasted Vegetables
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Curt's Grilled Black and Blue Bacon Angus Burger Recipe

Monday, April 23, 2012
Another bragging post of course... A proud mom seeing her youngest son excel in the world of cooking adding many new ideas. Curt is one of those kids (oops men) that loves food. There are no boundaries when taking good quality ingredients and taking it to the next level.

He took over the grill with his determination to make mom not only proud but prove he had the better combination of flavors in making a mouth watering burger. I was not surprised to take one bite and fail my 8 months of dieting with no meat to succumb to eating the whole burger... Blue cheese, bacon crumbles and Angus Beef? Really too tempting to resist! My will power just went out the window! What a great way to celebrate my birthday and weight loss... I have no regrets! You only live once right? I am so happy to have two sons that love to cook.. Chad is more the dessert maker in the family and breakfast lover and Curt loves to create his own dishes based on what he loves....


Use an age Danish Blue Cheese he said, at least aged 60 days. He said you don't need much. A little on each burger will go a long way, it's a very strong tasting cheese.

I love blue cheese so there is no such thing as too much for me!


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Bloody Mary Mix Recipe

Sunday, April 22, 2012
Always a favorite when relaxing by the pool on the weekends...



3 cups tomato juice
3 tablespoons fresh squeezed lemon
3 tablespoons fresh squeezed lime
1 tablespoon worcestershire sauce
1 tablespoon horseradish sauce
1 teaspoon of your favorite hot sauce (tabasco)
1/4 teaspoon garlic powder
salt and pepper to taste
Place all above ingredients in a blender and pulse till well blended. Refrigerator overnight.

Garnish:
Bottle of good grade vodka
Lemon wedges
Celery stalks with leaves

Fill a tall glass with ice. Pour 1 shot glass full of vodka into the tall glass and top with bloody mary mix. Serve with a wedge of lemon and celery stalk.



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Quick Glazed Cinnamon Raisin Biscuit Rolls

Thursday, April 19, 2012
Sometimes you have to make something quick for unexpected guests.
You can throw these together in no time.



1 package refrigerator buttermilk biscuits (10 pack)
melted butter
cinnamon and sugar mixed together
parchment paper
1 cup powdered sugar and two teaspoons of water for glaze
raisins or dried cranberries or finely minced fresh apples
chopped walnuts (optional)

Flatten each biscuit with the palm of your hand. Brush with butter. Sprinkle with cinnamon and sugar mixture. Add walnut, raisins and roll tightly. Place seam side down. Bake until browned around 20 minutes. While warm drizzle some of the glaze over the tops.
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Crockpot Spanish Rice Recipe

Wednesday, April 18, 2012
A great side dish with any meal! I usually just eat this as a whole meal, add some garlic bread, a salad loaded with beans and vegetables, a good Chianti wine and I'm good to go!



2 pounds ground beef or ground turkey
2 cloves finely minced garlic
1 green pepper, chopped
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce (I have also used hot salsa in it's place)
1 1/4 cups water(or use chicken broth if you have some on hand)
1/4 cup red wine or sherry ( this is optional if you don't want to use wine add more broth)
2 1/2 teaspoons chili powder (or to taste)
1/4 teaspoon salt
1/2 teaspoon each garlic powder, black pepper, basil and oregano
pinch of cayenne pepper
2 tablespoons Worcestershire sauce
2 cups converted raw rice
3 stalks celery, finely chopped
grated colby or cheddar cheese (optional)

Brown beef in skillet and drain off fat. Put all ingredients in slow cooker, except cheese. Mix well. Cover and cook on low for 6  hours or on high for 3 hours add more liquid if rice starts to absorb too much water or broth just to moisten. Around 30 minutes before cooking time is done, sprinkle cheese on top.
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Buffalo Chicken Casserole Pie

Monday, April 16, 2012
Here is a quick and easy appetizer or brunch for those

Buffalo Chicken lovers.





Filling:


2 cups boneless chicken breasts cut into chunks sautee' in 2 tablespoons of olive oil with 1/4 teaspoon minced garlic and 1 tablespoon of worcheshire sauce (or grill outside on a gas grill until chicken is cooked and browned basting with sauce and sprinkle some garlic powder on the chicken)  then set aside draining any oil off.

Buffalo Chicken Pie taste like chicken wings with a cornmeal crust, cheese and blue cheese. If you love those ingredients this is a quick fix to all the favorite ingredients with the big taste of hot wings all in one meal! You can make this as hot as you like just kick it up with more cayenne pepper.
Filling:
1/2 cup buffalo wing sauce
1 cup shredded sharp cheddar cheese
1/2 cup crumbled blue cheese 
1 or 2 tablespoons chopped celery
1 tablespoon chopped jalapeno peppers more if you like it hotter
blue cheese dressing




Topping:

1 cup baking mix like Bisquick of jiffy brands
1/4 teaspoon each garlic powder, cayenne pepper, cajun spice, black pepper and parsley flakes
1/2 cup cornmeal
1/2 cup milk
1 egg
Garnish:
2/3 cup blue cheese dressing

Preheat oven to 400 degrees.  Coat the cubed chicken pieces with hot sauce, stir in the shredded cheese, blue cheese,  peppers and celery and 2 tablespoons of blue cheese dressing mix evenly. Pour all that into a well-greased pie plate.

In a bowl mix the cornmeal, spices, herbs, and baking mix together with milk and egg.  Place this on top of the chicken in the pie plate and spread over the chicken mixture evenly.   Pour more shredded cheese over the top.


Bake for 35 to 45 minutues until browned and bubbly.  Serve with blue cheese dressing on top.
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Grilled Tequila Lime Shrimp Recipe

Sunday, April 15, 2012

A dish we have enjoyed every year when grilling season starts your guests will beg you for this recipe! So easy too!




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Chilled Blueberry Soup Recipe

Friday, April 13, 2012
3 cups water
1 quart blueberries stemmed and washed and blotted dry
3/4 cup sugar
1/4 teaspoon cinnamon
2 tablespoons cornstarch
2 tablespoons cold water
Heavy cream whipped for garnish
Bring water to a boil in a medium size saucepan. Add blueberries, sugar and cinnamon. Cook until sugar is dissolve.  You will now need to add these to a blender or food processor to make a puree. Set aside.
Mix cornstarch and water, stir into warm berry mixture and boil again,  then cover it and refrigerate.
To serve place in a bowl add a dollap of whipped cream and mint leaves.

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Italian Baked Crusted Flounder with Rigatoni in Wine Sauce Pasta

Wednesday, April 11, 2012

Baked with Italian flavored breadcrumbs,
herbs and in a wine sauce




1 lb flounder (or other white fish) fresh or frozen thawed
Italian flavored bread crumbs
white wine (Chablis preferred)
1 tablespoon each fresh parsley, basil, chopped
1/4 teaspoon cayenne pepper, black pepper, salt
grating cheese
olive oil
1 pound of rigatoni pasta

Boil pasta in salt water till al dente around 11 to 12 minutes. Set aside tossed with 2 tablespoons of olive oil.
Preheat to 350 degree hot oven.
In a large oil sprayed pie plate lay the flounder pieces single into the plate.  Sprinkle each piece heavily with breadcrumbs. Add the herbs and spices evenly on each piece on top. Sprinkle with grating cheese. Drizzle olive oil over each piece on the top. Pour at least 1/4 cup of white wine around the bottom and sides of the fish. Bake until the top of the breadcrumbs look crispy around 30 minutes.
Pour the sauce this makes into the pasta bowl and toss with more fresh parsley and grating cheese. Spoon the pasta on a plate, fish on top and serve.


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Double Crusted Leftover Leg of Lamb Pot Pie Recipe

Tuesday, April 10, 2012

1 cup peas
1 cup sliced mushrooms
1/4 cup carrots
1 cup boiled cubed potatoes
1 cup beef broth
1/2 cup red burgundy wine
1/2 cup fire roasted tomatoes or diced tomatoes drained
1 tablespoons chopped fresh parsley
1 pound leftover leg of lamb cut into chunks
2 cloves finely minced garlic
1/4 teaspoon, mint, oregano and garlic powder
1 1/2  tablespoons wondra flour or  cornstarch mixed in cold water to make a paste
1 beaten egg yolk

In a medium saucepan, combine the cooked lamb, vegetables, garlic, tomatoes, herbs, spices, broth and wine. Mix well. Heat this mixture till boiling then add the cornstarch cooking for one minute. Pour this into a prepared crust. Cover with a top crust. Brush with egg yolk. Bake on 400 degree hot oven until browned on top around 55 minutes.

Crust:
2 cups flour
1/2 teaspoon salt mix together with flour
2/3 cups shortening cut into the flour then add
4 1/2 tablespoons ice water

Mix till dough forms a ball...Roll out on floured board two 9 inch crust and line pie plate.

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Dessert Fruit and Cake Kabob Recipe Plus Video

Monday, April 9, 2012




Perfect for family outings, just omit the Kahlua for the kids! Here is one dessert you won't have to worry about in the sun. The Chocolate is warmed and taste great! Easy too. The kids can make the dessert while your warming up the grill to have a great barbecue with Friends and Family!  Happy Spring and Summer!  Enjoy!
 
Dessert Kabobs:

Strawberries,  washed and dry
Large Marshmallows
Store bought Pound Cake cut up into cubes
Warmed Hot Fudge Sauce Homemade or buy a jar of Hot Fudge Sauce found in the supermarket in the ice cream section and add the Kahlua
 2 tablespoons or more of Kahlua
Optional:  Toasted Coconut or chopped nuts
Wooden Skewers

Mix 1/4 cup hot fudge sauce with two tablespoon or more of Kahlua in a small microwaveable bowl. Set aside.

With your wooden skewer, thread strawberrie, poundcake, marshmallow and repeat until you have filled the wooden skewer. 
Place all the skewers on a parchment lined cookie sheet. Microwave the hot fudge for 20 seconds, stir and using a fork drizzle over the kabobs. If using coconut sprinkle that on or nuts and serve.



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Baked Ham with Pineapple Glaze Recipe

Friday, April 6, 2012




1 (15.25 ounce) can chunk pineapple, drained with juice reserved
1 (4 ounce) jar maraschino cherries, drained
1 cup brown sugar
1/2 can sprite, 7 up or other lemon lime soda

Before baking ham, place pineapple chunks on ham and place cherries with pineapple all around the ham. Heat brown sugar and reserved pineapple juice and soda in a small pan. Mix and cook together for about 10 minutes, until mixture is thicker on medium heat. Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used. Slice ham and pour the juice and pineapple on the ham with cherries and serve.

Some side dish suggestions:

Sweet Potato Bake
Lemon Pepper Bow Tie Pasta
Roasted Garlic and Potato Soup
Roasted Broccoli and Carrots
9

Butter Rum Almond Brittle Candy Recipe

Thursday, April 5, 2012

Do you like peanut brittle? Well your in for a real treat then! I was stunned how easy this brittle was to make. I have now tried with cashews, macadamia nuts, and pecans, so far the almonds our my favorite next to pecans, so here's the recipe that made me crave more. My husband ate this whole batch and has asked me to make it again, he is not a big sweet eater but this one that is so addicting.

Don't miss trying this one..... If you want something special for any holiday this is it!

almond rum brittle is like a peanut brittle with rum in it. The sweet hard buttery candy is a delicious almond brittle with a buttery flavor



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Malted Milk Candy Bon Bon Recipe

Wednesday, April 4, 2012


We are chocolate malted milk ball lovers here. This is the closest in taste of real malted milk balls that we have made for more than three decades!  Taste similar to malted milk balls just more like a truffle.
8 ounces of  good grade white chocolate (I used Lindt)
1 cup or more of instant vanilla color malted milk powder ( Carnation makes this in a jar in your local supermarkets.)
12 ounces of  good grade milk chocolate melted (use the microwave stirring every 20 seconds until melted  or by using a double boiler)

Melt white chocolate and mix with the malted milk powder, if it seems not to hold it's shape, add more malt to the white chocolate. Shape into balls.  Dip into melted chocolate using two spoons for dipping and let dry on parchment paper till set. Place in  festive paper cup. You can decorate them with sprinkles or jelly beans if you like.


More Candy Recipes?

Chocolate Hazelnut Balls
Torrone Nouget
Rum Coconut Cream Bon Bon
White Chocolate Truffles
Nutella Truffles
Crockpot candy cup bites
Curt's Nutter Butter Truffles
Easter Egg Nests
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Baked Coconut Spiced Chicken Recipe

Tuesday, April 3, 2012


1- 1/2 pounds chicken breast sliced thin
1 can coconut milk
1/2 cup plain breadcrumbs
15 gingersnap cookies, crushed ( In either a food processor or crush in a plastic bag with a rolling pin)
1/4 cup shredded coconut ( I like this fine and put in a food processor as well)
1 egg, beaten
2 tablespoon butter, cut into small pieces

Pour coconut milk over chicken in a large bowl, refrigerate for at least 3 hours.
Preheat oven to 400 degrees

Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. In two bowls add the in one egg and breadcrumb mixture in glass pie plates. Dip each chicken piece in the beaten egg and then cover with the breadcrumb combo mixture (breadcrumb coconut and cookies). Arrange coated chicken pieces in the bottom of a 9x13 casserole dish.  Put some butter on each of the chicken. Pour some of the coconut milk into the  casserole dish to cover the bottom. Bake in the preheated oven until the chicken is no longer pink, about 45 minutes to an hour depending on thickness.
19

Irish Cream Vanilla Cupcake

Monday, April 2, 2012

I absolutely love Jelly Beans the original brand!

Pear flavor is what I am hooked on, how about you? Check out these cupcakes





This inspiration to make these cupcakes came from a great blogging friend who recently was so gracious to give me an award. Thank you!  Becky for Baking and Cooking A Tale of Two Loves, for her wonderful kids version or adult, try her vanilla cupcakes with vanilla buttercream frosting,  hop over and visit her gorgeous photo's of her vanilla Easter Cupcakes!

I have a terrible story that started out my adventure today in decorating my cupcakes! My Jelly Bean holder (Becky has one too but see how cute hers is here). Was infested!

I made the cupcakes, then when I went to go decorate them with my favorite jelly beans, ( I have to put coins in mine since it's like a bank) hundreds of sugar ants came scattering out with the jelly beans. OH my!!!!!! did I ever cringe, scream and was totally disgusted! These jelly beans were from Christmas no telling how long they were in this glass holder, thank goodness I have never eaten any before using today, since I've been on a diet. I went outside took it apart and threw them all away. So, off I went out to buy new jelly beans! What a morning! I won't be storing any more of my jelly beans in any container living in Florida, those ants can get into anything!  Needless to say I went from making vanilla cupcakes to something just a little stronger .... that's what I needed after this ordeal!


So lucky for me no harm was done and no ants invaded my cupcakes. Although a strong drink was needed to proceed while I decorated my cupcakes.   Oh ok, I know I am late with this one,  it's not St. Patrick's Day but hey better late than never~


Irish Cream Vanilla Cupcakes

2-1/2 cups all purpose flour
3 teaspoons baking powder 1/2 tsp salt
1/2 teaspoon cinnamon
1-1/2 cups white sugar
12  tablespoons butter, softened
2 whole eggs + 2 egg whites, at room temperature
2 teaspoons pure vanilla extract
1/2 cup Irish Cream

 Irish Cream Frosting:
1 cup butter
4 cups powdered sugar
3 tablespoon Irish Cream
pastel sprinkles
jelly beans

Preheat oven to 350 degrees. Line muffin tins with 24 cupcake liners.
In a large mixing bowl, place flour, baking powder, salt, and cinnamon set aside. In another bowl using an electric mixer, cream together sugar and butter until light and fluffy, about 2-3 minutes.
Add eggs and egg whites one at a time, beating on low between each addition. Add vanilla.
Mix in the flour mixture slowly with 3 additions, alternating with Irish Cream, starting end with flour.
Fill cupcake liners about 2/3 full and bake 15-17 minutes, or until a cake tester comes out clean. Cool completely. 

Frosting:
Blend butter with an electric mixer until light and fluffy. Add powdered sugar a little at a  time, until completely mixed. Add the  the Irish Cream and beat until well combined. Mix around 1;4 cup of pastel colored sprinkles into the frosting.

Poke holes in the tops of the cupcakes and brush some more Irish Cream on each cupcake before  spreading on the frosting.



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