Tuesday, June 28, 2011

Buttered Garlic Top Sirloin

Buttered Garlic Top Sirloin
8-10 oz top sirloin(s)
salt and pepper, to taste
2 T butter, per steak
1-2 cloves garlic, per steak

1. Take steak out of the fridge about a half hour early to bring it to room temperature; meanwhile, prep the grill.
2. Pat the steak dry with paper towels and then rub salt and pepper into both sides of the steak.
3. Melt the butter and mix in garlic; slather on one side of steak.
4. Lay steak, butter side down, on the grill; slather garlic butter on the top side of the steak.
5. Cook steak for 8-10 minutes on each side, depending on thickness and how well done you like your steak.
6. Once cooked, let it rest on the plate for about 5 minutes before cutting/serving.

Tuesday, June 21, 2011

Baked Potato Chips

Much healthier than anything you'll buy in a bag.

Baked Potato Chips
2 large or 3 medium russet potatoes, cut into 1/8"-thick slices
2-3 T olive oil
2-3 t black pepper
2-3 t salt

1. Preheat oven to 450* and line two baking sheets with foil.
2. Place all ingredients in a large ziploc bag; shake to coat evenly.
3. Spread potatoes out on baking sheets in a single layer.
4. Bake for 25 minutes, rotate sheets (top/bottom and front/back), and bake for another 8-10 minutes, until golden brown.

Tuesday, June 14, 2011

Sour Cream Cucumber Salad

Sour Cream Cucumber Salad
1 large cucumber
3/4 c water
3/4 c white vinegar
1 1/2 t salt
1/2 c [light] sour cream
1/2-1 t dried dill, to taste
1/2 t sugar
pepper to taste

1. Slice cucumber super thin; place in ziploc bag along with water, vinegar, and salt.
2. Soak for 30 minutes, tossing occasionally.
3. In a medium bowl, combine sour cream, dill, sugar, and pepper.
4. Drain cucumbers, rinse, and drain again. Repeat a few times if desired.
5. Add cucumber slices to sour cream mixture and coat evenly.

Tuesday, June 7, 2011

Peanut Butter Chocolate Bars

Peanut Butter Chocolate Bars
1 c butter-flavored shortening
1/2 c peanut butter
1 cup brown sugar
2 eggs
1/2 t almond extract
1 1/2 c flour
1 t baking powder
1/4 t salt
1 1/4 c chocolate chips
1- 11.75 oz jar hot fudge topping
1/2 c chopped walnuts (opt)

1. Preheat oven to 350*; foil-line and grease a jelly roll pan.
2. In a large bowl, cream together shortening, peanut butter, and brown sugar with an electric mixer at medium-high speed; beat in eggs and almond extract until smooth.
3. Add flour, baking powder, and salt; mix at low speed until thoroughly combined.
4. Spread evenly in prepared pan.
5. Bake 18-20 minutes or until it passes the toothpick test; cool in pan, on wire rack.
6. Place chocolate chips in a large microwave-safe bowl and microwave for 1 minute; stir.
7. Microwave and stir in 15-second intervals until melted and smooth; stir in hot fudge and then microwave for another 15 seconds. Spread over warm peanut butter bars and sprinkle with walnuts.
8. Chill for 1 hour, or until chocolate layer is firm, and serve. Store in the refrigerator.