Unpacking, laundry, connecting with family, email, snail mail, photos from camera, iPhone photos, sorting photos, editing photos, food shopping, house cleaning, yard work, even making meals is a chore (and you know how I love to cook!)
I am slowly catching up and getting back in the swing of things as we cherish these these family moments.
Because London Broil is not a tender cut of beef, it is best cooked less rather than more.
1 1/2-inch thick top round London Broil
3/4 cup oil
1/4 to 1/2 cup soy sauce
2 Tbs. white vinegar
1/4 cup honey
1 1/2 tsp fresh ginger
1 tsp. garlic powder
3 green onions, cut up
Using a pointy fork or skewer, stab the London Broil all over to allow the marinade to penetrate the meat and help tenderize it.
I have cooked the London Broil in the broiler with the rack 5-7-inches from the top broiler unit, low broiler setting and broiled 8-10 minutes on the first side and then 5-7 on the other side. Allow to rest 10 minutes before slicing very thin on the diagonal.
Leftovers make delicious fajitas. Top with sauteed onions and bell peppers, add salsa, sour cream, green onions and cheese. A great leftover meal!
1 pound Jimmy Dean® Premium Pork Sausage Roll
1-1/2 cups frozen cubed hash brown potatoes
1/4 cup diced onion
1/4 cup diced green or red pepper
4 eggs, lightly beaten
12 flour tortillas (8 inches), warmed
1/2 cup shredded cheddar cheese
Picante sauce or salsa (optional)
sour cream (optional)
In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set.
Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce or salsa and sour cream, if desired.
To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place one burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a meat thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
Yield: 12 burritos.
At an early-December get-together, my friend, Jan served Mae Ploy sweet chili Thai sauce alongside a plate of shrimp. I loved the sweet and the heat combination!
I think this version of sweet chili sauce is a bit tangier than Mae Ploy but it is similar. Delicious with shrimp and equally yummy on spring rolls!
In a small saucepan, whisk together all ingredients except the cornstarch and 2 Tbs. water. Heat to boiling, reduce heat and simmer 20 minutes.
Stir in the cornstarch/water mixture and continue simmering 2-3 more minutes until thickened.
*My friend, Jan gave me a bottle of Rosemary vinegar that she made herself and I used it in this recipe instead of the rice vinegar. I didn’t notice overt Rosemary flavor and loved using this culinary gift from a dear friend 🙂
Recipe Note: I considered simmering the sauce for a longer time to reduce instead of a adding the cornstarch to thicken. I imagine it would be a little more pungent and more concentrated but I plan to try it the next time.
2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme (rosemary is good too)
2 Turkish bay leaves or 1 California
3/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
2 teaspoons all-purpose flour (I used 2 Tablespoons)
3/4 cup dry white wine (I used a pinot grigio)
4 cups reduced-sodium beef broth (32 fl oz)
1 1/2 cups water
1/2 teaspoon black pepper
6 (1/2-inch-thick) diagonal slices of baguette
1 (1/2-lb) piece Gruyère, Comte, or Emmental (or cheese of choice in quantity desired)
2 tablespoons finely grated Parmigiano-Reggiano
6 (8- to 10-oz) flameproof soup crocks or ramekins (Since my menu included many items, I served the soup in small ramekins)
Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
While soup simmers, put oven rack in middle position and preheat oven to 350°F.
Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes. (I sliced baguette, drizzled with olive oil, sprinkled with salt and pepper and toasted in a toaster oven)
Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.
Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.