Zebra Brownies

Zebra Brownies

(not a calorie to be found in these...heh, heh! I got the recipe from my sorority sister Kim...make sure you have plenty of eggs sitting around before you start!)

Make sure all your ingredients are at room temperature...it really does make a difference...all these ingredients can even sit out overnight! I promise it won't hurt you!

Layer One....

Preheat the oven to 350 and grease a 9x13 pan.

In a large stand mixer...

Cream together:

1 cup of butter

1 1/2 cups of sugar

Add...

1 cup of cocoa

4 eggs

Add...

1 cup of flour

1 teaspoon of vanilla

Pour into the 9x13 pan.

Layer Two....

Cream together:

3 (8 ounce) blocks of cream cheese

1 1/2 cups of sugar

Add...

5 eggs

When that is mixed together, add 1/2 cup of flour and 1 1/2 teaspoons of vanilla.

Pour over the chocolate layer and flip with a butter knife to marble the two layers. Sprinkle with a few tablespoons of sugar and 1/4 cup-1/2 cup of sliced almonds. Bake for 45 minutes or until set in the middle.

Orange Beef

Orange Beef

(this started as a Paula Deen recipe...I modified it a touch...super good, like yummy homemade Chinese food! I served it with large couscous...mainly because I had no rice, but the truth is I just really like couscous!)

Cut one pound of boneless bottom round steaks into one inch wide by three inch (or so) long strips. These are really thin steaks that do not have much fat on them.

Grab three pie plates and load them up with the following, and get ready to bread the beef!

Pie plate one...

1 cup of flour

1 teaspoon of salt

Pie Plate two...

three eggs, whisked

Pie plate three...

2-3 cups of panko bread crumbs

one teaspoon of salt

1/2 teaspoon of crushed red pepper flakes

Run the steak pieces through all three plates and pan fry in vegetable oil until browned. Place on paper towels in a 200 degree oven while you continue to cook the strips.

In a small saucepan combine the following over low heat...

1 cup of orange marmalade

2 tablespoons of rice wine vinegar

1 tablespoon of dijon mustard

Here is where you can add some more heat...I think it needs a few tablespoons of crushed red pepper flakes, but that is due to the fact that I have lived in El Paso for ten years and I love all my food pretty spicy!

When all the strips are cooked put them in a large bowl and pour the orange sauce over the strips. Toss to coat them all with the sauce. Serve over rice or couscous!!

Grilled Flank Steak with Horseradish Sauce

Grilled Flank Steak with Horseradish Sauce

this was super quick, and had great flavor!

Combine the following in a ziplock baggie, and marinate for 8 hours!

2-3 pound flank steak

1 small onion diced

4 garlic cloves, minced

1/2 cup of olive oil

1/4 cup of white wine vinegar

3 tablespoons of Worcestershire sauce

2 teaspoons of sugar

1 teaspoon of salt

1/2 teaspoon red pepper flakes

Remove from the refrigerator about thirty minutes before you are ready to cook the flank steak. Heat a cast iron skillet over medium high heat...remove the steak from the marinade and cook on both side for 8 minutes for medium rare. Let rest for ten minutes before slicing across the grain, and serve with horseradish sauce.

Horseradish Sauce...

Mix together the following...

8 ounces of sour cream

3-4 tablespoons of prepared horseradish

2 tablespoons of white wine vinegar

1 tablespoon of chopped Italian parsley

salt and pepper

Pork Chops Stuffed with Spinach and Sun-Dried Tomatoes

Pork Chops Stuffed with Spinach and Sun-Dried Tomatoes

I'll admit when I made this I did not have any pork chops, or even a pork tenderloin...I only had pork cutlets, and they were actually perfect, I just rolled them up and baked them...no matter which of the three you use, just stuff and bake!

For the stuffing...

In a large skillet heat a few tablespoons of olive oil...add three cloves of minced garlic and cook for a minute over medium heat. Add the following...

8 sun-dried tomatoes, diced

1 (10 ounce) bag of frozen spinach, thawed, and squeezed dry

salt and pepper

1/4 teaspoon of dried thyme...cook until combined.

Remove from the heat and stir in the following and stir until melted...

3 ounces of goat cheese

4 ounces of cream cheese

If using two pork tenderloins...split down the middle, but not all the way through, and stuff...place in a 9x13 pan with the stuffing side up. Drizzle with a little olive oil, and bake at 400 degrees for 45 minutes.

If using pork chops...make a pocket in the thick side, and stuff with the stuffing. Drizzle with a little olive oil, and bake at 400 degrees for 30 minutes.

If using pork cutlets...spread the stuffing down the middle, and roll up. Drizzle with a little olive oil, and bake at 400 degrees for 25 minutes.

To make a quick pan sauce to pour over it...simmer together 1 cup of chicken broth, 1/2 of lemon zested, 2 tablespoons of fresh lemon juice, and 2 tablespoons of dijon mustard.

Asian Meatball Subs with Hoisin Mayonnaise

Asian Meatball Subs with Hoisin Mayonnaise

These were super easy, and you know I love hoisin sauce! The recipe called to fry the meatballs...just bake them, it's way easier!!!

Mix together the following...

1 cup of bread crumbs

5 scallions, chopped (the white and green)

4 cloves of garlic, finely grated or chopped

1 1/2 pounds of ground pork

1 tablespoon of grated fresh ginger

1/3 cup of water chestnuts, drained and finely chopped

1 egg

salt and pepper

1 teaspoon of sesame oil

1/2 cup of hoisin sauce

Form into small meatballs, and place on a foil lined cookie sheet...bake at 400 degrees for 20-25 minutes until browned.

For hoisin mayonnaise mix together the following...

1/2 cup of hoisin sauce

1/4 cup of mayonnaise

2 1/2 tablespoons of fresh lime juice

3-4 tablespoons of Asian chili-garlic sauce (depending on how hot you want it)

Spread 4 toasted baguettes with the mayonnaise and top with three to four meatballs...scatter with extra scallions if you aren't Fowler and like a little extra onion crunch!