Yummy Guacamole

3 avocados, halved, seeded and peeled

1 lime or lemon, juiced

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon cayenne

1/2 medium onion, diced

2 tomatoes, seeded and diced

1 tablespoon chopped cilantro

1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime/lemon juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
If you don't have or don't feel like chopping the onions and tomatoes, just add a couple spoonfuls of salsa.  Enjoy!

Jaden’s Chinese Beef Broccoli (from The Steamy Kitchen Cookbook)

Jaden’s Chinese Beef Broccoli (from The Steamy Kitchen Cookbook)

1 lb top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
11/2 lbs broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic

BEEF MARINADE
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef

STIR-FRY SAUCE
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let mari- nate for 10 minutes at room temperature.

In a small bowl, mix together the ingredients for the Stir-fry Sauce.

In a wok or large sauté pan, add 1 inch of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

I tried this recipe tonight and it is delicious and quick too!  There is just something about cooking in a wok that is so fun.  Check out the cookbook The Steamy Kitchen Cookbook it is pretty nifty too.  

Stationery Card

Stationery Card

View the entire collection of cards.

Cinnamon Rolls

You are going to need a bread machine for this recipe.  It is just easier to make dough this way.  Make sure that you put the ingredients in the bread machine in the following order.
3/4 cup plus 2 Tbsps water
2 Tbsps margarine or butter, softened
2 1/2 cups bread flour (all purpose works too)
1/4 cup sugar
1 tsp salt
1 tsp bread machine yeast (regular yeast works too)

After all ingredients are in the bread machine, select the Dough/Manual cycle.

Meanwhile make the cinnamon filling.
1/3 cup sugar
2 tsp ground cinnamon
Mix ingredients.

Also, make the vanilla glaze.
1 cup powered sugar
1/2 tsp vanilla
2 Tbsp milk
Mix all ingredients until smooth and thin enough to drizzle. 

Prepare a 9x13 pan, grease the pan with butter.  Spread evenly.  Remove dough from bread machine and flatten with a rolling pin.  Roll dough on a lightly floured surface into a 9 in square, larger if you can.  Then spread dough with 2 Tbsp butter/margarine.  Sprinkle with cinnamon filling.  Roll the dough up tightly; pinch edge of dough into roll to seal (make sure you do this, I learned the hard way).  Cut roll into 1 in. slices and place in the pan.  Cover and let rise in a warm place 1 to 1 1/2 hours or until they double.

Heat oven to 375 degrees.  Bake 20 to 30 minutes or until golden brown.  Remove from oven and drizzle with vanilla glaze.  Serve warm.

If you make them the night before just pop them in the microwave for 25 seconds or so, they are soooo good!

Roasted Cauliflower

Roasted Cauliflower

• 1 head of cauliflower
• 2-3 cloves of garlic, peeled and coarsely minced
• Lemon juice from half a lemon
• Olive oil
• Coarse salt and freshly ground black pepper
• Parmesan cheese

Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper.  Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.

Grilled Honey Dijon Pork Tenderloin

2 pounds pork tenderloin
2/3 cup honey
1/2 cup Dijon mustard
1/4 teaspoon chili powder
1/4 teaspoon salt

Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over pork loin, seal, and refrigerate for at least 4 hours.
Prepare the grill for indirect heat. Lightly oil grill grate. Remove meat from marinade. Place the leftover marinade in a saucepan and bring to a boil, then reduce to a simmer. Use the marinade to baste the pork loin. Grill for 30 to 40 minutes, or to desired doneness ( a lot depends on the thickness of the pork loin. Enjoy!

Chicken and Dumplings

What is better than chicken and dumplings on a rainy day.

1 (32 ounce) container chicken broth

1 rotisserie chicken cubed

1 onion, chopped

1 package baby carrots, chopped

2 stalks celery, chopped

1 bay leaf

salt and ground black pepper to taste

2 1/4 cups Bisquick

2/3 cup milk


Combine chicken broth, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until the vegetables are tender, 20 to 25 minutes. Add chicken.
Mix Bisquick and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes. I like to add a little chopped parsley to my dumplings but that is up to your taste.