Saturday, July 12, 2014

New Blog!

I am moving...and I've got my own domain! New blog is, and will be up and running by September 2014! Hope to see you there!

Wednesday, May 14, 2014

Steak and Veggie Stir Fry

We love to cook outside on the grill during spring and summer. For some reason, we tend to overestimate the amount of steak needed to feed our family and we end up with leftovers. While just plain, left-over steak reheated in the microwave tastes great, sometimes I need to get creative and figure out another way to use up the cold steaks sitting in our fridge. The other day, I came up with a quick and delicious stir-fry that the whole family loved.

Here are the frozen vegetables I used
 If you have leftover steaks, this will only take about 15 minutes! And it's so good that it's worth just grilling some extra steaks during a cookout to have ready for a meal later in the week. This is an easy  supper to throw together on a busy night.


1 tablespoon oil (I used olive oil)

2 or 3 boneless cooked steaks, sliced thin

Coarse Kosher salt and fresh ground pepper

1 package (16 ounces) frozen vegetables

1 teaspoon garlic powder

1 teaspoon ground ginger

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes

2 tablespoons soy sauce

Steamed rice (optional)

Quick tip: Save medicine cups for measuring small amounts of liquids!


1. Heat oil in large skillet over high. When oil is hot, add sliced steak. Sprinkle lightly with Kosher salt and fresh-ground pepper. Stir and cook in hot oil until heated through. Remove from skillet onto a plate.

2. Add frozen veggies to skillet and stir to coat with oil and drippings. Add remaining ingredients and mix well. Cook and stir over high heat for 5-6 minutes, until heated through and crisp-tender. Do not overcook. Add steak back to skillet with veggies.

3. Serve alone or with steamed rice.

Yield: 3-4 servings without rice; 4-5 servings if served with rice.

Thursday, April 24, 2014

Buttery Yeast Rolls

I always try to serve yeast rolls with any special meal - especially holidays. These are the rolls I served on Easter. We all love them and they are a special treat - soft and fluffy, buttery, and warm from the oven. In the past, I would pick up a package of "brown and serve" rolls in the bread section at the supermarket. Then one day, I ran across a recipe for these awesome yeast rolls online. I made them once, and have never gone back to buying "brown and serve" rolls. It's surprisingly easy to make these rolls from scratch (letting my bread machine do most of the work), and oh, the taste is incredible! No "brown and serve" rolls from the supermarket can compare. Once you try these, I guarantee you will want to make them again and again.

Buttery Yeast Rolls
1 cup water

2 tablespoons butter, softened

1 teaspoon salt

1/4 cup sugar

1 egg

3 1/4 cups bread flour

3 teaspoons active dry yeast

Melted butter

1. Place all ingredients except melted butter in bread machine, in order listed. Start dough cycle.

2. When dough is ready, remove and place in a bowl that has been dusted lightly with flour. Cover with a towel and allow to rest for 10 minutes.  See instructions below for making dough ahead.*

3. Divide dough into 16 equal-sized balls and place on large, greased cookie sheet. Cover with towel and allow to rise in a warm, draft-free place for 35 minutes.

4. Heat oven to 375(F). Bake 12-14 minutes on center rack, until golden brown. Remove from oven and immediately brush tops with melted butter. Rolls are best while still warm from oven!

Rolls can be stored in a covered bowl or Ziploc baggy in refrigerator for 2-3 days. 

*To make dough ahead: After following through Step 2, place dough in a tightly covered bowl and keep in refrigerator until ready to use the next day. Take out and let sit at room temperature, still covered, for at least 1 hour. Then follow through with Step 3.