Tuscan Parmesan Pork Chops

(Courtesy of Taste of Home)

Ingredients:
3/4 c. zesty Italian dressing
2 Tbsp. Dijon mustard
4 bone-in pork loin chops (7 oz. each)
1/2 tsp. salt
1/4 tsp. pepper
2/3 c. shredded Parmesan cheese
1/2 c. finely chopped hazelnuts

Directions:
In a large resealable plastic bag, combine salad dressing and mustard.  Add the pork; seal the bag and turn to coat.  Refrigerate for at least 1 hour.

Drain and discard the marinade.  Sprinkle pork with salt and pepper.  In a shallow bowl, combine cheese and hazelnuts.  Coat chops with cheese mixture.  Place on a greased baking sheet.  Bake at 400 degrees for 14-18 minutes or until a thermometer reads 145 degrees.

Raspberry Spritzer

(Courtesy of recipe.com)

Ingredients:
2 c. seltzer
2/3 c. frozen raspberries
2 sprigs fresh mint
3 oz. raspberry-flavored syrup or Chambord
Ice cubes

Directions:
Combine seltzer, raspberries, mint and raspberry-flavored syrup or Chambord in a small pitcher.  Pour over ice.

Sweet Mustard Chops

(Courtesy of Taste of Home)

Ingredients:
1/2 c. mayonnaise
1/4 c. packed brown sugar
1/4 c. prepared mustard
2 tsp. seasoned salt
1/3 c. red wine vinegar
4 bone-in pork loin chops (1 inch thick and 8 oz. each)

Directions:
In a small bowl, combine the mayonnaise, brown sugar, mustard and seasoned salt.  Whisk in vinegar.  Pour into a large resealable plastic bag; add pork.  Seal and refrigerate overnight.

Discard marinade.  Grill, covered, over medium heat or broil 4 inches from the heat for 4-5 minutes on each side or until a thermometer reads 145 degrees.  Let stand for 5 minutes before serving.

Pigs In Ponchos

(Courtesy of Rachel Ray)

Ingredients:
8 good-quality hot dogs
1 can (16 oz.) vegetarian spicy refried beans
1 large poblano chile pepper
16 flour tortillas (8 inch), heated to soften slightly
1 1/2 c. salsa verde
Yellow mustard, jalapeno mustard or honey mustard
2 1/2 c. shredded monterey jack cheese
Cooking spray

Directions:
Preheat an outdoor grill, indoor griddle or grill pan to medium-high heat.  Parboil the hot dogs for a few minutes to heat through.  In a medium saucepan, heat the beans over medium heat (or cover and heat in the microwave on high for 3 minutes), adding a little water to thin slightly.

Meanwhile, grill the poblano (or cook over and open flame on the stovetop or under the broiler) until evenly charred.  Transfer to a bowl, cover and let cool, then peel and slice.

Make the ponchos: top each of 4 tortillas with a thin layer of salsa verde, a swirl of mustard, a few slices of poblano and lots of cheese, then cover each with another tortilla.  Spread the top tortilla with some beans and set a dog at one end.  Wrap and roll up the tortilla stack around the dog; repeat with the remaining ingredients.  Spray the ponchos with cooking spray then grill for a few minutes to brown and crisp the tortillas.

Italian Seasoning

(Courtesy of simplyhealthytasty.com)

Ingredients:
1/2 c. oregano
1/2 c. basil
1/4 c. rosemary
1/4 c. marjoram
1/4 c. thyme
1/4 c. sage
2 Tbsp. dried minced garlic

Directions:
Put all spices in a blender and pulse until broken down but now a powder and they are mixed well.  Place in a wide-mouth pint jar and put the lid on.

Creamy Fruit Dip

(Courtesy of steaknpotatoeskindagurl.blogspot.com)


Ingredients:
8 oz. cream cheese, softened
7 oz. jar marshmallow cream
1 c. powdered sugar, sifted

Directions:
Mix together all ingredients until well mixed.  Serve with fruit.

Fish Bowl

(Courtesy of cookie-o-clock.tumblr.com)

Ingredients:
1 oz. coconut rum
1 oz. blue curaco
1 oz. sour mix
2 oz. pineapple juice
3 oz. lemon-lime soda

Directions:
Mix and serve over ice.

Note~  I made a 2 gallon version of this and I had used a different recipe.  This one will be good since it has more lemon-lime soda- the one I made was WAY too strong....and I am from Wisconsin, so I tend to drink strong drinks.  I also used a pineapple coconut rum that I found which worked well.  If you need this for a party, consider freezing pineapple chunks and adding to the drinks...it is like ice but does not water it down.

Creamy Margarita Popsicles

(Courtesy of blog.hostthetoast.com/creamy-margarita-popsicles/)

Ingredients:
1 1/4 c. fresh lime juice (about 8 limes), plus 4 limes for stabilizing the popsicle sticks
1 can (14 oz.) sweetened condensed milk
1 c. water
1/4 c. tequila
2 Tbsp. orange juice (optional)
Kosher salt or margarita salt

Directions:
In a pitcher or large cocktail shaker, combine the lime juice, sweetened condensed milk, water, tequila and orange juice.  It is important to combine the ingredients in a container that has a spout because it will make it much easier to pour into cups.

Line out 12 Dixie cups (3 oz. each) on a baking sheet.  Fill each Dixie cup 90% of the way with the tequila mixture.

Slice the limes into 1/4 inch thick rounds.  Push a craft spoon through the center of each lime round so that half of the stick pokes out from each side.  Top the mixture with the lime sticks.  Make sure the lime is resting direct.y on top of the tequila mixture.

Freeze for at least 6 hours, or overnight.  When ready to remove the popsicles from the Dixie cups, simply snip a small cut in the rim of each cup and peel them away from the popsicle.  Place the popsicles onto a dish with crushed ice to keep them from melting too quickly.  Sprinkle tops generously with kosher salt and serve.

Garlic Chive Butter

(Courtesy of Chuck Hughes)

Ingredients:
6 garlic cloves
1 lb. lightly salted butter, room temperature
Handful of fresh chives, finely chopped
Juice of 1 lemon
Pinch of salt, season to taste

Directions:
Mince the garlic then add to the softened butter in a medium bowl.  Add the chives, lemon juice and salt.  Mix well to combine.  Place half of the compound butter on a sheet of wax paper, shape into a log and roll up.  Twist the ends to secure.  Repeat with the rest of the compound butter and another sheet of wax paper. Refrigerate or freeze.  

Note~  This is really good on bread when making garlic bread or on steaks.  This makes a large amount of it but it stores really well.

Cool N Easy Strawberry Pie

(Courtesy of Kraft)

Ingredients:
2 c. fresh strawberries, divided
2/3 c. boiling water
1 pkg. (3 oz.) strawberry-flavored gelatin
Ice cubes
1/2 c. cold water
1 tub (8 oz.) light whipped topping, thawed
1 (6 oz.) ready-to-use reduced-fat graham cracker crumb crust 

Directions:
Slice 1 cup strawberries; refrigerate for later use.  Chop remaining strawberries; set aside.  Add boiling water to gelatin mix; stir for 2 minutes or until completely dissolved.  Add enough ice to cold water to make 1 cup.  Add to gelatin; stir until slightly thickened.  Remove any unmelted ice cubes.

Whisk in whipped topping.  Stir in chopped berries.  Refrigerate 20-30 minutes or until mixture is very thick and will mound.  Spoon into crust.

Refrigerate 6 hours or until firm.  Top with sliced berries.

White Chocolate Cheesecake

(Courtesy of Kraft)

Ingredients:
1/2 c. butter, softened
3/4 c. sugar, divided
1 1/2 tsp. vanilla, divided
1 c. flour
4 pkgs. (8 oz. each) cream cheese, softened
2 pkg. (6 squares each) Baker's white chocolate, melted, cooled
4 eggs
2 c. fresh raspberries

Directions:
Heat oven to 325 degrees.

Beat butter, 1/4 c. sugar and 1/2 tsp. vanilla in a small bowl with a mixer until light and fluffy  Gradually beat in flour until well-blended; press onto bottom of 9 inch springform pan.  Prick with a fork.  Bake 25 minutes or until edge is lightly browned.

Beat cream cheese, remaining sugar and vanilla in a large bowl with mixer until well-blended.  Add chocolate; mix well.  Add eggs, one at a time, beating on low speed after each addition just until blended.  Pour over crust.

Bake 55 minutes to 1 hour or until center is almost set.  Run a knife around rim of pan to loosen cake; cool before removing rim.  Refrigerate 4 hours.  Top with raspberries just before serving.

Note~ Reduce oven temperature to 300 degrees is using a dark nonstick 9 inch springform pan.

Diet Creamsicle Cupcakes

(Courtesy of cwfrosting.com)

Ingredients:
1 box white cake mix
1 can diet Sunkist soda
Optional zest and juice of 1/2 orange
Fat free cool whip

Directions:
Mix cake mix, soda, zest and orange juice in a large bowl.  Divide into cupcake liners.  Bake at 325 degrees for 25 minutes (or until a toothpick in the center comes out clean.  Cool to room temperature.  Frost with cool whip.

Crispy Fried Chicken

(Courtesy of Taste of Home)

Ingredients:
1 1/2 c. all-purpose flour
1/2 c. cornmeal
1/4 c. cornstarch
3 tsp. salt
2 tsp. paprika
1 tsp. dried oregano
1 tsp. rubbed sage
1 tsp. pepper
2 eggs
1/4 c. water
2 broiler/fryer chickens (3-4 lbs. each), cut up
Vegetable oil, for frying

Directions:
In a large resealable plastic bag, combine the flour, cornmeal, cornstarch, salt, paprika, oregano, sage and pepper.  In a shallow bowl, beat eggs and water.  Dip chicken in egg mixture; place in the bag, a few pieces at a time, and shake until coated.

In an electric skillet, heat 1 inch of oil to 375 degrees.  Fry chicken, a few pieces at a time, for 3-5 minutes on each side or until golden and crispy.

Place on 2 ungreased baking pans.  Bake, uncovered, at 350 degrees for 25-30 minutes or until chicken is tender and the juices run clear.

Berry Squares

(Courtesy of Kraft)

Ingredients:
1 pkg. (12 oz.) prepared pound cake, cut into 10 slices
3 Tbsp. orange juice
4 c. mixed fresh berries (raspberries, blueberries, halved strawberries)
2 Tbsp. sugar
2 pkgs. (3.4 oz. each) french vanilla instant pudding mix
2 1/2 c. cold milk
1 tub (8 oz.) whipped topping, thawed, divided

Directions:
Arrange cake slices on bottom of a 9x13 dish, cutting to fit if necessary; drizzle with juice.  Top with berries and sugar.

Beat pudding mixes and milk in large bowl with whisk for 2 minutes.  Stir in 1 c. whipped topping; spread over berries.  Top with remaining whipped topping.

Refrigerate for 1 hour.

Beautifully Easy Fruit Tart

(Courtesy of Kraft)

Ingredients:
1 sheet frozen puff pastry (1/2 of 17.3 oz. package), thawed
1 pkg. (3.4 oz.) vanilla instant pudding mix
1 c. cold milk
1 c. whipped topping, thawed
1 square Baker's white chocolate
1 c. quartered fresh strawberries
1 can (11 oz.) mandarin oranges, drained
1 kiwi, peeled, sliced and halved
3 Tbsp. apricot preserves
2 tsp. water

Directions:
Heat oven to 400 degrees.

Unroll pastry on baking sheet.  Fold over edges of pastry to form 1/2 inch rim; press firmly to base to seal.  Prick pastry sheet with a fork.  Bake 10-15 minutes or until puffed and golden brown.  Cool completely.  Place on tray.  

Beat pudding mix and milk in a large bowl with a whisk for 2 minutes.  Stir in whipped topping; spread onto pastry.

Melt chocolate as directed on package.  Arrange fruit over pudding mixture.  Mix preserves and water; brush onto fruit.  Drizzle with chocolate.  Let stand until chocolate is firm.

Note~  Can substitute orange marmalade or pineapple preserves for the apricot preserves.

Potato Smashers

(Courtesy of Taste of Home)

Ingredients:
6 small red potatoes (about 3/4 lb.)
1/2 c. water
2 center-cut bacon strips
2 Tbsp. reduced-fat Italian salad dressing
1/4 c. shredded sharp cheddar cheese
Reduced-fat sour cream, optional

Directions:
Place potatoes in a small microwave-safe dish; add water.  Microwave, uncovered, on high for 8-9 minutes or until tender, stirring once. 

Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp.  Remove to paper towels to drain.  Crumble bacon and set aside.

With the bottom of a glass, flatten potatoes to 1/2 inch thickness.  In the same skillet coated with cooking spray, cook potatoes in dressing over medium heat for 2-3 minutes or until bottoms are golden brown.

Turn potatoes; sprinkle with cheese and reserved bacon.  Cover and cook for 2-3 minutes longer or until cheese is melted.  Serve with sour cream, if desired.

Herb-Buttered Corn

(Courtesy of Taste of Home)

Ingredients:
1/2 c. butter, softened
1 Tbsp. minced fresh chives
1 Tbsp. minced fresh dill
1 Tbsp. minced fresh parsley
1/2 tsp. dried thyme
1/4 tsp. salt
Dash garlic powder
Dash cayenne pepper
10 ears fresh corn, husked and cooked

Directions:
In a bowl, combine the first 8 ingredients; mix well.  Spread over each ear of corn.

Hot N Spicy Flank Steak

(Courtesy of Taste of Home)

Ingredients:
3 Tbsp. brown sugar
3 Tbsp. red wine vinegar
3 Tbsp. sherry or reduced-sodium chicken broth
3 Tbsp. reduced-sodium soy sauce
1 Tbsp. canola oil
1 1/2 tsp. crushed red pepper flakes
1 1/2 tsp. paprika
1 1/2 tsp. chili powder
1 1/2 tsp. Worcestershire sauce
3/4 tsp. seasoned salt
3/4 tsp. garlic powder
3/4 tsp. dried parsley flakes
1 beef flank steak (1 1/2 lbs.)

Directions:
In a small bowl, combine the first 12 ingredients.  Pour 1/3 c. marinade into a large resealable plastic bag; add steak.  Seal bag and turn to coat; refrigerate 1-3 hours.  Cover and refrigerate remaining marinade for basting.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.  Grill steak, uncovered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium 160 degrees; well done 170 degrees), basting frequently with remaining marinade.  Thinly slice steak across the grain.

Easy Mac N Cheese

Ingredients:

12 oz. elbow macaroni

2 Tbsp. Dijon mustard

1 1/4 c. sour cream

Kosher salt and pepper

1 small onion, finely chopped

8 oz. extra-sharp cheddar cheese, grated (2 c.)

Directions:

Heat oven to 400 degrees.  Cook the pasta for half of the time recommended on package directions; drain.

Meanwhile, in a large bowl, whisk together the mustard, 1 c. sour cream and 1/2 tsp. each salt and pepper.  Fold in onion and 1 c. cheese.

Add the pasta to the bowl and toss to coat.  Transfer the pasta mixture to a shallow 3 qt. or 9x13 baking dish and bake until beginning to brown, 15-20 minutes.

Remove the baking dish from the oven and fold in the remaining 1 c. cheese and 1/4 c. sour cream.  Return to the oven and bake until golden brown, 15-20 minutes more.  Serve with freshly cracked black pepper.

Caramel Cream Crepes

(Courtesy of Taste of Home)

Ingredients:
6 Tbsp. fat-free milk
6 Tbsp. egg substitute
1 1/2 tsp. butter, melted
1/2 tsp. vanilla extract
6 Tbsp. all-purpose flour
6 oz. fat-free cream cheese
3 Tbsp. plus 6 tsp. fat-free caramel ice cream topping, divided
2 1/4 c. reduced-fat whipped topping
1 1/2 c. fresh raspberries
1/3 c. white wine or unsweetened apple juice
3 Tbsp. sliced almonds, toasted

Directions:
In a blender, combine milk, egg substitute, butter and vanilla; cover and process until blended.  Add the flour; cover and process until blended.  Cover and refrigerate for 1 hour.

Lightly coat a 6 inch nonstick skillet with cooking spray; heat over medium heat.  Pour about 2 Tbsp. batter into the center of skillet; lift and tilt pan to evenly coat bottom.  Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer.  Remove to a wire rack.  Repeat with remaining batter.  Stack cooled crepes with waxed paper or paper towels in between.

In a small bowl, beat cream cheese and 3 Tbsp. caramel topping until smooth.  Fold in whipped topping.  Spoon down the center of each crepe.  Drizzle with remaining caramel topping; roll up.

In a small microwave-safe bowl, combine raspberries and wine or juice.  Microwave on high for 30-60 seconds or until warm.  Using a slotted spoon, place berries over crepes.  Sprinkle with almonds.

Smoky Chicken and Potatoes

(Courtesy of Family Circle)

Ingredients:
1 1/2 lb. boneless, skinless chicken thighs, cut into 1 inch pieces
1 1/2 lbs. baking potatoes, unpeeled, cut into 1/2 inch pieces
1 sweet onion, cut into 8 wedges
1 green pepper, cored, seeded and cut into 1/2 inch strips
4 cloves garlic, sliced
2 Tbsp. olive oil
2 tsp. smoked paprika
1 tsp. salt
1/2 tsp. black pepper
1 lemon, cut into wedges, plus more for serving (optional)
1/2 c. parsley, chopped

Directions:
Heat oven to 450 degrees.  Coat a 9x13 baking dish with nonstick cooking spray.

Add chicken, potatoes, onion, green pepper and garlic.  Toss to with olive oil and season with paprika., salt and pepper.  Squeeze lemon wedges over top and scatter wedges over casserole.

Bake at 450 degrees for 30 minutes or until chicken reaches 160 degrees.  Stir once after 20 minutes.

Scatter parsley over top.  Serve with additional lemon, if desired.

Jam N Cream French Toast

(Courtesy of Taste of Home)

Ingredients:
2 Tbsp. cream cheese, softened
2 thick slices cinnamon-raisin bread
2 Tbsp. strawberry jam
1 egg
1 Tbsp. butter
Maple syrup, optional

Directions:
Spread cream cheese on one slice of bread.  Spread jam on the other slice; place jam side down over cream cheese.  In a shallow bowl, beat egg.  Dip both sides of bread into egg.

In a small skillet, melt butter; toast bread for 3-4 minutes on each side or until golden brown.  Serve with syrup if desired.

Orange Creamsicle

(Courtesy of whattheflicka.com)

Ingredients:
2 oz. whipped cream vodka
Orange soda
Whipped cream
Ice

Directions:
Pour whipped cream vodka in glass over ice.  Top with orange soda.  Top with whipped cream.

Sarasota Lemonade

(Courtesy of pamperedjes.blogspot.com)

Ingredients:
2 bottles Moscato
1 can pink lemonade concentrate thawed
3 c. Sprite, more or less, depending on your taste
Fresh raspberries

Directions:
Place all liquid ingredients into a pitcher and stir.  Mash about half of the raspberries and put them in the pitcher; stir.  Divide the rest of the raspberries among the glasses.  Fill with the liquid mixture.

Note~  I am going to try this with strawberries

Paleo Buffalo Chicken Nuggets

(Courtesy of paleospirit.com)

Ingredients:
1 lb. ground chicken (a little fat makes for a moister nugget)
1 egg
1/4 c. coconut flour
2 tsp. Frank's RedHot original red hot sauce
1 tsp. celtic sea salt
1 tsp. onion powder
1/2 tsp. garlic powder
COATING:
1/4 c. coconut flour
2 Tbsp. ground flax seeds
1/4 tsp. celtic sea salt
SAUCE:
1/3 c. Franks RedHot original red hot sauce
3 Tbsp. ghee or butter

Directions:
Preheat oven to 375 degrees.

In a small bowl, combine 1/4 c. coconut flour, onion powder, garlic powder and 1 tsp. salt.  Mix well.

In a medium bowl, place the ground chicken, egg, 2 tsp. hot sauce and coconut flour mixture.  Mix with hands until well-combined but do not overmix.

Scoop out 2 Tbsp. of the chicken mixture and roll into little meatballs (you should end up with about 20).  Shape each meatball into a flatter "nugget" shape.

Combine the remaining 1/4 c. coconut flour, 2 Tbsp. flax meal and 1/4 tsp. salt and dip each nugget gently into flour mixture until coated on all sides.

Place the coated chicken nuggets onto a baking sheet covered with a Silpat or parchment paper.  

Bake for 15 minutes.

While the chicken nuggets are baking, stir together 1/3 c. hot sauce and 3 Tbsp. ghee or butter and heat until warm and combined.

Once the chicken has baked for about 15 minutes, remove chicken nuggets from the oven and carefully dip each one in the butter mixture until coated on all sides.  Place each nugget back on the baking sheet and bake for another 5 minutes.  Serve hot.

Asian Braised Pork

(Courtesy of Womans Day)

Ingredients:
1/4 c. low-sodium soy sauce
1/2 tsp. ground allspice
1/4-1/2 tsp. crushed red pepper
1/4 c. plus 1 Tbsp. brown sugar
1 piece (2 inches) fresh ginger, half thinly sliced and half grated
2 1/2 lb. boneless pork shoulder, trimmed and cut into 2 inch pieces
1 c. long-grain white rice
1/4 c. rice vinegar
Kosher salt and pepper
1 seedless cucumber, thinly sliced into half moons
1/4 sweet onion, thinly sliced

Directions:
In a 5-6 qt. slow cooker, combine the soy sauce, allspice, red pepper, 1/4 c. brown sugar and the sliced ginger.  Add the pork and toss to coat.  Cover and cook until the meat is tender, on low for 7-8 hours or on high for 5-6 hours.

30 minutes before serving, cook the rice according to package directions.  In a large bowl, whisk together the vinegar, 1 Tbsp. brown sugar, grated ginger, 1/4 tsp. each salt and pepper.  Add the cucumber and onion then toss to combine.

Spoon the pork over the rice and serve with the cucumber salad.

Note~ You can substitute the allspice for Chinese five spice if you want.

Stuffed Lamb Shoulder with Garlic Sauce

(Courtesy of Cooking Channel)

Ingredients:
1 carrot, finely chopped
1 leek, finely chopped
1/2 celery root, peeled and finely chopped
1/4 c. celery leaves, chopped
1/4 c. chopped fresh parsley
2 Tbsp. chopped fresh chives
2 Tbsp. chopped fresh chervil
3 cloves garlic, cut in half
4 c. veal stock
1 head garlic, cut in half
Kosher salt and freshly ground black pepper
2 Tbsp. butter
1 (4 lb.) boneless lamb shoulder
Canola oil

Directions:
In a bowl, mix the carrots, leeks, celery root, celery leaves, parsley, chives and chervil.

Cut lamb roast the long way and lay flat.  Stuff the lamb shoulder, spreading the herb stuffing over the surface, leaving a 1 inch border.  Season the herb mixture with salt and pepper.  Roll the lamb up, tie it up with a string at 1 inch intervals, brush it with oil and season the meat with salt and pepper.  With a sharp knife, make small incisions in the meat and insert the halved garlic cloves.

Preheat oven to 350 degrees.

In a large oven-proof heavy skillet, heat the canola oil on high.  Add the lamb shoulder to the skillet and sear on all faces until browned, about 10 minutes.  Add the veal stock and garlic heat.  Season with salt and pepper.  Remove from the heat and put in the oven for about 2 1/2 hours for medium, or using a meat thermometer until it reads 165 degrees for medium or 170 degrees for well done.

Take garlic head halves and place in aluminum foil and drizzle with oil.  Place in oven for 7-10 minutes or until cloves are softened.  Squeeze the garlic head to remove cloves from the garlic head, set aside.

Remove the lamb shoulder from the skillet and keep warm.  Mash the roasted garlic in the sauce.  Strain over a medium stockpot and cook until reduced by half.  Whisk in the butter.  Season with salt and pepper and keep warm.

Slice the lamb shoulder and serve with the roasted garlic sauce.

Carne Asada

(Courtesy of Mr Food)

Ingredients:
1/4 c. original flavor seasoned rice vinegar
Zest of 2 limes
1/4 c. fresh lime juice
1 Tbsp. olive oil
2 Tbsp. minced garlic
1 tsp. dried oregano
1/2 tsp. salt
2 Tbsp. chopped fresh cilantro (optional)
2 lbs. skirt steak

Directions:
In a large resealable plastic storage bag, combine rice vinegar, lime zest, lime juice, olive oil, garlic, oregano, salt and cilantro, if desired; mix well.  Add steaks to bag, and seal.  Refrigerate for at least 2 hours, or overnight.

Heat a large skillet over high heat.  Add steaks, discarding any marinade, and cook 4-5 minutes per side, or until desired doneness.  Slice thinly and serve.

http://www.mrfood.com/Beef/Carne-Asada-Zesty-Steak

Surprise Monkey Bread

(Courtesy of Taste of Home)

Ingredients:
1 c. packed brown sugar
1/2 c. butter, cubed
2 tubes (12 oz. each) refrigerated flaky buttermilk biscuits
1/2 c. sugar
1 Tbsp. ground cinnamon
1 pkg. (8 oz.) cream cheese, cut into 20 cubes
1 1/2 c. chopped walnuts

Directions:
In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside.

Flatten each biscuit into a 3 inch circle.  Combine sugar and cinnamon; sprinkle 1/2 tsp. in the center of each biscuit.  Top with a cream cheese cube.  Fold dough over filling; pinch the edges to seal tightly.

Sprinkle 1/2 c. walnuts into a 10 inch fluted tube pan coated with cooking spray.  Layer with half of the biscuits, cinnamon-sugar and butter mixture and 1/2 c. walnuts.  Repeat layers.

Bake at 350 degrees for 40-45 minutes or until golden brown.  Immediately invert onto a serving platter.  Serve warm.  Refrigerate leftovers.

Golden Sea Bass

(Courtesy of Taste of Home)

Ingredients:
1 c. mashed potato flakes
1 envelope Italian salad dressing mix
1/4 tsp. pepper
1 egg
2 lbs. sea bass fillets or halibut steaks
2 Tbsp. butter, melted
Paprika

Directions:
In a shallow bowl, combine the potato flakes, dressing mix and pepper.  In another bowl, beat the egg.  Dip fillets into egg, then coat with potato flake mixture.  

Place in a single layer in a baking pan coating with cooking spray.  Drizzle with butter; sprinkle with paprika. Bake, uncovered, at 450 degrees for 10-14 minutes or until fish flakes easily with a fork.

Crunchy Onion Chicken

(Courtesy of French's)

Ingredients:
2 c. (4 oz.) original or cheddar French fried onions
2 Tbsp. all-purpose flour
4 (5 oz. each) boneless, skinless chicken breasts
1 egg, beaten

Directions:
Place onions and flour in a plastic bag.  Lightly crush with hands or with a rolling pin.  Transfer to a pie plate or waxed paper.

Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere.  Place chicken on baking sheet.

Bake at 400 degrees for 20 minutes or until no longer pink in center.