Best Chicken Ever

Seriously I just can't hold on to this amazing recipe anymore. I have to share. Of course now everyone will know how easy it is and that I didn't really slave for hours of this delectable dish. But that's ok. For the good of mankind I will share.



Lime Salsa Chicken
(adapted from pip & ebby)

Juice from one lime
1/4 Cup Cilantro
1.25 oz package of taco seasoning (or make your own so there's no MSG which is what I do. super easy!)
2 jalapeno peppers finely chopped (optional- haven't done this yet)
3 lbs boneless chicken breasts or thighs
1 Chopped Red Pepper
1/2 Onion chopped

Now you can throw all this in a bag and freeze till your ready or throw it directly in the crockpot. Since I seem to be living a day at a time with meals as of late I do the later.

Mix in a slow cooker and add one 24 oz jar of salsa. I use a pineapple mango salsa but whatever floats your boat works too!

Cook on high for 3-4 hrs or low for 6-8.

Shred in crockpot and serve in tortillas or over rice. Add some guacamole, sour cream and pour yourself a nice glass of margarita, if your over 21 that is. Then invite all your friends over and listen to them rave.

Sorry no picture. It's so good it doesn't need a picture. Your welcome.

Just Add Oreo

If you're looking to spice up your chocolate chip cookies just add oreo. I did.


and boy it was yummy


but watch your oven mit or this might happen...


back to yummy...

Add 8 broken pieces of Oreo to your chocolate chip recipe or check out the one here at Cafe Zuplas.

Summer Sandwich

I love Trader Joe's. Living near a Trader Joe's was a must for me when looking at homes. People will often ask me what I get there. Oh the plethora of options :) Orange Chicken, hummus, tortillas & low-fat mexican cheese, organic frozen vegetables, specialty jams, peanut butter cups, the list goes on.

Well here's a delicious summer sandwich you can make using all Trader Joe's ingredients. I took pictures of each item in case you aren't familiar with the store.

First off you need some fresh tomatoes & basil leaves. Ok these you can get anywhere but it's a one stop shop for this dinner for me.

Pick up some roasted red peppers:

Some cheese. Here's my favorite:


Pile the above onto their Multi-grain Sourdough bread:

Butter the baby up and throw it onto the grill or griddle for a gourmet grilled cheese sandwich!


YUM!! I think I'm gonna go make myself one for lunch!

Chocolate Chip Banana Bread

The past week we've had our friend Luz staying with us. We've had a lot of fun with her! Luz loves the Lord, has a great sense of humor, kind of quirky, and has real cool shoes. She is also an amazing photographer & graphic designer. The next few posts will feature her pictures from staying here. My computer is super close to being ready for me to upload & edit pictures again but not there quite yet. You can see more of Luz's awesome pictures here.

And now for the story of this:


The other day I had some very ripe banana's and a craving for chocolate. I always make my banana bread with sour cream and the recipes for chocolate chip banana bread I had didn't use sour cream. So I googled "banana chocolate chip sour cream bread" Which lead me here for:

Banana and Sour Cream Chocolate Chip Bread
Ingredients:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter (room temperature)
3/4 cup brown sugar
2 eggs (beaten)
1/2 cup sour cream
3 overripe bananas (mashed)
1 cup chocolate chips

Directions:
Mix the flour, baking soda, salt and in a large bowl. Cream the butter and brown sugar in another bowl. Stir the eggs, sour cream and banana into the butter and sugar. Stir the banana mixture into the flour mixture. Stir in the chocolate chips and walnuts. Pour the batter into a 9x5 inch loaf pan. Bake in a preheated 350F oven until a tooth pick pushed into the center comes out clean, about 60-70 minutes.





The waiting to cool-so-you-can-eat part is hard but well worth the wait :)

New Kitchen, New Recipe

Well we are totally settled in and unpacked here in the Daukas house. Ok so not really, but close. I woke up this morning and had this strange feeling. Something I remembered having once about a year or so ago. Settled. Ah, so nice. Then I had another familiar feeling shortly after, exhausted. Yep, we've pretty much killed it this week and hosted our first Community Group for Grace Church last night. What a joy to have them all in our new home worshipping God and praying together!

One of the favorite places in my home, among many really, is the kitchen. It's big, spacious and lots of counter space (guard your hearts those of you with a small kitchen I was once there, like last week there). So standing in the kitchen this week I had a strong desire to cook and bake like never before! I walked down to the new library by our house and checked out a Barefoot Contessa cookbook. Lots of possibilities. Here's a keeper from last night:

Chicken Piccata
4 split boneless, skinless chicken breast
salt & freshly ground black pepper
1 C all-purpose flour
2 extra large eggs
1 ½ C seasoned dried bread crumbs
olive oil
3 T unsalted butter at room temerature
1/3 c freshly squeezed lemon juice (2 lemons)
½ C dry white wine
sliced lemon for serving
chopped fresh flat leaf parsley, for serving

Preheat oven to 400 degrees. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper and pound it out to ¼ inch think. Sprinkle both sides with salt & pepper.

Mix the flour, 1 t salt and ½ t pepper on a shallow plate. In a second plate, beat the eggs and 1 T water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread-crumb mixtures.

Heat 2 T olive oil in a large sauté pan over medium to medium- low heat. Add 2 chicken breats and cook for 2 minutes on each side, until browned. Place them on the sheet pan while you cook the rest of the chicken. Heat more olive oil in the sauté pan and cook the second 2 chicken breasts. Place then on the same sheet pan and allow them to bake for 5-10 minutes while you make the sauce.

For the sauce, wipe out the sauté pan with a dry paper towel. On medium heat, melt 1 T of the butter and add the lemon juice, white wine, the reserved lemon halves, ½ teaspoon salt, and ¼ t pepper. Boil over high heat until reduced by half, about 2 minutes. Off the heat, add the remaining 2 T of butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate, spoon on the sauce, and serve with sliced lemon and a sprinkling of fresh parsley

Bruschetta n' Cheese-Stuffed Chicken Breast

We had this at a friends house awhile back and I just got around to making it myself. It's super easy and very delicious!

Ingredients:
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

HEAT oven to 350°F. Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

PLACE 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.

BAKE 40 min. or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 min. or until melted

makes 8 servings

Can be found at kraftfoods.com

Parmesan Chicken With Cherry Tomato Sauce

Last night I made a new recipe I found on Cooking Light. It was delicious! One I will most certainly make again.

Parmesan Chicken Paillards with Cherry Tomato Sauce

Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup grated Parmesan cheese
1 tablespoon all-purpose flour
2 teaspoons olive oil, divided
Cooking spray
1/2 cup finely chopped onion
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon sherry vinegar
2 cups quartered cherry tomatoes
1/2 teaspoon dried oregano
Preparation
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine cheese and flour in a shallow dish. Dredge 1 side of each chicken breast half in cheese mixture.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cheese side down; cook 4 minutes on each side or until done. Repeat procedure with remaining 1 teaspoon oil and chicken breast halves. Remove from pan; keep warm.

Coat pan with cooking spray. Add onion; sauté 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and oregano; cook 2 minutes.

Easiest Soup Ever!

Since it's begun to get chilly around here, I was eager this week to try a new soup recipe. I found this on cooking light and make it last night. It has two things I love about cooking- really easy and it tastes amazing! That's a rare find.

Italian Sausage Soup

Ingredients
8 ounces hot or sweet turkey Italian sausage (I used sweet chicken sausage)
2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1/2 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil
Preparation
Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain; return to pan.

Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.

Serves 4

** It's not all that soupy so I might add another half can of chicken broth next time.

Strawberry- Banana Pancakes

Last weeekend I made my sister in law's pancake recipe. It was so yummy!! Probably some of the best pancakes I've had in a long time! Thanks Carrie!

We had my cousins Sami & Sara over which made the night even more special. They live a couple hours away and we don't get to see them often. We enjoyed eating with them, reading to them, playing lego's with them. We love you girls! Thanks for coming over!

Carrie's Strawberry- Banana Pancakes

2 C flour
3 T sugar
2 t baking powder
1 t baking soda
1 t salt
2 1/4 C buttermilk
4 T butter, melted
1/2 tsp vanilla
2 eggs
2 ripe bananas
1/2 c chopped strawberries

In a large bowl, whisk all dry ingredients. In another bowl, whisk milk through eggs. Make a small well in the dry ingredients, and gradually add egg mixture to flour mixture. Do not overmix. in a small bowl, mash the bananas and add to the batter. Fold in strawberried. Heat a large skillet over medium heat. Add puddles of batter, carefully checking for doneness. Serve with whip cream!

Here's some pictures of the girls:

Update of sorts...

Life seems to have taken off recently.. lots of fun stuff, life 101 with our neighbors continues, two care groups this week, and an awesome date night where we saw Bella. Which I highly recommend to all! Seriously, if you haven't seen this movie yet you need to make plans to do so now :-) This weekend Chris' twin, wife & little girl come into town for thanksgiving! I'm so excited to meet my niece for the first time. We are going to attempt getting pictures of the WHOLE daukas family on Sunday! Also this weekend the Pastor's wives are going on an overnight shopping trip! So fun. I get to hang with some of my favorite people AND shop! So needless to say we are in for another fun, busy week!

I thought I'd pass on an awesome recipe I got recently from my friend Chanelle! It's perfect for thanksgiving week festivities.

Pumpkin Spread Dip

1/4 C pecan halves
4 oz cream cheese
1 can solid pack pumpkin
1/2 firm packed brown sugar
2 tsp. pumpkin pie spice
3/4 C mini marshmallows

Preheat 350
whisk cream cheese until smooth in large bowl. Add pumpkin, brown sugar, spices, mix well.
Spoon mixture into small oval baker & top with marshmallows & chopped pecans. Bake 12-15 mintues, until marshmallows brown. Serve with apple slices!

Chicken and Asparagus

Here's a new recipe I've made a couple of times from Cooking Light. It's been a huge hit in my house!

Chicken and Asparagus in White Wine Sauce
4 (6 oz) skinless, boneless chicken breast halves
1/4 t salt
1/4 t freshly ground black pepper
2 T of butter
1/2 C all-purpose flour
1/2 C dry white wine ( I used Pinot Grigio)
1/2 C fat-free, less sodium chicken broth
2 garlic cloves, minced
1 pd asparagus spears, trimmed
2 T chopped fresh parsley
1 T fresh lemon juice

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4 inch thickness using a meat mallet or small heavy skillet. (I skipped this part as my chicken breast halves were already thin enough.) Sprinkle chicken breast evenly with salt and freshly ground pepper.

Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, and garlic to pan, scarping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken. Yield: 4 servings

Yummy Sloppy Joes

I made a new recipe from Cooking Light last week that turned out to be absolutely delicious! Originally I made it with the kids in mind but it turned out to be a favorite for Chris and I as well. So if you are looking for just some good all american kind of food, add this to your must try!

Sloppy Joes

Ingredients
3/4 cup chopped onion
1/2 cup chopped green bell pepper
3/4 pound ground round
2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon prepared mustard
1 teaspoon chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
12 (1 1/2-ounce) rolls, split

Preparation
Heat a large nonstick skillet over medium heat. Add first 3 ingredients; cook until beef is browned, stirring to crumble. Stir in tomato sauce and next 8 ingredients (tomato sauce through black pepper); reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally. Spoon 1/4 cup beef mixture over bottom half of each bun. Cover with top halves.
Yield
12 servings (serving size: 1 sandwich)

Nutritional Information
CALORIES 202(27% from fat); FAT 6.2g (sat 2g,mono 2.9g,poly 0.7g); PROTEIN 10.2g; CHOLESTEROL 19mg; CALCIUM 68mg; SODIUM 392mg; FIBER 2.5g; IRON 2.6mg; CARBOHYDRATE 27g

Taylor brought Toffee

After a little bit of this:

(I burned my finger... so with one hand I was stirring and the other was in ice)


and a little bit of that:




It finally turned into this:


It was my first attempt at making candy. I'm just so thankful it turned out in the end otherwise Taylor would've brought "Trader Joe's Toffee"!

Toffee Almond Crunch


1Cup sugar

2 sticks butter

1T. white caro syrup

1T. water

pinch salt

3\4 c. diced almonds

3-4 Hershey bars ( I used milk chocolate chips, 6 oz)

ground almonds for garnish

In heavy sauce pan, cook first 5 ingredients on high, stirring constantly with wooden spoon till boiling. Once it begins to boil turn it down to a medium heat. When mixture turns color of brown sugar or a bit darker (8- 10 minutes) remove from heat and stir in 3\4 c. diced almonds.

Pour mixture into greased 9” cake pan. Top with milk chocolate pieces . When melted, spread to edges with knife. Sprinkle with extra almonds ground in food processor. When cool, break in pieces. I put it in the fridge to speed up the process!


This really is a quick delicious treat! My friend who gave me the recipe forgot to put in the part of turning the stove down once it begins to boil. I think she thought I was as smart as she is and would've just known this oh so important detail :-)
So basically I burned the butter and sugar black within minutes. I'll post about Taylor's school separately.

Pasta Delight

I was eager to try something different this week for dinner. I went to my favorite place for new recipes cookinglight.com and found this. It was delightful and delicious. Even my kids ate every last bite! In addition to what the recipe calls for I added 1/2 t of basil and 1 t of oregano.

Angel Hair Pasta Delight

Ingredients
2 teaspoons olive oil
1 1/2 cups chopped Vidalia or other sweet onion
3 garlic cloves, minced
1/4 cup water
1 (10-ounce) package fresh spinach, chopped
2 cups chopped plum tomato
2 cups chopped cooked chicken breast (about 1/2 pound)
1/4 cup chopped cooked bacon (about 2 slices)
3 tablespoons balsamic vinegar
4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
1/4 cup (1 ounce) shredded Asiago cheese

Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute. Add water and spinach; cover and cook 2 minutes or until spinach wilts.
Stir in tomato, chicken, bacon, and vinegar; cook 1 minute or until thoroughly heated. Serve over pasta; sprinkle with cheese.

Yield
4 servings (serving size: 1 cup spinach mixture, 1 cup pasta, and 1 tablespoon cheese)

Tagged for recipes

I've been tagged by my friend Lory to list my four recipes. This is a little stressful for me because those who have gone before all are gourmet chefs. Don't deny it! So I'll give you four, very easy, basic recipes that are staples in my home. You know ones I can make with three little ones underfoot. If they bore you, feel free to follow back the trace of tags to get more "interesting" recipes. You won't be disappointed!

So hmm... which one to list first. Let's start with a great breakfast meal in honor of Lory. I made this for her baby shower and it was a hit. It also makes a great breakfast for dinner meal. Thanks to Chris' mom for the recipe!

Special Breakfast:
1 10oz pkg sharp cheddar cheese, cubed
3 1/2 cups cubed ham
15 to 20 slices bread, crust removed (removing crust is opt. just how his mom does it)
6 beaten eggs
1/2 tsp salt
3 c milk
1/2 tsp. dry mustard
2 c crushed cornflakes
1/2 c melted butter

Spray a 13x9 inch pan. Cover bottom of pan with bread slices. Sprinkle with cheese and ham. Cover with remaining bread slices. Mix together eggs, salt, milk & mustard. Pour over bread. Cover with foil & refrigerate overnight, or throughout the day. Bring to room temperature, remove foil and top with crushed cornflakes. Pour melted butter on top. Bake at 350 for 1 hr.

Black Bean Enchiladas- I love this meal because it's simple, high in fiber and well the kids will eat it.

1 c Monterrey Jack Cheese (or some mexican blend)
1 c cooked brown rice
1 c sour cream
1/3 c green onions
1 tsp ground cumin
1 tsp chili powder
1 15oz can black beans, drained & rinsed
1 19 oz (give or take) red enchilada sauce- My favorite is Trader Joe's.
4 burrito size whole wheat flour tortillas

Preheat oven to 350 degrees. Combine 1/2 c cheese, rice & next six ingredients in a large bowl. Spread 1/4 cup enchilada sauce in bottom of sprayed 11x9 inch baking dish. Top with 2 tortillas, then 1/2 bean mixture. Add 2 more tortillas, then with remaining bean mixture. Finish with enchilada sauce and remaining cheese. Bake for 40 minutes.

Seven Way Chili- Just typing this makes me long for fall! Brown 1 lb ground beef with 1 small onion
Add:
1 tsp salt
1/2 tsp pepper
1 tsp minced garlic
1 ckn. bullion cube
2 tsp cumin
3 tbsp chili powder
28 oz can diced tomatoes
1 can bush's chili beans
Add 2/3 water

Simmer for 2 hours.

Top with fritos, cheese, sour cream, onions or jalapenos. We eat it with spaghetti noodles on the bottom- which I highly recommend doing!


Taste good hot or frozen cookie recipe-
This is my all time favorite cookie recipe but it bakes about 11 or 12 dozen cookies. I throw some bags in the freezer for late night cravings :-)

Preheat oven to 350.

Mix together:
4 sticks softened butter
2 c sugar
2 c brown sugar
4 eggs
1 t salt
1 t baking powder
2 t baking soda
2 t vanilla

Slowly mix in:
4 c flour
4 c oatmeal
2 c coconut
4 c (2 12oz pkg) chocolate chips

Bake 10-12 minutes

Well I hope someone out there enjoys these recipes :-) I'm off- all this talk of food has made me hungry!

Oh yes and I tag my sister-in-law Danae, Heather, Luz & Shawnda
I know you are only supposed to tag four but I couldn't pick between you all so one last tag to my other sister in law, and fantasy football opponent (along with Heather) Jessica

Yummy Red Potatoes Fries

This recipe comes from my friend Erin's kitchen. It's a very simple, which is probably why I like it so much! It has paired up very nicely with all the grilling we've been doing this summer.

6 medium red potatoes cut into wedges

In a bowl combine:
2 T of olive oil
1 t of rubbed sage

Place potatoes in bowl to coat and transfer to a baking sheet. Sprinkle 1 teaspoon of salt over the fries and bake in oven (400 degrees) for 40 minutes. Take out and recoat with mixture and bake an additional 20 minutes.

Dip these in ketchup and they'll satisfy your craving for fast food fries!

Mini Ice Cream Cakes

We had a family party for Taylor's birthday earlier this week. As I was planning the party I knew with Chris still laying on his back, that if I was going to pull off two parties in one weekend, I would need some help. So I called my sister-in-law, Carrie, to see if she could make a dessert for our dinner party. Now if you know Carrie and her dessert abilities you know I was half asking cause I needed help and half because I LOVE her desserts! Seriously she makes some of the best pies, cheesecakes and cookies! Well she did not disappoint. She brought the cutest mini strawberry ice cream cakes! They were a huge hit. Thanks for showing up my dinner Carrie... :-) You can find the recipe here. I can't wait to make these myself. They would be perfect for a little girl's tea party or as a cool summer treat!

New Recipe For The Weekend

My mom has a heart problem and for the past few years has been restricted to a low salt diet. Poor thing! It's not easy being on a low sodium diet- you start to see how much salt is really in the everyday foods we eat. But not willing to be defeated she has researched and come up with some amazing, healthy, new reciepes! This is a recent favorite of mine from their house that has become a favorite in our house as well.

Spaghetti with Wild Mushroom Sauce

1 T olive oil
1 C sliced mushrooms ( we use the cremini mushrooms from Trader Joes)
1/3 C chopped onion (can use any type but I like the sweet onion)
1 med clove of garlic
14.5 ounce can no salt diced tomatoes undrained
1/2 C water
1 T brown sugar
1 Bay Leaf
1/4 tsp dried basil
1/4 tsp dried oregano
1/8 ts pepper
6 ounce can no salt tomato paste
1/8 tsp cayenne (opt)
1/2 can of small tomato sauce

Heat a large nonstick skillet over med. high. Add oil swirl to coat bottom, cook mushrooms, onion and garlic for 3 to 5 minutes, stirring occasionally. Stir in remaining sauce ingredients. Simmer covered for 1 to 2 hrs, stirring occasionally. Remove bay leaf before serving.

* for meat lovers this goes great with Meatballs. But even my husband, who eats meat with everything, loves this recipe on it's own!

A must try recipe

You don't see me posting recipes on here often... or ever. My husband likes what he likes and only occasionally does trying something new bless him. Usually the recipe would need to fall into a meat or pasta catergory. Even better if it's both. However, when I saw this recipe from on Megan's blog I knew it would be a winner! We LOVE this meal! We tried it a few weeks ago and then made it again for some friends earlier in the week. So for those of you who haven't seen this recipe yet here it is! Give it a try this weekend. In AZ it's perfect grilling weather!

*side note- we found the gravy to be more of a dipping sauce...not a drench all over your meal type. Just our preference though.

BOURBON & BROWN SUGAR FLANK STEAK
w. GARLIC CHIVE MASHED POTATOES (Cooking Light magazine)

STEAK:
1/4 c. packed brown sugar
1/4 c. minced green onions
1/4 c. bourbon
1/4 c. soy sauce
1/4 c. Dijon mustard
1/2 tsp. Pepper
1/4 tsp. Worcestershire sauce
1 (2 lb) flank steak,
cooking spray
1/2 tsp. Cornstarch

To prepare steak, combine first 7 ingredients in a large Ziploc bag; add steak.
Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally.
Remove steak from bag; reserving marinade.
Broil or Grill steak, about 5 minutes each side. Cut diagonally across grain.
Combine marinade and cornstarch in a saucepan. Bring to a boil, cook 1 minute, stirring constantly.

GARLIC CHIVE MASHED POTATOES:
3 lb. Sm. Red potatoes
6 garlic cloves, peeled
1/2 c. sour cream
1/3 c. 2% milk
2 1/2 Tbsp. Butter
1 tsp. Salt
1/4 tsp. Pepper
1/4 c. chopped fresh chives

Place potatoes and garlic in a large pot, cover with water.
Bring to a boil. Reduce heat and simmer 30 minutes or until tender. Drain.
Return potatoes and garlic to pan and place over medium heat.
Add sour cream, milk, butter, salt, and 1/4 tsp. Pepper.
Mash potato mixture to desired consistency with a potato masher. Stir in chives.

Serve 2-3 steak slices with mound of potatoes, and drizzle all with gravy. Serves 6-8 people.

Pizza & Underwear

Last night we grilled homemade pizza's for our care group. It was perhaps the best pizza I've had ever! Grilling the dough was something Chris and I tried for the first time last week and made the crust bubbly & crispy!



In other picture news.. while I was making dinner, Trevor came out with Taylor's (clean) underwear on his head. We all got a great laugh out of that!