Teriyaki Steak

2 to 4 1/2 pounds top round steak, cut 1/8 inch thick
paprika
ginger
nutmeg
brown sugar
20-ounce bottle Teriyaki sauce
1/2 cup soy sauce
1/2 cup water
onion powder

Cover the bottom of a 9x13 pan with paprika.  Sprinkle 1/2 to 2/3 as much ginger and nutmeg.  Lay steak evenly across the spices.  Cover with lots of brown sugar.  Pour Teriyaki sauce over meat.  Mix soy sauce, water and onion powder and pour over Teriyaki sauce.  Marinate overnight.


Grill on medium heat for 3 to 5 minutes. 


[This is a secret recipe from Uncle Rick.  Don't ask him for more accurate measurements because Mom was not supposed to pass it on.]

Kalua Pork

6 pound pork shoulder (also called pork butt)
1 tablespoon liquid smoke
1 1/2 tablespoon kosher salt (or 1 tablespoon table salt)

If your pork shoulder is significantly smaller or larger than 6 pounds, adjust the amounts of liquid smoke and salt accordingly.


Rub the liquid smoke and salt into the pork and cook on low in a crock pot for 16-18 hours. I start it the night before and it's ready for a midday to evening meal. An hour or so before serving, take out any bones and shred the pork and put it back in its juices. The meat will soak in most of its juice. You could also do it in the oven on a low temperature - maybe 225-250 degrees for the same amount of time. If it cooks too long, it will still taste good, but will be a little 'mushier'.


One note of caution: The first time that I did this was for Riley's 1st birthday and we woke up in the middle of the night because the smell was so strong, and rather unpleasant. When we found out it was the pork, the smell didn't seem as bad, but I now I cook it in the garage. 


Serve in tacos, on buns with barbecue sauce, etc. Leftovers freeze and reheat well.

Crusty Overnight Bread

3 cups unbleached all purpose flour

1 3/4 teaspoons salt

1/2 teaspoon yeast

1 1/2 cups water

The night before:

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until all the flour is mixed in. Cover bowl with plastic wrap and set aside (not in the fridge) for 12-18 hours. 

The next day:

Heat oven to 450 degrees. When the oven has reached 450 degrees, place a cast iron pot with a lid in the oven* and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape (roughly) into a ball. Cover with plastic wrap and let rest while the pot is heating. Remove hot pot from the oven and drop in the dough. (I spray my hands with cooking spray first.) Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 10-15 minutes, depending on how dark you like your crust. Remove bread from oven and place on a cooling rack to cool.

*You don't have to have a cast iron pot for this. Anything that can take the heat, will hold at least 2.5 quarts, and has a tight-fitting lid will work. I use my Calphalon dutch oven or a round Corningware casserole dish. I've also heard of people successfully using clay pots with lids, a pizza stone with a bowl to cover the bread, the insert of a crock pot (as long as the lid's handle isn't plastic), or an old cast iron dutch oven. You could probably also use a baking dish covered with aluminum foil.

Clone of Red Lobster's Cheddar Bay Biscuits

2-1/2 cups Bisquick
4 tablespoons cold butter
1 heaping cup grated Cheddar cheese
3/4 cup cold whole milk
1/4 teaspoon garlic powder

Brush on Top
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
pinch salt

Preheat oven to 400.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add Cheddar cheese, milk, and 1/4 teaspoon garlic. Mix by hand until combined, but don't over mix.

Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minutes or until the tops  of the biscuits begin to turn light brown.

When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in the microwave. Stir in 1/2 teaspoon garlic powder. and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of the biscuits. Use up all the butter.

Makes a dozen biscuits.

Perfect Honey Wheat Bread

This recipe was shared with me by a woman at church. I think she found it in a RS cookbook. I love that it only has one rise. Choose the size recipe that fits your family.

10-12 cups whole wheat flour (or 8 cups whole wheat flour + 2 to 4 cups white flour)
2 rounded tablespoons dry yeast
500 mg vitamin C, optional
4 cups very warm water (125°)
⅓ cup vegetable oil
⅓ cup honey or sugar
1 tablespoon salt

In mixer bowl equipped with kneading arm, combine 6 cups flour, dry yeast, and vitamin C (crush tablet or empty a capsule). Add water, oil, and honey or sugar; mix well. Cover and let batter sponge for 15 minutes; this produces a lighter bread. Add salt and remaining flour, 1 cup at a time (½ cup at a time for smaller batches), until dough forms a ball and cleans the sides of the bowl; the amount of the flour needed may vary. Knead 5 to 7 minutes by machine or about 10 minutes by hand, until dough is smooth and elastic. Divide dough into equal portions. Shape into loaves. Place in greased 4" x 8½" loaf pans*. Cover with light cloth and let ruse until almost double. Bake in a preheated 350° oven for 30 to 35 minutes. Remove from pans and let cool on wire racks. Rub a stick of butter on the tops, if desired, for a softer crust.

Yield: 4 to 5 loaves.

6 Loaves: Follow directions above.
12-16 cups whole wheat flour (or 12 cups whole wheat flour + 2 to 4 cups white flour)
3 tablespoons dry yeast
500 mg vitamin C, optional
6 cups very warm water (125°)
½ cup vegetable oil
½ cup honey or sugar
1½ tablespoon salt

2 Loaves: Follow directions above.
6-7 cups whole wheat flour (or 5 cups whole wheat flour + 1 to 2 cups white flour)
1 rounded tablespoons dry yeast
500 mg vitamin C, optional
2 cups very warm water (125°)
3 tablespoons vegetable oil
3 tablespoons honey or sugar
2 scant teaspoons salt

*The recipe also includes the following note about pan size: "Using the right size pan is very important. Too much or too little dough results in a poor loaf of bread, particularly when using whole wheat. Whole wheat dough is heavier than white dough and cannot support itself in a wide pan. For best results, bake whole-grain bread in a 4 x 8½-inch or small bread pan."

Autumn Chopped Salad

also known as The Salad Becca Makes That Denise Loves.
from Espresso & Cream.

6 to 8 cups chopped romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans (or candied pecans)
8 slices thick-cut bacon, crisp-cooked and crumbled
4 to 6 ounces feta cheese, crumbled
Poppy seed salad dressing (I like Brianna's)
Balsamic vinaigrette (I like Ken's Lite Raspberry Walnut Vinaigrette)

On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some vinaigrette. (I use about 60 percent poppy seed and 40 percent vinaigrette.) Feel free to experiment with the combination.

Macaroni Grill Penne Rustica

Adapted from Your Home Based Mom

Ingredients:
12 oz. Shredded chicken breast
½ pack thick bacon
48 oz. (3 boxes) penne pasta
2 large red bell peppers- diced
1 cup grated parmesan cheese
½ tsp paprika

Gratinata Sauce:
2 tsp butter
2 tsp chopped garlic
1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup
1 tsp Dijon or dry mustard
1 tsp salt

1 tsp chopped rosemary
¼ tsp cayenne pepper
8 cups heavy cream

Directions:
Sauté garlic in butter in large pan. Add apple juice, mustard, salt, rosemary, cayenne pepper, and heavy cream. Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces. Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.

Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.
Number of Servings: Yields one 8×8 and two 9×13 casserole dishes.
Preparation Time: More than an hour

Chico's Chocolate Cheesecake

This cheesecake was one of the best things served at the Mexican restaurant I waitressed at in high school.


Crust:
1½ cups vanilla wafer crumbs
½ cup powdered sugar
⅓ cup cocoa
½ cup melted butter

Combine. Pat down bottom and sides of 9-inch Springform pan.

Filling: 
12 ounces chocolate chips
3 (8-ounce) boxes cream cheese, softened
1 can (14½-ounces) sweetened condensed milk
4 eggs
2 teaspoons vanilla

Preheat oven to 300.Beat cream cheese until fluffy. Gradually beat in milk until smooth.

Melt chocolate chips on low, stirring constantly. Mix a couple of spoonfuls of cream cheese to the chocolate to temper. Add chocolate, eggs, and vanilla to cream cheese. Mix until combined.

Pour over crust. Bake for about 2 hours. Edges will get lighter. When circle gets smaller, check for doneness. If it jiggles just a little, remove cheesecake from oven and cool.

(This often cracks when I make it, so if you're interested in presentation, I would suggest a water bath. Don't forget to wrap the bottom of the Springform in foil first. I won't make that mistake again.)