Flank Steak with Honey Marinade


  • 1 flank steak
  • meat tenderizer
  • ¼ C soy sauce
  • 2 T vinegar
  • ½ t ginger
  • ¾ cup veg oil
  • 3 T honey
  • 1 ½ T garlic powder ( not a typo)


Sprinkle steak with tenderizer and then poke it all over with a fork. Blend marinade in large ziplock bag.  Add steak.  Marinate overnight or at least 8 hours.  BBQ 7 minutes a side.  Slice  diagonally.

Berry Smoothie


  • 1 1/2 cup berries
  • 1 banana
  • 1/2 cup yogurt
  • 1/2 cup orange or vegetable juice
  • 1/2 cup spinach
  • 1/2 cup ice


Mix together in blender and enjoy!

Israeli Couscous


  • 3 tablespoons butter, divided
  • 1/2 cup pine nuts
  • 1/2 cup shallots, finely chopped
  • 1 1/2 cups Israeli couscous
  • 1/2 large cinnamon stick
  • 1 bay leaf
  • 1 3/4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 cup parsley, minced
  • zest 1/2 lemon
  • 1/4 cup raisins
  • black pepper
  • 1/2 cup onion, minced
  • 1/4 cup celery, minced
  • 1/2 cup yellow bell pepper, minced


Melt 1 tablespoon butter in a large sauepan over medium-low heat.  Add pine nuts and stir until golden brown.  Transfer to a small bowl.  

Melt remaining 2 tablespoons of butter in the same pan over medium heat.  Add shallots and saute until golden.  Add couscous, cinnamon and bay leaf, and stir often until couscous browns slightly.  Add broth and salt and bring to a boil.  Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender.  Remove from heat and stir in parsley, pine nuts and lemon zest.  Add the raisins and season with black pepper to taste.  Let cool.  Add onion, celery and pepper.  Top with pine nuts and serve.



  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg, lightly beaten
  • 3 tablespoons butter, melted


Mix together dry ingredients, then fold in eggs, milk and butter.  Cook on griddle.

Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes



  • 1/4 cup packed dark brown sugar
  • 1/4 cup minced green onions
  • 1/4 cup bourbon
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoonWorcestershire sauce
  • 1 (2-pound) flank steak, trimmed
  • cooking spray
  • 1/2 teaspoon cornstarch


  • 3 pounds small red potatoes
  • 6 garlic cloves, peeled
  • 1/2 cup reduced-fat sour cream
  • 1/3 cup 2% reduced-fat milk
  • 2 1/2 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup fresh chives


  • 8 fresh chives, cut into 1 inch pieces


To prepare steak, combine the 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, reserve marinade. 

Prepare grill.  Heat and coat grill rack with cooking spray.  Grill steak 5 minutes on each side or until desired degree of doneness.  Let stand 10 minutes.  Cut diagonally across the grain into thin slices. 

Combine reserved marinade and cornstarch in a saucepan.  Bring to a boil; cook 1 minute stirring constantly. 

To prepare potatoes, place potatoes and garlic in a large Dutch oven, cover with water.  Bring to a boil.  Reduce heat simmer 30 minutes or until tender.  Drain.  Return potatoes and garlic to pan over medium heat.  Add sour cream, milk, butter, salt and 1/4 teaspoon pepper.  Mash potato mixture to desired consistency with a potato masher.  Stir in chopped chives.  Mound 3/4 cup potatoes on each of 8 plates, arrange 3 ounces steak around each serving of potatoes.  Drizzle 1 tablespoon sauce on each plate; sprinkly with chive pieces.

Cabbage Rolls


  • 1 head cabbage, diced
  • 1 onion, diced
  • 1 pound ground beef
  • chili flakes to taste


Make dough for rolls. 

Saute beef until done, drain.  Add cabbage and onion and saute until done.  Add chili flakes to taste.  Fold into dough balls.  Bake at 350 for 20 minutes.

Grandma Stevens Refrigerator Rolls


  • 2 cups warm water (115 degrees)
  • 1/2 cup sugar
  • 1 package active yeast
  • 7 cups flour
  • 2 eggs, room temperature
  • 2 teaspoons salt
  • 1/4 cup canola oil


Dissolve yeast and sugar in warm water (~115 degrees).  Stir in mixer bowl.  Add 3 1/2 cups flour and eggs, beat well.  Add oil and salt, beat well.  Add remaining 3 1/2 cups flour, beat well.  Let rest 10 minutes.

Put dough on floured surface and work in as much flour as you need so it isn’t sticky.  Put in a greased bowl, cover with greased saran wrap.  Let rise until double, about 2 hours.  Punch down.  Can be refrigerated at this point.

Shape into rolls.  Bake plain at 350 for 20 minutes or use for cinnamon rolls, orange rolls, or cabbage rolls.

Chicken Veggie Soup


  • 1 onion, diced
  • 2 celery sticks, chopped
  • 2 carrots, chopped
  • 1 yellow squash, chopped
  • 1/2 green bell pepper, diced
  • 1 can diced tomatoes
  • 1-2 cans chicken broth
  • 1-2 chicken breasts, boiled and cut up
  • Salt, pepper and chili flakes to taste
  • Jalapenos, diced (optional)


Saute vegetables.  Add diced tomatoes and chicken broth.  Cover and simmer for 20 minutes.  Add chicken.  Add salt, pepper and chili flakes to taste.

Spring Vegetable and Chicken Couscous


  • 1 pound chicken breasts (try increasing to 1.5 pounds)
  • salt, pepper, savory and olive oil
  • 3 tablespoons unsalted butter
  • 4 green onions, sliced
  • 2 wide strips lemon zest (use a vegetable peeler)
  • Coarse salt and ground pepper
  • 1 pound asparagus, trimmed and cut into 1/2-inch pieces
  • 1/2 cup frozen peas (try increasing to 1 cup)
  • 1 cup couscous (try increasing to 2 cups)
  • 1 tablespoon lemon juice (try increasing to 2 tablespoons)
  • 2 tablespoons chopped fresh parsley


Pat dry chicken breasts and sprinkle with salt, pepper and savory.  Brush on olive oil.  Grill until cooked, then cut into 1/2 inch cubes.

In a medium saucepan, melt butter over medium-high. Add green onion and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.

Lemon Cake



  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 1 1/2 cups sugar
  • 2 large eggs plus 3 large egg yolks
  • 2 tablespoons fresh lemon juice
  • 1 cup low-fat buttermilk


  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1 lemon, thinly sliced and seeded


  • 1 cup cold butter
  • 3 3/4 cups confectioners’ sugar
  • 1 lemon, zested and juiced
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt


Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.

While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.

Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely.

While cakes are cooling, make frosting.  Combine butter, sugar and salt and beat until well combined.  Add lemon juice, zest, and vanilla and continue to beat for another 3 to 5 minutes or until creamy.

Frost cooled cakes and top with candied lemon slices.