I’m always looking for different ideas at dinner time. Questions that go through my head when I’m dreaded with, “What’s for dinner?” are What can I make that is quick? What can I make that doesn’t taste like everything else we’re having this week? How can I make it tasty for all of us and something exciting that my daughter will want to eat? This is one of those new, but safe recipes for us. We all love sweet and sour pork and we eat our fair share of steak. So, combining the two isn’t the riskiest thing in life, but it’s a fresh concept for our palates.

Being that it is stir-fry, rather than deep frying the pork or chicken, makes it quicker and healthier. Two things I love! You can make a lot of this ahead of time. Slice the steak and cover and refrigerate until you need it. Prepare your veggies and put them back in the refrigerator. You can even make sauce ahead of time, although if you go this route, don’t add the cornstarch until you are ready to use it. It will thicken in the refrigerator. Once you’ve got your wok or skillet ready you simply add as you go and you have dinner ready in no time!

Sweet and Sour Steak

Ingredients

• 8 oz top round steak
• 1 small orange
• 1 15.25 oz can pineapple chunks
• 2 Tbsp vinegar (any will do, but I prefer cider)
• 2 Tbsp soy sauce
• 1 Tbsp cornstarch
• 1 Tbsp brown sugar
• 1/8 tsp ground red pepper
• 1 Tbsp cooking oil
• 1 medium green bell pepper, cut into 1-inch pieces (1 cup)
• 1 small onion, cut into thin wedges
• orange slices, optional garnish

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Partially freeze beef. Thinly slice across the grain into bite-size strips. Set aside.

Peel and section an orange. Cut sections in half, lengthwise. Set aside.

For sauce, drain pineapple reserving juice. Pour 1/2 cup of the reserved juice into a small bowl. Reserve remaining juice for another use. Stir in vinegar, soy sauce, cornstarch, brown sugar, and ground red pepper. Set aside.

our cooking oil into a wok or large skillet. Add more oil as necessary during cooking. Preheat over medium-high heat. Stir-fry green pepper and onion in hot oil for 3 to 4 minutes or until crisp-tender. Remove vegetables from the wok.

Add beef to hot wok. Stir-fry for 2 to 3 minutes or until cooked through. Push beef from the center of the wok.

Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add pineapple chunks. Stir all ingredients together to coat with sauce. Cook and stir for 2 minutes more or until headed through. Stir in orange slices. Serve immediately over cooked rice. Garnish with additional orange sections, if desired.

Makes 4 servings.

Source: Better Homes and Gardens, November 2009

It’s Spring time, which means spring cleaning and the need to be outside more. I was going through my refrigerator and realized I had a lot of herbs that I needed to use before I had to toss them. I scratched my original dinner plans and decided to do a  recipe search to use up my cilantro that I had. I happened upon this recipe and figured I’d give it a try. I had everything on hand and would go through most of my cilantro. So, cleaning out the fridge was occurring and I got to be outside while I grilled the chicken. Love it when productivity is this easy!

This dish turned out to be even better than I had expected. I’m not a huge fan of cilantro so I was afraid it would be overpowering, but it wasn’t. Between the lime, honey, and cilantro it added a sweet, fresh flavor to the chicken. Perfect for the warmer weather!

Cilantro Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup lime juice
• 1/2 cup chopped fresh cilantro
• 6 cloves garlic, chopped
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

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Pound the chicken breasts to an even thickness, about 1/2 in., and place in a plastic bag.

In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill for at least 30 minutes or overnight.

Lay chicken on a grill over medium heat, you can hold your hand over the surface only 4 to 5 seconds, and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.

Source: My Recipes

This wonderful omelet goes perfect for a Sunday brunch, with it’s family-style appearance that is also very pretty and easy to serve. On the other hand, it’s so easy to make and you can re-heat the leftovers that it’s great for a weekday meal as well. I had planned this for a special occasion, but after seeing my two year old daughter devour it, I know I’ll be making this more often! The original recipe called for two packages of spinach, but one 9-oz package is plenty. I also decided to use a mild, white cheddar so it didn’t overpower the light flavor of the eggs and spinach.

Spinach and Cheddar Rolled Omelet

Ingredients

• olive oil, for pan
• 1 cup milk
• 1/3 cup all-purpose flour
• 8 large eggs
• 1 Tbsp Dijon mustard
• coarse salt and ground pepper
• 1 package frozen spinach, thawed and squeeze dry
• 1 1/2 cups shredded cheddar, 6 ounces (I used a mild, white cheddar)

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Preheat oven to 350 F. Brush a 10 by 15 inch rimmed baking sheet or jelly-roll pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Brush parchment with oil.

In a bowl, whisk together milk and flour. Add eggs, mustard, 1 tsp salt, and 1/4 tsp pepper; whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer.

Bake until edges of omelet are set, 10 to 12 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 minutes. Beginning at one shorter end, lift parchment and roll up the omelet tightly, peeling back parchment as you go. Slice and serve.

Source: Everyday Food, April 2009

I’ve never worked with fondant before because I’m not a fan of the taste, but when I saw this adorable puppy I knew I had to throw my hat into the fondant ring. I’ve heard from a lot of people that marshmallow fondant tasted much better so I decided to go with that.

There are a variety of recipes out there, but I found this one to be the easiest to work with and the taste was great. When the cake was left out in the room and finally served, the richness of the chocolate cake and soft and sweet marshmallow fondant made a great combination! The key things to making and working with marshmallow fondant are that you want to have shortening nearby, that will help grease the fondant and allow you to manipulate it. Once you have made the marshmallow fondant, you will want to allow it to rest because the fondant is too warm to work with and decorate with it right off. You can choose not to use the corn syrup, but it does give the fondant some flexibility.

I am so pleased with the way this Puppy Dog came out. This was the first time I’ve ever tried anything with fondant and it was a labor of love by several of us the night before my daughter’s birthday party. I wont work with it often because I love butter-cream and piping, but I’m sure when it comes to her birthday cakes there will be a lot more fondant in our future! What little child wouldn’t love this puppy cake? I originally saw the picture of this puppy, in shades of blues, on Pinterest and had to hunt down the author/cake designer to find the book. The author wrote me back from England and within a week I had her book in my hands! This puppy would be my daughter’s birthday cake! 🙂

Links to the cake and butter-cream I used are listed below.

Marshmallow Fondant

Ingredients

• 16 oz mini-marshmallows
• 1 Tbsp water
• 1 tsp corn syrup (optional)
• 1 tsp extract (optional) We used almond, but lemon and vanilla work well also
• 2 lb powdered sugar

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Yields 3 lbs fondant

Place the marshmallows into a large, microwave-safe bowl and add water. Microwave until the marshmallows have softened up. This will take about 2 to 3 minutes, depending on your microwave.

Using a paper towel and some shortening, rub this on a wooden or plastic spoon to allow for easier stirring.

Add corn syrup and extract. Most of the marshmallows should be dissolved at this point.  If you choose to color tint your fondant, you can go ahead and add your gel food coloring in now. This will save some time and muscle, rather than kneading it in!

Gradually, add the powdered sugar in to the marshmallow mixture. Continue stirring and adding the powdered sugar until you have used about 2/3 of the bag. Once it has become difficult to stir with a spoon stop adding the powdered sugar, you’re all set.

Carefully, as the mixture is very hot, place fondant onto a greased surface. Begin kneading the fondant and slowly add in more of the powdered sugar.  Once the fondant stops absorbing the powdered sugar, you can stop kneading. You may not need to use the entire amount of powdered sugar.

Using a small amount of shortening, grease the outside of the fondant and place in a resealable plastic bag. You can also wrap it tightly with plastic wrap. Let the fondant rest in the refrigerator for several hours, although overnight is best.

Once you are ready to work with your fondant, make sure to grease your work surface and your hands with shortening. If your marshmallow fondant is too hard to roll out, put it in the microwave for a few seconds at a time until you can knead it. Make sure you only microwave it to the point that it has softened and do not melt the marshmallow fondant.

You can choose to knead in gel coloring at this point if you’d like, if you haven’t already done so before allowing it to rest.

Marshmallow fondant will keep for about a month if it is kept in an airtight container. If the fondant does not soften up in the microwave, it is no longer good.

Source: Cake Boss, Debbie Brown Cakes, Chocolate Cake, Easy Vanilla Butter cream