Crispy Beef with Broccoli

For the beef marinade:
1 1/2 tsp. soy sauce
1 tsp. cornstarch
pepper to season the beef

For the stir fry:
2 tsp. water
2 tsp. balsamic vinegar

To Prepare:
1 lb. beef top sirloin or flank steak; sliced into thin strips
1 1/2 lbs. broccoli; cut into bite sized florets
1 tbsp. canola oil
1 tbsp. minced garlic (6 cloves)

1 In a medium bowl, combine the ingredients for the marinade. Add the beef and let marinate for 10 mins at room temp. or a couple hours in refrigerator.

2 In small bowl, using for mix together ingredients for the stir fry.

3 In a wok or large pan, add 1 inch of water (about 5 cups) and bring to a boil. Add broccoli and cover to cook, 3 mins. Remove broccoli and pat dry.

4 Discard water in pan and dry it well. Place over high heat and when hot add canola oil. Add the garlic and fry for 30 secs. Toss in the steak strips, fry 1-2 mins or until done.

5 Pour in the stir fry sauce, stir. Add the broccoli; toss.
Serve over rice.

Happy cooking,
Chaeli

Meatless Monday: Vegetable Ribbon Pasta

Serves 4

1 lb. pappardelie pasta ( I couldn't find this so I had to use boring fettucini, use the widest noodle you can find)
3 tbsp. butter
3 lg. carrots, halved thinly sliced
1 lg. onion
Salt and pepper
4 zucchini thinly sliced
1 c. heavy cream ( you can make your own with butter and whole milk)
2 tbsp. fresh chopped tarragon
*optional, toasted pecans chopped

1 Cook the pasta until al dente, reserving 1 c. of pasta water

2 In skillet, melt the butter, add the carrots and onion, season with salt and pepper and cook stirring until crisp-tender. Add the zucchini and cream bring to a boil. Lower the heat and simmer, stirring until the sauce is thickened. Stir in the tarragon. Add the reserved pasta water and pecans, toss.

Happy Cooking,
Chaeli

Mint frosted brownies

--I think my favorite combo of all time is mint and chocolate! You just can't go wrong--
**Recipe will make 24-32 regular cupcake sized brownies**
**I doubled it and used 2 boxes brownie mix and it made 24 regular sized and 24 mini brownies as well**
INGREDIENTS:
1 box - Betty Crocker regular brownie mix
1 container - BC fluffy white frosting
green food coloring - about 3-4 drops
1 to 2tsp - Mint extract (add a little at a time and taste test after each add until you achieve the perfect taste)
1 box - Junior Mints
paper cup liners for the cupcake pan

STEP 1:
Preheat oven to 350 degrees and mix brownie batter according to package directions


STEP 2:
Line cupcake pan with paper cups and fill about 3/4 full. Bake for 15-19 minutes. Mine took the full 19, big and small. Remove when done and let cool completely


STEP 3:
Mix together the container of frosting, food coloring and mint extract in a bowl and frost! I used my small star decorating tip...



STEP 4:
Place a Junior Mint in the center of each one! I used 2 on the big ones and 1 on the mini brownies.


(You can't really tell but they are a minty green color!)


ENJOY!
:)Courtney

The best coffee cake ever.

Does anyone else think it's weird that Coffee cake doesn't have "coffee" in it?! This is great either way!

For the cake:
1 1/2 stick butter, softened
2 cups sugar
3 cups flour, sifted
4 tsp. baking powder
1 tsp. salt
1 1/4 c. whole milk
3 whole egg whites, beaten until stiff

For the topping:
1 1/2 stick butter, softened
3/4 c. flour
1 1/2 c. brown sugar
2 tbsp. cinnamon
1 1/2 c. pecans, chopped

1 Pre heat oven to 350. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

2 Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't over beat. Fold in beaten egg whites with a spatula. Spread in a well greased baking pan.

3 In a separate bowl, combine topping ingredients, smash up until crumbly. Sprinkle all over top.

4 Bake for 40-45 mins or until firm. Serve warm.


Happy baking,
Chaeli

Ham & Egg fried rice

Serves 4
4 c. cold cooked long grain rice(I used brown)
1 ½ tbsp. canola oil
1 ½ c. chopped onion
1 tbsp. minced garlic
1 c. thinly sliced green beans
¾ c. diced ham
¼ c. low sodium soy sauce
2 ½ tsp. dark sesame oil
¼ tsp. freshly ground pepper
2 lg. egss lightly beaten
¼ c. sliced green onions

1 Break up rice with hands to remove large clumps if necessary

2 Heat a wok over high heat. Add canola oil to wok, swirling to coat. Add onion, and garlic. Stir fry 1 min. Add beans and ham; stir fry 2 mins or until browned.

3 Reduce heat to med. Add cold rice to wok; stir fry 2 mins. Stir in soy sauce, sesame oil, and pepper. Push rice mix up sides of wok. Pour eggs in open space in center of wok. Cook until set. Gently stir scrambled eggs into rice mixture. Sprinkle with green onions.
Happy cooking,
Chaeli

Mediterranean wrap

This wrap is stuffed with chicken tenders and couscous with a hint of lemon and a healthy dose of fresh veggies.
Serves 4
½ c. water
1/3 c. couscous, preferably whole wheat
¼ c. lemon juice
3 tbsp. extra virgin olive oil
2 tsp minced garlic
¼ tsp salt, divided
¼ tsp. ground pepper
1 lb. chicken tenders
1 med. Tomato
1 c. chopped cucumber
4 spinach or sun-dried tomato wraps or tortillas

1 Bring water to a boil in small sauce pan. Stir in couscous and remove from heat. cover and let stand, fluff with fork.

2Combine lemon juice, oil, garlic, 1/8 tsp. salt and pepper in a small bowl.
3 Boil chicken tenders until cooked through, cut into bite sized pieces.
4 Stir lemon mixture, chicken, tomato and cucumber together with couscous.

5 Divide mixture onto wraps, roll up like a burrito, cut in half.

Happy cooking,
Chaeli

NO FAIL DISH: Spaghetti with Quick Meat Sauce

The carrots make this spaghetti extra delish and pack it with fiber and beta carotene, its quick and easy. Check out my little helper :)

Serves 4
8 oz. uncooked spaghetti
2tbsp. olive oil
1 lg. onion, chopped
2 carrots, chopped
2 garlic cloves, chopped
¼ lb. ground sirloin( My grocer didn't have sirloin at them time :( I was bummed, if you can find it it is a much leaner choice)
¼ tsp. kosher salt
½ tsp. pepper
1 28 oz. can crushed tomatoes, un drained
½ c. fresh chopped flat leaf parsley
¼ c. grated parmesan cheese

1 Cook pasta according to package. Meanwhile heat oil in large sauce pan over med heat. Add the onions, carrots, and garlic, cook, stirring occasionally for 8-10 mins.

2 Increase the heat, add the sirloin, salt and pepper; cook breaking up sirloin with spoon. When no longer pink add tomatoes, and simmer until sauce thickens. Stir in parsley.
3 Serve pasta with the sauce and sprinkle with cheese.

Happy cooking,
Chaeli