Flank Steak Pinwheels

Flank Steak Pinwheels

 

Prep:  30 minutes

Grill:  10-15 minutes

 

8  Bacon Strips

1-1/2  pounds  Beef Flank Steak or Skirt Steak

4  Cups  Fresh Baby Spinach

1  7-oz. jar  Roasted Red Peppers, drained and patted dry

Cream Sauce for Steak

 

 

Place Bacon strips on a microwave-safe plate lined with paper towels.  Cover with another paper towel; microwave on high 2-3 minutes or until partially cooked; set aside.

 

Cut Flank Steak horizontally from the long side to within 1/2-inch of opposite side.  Open meat so it lies flat; cover with plastic wrap and pound if needed to flatten to 1/4-inch thickness; remove plastic wrap.

 

Place Spinach over Steak to within 1 inch of edges; top with Red Peppers.  With the grain of the meat going from left to right, roll up jelly-roll style.  Wrap Bacon strips around Steak; secure with toothpicks.  Slice across the grain between Bacon into eight slices.  (Depending on how the meat is shaped, you may find that you'll need more Bacon--sometimes it can take 9 or 10 slices.  Try to keep the slices at 1-inch thickness.)

 

Grill, covered, over medium heat for 5-7 minutes per side or until meat reaches desired doneness (for medium-rare, thermometer should read 145*, medium, 160*, well-done, 170*).  Remove to serving platter, discard toothpicks.

 

Serve with Cream Sauce for Steak and a nice Baked Potato (I think Baked Potatoes are nice, don't you?).  Serves about 6, and is very impressive and very simple.

"Be ye, therefore,

followers of God,

as dear children;

And walk in love,

as Christ also hath loved us,

and hath given Himself for us

an offering and a sacrifice to God

for a sweet-smelling savor."

Ephesians 5:1 & 2

 

here you can tell I was in a hurry and didn't flatten

the Steak properly

don't be like me--it takes longer to grill

looks like I put my Cream Sauce on my nice Baked Potato...

 

From Simple & Delicious magazine, May-June 2006.

Easter Reflections

 

 

Easter.

The highlight and high point of our year.

When Jesus suffered and died for our sins, rising again the third day.

 

Redemption.

Cleansing.

The Lamb has been slain, the ransom price paid.

"He is Risen" and echoing back, "He is Risen Indeed!"

Rejoice Evermore!

 

Our entire family is eagerly looking forward to this upcoming Easter weekend and our Church Communion.  I have been thinking back to the excitement and anticipation I felt as a child:

 

Palm Sunday:  Hosanna in the Highest!  The week before Easter; a week of preparation.  The church congregation meeting Tuesday morning to clean the meetinghouse inside and out.  Preparation at home--reading the blue Bible Story books about our Lord's last week.  Cleaning the house.  Preparing for company to come; perhaps overnight visitors, perhaps Saturday Afternoon company.  Maybe both!  Making certain that aprons are washed, pressed, spotless.  Checking and rechecking candy supply: if I ration it just right, I'll have enough to last all weekend.  Off to bed early Friday night.

 

Saturday Morning:  Worship Services at 10 am.  Hearing again the reading of Isaiah 53.  "He is despised and rejected of men, a man of sorrows and acquainted with grief...He hath born our griefs, and carried our sorrows; yet we did esteem Him stricken, smitten of God, and afflicted.  But He was wounded for our transgressions, He was bruised for our iniquities; the chastisement for our peace was upon Him, and with His stripes we are healed."  Smelling the food in the basement kitchen.  Slipping out to set the tables.  The hymn and prayer before the meal.  Helping to serve the noon meal.  The hymn and prayer after the meal.  Washing dishes; resetting the tables for second table.  Finally, hungrily getting to sit at the table.  Beef, soup, bread and apple butter.  Sweet pickles, beets, peaches and applesauce: it all tastes so good!  Giggling and watching the boys compete to eat the most apple butter sandwiches.

 

Heading home with Mom to help get ready for company between services, or maybe staying with Dad for the short Afternoon Service.  Company coming over for a light snack and rest before the Communion Service.

 

Communion.  Sitting with Mom and the women at the tables, or maybe with Dad and the men, switching half-way through with my sister, or perhaps sitting along the wall with the other girls.  Self-Examination.  I Corinthians 11.  Foot-Washing Service; getting the chance to help another mother with her toddler. The simple Lord's Supper meal: Beef, White Bread, Soup and Water.  Mom slipping me a sandwich, or perhaps taking a packed lunch to eat on the front porch steps with other girls.  Watching the Holy Kiss passed; I Peter 5:14.  Hearing the minister read on the suffering and death of our Lord.  Watching, silently, as the Bread is broken to the communicants, hearing the familiar words "Beloved, this bread which we break is the Communion of the body of Christ."  The supporting minister slipping a piece of the communion bread to the young children sitting with their parents.  Joyful singing as the Cup is passed: "It is finished!" and the reminder that "as often as ye eat this bread, and drink this cup, ye do show the Lord's death till He comes." 1 Corinthians 11:26.  Then some final announcements.  The minister speaking directly to the children with thankfulness for the quiet observation and encouraging words looking forward to the time we, too, will sit around the table.  The final hymn and dismissal.  Lining up in the kitchen for a sandwich and milk--milk always tastes so good in the half-pint cartons!  Staying to help clean up and set tables for Breakfast.  So sleepy...  Time to go home and to bed; Morning Worship comes early!  Crawling into bed feeling tired and somewhat down, remembering that this is the night Jesus was left in the tomb.

 





 

Easter Morning!  He is Risen!  Quickly dress in new Easter clothes, rubbing the sleep from my eyes.  Going to Church, happy and sleepy and hungry.  Slipping into the Basement with Mom to deliver pies to the kitchen.  Greeting others with "He is Risen!" and the reply, "He is Risen Indeed!"  The happy, joyful, solemn Morning Worship service.  Breakfast.  Helping to wash dishes, then off with girls to play and admire each other's new dresses before Worship Service.  Slipping out of service early to help set tables and prepare for Lunch.  Going back upstairs with the other children, lining up on the front steps to walk into the sanctuary for ministers to pass out leftover communion bread to the children.  Serving tables--two or maybe three table settings.  Slipping into the kitchen to watch Grandpa cooking the meat in the giant vats.  Hoping that there is some 'good' pie left (there always is!).  Mothers in the kitchen, portioning out the leftovers.  Final cleanup.

 

And Easter weekend is over.

But yet it's not over.

We carry in our hearts the joy of knowing that our Lord, the Risen Savior, lives!

 

He Lives!

 

And He has through His death conquered over death and sin to wash away sin--MY sin, so that I might live with Him eternally!  How can I not love and serve and praise Him?  For His has taken away my sin!  I serve a risen Savior!

 

 

 

 

 

Communion Bread

-or-

Unleavened Bread

 



 

1  Cup  Butter, room temperature

2  Tablespoons  Sugar

1/4  teaspoon  Salt

1-1/2  Cups  Half-and-Half

5 to 5-1/4  Cups  Flour

 

Mix together the Butter, Sugar and Salt.  Gently stir in the Half-and-Half, alternating with the Flour, adding up to 1/4-cup more Flour, if needed, to achieve a firm, soft, not sticky ball of dough.  Gently knead or 'play with' the dough until it is smooth.  Divide in half; place each half on an un-greased baking sheet.  Roll to 1/4-inch thick.  Using a clean ruler, score lines lengthwise on the sheet of dough.  Using a fork, prick at one-inch intervals.  Bake at 325* for 25 minutes.  Allow to cool completely before breaking into sticks and then into two-inch pieces.  Makes two sheets of unleavened bread. 

 

Eat quietly, while reflecting on all Our Lord did to atone for our sins:  "He paid a debt He did not owe, I owed a debt I could not pay, I needed Someone to wash my sins away.  And now I sing a brand-new song: Amazing Grace!  Christ Jesus paid the debt that I could never pay!"

 

 

The Hawaiian Meal

 

 

The Hawaiian Meal

For this very unusual but delightful meal you will need:

Finely Shredded Lettuce

Chinese Noodles

Chopped, Cooked Chicken, either hot or cold

Hot Cooked Rice

Chicken Gravy

Diced Tomato

Shredded Cheese

Diced Celery

Sliced Green Onion

More Chicken Gravy

Crushed Pineapple, drained but not 'dry'

Flaked Coconut

and Sliced Almonds

 

To serve, layer on plate in order given.

 

It's just that simple!

Or maybe it's not.  It is a lot of chopping.

 

I didn't give any amounts, because each family or person will make that amount vary.  You can see from the picture the approximate amounts I used for our family of six (the Gravy and the Rice aren't pictured because they were still cooking on the stove--I cooked one cup of dry Rice).  I used one pint of home-canned chicken, and used the following recipe for the Chicken Gravy.  Serve with King's Hawaiian Rolls and fruit smoothies.  Mmmm.... it tastes so good!

 

Chicken Gravy:

1/4  Cup  Butter

1/4  Cup  Flour

2  Cups  Chicken Broth

Seasonings, as desired--I like Poultry Seasoning, Salt, Pepper, a wee bit of Thyme, and if it all looks a bit too bland, a dash or so of Turmeric

 

Melt the Butter in a medium saucepan over medium heat; stir in Flour and cook for a minute or two.  Slowly add in the Chicken Broth, about a half-cup or so at a time, cooking until the Gravy reaches the desired consistency.  Season to taste. 

You can also make this with Cornstarch instead of Flour to make it gluten-free.  Just mix the Cornstarch into the Chicken Broth instead of cooking in the Butter (as you do with the Flour).

 

 

"Jesus Christ,

the same Yesterday,

and Today,

and Forever!"

Hebrews 13:8

 

 

Does anyone out there know the origins of this Hawaiian Meal?  The combination seems so strange: Pineapple and Gravy and Cheese and Lettuce? all mixed together? and it tastes good?  Yes, Yes, and Yes again.

 

I can remember having this as a child...  I think it would be good with Mango, too.

 

Oh, and on another note.

See that little glass pig up there in the lower right side in the photo?

That's Penelope Pig.

She sits in the middle of our table and believe me, we all want her to stay right there.  You see, if she comes and sits in front of your place, it is a silent signal to all that Oops! you've been using piggish manners.  Penelope will visit you quietly until someone else uses piggy manners and then she off she trots to visit the next offender.

 

My, how nice and mannerly our meals have become! And not a word need be said!

 

You can find your own Penelope Pig at Pier One for under $4.

 

 





Honey-Orange Sweet Rolls

 

 

 

Honey-Orange Sweet Rolls

 

For the Dough:

2  Packages  Yeast

2  Cups  Warm Water

1/2  Cup  Fresh Orange Juice

1/2  Cup  Honey

3/4  Cup  Melted Butter

2  Eggs

2  teaspoons Finely Minced Orange Zest, optional--  (just please, please, please make certain that this Zest is finely minced, as I personally can't stand the feeling of flossing my teeth with Orange Zest.  I'm sure you won't like it either.  Thank You.)

2  teaspoons  Kosher Salt

8 to 8-1/2  Cups  Flour

 

For the Filling, mix together:

1/2  Cup  Very Soft Butter

1  Cup  White Sugar

3  Tablespoons Orange Juice

1  teaspoon  Orange Zest, if desired (you did see the comment about finely mincing this, didn't you...)

 

For the Orange Glaze, combine:

2  Cups  Powdered Sugar

3  Tablespoons  Orange Juice

1/2  Cup  Heavy Cream, or as needed to reach desired consistency

1  teaspoon  Orange Extract or Vanilla Extract, optional

and another 2  teaspoons  Very Finely Minced Orange Zest (enough said)

 

In a large mixing bowl, combine the Yeast, Water, Orange Juice, and Honey; mix well and set aside for 5-10 minutes for the Yeast to proof.  Stir in the Melted Butter, Eggs, Orange Zest, and Salt.  Stir in the Flour in two-cup increments, mixing until thoroughly combined.  Cover with a clean towel, set in a warm spot (like a sunny kitchen window) and let rise until doubled, about 45-60 minutes.

 

When the Dough has doubled in size, turn out onto a very well floured board and knead about 60 strokes.  Divide Dough in half.  Beginning with one half of the Dough, roll out into a large rectangle, about 16" x 20".  This size is a matter of personal preference because the larger the rectangle, the more "spiral-ly" your sweet rolls will be.  Roll the dough smaller and you'll have a greater concentration of filling with a thicker, less "spiral-ly" rolls.  Anyway, back to the recipe.  Spread the Dough with half of the Filling.  Roll up, cut into 12 rolls, place them in a greased 9 x 13 dish, and repeat with the remaining Dough and Filling.  Let the Honey-Orange Sweet Rolls rise until about double in size, about 30-45 minutes. 

 

Bake in a preheated oven at 350* for 22-26 minutes.  Let cool 10 minutes, then pour Orange Glaze over the rolls.  Let come to room temperature, if you can wait that long.  I usually can't.  You'll want a glass of milk, too.

 

Makes 24 Sweet Rolls.  I won't say how many it actually serves--you know you'll want more than one...



 

"And I have come down to deliver them out of

the hand and power of the Egyptians

and to bring them up ...

to a land good and large,

a land flowing with Milk and Honey,

a land of plenty..."

Exodus 3:8, Amplified Version

 

Well, I'll bet you thought either I'd forgotten about you, or that I'd stopped cooking.

Nope.  Still been battling computer issues.  Last time I posted, the company was shipping us a new hard drive.  It came.  It was installed.  It still didn't work properly.

So, long story short, we've been sent a brand new replacement.  So far, it seems to be working properly.  Now I just need to get my camera program loaded on this computer and I should be good to go.  I have a lot of photos, so what I think I'll do is to type up the recipes and post them and then come back and add the photos in later.

 

Spring here on the West Coast has been a flurry.  We've been having wonderful, lovely, beautiful weather and have been longing (needing, Praying!)  for some rain.  Pray for Rain for us, please?

 

In February, I celebrated 3 years Melanoma Free!  Whoopee!  We went to the City as a family, spent the day at the Acadamy of Sciences--the white alligator (crocodile?) is cool! and so is the rainforest exhibit, the penguins, the Africa room, the living roof, you get the idea--and finished up after my appointment at the nifty little cupcake bakery on Fillmore: Sift.  If you get a chance, pop in there.  It's sweet.  Literally.  You'll come out with a sugar high so high you'll feel as if you have the ability to climb the Golden Gate.  But we didn't, we just drove home over it.

 

March has brought some sadness to us, as T's Grandmother passed away.  He and I, along with his brother, flew East for a quick trip for her funeral.  This was a special time with his family, and we rejoice that Grandma is Safely Home!

 

And now it's raining today!  Yippee!  My dryer is buzzing, my Dough is calling for me to come take care of it, and I must close.  But I hope to chat with you again soon!

 

Until then,

Carolyn

 

 

 

 

 

 

 

 

Recipe adapted from the Lemon Sugar website.



Easy Chocolate Bundt Cake with Raspberry Sauce

Easy Chocolate Bundt Cake

with Raspberry Sauce

1  8-oz. pkg  Cream Cheese, softened

1  Cup  Sour Cream

1/2 Cup  Warm Water and 1 teaspoon Instant Coffee, mixed well

2  Eggs

1  15-16 oz.  Chocolate Cake Mix -any kind

1 pkg (4-serving size)  instant Chocolate Pudding (yes, even if the cake mix has pudding in it)

1  Cup  Semi-Sweet Chocolate Chips

Mix Cream Cheese, Sour Cream, Coffee Mixture, and Eggs in mixer on medium speed until well blended.  Add Chocolate Cake mix  and Pudding mix gradually, beating after each addition.  Fold in Chocolate Chips--batter will be very stiff.  Pour into well-greased Bundt pan; bake at 325* for 1 hour, or until tester comes out clean.  Cool upside down on cooling rack; invert onto serving plate.  Sprinkle with Powdered Sugar; slice and drizzle with Raspberry Sauce.  Serves 16-18.  Freezes very well!

Raspberry Sauce:

2  (10-oz)  bags  Frozen Raspberries, thawed and undrained

1  Tablespoon  Cornstarch

1/2  Cup  Sugar

Combine all ingredients in blender; bend until well mixed.  Drizzle over Chocolate Cake.

We served this rich, moist cake at our Secret Sister Luncheon last week.  The Raspberry Sauce is a fresh, vibrant red which looks beautiful on the cake.  Because it is not cooked it stands out especially well against the dark cake.  We put a squirt of Whipped Cream and three fresh raspberries on each slice as garnish.  The cake recipe comes the Southern' Fixin's cookbook, page 336, and the Raspberry Sauce is from the Far Above Rubies cookbook, page 261.

"For Thou wilt light my candle;

the Lord, my God,

will lighten my darkness.

For by Thee I have run through a troop;

and by my God have I leaped over a wall.

As for God, His way is perfect;

the word of the Lord is proved;

He is a shield to all those who trust in Him."

Psalm 18:28-30  

Mocha Sweet Rolls

Mocha Sweet Rolls

2  packages  Dry Yeast
2-1/2 Cups Warm Coffee
3/4 Cup Butter, melted
3/4 Cup Sugar

2-1/2 teaspoons Salt

2 Eggs, well beaten

8 to 8-1/2 Cups Flour

Melted Butter, about 1/4- to 1/3 cup

Instant Hot Cocoa mix (I used Nestle brand)

Mocha Buttercream Frosting:

1-1/2 Cups Butter, softened

4 Cups Powdered Sugar

2 Tablespoons Instant Coffee, dissolved in

2 Tablespoons Milk

1 teaspoon Vanilla 

In a large mixing bowl, combine the Yeast, Coffee, Butter, Sugar, and Salt; let set to proof for 5-10 minutes.  Beat in Eggs.  Stir in Flour and beat until smooth.  Cover and let rise until doubled, about one hour, or refrigerate overnight.  Punch down dough and knead briefly (if refrigerated, allow to come to room temperature first, about 30 minutes).  Divide dough into two equal portions and roll into a 12" x 18" rectangle.  Brush well with melted Butter and sprinkle lightly with Hot Cocoa mix.  Roll up dough, cut into 12 rolls and place in well-greased 9x13 pan; repeat with remaining dough.  Let rise until doubled, 30-45 minutes.  Bake at 350* for 20-22 minutes and golden brown.  Frost while slightly warm, using Mocha Buttercream -or- a glaze made from powdered sugar and coffee.  Must serve warm, with the frosting all melts and gooey and running down the sides or the sweet rolls.  Serves 24, or maybe just 12, or you might want to just hide them in the freezer for your afternoon pick-me-up...

For the Mocha Buttercream Frosting:

Cream Butter at medium speed in mixer; gradually add Powdered Sugar, beating until light and fluffy.  Add in Coffee/Milk mixture and Vanilla, beating until desired consistency is achieved.  Yield: 3 cups.

"For the Word of God is living,

And powerful,

And sharper than any two-edged sword,

Piercing even to the dividing asunder of soul and spirit,

And of the joints and marrow,

And is a discerner of the thoughts and intents of the heart....

Let us, therefore,

Come boldly unto the 

Throne of Grace,

That we may obtain Mercy,

And find Grace to help in time of trouble."

Hebrews 4:12, 16

 

I know it, I know it.

I've been hearing you in the back of my head for the last month:

"Where's that Mocha Sweet Roll recipe you promised us on Facebook back at Christmas?!"

You'd think it wouldn't take me so long, should it...

Mmm-hmm.

I didn't think it would take so long, either.

Honestly? Our computer has been just about ready to crash and I've been scared to download any photos to it, fearing that it might be that proverbial straw, breaking that camel of a computer's back.  We did order a new one--back before Christmas.

Just took it out of the box this past weekend.

It didn't work.

Seriously.

After almost two hours on the phone with the tech support, well,

the manufacturer is overnighting us a new hard drive.

Should be here tomorrow.

So, I'm doing this post on my husband's iPad.

Please forgive my wonky formatting.

And hopefully, (hopefully!),

I'll be back to posting regularly soon.

Thanks for your patience--I really have missed you.

Coconut Curry Chicken

Coconut Curry Chicken

3  Potatoes, cubed into 6 or 8 pieces each

1  small  Onion, chopped

4  (4-oz.)  boneless, skinless Chicken Breast halves

1  Cup  Coconut Milk

4  teaspoons  Curry Powder

1  clove  Garlic, crushed

1  teaspoon  Chicken Boullion

1/4  teaspoon  Salt

1/4  teaspoon  Pepper

 1/2  Cup  Frozen Green Peas

2  Cups  Hot Cooked Rice

For Garnish: 1/4-Cup sliced Green Onions, Raisins, Flaked Coconut, chopped unsalted Peanuts

Place the Potatoes and Onion in a 3- to 4-quart slow cooker.

Brown the Chicken Breasts in a non-stick skillet; transfer to slow cooker.

In a small bowl, combine the Coconut Milk, Curry Powder, Garlic, Chicken Boullion, Salt, and Pepper; pour over Potatoes, Onion, and Chicken.  Cover and cook on High for 3 hours or Low for 5 hours.  Stir in the Peas; heat until hot through.  Serve over Hot Rice; top with Garnish.  Serves 6.

This is really yummy!  I like it for Sunday Dinner as it is simple to prepare before Church.  I'll throw the Peas in the slow cooker when we come home, and everything is ready when the rice is done cooking.  Try serving Naan with this for an easy introduction to Indian food.  

"...earnestly contend for the Faith

which was once delivered unto the saints."

Jude, verse 3

This recipe is from the Healthy Cooking magazine, issue unknown.  Nutrition Facts: 1 Serving, without Garnish, using Light Coconut Milk: 396 Calories, 11 g Fat (7 g saturated Fat), 63 mg Cholesterol, 309 mg Sodium, 43 g Carbohydrate, 3 g Fiber, 27 g Protein.