Holiday Recipes

Brown Sugar Garlic Flank Steak is made with the most amazing brown sugar garlic soy marinade.  The steak is grilled to perfection and melt in your mouth delicious! 

Marinated Flank Steak Recipe

I have a delicious flank steak recipe for you today and something that will also be life changing for you in the kitchen.  You may never think about plastic wrap the same after you read this post….. seriously!  Reynolds Kitchens is eliminating all of your plastic wrap headaches and have just launched their new Reynolds Kitchens Quick Cut Plastic Wrap with a built in slide cutter to help make plastic wrap usage frustration free!

Reynolds wrap is bringing you all of the new features that solve all of your plastic wrap troubles.  A built in slide cutter, which makes dispensing super easy, a grip strip that keeps the roll in place, a starter edge so you can find the start of the roll and built in end tabs that keeps the roll securely in place.

We all need to use plastic wrap in the kitchen and it is such a love hate relationship.  It doesn’t have to be that way anymore.  Plastic wrap is now so easy to use and it helps to keep that long lasting tight seal to keep food fresh.  This is perfect for meal prepping and storing your food!

I had such a fun opportunity this spring to go to Des Moines and New York and help demonstrate this amazing new product.  There are so many different hacks and uses for this plastic wrap.  One of my favorites was to use it to cover surfaces before working with raw meat.  I use this hack every single time that I am using raw meat in the kitchen and need to protect the surface.  This makes for great clean up as well.  I used the hack for this recipe and then it was so great for wrapping it up and sealing in the marinade.  Today, I am going to show you how to make this delicious flank steak and use this hack in the kitchen all of the time for yourself!

How do you make Brown Sugar Garlic Flank Steak?

• Prepare your marinade by mixing together the garlic, brown sugar, olive oil, Worcestershire, soy sauce, dijon, green onions and salt.
• On a clean surface lay out two large pieces of Reynolds Kitchens Quick Cut plastic wrap slide by side, with 2 inches overlapping. This creates and extra large rectangle.
• Pat steak dry using a paper towel and set in center of prepared plastic wrap surface. Pour marinade mixture over the steak and pull the sides of the plastic together until steak and marinade are tightly sealed. If needed use an extra piece of plastic wrap to seal up any loose ends. Set in refrigerated for 4 hours or up to overnight.
• Preheat grill to high heat and remove plastic and set prepared steak directly on grill. Allow to cook without turning for 3 minutes. Flip and cook other side for another 3 minutes. Continue flipping back and forth until steak reaches desired doneness. Allow to rest for 10 minutes before slicing.

What temperature do you cook flank steak on the grill?

Medium Rare takes about 6 minutes on the grill turning only once.  It is 130-135 degrees on an instant read thermometer.

What is a good substitute for flank steak?

Skirt steak or flat iron steak is a good substitute.  You can also use this marinade with your favorite cut of steak.

I especially love this hack because it seals in that marinade and keeps the flavor inside.  You wrap up the meat tightly and as soon as it has had time to marinate, you simple throw the wrap away.  This makes clean up a cinch.

Since school is back in session and we need dinner on the table quick, I love that flank steak only takes about 6 minutes on the grill.  It is on the dinner table in no time and all.  And everyone devoured it!  My kids are steak levels and we sure love this recipe!

What side dishes can I serve with flank steak?

What other hacks can I do with plastic wrap?

• Use the plastic wrap to cover your surface and roll out dough.
• Cover your stand mixer with plastic wrap to keep the dough and flour within the bowl.
• Use it to prevent freezer burn.  Cover the ice cream and then put the lid on top to create a seal.
• Put it over your iPad, iPhone or cook book to protect the surface while in the kitchen.
• Speed up the ripening process with avocados, or wrap the end of bananas in plastic wrap to slow down the rising process.
• Create piping bags with the plastic wrap and have multiple colors of frosting in your piping bag.

Buffalo Chicken Dip tastes just like the buffalo chicken we all love! This favorite buffalo chicken dip recipe comes together easily in the oven or slow cooker! Enjoy this anytime with both the traditional buffalo chicken dip recipe as well as the slow cooker buffalo chicken dip recipe!

My husband loves buffalo chicken wings like you wouldn’t believe. However, at times I have to admit that they are not my favorite thing in the world to eat at the moment. There are times I just can’t enjoy myself and eat them. Even though the flavors are out of this world delicious!

Sometimes I just don’t like getting all of the stickiness on my fingers as I’m eating them. I constantly feel like I need to get up and wash my hands and then wonder how much of that stuff is all over my face or stuck in my teeth. I get paranoid about messy foods, I guess. One thing that I do make for him that we both can enjoy is this Buffalo Chicken Dip!

Sakes alive is it good!!!

All the flavor and deliciousness of buffalo chicken wings, but without all the mess.

Buffalo Chicken Dip Recipe

This Buffalo Chicken Dip – It’s everything about those delicious buffalo wings we love to taste, but perfect for times some of us may detest having sauce all over our fingers.

This dip really is the best of both worlds!

You really should make it soon.

It will be the hit of your party, get-together, or snack-fest, I promise!

If you are serving a large group, you may want to have enough ingredients on hand to make two of these.

It goes fast!

It’s delicious served with celery sticks, fritos, pita chips, or even tortilla chips!

And when you eat it with celery sticks, you don’t feel nearly as guilty!

How to Make Buffalo Chicken Dip

I’ve included instructions on how I make it in the oven as well as have updated the post to include how I make it in my slow cooker! Talk about a revelation! This Buffalo Chicken Dip is a go-to recipe all year long!

Oven Buffalo Chicken Dip Recipe Method:

Preheat oven. Mix all ingredients, saving  1/2 cup of the shredded cheese and bleu cheese crumbles. Pour into medium baking dish. Sprinkle the 1/2 cup of shredded cheese on top of dip and bake for 15-20 minutes or til bubbly.  Remove from oven and sprinkle with bleu cheese crumbles if you are using them. Serve with celery sticks, fritos, pita chips or tortilla chips and enjoy!

Slow Cooker Buffalo Chicken Dip Recipe Method:

Prepare your slow cooker insert by spraying lightly with non-stick spray. Mix the ingredients exactly as in the oven method, holding the same amount of shredded cheese for the topping of the dip. Pour into the slow cooker insert and top with the remaining shredded cheese and bleu cheese crumbles. Place the lid on the slow cooker and turn on the low or warm setting for up to 4 hours. You can also cook your chicken in the slow cooker, draining any liquid in the insert after chicken is cooked. Shred the cooked chicken with two forks then proceed with the rest of the mixture as directed! So easy and delicious!

Buffalo Chicken Dip Video

Here’s how I make my Buffalo Chicken Dip. I hope you love it as much as we all do!

Enjoy!
Robyn xo

From the Add a Pinch recipe archives, originally published 2011.

This Apple Crisp Pizza recipe is a little slice of heaven.

Cinnamon sugared apples piled on top of a flaky pie crust and drizzled with caramel sauce, this Apple Crisp Pizza is so good!

This was originally posted in 2012.

APPLE CRISP PIZZA

My husband’s favorite dessert is a warm apple crisp with a huge scoop of vanilla ice cream. A couple of year ago we crowned this the Perfect Apple Crisp recipe at least according to my husband’s standards.

But I think his favorite apple crisp has some competition from this Apple Crisp Pizza. If you throw a flaky pie crust into any equation, it’s gotta be good.

And it was.Thank goodness because this dessert redeemed me from an awful disaster of a dinner. Don’t ask.

Don’t judge me but I totally used a store bought pie crust for this apple crisp pizza. I have yet to find a pie crust that I’m in love with. My goal for this pie season is to find the perfect one so I open to any great recipes you have.

Look how gorgeous the apple crisp pizza is with the caramel drizzled on top. And it’s heaven when eaten warm with some vanilla ice cream.

Start by combining some apples with a little sugar and some cinnamon.

My favorite part about any apple crisp is the crisp part and this has a generous helping of crisp on top. Sprinkle it over your diced apples and you’re ready to bake.

If you love this Apple Crisp Pizza, you’ll love these recipes:

Apple Crisp Cheese Danish

Apple Muffins

Salted Caramel Apple Cups

The Perfect Apple Crisp

These Low Carb Keto Philly Cheesesteak Stuffed Peppers with cauliflower have all the flavors of your favorite sandwich in a healthy, low carb, easy meal!

PIN Low Carb Keto Philly Cheesesteak Stuffed Peppers with Cauliflower

Are you guys getting sick of cauliflower rice yet?

I can just see you now, sitting on your rocking chairs (necessary) on your sundecks, peeping your little eyeballs at your tablet and going “MORE cauliflower rice? I thought Taylor moved onto pumpkin spice-ing ALL the things, and we took a break from cauliflower”

Sorry friends. IT’S BACK.

But, really, did it EVER leave?

At least I didn’t put it into cookies and try to ninja veggies into your face holes like those paleo breakfast avocado cookies with kale.

Today we’re celebrating cauliflower in its albino-vegetal-low-carby-glory. Hiding it under a bush? OH NO.

If you grew up in Sunday school, you know what I am talking about.

Except not really because, although it isn’t a bush, we’re covering it in ooey-gooey melty cheese, tender strips of sauteed beef and golden-brown sticky-sweet carmelizey onions. <– Resist the urge to be lazy and skip this. SO WURTH THE TIME.

I probably don’t even need to tell your American souls what I am trying to replicate with these healthy stuffed peppers.  But, just in case you don’t recognize things when they’re not stuffed between two pieces of bread, we’re eating cheese steaks yo.

EXCEPT, we’re adding a little DOUBLE dose of veggie action because they are Low Carb Keto Philly Cheesesteak Stuffed PEPPERS with CAULIFLOWER RICE.

You’re not mad about cauliflower rice anymore. I feel it.

Because we’re friends and I know that this is a safe place (lies. Nothing on the internet is safe) come in real close so I can whisper something into your ear.  <— Not creepily though, don’t worry.

I have never had a cheese steak.

Like, I have never put 2 pieces of perfectly-crusty-carbs on a plate, slapped them silly with steak and peppers, and then melted ALL the cheese that I could possibly fit into my face on top.

N-E-V-E-R-E-V-E-R.

But, it gets worse.  When a lovely reader e-mailed me asking if I could try to make the flavors of a cheese steak into a healthy recipe as one of my “reader redos” (remember the Paleo Lemon Bars and easy vegan gluten free strawberry rhubarb crisp?) I had to GOOGLE IT before I could even respond to her.

I can see your eyes BUGGING out of your noggin’s from here.

Sad excuse for a human RIGHT HERE. #ThisIs27.

Which also means that I had to do some very important and totally-necessary taste testing to make these philly cheese steak peppers. Quality control is a thing, friends.

Which led me to the realization that Canada, although I adore thee and your maple-syrup loving nation-ness (what?) you REALLY need to get with the program.

Like. YUM.   Is there a more perfect combination of meat and cheese and bread? I have decided no.

Except maybe that pumpkin and spice like we just talked about because I’m still over here eating slices of low carb keto pumpkin cheesecake for dessert, after my Low Carb Keto Philly Cheesesteak Stuffed Peppers. But, that’s beside the point.

How to Make Stuffed Bell Peppers

1. Cut the peppers in half and scrape out the seeds and membranes. Place in a large pot and cover with water.
2. Bring the water to a boil and cook until the peppers just begin to soften, about 2-3 minutes.
3. While waiting, make your caramelized onions and Saute your beef and cauliflower rice
4. Drain the peppers and pat them dry. Then, fill the peppers with the mixture and then place them into a large baking pan. Cover them with cheese and bake them at 350 degrees for 10 minutes
5. Broil for 2-4 minutes, until the cheese is golden brown and bubbly.
6. Voila! Philly Cheesesteak stuffed bell peppers

You know what Mr. FFF decided?

He actually totally doesn’t hate his cheese steak in the form of low carb stuffed bell peppers. LIKE minus ze bread.

I think he’s been taste-bud snatched.

Is it wrong that I’m sort of okay with that?

Other Recipes You Might Like:

No Bean Whole30 Keto Chili In The Instant Pot

Moroccan Instant Pot Hearty Vegetable Beef Soup

Healthy Low Carb Chicken Enchilada Recipe

FOR THIS RECIPE, I RECOMMEND:

(per 1/6 of the recipe)

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This easy one skillet Summer Squash Sauté is made with yellow squash, zucchini, cherry tomatoes, garlic, and Parmesan cheese. It is the perfect recipe for using up the end of the summer garden squash.

Summer Squash Recipes

Are you looking for summer squash recipes? If so, then today is your lucky day because I have an easy Summer Squash Sauté recipe for you. Our garden is overflowing with yellow squash and zucchini so I decided to put it to good use and make a simple summer squash sauté. This easy side dish goes great with any meal and only takes a few minutes to make. It is going to be one of your go to side dishes. Our family loves it and I think you will too!

Easy Summer Side Dish

When we have a pile of zucchini on our counter, I usually make zucchini bread-classic, chocolate, and lemon, yeah, I am kind of obsessed. I decided to take a break from baking and make a simple side dish to go with our dinner. This easy summer squash recipe can be made in ONE skillet and is the perfect recipe for using up the end of the summer squash!

How to Make Summer Squash Sauté

I sauté chopped zucchini and yellow squash in olive oil and garlic. When tender, I stir in cherry tomatoes and cook until they are about ready to pop, this will only take a few minutes. The tomatoes add a nice pop of color and juiciness to the dish. Plus, at the end of the summer we are always trying to find uses for our garden tomatoes too.

You can finish the squash with Parmesan cheese and I highly recommend adding a little drizzle of basil vinaigrette. I always keep basil vinaigrette in our fridge during the summer and it is the perfect finishing touch to the summer squash sauté. You’ve gotta try it!

If you want the dish to be vegan, you can leave off the Parmesan cheese and just add the basil vinaigrette. Or you can just add freshly chopped basil. The dish will still have plenty of flavor.

What to Serve With Summer Squash Sauté

I love making this simple side dish because it can be served with any main dish. You really can’t go wrong with this side. Every time I make it, it disappears in no time and sometimes it even steals the main dish’s thunder. It’s that good!

If you need some ideas, here are a few main dishes you can enjoy with this summer squash recipe.

Put your garden veggies to good use and make this simple summer squash sauté! It is such a colorful and delicious veggie side dish!

If you like this summer squash recipe, you might also like these veggie side dishes:

Summer Squash Sauté

This easy one skillet Summer Squash Sauté is made with yellow squash, zucchini, cherry tomatoes, garlic, and Parmesan cheese. It is the perfect recipe for using up the end of the summer garden squash.

Yield: Serves 4-6

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

Ingredients:

• 1 1/2 tablespoons olive oil
• 1 large yellow squash, chopped
• 1 large zucchini, chopped
• 3 cloves garlic, chopped
• 1 cup grape tomatoes
• Kosher salt, to taste
• Dash crushed red pepper
• 2 tablespoons shredded Parmesan cheese, optional
• Basil vinaigrette, for drizzling, optional

Directions:

1. Heat olive oil in large skillet on medium-high heat. Add yellow squash and zucchini and cook for 3 minutes, stirring occasionally.
2. Add in the garlic and tomatoes and cook for 2 to 3 minutes, gently stirring, or until vegetables are crisp-tender and tomatoes are about ready to burst.
3. Season with salt and crushed red pepper. Sprinkle with Parmesan cheese, if using, and drizzle with basil vinaigrette, if using. Serve immediately.

All images and text ©Two Peas & Their Pod.

posted on September 5, 2018 by Two Peas

Source: https://www.twopeasandtheirpod.com/summer-squash-saute/

A Mushroom Masala Curry that’s simple, delicious, and will leave you licking your fingers. Serve with coconut rice for a healthy and tasty meal. A vegan, gluten-free, soy-free and nut-free recipe.

I return home from India each time with my tummy full and my head bursting with ideas for what to make next. Not cooking for three weeks can be refreshing and freeing, no doubt, but as someone who enjoys cooking, it is a great feeling to be back in my kitchen, slapping the saucepan on the stove, chopping vegetables, soaking beans and stirring the pot.

One of the food memories that stuck with me this time was my aunt Vilas Maushi’s mushroom curry. Vilas Maushi is an extraordinary cook, and an adventurous one, and she decided that since I wouldn’t eat meat or fish — a staple in her Goan home — I must have some mushrooms. Because mushrooms are one of my favorite veggies, I was more than happy.

I have a few versions of mushroom curries on the blog, including a flavorful Railway Mushroom Curry and my favorite, My Dad’s Not-Mutton Mushroom Curry, among many others. But this curry made by Vilas Maushi was different. For one, it used tamarind, which I had never before thought of adding to a mushroom curry. For another, it was incredibly simple.

I asked her for the recipe and this is how she described it, in a manner that any cook of her generation in India would do: Use button mushrooms. You just need to fry some onions, then add ginger and garlic, and some garam masala. Let it simmer away with some tamarind. And don’t forget to chop the mushrooms fine.

With those precious words firmly lodged in my brain, I set out this week to recreate Vilas Maushi’s delicious mushroom curry.

The result was really good. The curry was flavorful and full-bodied, and the tamarind added a slight tang and complexity without overwhelming the curry. I added some coconut milk — a very small amount — because I wanted some sweetness to round out the flavors and it worked really well.

I’ll leave you now with this delicious recipe. I served it with some coconut rice and I’ll share that with you soon, but this recipe would work really great too. Some of you requested my sauerkraut recipe after my last post and I will start a new batch next week so I can share it with you. Happy Friday, and here’s to a great weekend, everyone!

These melt-in-your-mouth Instant Pot Beef Short Ribs are SO delicious and SO impressive but are SO easy to put together! And thanks to the Instant Pot, the braising time is slashed without sacrificing any of the flavor. This decadent dinner is naturally Paleo and Keto and Whole30 friendly and when paired with a side of quick cauli-mash will be the hit of the dinner table!

Instant Pot Beef Short Ribs

Back in the summer when we were brainstorming recipes that we wanted to create for the upcoming Fall season, we knew that some new Instant Pot recipes were a MUST. And when thinking of warm, hearty and comforting food, braised meat is the first that comes to mind! While I have a version of Short Ribs in my cookbook, this flavor-packed Instant Pot Beef Short Ribs recipe is becoming a quick favorite. It has all the flavor of meat that has been braised for hours but in a fraction of the time thanks to the Instant Pot. We paired this heart dish with a side of quick cauli-mash and we’re glad we did.

We opted to use boneless beef short ribs in our recipe, but this recipe will work with bone-in ribs with a slightly longer cooking time (increase by 10 minutes). The resulting sauce that cooks with the short ribs is so decadent. It is full of umami flavor thanks to the sear on the meat, the balsamic vinegar and coconut sugar (If you are restricted by sugar simply leave it out).

How do you cook short ribs in the Instant Pot?

It’s so simple!

1. You sear the meat using the saute function until it’s nice and browned to deepen the flavor of the resulting sauce.
2. Add some aromatics to the pot (we use shallots, garlic, carrots and rosemary).
3. Deglaze the pot with liquid (we use wine and beef broth, but you can use all beef broth)
4. Cook on high pressure for 40 minutes, with a natural release for 10 minutes.
5. Reduce the sauce further, adding the optional thickener if desired.
6. Serve with cauli-mash and enjoy! (Note: It’s even better the next day, so you can make this ahead of time if you want and reheat when ready to serve)

For this recipe we used these tools:

If you like this Instant Pot Recipe, check out these others:

Okay let’s get one thing out of the way up front… I’m a die hard enchilada fan but I MUCH prefer them with flour tortillas. They are more pliable and I love their texture once they bake down a bit. I know thats sacrilegious to some, so feel free to use corn if that’s more your jam. I’ve done it before here and I have to admit they are delicious. I’m just a flour kinda girl.

Okay… now that we’ve got that out of the way let’s talk about these babies! I’m having a moment with all things Sweet Potatoes, Kale and Black Beans. They all just work so well together, and I thought why not stuff them into some enchiladas, smother them with enchilada sauce, cheese and a chipotle crema. Match made in heaven. These are going to be on repeat for the fall months and I know you guys are going to love them!

Cream Cheese Pound Cake – This easy pound cake recipe is a family favorite dessert and the perfect cake for any occasion. File this amazing pound cake recipe, you won’t regret it!

A Pound Cake Recipe for any Celebration

Every celebration NEEDS a fantastic cake and today we are sharing the perfect pound cake recipe for any celebration, Cream Cheese Pound Cake. This classic pound cake recipe is a family favorite dessert and comes out perfect every single time. You can’t go wrong with this cake. It is perfect for birthdays, holidays, or just because you want to eat cake. Every day is a good day to make and eat cake!

Easy Pound Cake Recipe You’ll Love

This easy Cream Cheese Pound Cake recipe comes from our friend Robyn’s cookbook, Add a Pinch. Robyn is fabulous and so is this cake. You only need seven simple ingredients to make this cake, ingredients that you probably already have in your kitchen. This pound cake is so easy to whip up and the results are amazing, it really is the best pound cake recipe!

Why Cream Cheese Pound Cake?

The cake is made in a bundt pan, which makes the cake super pretty. I love the look of bundt cakes. The cake is deliciously dense thanks to all of the butter and cream cheese. The cream cheese and butter also make the cake super moist, which is essential when baking with in a bundt pan. The flavor is simple, but sometimes simple is best and this cake is the best. You can’t go wrong with this classic pound cake recipe!

Before serving, we like to dust the bundt cake with confectioners’ sugar. The boys call the sugar snow and they love helping me with this part. The counter and floor always get a nice dusting of snow too, but that is all part of the fun:)

Tips for this Cream Cheese Pound Cake Recipe:

• Make sure you grease your bundt pan very well. There is nothing worse than a cake that gets stuck in the pan.
• Make sure your butter, cream cheese, and eggs are all at room temperature.
• The cake takes 1 1/2 hours to bake because it is a dense cake. You can make the cake the day before. I think it actually tastes better the second day. It freezes beautifully too.
• We like to serve this cream cheese pound cake with fresh berries and whipped cream.

Can you Freeze Pound Cake?

Yes! This pound cake freezes beautifully. To freeze, let the cake cool completely and wrap tightly in plastic wrap and then foil. Store in a freezer bag and freeze for up to 3 months. To serve, unwrap and allow to thaw completely before slicing. Having a cake in the freezer is always a good idea. You never know when friends will stop by for dessert…or you never know when a cake craving will strike. It is always nice to have a pound cake ready to go!

I highly suggest you make this easy Cream Cheese Pound Cake. It will make all of your celebrations sweeter!

If you like this Cream Cheese Pound Cake, you might also like:

This post contains some affiliate links. Photos by Completely Delicious

Cream Cheese Pound Cake

This simple cream cheese pound cake is always a favorite dessert. Serve with fresh fruit and whipped cream to make the cake extra special.

Yield: 1 bundt cake

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Ingredients:

• 1 1/2 cups salted butter, at room temperature
• 1 (8 oz) package of cream cheese, at room temperature
• 3 cups granulated sugar
• 6 large eggs, at room temperature
• 3 cups all-purpose flour
• 1 teaspoon Kosher salt
• 1 tablespoon vanilla extract
• Confectioners’ sugar, berries and whipped cream, for serving, optional

Directions:

1. Preheat the oven to 325 degrees F. Spray a 12-cup Bundt pan or tube pan well with baking spray or grease with softened butter and dust with flour, making sure to coat well to prevent any sticking. Set the pan aside.
2. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, cream cheese, and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until well combined. Add the flour, salt, and vanilla and beat until well bended but do not overmix. Pour into the prepared pan.
3. Bake until the top is golden brown, the cake springs back when lightly pressed, and a wooden toothpick inserted into the center comes out clean, 1 1/2 hours. Let the cake cool in the pan for 10 minutes on a wire rack. After 10 minutes, turn the cake out onto the rack to cool completely. Dust the cake lightly with confectioners’ sugar, if using. Cut into slices and serve with berries and whipped cream, if desired.

Note-this cake freezes beautifully. To freeze, let the cake cool completely and wrap tightly in plastic wrap and then foil. Store in a freezer bag and freeze for up to 3 months. To serve, unwrap and allow to thaw completely before slicing.

Recipe from Add a Pinch by Robyn Stone

All images and text ©Two Peas & Their Pod.

posted on September 7, 2018 by Two Peas

Source: https://www.twopeasandtheirpod.com/cream-cheese-pound-cake/