Easy Breezy Dinner

Even I have those days when I say to Jerry "what are we going to have for dinner, I don't feel like cooking."  Then we go back and forth, with I don't know should we just go out or order take out.  I open the frig and stare, (it's packed) then I open the pantry and stare, (it's packed) then the freezer (it's packed.)  After standing and staring for a few minutes I've decided this reminds me of when I go into my closet and announce very loudly "I don't have anything to wear!"  Finally, after hemming and hawing I decide to cook something easy.  My daughter keeps telling me to post more beef dishes instead of all the chicken I post, so this one's for you Britt. When we did eat beef this flank steak recipe was simple, delicious and makes great sandwiches the next day. 

Refreshing Strawberry Spritzer

3 cups strawberries, cut in halves
1/4 cup orange flavored liqueur
1 bottle dry white wine, chilled
1 (32 oz.) bottle sparkling water, chilled

Place berries and liqueur in blender, cover and blend on high until smooth.  Pour about 3 Tbl. mixture over ice in 8 glasses and stir in about 1/3 cup wine and 1/2 cup sparkling water.  Garnish glass with whole berry. 

Delicious Chilled Avocado Soup

3 large Haas avocados, peeled and seeded
2 1/2  - 3 cups chicken stock (good quality) you can also use vegetable stock
1 Tbl. fresh lime juice
salt and freshly ground black pepper
Tabasco, I like lots
1/3 cup sour cream
1 cup whipping cream
1/4 cup fresh cilantro, chopped
1 ruby red tomato, peeled and seeded
Fresh chives, snipped

In a blender, add 2 1/2 avocados, chicken stock, lime juice, sour cream and blend until smooth.  Add tomato and cilantro and pulse until tomato is coarsely chopped, do not puree.  Pour into a bowl, stir in whipping cream, taste and season with salt, pepper and Tabasco.  Chop the extra 1/2 of avocado and stir into soup.  Refrigerate soup for an hour or two and then serve with a sprinkling of chives.

"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."  Luciano Pavarotti

Flank Steak, Asian Style - doubles easily

1 (2 lb.) flank steak
2 Tbl. fresh lemon juice
2 Tbl hoisin sauce
3 Tbl. soy sauce
1/4 cup Worcestershire sauce
freshly ground black pepper
1 Tbl. fresh ginger, minced
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped

In a large glass casserole dish, combine the lemon juice, hoisin, soy, Worcestershire, black pepper, ginger, garlic and cilantro. Add steak, cover and marinate in frig for a couple of hours, turning a couple of times.  Preheat your grill and remove steak from marinade.  Grill to desired doneness.  When grilled place on carving board and loosely cover with foil and let rest for 10 minutes.  Slice the meat on diagonal and serve with lime cilantro rice.

Lime Cilantro Rice

3 cups water - you can also use chicken stock
1 Tbl. butter
salt to taste
1 1/2 cups long grain white rice
2 tsp. fresh lime zest
3 Tbl. fresh lime juice
3/4 cup fresh cilantro, chopped
freshly ground black pepper (to taste)
2 scallions, sliced on diagonal

Bring salted water to a boil, stir in butter and rice.  Cover and reduce heat to low and simmer about 20 minutes or until rice is tender.  Stir in zest, juice and cilantro, taste and adjust seasonings.  Place on serving platter and sprinkle on scallions.

Snappy Snow Peas

1 lb. snow peas
2 Tbl. sesame seeds, lightly toasted
2 scallions, sliced thinly on diagonal
freshly ground black pepper
salt to taste
2 Tbl.  sesame oil
2 Tbl. soy sauce
1/4 to 1/2 tsp. red pepper flakes

Fill large pot with salted water and bring to a boil.  Add snow peas and cook for about 1 minute and drain well, pat dry with paper towels.  Heat a saute pan, lightly toast sesame seeds, remove and set aside.  Add sesame oil, snow peas, red pepper flakes, scallions and saute for a minute, add soy sauce. Taste and season with black pepper and salt if needed.  Place in serving bowl and sprinkle on sesame seeds.

Little Warm Chocolate Delights (they make me melt with happiness!)

1 1/2 sticks butter
6  oz. bittersweet chocolate, chopped
3 eggs, room temp.
3 egg yolks room temp.
6 Tbl. sugar
1 Tbl. pure vanilla extract
pinch of salt
5 Tbl. all purpose flour
Fresh blackberries or raspberries (garnish)
Freshly whipped heavy cream (whipped with a little powdered sugar (2 Tbl.) and  splash of vanilla)
extra butter and flour for greasing and dusting ramekins

Preheat oven to 375 degrees. Butter and flour six (6 oz) ramekins.  In a saucepan, melt chocolate with the butter over low, let cool a little.  In a bowl of electric mixer, combine eggs, yolks and sugar and beat until pale about 10 minutes.  Mix in the vanilla and salt.  Beat in the flour.  Add the chocolate mixture and beat until thick and glossy about 5 minutes.  Pour batter equally into the ramekins.  Place ramekins on baking sheet in oven and bake about 10 minutes, do not over bake.  Remove to cooling rack and run knife around edges and invert onto dessert plates.  Garnish with freshly whipped cream and berries. 

Bon Appetit

"The Lord will guide you continually, and satisfy your soul in drought,

and strengthen your bones; You shall be like a watered garden,

and like a spring of water, whose waters do not fail." 

Isaiah 58:11