I tried some of our family recipes this week along with some new recipes I had found. I wanted to push myself but I really only found two recipes that I could push myself. I wanted to try and make Flank Steak a different way as well as attempt to make Pork Medallions. The Flank this week I decided to try and barbecue and see if that made it any better than frying it, and I believe it did turn out better. The Pork Medallions was different since I decided to cut and then cook, which was not suggested, turned out really good though.
April 9 - Orange Cookies
This recipe was strange since the cookie dough was almost a scone consistency and when baked they stayed like a scone. They didn’t flatten or anything, so they were more like cookie balls since they didn’t really do anything else. The flavour was really good since the orange was very predominant. I would make these again and make them a little smaller so that they resembled more of a cookie.
- 1/3 cup plus 1 1/2 tbsp butter
- 1/2 cup sugar
- 2 tsp. vanilla sugar
- 1 pinch salt
- 2 eggs
- 2 cups flour
- 1 small pkg. vanilla pudding
- 1 1/2 tsp baking powder
- 3-4 tbsp milk
- zest from 1/2 orange
- 1 tbsp butter
- 3 tbsp milk
- 1 tea bag Chai
- 1 2/3 cup powdered sugar
- chopped pistachios
- Preheat the oven to 390 degrees. Line a baking sheet with parchment paper.
- Beat the butter, sugar, vanilla sugar, and salt in a bowl until fluffy. Add in the eggs one at a time.
- Mix the flour, pushing mixture and baking powder and then stir into the batter. Add milk and orange zest, and mix well.
- Using a piping bag to distribute the dough onto the baking sheet in several two tablespoon portions. Leave a good amount of distance between the blobs, because the cookies spread out.
- Bake the cookies for 15-20 minutes, then let them cool on a wire rack.
- For the Chai icing, melt the butter in a small saucepan, add the milk and bring to a gentle simmer, then take pot off of the stove. Place the tea bags in the liquid in for 3-4 minutes. Then squeeze the tea bags and remove them from the icing. Mix the powdered sugar in well and stir.
April 10 - Turkey Tacos
I haven’t made Turkey Tacos before so I thought it would be a nice change from Beef. Sure enough the flavour was still really good and the meat almost seemed to stay a little more moist than it would have if you are using beef. I was happy to see that the flavour was delicious and it was very good with all the different condiments. I love tacos and it was so nice to make it with a different kind of meat.
- Ground Turkey
- Taco Seasoning
- Sour Cream
- Cook ground turkey until completely cooked. Add the taco seasoning.
- Prepare all the condiments.
April 11 - Chicken and Greek Salad
I was making chicken originally but I didn’t know what kind of chicken to make so I settled on Shake and Bake with a new Greek Salad recipe. I wanted to try this new one that I have never had before and it was delicious. I almost wish I would have left it a little longer to soak over a couple hours so that the flavours would have really marinated. Overall the flavours of that with the chicken was really good. I will be making this Greek Salad again since it was so good.
- Shake and Bake
- Red Onion
- Shake and Bake the chicken.
- Slice the cucumber, tomato, and red onion. Mix all in a bowl.
- Make the dressing with oil, vinegar, and additional greek seasons.
- Mix all together. Let sit 30 minutes.
April 12 - Bacon and Eggs
Simplistic dinners are always amazing, so when I thought to make just Bacon and Eggs you can never go wrong with that. So I bought some delicious thick cut bacon, some chicken bacon, and some eggs and hashbrowns. Overall this was a simple yet delicious dinner. Sometimes all you need is to have breakfast for dinner. Who doesn’t want to have bacon for dinner.
- Whole Wheat Bread
- Cook the bacon in the oven. Cook the Eggs to your desired liking.
- Cook the bread to your desired liking.
- Cook the hashbrowns. Add the onions, peppers, and seasoning salt.
April 13 - Flank Steak and Sides
Flank Steak, second round. I was excited to try and make it on the barbecue, so when I could choose to make it with some kind of barbecue sauce, I chose a sweet and tangy sauce. It really added some flavour to the beef. I also made potatoes, mushrooms, and some cauliflower. Best combination of food you could imagine. With using similar spices on all the food, it really allowed all the different sides and meat to really taste delicious together. I would definitely make this again with the Flank Steak.
- Flank Steak
- Barbecue Sauce
- Mini Potatoes
- Cook the steak on the barbecue until your desired liking. Sauce with your desired sauce.
- Cook the mushrooms with honey, lemon juice, dill, and butter.
- Slice the mini potatoes, season with oil, dill, lemon pepper. Cook in the oven.
- Cook the cauliflower in the oven.
April 14 - Burgers
Burgers. Oh so good! Can never go wrong with a barbecued burger on a nice sunny day. Since the weather was nice, I asked my Dad to assist me in making his amazing burgers. They are so simple yet so much work goes into them. Now that I watched it once, I believe that I could definitely make them. I also made some bacon so we could have a real burger with all the fixings. Love when it is nice and you can make your own burgers and really enjoy them and the weather.
- Ground Beef
- 1 Onion, chopped
- 3/4 cup Oats
- 1 Egg
- Seasoning Salt
- French Fries
- Mix the beef, onion, oats, egg and seasoning salt in a bowl. Pull out enough meat to make a tennis ball and then squish between two bowls to make it into a burger shape.
- Cook on the barbecue until cooked.
- Bake the bacon in the oven for 20 minutes.
- Make French Fries in the oven.
April 15 - Pork Medallions
I have never worked with pork tenderloin before and I was excited to try and make these little medallions. I asked for assistance cutting them into smaller pieces so that I could cook them in a frypan. It was a strange process since I had to drench the meat in flour and then fry. Once they were all cooked then I started to make the sauce in the same pan using the chucks from the cooked meat. I was picturing it more of a gravy and it turned out more like a sauce. I was still happy with the way it turned out, and it was still really good.
- 1 pork tenderloin, trimmed
- 1/2 cup flour
- salt and pepper
- 4 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp minced rosemary
- 1/2 cup dry white wine
- 2 cups chicken broth
- 1/4 cup rinsed capers
- 1-2 tbsp lemon juice
- lemon wedges for garnish
- Cut the tenderloin crosswise into slices 1/2 thick. One at a time, place each slice between two sheets of plastic wrap and flatten with a meat pounder until an even 1/4 inch thick.
- Put the flour on a plate and season with salt and pepper. In a large frying pan, warm 2 tbsp of oil. Coat the pork with seasoned flour, shaking off the excess. Working in batches to avoid crowding, add the pork to the pan in a single layer and saute, turning once, until golden brown, 2-4 minutes. Transfer to platter.
- Reduce the heat to low, add the garlic and rosemary to the pan and saute for 30-60 seconds. Raise the heat to high, add the wine and deglaze the pan, scraping the browned bits from the pan. Boil the wine until reduced by half, about 1 minutes. Add the broth and boil until reduced by half, about 5 minutes. Stir in the capers, if using. Season with the lemon juice, salt, and pepper.
- Pour the sauce over the pork and garnish with the lemon wedges. Serve right away.