Tuesday, January 18, 2011

(Easy) Caribbean Steak with Coconut Rice

1/2 c fresh orange juice or pineapple juice
2 tbsp jerk seasoning
2 tbsp finely chopped fresh cilantro
1.5 lbs steak

1 c canned coconut milk
1 cup long-grain white rice
1/2 txp salt
2 tbsp finely chopped fresh cilantro

1. For the steak, in a small bowl combine orange juice, jerk seasoning and cilantro. Transfer to a large resealable plastic back. Add steak; seal bag. Refrigerate 8-24 hours turning occasionally (ours marinated for about 2 hours and was great!).
2. For the rice, in a medium saucepan, combine 1 1/2 cups water, coconut milk, rice and salt; bring to boiling over medium-high heat; season with salt to taste.
3. Meanwhile, remove steak from marinade. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300F to 350F). Place steak on grill and grill for 8-10 minutes for medium-rare (145 degrees) or to desired doneness.
4. Service with rice and sprinkle with cilantro (optional).

Serves 4

Buffalo Chicken Dip

  • 1 pkg. (8 ounces) cream cheese, softened
  • 1/2 cup crumbled blue cheese or shredded mozzarella cheese (about 2 ounces)
  • 1/2 cup blue cheese salad dressing or ranch salad dressing
  • 2 cans (12.5 ounces each) Chicken Breast in Water, drained
  • 1/2 cup any flavor FRANK'S® RedHot® sauce (we prefer Frank's Buffalo sauce)
  • Assorted fresh vegetables, crackers or tortilla chips
  • Directions:
  1. Heat the oven to 350° F.
  2. Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth.
    Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken.
  3. Bake for 20 minutes or until the chicken mixture is hot and bubbling. (also works well in a crock pot)
    Stir before serving.
    Serve with the vegetables and crackers for dipping.

Tuesday, January 11, 2011

Super Easy Molten Chocolate Cakes


1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)

1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving

Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
Top each with sugared raspberries and serve immediately.