Marinated Flank Steak

A great flank steak marinade like this one is important if you want a tender, juicy, flavorful steak.

Ingredients

Marinade:

• ½ cup vegetable oil

• ⅓ cup low-sodium soy sauce

• ¼ cup red wine vinegar

• 2 tablespoons fresh lemon juice

• 1 ½ tablespoons Worcestershire sauce

• 1 tablespoon Dijon mustard

• 2 cloves garlic, minced

• ½ teaspoon ground black pepper

Steak:

• 1 (1 1/2-pound) flank steak

Directions

1. Gather all ingredients.

2. Whisk together oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and pepper for marinade until thoroughly combined. Place steak in a 9x13-inch glass baking dish.

3. Pour marinade over flank steak in the baking dish; turn several times to coat thoroughly with marinade. Cover, and refrigerate for 2 to 6 hours, or up to 12 hours if you have time.

4. When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.

5. Remove steak from the marinade and shake off excess. Discard the remaining marinade.

6. Cook steak on the preheated grill for about 5 minutes per side, or to desired doneness.

7. Remove from the grill and let rest for 5 minutes before slicing and serving.

Tips

You can use regular soy sauce, if preferred.

Easter Chick Deviled Eggs

These Easter Chick Deviled Eggs are a whimsical spin on a classic favorite. These adorable appetizers feature traditional deviled eggs filled with a creamy, savory mixture, artfully garnished to resemble charming little chicks. Perfect for adding a touch of fun to your Easter celebration, these delightful treats are sure to bring smiles to your guests' faces.

Ingredients

• 12 hard-boiled eggs, peeled

• 2 tablespoons mayonnaise

• 1 ½ tablespoons yellow mustard

• 1 dill pickle, finely chopped

• 1 tablespoon prepared horseradish, or to taste

• 1 teaspoon pickle juice

• salt and ground black pepper to taste

• 1 carrot, cut into rounds

• 12 slices canned black olives, or as needed

Directions

1. Slice through the top third of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.

2. Mix egg yolks with mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper. Fill a piping bag or a plastic bag with the egg yolk mixture. Snip off one corner if using a plastic bag. Pipe yolk mixture into the hollowed egg whites creating the chick, ensuring there is enough filling exposed at the top to add eyes and a beak.

3. Slice small wedges out of carrot rounds to create 12 beaks. Add a beak to each chick.

4. Slice olive pieces into small squares to be used as eyes. Add 2 eyes to each chick. Place the egg tops onto each chick so it looks like the chicks are peeking out of the eggs.

Strawberry Shortcake Cookies

Right now we have fresh strawberries at our Mason and Belpre markets. The strawberry shortcake cookies are a delicious, one-bowl recipe that are a perfect spring dessert.

Ingredients

• 4 oz cream cheese room temperature

• 10 tablespoons butter softened

• 1 cup white sugar

• 1 egg

• 2 cups flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon baking soda

• 1 cup white chocolate or vanilla chips

• 1 ½ cups frozen strawberries diced into tiny pieces (plus more )

Instructions

1. Preheat oven to 350 F.

2. Line a baking sheet with parchment paper and set aside.

3. In a large bowl cream together cream cheese and butter.

4. Add in sugar and egg.

5. Add in flour.

6. Sprinkle the baking powder, salt and baking soda over the flour.

7. Use a rubber spatula to work in the flour until a dough forms.

8. fold in chocolate chips and frozen strawberries.

9. Using a mini cookie scoop, scoop out the cookie dough and place on prepared baking sheet.

10. Press pieces of frozen strawberries into the cookies (this will make the cookies look prettier when they are done with bits of strawberries peeping out)

11. Bake for about 10 minutes.

12. Transfer cookies to a cooling rack.

Rustic Sausage Pasta

This rustic pasta recipe is quick and easy to adjust for taste.

Ingredients

• 1 (12 ounce) package rotini pasta

• 1 pound bulk Italian sausage

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 red bell peppers, chopped

• 1 small zucchini, chopped

• 1 small yellow squash, chopped

• 1 cup mushrooms, sliced

• salt and pepper to taste

• 1 (14.4 ounce) can diced tomatoes

• 1 cup tomato sauce

• ¼ teaspoon dried thyme

• ¼ teaspoon dried basil

• ¼ teaspoon dried oregano

• 1 cup grated Parmesan cheese

Directions

• Step 1

  Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.

• Step 2

  Brown the sausage, stirring to crumble, in a skillet over medium heat. Remove sausage using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the sausage drippings until the onions are softened. Return the sausage to the pan. Stir in the red bell pepper, zucchini, yellow squash, and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add the tomatoes, tomato sauce, thyme, basil, and oregano; cook until heated through, about 5 minutes.

• Step 3

  Combine the drained pasta with the sausage mixture in a large bowl. Top with Parmesan cheese to serve.

Hot Greek Salad

It’s a Greek Salad, but warm and filling!

Ingredients

Ingredient Checklist

• 1 cup orzo pasta

• 1 ½ tablespoons olive oil

• 2 skinless, boneless chicken breast halves, cubed

• 4 cloves garlic, crushed

• 1 tablespoon Greek seasoning, or to taste

• 2 cups fresh spinach

• 1 cucumber, cubed

• 1 tomato, cubed

• 1 (15 ounce) can large black olives, drained

• 2 tablespoons sun-dried tomato vinaigrette

• ¼ cup crumbled feta cheese

Directions

1. Bring a large pot of lightly salted water to a boil.

2. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes.

3. Drain and keep warm.

4. Heat olive oil in a large skillet over medium heat; cook and stir chicken, garlic, and Greek seasoning until chicken is no longer pink in the center and juices run clear, about 10 minutes.

5. Add spinach, cucumber, tomato, olives, and vinaigrette; lower heat and simmer until spinach begins to wilt, 5 to 10 minutes.

6. Serve over orzo; top with feta cheese.

Easy Yorkshire Pudding

Image via pxHere

Indulge in the rich and savory tradition of Yorkshire pudding, a beloved British staple that has delighted taste buds for generations. This delectable dish, with its crispy exterior and soft, airy interior, has earned its place as a cherished accompaniment to Sunday roasts.

Ingredients

• 3 large eggs

• 1 cup milk

• 1 cup all-purpose flour

• 2 tablespoons butter

Directions

1. Gather all ingredients.

2. Preheat the oven to 375 degrees F (190 degrees C).

3. Beat eggs and milk together in a medium bowl.

4. Stir in flour.

5. Divide butter evenly into the cups of a 12-cup muffin tin, about 1/2 teaspoon per cup.

6. Place the muffin tin in the preheated oven until butter has melted and is sizzling hot, 2 to 3 minutes. Remove from oven, and distribute batter evenly among each cup.

7. Return to the oven and bake for 5 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until puffed and golden, without peeking, about 25 minutes more.