Sunday, May 22, 2016

Grilled London Broil Steak Tacos / #SundaySupper

Today I have some Grilled London Broil Steak Tacos on the menu! We are celebrating the grilling season this week on Sunday Supper by Throwing something on the Barbie! When it comes to grilling, everyone has an opinion! It is an entire culture all on its own! You can have a favorite way to grill: gas or wood. How about a favorite method: direct, indirect, smoking and rotisserie. To make it even more interesting, each of those categories have categories!
These Grilled London Broil Steak Tacos come together quickly, but you will want to tenderize the London Broil the day before you want to serve these yummy tacos to get optimum flavor! The steak and the peppers cook at the same time, and as the steak comes off to rest, the tortillas go on, and the peppers and tortillas come off together. Get ready for a great meal! 

 
 Grilled London Broil Steak Tacos
London Broil Steak
Italian Dressing (not creamy)
A1 Sauce 
Garlic Powder
Red, yellow, and Orange Peppers, thinly sliced
Vidalia Onion, thinly sliced
Flour Tacos
Lettuce
Ranchero Queso Fresco
Sour Cream 
Salsa 

Tenderize the steak by sprinkling garlic powder on top, and pouring A-1 and Italian dressing on top of the garlic powder.
Use 2 forks and push them in and out of the steak, moving all over the steak. Then flip it over and do it again. When you begin, the fork will be slightly resistant to piercing the steak, but as you continue, it will become easier and easier. Cover the steak and refrigerate it overnight.
Sprinkle chipotle seasoning on the steak and place on the grill on medium heat.
Sear the meat one way, for two minutes, then lift and score it in the other direction for two minutes.
Flip the steak over and do it again. 
Place the veggies in a packet of foil and place on the grill. Close foil for quicker cooking. I put these on the grill as the steak was 4 minutes away from being done. The peppers will be cooked, but still have a crunch. If you like them softer, put them on the grill earlier.
 
Take off the steak and let it rest for a few minutes. Place tortillas on the grill. They start to bubble up quickly. Remove when they do.
 Thinly slice the london broil.
 Build the taco by adding lettuce, cheese, steak, peppers and onions, sour cream and salsa.


Enjoy your tacos!

Scroll down to see what the rest of the Sunday Supper family created for today!

Thanks so much to Sue Lau who blogs at A Palatable Pastime, for hosting this fun event!

Patio Libations
Let’s Get This BBQ Started!
The Main Event
On a Side Note
Saucy Sentiments and Rebellious Rubs
Finishing Touches
Plus Piri Piri Sauce and Recipes for Summer Grilling from Sunday Supper Movement Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement





Here are some other recipes you might enjoy:





















Thursday, May 19, 2016

Celebrate It! Blog Link Party!

Welcome to the Party!
Welcome and welcome back!
I am so glad you are here!
Link up and share what you have been creating!
If you are cooking, baking, DIYing, building, making,
traveling, drawing, blogging, hiking, grilling, celebrating,
gardening, decorating, painting, or creating anything you love,
 share with us!

Last weeks three most clicked links:

Slow Cooker BBQ Chicken 
from

20 Ideas on How to Give Cash
for Graduation Gifts
from


How To Make Money While You Spring Clean
from


Thank you again to everyone that stopped by to
link up or look around!
So glad you are here to share your projects and ideas!!
We love to celebrate with you!


Here are a few things that will make this party fun for everyone: 


1. 1.1. Visit 2 or 3 other party goers if you can.
 It is so much more fun to link up when
  someone clicks on your link and visits your page.

2. I pin each of your link ups to the Celebrate It! board,
 and I will also pin them to another one of my
 boards that fits the pin.
 Your link up will get tweeted both times also!


3. By linking up you are giving me permission to feature
 your post on social media.  Proper credit is always given. 
You may receive an email reminder about this party.

Let's get this party started!



Sunday, May 15, 2016

Seared Scallops with Shredded Manchego and a Bleu Cheese Crumble / #SundaySupper

Today we are all about Spanish Tapas with these Seared Scallops with Shredded Manchego and a Bleu Cheese Crumble! If you haven't experienced tapas, you will want to give it a try! Tapas is a plate of fun, tasty and pretty small bites, all rolled into one. A real feast for your senses, tapas can be hot or cold, and is usually served with wine, beer or sherry. Many times it is enjoyed by creating several different dishes and making them a meal. A great way to do tapas is to make some "do ahead" recipes, like roasted almonds and vegetable dip, and then add in an entree type dish or two, like these seared scallops, and a small bite meat dish. Check out the recipes at the end of this post to find a variety of yummy tapas plates to try!

Seared Scallops w/ Shredded Manchego and a Bleu Cheese Crumble
(printed recipe)

3 tablespoons Olive Oil
3 tablespoons Orange Juice
1 tablespoons Honey
1 tablespoon Fresh Dill
4 ounces Manchego, shredded  
1 pound Fresh Scallops
1-2 tablespoons Butter
Lettuce
4 ounces Bleu Cheese, crumbles



Whisk together the Olive Oil, Orange Juice and Honey. Refrigerate.
Chop up the dill and lettuce. Shred the Manchego Cheese.
Rinse the scallops. Heat butter in a pan on medium high heat. As scallops and the butter start to brown, turn them over to cook on the other side. 
Once the scallops are done cooking, place the shredded lettuce on the plate or tray, and top with the scallops. Sprinkle with the manchego cheese, bleu cheese and dill. Drizzle with orange vinaigrette. 


Enjoy your tapas and the tapas experience!


Scroll down to see all the Tapas recipes from Sunday Supper family members, and a big Thank you! to our host, Caroline, from Caroline's Cooking!


Para Empezar, Las Tapas (Appetizers/tapas) -
Postres (Desserts) -
Bebidas (Drinks) -
Plus Alcachofas al Ajillo – Garlicky Artichokes – and Spanish Tapas Recipes from Sunday Supper Movement
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board

Thursday, May 12, 2016

Celebrate It! Blog Link Party!

It's Celebrate It! time!
Thank you for stopping by!
 I am so glad you are there!
Let's get started celebrating what you have been creating!

Last weeks three most clicked links:

Baked Strawberry Donuts
from


Jelly Donut Sugar Scrub and Printable
from
DIY Boxed Zippered Pouch
from
Thank you again to everyone that stopped by to 
link up or to look around!

So glad you are here to share your projects and ideas!!

We love to celebrate with you!


Here are a few things that will make this party fun for everyone:
 

1. 1.1. Visit 2 or 3 other party goers if you can.
 It is so much more fun to link up when
  someone clicks on your link and visits your page.
2. I pin each of your link ups to the Celebrate It! board,
 and I will also pin them to another one of my
 boards that fits the pin.
 Your link up will get tweeted both times also!

3. By linking up you are giving me permission to feature your post on social media.  Proper credit is always given. 
You may receive an email reminder about this party.
Let's get to Celebrating!  


Wednesday, May 11, 2016

Chicken Fettuccine Alfredo w/ Homemade Noodles / #UltimateRecipeChallenge


If you are a pasta lover, you will love this Chicken Fettuccine Alfredo w/ Homemade Noodles! It is one of my favorites, one I have been making for many years, and it makes a regular appearance at my son's birthday dinner every year! This time however, I tried something I have been wanting to do for quite some time~I made my own noodles! What fun it is, and so incredibly tasty! I never knew fresh noodles were so awesome! If you give them a try, I know you will never go back to the boxed noodles!
My recipe is part of a fun and creative group called the Ultimate Recipe Challenge. At the end of this post, stick around and check out all the wonderful recipes members of the group creative. They look gorgeous! I am glad you are here and I hope you enjoy this recipe!  

 Chicken Fettuccine Alfredo w/ Homemade Noodles
(printable recipe)
Serves 2
1 cup All Purpose Flour
1 cup Semolina Flour
Pinch Salt
3 large Eggs
1 tablespoon Olive Oil
1 tablespoon Butter
1 large Chicken Breast
1 tablespoon Butter
1 cup Heavy Whipping Cream
1/4 teaspoon Lemon Juice
1 cup shredded Parmesan Cheese
sprinkle of Garlic Powder
sprinkle of Parsley




Sift both flours, and salt in to a pile in the center of a table. Make a well, and place the eggs and olive oil inside. 
Begin to mix together with a fork. The dough will soon become stiff as you knead it.

 Knead for 12 minutes, then wrap in plastic for 30 minutes. 
Take a small piece of the dough and run it though the pasta maker (from World Market) to flatten it.
Run flat piece through the fettuccine side of the pasta maker. Set aside for a moment.
In a small skillet, melt the butter and cook large chicken breast. Filet chicken breast after cooking. In a medium skillet, on medium heat, melt butter and add heavy whipping cream and lemon juice. Turn sauce to medium high heat and bring to a boil.
Add cheese. While it is boiling, stir constantly. Add garlic as you are stirring. Stir until sauce thickens, then remove from heat.
Plate your dish with the pasta, then some sauce, sliced chicken, and a few sprinkles of sauce on top. Add a sprinkle of chopped parsley.
Thanks for joining me today!








Sunday, May 8, 2016

Gooey Fresh Cinnamon Rolls / #SundaySupper

This week for Sunday Supper our theme is "Spice is Nice and Some Like it Hot". So, are you the heat lover or the sweet lover? I decided to go the "spice is nice" route and baked up some of my favorite Gooey Fresh Cinnamon Rolls! I don't always like it hot! This recipe is not a quick one, but these rolls are so wonderful, they are worth the work and perfect for any occasion!    


cinnamon rolls, frosting, sugar, cinnamon, milk, breakfast rolls
Gooey Fresh Cinnamon Rolls
 printable recipe
 makes 15-17 rolls

Rolls 
1 1/4 ounce package Active Dry Yeast 
1 cup warm Milk (102-110 degrees F)
1/2 cup Sugar
1/3 cup Butter, melted
1 teaspoon Salt
2 Eggs
4 cups Flour

Filling 
1 cup packed Brown Sugar
2 1/2 tablespoons Cinnamon
1/2 cup Butter, softened

Icing
8 ounces Butter, softened
1 1/2 cups Powdered Sugar
2 ounces Cream Cheese
1/2 teaspoon Vanilla Extract



Begin the rolls by dissolving the yeast in a large bowl of warm milk. In a separate bowl add together the sugar, butter, salt, and eggs. Add flour to mix, and then add in the bowl of milk. Use your hands to form the dough. Sprinkle some flour on the counter and place the dough on it. Knead together until all the flour is incorporated. 
Place the dough in a large bowl and cover with plastic. Find a warm place so the dough can rise to double the size. I usually use my laundry room, because it is a warm room, and if it isn't, you can run the dryer. I have also used a space heater to warm up a small area, like a laundry room or closet. It really helps the dough rise.
Roll out the dough onto a floured surface.  The dough should be rolled out to 16" across and 21" down. It should also be 1/4" thickness. 
 Preheat the oven to 400 degrees. To make the filling, mix together the brown sugar and cinnamon in a small bowl.  Evenly spread the softened butter over the dough with an offset knife or a pastry brush. Sprinkle the cinnamon and sugar mix evenly over the butter.
Start rolling the dough from the right to the left. Continue rolling to the other edge. One it is rolled, start measuring on top of the roll,    marking every 1 1/4". Start at one end and cut the roll at the marks.
As you cut, place rolls on to a baking sheet. Evenly space the rolls as you place them. Put them in a warm place to rise until they double in size. This should take about 30 minutes. Bake for 8-10 minutes, or until golden brown.
While the rolls are baking, make the cream cheese frosting by mixing together the butter, powdered sugar, cream cheese and vanilla. Beat well until creamy.
Spread frosting generously, on to each roll, or spread on to the rolls you want to eat right now, and refrigerate the frosting until you are ready to eat them. 
Enjoy these heavenly rolls of cinnamon goodness!

A couple additional notes: 
*Once the rolls are baked and cooled they can be frozen.
*You can make these rolls bigger by cutting them into 1 3/4" pieces.
*To keep the ends of the cut rolls from sticking out from the rolls, make them stick them to the rolls by putting a dab of butter on the inside edge and it will adhere to the roll while baking.

Check below to see all the amazing recipes from the Sunday Supper Family! 
A special thank you to our hostess for today's event, Sarah, who blogs at The Chef Next Door!


Aromatic Appetizers
Distinctive Drinks
Daring Desserts
Masterful Mains
Seasoned Sides
Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board

Thursday, May 5, 2016

Wednesday, May 4, 2016

French Toast Biscuits / #FoodieExtravaganza


Today is Foodie Extravaganza day, and we are showcasing buttermilk biscuits today. I made these French Toast Biscuits after my husband told me about a television show he saw where the chef at a cafe made french toast using cake instead of bread. He said it looked incredible and all the customers raved about the taste, so I thought it would be a great idea to see if biscuits would look and taste just as amazing. I was surprised at how great they were. There was a little trial and error because the biscuits don't soak up the egg mix as quickly as bread, but after a little adjustment from the traditional method of french toast preparation, they were awesome! They tasted a little less sweet, they were full of flavor and looked incredible! I hope you think so too!

French Toast Biscuits

Tuesday, May 3, 2016

Tres Leches Cake

Welcome to the Cinco de Mayo Progressive Dinner Party!

I am glad you stopped by! To follow this Progressive Dinner Party, read my post about the Tres Leches Cake, and then scroll down to find all of the other dinner recipes, and click on their links! It's easy and fun!

I made individual Tres Leches Cakes as the dessert for this fun party! Tres Leches means "three milks" in spanish. The three milks are mixed together and poured over the baked cakes to create an incredible taste that you will love!
Tres Leches Personal Cake

Sunday, May 1, 2016

Chicken and Egg Salad Sandwich / #SundaySupper

Today for Sunday Supper we are sharing Mom's Favorite Recipes, and just in time for Mother's Day! So, I made a recipe that was a favorite of my husbands mom, her famous Chicken and Egg Salad Sandwich. This recipe is a lot like my mother in law, unassuming and fantastic! It is loaded with hard boiled eggs, shredded chicken, crispy bacon, and topped with creamy avocado. There is nothing fancy about this sandwich, except that it is full of flavor, freshness and lots of wonderful memories!

chicken, egg salad, avocado,
Chicken and Egg Salad Sandwich