Steak Tacos

Serving: 5-7

Ingredients

1 pound of London Broil 

14 Corn Tortillas

3 Radishes

Mikee's "Srirachanaise" or Spicy Mayo to taste 

2 Avocados

3 tablespoons cup of Olive Oil

Trader Joe's Everyday Seasoning (or a blended seasoning of your choice)

Directions

1. Season the london broil. 

2. Heat a large skillet with olive oil. 

3. Place the london broil in a skillet and cook for 5 minutes on both sides for medium rare. 

4. Warm tortillas in the skillet or wrap in tin foil and place in the oven on 350 degrees for 5 minutes. 

5. Slice the steak against the grain and place a few pieces on each tortilla. 

6. Thinly slice the radishes and place a few pieces on each tortilla, along with a few slices of avocado. 

7. Top off each taco with "Srirachanaise" to taste. 

Cookie Dough Cupcakes

Serving: 20 cupcakes

Ingredients:

2 1/2 cups of flour

2 sticks of margarine

2 1/4 cups of sugar

4 eggs

1 cup of 2% milk

1 1/2 tablespoons of vanilla

12 pieces of pre cut cookie dough

Direction:

1. Pre-heat oven to 350 degrees

2. Cream 2 sticks of margarine and mix in 2 1/4 cups of sugar until fluffy. 

3. Add 4 eggs (one at a time), constantly beating the batter.

4. Add 1 cup of milk and vanilla. 

5. Add the flour to the mixture. 

6. Evenly spread the batter into the cupcake holders. 

7. Place a piece of cookie dough in the center of each cupcake. 

8. Bake for 30 minutes. 

9. Cool for 25 minutes before serving. 

How Far We've Come...

We know you've missed us! It's been a while since we've posted recipes, but we will be back this month with new easy recipes. We started this food blog in 2012, and it's crazy how far we've come. From food styling to food photography, we are thrilled with the positive feedback we've receive over the years. To take a look back, below are UPDATED photos of our FIRST recipe.

~Cookie Dough Cupcakes~

Ingredients:

2 1/2 cups of flour

2 sticks of margarine

2 1/4 cups of sugar

4 eggs

1 cup of 2% milk

1 1/2 tablespoons of vanilla

12 pieces of pre cut cookie dough

Direction:

1. Pre-heat oven to 350 degrees

2. Cream 2 sticks of margarine and mix in 2 1/4 cups of sugar until fluffy. 

3. Add 4 eggs (one at a time), constantly beating the batter.

4. Add 1 cup of milk and vanilla. 

5. Add the flour to the mixture. 

6. Evenly spread the batter into the cupcake holders. 

7. Place a piece of cookie dough in the center of each cupcake. 

8. Bake for 30 minutes. 

9. Cool for 25 minutes before serving. 

Mexican Corn Salad

Serving: 6

Ingredients

4 cups of corn

3 tablespoons of mayonnaise 

2 tablespoons of lime juice

1/4 cup of cilantro

1 teaspoon of chili powder

3 tablespoons of olive oil

1/2 cup of chopped red onion

Directions

1. Place corn in a large frying pan. Coat with olive oil and season with chili powder. Sauté on a medium-high heat. 

2. Remove corn from the frying pan, once it begins to brown and place in a large bowl.

3. Add chopped red onion, mayonnaise, lime juice, and cilantro. Mix well. 

~This dish can be served hot or cold~

Slaw Dog

Serving: 7

Ingredients

1 (14 oz) package of Hot Dogs

1 (12 oz) package of Hot Dog Buns

2 cups of finely chopped coleslaw

1/2 cup of diced scallions 

2 tablespoons of Ken's Lite Asian Sesame with Ginger & Soy dressing (or a variation of this)

3 tablespoons of ramen noodles

1 tablespoons of sesame seeds

Directions

1. Option One: Coat a skillet with cooking spray and add the hot dogs. On a medium-high heat, cook your hot dogs and constantly turn them in order that they evenly cook. 

Option Two: Place the hot dogs on a grill perpendicular to the grate and 1 inch apart. Turn the dogs every 1-2 minutes in order that they evenly cook. 

Your hot dogs will be ready once the outside begins to crack. 

2. In a bowl, place the coleslaw, scallions, ramen noodles, sesame seeds and dressing. Lightly toss. 

3. Open your hot dog buns face down either on a grill or skillet and toast for 30 seconds. 

4. When the hot dog and buns are ready add the coleslaw mixture to the top of each hot dog. 

Garlic Scallion Mashed Potatoes

Serving: 8-10

Ingredients

5 red potatoes

1/2 teaspoons of crushed garlic

2 tablespoons of margarine

1/3 cup of chicken broth

1 cup of diced scallions

Salt and pepper to taste

Directions

1. Boil potatoes for 30 minutes

2. Drain potatoes and keep in pot.  Add chicken broth and crushed garlic.

3. On a low heat, mash using a potato masher or the back of a fork until smooth. 

4. Add salt and pepper to taste.  Once mixed well, remove from the pot and place in a bowl.

5.  Add scallions.  Mix well.