Yummy Steak Marinade for Steak Salads

I've recently switched back to a low carb/no sugar diet and one of the main meals in my home is.....SALAD.  I'm always looking for new ways to add more flavor to the proteins I add to my salads and came up with this fabulous marinade for steak.  Nothing beats a delicious steak salad, right?!  It's super easy to make and I hope you enjoy it as much as I do.

Ingredients  (makes enough for 2-3lbs of meat)
4 cloves of garlic, minced or finely chopped
1/4 cup jalapeno infused red wine vinegar
1/4 cup balsamic vinegar
1 1/2 TBSP soy sauce
2 TBSP worcestershire sauce
3 TBSP lemon juice
2-3 TBSP mustard
1 tsp smoked paprika
2 tsp italian seasoning
salt & pepper to taste

Directions

Mix all ingredients together in a bowl.  Place the cut of meat of your choice in a zip lock baggie and pour marinade over the top.  Seal bag and place in the refrigerator.  For best flavor, marinate for 8 hours.

Grilling or broiling the steak are the two best ways to cook it.  Make sure you baste with leftover marinade for even better flavor.  Enjoy!!

No-Sew Fabric & Drop Cloth Curtain Tutorial

Hi all!  I found a super fun and easy way to make curtains without using your sewing machine or, as in my case, no sewing skills whatsoever.  All you need is a few supplies, a drop cloth, fabric and an iron.  Yes, you read that right, I said iron.

Here's what you'll need:

1.  A drop cloth big enough for your project.  I used the 4'x15' below that I found at Lowe's.

2.  Fabric of your choice.  I used 2 yards of the bird print and 1 yard of the chevron print.  I found both at Hobby Lobby for 40% off.  WOOHOO!

3.  Fabric scissors and measuring tape.

4.  Stitch Witchery (pictured below).  This AWESOME product can be found at most fabric and craft stores.  I found mine at Hobby Lobby.

5.  Last, but not least, an iron.

Before I get in to the how-to of this project, I want to give you a little tidbit of advice.  DO NOT go to a craft or fabric store after you've started this project.  I did just that and ended up buying new fabric and starting over.  That's how I roll, folks.  Why make things easy?!

Ok, enough nonsense from me.  Let's get to the nitty gritty of this project.  The first thing you want to do is fold your drop cloth in half and cut down the middle.  If you used the same size drop cloth as I did, you will end up with two panels measuring 4'x7 1/2' with three finished sides.  Great, right?!

Next, you want to measure how long you want your fabric to be.  I made my fabric section 24", so I cut and extra 1".  I only wanted a strip of the chevron fabric, so I cut it to 10" wide and extra 1".

Now you get to play with the iron and Stitch Witchery.  But before we do that, I need you all to promise not to burn yourselves.  Why do I want you to promise?  Because I burned myself a few times, or maybe more, but who's counting.  Let's just say I won't be wearing shorts anytime soon.  Those that know me well will not find this surprising.

First, you're going to use the iron to make your hems.  I made mine 1" all the way around (see below).

Next, measure out a piece of Stitch Witchery and follow the directions on the package for making your hems permanent.  It will involve and iron and damp cloth.

Now for the super fun part......ASSEMBLY.  First, you want to measure how long you want your drop cloth section to be and cut it 1" longer on the cut end of the drop cloth.  Remember, we want to leave the finished sides alone.  Next, measure out your Stitch Witchery to the width of the drop cloth and place it on the cut end.  Once you've done that, lay the top section of your fabric piece over the end of the drop cloth and use your iron and damp cloth to attach.  If you use two different fabrics, you will follow the same process for that piece of fabric and also to attach the two fabrics together.  Viola!  You're done!  I also added ribbon to mine, which is done by the same process.  Super easy, right?!

Here's how mine looked when finished:

I had leftover chevron fabric, so I ripped strips and tied them to the ring clips for a little extra pizazz.  You can find drapery ring clips at Hobby Lobby or most fabric stores. They just clip to the curtain and then hang the ring on your curtain rod. 

Super fun and easy way to get the exact look you want for a fraction of the price.  Plus, it will be super simple to change out the fabric later if your design theme changes.  I love that!!  Hope you enjoyed this little tutorial.  Thanks for stopping by and stay tuned for more fun and easy ways to decorate your home.

New Recipe Sunday: Spicy Chickpeas

I absolutely love chickpeas, which are also known as garbanzo beans.  They are delicious in Indian dishes, hummus and as a standalone dish like the one below.  This dish is great as a side or main dish and goes perfectly over jasmine or brown rice.  I hope you enjoy it as much as I do!


Ingredients

2 tbsp olive or coconut oil

3 tsp cumin seeds

3 cloves garlic, minced

1/2 tsp salt

1 1/2 tsp chili powder

1/8-1/4 tsp red pepper flakes, optional depending on your heat preference

1 tsp lemon pepper

1 can (28oz) diced tomatoes or 3 fresh tomatoes, diced

2 (15oz) cans garbanzo beans, drained

1 tbsp lemon juice

1 onion, chopped

Directions

1. In a large pot over low heat, warm oil, cumin and garlic; heat until cumin turns a darker shade of brown.

2. Add salt, chili powder, red pepper flakes, lemon and pepper seasoning; mix well. Increase heat to medium and stir in onions; cook for 3-4 minutes.

3. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.

4. Add in lemon juice and mix well.  Continue cooking until garbanzo beans (chickpeas) become soft. 

5. Remove from heat and place into a serving bowl; serve immediately.  Dish can be served as is or over rice.

*For a thicker sauce, puree 1/3 cup of garbanzo beans in food processor and add after tomatoes.  

 

New Recipe Sunday: Spicy Salsa & Black Bean Lasagna Rolls

This recipe gives a Southwestern flare to an old favorite.  Make with or without meat, as a side dish or main course.  The choice is yours!


Ingredients

1 lb. ground turkey or beef, cooked and grease drained
1 packet taco seasoning
1 can (about 15 ounces) can of refried black beans, warmed
6 ounces cream cheese, softened
1/2 teaspoon chili powder
1 can (4 ounces) chopped green chiles
1/2 cup chopped red onion 3/4-1 cup shredded Pepper Jack cheese 1 jar (16 ounces) salsa of your choice 8-12 lasagna noodles, cooked and drained 2 cups shredded Cheddar cheese 1/2 cup chopped fresh cilantro

Directions

1. Preheat oven to 375 degrees.
2. Brown turkey or beef until cooked through.  Add taco seasoning and mix well; set aside.
3. Warm up refried beans; set aside.
4. Cook 8 lasagna noodles per package instructions.
5. Stir the cream cheese, chili powder, chiles, onion and Pepper Jack cheese in a medium bowl. 
6. Spread 1/2 cup salsa in a 9x13 shallow baking dish. Spread each noodle with refried beans and cream cheese mixture. Roll up and place seam-side down in the baking dish. 
7. Top with the meat mixture and remaining salsa and cheddar cheese. Cover the dish with foil.
8. Bake 40 minutes or until it's hot and bubbling. Sprinkle with the cilantro. 

ENJOY!!

Adapted from Campbell's Kitchen. 

Irish Car Bomb Cupcakes just in time for St. Patty's Day!

Here's a perfect recipe for your St. Patty's Day festivities.  Adults only!

Ingredients:

For the Cupcakes:
1 cup Guinness stout
1 cup unsalted butter, softened
¾ cup Dutch-process cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2 eggs
2/3 cup sour cream

 

For the Whiskey Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Jameson Irish Whiskey

For the Bailey's Cream Cheese Frosting: 
1 8 oz package of cream cheese, softened  
4 tablespoons of butter, softened
4 cups powdered sugar  
4-8 tablespoons of Bailey's Irish Cream Liqueur 

Directions:

 

To Make the Cupcakes: 
1. Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. 3. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. 
4. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. 
5. Divide the batter among the cupcake liners. 
6. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. 
7.Cool the cupcakes on a rack.

To Make the Whiskey Ganache Filling: 
1. Finely chop the chocolate and transfer it to a heatproof bowl. 
2. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. 
3. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

To Fill the Cupcakes: 

1. Using a 1-inch round cookie cutter, the bottom of a large decorating tip, or an apple corer, cut the centers out of the cooled cupcakes, going about two-thirds of the way down. 

2. Transfer the ganache to a piping bag with a wide tip and fill the holes in each cupcake to the top.

 

To Make the Bailey's Cream Cheese Frosting:1. Combine the cream cheese and butter in a large mixing bowl and beat until creamy. 
2. Gradually add the powdered sugar until well mixed. 
3. Add in the Bailey's a tablespoon at a time until the texture is smooth.
4. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles or cake crumbs, if desired. Store the cupcakes in an airtight container.

ENJOY!!

Adapted from Brown Eyed Baker. 

New Recipe Sunday: Red Velvet Whoopie Pies with Cream Cheese Filling

If you're anything like me, Red Velvet anything is a good idea.  So for this Sunday's new recipe, I thought I would share one of my faves......Red Velvet Whoopie Pies with Cream Cheese Filling.  Enjoy!!

Ingredients

3/4 butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1 TBSP red food coloring
1 1/2 tsp white vinegar
1 tsp clear vanilla extract
2 1/4 cups all-purpose flour
1/4 baking cocoa
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 ounces semi-sweet chocolate, melted and cooled

Filling

8 oz. cream cheese, softened 
1/2 cup butter, softened 
3 3/4 cups powdered sugar 
1 tsp. vanilla

1 1/2 cups mini chocolate chips (for garnish, optional)

Directions

Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate.

Drop dough by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets or greased whoopie pie baking pan. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely.

For filling, beat cream cheese and butter until smooth and light.  Add vanilla and mix well.  Slowly add sugar a little at a time and mix well in between additions until filling is fluffy and spreadable.  Spread filling on bottom of half of the cookies; cover with remaining cookies.  Roll finished whoopie pies in mini chocolate chips for added deliciousness.