Broiled London Broil plus marinade

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  This is a first for me. I will make this again! 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

  
  

  
  

  ½ cup olive oil

• ⅓ cup soy sauce

• ⅓ cup fresh lemon juice

• 3 tablespoons dried basil

• 1 ½ tablespoons garlic powder (1 large garlic clove minced)

• 1 ½ tablespoons dried parsley flakes

• 1 teaspoon ground white pepper

• ¼ teaspoon hot pepper sauce (Optional)

  
  

  MARINADE AT LEAST 6 hours covered in refrigerator to bring out the flavor.

  
  

  Tender, flavorful and easy to make.  Enjoy!

  
  

  1 1/4 lb. London broil ( round steak)

  Score on each side (I went a little too deep with my scoring).  Pour marinade over roast and turn over making sure to get the marinade into all areas. Place in refrigerator covered and turn occasionally over several hours to marinate well for the ultimate juices to blend.

  Broiled on lower rack on HIGH 7 minutes then turn over for another 7 minutes.

    Personally Al enjoyed it medium well but I put mine back in oven for 5 minutes more.

Rest for 2 minutes and slice at an angle very thin.

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Vanilla turtle Ice cream cake.

Imo ice cream cake is just that CAKE layered with ice cream , not cookie crumbles mixed in a layer and all the add ins I want.  From long ago that’s how I remember an ice cream cake to be and that’s the way I’ll always make an ice cream cake! 

Box vanilla cake mix baked according to directions.  I used a large greased cookie sheet pan.  I baked it approximately at 350°. For 20 minutes until lightly browned.  Cooled completely before removing from lightly greased pan.

It was easy to remove going easily around edges and then removing with a large spatula.  I cut it in 2 pieces to fit my large aluminum disposable pan.

Note:  double up on the caramel and hot fudge for a more decant ice cream cake!

1/2 jar or more caramel sauce(if you like lots of gooey go for it).

1/2 jar or more heated hot fudge sauce ( same with hot fudge)

Softened Vanilla ice cream ( used a whole container)

Chopped pecans to your liking.

Place first layer of cake in pan, then add some softened ice cream, caramel sauce and hot fudge.  Top with another layer of cake and sauces. Top with remaining ice cream and top with toasted pecan pieces.  Enjoy!

Ps you can use cool whip for top (optional)

ENJOY!

Sliced onions, zucchini in marinara

4 T extra virgin olive oil

I medium zucchini sliced thin

1 medium sweet onion sliced thin

I cup marinara sauce

Red pepper flakes

Pecorino Romano cheese

Salt and pepper to taste

Sauté onion in olive oil until

Lightly browned, add sliced zucchini. Add marinara red pepper and toss.  Add about 1/2 lb.drained  Angel hair pasta. Top with pecorino.

Marinara sauce recipe

https://iliketobakeandcook.blogspot.com/2018/06/easy-marinara-sauce.htmlI Like to Bake and Cook Blog: Easy Marinara Sauce

Super delicious (Chicken Alfredo)

My daughter and grandson from Texas are visiting and our son stopped over.

Toss salad and chicken pasta Alfredo!

2 cups rotisserie chicken cut in chunks

1stick butter

2 cloves minced garlic

2cups heavy cream

1 1/2 grated Romano or Parmesan cheese

Parsley for garnish 

11/4 lb. Cooked penne 

One of the easiest meals to please people and you don’t have to spend much time prepping or preparing.  Go for it!

In a large pot on medium place butter and melt.  When starting to sizzle add garlic and lower heat as not to burn garlic.

When the aroma of garlic smells awesome add heavy cream.

 Continue on medium heat.  Once heavy cream is warm add cheese has blended  allow to

Cook slowly for a few minutes.  Add chicken and stir slowly. 

Cook pasta separately a dente’ and drain reserving about 1/2 cup of pasta water in case pasta needs thinning.

Toss with sauce and sprinkle with parsley.

So yummy!

Fresh strawberries and brownies to nipple on.

 

Sticky rice with shrimp

1/3 cup honey

1/4 cup soy sauce

1 Tbsp. minced garlic

1 tsp. fresh ginger minced

A few slices of variegated peppers 

1/4 tsp. coarsely ground black pepper

1/8 tsp. white pepper optional

¼ tsp. crushed red pepper flakesoptional

1 pound raw shrimp size medium (see note)(**** I used frozen and thawed cooked and deveined shrimp)

1 Tbsp. canola oil

1 tsp. corn starch

2 green onions sliced thinly on the diagonal

Note:

Serving Suggestion: For a fast dinner toss some rice in the rice maker before you start the shrimp and steam up some broccoli or heat up some frozen broccoli. Alternately these shrimp go great over stir fried veggies or even just by themselves! Party food anybody?

In a small bowl, whisk everything together except the shrimp, corn starch and onions.

• Place the shrimp in a bowl and pour about half the sauce over it, stirring to coat.
• Heat the oil in a frying pan over medium-high heat. Add the shrimp to the hot oil. Cook about 1 minute, stirring at least once.
• Whisk corn starch into the rest of the marinade and add to the pan. Cook about one more minute until shrimp are cooked through. Tip: Shrimp turn a nice light pink right through to the middle when they are cooked. Cut open the thickest part of a shrimp if you want to double check.

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  Sprinkle green onions over the shrimp and serve hot over rice or on a plate. (Rice is a great delivery system for the delicious sauce on the shrimp.)