A few popular meals.

 

Desserts

Who doesn’t enjoy a dessert?  Enjoy some eye candy on me.

Cookies 

 

More cookies

Grands making a Gingerbread house

 C

Ciambelone

 

From

My kitchen to yours,

Broiled Delmonico

Tonight I ventured into an area I seldom take.  The art of making a good steak.  Al's choice was Delmonico.  It wouldn't have been mine.  

Al needs to start getting involved with our meals...period....and I certainly appreciate anything he would make if he at least tried.  He won't so today I asked him to sit with me and watch a you tube video on preparing a broiled Delmonico.

The method was super easy so I'll try to explain.  

Approximately 1 lb. Delmonico (special trip to Butcher).

salt

olive oil

***I did not add any extra seasoning.  Personal choice.

Rub Delmonico with salt on both sides and (clip (I used kitchen shears)around edges of steak so ends wont curl).  Do the salt/ clip for  at least 1/2 hour to allow salt to seep into steak and refrigerate until you will be broiling.

Take steak out of refrigerator about 15 to 20 minutes before broiling  and generously rub with( olive oil) both sides, not extra virgin but that's all I had.

 Broil on high 3 minutes in middle of rack.  Rack should be the closest the the broiler.  If not high enough place a cookie sheet upside down and place your pan on top of the cookie sheet.  I did it exactly as it was explained.

  The smell of steak started immediately.  Smelled great!  I took the pan out after 3 minutes and it looked great. I turned it over and cooked another 2 minutes and removed from oven.  I then cut the steak in half to see if it was the color(light pink that we wanted).  It was.  If it weren't I would add another 2 minutes in increments.

  This steak was not super thick.  Maybe 1/2" or less.  It was a good quality steak but since I think Delmonico has a lot of waste(at least this one had a lot on edges I think I'll have to go with Al shopping to pick a steak until he understands.

I couldn't decide on either a sweet or white potato (they were on the smaller side) I made one of each. 

Quick sliced red beets because honestly I didn't feel like steaming any vegetables.

It was a good meal but next time a better cut.

Dessert Lemon cupcakes that were I messed up the recipe but they were still delicious.  Whipped Cream to make them better...lol

Link for cupcakes,

Lemon cupcakes

From my kitchen to yours, 

                                                         As always, 

 

Impossible lemon mini Pies

I goofed!!!!!

I didn’t have any self rising flour as the recipe called for so I found a recipe for it online. Easy to do!

That worked out very easily and it made the full one cup recipe .  The mistake I made was  I added the 1 cup instead of half a cup to the recipe and it appears I have lemon muffins!!!gasp!!!

Blame is on me!  Reminder (re- read )the recipe twice before you proceed…

Reminders should help you to not make mistakes!!!!

They look perfectly fine if you wanted lemon muffins!!!!!!uggh

Oh my muffins are yummy!

Add some whipped cream and we have dessert! Saved!

Baby Lemon Impossible Pies

Ingredients:

1 can (14 oz) sweetened condensed milk

½ cup lemon juice

2 eggs

¼ cup melted butter

½ cup self-rising flour

1 tsp vanilla extract

Zest of 1 lemon

Powdered sugar, for dusting 

Instructions:

Preheat oven to 350°F (180°C) and grease a muffin tin...

In a bowl, whisk together condensed milk, lemon juice, eggs, melted butter, flour, vanilla, and lemon zest until smooth.

Pour the mixture evenly into a greased muffin tin...

Bake for 18–20 minutes until golden on top and set in the center.

Let cool, then dust with powdered sugar before serving

I’ll dust with powdered sugar as needed.  

These muffins are delicious!!! Even without powdered sugar.

I’m making these again correctly