Spicy Asian Marinated Flank Steak

• 2 tablespoons less-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon curry powder
• 1 teaspoon ground red pepper
• 2 teaspoons minced peeled fresh ginger
• 1 1/2 teaspoons rice wine vinegar
• 1 teaspoon olive oil
• 1 teaspoon dark sesame oil
• 1 (8-ounce) can crushed pineapple in juice, drained
• 4 garlic cloves, minced
• 1 (1-pound) flank steak, trimmed
• Cooking spray
• 1/4 teaspoon salt

Preparation

1. 1. Combine first 10 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
2. 2. Prepare grill to medium-high heat.
3. 3. Remove steak from bag; discard marinade. Place steak on grill rack coated with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness. Sprinkle with salt, and let stand for 5 minutes. Cut steak diagonally across grain into thin slices.

I got this recipe from Cooking Light Magazine.  I is a good marinade but there are some other marinades that I like better and I found myself comparing this one to them so is why I scored it a 3.  

Megan-3/5

Jesse-4/5

Sesame Chicken With Snow Peas

Ingredients
5 tablespoons low-sodium soy sauce
4 teaspoons toasted sesame oil
2 teaspoons honey
1 1/4 pounds skinless, boneless chicken breasts, cut into 3/4-inch chunks
6 teaspoons canola oil
2 scallions, thinly sliced
1 tablespoon grated peeled ginger
3 cloves garlic, minced
1 1/4 cups low-sodium chicken broth
3 tablespoons sugar
3 to 4 teaspoons cornstarch
1 tablespoon rice vinegar
1 teaspoon chili paste
4 cups snow peas, trimmed
Cooked brown rice, for serving (optional)
2 tablespoons toasted sesame seeds
Directions
Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. Toss in the chicken and marinate 20 minutes.

Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.

Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.

Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes.

Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens.

I got this recipe from Food Network Magazine.  This is a pretty good recipe if you are craving Chinese takeout but would like a healthier version.  

Korean-Style Beef Tacos

• 1/3 cup sugar
• 5 tablespoons lower-sodium soy sauce
• 1 1/2 tablespoons chile paste (such as sambal oelek)
• 1 tablespoon fresh lime juice
• 1 tablespoon dark sesame oil
• 4 garlic cloves, minced
• 12 ounces flank steak, sliced against the grain into thin strips
• 1/8 teaspoon salt
• Cooking spray
• 8 (6-inch) corn tortillas
• Quick Pickled Cabbage
• 3 tablespoons sliced green onions 

Preparation

1. 1. Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour, turning after 30 minutes.
2. 2. Preheat grill to medium-high heat.
3. 3. Remove steak from marinade, and discard marinade. Thread steak onto 8 (8-inch) skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with onions.

I got this recipe from cooking light magazine.  I garnished the tacos with onion, mangoes and avocados instead of the cabbage.  The marinade for the steak was very tasty.  We cooked the steak whole instead of cutting it and cooking it on skewers.

Megan-4/5

Jesse-5/5

Strawberry-Rhubarb Pie

Ingredients

2

cups sliced strawberries

2

cups cut-up rhubarb

1

tablespoon lemon juice

2

cups sugar

1/4

cup all-purpose flour

3

tablespoons quick-cooking tapioca

3

eggs

1/8

teaspoon salt

1/8

teaspoon ground cinnamon

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

• 1In large bowl, mix strawberries, rhubarb and lemon juice. In medium bowl, mix sugar, flour, tapioca, eggs, salt and cinnamon. Stir into fruit mixture; set aside 15 minutes.
• 2Heat oven to 400°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Spoon filling into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
• 3Bake about 15 minutes or until crust is light golden brown. Place cookie sheet on oven rack below pie in case of spillover. Reduce oven temperature to 350°F. Bake 40 to 45 minutes longer or until golden brown.

I got this recipe from pillsbury.  I made this pie to make up for the pie I messed up before.  I like this recipe because of the tapioca.  It gives the pie a nice texture.  I brought the leftovers to work and it went quick.

Megan-4/5

Jesse-4/5

Jerk Marinade

1 yellow onion finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground Jamaican allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 jalapeno chopped
1 teaspoon black pepper
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon cider vinegar

In a food processor combine all ingredients and process until smooth.

I marinated chicken breasts for two hours and grilled.

I got this recipe from the cookbook Jerk From Jamaica.  Jesse really liked it.  I have to admit I like Kroger's Jerk Marinade better but this one is still good.

Megan-3.5/5
Jesse-4.5/5

Terriyaki Steak

1/2 cup soy sauce
1/8 tsp minced garlic
2 tbsp brown sugar
2 tbsp worcestershire
1 tbsp lemon juice
1 1/2 lb flank steak
1/2 tsp powdered ginger

Combine all ingredients in a shallow bowl except steak.  Mix.  Add steak.  Cover tightly.  Refrigerate 6-24 hours.  Broil 6-8 minutes on each side.

I got this recipe from my aunt and uncle.  I marinated the meat for 24 hours and grilled it instead of broiling.

Megan-3.5/5
Jesse-4/5

Cinnamon Raisin Bread for Bread Machine

1 cup water
2 tablespoons margarine
3 cups flour
3 tablespoons brown sugar
1 teaspoon salt
2 teaspoon cinnamon
2 teaspoons yeast
1 cup soaked raisins

Add all ingredients in order to bread machine.  Bake on sweet bread setting.

I got this recipe from food.com and followed the recommendations in the comment section.  Above is the recipe I used.  The bread was good.

Megan-3.5/5
Jesse-3.5/5