Simple Spicy Ranch Chip Dip

December 14, 2010

Chef’s Notes: I really dislike French Onion Chip Dip, so I decided to concoct a different chip dip for a party I hosted recently. It was well liked by all…and very simple to make.

Simple Spicy Ranch Chip Dip

8 oz. sour cream
1/2 C. spicy ranch salad dressing
1 tsp. parsley
1 tsp. Mrs. Dash extra spicy seasoning blend
1 tsp. hot sauce

Blend all ingredients. Refrigerate for several hours. Serve with potato chips.

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Tomato-Buttermilk Marinade

April 27, 2010

Chef’s Notes: I concocted this recipe to use on some steaks that weren’t a very good cut of meat and needed a marinade. It worked great to make the meat tender and gave it just a hint of flavor.

I also tried the marinade on boneless chicken breasts and it was quite simply amazing. It made the chicken moist and incredibly flavorful.

I cut both the steak and chicken into strips (about 1/2-inch wide and 1-inch long) and cooked them in a grill pan. I marinated the steak about 4 hours and the chicken about 45 minutes.

Tomato-Buttermilk Marinade
(makes 1 cup)

1/4 C. tomato paste
1 T. minced onion
1 T. minced garlic
1 tsp. herbs (I used 1/4 tsp. each of thyme, oregano, tarragon, and Penzy’s Mural of Flavor)
1/2 tsp. brown mustard seed (or 1 tsp. stone ground mustard)
Pinch of salt and pepper
1-2 tsp. hot sauce
1 T. olive oil
3/4 C. buttermilk

Combine all ingredients except buttermilk in food processor; process until combined. Slowly add buttermilk and process until thoroughly mixed.


Coffee Marinade for Steak II

February 9, 2010

A variation on Coffee Marinade for Steak I.

Coffee Marinade for Steak II
(enough for two 8-ounce steaks)

1 T. olive oil
1/4 C. minced red onion
1 T. minced garlic
1/2 C. water
1/4 C. rum
3 T. instant coffee granules
1/4 C. balsamic vinegar
1/4 C. red French salad dressing
2 T. molasses
2 T. stone ground mustard
1 T. Tabasco sauce
1 T. Worcestershire sauce
½ tsp. Mrs. Dash extra spicy seasoning blend (or fresh ground black pepper)

In a small saucepan, sauté onions and garlic in olive oil. Add remaining ingredients and bring just to a boil. Remove from heat and allow to cool.

Cut steaks into bite-size pieces and place into a gallon-sized Ziploc baggie, pour marinade into baggie, and seal shut. Marinate for at least 2 hours and up to 24 hours.

Lightly oil a grill pan. Add steak pieces and cook over medium heat until desired doneness. (Five minutes was about medium/medium-rare.)


Coffee Marinade for Steak I

September 20, 2009

Chef’s Notes: Usually, I’m a “don’t do anything to my steak” kind of girl. Throw it on the grill until it stops mooing is my preference. But one day as I was blog browsing, I saw a recipe for a coffee marinade for steak. Initially I dismissed it, but the idea continued to intrigue me. I googled it, and was surprised at the number of hits. Was I missing out on culinary decadence by not trying this, I wondered. I incorporated the ideas of several recipes to create my own concoction. And I must admit I’ve become a “do this to my steak” kind of girl.

Steak with Coffee Marinade

Steak with Coffee Marinade

Coffee Marinade for Steak
(enough for two 8-ounce steaks)

1 T. olive oil
¼ C. minced red onion
1 T. minced garlic
¾ C. water
3 T. instant coffee granules
½ C. balsamic vinegar
¼ C. Russian (or red French) salad dressing
¼ C. Dijon mustard
1 T. minced fresh rosemary
½ tsp. fresh ground black pepper

In a small saucepan, sauté onions and garlic in olive oil. Add remaining ingredients and bring just to a boil. Remove from heat and allow to cool.

Tenderize steaks and place in gallon-sized Ziploc baggie, pour marinade into baggie, and seal shut. Marinate for at least 2 hours and up to 24 hours.

Cook steak as desired (grill or broiler); discard marinade.

Also check out Coffee Marinade for Steak II.

Served with sautéed spaghetti squash and Roasted Brussels Sprouts.