Marinated Flank Steak

Oh what a Christmas-y weekend it has been!

Saturday we hosted hubby's side and did a yankee swap.
So much food, so very much food.
I always make too much, people bring too much, and then someone always ends up bagging out last minute. That's OK though, I have enough food for the three of us for the week!
To make it all the more holiday-rific, we had our first snowstorm of the season! 7 beautiful inches covering all the lights and making it all glow.

Sunday we went to Hubby's aunt's house.
Once again, so much food!
She was doing her best to send some home with us, but, we have no more room in the fridge!
Did yet another yankee swap (oh how I dislike them) and hung out with cousins and kittens! OMG there were two baby kittens there who were so snuggly and perfect!

This is IT my friends, I have no more Christmas on my calendar until the big day itself.
I'm not so sure I know how to deal with this!

What is on your calendar?





Ingredients:

½ Cup Soy Sauce

½ Cup Cooking Sherry

3 Tbsp Honey

2 Tbsp Sesame oil

2 Tbsp Ginger (minced)

3 Cloves Garlic (minced)

½ Tsp Crushed red pepper flakes

1 Whole Flank Steak

Directions:

1. Combine all ingredients

2. Coat both sides of beef with marinade

3. Refrigerate for at least 3-6 hours

4. Cook in a hot grill pan until desired temperature

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And the honey! I forgot the honey!

Marinated overnight

Come party with me HERE!

Adapted from: Pioneer Woman

Campbell's Skillet Sauces

Apparently I live in the land of "No Usable Coupon-Ville".
It's lonely here people!

I see all the Extreme Couponers shows and am amazed.

The few coupons I manage to get my hands on...well...stink.
They are usually for brands I do not use, or quantities I cannot use. It's not a good deal to save $0.25 if you buy 15 cans of X brand soup.

One day, I stumbled upon something I had only heard about in fairy tales. A coupon I could U-S-E.
I almost didn't know what to do with myself.

It was for a new product, Campbell's Skillet Sauces.
Since my schedule can be pretty insane, it's nice to have shortcut meals hanging around every now and again.

One night, I had 20 minutes to get a meal on the table before we had to walk out the door and wouldn't get to eat at all. Everything was frozen...except a bit of chicken.

Here comes my new packet-o-convenience to save the day!

We had picked up the Marsala flavor.
Super easy! Cook chicken, pour sauce, warm, eat.

Now I want to try the other flavors, off to hunt more coupons!

Bechamel Sauce

What is a bechamel sauce?

Simple answer...it is a white sauce. Period.

Bechamel is the base for so many sauces and recipes.

Just off the top of my head:

1. Mornay Sauce

2. Sausage Gravy

3. Macaroni and Cheese

4. Creamed soups

You have probably made it 100 times without realizing what it was called.

Ingredients:
Equal parts butter and flour (Roux)
Half and Half

Directions:
Melt butter, add flour and whisk
Cook for a minute until the flour flavor is cooked out
Slowly add half and half, while whisking

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Mornay Sauce

Mornay is a fancy name for a cream based cheese sauce. Yes, exactly the same sauce you use when making homemade macaroni and cheese!

Ingredients:
Equal parts butter and flour
Half and Half
Cheese

Directions:
Melt butter, add flour and whisk (roux)
Cook for a minute until the flour flavor is cooked out
Slowly add half and half, while whisking
Once at desired amount, add cheese and flavor to taste

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Tartar Sauce

Once again, is this even classified as a recipe?

Anytime we have fried fish at home, we have tartar sauce. It's so basic, but it's a comfort food thing. You understand, I know you do!

I can't justify buying the ready made in the store, not when it is this easy to make!

Ingredients:
1 Cup mayonnaise
1-2 Tablespoons sweet relish
Lemon juice

Directions:
1. Mix all ingredients, lemon juice is to taste
2. This is better if it sits in the fridge overnight

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Ingredients

Bring on the fish!