Beef Broccoli

Pin It I love Chinese food.  I love how quick it is to cook and how amazing the leftovers are for lunch the next day.  I like to try to make it healthier by using reduced sodium soy sauce and loading up on lots of veggies.  This entire meal was finished in less than 30 minutes.  This would be great for a busy weeknight, but your family will be super impressed.

Beef Broccoli
Adapted from Six Sister's Stuff
2 teaspoons vegetable oil
½ teaspoon fresh ginger, minced (or 1/2 tsp ground ginger)
1 tablespoon garlic, chopped
½ cup low sodium soy sauce
½ cup water
¾ cup dark brown sugar
1 tbsp cornstarch

1 lb thinly sliced sirloin or flank steak, sliced into strips
2 cups cooked broccoli, fresh or frozen
cooked rice for serving
green onions, chopped

1. In a large skillet heat oil.  Add garlic and ginger and saute for about 1 minute (watch closely).
2. Add soy sauce and water.  Dissolve brown sugar in the sauce and bring to a boil.  Boil for 2-3 minutes.
3. Dissolve corn starch in 2 Tbsp water and pour into the sauce for the final 30 seconds.  This will help thicken the sauce.  Remove sauce from heat.
4. Cook steak strips in a skillet until cooked through.
5. Add steak and cooked broccoli to the sauce skillet.  Return to low heat until ready to serve.
6. Serve over rice with green onions for garnish.

Loaded Smashed Potatoes

Pin It I was on a baked potato kick and made them multiple times in one week.  Then my husband spoke up and asked for a little variety.  That's where these puppies came from.  I used the same technique as smashed potatoes, and just added some toppings.  They were phenomenal.  I could have made an entire meal of just these potatoes (and I just might one of these days).

Loaded Smashed Potatoes
*makes 6 side dish servings
2 large baking potatoes, cut into thirds (so you have 3 thick round chunks)
butter
seasoned salt
shredded cheddar
bacon bits
green onions, chopped

1. Boil potatoes until fork tender.  Transfer potatoes to a foil lined broiler pan.
2. Smash each potato flat with a potato masher.
3. Place a small dab of butter on each potato, season with seasoned salt.
4. Sprinkle on cheddar and bacon bits.
5. Place under broiler for about 5 minutes or until cheese is melted and bubbly.
6. Top with green onions before serving.

**These were delicious served with sour cream

Picnic Potato Salad

Pin It Happy Mother's Day to all the moms out there!  My sister and I are in charge of dinner this year.  She got dessert and salad and I got everything else.  Since the weather is so nice we decided on a bbq theme.  I found this recipe in the Penzey's catalog.  If you don't know about Penzey's Spices, check out their website.  They have every spice imaginable, plus some awesome blends, like Arizona Dreaming, that I used in this recipe.  This is a great recipe for anyone who doesn't like mustard potato salad.  It's tangy, sweet, crunchy, creamy all at the same time.  A great side dish for any summertime gathering.
Check out the Patriotic Weekend Potluck for some awesome recipes for any gathering!

Picnic Potato Salad
6 cups cubed red potatoes
3 hard boiled eggs, peeled and chopped
2 green onions, chopped
1 cup  light Miracle Whip
1/2 cup dill pickles, chopped
1 Tbsp sugar
2 tsp Arizona Dreaming seasoning
1 tsp sweet paprika
salt and pepper to taste

1. Boil potatoes until fork tender, about 12-15 minutes.  Drain and cool.
2. Meanwhile mix Miracle Whip, pickles, sugar, and spices.
3. Add pickles, eggs, onions and cooled potatoes and toss to coat.
4. Store in the refrigerator until ready to serve.