Sabbath Sunday: Pepper Flank Steak with Gorgonzola Cream Sauce Recipe

Flank Steak with Gorgonzola Cream Sauce www.newsanchortohomemaker.com

This week’s Sabbath Sunday meal is Flank Steak seasoned with Garlic Salt and Cracked Peppercorns topped with a Gorgonzola Cream Sauce…As always this recipe is “Easy Enough for a Week Night, Fancy Enough for a Date Night”

I love sauces, they always make things taste fancy!  Flank steak is so easy to make, just season it, throw it under the broiler for a few minutes on each side and you’re done.  With a meal this simple, you definitely have time to make a sauce to dress it up a bit.

Flank Steak with Gorgonzola Cream Sauce

1.5 Pound Flank Steak

Olive Oil

Garlic Salt

Peppercorns, Smashed with a Rolling Pin or Meat Mallet

Gorgonzola Sauce: 

1 Tablespoon of Butter

1/4 Cup Onion, Chopped or Minced with a Grater

1 Cup of Half and Half (or Whipping Cream if you want it to be even richer)

4 Ounces of Gorgonzola Cheese

Salt

Pepper

Directions:

1) Pre Heat the Broiler.  Rub Flank Steak with Olive Oil on both sides.  Season with Garlic Salt and Smashed Peppercorns.  Place steak in a broiler pan and cook for about 5 minutes on each side. Let the Steak cool before cutting.

2) While Steak is cooking, melt the butter over medium heat and cook the Onions for several minutes until soft and fragrant.  Turn to low, add in the half and half, stir in gorgonzola and cook for until cheese melts.  Add Salt and Pepper to taste.

3) Once the steak has cooled for for several minutes, cut it against the grain.  Drizzle Sauce on top and you are donezo! Serve with Cast Iron Skillet Potatoes and Roasted Asparagus.

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Flank Steak with Gorgonzola Sauce on www.newsanchortohomemaker.com

White Honey Walnut Shrimp {Asian Dinner Recipe}

White Honey Walnut Shrimp, Asian Dinner Recipe www.newsanchortohomemaker.com

White Honey Walnut Shrimp with Strawberries: an Asian Dinner Recipe that’s EASY enough for a week night, FANCY enough for a date night!

We recently went our for another night on the Las Vegas Strip…and it was the best dinner I’ve had yet.  For as many times as we’ve been out (we have a lot of guests we have to entertain) that’s saying a lot!  We went to Red 8 at the Wynn.  The restaurant itself was not the best restaurant I’ve been to, more on the casual side, but man… did I order right!  I got the honey walnut shrimp and I was really surprised when I saw it served with strawberries.  I recreated it at home and we both loved the results. This is a perfect meal to spoil your honey with.

White Honey Walnut Shrimp with Strawberries

Prep: 20

Total: 30

Ingredients:

1 Cup Water

2/3 Cups of Sugar

1/2 Cup of Walnuts

1 Tablespoon of Sesame Seeds (optional)

1/4 Cup Mayo

2 Tablespoons of Honey

1-2 Tablespoons of Sweetened Condensed Milk

1 Teaspoon of Lemon Juice (Optional)

1 Pound of Medium to Large Shrimp, Peeled and Deveined

2 Eggs, Beaten

1 Small Plate of Corn Starch

1 Cup of Vegetable Oil

Directions:

1) In a small pot, stir together: water and sugar.  Bring to a boil.  Add walnuts and sesame seeds.  Boil 2 minutes.  Scoop out walnuts and set aside.

2) Rinse Shrimp, pat Dry. Season shrimp with salt and pepper. In a small bowl whisk together eggs. Dip each shrimp in egg mixture then in corn starch.  When the shrimp are coated, pour vegetable oil in a large frying pan and turn the heat to medium.  When the oil is hot, fry the shrimp for about 2 minutes on each side. Shrimp should be golden. Dry on a paper towel.

3) While shrimp are frying, stir: mayo, honey, sweetened condensed milk and lemon together in a large bowl.  Add the shrimp and mix well.  Scoop shrimp onto plates and top with walnuts and chopped strawberries.

Serve this dish with rice and soy sauce, Yum! Keep up to date with recipes by liking my Facebook page or by following me on Pinterest…I’ll love you forever if you do!

Want more restaurant inspired recipes? Try Fried Gnocchi with Goat Cheese, Philly Mac-n Cheese Sliders or Crispy Sausage Stuffed Olives

 

Honey Walnut Shrimp-Asian Dinner Recipe www.newsanchortohomemaker.com

Make Ahead French Toast Casserole Breakfast Recipe

Make Ahead French Toast Casserole www.newsanchortohomemaker.com

If you love French Toast…you will love this French Toast Casserole. In fact you may never make it the old way again.  This recipe is so easy because you can make it the night before!  It’s perfect for Easter, for Company or for just a regular Sunday with Family.

First you cut a french bread loaf into slices and stack the slices so that they are semi-standing

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Next you make the egg mixture and pour it on top. Then you make the Pecan Topping.

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Cover both and refrigerate overnight.  In the morning spread the pecan topping on top and bake for 40 minutes.  What you get is this ooey-gooey-goodness.

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Here’s what you’ll need.

Ingredients:

1 Large French Bread Loaf, Cut into 1 Inch Thick Slices

8 Eggs

2 Cups of Milk

1 Cup of Half-n-Half

2 Tablespoons Sugar

1 and 1/2 Teaspoon Vanilla Extract

1/4 Teaspoon Ground Cinnamon

Dash of Salt

Pecan Topping

2 Sticks of Butter, Softened

1 Cup of Brown Sugar

1 Cup of Pecans

2 Tablespoons of Light Corn Syrup

1 Teaspoon Ground Cinnamon

Directions:

1) Grease a 13×9 Pan with butter.  Cut your slices of bread and place in pan, standing slices up.

2) In a bowl, whisk  together: eggs, milk, half and half, vanilla, cinnamon and salt.  Pour egg mixture over bread.  Make sure you lift up the pieces of bread so that the mixture soaks the bread.  Cover the casserole dish and let french toast soak overnight.

3) In a separate bowl, mix together: butter, brown sugar, pecans, corn syrup and cinnamon together.  Cover and refrigerate.

4) The next morning, pre heat the oven to 350 degrees.  Microwave the pecan mixture for 30 seconds just to soften a bit.  Spread mixture over french toast casserole.  I find using your fingers works best.  Bake the casserole for 40 minutes.  Serve with maple syrup. Yum!!!!

This recipe is adapted from Paula Deen and adjusted to my taste a bit.

Overnight French Toast Casserole www.newsanchortohomemaker.com

Simple Make Ahead Easter Brunch {Easy Overnight Breakfast Recipes}

Overnight Easter Brunch www.newsanchortohomemaker.com

I’m not sure why, but when it comes to Easter, I get more excited about what I’m going to eat before church than after.  I just love waking to a huge breakfast spread Sunday morning.  However, it’s really too hectic to throw together a breakfast/brunch before getting everyone out the door for church…especially because you want to leave early before all of the parking spaces are full!  That’s why I created this simple make ahead/ overnight menu.  There is something on here for everyone, I assure you!

First up, French Toast Casserole.

Make Ahead French Toast Casserole www.newsanchortohomemaker.com

Ingredients:

1 Large French Bread Loaf, Cut into 1 Inch Thick Slices

8 Eggs

2 Cups of Milk

1 Cup of Half-n-Half

2 Tablespoons Sugar

1 and 1/2 Teaspoon Vanilla Extract

1/4 Teaspoon Ground Cinnamon

Dash of Salt

Pecan Topping

2 Sticks of Butter, Softened

1 Cup of Brown Sugar

1 Cup of Pecans

2 Tablespoons of Light Corn Syrup

1 Teaspoon Ground Cinnamon

Directions:

1) Grease a 13×9 Pan with butter.  Cut your slices of bread and place in pan, standing slices up.

2) In a bowl, whisk  together: eggs, milk, half and half, vanilla, cinnamon and salt.  Pour egg mixture over bread.  Make sure you lift up the pieces of bread so that the mixture soaks the bread.  Cover the casserole dish and let french toast soak overnight.

3) In a separate bowl, mix together: butter, brown sugar, pecans, corn syrup and cinnamon together.  Cover and refrigerate.

4) The next morning, pre heat the oven to 350 degrees.  Microwave the pecan mixture for 30 seconds just to soften a bit.  Spread mixture over french toast casserole.  I find using your fingers works best.  Bake the casserole for 40 minutes.  Serve with maple syrup. Yum!!!!

This recipe is adapted from Paula Deen and adjusted to my taste a bit.

 

Overnight French Toast Casserole www.newsanchortohomemaker.com

 

Next up, Sun Dried Tomato and Spinach Muffin Quiches

This makes 6 jumbo muffin quiches.

Sun Dried Tomato and Spinach Quiche www.newsanchortohomemaker.com

Ingredients:

3 Eggs

1/2 Cup Milk

1 Cup Half-n-Half

Salt

Pepper

Dash of Nutmeg

Sun Dried Tomatoes, drained (You’ll need about 3-4 per muffin cup)

Chopped Spinach, Cooked and Drained

1/4 Cup Diced Onions

6 Cheese Blend, Shredded

1 Package of 2 Pie Crusts

Directions:

1) Whisk together: eggs, milk, half and half, several dashes of salt and pepper and 1 single dash of nutmeg.  Set aside

2)  Lay pie crust over the backside of a muffin cup.  Using a sharp knife, cute circles in the pie crust to fit muffin cup.

3) Grease Muffin Pan and layer 2 circle pie crust cutouts in each tin.  Place a few sundries tomatoes and a little bit of spinach in each muffin cup.  Pour egg mixture on top.  Top with shredded cheese.  Cover and refrigerate over night.

4) The next day, pre heat oven to 375 degrees.  Uncover quiche and bake for 25-30 minutes until golden.

Here’s what the progression of this looks like:

 

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Jumbo Muffin Individual Quiches on www.newsanchortohomemaker.com

 

 

Third Up, Oven Baked Bacon

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Ingredients:

Thick Cut Bacon

Directions:

1) Line a baking sheet with tin foil. Line with several pieces of bacon. Cover and refrigerate overnight.

2) The next day, pre heat oven to 375.  Cook bacon for about 25 minutes.

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Lastly, combine your favorite fruit to make a fruit salad.  No directions needed!IMG_2642

 

I hope everyone has a wonderful Easter Sunday.

 

Make Ahead Easter Brunch www.newsanchortohomemaker.com

 

Want more special family meals?  Check out these recipes from my Sabbath Sunday Series. Fried Gnocchi with Goat Cheese, Sweet and Crunchy Pork Chops, Chicken Eggplant Parmesan in One

 

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Black Bean- Corn- Feta Cheese Dip Recipe

Black Bean Corn Feta Dip

 

My mother in law made this black bean dip with corn and feta over Christmas and let me tell you it did not last long…everyone loves this easy recipe.  We’ve had perfect weather here in Las Vegas lately and I decided it was time to share this appetizer  with some friends.  And once again it was gone pretty quickly.  I hope you enjoy this lightened up dip with friends!

Black Bean Corn Feta Dip on News Anchor To Homemaker

Black Bean-Corn-Feta Dip Recipe

1 Can of Black Beans, Drained

1 Can of Whole Kernel Corn, Drained

1/4 Cup of Purple Onion, Diced (Add more onion if you prefer!)

1/4 Cup of Apple Cider Vinegar

1 Tablespoon of Sugar

1 Container of Crumbled Feta Cheese

Directions:

Stir together first 5 ingredients together with a spoon in a serving bowl.  Once ingredients are mixed, gently stir in crumbled feta.  Serve with tortilla chips…and a corona or margarita if you’re up to it!

Blackbean Corn Feta Dip

Quick and Easy Raspberry Almond Cupcakes

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My mom made these Raspberry filled Almond Cupcakes for my baby shower…and I just made them for Violet’s 1st birthday party.  If you don’t love to bake—this recipe is for you.  I use cake mix.  The horror, I know!  People love these things…the leftovers went to the dental clinic at Nellis Air Force Base and I was told that they didn’t last long.

Almond Raspberry Filled Cupcakes www.newsanchortohomemaker.com

Easy Raspberry Filled Almond Cupcakes

Makes 24

Ingredients:

1 Box of Vanilla Cake Mix

1 Box of Vanilla Pudding

1 Jar of Seedless Raspberry Jam

1 Teaspoon Almond Extract

For the Frosting:

1/2 Cup of Butter, Softened

3-4 Cups of Powder Sugar

1 Tablespoon of Vanilla Extract

2-3 Tablespoons of Whipping Cream

Directions:

Prepare cake mix as directed, also adding Pudding mix and Almond Extract. Pour into cupcakes liners and bake as directed.  Let cool.

Using the small end of a melon baller or 1/2 teaspoon measuring spoon, scoop out the center of each cupcake, don’t discard the top!

Insert 1/2 Teaspoon-1 Teaspoon of Raspberry filling into the cupcake. Place the top back on.

Prepare frosting:

Beat together softened butter, powdered sugar, vanilla extract and whipping cream.  Place frosting into a piping bag.  Top the cupcakes with the icing.

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The Best Cake Pop Recipe

Purple Cake Pops www.newsanchortohomemaker.com

 

I’ve said it before and I’ll say it again…I don’t like baking.  My mother in law doesn’t either.  BUT she was nice enough to make these cake pops for Violet’s first birthday party.  I’ve had a lot of cake pops and these are THE best.  They keep well (the leftovers go great with coffee) freeze well and they make a pretty statement at a party.  Here’s how she does them.

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Momma Deb’s Cake Pops

Makes 28-32

Ingredients:

Cake Mix (Any Flavor)

Cream Cheese Frosting (store bought or make your own)

Candy Melts

Lolly Pop Sticks

Directions:

Prepare cake mix cake according to the directions.  Bake and let cool.  Then crumble. Add spoonfuls of cream cheese frosting to the cake crumbs, just add enough to get the crumbs to stick together.  Frosting can be homemade or store bought.

This is where there is no other tools besides your hands – mix the crumbs and frosting until you can form a ball the size of a walnut.  Melt a small amount of candy, dip the stick in the chocolate and insert into the ball.  Place the cake pops in the freezer at this point, just to harden the white chocolate. Freeze for about 30 minutes.

Last step, melt the chocolate candy pieces and dip the balls.  Sprinkles can also be added at this stage.  It is best to stick the cake pops in Styrofoam for display.

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