Recipe of the Week – London Broil

(From The Beef  Entrée  Collection at

London Broil

London Broil

Too hot to cook inside?  Why not fire up the grill and serve this very easy but very good alternative to the usual steak.  With very little prep work your family will enjoy this hearty choice.  Add some fresh veggies and a salad and this is a meal fit for company.

Please don’t overcook the meat.  See the quick gravy recipe below if gravy is your thing.

London Broil

Recipe Summary
Complexity: Easy
Serves: 4
Category: Beef Entrée
Meal: In Law Dinner (Distinctive Dinners)
2 lb London Broil
2 Tb oil, olive
2 Tb vinegar, red wine
2 cloves garlic, chopped
1 tsp pepper, fresh cracked
1 tsp salt, kosher

Marinate London broil in oil, vinegar, chopped garlic, and salt and pepper for 1 hour. Heat grill to high, cook London Broil about 4 minutes per side for medium. Let meat sit for a couple of minutes prior to cutting cross-grain. Serve with Quick Gravy, see recipe below.

Quick Gravy

Recipe Summary
Complexity: Easy
Serves: 8
Category: Beef Entrée
Meal: Other (General)
1 10.5 oz can beef consommé
10 oz wine, dry red
0.5 cup mushrooms, sliced
1 Tb lemon, juice of
1 Tb butter, salted
1 Tb cilantro, chopped
0.5 tsp pepper, fresh cracked
2 Tb water
4 tsp cornstarch

Put first 7 ingredients in a pot and bring to a boil. Simmer for 5 minutes. Combine cornstarch and water to make a slurry, add slurry to the gravy and stir to thicken.

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July 21, 2014 at 3:23 pm Leave a comment

Recipe of the Week – Rack of Lamb

From The Other Meat Collection at

Rack of Lamb

Rack of Lamb

The difference between a rack of lamb and lambs chops is simply whether the chops are still connected (rack) or single chops.  When buying a rack of lamb look for a fully trimmed rack, most of the fat, but not all, has been removed from the top and the bones are “frenched”; which means the top of the bones are scrapped to remove any meat and fat. You will need about 4 chops per person, a rack usually is 8 ribs or chops.  When buying separate chops, two per person is recommended as the chops are usually thicker than the rack.

This is a great meal, good for company, if you really like the company and a special meal for any occasion.  Easy to make, quick to cook and really tasty to eat.  We served it with a salad and a homemade French baguette.

Lamb Chops

Recipe Summary
Complexity: Easy
Serves: 4
Category: The Other Meat Entrée
Meal: Guest Who’s Coming to Dinner (Distinctive Dinners)
2 Tb mustard, dijon
4 cloves garlic, minced
1 Tb parsley, flakes
4 large lamb, chops
0.75 cup Panko breadcrumbs
3 tsp oil, olive

Combine mustard, garlic and parsley in small bowl. Spread on lamb chops. Brown all sides in very hot oven-proof pan on stove top. Sprinkle bread crumbs on chops, drizzle oil on top of crumbs and place in pre-heated 400 degree oven for 15 – 20 minutes.  Internal temperature of 135 for rare.

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July 14, 2014 at 7:56 am Leave a comment

Recipe of the Week – Bacon and Spinach Salad

(From the Salad Collection at

Bacon and Spinach Salad

Bacon and Spinach Salad

Summer is in full swing in the Ohio Valley.  In the heat, making a lunch that is good tasting and lite enough is sometimes a challenge.  Taking a cue from a typical spinach salad and adding just enough to make it a meal; we find this hits the spot for a Saturday lunch.  Add a toast point or two and this lunch will provide just the right touch for your summer mid-day meal.

If your big eaters revolt at having just a salad for lunch add some cooked chicken or shrimp to satisfy their cravings.


Bacon and Spinach Salad

Recipe Summary
Complexity: Easy
Serves: 4
Category: Salad
Meal: other (General)
1 lb spinach, fresh baby
4 small bacon
2 Tb oil, olive
1 medium lemon, juice of
2 tsp garlic powder
4 oz cheese, feta, crumbled
3 Tb cheese, Romano, grated
0.33 cup cranberries, dried
0.33 cup pecans, toasted
0.33 cup mushrooms, sliced
1 pinch salt and pepper to taste

Cook bacon in a pan until crispy. Remove the bacon and add the oil to the pan. Add the juice of the lemon to the pan. Put the spinach in a bowl, add the remaining ingredients to the bowl. Add the oil mixture from the pan and break the bacon into small pieces ; adding to the bowl and toss. Serve with toast points.

Add cooked chicken or shrimp for a more robust salad.

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July 7, 2014 at 8:10 am Leave a comment

Recipe of the Week – Butterscotch Sauce

(From the Misc Collection at

Butterscotch Sauce

Butterscotch Sauce

Believe it or not there are some people, you know who you are, who don’t like chocolate.  They turn their noses up at hot fudge sauce and brownies.  I should shun these people but that is not in my nature.  So to appease them here is an alternate sauce for that vanilla ice cream and profiteroles.

My personal preference is to use both the butterscotch and hot fudge sauce on those desserts.

Butterscotch Sauce

Recipe Summary
Complexity: Easy
Serves: 10
Category: Misc
Meal: other (General)
4 Tb butter, salted
1 cup sugar, brown
0.25 cup cream, heavy
6 Tb cream, heavy
1 Tb scotch

Melt the butter with the brown sugar and the 1/4 cup of heavy cream, stirring until smooth. in a flat bottom pan. Cook at a bubbling simmer for three minutes. Remove from heat and stir in the remaining 6 tablespoons of cream. Let cool a bit, then stir in the scotch.

The profiterole and hot fudge sauce recipes are over at

June 30, 2014 at 3:26 pm Leave a comment

Recipe of the Week – Baked Brie

(From the Appetizer Collection at

Baked Brie

Baked Brie

We had some neighbors over the other night for dinner.  I decided to make some appetizers; basically to buy myself some time to finish the meal.  Besides setting the stage for dinner, appetizers are a great way to “disappear” to finish the meal while giving your dinner guests something to occupy their time.  As this recipe is so easy I have included another easy appetizer; together they will provide a wonderful start to your party.

Baked Brie

Recipe Summary
Complexity: Easy
Serves: 6
Category: Appetizer
Meal: other (General)
1 wheel, small cheese, brie
2 Tb raspberry preserves
2 Tb almonds, slivered

Remove brie from wrapper, leaving rind on the wheel. Spread the preserves on top of the brie. Toast almonds and sprinkle around the top. Place brie in microwave for 30 seconds. Serve with apple slices or crackers.

Roasted Figs with Goat Cheese and Honey

Roasted Figs with Goat Cheese and Honey

Roasted Figs with Goat Cheese and Honey

Recipe Summary
Complexity: Easy
Serves: 4
Category: Appetizer
Meal: Welcome Fall Dinner (Quick Meals Planner)
8 medium figs, fresh
2 oz cheese, goat
2 Tb honey

Line a cookie sheet with parchment paper; pre-heat oven to 350 degrees. Cut figs lengthwise in half. Place on cookie sheet cut-side down and bake in oven for 5-7 minutes, until soft. Remove from cookie sheet, plate cooked-side up, dab on a dollop of goat cheese, and drizzle with honey.

These recipes are only a small part of the more than 500 recipes at

June 23, 2014 at 12:53 pm Leave a comment

Recipe of the Week – Coconut Macaroons

From the Dessert Category at

Coconut Macaroons

Coconut Macaroons

I made some cream puffs, eclairs and pastry swans for a neighborhood picnic on Saturday.  Making the vanilla pastry cream uses a lot of egg yolks; which leaves a lot of egg whites to find a use for.  Not wanting to waste them I decided to make some coconut macaroons.  These very easy cookies are a great use of the egg whites and disappeared from the tray at the picnic in record time.

So if you are looking for some great cookies and happen to have some egg whites leftover from another recipe; make these and make everyone a little happier.

Coconut Macaroons

Recipe Summary
Complexity: Easy
Serves: 12
Category: Dessert
Meal: other (General)
14 oz coconut, sweetened, shredded
14 oz sweetened condensed milk
6 large egg, whites
1 tsp vanilla
0.25 tsp salt, kosher

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.  Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.


I also made some macaroon jam tarts with the egg whites.  These are meringue pillows with jam between two cookies.  The jam tart recipe and more are at

Find yourself wondering what to make for dinner but you are still out shopping; check in at on the browser on your smart phone to get some great ideas.

June 16, 2014 at 9:12 am Leave a comment

Recipe of the Week – Chicken Marsala

(From the  Chicken Entrée Collection at

Chicken Marsala

Chicken Marsala

After six years and almost 500 blogs and 9 years of recipes and meal plans on our subscription  website,, it is sometimes hard to come up with new ideas and new foods to write about.  I look for inspiration anywhere I can.  The Chicken Marsala post came by way of the dog park.  I was running my dog at the local dog park and got into a food discussion with another dog owner.  He was telling me about a local restaurant he likes that specialized in chicken Marsala.  At that point I realized I didn’t have a recipe posted for the Marsala and decided to go home and make this wonderful dish.

Like most of the “sauced” chicken dishes, once you master the initial 3-dip process of cooking the chicken breasts the rest is fairly easy.

Chicken Marsala

Recipe Summary
Complexity: Easy
Serves: 2
Category: Chicken Entrée
Meal: other (General)
1 lb chicken breasts, boneless, skinless
3 Tb rice flour
1 large egg
2 Tb water
1 cup Panko breadcrumbs
4 pinch salt and pepper to taste
0.5 cup oil, olive
6 large mushrooms, sliced
4 cloves garlic, chopped
1 14 oz. can chicken broth
0.5 medium lemon, juice of
0.75 cup marsala wine
2 Tb butter, salted
0.25 cup half and half, optional

Slice the chicken breasts diagonally in 1 inch pieces. Place in a large plastic bag and pound with a mallet or frying pan until ½ inch thickness. Sprinkle with salt and pepper and dip in rice flour to coat, also sprinkled with salt and pepper. Make an egg wash with an egg and water and salt and pepper and dip the chicken to cover. Mix salt and pepper with the panko breadcrumbs, dip the chicken in the panko and shake off any excess. Heat a couple Tb of olive oil in the in a sauté pan, cook the chicken until browned on each side; remove to warmed plate. Add mushrooms and garlic and sauté until slightly browned, add chicken broth, lemon juice and Marsala wine to the pan. Swirl the butter in the pan, add the chicken back and serve; spooning remaining gravy over the chicken.

If you prefer a creamy sauce add the half and half and delete the butter.

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June 9, 2014 at 11:14 am Leave a comment

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