Marinated Flank Steak or Beef Tenderloin

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Marinated Flank Steak or Beef Tenderloin

by Nanny Bubby

This recipe of mine is so very old. It came from a friend in Scottsdale and it is my go-to recipe when I entertain. The key is freezing this for two days. I have no idea why, but it works! In fact, for my best friends 40th birthday in St. Louis, I prepared a marinated frozen flank steak from Costco. It was huge. I froze it for two days, and then I carried it on the plane in my carry on for 3.5 hours from Las Vegas to St. Louis. When we arrived at her home, I slipped it into her refrigerator. The next afternoon we prepared the most beautiful birthday dinner for her and the marinated steak was a huge hit! I told the story over a bottle of wine, about how I carried that meat in a carry-on, frozen all the way from Las Vegas. We laughed for days.

Total Time:

35 minutes

Serves:

7

Ingredients

  • 3 to 5 lbs. flank steak or Beef Tenderloin
  • 2 Tbsp. sugar
  • ½ tsp. ground ginger
  • 2 Tbsp. white vinegar
  • 2/3 c. soy sauce
  • ½ tsp. garlic powder

Directions

  • Place the meat into a Ziploc bag.
  • Mix the ingredients above in a bowl with a whisk and pour into the bag.
  • Massage the meat with the marinade and let sit at room temperature for about 30 minutes.
  • Place the meat in the bag and evenly surround it with the marinade. Then, lay it flat into the freezer.
  • After about two hours, before it is fully frozen and just icy, flip the meat over. Keep frozen for at least two days.
  • Thaw overnight in the refrigerator and take it out to thoroughly defrost on the counter for about one hour the next morning.
  • Return to the refrigerator until ready to cook. For flank steak, grill five minutes per side. For beef tenderloin grill on low for 10 minutes per side for medium rare.

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Christmas Tree Antipasto

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Green Smoothie For Kids

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Green Smoothie for Kids

by Nanny Bubby

My daughter and son-in-law started my granddaughter (my little “Doll Face”) on green smoothies when she first started to eat lots of vegetables. I couldn’t believe it, but with no judgment about green vegetables at one-year old, she loved it. This is my daughter’s recipe, which I have also used for myself. You can change up the ingredients to your liking.

Total Time:

7 minutes

Serves:

1

Ingredients

  • 1 handful of chopped kale with the spine removed
  • 1 handful of spinach
  • ½ frozen banana
  • 1 apple cored with skin on
  • 1/2 avocado
  • 1 ½ to 2 c. almond milk or coconut water
  • Optional: 5 ice cubes if banana is not frozen

Directions

  • Place all ingredients into a high-speed blender (I use a Vitamix) and blend till smooth. Pour into a cup with a straw and tight screw on top to avoid unnecessary spills.
  • Tip: Keep this one in the kitchen. From experience, this one is hard to clean off the family room couch!

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Fruit Roll Ups

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Fruit Roll-ups

by Nanny Bubby

Total Time:

Serves:

Ingredients

  • 1 ½ lbs. about 5 C. any fruit of choice, especially stone fruit, all of it pitted.
  • 2 Tbsp. fresh lemon juice
  • ¼ c. honey
  • Pre-heat oven to 170 degrees or dehydrate in the sun.

Directions

  • Line a half sheet baking pan with either a Silpat or parchment paper.
  • In a blender or food processor add the fruit and begin to puree. While pureeing add the lemon juice and honey through the food tube.
  • Pour the pureed fruit onto the baking sheet and evenly cover the entire pan.
  • At this point, you can place the pan into the oven for 5 to 6 hours, rotating the pan halfway through the drying process. You will know to remove the pan from the oven when the mixture is no longer sticky.
  • Tip: If you wish to dry in the sun, place a piece of parchment and then a towel over the pan to avoid bugs. Leave in the sun for 5 to 6 hours or until the fruit leather is no longer sticky.
  • Allow the pan to cool completely. If you used a Silpat, peel it away from the baking mat and place the fruit leather on a large piece of wax paper. Cut in long strips with a pizza cutter and roll up with the wax paper still attached to the bottom. Eat and enjoy!

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Creamy One-Pot Mac N’ Cheese

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Creamy One-Pot Mac N’ Cheese

by Nanny Bubby

I feel like my favorite and my kids’ favorite Mac N’ Cheese was always Velveeta, but I stopped giving it to them as soon as I learned Velveeta wasn’t really cheese and it may not even be food at all! For years I tried to duplicate that taste and texture and failed. I tried putting cheese into traditional white sauce recipe, cheese and milk, baking cheese and butter into the pasta, the list goes on. I could never get there. Then one day I realized that Italian chefs use pasta water to make pasta creamier and smoother. One day I just gave it a try and I got close. So, after a lot of experimentation I got there, perfectly. It’s so easy and it is real cheese, real food! Tip: At first this can be quite watery. You can add your favorite vegetable like steamed broccoli or any other vegetables you have on hand, and a little extra milk and serve immediately as a broccoli cheese soup with macaroni. If serving as Mac N’ Cheese, be sure to cover and let sit for 10 minutes so the pasta can absorb the liquid and be the perfect texture. Enjoy!

Total Time:

15 minutes

Serves:

4

Ingredients

  • 2 2/3 c. water
  • 2 2/3 c. milk
  • 2 Tbsp. butter
  • ½ tsp. Kosher salt
  • 1 ½ c. sharp cheddar cheese grated
  • ½ c. grated Pecorino Romano if you do not care for this taste or your kids don’t, just add an extra ½ cup of the cheddar or parmesan
  • ¼ tsp. smoked paprika
  • 16 oz. bag of organic elbow macaroni noodles

Directions

  • Slowly bring the water, milk, butter and kosher salt to a rolling boil.
  • Add full bag of pasta, stirring until the liquid comes to a boil again.
  • Adjust the heat to keep a slow steady boil and cook the pasta for one minute more than indicated on the box. Do not drain the pasta.
  • Turn off the heat and stir in the cheeses and paprika. Taste to adjust the salt and pepper to your families liking. The Mac N’ Cheese will be very liquidly, this is normal. Let stand with the top on for at least 10 minutes so the pasta can absorb all the liquid before serving.

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Cauliflower Parmesan Crisps

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Cauliflower Parmesan Crisps

by Nanny Bubby

One Super Bowl year I was experimenting with some gluten-free options. My husband usually goes on a high-protein diet, (more keto than anything) right after the first of the year, and I needed an option for him that he could feel satisfied with while everyone else was eating chips.
I initially doubled the recipe so he would have enough and not feel deprived during the day. Well, to my surprise, a few people dug into the crisps, and told the next person, who told the next and voila, they were gone in a flash!
I was getting stink eye from my husband as everyone was eating his special treats, but everyone else was in heaven. As I remember it, he ended up having no choice but to break the diet regimen on that day! Good thing, everything else that he was going to say “no” to was too good to pass up. We had a great Super Bowl Sunday, and a pretty rough, “Manic Monday” trying to burn all of it off (LOL). I hope you love these as much as we do. Even my four-year old granddaughter loved them. Love, "Spreading Love Like Butter".

Total Time:

20 minutes

Serves:

6

Ingredients

  • 3 lb. head of cauliflower 1 average head of cauliflower or 2 bags fresh riced cauliflower
  • 3/4 c. fresh grated parmesan cheese
  • 1 tsp. garlic powder
  • 1 Tbsp. fresh parsley minced
  • Kosher salt optional, to taste

Directions

  • Cut cauliflower florets off the stem.
  • Tip: There are so many riced cauliflower options out in the stores. I love the Whole Foods organic riced cauliflower and you can even steam it right in the bag, which saves time and mess.
  • Steam cauliflower florets until tender (10 to 15 minutes) or microwave the riced cauliflower per directions.
  • Place steamed cauliflower florets in a food processor and pulse a few times until it looks like fine crumbs. (Make sure there are no chunks left.)
  • Transfer cauliflower crumbs in a doubled cheese cloth or nut bag and squeeze out all the liquid. (You may have to let it cool a bit or it will be too hot for you to squeeze.)
  • Place cauliflower in a mixing bowl and add the parmesan cheese, parsley, and garlic powder. Mix well, until it is all evenly incorporated. (Taste to see if you want to add salt. Parmesan cheese is quite salty, and you may feel like it’s enough salt.)
  • Preheat the oven to 425 degrees and line a large baking sheet with parchment paper or a Silpat (a food-grade silicone liner, one of my favorite kitchen tools).
  • Use a cookie scoop to scoop out cauliflower mixture. Press it into a ball with your hands and place it on the baking sheet. (I used #40 scoop.)
  • Press down to flatten the cauliflower mixture into a thin disk, fixing the broken edges. The goal is for the disks to be only about 3 millimeters thin and 3 inches wide at the center.
  • Repeat until you get about 12 pieces.
  • Bake for 15 to 17 minutes, until deep golden brown and crispy.
  • Let the cauliflower crisps cool before taking them off the baking sheet. People go crazy for this. Enjoy!

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