For several years I’ve made two things from Eatzi’s my party staples…  Their hummus and flank steak always make an appearance and my guest are always happy to see them!  I always ask for a small container of extra marinade for the steak and serve delicious bread from their bakery so we can sop up every drop!  If you’re not near an Eatzi’s or need a great marinade for your Memorial Day  bbq, here’s Chef Jay’s Flank Steak Marinade recipe.  So delicious!

Chef Jay’s Flank Steak Marinade

Ingredients:
11 ounces soy sauce
6 ounces honey
11 ounces blended oil
1/2 ounced garlic, whole peeled
8 ounces green onion
2 ounces jalapeno
1 pound flank steak

Directions:
Wash and chop green onions.
Chop jalapenos and garlic.
Combine all ingredients in a mixing bowl and stir well.
Soak flank steak in marinade for 5 minutes.
Grill flank steak for 8 minutes on each side.

I would recommend soaking the steak in the marinade for several hours.   Keep some of the marinade separate and use to continue marinading after it’s the meat is cooked.  Be sure to discard the marinade that you used with the raw meat!

I think it’s so cool when people are inspired to create recipes for things that we don’t normally make in our own kitchens.  This gold fish cracker recipe from Smitten Kitchen sounds delicious!

Find Smitten Kitchen‘s recipe here.

Find your own tiny little gold fish cookie cutter here.

{Wit + Delight} is having a recipe swap that you need to know about and participate in!  I’m so anxious to try her first recipe for Roasted Brussels Sprouts in Truffle Butter!!  I’m pretty sure you could put truffle butter on a leather shoe and it would be divine!

I’m crazy over her little recipe cards that you can print!

Join in the fun at Wit + Delight! What’s your “go to” side dish?  Please share it with us too!

What’s better than Girl Scout cookies?  HOMEMADE Girl Scout cookies…that’s what!

Thanks to Siriously Delicious we can have Girl Scout cookies year round!  Tagalongs are my favorites!  I can’t seem to find anything that makes me happier than peanut butter and chocolate!

Find Siriously Delicious’ complete recipe for Tagalongs here.

Are you more of a Somoa kinda guy or gal? Siriously Delicious has taken care of you too!

all images via Seriously Delicious

How many times have you opened the pantry or refrigerator door, stared at an abundance of food and said…”We have nothing to eat!” ?

My Fridge Food to the rescue!

Hip Lip just shared this amazing site and I couldn’t wait to get it out to you!  Instead of staring at your food stash with that clueless look, take stock of what you have and let My Fridge Food figure out what you’ll make for dinner tonight!  They provide of list of recipes tailor-made for what you already have stocked in your kitchen.  Genius!

Oh, my Lord!  Have you ever seen anything so delicious!  Ooey…gooey goodness!

Oreo-Stuffed Chocolate Chip Cookies

2 sticks softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Oreo Cookies

Preheat oven to 350 degrees F.   In a stand or electric mixer cream butter and sugars until well combined.  Add in eggs and vanilla until well combined.  In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.  Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo Cookie.  Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.  Let cool for 5 minutes before transferring to cooling rack.

Makes about 2 dozen VERY LARGE Cookies

recipe found at Sing For Your Supper

You’re probably all scratching your head, like me, and wondering why we didn’t think of this!  What a great breakfast sandwich!

Grilled PB&J

2 slices of bread (I used a honey wheat)
2-3 tablespoons of peanut butter
1 tablespoon of grape jelly
1 tablespoon of butter, softened

Assemble peanut butter and jelly sandwich.  Butter the outside of the sandwich.  “Grill” the sandwich in a skillet on each side for 2 minutes on medium-high until it has browned.

via Everyday Occasions

This has got to be one of the easiest bread pudding recipes I’ve ever seen!  It’s made with Pannetone cake, but don’t let this scare you away!

If you’re not familiar with Pannetone, it’s not really a cake at all…it’s like raisin bread.  I usually see these around the holidays, so I’m hoping that some of you might have one sitting in your pantry!

Panettone Bread Pudding

All you’ll need is:

1 Panettone Specialty Cake

1 stick of butter

4 eggs

1 Tablespoon of vanilla extract

1/2 cup of sugar

1/2 cup of milk

1 cup of whipping cream (Yikes!)

Cube the bread and place in a square baking dish.  Mix together eggs, cream, milk, vanilla and sugar.  Melt the butter and allow to cool before adding.  Pour mixture evenly over bread cubes and bake at 400F for 25 to 30 minutes.  Cover with foil during the first 20 minutes, then remove for crispy edges.

Be sure and check out adorable Emma’s From Scratch blog for more amazing recipes and inspiration!

recipe and images via From Scratch

New Year’s Day is the day that many of us mark as our final day of unhealthy holiday eating and resolve to lose weight  and get back into our high school jeans!  These dip recipes are perfect for “the last supper”!  They’re officially packed with naughty calories and all things yummy!

Baked Tex-Mex Pimiento Cheese Dip

• 1 1/2  cups  mayonnaise
• 1/2  (12-oz.) jar roasted red bell peppers, drained and chopped
• 1/4  cup  chopped green onions
• 1  jalapeño pepper, seeded and minced
• 1  (8-oz.) block extra-sharp Cheddar cheese, shredded
• 1  (8-oz.) block pepper Jack cheese, shredded
• Garnish: fresh cilantro leaves
• Serve with: French bread cubes

Preheat oven to 350°. Stir together first 4 ingredients in a large bowl; stir in cheeses. Spoon mixture into a lightly greased 2-qt. baking dish.

Bake at 350° for 20 to 25 minutes or until dip is golden and bubbly. Garnish, if desired. Serve with French bread cubes.

Sausage, Bean, and Spinach Dip

• 1  sweet onion, diced
• 1  red bell pepper, diced
• 1  (1-lb.) package hot ground pork sausage
• 2  garlic cloves, minced
• 1  teaspoon  chopped fresh thyme
• 1/2  cup  dry white wine
• 1  (8-oz.) package cream cheese, softened
• 1  (6-oz.) package fresh baby spinach, coarsely chopped
• 1/4  teaspoon  salt
• 1  (15-oz.) can pinto beans, drained and rinsed
• 1/2  cup  (2 oz.) shredded Parmesan cheese
• Serve with: Corn chip scoops, red bell pepper strips, pretzel rods

Preheat oven to 375°. Cook diced onion and next 2 ingredients in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.

Add cream cheese, and cook, stirring constantly, 2 minutes or until cream cheese is melted. Stir in spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted. Gently stir in beans. Pour mixture into a 2-qt. baking dish; sprinkle with Parmesan cheese.

Bake at 375° for 18 to 20 minutes or until golden brown. Serve with corn chip scoops, bell pepper strips, and pretzel rods.

recipes and images via Southern Living

This sounds like the perfect recipe for New Years Eve or New Years Day.  All you’ll need to add are the black eyed peas… I’ll post that recipe soon!  This is one of those recipe’s that looks like it took tons of time in the kitchen, but it only takes a few minutes!

Spicy Lemon Garlic Shrimp

• 2 pounds Raw Shrimp, Deveined, Shells On
• 2 sticks Cold Unsalted Butter Cut Into Pieces
• 1 teaspoon Kosher Salt
• 4 cloves Garlic, Peeled
• ¼ cups Fresh Parsley
• ½ teaspoons Crushed Red Pepper
• 1 whole Lemon, Juiced

Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet.

In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp.

Bake until shrimp is opaque and butter is hot and bubbly.

Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan.

image and recipe via Pioneer Woman