The best of Pinterest: Part 1

I’m not usually one to completely rip-off someone else’s idea, but when I complimented fellow blogger and social media friend Crystal Blin of Crystal Cattle on her recent Pinterest recipe review post, she told me I just had to do one of my own. So, it’s with complete permission that I present my own list. This post, focusing on the good times, is just part 1. Be sure to stay tuned for my Pinterest disasters coming up next…

Bake some vanilla extract for a yummy-smelling house.

The pin: Put two caps full of vanilla extract in a coffee cup, then place it in the oven at 300 degrees for one hour. Within 20 minutes the whole house smells like Heaven. It's actually a common Realtor trick.

Repinned from: My first friend. Like, ever. Her name is Lane and though we haven’t seen each other in probably 25 years (despite unknowingly attending the same college), we’re social media buddies and I’m forever grateful she found this gem. Because let me tell you — it works!

Result: The whole house (OK, so my house isn’t that big) smells completely delicious for hours. Also great at absorbing cooking odors.

Turn cheap frames into versatile displays that are easy to switch out.

The pin: http://www.shanty-2-chic.com/2011/07/revamping-my-picture-wall.html

Repinned from: The website

Result: Awesome gifts on the cheap. Here’s what mine looked like:

Cookies ‘n Cream Oreo Fudge Brownies

The pin: http://www.kevinandamanda.com/recipes/dessert/cookies-n-cream-oreo-fudge-brownies.html

Repinned from: Deliciousness

Result: Um, perfection. Super easy, too. Probably my favorite Pinterest-inspired dessert yet, and I’ve tried a lot.

Cookies and Cream Ice Cream Cake

(Can you tell we like Oreos?)

The pin: http://www.browneyedbaker.com/2012/06/22/cookies-and-cream-ice-cream-cake/

Repinned from: Someone random

Result: Amazing. I did make a couple of adjustments — I used store-bought ice cream, for one. (After all, this cake is already a 2-day process. Who has time to churn up some homemade ice cream?) Also, I used Oreo Ultimate Chocolate Creme icing instead of hot fudge to decorate it. It looked like this:

Texas Sheet Cake Cupcakes

The pin: http://schnauzerandstrudel.blogspot.ca/2011/03/texas-sheet-cake-cupcakes.html

Repinned from: Someone random

Result: I actually just made these for the first time tonight, but I’m already a fan. I’m also sure why I never thought of this before. I mean, I love sheet cake and I love cupcakes…seems like a no-brainer. I will say don’t skim over that part where it warns you to not overfill them. These people know what they’re talking about and I might have gotten a little chocolate on my hands. And shirt. And face.

WebLove: What your favorite steak says about you

Ever wonder what your favorite cut says about you? The people at Omaha Steaks did, and they found out. While this is a pretty unscientific survey, I have to say I definitely see some accuracies in myself and some of those closest to me!

Courtesy of FoxNews.com


  What about you?

Frito taco pie

On occasion, while planning my trip to the grocery store, I’ll ask the Mr. if there’s anything he wants me to cook in the next few days. Sometimes he has suggestions, sometimes he doesn’t. As a journalist, I always have follow-up questions when he doesn't.

“Is there anything you like I don’t make enough of?” I asked, not too long ago.

“Stuff with Fritos in it,” he said.

Challenge accepted.

The first meal was a knock-off of Sonic’s half hot dog, half Frito chili pie. You know, basically a chili cheese dog with a bunch of Fritos on it. The second meal (featured below), however, was my own spin on the Frito chili pie. It’s much faster to make than the original since spicy taco meat is subbed for chili. 

Ingredients

1 pound ground beef

1 packet hot taco seasoning (or mild, if you prefer)

Water

Fritos

Taco sauce

Mexican blend cheese

Pickled nacho sliced jalapenos

Sour cream (optional)

Directions

Preheat oven to 350

Brown ground beef on the stovetop over medium-high heat. Drain, if necessary.

Mix taco seasoning and water according to package directions. Simmer about 10 minutes, stirring occasionally.

Arrange Fritos on individual plates, topping with meat, taco sauce, cheese and jalapenos. Repeat.

Bake at 350 for about 10 minutes or until cheese is melted.

If desired, top with sour cream.

The Mr.’s looked like this:

Beef love in print, chipotle flank steak recipe

I’m a complete magazine junkie. So, it’s probably no surprise that I get just plain giddy when beef is being featured in one of the many mainstream magazines I either subscribe to, pick up at the grocery store or airport or glance at while I’m getting my hair cut.

When this month’s Redbook arrived, I was happy to spot 2 beefy mentions.

1.       This ad from the Beef Checkoff, featuring a yummy-sounding recipe and a photo and note from one of the many real ranching families who feed the world. Even better, I know this family and they have a tremendous love for the land and dedication to the industry.

2.       This fun fact about Guy Fieri. While Redbook may have given the credit to the eggplant he didn’t want, it’s important to remember what he did want: steak.

Where have you spotted positive mentions of beef lately?

CFS minis

Me: “Have you ever had the chicken minis at Chick-fil-A? I’m thinking about doing those with beef.”

The Mr.: “Do you think I would ever order anything with 'mini' in the name?"

Point taken.

That’s why I didn’t tell him what I was thinking of calling these. But, mini or not, they are quite substantial little treats equally suited for breakfast, lunch, dinner or parties. As a substitution idea, you could also make them with biscuits for a different spin.

Ingredients

1 package cube steak

Rhodes frozen white dinner rolls (1 per patty, see below)

1.5 cups buttermilk

12 ounces beer

2 eggs, beaten

2 cups flour

Coarse sea salt

Coarse black pepper

Cayenne pepper (optional)

Garlic powder

Vegetable oil

Directions

Let rolls rise according to package directions. (I’m a fan of the quick method, which involves cheating a little bit with a warm oven and some boiling water.)

Cut cube steaks and form into roll-size patties. I found I could make 2-3 patties per cube steak, but this will vary greatly depending on the size of the cube steaks you’re working with.

Pour flour on a plate and season generously with the spices. Mix it around and add a little more seasoning.

Mix buttermilk, beer and eggs in a bowl.

Dredge patties into the dry mixture, into the wet mixture and then back in the dry. Place on a plate you’ve sprinkled with flour and place in fridge until you’re ready to cook them.

Heat vegetable oil in a heavy skillet over medium-high heat. You’ll know it’s hot enough when a flour piece rises quickly to the top.  

Add patties to the oil carefully and cook about 3 minutes per side or until nice and brown. (Cooking time will vary based on size of patties, oil depth, how many you are cooking at once, etc.) Drain on paper towels.

While they are cooking, bake rolls according to package directions. I like to put just a touch of butter on top of each before I start baking them.

When rolls are done, remove from oven and allow to cool about a minute before splitting. I didn’t completely separate mine, leaving a little bit of a pocket to stick the steak in. Slide the steak in, and repeat with remaining rolls. If desired, serve with gravy for dipping. (Click here for my favorite gravy recipe.)

Ours looked like this:

Corona con lima marinade

(This post brought to you by whoever left a Corona in our fridge. Title courtesy of Gary P. Nunn.)

Ingredients

12 ounces Corona

2 generous squirts of lime juice

5 garlic cloves, minced

Sea salt

Coarse pepper

Garlic powder

Directions

Season 1-2 pounds of beef with salt, pepper and garlic powder to taste. Place in Ziploc bag.

Add beer, lime juice and garlic cloves.

Refrigerate for 2-8 hours.

Remove beef and pat dry. If desired, add more of the dry seasonings.

Cook as desired.

This marinade is perfect for less tender cuts you want to throw on the grill!

WebLove: Vittles and Bits’ Cheesy Bacon Oven Chips

I was on Pinterest last week when I came across a photo of a side dish from Vittles and Bits that I knew I had to make immediately. (Click here for the recipe.)



Photo courtesy of vittlesandbits.blogspot.com

Doesn't that look amazing?

Now, granted, it was part of some list of French fry alternatives that frankly I found offensive. Avocado fries are not fries. Zucchini chips are not chips. Let’s call a spade a spade here, folks. But these looked so good I could put aside the fact that they made such a list and give them a try.

We liked them. A lot. So much I thought I’d share with you guys. I will say that, next time, I will slice them a little thinner since mine weren’t quite as chip-like as I would have hoped. But they were still really good. Also, I skipped making the sauce because we’re not big on chipotle — the Mr. preferred regular ranch and I’m a ketchup girl.

They’re the perfect complement for a steak or burger, and I highly recommend them. Hope you enjoy them too!