Tag Archive | recipe

Steak For Sudden Company

I was going to post this on the “Whats for Dinner” page… but the story behind this needs to be told to understand the reasoning for creating such a dish. 🙂

So- my husband had a family friend over to help with a certain large project he’s working on outside.  (I’ll be updating ya’ll later with what he’s been working on for me… can any of you guess?) Anyway- they got so lost in their work that they were outside until the moon had risen and darkness was settling. Of course, I wanted to be able to offer our guest to stay for dinner. I had steak laid out for the day- but with the rising cost of meat there was barely enough for our family of four to enjoy steak just grilled. I had to come up with something that would stretch the use of the sirloin- and voila- Steak and Noodles. 🙂

Here’s what the meal consisted of:

Petite Sirloin Steak sliced in strips and marinated in my favorite seasoning… (you choose your own!) then cooked to my liking (medium rare, well done, etc).

Cooked Fettuccine noodles

Garlic Alfredo sauce

Cooked pieces of bacon

Italian cheeses

Chopped black olives

So… mix it all together (including the juices from cooking the meat) and you have a very flavorful meal that is satisfying for everyone as well as sort of “fancy” as there’s steak in it. 🙂

What would you make for sudden company? I’d love to hear your ideas!


Fresh Herb and Butter Croutons- Website Recipe Update

There are certain things a salad needs to make my husband and kids want to eat it. 🙂 Of course there’s ranch dressing- but it seems to them (especially my son and husband) a salad wouldn’t really be a salad without the croutons! So- with all of the fresh lettuce, cilantro, radishes, spinach, basil, and sage growing in my garden to make nightly salads with- I had to come up with some way to keep croutons available at the house without having to buy them every week. Here’s a simple recipe for those of you who have fresh herbs from gorgeous garden growth like I do and some few day old bread (homemade, storebought, whatever your fancy or whatever you have available).


  • 3 tablespoons of butter
  • 1/8 tsp finely chopped fresh sage leaves
  • 1/8 tsp finely chopped fresh thyme leaves
  • 1/4 tsp finely chopped fresh basil leaves
  • 2 medium slices of few day old bread (cut into small squares)
  • 1 tablespoon of dried minced onions
  • 1 tablespoon of garlic salt

Other Possible Additions for Different Flavors:

  • Cilantro
  • Minced Garlic
  • Shredded Parmesan cheese
  • Oregano


1. Melt butter in microwave in a microwave safe bowl until only liquid. Add minced onions and stir together.

2. Mix together finely chopped sage, thyme, and basil with the garlic salt in another bowl.

3. Dip pieces of bread one at a time into the butter then roll in herb and salt mixture. Place onto a small aluminum foil covered pan to fit into a toaster oven.

4. Once all pieces of bread are coated and placed on pan- top with any other “additions” you have come up with (garlic, cheese, etc).

5. Toast in toaster oven at 420 degrees for about 3 minutes or until browned (not burned).

6. Munch on a couple for a taste test then top your salad! 🙂



Eve’s Apple Pie A’La Mode Parfait for One

Why the name “Eve” in the title of this recipe?

Because this delectable apple dessert is so sinfully tempting.

And why only a recipe for one?

Because you won’t want to share this delight with just any Adam.

After coming up with this the other night, I had to make another one the next night- it’s THAT good. A combination of fruit, spice, and ice cream that takes you into a relaxful bliss- making you feel almost ashamed to be eating it while taking a bubble bath in your birthday suit.


French Vanilla Ice Cream

One Pink Lady Apple (or your apple of choice, I suppose)

1 tbsp Butter

1 tbps Honey

1 tbsp Brown Sugar

1 Dash of Cinnamon

4 crushed Graham cracker squares


1. Peel apple before slicing off small “chip” size pieces until you are down to the core.

2. Put apple pieces, butter, brown sugar, honey, and cinnamon all in a small saucepan and heat to boiling- stirring often. Lower heat and let simmer for a couple minutes until apples are tender and sauce is syrupy.

3. Begin to layer your parfait: crushed graham cracker as “crust”, spoonful of hot apple mix as “pie feeling”, and scoop of ice cream “a’la mode”. Repeat. Top with crushed graham cracker, remaining apples, and as much of the syrup as you can get out of the pan.

4. Enjoy and try to not feel guilty about keeping it to yourself.

(Sorry the picture isn’t great- I wish you could smell it, see it, and taste it for yourself! I guess if you follow this recipe you’ll be able to!)

Garlic and Onion Wine Roast- Website Recipe Update

I am very proud of this meal as it is my first try on creating a meat marinade on my own. It had also been a while since I had made a roast in the oven instead of the crockpot due to my fear of drying the meat out. This roast, however, turned out moist and delish- I was extremely excited. The gravy was also very scrumptious over both the meat and potatoes.

I hope you try this and enjoy it as much as I did!

Ingredients needed for marinade:

  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar (any varying flavor)
  • 1/4 cup dried minced onions
  • 2 tbsp minced garlic
  • 1 tbsp black pepper
  • 2 tbsp kosher salt
  • 1 tbsp Worcestershire sauce


  1. If frozen, thaw out a 2 lb London Broil roast.
  2. Place roast in 2 inch deep glass baking dish that it will fit in snugly. I used an 8×8 square cake pan for mine.
  3. Cut small slits and poke holes all over the roast so the meat can infuse the flavor.
  4. Mix all marinade ingredients together and pour over the roast. Cover with aluminum foil and keep in your fridge for an hour or longer.
  5. Preheat oven to 375 degrees. Pour 1/2 cup beef broth around roast (not over roast) before covering the meat again with foil and placing the pan on middle rack of oven. Heat for 30 minutes.
  6. Remove roast and pour another 1/2 cup beef broth into sides of the pan. Re-cover the meat and place back into oven and heat for another 30 minutes.
  7. Remove roast and set oven to 400 degrees. Pour in another 1/2 cup of broth, recover, and place in oven for 15 minutes. Then uncover the roast and cook for another 15 minutes.*
  8. Remove from oven and keep covered for another 10 minutes or so to let rest before slicing and serving. Use excess juices for gravy (see recipe below).

To make gravy with pan broth and juice:

  • Mix 2 tbsp of corn starch with about 1/4 cup of water.
  • Place 1 1/2 cups of hot juices in a sauce pan.
  • Pour the cornstarch water into the pan and heat over medium until gravy is thick enough to your liking.
  • Serve over your meat and potatoes. Sop it all up with your dinner roll!

Suggested side dishes:

  • Mashed potatoes (maybe with a little ranch and garlic salt mixed in)
  • Sliced fruit (apples are good)
  • Dinner Roll

*The roast turned out to be 140 degrees internal temp when checked with a meat thermometer. It was not pink at all but very tender and moist. I have read elsewhere to not let a London Broil go over 130 degrees internal temp- perhaps you can play with the numbers by adjusting the last half hour of cooking per my recipe to your own tastes. Enjoy!

Stay tuned for my posting of: Potato Salad with Green Salad Elements- or go to my website this week to see it now! http://delightfullyperceptive.com/perceptive_delectables/a_delectable_recipe


Garlic Cream Cheese Spread- Website Recipe Update

In order to keep copies of the recipes I post on my website, I have decided that each time I update my website recipe I will post the old one here on this blog.

 This way it can be found for future reference to any of my readers (and for myself!).

This Recipe is: Garlic Cream Cheese Spread

My own inention for a tasty cracker dip, celery filling, or cucumber sandwich spread. Keep in mind you’ll probably need to like garlic and onion flavor to enjoy this… Though I had someone eat it at a get-together who really liked it but can’t stand onions!

Mix all of the following ingredients together in a cereal sized bowl:

– 1 8oz package of cream cheese (slightly softened)

– 2 tbsp of minced roasted garlic

– 1 tbsp of dried minced onions

– 1 tsp of dried chives (fresh would be better I’m sure!)

– 2 dashes of pepper

Top off with roasted seseme seeds.


Other variations: – finely chopped bell pepper, – finely chopped nuts, – finely chopped spicy peppers, – fresh fine chopped onions

Stay tuned for the next posted recipe : One Pan Sunday Brunch. Or you can visit the website to see it now! http://delightfullyperceptive.com/perceptive_delectables/a_delectable_recipe