Does anyone have the book, The Pampered Chef Busy Mom's Cookbook? It's pretty good. I bought it when my kids were little, because many of the recipes were fast and easy and very kid friendly. And then I lost the book, and when I tried to find it online again (or through a rep), I found out it was out of print. You can still find copies of it on eBay and Amazon, which is where I found my current copy about a year ago. So, I feel less guilty sharing these two recipes, because it's out of print!
Anyway, start the marinade for this the night before and you'll be golden at the dinner witching hour.
Teriyaki Broil
Serves 5-6
1 bottle (10 oz) teriyaki sauce
2 green onions, sliced
1 garlic clove, pressed
1 tbls. honey
2 pounds flank steak
1 pint mushrooms
1 pint cherry tomatoes
Combin teriyaki sauce, green onions, garlic and honey in a small bowl. Reserve 1/2 cup of the marinade and refrigerate. Place flank steak in a large zip-top storage bag and pour remaining marinade over meat. Seal bag and refrigerate 4 hours or overnight (go for overnight!).
Preheat broiler. Remove meat from marinade and place on broiler pan. Discard remaining marinade. Broil steak 4 inches from heat, turning once with tongs and brushing other side with some of the reserved marinade, 8-10 minutes per side for medium-rare/medium.
Meanwhile, thread mushrooms and tomatoes onto skewers. About 4 minutes before steak is done, brush vegetables with more of the remaining marinade and broil 4 minutes, turning once.
Remove steak & skewers; let steak 'rest' a couple of minutes. Cut steak across grain into thin slices. Serve with skewered vegetables.
Ginger Pilaf
(this is really good!)
2 tbls. butter or margerine
1 tbls. fresh ginger, peeled and finely chopped
1 cup long-grain white rice
1-3/4 cup chicken broth
1 can (4 oz) mushroom stems & pieces, drained
2 green onions, thinly sliced
1/2 cup frozen peas
In a 2 quart saucepan, melt butter over medium heat. Add ginger and saute 1 minute. Stir in rice, chicken broth, mushrooms and onions. Bring to simmer. Cover and cook over very low heat 20 minutes. Remove from heat, add peas and stir. Cover and let stand 5 minutes. Fluff with a fork and serve.
You're a rock star.
