Loving your husband

These are the recipes we shared this week.


Plantation Mint Tea
3 regular-size Bigelow Plantation Mint tea bags 3 family-size tea bags (can use decaf) ¾ cup Country Time Lemonade powder ¾ cup sugar 1 gallon water
Place teabags, sugar, lemonade mix and 4 cups of water in the microwave for about 5 minutes. Cover and let this steep for about 15 minutes. Remove tea bags, and add enough water to make a gallon of tea.
Serve over ice.

Over-the-Top Popcorn
4 slices bacon 1 (1.3 oz.) bag microwave popcorn 1/4 cup Parmesan cheese 1/4 cup butter, melted 2 tsp. buttermilk Ranch dressing mix 1/4 tsp. freshly ground pepper
Cook bacon until crisp. Drain on paper towels and coarsely chop.
Pop the pop corn and pour into a large bowl. Toss with bacon, Parmesan cheese, melted butter and buttermilk Ranch dressing mix. Sprinkle with freshly ground pepper and serve immediately.
Note: Tested with Orville Reddenbacher's Natural Simply Salted popping corn.

Southwestern Flank Steak with Triple-Fruit Salsa
1 (1 ½ pound) flank steak
¼ cup fresh orange juice
2 Tbsp. chili sauce
2 Tbsp. soy sauce
2 Tbsp. vegetable oil
1 tsp. honey
2 garlic cloves, minced
1 ½ tsp. grated orange rind
2 Tbsp. chili powder
½ tsp. salt
¼ tsp. ground red pepper
1 medium-size orange, thinly sliced
Triple-Fruit Salsa
Garnishes: orange wedges, fresh cilantro sprigs.
Score steak diagonally across the grain at 1-inch intervals to make a "diamond" pattern.
Place steak in a heavy-duty, zip-top plastic bag or large shallow dish; set aside.
Combine orange juice and next 9 ingredients; pour over steak. Seal or cover, and marinate in refrigerator for 8 hours, turning occasionally.
Remove steak from marinade, discarding marinade. Grill steak, covered with grill lid, over medium-hot coals (350-400 degrees) 7 to 8 minutes on each side or to desired doneness. Let stand 5 minutes.
To serve, slice steak diagonally across the grain into thin slices.
Serve with Triple-Fruit Salsa. Garnish, if desired.
Yield: 4 servings
　
Triple-Fruit Salsa


1 cup diced fresh pineapple or canned tidbits, undrained
1 cup chopped fresh papaya or mango
1 kiwifruit, peeled and chopped
3/4 cup diced sweet red pepper
3 Tbsp. minced fresh cilantro
1 1/2 tablespoons sugar
2 1/2 tablespoons white wine vinegar
1/4-1/2 teaspoon dried crushed red pepper

Combine all ingredients in a small bowl, tossing gently. Cover and chill up 
to 8 hours.
Let stand at room temperature before serving. Serve with a slotted spoon.
Yield. 2 cups

Pioneer Woman’s Crash Hot Potatoes
12 whole new potatoes (Red Bliss or other small round potatoes)
2-3 Tbsp. olive oil
Kosher or sea salt ot taste
Black pepper to taste
Rosemary (or herb of choice) to taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork tender. (Or microwave for about 6-7 minutes until tender.)
Drizzle olive oil over a sheet pan covered in Release foil. Place cooked potatoes on the cookie sheet with room in in between. With a potato masher, gently press down each potato until it slightly mashes. Rotate the potato masher 90 degrees and mash again.
Brush tops of each crushed potato generously with more olive oil or butter. Sprinkle potatoes with salt, fresh ground pepper, and fresh herbs.
Bake in a 450 degree oven for 20-25 minutes or until golden brown.
Optional: Top with sour cream

1000 Island Dressing
1 bottle chili sauce
2 cups HELLMANN'S mayonnaise
3 Tablespoons ketchup
3 hard boiled eggs chopped

Serve on fresh lettuce wedges.

You can add salad olives, or pickle relish (sweet or dill or both) to suite your family.


Rich Chocolate Tart
1 ½ cups gingersnap cookies, crushed (about 39 cookies)
6 Tbsp. butter, melted
3 Tbsp. powdered sugar
1 ¾ cups heavy whipping cream
15 oz. semi-sweet chocolate, chopped
1 tsp. vanilla extract
Garnishes: sweetened whipped cream, chopped pecans, dried fig halves, etc.
Preheat oven to 350 degrees. Stir together first 3 ingredients and press firmly into the bottom and up the sides of a 9-inch tart pan or springform pan. Bake 8-9 minutes or until fragrant. Cool on a wire rack 30 minutes.
Chop chocolate.
Bring cream to a boil in a 3-qt. Saucepan over medium-high heat.
Remove from heat and add chocolate all at once. Stir until chocolate is completely melted and mixture is smooth. Stir in vanilla.
Pour mixture into cooled crust. Chill, uncovered for 3 hours.
(Bittersweet chocolate may be substituted.)