London Broil with Red Wine and Mushroom sauce

Having all the guests we have had this month has FORCED us (hehehe) to eat like kings. I always try and make 'special treats' for our guests, especially now, when we live so far away. It is my way of saying "Thank You for making this long trip".

So, when company comes, I let out all the stops.

And that often means: London Broil. (Thank Goodness for Giant's By One Get One Free!!!)

Now-as we have had our fair share of company, I have made MY fair share of London Broil-but none so delicious as this last time. From henceforth, my London Broil will always be paired up with this declicious sauce.

Also-on this particular occasion, I was a first time user of Meat Tenderizer. Now people. I always thought this was an unnecessary added expense. I mean-WHAT was IN it, anyhow?! What can a bit of white powder do?!?

Ummmm...ANYTHING?!?

It is the greatest, and my beef steaks and such will never be without it from now on!

Sprinkle Meat Tenderizer over London Broil to coat. Score meat diagonally with a crisscross pattern.

Meanwhile: mix up

1/3 c. olive oil
1 t. parsley
1-2 T. lime juice (or lemon if you prefer)
2-3 T. minced garlic
a few splashes Red Wine Vinegar
Freshly ground black pepper
a few splashes of Whorsersire Sauce

Place meat in marinade for as long as you can. (Four hours is perfect-but I did it in two and it was still great!)

In skillet: saute 2 cups (or so) mushrooms in some olive oil until slightly cooked (NOT too much!) Remove from heat.

In saucepan~ combine:

1 cup red wine
2 cups beef broth
1 T. cornstarch (mixed with a bit of water, mind you...)
1/4 t. rosemary (or a fe springs of fresh, minced)
1/4 t. freshly ground pepper
1/4 t. thyme
salt, to taste

Cook over medium heat-stirring often. When sauce begins to thicken, add mushrooms. Turn on low-or warm then grab your meat.

You can either: Place meat in a broiler pan and broil 4 inches from heat until brown on both sides...OR...do the same with the grill.

Slice meat into thin pieces across grain-and pour mushroom sauce over. Garnish with fresh rosemary.

Scrumdidllyumptious Company Icecream

A NEW version of coffee cake, this dessert pleases adult and children alike! It is perfect for company because you can make it the night before (or MONTHS before!) and freeze. Perfect to stock in your freezer for unexpected company as well!

It is made from chocolate and coffee icecreams-with crunchy cookie layers to boot!

To make this elaborate-looking but super simple (my FAVORITE kind!) dessert, you'll need:

1 pkg. Macaroon Cookies
2 Qt. chocolate ice cream
2 Qt. Coffee ice cream
1 cup hot fudge
1/2 cup heath (or toffee) pieces.

Crumble the cookies into pieces-larger chunks are perfectly acceptable-we are, after all, going for simplicity!

Grease a springboard pan and then sprinkle a thin layer of the cookies on bottom.

Spread 2 cups of coffee icecream on top of that. (This is the hardest part as the cookies and icecream sort of spread around at first).

Then spread 2 cups of chocolate icecream.

Then sprinkle another layer of cookie.

Then coffee.

Then chocolate.

Then cookie.

Then coffee.

Then chocolate.

Until all your stuff is used up.

Once there is not a millimeter left from the top of your springboard pan, sprinkle heath pieces all over the top.

Wrap up or bag (those HUGE gallon sized Freezer bags sure do come in handy!!!) and freeze.

Once company comes, slice it up and pour hotfudge on top.

This makes a pretty large icecream cake-so don't plan on making it for your sweetheart and eating the whole thing right away. It might take a few days... ;-)

For the record-I don't like coffee or the taste of coffee. But I LOVE this....

Taco Salad

This is such an easy~peasy meal I almost feel bad about calling it a recipe, or posting it here at Kitchen Riches for that matter!

So-rather than a recipe, I will call this a *tip*, for those who have never thought that making a tortilla bowl would really dress up an ordinary taco salad or for those, who have been intimidated at the thought-thinking it was more difficult than it really is.

To make a taco salad BOWL, simply grease oven-safe bowls and set on a cookie sheet, rim side down. Place round tortilla's on top of them and push the sides down a bit. Place in an oven and bake for about 5 minutes at 375-or until the edges are slightly brown.

Take out of the oven and, after they have cooled for a few minutes, take off of the bowls. See. I told you it was easy.

Now-because this is so short and sweet and I have already wasted my time posting these photos, I will tell you what we like on ours, starting from the BOTTOM and going UP.

Refried beans
Onion
Lettuce
Tomato
Shredded cheese (lots!)
Taco beef (beef with-er-taco seasoning!) :-)
Sour cream
and
SALSA!

Matt likes his salad with a few shots of Hot sauce and hot peppers.

I like mine with black olives.

Corynn and Andrew like theirs with tortilla CHIPS.

And we all gobble them up.

Autumn 'Brownies'

No-these aren't brownies. But, I didn't know what else to call them. I was thinking 'Pumpkin Triple Layer Cake'-but cake is not the right word. Brownies kind of imply chocolate, but just bear with me here...

They are good. I have made them BETTER before. Follow the recipe to a tee and you'll make the 'tastier version'. At the end of the recipe I will tell you how I botched it...


1 pkg. yellow cake mix
1/2 c. butter, melted
3 eggs
1 can 30 ounce can pumpkin pie mix (or just use pumpkin with added pumpkin pie spice)
1 5oz. can evaporated milk
1/2 c. sugar
1/4 c. flour
3 t. ground cinnamon

In a large mixing bowl-combine cake mix, butter and ONE egg until crumbly. Set aside 2/3 c. for streusel topping. Press remaining into the bottom of a greased 13x9inch pan.

Beat the remaining eggs. Add pie mix and milk. Pour over crust.

Combine last few ingredients with the reserved streusel crumbs and sprinkle on top of the pumpkin layer.

Bake at 350 for 45-50 minutes or until top is golden brown. Cool on wire rack for an hour, then refrdgerate for two hours (or until chilled) before cutting.

Now-for the BOTCHED story. I usually only make this come FALL-so, it has been a YEAR since I made it. And of course-I have plenty on my plate (so to speak) during THAT time. How is a girl to remember EVERYTHING, I ask you?!?!

For some reason I thought I had to cut the amount of canned pumpkin by HALF. Now-that was just plain DUMB. It wasn't nearly as DIVINE as it was last year. Don't make my mistake. Dump the WHOLE can right in the bowl. Your middle pumpkin layer will be twice as thick and twice as savory.

I will say this though, I am not overly disappointed-because with the REMAINING pumpkin-I made these:

Pumpkin Streusel Muffins

I do so LOVE muffins. Especially when they have a delicious brown sugar crumb coating like these bad boys!
I wish my husband felt the same way about muffins...I would make them SO much more!

1/4 c. butter, softened
1/2 c. sugar
1/4 c. BROWN sugar (I like the DARK)
2/3 c. canned (or cooked) pumpkin
1/2c. buttermilk
2 eggs
2 T. molasses
2 c. flour
2 t. baking powder
1 t. baking soda
1 1/2 t. pumpkin pie spice
1/4 t. salt

Streusel Topping:

1/3 c. flour
3 T. brown sugar
2 T. cold butter

Start by creaming the butter and sugars-add the rest of the wet ingredients and mix well. In a seperate bowl, mix all the dry ingredients together. Gradually add to 'wet' mixture-combine just until blended.

Fill up muffin papers or grease a muffin tin and fill 2/3 the way up.

Make the streusel topping by mixing flour and sugar and 'cutting' in cold butter until it is coarsely crumbled. Sprinkle atop each muffin.

Pop in the oven at 375 for 20-25 minutes or until a toothpick inserted comes out clean. Cool in pan for a few minutes before removing.

These are the BEST when served with Maple Honey Butter! Actually it might be even be considered a SIN to eat them any other way...

Maple Honey Butter

1 stick butter, softened
2-4 drops maple extract/flavoring
2 T. honey

Mix well and serve. Add more or less honey depending upon your tastes. MMmmmmmm

Summer Chicken Alfredo

Chicken Alfredo is one of my all-time favorite meals-of course, my version is more a combination of that AND Pasta Primavera. To me, the most superb alfredo meals MUST be a marriage of chicken and veggies. Anything else just comes up lacking.

1st off: Cook boneless skinless chicken breasts. Two large ones are enough for a generous sprinkling of chicken pieces in this dish. Add more or less, per your liking. Once cooked through-cut into pieces, chunks, strips-whatever.

Secondly-slice up one of each: carrot, zucchini, yellow squash, onion. Saute these veggies in a few T. of butter and 1 T. of garlic. It is best to do the carrots and onions together-then add the squashes, as the former require a bit longer cooking time. DO NOT OVERCOOK. These really just need to be pushed around for a bit. Especially the zucchini and squash. MUSH is not a food group.

Meanwhile: boil water and cook fettucchini al dente. It is especially tasty when you use homemade vegetable fettuchini noodles-as I did (though I didn't MAKE the noodles, I bought them Amish...) though not NECESSARY. Use about a pound or so. Once cooked-you are ALMOST there.

Toss the noddles in a large pasta bowl. Add chicken pieces on top of that, add veggies on top of that and get working on the sauce:

1/2 c. butter
1 pint heavy whipping cream (or 2 cups)
1 t. garlic powder
salt and pepper to taste, and throw in a dash of cayenne for good measure.

Melt, simmer, and meld. Then-add 2/3 cup freshly grated parmesan, romano (or any mixture thereof). It just won't be the SAME if you use that horrible dried crumbly parmesan sprinkles...(and on a side note: I did some price comparing at Walmart and it is just a matter of a few CENTS difference between the crumbly and the fresh and fancy when you compare unit price. WELL worth it. I am switched for good from henceforth...) Heat that until parmesan is melted and mixed well-then pour over veggies, chicken, and pasta in bowl.

Fluff it and gently toss it to coat-and then take a picture, because it is just so perty and pretty soon it will be GONE...