This is hands down the most flavorful marinade I have ever had. Chef Michael Symon made this on The Chew one day and all the co-hosts raved about how good it was.  I knew I had to give it a try and I’m so glad I did as it became one of my favorite steak marinades all summer long. Absolutely delicious!

INGREDIENTS
1 cup balsamic vinegar
1/3 cup brown sugar
2 garlic cloves, smashed
2 sprigs of rosemary
1 teaspoon chili flakes
1/3 cup Olive oil
Salt
Pepper
Steak of your choice, skirt steak, flank steak or hanger steak

DIRECTIONS
Season the steak with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 cup of olive oil. Place steak in a resealable bag and pour the marinade over the steak.  Marinate in the fridge for 2 hours or up to overnight.
Remove the steak from the fridge 30 minutes before cooking. Heat grill to medium-high heat, wipe off any bits of the marinade from the steak, drizzle with olive oil and grill steak to your desired doneness.   Serve warm.

Enjoy!

 

While I was still recovering with my broken leg, I was looking for a fast simple dinner to get on the table and this was it. I had all the ingredients on hand and I baked up some fries and added a salad to go alongside the chicken.  Dinner was on the table in no time. I made these using chicken tenders as that’s what I had, but you can certainly use chicken breasts as well. These can be simply fried in the pan as I did or baked at 350 degrees until fully cooked through.

INGREDIENTS
4 chicken breasts or 1 package of chicken tenders
1 orange
2 Tablespoons maple syrup
2 Tablespoons low sodium soy sauce

DIRECTIONS
Squeeze the juice of the orange into a bowl and add the maple syrup and soy sauce. Add the chicken, coating all of the pieces. I fried my tenders in a large pan over medium heat until cooked through and turning halfway. If baking,  preheat the oven to 350 degrees and bake uncovered for 30-35 minutes or until cooked through. Serve warm.

Enjoy!

 

I’m finally feeling better from the broken leg, but the separated ankle injury is taking its time in the healing process.  But, I am back in the kitchen and enjoying it! These loaded potato bites were one of our favorite things through the summer we made them many times, and they disappeared quickly! Great as a side dish or an appetizer!

INGREDIENTS
5 – 6 baby red potatoes, sliced into 1/4 inch thick rounds
olive oil to brush potatoes
Sprinkle with salt
2 cups shredded cheddar cheese
8 strips of bacon, cooked and chopped
3 Tablespoons of chopped chives

DIRECTIONS
Preheat oven to 400 degrees, line two baking sheets with parchment paper, brush both sides of the potatoes with olive oil and place on a single layer on the sheet pans.  Sprinkle with salt and bake in preheated oven for 15 minutes, flip the potatoes over and continue to bake for an additional 15 minutes. Remove from oven and top with the cheese, bacon, and chives. Put the baking sheets back in the oven to back for an additional 10 minutes or until cheese is melted. Serve warm!

Enjoy!

 

 


I have made this cake twice in just a two-week time span, both for two groups of people. The first time I made it we were camping with family and friends and I was in charge of dessert. I actually made two desserts that night but I’ll tell you about the second one another time. Everyone loved this dish, it went fast! The second time was for a friend that works with my husband. I had a very nice message from Greg that it was enjoyed by all and an empty dish came home. so you don’t only have my thoughts, but many others!

INGREDIENTS
1 package chocolate cake mix – I used devils food cake mix
1 jar (17 ounces)butterscotch – caramel ice cream topping, I used only caramel sauce
1 carton (12 ounces) frozen whipped topping, thawed
3 health bars, chopped – can also the toffee bits found in the baking aisle.

DIRECTIONS
Prepare and bake the cake according to the package directions using a greased 9 x 13 baking dish. Cool on a wire rack.
Using the handle of a wooden spoon or just a fork, poke holes in the cake. Pour 3/4 cup of caramel (or a little more😉) over the top of the cake letting it soak into the cake. Top with whipped topping and sprinkle with candy bits. Refrigerate for at least two hours before serving.

Enjoy!

 

Have all of my local friends made it to the new Gyro Spot in Dover yet? If you have not been there yet…GO! It is our new favorite place in Dover! I went the first time when they had the grand opening (we did take out as it was so crowded). Everything we had was absolutely delicious! We have since been back several times!
Let me get the basics out of the way. The Gyro Spot is located at 421 Central Ave. in Dover, N.H.  And they are open Monday through Saturday from 11 am to 9 pm. The menu is small but mighty! This amazing place serves classic Greek Gyros all served fresh and fast. They also have rice bowls, salads, soup, French fries and of course desserts!
When you walk in, you are greeted with a smile each and every time.  The smells of the meat all cooking on the revolving spit right in front of you pull you right in! Although it was quite busy on the grand opening, we were able to get in and out in no time. They really have service down and keep everyone moving!

Jim had the Chicken Gyro ($7.25) this has rotisserie chicken, their signature G-sauce, onions, tomatoes, parsley and hand cut fries, all wrapped In a grilled pita bread. You will not be hungry after eating this! Jim finished every bite and loved it. The chicken was tender and juicy, the sauce adds a kick and the well-seasoned fries add some crunch!

 

I had the chicken rice bowl, this is my favorite thing to get. This has a bed of house-made rice pilaf, rotisserie chicken, vegetables and of course that signature sauce! This is absolutely delicious and that sauce pulls the entire dish together with a little bit of heat! I have to confess I love this dish so much I order it every single time!

 

Let’s talk about these fries, shall we? ($3.75) They are FREAKING DELICIOUS! These fries are no joke, they are so crispy, so tender on the inside and seasoned perfectly with salt and some pepper! These are the same fries on the gyros but if you are like me and get a rice bowl you must, I repeat, you must get a side of the fries! These fries have been voted one of the best fries in the state and we can see why! We ordered the classic fries but they do have a couple different versions and, get this, they even offer Gyro fries. They start with a bed of fries, you can add any meat, then they add sauce and vegetables!

We are not done just yet! You cannot dine at a Greek restaurant and not have the Baklava ($3.00) This is exactly the bit of sweetness you need after enjoying lunch or dinner with some of the famous sauce they serve! This is flaky, sweet, crunchy and just delicious! And if you are too full after lunch, get some to go! They also serve Loukoumades for dessert which are fried dough balls, sprinkled with honey, powdered sugar and cinnamon. I have not tried those yet, but it’s on my list the next time we go!

You can find the Gyro Spot on Facebook as well, so if you have not stopped in, you are really missing something delicious!  http://thegyrospot.com/

Enjoy!

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