Flat Iron Steak

This coming holiday weekend we will be grilling flat iron steaks.

Before our Memorial weekend I had not heard of a flat iron steak. My daughter-in-law's family was grilling the steaks as part of their holiday BBQ. I looked up flat iron steak recipes, and I found a few basic tips for grilling the steaks. After reading all the reviews about what a great tasting steak, and how tender this cut of meat is, I was comfortable purchasing steaks for my family.

Grilling the steaks:
First get the coals going. I wait until the coals in my charcoal grill are all coated with white ash. When I see none of the coals are black anymore, I spread the coals out in an even layer. When the coals are going, while I'm waiting for them to get all ashy, I sprinkle the staks with a steak seasoning I purchased at the grocery store. After I season them, I leave them out at room tempurature while I'm waiting on the charcoal grill to get to the right stage. The flat iron steaks do not need meat tenderizer or a tenderizing marinade.

When the coals are ready, I put the steaks on the grill, close the lid, and leave them for 5 minutes. (Set the timer) I turn them over, close the lid on the grill, and set my timer for 6 minutes. At 11 minutes grilling time, the steaks are done perfectly for me. One of my boys likes his steak left on the grill another minute to get it done to his taste. If you are grilling the steaks, and you like yours fairly rare, be sure to check it before the 11 minutes.

The timing all depends on the heat generated on the grill, and how far from the heat the rack is. I've grilled them enough times, I'm very comfortable with my cooking method, and I don't even check them once the lid on the grill is closed.

The steaks are very flavorful, and extremely tender. I have a hard time chewing most steaks, so when the family is grilling steaks I usually stick to chicken or salmon, but these are so tender, I enjoy my beef steak.

In my local grocery store the steaks run 5.99 a pound. This week they are on sale for 4.99 a pound. At that price, I can purchase flat iron steaks and all the side dishes for my entire family for less than one entree at our favorite steak house.

Classic Old Fashioned Deviled Eggs Recipe

Deviled eggs are standard fare at just about every picnic, BBQ, and family reunion across America. I have several recipes for deviled eggs I will be posting this week. Today's deviled egg recipe is a classic, old fashioned recipe my Grandma used in her kitchen.

Classic Deviled Eggs - Grandma's Recipe

• 12 large boiled eggs peeled - How to Cook Perfect Hard Boiled Eggs
• 1/3 cup mayonaise
• 1 tablespoon sugar
• 2 teaspoons mustard
• 2 teaspoons dill pickle juice
• dash of salt and pepper ( to taste )
• paprika for garnish

Directions

• Cut each of the eggs in half lengthwise.
• Remove the yolk from each egg and put into a mixing bowl.
• Mash the yolks using a fork.
• Add the mayonnaise, sugar, mustard, pickle juice and mix together.
• Add salt and pepper to taste.
• Use a spoon to fill each egg half with the yolk mixture. Try to divide it evenly. For a fancier look, you can pipe the filling into the egg halves using a frosting bag and tip.
• Sprinkle with paprika.
• Store in the refrigerator until serving time.

How To Cook Perfect Hard Boiled Eggs

This past weekend we celebrated a couple birthdays with a big BBQ picnic with friends and family. Everyone has their favorite recipes for deviled eggs, but does everyone know how to cook the perfect boiled egg? Deviled eggs require perfect boiled eggs. Eggs that the hard shell peels off easily without big chunks of egg white missing.

Well here's a little kitchen hint I learned some time ago.

Perfect Boiled Eggs. Bring a big pot of water to a boil. You'll need enough water in the pot to cover the eggs completely. Add a dash of salt to the water.

While the water is coming to a boil prick each egg with a straight pin or a tack. I leave the eggs in the carton and prick the top end of the egg. The prick hole needs to go all the way through the hard shell.

When the water is at a full boil, use a big spoon and gently put one or two eggs at a time into the water. You'll notice bubbles coming out of the hole... you may even see a little white streamers coming out, but it'll be okay. Add all the eggs to the water. (I've only cooked from 2 to 18 eggs at a time... if I have more, I make two batches)

When the water comes back to a boil, turn the heat down to medium high and simmer the eggs for 10 minutes. At the end of ten minutes, turn off the heat and set the timer for another ten minutes. At the end of the twenty minutes, my eggs are done. If you aren't sure, you can test one to see if it's done.

Drain the hot water off the eggs and run cold water over the eggs. Drain all water and cover the eggs with ice water. The eggs will be cool in just a couple of minutes. To peel the eggs, gently tap the hard egg shell on the counter. Roll the egg between your hand and the counter to make little cracks all down one side of the egg. The peel will come off each one leaving you with perfect hard boiled eggs for your deviled eggs recipe.

Chocolate No Bake Cookies

One of the first things I learned to cook in Grandma's kitchen is a super easy, chocolate no bake cookie with cocoa, oatmeal, and peanut butter as key ingredients.

With a little help from grandma or mom, kids can easily make this cookie recipe.


Chocolate No Bake Cookies

Ingredients

• 1/2 cup butter
• 2 cups sugar
• 1/2 cup milk
• 1/4 cup cocoa
• 1/2 cup creamy peanut butter
• 3 cups quick cooking oatmeal
• 2 teaspoons vanilla
  

Directions

• Be prepared before you start cooking. Measure out all ingredients and place a sheet of waxed paper on the counter to drop the cookies on.
• In a large pan, I use my 6 quart stock pot, add butter, sugar, milk, and cocoa. Stir and make sure the sugar is dissolved as you continue to stir. Bring to a rolling boil over a medium temperature. Let it boil for one minute, but no longer than one minute.
• Remove from heat.
• Stir in the peanut butter, oatmeal, and vanilla
• Drop by spoonful onto the waxed paper.
• Let cool completely for a firmer cookie.
  

My Notes

• Regular oatmeal can be substituted for the quick cooking oatmeal.
• My original recipe called for 3 1/2 cups of oatmeal, but we prefer it with 3 cups.
• Do not boil for more than 1 minute.
• Weather - rain, humidity, dry heat, etc... will change the outcome of the cookies.
• Dark cocoa makes a rich chocolaty cookie.

Heart Healthy... well, to a certain extent, but compared to other cookies, these are better for us than oh... let's say the Nestle Toll House Cookies. These no bake cookies have zero trans fats and a good dose of heart healthy oatmeal, peanuts, and cocoa.

Serve your no bake chocolate cookies with a tall glass of milk. Yum!