Bars

Pecan Pie Squares

3:58 AM


Pecan Pie Squares


Crust:

3/4 cup all-purpose flour, spooned into measuring cup and leveled-off

1/4 cup corn starch

1/2 cup Confectioners' sugar

1/2 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into 1-inch pieces


Filling

12 tablespoons (1-1/2 sticks) unsalted butter

3/4 cup light brown sugar

3 tablespoons honey

1/2 teaspoon vanilla extract

Generous pinch salt

2 tablespoons heavy whipping cream

3 cups coarsely chopped pecans


Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray. Place the flour, corn starch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. Also can be made with a pastry cutter or two forks. Dump mixture into prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes. While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350 degrees. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on. In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans. Pour pecan mixture over crust (it's fine if crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack. To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.

Balsamic Vinegar

Honey Balsamic Steak Bites

9:27 AM



Honey Balsamic Steak Bites

About 2 lbs of top sirloin steak, sirloin tip steak, or hanger steak
¼ cup balsamic vinegar
¼ cup honey
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 teaspoon crushed chili flakes
2 cloves garlic, minced
1 teaspoon ground black pepper
1½ teaspoons minced fresh rosemary (about 1 large sprig)
2 tablespoons vegetable or canola oil
Salt, to taste (optional)


Cut the steak into 1-inch cubes and set aside. In a large bowl combine the balsamic vinegar, honey, vegetable oil, soy sauce, chili flakes, minced garlic, black pepper, and minced rosemary. Whisk to combine. Place the cubes of steak into a large zip-top plastic bag. Pour in marinade, close up the top of the bag, and allow the steak to marinate for 1 to 4 hours. Remove the steak from the marinade and allow it to drain well. Heat a pan over medium heat. Add the remaining oil and cook the steak until it’s done to your liking.

Brown Sugar

Honey Pecan Brussels Sprouts

7:00 AM



Honey Pecan Brussels Sprouts

1/2 cup pecan halves, coarsely chopped
1/4 cup butter
1 tablespoon olive oil
1-1/2 pounds fresh Brussels sprouts, halved
2 tablespoons brown sugar
2 tablespoons sherry or unsweetened apple juice
2 tablespoons heavy whipping cream
2 tablespoons honey
Coarsely ground pepper

Preheat oven to 400°. Place pecans in a 10-in. ovenproof skillet. Bake until lightly browned, stirring occasionally, 5-7 minutes. Remove and set aside. In the same pan, heat butter and oil over medium-high heat. Add Brussels sprouts; cook and stir until crisp-tender, 8-10 minutes. Stir in the brown sugar, sherry and cream until blended. Top with pecans; drizzle with honey. Bake, uncovered, until Brussels sprouts are browned and tender, 8-10 minutes. Sprinkle with pepper before serving.