Easy Hollandaise Sauce

Hollandaise Sauce is the perfect accompaniment to asparagus or Eggs Benedict is easy and quick to make with an immersion blender!

Love brunch/breakfast recipes? Try The Best Breakfast CasseroleIncredible Blueberry Buttermilk Breakfast CakeBreakfast Tacos, or Sausage Mushroom Breakfast Bake.

Hollandaise Sauce

Hollandaise Sauce

Hi! Natasha here from Salt & Lavender. Everyone knows of hollandaise sauce, but have you ever tried making it at home? I admit it can be kinda tricky to do it the traditional way (using a double boiler and a lot of elbow grease), so I wanted to help you perfect a more simple method using a stick/immersion blender. Basically, you slowly pour the butter in as the blender’s motor is running, and that plus the egg yolk creates an emulsion. It’s very similar to preparing homemade mayo! Pretty magical, really. And fairly foolproof.

The idea to use my immersion blender came to me when I had too small of a quantity to make this recipe in my Vitamix. With a little bit of experimenting, I was able to get the sauce a nice, thick consistency. Feel free to adjust the lemon juice, salt, and pepper quantities at the end to achieve the perfect flavor for your taste buds!

Oh, if you’re wondering what the difference between hollandaise sauce and béarnaise sauce is, béarnaise sauce is nearly identical, but it’s typically dressed up with some shallots and tarragon to give it a different flavor.

Hollandaise sauce over asparagus

How to make Hollandaise sauce

  1. Melt the butter;
  2. Separate the egg yolks from the whites;
  3. Add yolks, lemon juice, cayenne pepper, and salt & pepper to a blending cup/container;
  4. Slowly stream in the melted butter while blending with the immersion blender.

Hollandaise in a blender

Can I make hollandaise with a regular blender?

I first tried making this recipe in my Vitamix blender, and it can be done but needs some tweaks. If you do have a large blender like a Vitamix, I recommend doubling the recipe. There simply wasn’t enough in the blender for it to reach the blades the first time I attempted this. It would work in a smaller blender. Just drizzle the butter in the same way with the motor running.

How to separate eggs easily

Place two small bowls in front of you – one for the yolks and one for the whites. Crack the egg carefully and transfer the yolk between the two sides of the eggshell until the whites are separated out. If the yolk falls into the bowl with the whites, simply use the half shell to pick it up and put it in the correct bowl.

You can reserve the egg whites for other purposes (like an omelette!).

How to reheat hollandaise sauce

Gently reheat it in the microwave in short intervals (like 10-15 seconds) and stir in between.

Hollandaise sauce recipe notes & tips:

  • All hollandaise sauce recipes contain a similar ratio of ingredients, but I found that using large eggs that are room temperature makes for a better result.
  • Be careful that the butter isn’t boiling – that will scramble the eggs. I like to melt the butter first and let it sit a bit while I do the other prep. You want it to be hot but not scalding.
  • Sauce too thick? Add more lemon juice or a little water.
  • If you’re worried about eating raw egg yolks, buy pasteurized eggs.

Other homemade sauces/dressings you’ll love:

Hollandaise sauce over asparagus

Easy Hollandaise Sauce

Hollandaise Sauce – the perfect accompaniment to asparagus or Eggs Benedict is easy and quick to make with an immersion blender!

  • 3 large egg yolks
  • 1 teaspoon lemon juice
  • 1/2 cup butter ((1 stick))
  • 1/4 teaspoon salt
  • Pinch cayenne pepper
  1. Melt the butter. I do this in a measuring cup in the microwave. You can also do it in a small saucepan.

  2. Separate the egg yolks and add them to a container that just fits the head of the immersion blender (use the blending cup your immersion blender may have come with or a mason jar).

  3. Add the lemon juice, salt, and cayenne pepper to the container. Position the immersion blender in the container.

  4. Slowly stream in the butter while constantly blending. Make sure to gently move the blender up/down/around to ensure even blending. This should take around 30 seconds – 1 minute.

  5. Give it a quick taste and add more salt/pepper/lemon if necessary. Serve the sauce warm.

  • Makes about 1 cup (feeds approximately 6 people but will depend on how much people eat).
  • If you’re worried about eating raw egg yolks, buy pasteurized eggs. The hot butter will cook the eggs a bit (but we don’t want it too hot or they will scramble). 
  • Please see blog post for more tips/tricks on how to successfully make this sauce!

White Hot Chocolate

White Hot Chocolate is a rich and creamy decadent drink that melts in your mouth with a smooth, sweet white chocolate and vanilla flavoring. Warm up with this white hot chocolate during the holiday season! 

Warm drinks make winter season even better. If you love sitting by a fire with a mug in hand try this Classic Eggnog Recipe, Slow Cooker Apple Cider (2 Ways) or Cookies and Cream Hot Chocolate.

White hot chocolate in glasses with whipped topping.

White Hot Chocolate

When I was younger I hated chocolate.

My mom always told me it was probably because when she was pregnant with me, she ate a candy bar everyday on her break!

Unfortunately for my waistline, over the years I have started liking it more and more.

But if I had to choose between white and milk chocolate…. white chocolate every time!  I love white chocolate.

I was so excited to try this recipe for homemade white hot chocolate.

It has been freezing in Utah and we just got a huge snow storm!

This sure did hit the spot perfectly.

I thought it was the most delicious hot chocolate that I have ever tried!  It was amazing!!

What you need to make white hot chocolate

 

  • Milk of choice:  I prefer 1 % or 2% milk but you can substitute half and half, heavy cream, or a mixture.
  • Vanilla extract: a splash of this vanilla extract will add so much flavor to the white hot chocolate recipe.
  • White chocolate: chopped into small pieces.
  • Whipped Cream:  or marshmallows for topping!
  • Nutmeg: this is optional and tastes delicious!

How to make white hot chocolate

White chocolate has a low melting point.

You do not want to over cook your white chocolate.

Simply bring to a simmer and remove from heat right away to serve.

  • Combine and warm: Stir together milk, chocolate and vanilla in small saucepan.
  • Cook over heat: Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. (Do not let it come to a boil.)
  • Serve and garnish: Remove from heat and serve immediately, topped with whipped cream or marshmallows if desired.White ho chocolate in a pot and a wooden spoon.

Tips for making white hot chocolate

  • Freeze white chocolate: Before chopping or grating your white chocolate pieces, freeze them first. This will help the white chocolate from melting or becoming too soft.
  • Prepare the white chocolate: For a more finely chopped white chocolate, you can use a blender or food processor if needed. Chopping or grating your white chocolate will also be fine.
  • Simmer and remove: Once the white hot chocolate is simmering take it off the stove immediately before it starts to boil. This will overcook your white hot chocolate.
  • Add in variations: After the white hot chocolate is simmering simply add in any variation that you like. Peppermint, mint or seasonings for extra added flavoring.
  • Garnish: Toast your white hot chocolate using a broiler or a kitchen torch to caramelize the top of the white hot chocolate.

Variations for white hot chocolate

 

  • Cream: Use any kind of milk you prefer such as whole, low-fat, skim, nondairy, almond milk or milk percentages. For more decadence, add a splash of cream or half-and-half to add a rich and creamy flavoring. Blend any of these combinations as well.
  • Chocolate: milk or dark chocolate work well with this recipe too. A blend of milk or dark with white chocolate is another way to enhance this warm drink for the winter season.
  • Toppings: top with white chocolate or chocolate chunks, peppermint or mint.
  • Candy: peppermint (extract even works), mint or mint chocolate, toffee or heath chunks are delicious.
  • Seasonings: Cinnamon and sugar blend, pumpkin pie spice or all spice.
    White hot chocolate in a glass cups with white chocolate chunks.

Storing white hot chocolate

  • Making ahead: This white hot chocolate is great for making ahead; however, you will want to slowly warm up and
  • Can you freeze white hot chocolate? White hot chocolate is hard to freeze once it is cooked together. It doesn’t warm up the best but it can be done if needed.
  • Warming up: 

More delicious holiday drinks to choose from

White hot chocolate in a glass mug

White Hot Chocolate

White Hot Chocolate is a rich and creamy decadent drink that melts in your mouth with a smooth, sweet white chocolate and vanilla flavoring. Warm up to this white hot chocolate this holiday season! 

  • 4 cups milk of choice (You can substitute half and half, heavy cream, or a mixture.)
  • 1 teaspoon vanilla extract
  • 8 ounces white chocolate (chopped into small pieces)
  • Whipped Cream or marshmallows for topping
  • Nutmeg (optional)
  1. Stir together milk, chocolate and vanilla in small saucepan.
  2. Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. (Do not let it come to a boil.)
  3. Remove from heat and serve immediately, topped with whipped cream or marshmallows if desired.

Updated on December 19, 2019

Original Post on November 15, 2012

Creamy Scalloped Potatoes

Scalloped Potatoes are thinly sliced layered potatoes are baked in a creamy, garlic and herb sauce, making them tender and flavorful. Easy to make these are the perfect side dish to any meal! 

If you’re in need of an easy side dish that is sure to impress then this is the recipe for you! These thinly sliced potatoes bake up extra creamy. The entire dish is so flavorful thanks to the addition of garlic and herbs. Serve this alongside the Garlic and Herb Prime Rib, Beef Tenderloin, Beef Wellington, or this Classic Honey Glazed Ham.

Scalloped potatoes in a pan

Scalloped Potatoes

Potatoes are basically side dish magic. They can do so many things. And no matter how you make them, they usually end up being the highlight of the meal. These scalloped potatoes are no different. This recipe is easy to make and only needs a handful of ingredients. These potatoes are:

  • easy to make
  • tender
  • creamy
  • flavorful
  • satisfying

How to make Scalloped Potatoes:

  1. Slice the potatoes to a 1/4 inch thickness.
  2. Combine the milk and cream in a large pot or Dutch Oven. Whisk in the salt, white pepper, and add in the garlic and herbs. Heat over medium/low heat. We don’t want to bring to a boil, but we want to heat it through.
  3. Add the potatoes to the pot and milk mixture. There won’t be enough cream to cover all of the potatoes. And that’s how we want it. Carefully stir the potatoes around so that they all get their chance to swim in the warm cream. This is going to help make sure our potatoes are soaked in the cream mixture, and helps all of our ingredients be at the same temperature when we start baking.  Continue heating the potatoes in the cream for about 5-7 minutes.
  4. Spoon the potatoes out and layer into a glass or ceramic baking dish. Remove the herbs from the cream and pour the cream over the potatoes.
  5. Top with cheese…if you want. Not required.
  6. Bake uncovered in the oven for 50-60 minutes until the potatoes are all fork tender and the top is golden brown.
  7. Remove from the oven and let sit about 10 minutes before serving.

sauce for scalloped potatoes and bayleaves

Sliced potatoes in a pan with the sauce

Scalloped Potatoes vs. Potatoes Au Gratin

They’re actually different. Although, most people will use the terms interchangeably. Scalloped potatoes are traditionally sliced thinner, about 1/8th of an inch thick. Potatoes Au Gratin will have a thicker slice of 1/4 inch. Scalloped potatoes are cooked in a cream sauce. While potatoes au gratin are cooked in a cream sauce and layered with cheese. If you’re pro-cheese like me, then by all means, add cheese to your scalloped potatoes and call them whatever you want. 

In fact, we’ll be putting some fresh grated parmesan on these potatoes. Cheese and creamy potatoes just go together too perfectly.

What potatoes are best? 

Russet potatoes or Yukon Gold potatoes are great choices for making scalloped potatoes. The reason behind that is the starches. This is going to help the sauce thicken and become velvety smooth during baking. Russets have the most starch, Yukon Golds come in close behind. The Yukon Golds themselves bake up a bit creamier than the Russets, but the sauce itself might be a bit thinner. It’s all about what you prefer. 

Sliced potatoes with sauce over top.

The best way to slice the potatoes:

The potatoes need to be sliced nice and thin. It’s also important that they are all cut to the same width. If you have some thick slices and some thin slices, the potatoes will bake unevenly. The thicker slices won’t be cooked through and the thinner slices could cook too much and turn into mashed potatoes. 

  • Sharp knife: make sure your knife is nice and sharp and you can slice the potatoes easily. 
  • Mandolin: if you have one of these on hand it will make the slicing process fly by quickly, just be careful with your fingers. 

Can I substitute another milk or not use the cream? 

No. The reason that cream is used in combination with the whole milk is that you need a high fat content. Otherwise, when baked, the milk will curdle and separate. Using cream prevents the curdling from taking place.

Other Potato Recipes:

Scalloped potatoes on a spoon.

 

Creamy Scalloped Potatoes

Scalloped Potatoes. These thinly sliced potatoes are baked in a creamy, garlic and herb sauce, making them tender and flavorful. Easy to make these are the perfect side dish to any meal! 

  • 3 pounds Yukon Gold or Russet Potatoes
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 1/2 tsp salt
  • 1/2 tsp white ground pepper
  • 1 bayleaf
  • 2 sprigs fresh thyme
  • 3 cloves garlic (minced)
  • 1 cup parmesan cheese (freshly grated)
  1. Preheat oven to 350 ℉. Spray a 2 quart glass or ceramic baking dish with non stick cooking spray and set aside.

  2. Clean and dry the potatoes. Slice the potatoes evenly into 1/4 inch slices. You can peel the potatoes if you prefer before slicing, but it's not required.

  3. In a large pot or dutch oven add the milk, cream, salt and white pepper. Stir to combine.

  4. Add in the bayleaf, fresh thyme and garlic. Stir. Heat over medium/low heat just to heat the milk, not to bring to a boil.

  5. Add in the potatoes. There isn't enough cream to cover the potatoes. Carefully stir so that all of the potatoes are able to be warmed in the milk mixture.

  6. Using a slotted spoon remove the potatoes from the cream and lay in the baking dish in even layers.

  7. Pour the cream over the top of the potatoes.

  8. Top with shredded parmesan cheese.

  9. Bake for 50-60 minutes uncovered at 350℉ until the potatoes are fork tender and the top is golden.

  10. Remove from the oven and allow the dish to sit for at least 10 minutes prior to serving, this allows time for the cream to thicken slightly while cooling.

 

Cranberry Salsa (Best Holiday Appetizer!)

Cranberry Salsa is a mixture of fresh cranberries, sweet apples, green onion, cilantro and a bit of spice from a jalapeño all blended together in a sweet apple cider vinegar then laid overtop of cream cheese. This makes for the best holiday appetizer!

This cranberry salsa is great for spreading over crackers. If you love holiday appetizers as much as I do for your next holiday party try this Awesome Bacon Wrapped Brussels sprouts, Cranberry Pecan Brie Bites (4 Ingredients) or Jalapeno Bacon Cheese Ball.

Cranberry salsa with cream cheese and crackers

Cranberry Salsa

This cranberry salsa literally the BEST holiday appetizer!

Cranberry salsa recipe is so easy to make and is blended together in minutes.

You can’t go wrong with how great this cranberry salsa tastes.

Simply blend all the ingredients together leaving out the cream cheese.

Once it is blended, lay your cream cheese flat on a plate and add your cranberry salsa over top for dipping.

Your friends and family will be so impressed by the flavor this cranberry salsa recipe has to offer.

It is filled with fresh and flavorful ingredients in every bite.

Add some chips, sliced bread or crackers for dipping and make this one AMAZING holiday appetizer!

What you need to make cranberry salsa

Bring this cranberry salsa to your next holiday party.

It will be the highlight of the party!

Fresh cranberries blended together enhances this cranberry salsa to the next level.

Diced up granny smith apples bring in a sweetness blend as well as a great texture of crunch.

Green onions, cilantro and jalapeños add green coloring as well as a bit of spicy flavoring.

Apple cider vinegar and lime juice blend together with the sugar making this a sweet and savory holiday appetizer that is known to be the BEST!

All blended together creates a beautiful red and green holiday coloring to add that adds to any holiday party!

See how simple this cranberry salsa is to make this holiday season!

  • Fresh cranberries: perfect for this season. Fresh sweet and tart.
  • Small Granny Smith apple: cut in fourths for texture and sweetness. 
  • Green onions: cut into sections.
  • Cilantro: chopped and added for great flavoring.
  • Jalapeno: diced for a little bit of spice.
  • Sugar: added sweetness.
  • Apple cider vinegar: some juice to help with texture and flavoring.
  • Juice of one lime: a little citrus to cool down the jalapeño.
  • Cream cheese: this will be in a brick with the salsa added over top of the cream cheese.

Cranberry salsa ingredients blended together.

How to make cranberry salsa

Only have a few minutes for a last minute cranberry salsa recipe?!

Simply add all the ingredients in to a food processor or blender and blend until ingredients are coarsely chopped together.

This cranberry salsa recipe comes together quickly and easily.

Impress your friends and family with this AMAZING cranberry salsa appetizer.

So much flavoring in this cranberry salsa it is a party in your mouth!

Bring on the crackers, chips or even a baguette bread to spray this cranberry salsa over top and enjoy!

Your red and green cranberry salsa is going to be a hit at your next holiday party.

  • Blend together ingredients: In a food processor add the cranberries, apple, green onions, cilantro, jalapeño, sugar, apple cider vinegar, and juice of one lime. Pulse until coarsely chopped.
  • Lay over top cream cheese: Serve over softened cream cheese.

Tips for making cranberry salsa

I love how simple this cranberry salsa is to make.

It is easy and quick to blend together with no effort.

Make it on time to your next holiday party and impress your friends and family with this cranberry salsa recipe.

Be sure to take the recipe with you because you know everyone is going to be asking for it!

Cranberry salsa is a quick holiday appetizer that tastes so good and is full of flavor!

It all comes together creating a beautiful, colorful looking holiday appetizer that looks delicious and appealing at your holiday party.

This holiday season be sure to make this cranberry salsa with fresh ingredients and know that it will be gone in minutes with everyone raving about it.

Here are a few tips that will help make this cranberry salsa even better!

  • Food processor: if you do not have a food processor a blender will work just as well to chop and blend all the ingredients together. Watch over your blender making sure you do not completely blend it all together. You will still want the cranberry salsa to be coarse, almost a chunky cranberry salsa.
  • Cranberries: Fresh is best and not canned for this cranberry salsa recipe. Cranberries are a little tart but with the sugar and juices it all blends together nicely.
  • Preparing cranberries: be sure to wash the cranberries and remove any cranberry that is squishy or too soft.
  • Jalapeños: cut the ends off the jalapeños then slice in half and remove the seeds from them. The seeds hold in most of the heat. Add as little to no seeds to the food processor or blender depending on how hot you like your cranberry salsa. Then finish chopping your jalapeño.
  • Honey: if you would like another sweetener, add honey or substitute it for the sugar. This will give you a glaze look on your cranberry salsa and still have the sweet taste.
  • Limes: fresh limes are great or using lime juice from a bottle will work well too.

What to serve with cranberry salsa

This cranberry salsa is great as it is with or even without the cream cheese blend.

Cranberry salsa is great for dipping and spreading over crackers, chips or baguette bread.

Sturdy and stronger crackers and chips are best. They won’t break as easily.

If you are using a softer cracker, spreading it on is best rather than dipping your crackers or chips into the cranberry salsa.

Chips, crackers, and pretzels make for a salty and sweet flavoring added to the cranberry salsa.

Together they make the perfect combination!

This cranberry salsa makes for the best holiday appetizer and is sure to please a crowd.

Enjoy this cranberry salsa recipe with these fun ways of spreading and dipping it into the salsa this holiday season.

  • Crackers: ritz crackers are soft but they still have the salty texture and great for spreading. Wheat thins, Triscuits or a whole wheat cracker are great for a sweet and salty blend.
  • Pretzels: the thick, flatter pretzels that are a little bigger in size are the best for dipping in this cranberry salsa.
  • Chips: colored chips or a plain corn chip is delicious when dipping cranberry salsa.
  • Baguette bread: great for spreading and more of a bruschetta taste and texture.

Cranberry salsa over top of a cream cheese block.

Storing cranberry salsa

Cranberry salsa is easy to make and comes together quickly in minutes.

  • Can you make cranberry salsa recipe ahead of time? Yes! This cranberry salsa will last in the refrigerator for up to 7 days when sealed in an airtight container. When ready to serve, simply takes it out and add it over cream cheese and crackers.
  • Can you freeze cranberry salsa? It is best fresh but if needed you can freeze this up to 1 month. When ready to serve, let thaw in the refrigerator. Before serving, drain all of the extra juices from the cranberry salsa leaving it with only the chunks rather than juicy.

More of the best holiday appetizers

Cranberry salsa with cream cheese spread over a cracker.

Cranberry Salsa (The Best Holiday Appetizer!)

Cranberry Salsa is a mixture of fresh cranberries, sweet apples, green onion, cilantro and a bit of spice from a jalapeño all blended together in a sweet apple cider vinegar then laid overtop of cream cheese. This makes for the best holiday appetizer!

  • 12 ounces fresh cranberries
  • 1 small Granny Smith apple (cubed)
  • 1/4 green onions (chopped)
  • 1/4 cup cilantro
  • 1 jalapeño (seeded and diced)
  • 1/2 cup sugar
  • 1 Tablespoon apple cider vinegar
  • juice of one lime
  • 1 8 ounce cream cheese (softened)
  1. In a food processor add the cranberries, apple, green onions, cilantro, jalapeño, sugar, apple cider vinegar, and juice of one lime. Pulse until coarsely chopped.
  2. Serve over softened cream cheese.

Perfectly Juicy Grilled Steak

Perfectly Juicy Grilled Steak gets marinaded in the best flavor and grilled to juicy perfection!  Learn all of the tips and tricks to grill the BEST steak every single time!

We love a thick, tender steak in our home! Lemon Garlic Flank Steak, Skillet Garlic Butter Herb Steak and Potatoes, and Steak Foil Packets are a few of our favorite steak recipes we enjoy as a family.

How to Grill Steak

It is steak season in our home and we couldn’t be happier! Father’s Day always seems like a great weekend to kick off grilling and a juicy steak that satisfies dad. My husband loves steak and is always up for trying a new recipe.

This marinade is so simple to make and has ingredients that are in the pantry to make it even easier. We love the flavor, juicy steak and how tender every bite is with this special marinade.

Impress your family with this perfect cut of steak and enjoy all the rich flavors it has to offer. Grilling steak has never been easier and more satisfying.

Tips and Tricks for Grilling the perfect steak:

1. Choose your steak of choice

Thick cut steaks consist of:

        • Ribeye: This steak is. well marbled and full of flavor.  It comes from the middle of the cow in the ribs section.  It has high fat content which gives it extra flavor.  You will need to trim the fat to avoid flare-ups.
        • Strip Steak: Also known as New York Strip Steak, it is tender and a little chewy coming from the rear of the cow.  This is my steak of choice and easy to grill with no potential flare-ups.
        • T-Bone: Shaped like a T, it brings together two steaks.  The tenderloin and a chewier strip steak.

Thin Cut Steaks Consist of:

        • Flank Steak:  This steak comes from the belly of the cow and is rich in flavor.  Always serve the flank steak sliced and cut against the grain.
        • Hanger Steak: This comes from the belly of the cow, the part of the cow that hangs down.  It has a strong beefy flavor and is great for marinating.
        • Skirt Steak: The skirt comes from the diaphragm of the cow.  It is a thin cut with plenty of fat and works well with a high heat searing.  Should. also be sliced against the grain.

2. Marinate the steak

You can season or marinate the steak before grilling.  My steak marinade is perfect for making the steak full of flavor and juicy.  Prepare the steak marinade and allow the steak to marinate for two hours or overnight.  Take the steaks out of the fridge and let rest at least 20 minutes before grilling so they aren’t chilled.

 

How to grill a thin steak

When grilling steak that is 1 1/2 inches in thickness or less, the best way to get the perfect char on the outside and desired doneness in the center is to sear over direct heat.  You simply grill. the steak over the direct heat until it reaches the desired temperature, flipping it about every minute.  This will ensure that the surface gets nice and golden brown and that the middle won’t cook too quickly.  Take the steak off of the grill once it reaches the desired temperature and let it rest 5 minutes before serving.

How to grill a thick steak

When grilling steak that is 1 1/2 inches thick or more,  the best way to get the perfect char on the outside and desired doneness in the center is to do the reverse sear.  You will cool the steak until it is almost done over indirect heat, then move it to the hotter direct-heat section of the grill for the final sear.

You will want to make sure the indirect heat section of the grill is around 225 degrees F.  Then add the steak to the cooler part and cover the grill.

Final Cooked Internal Temperatures

  • Rare: 125 degrees F
  • Medium Rare: 135 degrees 135 degrees F
  • Medium: 145 degrees F
  • Medium Well: 150 degrees F
  • Well Done: 160 degrees F

Side dishes that go well with steak:

How to Grill the Perfect Steak

Perfectly Juicy Grilled Steak gets marinaded in the best flavor and grilled to juicy perfection!  Learn all of the tips and tricks to grill the BEST steak every single time!

  • 1/3 cup soy sauce
  • 1/3 cup lemon juice
  • 1/2 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 1 Tablespoon minced garlic
  • 2 Tablespoons Italian seasoning
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • pinch of red pepper
  • 1 1/2 pound steaks (I used rib eye, New York is also great)
  • 2 tablespoons butter
  • fresh chopped parsley
  1. In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

  2. To grill the steaks: Heat your grill to high heat. Remove the steaks from the marinade and place on the grill. Grill the steaks until they slightly char and are golden brown from 3-5 minutes. Flip the steak and cook on the other side until desired doneness.

  3. Remove from grill and tent with foil. Let the steaks rest for 5 minutes before serving.

 

 

Hot Pastrami Sliders

Hot Pastrami Slider ready to be served

Hot Pastrami Sliders are the perfect tailgating food. They take all of ten minutes to prep and once they are baked, all you need to do is devour them!

These sliders are perfect game day food. You should make a double batch! Sweet Carolina Pulled Pork Sliders, Italian Meatball Sliders and Slow Cooker Honey Garlic Sriracha Wings are some other game day favourites.

Hot Pastrami Sliders straight out of the oven

Hot Pastrami Sliders

I can’t even. These are the best pastrami sliders ever and I can finish an entire batch on my own! Game day food is literally one of my favourites. Gimme all the sliders and wings. Soft buttery rolls, stuffed, oozing with cheese, hot from the oven – what’s there not to love!

This is classic tailgating food. And these sliders are easy to transport, easy to eat and even easier to make. They need only 10 minutes of prep and then a little time in the oven. What comes out is absolutely amazing!

How do you make Pastrami Sliders?

  • Slice dinner rolls in half
  • Layer the bottom half with mustard, pastrami, jalapenos and cheese
  • Place the other half on top
  • Brush them with honey mustard poppy seed butter and then bake them for 20 minutes

One of my favourite things about these sliders is the butter on top. I like to melt butter and then whisk in honey, spicy mustard and poppy seeds. And then the butter is poured all over the rolls before they go into the oven.

The butter makes these rolls really soft, and adds a ton of extra flavour. Plus the honey mustard combination is classic! The poppy seeds add some extra crunch and when you take a bite, you are left with a party in your mouth.

Closeup of Hot Pastrami Sliders

Can Pastrami Sliders be prepped ahead?

Absolutely! You can prep these a few hours earlier, cover them with foil and pop them in the fridge till you are ready to bake them. Just make sure your oven is preheated before you bake these.

I know you guys are going to love these!

Looking for more Game Day Food? Here are some fun ideas:

Hot Pastrami Slider ready to be served

Hot Pastrami Sliders

Hot Pastrami Sliders are the perfect tailgating food. They take all of ten minutes to prep and once they are baked, all you need to do is devour them!

  • 12 Hawaiian Sweet Rolls or Dinner Rolls
  • 5 tablespoons Mustard (divided)
  • 12 slices deli Pastrami
  • 1 cup sliced Jalapenos (15-17 pieces)
  • 1/2 cup Butter
  • 2 tablespoons Honey
  • 2 tablespoons Poppy Seeds
  • 12 slices Swiss Cheese
  1. Preheat oven to 350 degrees.

  2. Melt butter in a pan and whisk in two tablespoons mustard, honey and poppy seeds. Set aside.

  3. Slice the rolls in half and place the bottom half in a baking dish.

  4. Spread two tablespoons mustard on the bottom half of the dinner rolls and divide pastrami, swiss cheese and jalapenos evenly all over the rolls. Place the other half on top.

  5. Spread the butter mixture generously all over the top of the rolls, making sure to get into the crevices.

  6. Cover with foil and bake for 20 minutes. Serve hot.

Must Make Summertime Grilling Recipes

Grilling Recipes are a MUST this summertime. Gather friends and family around the grill for some delicious choices of meals to satisfy all your summertime dreams!

 

1. Hawaiian Chicken Burgers with Grilled Pineapple

2. Grilled Cheeseburger Pizza Recipe

3. Elote

4. Grilled Sambal Chicken Skewers (5 Ingredients)

5. Chicken Satay with Peanut Sauce

6. Honey Cilantro Lime Shrimp

7. Awesome Grilled Salmon with Avocado Salsa

8. Grilled Corn and Zucchini Salad

9. Grilled Chicken Street Tacos

10. Pineapple Chicken 

11. Grilled Fish Tacos

12. Easy Ground Turkey Burgers

13. Sweet Chili Grilled Chicken and Pineapple Skewers

14. Tandoori Paneer Tikka

15. Grilled Honey Mustard Chicken Skewers 

16. Grilled Chicken Taco Bowls with an Avocado Corn Salsa

17. Grilled Asparagus

18. Grilled Chicken Mango Salad with Mango Cilantro Dressing

19. Steak Kababs with a Basil Sauce

20. Grilled Garlic Herb Flank Steak with Avocado Corn Salsa

21. Grilled Shrimp with Honey Garlic Glaze

22. How to Grill Steak

23. Grilled Hawaiian Teriyaki Chicken Skewers

24. Southwest Pepper Jack Burgers

25. Cheesy Grilled Potatoes with Bacon

Best Ever Ambrosia Salad

Ambrosia Salad is filled with mandarin oranges, pineapple, maraschino cherries, coconut,  and marshmallows and mixed in a fluffy cool whip!  This is a potluck classic! 

Quick and easy side dish that can be made in minutes with ingredients that are on hand! Creamy Grape Salad Recipe, Best Ever Creamy Pea Salad with Bacon or Classic Potato Salad Recipe are a few more of my go-to potluck side dishes.

Ambrosia Salad

Now I am going to be the first to admit that I am not above cool whip or marshmallows in a fruit salad.  I mean, we grew up on this Pistachio Salad when I was little.  And no potluck is complete in Utah without a cool whip marshmallow salad.  I love them!

I am always making Ambrosia Salads for potlucks.  Why haven’t I put this out on the blog until now!?  This is a true potluck classic.

I love how it is filled with pineapple, cherries, mandarin oranges, crunchy pecans and mixed into a cool whip sour cream fluff of glory!  ha!   No potluck is complete without this cool and creamy summer salad and I know that your family is going to love it!

How Do You Make Ambrosia Salad?

  • In a large mixing bowl add cool whip and sour cream and mix.
  • Fold in pineapple, cherries, mandarin oranges, coconut, chopped pecans, and marshmallows until combined.
  • Cover and chill for at least an hour or overnight.

What is Ambrosia Salad?

Ambrosia is an American variety of fruit salad. Most ambrosia recipes contain: canned or fresh pineapple, canned mandarin orange slices or fresh orange sections, miniature marshmallows, and coconut.

Can you make Ambrosia Salad a day ahead?

You can make ambrosia salad a day ahead.  It is always best to let fruit salads chill to let the cream settle and fruits to chill.

How long can you keep Ambrosia Salad in the fridge?

Properly stored fruit salads will last 3-5 days in the fridge.

Can you freeze Ambrosia Salad?

You can; however I do not recommend it. You will want to place the Ambrosia Salad in a airtight container. Serve while it is still frozen with an ice cream scoop or something similar.

Leave the Ambrosia Salad in the fridge to defrost if you would like to enjoy it fresh. Add the Mandarin oranges after it is defrosted.

What can you substitute cool whip with?

Mix 1/3 cup softened butter with 3/4 cup milk for a whipping cream substitute. Using an electric mixer will help achieve the desired consistency. This is not a dairy-free option, but it works if you are out of whipping cream and need it for a recipe. This ratio is the equivalent of 1 cup of cream.

What can you substitute sour cream with?

Go for whole-milk Greek yogurt: The yogurt closest in texture and flavor to regular sour cream is whole-milk Greek yogurt. While you can use plain regular yogurtinstead, it might be worthwhile to strain some of the liquid out of it first so that it thickens up slightly.

Can you use fresh fruit?

Yes! Fresh fruit will taste great with this salad. You will want to pat the fruit dry before adding it to the salad.

What other ingredients can be added to the Ambrosia Salad?

  • Mango
  • Strawberry
  • Kiwi
  • Grapes
  • Banana
  • Pistachios
  • Walnuts
  • Cashews

Looking for more delicious potluck salads?!  Look no further:

Best Ever Ambrosia Salad

Ambrosia Salad is filled with mandarin oranges, pineapple, maraschino cherries, coconut, and marshmallows and mixed in a fluffy cool whip! This is a potluck classic!

  • 8 ounce cool whip (thawed)
  • 1/2 cup sour cream
  • 1 (15 ounccan mandarin oranges (drained)
  • 1 cup chopped fresh pineapple
  • 3/4 cup maraschino cherries (without stems, sliced in half)
  • 3 cup marshmallows (I like using the multi-colored flavored marshmallows)
  • 1 cup shredded coconut
  • 3/4 cup pecans (chopped)
  1. In a large mixing bowl add thawed cool whip and sour cream and stir until combined. Add in the mandarin oranges, pineapple, cherries, marshmallows, coconut and pecans.
  2. Stir until combined and chill salad for at least 1 hour or overnight.