Happy Thanksgiving!!

Happy Thanksgiving everyone!  As I am sitting here writing this post, I can't help but remember last Thanksgiving.  I was pregnant with my twin boys and we had 500 cook book orders pending.  Right after Thanksgiving, I ended up getting put on strict bedrest (which continued until I delivered on St. Patrick's Day!)  Fortunately, my husband and our families pitched in and helped us pack up and deliver all 500 of those cookbooks!  I was able to do all of the correspondence and paperwork from the couch, so that kept me busy.  And everything ended up fine in the end.  The boys were born prematurely, but they were healthy and strong.  They are eight months old now and doing great.  I am so thankful for that!  And I am so thankful for all of the help our families have given us!

We ended up doing a second printing of the cookbooks, so we do have some books available again this year.  They make great Christmas/Hannukah gifts (they are especially good for teacher gifts)!  They are $16.95 (including tax).  Ordering info is in this post: Savory Secrets Cookbook Ordering Info .  I think I have about 100 books left for sale.

I also wanted to give everyone a tip.  If you are fortunate enough to have leftover turkey and need some recipes to use it up, the Chicken and Wildrice Casserole I posted awhile back can also be made with turkey! Just substitute the same amount of cooked turkey in place of the chicken.  One reader commented that she added frozen veggies to the casserole and I thought that was a great idea!  I also saw a similar recipe online that called for a can of green beans (or you could probably use about two cups of frozen).

Enjoy your Thanksgiving!

The Secret Chef Marinated London Broil

The Marinated London Broil was one of the all-time favorite menu items at The Secret Chef.  It is included in the Savory Secrets cook book, so if you already have the cookbook, then this recipe will not be new to you.  Customers always raved about it and commented how everyone in their family, even picky eaters, liked it.  It's a really easy marinade recipe and it freezes great.  The main secret is to use a restaurant cut London Broil-- that just means to use what is called "Flank Steak" in the grocery store.  I meant to post this recipe on the blog weeks ago, but of course I have been busy and just never seemed to find the time.  Sorry about the slightly blurry picture.  It does not do justice to the recipe!

I will be back in a couple of days with a brief Thanksgiving post and also in December I have some cranberry recipes planned!

The Secret Chef Marinated London Broil

4 oz mayonnaise (weird, I know, but trust me!)

1/3 cup lite soy sauce

3 Tbs. lemon juice

2 Tbs. Dijon Mustard

1/2 tsp. minced garlic

1/2 tsp. garlic powder

1/2 tsp. ground ginger powder

1/4 tsp. black pepper

1 1/2 - 1 3/4 lb. flank steak

1.  Mix all ingredients (including steak) in a large freezer bag.  Allow to marinate in the refrigerator for 24 hours.

2.  Remove steak from marinade.

3.  Grill or broil about 6 inches from heat, for approximately 6-8 minutes.  Turn steak over, and grill or broil for 6-8 minutes longer, or until cooked through (it may take longer in the broiler). 

4.  Let steak stand a couple of minutes before slicing.  Important:  Cut across the grain into thin slices to serve, or even better, cut diagonally across the grain into slices.

Enjoy!

If making this dish ahead to freeze:  Freeze sreak in marinade after step 1. Thaw in the refrigerator.  Continue at step 2 to cook.