Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Month: July 2006

Mexican Steak With Chimichurri Sauce

Recipe Source:

Prep/Cooking Time: 1 hour 40 mins prep (includes 30 minutes of marinating)


2 lbs boneless beef sirloin (1-1/2 inches thick)

Marinade or Sauce
2/3 cup olive oil
1/3 cup parsley, minced
1/3 cup cayenne pepper sauce
3 tablespoons lemon juice
1 tablespoon worcestershire sauce
2 teaspoons dried oregano leaves
4 garlic cloves, peeled & crushed


Blend all marinade ingredients in a food processor.

Taste, and adjust seasonings if desired.

Score each side of the steaks 1/8 to 1/4-inch deep.

Reserving 2/3 cup marinade mixture as sauce, place steak in large resealable plastic bag with remaining marinade mixture.

Seal bag and marinate in refrigerator for at least 30 minutes.

Grill steak over hot coals (discarding marinade) 10 minutes per side for medium-rare or to desired doneness.

Let steak stand 5 minutes.

Slice steak diagonally.

Serve with reserved sauce mixture.

Makes 6-8 servings.

Grilled Asian Chicken

Recipe Source:

Prep/Cooking Time: Prep Time: 15 Minutes / Cook Time: 15 Minutes


1/4 cup soy sauce
4 teaspoons sesame oil
2 tablespoons honey
3 slices fresh ginger root
2 cloves garlic, crushed
4 skinless, boneless chicken breast halves


In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.

Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.

Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.

Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.

Bacon Cheese Puffs

Recipe Source: Cooley Family, Rochester, NY /

Prep/Cooking Time: Prep Time: 25 Minutes / Cook Time: 5 Minutes


1 pound sliced bacon
2 1/2 cups shredded Cheddar cheese
2 tablespoons prepared mustard
1 cup mayonnaise
1 pound sliced pumpernickel party bread


Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

Preheat oven to broil.

In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.

Broil for 5 minutes, or until bubbly.

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