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Tuesday, February 11, 2014

Foolproof Steak Marinade

Here is a recipe for a foolproof steak marinade.  It will make even inexpensive cuts of meat taste delicious.  I usually use this marinade for top sirloin or petite sirloin steaks.  This recipe makes enough for about four 1/2 pound steaks

Foolproof Steak Marinade


  • 1/3 C soy sauce
  • 1/3 C vegetable oil
  • 1/3 C worcestershire sauce
  • 2 TBSP honey
  • 4-6 cloves of fresh garlic (minced fine)
  • 2 TBSP finely chopped chives or green onions
  • 2 tsp hot sauce
  • 2 tsp freshly cracked black pepper


1. Mix all ingredients together well in a medium bowl with a whisk.  
2.  Pour mixture into a one gallon sized zip top bag.
3.  Score steaks on the diagonal at one inch intervals on both sides.
4.  Put steaks into the bag with the marinade and refrigerate for at least an hour or up to 6 hours.
5.  Let the steaks come to room temperature for about 15 minutes before cooking.  
6.  Take the steaks out of the marinade and let the excess drip off.  Pat dry with paper towels then grill, broil or cook on the stovetop in an iron skillet to desired doneness.  Here is a temperature chart to follow:

Meat Temperature Chart
Well done

120° - 125°
130° - 135°
140° - 145°
150° - 155°
160° and above

Never check doneness of any meat by cutting into it.  Doing this will make all of the juices run out and leave you with a dry piece of meat.  Instead, always use a thermometer. The temperature will rise about another 5 degrees after you remove it from the heat source.  Allow meat to rest for at least 10 minutes before slicing into it.  This allows time for the juices in the meat to coagulate.  If you really want a rich tasting piece of steak, melt a pat of butter on top while the steak is resting.  That is what all of the restaurants do!  It gives it a carmelized, nutty flavor.  Yum!  


Thursday, October 31, 2013

Pumpkin Week on Good Morning Idaho!

We had a ton of fun this Halloween morning on Good Morning Idaho.  It's Pumpkin Week and I made Pumpkin Spice Pretzels.  Click here to watch the segment and have a Happy Halloween!

Wednesday, October 30, 2013

Pumpkin Spice Pretzels for Pumpkin Week on Good Morning Idaho

I love cooking with baking with pumpkin!  I have no idea why I don't do it year round.  I always wait until September and then get inspired by all of the pumpkin recipes I see online.  I found a recipe for Pumpkin Praline Pretzels on the blog, Sally's Baking Addiction.  I made a few slight changes when I baked them myself.  They are so very tasty!  Especially right out of the oven.

Pumpkin Spice Pretzels

(Makes 8 pretzels)


Pumpkin Glaze

  • 1/2 C dark brown sugar
  • 1/4 C unsalted butter
  • 3 tsp whole milk 
  • 2 Tbsp pumpkin puree (not pumpkin pie filling)
  • 1 C  powdered sugar
Pretzel Dough

  • 1 packet or 2 1/4 tsp instant dry yeast
  • 1 ½ C  warm water
  • 1 tsp salt
  • 1 Tbsp dark brown sugar
  • 4 C  all-purpose flour
  • 1/2 gallon of water for boiling
  • 2/3 cup baking soda

Pumpkin Spice Topping

  • 2 Tbsp unsalted butter, melted
  • 1/3 cup granulated sugar
  • 2 tsp pumpkin pie spice


 First start by making the glaze.  In a small saucepan, melt the butter over medium heat.  Next, stir in the brown sugar and the milk.  Bring this to a boil without stirring for about a minute to dissolve the brown sugar.  Remove from the heat and whisk in the pumpkin puree and sifted powdered sugar.  Mix well.  Let this sit until the pretzels are done.  It will thicken up by then.

Put the water and baking soda in a medium pot and bring to a boil.  Preheat the oven to 425 degrees.

Next, make the pretzel dough.  Dissolve one packet or 2 1/4 teaspoons of instant yeast in 1 1/2  cups of warm water in a large bowl.  Add the salt and brown sugar.  Start mixing in the flour, one cup at a time.  Once it is thoroughly mixed, turn the dough out on a floured counter or cutting board and knead for about 1o minutes.  After kneading, cut the dough into 8 equal parts with a sharp knife.  Roll each piece of dough into a long snake, about a foot and a half long.  Make a big U shape, twist the ends then fold down into a pretzel shape.  Do this to all of the pieces.  

One by one, dip the pretzels with a large spider strainer or large spatula into the boiling water with baking soda for 30 seconds.  Remove and let drip over the pot.  Place onto a large cookie sheet lined with parchment paper and sprayed well with non-stick spray.  I baked four at a time.  Bake at 425 degrees for 10 minutes.

While pretzels are baking, make the pumpkin spice topping.  Melt the butter in one small bowl. Mix the sugar and pumpkin pie spice well in another small bowl.  

When the pretzels have baked for 10 minutes, take them out, brush them with the melted butter and sprinkle on the sugar/spice mixture.  Put them back into the oven for five more minutes.  Remove from oven and transfer to a cooling rack.  

Once the pretzels have cooled for about 10 minutes, drizzle them with the pumpkin glaze and enjoy!

Thursday, July 25, 2013

Frozen Chocolate Mousse

Hey there foodies!
Its been a while since I've posted a recipe for you.  I'll be making an appearance on Good Morning Idaho tomorrow morning so I thought I'd share the recipe for what we'll be making.  Delicious and quick, frozen chocolate mousse!  I saw this recipe in Everyday with Rachel Ray magazine from April 2013 and I tweaked it just a little bit.

1 cup finely chopped semi-sweet chocolate or chocolate chips
1 cup heavy whipping cream
2 TBSP honey
1 tsp real vanilla extract
a pinch of kosher salt

Mix together the chocolate and 1/2 C of the heavy whipping cream and melt in the microwave for one minute or slowly over a double boiler.
Whisk in the honey, vanilla and salt.  Set aside.
Beat the remaining 1/2 C heavy whipping cream (cold) in a cold bowl for about 5 minutes at medium to low speed.
Gently fold the chocolate mixture into the whipped cream.
Freeze for at least 15 minutes.  Scoop into individual bowls and serve.

Makes about 4 servings.


Wednesday, June 26, 2013

My Wicked Whisk on Facebook!

I just set up a new Facebook page for My Wicked Whisk!  Check it out and give it a "LIKE" if you wish.  Thanks!

My Wicked Whisk


Friday, February 8, 2013

Fondue Friday on Good Morning Idaho!

Here is a link to watch this morning's segments featuring cheese fondue and chocolate fondue with Spencer Blake and Gemma Gaudette on Good Morning Idaho this morning...

Fondue Friday!

And here are some photos that my dear friend Holly took...

The recipes for the cheese and fondue are below.  Have a good morning and a Happy Valentine's Day!


Thursday, February 7, 2013

Easy Chocolate Fondue

When it comes to chocolate, I like to keep it simple.  I love this simple chocolate fondue.  My favorite things to dip in it are pretzels, strawberries and bananas!  My teenagers, Joe and Nick are big fans of peanut butter.  They like to sandwich some peanut butter in between two pretzels and then dip in the chocolate.  It really is the perfect combination of sweet and salty.

This recipe is enough for about 4 people to share.  Or maybe just one if you really like chocolate fondue!!  Here is how I make it:


  • 1 C heavy whipping cream
  • 8 oz (about 1 C) chocolate, finely chopped  (I like Dove dark or milk chocolate)
  • 1 tsp real vanilla extract

1.  Pour heavy whipping cream into a medium sauce pan over medium high heat.  Heat for 2- 3 minutes.

2.  Add vanilla extract and stir.

3.  Add chocolate and whisk until melted an well blended, about 2 minutes.

4.  Transfer to a fondue pot over a tea light candle or a small Sterno burner.

5.  Start dipping!!

If you like different flavorings in your chocolate fondue, you can try mixing in different liquors, wine, or even a little espresso.