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Tender, juicy steak, served over a chopped salad with bleu cheese dressing. See other recipes from Cooking Mamas  at https://www.cookingmamas.com/

Ingredients (Servings: 4)

1 c. soy sauce
1/4 c. brown sugar packed
3 T. cider vinegar
1 T. Worcestershire sauce
2 tsp. Dijon mustard
1 tsp. red pepper flakes
1/4 tsp. ground pepper
1 (2 lb.) flank steak
1 head romaine lettuce chopped
2 tomatoes on the vine seeded & chopped
1/2 sm. red onion thinly sliced
1/2 c. bleu cheese crumbles
1/4 c. whole pecans for garnish
bleu cheese dressing for serving


STEAK: In a 9 x 13-inch glass baking dish, whisk together soy sauce, brown sugar, vinegar, Worcestershire sauce, mustard, red pepper flakes, and pepper. Place steak in dish, turn steak over to coat the other side, then cover dish tightly with plastic wrap. Refrigerate or 2 hours, turning steak occasionally.

Clean and lightly oil grill grates. Heat grill to medium-high. Remove steak from marinade, allowing excess to drip back into the baking dish. Pour marinade into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes.

Grill steak covered for 4-5 minutes; flip steak over and brush with glaze. Grill until medium-rare, 4-5 minutes more. Allow meat to rest for 8 to 10 minutes before thinly slicing against-the-grain. Serve steak over salad.

SALAD: Arrange lettuce, tomatoes, red onion, bleu cheese crumbles, and pecans on a serving platter. Serve sliced steak over the top. Drizzle some glaze over the steak. Drizzle bleu cheese dressing over all OR simply pass the dressing at the table.

Grilling season is upon us. Are you ready for America’s summertime grilling favorite—the hamburger? Click the image below to see Summer Miller's - Easy, flavorful and balanced recipe at Simply Recipes 

A classic Chicken salad recipe - made with celery, bell pepper, green olives, apple, lettuce, and mayo—plus a secret ingredient that makes all the difference!

Click the image below to see Elise Bauer's recipe at Simply Recipes

Sous vide cooking is much easier than you might think. It provides precise temperature control with circulation to produce consistent and repeatable results that you can’t achieve through any other cooking technique.  Click the image below to see Irwin Lin's recipe at Simply Recipes

Classic Caprese salad with tomato, basil, and mozzarella cheese, tossed with fresh corn. A delicious summer salad that requires no cooking! Ingredients and instuctions below. See other recipes from Cooking Mamas  at https://www.cookingmamas.com/

3 c. whole kernal corn fresh or frozen, thawed
1 1/2 c. halved grape tomatoes
1 c. small mozarella balls cut in half
1/2 c. Basil ribbons
3 T. white wine vinegar
2 T. extra virgin olive oil
1 tsp. Italian seasoning
1/2 tsp. garlic powder
Kosher salt & freshly ground black pepper

In a large bowl, combine corn, tomatoes, mozzarella balls, and basil. Gently toss to combine; set aside.
In a small jar, combine white wine vinegar, olive oil Italian seasoning, garlic powder; cover with lid and shake until well combined.
Pour dressing over salad, gently toss to combine; season with salt and pepper to taste. Serve immediately.
Refrigerate if not serving immediately, do not add dressing until ready to serve.

The traditional Cuban Sandwich, a.k.a. the Cubano, has layers of mojo-marinated pork roast, ham, cheese, and pickles. Serve toasted grilled bread sandwich hot or cold! Click to see Marta Rivera's recipe at Simply recipes

Many years ago, while on vacation, in California, I purchased a Sourdough cook book.
Sourdough Jack, was the name of the book and of the author.
The book came with a packet of dried Sourdough Starter. I followed the instructions and
the starter began to work. I would start by removing the Sourdough Starter from the glass
jar in the refrigerator, add warm water and 2 cups of flour. Put it in a warm spot with a towel
over the bowl. I would do this at night so the starter could do it's work, overnight.
The next morning that lumpy mess that I had left covered was silky smooth and ready to
get with the process. First things first. I removed one cup of the starter and put it back into
the glass jar and place in the refrigerator.
Now bear in mind that the remaining concoction was still working, so if I was making Sourdough
Pancakes, I would add a little baking soda and sugar. It would foam and was ready.
I'll spare you the details, in this writing.
I have given a cup of Sourdough Starter to many friends over the years. It was good that
I did as I was making a batch and the bowl broke and was not useable, so I called my friend
and she made a batch and returned a cup to me..
Recently, because of the quarantine many people are taking up baking. Try finding flour
in the grocery stores.
I brewed a batch of Sourdough and removed a cup for a friend and a cup for my jar.
She is anxious to begin baking bread.
Remarkable, when I think back to when I purchased the book and Starter, 50 years ago.

Designed to feed two, but it’s easy to scale up or down. An all-in-one Salmon Foil Packet with potatoes, snap peas, and tomatoes gets its spicy zing from Harissa paste, a North African spice. Click the image below to see Sally Vargas's recipe at Simply Recipes 

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