BBQ Hash

I love a dish that can all be thrown into one pan to cook.  This recipe doesn't have to be followed exactly.  That's the good thing about a hash.  It would be a great way to use up leftovers.

BBQ Hash

1 lb. flank steak
2 c. dry red wine (or beef broth)
1 Tbsp. whole black peppercorns
1 bay leaf
½ tsp. salt
½ tsp. pepper
½ tsp. chili powder
12 oz. Yukon Gold potatoes, cut into ½ inch cubes
1 Tbsp. olive oil
1 c. chopped green onions
1 (15 oz.) can unsalted great northern beans, rinsed and drained
favorite BBQ sauce

In a small saucepan, bring red wine, peppercorns and bay leaf to a boil.  Boil for 10 minutes or until reduced by half.  Remove from heat and allow to cool.  Marinate steak in marinade and place in fridge for at least 4 hours.

In a pot, bring cubed potatoes to a boil.  Reduce heat and simmer 10 minutes.  Drain.

Remove steak from marinade and sprinkle with salt, pepper and chili powder.  Cook in hot skillet until desired doneness.  Remove from skillet to carving board and allow to rest for five minutes.  Cube meat.

In a large skillet, heat oil over medium high heat.  Add potatoes and onions, cook 4 minutes (do not stir).  Stir in beans and steak; cook 2 minutes.  Remove pan from heat and pour favorite BBQ sauce over the top.  Can be served with a fried egg on top.  Garnish with sour cream.

Buffalo Chicken Sandwiches

This has become a go to crockpot meal for Sunday lunch.  Super easy!

Buffalo Chicken Sandwiches

4-5 chicken breasts
1 envelope ranch dressing mix
regular size bottle of buffalo wing sauce (17ish ounces)

Place chicken in bottom of crockpot.  Sprinkle with dressing mix.  Pour half of the wing sauce over the chicken and cook on low for 7 hours.  Shred in crockpot and serve on favorite bread choice.  (I love any of the King Hawaiian breads.)  I find that half of the sauce is plenty, but add more sauce to your preference.

Coconut Refrigerator Cake

Ever since I received this recipe, I always make this cake in the spring for Easter. 

Coconut Refrigerator Cake

1 box white cake mix

14 oz. can cream of coconut (I usually find it in a squeeze bottle on the aisle where you find margarita mix)

1 can sweetened condensed milk

16 oz. cool whip, thawed

8 oz. pkg. flaked coconut

Bake cake according to package directions in 9x13.  Once baked and while still hot, poke holes all over the top of the cake.  Mix together the cream of coconut and condensed milk, making sure there are no clumps.  Pour over warm cake.  Let cake cool completely.  Frost with cool whip and top with flaked coconut.