Beef Stewganoff
1.5 lb lean boneless beef sirloin, cut into thin strips
3 tbsp olive oil
Garlic Salt & Pepper
1 pkg. McCormick Beef Stew Mix
Water
10-oz pkg frozen mixed vegetables
1 can cream of mushroom soup
1 cup sour cream
Hot, cooked noodles
Heat the oil in a Dutch oven over medium-high heat. Season the beef with garlic salt and pepper and cook until browned. Add the beef stew mix and enough water to cover meat by about 1 inch. Simmer until beef is tender and water has evaporated to the point that you can see the meat peeking out of the liquid (about 45 minutes or so). Add the mixed vegetables and return to a boil. Reduce heat, stir in mushroom soup until thoroughly combined and cook on low about 10 minutes. Just before serving, stir in the sour cream until combined and serve over hot, cooked noodles.
Yum-mee!
Monday, August 17, 2009
Saturday, August 8, 2009
Sweet Onion BBQ Burgers & French Fries
Sweet Onion BBQ Burgers
2 sweet onions, halved and sliced thin
2 tbsp butter
2 tsp brown sugar
Salt & Pepper to taste
1 lb ground chuck
2 tbsp bbq sauce
2 shakes Liquid Smoke
1/2 cup finely grated cheddar cheese
Hamburger buns, lettuce, leaves, sliced ripe tomatoes, pickles, mayo and catsup
Melt the butter in a large skillet. Add the onions, brown sugar, salt and pepper and cook over medium low heat until onions are caramelized, about 20 to 30 minutes. Remove from pan and set aside. Combine the ground chuck, bbq sauce, Liquid Smoke and cheese. Shape into 4 patties and grill until done, or pan fry in the same skillet you cooked the onions in. Serve on buns with the caramelized onions and condiments of your choice. Yum!
French Fried Potatoes (from allrecipes.com)
1/3 cup white sugar (I only used a couple of tablespoons of sugar)
2 cups warm water
2 large russet potatoes - peeled, and sliced into 1/4 inch strips
6 cups vegetable oil for frying (I used peanut oil)
salt to taste
In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste. Delicious!!
2 sweet onions, halved and sliced thin
2 tbsp butter
2 tsp brown sugar
Salt & Pepper to taste
1 lb ground chuck
2 tbsp bbq sauce
2 shakes Liquid Smoke
1/2 cup finely grated cheddar cheese
Hamburger buns, lettuce, leaves, sliced ripe tomatoes, pickles, mayo and catsup
Melt the butter in a large skillet. Add the onions, brown sugar, salt and pepper and cook over medium low heat until onions are caramelized, about 20 to 30 minutes. Remove from pan and set aside. Combine the ground chuck, bbq sauce, Liquid Smoke and cheese. Shape into 4 patties and grill until done, or pan fry in the same skillet you cooked the onions in. Serve on buns with the caramelized onions and condiments of your choice. Yum!
French Fried Potatoes (from allrecipes.com)
1/3 cup white sugar (I only used a couple of tablespoons of sugar)
2 cups warm water
2 large russet potatoes - peeled, and sliced into 1/4 inch strips
6 cups vegetable oil for frying (I used peanut oil)
salt to taste
In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste. Delicious!!
Ham & Cheese Frittata
Ham & Cheese Frittata
3 small potatoes, peeled and diced into 1/2" cubes
1 small onion, minced
3 tbsp bacon grease or butter
8 oz ham, diced into 1/2" cubes
6 eggs
1/2 cup milk
Salt & Pepper to taste
1 cup shredded Cheddar
Fry the potatoes and onion in the hot bacon grease over medium heat in an iron skillet until potatoes are almost done and starting to brown. Stir in the ham cubes and continue to cook about 5 minutes. Meanwhile, beat the eggs, milk, salt and pepper until well mixed. Pour the egg mixture over the potatoes and ham. Sprinkle cheese over the top and bake at 350^ about 25 minutes or until a knife inserted in the center comes out clean.
Delicious! This is great for breakfast, lunch or dinner and you can substitute any meat or cheese you want.
3 small potatoes, peeled and diced into 1/2" cubes
1 small onion, minced
3 tbsp bacon grease or butter
8 oz ham, diced into 1/2" cubes
6 eggs
1/2 cup milk
Salt & Pepper to taste
1 cup shredded Cheddar
Fry the potatoes and onion in the hot bacon grease over medium heat in an iron skillet until potatoes are almost done and starting to brown. Stir in the ham cubes and continue to cook about 5 minutes. Meanwhile, beat the eggs, milk, salt and pepper until well mixed. Pour the egg mixture over the potatoes and ham. Sprinkle cheese over the top and bake at 350^ about 25 minutes or until a knife inserted in the center comes out clean.
Delicious! This is great for breakfast, lunch or dinner and you can substitute any meat or cheese you want.
Friday, August 7, 2009
5-Minute Individual Potato Gratins
5-Minute Individual Potato Gratins
Recipe courtesy Melissa d'Arabian (The Next Food Network Star)
Serves: 4 to 6 servings
Vegetable spray
2 large russet potatoes, roughly peeled and thinly sliced
1/2 cup grated Swiss cheese
2 green onions, finely chopped
Salt and freshly ground black pepper
3/4 cup heavy cream
Preheat oven to 375 degrees F.
Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.
I made these tonight to accompany the Rib-Eyes we grilled. It was good, but mine didn't brown as nicely as the ones she made on TV. And next time I would use cheddar instead of swiss if I were serving this with beef, though the swiss would be fine with chicken. John liked it...he ate 3 of them! - and he's not a big fan of creamy, cheesy potatoes.
Recipe courtesy Melissa d'Arabian (The Next Food Network Star)
Serves: 4 to 6 servings
Vegetable spray
2 large russet potatoes, roughly peeled and thinly sliced
1/2 cup grated Swiss cheese
2 green onions, finely chopped
Salt and freshly ground black pepper
3/4 cup heavy cream
Preheat oven to 375 degrees F.
Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.
I made these tonight to accompany the Rib-Eyes we grilled. It was good, but mine didn't brown as nicely as the ones she made on TV. And next time I would use cheddar instead of swiss if I were serving this with beef, though the swiss would be fine with chicken. John liked it...he ate 3 of them! - and he's not a big fan of creamy, cheesy potatoes.
Monday, August 3, 2009
French Market Sausage Skillet
French Market Sausage Skillet
1 lb Jimmy Dean sausage or sliced smoked sausage
1 tbsp dehydrated minced onion
8-oz box Zatarain's New Orlean's Style French Market Vegetable & Rice Mix
15-oz can dark red kidney beans, drained
15-oz can stewed tomatoes
Water
Brown the sausage in a large skillet with the minced onion. Drain the tomatoes into a measuring cup, reserving the liquid. Stir the drained tomatoes, beans and rice mix into the browned sausage. Add enough water to the tomato liquid to make 2 1/2 cups and add that to the pan. Stir well and bring to a boil. Cover and reduce heat to a simmer. Cook for 25 minutes or until rice is done and liquid is absorbed.
This was surprisingly very tasty for something that I just threw together without much thought. John loved it also but wanted it spicier so he added hot sauce to his double serving!
1 lb Jimmy Dean sausage or sliced smoked sausage
1 tbsp dehydrated minced onion
8-oz box Zatarain's New Orlean's Style French Market Vegetable & Rice Mix
15-oz can dark red kidney beans, drained
15-oz can stewed tomatoes
Water
Brown the sausage in a large skillet with the minced onion. Drain the tomatoes into a measuring cup, reserving the liquid. Stir the drained tomatoes, beans and rice mix into the browned sausage. Add enough water to the tomato liquid to make 2 1/2 cups and add that to the pan. Stir well and bring to a boil. Cover and reduce heat to a simmer. Cook for 25 minutes or until rice is done and liquid is absorbed.
This was surprisingly very tasty for something that I just threw together without much thought. John loved it also but wanted it spicier so he added hot sauce to his double serving!
Sunday, August 2, 2009
Tex-Mex Casserole
Tex-Mex Casserole
1 lb ground chuck
1/2 lb sausage
1 onion, chopped
Garlic Salt & Pepper
1-oz pkg Old El Paso Taco Seasoning
19-oz can Enchilada Sauce
1 can Rotel Mexican diced tomatoes
1 can Chili Beans, medium sauce
2 tsp sugar
1 tsp cocoa
16-20 corn tortillas, cut into quarters
8 oz cream cheese, softened
16 oz small curd cottage cheese
4 oz shredded pepper jack cheese
1 1/2 cups crushed tortilla chips (I used Dorito's Spicy Sweet Chili chips tonight)
8 oz shredded Mexican blend cheese
In a large skillet, brown and crumble the ground chuck, sausage and onions. Season with garlic salt and pepper to taste. Stir in the taco seasoning, enchilada sauce, tomatoes, beans, sugar and cocoa and simmer about 30 minutes, stirring often. Meanwhile beat the cream cheese and cottage cheese until well combined and set aside until sauce is done.
Spoon about 1 cup of the sauce into a 9x13" baking dish. Place 1/4 of the tortillas on top of the sauce in an even layer. Spoon half the meat sauce over the tortillas, then 1/4 of the tortillas on top of that. Carefully spoon the cottage cheese mixture over and sprinkle with 3/4 of the pepper jack cheese. Add another layer of tortillas and then the crushed chips, the remaining tortillas, half the mexican style cheese and the remaining meat sauce. Sprinkle the remaining mexican cheese and pepperjack over top. Cover loosely with non-stick foil and bake at 350^ for 45 minutes. Remove foil and bake for about 10-15 minutes more.
Remove from oven and let sit at least 20 minutes before cutting. Served with a lettuce & tomato salad and extra chips. My opinion: good flavor but WAY too salty for my tastes!
1 lb ground chuck
1/2 lb sausage
1 onion, chopped
Garlic Salt & Pepper
1-oz pkg Old El Paso Taco Seasoning
19-oz can Enchilada Sauce
1 can Rotel Mexican diced tomatoes
1 can Chili Beans, medium sauce
2 tsp sugar
1 tsp cocoa
16-20 corn tortillas, cut into quarters
8 oz cream cheese, softened
16 oz small curd cottage cheese
4 oz shredded pepper jack cheese
1 1/2 cups crushed tortilla chips (I used Dorito's Spicy Sweet Chili chips tonight)
8 oz shredded Mexican blend cheese
In a large skillet, brown and crumble the ground chuck, sausage and onions. Season with garlic salt and pepper to taste. Stir in the taco seasoning, enchilada sauce, tomatoes, beans, sugar and cocoa and simmer about 30 minutes, stirring often. Meanwhile beat the cream cheese and cottage cheese until well combined and set aside until sauce is done.
Spoon about 1 cup of the sauce into a 9x13" baking dish. Place 1/4 of the tortillas on top of the sauce in an even layer. Spoon half the meat sauce over the tortillas, then 1/4 of the tortillas on top of that. Carefully spoon the cottage cheese mixture over and sprinkle with 3/4 of the pepper jack cheese. Add another layer of tortillas and then the crushed chips, the remaining tortillas, half the mexican style cheese and the remaining meat sauce. Sprinkle the remaining mexican cheese and pepperjack over top. Cover loosely with non-stick foil and bake at 350^ for 45 minutes. Remove foil and bake for about 10-15 minutes more.
Remove from oven and let sit at least 20 minutes before cutting. Served with a lettuce & tomato salad and extra chips. My opinion: good flavor but WAY too salty for my tastes!
Saturday, August 1, 2009
Smothered Bacon Chicken & Applesauce Spice Cake with Penuche Frosting
Smothered Bacon Chicken
4 boneless, skinless chicken breasts
2 tbsp butter
4 slices bacon
1/2 tsp poultry seasoning
Salt & pepper
1 can cream of chicken soup
1 can chicken gravy
1 cup sour cream
1 cup water
1 tsp dried celery leaves
1 tsp dried chives
Hot, cooked rice
Wrap each chicken breast in a bacon slice, beginning and ending on the same side. Season with salt, pepper and poultry seasoning. Melt the butter in a large, heavy skillet and brown the chicken/bacon pieces for 8 minutes on each side over medium heat. Remove chicken from skillet and place in a 9x13 baking dish. Combine the remaining ingredients in the skillet, stirring until completely combined and hot. Pour over the chicken. Cover with foil and bake at 350-degrees for 45 minutes. Serve over hot, cooked rice. Original recipe is on allrecipes.com. Excellent chicken!
Applesauce Spice Cake
2-1/2 cups all purpose flour
1 3/4 cups sugar
1 1/2 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder
3/4 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 cup butter
1/2 cup buttermilk
1 1/2 cups applesauce
2 eggs
Sift flour, sugar, soda, salt, baking powder and spices into a large bowl and set aside. Combine the butter, buttermilk, applesauce and eggs in a large mixing bowl and beat until well combined. Gradually add the flour mixture, beating well. Pour into a greased and floured 9x13-inch pan. Bake at 350^ for 50 minutes or until done. (Original recipe is Never Fail Applesauce Spice Cake at allrecipes.com)
Penuche Frosting
1/2 cup butter
1 cup dark brown sugar
1/4 cup half and half
1 pinch salt
1 tsp vanilla
2 cups confectioners' sugar
Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring to a boil. Reduce the heat and continue to simmer and stir for 2 minutes, stirring constantly. Stir in half and half and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add the vanilla. Gradually beat in confectioner's sugar with an electric mixer until smooth, being careful not to overbeat. Spread over cooked cake and allow to stand for at least 15 minutes before serving. (Scrumptious Penuch Frosting at allrecipes.com)
The cake was delicious! Very rich though, so a small serving was perfect, which is good for me!
4 boneless, skinless chicken breasts
2 tbsp butter
4 slices bacon
1/2 tsp poultry seasoning
Salt & pepper
1 can cream of chicken soup
1 can chicken gravy
1 cup sour cream
1 cup water
1 tsp dried celery leaves
1 tsp dried chives
Hot, cooked rice
Wrap each chicken breast in a bacon slice, beginning and ending on the same side. Season with salt, pepper and poultry seasoning. Melt the butter in a large, heavy skillet and brown the chicken/bacon pieces for 8 minutes on each side over medium heat. Remove chicken from skillet and place in a 9x13 baking dish. Combine the remaining ingredients in the skillet, stirring until completely combined and hot. Pour over the chicken. Cover with foil and bake at 350-degrees for 45 minutes. Serve over hot, cooked rice. Original recipe is on allrecipes.com. Excellent chicken!
Applesauce Spice Cake
2-1/2 cups all purpose flour
1 3/4 cups sugar
1 1/2 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder
3/4 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 cup butter
1/2 cup buttermilk
1 1/2 cups applesauce
2 eggs
Sift flour, sugar, soda, salt, baking powder and spices into a large bowl and set aside. Combine the butter, buttermilk, applesauce and eggs in a large mixing bowl and beat until well combined. Gradually add the flour mixture, beating well. Pour into a greased and floured 9x13-inch pan. Bake at 350^ for 50 minutes or until done. (Original recipe is Never Fail Applesauce Spice Cake at allrecipes.com)
Penuche Frosting
1/2 cup butter
1 cup dark brown sugar
1/4 cup half and half
1 pinch salt
1 tsp vanilla
2 cups confectioners' sugar
Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring to a boil. Reduce the heat and continue to simmer and stir for 2 minutes, stirring constantly. Stir in half and half and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add the vanilla. Gradually beat in confectioner's sugar with an electric mixer until smooth, being careful not to overbeat. Spread over cooked cake and allow to stand for at least 15 minutes before serving. (Scrumptious Penuch Frosting at allrecipes.com)
The cake was delicious! Very rich though, so a small serving was perfect, which is good for me!
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