Tuesday, June 29, 2010
Monday, June 28, 2010
1 T beef bouillion granules
1/2 c. water
3 garlic cloves, pressed
1/8 t ground black pepper
1 boneless beef top sirloin steak, cut 1 inch thick (1 pound)
1 small green bell pepper, cut into 1/4 strips
1 small onion cut into 1/3 inch slices
2 c. shredded mozzarella cheese
4 (9-10 inch) flour totillas
1. Combine the boulliuon granules, water, garlic, black pepper in a bowl. Marinade the steak in it for 1-3 hours in the refridgerator, turning occasionally.
2. Remove steak from marinade and cool in the grill.
3. Put some veggie oil into a pan and cook up the veggies on the stove top.
4. Slice the cooked beef into thing slices.
For each wrap, sprinkle cheese onto the tortilla. Add peppers, onions, beef. Fold over. Place in hot, oiled pan over medium high heat. Brown 2-3 minutes on each side. Serve immediately.
This was a pampered chef recipe, but I simplified it for the blog.
Saturday, June 26, 2010
I will love you forever, Bisquick, but lately I've been straying a bit. I recently found an awesome recipe for coffee cake from scratch, which I will not post here because it hurts too much that Hank loves it more than Bisquick Conference cake. Then I came across this recipe for Buttermilk Pancakes and went for it because I was out of Bisquick, and because the photo looked good and THEY WERE DELICIOUS! Pouffy, fluffy little clouds of morning joy. Obviously, a few more steps are involved in making these than you'd ever have when making Bisquick pancakes, but even I, a very devoted and loyal follower of that certain Bisquicky-ness you can't get anywhere else, really loved this recipe. Oh yeah. We got our hands on some blueberries today and are going to try these out again in the near future, this time with blueberries. This concludes my dissertation.
Let the games begin!
- 2 cups All-purpose Flour
- ¼ cups Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 2 cups Buttermilk
- 4 Tablespoons Butter
- 2 whole Large Eggs
- 1 teaspoon Vanilla
- ¼ cups Milk (I used water. I'm pretty sure there's no need for buttermilk AND milk)
Combine dry ingredients in a large bowl.
Melt butter and separate eggs. In a medium bowl, whisk the egg whites until stiff peaks form. Then mix in the butter, yolks, and vanilla with the whisk. Then stir in the buttermilk.
Stir the wet ingredients into the dry ingredients until they are just combined. Add milk as needed until batter reaches desired consistency.
Pour batter onto a hot buttered griddle using approximately 1/4 cup of batter for each pancake. Flip when bubbles begin to form on top.
(Got this recipe off of tastykitchen)
Friday, June 25, 2010
1 pound linguini
chopped green peppers
sliced green onions
2 large, diced tomatoes
Good Seasons Zesty Italian (dry Packet but mix as directions say with oil/vinegar)
Salad Supreme by McCormick...to taste
Cook the linguini and rinse.
Add the rest and toss.
Chill and serve.
Friday, June 11, 2010
- Nonstick cooking spray
- 6 ounces dried medium noodles
- 3/4 pound boneless chicken breast, cut into bite-size pieces
- 1-1/2 cups sliced fresh mushrooms
- 4 green onions, sliced
- 1/2 of a medium red sweet pepper, chopped
- 1/4 cup chicken broth
- 2 cloves garlic, minced
- 1 10-3/4-ounce can reduced-fat, reduced-sodium, condensed cream of broccoli or cream of chicken soup
- 1 8-ounce container fat-free dairy sour cream
- 1 teaspoon dry mustard
- 1/4 teaspoon pepper
- 1 10-ounce package frozen chopped broccoli, thawed
- 1/4 cup fine dry bread crumbs
- 1 tablespoon butter or margarine, melted
1. Coat a 13x9x2-inch baking dish with cooking spray. Set aside.
2. Cook noodles according to package directions, except omit salt or oil. Drain. Rinse with cold water and drain.
3. Coat a large skillet with more cooking spray. Add the chicken. Cook and stir over medium heat for 3 minutes or until chicken is no longer pink. Transfer the mixture from the skillet to a large mixing bowl.
4. Add mushrooms, green onions, red pepper, broth, and garlic to skillet. Bring to boiling. Reduce heat. Simmer, covered, about 3 minutes or until vegetables are tender.
5. Transfer to large bowl with chicken. Add soup, sour cream, mustard, and pepper to chicken mixture. Gently stir in the noodles and broccoli.
6. Spoon into prepared baking dish. Mix bread crumbs and melted butter. Sprinkle over noodles. Cover with foil. Bake in a 350 degree F oven for 30 minutes. Remove foil. Bake 10 to 15 minutes more or until heated through. Makes 8 servings.
Thursday, June 10, 2010
- I happen to love hot dogs so tonight we had them with this topping...and man! was it good.
- 12 ounces ground beef
- 1 large onion, chopped (1 cup)
- 3 cloves garlic, minced
- 1 14 1/2-ounce can diced tomatoes
- 1 4-ounce can diced green chili peppers- I cut up green and red peppers
- 1 tablespoon chili powder
- 1 tablespoon yellow mustard
- 1 teaspoon sugar
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon celery seeds
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 10 frankfurters
- 10 frankfurter buns, split and toasted
- Shredded cheddar cheese
- Finely chopped onion
- Yellow mustard
1. For meat sauce: In a large skillet, cook ground beef, 1 cup chopped onion and garlic until meat is brown and onion is tender; drain fat. Stir in undrained tomatoes, chili peppers, chili powder, 1 tablespoon mustard, sugar, paprika, Worcestershire sauce, cumin, celery seeds, salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
2. Add frankfurters to skillet. Simmer, covered, for 10 minutes more or until frankfurters are heated through. Remove frankfurters from meat sauce.Robert grilled the dogs.
3. To serve, place frankfurters in split buns. Top each with about 1/4 cup of the meat sauce. Serve with cheddar cheese and additional onion and mustard. Makes 10 servings.
Slow Cooker Directions: Brown ground beef mixture as above; drain off fat. Transfer mixture to a 2 1/2- to 3 1/2-quart slow cooker. Add the remaining sauce ingredients. Cover and cook on high-heat setting for 2 hours or low-heat setting for 4 hours. Add the frankfurters to the slow cooker. Cover tightly; cook 30 minutes more or until frankfurters are hot. Serve as above or turn heat to low or warm and let stand up to 1 hour.
Tuesday, June 1, 2010
I made the following recipe yesterday for our Memorial Day Linner. And it turned out exactly as the picture that accompanied the recipe in the magazine...food network mag. I didn't have all the spices to boil the potatoes with but I made do by improvising.
- 1 lemon
- 5 or 6 sprigs fresh parsley, plus 2 tablespoons chopped leaves
- 2 or 3 sprigs fresh thyme
- 1 bay leaf
- 3 cloves garlic, smashed
- 2 pounds small red-skinned potatoes, cut into 1/4-inch-thick rounds
- Kosher salt
- 4 medium carrots, cut into 1/4-inch-thick rounds
- 3/4 cup fat-free plain yogurt
- 1/4 cup low-fat mayonnaise
- 1 tablespoon plus 1 teaspoon whole-grain or dijon mustard
- 3 scallions, minced, whites and greens separated
- Freshly ground pepper
- 2 stalks celery, cut into 1/4-inch-thick slices
- 1 small Kirby cucumber, cut into 1/4-inch-thick rounds
Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay leaf using kitchen twine. Put in a saucepan with the garlic, potatoes, 2 tablespoons salt and 8 cups water. Bring to a boil, then reduce to a simmer and cook about 10 minutes. Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes. Reserve 1/4 cup of the cooking water, then drain the vegetables and discard the herb bundle. Let cool.
Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl. Whisk in the yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 teaspoon salt and 3/4 teaspoon pepper.
Add the potatoes, carrots, celery and cucumber to the dressing and toss. Chill about 4 hours. Top with the scallion greens.