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Sunday, July 16, 2017

Carne Asada Fries


I saw this on Pinterest, and then heard all about how they are served in some local restaurants.  The recipe is simple enough, especially if you have access to carne asada all spiced and ready to go.  I do so I didn't go through that step of the recipe.  This recipe is a direct copy off Buzzfeed.

2 russet potatoes
2 tablespoon olive oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
Carne Asada
½ pound flank steak
1 teaspoon salt
½ teaspoon pepper
1 teaspoon chili powder
½ teaspoon oregano
2 cloves garlic, minced
2 tablespoons cilantro, minced
½ cup fresh orange juice
¼ cup lime juice

PREPARATION

1. Preheat oven to 450°F/.
2. Rinse off your potatoes and give them a light scrub to remove any excess dirt. Dry with towel then cut into fries.
3. In a large mixing bowl, combine potatoes, olive oil, salt, garlic powder, and paprika until each fry is fully coated in all of the spices.
4. Place fries on a baking sheet lined with parchment paper and bake at 450°F/230°C for 30-35 minutes or until the fries are crispy and golden brown.
5. Marinate flank steak with salt, pepper, chili powder, oregano, garlic, cilantro, lime juice, and orange juice for 20 minutes.
6. Heat up a cast-iron skillet with 1 tablespoon of canola oil.
7. Place steak in the hot cast-iron skillet and cook for 3 minutes on both sides for a medium cooked steak. Take steak off the heat and let it rest for 10 minutes before dicing.
8. In an ovenproof skillet, place baked french fries, pepper jack cheese, and diced carne asada, then broil until the cheese is melted.
9. Top with sour cream, guacamole, diced tomatoes, cilantro, and cotija cheese.


Saturday, July 15, 2017

Crockpot Hawaiian pulled chicken sandwiches


Today was a busy day and rather than hurry home only to have to prepare dinner, I put together this sandwich filling in the crockpot.  It is nice to come home to most of dinner already prepared.  This sandwich can just be served on a bun, or topped with coleslaw on a bun, or topped with a pineapple slice or eaten with a side of rice or macaroni salad,,,you get the idea.

4 chicken breasts or 8 boneless thighs
2 c. pineapple juice
1 1/2 T, worchester sauce
1 c. brown sugar
1 t. garlic powder
1 t. onion powder
3/4 c. ketchup

Mix all ingredients in crockpot.  Cook on low for 6-8 hours.  Shred chicken and serve on buns.

Sunday, July 9, 2017

Sausage-Spinach Stuffed Portobellos

My sister brought over this mushroom stuffing this week to share..so today she is my guest cook on my blog.  She didn't give me the recipe, so I looked around the internet until I found one I believe is probably close to the original.  Portobellos are great grilled so you can pop this on the barbeque if the weather is too hot to use your oven.  The recipe calls for mozzarella cheese on top, but you could also use feta or parmesan with great results.  My sister baked hers, and did not precook the sausage.

4 large Portobello mushrooms (get the biggest ones you can find)
12 oz. mild or hot Italian sausage (use turkey Italian sausage for South Beach Diet)
1-2 T olive oil (for browning sausage and onions and brushing on mushrooms before grilling)
1 small onion, finely chopped
1 tsp. minced fresh garlic
pinch red pepper flakes (optional)
8 oz. coarsely chopped spinach leaves
2 T chopped fresh basil (probably optional, but recommended)
2 T chopped fresh parsley (probably optional, but recommended)
1/2 cup grated mozzarella, plus 1/2 cup for sprinkling on top (I used low-fat mozzarella)

Pull stems out of mushrooms and remove gills with a spoon.  Brush with olive oil inside and out. In a fry pan, cook sausage, onion and garlic until sausage is no longer pink.  Add spinach and cook about 3-4 minutes, until wilted.  Stir in spices.  Put stuffing into mushrooms.  Barbeque on grill for 5-8 minutes, or bake at 375 for about 12-15 minutes.  Put cheese on top and heat a little more until cheese melts.

Saturday, July 8, 2017

Summertime Veggie Flatbread


You can make your own crusts for this recipe, or buy flatbread at your local supermarket.  I include the flatbread recipe in case you want to give it a try.

1 c. warm water
1 T. yeast
1 t. salt
3 T. olive oil
3 c. flour
Dissolve yeast in warm water.  Whip in the salt and olive oil.  Stir in flour one cup at a time until the dough is no longer sticky.  Knead for 5 minutes.  Form into a ball and put into a bowl that has been lightly sprayed with cooking spray.  Cover with a towel and place in a warm spot.  Allow to rise for one hour.  Put dough on floured surface.  Divide in half.  Roll each half into a 8z' x 10" oval or rectangle.  Top with toppings.  Bake at 400 degrees for 15 minutes.

Toppimg:
1 small zucchini sliced very thin
1 green pepper, cut into thin slices
2 tomatoes, sliced thin
4 green onions, slice
4 cloves garlic, minced
2 c. spinach
4 T. parmesan cheese
 2 T. olive oil
1 T. balsamic vinegar
4 T. pine nuts

In a large frying pan put olive oil.  Saute all vegetables, except tomatoes,  until tender about 5 minutes.   Place this veggie mixture evenly on prepared flatbread.  Top with tomato slices.  Sprinkle with parmesan cheese and pine nuts. 

Thursday, July 6, 2017

Stuffed Flank Steak




This is an easy meal. It is stuffed with spinach, sundried tomatoes, onion and garlic.  If you want you could also add some feta or blue cheese to the stuffing.   Flank steak can be a little expensive, but if you watch for it on sale it can fit into most budgets.  This steak is great on the barbeque, or you can choose to bake it in the oven.

1 flank steak
2 green onions OR 1 shallot, chopped
3 T. sundried tomatoes
1 clove garlic, minced
1 c. spinach, chopped
2 T. basil, chopped
2 T. parsley, chopped

Lay flank steak out flat.  Put all stuffing ingredients on top.  Roll into a long log shaped roll.
Slice into slices.  Hold slices together with toothpicks or cooking twine.  Bake or BBQ until it is
done to your liking  (rare, medium rare, or well done).

Tuesday, July 4, 2017

4th of July Prosecco Cocktail



This is a sweet little drink:  Prosecco, raspberries, blueberries and stars cut from an apple.  Perfect for the 4th of July.

Fill a glass 2/3 full with prosecco.  Add into the glass some fresh raspberries, blueberries and 2 stars cut out of an apple.

Thursday, June 29, 2017

Monster Cookies


This is one of those delightful cookies with a little bit of everything in it.  You can also add nuts, coconut, or cornflakes if desired.

  • 1/2 cup (1 stick) butter, softened
  • 1 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups quick oats
  • 1 cup mini semi-sweet chocolate chips
  • 1 cup mini M&M candies
Beat butter, peanut butter and sugar for 2-3 minutes until fluffy and creamy.  Beat in egg then vanilla.
 Mix in flour, baking soda, salt, baking powder, salt and cornstarch.  Then add oats, chocolate chips and M&Ms.  Spray a cookie sheet with cooking spray.  Drop by large teaspoons onto tray.
Bake at 350 for 7-9 minutes.

Monday, June 26, 2017

Salisbury Steak Casserole

Salisbury steak is such a comfort food.  Turn it into a casserole topped with mashed potatoes and it makes comfort food go over the top!


  •  
  • 2  cups mashed potatoes
  • 1 (10.5 ounce) can of french onion soup
  • 1  pound lean ground beef
  • 1/8 teaspoon black ground pepper
  • 1 (10.5 ounce) can cream of mushroom soup (or cream of chicken if you don't like mushro
  • 2 Tablespoon all purpose flour
  • 1/4 cup ketchup
  • 1/2 cup water
  • 2 Tablespoon Worcestershire sauce
  • 1 teaspoon mustard powder or 1 t. yellow mustard
  • 1 c. sliced mushrooms 
  • 1 (14.5 ounce) can of french cut green beans, drained or 1 1/2 c. steamed fresh green beans
  • 1 c. peas
  • Brown ground beef and mushrooms until meat is no longer pink.  Stir in 1/2 can french onion soup.  Pour this mixture into a baking dish.  In a bowl mix together the remaining french onion soup, cream of mushroom soup, and flour.  Whisk until flour is smooth.  Then whisk in ketchup, water, Worcestershire sauce, and mustard.  Pour this mixture over the ground beef.  Top this with the beans and peas.  Spread mashed potatoes over the top.  Bake at 350 degrees for 20 minutes.

Saturday, June 24, 2017

Layered Strawberry Mango Margaritas

 

              A beautiful colored drink full of yummy strawberry and mango flavors.  Perfect for that hot summer evening.
 
 
 
 

  •    
  •  
  • A beautiful colored drink perfect for that hot summer evening.
  •  
  • 3 cups frozen strawberries
  • 3 cups ice, divided
  •  
  • 1 cup tequila, divided
  • ⅔ cup lime juice, divided
  •  
  • ½ cup Triple Sec, divided
  • ¼ cup simple syrup (see Tip), divided
  • 3 cups frozen mango chunks
  •  
  • Blend in a blender:  strawberries, 1 1/2 c. ice, 1/3 c. lime juice. 1/4 c. Triple Sec and 1/8 c. simple syrup.  Set aside.
  • Rinse blender then add mango, 1 1/2 c. ice, 1/2 c. tequila, 1/3 v. lime juice, 1/4 c. Triple Sed, and 1/8 c. simple syrup.  Blend until smooth.
  •  
  • In a glass pour the strawberry mixture, then mango, repeat. 

Hawaiian Chicken spiralized bowl




This is a nice meal with veggies and a huli huli sauteed chicken spiced with garlic, onion, ginger and pineapple.  Can we say yum!  Unfortunately, I was unable to locate my spiralizer tonight so I ended up cutting up all the squash with a mandoline.  Either way it works!

1# chicken thighs or breasts, cut into strips
1 zucchini, spiralized
1 yellow squash, spiralized
1 thumbs worth fresh ginger, grated
2 cloves garlic, minced
1/2 small yellow onion, sliced into rings
4 T. crushed pineapple

For the huli huli sauce:
  • 2 cups ketchup
  • 1 cup pineapple juice
  • 1/4 cup apple cider vinegar
  • 8 tablespoons brown sugar
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon dry mustard powder
  • 2 teaspoons creole seasonings or seasoning salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon molasses
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon Worcestershire sauce
Combine all ingredients in a saucepan and cook until in boils.  Simmer for 5 minutes.  Pour over preparred chicken and allow to marinate 1-12 hours.

Heat a little olive oil in a large pan, add chicken and sauce.  Saute until chicken is just a little pink.  Add all the other ingredients and saute until fork tender.

Friday, June 23, 2017

Hawaiian Pineapple Coconut Pound Cake


A nice summer treat straight from the tropics of sunny Hawaii.  This dessert is great on its own or topped with fresh fruit and whipped cream.  If you really want the taste of Hawaii, stir in 1/2 c. chopped macadamia nuts!

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 6 eggs
  • 2 1/4 cups all purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground ginger
  • 1 cup crushed pineapple, drained but not squeezed dry
  • 1 cup flaked coconut 
Beat butter and sugar until fluffy.  Add in eggs, one at a time.  Mix in flour, baking powder, salt and ginger.  Stir in pineapple and coconut.  Spray two medium or one large loaf pans with cooking spray.  Put dough into prepared pans.  Bake at 350 degrees for 60-65 minutes for medium pans and 65-70 minutes for a larger pan.

Sunday, June 18, 2017

Lemon Bars


For Father's Day my sweetheart requested these bars as dessert.  They have a nice shortbread crust covered with a wonderful lemon filling and to top it off a light sprinkle of powdered sugar.  YUM!

To make the crust:  (Do this first)
  • Beat together until light and fluffy:
  • 1 cup butter, room temperature
  • ½ cup powdered sugar
  • Then beat in just until mixed:
  • 2 cups all purpose flour
  • Press this into a 13 x 9 baking pan that has been sprayed with cooking spray.  Bake at 350 degrees for about 15-17 minutes.  Cool.  When it is cool make the filling.
filling:  Beat together all of the following ingredients.  Pour over cooled crust.  BAke at 350 for 30-35 minutes.  When it is cool sprinkle with powdered sugar.
  • 6 large eggs, room temperature
  • 3 cups granulated sugar
  • 2 tablespoons lemon zest
  • 1 cup fresh lemon juice
  • 1 cup all purpose flour
  • powdered sugar, for dusting

Saturday, June 17, 2017

Rachael Ray's Buffalo Chicken with Carrot Celery Slaw


Recently I started up with Hello Fresh again.  This was one of the meals in this week's package.  It was also served with a side of mashed potatoes.  Frank's Red Hot Sauce is the sauce on the chicken...it is very hot so temper it however you like by the amount you use.

For the chicken:
2 boneless skinless chicken breasts
1  T. olive oil
Frank's Red Hot Sauce
2 T. blue cheese
Cook chicken in skillet with olive oil for 6 minutes per side.  You can also grill the chicken if preferred.  Pour desired amount of sauce on chicken.  Simmer for 3-4 minutes.
Before serving sprinkle 1 T. blue cheese on each breast.

For the slaw:  Combine all ingredients
1 carrot, grated
1 stalk celery, sliced
1/2 t. celery salt
1 T. white wine vinegar
1 T. olive oil

Friday, June 9, 2017

Pepper Steak Sandwich on Toasted Sourdough Bread



This is a yummy sandwich that comes together quickly and makes a great dinner with a salad.  You could also use some garlic or mushrooms in it if you like.
Serves 2

2 cube steaks, cut into thin strips
1 green, red or yellow pepper cut into thin strips
1/4 white onion, sliced thin
1/2 c. vegetable or beef broth
1 T. beef concentrate
1/4 c. butter
1/2 t. seasoned salt
4 slices sourdough bread

Melt butter over medium heat in a large frying pan.  Add the onion, peppers and meat.  Saute for about 10 minutes.  Add broth, concentrate and seasoned salt.  Continue to cook another 10-15 minutes.  The liquid should diminish by 1/2.

Toast sourdough slices and serve meat on bread as a sandwich.

Tuesday, June 6, 2017

Mexican Dip and a Chip


This is super easy to throw together with items you probably already have in the house.  Use it as a dip for chips, for a side salad or mix it into tacos or burritos.  It is so versatile!

1 can black beans, drained
1 c. corn (I use defrosted frozen corn)
1/4 c. chopped onion
1 lime, juiced
1/2 t. cumin
1/4 t. chili powder
1/2 c. chopped cilantro

Mix all ingredients together.

Tuesday, May 30, 2017

Lemon Parmesan Chicken and Veggies


This is a one sheet recipe--everything cooks together on one cookie sheet or baking dish.  This recipe does call for a small marinade time for the chicken---30 -60 minutes so prepare ahead of time for that.
The great thing about these types of recipes is you put it in the oven and when it is done dinner is served, including all the accompaniments.  NO trying to get everything done at the same time.  For some people this is a real challenge and one sheet cooking may just be your answer!
Mix together:

  • 1 large egg
  • 2 tablespoons lemon juice (or juice of ½ a lemon)
  • 2 teaspoons minced garlic
  • ½ tablespoon fresh chopped parsley
  • ½ teaspoon each salt and pepper, to season
Add 4 boneless chicken breasts or thighs.  Marinade for 30-60 minutes in the egg mixture.
In another bowl mix together:
  • ½ cup breadcrumbs
  • ⅓ cup fresh grated parmesan cheese
  •  
  • After the chicken sits in the egg mixture, dip each piece into the breadcrumb mixture-coating both sides.  Place on a baking sheet that is covered with parchment paper or silicone that has been sprayed with cooking spray.   Spray the chicken with the cooking spray once it is on the pan.
On the same baking sheet ass the following:
  • 8-10 (1 pound | 500 g) baby potatoes, quartered
Melt 1/2 c. butter 
  • Then add in:
  • 2 teaspoons minced garlic
  • salt to taste
Drizzle half of this mixture over the potatoes .  Bake at 400 degrees for 15 minutes.  Take baking sheet out of the oven.  Flip chicken pieces over and add the asparagus or green beans to the pan.  Drizzle potatoes and veggies with the remaining butter.  Bake an additional 15-20 minutes or until the chicken is done and the potatoes are tender.

Sunday, May 28, 2017

Bacon Lettuce and Tomato Tortellini Salad


This is a great dinner salad or side for a BBQ.  Perfect for the Memorial Day weekend holiday.

  • 1 box tortellini
  • 1 cups mayonnaise
  • 2/3 cup sour cream
  • 2 tbsp apple cider vinegar
  • 1 1/2 tsp celery salt
  • 1/2 tsp garlic powder
  • 1/2 tsp  paprika
  • 5 green onions thinly sliced
  • 2 c. cherry tomatoes halved
  • 2 cups Romaine lettuce, diced loosely packed
  • 1/2 pound bacon cooked and crumbled
  •  
  • Bring water to boil.  Add tortellini and cook 9 minutes.  Drain and rinse with cold water. 
  • Mix mayo, sour cream, vinegar, paprika, garlic salt and celery salt.  This is your dressing.
  • Put drained tortellini in a large bowl.  Add tomatoes and onions.  Mix in dressing then add lettuce.  Refrigerate for 15-20 minutes and serve.

Thursday, May 25, 2017

Chicken Bacon Avocado Salad


It's that time of year again when the weather warms up, the garden starts growing lots of produce, we warm up the BBQ and big salads become dinner.  Tonight we had a delicious salad with fresh greens from the garden, eggs from our chickens, and a side of radish green pesto.  More on that for the next post.

2 boneless chicken breasts, grilled and sliced or cubed
1 avocado sliced
1/2 cucmber sliced
2 eggs hard boiled and quartered
4 slices bacon, cooked and cut into slices
6 radishes, sliced
4 c. salad greeens
Arrange all the ingredients as you like over the greens in individual salad bowls.  Serve with whatever dressing your prefer

Radish Greens Pesto


We have a school garden this year.  I am trying so many new things thanks to our master gardener helpers.  Today we tried pesto made from radish greens.  I must admit I usually do not eat these--I give them to my chickens.  But I have gotten a little more adventuresome and this pesto is great with crackers.

1 bunch radish greens
2 cloves garlic, minced
1/4 c. olive oil
juice from one lemon
sprinkle of salt and pepper
1/3 c. pine nuts
Put all ingredients into a food processor and process until smooth.

Wednesday, May 24, 2017

Korean BBQ Tacos


This recipe uses marinated beef strips, a crunch Asia slaw and some quickly pickled cucumbers joined  to make a tasty taco that is just that little bit different.  Yum!

  • 1 1/4 pounds thinly sliced siroin or flank steak beef
  • Marinade these strips in the following for 30 minutes-to overnight (however much time you have) 
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  •   2 t. garlic salt
  • 2 t. ginger
  • 1/4 teaspoon red chile flakes 
  •  In another bowl combine the following for the slaw:
  •   3 c. pre cut cabbage slaw mix or 2 cups shredded green cabbage+1 cup shredded purple cabbage+1/2 cup shredded carrots
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1/4 cup thinly sliced green onions
  • Let sit while cooking the meat or fix earlier and allow to sit in the fridge while the meat marinades
  •   pickled cucumbers:  Combine the following and allow to sit for 30 minutes+
  • 1 cup  thinly sliced cucumbers
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon sugar
  • Barbeque the meat, place in a warm taco shell, top with some slaw and cucumbers.