Sorry that some of the pics are big. I usually snap them real fast with my phone and then email them to photobucket and right to this blog. Therefore never adjusting the size. Sorry bout that. If you want to see the full pic, just click on them.
And please excuse my laziness :)
Thursday, August 7, 2008
Salisbury Steak in brown gravy
I usually make mine with cutlets, but we were out so I used ground sirloin instead and loved it! I knew I would have to flavor it up and using left over dried onion soup mix (the box comes with 2 pkgs and I had one left over from the to die for crock pot roast) really helped!
Salisbury Steak in brown gravy
1 lb ground sirloin
1/4 cup bread crumbs, I had whole wheat bread left over so I just processed them and used what I had
1/4 cup 2% milk
1 or 2 dashes of Worcestershire sauce
salt and pepper to taste
1 envelope of dry onion soup mix
Mix in a bowl, make 6 oval shaped patties and brown on both sides in a teeny bit of canola oil.
For the gravy
2 packages brown gravy mix
2 cups water
Removed patties and stir in your brown gravy mix and water. When it starts to gently bubble, add your patties back in and cook until thickened.
Serve with smashed red potatoes like I did!
Salisbury Steak in brown gravy
1 lb ground sirloin
1/4 cup bread crumbs, I had whole wheat bread left over so I just processed them and used what I had
1/4 cup 2% milk
1 or 2 dashes of Worcestershire sauce
salt and pepper to taste
1 envelope of dry onion soup mix
Mix in a bowl, make 6 oval shaped patties and brown on both sides in a teeny bit of canola oil.
For the gravy
2 packages brown gravy mix
2 cups water
Removed patties and stir in your brown gravy mix and water. When it starts to gently bubble, add your patties back in and cook until thickened.
Serve with smashed red potatoes like I did!
Healthier For You Pasta Salad
How about that? See I can make healthy food, sometimes..when I want to..
One way to get your husband out of the kitchen is to mention the words diet or low fat..He will run very fast. I definitely recommend it!!
I made a few adjustments to the basic recipe.
* I substituted the tri color pasta for a whole wheat tri colored rotini that barilla makes and it is nutty and yummy!
* I used fat free Zesty Italian instead of the regular
* I used calamatta olives instead of black, only because I had a handful I needed to use quickly
* I tossed in a few finely chopped sun dried tomatoes
Healthier For You Pasta Salad
Half of a box of tri-colored whole wheat rotini pasta
1/4 cup finely chopped green bell pepper (or red bell peppers would be good instead)
1/4 cup finely chopped sun dried tomatoes
1/4 cup sliced calamatta olives
1/2 cup Fat Free Zesty Italian Dressing
salt and pepper to taste
After your noodles have cooked to your liking (we personally don't like al dente), rinse in cold water and toss with other ingredients and sprinkle a little bit of parmasan cheese on top. Freshly grated is wonderful but in this town you can't find it so I had to use the stuff out of the can that smells like stinky feet.
One way to get your husband out of the kitchen is to mention the words diet or low fat..He will run very fast. I definitely recommend it!!
I made a few adjustments to the basic recipe.
* I substituted the tri color pasta for a whole wheat tri colored rotini that barilla makes and it is nutty and yummy!
* I used fat free Zesty Italian instead of the regular
* I used calamatta olives instead of black, only because I had a handful I needed to use quickly
* I tossed in a few finely chopped sun dried tomatoes
Healthier For You Pasta Salad
Half of a box of tri-colored whole wheat rotini pasta
1/4 cup finely chopped green bell pepper (or red bell peppers would be good instead)
1/4 cup finely chopped sun dried tomatoes
1/4 cup sliced calamatta olives
1/2 cup Fat Free Zesty Italian Dressing
salt and pepper to taste
After your noodles have cooked to your liking (we personally don't like al dente), rinse in cold water and toss with other ingredients and sprinkle a little bit of parmasan cheese on top. Freshly grated is wonderful but in this town you can't find it so I had to use the stuff out of the can that smells like stinky feet.
Wednesday, August 6, 2008
Chili Lime Compound Butter for corn on the cob
Compound butters are ridiculously easy and versatile. You can make soo many combos and they are great on anything. Especially corn on the cob or steak. MMM.
Chili Lime Compound Butter
1 stick softened butter
1/2 of a lime, juiced and zested
1/2 TBS chili powder
dash of kosher salt
dash of fresh ground black pepper
Take your softened butter and toss in other ingredients. Stir until well blended and make a log out of the butter and place in saran wrap. Freeze until sold so you can cut into chunks. Or if your lazy and impatient like me, leave it in the bowl and brush on your corn lol!
I have also made a cinnamon & honey compound butter that is TO DIE FOR on sopapillas or rolls.
Chili Lime Compound Butter
1 stick softened butter
1/2 of a lime, juiced and zested
1/2 TBS chili powder
dash of kosher salt
dash of fresh ground black pepper
Take your softened butter and toss in other ingredients. Stir until well blended and make a log out of the butter and place in saran wrap. Freeze until sold so you can cut into chunks. Or if your lazy and impatient like me, leave it in the bowl and brush on your corn lol!
I have also made a cinnamon & honey compound butter that is TO DIE FOR on sopapillas or rolls.
Honey Chipotle BBQ Chicken Sammies a la crock pot
This is so easy it should be against the law. And so yummy you wouldn't believe!
Thank you again Kristin for providing the base for this. I added my own touch but ya know..
Will post a pic when I serve.
Perfect for a hot summer nite. Hardly any clean up and you won't have a hot kitchen.
Honey Chipotle BBQ Chicken Sammies a la crock pot
2 large boneless skinless chicken breasts, or 3 smaller ones
1/2 cup water
1 teaspoon ground cumin
2 garlic cloves minced or a dash of garlic powder your choice
1/2 can chipotle chiles in adobo sauce
1/4 teaspoon pepper, give or take
1/4 teaspoon salt
4 kaiser rolls
1 bottle of Honey BBQ Sauce
Put chicken in crock pot and add your spices to it and then pour your bbq sauce and water over the top and cook on low for 6 hours or so.
Shred and put on kaiser rolls with garnishes of your choice.
Thank you again Kristin for providing the base for this. I added my own touch but ya know..
Will post a pic when I serve.
Perfect for a hot summer nite. Hardly any clean up and you won't have a hot kitchen.
Honey Chipotle BBQ Chicken Sammies a la crock pot
2 large boneless skinless chicken breasts, or 3 smaller ones
1/2 cup water
1 teaspoon ground cumin
2 garlic cloves minced or a dash of garlic powder your choice
1/2 can chipotle chiles in adobo sauce
1/4 teaspoon pepper, give or take
1/4 teaspoon salt
4 kaiser rolls
1 bottle of Honey BBQ Sauce
Put chicken in crock pot and add your spices to it and then pour your bbq sauce and water over the top and cook on low for 6 hours or so.
Shred and put on kaiser rolls with garnishes of your choice.
Chocolate Cobbler
Oh ya,,I went there... With two of the best words in the dictionary comes this wonderful delight. How in the world could one go wrong?
I will post a picture after we devour the whole thing IF I remember before its gone!hahahah!
Sorry Mr. Diet, your out the door for tonight!
This warm, soft, gooey and yummylicious dessert HAS to and I mean HAS to be served with Vanilla Bean ice cream. It is against the law to not have cobbler and ice cream especially CHOCOLATE! If you don't have any ice cream then don't bother to continue...
By the way with each bite I can personally guarantee an moan or groan and your eyes to roll back in your head. It's THAT GOOD.
Chocolate Cobbler
1 & 1/4 cups granulated sugar, divided into 3/4 cup and 1/2 cup
1 cup all-purpose flour
7 tablespoons cocoa, divided into 3 tablespoons and 4 tablespoons
2 teaspoons baking powder
1/4 teaspoon salt
dash of cinnamon
1/2 cup milk
1/3 cup unsalted butter, melted
1 & 1/2 teaspoons vanilla extract
1/2 cup firmly packed light brown sugar
1 & 1/2 cups hot water
Preheat oven to 350°.
Stir together 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder, cinnamon and salt. Whisk with wire whisk like Martha Stewart taught me. It's the lazy man's way of sifting. And if your like me, your too lazy to drag out your sifter.
Stir in milk, butter, and vanilla, mixing until smooth. Pour into an ungreased 8-inch square glass baking pan.
In a small bowl, mix 1/2 cup sugar, brown sugar, and 4 tablespoons cocoa. Sprinkle evenly over batter. Pour hot water over the top. Do not stir.
Bake for 35 minutes, or until center is almost set. Let stand for 15 minutes, then serve. Use the chocolate sauce in the bottom of the pan to spoon over servings. Garnish, if desired, with ice cream or whipped cream.
Makes 8 servings or in our house, about half of it was gone..
I will post a picture after we devour the whole thing IF I remember before its gone!hahahah!
Sorry Mr. Diet, your out the door for tonight!
This warm, soft, gooey and yummylicious dessert HAS to and I mean HAS to be served with Vanilla Bean ice cream. It is against the law to not have cobbler and ice cream especially CHOCOLATE! If you don't have any ice cream then don't bother to continue...
By the way with each bite I can personally guarantee an moan or groan and your eyes to roll back in your head. It's THAT GOOD.
Chocolate Cobbler
1 & 1/4 cups granulated sugar, divided into 3/4 cup and 1/2 cup
1 cup all-purpose flour
7 tablespoons cocoa, divided into 3 tablespoons and 4 tablespoons
2 teaspoons baking powder
1/4 teaspoon salt
dash of cinnamon
1/2 cup milk
1/3 cup unsalted butter, melted
1 & 1/2 teaspoons vanilla extract
1/2 cup firmly packed light brown sugar
1 & 1/2 cups hot water
Preheat oven to 350°.
Stir together 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder, cinnamon and salt. Whisk with wire whisk like Martha Stewart taught me. It's the lazy man's way of sifting. And if your like me, your too lazy to drag out your sifter.
Stir in milk, butter, and vanilla, mixing until smooth. Pour into an ungreased 8-inch square glass baking pan.
In a small bowl, mix 1/2 cup sugar, brown sugar, and 4 tablespoons cocoa. Sprinkle evenly over batter. Pour hot water over the top. Do not stir.
Bake for 35 minutes, or until center is almost set. Let stand for 15 minutes, then serve. Use the chocolate sauce in the bottom of the pan to spoon over servings. Garnish, if desired, with ice cream or whipped cream.
Makes 8 servings or in our house, about half of it was gone..
Monday, August 4, 2008
Pioneer Woman's Crash Hot Potatoes
First let me say that mine do NOT look near as glamorous as hers but they were all the while tasty! And red potatoes are my absolute favorite. This is the perfect combination of crispy, crunchy, soft, salty and yummy!!
Use as many small red potatoes as you have. Boil until fork tender. Drizzle sheet pan with olive oil. Take your potato masher and gently press down on the potato until it slightly mashes. Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie. Repeat until all are flattened. brush the tops rather generously with olive oil. Season with kosher salt, black pepper and herb of your choice. She used rosemary but the fresh I had really smelt like a pine tree and I couldn't make myself use it so I went with Oregano. Bake at 450, and cook them for 20-25 minutes…
Here's her witty post and step by step. I hope you love her as much as I do and as much as I love these potatoes.
http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/
Use as many small red potatoes as you have. Boil until fork tender. Drizzle sheet pan with olive oil. Take your potato masher and gently press down on the potato until it slightly mashes. Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie. Repeat until all are flattened. brush the tops rather generously with olive oil. Season with kosher salt, black pepper and herb of your choice. She used rosemary but the fresh I had really smelt like a pine tree and I couldn't make myself use it so I went with Oregano. Bake at 450, and cook them for 20-25 minutes…
Here's her witty post and step by step. I hope you love her as much as I do and as much as I love these potatoes.
http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/
Friday, August 1, 2008
YEEHAW! A spaghetti Kyle will eat! Cowboy style.
Kyle just hates most italian food and I usually cook it just to torture him. He especially hates spaghetti but loves it this way!
Cowboy Spaghetti baby..
1/2 pound Angel Hair
Kosher Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices smoky bacon, chopped
1/2 cup beer, I didn't use this because I didn't have any and I wasn't going to drive 30 mins to get some. But the alcohol does cook out and leaves great flavor!
1 pound ground sirloin
1 medium onion, chopped
1 medium green bell pepper, chopped
3 to 4 cloves garlic, chopped
Ground black pepper
2 tablespoons Worcestershire sauce
1 (14-ounce) can, chopped or crushed fire roasted tomatoes
1 (8-ounces) can, tomato sauce
8 ounces Cheddar
4 scallions, chopped
Heat a pot of water to a boil. Add spaghetti and salt the water. Cook according to package directions.
Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns. Add onions, bell pepper, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan (if you use it). Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.
Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon
Cowboy Spaghetti baby..
1/2 pound Angel Hair
Kosher Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices smoky bacon, chopped
1/2 cup beer, I didn't use this because I didn't have any and I wasn't going to drive 30 mins to get some. But the alcohol does cook out and leaves great flavor!
1 pound ground sirloin
1 medium onion, chopped
1 medium green bell pepper, chopped
3 to 4 cloves garlic, chopped
Ground black pepper
2 tablespoons Worcestershire sauce
1 (14-ounce) can, chopped or crushed fire roasted tomatoes
1 (8-ounces) can, tomato sauce
8 ounces Cheddar
4 scallions, chopped
Heat a pot of water to a boil. Add spaghetti and salt the water. Cook according to package directions.
Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns. Add onions, bell pepper, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan (if you use it). Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.
Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon
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