tag:blogger.com,1999:blog-50097786547457678962024-03-27T18:18:37.926-07:00Sugar & Spice & Everything Nice"Find something you're passionate about and keep tremendously interested in it." -- Julia ChildJenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.comBlogger1203125tag:blogger.com,1999:blog-5009778654745767896.post-88262875116387309102024-03-27T18:17:00.000-07:002024-03-27T18:17:46.212-07:00Braised Mexican Style Pork Ribs<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6kHFBG4jg9AvxAJPM1sLtTjxW3fryrqY1pEbY2kQOik4NVgHzSMRQav4a1hyphenhyphenH1DIPZ7L11c4bnUo2WRs6NHsQleIMnSvP7dc05q_HZSzl0-M6b7QILOsGjfmwegxPnp3byprPzV6V0B7NBuiDvGHcqlqtuaN_Krae9XhRA6NALd47Zk6EDtwiMZeZgqq_/s4032/20240328_004434254_iOS.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6kHFBG4jg9AvxAJPM1sLtTjxW3fryrqY1pEbY2kQOik4NVgHzSMRQav4a1hyphenhyphenH1DIPZ7L11c4bnUo2WRs6NHsQleIMnSvP7dc05q_HZSzl0-M6b7QILOsGjfmwegxPnp3byprPzV6V0B7NBuiDvGHcqlqtuaN_Krae9XhRA6NALd47Zk6EDtwiMZeZgqq_/w168-h224/20240328_004434254_iOS.jpg" width="168" /></a></div>Folks...we have another favorite for 2024! <br /></div><div><br /></div><div>This recipe was amazing. Mind you I had to cut it down quite a bit since the original recipe makes enough for 10 people! </div><div><br /></div><div>Aside from cutting it down, I forgot to add the cinnamon and didn't add as much cumin as it asks for (too much cumin tastes like licking the bottom of an ashtray to me). I couldn't find Rotel's Chili Fixin’s tomatoes so just used a can of their tomatoes with green chilis. </div><div><br /></div><div>The recipe author suggests shredding the meat and putting it on a roll, or in a tortilla. I ate it as is with no extra thing wrapped around it and it was perfect. </div><div><br /></div><div><br /></div><div><b>Braised Mexican Style Pork Ribs</b></div><div><i>Recipe from Melissa's Southern Style Kitchen </i></div><div>Serves 10</div><div><div><ul style="text-align: left;"><li>4 lb boneless country style pork ribs</li><li>2 tablespoon olive oil</li><li>2 tablespoon brown sugar</li><li>2 chipotle in adobo sauce minced</li><li>3 clove garlic minced</li><li>1 small lime juiced</li><li>1 tablespoon ground cumin</li><li>1 tablespoon dark chili powder</li><li>2 tsp smoked paprika</li><li>1 1/2 teaspoon garlic salt</li><li>1 teaspoon Mexican oregano</li><li>1/2 teaspoon black pepper</li><li>1/4 teaspoon ground cinnamon</li><li>1 cup chipotle-honey barbecue sauce or your favorite plus additional for serving</li><li>1 medium medium sweet onion sliced into wedges</li><li>1 10 oz can Rotel Chili Fixin’s or chili seasoned tomatoes</li><li>fresh cilantro</li></ul></div></div><div><br /></div><div><div>Preheat the oven to 300°F. Heat a couple of drizzles of olive oil in the bottom of a Dutch oven or heavy bottomed oven safe skillet.</div><div><br /></div><div>In a small bowl mix together the brown sugar, minced chipotle peppers, minced garlic, lime juice, cumin, chili, paprika, garlic salt, oregano, pepper and cinnamon.</div><div><br /></div><div>Rub the paste onto the ribs on all sides. Transfer to the Dutch oven and sear the ribs on all sides turning for even browning.</div><div><br /></div><div>After searing drizzle the ribs with the barbecue sauce and arrange the onion wedges on top. Top with the Rotel tomatoes.</div><div><br /></div><div>Cover and transfer to the oven braising for 3 hours or until the meat easily pulls apart with a fork. Rest for 15 minutes before serving.</div><div><br /></div><div>Serve with rice, on toasted baguettes drizzled with additional barbecue sauce topped with slaw, or on warm tortillas with your favorite taco toppings.</div></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-19098400566359700282024-03-26T18:14:00.000-07:002024-03-26T18:14:05.633-07:00Grilled Nashville Hot Chicken<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHk0HsoyFqZAGs95TILzOURDXPuJolgMvuabV79KyMIi6izIuHZSfW4EpFuPhS1Cy1hHR9PdOnOC_5mqcXRsmcTfnV1UcQsOwjZobDOei14OszMRNr73Y-2vfd-Vy7k6TNLJD774KJxJs0nYAYF4AZ_jigUzhhjz8kjYiDr7euXzRP4joFF5ZnzMTSkx06/s4032/20240327_004219327_iOS.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHk0HsoyFqZAGs95TILzOURDXPuJolgMvuabV79KyMIi6izIuHZSfW4EpFuPhS1Cy1hHR9PdOnOC_5mqcXRsmcTfnV1UcQsOwjZobDOei14OszMRNr73Y-2vfd-Vy7k6TNLJD774KJxJs0nYAYF4AZ_jigUzhhjz8kjYiDr7euXzRP4joFF5ZnzMTSkx06/s320/20240327_004219327_iOS.jpg" width="240" /></a></div>When we were in Nashville we didn't get a chance to try their hot chicken. I was sure it'd be too hot for me but that wasn't why. We just ran out of meals. We had so many places we wanted to try. </div><div><br /></div><div>When I saw this recipe I thought it might be a good one to try. In her blog she warns that this recipe is HOT and she is not kidding. I like spicey, but I don't want my mouth to be so on fire that I can't taste anything.</div><div><br /></div><div>I did NOT use 3 Tablespoons of cayenne. No way. I knew that would be too hot. I used 2tsp maybe a little more and WHOA!!! This was just right. </div><div><br /></div><div>The recipe doesn't call for it, but I drizzled it with honey after it came off the grill. That really made the chicken to me. </div><div><br /></div><div><br /></div><div><b>Grilled Nashville Hot Chicken</b></div><div><i>Recipe from Damn Delicious</i></div><div>Serves 4</div><div><div><ul style="text-align: left;"><li>3 T cayenne pepper</li><li>1 T brown sugar</li><li>½ tsp chili powder</li><li>½ tsp paprika</li><li>½ tsp garlic powder</li><li>½ c vegetable oil</li><li>2 lbs boneless chicken tenders</li></ul></div><div><br /></div><div><div>Whisk together cayenne pepper, brown sugar, chili powder, paprika, garlic powder and oil. Reserve 2 or 3 tablespoons if you want extra hot chicken.</div><div><br /></div><div>Place chicken in a gallon ziplock bag and pour marinade over chicken. Refrigerate for at least 2 hours to overnight.</div><div><br /></div><div>Remove chicken from marinade and grill until done, 8 to 10 minutes. Remove chicken from grill and brush with reserved marinade, if desired.</div></div></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-88853497507711288242024-03-25T20:17:00.000-07:002024-03-25T20:17:45.248-07:00Easy Slow Cooked Smothered Swiss Steak<div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwc-5zvTbLgFJSDG7s8OlcroqTsqq5zi-ThTi5haeh2PoKLALhBnBJgmen04r-ug14UlvutSqoAyZ7VwRpSQt2moHqky-LuTVQnLHSFaIRblU-W0UxvHlAGZ78Clklhv0eMFsXSDE1syyvfmsAHhOttDnqksD5WjtXu-otAroR0ebWyafHRosmFL0QKd18/s511/Screenshot%202024-03-25%20201644.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="438" data-original-width="511" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwc-5zvTbLgFJSDG7s8OlcroqTsqq5zi-ThTi5haeh2PoKLALhBnBJgmen04r-ug14UlvutSqoAyZ7VwRpSQt2moHqky-LuTVQnLHSFaIRblU-W0UxvHlAGZ78Clklhv0eMFsXSDE1syyvfmsAHhOttDnqksD5WjtXu-otAroR0ebWyafHRosmFL0QKd18/w216-h185/Screenshot%202024-03-25%20201644.jpg" width="216" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo from Melissa's<br />Southern Style Kitchen.com</td></tr></tbody></table>Slow cooker season is almost over. Or so I've been told. Though I'm a rebel and I slow cook all year round. Winter, Spring, Summer or Fall. If it's a season I'm gonna do a slow cooked meal. </div><div><br /></div><div>This particular meal is warm and comforting. It was perfect for the drizzly Seattle day. </div><div><br /></div><div>The only change I made was I left those demon green bell peppers out. Blech.</div><div><br /></div><div><br /></div><div><br /></div><div><b>Easy Slow Cooked Smothered Swiss Steak</b></div><div><i>Recipe from Melissa's Southern Style Kitchen</i></div><div>Serves 6</div><div><div><ul style="text-align: left;"><li>1/2 cup all purpose flour</li><li>4 teaspoon Mediterranean Herb seasoning, divided i.e. McCormick’s</li><li>1 teaspoon garlic salt plus additional as needed</li><li>2 lb cubed sirloin steak</li><li>olive oil</li><li>1 large green bell pepper sliced</li><li>1 large sweet onion cut into thin wedges</li><li>1/4 cup Worcestershire sauce</li><li>2 14.5 oz cans fire roasted tomatoes with garlic</li><li>1 tablespoon brown sugar</li><li>2 bay leaves</li><li>1/2 teaspoon red pepper flakes</li><li>3 tablespoon tomato paste if needed to thicken</li><li>2 tablespoon chopped flat leaf parsley</li><li>1/3 cup grated Parmesan or shredded Swiss cheese</li></ul></div></div><div><br /></div><div><div>Seasoned Flour: In a small bowl mix together flour, 1 tsp Mediterranean seasoning and garlic salt. Dust the steaks with seasoned flour on all sides.</div><div><br /></div><div>Drizzle a large skillet with olive oil. Heat to high browning steaks on both sides for around 1-2 minutes per side. Do not cook through.</div><div><br /></div><div>Assemble: Arrange green peppers and 1/2 of the onion on the bottom of the slow cooker. Sprinkle with garlic salt and black pepper to your taste.</div><div><br /></div><div>Arrange the steaks on top. Top with remaining onion. Drizzle with Worcestershire sauce.</div><div><br /></div><div>Sauce: Deglaze skillet with fire roasted tomatoes, brown sugar, bay leaves, 3 tsp of Mediterranean seasoning, red pepper flakes and 3 Tbsp tomato paste.</div><div><br /></div><div>Season with garlic salt and black pepper to your taste. Scrape any brown bits off the bottom of the pan. Pour sauce over the steaks in slow cooker.</div><div><br /></div><div>Cover and cook on low for 6 hours or on high for 3-4 hours.</div><div><br /></div><div>Remove steaks and use tomato paste to thicken the sauce at the end of cooking, if desired.</div><div><br /></div><div>Serve over mashed potatoes, rice or egg noodles. garnished with fresh chopped parsley and a sprinkle of grated Parmesan or Swiss cheese.</div></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-81056284604652509582024-03-25T20:04:00.000-07:002024-03-25T20:04:44.359-07:00Slow Cooker Pork Chile Verde<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCg2xuy9P5iH81RSqL1M53ZHrY49_mppIx_UUG_uODadZJ67kFm3KpulFFB6ixol_tDnCw0YspnGyMbb-tDXhqYBK9NIXQmqsFF5kDoCvlH9we7U-gJLLFTOA9qW7y9czFY6DiGO2i3LG_Gu8DRdtXsmcN0Ork1Zoqk9731_ej1-DFMoy8AVAqdyIbXDzJ/s4032/20240324_002751647_iOS.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCg2xuy9P5iH81RSqL1M53ZHrY49_mppIx_UUG_uODadZJ67kFm3KpulFFB6ixol_tDnCw0YspnGyMbb-tDXhqYBK9NIXQmqsFF5kDoCvlH9we7U-gJLLFTOA9qW7y9czFY6DiGO2i3LG_Gu8DRdtXsmcN0Ork1Zoqk9731_ej1-DFMoy8AVAqdyIbXDzJ/w169-h225/20240324_002751647_iOS.jpg" width="169" /></a></div>I'm not entirely sure why this recipe leapt off the page to me and yelled TRY ME, but it did and I did. And frankly, I'm sad that I did. </div><div><br /></div><div>This was not a good recipe for me. It both had and lacked flavor. I know that sounds weird, but let me try to explain. </div><div><br /></div><div>There was flavor there, but it was a vinegar-y flavor. It didn't have that salsa verde flavor I was expecting.</div><div><br /></div><div>Oddly, that also lent to it not having flavor. I just can't really explain it.</div><div><br /></div><div>Bottom line, this one was a fail. </div><div><br /></div><div><b>Slow Cooker Pork Chile Verde</b></div><div><i>Recipe from Lemon Blossom</i></div><div>Serves 8</div><div><div><ul style="text-align: left;"><li>3 – 4 pounds pork butt (or shoulder), cubed</li><li>Salt and ground black pepper to taste</li><li>1/2 tsp ground cumin</li><li>1 – 2 T olive oil</li><li>1 11-ounces canned tomatillos</li><li>1 small onion, chopped</li><li>4 garlic cloves, minced</li><li>1 16-ounces jar salsa verde</li><li>1 10-ounces can green enchilada sauce</li><li>1 4-ounces can diced green chile (I use mild)</li><li>1 1/2 tsp dried oregano</li><li>1 1/2 tsp ground cumin</li><li>1/4 tsp liquid smoke</li><li>3 T cornstarch</li><li>1/4 c water or chicken broth</li></ul></div></div><div><br /></div><div><div>Season the pork with salt, pepper and 1/2 teaspoon of cumin.</div><div><br /></div><div>In a large skillet, heat 1 tablespoon of oil over medium – high heat. Working in batches (to not overcrowd the skillet), add the pork to the skillet and cook until golden brown. Add additional oil, if needed. Transfer the seared pork to the slow cooker.</div><div><br /></div><div>Add the tomatillos to a food processor and blend until smooth. Transfer the tomatillos to the slow cooker.</div><div><br /></div><div>Add the onions, garlic, salsa verde, green enchilada sauce, diced green chiles, oregano, cumin and liquid smoke to the crockpot. Mix to combine.</div><div><br /></div><div>Cook on low for 6 hours or on high for 4 hours. About an hour before serving, mix 3 tablespoons of cornstarch with 1/4 cup of water or chicken broth. Stir in the cornstarch mixture and cook for an additional hour. Adjust seasoning to taste and serve!</div></div><div><br /></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-5395681897183240452024-03-21T17:53:00.000-07:002024-03-21T17:53:38.032-07:00Hamburger Macaroni Skillet<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2eN31ltmO6mTOrrbx2u5eyGwyN2luYIdiOn6qBV8OQAqthFTpWL-mL8y_MkUizarGKEjtFS56aIeZT4Y_PfPLVYFyh9tWXVNx2m4_no4KoyateGRRDx5aYBmYfXx1SxxaOfki9UcfWWykI9azkr-jx6MMuNAQGkDo3zMPWU_hcQiROXpOnfdB_Zx_FNB/s3479/20240322_002928200_iOS.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3479" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2eN31ltmO6mTOrrbx2u5eyGwyN2luYIdiOn6qBV8OQAqthFTpWL-mL8y_MkUizarGKEjtFS56aIeZT4Y_PfPLVYFyh9tWXVNx2m4_no4KoyateGRRDx5aYBmYfXx1SxxaOfki9UcfWWykI9azkr-jx6MMuNAQGkDo3zMPWU_hcQiROXpOnfdB_Zx_FNB/s320/20240322_002928200_iOS.jpg" width="278" /></a></div>When I was in college and my early 20's I was broke. I mean, who wasn't during those years of their lives. A lot of my meals were raman, mac and cheese and hamburger helper. </div><div><br /></div><div>Somewhere in my late 20's early thirties I had a helping of Hamburger Helper and I almost tossed my cookies. It was gross. How could I have eaten that? </div><div><br /></div><div>I still have fond memories of it, but not at all interested in eating the boxed version of hamburger helper. </div><div><br /></div><div>This will feed a ton too. You could probably stretch this to 10 servings if you are serving sides. I LOVED this recipe. The comfort of it brought me back to my early life but way better than that. </div><div><br /></div><div>Super easy recipe. I highly recommend cavatappi as the pasta too. So yummy with all the twirls of it. The sauce really holds on. You should also have all your ingredients measured before you start. It's not that this moves fast, but it's a good practice to get into. </div><div><br /></div><div><b>Hamburger Macaroni Skillet</b></div><div><i>Recipe from I am Homesteader</i></div><div><br /></div><div>Serves 8</div><div><div><ul style="text-align: left;"><li>1 ½ pounds ground beef</li><li>2 tsp kosher salt</li><li>1 T paprika</li><li>1 tsp garlic salt</li><li>1 tsp onion powder</li><li>1 tsp fresh ground black pepper</li><li>¼ tsp crushed red pepper</li><li>1 c beef broth</li><li>1 ½ c whole milk</li><li>2 T cornstarch</li><li>1 pound cavatappi pasta, cooked al dente to package instructions</li><li>3 c cheddar cheese, shredded</li><li>1 T parsley, chopped for garnish</li></ul></div></div><div><br /></div><div><div>In a large skillet over medium-high heat, add ground beef and cook until it is no longer pink.</div><div><br /></div><div>To the beef, add salt, paprika, garlic salt, onion powder, black pepper, and red pepper flakes. Stir to fully incorporate all of the seasonings.</div><div><br /></div><div>To a medium bowl add beef broth, milk, and cornstarch. Whisk together until smooth.</div><div><br /></div><div>Pour mixture into ground beef, stir to incorporate completely. Bring mixture to a boil, stirring occasionally, until it thickens.</div><div><br /></div><div>Add in cooked pasta and shredded cheese.</div><div><br /></div><div>Garnish with freshly chopped parsley.</div></div><div><br /></div><div><br /></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-20068313821395400342024-03-19T18:33:00.000-07:002024-03-19T18:33:52.186-07:00Creamy Chicken Pesto Pasta<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjlaevV3IRXLgRFUt6WkhH18mtUGSdV9SwGc9oMS-mhCqJcVGQUr2-oxLJCmOQZ-pZ2yFC-5KcwVuEskkjkGF5i_uIJ_-nLscpGK6qkJnixSXb7-kv0bI6eW9Q32ZTNls94Qq6iYnhJxiuqax-I29IUHF0Km7Q11QLoH1SKmBopK6mjTNymmJVdQTplJK/s4032/20240320_005722640_iOS.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjlaevV3IRXLgRFUt6WkhH18mtUGSdV9SwGc9oMS-mhCqJcVGQUr2-oxLJCmOQZ-pZ2yFC-5KcwVuEskkjkGF5i_uIJ_-nLscpGK6qkJnixSXb7-kv0bI6eW9Q32ZTNls94Qq6iYnhJxiuqax-I29IUHF0Km7Q11QLoH1SKmBopK6mjTNymmJVdQTplJK/w211-h281/20240320_005722640_iOS.jpg" width="211" /></a></div>The first time I ever tasted pesto was at TASIS. We had a school chef who made all our meals that was amazing with the pasta sauces. I still dream about his carbonara. His name was Chefy (clever, huh?). He was the typical Italian gangster looking guy to me. Tony Soprano type. Big guy, balding, talked A LOT with his hands. We loved him. I think us kids annoyed the heck out of him, but we loved him all the same. </div><div><br /></div><div>He served pesto one day at lunch time shortly after I arrived at the school. I had never had it and really didn't know what it was. One bite and I was hooked. It could have been the special Chefy touch that made it so good, but the creamy, sweet taste of the basil I knew I would never forget. </div><div><br /></div><div>I frequently make my own pesto. I make a big vat of it and portion it out into single servings and freeze it. Tonight, sadly, I didn't have any homemade so I improvised and bought bottled pesto. I don't remember the brand I bought, but it was surprisingly flavorful. </div><div><br /></div><div>Make this dish. You can't go wrong with cream, pesto and pasta. </div><div><br /></div><div><b>Creamy Chicken Pesto Pasta</b></div><div><i>Recipe from Love From the Oven</i></div><div>Serves 6</div><div><div><ul style="text-align: left;"><li>7 ounces pesto sauce homemade or jarred</li><li>1 pound penne pasta or other pasta shape</li><li>1 c heavy cream</li><li>3 c warm grilled chicken sliced or roughly chopped</li><li>shredded parmesan for garnish optional</li><li>pine nuts for garnish optional</li></ul></div></div><div><br /></div><div><div>Bring a large pot of water to a boil.</div><div><br /></div><div>Cook pasta according to package directions for al dente pasta.</div><div><br /></div><div>Prior to draining the pasta, save about ½ cup of the cooking water. Drain pasta well.</div><div><br /></div><div>Toss pesto sauce with cooked pasta. Add heavy cream and toss again. Add pasta water, a little at a time, to thin the sauce if needed.</div><div><br /></div><div>Add the chicken and toss to coat. Top with extra parmesan cheese and pine nuts.</div><div><br /></div></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-63260476696037743572024-03-19T18:25:00.000-07:002024-03-19T18:25:10.611-07:00Panda Express Shanghai Angus Steak<div>I am not a regular at Panda Express, but when I do go I get their Shanghai Angus steak. It's delicious.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicnInoy5iSpdoChVOJ1ZvR9bVebp3GRHt-pmqYsYQlS3M0BouzO2JsnazCX1i3ZlqG8mUdm8kCPPfDKq6XSdgQv2yB6N_Fa3CqbYPDM9D3dMDHzG7UpigMMEAFHLPfpnqPhp2ZOvqAMy91LY9p54Z_1wkDRztHeY34B14I3Mt77ouPqWn2J7ESAQvkoYcd/s538/Screenshot%202024-03-19%20182318.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="501" data-original-width="538" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicnInoy5iSpdoChVOJ1ZvR9bVebp3GRHt-pmqYsYQlS3M0BouzO2JsnazCX1i3ZlqG8mUdm8kCPPfDKq6XSdgQv2yB6N_Fa3CqbYPDM9D3dMDHzG7UpigMMEAFHLPfpnqPhp2ZOvqAMy91LY9p54Z_1wkDRztHeY34B14I3Mt77ouPqWn2J7ESAQvkoYcd/w230-h214/Screenshot%202024-03-19%20182318.jpg" width="230" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo from Baking with Love</td></tr></tbody></table><br /> When I saw this recipe I thought "Sweet, I can make my own."</div><div><br /></div><div>Well, I'm not sure if this person has had Shanghai Angus steak at Panda Express, but this did not really taste like it. Now it could be that I could find kecap manis so I substituted 1/2 tsp sugar to each tablespoon of kecap manis. I don't think it worked. This recipe was very vinegary and not at all what I was expecting.</div><div><br /></div><div>It also didn't help that I didn't really read the recipe correctly and missed the separating the soy sauce up in two portions. I may make this again if I can find the right ingredients.</div><div><br /></div><div><br /></div><div><b>Panda Express Shanghai Angus Steak</b></div><div><i>Recipe from Baking with Love</i></div><div>Serves 4</div><div><div><ul style="text-align: left;"><li>12 oz Angus sirloin steak (cut into 1" strips)</li><li>1 tablespoon cornstarch</li><li>4 tablespoon soy sauce (divided - 1 tablespoon portion & 3 tablespoon portion)</li><li>2 tablespoon sesame seed oil</li><li>½ tablespoon garlic (minced)</li><li>1 small white onion (sliced & cut into 1" pieces)</li><li>12 oz asparagus (1 bunch, cut into 1" pieces)</li><li>1 ½ cups white mushrooms (sliced)</li><li>½ cup Chinese Rice Wine (or cooking sherry)</li><li>1 tablespoon kecap manis (sweet soy sauce)</li><li>2 tablespoon Worcestershire sauce</li><li>½ teaspoon black pepper</li></ul></div></div><div><br /></div><div><div>In a small bowl, combine the cornstarch and the 1 tablespoon portion of soy sauce. Add the steak slices and coat well. Set aside and marinate in the cornstarch mixture for at least an hour.</div><div><br /></div><div>Combine your sauce: in a small bowl add the remaining portion of soy sauce with the kecap manis and Worcestershire sauce. Set aside.</div><div><br /></div><div>Heat a large skillet or wok over high heat. Add the sesame seed oil and wait for it to start smoking slightly. Add the garlic and onion, stir fry for 1-2 minutes until the onion begins to get translucent.</div><div><br /></div><div>Add the mushrooms and cook for an additional 1-2 minutes. Add the marinated steak and cook until no longer pink (about 4-5 minutes). Add the asparagus, then Chinese Rice Wine or cooking sherry, and stir fry for about 1 minute before adding the sauce (combined soy sauce, kecap manis, and Worcestershire) and black pepper.</div><div><br /></div><div>Cook for 3-4 minutes (covered if you want your Shanghai Angus Steak to be nice and saucy) or until the asparagus has reached your desired level of tenderness and the sauce has thickened. Remove from heat and serve immediately.</div></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-88001176085701660782024-03-17T20:19:00.000-07:002024-03-17T20:19:10.730-07:00Cajun Chicken Pasta<div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinOzf3v3CHWMvkJ6G-ghkSJprOg-zomeMP9SV_V95kHgTe2TGC4qLLKrh-07ZfG7sACLtEgTEGMT5m5M-eMWruZ_lAyLIPnKUvKPeMC08oQUXB1Elyy7RRO8phh3jYOr_IjC7VQCsLBY0ZgO4ajyx8iRq1WydH2yH8xy8bKAw3d4t_vK1GulJUIMV8YNE/s1499/cajun-chicken-pasta-4-new.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1499" data-original-width="1200" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinOzf3v3CHWMvkJ6G-ghkSJprOg-zomeMP9SV_V95kHgTe2TGC4qLLKrh-07ZfG7sACLtEgTEGMT5m5M-eMWruZ_lAyLIPnKUvKPeMC08oQUXB1Elyy7RRO8phh3jYOr_IjC7VQCsLBY0ZgO4ajyx8iRq1WydH2yH8xy8bKAw3d4t_vK1GulJUIMV8YNE/w190-h238/cajun-chicken-pasta-4-new.jpg" width="190" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo from I Am<br />Homesteader</td></tr></tbody></table>I've made a couple of different versions of "cajun chicken pasta" and each one has their own flavor<br /> profile while having the same flavor profile. I know. It's weird. </div><div><br /></div><div>This was yummy. I've never cooked with ziti pasta before and think I may have a new favorite pasta shape.</div><div><br /></div><div>I added some andouille sausage because I had some in the freezer and I really think it adds to the "Cajun-ness" of this recipe.</div><div><br /></div><div><b>Cajun Chicken Pasta</b></div><div><i>Recipe from I Am Homesteader</i></div><div>Serves 4</div><div><br /></div><div><div>Noodles</div><div><ul style="text-align: left;"><li>8 ounces ziti noodles</li><li>1 tsp kosher salt</li><li>1 T olive oil</li></ul></div><div><br /></div><div>Chicken</div><div><ul style="text-align: left;"><li>1 pound boneless skinless chicken breasts</li><li>1 tsp Cajun seasoning</li><li>½ tsp kosher salt</li><li>¼ tsp fresh ground black pepper</li><li>2 teaspoons olive oil</li></ul></div><div><br /></div><div>Sauce</div><div><ul style="text-align: left;"><li>2 T unsalted butter</li><li>1 small yellow onion, diced</li><li>4 tsp garlic, minced</li><li>1½ c heavy cream</li><li>½ cup parmesan cheese, grated (plus more for garnish)</li><li>2 T Cajun seasoning</li><li>salt and pepper, to taste</li><li>fresh parsley, chopped for garnish</li></ul></div></div><div><div><br /></div><div>In a large pot filled with water, add salt. Bring to a boil over medium-high heat.</div><div><br /></div><div>Add noodles and cook al dente, according to package directions.</div><div><br /></div><div>Reserve 1 cup of pasta water; drain the rest.</div><div><br /></div><div>Pound the chicken breasts so that they are even in thickness. Season on all sides with Cajun seasoning, salt, and pepper.</div><div><br /></div><div>To a large skillet over medium heat, add oil, and heat until oil is sizzling.</div><div><br /></div><div>When the oil is hot, add chicken and cook 5-6 minutes on each side, or until no longer pink and fully cooked. (Chicken is fully cooked when the internal temperature reaches 165°F.)</div><div><br /></div><div>Remove chicken from the skillet and transfer to a cutting board. Slice the chicken breasts into thin strips. Tent to keep warm as you make the sauce.</div><div><br /></div><div>To the same skillet over medium heat, add butter. Once the butter has melted, add onions and cook until softened (8-10 minutes).</div><div><br /></div><div>Add garlic and cook for 1 minute.</div><div><br /></div><div>Add heavy cream, ½ cup pasta water, parmesan cheese, and Cajun seasoning. Stir to combine. (At this point, taste the sauce for flavor. Add more Cajun seasoning if needed.)</div><div><br /></div><div>Reduce heat to low and add cooked noodles to the skillet. (If you want a thinner sauce, add more reserved pasta water until desired consistency is reached.)</div><div><br /></div><div>Add chicken. Toss to combine.</div><div><br /></div><div>Serve immediately. Salt and pepper to taste.</div></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-69373092040173498672024-03-16T18:16:00.000-07:002024-03-16T18:16:41.030-07:00Creamy French Onion Beef and Noodles<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJgwe93t6l-nJTZ8TbjnlFjxG-y0lWX2qK4JiwQlD8ZcWKTlYh-s365bD7mEE5mjJeGo5VpJDw6RkCij2hIfwqetP2lMy6UBli396ffrErofW5_IY0yEUAJ1PYQWIbprM40ec8ZB9pT-Yot_e8QGjEakugZE90agfmE3Wzfq8vvoy_PhxqRUQZ2QoP3iH/s4032/20240317_004914794_iOS.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJgwe93t6l-nJTZ8TbjnlFjxG-y0lWX2qK4JiwQlD8ZcWKTlYh-s365bD7mEE5mjJeGo5VpJDw6RkCij2hIfwqetP2lMy6UBli396ffrErofW5_IY0yEUAJ1PYQWIbprM40ec8ZB9pT-Yot_e8QGjEakugZE90agfmE3Wzfq8vvoy_PhxqRUQZ2QoP3iH/w189-h252/20240317_004914794_iOS.jpg" width="189" /></a></div>Beef Stroganoff is on the top of my list of comfort foods. It's an easy <a href="https://cookingwithjennw.blogspot.com/2008/06/jenns-kick-ass-stroganoff.html" target="_blank">recipe and one that I have mastered</a>. Still, I like to try other versions of it just to see if I can improve on mine. </div><div><br /></div><div>This recipe is a small upgrade to beef stroganoff. The French Onion Soup really makes this recipe. That little addition makes a big difference.</div><div><br /></div><div>It's a hearty, one pot meal that I am sure you'll enjoy. </div><div><br /></div><div>I made ZERO changes to this recipe. Oh wait, that's not true. I had a half of an onion from another meal so I sliced that up and tossed it in when I was cooking the beef.</div><div><br /></div><div><br /></div><div><b>Creamy French Onion Beef and Noodles</b></div><div><i>Recipe from The Salty Marshmallow</i></div><div>Serves 4</div><div><div><ul style="text-align: left;"><li>2 T Olive Oil</li><li>1 Pound Beef Stew Meat</li><li>1 tsp Onion Powder</li><li>1 tsp Garlic Powder</li><li>Salt & Pepper, To Taste</li><li>1 10.5 Ounce Can French Onion Soup</li><li>3 c Beef Broth</li><li>12 Ounces Egg Noodles</li><li>½ c Sour Cream</li><li>¼ c Parmesan Cheese</li><li>1 c French Fried Onions</li></ul></div></div><div><br /></div><div><div>Heat the olive oil in a large pot over medium high heat.</div><div><br /></div><div>Add the beef and season with the onion powder, garlic powder, salt, and pepper.</div><div><br /></div><div>Cook for 3-5 minutes until beef is seared on all sides.</div><div><br /></div><div>Add French onion soup an beef broth to the pot and bring to a simmer.</div><div><br /></div><div>Simmer the beef on low for 10 minutes, then add the egg noodles and simmer for 10 more minutes, stirring occasionally until the noodles are tender.</div><div><br /></div><div>Remove the pan from the heat. Stir in the sour cream and parmesan cheese. Sprinkle with french onions as desired.</div></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-66389208824713517902024-03-14T18:37:00.000-07:002024-03-14T18:37:29.144-07:00Taco Soup<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitA2hTHL-Tjzd7IWP2TH3Rk4VlVR8PagKa_8XU1YAOrI51QZV4qt0xzZhgVYNnq3o4W-fREJB2fPV9FT2R0SUf7WiHbKIWKWi2x7z3CeBJaP4RL4ZYL-72PQQlwmA8SJ2JZyfZUh1aG7qnTcozVD94OagHoNZplAOQkKAPo0sa3Wc6E9w1ZtZ_RfcMnKG/s3023/20240315_010234786_iOS.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3023" data-original-width="3023" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitA2hTHL-Tjzd7IWP2TH3Rk4VlVR8PagKa_8XU1YAOrI51QZV4qt0xzZhgVYNnq3o4W-fREJB2fPV9FT2R0SUf7WiHbKIWKWi2x7z3CeBJaP4RL4ZYL-72PQQlwmA8SJ2JZyfZUh1aG7qnTcozVD94OagHoNZplAOQkKAPo0sa3Wc6E9w1ZtZ_RfcMnKG/w280-h280/20240315_010234786_iOS.jpg" width="280" /></a></div>Well the sun is out here in Seattle. It's supposed to be 70F by Saturday. Looks like soup season might be winding down. </div><div><br /></div><div>This soup... oh my goodness...I am not even sure what to say about it other than it was FAN-FREAKIN-DELICIOUS!! It's definitely going into the favorites category for this year. </div><div><br /></div><div>It's a simple soup, but it packs a lot of flavor and textures. It's definitely hearty. And the best part I had almost everything in the pantry to make this soup. I didn't have diced tomatoes with green chilies. BUT I had diced tomatoes and a can of green chilis. Close enough. </div><div><br /></div><div>I didn't change anything in this recipe (well except the diced tomatoes) significantly. I added a hit of hot sauce and a bit more chili powder. I served it along side warmed up flour tortillas - great for dipping in the broth.</div><div><br /></div><div><b>Taco Soup</b></div><div><i>Recipe from The Clean Couple</i></div><div>Serves 4</div><div><div><ul style="text-align: left;"><li>1 teaspoon olive oil</li><li>1 lb ground beef</li><li>1 cup onion chopped (1 medium onion)</li><li>½ tablespoon garlic minced (about 4 cloves)</li><li>1 14 oz can diced tomatoes with green chiles</li><li>1 quart beef broth low or no salt</li><li>1 teaspoon paprika</li><li>½ teaspoon pepper</li><li>1 teaspoon chili powder</li><li>½ teaspoon cumin</li><li>1 can black beans drained & rinsed</li><li>1 can pinto beans drained & rinsed</li><li>1 cup frozen corn thawed</li></ul></div></div><div><br /></div><div><div>In a soup pot, heat olive oil. Brown beef, onions and garlic for 10-12 minutes until cooked.</div><div><br /></div><div>Add in tomatoes, broth, spices, beans and corn.</div><div><br /></div><div>Stir together. Bring to a boil, then reduce to a simmer for 30 minutes to an hour.</div><div><br /></div><div>The original website with this recipe has<a href="https://thecleaneatingcouple.com/taco-soup/" target="_blank"> instructions for Instant Pot and Crock Pot</a>.</div></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-80847850104081429312024-03-11T19:35:00.000-07:002024-03-11T19:36:14.768-07:00Slow Cooker Corned Beef and Cabbage Stew<div>Last night was Sunday dinner and the theme was Irish. Only because next Sunday is St. Patty's day and<br /><br /> it was an excuse to eat soda bread. </div><div><br /></div><div>We had all the Irish favorites: Guinness, soda bread, colcannon, and more Guinness.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_vKrb3jnunmA1WNWjOpZJ_LjZAWZGDHZQ0t61Pw6XYUmx4Xv300DNYDnIIG7KgPr9Fck4D8RM7ezN7X7Skdfg1UjLHIslZTb-uPpnirxPimiKi5c4hwAs8CgGg6bJcblGKQw0GM2IZ_81LHLnmZhUfNidSRfOOWMYhFzlkZIIJy_JkyXoZrFJSJtUFTk/s4032/20240310_164005108_iOS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_vKrb3jnunmA1WNWjOpZJ_LjZAWZGDHZQ0t61Pw6XYUmx4Xv300DNYDnIIG7KgPr9Fck4D8RM7ezN7X7Skdfg1UjLHIslZTb-uPpnirxPimiKi5c4hwAs8CgGg6bJcblGKQw0GM2IZ_81LHLnmZhUfNidSRfOOWMYhFzlkZIIJy_JkyXoZrFJSJtUFTk/s320/20240310_164005108_iOS.jpg" width="320" /></a></div><br />This was a good recipe. The crock pot was F-U-L-L. I cooked it for 8 hours and the corned beef wasn't as tender as I was hoping, but it was still good. I also didn't like the pickling spice. I knew I wasn't going to but was following the recipe anyhow. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzp6JSboN9VrKnR4gb7zZwTSOTtzBoIm2ByhvxTAytrlGIlmEs3tOeS0ZXijsE8N8tj6L-zMgXPtHfdNvctbmLRjzRi8e6jkHEZV_yQDyDwIpS8fndmtz8kPb4pN2qrCofh2PvCInbbJwTV4gYo2B3YI1TOWaf9_1XFi6N6oPm-axBxCp8De3EJwO5P0JI/s4032/20240310_165457139_iOS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzp6JSboN9VrKnR4gb7zZwTSOTtzBoIm2ByhvxTAytrlGIlmEs3tOeS0ZXijsE8N8tj6L-zMgXPtHfdNvctbmLRjzRi8e6jkHEZV_yQDyDwIpS8fndmtz8kPb4pN2qrCofh2PvCInbbJwTV4gYo2B3YI1TOWaf9_1XFi6N6oPm-axBxCp8De3EJwO5P0JI/s320/20240310_165457139_iOS.jpg" width="320" /></a></div><br /></div><div><br /></div><div>If I made this again, I wouldn't put in the veggies until half way. The cabbage was way to slimy. </div><div><br /></div><div><b>Slow Cooker Corned Beef and Cabbage Stew</b></div><div><i>Recipe from The Recipe Critic</i></div><div>Serves 6</div><div><br /></div><div><div><ul style="text-align: left;"><li>2 pounds corned beef cut into bite sized pieces</li><li>4 large potatoes cut into large pieces</li><li>2 stalks celery chopped</li><li>1 white onion chopped</li><li>1 bag baby carrots 16 oz</li><li>1/2 head cabbage cut into small wedges</li><li>3 cups beef broth</li><li>1 tablespoon Worcestershire sauce</li><li>2 tablespoons McCormick® Pickling Spice</li><li>1 teaspoon McCormick® Garlic Powder</li><li>1/2 teaspoon McCormick® Paprika</li><li>1 teaspoon salt</li><li>1 teaspoon pepper</li><li>1 tablespoon cornstarch optional</li><li>Chopped Parsley and additional salt and pepper for garnish</li></ul></div></div><div><br /></div><div><div>Add corned beef, potatoes, celery, onion, carrots, and cabbage to your slow cooker.</div><div><br /></div><div>In a medium sized mixing bowl combine beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika and salt and pepper. Pour over the meat and veggies.</div><div><br /></div><div>Cook on low for 8-10 hours or high for 5-6 until the vegetables are tender and meat is cooked throughout.</div><div><br /></div><div>Add salt and pepper to taste and garnish with chopped parsley.</div></div><div><br /></div><div><br /></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-53211454312043325412024-03-08T17:39:00.000-08:002024-03-08T17:39:04.572-08:00Beef and Cheddar Cheeseball<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoyZCaVPBbTQ9n9MlqcwZqLgFzG6XCsinKnE_BV8uB27bXVxTMLeRGxQ5xfYgyGtFTvNyuaATyT8OPQOn_6tW4soErOqWiJaQRn4tHlOQY5xOeYYh1eHhRzE9JepUTiZ77EviITBOgOY-xKb8kU5lWTWuB1t7EFRkyf-UirsEiJWLeh9j8d5BOishlUrV/s508/Screenshot%202024-03-08%20173731.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="508" data-original-width="343" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoyZCaVPBbTQ9n9MlqcwZqLgFzG6XCsinKnE_BV8uB27bXVxTMLeRGxQ5xfYgyGtFTvNyuaATyT8OPQOn_6tW4soErOqWiJaQRn4tHlOQY5xOeYYh1eHhRzE9JepUTiZ77EviITBOgOY-xKb8kU5lWTWuB1t7EFRkyf-UirsEiJWLeh9j8d5BOishlUrV/s320/Screenshot%202024-03-08%20173731.jpg" width="216" /></a></div>This month for book club, I was on the hook to bring an appetizer. I like to try something different instead of buying a premade at the store. And I like to mix it up. I don't like brining the same thing every time. </div><div><br /></div><div>Dried beef is a funny thing to me. I remember my grandma making chip beef gravy that we'd put over toast. Some folks call that S.O. S. I've only ever used it in dips and wondered if this would be a good thing to have in my preparedness kit. </div><div><br /></div><div>This was a delicious appetizer. DO NOT salt this immediately. That chip beef has a ton of salt in it. I didn't salt it at all and yet it turned out a little salty. </div><div><br /></div><div>What did I change: </div><div>1. I didn't make a ball. I know. GASP. I put it in a dish and called it good. </div><div>2. Because I didn't put it in a ball, I didn't use the pecans.</div><div><br /></div><div><br /></div><div><b>Beef and Cheddar Cheeseball</b></div><div><i>Recipe from Melissa's Southern Style Kitchen</i></div><div>Serves 12</div><div><div><ul style="text-align: left;"><li>1 1/2 cups pecans toasted & chopped</li><li>2 8 oz softened cream cheese</li><li>1 1/2 Tbsp mayonnaise</li><li>1 tsp lemon juice</li><li>1 Tbsp Worcestershire sauce</li><li>1/2 tsp garlic powder</li><li>1/4 tsp salt</li><li>1 2.25 oz jar dried beef i.e. Armour</li><li>4 chopped green onions</li><li>1 cup shredded sharp cheddar cheese</li></ul></div></div><div><br /></div><div><div>Preheat the oven to 350°F. Toast the pecan pieces for 6-8 minutes. Set aside to cool.</div><div><br /></div><div>In a medium mixing bowl, cream together, the softened cream cheese, mayonnaise, lemon juice, Worcestershire sauce, garlic powder and salt until light and fluffy.</div><div><br /></div><div>Chop the dried beef and finely chop the green onions. Add to the cheese mixture then whip it in just until blended, to avoid pureeing the onion.</div><div><br /></div><div>Mix in the shredded cheddar cheese by hand using a large spoon or spatula.</div><div><br /></div><div>Shape into a ball. Wrap the cheese ball in plastic wrap and refrigerate for 2 hours or until firm.</div><div><br /></div><div>Roll the chilled cheese ball in the toasted chopped pecans and serve with assorted crackers, veggies or pita chips.</div></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-14959928006218090212024-03-08T17:28:00.000-08:002024-03-08T17:39:50.896-08:00Apple and Goat Cheese Salad with White Balsamic-Herb Dressing<div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZC8S8-7kkEG1EeN9XRizyVNEt0-l7gXxRrGG7WSiNW8fR5M765-C6mrelHyfMaf5hTO-XtCz7mc6IVimHUogj63szdNolaDVORsZoh36FyDKsravyt08O0Eyl0_uqbfFRf8w72SmJuc4Iz4VHZXxz-024HcP-JcTVnbt4sjKqho-CBUH-9CRVzilT_QtF/s1200/boudin-apple-goat-cheese-salad-chefdehome-4.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="800" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZC8S8-7kkEG1EeN9XRizyVNEt0-l7gXxRrGG7WSiNW8fR5M765-C6mrelHyfMaf5hTO-XtCz7mc6IVimHUogj63szdNolaDVORsZoh36FyDKsravyt08O0Eyl0_uqbfFRf8w72SmJuc4Iz4VHZXxz-024HcP-JcTVnbt4sjKqho-CBUH-9CRVzilT_QtF/w176-h265/boudin-apple-goat-cheese-salad-chefdehome-4.jpg" width="176" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo from Chef de Home</td></tr></tbody></table>We had book club this week. My potluck item was an appetizer but Sherrie wasn't going to make it so I picked up her salad potluck item. </div><div><br /></div><div>I like a salad with a lot of viddles in it. I need more than just lettuce and tomato. This particular salad has enough viddles and enough flavor to make it a keeper. </div><div><br /></div><div>What did I change: </div><div>1. I used spinach for a couple of reasons. First, I'm not a fan of a spring mix. It feels like I'm eating weeds. And second, I had the spinach in the fridge. </div><div><br /></div><div>Side note: I buy my spinach in a box (or a bag) as do most of us. You still need to wash it. You know that right? I washed this spinach and I was floored at the dirt and a couple of bugs I found in it. It was an organic box, but that's a little too organic for me. </div><div><br /></div><b>Apple and Goat Cheese Salad with White Balsamic-Herb Dressing</b><div><i>Recipe from Chef de Home</i></div><div>Serves 2</div><div><br /></div><div><div>White Balsamic Dressing</div><div><ul style="text-align: left;"><li>2 T Balsamic Vinegar (white balsamic)</li><li>2 T Olive Oil</li><li>1 tsp Parsley (dried flakes)</li><li>1/2 tsp Oregano</li><li>1/4 tsp Salt</li><li>Black Pepper (per taste)</li></ul></div><div><br /></div><div>Apple and Goat Cheese Salad</div><div><ul style="text-align: left;"><li>1 Apple (green, granny smith, sliced to thin wedges)</li><li>1/4 c Goat Cheese (chevre brand preferred, crumbled)</li><li>1/4 c Cranberries (dried cranberries)</li><li>3 c Spring Greens Mix</li><li>1/4 c Almonds (sliced, dry toasted, instructions below)</li></ul></div></div><div><br /></div><div><div>Dressing - Add all dressing ingredients in a wide salad bowl except olive oil. Whisking continuously, add olive oil to make a thick emulsion. Set Aside.</div><div><br /></div><div>Brown almonds in a small pan.</div><div><br /></div><div>Arrange the salad and dress.</div></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-39369689889149376292024-03-04T17:16:00.000-08:002024-03-04T17:16:27.641-08:00Slow Cooker Pasta E Fagioli<div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiS3F79ZwB_8UU1fLDkGg6M6TQtnYC7-_DtKnMhRIM_Nvazv9NrLPegC3GL3jAqdfa9gXh7W75B93Fu2ZMxYkGvhEZNiIap5cDzQpT05yiAE4nrT29OIpqA0KWhlKbJO1UerxZYX6kKZpzAZNWZRma8RwyLFwBINc0J7IYx8G5EH27ETSFoCbEmwwkXQnn/s700/Slow-Cooker-Pasta-e-Fagioli_EXPS_SCBZ18_161010_E07_27_2b-5.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="700" data-original-width="700" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiS3F79ZwB_8UU1fLDkGg6M6TQtnYC7-_DtKnMhRIM_Nvazv9NrLPegC3GL3jAqdfa9gXh7W75B93Fu2ZMxYkGvhEZNiIap5cDzQpT05yiAE4nrT29OIpqA0KWhlKbJO1UerxZYX6kKZpzAZNWZRma8RwyLFwBINc0J7IYx8G5EH27ETSFoCbEmwwkXQnn/w198-h198/Slow-Cooker-Pasta-e-Fagioli_EXPS_SCBZ18_161010_E07_27_2b-5.jpg" width="198" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo from Taste of Home<br /><br /></td></tr></tbody></table>I really should have my Slow Cooker ID card revoked. This is recipe #2 this week that literally says "slow cooker" in the title and yet I did not get it together in time for the said slow cooking. </div><div><br /></div><div>No matter. I've had this soup in the big Dutch oven for an hour and it'll be fine. As soon as my cheddar bay biscuits are done, dinner's served. </div><div><br /></div><div>What I added:</div><div>1. I added a tablespoon of tomato paste. I wanted a deeper tomato flavor. </div><div><br /></div><div>2. I used vegetable broth because for some dumb reason I'm out of chicken broth. Me thinks it's time for a pantry inventory again. </div><div><br /></div><div>3. I didn't put in the pasta. I don't like how pasta soaks up all the liquid when you keep the remaining for the leftover. I know I can cook pasta separately and put it in when serving, but considering I'm having biscuits with it, I thought I could go without.</div><div><br /></div><div><br /></div><div><b>Slow Cooker Pasta E Fagioli</b></div><div><i>Recipe from Taste of Home</i></div><div>Serves 8 (if you have something else with it like a salad) ( and don't want leftovers)</div><div><br /></div><div><div><ul style="text-align: left;"><li>1 pound ground beef</li><li>1 medium onion, chopped</li><li>1 carton (32 ounces) chicken broth</li><li>2 cans (14-1/2 ounces each) diced tomatoes, undrained</li><li>1 can (15 ounces) canneloni beans, rinsed and drained</li><li>2 medium carrots, chopped</li><li>1-1/2 c finely chopped cabbage</li><li>1 celery rib, chopped</li><li>2 T minced fresh basil or 2 teaspoons dried basil</li><li>2 garlic cloves, minced</li><li>1/2 tsp salt</li><li>1/2 tsp pepper</li><li>1 c ditalini or other small pasta</li><li>Grated Parmesan cheese, optional</li></ul></div></div><div><br /></div><div><div>In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain.</div><div><br /></div><div>Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and pepper. Cover and cook on low until vegetables are tender, 7-8 hours.</div><div><br /></div><div>Stir in pasta. Cover and cook on high until pasta is tender, about 30 minutes longer. Sprinkle with cheese if desired.</div></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-86776105477202412602024-03-04T15:41:00.000-08:002024-03-04T15:41:41.077-08:00Mama's Banana Bread<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnaJB6FcJorWQ9P39ZaYUVYJXmG0TmMwdImlDLf0EljPn2Zp-B0uVTzBmiP91LGjyRL-KBoJk7sG9Dzp1_ld4fkB2x78if6fY3B0Zeu10c3g6Y77q7_BJJY4p_M7Zuwd2Ti5HiyijDnfe0jCnE2_au_Fv-iKEWdaKoZVmQIObS1EFjjUkLmAaIqvUAlvr1/s4032/20240302_004726415_iOS.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnaJB6FcJorWQ9P39ZaYUVYJXmG0TmMwdImlDLf0EljPn2Zp-B0uVTzBmiP91LGjyRL-KBoJk7sG9Dzp1_ld4fkB2x78if6fY3B0Zeu10c3g6Y77q7_BJJY4p_M7Zuwd2Ti5HiyijDnfe0jCnE2_au_Fv-iKEWdaKoZVmQIObS1EFjjUkLmAaIqvUAlvr1/s320/20240302_004726415_iOS.jpg" width="240" /></a></div>I started buying bananas to have a couple of times a week to help with leg cramps. Turns out all I'm using them for is making banana type bread. I gotta stop buying bananas and thinking I'm going to eat them. They really don't last long and before I know it, they're too brown for my taste. My dad would have loved them. He'd let his bananas almost be rotten before he'd eat them.</div><div><br /></div><div>I normally use my sister-in-laws banana bread recipe (I'm actually surprised it's not on this blog), but figured why not try something new.</div><div><br /></div><div>This is actually the second batch of banana bread. The first batch I had to toss because I completely forgot the sugar. And it was gross. Tasted like flour and bananas. </div><div><br /></div><div>This one is YUMMY. I would prefer butter in my bread instead of oil, but overall this was a good bread. I'd make it again. </div><div><br /></div><div><b>Mama's Banana Bread</b></div><div>Recipe from South Your Mouth</div><div>Serves 10</div><div><br /></div><div><div>3-4 bananas (preferably overripe)</div><div>1/2 c vegetable oil</div><div>2 eggs</div><div>1 tsp vanilla extract</div><div>1 c sugar</div><div>2 c all-purpose flour</div><div>1 T baking soda</div><div>1 c chopped pecans or walnuts (optional)</div></div><div><br /></div><div><div>Peel and slice bananas then add to a medium-sized mixing bowl. Using an electric mixer on low, beat bananas until creamy and only small chunks remain. Add oil, eggs, vanilla extract and sugar then continue beating on low until well combined. Add flour and baking soda and continue beating on low until just combined.</div><div><br /></div><div>Grease and flour a standard-size loaf pan. Pour batter into prepared pan then bake at 350 degrees for one hour or until toothpick inserted in the middle comes out clean.</div><div><br /></div><div>Cool banana bread in pan for 20 minutes then turn out and serve. Store at room temperature in an airtight container.</div></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-57171326320313358632024-03-03T18:10:00.000-08:002024-03-03T18:11:19.073-08:00Crock Pot Steak Bites<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2PKVmK8clJYz87UqR6RVBfLnadqLgu5glO6BIMaviih48ryAVQpyh7RHW_zsrpXZgC0zlfVcBcSj6HOcnIXmCRtBv36H-hbqr2uB9nW3YZQvA04qRIdlp97Kg7YM9WXvdDg6X_G3r-ijhSq2L5Wwpp3QYUGf6ITUDZMv-W5go2ayAfR1kQt54JNDIOi1U/s4032/20240304_013957534_iOS.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2PKVmK8clJYz87UqR6RVBfLnadqLgu5glO6BIMaviih48ryAVQpyh7RHW_zsrpXZgC0zlfVcBcSj6HOcnIXmCRtBv36H-hbqr2uB9nW3YZQvA04qRIdlp97Kg7YM9WXvdDg6X_G3r-ijhSq2L5Wwpp3QYUGf6ITUDZMv-W5go2ayAfR1kQt54JNDIOi1U/w255-h191/20240304_013957534_iOS.jpg" width="255" /></a></div>I started walking with a friend the last couple of days. And while it's only for 30 minutes, I feel like my appetite has increased. Or I'm just always hungry. </div><div><br /></div><div>I love any beef/gravy combo usually. I've made some steak bite recipes that use brown gravy packet and I am not a fan of that flavoring. So when I found this recipe and calls for Au Jous instead of brown gravy I thought it would be a winner. </div><div><br /></div><div>And it was. </div><div><br /></div><div>I didn't get the meat thawed in time to put this in the crock pot. So I followed all the instructions, and I put it in a pot and let it simmer for 3 hours. Turned out fine. </div><div><br /></div><div>I did add a dash of Worcestershire sauce to round out the flavor a little. </div><div><br /></div><div>Pro tip: DO NOT salt anything until you let this cook a bit. The packet of au jus has a ton of salt. I added zero salt to this recipe and it was seasoned perfectly. I did, however, add a bit more pepper than the recipe. </div><div><br /></div><div><b>Crock Pot Steak Bites</b></div><div><i>Recipe from My Incredible Recipes</i></div><div>Serves 8</div><div><br /></div><div><div><ul style="text-align: left;"><li>3 pounds sirloin steak cut into bite-sized pieces</li><li>2 tsp kosher salt</li><li>1 tsp black pepper</li><li>2 T vegetable oil</li><li>1 small sweet onion thinly sliced</li><li>3 cloves garlic thinly sliced</li><li>1 c unsalted beef stock</li><li>1 ounce packet au jus gravy mix</li><li>4 T unsalted butter thinly sliced</li><li>fresh chopped parsley for garnish optional</li></ul></div></div><div><br /></div><div><div>Place the steak into a large bowl with the salt and pepper and toss to combine.</div><div><br /></div><div>Get a large skillet hot over medium-high heat and add half of the oil. Sear off the steak pieces in batches and place them into an 8-quart slow cooker. Add more oil to the pan if needed.</div><div><br /></div><div>Once all the steak is seared, add the onion and garlic to the slow cooker, toss with the steak bites.</div><div><br /></div><div>Pour in the beef stock. Sprinkle the au jus packet over the top. Lay slices of the butter over the top.</div><div><br /></div><div>Cover the slow cooker and cook on high for 3-4 hours or low 6-8 hours. Stir every 30 minutes or so if you can. Serve with a garnish of fresh parsley if using.</div></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-37574618415226482202024-02-27T19:16:00.000-08:002024-02-27T19:16:54.514-08:00Chicken and Stuffing Casserole<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8nrQhXVfxIIzMJisCLdC4QQCc7A_R1fh6Y66UyXhJ0zW6k29oXCGJEdLEK0d9pzyiOvsZ2wTuxP1j7_4El7ajEEz7-AZtCqs1h3PbCkktR7X0mue6fNYRZxt-oV2Odry8lGpKn2zW_Qg3b9_RwoM-dnFnD45J64UX9aGoxNxTK7vbURD5RSdp8WEhpQB/s2936/20240228_021157314_iOS.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2936" data-original-width="2449" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8nrQhXVfxIIzMJisCLdC4QQCc7A_R1fh6Y66UyXhJ0zW6k29oXCGJEdLEK0d9pzyiOvsZ2wTuxP1j7_4El7ajEEz7-AZtCqs1h3PbCkktR7X0mue6fNYRZxt-oV2Odry8lGpKn2zW_Qg3b9_RwoM-dnFnD45J64UX9aGoxNxTK7vbURD5RSdp8WEhpQB/s320/20240228_021157314_iOS.jpg" width="267" /></a></div>Its a cold, snowy day today in the Pacific Northwest. I hate the snow. It makes me cold and makes me think about comfort food. Good thing this recipe was on the rotating menu. </div><div><br /></div><div>This recipe was good. No need to salt anything in this dish though. I think the stuffing mix has enough. I added a pinch and it was a little too salty for me. (My BFF would have loved it). </div><div><br /></div><div>I wouldn't make this again, but only because I have WAY too many new recipes to try. This recipe was easy to throw together and would feed a bunch of people. I bet the leftovers are good too. We'll find out tomorrow on that one.</div><div><br /></div><div><br /></div><div><b>Chicken and Stuffing Casserole</b></div><div>Recipe from Cincyshopper.com</div><div>Serves 4</div><div><br /></div><div><div>6 oz Stuffing Mix</div><div>1 1/4 c hot Water</div><div>1/2 c Milk</div><div>10.5 oz Cream of Chicken Soup</div><div>2 c Chicken cooked and diced</div><div>12 oz frozen Mixed Vegetables thawed</div><div>1/4 tsp Pepper</div><div>1/8 tsp Salt</div></div><div><br /></div><div><div>Preheat oven to 400.</div><div><br /></div><div>Grease a casserole dish (9x13" or equivalent) and set aside.</div><div><br /></div><div>In a medium bowl, combine stuffing mix and hot water. Set aside.</div><div><br /></div><div>In another bowl, add soup and milk. Whisk to combine.</div><div><br /></div><div>Add chicken, vegetables, salt and pepper.</div><div><br /></div><div>Stir and add to prepared casserole dish.</div><div><br /></div><div>Top with stuffing mixture.</div><div><br /></div><div>Bake 25-30 minutes or until filling is bubbling and topping is browned.</div></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-72619315474670461422024-02-25T18:42:00.000-08:002024-02-25T18:42:57.481-08:00Easy Slow Cooked Smothered Cubed Steak<div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOfI91f_wtEoQZVYq8EVRCn_uNwtf_BxQ4zG_0gn6fx8M-PId1wNTMGEHw229HkBUOf2HLBSAjdfGbEWW8b9Y4Xhyphenhyphend4gSWcos77TvLhkLylLQUYu6-Udp2Dm1LAMo9YY3hOnaSLp65ZDGjUA3NWK5PSqQPRa83YWNTFz15uHWRodngQDHEc44BrvB2W1Ex/s2048/Slow-Cooked-Smothered-Cubed-Steak-with-Gravy-pouring-over-steak-scaled.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1463" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOfI91f_wtEoQZVYq8EVRCn_uNwtf_BxQ4zG_0gn6fx8M-PId1wNTMGEHw229HkBUOf2HLBSAjdfGbEWW8b9Y4Xhyphenhyphend4gSWcos77TvLhkLylLQUYu6-Udp2Dm1LAMo9YY3hOnaSLp65ZDGjUA3NWK5PSqQPRa83YWNTFz15uHWRodngQDHEc44BrvB2W1Ex/w181-h253/Slow-Cooked-Smothered-Cubed-Steak-with-Gravy-pouring-over-steak-scaled.jpg" width="181" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo from Melissa<br />Southern Style Kitchen</td></tr></tbody></table>Winter is back. It was blustery and cold today. Which makes for a perfect crock pot, comfort food kinda meal.</div><div><br /></div><div>I have made several cube steak in gravy types of slow cooker meals. They all really call for the same type of ingredients. This recipe included an ingredient I've only used once, maybe twice before, Cream of Mushroom and Roasted Garlic soup. Whoa. I may start using that anytime a recipe calls for Cream of Mushroom soup. Surprisingly flavorful.</div><div><br /></div><div>What I changed or didn't do?</div><div><ol style="text-align: left;"><li>No bell peppers. Blech.</li><li>I misread the ingredient for the au jous pack. I didn't know there was a "gravy" version of au jous. And maybe there isn't a difference from regular au jous mix. Do be careful though when salting your food when using a packet like this. They usually contain a lot of salt in them. I didn't add any extra salt at all to the mixture. I used season salt on the cube steaks; sparingly. </li></ol></div><div><b>Easy Slow Cooked Smothered Cubed Steak</b></div><div><i>Recipe from Melissas Southern Style Kitchen</i></div><div>Serves 8</div><div><div><ul style="text-align: left;"><li>2 1/2 lb cubed sirloin steak (6-8 medium-size pieces)</li><li>1/3 c all-purpose flour (Season with 1/4 tsp each salt, black pepper and smoked paprika)</li><li>olive oil</li><li>1 medium green bell pepper seeded and sliced</li><li>1 medium sweet onion sliced</li><li>1 8 oz container sliced baby portabella mushrooms</li><li>1 10 3/4 oz can cream of mushroom and roasted garlic soup OR classic cream of mushroom soup</li><li>1 1/2 c low sodium beef broth</li><li>1 0.6 oz packet Knorr Au Jus gravy mix</li><li>2 Tbsp A-1 steak sauce</li><li>1 Tbsp chopped flat leaf parsley</li><li>1 tsp steak seasoning blend i.e. Chicago, Montreal, Meat Magic</li><li>1/4 tsp dried thyme</li><li>salt and black pepper to taste</li><li>1 Tbsp flour, plus additional as needed to thicken sauce</li></ul></div></div><div><br /></div><div><div>Spray the crock of a 6 quart slow cooker with cooking spray.</div><div><br /></div><div>Dust the cube steaks with flour seasoned with salt, pepper and paprika.</div><div><br /></div><div>In a large skillet over medium-high heat, brown both sides of the steaks in olive oil for 1 minute per side then arrange in the bottom of the slow cooker. Do not cook through.</div><div><br /></div><div>To the pan, add soup, beef broth, au jus packet, steak sauce, parsley, steak seasoning and thyme. Whisk off the heat scraping all of the brown bits off the bottom of the pan. Whisk in 1 Tbsp of flour. Taste and adjust the salt and black pepper, if needed.</div><div><br /></div><div>Arrange vegetables on top of steak, then drizzle gravy on top. Cover and cook on low for 6 -7 hours or until fork tender.</div><div><br /></div><div>Serve immediately over rice, egg noodles or mashed potatoes.</div></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-46532229925447193402024-02-22T18:17:00.000-08:002024-02-22T18:17:38.883-08:00Small-Batch Chocolate Banana Muffins (One-Banana, One-Bowl)<div style="text-align: center;"><span style="font-size: medium;">When life gives you this...</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT8sKLvbJUv84jQk2kjHAFUUrPetrA23ZkqPWJaHC5AWjJdZ4KLM3UvDBiLKYHNB1uCmza0TC8oV3XUz7-JAwhSDGa7AVM-EzdczaBTfIdds6RvSkHU7QkINBAnNavMYqM9NclJn5nf3KxJJR6mPUs4ex1nS6Iw08hUcdmS-RCZA_dkyhoRc-nTgkXfwfC/s4032/20240223_012718931_iOS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT8sKLvbJUv84jQk2kjHAFUUrPetrA23ZkqPWJaHC5AWjJdZ4KLM3UvDBiLKYHNB1uCmza0TC8oV3XUz7-JAwhSDGa7AVM-EzdczaBTfIdds6RvSkHU7QkINBAnNavMYqM9NclJn5nf3KxJJR6mPUs4ex1nS6Iw08hUcdmS-RCZA_dkyhoRc-nTgkXfwfC/s320/20240223_012718931_iOS.jpg" width="240" /></a></div><br /><div style="text-align: center;"><span style="font-size: medium;">You make this...</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7ej-APnwj5hqsYfKyz0GVMVGsoUQ4I3Cmd7wptmcmmWLidsig7DfmTC7JhR_Xlo3psgAMWfeiD7l1nMr-kSqUV49BUxPU7Sjmg_e6YosdXVHEf7oAzXDomlr-8JI6Mkxd2lSmUrM-gLgBuONTreY1yigNlDiQjLtzR5ggw4glPRzh0H5i67hCxmIrcIj/s4032/20240223_014002367_iOS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7ej-APnwj5hqsYfKyz0GVMVGsoUQ4I3Cmd7wptmcmmWLidsig7DfmTC7JhR_Xlo3psgAMWfeiD7l1nMr-kSqUV49BUxPU7Sjmg_e6YosdXVHEf7oAzXDomlr-8JI6Mkxd2lSmUrM-gLgBuONTreY1yigNlDiQjLtzR5ggw4glPRzh0H5i67hCxmIrcIj/s320/20240223_014002367_iOS.jpg" width="240" /></a></div><br /><div>That's right. A small batch of chocolate banana muffins. I found this blog that has a ton of "small batch" recipes. It's super helpful when you're cooking for one. </div><div><br /></div><div>I had two small problems with this recipe. User errors really. </div><div>1. I didn't have vanilla</div><div>2. I didn't have any chocolate chips</div><div><br /></div><div>No worry, they taste fine. Good even.</div><div><br /></div><div><b>Small-Batch Chocolate Banana Muffins (One-Banana, One-Bowl)</b></div><div><i>Recipe from Baking Mischief</i></div><div>Makes 5 muffins (it only made 4 for me)</div><div><div><ul style="text-align: left;"><li>1 medium-to-large over-ripe banana</li><li>3 T unsalted butter melted</li><li>1/4 c brown sugar</li><li>1 large egg white</li><li>1/2 tsp vanilla extract</li><li>1/3 c all-purpose flour</li><li>3 T unsweetened cocoa powder</li><li>1/2 tsp baking soda</li><li>1/8 tsp salt</li><li>2 ounces semi-sweet chocolate chopped or 1/3 cup chocolate chips, plus more for topping</li></ul></div></div><div><br /></div><div><div>Preheat your oven to 425°F and line a muffin tin with 5 liners.</div><div><br /></div><div>Place peeled banana in a medium bowl and mash it well with a fork or potato masher. Add melted butter and whisk until well combined. Add brown sugar, egg white, and vanilla. Mix well.</div><div><br /></div><div>Place a fine-mesh strainer over the bowl and add flour, cocoa powder, baking soda, and salt to the strainer. Sift dry ingredients into the wet and use a spoon to mix until just combined. Stir in chopped chocolate or chocolate chips. Divide batter between prepared muffin cups, filling about 3/4 of the way full.</div><div><br /></div><div>Bake for 8 minutes at 425°F before turning the oven temperature down to 350°F. Bake for an additional 6 to 9 minutes, until a toothpick inserted into the center of the muffins comes out with just a few crumbs.</div><div><br /></div><div>Sprinkle extra chocolate over the top if desired. Cool in the pan for at least 10 minutes, and enjoy.</div></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-39140026165879669852024-02-21T13:31:00.000-08:002024-02-21T13:31:46.334-08:00Easy Roasted Green Beans<div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchmnGerk3EUb76kjDlvIqvLw3lbaSHmrqUOCDlDvlRf_NqZ4818UZMLOX_vEeOxEGYGV2jyQxbVYISAGhGU6liCGCo0Seea1Vl80XiWIWO659Vy9BQIl6dg2bixIKUQ8qE5E5WepQc2J2MdB1zrMS20pGIJqMmZsncSo4ViDiTTOqJQRsQ1ubm96s0Wz1/s816/Screenshot%202024-02-21%20133037.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="709" data-original-width="816" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchmnGerk3EUb76kjDlvIqvLw3lbaSHmrqUOCDlDvlRf_NqZ4818UZMLOX_vEeOxEGYGV2jyQxbVYISAGhGU6liCGCo0Seea1Vl80XiWIWO659Vy9BQIl6dg2bixIKUQ8qE5E5WepQc2J2MdB1zrMS20pGIJqMmZsncSo4ViDiTTOqJQRsQ1ubm96s0Wz1/w268-h233/Screenshot%202024-02-21%20133037.jpg" width="268" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo from Baking Mischief</td></tr></tbody></table>There are very few veggies I like, that aren't carbalicious. That makes it hard to try to eat more veggies.<br /> </div><div>Green beans are on the list of like. I prefer the French green beans (skinny ones) over regular green beans. I couldn't really tell you why other than it's a textual thing I think. </div><div><br /></div><div>This recipe is super easy and very basic. In fact, I am almost embarrassed to count this as a new recipe. What's different than how I normally make green beans is the garlic powder. I had no idea that adding something as simple as that would make these go from meh to yummy. </div><div><br /></div><div>I also topped them with some grated parmesan cheese. That could have helped too.</div><div><br /></div><div><br /></div><div>Easy Roasted Green Beans</div><div>Recipe from Baking Mischief</div><div>Serves 4</div><div><div><ul style="text-align: left;"><li>1 pound fresh green beans washed, dried, and trimmed</li><li>1 tablespoon olive oil</li><li>Salt and pepper</li><li>1/4 teaspoon garlic powder (approximately)</li></ul></div></div><div><br /></div><div><div>Preheat your oven to 425°F.</div><div><br /></div><div>In a bowl or on a baking sheet, toss green beans with olive oil. Spread beans in a single layer on baking sheet.</div><div><br /></div><div>Sprinkle generously with salt, pepper, and garlic powder. Bake for 8 minutes and shake pan a couple of times.</div><div><br /></div><div>Bake for an additional 4 to 6 minutes, until green beans are tender-crisp or reach your desired level of doneness.</div><div><br /></div><div>Serve and enjoy!</div></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-9847599866764670182024-02-21T13:25:00.000-08:002024-02-21T13:25:12.909-08:00Chef Salad<div>I've been trying to eat better at lunch time. Its the hardest meal for me to prepare because I rarely plan for it and end up eating crap. </div><div><br /></div><div>This week I decided a chef salad would be a good option for lunch. I can prep ahead of the time and have everything ready to throw together at lunch. </div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-bhE1CSaj2yADyvuh1LjDa9FkwZjiFKao8BakHvaVIv_FNQkvUUb2G3FwXNWXsvbRVwl4eoXnLxFW-uwa69pxfs7UFw2Fj6etq5W3C7gYXRO_LUVDE3TqKIXEGsI0bA5ZNbzI1OjNh54CaScyx-ejLD52XUUgI79dJpkjWmCbtDhCFX9-hz35NSovDqq/s1500/chef-salad-1-2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1200" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-bhE1CSaj2yADyvuh1LjDa9FkwZjiFKao8BakHvaVIv_FNQkvUUb2G3FwXNWXsvbRVwl4eoXnLxFW-uwa69pxfs7UFw2Fj6etq5W3C7gYXRO_LUVDE3TqKIXEGsI0bA5ZNbzI1OjNh54CaScyx-ejLD52XUUgI79dJpkjWmCbtDhCFX9-hz35NSovDqq/w200-h250/chef-salad-1-2.jpg" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo from Jo Cooks</td></tr></tbody></table><br /></div><div>Chef salads are easy to make. Having everything chopped ahead of time means I'm most likely to eat it. I chopped up some ham, had hard boiled eggs ready, chopped lettuce, had cheese, etc. </div><div><br /></div><div>I didn't care for the dressing for this salad. The second day I used ranch instead of the dressing recipe. I also didn't use butter lettuce. I use regular old Romain.</div><div><br /></div><div>I didn't have any carrots, which is fine too. That's the beauty of chef salads, they are kinda the "kitchen sink" of salads. </div><div><br /></div><div><br /></div><div><b>Chef Salad</b></div><div><i>Recipe from Jo Cooks</i></div><div>Serves 4</div><div><br /></div><div><div>For Dressing:</div><div><ul style="text-align: left;"><li>½ c mayonnaise</li><li>1 T vinegar</li><li>½ T sugar (granulated)</li><li>½ tsp paprika</li><li>¼ tsp black pepper (freshly ground)</li><li>¼ tsp salt (or to taste)</li></ul></div><div><br /></div><div>For Salad:</div><div><ul style="text-align: left;"><li>1 Boston lettuce (chopped)</li><li>½ c peas</li><li>½ c carrots (grated)</li><li>¾ c cheddar cheese (shredded)</li><li>¾ c ham (chopped)</li><li>4 slices bacon (fried and chopped)</li><li>½ English cucumber (sliced)</li><li>6 green onions (chopped)</li><li>6 cherry tomatoes (quartered or halved)</li><li>4 eggs (hard boiled)</li></ul></div></div><div><br /></div><div><div>Make the dressing: Add all the dressing ingredients to a bowl and whisk until well combined. Refrigerate until ready to use.</div><div><br /></div><div>Finish the salad: Add all the salad ingredients to a bowl and toss everything together. Drizzle with the dressing, toss and serve. Alternatively, you can arrange the ingredients in rows as seen in the pictures with the lettuce as a base.</div></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-7865634598063039522024-02-20T18:25:00.000-08:002024-02-20T18:27:27.688-08:00Almond Flour, Garlic, Parmesan Chicken<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidkoNiV3hpJxkT1rDOOMHWWTn6QfzGjUwB-GtwFo-54IxCmZ-3KBt26LMLix-Htp0PiwHRf1JNm3AADlBki2x5UEkHY9Y9hg9-KmzMdC0W_3NkKCUQ4IbRkvBhVTI-8N1ql1rgoqY07y9kwSQsk-wUoJciQNYb9yDtafB8glbYeeG_3LX5_0zYOiEnuXVZ/s4032/20240221_020300017_iOS.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidkoNiV3hpJxkT1rDOOMHWWTn6QfzGjUwB-GtwFo-54IxCmZ-3KBt26LMLix-Htp0PiwHRf1JNm3AADlBki2x5UEkHY9Y9hg9-KmzMdC0W_3NkKCUQ4IbRkvBhVTI-8N1ql1rgoqY07y9kwSQsk-wUoJciQNYb9yDtafB8glbYeeG_3LX5_0zYOiEnuXVZ/w191-h255/20240221_020300017_iOS.jpg" width="191" /></a></div>Tonight I made up my own recipe. I took it from a recent recipe I read that had the same concept but with fish and with panko. I'm trying to eat a little healthier so almond flour seemed like a good alternative. And I was right. </div><div><br /></div><div>This recipe really gets its flavor from the butter in the dish and the parmesan, garlic mixture you put on top. It gets crispy in the oven. </div><div><br /></div><div>The mixture adheres to the chicken by using mayo. It adds to the moisture of the chicken and does a great job of keeping the parmesan/garlic mixture attached.</div><div><br /></div><div>I put this along side of baked green beans with the leftover parmesan cheese on top. </div><div><br /></div><div><b>Almond Flour, Garlic, Parmesan Chicken</b></div><div><i>Recipe from... ME!</i></div><div>Serves 1</div><div><ul style="text-align: left;"><li>1 package chicken tenders; trimmed</li><li>2 T butter</li><li>2 T Almond Flour</li><li>2 T Parmesan cheese; grated</li><li>2 cloves garlic, minced fine (I used jarred garlic so it wasn't so potent)</li><li>2 T mayonnaise</li><li>Salt and pepper</li></ul></div><div>Preheat oven to 400F. When it's heated, put the 2 T butter in a Pyrex baking dish and put that into the oven as it preheats. You want the butter hot for putting the chicken in later. </div><div><br /></div><div>In a separate bowl, mix the almond flour, parmesan and garlic. </div><div><br /></div><div>With each trimmed chicken tender, brush mayo over the top only. Press it into the almond flour, parmesan garlic mixture. Set aside. </div><div><br /></div><div>When the butter is melted and the oven heated, put each chicken tender in the dish with the almond flour mixture on top. </div><div><br /></div><div>Cook until chicken is done.</div><div><br /></div><div><br /></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-5433363057304733132024-02-20T16:49:00.000-08:002024-02-20T16:49:33.375-08:00Breakfast Cookies<div>Breakfast is the hardest meal for me to plan. I get stuck in a rut of things to eat and then I get bored. I've<br />been eating cheese and apples for months now and decided to mix it up some. </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhqO1MoRvX5bypi5gk1NUxPeAotvTUwJ5X4JlFuKgAfsZDbtqGlHibesa8YN_1AusAr3CL1DTZnqb5-7L_Gi7dZ1EEOEnXMtEs5l7x6AdEa-P_8Ih8LDWQnLBqHFOioWQNacxDgXIX6ltOmDg84rZ6fJjxsIbpspUbZByLcUIPkMDM2xrn-yOftPfplvP/s4032/20240220_160002092_iOS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhqO1MoRvX5bypi5gk1NUxPeAotvTUwJ5X4JlFuKgAfsZDbtqGlHibesa8YN_1AusAr3CL1DTZnqb5-7L_Gi7dZ1EEOEnXMtEs5l7x6AdEa-P_8Ih8LDWQnLBqHFOioWQNacxDgXIX6ltOmDg84rZ6fJjxsIbpspUbZByLcUIPkMDM2xrn-yOftPfplvP/s320/20240220_160002092_iOS.jpg" width="320" /></a></div></div><div><br /></div><div>Today I made these breakfast cookies. The are super easy to make. In fact, I made them between meetings today. </div><div><br /></div><div>I used chocolate chips this round, but that made them a littler sweeter than I like. I would make them again with some nuts and fresh blue berries or something similar. Don't get me wrong, they are delicious. </div><div><br /></div><div>I only got 6 cookies out of this batch. I think I may have made them too big. No matter, I only was able to eat half because they are too sweet for breakfast. </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFv97hI-Q1O9bfoOcHJHqcMGrKeaSVN_zdRCVicND350FlG63t3Klnhjuq9-rZtisOlznmd2f9IiKAfKZJhLqP6bx_i5daT1kHd1nhxQ-8Ogw_tU5nhLJWijBsRjtM1-SvpbvRgIKIhmTYAkUxoQQ73Tmb0H-t4y224Yd8sKz1tN73hobfhzDRLCCq1eiE/s4032/20240220_165216686_iOS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFv97hI-Q1O9bfoOcHJHqcMGrKeaSVN_zdRCVicND350FlG63t3Klnhjuq9-rZtisOlznmd2f9IiKAfKZJhLqP6bx_i5daT1kHd1nhxQ-8Ogw_tU5nhLJWijBsRjtM1-SvpbvRgIKIhmTYAkUxoQQ73Tmb0H-t4y224Yd8sKz1tN73hobfhzDRLCCq1eiE/s320/20240220_165216686_iOS.jpg" width="240" /></a></div></div><div><br /></div><div><b>Breakfast Cookies</b></div><div><i>Recipe from Yellow Bliss Road</i></div><div>Makes 12 cookies</div><div><div><ul style="text-align: left;"><li>2 large brown bananas</li><li>1 c peanut butter or your favorite nut butter</li><li>1/4 c maple syrup or honey</li><li>1 1/2 tsp vanilla extract</li><li>1 tsp cinnamon</li><li>2 c old-fashioned oats or quick oats</li><li>1/2 c chocolate chips or your favorite mix-ins - like dried cranberries, fresh blueberries or raisins</li></ul></div></div><div><br /></div><div><div>Preheat the oven to 325F degrees and line 2 cookie sheets with parchment paper.</div><div><br /></div><div>In a large bowl, mash the bananas.</div><div><br /></div><div>Mix together the mashed bananas, peanut butter, vanilla extract and cinnamon until smooth.</div><div><br /></div><div>Stir in the oats and chocolate chips. The dough will be very sticky and wet.</div><div><br /></div><div>Form the dough into balls with about ⅓ - ¼ cup of batter each and place on the lined cookie sheets. Flatten them down slightly (they won't spread as they bake).</div><div><br /></div><div>Bake in the preheated oven for 14-18 minutes, or until the tops are set.</div><div><br /></div><div>Cool on the cookie sheets fully.</div></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-32663973606143127322024-02-18T18:40:00.000-08:002024-02-18T18:40:38.424-08:00Vegetable Beef Soup<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUl4Udc-5wMLupkaFQJTNzvEIyMQO_d1LaQeO_GS7iC4e6ikvL_oWUo08g9Du6-T6rEB2EVXr9BG4Oh2S9JIjeS3hgQdTH1sEelSuusqZYQDcDub9-Ni9qvuWF-yersFOXSdTPLgk-5NzFaicbiKbg5M1EMIjzUgEAcySErdQuVhX2uoqy9Gn0iFB56Xy4/s4032/20240219_021713263_iOS.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUl4Udc-5wMLupkaFQJTNzvEIyMQO_d1LaQeO_GS7iC4e6ikvL_oWUo08g9Du6-T6rEB2EVXr9BG4Oh2S9JIjeS3hgQdTH1sEelSuusqZYQDcDub9-Ni9qvuWF-yersFOXSdTPLgk-5NzFaicbiKbg5M1EMIjzUgEAcySErdQuVhX2uoqy9Gn0iFB56Xy4/s320/20240219_021713263_iOS.jpg" width="240" /></a></div>Soup! Soup! Soup! I do love a good soup. I feel like when I cook soup that I'm channeling Dad. He LOVED soup. Any soup. Any time. </div><div><br /></div><div>Tonight's soup was a Vegetable Beef Soup. I feel like I don't really need a recipe to make this type of soup, but sometimes they have some interesting ingredient that I wouldn't have thought of. That's not the case here. Pretty typical soup recipe. </div><div><br /></div><div>It's hearty, warm, and filling. It's a perfect soup for a winter day. </div><div><br /></div><div>I made a couple of modifications. First, I didn't bother with the bay leaves. I'm now more and more convinced that they do nothing in soups and stews so I forgo them almost every time. The second thing I did was add a splash of Worcestershire sauce. It really helps with the savory flavor I think. And lastly, I didn't put the potatoes in. I don't need them and I'm not always a fan of potatoes in soups.</div><div><br /></div><div>My version wasn't as thick as Little Sunny Kitchen's version. That's primarily due to me being hungry and I prefer a brothy soup over a thick soup. </div><div><br /></div><div>I'd make this again. It's simple and delicious. I plan on having the leftovers for lunch tomorrow.</div><div><br /></div><div><br /></div><div><br /></div><div><b>Vegetable Beef Soup</b></div><div><i>Recipe from Little Sunny Kitchen</i></div><div>Serves 4</div><div><div><ul style="text-align: left;"><li>1 pound stew meat</li><li>Salt and pepper to taste</li><li>3 tablespoons olive oil divided – or avocado oil</li><li>1 large onion diced</li><li>1 large carrot diced</li><li>2 celery stalks chopped</li><li>3 cloves garlic minced</li><li>4 cups beef broth</li><li>14.5 ounces (400 g) canned diced tomatoes</li><li>1 teaspoon Italian seasoning</li><li>2 bay leaves</li><li>2 medium potatoes diced</li><li>1 cup green beans trimmed and cut into 1-inch pieces</li><li>1 cup corn kernels (frozen or fresh)</li><li>2 tablespoons chopped fresh parsley</li></ul></div></div><div><br /></div><div><div>In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the stew meat. Season the beef with salt and pepper and brown the beef in batches to avoid overcrowding. Once browned, transfer the beef to a plate and set aside.</div><div><br /></div><div>In the same pot, add another tablespoon of olive oil. Add the onions, carrots, and celery. Sauté for about 4-5 minutes or until the onions become translucent. Add the minced garlic and sauté for an additional minute.</div><div><br /></div><div>Pour the beef broth and diced tomatoes (with their juice) into the pot. Return the browned beef to the pot. Add the Italian seasoning, bay leaves, and season with salt and pepper. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 25 minutes.</div><div><br /></div><div>Incorporate the diced potatoes into the pot. Let it simmer, covered, for an additional 15 minutes.</div><div><br /></div><div>Add the green beans to the pot and let it simmer for another 10 minutes or until the green beans are tender but still vibrant in color. Stir in the corn and let it cook for 5 more minutes or until heated through.</div><div><br /></div><div>Turn off the heat. Stir in the freshly chopped parsley. Taste and adjust the seasoning if necessary.</div><div><br /></div><div>Ladle the soup into bowls and serve warm with crusty bread or a side salad if desired.</div></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0tag:blogger.com,1999:blog-5009778654745767896.post-61229301688500304442024-02-14T18:03:00.000-08:002024-02-14T18:03:53.378-08:00Spicy Bourbon Bbq Steak Kabobs<div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5kmbFaZOSKpI6vaxvgolPokYa2XDRxSgMJCbqP5VhVet7y_QQr8CAbTNtEF0rlXimdpsN7Lwq_byFDYMhRk9i0cjohxr_Ejt305CYgOuRsFNZgq4zIVhzSeQ5iHHT1lq8U2k_9nOnpOLDRstON-sM5uwaah1Tfg-pXLXi6AZeYWGNuwNJklgum9xCFCA/s1000/Spicy-Bourbon-BBQ-Steak-Kabobs.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1000" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5kmbFaZOSKpI6vaxvgolPokYa2XDRxSgMJCbqP5VhVet7y_QQr8CAbTNtEF0rlXimdpsN7Lwq_byFDYMhRk9i0cjohxr_Ejt305CYgOuRsFNZgq4zIVhzSeQ5iHHT1lq8U2k_9nOnpOLDRstON-sM5uwaah1Tfg-pXLXi6AZeYWGNuwNJklgum9xCFCA/s320/Spicy-Bourbon-BBQ-Steak-Kabobs.jpg" width="256" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo from<br /><i style="text-align: left;">Kitchen Fun with me 3 Sons</i></td></tr></tbody></table>Happy Valentine's Day everyone. I'm a sucker for steak on Valentine's Day for some reason. Dad used to cook Mom up a steak on VD so I guess maybe that's why I do it. I'm not a sucker for VD though. Hate the holiday personally. </div><div><br /></div><div>This recipe take a little planning. You need to make the BBQ sauce ahead of time and let it cool. The BBQ sauce was good. It needed a bit more spice and a bit more sweet for me. I added an extra T of brown sugar as it was cooking down. When it was done I added another 1/2 Tablespoon of red pepper flakes. Follow the recipe and taste as you go. Adjust as you like. </div><div><br /></div><div>I didn't kebab these either. Oddly. I almost always kebab meats when grilling. But I found a nice NY strip steak at the store and it just screamed to stay as a steak. </div><div><br /></div><div><br /></div><div><b>Spicy Bourbon Bbq Steak Kabobs</b></div><div><i>Recipe from Kitchen Fun with me 3 Sons</i></div><div>Serves 5</div><div><br /></div><div><div><ul style="text-align: left;"><li>2 pounds sirloin steak cut in 1-inch cubes</li><li>1 red bell pepper seeded and cut in 1-inch pieces</li><li>1 orange bell pepper seeded and cut in 1-inch pieces</li><li>1 yellow bell pepper seeded and cut in 1-inch pieces</li><li>1 green bell pepper seeded and cut in 1-inch pieces</li><li>1 red onion cut in 1-inch pieces</li><li>4 T brown sugar bourbon seasoning</li></ul></div><div><br /></div><div>BBQ Sauce ingredients:</div><div><ul style="text-align: left;"><li>1 c whiskey</li><li>1 c finely chopped onion</li><li>1/2 c water</li><li>1/4 c brown sugar</li><li>1 ½ c ketchup</li><li>2 T tomato paste</li><li>1 T crushed red pepper</li><li>2 T balsamic vinegar</li><li>4 T molasses</li><li>1/8 c Worcestershire sauce</li><li>½ tsp liquid smoke</li></ul></div></div><div><br /></div><div><div>In a medium bowl, whisk together all of the BBQ sauce ingredients.</div><div><br /></div><div>Pour your BBQ mixture in a small saucepan on medium heat.</div><div><br /></div><div>Cook for 20 min. stirring often.</div><div><br /></div><div>Store in an airtight container.</div><div><br /></div><div>Directions to make Spicy Bourbon BBQ Steak Kabobs</div><div><br /></div><div>Thread your meat onto the skewers alternating with pieces of bell peppers and onion.</div><div><br /></div><div>Place the kabobs in a casserole dish or a foil lined baking pan.</div><div><br /></div><div>Season the kabobs with the bourbon seasoning.</div><div><br /></div><div>Place in the refrigerator for 1 hour.</div><div><br /></div><div>Turn the heat on medium.</div><div><br /></div><div>Grill kebabs, turning often, until all sides of the meat is well brown and vegetables are tender.</div><div><br /></div><div>Cook for 12 to 14 minutes.</div><div><br /></div><div>Coat your kabobs with the bbq sauce and cook for additional 4 minutes.</div><div><br /></div><div>Enjoy!!</div></div><div><br /></div><div><br /></div>Jenn from WAhttp://www.blogger.com/profile/02751954970298044506noreply@blogger.com0