1 clove Garlic - minced
1/4 large Onion - chopped into bite sized pieces
1/2 Green Pepper - chopped into bite sized pieces
1 Carrot (full size - not baby!) - peeled and sliced at an angle
Salt & Pepper
1 medium Zucchini - sliced and quartered (not peeled)
1 tsp Mrs. Dash seasoning
1/4 tsp Lawry's seasoned salt
1 lb beef - I used the pre-sliced kind for stir-fry
1/2 jar Spaghetti Sauce (I used Bertolli Vineyard - Fire Roasted Tomato with Cabernet Sauvignon)
1-2 tbsp Extra Virgin Olive Oil
Either cooked rice or pasta
Heat oil in a large skillet over medium-high heat and add minced garlic (fresh is best, but the pre-minced in a jar is fine, too), onion, pepper, and carrots. Sprinkle with salt & pepper and be sure to stir/flip the veggies to keep from getting over cooked on one side.
Sautee for about 5 minutes and add the beef. Sprinkle the zucchini with the Mrs. Dash & Seasoned Salt. When the beef starts to brown on one side, flip and add the zucchini. After about 5 more minutes, turn the heat down to medium and add the spaghetti sauce and cover. Continue cooking until all of the vegetables are tender and the sauce is hot.
Serve over rice or pasta (I used brown boil-in-bag rice - takes 10 minutes in the microwave and couldn't be easier).
Enjoy!
Wednesday, August 12, 2009
Wednesday, August 5, 2009
Sweet Potato Fries
2 Large Sweet Potatos
2 tbsp olive oil
1/2 tsp sea salt
1/2 tsp paprika
1/4 tsp cinnamon
Preheat over to 425 degrees.
Peel & slice sweet potatoes into shoe string size strips.
Place in a container that has a tight fitting lid and drizzle with oil and add salt, paprika, and cinnamon. Cover with lid and shake until all potatos are evenly coated.
Lay in a single layer on a baking sheet and place in heated oven.
Bake for about 45 minutes flipping every15 minutes until crispy & brown.
Place on a papertowel to absorb the oil and enjoy!
Thursday, July 23, 2009
Mediterranean Steak Salad
This recipe is in celebration of my first lettuce harvest of the year!!
2 cups lettuce torn into bite size pieces - romaine is fine
approximately 10 basil leaves
1 tomato, cut into wedges
1 red pepper, cut into bite size pieces
1/4 cup shredded carrots (I buy the already shredded kind for convenience)
1/4 cup feta cheese
6 oz. grilled steak, cut into bite size pieces (leftover is perfect!)
approximately 1-2 tbsp. olive oil
approximately 2-3 tbsp. balsamic vinegar
In a medium sized bowl, toss lettuce with the basil leaves. Layer on carrots, tomatos, red pepper. Top with grilled steak and feta cheese. Drizzle with oil and vinegar to taste.
(Serves 2.)
...Photo coming soon!!...
2 cups lettuce torn into bite size pieces - romaine is fine
approximately 10 basil leaves
1 tomato, cut into wedges
1 red pepper, cut into bite size pieces
1/4 cup shredded carrots (I buy the already shredded kind for convenience)
1/4 cup feta cheese
6 oz. grilled steak, cut into bite size pieces (leftover is perfect!)
approximately 1-2 tbsp. olive oil
approximately 2-3 tbsp. balsamic vinegar
In a medium sized bowl, toss lettuce with the basil leaves. Layer on carrots, tomatos, red pepper. Top with grilled steak and feta cheese. Drizzle with oil and vinegar to taste.
(Serves 2.)
...Photo coming soon!!...
Friday, July 17, 2009
Super Easy Lasagna
1 lb ground beef
1 lb ground Italian sausage (or however much comes in the package) - OPTIONAL
1 tbsp Italian seasoning
1 pkg Barilla no-boil lasagna noodles
2 jars sauce (I use Classico Spicy Tomato Pesto, but any kind that you like works just fine)
1 container ricotta cheese
1 egg
1 cup shredded Parmesan cheese (I prefer shredded over grated, but either is fine)
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees.
Brown ground beef with the Italian Seasoning in a skillet over medium high heat. Brown sausage - either with or separately from the ground beef. (I like to do them separately so I can make a layer of each.)
While the meat is cooking, in a small bowl, whip the egg and then add in the ricotta and 1/2 cup Parmesan cheese.
Either line a 13x9 baking pan with foil or spray with Pam for easy clean up and start layering...
Start with about 1/2 cup of sauce on the bottom, then one layer of the noodles. Side by side or slightly overlapping is fine. I usually break them to fit better along the edges.
Then a layer of meat - either ground beef or sausage or mixed. Cover with some mozzarella cheese and sauce.
Then a layer of noodles, then the ricotta mixture.
Add a layer of noodles, the rest of the meat and some more mozzarella and sauce making sure to save about 1 cup for the top.
Add another layer of noodles, the rest of the sauce and the remaining mozzarella & parmesan cheese.
Cover with foil and bake for about 50 minutes. Uncover and bake for an additional 10 minutes so that the cheese will brown.
**very important to use ALL of the sauce as the liquid is needed for the noodles to soften.**
Optional add-in's... canned mushrooms could be layered in, red pepper flakes could be added to the ground beef for a lil extra kick...
1 lb ground Italian sausage (or however much comes in the package) - OPTIONAL
1 tbsp Italian seasoning
1 pkg Barilla no-boil lasagna noodles
2 jars sauce (I use Classico Spicy Tomato Pesto, but any kind that you like works just fine)
1 container ricotta cheese
1 egg
1 cup shredded Parmesan cheese (I prefer shredded over grated, but either is fine)
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees.
Brown ground beef with the Italian Seasoning in a skillet over medium high heat. Brown sausage - either with or separately from the ground beef. (I like to do them separately so I can make a layer of each.)
While the meat is cooking, in a small bowl, whip the egg and then add in the ricotta and 1/2 cup Parmesan cheese.
Either line a 13x9 baking pan with foil or spray with Pam for easy clean up and start layering...
Start with about 1/2 cup of sauce on the bottom, then one layer of the noodles. Side by side or slightly overlapping is fine. I usually break them to fit better along the edges.
Then a layer of meat - either ground beef or sausage or mixed. Cover with some mozzarella cheese and sauce.
Then a layer of noodles, then the ricotta mixture.
Add a layer of noodles, the rest of the meat and some more mozzarella and sauce making sure to save about 1 cup for the top.
Add another layer of noodles, the rest of the sauce and the remaining mozzarella & parmesan cheese.
Cover with foil and bake for about 50 minutes. Uncover and bake for an additional 10 minutes so that the cheese will brown.
**very important to use ALL of the sauce as the liquid is needed for the noodles to soften.**
Optional add-in's... canned mushrooms could be layered in, red pepper flakes could be added to the ground beef for a lil extra kick...
Saturday, July 11, 2009
Banana Pecan Pancakes
2 cups Bisquick1 cup Milk (I use vanilla soy milk due to Jaden's dairy allergy, but regular is fine)
2 Eggs
1 tbsp Cinnamon (I use the Pampered Chef Cinnamon Plus, but plain cinnamon or even apple or pumpkin pie spice would work)
1/2 cup Pecans, chopped
2 whole Bananas, sliced
Cooking Spray (Pam)
Heat skillet or griddle on Medium/High heat. Mix all ingredients except for the bananas. Add the bananas in once all other ingredients are well blended, but might have a slightly lumpy consistency.
Turn heat down to Medium/Low. Spray griddle/skillet with cooking spray. Pour batter onto hot griddle/skillet in about 1/2 cup portions - bigger or smaller depending on how big/small you like your pancakes. (I make small ones for the kiddo and bigger ones for myself.)
Once you see bubbles popping up through the batter, flip and cook until the center is no longer runny. I sometimes poke the center of the pancake to make sure it's cooked all the way through.
Top with maple syrup and/or butter. (No butter for Jaden, but he likes his with syrup only just fine!)
Friday, July 3, 2009
Blueberry Pineapple Muffins
Hate to even call this a recipe... but here goes!!
1 Betty Crocker Twice the Blueberries Muffin Mix
1/2 cup fresh blueberries (never can have too many!)
1/4 of a fresh whole pineapple cut into bite size bits (use the rest to make pina coladas!)
1-2 tbsp granulated sugar
Make muffins according to the box directions. When the directions say to add in the canned blueberries, add in the fresh blueberries and pineapple.
Pour into muffin cups per the box directions (the box does say to fill 2/3rd's full - I fill mine right to the top so that the muffin will grow above the pan) and sprinkle with granulated sugar to get crispy muffin tops. Bake per box instructions.
Thursday, July 2, 2009
Beef Stroganoff
This recipe is a staple around my house... it's quick & easy to make and everyone loves it.
Beef Stroganoff
1 - 1.5 lbs beef cut into cubes (I usually buy the stew meat to make it super easy)
1/4 cup flour
1 tsp salt
pinch of pepper
1/4 cup vegetable oil
1 can beef broth
2 tbsp worcestershire sauce
1 tbsp mustard (regular yellow mustard)
1 1/2 cups sour cream
1 bag medium egg noodles cooked per package instructions
In a large skillet, heat the oil on medium high.
Put the flour, salt, & pepper in a large ziplock bag and add beef. Shake to coat the beef and then place the flour coated beef into the skillet. Cook until lightly browned making sure to stir the beef around from time to time to cook all sides.
Once the meat is browned, add broth, worcestershire sauce, and mustard. Simmer on low for 20-30 minutes. Remove from heat and mix in sour cream. Serve over hot egg noodles.
Enjoy!!
Beef Stroganoff
1 - 1.5 lbs beef cut into cubes (I usually buy the stew meat to make it super easy)
1/4 cup flour
1 tsp salt
pinch of pepper
1/4 cup vegetable oil
1 can beef broth
2 tbsp worcestershire sauce
1 tbsp mustard (regular yellow mustard)
1 1/2 cups sour cream
1 bag medium egg noodles cooked per package instructions
In a large skillet, heat the oil on medium high.
Put the flour, salt, & pepper in a large ziplock bag and add beef. Shake to coat the beef and then place the flour coated beef into the skillet. Cook until lightly browned making sure to stir the beef around from time to time to cook all sides.
Once the meat is browned, add broth, worcestershire sauce, and mustard. Simmer on low for 20-30 minutes. Remove from heat and mix in sour cream. Serve over hot egg noodles.
Enjoy!!
Saturday, June 27, 2009
Blueberry Pie!
Earlier this week, I got a GREAT deal on blueberries, so I'm trying my best to use them up before they go bad. Last night I made a blueberry pie and it was DELICIOUS and so very easy to make!!
Simple Blueberry Pie
2 pints fresh blueberries
3/4 cup sugar
3 tbsp corn starch
1/2 tsp cinnamon
1/4 tsp salt
1 tbsp butter
1 tbsp flour
Frozen pie crusts - thawed (they come two in a pkg and you will need both)
Preheat oven to 425 degrees.
Place blueberries in a medium mixing bowl. Add sugar, corn starch, cinnamon, and salt.
Mix gently until blueberries are coated with the dry ingredients and dump into one of the pie crusts.
Place the other pie crust on a lightly floured cutting board and use a floured rolling pin to roll out the creases where it was shaped to the pie pan.
Now you have two options...
Lattice Top:
slice the dough into 1/2" strips and lay across the pie weaving over and under to make the lattice pattern.
Full Top Crust
Place the entire crust over the top of the pie cutting the edges to fit. Pinch the edges together to make sure the filling doesn't leak out the sides.
Bake for approximately 50 minutes until crust is golden brown.
I used a lattice top this time, but next time, I think I'd do the full top crust AND then brush the top crust with one wisked egg and sprinkle with sugar.
Interesting in saving money on your grocery bill? check out my couponing blog... http://couponchristy.blogspot.com/
Simple Blueberry Pie
2 pints fresh blueberries
3/4 cup sugar
3 tbsp corn starch
1/2 tsp cinnamon
1/4 tsp salt
1 tbsp butter
1 tbsp flour
Frozen pie crusts - thawed (they come two in a pkg and you will need both)
Preheat oven to 425 degrees.
Place blueberries in a medium mixing bowl. Add sugar, corn starch, cinnamon, and salt.
Mix gently until blueberries are coated with the dry ingredients and dump into one of the pie crusts.
Place the other pie crust on a lightly floured cutting board and use a floured rolling pin to roll out the creases where it was shaped to the pie pan.
Now you have two options...
Lattice Top:
slice the dough into 1/2" strips and lay across the pie weaving over and under to make the lattice pattern.
Full Top Crust
Place the entire crust over the top of the pie cutting the edges to fit. Pinch the edges together to make sure the filling doesn't leak out the sides.
Bake for approximately 50 minutes until crust is golden brown.
I used a lattice top this time, but next time, I think I'd do the full top crust AND then brush the top crust with one wisked egg and sprinkle with sugar.
Interesting in saving money on your grocery bill? check out my couponing blog... http://couponchristy.blogspot.com/
Friday, June 26, 2009
Kielbasa, Kielbasa, Kielbasa...
What to do w/some kielbasa when the sun is shining...
Grilled Kielbasa Subs
1 pkg kielbasa
1 onion cut into strips
1 green pepper cut into strips
salt & pepper
4 small sub rolls
mustard (yellow or spicy depending on your taste)
Preheat grill (I usually start w/high and then turn down closer to medium once I put the food on).
Cut kielbasa into 4 sections and slice lengthwise leaving the casing intact on one side. Lay flat on the grill with the casing side up.
While the kielbasa is cooking, lightly coat a skillet with cooking spray (Pam) and add the onion & pepper. Place on the grill next to the kielbasa and season with salt & pepper to taste.
Once the kielbasa is nicely browned, flip over until there are grill marks on the casing side.
Be sure to stir the vegetables around in the skillet to prevent over browning. The onions should cook to be almost see through and the green pepper should be quite soft.
Place one section of kielbasa in each sub roll and top with onions & peppers.
Add mustard to taste.
This would be great served with any summer salad - such as macaroni or potato salad.
And when the weather is not so good...
Kielbasa & Sauerkraut
1 pkg of kielbasa, cut into 2" sections
2 cans sauerkraut, drained
16oz. dark beer (any amber lager or New Castle Nut Brown Ale)
Hungarian Paprika
Early in the day, place kielbasa and sauerkraut in a crockpot. Sprinkle generously with paprika. I mean give it a good orange coating. Pour on the beer. Save a little (or a lot) for drinking if you want. Set the crockpot to high and leave it for about 4-5 hours.
The paprika and the beer will mellow out the sourness of the kraut.
I like to serve this with mashed potatoes (instant or real, whichever you prefer), but I like to put the meat on the side and the kraut right on the potatoes. Delish!
Variations... you can substitute the kielbasa for lil smokies, smoked or regular pork chops, or even a pork roast. Sometimes, I like to use pork chops AND kielbasa together. When using raw pork, I think it's based to brown it on the outside in a skillet on the stove before placing in the crockpot, but that's not required.
And any other time...
Sweet & Sour Kielbasa
1 pkg kielbasa cut into 1/2" rounds
1 jar chili sauce
1 jar grape jelly
Saute kielbasa in a skillet on the stove until it's lightly browned.
Place in crockpot. Add equal parts chili sauce and grape jelly.
Cook on high at least two hours until sauce has blended.
Great for a potluck or can be served over rice as a main dish.
Frozen meatballs can be used in place of the kielbasa. No need to thaw, just place directly in the crockpot with the sauce and cook until the meatballs are hot. Another option is to add a can of drained pineapple.
Enjoy!
Grilled Kielbasa Subs
1 pkg kielbasa
1 onion cut into strips
1 green pepper cut into strips
salt & pepper
4 small sub rolls
mustard (yellow or spicy depending on your taste)
Preheat grill (I usually start w/high and then turn down closer to medium once I put the food on).
Cut kielbasa into 4 sections and slice lengthwise leaving the casing intact on one side. Lay flat on the grill with the casing side up.
While the kielbasa is cooking, lightly coat a skillet with cooking spray (Pam) and add the onion & pepper. Place on the grill next to the kielbasa and season with salt & pepper to taste.
Once the kielbasa is nicely browned, flip over until there are grill marks on the casing side.
Be sure to stir the vegetables around in the skillet to prevent over browning. The onions should cook to be almost see through and the green pepper should be quite soft.
Place one section of kielbasa in each sub roll and top with onions & peppers.
Add mustard to taste.
This would be great served with any summer salad - such as macaroni or potato salad.
And when the weather is not so good...
Kielbasa & Sauerkraut
1 pkg of kielbasa, cut into 2" sections
2 cans sauerkraut, drained
16oz. dark beer (any amber lager or New Castle Nut Brown Ale)
Hungarian Paprika
Early in the day, place kielbasa and sauerkraut in a crockpot. Sprinkle generously with paprika. I mean give it a good orange coating. Pour on the beer. Save a little (or a lot) for drinking if you want. Set the crockpot to high and leave it for about 4-5 hours.
The paprika and the beer will mellow out the sourness of the kraut.
I like to serve this with mashed potatoes (instant or real, whichever you prefer), but I like to put the meat on the side and the kraut right on the potatoes. Delish!
Variations... you can substitute the kielbasa for lil smokies, smoked or regular pork chops, or even a pork roast. Sometimes, I like to use pork chops AND kielbasa together. When using raw pork, I think it's based to brown it on the outside in a skillet on the stove before placing in the crockpot, but that's not required.
And any other time...
Sweet & Sour Kielbasa
1 pkg kielbasa cut into 1/2" rounds
1 jar chili sauce
1 jar grape jelly
Saute kielbasa in a skillet on the stove until it's lightly browned.
Place in crockpot. Add equal parts chili sauce and grape jelly.
Cook on high at least two hours until sauce has blended.
Great for a potluck or can be served over rice as a main dish.
Frozen meatballs can be used in place of the kielbasa. No need to thaw, just place directly in the crockpot with the sauce and cook until the meatballs are hot. Another option is to add a can of drained pineapple.
Enjoy!
Thursday, June 25, 2009
Eggplant is on sale this week, so let's make Parmigiana!
Easy Eggplant Parmigiana!
1 Eggplant
1 c. bread crumbs
1/4 c. grated Parmesan Cheese
1 egg
cooking oil
1 jar spaghetti sauce (brand of your choice)
1 package of shredded mozzarella cheese (2 cup)
Preheat oven to 350 degrees.
Pour enough cooking oil into a skillet make about 1/4" - 1/2" deep and heat on Med/High.
In one shallow dish, crack egg into a shallow dish and beat until well blended.
In another shallow dish, mix breadcrumbs with Parmesan cheese.
In a shallow baking dish, cover the bottom with a thin layer of sauce - about 1/2 cup.
Slice eggplant into 1/2" rounds. Dip into egg coating both sides. Dredge the slice in the cheese/bread crumb mixture and place in the hot oil. Lightly brown, flip and brown the other side. Once both sides are lightly fried, place in a shallow baking dish. Repeat, placing eggplant slices slightly overlapping.
Alternate layers of eggplant with mozzarella cheese and sauce until all eggplant is fried and placed in the baking dish. Cover with mozzarella and bake for about 30 minutes until cheese is melted and starting to brown.
Serve with pasta of your choice... spaghetti, linguine, penne...
1 Eggplant
1 c. bread crumbs
1/4 c. grated Parmesan Cheese
1 egg
cooking oil
1 jar spaghetti sauce (brand of your choice)
1 package of shredded mozzarella cheese (2 cup)
Preheat oven to 350 degrees.
Pour enough cooking oil into a skillet make about 1/4" - 1/2" deep and heat on Med/High.
In one shallow dish, crack egg into a shallow dish and beat until well blended.
In another shallow dish, mix breadcrumbs with Parmesan cheese.
In a shallow baking dish, cover the bottom with a thin layer of sauce - about 1/2 cup.
Slice eggplant into 1/2" rounds. Dip into egg coating both sides. Dredge the slice in the cheese/bread crumb mixture and place in the hot oil. Lightly brown, flip and brown the other side. Once both sides are lightly fried, place in a shallow baking dish. Repeat, placing eggplant slices slightly overlapping.
Alternate layers of eggplant with mozzarella cheese and sauce until all eggplant is fried and placed in the baking dish. Cover with mozzarella and bake for about 30 minutes until cheese is melted and starting to brown.
Serve with pasta of your choice... spaghetti, linguine, penne...
Wednesday, June 24, 2009
Getting Started...
Creating this blog to try out and review new recipes...
Over the weekend, I made a big pot of chicken stock, so my goal this week is to find a really good recipe to use this up. I haven't made up my mind about what I'll be making, but I will be sure to post once I figure out what I'm going to make and how it comes out. Stay tuned!
Over the weekend, I made a big pot of chicken stock, so my goal this week is to find a really good recipe to use this up. I haven't made up my mind about what I'll be making, but I will be sure to post once I figure out what I'm going to make and how it comes out. Stay tuned!
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