Monday, March 17, 2014

BEEF STROGANOFF

This is usually something I will prepare when I have left-over steak. You could also use ground beef as I have noted in the recipe. You don't need to use a full pound of meat. I have made this recipe using only a half pound. just cut the amount of noodles, if you want. Whether using steak, or hamburger, make sure it is well seasoned. There is a Greek seasoning that I would recommend for everybody to try. It is called, "Cavender's All Purpose Seasoning". This seasoning is great on beef and adds great flavor to this recipe. Sprinkle some on your steak before grilling and you will see what I mean.

 
Ingredients:

1 lb. beef sirloin, (or other steak) cooked and sliced thin, then cut in 1" pcs.
(you could also use hamburger, but steak is better) Duh !
1 med. onion, sliced and quartered
1 green pepper, julienned and cut into 2" pcs.
8 oz. fresh mushrooms, rinsed and sliced
1 Tbsp. butter
2 cloves garlic, minced
1 can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
2-3 cups egg noodles, (measured uncooked)
1/2 tsp. Cavender's seasoning or, salt and pepper to taste
1/4 cup grated parmesan (optional)

Directions:

Boil egg noodles until cooked al dente, drain, drizzle with just a small amount of olive oil to keep from sticking together, set aside and keep warm.
Slice onions, green pepper and mushrooms.
Heat butter in saucepan on med. heat. add onions and green peppers and cook for 2 minutes.
Then add garlic and mushrooms and sprinkle with a little salt and pepper.
Stir in soup, sour cream, mustard and Worcestershire.
Fold in sliced beef and Cavender's seasoning.
Cook and stir until bubbly, adjust seasonings if needed.
Pour sauce over egg noodles and serve. Sprinkle with grated parmesan, if desired.







Monday, March 3, 2014

SOUTHWESTERN EGG ROLLS


If you search the internet for Southwestern Egg Rolls, you will find many recipes that tries to copy a certain chain restaurant's appetizer.
Those recipes will have an ingredient list for example, "2 Tbsp. red pepper"
or,"2 Tbsp. spinach" What? Who cooks like that?
What are you going to do with the rest of your red pepper?..... My recipe has been scaled up to make the best use of ingredients.
My recipe also uses egg roll wrappers vs. tortillas, which makes it less calories and fat. Hey, I do try to make an effort! You could replace the cream cheese with 4 oz. more shredded cheese, if desired. On the other hand, you could use a whole package of cream cheese and cut the shredded cheese to reduce the calories more! Trust me though, this recipe is much better than the others on the internet!  ENJOY !

Ingredients:
                                            
2 Tbsp. vegetable oil
1 large chicken breast, cooked and diced (approx. 1-1/2 cups)
4 green onions, sliced thin
1 red bell pepper,  diced
1 cup frozen corn kernels
1- 15 oz. can black beans, rinsed and drained
1/2 cup frozen chopped spinach, thawed and drained
1 jalapeno, seeded, finely chopped
1/4 cup fresh cilantro, chopped (or fresh parsley)
2 cloves minced garlic or, 1 tsp. garlic powder
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground cayenne pepper, or smokey paprika (optional)
4 oz. shredded Monterey Jack cheese
1/2 package cream cheese (cube and bring to room temp)
1 pack (24/pack) egg roll wraps
1 egg slightly beaten
Oil for frying
Directions:

In a large mixing bowl, combine rinsed, drained, beans.
Add chopped, cilantro, peppers, onions, garlic and chicken.
Add frozen corn and drained spinach.
Sprinkle seasonings over all.
Heat oil in large skillet on med. heat
Place all ingredients into pan, (except for cheeses)
Sauté and stir occasionally until peppers and onions are slightly softened.
Turn heat to low and add cubed, cream cheese
Stir, and add jack cheese, stir until melted
Turn off heat, cool slightly.
Drop 1-2 Tbsp. filling, onto center of egg roll wrapper.
With corner facing towards you, fold corner over filling.
Fold sides in and tightly roll, sealing edges with beaten egg.
Using medium saucepan or fryer, cook several at a time
in 375 F. oil, until golden brown. Drain on paper towels and serve with sauce below.....


Avocado Dipping Sauce

1 ripe avocado mashed
2 Tbsp. sour cream
2 Tbsp. chopped cilantro
1 Tbsp. mayo.
1 Tbsp. vinegar
1/4 tsp. cumin
3 dashes hot sauce

Mix all together with fork until blended, add salt and pepper to taste.
Chill and eat within 3 days.





Sunday, March 2, 2014

Everybody Likes Quiche !


Quiche is a very versatile dish and easy to make with prepared pie crusts from your grocer. This quiche can be made with or without meat, and can be served right away, or prepared ahead of time and re-heated to make a quick breakfast for overnight guests. I like the use of onions and paprika in this recipe to give it plenty of flavor. The flour mixed in with the shredded cheese keeps the cheese from clumping together. As always with cooking, feel free to experiment with different variations of seasonings, like, dried mustard, thyme or tarragon.                 
Variations of other ingredients like, red or green pepper, ham, mushrooms, Swiss, or pepper jack cheese makes a great variation. Enjoy !  

Ingredients:

1 pie crust, refrigerated, prepared
1/2 lb. sausage, cooked and crumbled
4 oz. shredded cheese (your preference) 
1 Tbsp. flour
5 eggs
1 1/4 cups milk
1/4 tsp. each: salt, pepper, garlic powder
1 dash of paprika
4 green onions, sliced thin, or 1/4 cup white or red onion

(Vegetarian option: Omit sausage and substitute 1 cup chopped, blanched broccoli or, cooked, drained, spinach.)

Directions:

Preheat oven to 375ºF. Prepare pie crust as directed on package.

Fit the crust into a 9" pie pan. With a fork, prick the bottoms and sides of the pie crust.

Bake for 10 minutes, remove, and let cool slightly.

Place the sausage in the pie crust. In a small bowl, add cheese, flour and seasonings; mix together and sprinkle evenly over the sausage.

Using a whisk or immersion blender beat the eggs and milk.  Pour egg mixture over quiche ingredients. Sprinkle onions on top of the quiche.


Bake at 375ºF for 40 to 50 minutes, or until knife inserted in the center comes out clean. Let cool slightly, cut into pie shaped servings. 


 

Wednesday, February 26, 2014

Butterscotch Peanut Bars

Here is an easy recipe to make a truly, delicious, treat.
I usually make them around the holidays, but they are good any time of the year. Yum !
 
Ingredients:
16 oz. jar roasted, salted peanuts
1 can sweetened condensed milk
1- 12 oz. bag Nestle's butterscotch chips
3 Tbls. butter
1 - 10 oz. bag mini marshmallows
 
Directions:
 
Place half of the peanuts in a buttered, 9 x 13 baking dish
In a large saucepan, melt butter, sweetened condensed milk and butterscotch chips
Remove from heat and stir in marshmallows quickly, so they don't melt
Pour over nuts and spread evenly in baking dish
Top with remaining nuts and push down into hot mixture
Place in refrigerator to let bars cool until set.
With a sharp knife, cut into small squares. Best if kept cool.
 
 
 

Monday, February 24, 2014

Egg Roll Dipping Sauce (Nuoc Mam Cham)



This is the best recipe I have found for this traditional Vietnamese egg roll dipping sauce. A little sweet, a little heat, a little sour and a little salty.

Nuoc Mam Cham

Ingredients:
1 ½ cup fresh coconut juice or water
8 Tbsp. fish sauce (Three Crabs brand)
6 Tbsp. fresh lime juice
6 tsp. rice vinegar
6 Tbsp. sugar
1 seeded and finely chopped red chili or, (red chili flakes)
4 cloves of finely chopped garlic
¼ cup grated carrots (optional)
Preparation:
Combine the coconut juice or water, rice vinegar and sugar in a saucepan, 
and gently bring this to a boil.
Allow this mixture to cool down.
Add the fish sauce, lime juice, chili, garlic and carrots into the mixture.
This delicious dipping sauce is ready to be served. Can be frozen for future use.


THE Broccoli Salad

My favorite veggie salad I have ever had !
I could eat this every day.  This is a well known recipe but, I have tried to reduce the calories a little by reducing the amount of bacon and by using less sugar and by using reduced calorie mayo. Don't be afraid to substitute dried cranberries or fresh grapes instead of raisins. I like to use raisins because my wife hates them. Thus, I am able to eat more of it myself. Shhh, don't tell her that..... ;-)


Broccoli Salad

1 bunch broccoli 4-5 cups (cut and separated florets)
1/2 red onion (sliced thin and quartered)
1/4 cup raisins
1/4 cup sunflower nuts
(can substitute sliced almonds)
4 oz  shredded cheddar or desired cheese
2 Tbls. parmesan, fresh grated (optional)
4 slices bacon, cooked crisp and crumbled
(or substitute 2 oz. of real bacon bits)

Dressing:
1 cup mayo (I used reduced calorie)
1/2 cup sugar (or less)
2-3 Tbls. white vinegar
1/4 tsp. salt
1/4 tsp. pepper

Directions:
In a small bowl mix sugar, salt and pepper into mayo, until smooth
Add vinegar and stir until blended
Meanwhile, in a large bowl, place broccoli florets
Add raisins, nuts, onion and cheese
Drizzle dressing over top and stir
Let sit for several hours for flavors to blend
Stir again before serving

Sunday, February 23, 2014

A Great I.P.A. From Lagunitas Brewing Co.

LAGUNITAS SUCKS !  NOT


My new favorite beer !  If you like IPAs, you will love this !

Originally brewed in 2011 as a Brown Shugga’ substitute, due to construction-induced capacity issues. But we liked it so much it had to make a return trip.
AVAILABLE: LATE NOVEMBER / DECEMBER
ABV: 7.85%