Steak, Rice & Broccoli

Since I'm not really much of a veggie eater, I try to incorporate them into some of the dishes I cook, so that I at least get some of my veggies!  This recipe is very hearty and my husband really liked it.


Steak, Rice & Broccoli

1 small round steak or flank steak
2 stalks of broccoli, stems removed and heads chopped
1 cup white rice
2 cans beef broth
1 to 2 cups of water (as needed)
2 Tbsp. real butter
1 tsp. salt
1 Tbsp. ground pepper

Slice steak into small, thin strips about 1" long.  In a deep skillet, melt butter and then add the steak.  Saute' for about 8 to 10 minutes until the steak is browned and cooked through.  Add 2 cans of beef broth, salt and pepper.  Bring to a boil and then reduce heat to medium.  Cover with a lid and cook for about 15 minutes to tenderize the meat.  Check occasionally to make sure the beef broth has not reduced too much.  If it has, add some water (about 1/2 cup at a time). 

Remove lid and add 1 cup of white rice and the chopped up broccoli.  Add additional water (about 1 cup), replace lid and cook for about 10 minutes (until rice is cooked through).  Again, keep an eye on the liquid level and add water if you need to.  Once the rice is completely cooked, remove and serve.

This is a really good one-pot meal!  Enjoy...

Burger and Twice Baked Casserole

This is a great casserole that has so much flavor.  I love Twice-Baked Potatoes and this incorporates that recipe plus some protein (burger)

Burger & Twice Baked Casserole

2 lb. ground chuck
1/2 diced medium onion
6 medium potatoes
1/2 stick real butter, melted
1/4 cup sour cream
2/3 c. evaporated milk
2 cups shredded cheddar cheese
4 green onions, finely diced
1 tsp. Oregano
1 Tbsp. ground pepper
1 Tbsp. salt

Brown ground chuck and onion in a skillet.  Drain.  Peel and dice potatoes into large chunks.  Boil in 3 quarts of water until the potatoes are almost, but not quite done.  Drain.

Spray a baking dish at least 9x9 with cooking spray.  Add the drained ground chuck to the casserole dish.  Add about 1/2 cup of the cheese on top of the meat.  Place the potatoes on top of the meat in an even layer.  In a bowl, with a fork, beat 2/3 cup evaporated milk, melted, cooled butter, oregano, salt, pepper and sour cream together.  Pour over top of the potatoes.  Top with the remaining 1 1/2 cups of cheese.  Sprinkle with the green onions.

Bake on 375 degrees for about 35 to 40 minutes - until the cheese is melted and the potatoes are lightly browned on top.

Top with additional sour cream when served.

Serve and Enjoy!

Peach Cobbler

 

 

 I love this Peach Cobber.  It is so good and I add some nuts to make it just a little different from everyone else's cobbler.  I hope you enjoy this...I like it warm with a scoop of ice cream.

Peach Cobbler

1 stick real butter
1 cup sugar
3/4 cup self-rising flour
1/2 tsp. cinnamon
3/4 cup evaporated milk
1 28 oz. can peaches in heavy syrup
1/2 cup chopped walnuts

In a large deep baking dish (mine is 13x6x4) melt the butter in the pan in a 350 degree oven.  Remove pan and dump the can of peaches with the syrup into the butter.  (I like to cut my peaches up into smaller bite-sized chunks). 

In a separate bowl, mix the sugar, flour and cinnamon.  Stir well and slowly stir in the evaporated milk.  It will be thin and smooth like a cake batter.  Pour it evenly over the top of the peaches.  Sprinkle with the chopped walnuts

Bake at 350 degrees for approximately 50 minutes.  The dough will rise and it will form a caramel-like crust around the edges. 

Enjoy!

Chicken Noodle Soup

It was such a cool weekend this past weekend, I decided to make some Chicken Noodle Soup from scratch.  I love the brothy kind of chicken soup...it warms the soul.  I know I posted a similar soup back in November, but it never hurts to have this soup on hand!  A little variation with the Rosemary and this one doesn't have the cream of chicken in it.  Strictly a broth soup.  You'll love it and why buy those canned soups, when you can make it from scratch?

Chicken Noodle Soup

3 cans chicken broth
2 cups wide egg noodles
2 chicken breasts - boneless, skinless
2 Tbsp. butter
5 baby carrots, finely diced
1 stalk celery, finely diced
1 tsp. rosemary
1 tsp. salt
1 Tbsp. ground pepper

In stockpot over medium heat, melt 2 Tbsp. butter.  Dice the 2 chicken breasts into small pieces and add to the pot.  Saute' until the chicken is mostly done.  It doesn't have to be completely done because it will finish cooking in the soup.  Add 3 cans of chicken broth.

Add 5 baby carrots, finely diced, 1 stalk of celery, finely diced, rosemary, salt and pepper.  Bring to a boil.  Once it comes to a rolling boil, let cook for about 15 minutes to ensure the chicken is completely done and then add 2 cups wide egg noodles.  Reduce heat to medium/low and cook for about 10 to 12 minutes until noodles are done.

Serve and Enjoy!

Dinner Rolls

I have tried for years to make good dinner rolls and for some reason, they always came out heavier than a hockey puck!  Well I found this recipe, tweeked it a little bit, and they are fabulous!  You use potatoes to make them....

Makes about 2 dozen and you use a popover or cupcake pan to make them.

Dinner Rolls

2 cups leftover mashed potatoes - cooled
3/4 cup sugar
2 tsp. sea salt
5 to 6 cups all-purpose flour
1 pkg. active dry yeast
1 cup evaporated milk
1/2 cup warm water
1/2 cup vegetable oil
3 medium eggs
1/2 stick melted real butter

IN a large bowl, mix sugar, salt, yeast and about 2 to 2 1/2 cups of the flour. 

Heat the evaporated milk, water and shortening just to warm, do not boil.  Add it to the dry ingredients and beat with mixer for about 2 to 3 minutes.  Beat the eggs and add the eggs and the mashed potatoes.  Mix well with mixer for about 2 additional minutes.  Continue to add flour until it forms a soft dough.  The dough will be sticky.

Do not knead this dough.  Place it in a large greased bowl and cover with plastic wrap.  Refrigerate it overnight. 

In the morning, punch down the dough.  I spray my hands with cooking spray so the dough won't stick to them. Spray cupcake pan with cooking spray.  Roll the dough into small balls and drop 3 balls into each cupcake spot.  Cover with plastic wrap sprayed with cooking spray and set in a warm place.  Allow to rise until almost double and then remove plastic wrap and bake at 375 degrees for about 15 minutes or until browned on top.

Remove from oven and brush tops with melted butter. 

Serve warm.  Enjoy!

Flourless Fried Pickles

Oh wow, were these good.  I never thought I would like "Fried Pickles", until my step-daughter had me try them once when we went to dinner.  "Hey, these aren't so bad," I thought.  So I finally came up with a delicious recipe for Fried Pickles that uses no flour, so it isn't as bad for you.  Now, they are deep fried, but hey, what can I say!  Give them a try....

Fried Pickles

1 1/2 cup cornmeal (don't use the Jiffy Type, it has lots of sugar in it)
1/4 cup cornstarch
1 tsp. Oregano
1 tsp. ground pepper
1 Tbsp. salt
1 egg
1/4 cup evaporated milk (or you can use 2% for less calories)

8 or so dill pickle slices or hamburger dill slices

Canola or Peanut Oil for frying

Bowl 1:  Beat the egg and the evaporated milk together

Bowl 2:  Mix cornmeal, cornstarch, oregano and ground pepper.

I use the long-thin sliced pickles (sandwich style), but you can use whatever you want.  Dip the pickle into the cornmeal mixture, then the egg batter and then into the cornmeal mixture once more.  Dipping it twice in the cornmeal assures you a crispy pickle.

Make sure the oil is hot over medium-high heat.  I test it by dropping a little cornmeal into the oil and if it sizzles and rises to the top, it is ready.   Turn a couple of times so that each side gets evenly cooked.  It takes about 6 to 8 minutes per pickle.  Remove and place on a paper towel to drain excess grease.  Salt generously.

I serve these with Ranch dressing and with Yum Yum sauce.

Enjoy!

The Daniel Plan

The Daniel Plan by Pastor Rick Warren:

I need to get healthier, that is a fact.  I don't like many veggies, that is also a fact.  I have a tremendous sweet tooth, that is a big fact!  At one time I weighed 335 pounds...that is also a fact.  I lost well over 100 lbs. over 25 years ago....that is also a fact.  But, the hardest fact to live with is that my weight has continued to rise and fall during the course of those 25 years.  Yes, I have NEVER gotten close to that heavy again and I never want to....however I do teeter back and forth on about 25 pounds and need to lose at least another 40 lbs. to be where I want to be.

I have a strong faith in God and have decided to start The Daniel Plan from Pastor Rick Warren and a few physician friends of his.  I'm not saying this will be THE ONE for me, but since it is faith-based, I am going to give it a shot.  Who is with me?

I bought this book, used, on Ebay for about $5.00 and started reading it today.  If you want to take this journey with me, let's do it.  We aren't going to tell everyone in the world what our weight is (geez no!)....but we are going to work on getting healthier. 

So, look for some healthier recipes, some tips (hopefully), and I suggest you buy the book and let's get started.  Will it work for me/you?  Maybe...maybe not..but it's worth a try.

Daniel Plan - here we come!

Butterfly Pasta and Mini Meatballs

I am not a big Pasta eater because I'm not fond of marinara, but I love this cheesy pasta.  The little mini meatballs make it even better.

Butterfly Pasta and Mini Meatballs

2 cups butterfly pasta
2 Quarts water
1 tsp. salt

Bring water to boil and add salt.  Add the pasta.  Boil Pasta in the salted water until it is tender.  Butterfly Pasta is a thick pasta and will take a little longer than regular pasta.  You want it almost done when you take it off the heat. 

Mini Meatballs: 
1 lb. lean ground beef
1 egg
1/2 cup finely minced Ritz Crackers
1 tsp. Oregano
1 tsp. Italian Seasonings
1 tsp. salt
1 Tbsp. ground pepper
1/2 small onion, finely diced

Place all ingredients in a bowl and mix well with your hands.  Form into small meatballs (about the size of a quarter) and place them into a deep skillet over medium heat.  Brown, turning so that all sides get done.  Remove to a paper towel and drain well.

Wipe the hamburger juices from the skillet with a paper towel and put it back on a low heat. 

Add 2 Tbsp. butter
2 tsp. minced garlic
1 Tbsp. lemon juice. 
Grate in 1 tsp. lemon rind (optional)
1/2 cup evaporated milk

Add the pasta to the skillet and toss until it is all coated.  Put the mini meatballs into the pan and toss gently to mix.  Turn off the heat and cover with 2 cups Gruyere Cheese.  Cover with the lid of the skillet and allow the cheese to melt.

Serve immediately.  Enjoy!

Corn Chip Nachos

Alternative to using regular tortillas or chips for your nachos.  Try using Fritos Corn Chips.

Corn Chip Nachos

2 cups of Fritos Corn Chips per person
1 to 2 lbs. lean ground beef
1/2 onion, finely diced
1/4 head of lettuce finely shredded
1 Tbsp. taco seasoning
1 tsp. ground pepper
1 tsp. salt
2 cups shredded Mexican cheese
2 heaping Tbsp. refried beans

2 green onions, finely diced
Sour Cream and Salsa for garnish

In skillet, brown ground beef with 1/2 finely diced onion, 2 heaping Tbsp. refried beans, taco seasoning, ground pepper and salt.  Brown until done and drain well.

Place Fritos Corn Chips on a plate and top with the hamburger mixture.  Top with Mexican Cheese and garnish with lettuce, green onions, salsa and sour cream.

Serve and Enjoy!

Sugar Creme Pie

Sugar Crème pie is my absolute favorite pie.  I'm more of a cookie/brownie person, but when it comes to pie, this is my love! 

Sugar Crème Pie

 1 unbaked deep dish pie shell

 1 cups white sugar

1 cup brown sugar
½ cup flour
2 heaping tsp. cornstarch
1 cup half and half
1 tsp. vanilla (I use hazelnut flavoring)
1 cup boiling water
¼ tsp. nutmeg
½ tsp. cinnamon

 

Mix sugars, flour, cornstarch, nutmeg and cinnamon in a bowl.  Pour in the boiling water and stir until all dissolves.  Add the flavoring and the half and half.  Pour into an unbaked pie shell and bake for 10 minutes at 425.  Reduce heat to 350 degrees and bake about 30 to 40 minutes more. 

 If you want, you can just bake it on 350 for the entire time, but it takes longer….   When it is set up in the middle it is done… 

 

Enjoy!