Thursday, November 16, 2017

Pepper Steak


Pepper Steak is a good dish and pretty fast and easy to make, prep your vegetables first and cooking will go fast
Makes 4 servings

Ingredients:
1 beef top round steak (1 lb.), thinly sliced
salt and pepper, garlic powder to taste
1/2 cup A.1. Sweet & Tangy Steak Sauce
1/4 cup soy sauce
2 cups beef broth
1-1/2 Tbsp. cornstarch
1 Tbsp. oil
1 onion sliced thin
1 green pepper, cut into strips
3/4 cup beef broth

How to make it:
Heat skillet up with the oil, add onions and cook till tender, then
add meat,  add seasonings and cook till meat is done.  Next
add beef broth and cornstarch and whisk till smooth.
Add pepper; cook till tender, bring to boil. Reduce heat; simmer a
few minutes.
Serve over rice.



Tuesday, November 7, 2017

Cheese Stuffed Meatloaf



This meatloaf is stuffed with cheese, it's oozy goozy filled goodness

this recipe feeds 2-4 people
what you need:
1 lb of ground beef
1/2 onion minced
2 cloves garlic minced
2 mushrooms chopped
1 tsp Italian Seasoning
1/4 cup bread crumbs
garlic powder, salt and pepper to season
1 egg
1 cup of mozzarella cheese shredded
1 small can of tomato sauce

How to make it:
Mix the beef, onion, garlic, breadcrumbs, seasonings together, then add egg and mix
last add the mushrooms mix in
spread the meat mixture out 1/2" thick then top with cheese and roll into a loaf sealing the sides and edges.
Top with 1/2 of tomato sauce, sprinkle with seasonings you like on top, I use Italian and Parsley Seasonings
Bake on foil covered pan 35-45 minutes at 375 degrees
Take out let rest 10 minutes then cut and serve




Sunday, October 29, 2017

FRANKENGUAC



I like being the crazy mad scientist for halloween dinners and parties and this recipe really makes a hit, and our guac is in high demand.

MAKES:
8 servings

What you need:
3 medium ripe avocados, peeled and cubed
1/4 cup finely chopped onion
3 tablespoons minced fresh cilantro
2 tablespoons lime juice
1/8 teaspoon salt
Tortilla chips
Sour cream, refried black beans and ripe olives, optional

How to make it
In a small bowl, mash avocado with a fork. Stir in the onion, cilantro, lime juice and salt.
Spoon guacamole onto a platter; shape into a rectangle. Place chips near the top of the head. Decorate face as desired with sour cream, refried black beans and olives. Yield: 2 cups.

Deviled Eyeballs


For Halloween fun, I make deviled eggs and I turn them into Deviled Eyeballs
You can make these up and serve them for your Halloween Parties too
They get gobbled up fast.

12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 teaspoon McCormick® Mustard, Ground
1 teaspoon McCormick® Parsley Flakes
1/2 teaspoon seasoned salt
McCormick® Paprika

Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika. Top with sliced green olives with the pimento in the center and place on each egg for eyeball pupil Sprinkle with paprika to finish
Refrigerate 1 hour or until ready to serve.

To hard cook eggs:  Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water.
Bring just to boil on medium-high heat.
Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. 

CHEESY CHICKEN ENCHILADA SOUP


I made this soup for our family dinner this weekend, I cook up a Halloween fun dinner and to remember passed loved ones. this year I made this soup and it was a big hit, almost everyone loved it and said they would eat it again, and want a recipe. So here is the recipe that I use for this cheesy good spicy soup.
serves 6-8

INGREDIENTS
2 tablespoons olive oil
1 large purple onion, diced
1 red bell pepper, diced
4 cups chicken broth
2 teaspoons cumin
10 ounces red enchilada sauce
1 – 14.5 ounce can fire roasted diced tomatoes
1 can black beans rinsed and drained
1 – 4 ounce can diced green chiles
8 ounces cream cheese, cut into 1 inch cubes
1 cup Shredded Mexican Cheese, additional for garnish
2 cups shredded cooked chicken
3 Tablespoons chopped cilantro, reserve some for garnish
Salt and pepper to taste
3 green onions, chopped, reserve some for garnish


GARNISH INGREDIENTS
Chopped green onion
Chopped cilantro
Diced red onion
Crushed Tortilla chips
Diced avocado
Shredded Mexican or Cheddar Cheese
Plain Greek yogurt or sour scream

DIRECTIONS
Heat 2 tablespoons olive oil in a large soup pot over medium high heat.
Add in chopped purple onion and red bell peppers and cook until peppers are softened and onions translucent.
Pour in 4 cups chicken broth, 2 teaspoons ground cumin and enchilada sauce. Stir to combine and bring to a boil.
Reduce heat to medium, add in diced tomatoes, black beans, green chiles, chopped green onion, chopped cilantro and shredded cooked chicken. Stir and allow to simmer for 10-15 minutes.
Reduce heat to low. Add in cubed cream cheese and Shredded Mexican Cheese. Stir to combine and continue to stir while the cheese melts into the soup, be patient this take a little bit.
Season to taste with salt and pepper.
Garnish with chopped green onions, additional  Shredded Mexican Cheese, a dollop of sour cream, or what you like best

Hot Dog Mummies


8 hot dogs or sausages your choice
1 roll of crescent rolls or ready-rolled puff pastry
mustard for eyes

how to make them:
Preheat the oven to 350 degrees
Form a flat retangle out of 2 triangles of crescent rolls then slice each retangle into thin strips with a knife.
Wrap four pieces of pastry around each frankfurter leaving space for the face. About 1" from one end of each frankfurter, separate “bandages” so the frankfurter shows through for the “face”. Put on a baking tray.
Bake for 15 to 17 minutes until light golden brown. Then use mustard or ketchup for the eyes.
Dip in ketchup if you like, kids like these

Mine got ate up before I remembered the picture with the mustard eyes LOL


Monday, October 23, 2017

CHICKEN NOODLE SOUP


Comfort foods just make you feel better no matter what is wrong, no matter what time of day or month. Here is a simple easy recipe for good old chicken soup.

Ingredients you need:
2 sweet onions chopped
2 Tbs Parsley
1 tsp thyme
1 tsp minced garlic
5 carrots, chopped
3 celery stalks chopped
2 quarts chicken stock
1 can peas drained
lg bag wide egg noodles
1 lg chicken cut up
sea salt and pepper to taste


How to make it:
Boil your chicken, remove bones and add the meat back in the broth,(skim the broth if needed)
add all the veggies, spices
Pour in the chicken stock and bring to a boil, cook until veggies are tender, I like to simmer my soup slow at this point for at least an hour, watch it so not too much broth boils away, if needed add some more broth or a little water will work.
Shortly before ready to serve Add the noodles and simmer for 10 minutes until tender. season with salt and pepper.