Have you ever forgotten to make dessert when you have guests over for dinner?
Well, maybe you're the perfect host, but not me. At my house we usually don't eat dessert, so whenever I have a dinner party I seem to always forget the last course. So, when I decided to throw a Chocolate Decadence party for friends and family yesterday, I thought I'd try the famous Heat 'N Serve cake. I'd always heard that you could make a cake in one of these microwave safe bowls, but I never really believed it. I've always been somewhat of a fancy dessert lover, so I thought it somewhat below me I guess. Snobby...I know. Anyway, I looked on my Tupperware site's discussion board to see what the veteran Tupperware Ladies had to say and finally picked the EASIEST one I could find. I was a little skeptical because some people commented that there was overflow problems that made a huge mess of their microwave. Mine went over without a hitch. So, this recipe is definitely worth a try. It takes a full 10 minutes to make, so if nothing else it's a decent dessert for those "need something in a pinch" situations.
1 pkg. of box cake mix (chocolate or any other type you like)
12 oz. can of diet coke (or any other soda you think would taste good with the mix)
1. Mix the cake mix with the soda until most of the lumps are gone.
2. Pour into a 6 1/4 round Heat 'N Serve. Make sure cover is on securely.
3. Microwave for 7 minutes on High. Check to see if side of cake has separated from side of Tupperware, if not microwave for 1-2 more minutes. You can also use toothpick test.
4. Let cook completely before frosting...cool at least 5 minutes before eating with ice cream.
Tips: No need to grease the Heat 'N Serve. Also, you can frost this cake right in the Heat 'N Serve and serve as is, or flip over onto a plate and frost the other side, or crumble apart into a clear serving bowl in layers with whip cream or whatever else sounds good with cake. Serve with ice cream...especially good if cake is still warm. For cake mix and soda options, my guests came up with several good ideas...strawberry cake with strawberry soda or sprite soda, chocolate cake with cherry soda, plain white cake with seven up...so there's a starter list for you to work with.
Friday, March 30, 2007
Tuesday, March 27, 2007
Fettuccine Verde
This is by far the best beginner white sauce recipe EVER!!! If you mess up, try, try again because you really can't go wrong with this one. My family absolutely loves it and will not even order Alfredo dishes at restaurants anymore because they don't compare to this one that I make at home. It comes from a cookbook that is a third generation hand-me-down. It was my grandmother's cookbook, then my mother's and now mine. I probably refer to this cookbook more often than any other cookbook I own, so if you can find it on amazon.com I would buy it. It has the essentials, like how long to boil potatoes for potato salad, how long to boil eggs, how to clean a chicken...just the most basic "how to's" that everyone will need to know at some point or another, but that are impossible to look up. The cookbook is called Sunset Easy Basics for Good Cooking by the Editors of Sunset Books and Sunset Magazine...mine was published in 1982. So, here's the Alfredo recipe...
Makes 4 servings.
12 ounces fresh fettuccine, or 8 ounces dried fettuccini (boiling salted water)
6 tbs. butter
1 cup sliced green onions (optional)
2 cloves garlic, pressed (you NEED to invest in the Pampered Chef garlic press!)
1/2 pint (1 cup) heavy whipping cream
1 1/2 cups grated Parmesean cheese
salt and pepper
1/8 tsp. ground nutmeg
1. Cook noodles al dente according to box instructions.
2. Melt butter in a wide frying pan over medium-high heat. Add green onions and garlic and cook, stirring, for 2 minutes.
3. Add cream and boil rapidly until slightly thickened and bubbles form, about 2 minutes.
4. Add hot drained noodles to pan and toss gently.
5. Add 1/2 cup of the cheese and toss until noodles are evenly coated.
6. Add another 1/2 cup of the cheese, salt and pepper to taste, and toss again.
7. Sprinkle remaining 1/2 cup of cheese and nutmeg over top of pasta just before serving.
Tips: This recipe goes very quickly. My advice for this recipe and any melted cheese with pasta recipe is to make sure everything is grated and measured ahead of time. You will not have time to measure or grate once you have started. Use a non-stick pan for this one, or you may run into trouble with sticking and burning...butter can burn fairly easily, and if you are not an expert with your pans that aren't coated it may be tricky.
Makes 4 servings.
12 ounces fresh fettuccine, or 8 ounces dried fettuccini (boiling salted water)
6 tbs. butter
1 cup sliced green onions (optional)
2 cloves garlic, pressed (you NEED to invest in the Pampered Chef garlic press!)
1/2 pint (1 cup) heavy whipping cream
1 1/2 cups grated Parmesean cheese
salt and pepper
1/8 tsp. ground nutmeg
1. Cook noodles al dente according to box instructions.
2. Melt butter in a wide frying pan over medium-high heat. Add green onions and garlic and cook, stirring, for 2 minutes.
3. Add cream and boil rapidly until slightly thickened and bubbles form, about 2 minutes.
4. Add hot drained noodles to pan and toss gently.
5. Add 1/2 cup of the cheese and toss until noodles are evenly coated.
6. Add another 1/2 cup of the cheese, salt and pepper to taste, and toss again.
7. Sprinkle remaining 1/2 cup of cheese and nutmeg over top of pasta just before serving.
Tips: This recipe goes very quickly. My advice for this recipe and any melted cheese with pasta recipe is to make sure everything is grated and measured ahead of time. You will not have time to measure or grate once you have started. Use a non-stick pan for this one, or you may run into trouble with sticking and burning...butter can burn fairly easily, and if you are not an expert with your pans that aren't coated it may be tricky.
Chicken & Zucchini
This recipe is one that my friend Anna and I tried over the weekend for our patiently waiting husbands. I'm only going to pass on the Chicken part of the recipe as I felt the zucchini part was not as amazing. I love zucchini, but I want to share with you a more flavorful version than the one we made on Saturday. The chicken though, is phenomenal and sooooo EASY!!! I have to admit it's even easier than a crock pot dinner, and you will want to experiment with different spices and enjoy this one all summer long. (Click here for the original recipe from Chocolate & Zucchini)
This is for 2 servings...
2 skinless boneless chicken breasts
the spice rub of your choice (I used one heaping tbs. of McCormick Grill Mates Chicken Rub and sprinkled on McCormick Hot Shot! Black & Red Pepper Blend...SPICY!)
olive oil
salt and pepper
1. Rinse the chicken breasts under cold water. Trim the little white parts, and cut the chicken in one-inch pieces -- not too small, otherwise they will dry up as they cook.
2. In a small mixing-bowl, combine the chicken pieces with a tablespoon of olive oil and a rounded tablespoon of spice rub. Add salt and pepper if desired. Use your hands or a fork to coat the pieces evenly. Add in more spice if needed (this depends on the strength and spiciness of the spice rub you are using 1-2 tablespoons should be good).
3. Cover the bowl with plastic wrap and reserve in the fridge (this could be prepared up to a day ahead).
4. Put a skillet over medium-high heat with a small amount of olive oil and drop in the chicken when the pan is hot. Cook for about ten minutes, flipping the pieces halfway through until they are nicely golden outside and no longer pink inside (you may want to cut a little slit through one to check). Don't overcook or they will be too dry to eat.
5. Serve immediately.
Tips: I love this recipe with Couscous salad, which is posted under salad recipes. And some type of toasted bread with a light cheese maybe.
Classic French Toast
My four year old's favorite breakfast recipe is another great one from Martha...this one is from her Christmas Cookbook. I make a whole loaf of breads worth with this recipe about twelve slices and then I freeze whatever is left over. Whenever my son wants some I just zap it in the microwave for 30 seconds and it tastes just like when I made it.
6 large eggs
1 1/2 cups heavy cream
2 tbs. pure vanilla extract
1/2 tsp. ground cinnamon
pinch of ground nutmeg
pinch of salt
12 slices day-old bread (must be 1 inch thick)
4 tbs. unsalted butter
4 tbs. vegetable oil
1. Whisk together egs, cream, vanilla, cinnamon, nutmeg, and salt in a large bowl; set aside.
2. Take two of the non-stick cookie sheets with slight rims (mine are about 18"x12") and pour half of the mixture in each...spread the mixture out evenly. Place six pieces of bread on each cookie sheet and let sit for 10 min.
3. Flip pieces of bread over, but make sure you spread the more of the mixture under each piece when you flip it over. Let the other side soak up mixture for 10 min.
4. Heat 2 tablespoons of butter and 2 tablespoons of oil in a large skillet over medium heat. Cook bread slices until golden brown 2-3 minutes per side.
Tips: If you don't have a big griddle to cook many slices at once you may want to keep cooked slices warm in the oven. Set oven to 200°F and place a wire rack on a baking sheet. Transfer cooked slices to the baking sheet to keep warm in the oven until all the slices are cooked. If you want to serve this as a buffet brunch item, I like to cut the slices into quarters (four pieces) and sprinkle with powdered sugar. It makes a very pretty presentation, and if you have lots of things to choose from people may only want one or two small pieces versus a whole slice.
Sunday, March 25, 2007
Chocolate Chile Bread Pudding
If you are looking for an easy chocolate dessert recipe...this is the one for you! I found this recipe in the February 2005 issue of Gourmet magazine. Easy and delicious...my two favorite things in a recipe. Try this one with vanilla bean ice cream.
This recipe is for ONE SERVING ONLY! Get out your math hat if you need to make more.
1 tbs. unsalted butter plus additional for greasing ramekin
1/2 cup heavy cream
2 oz. fine quality bittersweet chocolate (I used Hershey's cooking chocolate)
1 1/2 tsp. sugar
1/2 tsp. vanilla
1/4 tsp. cinnamon
1/8 tsp. cayenne
1 large egg lightly beaten
3/4 cup cubes (1/2 inch) firm white sandwich bread...about 2 slices
1. Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 of the cups in a muffin tin.
2. Cook butter (1 tbs.), heavy cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a small saucepan over LOW heat. Stir constantly, until chocolate is melted and mixture is smooth (1-2 minutes).
3. Remove from heat and whisk in egg until combined (be ready to whisk as soon as you dump the egg in, so you don't cook the egg before it's mixed in).
4. Fold in the bread cubes and let stand 5 minutes.
5. Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center (15-20 minutes).
6. Cool 5 minutes before serving...with ice cream!
Tips: It's better to have not enough bread than too much bread...too much bread will dry it out. If that happens don't throw it out, just gob ice cream over it and let the melted ice cream moisten it up...it still tastes delicious...just no oozing chocolate. Also, a ramekin is a small white ceramic dish, like the ones you see in restaurants...but you can buy them super cheap at your grocery store or even World Market etc.
This recipe is for ONE SERVING ONLY! Get out your math hat if you need to make more.
1 tbs. unsalted butter plus additional for greasing ramekin
1/2 cup heavy cream
2 oz. fine quality bittersweet chocolate (I used Hershey's cooking chocolate)
1 1/2 tsp. sugar
1/2 tsp. vanilla
1/4 tsp. cinnamon
1/8 tsp. cayenne
1 large egg lightly beaten
3/4 cup cubes (1/2 inch) firm white sandwich bread...about 2 slices
1. Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekin or 1 of the cups in a muffin tin.
2. Cook butter (1 tbs.), heavy cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a small saucepan over LOW heat. Stir constantly, until chocolate is melted and mixture is smooth (1-2 minutes).
3. Remove from heat and whisk in egg until combined (be ready to whisk as soon as you dump the egg in, so you don't cook the egg before it's mixed in).
4. Fold in the bread cubes and let stand 5 minutes.
5. Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center (15-20 minutes).
6. Cool 5 minutes before serving...with ice cream!
Tips: It's better to have not enough bread than too much bread...too much bread will dry it out. If that happens don't throw it out, just gob ice cream over it and let the melted ice cream moisten it up...it still tastes delicious...just no oozing chocolate. Also, a ramekin is a small white ceramic dish, like the ones you see in restaurants...but you can buy them super cheap at your grocery store or even World Market etc.
Cucumber, Ginger, and Sake Sangria
I loooooved this drink! Okay, let me be honest though...I enjoy drinking...but this one is great for people who don't like drinks that taste like hard alcohol. It is light and perfect for spring and summer BBQs. You have to be very careful drinking it though because it doesn't taste like alcohol and it is quite strong, but you don't feel the effects immediately. It's very subtle. And if you are into presentation as much as I am you will really appreciate this one because it is gorgeous. Make sure you serve it in a clear colored punch bowl!
1 large seedless cucumber (they're usually wrapped in plastic at the store)
2 cups water
2/3 cup sugar
1 tbs. finely grated fresh ginger (peel the ginger before you grate it)
2 tbs. fresh lemon juice
1 (720-ml) bottle chilled dry sake
2 tbs. finely chopped crystallized ginger...optional (try the health food section of your store)
1. Cut cumber crosswise into three equal pieces ( 1 | 2 | 3 ) does that look like a cucumber?
2. Peel and chop 2 of the pieces and put into a blender. Add water, sugar, fresh ginger, and lemon juice to the blender and puree until smooth. Pour through a medium-mesh (medium sized holes) strainer into serving bowl or pitcher to get rid of chunks.
3. Use a hand peeler to peel the remaining big piece of cucumber so it looks like it has zebra stripes, then cut it in half lengthwise, so you have two long skinny pieces and then scrape out the seeds with a spoon. Cut into slices (they'll look like half moon shapes).
4. Toss in sliced cucumber, crystallized ginger and sake and stir (You can cover and chill for up to 2 hours if you need to prepare in advance). Serve over ice!
Tips: I thought this recipe was almost perfect, but I would use a little less sugar and a little more lemon juice. Try it and adjust it to your taste...all recipes need a little tweaking to make it just perfect for your taste buds.
1 large seedless cucumber (they're usually wrapped in plastic at the store)
2 cups water
2/3 cup sugar
1 tbs. finely grated fresh ginger (peel the ginger before you grate it)
2 tbs. fresh lemon juice
1 (720-ml) bottle chilled dry sake
2 tbs. finely chopped crystallized ginger...optional (try the health food section of your store)
1. Cut cumber crosswise into three equal pieces ( 1 | 2 | 3 ) does that look like a cucumber?
2. Peel and chop 2 of the pieces and put into a blender. Add water, sugar, fresh ginger, and lemon juice to the blender and puree until smooth. Pour through a medium-mesh (medium sized holes) strainer into serving bowl or pitcher to get rid of chunks.
3. Use a hand peeler to peel the remaining big piece of cucumber so it looks like it has zebra stripes, then cut it in half lengthwise, so you have two long skinny pieces and then scrape out the seeds with a spoon. Cut into slices (they'll look like half moon shapes).
4. Toss in sliced cucumber, crystallized ginger and sake and stir (You can cover and chill for up to 2 hours if you need to prepare in advance). Serve over ice!
Tips: I thought this recipe was almost perfect, but I would use a little less sugar and a little more lemon juice. Try it and adjust it to your taste...all recipes need a little tweaking to make it just perfect for your taste buds.
Couscous Salad
I got this one from Everyday Food by Martha Stewart, May 2004, issue #12, Page 20.
Serves 2
Prep Time: 15 minutes
Total Time: 15 minutes
3/4 cup water
1/2 tsp. coarse salt
1/2 tsp. ground pepper
1/2 cup couscous (I used plain old original...no extra flavors, but feel free to try other kinds)
2 tbs. minced shallot (very small pieces for beginners...hey we were all there once)
1/3 cup golden raisins
3 tbs. fresh lemon juice
2 tbs. olive oil
1 can chickpeas rinsed and drained (garbanzo beans 15.5 oz.)
1 kirby cucumber cut into 1/4 inch pieces (what is that? I'm not a produce expert, so I got an English cucumber...is that the same thing?)
1. In a small saucepan, bring water, salt and pepper to a boil.
2. Stir in couscous, minced shallots, and golden raisins then remove from heat. Cover and let stand for about 5 minutes.
3. In a large bowl, whisk together fresh lemon juice, olive oil, pinch of salt, and a pinch of pepper. Add the chickpeas and couscous flavor packet if there is one, and the kirby cucumber.
3. Toss to combine and then refrigerate in a covered container until ready to eat.
Tips: You can try flavored couscous and let me know how it goes, but I really like the plain couscous, but I will try to add a little more of my own flavoring next time I make it. Maybe some cilantro or fresh herb of some kind. This is a very light and refreshing salad, and was perfect with the spice rubbed chicken we had.
Serves 2
Prep Time: 15 minutes
Total Time: 15 minutes
3/4 cup water
1/2 tsp. coarse salt
1/2 tsp. ground pepper
1/2 cup couscous (I used plain old original...no extra flavors, but feel free to try other kinds)
2 tbs. minced shallot (very small pieces for beginners...hey we were all there once)
1/3 cup golden raisins
3 tbs. fresh lemon juice
2 tbs. olive oil
1 can chickpeas rinsed and drained (garbanzo beans 15.5 oz.)
1 kirby cucumber cut into 1/4 inch pieces (what is that? I'm not a produce expert, so I got an English cucumber...is that the same thing?)
1. In a small saucepan, bring water, salt and pepper to a boil.
2. Stir in couscous, minced shallots, and golden raisins then remove from heat. Cover and let stand for about 5 minutes.
3. In a large bowl, whisk together fresh lemon juice, olive oil, pinch of salt, and a pinch of pepper. Add the chickpeas and couscous flavor packet if there is one, and the kirby cucumber.
3. Toss to combine and then refrigerate in a covered container until ready to eat.
Tips: You can try flavored couscous and let me know how it goes, but I really like the plain couscous, but I will try to add a little more of my own flavoring next time I make it. Maybe some cilantro or fresh herb of some kind. This is a very light and refreshing salad, and was perfect with the spice rubbed chicken we had.
Cooking with my friend Anna
On Saturday, my friend Anna and her husband came over for a cook-off. Anna and I share a passion for cooking and eating (not to mention, photography, crafts, gardening, travel...you name it). So, we tried several new recipes and found a couple really good ones. As expected with any first time recipes and meals our timing was a little off, so we had some slightly overcooked items, but everything tasted wonderful, and with a little tweaking I think all the recipes will be incorporated into my rotation. The meal was also very healthy, for those of you who are used to my melted cheese and butter on everything food.
So, here's what we had and I'll make a new post for each recipe, so you can pick and choose. We started off with some Cucumber Ginger Sake Sangria to get us all warmed up for cooking. For dinner we had Couscous Salad, a recipe we found in Everyday Food, and Chicken & Zucchini and Ginger Pineapple Chicken Skewers both recipes found on one of our favorite cooking sites Chocolate & Zucchini. Then for the grand finale dessert we made Chocolate Chile Bread Pudding a recipe I ripped out of the February 2005 issue of Gourmet magazine.
So, here's what we had and I'll make a new post for each recipe, so you can pick and choose. We started off with some Cucumber Ginger Sake Sangria to get us all warmed up for cooking. For dinner we had Couscous Salad, a recipe we found in Everyday Food, and Chicken & Zucchini and Ginger Pineapple Chicken Skewers both recipes found on one of our favorite cooking sites Chocolate & Zucchini. Then for the grand finale dessert we made Chocolate Chile Bread Pudding a recipe I ripped out of the February 2005 issue of Gourmet magazine.
Friday, March 23, 2007
cooking with anna
I have this wonderful friend, Anna, who has been pointing me in the direction of a higher level of cooking. We both love to cook and eat, she has an incredible sweet tooth, which is exciting because I have a feeling I am going to become a much better dessert cook than I have ever been before. So, I want to share two of the fabulous items that Anna sent my way. One is a Thai cook book that is wonderful for beginners because it illustrates all the ingredients, so you can find them in the store. You can find the book on amazon.com and it is called Thai Cuisine Lemon Grass Cookbook by Panurat Poladitmontri and Judy Lew (I am going to order my copy today!) I have always wanted to learn how to cook Thai food and Asian food in general, but it has always been difficult for me to know if I am buying the correct ingredients...this book eliminates that uncertainty. The second item is a great resource for decadent recipes and it is a blog by a Bay Area transplant and techie turned chef. You can check it out at Chocolate&Zucchini and comment on anything you've tried. Anna and I will be trying one of the recipes this weekend for our little weekend get together and I'll let you know how it goes.
Thursday, March 22, 2007
The easiest, juiciest chicken ever...
Okay, here's another crock pot recipe...you can't go wrong with these. Unless, you have an incident like mine the other day where you drop the lid to the crock pot and it shatters...thank goodness for tempered glass.
Ingredients:
Fresh garlic to taste (I use a ton maybe at least 8-10 cloves)
chicken thighs and drumb sticks (however many fit reasonably into your crock pot...my medium sized one fits about 10-15 pieces of chicken)
Spiedies marinade
1. Marinade chicken overnight in Spiedies marinade and minced garlic.
2. In the morning, grill chicken until skin is browned on any type of grill.
3. Throw into the crock pot with whatever marinade is left and cook for 4-5 hours on low...crank it up to high for the last 30-40 minutes if the chicken isn't just practically falling off the bones!
Tips: I once borrowed my brothers George Foreman grill to make this in the winter because I didn't want to stand out in the rain at the BBQ...and that batch turned out the best I've ever had. You probably will have to order the Spiedies Marinade online, and it comes in these huge gallons, and the shipping is expensive, so get together with some friends and place one order because then you can split the cost of shipping and save a ton of money.
Ingredients:
Fresh garlic to taste (I use a ton maybe at least 8-10 cloves)
chicken thighs and drumb sticks (however many fit reasonably into your crock pot...my medium sized one fits about 10-15 pieces of chicken)
Spiedies marinade
1. Marinade chicken overnight in Spiedies marinade and minced garlic.
2. In the morning, grill chicken until skin is browned on any type of grill.
3. Throw into the crock pot with whatever marinade is left and cook for 4-5 hours on low...crank it up to high for the last 30-40 minutes if the chicken isn't just practically falling off the bones!
Tips: I once borrowed my brothers George Foreman grill to make this in the winter because I didn't want to stand out in the rain at the BBQ...and that batch turned out the best I've ever had. You probably will have to order the Spiedies Marinade online, and it comes in these huge gallons, and the shipping is expensive, so get together with some friends and place one order because then you can split the cost of shipping and save a ton of money.
Are you a Martha fan?
Well, no big surprise I'm sure, but I am a Martha Stewart fan. I never watch her show though...just not enough time. I do love her recipes. My husband hates them because it usually involves him driving all around to near by cities and shady areas of town in search of the one exotic yet illusive ingredient. I found the perfect compromise...I started subscribing to Everyday Food by Martha Stewart and it is AWESOME! I get at least one good recipe each issue, but more like five to ten good ones. Easy recipes, with easy ingredients to find and all kinds of cooking and food storing tips. I absolutely LOVE it!!!! I know Rachael Ray is all the fad now, and she is supposedly the queen of the quick meal, but Martha is still the queen in my book...Rachael is definitely in the royal court though. So, if you can afford it, you should definitely subscribe to this magazine...and I should mention that I have bought only one cookbook since I started my subscription in May 2004.
Thursday, March 15, 2007
Steak San Marino
I got this crock pot recipe from a Slow Cooker cook book. I've made it for many people and everyone loves it. I enjoy it, but just to warn you before you make it for your family...it may become a weekly request. My sister-in-law has to make it about once a week because her husband and daughter LOVE it so much. It is also probably the easiest thing I know how to make. So here it goes...
1/4 cup all-purpose flour
1 tsp. salt
1/2 tsp. pepper
4 beef round steaks, about 1 inch thick (you can also use pork)
1 can (8 oz.) tomato sauce
2 carrots, chopped
1/2 onion, chopped
1 rib celery, chopped
1 tsp. dried Italian seasoning
1/2 tsp. Worcestershire sauce
1 bay leaf
Hot cooked rice (I use Nishiki Japanese rice)
1. Combine flour, salt and pepper in small bowl (Or big ziploc bag). Dredge each steak in flour mixture and place in slow cooker.
2. In a small bowl, mix together tomato sauce, carrots, onion, celery, Italian seasoning, Worcestershire sauce.
3. Pour sauce mixture into slow cooker and place a bay leaf in center.
4. Cover and cook on Low 8-10 hours or on High 4-5 hours.
5. Remove bay leaf and serve over rice (or noodles).
Tips: I usually splash extra Worcestershire sauce in mixture. I also chop the carrots, onion, and celery pretty fine (I use my Pampered Chef Food Chopper) so it gives the sauce a nicer texture and flavor throughout. This prevents it from becoming a stew.
1/4 cup all-purpose flour
1 tsp. salt
1/2 tsp. pepper
4 beef round steaks, about 1 inch thick (you can also use pork)
1 can (8 oz.) tomato sauce
2 carrots, chopped
1/2 onion, chopped
1 rib celery, chopped
1 tsp. dried Italian seasoning
1/2 tsp. Worcestershire sauce
1 bay leaf
Hot cooked rice (I use Nishiki Japanese rice)
1. Combine flour, salt and pepper in small bowl (Or big ziploc bag). Dredge each steak in flour mixture and place in slow cooker.
2. In a small bowl, mix together tomato sauce, carrots, onion, celery, Italian seasoning, Worcestershire sauce.
3. Pour sauce mixture into slow cooker and place a bay leaf in center.
4. Cover and cook on Low 8-10 hours or on High 4-5 hours.
5. Remove bay leaf and serve over rice (or noodles).
Tips: I usually splash extra Worcestershire sauce in mixture. I also chop the carrots, onion, and celery pretty fine (I use my Pampered Chef Food Chopper) so it gives the sauce a nicer texture and flavor throughout. This prevents it from becoming a stew.
Easy Recipes
I've been looking around at other cooking blogs, and found this wonderful one I've listed it under my GOOD COOKS link list to your right. It's called Anne's Food. Her recipes sound delicious and the pictures are gorgeous. I have no idea if the pictures are the actual food she made or from the web. Regardless, I recommend checking out her blog.
My blog recipes are going to seem much more amateur because I really only know how to make the easiest recipes. I'm a mom with three kids; an 11 month old girl, a 4 year old boy and a 10 year old boy. So, I really don't get much of a chance to make anything too elaborate or time consuming at this point. I usually will take a relatively easy recipe, make it once and then tweak it depending on how it turns out. I am also the queen of the crock pot.
So, if you're in the same league of cooking as me, please try my recipes and then make comments on how you would change them to make them yummier or easier. I am always looking for a quick meal that tastes better than a quick meal. I bought Rachael Ray's 365 No Repeats book and tried a couple of the recipes, but even hers are a little much for my situation. I will definitely keep trying her recipes though and report back on what works for the busy family with kids.
I think I'll post a crock pot recipe next! And by the way...for you single guys (or gals) out there who are just learning to cook...a crock pot is probably the best investment for your kitchen you could ever make. So, go out and get one TODAY...they sell them at Target, Bed Bath & Beyond, Walmart...you can get one just about anywhere.
My blog recipes are going to seem much more amateur because I really only know how to make the easiest recipes. I'm a mom with three kids; an 11 month old girl, a 4 year old boy and a 10 year old boy. So, I really don't get much of a chance to make anything too elaborate or time consuming at this point. I usually will take a relatively easy recipe, make it once and then tweak it depending on how it turns out. I am also the queen of the crock pot.
So, if you're in the same league of cooking as me, please try my recipes and then make comments on how you would change them to make them yummier or easier. I am always looking for a quick meal that tastes better than a quick meal. I bought Rachael Ray's 365 No Repeats book and tried a couple of the recipes, but even hers are a little much for my situation. I will definitely keep trying her recipes though and report back on what works for the busy family with kids.
I think I'll post a crock pot recipe next! And by the way...for you single guys (or gals) out there who are just learning to cook...a crock pot is probably the best investment for your kitchen you could ever make. So, go out and get one TODAY...they sell them at Target, Bed Bath & Beyond, Walmart...you can get one just about anywhere.
Monday, March 12, 2007
texas skillet
this is some serious comfort food. it's such a simple recipe, and i like it, but it always surprises me that everyone that has ever had it at our house asks me for the recipe. the best reason this should be my first recipe post is that my step-grandma gave it to me and i've been perfecting it for over ten years.
1 lb. ground beef (i always prefer ground turkey)
1 small onion chopped
1 1/2 tsp. chili powder
1/2 tsp. salt
1 (14 oz. - 16 oz.) can tomatoes, I use petite cut
1 (15.5 oz.) can red kidney beans, I use S&W
3/4 cup quick-cooking rice, I use Nishiki Japanese rice
3/4 cup water
1 green bell pepper finely chopped
1 cup cheddar cheese, more or less depending on taste
1. brown ground beef and onion. i sprinkle with pepper, salt and garlic powder. strain when done to get rid of most of the grease.
2. in a big skillet mix ground beef with everything else except NOT THE CHEESE. the tomatoes and red kidney beans, just dump in from the can...don't strain them, and the rice needs to be uncooked.
3. cover and simmer, stirring occasionally, for 20 - 30 minutes depending on when rice is done...add a tiny bit of water if it gets too dry around 20 minutes.
4. mix in cheese and serve. i don't do this, but the recipe said some people sprinkle it with crushed corn chips...worth a try if you love chips as much as i do.
tips: i usually serve with a green salad and corn bread. this is a great recipe if you have several things you're making and need them to come out at the same time...what i do is get everything done except the 20 minutes of simmering and then just set it on the stove...then when everything else is prepared and 20 minutes from being done i start cooking it. also, i have been using ground turkey lately for all my ground beef recipes...just make sure when you cook it the meat gets nice and broken apart into little bits. another variation is to leave out the bell pepper when you make it and then use the meat mixture as the stuffing for stuffed peppers!
1 lb. ground beef (i always prefer ground turkey)
1 small onion chopped
1 1/2 tsp. chili powder
1/2 tsp. salt
1 (14 oz. - 16 oz.) can tomatoes, I use petite cut
1 (15.5 oz.) can red kidney beans, I use S&W
3/4 cup quick-cooking rice, I use Nishiki Japanese rice
3/4 cup water
1 green bell pepper finely chopped
1 cup cheddar cheese, more or less depending on taste
1. brown ground beef and onion. i sprinkle with pepper, salt and garlic powder. strain when done to get rid of most of the grease.
2. in a big skillet mix ground beef with everything else except NOT THE CHEESE. the tomatoes and red kidney beans, just dump in from the can...don't strain them, and the rice needs to be uncooked.
3. cover and simmer, stirring occasionally, for 20 - 30 minutes depending on when rice is done...add a tiny bit of water if it gets too dry around 20 minutes.
4. mix in cheese and serve. i don't do this, but the recipe said some people sprinkle it with crushed corn chips...worth a try if you love chips as much as i do.
tips: i usually serve with a green salad and corn bread. this is a great recipe if you have several things you're making and need them to come out at the same time...what i do is get everything done except the 20 minutes of simmering and then just set it on the stove...then when everything else is prepared and 20 minutes from being done i start cooking it. also, i have been using ground turkey lately for all my ground beef recipes...just make sure when you cook it the meat gets nice and broken apart into little bits. another variation is to leave out the bell pepper when you make it and then use the meat mixture as the stuffing for stuffed peppers!
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