Steak Recipe

Ingredients:
4 garlic cloves, minced

1/4 cup chopped fresh flat-leaf parsley

1 Tbs. chopped fresh oregano

1 Tbs. chopped fresh basil

2 Tbs. salt

1 tsp. freshly ground black pepper

1/2 tsp. red pepper flakes

2 Tbs. red wine vinegar

5 Tbs. olive oil

4 boneless rib-eye steaks, each about 1 lb.


Directions:
In a bowl, whisk together the garlic, parsley, oregano, basil, salt, black pepper, red pepper flakes, vinegar and olive oil. Place the steaks in the barrel of an electric vacuum marinator and pour in the marinade. Marinate for 20 minutes according to the manufacturer's instructions, then let the steaks rest in the marinade for 10 minutes. Alternatively, place the steaks and the marinade in a large baking dish, turning the steaks to coat them with the marinade. Cover with plastic wrap and refrigerate for 6 hours.

Preheat an electric indoor grill on high heat according to the manufacturer's instructions. Remove the steaks from the marinade. Arrange the steaks on the grill and cook, turning once, 6 to 7 minutes per side for medium-rare, or until done to your liking.

Transfer the steaks to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steaks into slices and serve immediately. Serves 8.

Williams-Sonoma Kitchen.

Garlic cheese biscuits :o)

2 cups bisquick
1 cup cheddar cheese
2/3 cup milk
¼ tsp. garlic salt
4 tbsp. butter, melted
¼ tsp. parsley

Preheat oven to 450º F

In a large mixing bowl, combine bisquick, cheese, and milk. Mix together until a soft dough forms then beat vigorously for 30 seconds. On an ungreased baking pan, spoon the dough onto the pan in small balls. Bake for 8-10 minutes. Keep an eye on them though, they tend to bake quickly!

While they are baking, combine the melted butter, garlic salt, and parsley. Once the biscuits are done cooking, brush the butter mixture onto the biscuits while they are still on the baking pan. Best served when warm.

If you want, mix in a pinch of garlic salt and parsley into the dough before baking. This little addition makes the recipe even better!

Chicken casserole dish for wednesday...

Ingredients

1 1/4 cup Canned Chicken (250 grams)
1/2 cup Cream of Mushroom Soup (Campbell's HR)
1/2 cup Fat Free Sour Cream
15 Ritz crackers (Whole Wheat)
1/2 Tbsp Poppy Seeds
1 Tbsp of Chicken Broth


Directions
1) Mix chicken, mushroom soup, and sour cream.
2) In a separate bowl, crush Ritz crackers
3) Add poppy seeds and broth to crackers and mix well
4) Add half of the cracker mixture to chicken and stir well
5) Put chicken mixture in a 7x5 pan.
6) Top with rest of crackers
7) Bake at 350 degrees for 30 minutes or until heated through
Makes about 4 1/2-3/4 cup servings

Number of Servings: 4

Crockpot Salsa Chicken

Another great recipe from spark people. These were a big hit...we must really love mexican! I served it on a tortilla as a taco but I think next time I will use the mixture for enchiladas :o)

Ingredients

1 lb. Ground Beef, lean
2 c. Shredded Cheddar Cheese
6 oz. Tomato Paste
2 c. Water
1 pkg. Taco (or Enchilada for spicier) Seasoning Mix
10 Flour Tortilas (8 in.)


Directions
1. Brown the Ground Beef and drain well.
2. Add the water and Taco Seasoning Mix to the Ground Beef.
3. Stir in Tomato Paste until well blended.
4. Preheat oven to 350 F.
5. Place 1 tortilla shell in a 13X9" pan, spoon in 2 tbsp. of the Beef mixture and 1 tbsp. Cheddar Cheese, then roll the shell so the open end is down.
6. Repeat with the other 9 tortillas.
7. Pour remaining Beef mixture over the shells and spread so completely covered.
8. Sprinkle the remaining Cheese.
9. Bake uncovered for 20-30 minutes, until cheese is melted!
10 servings, 1 enchilada each... ENJOY!

Number of Servings: 10

Beef Enchiladas

These were FABULOUS!! And so so easy!

Ingredients

1 lb. Ground Beef, lean
2 c. Shredded Cheddar Cheese
6 oz. Tomato Paste
2 c. Water
1 pkg. Taco (or Enchilada for spicier) Seasoning Mix
10 Flour Tortilas (8 in.)


Directions
1. Brown the Ground Beef and drain well.
2. Add the water and Taco Seasoning Mix to the Ground Beef.
3. Stir in Tomato Paste until well blended.
4. Preheat oven to 350 F.
5. Place 1 tortilla shell in a 13X9" pan, spoon in 2 tbsp. of the Beef mixture and 1 tbsp. Cheddar Cheese, then roll the shell so the open end is down.
6. Repeat with the other 9 tortillas.
7. Pour remaining Beef mixture over the shells and spread so completely covered.
8. Sprinkle the remaining Cheese.
9. Bake uncovered for 20-30 minutes, until cheese is melted!
10 servings, 1 enchilada each... ENJOY!

Number of Servings: 10

7 Layer Squares

These were sooo good! Thanks for the recipe, Kellie!



Seven Layer Salad Squares
2 pkg ( 8oz each) refridgerated crescent rolls
1 pkg cream cheese, softened
1/2 cup miracle whip
1 clove garlic, minced
6 slices bacon (crisply cooked, drained and crumbled), divided
1 cup frozen peas (thawed), divided
3 plum tomatoes, sliced
2 cups thinly sliced lettuce
1/2 cup shredded cheddar cheese
1/2 cup coarsely chopped red onion

1)Preheat oven to 350 degrees. Unroll one package of crescent dough across one end of large edged cookie sheet with longest sides
across width of pan. Repeat with remaining package of dough, filling bottom of pan. Roll dough to seal seams and press up sides to form
a crust. Bake 12-15 minutes or until golden brown. Remove from oven and cool completely.
2)Combine cream cheese, miracle whip and garlic in bowl and whisk smooth. Add half of the bacon and half of the peas: mix well.
Spread cream cheese mixture evenly over crust.
3. Arrange sliced tomatoes over the cream cheese mixture. Sprinkle remainig bacon, remaining peas, lettuce, cheese and onion evenly
over tomatoes. Cut into squares and serve.

Brown Sugar Grilled Pork Chops

INGREDIENTS
1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
1/2 cup water
6 boneless pork chops

DIRECTIONS
Preheat an outdoor grill for high heat.
In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

Cajun Shrimp Pasta with Cream Sauce

This recipe was AWESOME! I got the recipe from Annies Eats. It was simple and easy to throw together. I loved it :o)







Cajun Shrimp Pasta with Cream Sauce

Ingredients:

4-6 oz. cooked pasta (fettuccine, spaghetti)

1 tbsp. butter

½ lb. shrimp, peeled and deveined

4 oz. sliced mushrooms

¼-½ onion, diced

1 cup thinly sliced bell pepper

2 cloves garlic, minced

½ - 1 tbsp. flour

1/3 cup half and half

salt, pepper and Cajun seasoning to taste



Directions:

Heat the butter in a skillet over medium heat. Add the shrimp to the skillet and sprinkle liberally with Cajun seasoning. Sauté in pan 1 minute per side, remove with a slotted spoon and set aside.



Add the mushrooms, onion, peppers and garlic to the skillet. Sauté until the vegetables are tender. Add the flour and stir to cook off its rawness. Add the half and half and stir, thickening. Return the shrimp to the pan and cook until heated through. Season to taste with salt and pepper (and more Cajun seasoning, if desired.) Toss with hot pasta and serve

Beef Strogonoff

Thought I would try out this recipe for tonight.

INGREDIENTS
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles



DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
Bake in a preheated oven for 1 hour.
While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.

Meat loaf....yummmm!

I think this was by far the best meat loaf I've ever had! Its so hard to make both of the guys happy but they both cleaned their plate and went back for more with this one.


Ingredients
2 eggs, beaten
3/4 cup milk
2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 teaspoon salt
1/2 teaspoon dried leaf sage, basil, or oregano, crushed
1/8 teaspoon black pepper
1-1/2 pounds lean ground beef, lamb, or pork
1/4 cup ketchup
2 tablespoons packed brown sugar
1 teaspoon dry mustard

Directions
1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.

2. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.

3. Makes 8 servings

4. Ham Loaf: Prepare as above, except use soft bread crumbs. Substitute 1/2 teaspoon dry mustard for the sage, basil, or oregano and omit the salt. Substitute 12 ounces lean ground beef or pork and 12 ounces ground cooked ham for the 1-1/2 pounds ground beef, lamb, or pork. Bake and let stand as above.


**The topping mixture was GREAT-need to make more next time**


~recipe from Better Home and Garden Newlywed Cookbook~

Beef Enchiladas

This was a quick and easy meal that was a huge hit with everyone :o)

-1 pd ground chuck
-2 cans mild enchilada sauce
-1 small onion finely chopped
-1 package (12) tortillas
-1 package shredded cheese

Preheat oven to 350 degrees. Brown meat and onion. Drain. Stuff tortillas with meat and onion. Place fold down in greased casserole dish. Pour enchilada sauce over all tortillas and top with cheese. Bake in oven until cheese melts. Serve with mexican rice and beans.

Fish Sandwiches

I got this recipe from Monica on the nest. We all really enjoyed these sandwiches :o)

What You'll Need:

Fish Fillets
Vegetable Oil
Milk
Flour
Bread Crumbs
Salt
Pepper
Garlic Powder
Kaiser Rolls or Hoagie Buns

What You'll Do:

Season the fish fillets with salt, pepper and garlic powder.
Dredge the fish through the flour. Shake off excess.
Dip the fish into the milk.
Next, put the fish into the breadcrumbs and press them in firmly to both sides.
Let the fish sit for about 10 minutes after coating...may want to put into fridge.
Heat the oil in a skillet (I use cast iron) over med-hi. The oil should be very hot.
Place the fish into the hot oil and fry on both sides...about 3 minutes or until flaky.
Butter and toast your buns while the fish is cooking.
Spread tarter sauce over the buns and add desired toppings such as tomato and lettuce. Place fish on top. Enjoy!

Chicken Pot Pie

3 cans veg all
1 can chicken broth
2 cups cooked cubed chicken
1 can cream of mushroom
1 can cream of celery
1 cup half and half
salt and pepper to taste
2 cans biscuits

Preheat oven to 400 degrees. In large saucepan combine all ingredients (except bisuits) and cook on med/high heat for about 15-20 mins. Pour into 13x9 casserole dish and top with biscuits. Cook as directed on biscuits.

This was great. Everyone really enjoyed it. Makes about 6 servings.

Chicken and Dumplin's

Yummm! I found this recipe on Crafty Baker's blog. I'm excited to make it. I've never made homemade biscuits before (thats Chad's job)so I'm a little nervous about making them. I just hope they taste like my Nanny's :o)

Here's the recipe:

Ingredients:
Soup:
4 boneless skinless chicken breasts
8-10 cups chicken broth (you can use the broth that you cook the chicken in plus a couple of chicken bullion cubes)
Salt to taste
Pepper to taste
2 TBSP flour
1/2 cup milk
Dumplings:
2 cups self rising flour
1/4 cup Crisco vegetable shortening
3/4 cups buttermilk
Extra flour for rolling out dough

Directions:
Soup:
Boil the chicken in water with bullion cubes until cooked throughout (while this is cooking you can make the dough). Once the chicken is cooked, pull them out and shred or cut into small pieces. Place the dough into the broth one piece at a time so they don't stick together. I put about 10 pieces in and wait 5 minutes and repeat until all are in the broth. Let the dumplings cook until they are done (about 15 minutes after the last batch is placed in). I would taste one just to make sure they are done. Dissolve 2 TBSP flour in 1/2 cup of milk and pour into the broth to give it more of a gravy consistency (you may repeat how ever many times you want to get the consistency you like. Once the dumplings are cooked, place the chicken back into the pot and cook for an additional 10 minutes.
Dough:
Mix the flour, Crisco vegetable shortening, and buttermilk together with the hook attachment on the electric mixer (or knead it with hands). Once combined, place on a floured surface and roll out the dough to 1/4 in. thick. Cut into 2 inch squares.

~Turned out great!! :o)

Nacho Spuds

I forgot Tuesday we had family night at school so no cooking for me :o) I did make the Nacho Spuds last night though and they were pretty good! I got the recipe from Celeste's blog. I think its a Rachael Ray recipe. Chad and I loved it but Nate was freaked out by the 'potatoes in his salad' ;)

2 large baking potatoes (1.5 pounds total), sliced into 1/2-inch thick rounds
2 1/2 tbsp. E.V.O.O.
Salt & Pepper
1/2 lb. lean ground beef sirloin
One 15 oz. can black beans, rinsed
2 tbsp. taco seasoning
One 8 oz. package shredded sharp cheddar cheese (2 cups)
1 cup grape tomatoes, quartered lengthwise
Sour cream and shredded lettuce, for serving

Directions:
1. Position a rack in the upper third of the oven and preheat to 450 degrees. On a rimmed baking sheet, toss the potatoes with 2 tbsp. olive oil; season with salt and pepper. Arrange in a single layer and bake until golden, about 20 minutes.


2. Meanwhile, heat a heavy skillet over medium-high heat. Add the remaining 1/2 tbsp. olive oil and the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 2 to 3 minutes. Mix in the beans, taco seasoning, and 2 tbsp. water. Lower the heat and simmer, stirring, until heated through, about 10 minutes.


3. Transfer the potatoes to an ovenproof platter. Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with the tomatoes and remaining cheddar. Place in the oven and turn off the heat. Let stand until the cheese is melted, 2 to 3 minutes. Serve with the sour cream and lettuce.

Oven Roasted Potatoes

Nothing spectacular for dinner last night but it was tasty. We had grilled lemon pepper chicken, mac-n-cheese, corn on the cob, and rosemary red potatoes (recipe I got from Celeste's blog on the nest).


Oven Roasted Rosemary Red Potatoes:

Ingredients:
1 1/2 pounds small new red potatoes (about 15), chopped
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary


Directions:
Preheat the oven to 350 degrees F.

In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot

BBQ Sandwiches

I made crockpot bbq on friday and it was great :o) I got the recipe from BH&G.

Pulled Pork with Root Beer Sauce
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Cook: 8 to 10 hours (low) or 4 to 5 hours (high)
View Nutrition Facts Ingredients
1 2-1/2- to 3-pound pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cooking oil
2 medium onions, cut into thin wedges
1 cup root beer*
6 cloves garlic, minced
3 cups root beer (two 12-ounce cans or bottles)*
1 cup bottled chili sauce
1/4 teaspoon root beer concentrate (optional)
Several dashes bottled hot pepper sauce (optional)
8 to 10 hamburger buns, split (and toasted, if desired)
Lettuce leaves (optional)
Tomato slices (optional)

Directions
1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 5-quart crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. Meanwhile, for sauce, in a medium saucepan combine the 3 cups of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired.

4. Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings.

*Note: Do not substitute with diet root beer.

Shrimp Linguini

I got this recipe from Monica on the nest. Chad and I both loved it. I served it with a salad and 'Ricatoni's' bread. I did overcook my shrimp a little though and I probably would add a little more butter next time ;) but overall it was a really great meal.

1 lb Linguini
1 lb shrimp, peeled and deveined
3 Tbsp. butter
3 Tbsp. olive oil
1 tsp. garlic, minced
1/4 cup white wine (I used chicken broth as a substitute)
Juice from 1/2 lemon
1/2 cup fresh parsley, chopped

Cook linguini to al dente.
Heat oil and butter in a pan. Sautee garlic making sure that it doesn't brown. Add white wine and simmer for about 2 minutes. Place shrimp in sauce and cook until pink, about 5 minutes. Take off heat and add lemon juice and parsley. Mix linguini with shrimp and sauce. Shave some fresh parmesean on top and add a splash of EVOO if desired.

Potato Soup and BLT sandwiches...yumm!

This was so good and soooo easy :o)

Potato Soup

2-3 lbs. new red potatoes ( leave peel on - rinse and cut in half)
3 cans chicken broth
2 cans cream of celery
2 cans cream of onion
1 pack of Monterey Jack Cheese - hot pepper
1 pint half -n -half

Boil potatoes in chicken broth - when potatoes are fork tender add soups med. heat - stir - add cheese and half and half stir until cheese melts.

Margarita Chicken

I got this recipe from my boss's wife Tamara. It was wonderful! Chad wasnt that big of a fan but I'm sure he would've enjoyed it more had it been grilled.

Margarita Chicken

4-6 bone-in chicken breasts
1 can 10 oz. frozen margarita mix (Bacardi) thawed
2/3 cup tequila
1/2 cup chopped cilantro
2 tbsp chicken seasoning (McCormick's Grill Mates)

In a small bowl mix marinade together - Place chicken and marinade in a large ziploc bag - refrig for 1-2 hours.

Indoor cook - 350 35-40 minutes

I served with rice and black beans.

Taco Soup

1 can rotel
1 can black beans
1 can corn
1 can chili beans
1 can diced tomatoes
1 pkg taco seasoning
1 pkg ranch dressing mix
1 pd. ground chuck

Brown meat and drain. Combine all ingredients and simmer over medium heat for 30-35 minutes. Top with sour cream and shredded cheese and serve with tortilla chips.

**This recipe was a big hit...even Nate loved it! Very easy and made plenty of leftovers for the next day.**