Sunday, October 12, 2008

Simple Stroghanoff

This is my favorite way to make stroghanoff. I had previously always made this recipe with steak, but in these times of economic uncertainty I decided to try it using ground meat this week, and it turned out great. I even cut down the amount of meat and only used about 1/3 of a pound, and it still fed all seven of us and we didn't feel we were missing out on meat. The best thing about this recipe is that it only takes about 20 minutes to make. On to the recipe...
1 lb of egg noodles (of course you can use any kind of pasta you want, and I won't tell!)
a little butter or margarine
about 12 oz of steak, sliced into thin strips (or substitute anywhere from 1/3 lb to 3/4 lb of ground meat)
2 cups of water
1 package of onion soup mix
1 1/2 cups of sour cream
4 Tablespoons of flour
1 can cream of mushroom soup

Start out by cooking the pasta according to package directions in lightly salted water. (I do this on one burner while cooking the rest of the recipe on another.) When they are done, drain them and toss a tablespoon of butter or margarine in with the noodles, stirring to coat them so they won't stick.
In a large pan cook the meat until it is browned and done to your liking. If you are using steak I recommend cooking it until it is almost cooked through the center of each piece. (It will continue cooking in the gravy as well, so if you cook it really thouroughly it may end up tough). Add two cups of water directly to the meat, then add the onion soup mix and stir well. In a small bowl mix the sour cream and the flour and stir until well combined. Add this to the meat mixture and stir until it begins to thicken. Open the can of mushroom soup and add directly to the pan, stirring well. If you want to you can thin the gravy with a little milk or water, but we like it pretty thick here.
Serve the gravy over the noodles and enjoy!

Wednesday, October 8, 2008

Simple Roasted Chicken

I tried this recipe for roasted chicken tonight and it was SO good. Nothing was left.

♦One whole chicken
♦One lemon
♦Assorted fresh herbs. (I used sage, thyme, and tarragon, but whatever you like...)
♦salt and pepper
♦butter or olive oil
♦garlic clove

Preheat oven to 450.
Take out the neck piece from the chicken and rinse chicken thoroughly. If someone comes up with a good something something for the neck piece, let me know but so far it goes in the garbage.

Pat outside of chicken dry with paper towel. This is important because the outside won't get crispy if it's wet.

Coat chicken with butter or olive oil.
Salt and pepper.
Stuff fresh herbs into cavity.
Stab lemon repeatedly with knife to allow juice to steam out.
Insert entire stabbed lemon into cavity.
Tie legs (I didn't and it turned out fine)

Put in roasting dish. I used my pyrex cake/baking dish.

Bake uncovered at 450 degrees for 20 min. to brown top.
Turn down to 350 degrees and bake 15 minutes per lb.


Thursday, August 28, 2008

Coleslaw (Long John Silver's)

I found this on the web tonight and we're going to try it.

cups very finely chopped cabbage (1 head)
1/4 cup shredded carrot
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk 1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
1. Be sure that the cabbage, carrots, and onion are chopped up into very fine pieces (about the size of rice kernels).
2. Combine the sugar, salt pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice, and beat until smooth.
3. Add the cabbage, carrots, and onions. Mix well.
4. Cover and refrigerate for at least 2 hours before serving.
serves 8
The critical part of this cole slaw recipe is the flavor-enhancement period prior to eating. Be absolutely certain the cole slaw sits in the refrigerator for at least a couple of hours prior to serving for the great tasting slew of slaw.

Sunday, August 24, 2008

Broccoli Salad

Broccoli Salad

Recipe from lesliereid

  • 3-4 stalks fresh broccoli cut into flowerettes

  • 1/2 medium red onion chopped

  • 1 cup raisins

  • 1 cup raw sunflower seeds

  • 1/2 pound bacon cooked crisp


  • 1 cup mayonnaise

  • 2 T wine vinegar (i used rice vinegar and it was good)

  • 1/4 cup sugar

Wash broccoli and cut into flowerettes. Add onion, raisins, sunflower seeds and bacon. In separate bowl mix mayonnaise, wine vinegar and sugar. Pour over salad and mix. Yum!

Sunday, August 10, 2008

Chicken and Broccoli Lo Mein

1 lb thin spaghetti noodles (I prefer angel hair but any spaghetti will work in a pinch)
1 T sesame oil
extra sesame oil for cooking
1 lb boneless, skinless chicken breasts (or you could alternatively use chicken thighs if you wanted to)
1 small to medium onion sliced thin
1 lb package frozen chopped broccoli (or an equivalent amount of fresh)
4 cloves garlic, minced
1 tsp ground ginger (fresh is fine too)
1/2 cup soy sauce
1/2 cup chicken broth (I use bullion to make the broth)
1/4 cup brown sugar

Cook the spaghetti noodles in salted water. When they are done, drain and add the Tablespoon of Sesame oil to them and toss to coat the noodles evenly. Set aside.
Coat the bottom of a large pan or wok with sesame oil and heat. When the pan is hot add the broccoli and the onion and stir fry for about three minutes. Next add the ginger and garlic, and the meat. Cook (stirring often) until the chicken is cooked through.
In a separate dish mix the soy sauce, broth and brown sugar.
Once your chicken is cooked through add the noodles to the pan, and pour the sauce mixture over the top. Stir and cook until everything is heated through and the sauce and veggies are evenly distributed.
If your pan is too small to take everything at once you can cook half the noodles with half the veggies and half the sauce at a time. That is what I used to do before I got my wok.

This recipe will serve 8. You can cut it in half for a smaller family.
If you would rather make this with beef you can substitute steak for the chicken and beef broth for the chicken broth. We just like it with chicken better. All of my kids (even the picky ones) love this recipe.

Sunday, August 3, 2008

Chocolate Hell.

This is for all you chocaholics out there.
It's the ultimate frozen chocolate pie that keeps on giving.
My budget for this baby was $20. and one penny.
It's been over a week and there is still some left in the freezer.

AJ has a pic of it over on her blog.
Here we go:

Bottom layer: Ice cream sandwiches 12 for this recipe.
2nd layer: Chocolate Ice Cream
3rd layer Sliced Klondike bars and Hershey chocolate bars.
(2 pkgs. Klondike bars and one pkg. small Hershey bars)
4th layer: fill in with crushed graham crackers.
(I happend to have cinnamon graham crackers on hand.)
4th layer: Vanilla Ice Cream/ topped with semi-sweet morsels.

Drizzle chocolate syrup/sauce in between layers.

A small slice will do.
It's great to give to small children right at bedtime!

We had some friends who used to order Death by Chocolate at a Tulsa restaurant.
Over time the wife forgot the name of it and would simply call it, "Chocolate Hell"
This is my ode to her.

Sunday, July 20, 2008

Chillin' in the Hot Summah

Here is a way to chill this summer:

Vanilla Ice Milk
1 envelope unflavored gelatin
1 (12 oz) can evaporated lowfat milk
1/4 cup granulated sugar
1 tsp sugar substitute
2 large egg yolks
2 1/2 cups low fat milk
1/4 heavy cram1 table spoon vanilla extract (**I recommend using more to your taste this recipe left me wanting a little more vanilla taste. you may have to increase the sugar just a bit too.)

In a medium saucepan, sprinkle gelatin over evap milk. Let stand for 5 minutes to soften. Whisk in sugar, sugar substitute and egg yolks until no trace of yolks remain. Over medium heat, cook stirring constantly, 10-15 minutes or until mixture thickens slightly and coats back of spoon.

Remove from heat; stir in lowfat milk, heavy cream and vanilla. Pour into large aluminum loaf pan or rectangular baking pan. Refrigerate 1 hour or until chilled. Cover with foil and freeze 2 hours OR FREEZE IN ICECREAM MAKER FOLLOWING MANUFATURERS INSTRUCTIONS* (preferred method)

Manual instructions: In a large bowl, beat mixture until smooth and creamy. Return to pan cover and freeze 2 to 3 hours. Transfer to bowl and beat again. Place ice milk in airtight container, cover and greeze until ready to serve. Remove from freezer 10 to 15 minutes before serving. Makes 12- 1/2 cup servings. **95 calories per serving! (but who can just eat a 1/2 cup serving??!)

We tried this recipe yesterday and the texture of the icemilk was wonderful. Just like soft-serve icecream. The only thing I would change is the vanilla....I would increase it because I just love the taste of homemade vanilla icecream. :o) This was easy and tasty. Let me know if you try it. :o)