Jan 22 2014

Slow Cooker Pepper Steak

 

PepperSteak

2 pounds beef sirloin, cut into 2 inchstrips

garlic powder to taste

3 tablespoons vegetable oil

1 cube beef bouillon

1/4 cup hot water

1 tablespoon cornstarch

1/2 cup chopped onion2 large green bell peppers, roughly

chopped

1 (14.5 ounce) can stewed tomatoes,

with liquid

3 tablespoons soy sauce

1 teaspoon white sugar

1 teaspoon salt

DIRECTIONS:

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
Nov 22 2013

Bacon Wrapped Weenies

BaconWeenies

 

These were the Bacon Wrapped Weenies I made for the Board Game Night last weekend

 

1 Package of Bacon – Maple Flavored (Peppered would be good too)

1 Package Cocktail Weenies

About 1 lb of Brown Sugar

Tooth Picks

 

 

1. Heat oven to 350%

2. Cut Bacon into 3rds

3. Wrap Weenie with Bacon, Secure with Tooth Picks

4. Place in baking dish

5. Cover with Brown Sugar

6. Baste Weenies with Bacon Grease and Brown Sugar every 10 minutes

7. Bake for approx 30 -40 minutes

8. Get them quick because they went Fast!!

 

 

 

 

 

 

 

Jul 28 2012

Enchiladas

Yield: 6 servings (2 enchiladas per serving)

Prep Time: 30 min Cook Time: 35 min

This simple recipe for beef enchiladas is a delicious, family-friendly meal.

ingredients:

1 pound lean ground beef
1 1/2 cups diced onion
1 1/2 cups (about 2 medium) finely diced zucchini
12 corn tortillas, heated or fried in oil to soften
2 1/2 cups enchilada sauce, canned or homemade (see my enchilada sauce post )
3 cups cheddar- jack shredded cheese
Serve as desired with: shredded lettuce, avocado, cilantro, sour cream

directions:

1. Preheat oven to 350 degrees F. Spray a 9×13-inch pan with nonstick spray.

2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on
medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a
bowl.

3. Return pan to medium heat and add onion and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables
from the pan and add to the meat mixture; set aside.

4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.

5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle.
Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling
tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12
tortillas. Place the tortillas side-by-side in the pan- it’s okay if they are all snuggled in there tightly.

6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.

7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt
(about 5 minutes).

8. Serve immediately with desired condiments.

 

 

Jul 27 2012

Enchilada Sauce

Yield: About 2 1/2 cups

Prep Time: 15 min Cook Time: 20 min
ingredients:

1/4 cup vegetable or canola oil
2 Tablespoons all-purpose flour
2 Tablespoons chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups low-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon salt

directions:

1. Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until
lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and
continue simmering over medium heat about 10 minutes, or until slightly thickened.

2. Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days.

Jan 30 2012

Pickled Green Tomatoes

Last year after having to replant the garden in late june (dog went de-weeding) I had several tomatoes plants with green tomatoes on them. Being that I hate wasting food and especially since I had to replant most of those plants after the earlier incident I didn’t want to just toss them into the compost pit. So after some searching I found this online, but sorry I forget where.

• 2-3 pounds firm green tomatoes, large or small
• 1 large or 2 medium onions, quartered or cut into 8 pieces
• 4 cloves garlic, halved lengthwise
• 3-4 bell peppers, red or green, seeded and each cut into 6 long pieces
• 3-4 fresh or dried chilies, halved lengthwise with scissors but left attached at the stem
• 4 bay leaves
• 2-3 tablespoons coarsely crushed coriander seeds

The Brine:

   • 1 quart white vinegar 

   • 1/2 cup water
   • 2 tablespoons honey 

   • 3 tablespoons salt
   • 2 cinnamon sticks

Cut the tomatoes, onions, peppers and garlic and layer them in clean jars with the chilies, bay leaves and coriander seeds.
Mix all of the brine ingredients in a pot and bring to a boil.
Cook, stirring, until the honey and salt are completely dissolved.
Pour the brine into the jars covering the vegetables, leaving 1/2 inch head space.

Seal the jars and process

My Sister loves this and between her and the wife the 8 jars I made didn’t last very long.

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