Savory Roast Beef Dinner July 12, 2016

     This roast beef dinner epitomizes total comfort food for your family.  It’s easy to prepare, but tastes like you fussed for hours! 

Roast beef is so easy to make.  Chuck roasts are marbled with fat which makes them tender cut of meat, but I tend to avoid purchasing the one’s with large sections of fat in them. Simple seasoning is the best, and will give your roast full flavor.   

Directions:  Place your roast in a large baking pan.  Generously sprinkle the top with garlic powder, black pepper, and a little salt.  Cover the roast with foil, and bake at 350 degrees for approximately 1 1/2 hours or until roast is “fork tender”. Serve with mashed potatoes, and your favorite vegetable.  Enjoy the taste of home!

 

Mashed Potatoes Basic Recipe 

Peel & quarter your potatoes, and wash them.  Add potatoes to pot, cover with water, add a few shakes of salt to the pot, and put them on the stove to boil.  Boil until potatoes are tender (approx 15 minutes).  Drain potatoes, and add 1 tbsp butter & 1/4 cup milk.  This amount is approximated depending on how many potatoes you use.  This is what I use in a pot of 5 or 6 large potatoes.  Use a potato masher or electric mixer to make them smooth and creamy. Serve hot!

Beef Gravy

Put your roast drippings in your gravy pot, and add enough water to make approximately 3 cups.  Add 2 tbsp powdered beef bouillon.  Add 1/4 cup coffee to boost your bouillon & beef flavor.  Heat to boiling.  In a separate cup, mix 3 tbsp cornstarch and 3 tbsp water.  Stir with a fork until smooth. Reduce your heat to low, and slowly add the cornstarch mixture using only what you need to achieve the desired consistency for you gravy.  Make sure you continually stir your gravy mixture at the same time. Mushrooms are optional, but they make a nice addition to gravy.

 

Buttered Shrimp & Broccoli (Quick & Easy!) August 23, 2015

     Here’s another simple dinner that’s quick to prepare, but it just seems so fancy!  YES…  You can afford shrimp.  When you prepare it in a meal, it really doesn’t cost any more than other meats.  We eat shrimp all the time.  It’s low in calories & fat too.  I hope you enjoy this meal!

Broccoli & Shrimp

 

All you need is:

1 tbsp olive oil
1 tsp salt
1/2 tsp pepper
2 clove garlic diced or 1 tsp garlic powder
1/2 stick butter
1 cup water
2 lbs de-veined shrimp
1/4 cup fresh cilantro or parsley
2 cups frozen broccoli florets

2 cups uncooked rice
**While preparing the rest of your meal, cook rice according to package directions. This can also be done in your microwave for 15 minutes on high.

**Add olive oil, butter & all spices to a large frying pan. Add 1 cup of water. When the mixture is melted together & hot, add 3 tbsp flour slowly to the mixture to make a rue. Add small amounts of water until your mixture is gravy consistency. Next, toss in your shrimp, cilantro or parsley, & fresh or frozen broccoli. Mix well and cook covered on medium heat for about 15-20 minutes. Serve piping hot over cooked cooked rice. Enjoy!

 

Garden Vegetable Beef Soup August 4, 2015

Beef Vegetable Soup

     Yep, it’s probably way to hot for soup, but I had a craving for some good garden veggies.  This is a nice way to get your “healthy” on too!  Soup doesn’t have to take all day to cook.  I use frozen veggie’s in mine if I don’t have fresh available, which is a quick and healthy option.  Use fresh if you can of course, but be prepared to sit back & do some dicing & chopping.  Enjoy!

Garden Vegetable Beef Soup

Directions:

4 cups hot water

3/4 cups powdered bouillon

8 oz beef cut into small chunks

1 cup carrots

1 cup celery

1 cup onions

1 cup green beans

1 cup peas

1/2 cabbage cut up

In at least a 10 cup pot, start by boiling your water, bouillon & beef for about 30 minutes.  Then add all of your vegetables at once to your boiling soup.  Cook for another 15 minutes, cover and remove the pot from heat. This will keep your vegetables crispy, and not let them turn to mush. Let it self cook for another 1/2 hour with the lid on.

 

Oven Roasted Spare Ribs June 13, 2015

    I love doing spare ribs on the grill, but my master griller was in the garage working on his wood shop.  A quick & simple way to make them, is to slow roast them in the oven.  The ribs come out so tender you can pull the meat off with a fork, and the flavor is divine.  I added baby red potatoes, and placed them under the racks of ribs.  Sprinkle the ribs with garlic powder & black pepper.  Cover with foil, and bake at 325 degrees for approximately 2  hours or until the meat is tender.  Remove the pan from the oven, and brush the ribs with BBQ Sauce.  Put them back in the oven uncovered to seal in that BBQ flavor for another 15 minutes. Doing your potatoes right in the same pan seasons them to perfection, and makes it a quick “all in one pan” dinner. The ribs create their own tasty BBQ type gravy too.  Enjoy!

OvenRoastedSpareRibs

 

Peanut Butter Chocolate Pie June 2, 2015

     I decided to make something yummy that appeals to Dave’s love of Peanut Butter, my love of chocolate. Mix them together, and you have the perfect match! It’s a little bit of a process, but will be worth every bite.

PeanutButterChocolatePie

 

Peanut Butter Chocolate Pie

1st Layer:
In a 9 x 13 glass pan, melt a stick & 1/2 butter
Then add:
1 1/2 pkg ground graham crackers
1/2 cup brown sugar
Mix well right in the pan, then lighly press the mixture across the bottom of the pan.

2nd Layer:
2- 3 oz pkgs vanilla pudding (cooked pudding preferred)
Mix in 3 cups of milk
Cook in microwave for 6 minutes.
Stir well, and add 3/4 cup peanut butter
Mix well until peanut butter is mixed through the pudding.
Cook for 2 more minutes. Stir again & put the mixture in the refrigerator for at least 30 minutes.
Then add 8 oz cream cheese (room temperature), and blend well with a mixer.
Pour this mixture on top of the graham cracker crust, return to the refrigerator & move on to the next layer.

3rd Layer:
16 oz canned chocolate frosting (your favorite brand)
8 oz Cool Whip (buy 16 oz container-set 8 oz aside for top)
Blend together & top your pudding layer with this chocolaty goodness.

4th layer:
Use the last 8 oz of Cool Whip to top the chocolate layer.
Sprinkle some graham cracker on top, or top with your favorite chopped up candy, chocolate curls etc.

Return the entire dish to the refrigerator & let it set up for at least 2-3 hours. If you are using it as a dish to pass, I guarantee it will be one that empties your pan quickly. Enjoy!

 

Nacho Layered Dip January 5, 2015

Natcho Layered Dip

Nacho Layered Dip (Perfect for the Superbowl!)

Layer 1: 1 large 30 oz can of re-fried beans
1 pkg taco seasoning
Mix well & spread this layer across a 10-12″ platter

Layer 2: 24 oz Picante (Pick you temperature. We like it HOT!) Spread onto of bean layer

Layer 3: 1-2 cups of sour cream
Spread on top of Picante layer

Layer 4: 2 cups of shredded cheese

Layer 5: 1/4 head of iceburg lettuce thinly diced. Spread on top of cheese

Layer 6: 1 diced tomato. Spread on top of lettuce

Layer 7: 1 small diced onion. Spread on top of tomato

Layer 8: 1 small can of sliced black olives. Spread on top of onion to finish.

Refrigerate your finished tray for at least 2-4 hours, and serve with Doritos, Scoops, or any other favorite dipping chip!

 

Mexican Lasagna August 6, 2014

Filed under: Casseroles,Main Dishes,Recipes,Tasty Side Dishes — Susan @ 4:08 pm

Hello Friends!  

     I am sorry I haven't posted in a while.  Being a new puppy mom is proving to be a lot of work.  If I go in my sewing room to work on something, she generally raids my closet, pulls on every cord she can find etc.  She's adorable though, and we wouldn't trade her for the world. Anyway, I thought I'd post this awesome casserole that is sure to please.  Feel free to be creative with this by using pre-made products from your grocer, or your own leftovers.  This make look hard, but it's really not!  It has awesome flavor too!

Mexican Lasagna

Mexican Lasagna Ingredients:

Meat Mixture:  Use these seasonings, OR a packet of your favorite taco or chili seasoning mix.
1 lb ground beef
3 tbsp chili powder
1 tsp garlic powder
2 tsp sea salt
1 small onion diced
1 tsp cayenne pepper (optional)

Fry the meat mixture in saucepan until meat is fully cooked.  I actually cooked mine in a microwaveable bowl for 6 minutes.  I stopped & stirred it at the 3 minute point.  Set aside.

For this step, you can use leftover chili, or in this case I used :
16 oz can of Hormel Chili 
16 oz can of diced tomatoes
1 tbsp chili powder
1/4 cup water

Mix these ingredients in a bowl, & I chose to microwave it for about 3 minutes so it spreads easily on the tortillas.

Make some rice in your microwave.
1 cup white rice
2 cups water
1 tsp olive oil
Cook in microwave for 12 minutes.
 
Additional ingredients for your layers:
4 large round flour tortillas
1 lb grated cheddar cheese

You'll need a large round baking pan (you can use square or oblong, but round is perfect for this recipe).  Spray the bottom & sides with non-stick cooking spray.  Preheat your oven to 350 degrees.  Time to assemble your layers.

-I start by putting a thin layer of the sauce in the bottom of the pan.
-Next place a tortilla in the pan.
-Spoon on some of your sauce mixture.
-Spread some of the meat mixture over the top of that.
-Sprinkle some cheese over the meat.
-Spoon cooked rice over the cheese.
Then repeat your layers again.  Your last ingredient will be the 4th tortilla.  I topped mine with the grated cheddar for the final step.  

Cover with foil & bake at 350 degrees for an hour.  Remove foil to lightly brown the cheese for an additional 10 minutes.  Remove from oven, and let stand for 10 minutes.  Serve with lettuce, tomatoes, sliced black olives, onion, quacamole, sour cream, salsa, nacho chips…whatever you'd like!  ENJOY!

 

Italian Meatloaf & Parmesan Noodles With Sauce March 23, 2014

Italian Meatloaf-Parmesan Noodles & Sauce

Italian Meatloaf & Parmesan Noodles With Sauce

2 lbs lean ground beef
1 tbsp oregano
1 tbsp basil
2 tsp fennel seed
1 tsp garlic powder
2 tsp salt
2 tsp black pepper
1 tsp crushed red chilis
2 eggs
1 cup bread crumbs (oatmeal works too!)

Before you start mixing up your meatloaf, get your noodles cooked.  You'll need a 16 oz box of your favorite shaped noodle (I used Rotini).  Cook as directed.  Strain, and put back in the pot.  Put in 1/2 stick of melted butter, and 1/2 cup of Parmesan.  Mix well.  Set aside, and continue with your meatloaf. 

Toss all the ingredients for your meatloaf in a large bowl.  With clean hands, get right in there and mix all the spices well by kneading the meat like you would bread dough.  Shape into meatloaf, and put in a large glass baking pan sprayed with cooking spray.  Scoot it to the side so you have room for your parmesan noodles.

Pour the noodles into the pan, and then pour 1 can (I used a 26.5oz can of Hunts Spaghetti Sauce) or bottle of your favorite spaghetti sauce over the top of it all.  Sprinkle the top with about 1 cup of grated mozzarella cheese, cover with foil, and back for about an hour & a half.  Beef should be about 175 degrees in the thickest part of your meatloaf, so check your meatloaf before serving.  Another great comfort food for your family!  Enjoy!