Okay I swear that I have other sources for recipes, but Real Simple is the star of my kitchen right now! Typically I tweak their recipes just a little bit, but this one I made straight up. It takes 30 minutes and involves very little prep work. This is perfect for a Friday night dinner or Sunday lunch. You can serve it with rice or potatoes. Or really whatever you like.
1.25 lbs sirloin steak cut into one inch pieces (I used london broil)
10 oz of fresh sliced mushrooms
16 oz pk frozen cocktail onions (I used the jarred ones because I couldn't find frozen)
2 cups of red wine (if you don't drink a lot of wine, buy the singles so the rest doesn't go bad; also I used cabernet sauvignon)
1 10.75 oz can of Campbell's Golden Mushroom soup
olive oil
salt and pepper
I used my enameled cast iron pot for this. If you have one, or a dutch oven you should use it!
Heat 1 tbs of olive oil until shiny. Drop in your meat and brown it until its not pink. It's tempting to keep stirring it, but really just let it brown on one side then turn it over. Brown food tastes good!
Move your meat to a separate bowl and drop in your mushrooms and onions. Cook until the moisture evaporates. Pour in the red wine, reduce the heat and simmer until the liquid is reduced by half. BE PATIENT! Add the can of soup and 1/4 cup of water. Bring to a boil. Return the meat and juices from the bowl to the pot. Salt and pepper to taste. Simmer for two more minutes, and serve over rice or with potatoes and a green vegetable.
Serves 4.
I packaged up the leftovers and frozen 1/2. Real Simple says the frozen leftovers will be for 3 months.
Sunday, March 13, 2011
Monday, March 7, 2011
Spicy Noodles and Pork
This is another modified recipe from realsimple.com. I find their recipes to be inspiring! Also, I love Asian food of all kinds, and this is one of my favorites to cook at home. I will warn you that this is a messy recipe, but it is worth the mess .
32 ounces of Kitchen Basics chicken stock
1.5 in piece of fresh ginger peeled and sliced (please do yourself a favor and use the fresh stuff)
1 package of rice sticks/noodles
1 package dried shiitake mushrooms
1 red jalapeno sliced (green is okay if you can't find red)
4 thin sliced boneless pork chops
1/4 cup AP flour
1 egg beaten
3/4 cup panko bread crumbs
Soak the mushrooms and rice sticks/noodles according to the package directions. In a large pot, bring chicken broth and ginger to a boil. Add the mushrooms and jalapenos and simmer until tender. Meanwhile, season the pork chops and coat with flour. Then dip them in egg and then into the panko. Heat oil in a large skillet over medium heat. Cook the pork chops 2-3 minutes per side until thoroughly cooked. While the pork is cooking, add the rice noodles to the chicken broth. Slice the pork and serve over noodles and broth. Sprinkle with the scallions.
32 ounces of Kitchen Basics chicken stock
1.5 in piece of fresh ginger peeled and sliced (please do yourself a favor and use the fresh stuff)
1 package of rice sticks/noodles
1 package dried shiitake mushrooms
1 red jalapeno sliced (green is okay if you can't find red)
4 thin sliced boneless pork chops
1/4 cup AP flour
1 egg beaten
3/4 cup panko bread crumbs
Soak the mushrooms and rice sticks/noodles according to the package directions. In a large pot, bring chicken broth and ginger to a boil. Add the mushrooms and jalapenos and simmer until tender. Meanwhile, season the pork chops and coat with flour. Then dip them in egg and then into the panko. Heat oil in a large skillet over medium heat. Cook the pork chops 2-3 minutes per side until thoroughly cooked. While the pork is cooking, add the rice noodles to the chicken broth. Slice the pork and serve over noodles and broth. Sprinkle with the scallions.
Sunday, March 6, 2011
Turkey and Sweet Potato Turnovers
Hey! It's been a while since I've had a chance to cook anything exciting enough to post!
I took this recipe from the realsimple.com website and tweaked it a tad. It originally called for ground beef and cheddar cheese, which you are more than welcome to use in place of the ground turkey and goat cheese.
olive oil
1lb ground turkey
1 medium sweet potato peeled and shredded
2 cups baby spinach
2 puff pastry sheets thawed
4 ounces goat cheese
2 cloves of garlic chopped
salt and pepper
Preheat oven to 400 degrees. Heat olive oil in a saute pan. Brown the ground turkey until completely cooked. Do not over cook it. Stir in the garlic, sweet potatoes, and spinach. Cook over medium heat until the spinach is slightly wilted. Salt and pepper to taste. Cover baking sheet in aluminum foil and spray with cooking spray. Lay the puff pastry sheets out separately on the baking sheet and cut each one in half with a pizza cutter. Fill half of each puff pastry strip with the meat, spinach, and potato mixture leaving a 1/4 edge all the way around. Top with goat cheese crumbles; fold and seal the dough to make turnover pockets. Bake for 20-25 minutes until golden brown.
Dustin is working out a dipping sauce for these. He wasn't happy with his first attempt! I'll update when I have his dipping sauce :)
I took this recipe from the realsimple.com website and tweaked it a tad. It originally called for ground beef and cheddar cheese, which you are more than welcome to use in place of the ground turkey and goat cheese.
olive oil
1lb ground turkey
1 medium sweet potato peeled and shredded
2 cups baby spinach
2 puff pastry sheets thawed
4 ounces goat cheese
2 cloves of garlic chopped
salt and pepper
Preheat oven to 400 degrees. Heat olive oil in a saute pan. Brown the ground turkey until completely cooked. Do not over cook it. Stir in the garlic, sweet potatoes, and spinach. Cook over medium heat until the spinach is slightly wilted. Salt and pepper to taste. Cover baking sheet in aluminum foil and spray with cooking spray. Lay the puff pastry sheets out separately on the baking sheet and cut each one in half with a pizza cutter. Fill half of each puff pastry strip with the meat, spinach, and potato mixture leaving a 1/4 edge all the way around. Top with goat cheese crumbles; fold and seal the dough to make turnover pockets. Bake for 20-25 minutes until golden brown.
Dustin is working out a dipping sauce for these. He wasn't happy with his first attempt! I'll update when I have his dipping sauce :)
Monday, December 6, 2010
KK's party pumpkin dip
This is a huge hit at our family Thanksgiving and Christmas gatherings, and I give all the credit to KK :) Pumpkin dip is a great, easy party dish that you can put together at the last minute.
1 can pumpkin pie filling
1 small tub of cool whip
1 package cream cheese softened
1/2 cup powdered sugar
1/4 tsp each nutmeg, cinnamon, and ginger
Put all the ingredients in a mixing bowl and mix on low with a hand mixer until everything is integrated. Put in a nice dish and serve with ginger snaps or graham crackers. If you are really feeling like Betty Crocker, you can make your own gingerbread people.
1 can pumpkin pie filling
1 small tub of cool whip
1 package cream cheese softened
1/2 cup powdered sugar
1/4 tsp each nutmeg, cinnamon, and ginger
Put all the ingredients in a mixing bowl and mix on low with a hand mixer until everything is integrated. Put in a nice dish and serve with ginger snaps or graham crackers. If you are really feeling like Betty Crocker, you can make your own gingerbread people.
Taco Soup - warms you from the inside!
Oh the weather outside is frightful...but the some soup would be delightful. Okay, I just made that one up, but it's totally true! Taco soup is one of our favorites because it's easy and tasty and it freezes pretty well if you make too much. Also, it only takes one pot!
1 lb ground turkey or ground beef
1 can black beans drained
2 cans diced tomatoes drained
2 package of taco seasoning
1 46 ounce can of V8 juice
1 can white shoepeg corn drained
Brown the meat with a little bit of oil in the bottom of your soup pot. Drain the excess liquid. Open all your cans and dump everything in the soup pot including the taco seasoning. Bring to a boil. Reduce the heat and simmer for 30 minutes. Salt to taste. I serve this with corn bread or tortilla chips depending on how much time I have.
1 lb ground turkey or ground beef
1 can black beans drained
2 cans diced tomatoes drained
2 package of taco seasoning
1 46 ounce can of V8 juice
1 can white shoepeg corn drained
Brown the meat with a little bit of oil in the bottom of your soup pot. Drain the excess liquid. Open all your cans and dump everything in the soup pot including the taco seasoning. Bring to a boil. Reduce the heat and simmer for 30 minutes. Salt to taste. I serve this with corn bread or tortilla chips depending on how much time I have.
Friday, December 3, 2010
Wow-Your-Friends-at-the-Holiday-Brunch quiche
It's that time of year where we get invited to countless Christmas brunches, parties, and shindigs. And every time, we go through the, WHAT DO I BRING TO THIS THING dilemma. Take this easy quiche recipe and morph it into a fabulous take along.
Ingredients:
1 package of Pilsbury pie crusts; thawed - the kind in the tins in the freezer section; there are 2 per package
4 large eggs
1/2 mayonnaise or sour cream
1/2 whole milk
1 cup cheese - get creative with it! Gruyere and cheddar are good choices, but swiss or parmesan can also be brought into the mix
1 cup cooked bacon or chopped ham
1 cup cooked veggies - I like asparagus or spinach, but you can do onions, broccoli, or red peppers too; DRAIN THEM WELL
Preheat your oven to 350 degrees. Pre bake both pie shells for about 15 minutes to keep them from being gooey. While the pie crusts bake, place all four eggs, mayonnaise or sour cream, milk, and cheese into the blender. Blitz until just blended. Remove the pie crusts from the oven and raise the temp to 400. Evenly divide bacon/ham and veggies evenly between the two pie shells and then evenly divide the egg mixture over the veggies. Gently wrap the edges of your quiches with a strip of foil to keep the crust edges from burning and place into a 400 degree oven. Bake them for 25-30 minutes or until the middles are set. Cool for about 15 minutes and serve!
Ingredients:
1 package of Pilsbury pie crusts; thawed - the kind in the tins in the freezer section; there are 2 per package
4 large eggs
1/2 mayonnaise or sour cream
1/2 whole milk
1 cup cheese - get creative with it! Gruyere and cheddar are good choices, but swiss or parmesan can also be brought into the mix
1 cup cooked bacon or chopped ham
1 cup cooked veggies - I like asparagus or spinach, but you can do onions, broccoli, or red peppers too; DRAIN THEM WELL
Preheat your oven to 350 degrees. Pre bake both pie shells for about 15 minutes to keep them from being gooey. While the pie crusts bake, place all four eggs, mayonnaise or sour cream, milk, and cheese into the blender. Blitz until just blended. Remove the pie crusts from the oven and raise the temp to 400. Evenly divide bacon/ham and veggies evenly between the two pie shells and then evenly divide the egg mixture over the veggies. Gently wrap the edges of your quiches with a strip of foil to keep the crust edges from burning and place into a 400 degree oven. Bake them for 25-30 minutes or until the middles are set. Cool for about 15 minutes and serve!
Thursday, October 28, 2010
Roasted pork and lentil salad
This is another recipe I took from Real Simple magazine; I modified it only slightly, of course. Lentils are a great way to get fiber into your diet, plus they are tasty :)
2 lb pork tenderloin roast
1 cup lentils, rinsed
1 honeycrisp apple cut into 1/2" pieces
1 celery stalk, thinly sliced
1/4 cup chopped fresh parsley
2 tbs fresh lemon juice
2 tbs salted butter
2 tbs olive oil
2 tbs balsamic vinegar
2 tbs brown sugar
kosher salt
black pepper
Heat the oven to 400 degrees. Bring 4 cups of water to a boil. Add the lentils and 1 tbs of salt and reduce to a simmer. Cook for 20-30, stirring occasionally, until the lentils are tender. While the lentils cook, heat butter in a dutch oven or heavy, oven proof skillet. Pat the pork roast dry and season it with salt and pepper. Place the pork roast in the skillet, fatty side down, and cook on medium high heat for 6 minutes (leave it alone; it won't burn). Turn the roast over, and cook for another 6 minutes. Cover it and place it in the oven for 20-25 minutes to finish cooking through. If you have a meat thermometer, the approved internal temperature for pork is 140 degrees, but I like to go to about 150. Mix up the balsamic vinegar and brown sugar in a little bowl. Baste the meat with it twice in the last five minutes of cooking.
Once the lentils are tender, rinse them with cold water and drain. Place them in a medium bowl with the chopped apple, celery, parsley, lemon juice, olive oil, and 1/4 tsp each of salt and pepper. Toss until mixed.
Slice the pork and serve with the lentil salad. Sweet tea also makes a fabulous accoutrement ;)
2 lb pork tenderloin roast
1 cup lentils, rinsed
1 honeycrisp apple cut into 1/2" pieces
1 celery stalk, thinly sliced
1/4 cup chopped fresh parsley
2 tbs fresh lemon juice
2 tbs salted butter
2 tbs olive oil
2 tbs balsamic vinegar
2 tbs brown sugar
kosher salt
black pepper
Heat the oven to 400 degrees. Bring 4 cups of water to a boil. Add the lentils and 1 tbs of salt and reduce to a simmer. Cook for 20-30, stirring occasionally, until the lentils are tender. While the lentils cook, heat butter in a dutch oven or heavy, oven proof skillet. Pat the pork roast dry and season it with salt and pepper. Place the pork roast in the skillet, fatty side down, and cook on medium high heat for 6 minutes (leave it alone; it won't burn). Turn the roast over, and cook for another 6 minutes. Cover it and place it in the oven for 20-25 minutes to finish cooking through. If you have a meat thermometer, the approved internal temperature for pork is 140 degrees, but I like to go to about 150. Mix up the balsamic vinegar and brown sugar in a little bowl. Baste the meat with it twice in the last five minutes of cooking.
Once the lentils are tender, rinse them with cold water and drain. Place them in a medium bowl with the chopped apple, celery, parsley, lemon juice, olive oil, and 1/4 tsp each of salt and pepper. Toss until mixed.
Slice the pork and serve with the lentil salad. Sweet tea also makes a fabulous accoutrement ;)
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