Monday, March 25, 2013

Pepper Steak

This is actually a very quick and easy recipe that my whole picky family eats! 

3 tablespoons butter or oil
1 1/2 pounds round or flank steak
1-2 large Onions
1 large red bell pepper
1 large yellow bell pepper
1 large green bell pepper
1/3 cup Worcestershire sauce
2-3 can Campbell's brown gravy

I have 3-4 quart saute pan with lid that I use to cook everything in...
-First cut all your veggies in 1/4 - 1/2 inch strips
-Slice your beef into 1/4 inch (fajita style) strips
-Heat butter over medium high heat
-Place veggies in pan and cover with lid
-cook on medium heat until they start to soften just a little
-Add meat and season to taste ( I use onion powder, garlic powder & season all)
-Cook over medium heat until meat is browned
-Add the brown gravy and Worcestershire sauce and stir
-Heat about 3-5 minutes until gravy is good and hot

I serve this over plain white rice :) Hope you enjoy!

Monday, March 18, 2013

Chicken Cordon Something

Chicken Cordon Something

What you need:

1 stick butter, melted 
1 cup dry breadcrumbs 
4 (6-ounce) skinless, boneless chicken breast halves 
4 deli slices of ham
1/4 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
4 slices Swiss cheese 

1 can diced tomatoes (can be rotel or seasoned)

Preheat oven to 350°.

Place butter in a small microwave-safe bowl; microwave at high in 30 second intervals until melted. Set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, pepper, and any seasoning of choice. Top each breast half with 1 slice of ham and 1 slice of Swiss Cheese. Next place about 2-3 tablespoons of diced tomatoes on each of the four chicken breasts. (on top of the Swiss cheese). Roll up each breast half jelly-roll fashion. Dip each roll in melted butter; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until juices run clear and tops are golden.

Tuesday, March 12, 2013

Sweet & Spicy Bacon Chicken

Oh goodness, Patty brought these yummy Chicken strips wrapped in bacon!  She said they were called Sweet & Spicy Bacon Chicken but I didn't think they were spicy at all!

Super simple to make...

Sweet & Spicy Bacon Chicken: Season chicken w salt, pepper,garlic powder and chilli powder,wrap in bacon and roll in brown sugar. Bake 400 till crispy 30-40 min.

And these were what ours looked like, YUM!
This picture doesn't even do them justice because it was taken with my iPhone!!

Monday, March 11, 2013

Lime Shrimp

Lime Shrimp

I borrowed this recipe several years ago and we really enjoy it. Sometimes I serve with rice, sometimes I grill veggies to go with this. AND sometimes I use this as a marinade and grill the shrimp.

2 pounds large shrimp, peeled and deveined
2 tablespoons lime juice
1/2 cup chopped fresh cilantro, divided
8 cloves garlic, minced, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon crushed red pepper, divided
2 tablespoons extra-virgin olive oil

1.Place shrimp in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cover and let marinate in the refrigerator for 20 minutes.
2.Heat oil in a large skillet over medium-high heat. Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes. Remove from heat; add the remaining 1/4 cup cilantro, 1/4 teaspoon salt and 1/4 teaspoon red pepper. Toss to combine.

Friday, March 8, 2013


This is how things go around here lately at 5:15'ish...time to make dinner and I am uncertain as to what that means. I figure out something to have, and then realize I am missing at least half of the required ingredients. I spent most of Wednesday planning to make some sort of chicken and gravy dish to serve over noodles. The catch? No noodles. That's okay, I'll put it over rice. The catch? I don't have the bag of frozen peas I was planning to use for my concoction. I decided to throw havoc to the wind, and started opening doors and drawers to see what ingredients I actually did have.

Here is a general guideline to what I made. My son suggested I try mystery meals more often, as he enjoyed the dish.

Cook two chicken breasts in a bit of oil with some salt and pepper, oh and some garlic powder (as I was out of fresh...of course). Dice some carrots and throw them in the pan. Then put some chopped onion in. Cook it up for a bit. Take the chicken out and cut into smallish pieces, then throw it back in the pan.

Add a little butter to the concoction, then add a cup and half of rice.
Stir it up. Hey, if you have some fresh spinach hiding out in the veggie bin, slice that up and add it now too. Keep stirring for a few minutes, then add some chicken broth until even with rice.

Cover the pan and let the broth cook down, add some more broth (use general rice cooking guidelines, but allow for a bit of extra liquid)...repeat this until the rice is tender. Remove the pan from the heat and sprinkle a covering of romano cheese over the rice, then stir it in. You can call it risotto, as opposed to the title of this post!

Oh, and peas might have been a nice addition...see what you have around and have fun!

Tuesday, March 5, 2013

Bacon + Cream Cheese + Jalapenos

Photobucket Pictures, Images and Photos

Hello yum is all I have to say. In fact I couldn't keep my sweet husband out of them, but don't worry, for every one he got, he took a bite and then I got a bite is it was all good, right!?!?

Ok so what you do:

Get Jalapenos.  Slice them in half and remove the ribs and seeds (because that's where the heat lives in a pepper).

Then you take cream cheese and stuff the half pepper full of cream cheese.  Wrap a half piece of bacon around the pepper.

We stuck them in a 500 degree oven for 30 minutes to quickly get them done.

Eat and Enjoy!

Monday, March 4, 2013

Salmon Patties

Salmon Patties

1 (15 3/4 oz.) can salmon drained
2 eggs- beaten
Approx. 16-20 crackers (must be enough to hold together mixture to form patties)
1/2 med. onion, chopped
1/4 cup chopped celery
1 tsp. ground pepper
1 tsp. fresh lemon juice

Empty 1 can salmon & juice into large mixing bowl (remove bones). Add 2 eggs. Add lemon juice. Stir mixture well. Add onion,celery, pepper, crackers. Stir.

Form into patties 3/4 to 1 inch thick. Set aside on plate or wax paper (make 5-6 patties). Let set 5 minutes.

In large frying pan heat 1/2 inch cooking oil to med. high temperature. Do not skimp on oil. When oil is hot place patties in pan and cook 4-5 minutes per side. Make sure patties get cooked all way through. Center should not be cold.