Hi! I didn't realize until today that I didn't update or post anything here since June. I'm so sorry! Our garden is in full swing now. I'm gathering more cucumbers that I can pickle, a ton of sweet corn and I will soon be up to my eyeballs in tomatoes! It's all a very good thing! I love watching my pantry and freezer fill up with the fresh fruits and veggies that we preserve for winter use. It's a ton of work, but there's nothing like toast in the middle of winter with jam that tastes like fresh strawberries or having some juicy sweet corn with our dinners!
The recipe I'm going to leave you with today is kind of a cowboy/Texas caviar, but super simple. I made this today using mostly garden produce! (* denotes that it came from my garden)
*3-6 roma tomatoes, depending on size and preference, chopped
*1/2 red onion, diced
6 cloves garlic, minced
*3-6 tbsp cilantro, chopped
*2 ears sweet corn, cut off the cob and blanched
1 can black beans, drained and rinsed
1 lime, juice and zest
Mix together and serve with pita or tortilla chips. Enjoy!
Showing posts with label garlic. Show all posts
Showing posts with label garlic. Show all posts
Thursday, August 12, 2010
Monday, February 22, 2010
Garlic Beef Stroganoff
When my mom and dad got their new kitchen table a few years ago, I had to be there when they delivered it since mom and dad were both working. As a surprise for them, I made dinner and had it in the crockpot for them when they got home. I think that actually started the whole "Jess brings dinner over several nights a week" thing that we enjoyed for several years until my hubby quit his job to go back to school and we moved across the state. It was great while it lasted...for all of us! Anyway, I was digging around in a cookbook and found this. We tried it and we loved it! It's super simple and totally tasty! Enjoy!
In your slow cooker, dissolve 2 tsp beef bouillon in 1 cup boiling water. Add 1 can cream of mushroom soup, 2-4oz cans drained mushrooms(opt), 1 large chopped onion, 3 cloves minced garlic (I use more), and 1 Tbsp Worcestershire. In a skillet, brown 1 1/2-2 pounds cubed round steak. Add the meat to your slow cooker and cook on low 7-8 hours. Stir in 8 oz cream cheese before serving and stir until smooth. I like to serve over buttered noodles.
In your slow cooker, dissolve 2 tsp beef bouillon in 1 cup boiling water. Add 1 can cream of mushroom soup, 2-4oz cans drained mushrooms(opt), 1 large chopped onion, 3 cloves minced garlic (I use more), and 1 Tbsp Worcestershire. In a skillet, brown 1 1/2-2 pounds cubed round steak. Add the meat to your slow cooker and cook on low 7-8 hours. Stir in 8 oz cream cheese before serving and stir until smooth. I like to serve over buttered noodles.
Monday, January 25, 2010
Turkey Tetrazzini
The cooking from the Guilt Free TOH book continues! Riley, my 7 year old, picked this recipe....there was no picture, but he thought it sounded good. Since it said it made 6 servings and there are 6 of us, I doubled it to ensure we'd have enough for the meal. Riley was not thrilled. JoJo and Tucker ate it, but I think that was only because they were HUNGRY...like "I GOTTA EAT RIGHT NOW, MOM, YOU'RE STARVING ME OVER HERE! ALL I'VE HAD TODAY IS 40,000 GRANOLA BARS AND 100 APPLES AND A GALLON OF MILK AND A JUG OF JUICE. YOU GOTTA FEED ME, LADY." Rugby liked it and TIm and I thought it was alright, but not something I'd make again, probably. It was a bit on the bland side, but I kind of expected that. There really isn't much for seasoning, but if that's your thing, then this is good for you! We just like a bit more zip. Enjoy!
Turkey Tetrazzini
1/2 pound uncooked spaghetti
1/4 cup finely chopped onion
1 clove garlic, minced
1 tbsp butter
3 tbsp cornstarch
1 can reduced sodium chicken broth
1 can fat free evaporated milk
2 1/2 cups cooked, cubed turkey breast (A 3# turkey breast is enough to make a double batch)
1-4 oz can mushroom stems and pieces, drained (or do yourself a favor and use fresh...just saute them up with the onion and garlic)
1/2 tsp Lawry's season salt
Black pepper, to taste (I used about 1 tsp for a double batch, butI we like a lot of black pepper)
2 tbsp Parmesan cheese (I like to use the fresh kind rather than the powdered)
1/4 tsp paprika
Preheat oven to 350.
Cook the spaghetti according to pkg directions, drain and set aside.
In a large saucepan, saute onion and garlic (and fresh mushrooms if you choose that) in the butter until tender. Combine cornstarch and broth until smooth and add this to the saute pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat to low and add the milk. Cook and stir for 2-3 minutes. Stir in the spaghetti, turkey, canned mushrooms, season salt and pepper.
Transfer to an 8x8 pan that you've sprayed with cooking spray. Cover and bake for 20 minutes. Uncover, sprinkle with Parmesan and paprika and bake another 5-10 minutes or until heated through and cheese is nice and melty.
1 serving = 1 1/4 cup. 331 calories, 5 g fat, 1 g fiber, 28 g protein.
Turkey Tetrazzini
1/2 pound uncooked spaghetti
1/4 cup finely chopped onion
1 clove garlic, minced
1 tbsp butter
3 tbsp cornstarch
1 can reduced sodium chicken broth
1 can fat free evaporated milk
2 1/2 cups cooked, cubed turkey breast (A 3# turkey breast is enough to make a double batch)
1-4 oz can mushroom stems and pieces, drained (or do yourself a favor and use fresh...just saute them up with the onion and garlic)
1/2 tsp Lawry's season salt
Black pepper, to taste (I used about 1 tsp for a double batch, but
2 tbsp Parmesan cheese (I like to use the fresh kind rather than the powdered)
1/4 tsp paprika
Preheat oven to 350.
Cook the spaghetti according to pkg directions, drain and set aside.
In a large saucepan, saute onion and garlic (and fresh mushrooms if you choose that) in the butter until tender. Combine cornstarch and broth until smooth and add this to the saute pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat to low and add the milk. Cook and stir for 2-3 minutes. Stir in the spaghetti, turkey, canned mushrooms, season salt and pepper.
Transfer to an 8x8 pan that you've sprayed with cooking spray. Cover and bake for 20 minutes. Uncover, sprinkle with Parmesan and paprika and bake another 5-10 minutes or until heated through and cheese is nice and melty.
1 serving = 1 1/4 cup. 331 calories, 5 g fat, 1 g fiber, 28 g protein.
Sunday, October 25, 2009
Venison Stew
Friday was another cold and rainy day here in Wisconsin. Great weather if you're a duck. I'm not a duck and I'm not enjoying it. Top that off with three coughing kids and you've got a ton of fun, let me tell ya. So, we needed comforting and soothing and relaxing. What better than a vat of stew? Yes, I mean a VAT of stew. I inherited this problem from my mother...I over cook. When it was just Tim and me it was a pretty big problem, but now that I have 4 additional healthy eaters, it's a bit more manageable. We have a freezer full of venison and we've slowly but surely been eating away at it, but it's hunting season again and I still have venison in the freezer, so I guess we'll have to eat even more venison and cut back on my beloved chicken. So, I wanted a recipe for venison stew that didn't include gravy mix because 1) I'm out and 2) we don't need all the extra salt. So, online I go...and I find a recipe that I fully intended to use as written...until I started making it and realize that there is NO seasoning in it whatsoever....unless you count the beef bouillon. So, I tweaked it and added some spice and some of this and that, some more veggies (because what's stew with only 2 potatoes in it??) the results were pretty tasty. Enjoy!
Venison Stew
2-3 pounds venison stew meat
4-6 cloves garlic
4 tbsp butter
1/3 cup flour
5 potatoes, peeled and chopped
5+ carrots, peeled and chopped (adjust the amount to your liking)
1 onion, chopped
8 oz sliced mushrooms
1-2 cups chopped celery
5-6 tsp beef bouillon (1 tsp=1 cube)
1 tsp crushed rosemary
1 tsp marjoram
water (7ish cups?)
1/2 cup butter
1/2 cup flour
Cut meat into bite size pieces. Toss with 1/3 cup flour. Pan fry meat in hot skillet with butter and garlic until browned.
Dissolve bouillon in some hot water. Add browned meat and add enough hot water to cover meat by 1 inch. Bring to a boil. Reduce heat and simmer 2 hours. Add vegetables and spices and bring back to a boil. Reduce heat and simmer until vegetables are tender. (I added my veggies the first time I brought it to a boil and made sure there was enough water that the veggies were covered.) Before serving, melt butter in a small pan and stir in flour. Stir this mixture in the stew and it will thicken.
**Edit 10/25/09: I made this again today, but used Country Herb Seasoning (found at Aldi's) and it was insanely awesome!!)
Venison Stew
2-3 pounds venison stew meat
4-6 cloves garlic
4 tbsp butter
1/3 cup flour
5 potatoes, peeled and chopped
5+ carrots, peeled and chopped (adjust the amount to your liking)
1 onion, chopped
8 oz sliced mushrooms
1-2 cups chopped celery
5-6 tsp beef bouillon (1 tsp=1 cube)
1 tsp crushed rosemary
1 tsp marjoram
water (7ish cups?)
1/2 cup butter
1/2 cup flour
Cut meat into bite size pieces. Toss with 1/3 cup flour. Pan fry meat in hot skillet with butter and garlic until browned.
Dissolve bouillon in some hot water. Add browned meat and add enough hot water to cover meat by 1 inch. Bring to a boil. Reduce heat and simmer 2 hours. Add vegetables and spices and bring back to a boil. Reduce heat and simmer until vegetables are tender. (I added my veggies the first time I brought it to a boil and made sure there was enough water that the veggies were covered.) Before serving, melt butter in a small pan and stir in flour. Stir this mixture in the stew and it will thicken.
**Edit 10/25/09: I made this again today, but used Country Herb Seasoning (found at Aldi's) and it was insanely awesome!!)
Tuesday, October 20, 2009
LF Chicken and Dumpling Soup
The other day, while we were all sick, my mom brought me Taste of Home's BIG BOOK OF SOUP. There are a TON of recipes in this book that I'd love to make. So, expect to see some soup here soon!
So, last night, it was 4:30 and I hadn't given any thought to dinner. AT ALL. Nothing thawed, no leftovers, nothing I could just throw on the table. I opened this book and this recipe just jumped out at me. I had everything in the house and it was QUICK. Love that! So, here's the recipe...Enjoy!
Low Fat Chicken and Dumplings
1 pound boneless, skinless chicken breasts, cut into 1 1/2" cubes (I cut mine smaller because of the babies)
2tbsp butter
3 cloves garlic, minced
3 cans chicken broth
3 cups water (I used 4, just because)
4 medium carrots, chopped
1 medium onion, chopped
1 celery rib, chopped (I used a bit more since all I had were the inner ribs with the leaves...used the leaves, too!)
1/2 tsp salt
1/4 tsp garlic powder
rubbed sage, crushed rosemary, and marjoram...to taste. I think I used about 1/2-1 tsp combined
1/4 tsp black pepper
In a large skillet, pan fry the chicken in the butter and garlic cloves. In your stock pot, bring to a boil the broth, water, vegetables and seasonings. Add chicken to this. Reduce heat and simmer, uncovered about 30 minutes.
Dumplings:
3 egg whites
1/2 cup cottage cheese
2 tbsp water
1/4 tsp salt
1 cup ap flour
Beat the egg whites and cottage cheese in a mixing bowl. Add water and salt. Stir in flour, making sure to mix well.
When soup has simmered for 30 minutes, bring the soup back to a boil and drop dumplings into the soup by the tablespoonful. Reduce heat and cover. Simmer for 15 minutes longer. DO NOT LIFT THE LID WHILE SIMMERING. Serve immediately.
(Looking for a use for the egg yolks?? How about this recipe? YUM!)
So, last night, it was 4:30 and I hadn't given any thought to dinner. AT ALL. Nothing thawed, no leftovers, nothing I could just throw on the table. I opened this book and this recipe just jumped out at me. I had everything in the house and it was QUICK. Love that! So, here's the recipe...Enjoy!
Low Fat Chicken and Dumplings
1 pound boneless, skinless chicken breasts, cut into 1 1/2" cubes (I cut mine smaller because of the babies)
2tbsp butter
3 cloves garlic, minced
3 cans chicken broth
3 cups water (I used 4, just because)
4 medium carrots, chopped
1 medium onion, chopped
1 celery rib, chopped (I used a bit more since all I had were the inner ribs with the leaves...used the leaves, too!)
1/2 tsp salt
1/4 tsp garlic powder
rubbed sage, crushed rosemary, and marjoram...to taste. I think I used about 1/2-1 tsp combined
1/4 tsp black pepper
In a large skillet, pan fry the chicken in the butter and garlic cloves. In your stock pot, bring to a boil the broth, water, vegetables and seasonings. Add chicken to this. Reduce heat and simmer, uncovered about 30 minutes.
Dumplings:
3 egg whites
1/2 cup cottage cheese
2 tbsp water
1/4 tsp salt
1 cup ap flour
Beat the egg whites and cottage cheese in a mixing bowl. Add water and salt. Stir in flour, making sure to mix well.
When soup has simmered for 30 minutes, bring the soup back to a boil and drop dumplings into the soup by the tablespoonful. Reduce heat and cover. Simmer for 15 minutes longer. DO NOT LIFT THE LID WHILE SIMMERING. Serve immediately.
(Looking for a use for the egg yolks?? How about this recipe? YUM!)
Thursday, September 3, 2009
Cashew Chicken
A couple weeks ago, we were in this little tiny diner in Gresham and on the counter they had this 3 ring binder cookbook. It was from a "local author" and I was looking through it and saw SEVERAL recipes that I thought sounded good...but my DH didn't think I needed another cookbook....well, I thought differently and when he went to the bathroom I bought it and stashed it in the diaper bag (I'm gonna be sooooooo sad to stop carrying that big thing!) Rugby and Riley happened to find the book about a week ago and went through it, page by page telling me what they thought sounded good....so I set them up with a notebook and they wrote the recipe name, page and who thought it was gonna be a good one...now, I only have to look at their sheet for TONS of dinner ideas!! And I'll actually be using the cookbook, double bonus! We made chicken quesadillas the other day that were so good, but how do you screw that up? It's pretty simple. Anyway, another one that was marked "Both" (as in they both wanted it) was Cashew Chicken. My kids love chinese food and since most of what they like is simple stir fry stuff, I was happy to make it. This recipe is no exception. VERY SIMPLE and VERY tasty! I think the sauce would be good if I could figure out the breading to make peanut butter chicken. YUM! EnjoY!
Cashew Chicken
Peanut Butter Sauce:
1/2 cup chicken broth
1/4 cup peanut butter
2 Tbsp soy sauce
2 tsp honey
Mix together until well blended and set aside.
Stir Fry:
4 boneless, skinless chicken breasts, cut into 1" pieces
3 cups broccoli, chopped
2 ribs celery, cut into 1/2" pieces
2 green onions, chopped (I skipped this for the kids)
2 Tbsp vegetable or peanut oil (I used butter)
2 cloves garlic, minced
1 tsp grated gingerroot (next time, I might add a bit more, but I LOVE ginger)
2 packages ramen noodles, flavor packages discarded
1/2 cup cashews
In the oil, saute the chicken, garlic and ginger until the chicken is no longer pink. Remove from skillet and set aside. In the skillet, add a little more oil (or like I did: a bit of chicken broth...less than 1/4 cup) and saute (or steam if you added the broth) the celery and broccoli for about 4 minutes. Add the green onion and continue to cook, stirring often until the veggies are tender-crisp. Add the chicken back to the skillet and pour the sauce over. Bring to a boil, then turn off the heat. While you are waiting, add the ramen noodles JUST THE NOODLES, NOT THE FLAVOR PACKET to a pot of boiling water and boil for 3 minutes; drain. Add the noodles to the chicken and veggies. Sprinkle with cashews and serve.
Peanut butter flavor is very subtle, not at all over whelming. I hope you like it!
Cashew Chicken
Peanut Butter Sauce:
1/2 cup chicken broth
1/4 cup peanut butter
2 Tbsp soy sauce
2 tsp honey
Mix together until well blended and set aside.
Stir Fry:
4 boneless, skinless chicken breasts, cut into 1" pieces
3 cups broccoli, chopped
2 ribs celery, cut into 1/2" pieces
2 green onions, chopped (I skipped this for the kids)
2 Tbsp vegetable or peanut oil (I used butter)
2 cloves garlic, minced
1 tsp grated gingerroot (next time, I might add a bit more, but I LOVE ginger)
2 packages ramen noodles, flavor packages discarded
1/2 cup cashews
In the oil, saute the chicken, garlic and ginger until the chicken is no longer pink. Remove from skillet and set aside. In the skillet, add a little more oil (or like I did: a bit of chicken broth...less than 1/4 cup) and saute (or steam if you added the broth) the celery and broccoli for about 4 minutes. Add the green onion and continue to cook, stirring often until the veggies are tender-crisp. Add the chicken back to the skillet and pour the sauce over. Bring to a boil, then turn off the heat. While you are waiting, add the ramen noodles JUST THE NOODLES, NOT THE FLAVOR PACKET to a pot of boiling water and boil for 3 minutes; drain. Add the noodles to the chicken and veggies. Sprinkle with cashews and serve.
Peanut butter flavor is very subtle, not at all over whelming. I hope you like it!
Tuesday, July 7, 2009
Honey Garlic Vinaigrette and Grilled Venison
A few years ago, I found and made this awesome dressing. I used it on lettuce from my garden with a little leftover grilled ribeye then. I rediscovered the recipe again and remember why I fell in love with it then....it's EASY, CHEAP and YUMMY! The ingredients are things I always have in the house which makes it even better! Last night when I made this again (with Farmer's Market lettuce) we were trying a new recipe for grilled venison. Tim's friend, Melissa, sent me the recipe on Facebook and I followed part of it. The part I did was super simple and tasty, again with things I always have in the house. (The part I didn't follow was adding grilled tomatoes, bacon and gorgonzola cheese...we didn't miss it.) I put the meat on my salad and it was an awesome concoction! Enjoy!
Honey Garlic Vinaigrette
1 cup vegetable oil (don't use olive oil as the flavor is too strong)
1/3 cup apple cider vinegar
3 tbsp honey
2 (or 3) cloves of garlic, minced (I use my garlic press)
Put in a mixing container. I've used a blender or even a pint sized mason jar. Blend well. Allow to stand 45 minutes for flavors to meld. Stir/shake/mix again and serve.
Grilled Venison
Enough venison minute steaks to feed your crowd
Soy sauce
Worcestershire sauce
Garlic powder
Black Pepper
Olive Oil (I use EVOO)
In a glass dish or baggie, place meat and sprinkle with other ingredients. Cover or close bag and allow to stand at room temp for 30 minutes. Cook with indirect heat on grill until they are done.
Honey Garlic Vinaigrette
1 cup vegetable oil (don't use olive oil as the flavor is too strong)
1/3 cup apple cider vinegar
3 tbsp honey
2 (or 3) cloves of garlic, minced (I use my garlic press)
Put in a mixing container. I've used a blender or even a pint sized mason jar. Blend well. Allow to stand 45 minutes for flavors to meld. Stir/shake/mix again and serve.
Grilled Venison
Enough venison minute steaks to feed your crowd
Soy sauce
Worcestershire sauce
Garlic powder
Black Pepper
Olive Oil (I use EVOO)
In a glass dish or baggie, place meat and sprinkle with other ingredients. Cover or close bag and allow to stand at room temp for 30 minutes. Cook with indirect heat on grill until they are done.
Thursday, May 21, 2009
Ginger Soy Chicken
I made this for dinner Tuesday night. It was pretty good. I'd have liked to have more, so I'll probably double it next time. YUM!
Marinade 1 1/2 pounds of chicken in:
1/2 c soy sauce
1/2 c sherry
4 tbsp brown sugar
4-6 large cloves garlic, diced (I use a press)
2-4 tbsp grated fresh ginger
2 tbsp EVOO
Grill the chicken. While it's grilling, boil the marinade until reduced by half.
Sesame Vegetables
carrots, chopped into 1 inch chunks
1 onion, chunked (love the technical terminology, right?!!)
(Additional veggies would be good too....whatever your family likes...broccoli, mushrooms, etc)
1/2 stick butter
1 tbsp or more (your choice) sesame seeds
Saute until onions are tender and carrots are slightly crisp and tender.
When the chicken is done, cut up into cubes and stir into the veggies. Pour the reduced marindae over this. Serve over rice noodles (or Tim thought mashed potatoes would have been good also.) Enjoy!!
Marinade 1 1/2 pounds of chicken in:
1/2 c soy sauce
1/2 c sherry
4 tbsp brown sugar
4-6 large cloves garlic, diced (I use a press)
2-4 tbsp grated fresh ginger
2 tbsp EVOO
Grill the chicken. While it's grilling, boil the marinade until reduced by half.
Sesame Vegetables
carrots, chopped into 1 inch chunks
1 onion, chunked (love the technical terminology, right?!!)
(Additional veggies would be good too....whatever your family likes...broccoli, mushrooms, etc)
1/2 stick butter
1 tbsp or more (your choice) sesame seeds
Saute until onions are tender and carrots are slightly crisp and tender.
When the chicken is done, cut up into cubes and stir into the veggies. Pour the reduced marindae over this. Serve over rice noodles (or Tim thought mashed potatoes would have been good also.) Enjoy!!
Thursday, February 5, 2009
Spaghetti
Hello everyone!
This week, I had some company here. It was so nice to visit!! She's my younger cousin and was in need of some time away. Anyway, while she was here, I made our great-aunt's recipe for Spaghetti. Nothing says lovin' like Aunt Harriet's Spaghetti!! It's just sooooooooo good!! It's at the top of my list of favorite comfort foods. Sorry I don't have pictures to share, but please let me know if you try it. It's sooooo good!!
Spaghetti
1 pound ground meat (beef or venison...I had venison so that's what I used this time)
4+ cloves garlic (amount is your preference...we like garlic so I use more, but it's your choice)
medium onion, chopped
2 cans tomato soup
1 soup can of water
2 tbsp lemon juice
Italian seasoning
(optional: cayenne pepper and sliced mushrooms)
Melt some butter in a large skillet and gently saute the onion and garlic. Turn heat up a bit and fry the hamburger until it's in small crumbles. Add the tomato soup, water, lemon juice and Italian seasoning (I sprinkle the pan to cover it once, stir, then cover again. Now would be a good to add the mushrooms if you wish and a light sprinkling of cayenne) Bring to a boil, then reduce heat and simmer, stirring occasionally for at least one hour. I usually try to make this in the morning and let it simmer all day. It does taste even better if you simmer it one day and reheat it the next. Serve over noodles with garlic bread or just buttered dinner rolls (I made my whole wheat dinner rolls and they were awesome!!) Enjoy!
This week, I had some company here. It was so nice to visit!! She's my younger cousin and was in need of some time away. Anyway, while she was here, I made our great-aunt's recipe for Spaghetti. Nothing says lovin' like Aunt Harriet's Spaghetti!! It's just sooooooooo good!! It's at the top of my list of favorite comfort foods. Sorry I don't have pictures to share, but please let me know if you try it. It's sooooo good!!
Spaghetti
1 pound ground meat (beef or venison...I had venison so that's what I used this time)
4+ cloves garlic (amount is your preference...we like garlic so I use more, but it's your choice)
medium onion, chopped
2 cans tomato soup
1 soup can of water
2 tbsp lemon juice
Italian seasoning
(optional: cayenne pepper and sliced mushrooms)
Melt some butter in a large skillet and gently saute the onion and garlic. Turn heat up a bit and fry the hamburger until it's in small crumbles. Add the tomato soup, water, lemon juice and Italian seasoning (I sprinkle the pan to cover it once, stir, then cover again. Now would be a good to add the mushrooms if you wish and a light sprinkling of cayenne) Bring to a boil, then reduce heat and simmer, stirring occasionally for at least one hour. I usually try to make this in the morning and let it simmer all day. It does taste even better if you simmer it one day and reheat it the next. Serve over noodles with garlic bread or just buttered dinner rolls (I made my whole wheat dinner rolls and they were awesome!!) Enjoy!
Monday, December 31, 2007
Spicy Grilled Beef Tenderloin
Yes, Ladies and Gents, that was the main item on our New Years' menu. I started with some Crab Rangoon, then dinner was the grilled tenderloin, mashed potatoes, green beans, and cottage cheese. Dessert was mint chip ice cream cake.
The crab rangoon (sorry no picture) turned out fabulous again. We used our new deep fryer and it was MUCH MUCH easier than last time I made them.
Crab Rangoon
3 oz cream cheese
2 green onion, finely chopped
1 tsp minced garlic
1/4 cup minced imitation crab meat
approx 16 wonton wrappers
Mix first 4 ingredients. Spoon 1 1/2 tsp of this mixture into the center of the wonton wrapper and fold to form a triangle. Seal the seam with a bit of water on your finger. Fry at 375. You'll need to flip them, so keep a close eye on them.
*~*~*~*~*~*~*~*~*~*~*~*~*
The Spicy Grilled Beef Tenderloin recipe comes courtesy of the Food Network. I was searching a cookbook at Walmart while I was shopping since I couldn't find the cut of meat I wanted and I found this one. I wrote the recipe in shorthand on my list and off I went. Of course, I promptly lost the list upon checking out. I am SO glad that the Food Network posts their recipes online!! We had Adam and Kelly here for dinner tonight and this was a hit with all of us (even me!!). Tim was leary about it when he saw me preparing the tomatoes, but quickly came around when it was plated to serve. He said it reminded him of the Greek diners on Long Island. Adam said something about a "taste sensation" or something. Yea, he liked it too. Next time, I think I'll make half the amount of cheesy tomato sauce for the same size chunk of meat, but it was really good!
*~*~*~*~*~*~*~*~*~*
For dessert, we had a simple ice cream cake. I used a whole package of regular Oreo cookies, crushed them and added some melted butter. About a stick and a half is good. Press into the bottom of a 9x13 pan. Top with a quart of softened mint chocolate chip ice cream and a small tub of cool whip. Drizzle chocolate syrup over or do like we did and grate some Andes mints over it. Freeze until ready to serve. VOILA!
Alrighty, there you have our New Years Dinner. Try it out and let me know what you think!
The crab rangoon (sorry no picture) turned out fabulous again. We used our new deep fryer and it was MUCH MUCH easier than last time I made them.
Crab Rangoon
3 oz cream cheese
2 green onion, finely chopped
1 tsp minced garlic
1/4 cup minced imitation crab meat
approx 16 wonton wrappers
Mix first 4 ingredients. Spoon 1 1/2 tsp of this mixture into the center of the wonton wrapper and fold to form a triangle. Seal the seam with a bit of water on your finger. Fry at 375. You'll need to flip them, so keep a close eye on them.
*~*~*~*~*~*~*~*~*~*~*~*~*
The Spicy Grilled Beef Tenderloin recipe comes courtesy of the Food Network. I was searching a cookbook at Walmart while I was shopping since I couldn't find the cut of meat I wanted and I found this one. I wrote the recipe in shorthand on my list and off I went. Of course, I promptly lost the list upon checking out. I am SO glad that the Food Network posts their recipes online!! We had Adam and Kelly here for dinner tonight and this was a hit with all of us (even me!!). Tim was leary about it when he saw me preparing the tomatoes, but quickly came around when it was plated to serve. He said it reminded him of the Greek diners on Long Island. Adam said something about a "taste sensation" or something. Yea, he liked it too. Next time, I think I'll make half the amount of cheesy tomato sauce for the same size chunk of meat, but it was really good!
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| 4 pints cherry tomatoes (I couldn't find, so I used some that were a tiny bit smaller than a golf ball and cut them in half after they were cooked and they were too big. Really do need a small tomato here) Extra-virgin olive oil Sea salt and freshly ground black pepper 2 limes, juiced 1/2 red onion, sliced thin 1 serrano chili, sliced thin 1/2 bunch freshly chopped cilantro leaves, plus more for garnish 1/2 pound queso fresco or feta cheese, crumbled 1 (4-pound) beef tenderloinHeat the broiler. Put the cherry tomatoes onto baking sheets, drizzle over some olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 4 to 5 minutes. Remove from oven and allow them to cool a bit. In a large bowl add about 1/4 cup olive oil, juice of 2 limes, onion, chili, chopped cilantro, cheese, and the tomatoes. Mix carefully to avoid breaking up the tomatoes too much. Taste and adjust seasoning with salt and pepper; set aside. Heat the grill or a grill pan to medium. Rub the meat with some olive oil and season it generously with salt and pepper. Grill the tenderloin, browning it on all sides, until it is medium rare, about 15 to 20 minutes. Remove the meat to a cutting board, cover it with aluminum foil, and allow it to rest for 10 minutes before slicing. Slice the meat thin, place it on a platter, and spoon on the cheesy tomato dressing. Garnish with a drizzle of olive oil and cilantro leaves. | |||||||
For dessert, we had a simple ice cream cake. I used a whole package of regular Oreo cookies, crushed them and added some melted butter. About a stick and a half is good. Press into the bottom of a 9x13 pan. Top with a quart of softened mint chocolate chip ice cream and a small tub of cool whip. Drizzle chocolate syrup over or do like we did and grate some Andes mints over it. Freeze until ready to serve. VOILA!
Alrighty, there you have our New Years Dinner. Try it out and let me know what you think!
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