Tag Archives: Recipes

Beef Stroganoff Picture Tutorial

13 Aug

It is so like me to wait until I’m in the grocery store parking lot {waiting out the late afternoon typhoon pouring down from the heavens to pass} to pull up a recipe for Beef Stroganoff on my phone, write down the ingredients and have the bright idea that this would be a good meal for dinner … tonight … at 8:30pm. Who does that? Anyhow, I got home a little bit later and got to work chopping mushrooms, {which I hate but thought I would give a try again for the sake of a good dinner} shallots and beef. I honestly think I’m the only person who decides to tackle a “real dinner” after 8pm. Regardless, the dinner came out quite delicious and I wanted to share it with you all…. Enjoy!

You will need: 6TBSP of butter {yes}, 1 pound of top sirloin or tenderloin cut into thin strips about an inch long, 1/3 cup of chopped shallots {this seemed like a lot, I didn’t use that much and just kinda eyeballed it}, 1/2 pound of cremini mushrooms sliced {yuck, yuck but I did it anyways. I couldn’t stand to measure them so I just chopped up half a container and called it a day}, 1/8 tsp of nutmeg, 1/2 tsp of dry tarragon and 1 cup of sour cream at room temperature. {By the way … I LOVE SOUR CREAM!}

 

Beef Stroganoff Ingredients

 

It’s actually quite simple.  You’re going to want to do all your chopping first … get your water boiling for the egg noodles. {Oh, did I mention those already? Well, you’ll want to serve this with egg noodles, potatoes or rice.} Next heat up a pan with three tbsp of butter.  The idea is to brown the meat on both sides quickly as to not dry out the middle. Make sure to salt and pepper it well while it’s doing its thing … Once you’ve browned the pieces on each side for a few minutes, put the meat in a bowl and set aside. 

Beff Stroganoff

 

Looks yummy doesn’t it?!  After you set aside the meat, add the extra 3 tbsp’s of butter and bring the heat down a bit.  Saute the shallots for a few minutes until tender and then take them off the heat and add them to the meat.  Do the same thing with the mushrooms.  I’m assuming that they wanted me to do these two steps separate like I just described to you … but I got a little over zealous when I was chopping and added the shallots and mushrooms to the same bowl and there was no way that I was going to sit there and pick them out … so everything got sautéed together and it turned out just fine. 

No mushrooms

 

Notice something missing in the picture above? …. Mushrooms perhaps?  Yes, I spent “a few” minutes chopping mushrooms that I hate because I was going to give them the benefit of the doubt, until the foodie bf came along and threw half of them down the garbage disposal. Yeah, he doesn’t care for them either.  So, the moral of the story is that Beef Stroganoff can be made with little to no mushrooms and still taste wonderful!  Next comes the good part, the sour cream.  You’re going to want to add a cup of sour cream to the mushrooms {or the mushrooms AND shallots if you combine them like me} being careful not to bring it to a boil … apparently sour cream can curdle.  {Add salt and pepper at this point if you’d like}

Beef Stroganoff Picture

 

Lastly, you’re going to return the meat to the pan and cook for just a bit longer to bring the meat back up to temperature from sitting patiently in that bowl.  A little note: When I browned the beef I got a lot of moisture that came out of the mean and so I had a good bit of liquid in my meat bowl. In hindsight, I added a bit to much of it to the sour cream and made it a little bit too runny for my liking.  Next time I will drain the meat, saving a bit of the liquid in case the sauce is too thick and I can add a bit in at a time.  But, that’s cooking for you … a learning process.

 

So there you have it my friends.  The dinner that was born from waiting on the rain to pass in the parking lot of the grocery store at 8:30pm on a Friday night.  I’m sure there are other people out there like me… it may just take me a while to find them!! {ha} Enjoy Y’all …

Scattered – Smothered – Covered, Amen!

30 Mar

This was my dinner last night… Just thought I’d share!

Dijon Mustard Pork Chops

12 Mar

Yes, I’ve been missing in action. And, I was terribly depressed this evening when I logged onto my blog stats and saw how low my numbers had fallen. Don’t run away yet … I’m just adjusting to a new blogging schedule where I have to find time for my personal blog and the blog I’m writing for my new job which hopefully will translate into $$!

Needless to say, I thought of you all when I cooked tonight. {Yes, I actually cooked!} Pork Chops were on sale at the grocery store … and being the thrifty person I am {ha} I decided tonight would be a great night for Dijon Mustard Chops! They are so simple, that you just may laugh at me!

You will need: Boneless Pork Chops {I prefer thick cut}, a jar of Dijon Mustard, and a package of plain Shake-n-Bake or something similar. All you are going to do is coat the pork chops in the mustard, roll them around in the crumbs, and bake at 450 for approx 20-25 minutes depending on thickness. Piece of Cake. May I repeat: Piece.of.Cake! I served mine with steamed asparagus and some mashed potatoes. And, it all worked out nicely. No, I didn’t take a picture .. because I just plain forgot… But, I’m sure you will forgive me. Not much to see .. just a tasty pork chop!

Hope you all are doing well. Spring is in the air. I can not wait for some warmer weather. I took a little walk on the beach the other day with the dog and let him run around and play in the water. It was so nice to be outside enjoying the afternoon without freezing my toosh off! …. I have a recipe for Seafood Gumbo that I really want to try this weekend. There are some ingredients that I’m not too sure of, and some that I haven’t cooked with before… so it should prove to be very interesting. I WILL take picture! Until then… Night, Ya’ll!

Momma Says “Red Meat and Chocolate!”

6 Mar

 

I may officially be turning into my mother. When we used to go on mini-vacations {every other month or so} our treat to each other would be red meat and chocolate… Tonight, that is exactly what I wanted! And, let me tell you, that is exactly what I got! Now, my mother and I differ on how we like our meat cooked. She will send a steak back if it even remotely “moo’s” at her … I on the other hand, like it to “moo” at me, I just don’t want it to run off the plate!

 

 

You’re viewing the best meal I’ve cooked in months!! Medium-Rare Filet {ok, the foodie bf grilled that for me}, creamed spinach, and garlic whipped potatoes. And, yes… I’m too lazy to wash wine glasses, so those are good ol’ juice glasses. Wine tastes the same no matter what glass it comes in!  And, further back is a nice basket of warm french bread. Who’s a good domestic goddess? Yes, that would be me! And, to top it all off .. I’ve got brownies baking in the oven with some Vanilla-Bean Ice Cream in the freezer waiting to be added to the bowl! Goodness… I deserve and award tonight! {ha ha}

 

Anyhow, I hope you all are enjoying your weekend. I have to tell you, it is so nice to relax and be lazy and enjoy this beautiful weather we are having right now. I can only hope that full-spring gets here soon, soon, soon! I’m ready to put the top down, put some big sunglasses on, turn the girly music up, and sing at the top of my lungs!! Night ya’ll

 

By the way … you can find recipes for the potatoes and spinach on my blog  HERE and HERE … Enjoy!

Pub-Grub: American Style

18 Feb

 

There is something to be said about great bar-food. And, different countries have different ideas as to what constitutes bar-food. I remember traveling to Ireland and before leaving the United States hearing many of my friends and family tell me that I couldn’t miss the “pub-grub.” Now, pub-grub is completely different that the bar-food we have in the states. In Ireland, Shepard’s Pie, Fish and Chips, and Corned Beef Sandwiches fall into the pub-grub category. Tell me where in the States you can go and get Shepard’s Pie in a bar at 2am? I mean really, where? The bars there have so much more character and life to them. I loved stopping in  random, hole-in-the-wall type bars and enjoying the music, camaraderie, and FOOD!

 

In the States, every greasy concoction and fried nugget of golden greatness is considered bar-food. Think about it: wings, cheese sticks, onion rings, cheesy dips … fat, fat, fat, grease, grease, grease! Not that pub-grub in Ireland is any healthier … but you feel like your eating a yummy meal. {and you know it all goes great with Guinness!}

 

I have to admit, the reason I’m even ON this topic is because that is exactly what I made for dinner tonight. American bar-food. {gasp} We had some really great wings {the frozen kind because I’m really lazy} and some ah’mazing homemade Yukon Gold french fries. This domestic goddess even remembered she had celery left in the fridge from the stew I made a week ago, and cut it up into slivers to serve with the wings! {what a great domestic feat, not} All in all though, it was a pretty darn good meal. Quick, cheap, filling, and now I won’t have to go out to a bar for at least another six months… {ha ha}

 

 

Hope you all are looking forward to Friday as much as I am. And, I hope you’re all warming up … it’s been too cold for too long & I’m ready for the Spring/Summer! I’m sure you all can agree! … Until next time, Night Ya’ll

Seafood Saturday

13 Feb

 

According to my mother, when I was a toddler I loved shrimp. Loved them to the point of eating an entire popcorn bowl of them while spending the afternoon with my dad on the couch. Today, I can’t really picture myself doing that. I don’t hate shrimp, but I wouldn’t sit with a bowl of them. A few as an appetizer, sure. I go no further.  Then, there is salmon. I didn’t start eating salmon until about 2 years ago. I found a great pre-marinated kind at Publix. They’re  fresh filets, not frozen, and are pre-marinated with a bourbon sauce. They are delicious cooked in the oven and served with rice and asparagus. Yummy. But, even salmon I can only stomach once in a blue moon. It can be too fishy for me.

 

So… you’re wondering where I’m going with this. {I do have a point, I swear} My affinity for seafood is not very strong. Like I said before, I can stomach it … but I wouldn’t eat it every night. Tonight, however, I’m in a full-on seafood mood. We’re having mussels in a garlic/white wine sauce. Mmm, the joy. I’m going to serve them with a ton of french bread {I can’t get enough bread} and we’ll probably snack on some Port Salut and dry salami … oh gosh, and don’t forget the wine!

 

I’ll try to get some pictures up for you later tonight! Hope you are all having a peaceful and restful weekend & enjoying the snow {Seeing as how 48 states have snow right now, I’m betting on the chance YOU have snow!} … Chat again soon, friends!

 

Beef Stew A-La-Package {Picture Tutorial}

2 Feb

 

Ok, foodie friends… I have a question: Would you consider it cheating to use a pre-packaged seasoning packet? {for say, chili or stew} I’ve always thought of those packages as all your spices rolled up into one so you don’t have to spend $30 buying all the full size spice bottles that you may only use once in a blue moon. {mmm, blue moon. I need a beer. It’s been a long day} Anyhow… if you consider it cheating, I cheated. I however, think I’m a smart domestic maven who just saved herself a boat-load of money! {although the spice cabinet will continue to lack at this rate}

 

First of all, I don’t have a slow cooker or crock pot, so this whole “bag” idea is perfect for me! {just perfect} Wait until you see how this whole meal comes together in a bag!! It’s pretty impressive for whomever invented it!

 

Beef Stew a-la-package. Your cast of characters …

 

{Not pictured is the second package of meat I used & the flour which the package calls for}

 

My Irish ancestors are rolling in the graves … stew, from a package?!

 

This whole meal is pretty straight forward. Cut up some potatoes, celery, onion, and baby carrots. {I’m in a house with carrot-haters, so I added some peas for their liking} Season meat with salt/pepper. Mix the seasoning package with some flour and water. Throw all the ingredients in the really cool plastic bag. Pour the seasoning mix over the ingredients. Tie the bag, cut some slits, and bake for an hour and a half.

 

 

 

Are you not just utterly amazed at the coolness of this plastic bag… and the fact that it isn’t going to melt away into my potatoes? Love it. Without further delay .. I give you my From a Plastic Bag, Make your Ancestors Roll in their Grave, Save you $30 in spices, Beef Stew a-la-package!  Enjoy!!!

 

The Delirious Domestic Bug

21 Jan

 

Can you hear the choirs singing? “She cooked! She Cooked!” I had a little domestic bug bite me on the way home from work tonight. He sat on my shoulder and said “Hey girl pretending to be domestic… if you are going to maintain your domesticity you need to cook dinner. Tonight. Don’t lay down when you get home, you’ll never get up again. Get straight to cooking as soon as you walk in the door!”  … The bug was right. Smart thing. So, I cooked. Salisbury Steak {my version}, Garlic Potatoes {we eat a lot of potatoes}, and Corn on the Cob {cut off the cob and buttered/salted} … Everything turned out well, and I’m definitely full now! Although, the trade-off to my delirious state was that I only took a few pictures… none of which are really blog worthy. Here’s the meal … perhaps I’ll do a picture tutorial the next time I cook this meal. Hope you all had a great day. Tomorrow is Friday {Hooray}

 

Sweet Potato Souffle {Picture Tutorial}

11 Jan

 

I remember when I was a child, my aunt would bring sweet potato souffle to Thanksgiving dinner each year. It scared me. It was orange. And, a sweet potato. Who eats sweet potatoes? So, it never went near my plate. It wasn’t until last year at Thanksgiving {after what 20 years?} that I actually tasted the sweet potato dish. Holy dessert! I had no idea it was sweet and tasty … like cheating and eating dessert while eating dinner! Ever since, it has been a staple on my holiday menu {ok. one Thanksgiving and one Christmas} but it will be a staple from now on! I made it for my family on Sunday for our “Second Christmas Dinner” and, in the mad dash to wrap up the meal, only got a few pictures … but I think you will get the idea! So, here we go:

 

Sweet Potato Souffle {Simple, Easy, Delicious}

{Serves Approx 6}

{Adapted from: Cooks.com}

 

You will need:

Two 16 oz cans of Sweet Potatoes (I only had one large can, and it worked just fine)

1 cup brown sugar

Approx 2/3 TBSP salt

1 tsp cinnamon

2 eggs beaten

1/2 cup butter

1 pkg of small marshmallows

 

And, here’s what you do:

Preheat oven to 350 degrees. Grease casserole dish with butter. Mix all ingredients until thoroughly mixed. Place half of mixture in dish. Place a layer of marshmallows on top. Top with the other half of the mixture. Bake for 30 minutes. Top with layer of marshmallows. Cook for an additional 10 minutes, or until marshmallow topping is lightly browned. Serve.

{Top of plate} Of course, I didn’t get a picture before it left the dish.

 

This truly is an easy, delicious, classic dish. I hope you enjoy & as always, if you make it – I’d love to hear all about it! Night Ya’ll. {for real this time}

Cookbooks, Thrift Stores, and Jalapenos

11 Jan

 

My little sister and I took a trip to the thrift store today. I want to grow my cookbook collection {which is seriously lacking} and found a great cookbook on Eastern European Cooking. With a little research online, I found out it is from a PBS type television station in Pittsburgh. Some of the recipes {most of the recipes} have ingredients that I can’t even pronounce yet alone know where to buy … but it could be fun to try to make some of these dishes. Especially because the “foodie” boyfriend loves to eat random, different, unique, ethnic food… this should be right up his alley!

 

 

You know, I love finding treasures at the thrift store that tell a story. A note in the back tells me a story about Mary who enjoyed a Tea Time at the Masters cookbook given to her by Barb. Mary always thought of Barb when she watched the Ethnic Cooking show and thought she would get the cookbook and send it to her as a gift. Apparently, Barb didn’t enjoy the cookbook quite as much as Mary … It did end up at the thrift store! {ha} Her loss is my gain! {Note to self: get all personal items out of or off of anything I donate to charity}

 

I also made some Pho for my family tonight … Consensus: They don’t love cilantro as much as I do. And, it was great to see my moms face when I told here there was a jalapeno in the mix! {shhh… there was two} But, overall it was a big success! Tomorrow, I’m going to be ‘easy’ on them and make some good ol’ comfort food: Chicken, Broccoli, and Rice Casserole. De’lish!

 

Well, that’s all for tonight ya’ll. I’m going to go submerge myself in some really stinky reality tv: The Bachelor.