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Thursday, June 22, 2017

Red Wine Roast and Fingerling Potatoes

I had high hopes for this recipe, but was sadly disappointed.  The flavors didn't really soak into the meat or potatoes and I feel like it left it kind of bland.  During the summer we are in the pool so much so I was hoping this would be a quick, yummy, easy meal to throw together.  If only the flavors would have absorbed into the meat I feel like we would have had a winner.

  • 1 beef round roast (2 lbs) fat trimmed
  • Salt and pepper to taste
  • 1/2 cup flour
  • 1 tablespoon olive oil
  • 1 lb fingerling potatoes
  • 1 1/2 cups red wine
  • 2 cups beef broth
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder.
Pat roast dry and season on both sides with salt and pepper. 
Dredge in flour and shake off any extra.  
In a large skillet over medium high heat, sear roast in olive oil on both sides, 5-10 minutes until golden. 
Place the meat in the bottom of a slow cooker and arrange potatoes around it.
Pour wine and beef broth over roast and then sprinkle in garlic and onion powders. 
Cook roast on low 6-8 hours until roast and vegetables are tender. 
Serve and enjoy.


Saturday, June 10, 2017

Fluffy and Delicious Chocolate Chip Pancakes

These pancakes are wonderful.  They are as the name says fluffy and very tasty.  Sadly I got so excited to eat them I didn't take a picture of the finished product.


2 cups flour

6 tbsp sugar

2 tsp baking powder

1 tsp baking soda

½ tsp salt

1 ¾ cup whipping cream

2 tbsp apple cider vinegar

2 large eggs

4 tbsp vegetable oil

2 tsp vanilla (the real stuff)

1 cup semi-sweet chocolate chips


In a large mixing bowl whisk together all the dry ingredients.

In a medium mixing bowl combine cream, and apple cider vinegar. 

You will want to let this mixture sit a couple of minutes before adding anything else.

Now add your egg, vegetable oil, and vanilla.

Slowly add your wet ingredients to the flour mixture and mix till smooth.

Next is the best part!  Add in your chocolate chips!

Heat the griddle making sure not to turn it to high.  You don’t want to burn the pancakes.

Using a ladle scoop out a portion of the mixture and pour onto the griddle.

When it starts to bubble it is time to flip.

Before taking them off the griddle I recommend poking the middle with a toothpick because no one wants a runny pancake.

Arrange on a platter and top with butter and syrup.

Time to enjoy!




Sunday, June 4, 2017

Guacamole


Hubby loved this guacamole and said it was as good or better than he has had at any restaurant! 



4 ripe avocados

1 small tomato

¼ of a red onion

1 lg jalapeno (no seeds)

Juice from 1 lime

1 tbsp cilantro

1 tsp cumin

½ tsp chili powder

Salt



Cut avocados in half, scoop out the seed and then scoop the remaining into a mixing bowl.

Next you will need to mash the avocado, this is a great job for kiddos.

Now you need to prepare your tomato, onion, and jalapeno.

Dice them into small pieces and then add them to the avocado mixture.

Squeeze in your lime juice and add the rest of your ingredients to the bowl.

Sprinkle in some salt and give it a stir.

Wrap and keep in refrigerator until ready to serve.

When you pull it out make sure and mix it up again before eating.


Wednesday, May 24, 2017

Salted Dulce De Leche Cookies


These were good, everyone seemed to like them, but they were not great.  My grandmother who is picky said she enjoyed them so that is always a plus.  I dont think I would make these again just because they were slightly messy and time consuming.


½ cup unsalted butter (softened)

¼ cup packed brown sugar

1 tsp vanilla extract

1 egg yolk room temp

1 and ¼ cups all purpose flour

1/8 tsp salt

¼ cup dulce de leche (I used more which may be why mine were so messy but without the extra I feel like they would have been VERY dry.)

2 tbsp sea salt


In a large mixing bowl beat together the butter and the brown sugar.

Beat in the vanilla and egg yolk next.

In a separate bowl combine the flour and the salt.

Stir!

Gradually stir the flour into the butter and mix until blended well.

Shape the dough into a ball, cover and chill for one hour.

Preheat the oven to 350 degrees.

Shape the dough into balls and place them 2 inches apart on the greased baking sheet.

Using your thumb or a spoon press an indention into the center of each ball.

If the edges crack just pinch them back together.

Fill the indents with ¼ tsp of dulce de leche.

Bake for 10-12 minutes until the edges are light brown.

Cool the cookies on the pan for 5 minutes.

Transfer to a wire rack to cool completely.

Sprinkle the tops with sea salt.




Recipe from Jen Sobjack

Tuesday, May 23, 2017

Street Corn


The third Sunday of every month we have a big family get together.  My family is there, my brother’s family, my parents, my aunt and uncle and my grandparents.  It is a BLAST.  The best thing is that I get to see my nieces and nephew!  This month it was my turn to host and so we had a Mexican themed meal.  We had chicken tacos, ground beef tacos, rice, beans, corn, queso, guacamole, salsa, and all the toppings you can imagine.  After dinner we had tres leches cake, rice krispies, and dulce de leche cookies.  The meal was a huge hit! 

Several of the recipes I made were new to me and so I wanted to share them with you this week.  First up is the corn.  Everyone who had it LOVED it.  The corn was nice and fresh and just gorgeous.  The flavor was on point and it was super easy to prepare.


16 ounce bag of frozen corn

1 tsp onion powder

3 tbsp butter

½ tsp salt

½ tsp pepper

½ tsp chili powder

¼ tsp cumin

2 tbsp mayo

2 tbsp lime juice

3 tbsp cilantro

Feta or queso fresca


Heat butter in a large skillet over high heat.

Add in frozen corn and cook till golden.

Season with onion powder, salt and pepper.

Move from heat and add in chili powder and cumin.

Add in mayo, lime juice and half of the cilantro.

Once mixed well pour into a serving bowl and top with remaining cilantro as well as the cheese. 


Monday, May 8, 2017

Menu for 5/8/17 to 5/14/17

Monday
B- Cereal Bar
L- Cheese and Crackers
D-

Tuesday
B- Muffins
L- Sandwich
D- Caprese Quiche (NR), Roasted Green Beans and Italian Potatoes

Wednesday
B- Chocolate Cip Croissant
L- Pepperoni Skewers
D- ?

Thursday
B- Cereal
L- P, B, and J Sushi
D- Crockpot Honey Garlic Chicken (NR), Fried Rice and Stir Fry Veggies

Friday
B- Cinnamon Bread
L- Sandwich
D- Queso Smothered Chicken (NR), Spanish Rice and Corn

Saturday
B- One Eyed Sailor
L- Mini Corn Dogs
D- Tomato Basil Soup and Grilled Cheese

Sunday
B- Mother's Day
L- Out
D- Leftovers

Saturday, April 29, 2017

Chicken with Orange Marinade

Today was a beautiful but that changes quickly in east Texas.  We are now under torbad warnings and have had about 9 touch down in a city about 60 minutes away.  I hate tornado season with a passion!

Since we are sitting here listening for sirens  I figured I could go ahead and post a new recipe we tried tonight.

Phillip is out of town at a convention so I decided to take it kind of easy tonight and do something simple.  I happened to find this recipe and decided to give it a shot.  With a couple of changes it was pretty tasty.

1/2 cup orange juice
1/4 cup honey
1 packet Italian seasoning
4-6 chicken beasts

Mix first three ingredients .
Place chicken in baggie with other items.
Let marinate for at least 30 minutes.
Turn skillet on medium-high and dump everything in the skillet.
Cook until juices run clear.

I served mine on a bed of rice pilaf and drizzled a little honey over the top.  To add just a bit more I garnished with oranges and some nuts for crunch.