Pages

Thursday, March 21, 2019

Beef and Broccoli Stir Fry

Yesterday while at Brookshire's I grabbed some meat from their marked down section and decided to make a stir fry for dinner this week.  Soooooo this afternoon (we eat early on Thursday because of dance) I whipped up a delicious meal.  In fact I am still sneaking bites of it as I type this.  Shhhh don't tell!

I paired the stir fry with my fried rice recipe that I have posted previously. It was a quick, easy, cheap meal that EVERYONE LOVED.  One of my favorite things in the world is being able to feed my family of five for under $10.  It makes my heart happy!

2 pounds stir fry meat 
2 small bags broccoli florets 
1 cup beef broth
1 tablespoon garlic salt
4 tablespoons corn starch 
2 tablespoon vegetable oil

For the sauce:

1 cup low sodium soy sauce 

1/2 cup brown sugar 

4 teaspoons corn starch

Instructions


  1. Toss beef in a bowl with corn starch.
  2. Heat oil in a pan over medium heat for a few minutes. 
  3. Add beef and cook until it browns.
  4. Stirring frequently. 
  5. Transfer to a cutting board and slice the meat.
  6. Add broccoli and garlic to the pan. 
  7. Add beef broth. 
  8. Let simmer until the broccoli is tender, about 10 minutes. 
  9. Stirring occasionally.
  10. Separately combine all of the sauce ingredients in a bowl and mix well.
  11. Add the beef and sauce to the pan, and stir. 
  12. Let simmer for 5 minutes so the sauce thickens a bit.
  13. Serve beef and broccoli over fried rice.



Tuesday, March 19, 2019

Easy Buttermilk Bread

Gracious it has been such a long time since I have posted.  Our lives have changed so much and have gotten insanely busy.  I do miss my blog though and am looking forward to getting back in the game.

This first recipe I am sharing with you is delicious.  I have made it a couple of times and every time I am shocked with how yummy it is since it is so easy.
  

  • 1/2 cup unsalted butter
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 2 1/2 cups all purpose flour
  • 1 tbsp sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 3/4 cups buttermilk
Grease a loaf pan. 
Put the butter in a bowl and melt in the microwave. 
Mix in the garlic and parsley.
Pour the butter into the baking dish.
Put the flour, sugar, baking powder, and salt in a mixing bowl.
Stir in the buttermilk to get a thick batter.
Put the batter in the baking dish and pat it down and into the sides of the dish.
Bake the bread in a preheated oven at 425 for about 20-25 minutes. 
Let it cool a little in the dish then turn it out onto a wire rack to finish cooling.

https://searchingforspice.com/buttermilk-biscuits/

Sunday, June 17, 2018

Menu for 6/18/18 to 6/24/18

We have cub scout camp this week so I have to be very intentional about our meals.  I do not want to eat out this week, a combination of wanting to save money and lose a little weight.

Monday
B- Cereal
L- Cheese and Crackers
D- Roast, Potatoes, Carrots and Biscuits

Tuesday
B- Muffins
L- Pepperoni Skewers
D- Chicken Fried Steak, Mashed Potatoes and Corn on the Cob

Wednesday
B- Cinnamon Bread
L- Taco Salad
D- Amish Country Poor Man's Hamburger Steak (NR),  Broccoli Salad, and Twice Baked Potatoes

Thursday
B- Doughnuts
L- Cheese and Crackers
D- Lemon Butter Chicken (NR), Rice Pilaf, and Green Beans

Friday
B- Pancakes, Eggs, and Bacon
L- ?
D- ?

Saturday
B- French Toast
L- Leftovers
D- Chicken Spaghetti, Salad and French Bread

Sunday
B- Breakfast Casserole
L- Out
D- Slow Cooker Chicken Bacon Ranch Sandwiches (NR)

Monday, April 30, 2018

Lemon Muffins


Since I quit my job a few weeks ago and we started homeschooling I have found time for one of my favorite activities again, I get to cook!  Since our mornings are way more relaxed and we don’t need to leave the house by 7 I have been making an effort to have a decent breakfast in the morning.  This time with my kiddos is one of my favorite parts of the day.



Since I have been trying several new recipes lately I decided that this recipe looked good… well looks are deceiving.  While the muffins themselves are ok there is nothing special, I found mine to be lacking in flavor and they were pretty dense.  As for the glaze it was WAY overpowering.  My kids faces were hilarious, I could tell from the moment they took the first bite that this was not a winner for us.



I feel like with some adjustments this recipe could work but overall it is just not something I would make again.



2 1/2 cups all-purpose flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1/2 cup butter melted

2 large eggs

1 heaping tablespoon lemon zest

1/4 cup fresh lemon juice

1 teaspoon vanilla

Lemon Glaze: optional

1 cup powdered sugar

2 tablespoons fresh lemon juice



Preheat oven to 350 degrees F. Lightly grease or line a muffin pan with paper cups. Set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda and salt. In a medium bowl combine the buttermilk, melted butter, eggs, zest, lemon juice and vanilla. Add in combined liquid ingredients with dry and mix just until combined.

Scoop into prepared muffin pan and bake for 15-20 minutes or until tops spring back when lightly touched. Cool before frosting, if desired.  (Mine took WAY longer to cook.)

FOR THE GLAZE: Combine the powdered sugar and lemon juice in a small bowl. Drizzle over cooled muffins.




**If baking without a muffin liner allow the muffins to sit in the pan 5-10 minutes before removing.

TO STORE: Place in an airtight container and store on counter for up to 3 days or the refrigerator for up to 1 week.

TO FREEZE: Freeze muffins (without the glaze) for up to 3 months. Allow to thaw overnight before adding optional glaze.

Recipe adapted from Joy of Baking

Sunday, April 8, 2018

Menu for 4-9-18 to 4-15-18

Monday
B- Cinnamon Bread
L- Cheese and Crackers
D- Tomato Soup and Grilled Cheese

Tuesday
B- Muffins
L- Sandwich
D- Frito Taco Bake (NR), Rice and Corn

Wednesday
B- Cereal
L- Dad to Dr.
D- Chicken Pot Pie

Thursday
B- Yogurt and Fruit
L- Uncrustables
D- Roast, Potatoes and Carrots

Friday
B- Doughnuts
L- Pepperoni Skewers
D- Scouts

Saturday
B- Scouts
L- Scouts
D- Scouts

Sunday
B- Scouts
L- Scouts
D- Out

Monday, April 2, 2018

Menu for 4/2/18 to 4/8/18


Monday

B- Cereal

L- Uncrustables

D- Caprese Calzones (NR) and Ricotta Dip



Tuesday

B- Doughnuts

L- Cheese Cubes and Pepperoni

D- Frito Taco Pie (NR), Rice and Corn



Wednesday

B- Cinnamon Bread

L- Ham and Cheese Roll Ups

D- Cheeseburger Soup



Thursday

B- Cereal Bars

L- Sandwiches

D- Lazy Crockpot Lasagna (NR), Salad, Bread



Friday

B- Muffins

L- ?

D-



Saturday

B- Cinnamon Rolls

L- Assisted Living

D- Steak, Baked Potatoes, Macaroni and Cheese



Sunday

B- One Eyed Sailor

L- Out        

D- Leftovers

Tuesday, February 6, 2018

Menu for 2/5/17 to 2/11/17


Monday

B- Cereal Bar

L- Cheese and Crackers

D- Chicken and Dumplings (NR)


Tuesday

B- Chips (Don’t judge me… I woke up late)

L- Mini Pizzas

D- Tacos, Rice and Corn


Wednesday

B- Cereal

L- Salami Roll Ups

D- ?


Thursday

B- Cinnamon Bread

L- Pasta Salad

D- Swiss Steak (NR), Green Beans, and ?


Friday

B- Muffins

L- Pepperoni Skewers

D- Chicken Lombardy (NR), Scalloped Potatoes and Asparagus


Saturday

B- Breakfast Casserole

L- White Pizza Grilled Cheese (NR)

D- Mustard Steak Marinade (NR), Macaroni and Cheese, and Potato Salad


Sunday

B- Cinnamon Rolls

L- Out

D- Leftovers