Shaved Asparagus Salad with Feta and Peas

16 May
Shaved Asparagus Salad with Feta and Peas

Shaved Asparagus Salad with Feta and Peas

This is a beautiful spring salad inspired by my wonderful foodie blogging friend Seana over at Cottage Grove House. She inspires me to make a lot of wonderful and healthy dishes. I didn’t have great hopes that my somewhat picky family would enjoy this, but I enjoyed the flavors of this immensely! “I like my asparagus steamed with butter,” said hubby. “It was OK, but there wasn’t much dressing on it,” said daughter. My daughter was at some event when I made this and wrapped a bowl and left it in the fridge for her for later. The lemon juice and oil was in a separate container next to it. She didn’t add any dressing to it! Ahhh, such is the life when introducing new foods and flavors. Nonetheless, I am sharing this recipe for you in hopes that others might see the bright flavors you could enjoy with such a salad.

Shaved Asparagus Salad with Feta and Peas
Adapted from Cottage Grove House recipe

1 bunch asparagus, washed and well-dried (tough ends removed)
1/4 cup green peas, fresh or frozen and thawed
1/8 cup (2 tablespoons) pine nuts
2 ounces feta, crumbled
1 big handful Spring Mix lettuce
Juice from half a lemon
Extra virgin olive oil
Ground black pepper
Sea salt

Shave the asparagus into ribbons using a vegetable peeler by holding the base of the stalk with one hand and running the peeler down to the tip. Leave the tips whole to add to the salad. Rotate the asparagus 90 degrees each time you shave, until each stalk is shaved through. (Hint: buy the thicker asparagus, it’s much easier to shave.)

Bowl of Shaved Asparagus

Bowl of Shaved Asparagus

Toss the asparagus ribbons with the peas, pine nuts, feta, and Spring Mix lettuce.

Asparagus Salad Ready for Spring Mix and Dressing

Asparagus Salad Ready for Spring Mix and Dressing

Drizzle the lemon juice and olive oil over all, and season with fresh ground pepper and salt, to taste. Serve immediately.

Download and Print this Recipe

Download and Print this Yummy Recipe!

Chicken Tetrazzini Casserole

10 May
Chicken Tetrazzini Casserole

Chicken Tetrazzini Casserole

Busy, busy, busy! That’s what I’ve been lately, and when you’re busy it’s so nice to have a fairly quick and healthy casserole to whip together, just like this one. This is even something I wouldn’t mind cooking myself on this Mother’s Day (as long as I don’t have to do the dishes!). And Happy Mother’s Day to all mothers out there, be it mothers of humans, fur-kids, or nature! I hope you enjoy this recipe, this was a thumbs-up in my family all the way around.

Chicken Tetrazzini Casserole
Adapted from Cooking Light magazine

5 ounces uncooked linguine, snapped in half
2 1/2 tablespoons butter, divided
2 tablespoons flour
1 1/4 cups homemade or low-sodium chicken broth
1/2 cup Half and Half, or milk
1 ounce Neufchâtel cream cheese
1/2 cup grated Parmesan cheese, divided
Salt and pepper, to taste
4 ounces sliced mushrooms
1/2 cup chopped onions
2 teaspoons minced garlic
1 teaspoon fresh thyme, chopped
1/4 cup dry sherry
1 1/2 cups shredded cooked chicken breast
1/2 cup frozen peas
2-inch thick chunk French bread baguette, torn into chunks
1 teaspoon oil

Shred that Chicken Breast!

Shred that Chicken Breast!

Preheat oven to 375 degrees. Cook the pasta according to package directions, drain, and set aside.

Meanwhile, melt half the butter in a saucepan over medium heat. Stir in the flour and whisk for a couple of minutes until all combined. Pour in the chicken broth and milk, whisking constantly.

Stirring the Cheese into the Sauce

Stirring the Cheese into the Sauce

Bring up to a boil, then reduce heat and simmer 5 minutes, whisking occasionally. Stir in 1/4 cup of Parmesan cheese and the cream cheese until combined, then turn off heat and set aside.

Suateing the Mushrooms and Onion

Sauteing the Mushrooms and Onions

In a large skillet over medium-high heat, add the rest of the butter. Add the mushrooms and saute for 3 to 5 minutes. Then add the onions, garlic, and thyme and saute for 5 more minutes. Add the sherry, then cook for a minute more.

Combining the Casserole

Combining the Casserole

Pour in the saucepan of milk/cheese mixture, the pasta, chicken, and peas. Toss to combine. Spoon the mixture into a 2-quart casserole coated with oil spray.

Casserole Ready for Bread Crumbs

Casserole Ready for Bread Crumbs

Place the torn bread pieces and the rest of the Parmesan cheese in a food processor and pulse until coarse crumbs form. Sprinkle evenly over the pasta. Bake for 30 minutes or until browned and bubbly.

Chicken Tetrazzini Casserole

Chicken Tetrazzini Casserole

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Spanakopita

2 May
Spanikopita

Spanakopita

My sister made this wonderful authentic Greek dish for the family one night when she was here visiting last week. It was so much fun being able to snap some photos while she explained every step of the recipe and demonstrated the “technique” of this dish. This recipe came from her boyfriend’s mother who hailed from Greece, Zora St. Martin (her Greek maiden name was Zaharias, she married a French Canadian). Zora died about two years ago at age 88, and had a successful catering business in Newport, NH. Before she passed on she wrote down the recipe for her son, which I have shared below. As a bonus, she also included the recipe for Tiropita, which is similar to Spanakopita but doesn’t have spinach.

Spanakopita and Tiropita Recipes

Spanakopita and Tiropita Recipes

The first thing my sister said before making this was to correct my pronunciation of the dish. I’ve been saying it wrong all these years! It is span-uh-KOH-pih-ta, NOT span-uh-koh-PEE-ta. This also makes a very large amount. She said whenever they cook this at home, they wrap up individual packages to give to friends. They actually have friends calling them asking them when they are going to make it again, it is that good! This also makes a wonderful breakfast or brunch. It took us a few days, but we ate every last bit of this! My sister also found some cute little lamb chops on sale at the store, which she marinated in soy sauce, honey, and red chile flakes and grilled them up as a nice “side” to the Spanakopita. Thank you Molly for an awesome dinner!

Spanakopita

1 package Filo (Phyllo) dough, thawed in refrigerator
3 10-ounce packages frozen spinach, thawed
1 bunch green onions
Handful of fresh dill sprigs
16-ounce container cottage cheese
24-ounces crumbled Feta cheese
6 well-beaten eggs
2 sticks melted butter (1/2 pound)

Spanakopita Ingredients

Spanakopita Ingredients

Preheat oven to 400 degrees. Place the thawed spinach in a colander and squeeze out as much liquid as possible with your hands. Literally grab bunches of the spinach and wring it out like a wet washcloth. My sister demonstrated this beautifully:

Squeezing the Water Out of the Spinach

Squeezing the Water Out of the Spinach

Chop the green onions…

Chopping the Green Onions

Chopping the Green Onions

then mix them thoroughly with the spinach in a large bowl.

Mixing the Onion and Spinach

Mixing the Onion and Spinach

Mince the dill, then add to the spinach mixture along with the cottage and Feta cheeses and the beaten eggs. Combine thoroughly.

Spanakopita Filling

Spanakopita Filling

Brush a 13 x 9 inch baking pan with some of the butter. Layer 5 or 6 Filo sheets in the bottom of the pan, including up the sides.

First Layer of Filo Sheets

First Layer of Filo Sheets

Press in 1/4 of the spinach mixture in an even layer.

First Layer of Spinach Mixture

First Layer of Spinach Mixture

Layer 3 or 4 more sheets of Filo, then coat with butter evenly with a brush.

Brushing the Filo with Butter

Brushing the Filo with Butter

Repeat layers of spinach, Filo, and butter. The top layer should be at least 5 or 6 sheets of Filo. Pour any remaining butter over the top and brush around.

Brushing the Last of the Butter Over Top

Brushing the Last of the Butter Over Top

Bake in the preheated heated oven for 45 minutes until the top is golden-brown. If it starts to get too brown you can lightly cover it with a piece of foil. After 45 minutes, turn oven down to 350 and bake for 15 more minutes. Remove from oven, and let sit for about 15 minutes before serving.

Spanakopita Out of the Oven

Spanakopita Out of the Oven!

While the Spanakopita was resting, these pretty babies were thrown onto the grill for a few minutes on each side.

Marinating Lamb Chops

Marinating Lamb Chops

Dinner is served!

Spanakopita and Lamb Chop Dinner

Spanakopita and Lamb Chop Dinner

 

 

Download and Print this Recipe

Download and Print this Yummy Recipe!

Mini Liebster Award!

28 Apr
Liebster Award

Liebster Award

I have a new foodie blogger that I’ve started following and reading her recipes. I have really enjoyed her take on food and she’s just cool as afar as I’m concerned! She nominated me for a Liebster Award, which is typically given to new bloggers looking for more readers and audience. Since I’m on my fourth year of foodie blogging (albeit my readership isn’t that high), I’ve always just maintained my blog for recording my recipes for future use (and hopefully for my daughter soon to be in college!) and also for my sanity. I like to cook and write, what can I say?

That being said, I felt I couldn’t pass on paying it forward for her! So here is my super-duper Mini-Liebster award to…. My Little Rock! She gave me 11 questions to answer, and she even wrote me and said she would loved to have me answer these over coffee with her. I am honored! However, I am breaking almost every rule for this, but I AM answering her questions and posting the logo, so please forgive me! I hope I can direct a LOT of new readers to her site, though!

Here are her questions and my answers:

1. Why / how did you choose the name of your blog?

One day, I just decided I wanted to write a blog about food and cooking. Don’t ask me why, it just popped into my head. And I was thinking of a name for a food blog site and I thought “Oh my GAWD, I’m just going to be ANOTHER FOODIE BLOGGER out there with the millions of them.” Amazingly, the blog site name was not taken.

2. What’s your favourite dish to eat?

My favorite dish to eat is homemade egg drop noodle soup. Sometimes with spinach or mushrooms, both, or whatever veggies I have on hand. It’s my comfort food when I’m either feeling in the dumps or sick. If you are talking serious comfort food that I don’t have to cook, I love me some KFC mashed potatoes and gravy with a ton of pepper on it.

3. What’s your favourite dish to cook?

I just love to cook homemade chicken stock with leftover chicken carcasses and bones. You can find me making that on a monthly basis. I love the way it makes the house smell, and I love that I always have fresh chicken broth in the freezer handy for soups, stews or whatever else I’m cooking!

4. Why did you start a food blog?

I kind of referred to it in the intro here, but it just popped into my mind to do it. HOWEVER, part of that popping into my mind had to do with the fact that I wanted not only an easy place to refer back to my often-used recipes instead of digging through my cookbooks, but also so that my daughter who will be going to college soon would not have to call me every time she wanted to cook “that great chicken dish” you always made, or whatever. :)

5. How much time does it take in total to put a recipe online? This includes the cooking, photographing, writing, uploading etc.

Before I started taking multiple quality photos with a good DSLR camera and also PDF-ing the recipes for a printable one, it would take me anywhere from 20 to 45 minutes for the posting time. Now that I edit my high-quality photos and do that dang PDF thing, it takes me about an hour to two hours. Obviously you would have to add the cooking time to that depending on the recipe made.

6. What type of camera are you using to take photos for your blog?

I use a DSLR Canon EOS Rebel T2I.

7. What’s the worst cooking disaster you’ve ever had?

What, you want me to pick one? The one that pissed me off the most was when I cooked a huge batch of chicken broth for over four hours, then went to pour it through the strainer but forgot to put a pot under the strainer in the sink. Down the drain it went. OH NO!

8. How long have you had your cooking blog?

I am four months into my fourth year!

9. Who’s your favourite cook / chef?

I really like The Pioneer Woman (real home cooking), Lemony Thyme (just awesome food all the way around!) and The Homesick Texan just because she’s from my home state of Texas and her recipes and photos ROCK! But she’s been off writing a new book or on tour lately, but she has two excellent recipe books printed already.  Please check all three out. (In addition to checking out My Little Rock, shameless plug for you!)

 10. What’s your favourite cooking TV program?

Good question. I don’t watch any of the modern cooking shows anymore. Either they are just stupid reality shows in prime time with mean judges, or the good ones I can’t watch anymore during the daytime since I hold down a more than full-time job. But if you asked me this about 15 or 20 years ago I would have said Yan Can Cook and The Frugal Gourmet. (Dating myself!)  ;) Rachel Ray isn’t that bad though, I have seen some of her shows. There was some Italian cook show I used to watch but I can’t remember the name of her.

11. If you could give one piece of advise to another food blogger what would it be?

Make your recipes printable, take really good photos and lead the recipe with your best photo, and don’t make the photos so dinky on your page. The photos “sell” the food, really! Also, don’t be afraid to find your “voice.” So many recipes I’ve read from food bloggers just have a couple of sentences up front about maybe the history of the food (or no lead in at all) but don’t draw you into why YOU should make the food and would want to!

____________________________________________________

OK that’s it! Once again, go over to My Little Rock and give her a little loving and a like! :)

 

Roasted Cauliflower and Chicken Sausage Casserole

26 Apr
Roasted Cauliflower and Chicken Sausage Casserole

Roasted Cauliflower and Chicken Sausage Casserole

I “borrowed” this recipe from my foodie blogging friend Seana over at Cottage Grove House. Her recipes have never failed me, and this one didn’t either. The flavors in this are bright and flavorful! If we hadn’t left town for a couple of days this would have been completely consumed. The original recipe called for almond meal and nutritional yeast, but since I couldn’t find either of those I subbed in with ground roasted almonds and shredded Parmesan cheese.

Side note: This made a LOT of food for my small family so I plan on halving it next time. Part of that was my fault for using a pound of chicken sausage instead of 1/2 pound — DOH! But the family liked it and that’s what counts, right? :D

All Natural Chicken Sausage

All Natural Chicken Sausage

Roasted Cauliflower and Chicken Sausage Casserole
Adapted from Roasted Cauliflower and Chicken Sausage Casserole at Cottage Grove House

1 medium head of cauliflower (roughly 2 pounds) cut into bite size florets
2 teaspoons minced garlic
2 1/2 tablespoons extra virgin olive oil, divided
1 pound organic chicken sausages, removed from casings (1/2 pound would be plenty, too)
1 cup diced onion
1/8 teaspoon dried, crushed thyme
1 28-ounce can Italian-style diced tomatoes with garlic, oregano and basil
Sea salt and freshly ground black pepper to taste
1/2 cup roasted almonds, ground in a food processor
1/2 cup shredded Parmesan cheese

Roasted Cauliflower

Roasted Cauliflower

Preheat oven to 375°F.  In a large bowl, toss the cauliflower florets with the minced garlic and 1 1/2 tablespoons olive oil. Spread the cauliflower on a baking sheet and roast for approximately 20 minutes, turning them over halfway through cooking time. When the cauliflower is lightly browned, remove from the oven and set aside.

Browning the Chicken Sausage and Onions

Browning the Chicken Sausage and Onions

Heat the remaining tablespoon of olive oil in a large skillet over medium high heat. Add the chicken sausage, breaking it up as you add it. Cook for 10 to 12 minutes until it is cooked through and browned thoroughly. Lower the heat to medium low and add the onions, and thyme. Sauté the mixture for about 5 to 7 minutes until the onions have started to soften.

Tomatoes Added to Chicken Sausage Mixture

Tomatoes Added to Chicken Sausage Mixture

Add the Italian diced tomatoes to the skillet, with its liquid. Stir thoroughly and cook for 5 more minutes. Add salt and pepper to taste. Last, stir in the cauliflower until all pieces are coated with the tomato liquid.

Cauliflower Added to Mixture

Cauliflower Added to Mixture

Spray a 3-quart casserole with olive oil and pour the cauliflower and sausage mixture into the dish. In a small bowl combine the ground almonds and Parmesan cheese and distribute evenly over the casserole. Place in the oven and bake for 25 minutes. Remove and let stand for 5 minutes before serving.

Casserole Ready for Almond Cheese Topping

Casserole Ready for Almond Cheese Topping

Download and Print this Recipe

Download and Print this Yummy Recipe!

Creamy Squash, Spinach, and Chicken Polenta Casserole

17 Apr
Creamy Squash Spinach and Chicken Polenta Casserole

Creamy Squash Spinach and Chicken Polenta Casserole

Strange ingredients? Please hear me out. This is NOT weird at all and received multiple thumbs up from the family. Gosh, even the leftovers were awesome. There is something about the down-home creamy corn base from the polenta and slightly sweet taste from the squashes and then the spinach and chicken that just made this an incredibly surprising meal! My eyes gone wide, you know what I mean? WOW! (This actually doesn’t even need the chicken and could be vegetarian, but the meat was already defrosted.)

I had the defrosted chicken breast and a fresh bag of spinach, and set my sights on something new for the combination. I have made my Balsamic Chicken and Spinach more times than I can count the past few years. Somehow I came across some vegetarian polenta and spinach casserole recipes, and tasked myself with coming up with a recipe my family would actually eat.

I found a great recipe with fresh spinach and mushrooms but it used pre-made polenta cakes. Another recipe I found had a creamy homemade polenta base with zucchini, squash and tomatoes. Well, the daughter doesn’t “do” mushrooms, I only had fresh spinach and dried polenta grain on hand, so decided to mix up the two recipes and came up with my own original. You will NOT be disappointed. (Aside note: I was following the vegetarian version recipes and totally spaced on browning the chicken until assembly. Yikes! So please, follow my instructions below instead of doing what I did. Or, omit chicken altogether. It all worked out, we only ate 10 minutes later than the original plan.)

Creamy Squash, Spinach, and Chicken Polenta Casserole

1 pound boneless, skinless chicken (breasts or thighs)
Ground black pepper, and salt or Mrs. Dash, to taste
1 tablespoon olive oil
1 1/2 cups water
2 cups milk
1 tablespoon butter
1 cup dried polenta (course cornmeal)
2 tablespoons olive oil
1/2 to 3/4 cup chopped onion
1 small zucchini, sliced and quartered (about 1 cup)
1 small yellow squash, sliced and quartered (about 1 cup)
1 15-ounce can of diced tomatoes with oregano, garlic and basil (if yours are plain diced, add dried or fresh herbs to taste)
1 8 to 10-ounce bag fresh spinach
Ground black pepper, to taste
1/2 cup shredded fresh Mozarrella cheese
1/2 cup shredded Parmesan cheese

Cut the chicken into bite-sized pieces and season to taste with ground black pepper and salt or Mrs. Dash. Heat a skillet with the 1 tablespoon of olive oil over medium heat and brown the chicken about 5 to 7 minutes, stirring often. Set aside.

Cooking the Creamy Polenta

Cooking the Creamy Polenta

Heat 1 1/2 cups of water in a medium sauce pot to boil. Stir together the milk and polenta to make a slurry, then add to the boiling water. Bring up to a simmer then reduce the heat and simmer for about 25 minutes, stirring occasionally, until thickened. (If you want you could brown the chicken now in this step. I just didn’t want you to forget!)

Creamy Polenta Poured into Pan

Creamy Polenta Poured into Pan

When the polenta is done, pour it into an oil-sprayed 13 x 9 or so sized casserole dish and set aside.

Chopped Onion, Zucchini, and Squash

Chopped Onion, Zucchini, and Squash

Meanwhile, add the 2 tablespoons olive oil to a skillet over medium heat. Add the onion, garlic, zucchini, and squash and sauté until the onions are softened.

Vegetable Mixture Simmering

Vegetable Mixture Simmering

Add the tomatoes (and spices if tomatoes aren’t pre-seasoned). Bring up to a simmer for 10 minutes.

Add the browned chicken and mix to combine. Now, by handfuls, tear up the spinach and add to the mixture and stir in until all is added and wilted.

Spinach Wilting into Vegetables

Spinach Wilting into Vegetables ~ WAIT ~ You don’t see that forgotten chicken in the background you had to cook first, right??

Meanwhile (again), preheat the oven to 350 degrees. After the vegetable mixture is done, spread it evenly on top of the polenta in the casserole dish. Top with a combination of shredded Mozarella and Parmesan cheeses.

Creamy Squash Spinach and Chicken Polenta Casserole Ready to Bake

Creamy Squash, Spinach, and Chicken Polenta Casserole Ready to Bake

Bake for about 25 minutes until it is heated through and bubbly and the cheese has melted. Turn the heat up to broil and broil for 5 minutes. Take out of oven and let rest for 5 minutes. Serve on plates or in bowls. Nothing else is needed, as this is an entire meal! If this weren’t so fugly coming out of the casserole dish, I’d call it guest-worthy (taste-wise)!

p.s. (My sister arrived today from Texas for 10 days, so I might not get a post out for awhile. Enjoy browsing my archives if you want if you are a newcomer!)

Casserole Half-Eaten

Casserole Half-Eaten~ YEP! Three of us pretty much wiped out half of a lasagna pan of this in one sitting!

 

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Download and Print this Yummy Recipe!

Keema ~ A Taste of India

11 Apr
Keema  ~ A Taste of India

Keema ~ A Taste of India

About six years ago my employer decided that hosting an Indian Cuisine potluck would be a good idea for some newly hired employees from India who were training at our local office for an extended period of time. At that time, I had zero experience with Indian cuisine, so had asked one of the new hires for a recipe I could make for them. The next day I was handed a photocopy from an unknown cookbook. It was titled simply “Keema.” I made it for the potluck and remember it was a hit! But then it remained forgotten in my loose-leaf recipe archive (read “mess”) until last week.

I had obviously adapted it the first time around, as it had scratch outs, scribbles, and additions and substitutions written all over it. This time around, I decided to search it out on the internet. There are so many variations of Keema that I felt I had good liberty to basically “redo” it again to my family’s tastes as they are today. My new remake got two thumbs up from the family! My only regret was not buying some cottage cheese to serve on the side, as it makes a refreshing accompaniment to the meal. Since this made way too much for one meal, I went straight to the store the next day and bought cottage cheese for the leftovers. No leftovers were thrown out, I am glad to say!

This is traditionally made with ground lamb, but I used ground beef as a substitute, but you could use either one or a combination of the two. Make sure you use at least a 12-inch skillet, as this makes a LOT! Feel free to halve the recipe.

Keema

1 to 1 1/2 pounds ground beef or lamb
3/4 cup chopped onion
2 cloves garlic, peeled and minced (about 2 teaspoons)
2 tablespoons garam masala (I used dried Mild Curry #512, according to the bulk bin I bought it from)
1 teaspoon salt or Mrs. Dash table blend
1/2 teaspoon ground cumin
Pinch of cayenne pepper
2 heaping tablespoons of tomato paste
1 1/2 cups homemade or low sodium beef broth
1 can diced tomatoes
1 can garbanzo beans (chickpeas), drained and rinsed
1/2 cup frozen peas
Lime wedges, for garnish
Chopped cilantro, for garnish
Cooked rice, for serving
Cottage cheese, for serving

Ground Beef and Onions

Ground Beef and Onions

In a large skillet over medium heat, cook the ground beef or lamb with the chopped onion until evenly browned. Drain off any grease. Stir in the garlic and cook for about a minute more, then add the spices and combine.

Spices Added to Ground Beef Mixture

Spices Added to Ground Beef Mixture

Add the the rest of the ingredients except the frozen peas and garnishes. Reduce the heat and simmer for about 20 minutes. In the last five minutes, add the frozen peas and cook until heated through.

Keema Ready to Serve

Keema Ready to Serve

Serve over a bed of rice, with a squeeze of lime, and cilantro. Please add cottage cheese to the side as a lovely, refreshing side.

Keema

Keema

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Download and Print this Yummy Recipe!

Asian Style Cube Steak

5 Apr
Asian Style Cube Steak

Asian Style Cube Steak

I’ve been hard-pressed to come up with new dinner ideas for all the packages of tenderized top round (aka cube steak) we have in our freezer. After I spied a new Teriyaki sauce that had sesame seeds in it at the store, I decided to buy it and figured the steak could be dressed up with it for an Asian flair. Throw in some onions, carrots, and sugar snap peas and voila! A perfect meal to serve over a bed of rice. I got two thumbs up from the family for this one!

Asian Style Cube Steak

1 pound tenderized top round
Salt or Mrs. Dash
Ground black pepper
1/4 cup flour
Vegetable oil, for frying
1/2 to 1 cup sliced onions
1 3/4 cup beef broth, homemade or low sodium
1/4 cup Teriyaki sauce with sesame seeds
8 ounces baby carrots
8 ounces sugar snap peas
3/4 cup uncooked rice

Cube Steaks and Teriyaki Sauce

Cube Steaks and Teriyaki Sauce

Preheat oven to 350 degrees. Cut the cube steak into serving portions then season with salt and pepper, to taste. Dredge the steaks through the flour, pressing in firmly to stick. Reserve the leftover flour.

 

Cube Steaks and Onions

Cube Steaks and Onions

Heat about 1/8 inch of oil in an oven-proof or cast-iron skillet over medium-high heat. Fry the steaks on one side for about five minutes, the carefully flip over. Add the sliced onions, then cook the steak and onions for about another five minutes. Add the reserved flour to the pan, stirring into the oil as best you can around the steaks.

In a large measuring cup, add the beef broth, then add the Teriyaki sauce with sesame seeds (I used Soy Vay brand) to the 2-cup mark and whisk to incorporate. (If you can’t find that brand of sauce, simply add about a tablespoon of sesame seeds to any Teriyaki sauce.) Pour the mixture over the steak an onions.

Carrots Added to the Pot

Carrots Added to the Pot

Add the baby carrots around the steaks. Cover with an oven-proof lid, and bake in the oven for about 45 minutes. Carefully remove lid, stir in the snap peas, then cook covered for an additional 15 minutes.

Snap Peas Added to the Pot

Snap Peas Added to the Pot

While the steak is in the oven, you can cook the rice according to package directions and keep warm until serving time. When the steaks and vegetables are done, serve over the rice with plenty of sauce.

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White Bean and Sausage Crock Pot Soup

28 Mar
White Bean and Sausage Crock Pot Soup

White Bean and Sausage Crock Pot Soup

I made this soup a few weeks ago when the weather was dreadful and snowy. Then spring leapt out of nowhere and trees and flowers began budding and birds were singing their little hearts out. But alas, winter appears to be keeping its grip as a cold front will make it’s way down this week. We can only hope the fragile buds and flowers will hang on through it.

If it’s still a bit chilly in your neck of the woods, here’s a warming, hearty soup to tide you over until spring hits your area.

White Bean and Sausage Crock Pot Soup

2 cups dried Navy Beans, soaked overnight (or 2 cans white beans)
1/2 cup chopped onion
1 stalk celery, diced
1/2 cup chopped carrots
2 teaspoons minced garlic
1/2 teaspoon dried rosemary, crushed
Pinch of dried thyme, crushed
1 teaspoon dried parsley
5 cups homemade or low sodium chicken broth
1 can diced tomatoes, or 12 cherry tomatoes
7 ounces Turkey Sausage (1/2 link), sliced
Shredded Parmesan cheese, for serving

Drain and rinse the beans (either dried or canned) and add to the slow cooker. Toss everything else except the cheese into the pot, then set on low for 8 to 10 hours or high on 5-6 hours, That’s it! Serve with shredded Parmesan cheese, and crusty bread.

White Bean and Sausage Crock Pot Soup

White Bean and Sausage Crock Pot Soup

Download and Print this Recipe

Download and Print this Yummy Recipe!

Italian Pasta Shells Stuffed with Spinach and Cheese

23 Mar

anotherfoodieblogger:

UPDATE! I so apologize to my readers, but I am so thankful for my readers who point out a mistake in my recipe and that they actually take the time to make my recipes! I am humbled!

However, I forgot to include in the instructions to mix the Mozzarella and Parmesan with the spinach and other ingredients. That has now been fixed, both in this post and in the PDF. I apologize for any inconvenience (or lack of taste) this has caused for you. As always, thank you so much for sticking with me on this adventure! XOXO

Originally posted on anotherfoodieblogger:

Italian Pasta Shells Stuffed with Spinach and Cheese Italian Pasta Shells Stuffed with Spinach and Cheese

If you have some yummy spaghetti sauce on hand and want to make something different than plain ol’ spaghetti, this is a winning recipe! It’s not overly difficult to make (aside from stuffing those pesky shells) and makes a really nice meal that has all your veggies in it!

I pretty much used my recipe for my Spinach Lasagna Roll-Ups, but just changed some of the cheese amounts. I feel pretty proud of this recipe, as all the online versions I found for it made anywhere from 24 to 30 shells — way more than I wanted! I went with my gut feeling, and figured 16 shells would do the trick with the amount of stuffing I use for my roll-ups. I was SPOT ON! Woo hoo! I served this with green salad and baked garlic bread. We ate half one…

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