Cowboy Steak With Chimichurri Sauce

Ingredients

Steak

·         1 2-lb "Cowboy Steak" (frenched beef rib steak)

·         Salt

·         Pepper

Chimichurri

·         1 1/2 cups firmly packed fresh flat-leaf parsley, trimmed of thick stems

·         4-6 garlic cloves

·         3 Tbsps fresh oregano leaves

·         3 Tbsp red or white wine vinegar

·         3/4 cup olive oil

·         1 1/2 teaspoon sea salt

·         1/2 teaspoon red pepper flakes

·         1/4 teaspoon freshly ground black pepper

Method

Prepare the chimichurri sauce/marinade.

Finely chop the parsley, garlic and oregano, place in a small bowl.

Stir in the vinegar, oil, salt, pepper, and red pepper flakes.

Set aside two thirds of the sauce for serving with the steak.

The remaining third of the sauce will be for the marinade.

Place steak in a bowl or large zip lock bag. T

ake about a third of the prepared chimichurri sauce and coat the steak for a marinade.

Cover completely with plastic wrap or remove air from zip lock bag and secure close.

Let steak marinate for several hours.

Remove steak from refrigerator 2 hours before cooking so that it gets close to room temperature before cooking.

Right before cooking, wipe off marinade from steak and sprinkle steak generously with salt and pepper.

Prepare grill so that one side has high, direct heat and another side has indirect heat.

Brush grill grates with vegetable oil.

Place steak first on the side of the grill with high, direct heat, so that it sears.

Grill for a minute or two on each side, enough to brown the meat.

Then transfer the steak to the indirect heat side of the grill.

Cover the grill; try to maintain a grill temperature of 350°F.

Cook for 5-10 minutes until the steak is cooked to your desired level of doneness.

Remove the meat to a plate and cover with aluminum foil.

Let rest for 5 minutes before serving.

Enjoy!!

Homemade German Apple Pancakes

Homemade German Apple Pancakes

Ingredients:
 

4 Eggs

3/4 cup all-purpose flour

3/4 cup milk

1/4 cup Butter

2 Medium Apples, sliced thin

1/4 cup sugar

1/4 tsp. cinnamon

Directions:

Pre-heat oven to 400. Place two 9-in pie plates in oven. In Medium bowl, beat together eggs, flour and milk for 1 minute. Remove pans from oven. Place 2tbsp. butter in each and rotate until melted and sides of pan are coated. Arrange half of apple slices in each pan, divide batter evenly between the two pans. In a small bowl mix together cinnamon and sugar. Sprinkle the mix over the top of the two pans. Bake Uncovered until puffed and golden brown or about 20-25 minutes. Slide out of pan on to a plate and enjoy hot!

 

Emerald Isle Soup

EMERALD ISLE SOUP

Ingredients:

 

1/4 cup leeks or onions, chopped
1-2 tablespoons butter
16 ounces frozen broccoli
2 cups chicken broth
Salt and pepper, to taste
1 cup heavy cream
Pinch nutmeg

 

Directions:

 

1. Sauté the leek or onions in the butter in a medium saucepan until tender.
2. Add the frozen broccoli, broth and a bit of salt and pepper.
3. Bring to a boil; cover and simmer until the broccoli is very tender, about 10 minutes.
4. Puree in a blender or with a stick blender until smooth and thick.
5. Stir in the cream and blend well.
6. Adjust seasoning and add nutmeg, to your taste.
7. Reheat if necessary.

 

Homemade Lemon Poppy seed Muffins

HOMEMADE LEMON POPPY SEED MUFFINS 

Ingredients:

1 cup almond flour

1/2 cup golden flax meal 

1 teaspoon baking powder

1/8 teaspoon salt

1 teaspoon poppy seeds

1 cup granular Splenda

2 tablespoons butter

1 teaspoon pure lemon extract

1 teaspoon vanilla

2 tablespoons heavy cream

2 tablespoons water

2 eggs

Directions:

1. In a small bowl, stir together the almond flour, flax meal, baking powder, salt, poppy seeds and granular Splenda.
2. In a medium microwave-safe bowl, melt the butter in the microwave.
3. Stir in the extracts, cream and water.
4. Add the dry ingredients and the eggs to the butter mixture; stir with a wooden spoon until well blended.
5. Fill 6 paper-lined muffin cups with the batter, dividing it evenly among them.
6. Bake at 350º 15-20 minutes, until the tops are golden brown.
7. Cool 5 minutes on a rack before removing from the pan.
8. Serve warm or at room temperature.
9. Store in the refrigerator.
10. Enjoy!!!

 

Homestyle Chicken Packets

HOME STYLE CHICKEN PACKETS

 

Ingredients:

4 sheets heavy duty foil

4 boneless chicken breasts

1/2 pound mushrooms, sliced

2 medium zucchini, sliced

2-3 green onions, cut in 1" pieces

Salt and pepper

Herbs and spices to taste

4-5 pats butter

Directions:

1. Put 1 breast in the center of each piece of foil.
2. Season both sides of the meat.
3. Cover with the vegetables; season to taste.
4. Place pats of butter on top of the vegetables.
5. Fold up the foil to form packets, leaving room for circulation.
6. Bake at 450º, 20-24 minutes.
7. Plate and Enjoy hot!

 

Easy-Peasy Peanut Butter Fluff

PEANUT BUTTER FLUFF

Ingredents:
1/4 cup natural peanut butter
1/4 cup Walden Farms marshmallow dip

Direction:

With a spoon, blend both ingredients in a small bowl until well combined and fluffy.

 

Homemade Italian Squash Pie

HOMEMADE ITALIAN SQUASH PIE

 

 

Ingredients:

 

4 tablespoons butter

1 1/2 pounds yellow summer squash, sliced thin

1 Small onion, chopped

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon Italian seasoning

1/4 cup fresh parsley, chopped

8 ounces Monterey jack cheese, shredded

2 eggs

1/4 cup heavy cream

2 teaspoons Dijon mustard

 

 

Directions:

 

1. Sauté the squash, onion and garlic in the butter in a large skillet until tender and slightly browned.
2. Sprinkle in the seasonings while cooking the squash.
3. Put the squash mixture in a greased 10-inch quiche pan.
4. Mix in the cheese and parsley.
5. Whisk the eggs and cream in a small bowl.
6. Whisk in the mustard.
7. Pour the egg mixture over the squash.
8. Mix in gently.
9. Bake at 375º for 25 minutes.
10. Let stand a few minutes before cutting.
11. Enjoy!

 

Muffin Pizza

Muffin Pizza   Ingredients: English Muffins 6 Sliced Pepperoni 4 oz Monterey Jack Cheese 6 oz Pizza Sauce 6 oz Sliced Olives Chopped Onion Diced Green Pepper
Directions: Place English muffin halves on a cookie sheet. Spread each half with enough pizza sauce to cover generously. Put 3-4 slices of pepperoni on each half and then place a generous portion of shredded cheese on top of each pizza. Place in a 350øF oven for approximately 15 minutes. Serve hot.

 

Homemade Garlic-Herb Vinaigrette

Homemade Garlic-Herb Vinaigrette

1/2 cup raw apple cider vinegar

1-2 tablespoons dijon mustard

3 garlic cloves, minced

generous pinch of sea salt and black pepper

2 tablespoons fresh herbs or 2 teaspoons dried (basil, oregano, chives, and thyme are all nice)

scant 1 1/2 cups extra virgin olive oil

 

Combine all ingredients except olive oil in a jar. Stir well with a fork. Add olive oil, cover tightly, and shake well until combined. You can also use a blender and drizzle the oil in slowly while it is running. Serve over your basic green salad with added chopped vegetables.

 

Cheeseburger Casserole

CHEESEBURGER CASSEROLE

Ingredients:

2 pounds ground beef
5 strips bacon, chopped
16 ounces frozen cauliflower
Butter
Salt and pepper, to taste
Pinch garlic powder
1 egg
8 ounce cheddar cheese, shredded


Directions:

1. Brown the hamburger and bacon together; drain the fat.
2. Add the salt, pepper, garlic powder, egg and 3/4 of the cheese.
3. Meanwhile, cook the cauliflower until very tender.
4. Mash and season with salt and pepper and a little butter.
5. Put the cauliflower in a greased 2-quart casserole dish.
6. Spread the meat mixture over the cauliflower and top with the remaining cheese.
7. Bake, uncovered, at 350º for 35 minutes, until hot and bubbly.

 

Homemade Peanut Curry Chicken

Homemade Peanut Curry Chicken
 
Ingredients:
 
2 tablespoons oil

1 1/2 pounds boneless chicken breast, cubed

Salt and pepper, to taste

8 ounces frozen cut green beans, thawed

8 ounces frozen bell pepper strips, thawed

Sauce:

1 can coconut milk

1/2 cup chicken broth

1 tablespoon red Thai curry paste

1/3 cup peanut butter

2 tablespoon granular Splenda

1 tablespoon lime juice

Cilantro for garnish

 
Directions:

1.  In a 4-cup measuring cup, whisk together all of the sauce ingredients except the cilantro.
2. Set aside.
3. Heat the oil in a large skillet over medium-high heat.
4. Sauté the chicken just until the outside is opaque.
5. Add the green beans and peppers;.
6. Cook another 3 minutes, stirring frequently.
7. Add the sauce to the skillet with the chicken and vegetables.
8. Bring to a boil then turn down the heat and simmer 6-8 minutes until the sauce thickens slightly.
9. Sprinkle with cilantro to serve
10. Plate and eat hot.

 

Homemade California Chicken Casserole

HOMEMADE CALIFORNIA CHICKEN CASSEROLE



Ingredients:

16 ounce bag frozen California blend vegetables, thawed
2 cups diced, cooked chicken
4 ounce can mushrooms, drained
2 stalks celery, finely chopped
1 small onion, chopped
2 tablespoons butter
1/4 cup mayonnaise
1/4 teaspoon salt, or to taste
1/2 teaspoon pepper
1/8 teaspoon garlic powder
2 ounces pimientos, diced
6 ounces Swiss cheese, shredded

 

Directions:

1.    Place the California blend vegetables and the chicken in a greased 9-inch square baking dish.

2.    In a medium skillet, sauté the mushrooms, celery and onion in the butter until very soft and a little browned.

3.    Stir the mayonnaise and seasonings into the vegetables until well coated.

4.    Mix in all of the remaining ingredients along with the sautéed vegetables.

5.    Cover the baking dish with foil and bake at 350º for 40 minutes.

6.    Uncover and bake 5-10 minutes longer until the casserole is browned and bubbly.

7.    Remove from oven and cut and plate.

8.    Enjoy hot.

 

Chicken Enchilada Pie

CHICKEN ENCHILADA PIE



Ingredients:

1/3 cup onion, chopped
1 tablespoon butter
1 1/2 cups diced cooked chicken
1/2 cup green enchilada sauce
1 tablespoon cilantro, chopped
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream
6 ounces cheddar cheese, shredded
Salt and pepper, to taste

 

Directions:

1.    Sauté the onion in the butter until tender;

2.    Combine with the chicken, enchilada sauce and cilantro in a greased pie plate.

3.    Beat the eggs with the mayonnaise, cream and a little salt and pepper.

4.    Mix about 1/3 of the cheddar cheese into the chicken mixture.

5.    Top with the remaining cheese and pour the custard evenly over the top.

6.    Bake at 350º 35 minutes.

7.    Let stand 10 minutes before serving

 

Homemade Mint Chocolate Chip Clouds

HOMEMADE MINT CHOCOLATE CHIP CLOUDS

Ingredients:

8 ounces cream cheese, softened to room temperature
1/2 cup unsalted butter, softened
3/4 cup granular Splenda
1 teaspoon peppermint extract
2 drops green food coloring
4 squares dark chocolate bar, chopped

 

Directions:

1.    Beat everything except the chocolate until fluffy with a mixer.

2.    Gently fold in the chocolate.

3.    Drop by bite-size spoonfuls onto a wax paper-lined baking sheet.

4.    Freeze until firm.

5.    Store in the freezer and eat frozen.

6.    Enjoy.

 

Chicken & Corn Soup

Ingredients:
1 tsp Canola Oil
2 cups Pepper Stir
1 Lg. Garlic Clove, minced
8 oz. Cooked Chicken, shredded
8 oz. Sweet Corn, thawed
2 1/2 cups canned tomato puree
3 cups Chicken broth
1 tbps. Minced chipotle in adobo sauce
1/2 tsp. Ground cumin

Directions:
1. In large nonstick stock-pot heat oil over med-high heat.
2. Add pepper stir-fry add garlic and cook, stirring occasionally, until softened or about 5 minutes.
3. Add chicken, corn, tomato puree, chicken broth, chipotle and cumin.
4. Bring to a boil.
5. Reduce heat and simmer 15 to 20 minutes.
6. Serve hot!

Beef Steak with Chimichurri Sauce

Ingredients

Steak

·         1 2-lb Frenched beef rib steak

·         Salt

·         Pepper

Chimichurri

·         1 1/2 cups firmly packed fresh flat-leaf parsley, trimmed of thick stems

·         4-6 garlic cloves

·         3 Tbsp fresh oregano leaves

·         3 Tbsp red or white wine vinegar

·         3/4 cup olive oil

·         1 1/2 teaspoon sea salt

·         1/2 teaspoon red pepper flakes

·         1/4 teaspoon freshly ground black pepper

Method

1.      Prepare the chimichurri sauce/marinade.

2.      Finely chop the parsley, garlic and oregano, place in a small bowl.

3.      Stir in the vinegar, oil, salt, pepper, and red pepper flakes.

4.      Set aside two thirds of the sauce for serving with the steak.

5.       The remaining third of the sauce will be for the marinade.

6.      Place steak in a bowl or large zip lock bag.

7.      Take about a third of the prepared chimichurri sauce and coat the steak for a marinade.

8.      Cover completely with plastic wrap or remove air from zip lock bag and secure close.

9.      Let steak marinate for several hours.

10.  Remove steak from refrigerator 2 hours before cooking so that it gets close to room temperature before cooking.

11.  Right before cooking, wipe off marinade from steak and sprinkle steak generously with salt and pepper.

12.  Prepare grill so that one side has high, direct heat and another side has indirect heat.

13.  Brush grill grates with vegetable oil.

14.  Place steak first on the side of the grill with high, direct heat, so that it sears.

15.  Grill for a minute or two on each side, enough to brown the meat.

16.  Then transfer the steak to the indirect heat side of the grill.

17.  Cover the grill; try to maintain a grill temperature of 350°F.

18.  Cook for 5-10 minutes until the steak is cooked to your desired level of doneness.

19.  Remove the meat to a plate and cover with aluminum foil.

20.  Let rest for 5 minutes before serving.

Homemade Apple Fritters

Homemade Apple Fritters

 

Ingredients:

1 Egg

1/3 cup Milk

1 cup All-purpose Flour

1 1/2 teaspoon Baking Powder

3 tablespoons Sugar

1/4 teaspoon Salt

1 cup Apple, diced

 

 Directions:

1.      In medium bowl, beat egg and add milk.

2.      Sift flour, measure and sift again with baking powder, sugar and salt.

3.      Add to beaten egg and milk.

4.      Stir in the apples.

5.      Drop by teaspoonfuls in shortening and fry until golden brown.

6.      Drain on paper towels.

7.      Serve with Karo light corn syrup or sprinkle with powdered sugar.