Beef- Broccoli Stir Fry

 

I knew when I saw this dish in Cooking Light that I wanted to try it.  First, I had to dig out my wok that I haven't used in quite some time.  The dish was tasty and fast. I'll make this again and try it with chicken and add other vegetables.  It was a nice change.  Go to the link to look at the picture.  (we know my pics aren't too appetizing lol)

Ingredients 

• 2  tablespoons  dry sherry, divided (did not use)
• 2  tablespoons  lower-sodium soy sauce, divided
• 1  teaspoon  sugar
• 1  pound  boneless sirloin steak, cut diagonally across grain into thin slices
• 1/2  cup  lower-sodium beef broth
• 1  tablespoon  cornstarch
• 1  tablespoon  hoisin sauce
• 1  teaspoon  Sriracha (hot chile sauce) or 1/2 teaspoon crushed red pepper (did not use)
• 2  tablespoons  canola oil, divided
• 1  tablespoon  bottled ground fresh ginger (used slightly less than 1/2 tsp. ground ginger)
• 2  teaspoons  minced garlic
• 4  cups  prechopped broccoli florets
• 1/4  cup  water
• 1/3  cup  sliced green onions
• Hot cooked rice

Preparation

1. Cook rice according to directions.
2. While rice cooks, combine 1 tablespoon soy sauce, sugar, and beef.  Stir together 1 tablespoon soy sauce, broth, cornstarch, hoisin and ground ginger.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef mixture; sauté 3 minutes or until browned.  Remove beef from pan.  Add remaining 1 tablespoon oil to pan. Add garlic; cook 30 seconds, stirring constantly.  Add broccoli and 1/4 cup water; cook 1 minute.  Add onions; cook 1 minute, stirring constantly.  Add broth mixture and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick.  Serve beef mixture over rice.

Beef- Broccoli Stir Fry

Sour Cream Pound Cake

This recipe has been passed down from my Grandmother (Nanaw) to my Mom and finally to me.  Anytime there is a gathering, my Mom is sure to mix this cake up.  If I had a penney for every pound cake she has made.... 
I told Mom about BLOV.  Before she baked up the 'new cake,' she had already told several others to give it a try.  The updated cake passed the taste test with the family.

1 cup butter, softened
6 eggs, room temperature, beat whites separately
3 cups sugar
1 cup sour cream
1 tsp. butter extract
1/2 tsp. lemon extract
1/2 tsp. orange extract
1 tsp. vanilla extract
1/4 teaspoon soda
3 cups flour

Cream butter and sugar together until light and fluffy, about 10 minutes.  Beat in extracts.  Add one egg at a time and beat after each addition and scraping bowl frequently.
Alternately add sour cream and combined soda and flour mixture on low to medium speed after each addition until just combined.
Beat whites until stiff peaks form.  Gently stir into cake batter.
Pour into greased and floured bundt pan.  Bake 325 degrees for about 1 1/2 hours or until toothpick comes out clean.

*I like to use 1 - 8 oz. cream cheese instead of sour cream.

BLOV

While perusing recipes one night, I came across a post of a sour cream pound cake made from a cake mix.  Someone replied that when she attended culinary school they were taught to add BLOV for depth of flavor.  BLOV is 1/2 - 1 tsp. butter, 1/2 tsp. lemon, 1/2 tsp.orange, and 1 tsp. vanilla extracts.   Or even add fresh squeezed juices along with the butter and vanilla extracts. 

I made a Sour Cream Pound Cake recipe that had been passed to my from Nanaw W. (grandmother) and my Mom, and the added extracts added a lot of flavor to the cake.  The best I can describe the cake is that it had a fresh taste.  Delicious.  I think Sugar Cookies would be great adding these extracts.

BLOV

Cabbage au Gratin

My husband and I were pleasantly surprised by this scrumptious dish.  Very easy to make.
I greatly lowered the calorie and fat counts from the original recipe while retaining the flavor. 
(1/4 cup butter down to 1 1/2 T and from 1 cup cheese down to 1/4 cup)  I also used 1% milk and it worked great.

1 1/2 T butter
1 small head cabbage, coarsely chopped
3/4 cup carrots, coarsely shredded
1/2 c green onions, sliced
1/4 bell pepper, coarsely shredded
2 T flour
1 cup milk
1/2 tsp salt
1/4 teaspoon black pepper
1/4 cup grated Cheddar Cheese  (used Monterey Jack)
3/4 cup crushed ritz crackers

Spray nonstick skillet with Pam; heat pan and add butter.  When butter is melted, add veggies; saute until softened. 
Add flour, stirring until smooth.  Add milk, cooking over medium-low heat until thickened.
Salt and pepper to taste.
Pour into a greased casserole dish; top with cheese and cracker crumbs.
Bake at 350 degrees for 20-25 minutes, or until hot and bubbly.

Cabbage Au Gratin

Valentine Brownies

When I first saw this recipe, I was intrigued by the preparation... beating the eggs and sugar for ten minutes to create a meringue-like topping.  These brownies have an intense chocolate flavor, which is great for us chocoholics.  The first day, the brownies have a cake-like texture, light and airy, but by the second day they have more of a typical brownie texture, moist and gooey.  If you have a favorite brownie recipe, stick with it as I don't think this recipe is so different in taste from most brownie recipes.  I would recommend cooking for the minimum time.

INGREDIENTS:
3/4 c. butter, cut up
4 oz. unsweetened chocolate, chopped
4 oz. semisweet chocolate, chopped
1/2 c. all-purpose flour
1/2 c. unsweetened cocoa
1/2 tsp. salt
6 large eggs
1 c. granulated sugar
1 c. packed brown sugar
2 tsp. vanilla extract

DIRECTIONS:
1. Preheat oven to 350°F.  Line 13" by 9" pan with foil; grease.
2. In 3-qt. saucepan, melt butter and chocolates on low, stirring.  Remove from heat.
3. In bowl, whisk flour, cocoa, and salt.  In large bowl, with mixer on high speed, beat eggs until blended. Gradually add sugars; beat 10 minutes or until tripled in volume.
4.  Fold in chocolates and vanilla, then flour mixture.  Pour into pan.  Bake 28 to 32 minutes or until toothpick inserted near center comes out almost clean.  Cool.  Makes 16.

Good Housekeeping: Valentine Brownies

Potato Soup (with crawfish and corn)

With all the cold weather this week, any kind of soup was just what one needed to warm up.  This is a great potato soup recipe and will be my 'go to' potato soup recipe from now on.  As much as I like shrimp, I did not care for the shrimp.  Next time, I plan to use frozen crawfish and corn per a chowder recipe in my stash that is very tasty.  Serve with cornbread.

*I cooked this using shrimp but have changed the recipe below by adding crawfish and corn.

INGREDIENTS:
1/2 stick butter
1 small onion, diced
2 stalks celery, diced
2 garlic cloves, minced
2 bay leaves
2 medium carrots, diced about the same size as the onion
2 tablespoons all-purpose flour (if adding crawfish, may need more)
8 medium russet potatoes, peeled and cubed
4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
2 bouillon cubes, dissolved in 1/2 cup hot milk
1 cup half-and-half  (used fat free)
1 teaspoon salt
1/4 teaspoon pepper
2 cups salted water
1 pound package of frozen crawfish, thawed
2 cups frozen corn
Crumbled bacon bits, for garnish
Grated sharp Cheddar, for garnish
green onion tops, for garnish
sour cream, optional

DIRECTIONS:
In a 4-quart saucepan, melt the butter and saute the onion, garlic, celery and carrots until veggies are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, bay leaves and dissolved bouillon cubes. Cook over medium heat, stirring often, for 10-15 minutes.  Add thawed crawfish and corn; simmer, stirring often until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt, and pepper.

 Serve soup sprinkled with bacon bits, onion tops and grated cheese.

Paula Deen:  Potato Soup with Shrimp

Chicken Pot Pie

Ready to put the lid on



Great way to use leftover chicken



I got a recipe in an email for chicken pot pie and then went on a quest to find the best 'sounding' recipe that I could find and came across this recipe from Allrecipes.  And it is a WINNER.  I adjusted the recipe to our tastes.  I couldn't believe as it was written that it had 1/2 cup celery but no potatoes or corn!  I didn't want to take up 'valuable space' with celery when I could just add some celery seed for flavor. 

I stress to use a DEEP pie dish.  I kinda tucked the top crust under the bottom crust as there was no room to flute the edges.  Mine was filled to the brim and I was really afraid it would overcook so I put a pan under it. 

Halfway through cooking, I removed the pan to ensure the bottom crust would cook.  (did not bubble over)  It was very good and I plan to make it often.

INGREDIENTS:

1 pound skinless, boneless chicken breast halves - cubed (used leftover rotissiere chicken, didn't measure)

1 cup sliced carrots

2 small-medium potatoes, diced

1/2 cup frozen green peas

1/2 cup frozen corn

1/2 cup butter (use 1/3 c next time)

1/2 cup chopped onion

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon celery seed

1 can chicken broth (14.5 ounces)

milk (broth and milk combined 3 1/4 cups liquid)

2 (9 inch) unbaked pie crusts

DIRECTIONS:

Preheat oven to 375 degrees F. 

In a saucepan, combine broth, potatoes and carrots; simmer until tender, about ten minutes. Dip veggies into a bowl and add corn and cubed chicken, reserve broth to add to flour mixture. 

Allow pie crusts to sit on countertop.  Place one crust in bottom of deep pie pan.  Set aside. 

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, 5-10 minutes. Remove from heat and set aside.

Stir some of the broth mixture into the veggies and chicken, gently stir together; pour into prepared pie dish.  Pour some of the hot liquid mixture onto top of pie, there may be some leftover.  Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Chicken Pot Pie IX

Lasagna Soup

LOL  Photographer, I am not:-)  When I first looked at the pic after uploading it, I laughed outloud!  I've never photographed food before and had not thought about wiping down the sides of the white bowl after dipping the soup.  I did strategically place some lasagna noodles in the bowl before covering it up with the cheese.  Live and learn. Maybe next time I'll use a food editor's eyes to have a more appealing picture.

We enjoy this soup. I've made it with ground beef and sausage- both are good.  I was concerned using the sausage and the spices would make it too heavily spiced but it was fine. 

INGREDIENTS:
1 pound ground chuck (Italian sausage, casing removed)
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1 (32-ounce) box chicken broth
2 (14.5-ounce) can petite diced tomatoes
1 (15-ounce) can tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 cups broken lasagna noodles
1 (5-ounce) package grated Parmesan cheese, optional
2 cups shredded mozzarella cheese

DIRECTIONS:
In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme and next six ingredients.  Bring to a boil and reduce heat; simmer 20 minutes. Add noodles, and simmer until noodles are tender.

Ladle into bowls and top with cheeses.

Paula Deen: Tastes Like Lasagna Soup