Crockpot Beef Stroganoff

What I made one year ago today: Chipotle Turkey salad

I saw this recipe on Pinterest and I HAD to make it! I have never made Beef Stronganoff and thought this sounded good and easy! And sometimes I (DO) Like easy!

2 pounds cubed stew meat
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2 cans Condensed Golden Mushroom Soup
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1 largish onion diced
2-3-4 tablespoons of Worcestershire
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1/2 water
8 oz of cream cheese

couple of dashes of Garlic Salt (1 tsp?)
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In the slow cooker stir in all the ingredients,
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except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.

Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crock pot on high. Stir the cream cheese in until all combined.
(I just threw mine in whole, I was lazy)
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You might have to put the lid back on and

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leave for 10 minutes.

Serve over egg noodles. Or mashed potatoes, I won’t tell anyone but I would really like to not be alone in this.
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Asian Beef Salad with Sriracha Honey Dressing

Recipe

1 lb flank steak
Salt and pepper to taste
2 tsp honey
1 tsp sriracha or other hot sauce
1/2 Tbsp low-sodium soy sauce
Juice of 1 lime
1/4 cup canola oil
1 bag watercress or 1 head Bibb lettuce
1 pint cherry tomatoes, halved
1 small red onion, thinly sliced
1 avocado, peeled, pitted, and diced
1/2 English cucumber, thinly sliced
Handful of cilantro leaves
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MINUTES 0-11

Sear the steak
Preheat a grill, grill pan, or cast-iron skillet on medium high. Season the steak with salt and pepper and cook it to medium rare, 3 to 4 minutes per side. Let the steak rest for at least 5 minutes and then slice it thinly across the grain.
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MINUTES 12-15

Make the dressing
While the meat rests, combine the honey,

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sriracha, soy sauce, and lime juice with a pinch of pepper in a mixing bowl. Gradually whisk in the oil.
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MINUTES 16-19

Assemble the salad
In a large bowl, toss the steak slices with the vegetables and cilantro. Drizzle in the dressing and toss until the salad is lightly coated.
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Roasted Vegetables

So I got the idea for this recipe from The Pioneer Woman. I made her Roasted Vegetable Minestrone soup once and I remember having to roast veggies for the soup. So I thought why not roast the veggies and use them as a side dish…So I took

1 Zucchini, Halved, Cut Into Strips, Then Cubed

1 whole Summer Squash, Halved, Cut Into Strips, Then Cubed

16 ounces, weight White Mushrooms, Stems Removed And Quartered

2-3 gloves of garlic, Diced

2 Tablespoons Olive Oil

Kosher Salt To Taste, I also added in seasoning salt and Black Pepper to taste as well

1 whole Medium Onion, Diced

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Preheat oven to 500 degrees.

Toss Mushroom and Seasoning Salt and salt in a bowl
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then add zucchini, squash,
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Onion,
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Garlic, with olive oil and a sprinkling of more kosher salt, and seasoning salt and pepper
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Arrange onto one sheet pan
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and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside and then serve.

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Oven-Baked Garlic Parmesan Fries

One Year ago today I made: Creme Brulee

Jamie Garlic Bread

 

Recipe

3 russet potatoes
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2-3 tablespoons light olive oil
1/4 cup panko bread crumbs
1/4 cup parmesan, freshly grated
garlic salt
fresh ground pepper

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Roughly peel strips of the skin from each potato, leaving a few strips of the skin intact. Using a crimped knife (or a regular will work just brilliantly, as well), slice the potatoes into 1/4″ pieces.
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Place all of the sliced potatoes in a large bowl. Drizzle the olive oil over the potatoes,
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then stir to evenly coat. Add the panko,
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parmesan,
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garlic salt, and pepper. Stir again, making sure each of the potato slices has a kiss of oil, panko, and parmesan. Spread the potatoes onto a large parchment covered baking sheet.
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Bake in an oven preheated to 450 degrees for 18-25 minutes, or until the cheese and panko is golden brown and your desired crispiness is achieved.

Sprinkle with a pinch of fresh parmesan. Serve immediately alongside your favorite burgers, steak, or barbecued chicken. Enjoy the indulgence!
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Crock pot BBQ Beer Chicken

Two Years ago today: Chicken cashew and red pepper stir fry

Grilled Steaks with sweet spicy hoisin sauce

Skillet ginger chicken with cilantro

Apricot glazes sriracha ginger chicken

One Year ago: 9 hour lasagna with homemade bolognese sauce

Tomato cucumber and red onion salad with mint

Recipe

3 pounds boneless, skinless chicken breasts (about 6 large)

1 tablespoon onion powder

1 tablespoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

8 ounces of beer

32 ounces of barbecue sauce
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Season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crock pot,
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then add beer
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and 24 ounces of barbecue sauce.

(I liked the lid on the BBQ Sauce)
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Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred
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and add remaining barbecue sauce. Toss chicken to coat
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and let sit for 10-15 minutes before serving to absorb everything. Serve as desired.

I had mine as is with a little extra BBQ sauce
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Normy had his with a bun
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Dinner is served
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Make-Ahead Muffin Melts

Recipe

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12 whole Hard-boiled Eggs, Peeled And Chopped
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2 cups Grated Cheddar Cheese
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1 cup (Real) Mayonnaise
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12 slices Bacon, Fried And Crumbled
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1 Tablespoon (heaping) Dijon Mustard
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1/2 teaspoon Garlic Powder
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3 dashes Worcestershire Sauce
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6 whole English Muffins Split

Combine eggs with all other ingredients. Fold together gently.
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Cover and store in the fridge overnight.

Spread on English muffin halves,
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then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.)
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Serve immediately!
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My Wife is the Best COOK!
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Perfect Enchiladas

So yesterday, my idol was in Denver!

The Pioneer Woman!

So I got her new cookbook (of course) the day after it came out, and I went and saw her of course! This is the 2nd time I’ve gotten to meet her! She’s Awesome!
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She looked right at me!
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So in honor of meeting my idol and the person who inspires me to cook the most, I thought I would share with you a Pioneer Woman Recipe:

Recipe

Two Years Ago:

Greek Salad

Sausage Bake

Tiramisu

Garlic Cheese Bread

Best Frosting

One Year Ago:

Chicken seasoned rice casserole

FOR THE SAUCE:
■1 Tablespoon Canola Oil
■1 Tablespoon All-purpose Flour
■1 can (28 Ounce) Enchilada Or Red Sauce
■2 cups Chicken Broth
■1/2 teaspoon Salt
■1/2 teaspoon Ground Black Pepper
■2 Tablespoons Chopped Cilantro
■ _____
■ FOR THE MEAT:
■1-1/2 pound Ground Beef
■1 whole Medium Onion, Finely Diced
■2 cans (4 Ounce) Diced Green Chilies
■1/2 teaspoon Salt
■ _____
■ FOR THE TORTILLAS:
■10 whole (to 14) Corn Tortillas
■1/2 cup Canola Oil
■ _____
■ TO ASSEMBLE:
■3 cups Grated Sharp Cheddar Cheese
■1/2 cup Chopped Black Olives
■1 cup Chopped Green Onions
■1/2 cup Chopped Cilantro

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Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour
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and whisk together
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to make a paste, cooking for one minute. Pour in the red sauce,
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chicken broth,
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cilantro,
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salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat
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with onions in a skillet.
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Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
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Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla.
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Roll up and place, seam down, in baking pan. Repeat until pan is filled.

Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
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Bake for 20 minutes or until bubbly.
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Sprinkle cilantro over enchiladas before serving.
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Pulled Pork Sandwiches

You want a yummy, easy meal that only calls for 5 Ingredents…and it requires only one pot to cook it in…Well you are in luck! This recipe is for YOU!

pork butt (I used 2.90 lb – but you can use whatever size needed)
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1 can Diet Pepsi
1/2 bottle Sweet Baby Ray’s Barbecue Sauce
Lawry’s Seasoning Salt
Rolls, Buns to serve Meat on
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Generally coat pork butt with Lawry’s seasoning salt,
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don’t be afraid to cover it all! Place in crock pot
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and pour in soda
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and barbecue sauce.
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Cover and cook on low for 4-5 hours. If you have a larger piece of meat, it will probably take longer. After 4 hours or so, take two forks and shred the meat into bite size chunks. Let it sit in the juice to soak up all that flavor.
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It can stay on warm in crock pot while serving, and can easily be reheated the next day. Serve on a kaiser roll and add more barbecue sauce if needed.

I served mine with this Cole Slaw

2 cups cabbage (shredded)
1 carrot (shredded)
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon sugar
1 lemon (juice)
salt and pepper to taste
1 handful parsley or dill (chopped)
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Mix the cabbage and carrot in a large bowl.
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Mix the mayo,
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sour cream,
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sugar, lemon juice, salt and pepper in a bowl
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Then Add Parsley
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Mix everything together.
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Get you some buns
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Throw some Pork on it, and some slaw
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and you have a DAMN good Sandwich
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and a Happy Man
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Blackened Salmon

Got the idea for this recipe from Here

Start by preheating your oven to 425 degrees

then get a cookie sheet or baking sheet/pan and line it with foil or parchment paper

Combine the following:
1/2 tsp. paprika (I used smoked)
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. salt
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
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Pick which piece of Salmon is yours…

That’s MY piece of salmon! MINE!
That one is MINE!

then Rub the salmon down with the rub, I had 3 slices from 6-8 oz each
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Place on a foil lined baking sheet and bake at 425 for about 10-12 minutes…or until desired doneness, I like mine a little raw on the inside…
then take out and let cool a few minutes before serving
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I had my salmon with a baked potato
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Orange Chicken

Have you missed me? I haven’t blogged for a while as I have been sicker than sick! SO I am back and cooking again!

Recipe

For the sauce

1 1/2 C water
2 tbsp fresh orange juice
2 1/2 tbsp low-sodium soy sauce
1/4 C fresh lemon juice
1/3 C rice vinegar
1 C packed brown sugar
2 tbsp orange zest
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1/2 tsp minced ginger
1/2 tsp minced garlic
half bunch of green onions, chopped
1 tbsp cornstarch
1-2 tbsp water
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For the chicken:
1 lb. boneless chicken tenderloins, cut into small bites
1/4-1/2 C cornstarch
2-3 tbsp cooking oil

Combine water,
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orange juice, soy sauce,
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lemon juice,
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vinegar,
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brown sugar,
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orange zest,
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ginger,
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garlic,
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and green onion in a saucepan
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over medium-high heat and bring mixture to a boil. In a separate bowl, dissolve 1 tbsp cornstarch
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in 1-2 tbsp of water, and then slowly pour into sauce.
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Reduce heat to low and stir until sauce thickens into a syrup-like consistency. Remove from heat and allow to cool a bit.

Meanwhile, prepare chicken.
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Coat chicken in cornstarch,
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adding more cornstarch as needed and then heat oil in another skillet over medium-high heat. Add chicken pieces to skillet and brown on all sides,
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letting chicken cook threw (work in batches if necessary).
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Drain any excess oil before adding sauce mixture to chicken. Try to “coat” both sides of chicken in the sauce and simmer on low for 5 minutes.
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Serve with rice or noodles if desired.
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