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
DSC_0270-1

2 cans Condensed Golden Mushroom Soup
DSC_0269-1

1 largish onion diced
2-3-4 tablespoons of Worcestershire
DSC_0271-1

1/2 water
8 oz of cream cheese

couple of dashes of Garlic Salt (1 tsp?)
DSC_0272-1

In the slow cooker stir in all the ingredients,
DSC_0273-1

DSC_0275-1

DSC_0276-1

DSC_0277-1

DSC_0278-1

DSC_0279-1
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)
DSC_0291-1

You might have to put the lid back on and

DSC_0305-1

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.
DSC_0307-1

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
DSC_0244-1

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.
DSC_0259-1

DSC_0261-1

DSC_0262-1

DSC_0264-1

MINUTES 12-15

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

DSC_0245-1

sriracha, soy sauce, and lime juice with a pinch of pepper in a mixing bowl. Gradually whisk in the oil.
DSC_0247-1

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.
DSC_0249-1

DSC_0251-1

DSC_0253-1

DSC_0255-1

DSC_0258-1

DSC_0267-1

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

DSC_0207-1

Preheat oven to 500 degrees.

Toss Mushroom and Seasoning Salt and salt in a bowl
DSC_0209-1

then add zucchini, squash,
DSC_0210-1

Onion,
DSC_0212-1

Garlic, with olive oil and a sprinkling of more kosher salt, and seasoning salt and pepper
DSC_0213-1

Arrange onto one sheet pan
DSC_0215-1

DSC_0216-1

DSC_0218-1

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.

DSC_0223-1

DSC_0228

Oven-Baked Garlic Parmesan Fries

One Year ago today I made: Creme Brulee

Jamie Garlic Bread

 

Recipe

3 russet potatoes
DSC_0195-1
2-3 tablespoons light olive oil
1/4 cup panko bread crumbs
1/4 cup parmesan, freshly grated
garlic salt
fresh ground pepper

DSC_0197-1

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.
DSC_0196-1

Place all of the sliced potatoes in a large bowl. Drizzle the olive oil over the potatoes,
DSC_0199-1

then stir to evenly coat. Add the panko,
DSC_0201-1

parmesan,
DSC_0203-1

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.
DSC_0205-1

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!
DSC_0220-1

DSC_0221-1

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
DSC_0182-1

Season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crock pot,
DSC_0183-1

then add beer
DSC_0185-1

DSC_0187-1

and 24 ounces of barbecue sauce.

(I liked the lid on the BBQ Sauce)
DSC_0188-1

DSC_0191-1

DSC_0193-1

Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred
DSC_0194-1

and add remaining barbecue sauce. Toss chicken to coat
DSC_0229-1

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
DSC_0230-1

DSC_0236-1

Normy had his with a bun
DSC_0231-1

DSC_0232-1

DSC_0233-1

DSC_0234-1

DSC_0235-1

Dinner is served
DSC_0240-1

Make-Ahead Muffin Melts

Recipe

DSC_0150-1

12 whole Hard-boiled Eggs, Peeled And Chopped
DSC_0152-1

2 cups Grated Cheddar Cheese
DSC_0155-1

1 cup (Real) Mayonnaise
DSC_0156-1

12 slices Bacon, Fried And Crumbled
DSC_0158-1

1 Tablespoon (heaping) Dijon Mustard
DSC_0160-1

DSC_0161-1

1/2 teaspoon Garlic Powder
DSC_0162-1

3 dashes Worcestershire Sauce
DSC_0164-1

6 whole English Muffins Split

Combine eggs with all other ingredients. Fold together gently.
DSC_0165-1

DSC_0166-1

Cover and store in the fridge overnight.

Spread on English muffin halves,
DSC_0170-1

DSC_0172-1

then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.)
<DSC_0173-1

DSC_0174-1

DSC_0176-1

Serve immediately!
DSC_0179-1

DSC_0181-1

DSC_0184-1

My Wife is the Best COOK!
DSC_0185-1

DSC_0186-1

DSC_0187-1

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!
DSC_0222-1

DSC_0197-1

DSC_0199-1

DSC_0207-1

She looked right at me!
DSC_0209-1

DSC_0231-1

DSC_0236-1

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

DSC_0147-1

Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour
DSC_0148-1

and whisk together
DSC_0149-1

to make a paste, cooking for one minute. Pour in the red sauce,
DSC_0150-1

chicken broth,
DSC_0152-1

cilantro,
DSC_0154-1

DSC_0155-1
salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat
DSC_0156-1

with onions in a skillet.
DSC_0158-1

Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
DSC_0161-1

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.
DSC_0162-1

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.
DSC_0165-1

DSC_0168-1

Bake for 20 minutes or until bubbly.
DSC_0171-1

DSC_0172-1

Sprinkle cilantro over enchiladas before serving.
DSC_0174-1