Had to make something OTHER than Chicken…Normy is Chickened out! So thought this would be good and (of course) different…
Recipe Adapted from: SHARILEE
- 1 1/2 pounds ground beef
- 1 onion, minced
- 4 carrots, minced
- 3 celery ribs, thinly sliced
- 1/2 cup barley
- 1 (28 ounce) can diced tomatoes (I added whole tomatoes too)
- 2 cups water
- 3 (10 ounce) cans beef broth
- 1 (10.75 ounce) can condensed tomato soup
- 1 bay leaf
- 1 tablespoon parsley
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- ground black pepper, to taste
- Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
- Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.
1 bag Fingerling Potatoes
1 whole onion Sliced
Salt & Pepper to taste
2-3 slices of bacon Cooled and diced up
Preheat oven to 400. Coat the bottom of a cast iron skillet with olive oil, Wash and chop up potatoes into bite size pieces, throw into skillet and then top with sliced onion and put in preheated oven for 30 minutes stirring every 15 minutes.
Then top potatoes and onions with diced bacon and cook for 15 more minutes or until potatoes are fork tender. Stir and Serve.
I got this Recipe from My sister-in-law Sarah, She had posted on her Facebook that she was having this Flank steak she had been marinating for 2 days. I was like Oh man I got to have that recipe. So I did and oh man! YUMMY!
Recipe Adapted from: http://www.foodnetwork.com/
- 3 Anjou or Bosc pears, peeled, cored and sliced
- 1 onion, sliced
- 1/4 cup chopped garlic
- 1/4 cup coarsely chopped fresh rosemary leaves
- 1 cup white grape juice
- 1 cup balsamic vinegar
- 1 cup beef stock
- 1/2 cup brown sugar
- 1/2 cup hoisin sauce
- 1/2 cup barbecue sauce
- 1/4 cup tomato paste
- 3 pounds flank steak, trimmed
- 2 tablespoons olive oil
Combine the marinade ingredients in a non-reactive bowl large enough to accommodate the steak and mix well to dissolve the sugar. Submerge the steak in the liquid and let it marinate for 2 days, covered, in the refrigerator.
When you are ready to cook, remove the flank steak from the marinade and let it come to room temperature, about 30 minutes. Heat a grill or grill pan on high heat. Rub the steak with 1 tablespoon olive oil. Grill the steak for about 8 to 10 minutes per side for medium rare. Let the steak rest for about 15 minutes before slicing.
While the steak is cooking and resting, heat the remaining olive oil in a skillet over high heat. Remove the onions and pears from the marinade and saute them until they are golden and caramelized, about 8 minutes. Set the onions and pears aside and strain the marinade into the hot skillet. Cook until the marinade is reduced by half. (I added Mushrooms to my mixture as well)
To serve, slice the steak into thin slices against the grain. Top the slices with the caramelized onions and pears and the reduced marinade.
One afternoon, Normy came home from work and hadn’t eaten alllll day and was starving. SO I looked in the fridge to see what I could come up with…and this is what I came up with
Took some Angel hair whole wheat pasta threw it in a preheated skillet to med heat with a tablespoon of olive oil, sautéed the noodles for a 3-5 minutes with Garlic Salt, and Pepper then Squeezed half a lemon and sautéed for another few minutes, to basically heat the noodles, then sprinkled a tablespoon of Parmesan cheese on top and Serve!