Dinner, one pot meals

Swiss Steak

Cube Steaks – an old standard growing up. It was always a quick and easy dinner. I decided that I wanted to break out the old Paula Deen cookbook and make her Swiss Steak recipe. It reminds me a bit of pepper steak without the asian flavors. It will come together pretty easily and when served over rice it makes a really nice supper dish.

1 round steak (approximately 1 1/2 pounds) (I used cube steaks)

1 teaspoon garlic powder

Salt and pepper

All-purpose flour, for dusting

1/3 cup vegetable oil

2 cloves garlic, crushed

1 (14-1/2 ounce) can diced tomatoes

1 medium onion, cut into strips

1 medium bell pepper, cut into strips

Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper. Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 degrees F.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.

Dinner

Amish Chicken Casserole

This is definitely a keeper!  Such good flavor and makes plenty, especially when you are just cooking for two these day. We are assured that there will be leftovers for another meal or to pass along to our mothers.

This was an easy put together that did not require a trip to Wegmans.  We had everything in either the pantry or the freezer to make this.  The recipe is originally Mr. Food’s recipe and with his tag time “oh, it is so good” you know that it will be.  I found a Mr. Food Cookbook while cleaning out a cupboard and decided to keep it because I knew that there would be some simple and delicious recipes in it. This one did not disappoint.

8 ounces medium egg noodles

1/2 cup butter

1/3 cup all-purpose flour

2 cups chicken broth

1 cup milk

1 teaspoon salt

1/2 teaspoon black pepper

2 cups chopped cooked rotisserie chicken

8 ounces fresh mushrooms, sliced

1/3 cup chopped onion

1/4 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

Cook noodles according to package directions; drain and set aside.

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray; set aside.

In a medium saucepan over low heat, melt butter; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; increase heat to medium and cook until mixture is slightly thickened and bubbly, stirring constantly. Stir in salt and pepper; set aside.

In a large bowl, combine noodles, chicken, mushrooms, onion, and parsley; stir in sauce. Spoon mixture into baking dish and sprinkle with cheese.

Bake uncovered 25 minutes, or until heated through.

Dinner

Goulash!

When someone mentions comfort food people think meatloaf or mac and cheese.  I dig back in my childhood memories and Goulash pops up.  My Dad was great at throwing things together and creating a tasty meal or soup.  When I was little 9 up to about 12 years old) my parents ran a small town diner and Dad manned the kitchen.  Dinners were generally from the diner and generally prepared quickly and pretty hearty.  None of my Dad’s recipes were written down, so I like to try and recreate them from either memory or find something similar and close to it. This recipe was pretty close.  I lightened it up with a half ground beef, half ground turkey.  This is a good meal to make in a hurry because most of this is pretty much on hand pantry items.  With the snowstorm coming this might be a great meal to make.

Ingredients

2 onions chopped
1 pounds lean ground beef

1 pound ground turkey breast
2 cloves garlic minced
1 jar tomato based pasta sauce approx. 26 oz.
1 28  oz cans diced tomatoes, un-drained
1 can 6 oz tomato paste
1 tablespoon Italian seasoning
2 bay leaves
3 cups water
salt & black pepper to taste
2 cups macaroni noodles uncooked
1 cup cheddar cheese



Cook ground beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
Add pasta sauce, diced tomatoes, tomato paste, water, seasonings and bay leaves. Simmer covered for 15 minutes.

Add in the in the macaroni and continue to simmer, covered, stirring occasionally until pasta is tender (about 20 minutes). Remove & discard bay leaves. Top with cheese and replace the lid. Let sit about 5 minutes or until melted.

Uncategorized

Mexican Casserole

I know that it has been quite awhile since my last new post.  We have been very busy these past few months.  We spent spring break in Europe, we then spent a weekend in New York, attended numerous school functions as our son’s senior year came to end.  Our daughter graduated from college. Then came high school graduation this past weekend with his party at our house.  Now we are slowly get back to some sense of normalcy.  This recipe was good for those crazy week nights.  A little prep with a lot of flavor.

Ingredients

1
lb ground beef, cooked, drained
1
package (1 oz)  taco seasoning mix
1
can (11 oz.) whole kernel corn with red and green peppers, undrained 
1 1/2
cups shredded Cheddar-Jack with jalapeño peppers cheese blend (6 oz)
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
  • Prepare a 9 x 13 baking dish with cooking Spray.  In a skillet,over medium high heat, cook and crumble the ground beef.  Drain.  Add Taco seasoning and can of corn (do not drain). Stir t
Beef, Dinner

Beef Bourgenioun

Did this recipe and picture we saw on Instagram ever look delicious!  It is a Julia Child recipe that was recreated by Cafe Delights.  So I gathered all the ingredients and prepared it one Sunday afternoon as the snow was falling outside.  The smell was wonderful as it cooked all afternoon.  We served this over rice and I would suggest large bowls as it is very juicy.  A great weekend dinner on these lingering cold nights. 

Ingredients

1 tablespoons extra-virgin olive oil
6 ounces (170g) bacon, roughly chopped
3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions (optional)
3 cups red wine like Merlot, Pinot Noir, or a Chianti — for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bullion cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
2 tablespoons butter
1 pound fresh small white or brown mushrooms, quartered

Stove Top Beef Bourguignon directions:

In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.

Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.

In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.

In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.

Garnish with parsley and serve with mashed potatoes, rice or noodles.
Uncategorized

Meatball Stroganoff Casserole

This recipe kept popping up in my Facebook feed.  I would click on it and save it, but that was about it.  So just before New Year Eve I decided to give this a try and it didn’t disappoint me or the entire family.  While I was out shopping for my Prime Rib dinner I found the ingredients that I need for this little gem. Our daughter’s boyfriend was driving up from Connecticut for the weekend and wouldn’t make it for dinner, but there definitely was enough left over.  
This reminds me of a cross between Swedish Meatballs and Beef Stroganoff.  Mix it in one pot, place in a casserole and your all set for a hardy dinner. Thanks Pillsbury!

Ingredients

1 bag (12 oz) uncooked extra-wide egg noodles (about 7 cups)
1/4 cup butter
2 packages (8 oz each) white mushrooms, sliced
1/2 cup chopped onion
1/4 cup all-purpose flour
1 carton (32 oz)  beef flavored broth
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz cream cheese, softened and cut into small cubes (I used low fat)
1/4 cup heavy whipping cream
1 package (22 oz) frozen cooked beef meatballs, thawed
Chopped Italian (flat-leaf) parsley, if desired

Directions

Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray; set aside. Cook and drain noodles as directed on package, using minimum cooking time. Drain; set aside.

Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Add mushrooms and onion; cook 3 to 5 minutes, stirring occasionally, until onions are tender. Sprinkle flour on top of mushrooms and onions; stir well. Gradually stir in beef broth; add Worcestershire sauce, salt and pepper.

Heat to simmering, stirring occasionally; cook 3 to 5 minutes or until mixture is slightly thickened. Stir cream cheese into hot broth mixture, stirring constantly with whisk until cream cheese is mostly incorporated (small pieces of cream cheese may remain but will incorporate in baking). Remove from heat; stir in whipping cream.

In baking dish, add noodles, sauce and meatballs, carefully mixing to coat. Cover; bake 30 to 35 minutes or until sauce is bubbling and casserole is heated through. Stir; cool 10 minutes. Stir before serving; garnish with parsley.

Uncategorized

Happy New Year! Prime Rib Dinner Anyone?

Our first dinner club dinner many years ago I made my favorite Marinated Prime Rib.  I think that dinner was one of our best ones.  The recipe is from a clipping I found in Better Homes and Gardens and has always been very easy to make and now a holiday standard.

 This past weekend, being the New Years Holiday, we had our daughters boyfriend visiting.  We all went out to dinner at a local steak house for New Years Eve.  The kids went to a party after, while Hubby and I stayed awake until 12:03 a.m.  Just in time to watch the ball drop and then turn out the lights and head to bed.

For our New Years Day dinner I decided I wanted to make  prime rib with a hash brown casserole out of my recipe archieves.  Our daughter topped this off with saute’d asparagus and cherry tomatoes. It was a wonderful dinner to end the holiday week.

So Happy News Year and get cooking!

Marinated Prime Rib

Ingredients

3/4 cup dry red wine
1/2 cup chopped onion
1/4 cup water
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
1 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon garlic salt
1 4 pound beef rib roast

Directions

For marinade, in a small bowl stir together wine or broth, onion, water, lemon juice, Worcestershire sauce, rosemary, marjoram, and garlic salt.

Place meat in a self-sealing plastic bag set in a shallow dish. Pour marinade over meat. Seal bag. Marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally. Drain meat, discarding marinade. Place meat, fat side up, in a large roasting pan. Insert a meat thermometer into center without touching bones.

Roast in a 325 degree F oven to desired doneness. [Allow 2 to 2-1/2 hours for rare (140 degrees F) or 2-1/4 to 3-1/4 hours for medium (155 degrees F.] Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 degrees during standing.) If desired, garnish with additional fresh rosemary.

Hash Brown Casserole

Ingredients

1 cup thinly sliced green onions 
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese 
2 tablespoons stick butter, melted
1/4 teaspoon pepper
1 (32-ounce) package frozen Southern-style hash brown potatoes, thawed 
1 (16-ounce) carton lowfree sour cream
1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted 
Cooking spray 
1/2 teaspoon paprika

Directions

Preheat oven to 350°.
Combine first 7 ingredients in a large bowl; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with paprika. Bake at 350° for 1 hour or until bubbly.
Happy New Years from my family (& Mike) to yours!