French Onion Salisbury Steak
For the Steak
1 ¼ # Ground Beef
1/8 Cup Chopped Shallot
1 tsp Kosher salt
½ tsp pepper
Flour for dusting patties
For the Sauce
1 Tbsp olive oil
2 cups sliced onion
1 Tbsp minced garlic
1 Tbsp tomato paste
2 cups beef broth (low sodium)
¾ Tsp kosher salt
¼ cup dry red wine
½ tsp dried thyme leaves
Combine the beef, shallot, salt and pepper. Divide evenly into 4 portions and shape each into ¾ to 1” thick oval patties. Place flour into a shallow dish and dredge each patty into the flour, shaking off any excess.
Heat 2 Tbsp oil into pan over medium high heat and sauté on each side for 3 minutes or until browned. Remove from pan.
Add 1 Tbsp olive oil if needed to pan drippings. Add onions sauté for 5-7 min or until slightly softened. Stir in garlic and tomato paste; sauté 1 minute. Sprinkle 1 Tbsp flour over onion mixture and stir; cook 1 minute. Stir in broth and wine, and then add the salt and thyme.
Return the meat to the pan; bring sauce to a boil. Reduce heat to medium low, cover and cook for 10 min. Turn patties and cover and cook another 15 min.
Serve steak on Cheese toasts with onion sauce ladled over. Garnish with additional cheese and chopped green onions.
Cheese Toasts: Slice 4 pieces of French bread or baguette in ½ in thick slices on the diagonal. Combine 2 Tbsp butter with ½ tsp minced garlic, pinch of paprika spread over each slice of bread and top with, ¼ cup Swiss or gruyere cheese and 2 Tbsp fresh grated parmesan cheese Mixed. Bake on a cookie sheet at 400 until bread is bubbly and crispy about 10-15 minutes.
Per Steak: 281 Cal; 11g total fat (3g sat); 77mg chol; 14g carb; 1218mg sodium; 2g fiber; 31g protein
Per Toast: 196 cal; 9g total fat (5g sat); 23mg chol; 22g carb; 314mg sodium; 1g fiber; 6g protein
Chicken Tortilla Soup
Preheat oven to 425°
Pat 2 chicken breasts on the rib dry. Remove all moisture. Season with salt and pepper and drizzle with olive oil. Place on a foil lined baking tray and roast in the oven for 30-40 minutes until cooked and the juices run clear. Let cool, then skin and debone and shred. Set aside.
In a large saucepan with a lid heat on medium coat with 2 tablespoons olive oil and sauté until translucent but not browned
1 large onion chopped
1 shallot chopped
1 leek chopped and soaked make sure you get all the dirt out from in between each layer (use up to where the leek starts to turn light green.)
4 – 5 tablespoons of chopped garlic (more or less depending on your taste for garlic)
Add:
4 oz can of diced green chilies
15 oz. can of Italian Stewed Tomatoes
4 cups of homemade chicken broth (canned if u don’t have it)
1 tsp pepper
1 tsp salt
2 tsp Worcestershire Sauce
1 tsp chili powder
½ tsp hot sauce (more depending on the level of spice you want)
1 can of small white (cannellini) beans
1 can of black olives sliced
Combine all ingredients and cover simmer on low for an hour to 2 hours.
In a small bowl combine 4 tbsp flour and ½ cup cold water. Whisk into soup, bring to a boil and simmer for 10-15 min longer until desired thickness.
Add shredded chicken in the last 10 minutes of cooking time to reheat but not dry out.
Serve soup garnished with shredded Jack and or Cheddar cheese, chopped green onions and homemade tortilla strips.
Homemade Tortilla Strips: Cut 1 package of either yellow or white corn tortillas into thin strips. You can either fry then in a shallow pan with some canola oil until they are crispy and then drain on paper towel. Or lay them out on a sheet try, spray the tortillas with oil and bake in a 425° oven till crisp.
BLT summer time dip
1c bacon i used th pre cooked just put in microwave
1c shreded lettuce
1c diced tomatoes
1c sourcream
Mix well cover and chill
make toast triangles
or fav cracker ie: triscuits
Peanut Butter Cheesecake
2 cups graham cracker crumbs
2 tablespoons melted butter
580 g cream cheese at room temperature
140 g sugar
230 g smooth peanut butter
160 g sour cream
6 large eggs
Butter and flour a 10-inch cake pan or springform pan. If not using a springform pan, line the bottom with a circle
of parchment paper to guarantee release. If using the springform pan, wrap the outside in foil if using the water
bath option. Preheat oven to 350 degrees F (177 C).
Combine the graham crumbs and butter and press the crumbs into the bottom of the pan, pressing some up the sides as
well.
In a food processor or mixer, beat the cream cheese until smooth. Add the sugar, peanut butter, sour cream and mix
until smooth. Add the eggs, one at a time, mixing in each one just until combined. Don't overbeat.
Pour the cake batter into the pan. You can bake the cake in a water bath to assist in even baking but isn't
necessary. To do that, place the cake pan in a roasting pan, put them on a rack in the middle of the oven and pour
boiling water into the roasting pan so it comes about halfway up the side of the cake pan. If not using the water
bath, just place the cake pan in the middle of the oven.
Bake for 75 minutes. Then, turn off the oven, leave the door cracked open and let it cool to room temperature. Let
the cake chill in the refrigerator before removing from the pan. If using the regular cake pan, place a plate over
the top of the pan and invert it. The cake should slide right out. Peel off the parchment paper and turn the cake
back on to a serving plate.
I've covered it with a caramel glaze and then a semi-sweet chocolate glaze. It's really good, but very sweet! I'm
going to try just a milk chocolate glaze this weekend.
Shy ....
Your recipe sounds wonderful (and rich with the caramel) ... but you know, every now and again you just GOTTA!!
Thanks for Sharing!!!
Van
x
White Chocolate Coconut Cookies
1 tsp baking powder
1 tsp baking soda
2 ¼ cups all purpose flour
½ tsp salt
2 sticks of butter, softened
½ cup packed light brown sugar
1 egg
1 tsp vanilla extract
1 cup quick cooking oats
¾ cups shredded coconut
For garnish:
8 ounces white chocolate, melted
¾ cups toasted, shredded coconut flakes
Preheat oven to 350°.
In a small nixing bowl, whisk together the baking powder, baking soda, flour and salt. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy with a hand held electric mixer. Beat in the egg. Add the dry ingredients and beat until just combined. Fold in the oats, vanilla extract and the shredded coconut flakes.
Form walnut sized balls of the mixture and drop 2 inches apart onto parchment lined baking sheets. Bake in a preheated oven for about 10 min until the bottoms of the cookies are golden brown. Remove from oven and cool completely.
When the cookies are cooled, dip or spread the melted white chocolate on the cookies and then dip into the toasted coconut. Set on a cooling rack till the chocolate sets.
This recipe can be halved easily ..... perfect for a brunch of many!
Eggs Salsa
10 eggs, beaten
2 cans of green mild chillies (diced)
1 (500 ml) container of cottage cheese
1/4 cup of melted butter (or margarine)
1/4 cup of flour
1 tsp of baking powder
1 1/2 cup of shredded Monterey jack cheese
Combine all ingredients in a large bowl.
Grease a 12" x 8" pan (I use a glass kind)
Bake at 325 to 350 for 55 minutes until the top is slightly browned and you test it with a knife in the centre and it comes out clean (not gooy)
(of course the temperature depends on how hot your oven is or if you are using a glass pan)
Serve with a dollop of Salsa Sauce & sour cream and accompanied with some sausages/bacon/ham, toast, coffee.
(I'll add a photo the next time I make it!)
Bon Appetite
Van
Toast - A Lost specialty
2 pieces of bread (and here you can show your creativity -white, wheat, sourdough, pumpernickel even)
Place in toaster and push start
wait until toaster has finished
remove and voila, toast!
Top as desired
I will also look for a photo
Lost
Pineapple-melon salsa
1 tablespoon olive oil, divided
1 teaspoon finely grated fresh ginger, divided
2 teaspoons minced seeded jalapeño,
2 cups finely diced firm ripe melon
1 cup finely diced fresh pineapple
1 finely diced red bell pepper
1 diced green bell pepper
1/4 cup finely diced red onion
3 tablespoons rice vinegar
2 tablespoons finely chopped fresh mint, plus 4 sprigs for garnish
1/2 teaspoon kosher salt
Lime wedges and sprigs of mint for garnish
DIRECTIONS
Combine melon (try different ones or mix some, I used watermelon today… Awesome), pineapple, red and green bell pepper, onion, vinegar, chopped mint and salt in a large bowl with olive oil, ginger and jalapeño. Cover and refrigerate the salsa for at least 30 minutes up to 4 hours.
oh Algol ... that sounds fabulous!!!!
writing this one out ... yummmmmm
making my grocery list ....
thanks!!!
Van
Fantasy Fudge
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Note: Can be made in a smaller pan for thicker squares (yield will be reduced).
We use peanut butter chips with this as well.
I make a offer, you can't refuse! The lime adds a tang... refreshing and light, I made this to go with fish tacos... good stuff.
Creamy Cilantro-Lime Slaw
Makes 6 to 8 servings
The slaw would be perfect with grilled pork or lamb, or use it as a topping for fish tacos.
Ingredients
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons (or more) fresh lime juice (juice of one and a half limes)
1 1/2 teaspoons finely grated lime peel
1 Serrano Chile, seeded, minced
2 garlic cloves, pressed
1/3 cup chopped fresh cilantro
8 cups thinly sliced green cabbage
4 green onions, minced (about 1/4 cup)
print a shopping list for this recipe
Preparation Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, Chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Season slaw with more lime juice, salt, and pepper, if desired, just before serving.
I did make a few adjustments... That's the fun part right?
I substituted jalapeno and used only half a (large) cabbage.
I used the food processor for the cabbage, put in the chop blade and tossed in the pepper, green onion and Cilantro and hit the pulse it a few times then mixed that with the shredded cabbage.
This is my famous marinade, use on chicken thighs or drumsticks.
I never measure anything so it really is just a list of ingredients, add them all but taste to how you want it!!!
The marinade wants to be thick enough to cover and stick to the chicken, but thin enough to use as a brush marinade when cooking
Honey
Soy sauce
Cider/Balsamic Vinegar
Tomato sauce
grated ginger
crushed garlic
chilli (a fresh chopped chilli will burn on a bbq so I use chilli flakes)
wholegrain mustard
salt & cracked mixed pepper
Score the chicken quite deeply and massage the marinade well into the meat. I leave for a good hour before cooking
just tried a blueberry buckle recipe -still baking sure making the house smell good -let you know how it turns out : )
Ingredients
* 1/4 cup butter, softened
* 3/4 cup sugar
* 1 egg
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* 2 cups fresh blueberries
* TOPPING:
* 2/3 cup sugar
* 1/2 cup all-purpose flour
* 1/2 teaspoon ground cinnamon
* 1/3 cup cold butter
Directions
1. In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan.
2. For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Torture the data long enough and they will confess to anything.
The buckle is great! We used to make huckleberry buckle every picking season when we lived in the Northwest - The blueberry is just as good! yum : )
Torture the data long enough and they will confess to anything.
Found this on another site have not tried yet going to but damn sounds yummy. Homemade energy bars
* 1 cup - peanut butter (I use Jiff creamy)
* 1 cup dry milk
* 1 cup honey
* 1 cup of oatmeal, finely chopped in a blender or food processor
* 4 tablespoons of flax meal
* 6 tablespoons of wheat germ
Mix these ingredients together and shape into bars. I roll out the mixture between two pieces of wax paper. You can leave them to dry on the wax paper, or put them into a dehydrator to speed up the process. I line the racks of the dehydrator with pieces of wax paper and put the bars onto them. If you do not, the bars will drip through the holes in the rack system. The bars will keep for a long time.
These bars have a good protein:carb balance with good fats (Omega 3). They also provide quick and sustained energy.
If you would like to add a different taste and texture, instead of the 1 cup of oatmeal, add some nuts of your choice, and less oatmeal, to get the 1 cup's worth. Nuts will increase the protein and good fats percentage.
You could use this as a sandwich filler, or even roll the mixture into a tortilla (which are packable), in its paste form, prior to dehydrating.
Buffalo Chicken Wing Dip
4 chicken breasts (or any kind of boneless chicken meat)
1 bottle blue cheese sauce
1 package cream cheese
1 small bottle Frank's hot sauce
shredded mozzarella cheese
Boil (or simmer) chicken in water (or optionally, chicken broth) for 30 minutes or until cooked.
Heat oven to 425°F.
In an oven safe dish, spread cream cheese along the bottom. Shred chicken into a separate bowl. Add blue cheese sauce and Frank's hot sauce (depending on how hot you'd like it).
Spread chicken mixture over the top and sprinkle with mozzarella (too much cheese will make it hard for dipping).
Cook for 20 minutes or until cheeses becomes bubbly.
Serve with tortillas or Triscuits.
This one is soooo good at football game parties or any other get together !! Yum yum!
Grilled Salmon Gyros
Serves: 6 servings
Salmon marinade:
• 1 teaspoon chopped oregano leaves
• 1 1/2 teaspoons garlic paste (1 large clove with pinch kosher salt, mashed into paste)
• 1/2 teaspoon freshly cracked black pepper
• 1 1/2 tablespoons grape seed oil
• 1/4 teaspoon hot pepper flakes
• 1/2 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 4 (6-ounce) fresh skinless salmon fillets, (wild preferred)
• 4 pita breads – Recipe follows
• Tomatoes and Onions, recipe follows
• Cucumber Dill Sauce, recipe follows
• 1 cup shredded iceberg lettuce, optional
Directions
Combine all of the marinade ingredients in a resealable plastic bag. Add the salmon, seal the bag and refrigerate for at least 30 minutes, or up to 1 hour.
Preheat the grill if using outdoors, or preheat indoor stovetop grill pan over medium-low heat.
Remove salmon from the marinade and grill until cooked through, about 3 to 4 minutes per side. Remove from the grill to a plate and keep warm.
Put the pita bread on grill to heat through.
Serve by cutting pitas in half, filling them with salmon, and topping them with the tomato mixture and the cucumber dill sauce. Add iceberg lettuce, if desired, and serve.
Tomatoes and Onions:
• 3 cups seeded and diced tomatoes
• 3/4 cup quartered and thinly sliced red onion
• 1 teaspoon garlic paste (1 large clove with pinch kosher salt, mashed into paste)
• 1 teaspoon white balsamic vinegar
• 1/2 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon chopped oregano leaves
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon kosher salt
• 1 1/2 tablespoons grape seed oil
Combine all of the ingredients in a large bowl and set aside until ready to assemble the gyros.
Cucumber Dill Sauce:
• 1 cup Greek yogurt
• 1 1/2 cups peeled, seeded, finely diced English cucumber
• 1 1/2 tablespoons chopped fresh dill
• 1 1/2 tablespoons minced garlic
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon kosher salt
Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to serve, at least 30 minutes, or up to 12 hours.
Pita Bread
Serves: 8 servings
• 2 teaspoons active dry yeast, from 1 package
• 1 1/4 cups warm water
• 1 tablespoon agave syrup
• 1 1/2 teaspoons salt
• 3 cups all-purpose flour, plus more for dusting
• 2 tablespoons grape seed oil
Directions
Mix the yeast and the warm water in a large bowl and let sit for 10 minutes. Stir in the agave syrup, salt and flour. Mix until well combined.
Add in the oil and mix by hand or in a food processor for 6 to 8 minutes. Cover the bowl and let the dough rise for 90 minutes in a warm, dry place. Dough should double in size.
Preheat the oven to 425 degrees F and if possible, use a baking stone.
Punch the dough down and divide it into 8 pieces. Roll them into balls, then cover and let rest for 20 minutes to let the dough relax.
Dust a clean work surface with flour, then roll each ball out to 1/8-inch thick and approximately 6 inches in diameter. Cook on baking stone until puffed and starting to brown about 6 minutes each side. Spritz the oven with water, during baking, to create nice crisp pitas.
what to say ......
