Friday, January 30, 2009

T-Bone Steak

I'm not very experienced with cooking steak so this was somewhat of an experiment, especially since I don't have a grill.

I started out with these two t-bone steaks and they were mostly thawed. :-)

I marinated them in this bag with olive oil, worcestershire sauce, and Montreal chicken seasoning. (You're supposed to use Montreal Steak seasoning, but I didn't have any) I let them sit in the fridge overnight.

I put them on a baking sheet like so, and had my oven on Hi broil (since it only has Hi or Lo broil)

After about 8-10 minutes (I think?) I turned them over.

Checked them about 8-10 minutes later and they were done. (We like our steak around medium rare)
Serve with horseradish sauce, herbed green beans, and a baked potato. Yum.

Herbed Green Beans

Just a different way to serve green beans and you can use canned green beans or frozen.

Herbed Green Beans

Green Beans (drained if you use canned)
Garlic Salt
Olive Oil
Italian Seasoning
(for an extra special meal) Roasted Sliced Almonds

I did this on the stove so I started out by putting a little olive oil in the bottom of the pan.
Add the Green beans
Sprinkle the pepper, garlic salt, and italian seasoning. Stir and cook until hot.

This recipe can be done in the oven too. Mix and toss all ingredients together, spread out on a baking sheet and bake at 350 for about 10-15 minutes. If you are using sliced Almonds roast them with the beans.

Horseradish Sauce

I like horseradish sauce with my steak, in fact I prefer it to any sort of steak sauce and this is roughly how my sister in law, Chandra, taught me to make it.

Horseradish Sauce

Horseradish (not the kind with mayo that's all smooth, this is the REAL thing)
Sour Cream
Garlic Salt (or Garlic Powder and Salt)

I started out by putting the horseradish and pepper in the bowl, the smart thing would probably be to start with the sour cream. :-) Especially if your horseradish is pretty potent, that way it's easier to control how intense of a flavor you want.

Sprinkle the pepper and garlic salt
Mix everything together and obviously you'll have to taste test to the level of potency you want and how salty, etc...

The End. (and I basically ate that whole bowl of sauce by myself) :-)

Wednesday, January 28, 2009

Meat Pockets

So the original recipe that I saw for this was sort of a sloppy joe filling, or using mannwich stuff. I made up my own, but anyway, this is just an idea for something different.

Meat Pockets

1 lb of ground meat (I used turkey sausage)
Pie or pastry dough of some sort
1/2 onion (chopped)
Worcestershire sauce

This is how I did the dough, and I wouldn't recommend it if you want your pockets to look pretty. Round would probably be better.

Brown meat, drain, add chopped (or pureed) onion

Add worcestershire sauce, mustard

and then ketchup

Put on the dough like so, although I filled mine too full

Technically the cheese is supposed to be sprinkled on the outside of the dough when you cook it, but I didn't like the sound of that, so I put mine inside.

Not very pretty...this is why I don't recommend the shape I did. ;-) It worked though.

Bake at 370-375 for 8-10 minutes. Whenever the dough looks done.

And served with leftover broccoli casserole. Cary and Aidan both liked these (dare I say loved?), even though Cary was very skeptical when he saw that I put ketchup and mustard in the meat.

Broccoli Casserole

I LOVE this recipe! I've never made it in this small of a portion though so I wasn't sure how it was going to turn out.

Broccoli Casserole

- 1 1b cooked, cut Broccoli
- 1/4 c. Margarine
- 2 teaspoons Flour
- 1/4 teaspoon Salt
- 1 c. Milk
- 3oz. Cream Cheese
-1/2 c. Cheese
- 1 c. bread crumbs

First you combine 1/2 of the margarine, flour, and salt. Make your rue bubbly.

Add the milk.

Stir till thick

Add the cream cheese

Now mix that with the broccoli

Put your grated cheese over the top, or if you're lazy like me, just slice some cheese for over the top.
Mix the other half of melted margarine with the breadcrumbs and then I put some garlic powder, onion powder, chives, etc...and mix it with the bread crumbs and then spread over the top.

Bake at 350 for about 20-25 minutes or until it starts to bubble on the sides.

I thought this recipe had too many breadcrumbs on the top, so when I make this again I'll probably half the amount of breadcrumbs.

Baked Tilapia

A simple dish that's pretty easy and quick. Cary loves fish and I'm not really a big fan. I don't mind the more mild flavored fish like Orange Roughy or Tilapia, so I'm using Tilapia today.

-Frozen Tilapia fillets ( any fish would work)
- Lemon Pepper
-Garlic Salt
-Parmesan Cheese

Put the fillets on a greased pan

Sprinkle garlic salt, lemon pepper, and parmesan cheese over the top.

Bake for around 10 min @ 370-375 until fish is flakey.
Served with rice and broccoli casserole. Easy.

Hot Dog Roll-ups

Here's a very fast kid friendly meal. Although Aidan has decided recently he's not really a fan of hotdogs.

What you need:
-Pie dough or a can of pastry dough
-Hot dogs
-Mustard or ketchup for dipping

I bought the pastry dough and it comes in triangles, so you mush the two together and then I rolled them out because I thought they were plenty thick.

Use a pizza cutter to cut strips of the dough, and roll the hot dogs up like so. (Sorry, didn't get a picture of me doing it)

But it looks like this.
Bake it for about 8-10 minutes (depending on your hotdog) at around 350.

Tuesday, January 27, 2009

Potato Soup

Have I mentioned how much I love my crockpot lately? These cold days make me want soup, and so I made some potato soup. This is a very simple and basic recipe that you could spice up anyway that you want.

Potato Soup

1 onion (again, I puree all my onions, but you don't have to, you could dice them instead)
5 smaller, semi peeled potatoes (cut into pieces. smaller sized if you want to cook faster)
Garlic cloves or garlic powder to your preference
Optional (chives, red pepper, cayenne pepper, etc...)
Put ingredients in pot or crockpot and put enough water in to cover the potatoes. Boil until potatoes are soft enough to mash with a whisk and add milk. I like my soup a bit chunkier so I don't add that much milk.

Amy's Chili

The weather outside was frightful so I thought it was a good day to pull out the crockpot and make some chili. I'm still on a quest to find a recipe that satisfies both Cary and I. It will probably never happen, but a girl can dream.
Here is a recipe from an internet friend. (Wow, that sounds really lame.) It was a good recipe and I will probably make it again after I've tried some other recipes. The good thing about chili is that you can personalize it however you want to.

Amy's Chili
1 lb of ground beef (or turkey)
1 can of tomato sauce
1 can of stewed tomatoes (or can of diced tomatoes and green chilies)
1 can of red kidney beans
1 can of butter beans (or navy beans)
1 small can of tomato paste
5 cloves of garlic (I just used garlic powder)
Onion (I puree mine, I don't like chunks) ;-)
1 packet of chili seasoning
pepper to taste

I just browned the meat and threw everything in the crockpot.

I served it with all the healty stuff like sour cream, cheese, and fritos. :-)

Breakfast Cups

So I tried these and thought they were pretty good, they are very easy, and of course you don't just have to make them for breakfast. I'm a fan of breakfast for supper. :-)

-Sliced deli roast beef or turkey (or ham if you eat that)

Really you need a muffin tin, but I don't own one of those yet. (I know!) Spray the muffin pan and put the meat slices in like so. (I used the stand alone muffin tins)

Crack an egg into each cup and sprinkle with pepper. (you don't need salt)

Slice or grate cheese over the top.

Bake at 350 for 10-15 minutes (depending on how cooked you like your eggs)


If the black edges bother you, you can cut them off with food scissors. :-)

Monday, January 26, 2009

New cooking blog

Since I'm worried about overwhelming my regular blog with recipes I thought I'd start a separate blog for me to post about recipes/meals that I'm cooking. I'm hoping this will inspire me to keep up with cooking and maybe you can help keep me inspired. :-)

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