Mushroom and Sweet Onion Cheesesteak

I found this recipe on cooking light and tried it this week. I absolutely loved it but forgot to melt the cheese on top. It tastes better when you do.

2 teaspoons olive oil, divided
12 ounces top round steak, cut into thin strips
1 1/2 cups thinly vertically sliced Vidalia or other sweet onion
1 teaspoon bottled minced garlic
1 (8-ounce) package presliced mushrooms
1/4 cup Madeira wine (I used chicken broth)
1/2 cup green bell pepper strips
1/2 cup red bell pepper strips
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup (4 ounces) shredded reduced-fat cheddar cheese
4 (2-ounce) ciabatta rolls

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add steak to pan; cook 2 minutes or until browned, turning occasionally. Remove steak from pan. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic to pan; sauté 1 minute, stirring occasionally. Add mushrooms; sauté 6 minutes. Stir in wine; cook until liquid evaporates (about 1 minute). Add bell peppers; sauté 4 minutes. Return steak to pan. Stir in Worcestershire, salt, and black pepper; cook 1 minute or until thoroughly heated. Remove from heat. Sprinkle mixture with cheese; stir until cheese melts. Divide mixture evenly among rolls.

Honey Lime Enchiladas

This has become one of our favorite recipes since I got it from my aunt. Especially if you like sweet and spicy together...(its not really spicy).

4 T. honey
2 T. lime juice
1 T. oil (I used olive oil)
2 tsp. chili powder
1/4 tsp. garlic powder
Mexican blend shredded cheese (I use whatever cheese I have, but it is really good with this)
Flour tortillas, soft taco size
1 can green enchilada sauce

Cook and shred 4 chicken breasts. Mix above sauce with shredded chicken. Roll chicken mixture and grated cheese into flour tortillas. Top with green enchilada sauce and a little grated cheese. Bake at 350º for 30-40 minutes.

Teriyaki Chicken

Ingredients:

1/2 C. soy sauce

1/4 - 1/3 C pineapple juice

2 Tbs. brown sugar

sprinkle of garlic salt

1 can pineapple chunks

Mix soy sauce, pineapple juice, brown sugar, and garlic salt in a baking pan and marinate chicken for about 1 hr. Cook at 350 degree for about 1hr. Add pineapple chunks last 1/2 hr.

I like to serve it over rice because the sauce compliments it pretty well.

BBQ Chicken Salad

This was big hit at my house this week! Ingredients:
1/2 head iceberg lettuce
chopped romaine lettuce
chopped1 cup frozen white corn- rinse under cold water, or fresh corn if in season:)
1 can black beans- drain & rinse
2 cups pepper jack cheese, shredded
2 medium diced tomatoes
1-2 avocados chunked
drizzle 1/2 lime over to prevent from browning

Ranch Dressing:
1 cup buttermilk
1 cup mayo
1 package Hidden Valley ranch mix
1/4 cup cilantro

BBQ Chicken:1 hour before, marinade 2 pounds chicken tenders in 1/4 cup olive oil, 1/4 cup soy sauce, 1 tsp minced garlic, 1/2 tsp salt & pepper. Place chicken on broiler pan and broil 4-6 minutes per side. Let cool then dice in cubes,then toss with 1/2 cup bbq sauce of your choice! (I LOVE Sweet Baby Rays)

On large platter, layer lettuces, corn, black beans, cheese & tomatoes. Top with warm bbq chicken and avocados!Serve with ranch dressing, garlic bread or HOME MADE ROLLS!

Calzones

I wish I had a picture of this, but I don't. I got this recipe from my mom's cookbook and it is delicious! You can freeze any leftover calzones and then heat them up for a future meal.

CALZONES
4 oz. sweet Italian sausage, casings removed and crumbled
1/2 c. tomato sauce
1/4 c. yellow onion, chopped
2 cloves garlic, minced
1/4 tsp. dried basil
1/4 tsp. dried oregano
1 lb. frozen bread dough, thawed
1/2 c. mozzarella cheese, shredded
2 T. grated parmesan cheese
1 large egg
2 T. milk

Preheat oven to 400 degrees. Grease baking sheet. Cook sausage about 10 minutes until browned, drain well.
Combine tomato sauce, onion, garlic, basil and oregano in skillet with sausage. Cook over medium heat, stirring occasionally, for 10 minutes.
Divide dough into 8 equal pieces. On a lightly floured surface, roll each piece of dough into a 5-inch circle. Spoon the filling evenly onto half of each circle. Sprinkle evenly with mozzarella and parmesan cheese. Moisten edges of dough with water. Fold dough over filling and press edges to seal. Combine egg and milk and brush over calzones.
Bake until golden brown, about 25 minutes.
You may add any additional ingredients you like (spinach, pepperoni, olives, etc.)

Red Velvet Cake

PREP:  1hr 15 min.      BAKE:  25 min.     COOL:   10 min.     OVEN:  15 mi.    

Ingredients:

3          eggs
3/4       cup butter (1 1/2 sticks)
3          cups all-purpose flour
2          tsp. unsweetened cocoa powder
2 1/4    cups sugar
1 1/2    tsp. vanilla
1          1-oz. bottle red food coloring (2 Tbsp.)
1 1/2    cups buttermilk
1 1/2    tsp. baking soda
1 1/2    tsp. vinegar ( I use white vinegar, but you can use any kind)
1          recipe Buttercream Frosting, below

Preparation

1.   Let eggs and butter stand 30 minutes.  Preheat oven to 350 F.
      Grease and flour three 8 x 1 1/2-inch round baking pans; set aside.

2.   In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside.
      In large mixing bowl beat butter on medium-high 30 seconds.  Add sugar and vanilla; beat until combined.
      One at a time add eggs; beat on medium after each.  Beat in food coloring on low.

3.   Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined.Stir together baking soda and vinegar.

      Add to batter; beat just until combined.

4.   Spread in prepared pans.  Bake 25-30 minutes or until pick inserted near centers comes out clean.
      Cool in pans on wire racks 10 minutes.  Remove from pans; cool.

5.   Prepare Buttercream Frosting.  Place layer flat side up on plate.  
      Spread top with 3/4 cup frosting.  Stack layer, flat side up; spread top with 3/4 cup frosting. Stack final layer, flat side down; spread remaining frosting on top and side.  Makes 16 servings.

Buttercream Frosting

In medium saucepan whisk together 1 1/2 cups whole milk (you can use any kind of mild, such as 2 %), 1/3 cup flour, and dash salt.  Cook and stir over medium heat until thickened and bubbly.  Reduce heat; cook and stir 2 minutes more.  Transfer to small bowl; cover surface with plastic wrap.  Refrigerate until cooled (do not stir).  In large bowl beat 1 1/2 cups softened butter, 1 1/2 cups sugar, and 2 tsp. vanilla on medium 5 minutes until light and fluffy and sugar is almost dissolved.  Add cooled milk mixture, 1/4 cup at a time; beat on low after each until smooth.

Italian Chicken

I'm all about EASY recipes and I'm sure many of you have this one in some form or other, but just in case you don't.....

Ingredients:
1 pkg. dry Italian dressing
1 pkg. cream cheese
1 can cream of chicken soup
2 chicken breasts

Procedure:
Mix soup, cream cheese and seasonings together until creamy and mixed well. Place chicken in crock pot and pour sauce over it. Cook on low all day in crock pot. Shred the chicken before serving. To make it more saucy, just add more chicken soup, broth or milk. Serve over rice, noodles, or baked potato! Delish!

Delicious!!

My mom has been in town we have had some really yummy dinners -- here are 2 recipes that are both fantastic!! Both Recipes are from Cooking Light.


Crumb-Topped French Toast

1/2 cup skim milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1 cup cornflake crumbs
8 (1-ounce) diagonally-cut slices French bread (about 1 inch thick)(I had half a loaf leftover from dinner and it was perfect!)
1/4 cup margarine, melted


Preheat oven to 450°.

Combine first 4 ingredients in a medium bowl; stir well with a wire whisk. Place cornflake crumbs in a shallow dish.

Dip bread slices into milk mixture, and dredge in cornflake crumbs. Place bread slices on a baking sheet, and drizzle with margarine. Bake at 450° for 15 minutes or until golden brown.



Pan-Seared Scallops on Linguine with Tomato-Cream Sauce


1 cup dry white wine (I used 1/2 cup white grape juice and 1/2 cup chicken broth)
1/4 cup minced shallots
2 tablespoons fresh lime juice
1 tablespoon grated peeled fresh ginger
2 tablespoons whipping cream
1 tablespoon butter, cut into small pieces
2/3 cup chopped seeded plum tomato (I didn't seed my tomato I just threw it all in)
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups hot cooked linguine (I used about 3/4 of a 1 lb box)
Cooking spray
3/4 pound large sea scallops (I used small bay scallops - they were on sale)
1/8 teaspoon salt
Chopped cilantro


Combine first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.

Return wine (broth/juice) mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt, and pepper. Add linguine; toss well. Cover and keep warm.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt. Arrange scallops in pan; cook 2 minutes on each side or until done. Add scallops to pasta mixture; toss gently to combine. Garnish with cilantro, if desired

yogurt yumminess

2 raspberry yoplait yogurt(small container)
raspberries
cool whip

I don't have exact measurements (I make it a little different every time) but this is so good. Smash raspberries with a fork. Add yogurt and then a couple big spoonfuls of cool whip. Mix together.

Pot Roast in a crock pot

I did this for the first time on Sunday and it was soooo easy!

1 Rump Roast (or whatever cut you prefer)
1 can beef broth
1 packet of Onion soup
-put roast in crock pot
pour in broth
rub Onion soup mix on top of roast

Crock pot on high 4 hrs or low 6-8 hrs.

Gravy : When done turn drippings into gravy by adding cornstarch (I did 3 spoonfuls mixed with cold water and added to drippings) then boil.

* I also add sliced potatoes and baby carrots to the crockpot and had a whole meal!

Zucchini and yellow squash stir fry

So, my sister came in town and I went out of town, and consequently I haven't posted in awhile. Sorry! This is a really easy stir fry and probably most people have a similar recipe, but I love it so I am sharing it anyway. Because my husband kinda made this up as he went along, the measurements aren't exact so feel free to experiment with them.

2-3 Tbsp butter
1 small/medium zucchini (peeled and sliced)
1 small/medum yellow squash (peeled and sliced)*
1 medium onion (sliced)
2 small or 1 large tomatoe (diced)
1 clove garlic, minced (or a couple tsp garlic powder)
salt and pepper to taste
parmesan cheese
1/2 cup shredded mozzarella cheese

In a saute pan, saute zucchini and squash over med-high heat in butter until they begin to soften (appx 4-5 min). Add onion and salt and pepper to taste. Saute appx. 2-3 minutes more. When they look close to done (will beging to look see-through-ish), add the minced garlic (if you use garlic powder, you can add it at any time) and tomatoe-try not to moosh the tomatoes. Cook till done (maybe one more minute), turn off heat, and sprinkle with parmesan cheese and mozarrella. You don't have to add the mozarella, I like it because I am a cheese aholic, but Chris just likes it with parmesan. Also, the butter is approximate. If it all gets absorbed and seems dry, add more. Enjoy :)

*the yellow squash can be yellow zucchini, crookneck, or any other smallish yellow squash that is your favorite. It won't work with big squashes (like banana or speghetti, etc). Also, if the squash (including the zucchini) is larger, you may want to cut it down the middle and take out the seeds for texture. Use the size you will need to feed your family. You don't have to peel them, follow your preference.