Happy St. Patty's Day with Corned Beef and Cabbage

Well it is St. Paddy's Day and what better than Corned Beef and Cabbage.  If your a fan of Food Network and Guy Fieri than you know how much he loves his corned beef, well I am the same I could eat this just about everyday.  Now there are many ways to make this and I have come to like this way.  I am not one that likes the little spice pack that comes with the corned beef, but for the ones that do add it in to your pot.  

Ingredients:

• 1 package of Corned Beef
• 6 red potatoes
• 1 head of green cabbage
• salt and pepper
• water

Directions:

Remove the beef from the package and rinse under cold water.(retain spice pack if using)

Place beef in large pot.(add spice pack over top if using)

Cut the potatoes into quarters.

Place the potatoes around the beef.

Put enough water in to just come over the top of the beef.

Quarter you cabbage and then cut into slices.

Place in pot over beef and potatoes.

Salt and Pepper to taste.

Cook on lowest heat for 2 hours, remove beef and slice, returning back to pot to heat back up.

You can either plate this on a flat plate like the beginning picture, or in a bowl like a soup.

I hope you enjoy.

Steak Tips with Peppered Mushroom Gravy

Ok, here it is awesome Beef Tips with Peppered Mushroom Gravy.  I received this recipe from Myrecipes.com in my email, but did some modification to suit my taste.  This turned out great, Gena is not much on brown gravy and mushrooms, but she loved it.  It comes together fairly fast and it doesn't cast to much, with having some of the items on hand the rest was about $15.00 and this will feed a family of 4.

Ingredients

• 3 cups uncooked egg noodles
• Cooking spray
• 1 pound top sirloin steak, cut into 3/4-inch pieces
• 1 tablespoon butter
• 1/4 cup finely chopped shallots
• 1 cup sliced button mushrooms
• 1 tablespoon minced garlic
• 1 tablespoon soy sauce
• 4 tablespoons all-purpose flour
• 1 can beef broth
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 tablespoon fresh parsley leaves (optional)

Preparation

 

1. 1. Cook noodles according to package directions; drain.

 

1. 2. While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; cover.

 

 

1. 3. Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and parsley leaves. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated.  Plate on top of noodles, garnish with parsley leaves, if desired.

Winter Weather and Beef Stew Go Hand In Hand

Well the Supper Bowl is over and the Seahawks opened a can on the Bronco's.  And we received 2.7 inches of snow.  For us here in Oklahoma that is not bad we don't shut down for that, but we are expecting more snow Tuesday, and Thursday thru Saturday.  So I thought why not make some beef stew.  This one is not fully homemade, but is close enough and for someone that doesn't have much time to cut up the veggies it works.  I favor soft carrots in my stew so I do use can carrots and I for the most part used can potatoes also, but this is all put in a slow cooker to cook all day.  So use fresh veggies and whatever you enjoy in your stews.  Also I am trying out for the first time "Hunts Beef Stew Starter" it comes in  can, and can be found by the canned tomatoes in your grocery store.

Ingredients:

• 2lb Beef Stew Meat
• 1 15oz Can Hunts Beef Stew Starter
• 1 14.5oz Can Hunts Diced Tomatoes(Basil, Garlic, & Oregano)
• 1 14.5oz Can Sliced Carrots
• 2 14.5oz Cans Dices Potatoes
• 2 Celery Stalks
• 1 4.5oz Jar of Mushrooms
• 2 Tbsp Minced Garlic
• 2 Tbsp Oil

Directions:

      In a large skillet over med/hi heat cook garlic in oil for a minute, add beef and brown on all sides.  Place Beef in slow cooker, place skillet back on stove lower heat to med/low add mushrooms and juice and heat for 3 minutes, breaking up any bits from the beef.  Add this to the slow cooker.  Open all cans and add them to the as well, and slice the celery in.  Stir the stew to mix everything well, and cook on low for 8 hours.

Happy Eating, John

P.S. Hunts Beef Stew Starter in my opinion did very well for flavor I enjoyed this stew, and if you can not tell so far with most of my recipe post I enjoy garlic... :)

Cold Tuna Noodle Casserole

Hey everyone, this is another recipe my mom has made since I can remember.  Normally a lunchtime favorite, but can be an easy dinnertime meal too.  If your not a canned tuna fan you can substitute canned chicken both work and taste equally well.  This steps up  macaroni salad from a side into a meal.

Ingredients:

• 1lb Elbow Macaroni
• 2-5oz cans Tuna
• Mayonnaise or Miracle Whip
• 1/2 cup Chopped Black Olives
• 1/2 cup Chopped Green Olives 
• 2 Celery Stalks Diced
• 1 cup Shredded Carrots
• 1 cup Diced Tomato
• 1 Diced Cucumber Seeded
• 3 Diced Pickle Spears Seeded
• Salt and Pepper
• Paprika

Directions:
   
      Start by boiling your pasta according to package directions.  While that process is going on chop, slice and dice your veggies and place them in a large bowl.  Drain your tuna or chicken in a metal strainer and add to veggies braking up any large pieces.  When pasta is cooked drain in a colander, and run cold water over to stop cooking process & start cooling the noodles down.  You want your pasta to be cold.  Make sure it is drained well, and add to the veggie bowl; mix everything well.  Now add about a cup of Mayonnaise, or Miracle Whip to start. If this gets the wet consistency you like then stop if not add a heaping tablespoon at a time until you like the look. Plate it up add salt & pepper to taste, and top with paprika.

Hope you enjoy, John

Chicken Italian Spinach over Bowties

Well this weekend I have one of my favorite meals for you.  My mom made this many years back. I fell in love with it, and I think you will too.  It is so easy to make, and only takes two pans to make it in.  Even if your not a spinach eater you need to try this.  Fresh spinach sauteed in a pan takes on all flavors around it, and enhances it.  This recipe is built for 4 but can be adjusted for any number. Try this one soon, and I think it will move in to one of your favorites too.  Leave me a comment and let me know how yours turned out.

Ingredients:

• 2 Boneless/skinless Chicken Breasts (about 1 lb)
• 9oz Bag of Fresh Spinach
• 14.5oz Can of Fire Roasted Diced Garlic Tomatoes
• 1tbsp Minced Garlic
• 2tbsp Lemon Juice
• 1tbsp Italian Seasoning
• 4 Cups Bowtie Pasta
• Salt and Pepper to Taste
• 1/8 cup water
• Parmesan Cheese

Directions:

    Butterfly your chicken but fully cut into two pieces.  At this time fill a pot with water to boil your bowties and put in on the stove over high heat.  While water is heating up take a large skillet and 2 tbsp of a cooking oil of your choice and heat over medium heat.  Salt and pepper chicken and place in skillet when hot.  Pour lemon juice over chicken at this time.  Cook pasta according to package drain and put back in pot with a little butter to keep pasta from sticking and cover.  Cook chicken till done and golden on both sides.  Lower heat to med/low remove chicken to a plate and cover with foil.  Add 2tbsp of oil and minced garlic cook for 30 seconds and add 1/8 cup of water (helps break up bites on bottom of pan) and spinach cook till wilted and water is evaporated.  Pour the tomatoes over the spinach and add the italian seasoning (Hint: Put season in your palm and grind it with your other over tomatoes to break up the oils) mix and heat through.
        And now for the plating, take about a cup of pasta and place in the middle of the plate place a good cooking spoon of the spinach mix on top of pasta and top with Parmesan Cheese, slice a a piece of chicken and place on top.  Dig in to this mouth watering dish and enjoy the combination of flavors.  I suggest adding a green salad and a piece of garlic bread.
Enjoy John

Pulled Pork Craving

Man this meal was delish!!  I was craving pulled pork sandwiches so badly, and decided to make it at home for a Sunday dinner.  Loads of leftovers for next weeks lunches!

In preparation for this meal I purchased a Boston Butt Roast.  Crockpot has marvelous new seasoning mixes for pulled pork so we thought what the heck lets slow cook it instead of smoking it.  I have never had pulled pork sandwich from a crockpot so this is a first.

Our review on the seasoning mix--it sure made things simple for sure.  You only needed to add : brown sugar, ketchup, cider vinegar, and water to the mix.  I like the smoke flavor so I added 2 tablespoons of hickory liquid smoke.  The house sure smells good!

This is how it all went together:

1. 6lb Boston bone in pork butt
2. 2 packs of Crock Pot BBQ Pulled Pork seasoning mix(follow instructions based on back of package)
3. 1 bag of Dole chopped salad kit "BBQ RANCH"
4. 4 rolls of your choice

Instructions:

Place pork in crockpot.  Mix seasoning as instructed on package.  Pour over pork.  Cook in crockpot 8 hrs on low or 4 hrs on high, or until meat is done.  Shred pork.  Pour back in crockpot.  Cook additional hr in sauce.  Mix chopped salad according to bag.  And assemble sandwich.  Take bottom of bun put a good heaping of pulled pork.  Teaspoon sauce over top to your liking.  Place some chopped salad mix on top of pork.  Top with bun.  And enjoy!

In conclusion: This turned out very good.  It's not the same as having it on the smoker.  But, if you don't have a smoker this is a good alternative.  Especially, if your setting this up in the morning, and most of its done except for pulling the pork for dinner that night.