Mongolian Beef

Mongolian Beef

Yield: 2 servings

 

Prep Time: 20 min

 

Cook Time: 10 min

Ingredients:

Vegetable oil
1/2 teaspoon minced fresh ginger
1 tablespoon minced garlic
1/2 cup low sodium soy sauce
1/2 cup water
2/3 cup dark brown sugar
1 (1-pound) flank steak
1/4 cup cornstarch
3 scallions (green parts only), sliced into 1-inch pieces

Directions:

Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat. Add the ginger and garlic and sauté until golden, about 2 minutes. Add the soy sauce and water, stirring to combine.

Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.

Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Allow the steak to sit 10 for minutes.

Place a large sauté pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot (but not smoking), add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the wok.

Place the sauté pan back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly, 2 minutes. Add the sliced scallions, stirring to combine.

Chicken & Bacon Alfredo

CHICKEN & BACON ALFREDO PASTA

1 1/2 cups of Cooked diced or shredded Chicken breast

*I like to use Rotisserie

1 cup of diced fried ham (opt)

1 cup crisp bacon for the sauce

1 cup of crumbled cooked bacon (for the top)

1 diced Roma Tomato ( for the top or can mix in)

1 cup grated Parmesan Cheese and additional for the top

Pasta:  Whatever your family likes. Cook enough Pasta for 3 to 4 servings.

PASTA SAUCE:

1 cup milk

1 cup chicken Broth

1 cup Whipping Cream

1 cup grated Cheddar Cheese

1 cup grated Parmesan Cheese

2 Tablespoons butter

2 Tablespoons flour

1/4 tsp. garlic powder

1/4 tsp. onion powder

*Can add more seasoning to your taste

a few sprinkles of Red pepper flakes (opt)

1 Teaspoon white sugar

1/2 tsp. cracked black pepper

*Sometimes I also squeeze in 1 to 2 Tablespoons of fresh squeezed lemon juice.

NOTE: (If you are watching calories, change this up if you like:  for example:  Use 1/2 cup Whipping Cream, 1 1/2 cups milk and 1 cup broth or even replace the cream with half and half.)

DIRECTIONS

Fry bacon until crispy, place on Paper towels and set aside.  Fry pieces of Ham in a small amount of the bacon grease.  Sprinkle a tablespoon of Brown Sugar on top of the ham, and toss until the ham is golden and the Brown sugar has caramelized.  Chop or shred the Chicken Breasts, chop tomato, and chop tender cooked Asparagus. (If you don’t care for Asparagus, you could use Broccoli or any vegetable your family likes, or just leave it out entirely)

Over medium heat, melt 2 tablespoons butter.  Add 2 tablespoons flour, seasonings, sugar and whisk together with the butter until bubbly.  Continue whisking, and slowly add the milk, cream and the chicken broth.  Whisk Constantly, so that you don’t get any lumps.  You want your sauce to be nice and smooth.  Keep whisking until the sauce has thickened.  Turn heat to low, and add the grated cheddar and Parmesan cheese.  Once melted and mixed thorougly, turn your heat to the lowest temperature.  Add part of the crisp bacon, fried ham and chicken pieces to your sauce.  Mix well and simmer covered over very low heat.  Prepare your pasta until al dente. Drain well.

You can plate the pasta, and serve the sauce over the top, and Crumble your bacon on top of the sauce.  Top with Asparagus, tomatoes and more grated Parmesan Cheese.  Delish!

Chefs note:  I like to add the prepared pasta to the sauce, and mix everything together.  When I plate it, I also top it with diced tomatoes, more Crisp Bacon and Parmesan Cheese.

If the Sauce gets a bit thick before you are ready to serve it, simply add a bit more milk, cream or Chicken broth.

*This also warms up nicely the next day.  Just heat in skillet, but don’t let the sauce boil!

Cowboy Casserole

Ingredients

1 1/2 pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Directions

1. Set out tater tots to thaw some.
2. Cook onion until translucent. Add garlic, cook 1 minute more. Add hamburger and cook until no longer pink.
3. In a small bowl mix together soup, sour cream and milk. Whisk until smooth. Add hamburger mixture and stir together until well mixed. Add corn and 1 cup of cheese. Gently mix to combine.
4. Grease 9x13 baking dish. Add 1/2 the bag of tater tots. Spoon hamburger mixture over the top. Add the rest of the tater tots and sprinkle the remaining 1/2 c. cheese over the top. Bake at 350 for 20-25 minutes.

Peanut Butter Chocolate Chip Blondies

Ingredients 

1/2 stick unsalted butter
1 cup brown sugar
1/4 cup peanut butter
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk chocolate or 
semi-sweet chocolate chips

Directions

1. Preheat oven to 350°F.
2. Grease an 8"×8" baking pan. Set aside.
3. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and add the peanut butter. Set aside to cool.
4. Next, combine the flour, baking powder, baking soda and salt in a large mixing bowl.
5. Add the egg to the cooled butter and sugar mixture and mix well.
6. Add the vanilla extract and stir mixture to combine.
7. Pour the wet mixture into the prepared dry ingredients. Stir to create a thick, smooth batter.
8. Fold in half the chocolate chips, reserving the remainder for sprinkling on top.
9. Transfer the batter to the prepared square pan, spreading the batter evenly to the edges. Sprinkle with the reserved chocolate chips and lightly press them into the batter.
10. Bake for 25 minutes until the top is golden and the edges are slightly browned. Allow to cool in the pan.
11. Cut into squares and serve. 
12. Makes about 16 Blondies.

Carmel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars


Ingredients
2 cups all­purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
3 (8­ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup firmly packed brown sugar
1 cup all­purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
1/2 cup caramel topping for drizzling after baked

Instructions
1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2
forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy­duty
aluminum foil. Bake 15 minutes or until lightly browned.
3. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed
until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

Bacon Cheeseburger Soup

This was a winner! After trying this, Allie said I needed to open up my own restaurant!

INGREDIENTS

1 lb ground beef
1 lb bacon, cooked & crumbled
3/4 c. chopped onion
1 tsp dried basil
1 tsp dried parsley
4 Tbsp. butter, divided
3 c. chicken broth
4 c. peeled and diced potatoes
1/4 c. all purpose flour
2 c. shredded cheddar cheese
1 c. milk
1/2 c. heavy cream
3/4 tsp. salt
1/2 tsp. pepper
1/4 c. sour cream

DIRECTIONS
1. Brown the ground beef. Drain, set aside.
2. In the same pan, add 1 T butter and add onion, parsley, and basil. Saute until tender.
3. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter ( 3 T) and add the flour. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, heavy cream, salt and pepper. Cook and stir until cheese melts. Stir in the cooked, crumbled bacon. Remove from heat and blend in sour cream.

Black Bean Soup

Ingredients

• 4 cans black beans (3 to blend for base, 1 for hearty filling)
• 1 can corn, drained
• 2 cups chicken broth
• 1 lb. ground beef (or shredded chicken)
• 1 cup salsa
• Optional toppings: avocado, grated cheddar cheese, tomatoes, black olives, sour cream, crushed tortilla chips.

Instructions

1. Cook your meat, set aside.
2. Prepare your optional toppings, set aside.
3. Blend 3 cans of black beans with 2 cups of chicken broth in the blender. You may have to do a couple sessions, if it doesn't all fit in the blender. Pour it into a large pot.
4. Add salsa. I do one cup, but depending on your preference, you can add more or less. This is your base.
5. Add the fillers to the base: can of drained corn, cooked meat, and last can of black beans (drained.) Heat all together.
6. Serve with toppings.