Tag Archive | cheese

Steak For Sudden Company

I was going to post this on the “Whats for Dinner” page… but the story behind this needs to be told to understand the reasoning for creating such a dish. 🙂

So- my husband had a family friend over to help with a certain large project he’s working on outside.  (I’ll be updating ya’ll later with what he’s been working on for me… can any of you guess?) Anyway- they got so lost in their work that they were outside until the moon had risen and darkness was settling. Of course, I wanted to be able to offer our guest to stay for dinner. I had steak laid out for the day- but with the rising cost of meat there was barely enough for our family of four to enjoy steak just grilled. I had to come up with something that would stretch the use of the sirloin- and voila- Steak and Noodles. 🙂

Here’s what the meal consisted of:

Petite Sirloin Steak sliced in strips and marinated in my favorite seasoning… (you choose your own!) then cooked to my liking (medium rare, well done, etc).

Cooked Fettuccine noodles

Garlic Alfredo sauce

Cooked pieces of bacon

Italian cheeses

Chopped black olives

So… mix it all together (including the juices from cooking the meat) and you have a very flavorful meal that is satisfying for everyone as well as sort of “fancy” as there’s steak in it. 🙂

What would you make for sudden company? I’d love to hear your ideas!

 

Fresh Herb and Butter Croutons- Website Recipe Update

There are certain things a salad needs to make my husband and kids want to eat it. 🙂 Of course there’s ranch dressing- but it seems to them (especially my son and husband) a salad wouldn’t really be a salad without the croutons! So- with all of the fresh lettuce, cilantro, radishes, spinach, basil, and sage growing in my garden to make nightly salads with- I had to come up with some way to keep croutons available at the house without having to buy them every week. Here’s a simple recipe for those of you who have fresh herbs from gorgeous garden growth like I do and some few day old bread (homemade, storebought, whatever your fancy or whatever you have available).

Ingredients:

  • 3 tablespoons of butter
  • 1/8 tsp finely chopped fresh sage leaves
  • 1/8 tsp finely chopped fresh thyme leaves
  • 1/4 tsp finely chopped fresh basil leaves
  • 2 medium slices of few day old bread (cut into small squares)
  • 1 tablespoon of dried minced onions
  • 1 tablespoon of garlic salt

Other Possible Additions for Different Flavors:

  • Cilantro
  • Minced Garlic
  • Shredded Parmesan cheese
  • Oregano

Directions:

1. Melt butter in microwave in a microwave safe bowl until only liquid. Add minced onions and stir together.

2. Mix together finely chopped sage, thyme, and basil with the garlic salt in another bowl.

3. Dip pieces of bread one at a time into the butter then roll in herb and salt mixture. Place onto a small aluminum foil covered pan to fit into a toaster oven.

4. Once all pieces of bread are coated and placed on pan- top with any other “additions” you have come up with (garlic, cheese, etc).

5. Toast in toaster oven at 420 degrees for about 3 minutes or until browned (not burned).

6. Munch on a couple for a taste test then top your salad! 🙂

 

 

Potato Salad With Green Salad Elements- Website Recipe Update

Whenever I am invited to a get together that requires one to “bring a food” I always try to be the first one to jump on claiming the potato salad spot. To me, it seems that potato salad is a very common potluck food. I know, however, from my own tastebuds, and from compliments of others, that my potato salad is anything but common. And what can I say- my head just gets a little bigger when I get to bring my special dish of spuds and hear the raves. So- I am sharing my “secret” recipe with you so you can get your own rave reviews at summer party get togethers this season.

I just ask that you try to remember to share the credit of where you learned how to make this delectable dish…

Ingredients:

  • 8 Medium sized Russet potatoes- peeled and cubed into 1 inch squares.
  • 1/2 cup finely chopped onions of choice
  • 1/4 cup finely chopped carrots
  • 1/4 cup finely chopped olives
  • 1/2 cup cubed cheese of choice (cheddar and/or pepperjack work great)
  • 1 cup of favorite ranch dressing
  • 2 tbs mustard of choice (spicy or plain yellow
  • Black pepper

Other Possible Additions:

  • Bacon bits
  • Finely chopped bell peppers
  • Chopped celery pieces
  • Chopped hard boiled eggs (add a bit more ranch to keep “moist” if you add eggs)

Instructions:

  1. Bring a large pot of water to a boil.
  2. Add potatoes and boil for 20-25 minutes or until when poked by fork they are tender but not too mushy.
  3. Drain potatoes and rinse with cold water for 2 minutes.
  4. Pour potatoes in a large salad bowl.
  5. Dump all other ingredients (except black pepper) into bowl with potatoes and mix together until all is coated with the ranch dressing.
  6. Top off with a few shakes of black pepper to taste and refridgerate for 2 hours before serving.

Take it places and show it off! Keep salad cold in a cooler while away from the house and refridgerate leftovers when back at home.

Summer Food Favorites for Kids

1. The first “food” that comes to mind when thinking about summer treats are those great frozen juice stick popsicles that I keep stocked in my freezer during the season. Always available and ready for a cool treat after a summer swim in the pool or dash through the sprinklers.

2. Cereal- It can just get too hot to make pancakes, eggs, waffles, hashbrowns, etc. A good whole grain cereal and milk is a great start to a day for my kids.

3. Sandwich fixings- Perfect for those nights when I don’t want to hover over a hot stove for anything! I try to keep all the favorites in my fridge: cheddar cheese, provolone cheese, ham, turkey,  peanut butter, jelly, pickles, lettuce, mayo, onions, and mustard. I guess the only downfall is when we run out of bread and no one notices until it’s time to mae a sandwich. 🙂

4. Lemonade mix- Always a super inexpensive flavored drink that can be mixed up and kept cold in a large super cleaned pickle jar in the fridge. Easily made and ready for my kiddos and their friends after a few hours of outdoor exercise.

5. Crackers and Cheesesticks. Some days my kids just aren’t hungry for a full lunch. Out come the wheat crackers and stringed cheese. A great grain and protein combo to give them energy without over filling them.

6. Strawberries, watermelon, grapes, and apples. Wonderful fruits for a cool and juicy tastes on thirsty tongues- and fingerfoods that happen to make great compost additions when down to the cores, rinds, or green tops.  Our pig likes them too!

7. Different flavored applesauce cups for breakfast, and colored Jello cups for dessert after dinner. Two simple and cool additions to meals that add fun and flavor to a meal.

8. Popcorn- always a summer movie late night treat that satisfies our mouth’s need for salt. Of course- popcorn is eaten all year long- but out on the lawn with the laptop and an “instant online” movie it becomes a summer food!

Looking forward to many days of spoiling my kids’ taste buds this summer! I’d love to hear your “summer food” ideas- please share!

When Throwing a Party, Don’t Forget to Eat Your Own Food!

Last night’s graduation party for my youngest sister was a total success… Great times visiting with friends and family. And, of course, a time to show off my cooking skills. On the menu we had: my famous potato salad with green salad elements, watermelon, raspberry jello with bananas, celery with peanut butter, tortilla chips, Sun Chips, and chipotle chicken bacon quesadillas with various toppings (quacamole, sour cream, tomatoes, olives, and cheese dip). I was so worried there wasn’t going to be enough food so I made sure there was a LOT of each item, and took about half the party time making the quesadillas. Then I was also watching the drinks (lemonade and raspberry iced tea) to make sure they stayed filled.

As I completed the table spread I had guests come in the house a few at a time to dish up. The quesadillas were a hit! (See how to build one below…) In fact- only a few servings of the other foods were eaten – but the quesadillas were nearly cleared by the end of the party! I was so excited at how everyone was impressed with what I threw together and it was nice just mingling and watching everyone socialize. When the meal was all done I began to clean up all the tons of food that was left- packing up the leftovers of the “extra foods” and sending them home with my youngest sister, and packing up the 2-3 quesadillas that were left and sending them home with my other sister’s husband’s brother as he’s a huge bacon fan (he just ended up eating them at the house instead of taking them home to enjoy them).

As the house cleared of guests who made their way home, I had to finish clearing all of the tables and counters of the dirty dishes and quesadilla toppings. While cleaning, I couldn’t figure out why my stomach was hurting and felt like I was so hungry. I finally get to the last area of the kitchen to throw away the dirty paper plates that have piled up, and what do I see but my paper plate full of my dished up 2 quesadillas, chips, jello, and toppings. I forgot that after I took a bite of one of my quesadillas, I set my plate down to make more lemonade. Then I just didn’t think about it. Needless to say, I enjoyed my saved plate of food and was just glad I had at least dished up a plate otherwise the leftovers would have been all gone and I would have missed out. 🙂

Congrats to my sister! And I’m so glad everyone liked the food!

To Build A Chipotle Chicken Bacon Quesadilla:

1. Butter 2 two tortilla shells on one side each

2. Place one tortilla, butter side down, into a large skillet pan.

3. Sprinkle with shredded cheese.

4. Top cheese with: cooked chipotle marinated chicken, cooked bacon pieces, onions of choice, peppers of choice, olives, and fresh or dried cilantro leaves.

5. Sprinkle again with shredded cheese.

6. Top with 2nd tortilla butter side up.

7. Use a pizza pan to help flip the tortilla around and place the other buttered side down into the skillet.

8. Do not cook for too long or tortilla will burn and you’ll be sad!

One Pan Sunday Brunch- Website Recipe Update

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Sunday is my brunch day… I prefer to sleep in and then make one big meal for my family to eat instead of making breakfast then a few short hours later eating lunch. This recipe is great for me because I don’t have to dirty so many dishes!

The name of this recipe is a bit of a misnomer, however- as 2 pans are actually needed to create this meal. It all ends up in one pan though!

The following serves 4 people:

1. Sautee the below ingredients in one pan:

  • 2 tbsp butter
  • 1/2 cup chopped onions of choice
  • 1/2 cup chopped bell peppers of choice
  • 2 tbsp of minced garlic

2. Add 1-2 cups of cooked cubed ham to sauteed mixture and set heat to low-medium. (I used thawed out frozen leftovers from our Easter ham). Stir occasionally while heating.

3. Meanwhile- scramble up about 4 eggs (1 per person) in another pan with some melted butter to keep eggs from sticking.

4. Once eggs are cooked through- add ham mixture to eggs.

Top with dried chives and shredded cheddar cheese to keep it all together.

Delicious!!!

Stay tuned for “Garlic And Onion Wine Roast” to be posted… or visit the website this week to see it now!

 http://delightfullyperceptive.com/perceptive_delectables/a_delectable_recipe