I'll share my recipe, if you'll share yours, March 7, 2011

15 years ago

I made a pot roast in the slow cooker yesterday. In the pot, I cut up a sweet onion, celery and carrots and a couple of garlic cloves, crushed. (These things got discarded when all was cooked, cause I don't like vegetables that have been cooking all day) I poured a bottle of beer into the pot.

Meanwhile, I coated my beef roast in French's mustard, then seared it on all sides, before adding to the crock pot. I deglazed with a little bit of beef broth and added that to the crockpot too.

Next, I made the mashed peas from this recipe, using mint instead of tarragon. My DH said this was the best meal he's had in a long time!

HERB ROASTED STEAK WITH GREEN PEA MASH

4 sirloin grilling medallions (approx. 4 oz/125 g each)

1/2 tsp each salt and pepper, divided

1 TBS Dijon Prepared Mustard

1 tbsp chopped fresh Tarragon or Chives, divided

ÃÂ¼ cup chopped fresh parsley

4 cups frozen Petite Peas

1 clove garlic, thinly sliced

2 tbsp fat-free sour cream

2 tsp each lemon zest and juice, (approx. 1/2 a lemon)

Preheat the oven to 375ÃÂ°F (190ÃÂ°C). Heat a heavy skillet over medium-high heat; coat lightly with cooking spray. Season the steaks with 1/8 tsp (0.5 ml) each salt and pepper and sear in the skillet for 1 to 2 min. on each side. Transfer steaks to a parchment paper-lined baking sheet and brush the mustard evenly onto the tops. Mix the parsley and 2 tsp (10 ml) tarragon together and press onto the mustard. Roast for 10 min. for medium (160ÃÂ°F/71ÃÂ°C on an instant-read thermometer).

Meanwhile, place the peas, garlic and 1/2 cup (125 ml) water in a medium saucepan over medium-high heat, cover and bring to a boil. Remove from heat and purÃÂ©e with a hand-held blender until creamy but still studded with pieces of peas. Transfer to a bowl and stir in the sour cream, lemon juice and zest and the remaining tarragon, salt and pepper. Divide the peas and steaks among 4 plates and serve.

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Comments (8)

Jasdip
15 years ago
7 Layers of Heaven Dessert (Mr. Food)
A member wrote that she's been making this for years.
It's certainly easy!

1/2 cup (1 stick) butter, melted
1 cup graham cracker crumbs
1 cup sweetened flaked coconut
1 cup semisweet chocolate chips
1 cup peanut butter or butterscotch chips
1 (14-ounce) can sweetened condensed milk
1 cup chopped walnuts

Preheat oven to 350 degrees F.
Pour melted butter evenly over bottom of an 8-inch square baking pan. Spread graham cracker crumbs evenly over butter.

Layer with coconut then chocolate chips followed by peanut butter chips. Drizzle sweetened condensed milk over top and sprinkle with walnuts.
Bake 30 minutes, or until lightly browned. Cool then cut into bars.
patti43
15 years ago
This isn't something you want to make every week, but it's really good--good enough for company even.

Chicken in Sherry Cream Sauce

Olive oil (a few tablespoons)
1 small onion, choped fine
2-3 cloves garlic, peeled and minced
1/2 tsp. dried thyme
1 whole chicken breast, cut into small pieces
1/2 lb. fresh mushrooms, sliced
1/3 c. sherry
1/2 c. heavy cream
Salt and pepper

In a large skillet over medium heat warm oil; add onions garlic and thyme and saute a few minutes. Add chicken and cook 5 minutes or so, until no longer pink. Add mushrooms and sherry. Simmer about 5 minutes; pour in cream and cook until mushrooms are soft and cream has thickened a a little. Salt and pepper to taste. Serve over pasta or rice.
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I'll share my recipe, if you'll share yours, March 11, 2011
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Buttermilk Country Fried Chicken with Cucumber Salad Many buttermilk fried chicken recipes call for marinating the chicken overnight, but not this one. Here, a dip in the buttermilk and a dredge in flour is all you need to get the golden, crunchy coating everyone loves. The bright cucumber salad balances out the meal. 1/4 cup halved and very thinly sliced red onion 1 very small clove garlic Kosher salt 1 Tbs. canola or vegetable oil, plus 1 to 1-1/4 cups for frying 3/4 cup plus 2 Tbs. buttermilk 1-1/2 tsp. fresh lemon juice 1 Tbs. chopped fresh dill Freshly ground black pepper 1/2 English cucumber, halved lengthwise, seeded, and thinly sliced crosswise (about 1 heaping cup sliced) 3/4 cup all-purpose flour 2 boneless, skinless chicken breast halves (about 3/4 lb. total), pounded to an even thickness (about 1/2 inch thick) Put the onion in a small bowl, cover it with very hot water, and let it sit for 15 minutes. Roughly chop the garlic, sprinkle it with a generous pinch of salt, and mash it into a paste with the side of a chef's knife. In a medium bowl, whisk the mashed garlic, 1 Tbs. oil, 2 Tbs. buttermilk, the lemon juice, dill, 1/4 tsp. salt, and a few grinds of pepper. Toss the cucumber in the bowl with the dressing. Drain the onion, toss it with the cucumber salad, and let sit to allow the flavors to meld. Put the flour in a shallow bowl and, in another shallow bowl, mix the remaining 3/4 cup buttermilk with 1 tsp. salt. Season the chicken with 3/4 tsp. salt and 1/4 tsp. pepper. Dip the chicken in the buttermilk and then dredge it in the flour. (You can let the chicken sit in the flour while the oil heats; gently shake off excess flour before cooking.) Choose a skillet (preferably cast iron) that's large enough to fit the chicken. Pour in oil to a depth of 1/4 inch (about 1 cup for a 10-inch skillet or 1-1/4 cups for an 11-inch skillet). Heat over medium-high heat. When the oil is shimmering and the chicken sizzles briskly when a corner is dipped in the oil, cook the chicken until golden brown on both sides, 2 to 3 minutes per side. Transfer the chicken to paper towels and pat lightly to absorb excess oil. Sprinkle the chicken with a pinch of salt and serve it with the cucumber salad.
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I'll share my recipe, if you'll share yours, March 25, 2011
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Ina made this on her show last nite, and it couldn't be easier! Baked Lemon Chicken Breasts (Barefoot Contessa) 1/4 cup good olive oil 3 tablespoons minced garlic (9 cloves) 1/3 cup dry white wine 1 tablespoon grated lemon zest (2 lemons) 2 tablespoons freshly squeezed lemon juice 1 1/2 teaspoons dried oregano 1 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper 4 boneless chicken breasts, skin on (6 to 8 ounces each) 1 lemon Preheat the oven to 400 degrees. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
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I'll share my recipe, if you'll share yours, March 20, 2011
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Asparagus-Leek Risotto (Better Homes & Gardens) 3/4 lb. asparagus spears, trimmed 2 Tbsp. olive oil 1-1/2 cups sliced leeks 1 cup Arborio or any short-grain rice 3 cups reduced-sodium chicken broth 1/3 cup freshly grated Parmesan cheese 2 Tbsp. snipped fresh parsley 1/2 tsp. finely shredded lemon peel 1 Tbsp. lemon juice 1/4 tsp. freshly ground coarse black pepper Lemon Slices Lemon peel Place asparagus in single layer on baking sheet. Brush with 1 tablespoon olive oil; lightly sprinkle salt and black pepper. Bake, uncovered, in 450 degrees F oven about 10 minutes or until crisp-tender. Cool slightly. Cut two-thirds in 2-inch pieces; set aside all asparagus. Meanwhile, in large saucepan cook leeks in remaining olive oil until tender. Stir in uncooked rice. Cook and stir over medium heat about 5 minutes or until rice begins to turn golden brown. In another saucepan bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth (about 22 minutes). Stir in any remaining broth. Cook and stir just until rice is tender and creamy. Stir in asparagus pieces, cheese, parsley, lemon peel, lemon juice, and pepper. Top with asparagus spears, lemon slices, and peel. Makes 4 servings.
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I'll share my recipe, if you'll share yours, March 6, 2011
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Linguini with Shrimp and Oven Roasted Tomato INGREDIENTS 1 head of garlic, about 1/2 inch cut off the top 1 pint cherry or grape tomatoes, all red or a mix of red and orange 1 large clove garlic 1/2 teaspoon salt, plus additional 1/4 cup Buddy's Breadcrumbs (see recipe) 1/4 cup + 2 Tablespoons extra virgin olive oil, divided 2 Tablespoons butter 1 pound large shrimp (16-20), peeled and deveined 1/2 cup Martini dry white wine 1 lemon 1Ã¢ÂÂ2 cups baby spinach 1/2 cup rough-chopped Italian parsley PREPARATION: 1. Preheat oven to 375 degrees F. 2. On a small piece of foil, place the garlic head and drizzle a little oil on it. Wrap the garlic tightly in the foil and place in the oven. Roast for about 30 to 40 minutes, until nice and soft and golden. 3. In a small baking dish or baking sheet put the tomatoes in one layer. Add the garlic, 1/4 cup olive oil, 1/2 teaspoon salt and stir to coat. Roast 10 minutes in the same oven as the garlic. Remove pan and shake -- tomatoes should just be bursting. Roast another 5 minutes, shake and add the breadcrumbs. Roast another 5 minutes. 4. While the tomatoes roast, set a large pot of salted water to boiling. When the water boils, drop in some salt and the pasta. 5. Heat a large sautÃ¯Â¿Â½ pan. Add the two tablespoons oil and 1 tablespoon butter. When butter foams, add the shrimp in one layer, lightly salt. When one side is pink and cooked, turn and salt other side. 6. Your pasta should be close to al dente. When the shrimp is almost finished cooking, add the wine and allow to bubble. Cut the lemon in half and squeeze some juice into the pan. Let the sauce cook for another minute. Swirl in the remaining 1 tablespoon butter. 7. Remove the pasta from the cooking water and add it to the pan, cooking and turning with tongs so the pasta finishes cooking in the wine and shrimpy juices (add cooking water if you need more liquid). When the juices are absorbed, turn off the heat and scrape in contents from the roasted tomato pan. Open the roasted garlic and squeeze the garlic cloves into the pan. Add the baby spinach and chopped parsley. Turn all to coat well in the sauce. Serve immediately.
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glenda_al
15 years ago
Chocolate gravy

1 cup granulated sugar or 1 cup Splenda sugar substitute
1 tablespoon butter
1 1/2 cups milk
2 tablespoons flour
3 tablespoons unsweetened cocoa powder

1 Mix all the dry ingredients in a heavy saucepan with a whisk. Using a whisk blends everything better than a spoon. Stir in the milk.
2 Cook over medium heat stirring constantly. Remove the pot when the mixture is thick like pudding.
3 Add the butter. Stir in until completely melted. Serve over warm buttered split biscuits.
joan_mn
15 years ago
Glenda, I'd be pouring that over ice cream! Well, maybe anyhow.

All the recipes sound great.

This is the best chili I've ever made or eaten. Al Roker's recipe, from People magazine.

1 T olive oil
2 lbs. chuck steak, cubed
1 lb. crumbled hot Italian sausage (I used mild)
2 large onions, diced
12 cloves garlic, diced
1 T cumin
1 T paprika
1 T chili powder
1 28-oz. can crushed tomatoes
1/2 c. water
1 15 oz. can pinto beans
1 15 oz. can Northern beans
1 15 oz. can dark kidney beans

Heat oil in large Dutch oven over medium-high heat.
Brown steak and sausage for 8 minutes.

Transfer to a bowl.
Reserve 2 T of fat from meat, discard the rest.
Saute the onions and garlic in the reserved fat until translucent, 8 minutes.

Add cumin, paprika, and chili powder and cook for 1 minute. Add tomatoes, water, sausage/beef, stir and simmer for 90 minutes.

Rinse and drain beans, add to chili.

Simmer for another 30 minutes.

Dish into bowls, garnish with cheese, green onions, sour cream or whatever you like.
sue_va
15 years ago
My DM made Chocolate Gravy when we were kids.

Speaking of Chili, I bought a Bear Den "Darn Good" Chile Mix recently and I made it a couple nights ago.

It says to add 7 cups of water, tomato paste, and then "for variety" add a pound of cooked ground beef, a can of diced tomatoes and a cup of salsa. Instead of the tomatoes and salsa, I used a can of Rotel because that is what I had.

I will say they were right.

It made "darn good" chili.

I had saltine crackers with it.

I will be buying more of it.

Sue
glenda_al
15 years ago
joan, don't put it over ice cream!

Pound cake, waffles, biscuits, please!
ravencajun Zone 8b TX
15 years ago
chocolate gravy and cat head biscuits! oh yea!

Cathead Biscuits

1 1/2 cups Buttermilk
3 teaspoons (heaping) Baking Powder
1/2 teaspoon Salt
2 1/2 to 3 cups Flour

Whip baking powder, salt and buttermilk until dissolved and fluffy.
Add flour and mix quickly. Do not mix long. Pour dough on floured
board or counter can add additional flour if needed until mixture
does not stick to your hands. Knead until smooth. Quickly pinch-off
biscuits and place in a greased 10 inch cast iron skillet. "Can use
oil instead bacon grease."

Preheat oven to 425 degrees and bake. Cook 20-30 minutes or until
brown on top. This make a good firm brown crusty bottom on the
biscuits.
Yield:"9 Biscuits"

{{!gwi}}

{{!gwi}}
glenda_al
15 years ago
Yours look great, but my gravy is thinner!

I'll share my recipe, if you'll share yours, March 7, 2011

Comments (8)

Jasdip

patti43

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