Steak and Peas

This one I tried out of a Betty Crocker cookbook that I had. It has become a staple. Super easy to whip up and so yummy!
INGREDIENTS:
1 pound beef boneless sirloin steak (we just use one steak and it seems to be just fine)
i clove garlic
1-1.5 cups hot cooked rice
1 T vegetable oil
1/4 t salt
dash of pepper
2/3 cup beef broth
1 T cornstarch
2 T water
1 T soy sauce
1/4 t ground ginger
1 package frozen snow pea pods (I use the pea pods in the produce section, not frozen. Snow or sugar snap peas both work fine.)

Cut and discard most of the fat from the beef. Cut into chucnks. Peel and finely chop the garlic.

Heat the skillet over high heat 1-2 minutes. Add the oil to the skillet. Add the beef and garlic to the skillet. Stir-fry with a turner or large spoon about 3 minutes, lifting and stirring constantly until beef is brown. Sprinkle salt and pepper over beef, and stir in the broth. Heat to boiling over high heat.

Mix the cornstarch, water and soysauce and stir into the beef mixture. Cook, stirring constantly, until the mixture thickens and boils. Continue boiling 1 minute, stirring constantly. The sauce will be thin.

Stir in the gingerroot and pea pods. Cook uncovered about 2 minutes, stirring occasionally, until pea pods are crisp-tender when pierced with fork. Serve over rice.

**For more flavor, cook your rice in some of the extra beef broth.

Mexican Lasagna

I found this recipe on Emily's blog. It is so yummy! It has become one of our favorite dishes.

1 cup fresh cilantro
4 green onions roughly chopped
1 tsp salt
1/4 tsp pepper
10 oz fresh baby spinach
nonstick cooking spray
8 6-inch corn tortillas
1 can 16 oz pinto beans drained and rinsed
1 cup salsa (I use this salsa but you could anything)
8 oz (2 cups) Pepper Jack cheese grated

Preheat oven to 425 degrees. Combine cilantro, green onions, salt, pepper and as much of the spinach as you can into a food processor. Pulse, add remaining spinach and pulse until all combined.

Spray an eight inch baking pan with nonstick cooking spray. Lay four tortillas on the bottom overlapping them. Layer half of the pinto beans, salsa, spinach mixture, and cheese. Next lay the remaining four tortillas followed by the remaining ingredients ending with the cheese.

Cover with foil. Cook for 25-30 minutes. Remove foil and cook another 15-20 minutes until golden brown. Let cool 5-10 minutes before eating. It is really yummy with crushed tortillas chips on top too.

Salsa

I got this yummy recipe from a lady in my old ward. She is known for being a good cook. I tweeked it a little for what I had and such. I will give you the original and my version.

2 14.5 oz cans of diced tomatoes drained well (I haven't tried fresh but I bet they would be good)
1 8 oz can tomato sauce
1/2 Tbls Red Wine Vinegar
1/2 bunch green onions chopped (for a milder taste I chop up chives)
2-3 garlic cloves
1/2 Tbls seasoned salt
1/2 tsp dried red chili flakes (I do less it can get a little spicy)
1/4 tsp ground cayenne pepper
small bunch of cilantro chopped
1 4 oz can of chopped green chilies

Combine all ingredients for a chunky texture or put into a food processor or blender to make it smooth. I do it this way. It turns out like restaurant style consistency. Stays fresh for about a week in the fridge.

Cinnamon Syrup

I got this recipe from a friend of mine. We had it over at their house on some waffles and it was amazing. It's super rich but super yummy.

INGREDIENTS:
1/2 cup butter or margarine
1 cup sugar
1/2 cup milk
1 T karo syrup (I've done it without this and it turns out fine)

Melt in a saucepan and then add the following ingredients:

1/4 tsp baking soda
1/4 tsp cinnamon
splash of vanilla

French Fries

I don't make these very often, but when I do I am so glad I did. They are super yummy and taste even better with some fry sauce. Too bad we can't get that out here in WV.

INGREDIENTS:
3-4 medium russet potatoes
2 T vegetable or olive oil
2 T grated parmesan cheese
1 t salt
1/2 t paprika
1/8 t chili powder

Preheat oven to 450 degrees.

With or without skins, cut potatoes into 1/2 inch thick strips. Place potatoes and vegetable oil in a large ziplock bag. Squish the potatoes around so they are coated with the oil. In a small bowl, combine Parmesan, salt, paprika, and chili powder. Sprinkle seasoning over potatoes in bag. Close bag and shake until all potatoes are evenly covered. Spread potatoes on a lightly greased baking sheet. Bake 15 minutes. Remove from oven and flip potatoes. Bake an additional 15-20 minutes or until fries reach desired crispness. Makes 3-5 servings.

Steve's Famous Dry Rub

Devin found this recipe and it's really good. We have used it on steaks, hamburgers, and ribs and it just makes your meat so juicy and good. I no longer use steak sauce. It doesn't need it if you use this rub. Try it on some meat of your own. You'll love it!

INGREDIENTS:
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup coarse salt
2 T freshly ground black pepper
2 T dried chopped onion (we used minced onions)
1 T paprika
1 T garlic salt

Mix all ingredients together in a bowl. Use on your favorite meat about 60 minutes before grilling. Store any extra in an air-tight container, making sure to keep dry. Makes 1.5 cups.

Chocolate Cookie Delight

Wow, this is so good. You just have to try it!
INGREDIENTS:
1 tube (16 1/2 ounces) refrigerated chocolate chip cookie dough (I made my own cookie dough and it was so yummy!)
1 package (8 ounces) cream cheese, softened
1 cup confectioners sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
3 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
chopped nuts and chocolate curls, optional

Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9 pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack. In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired. Or grate your favorite candy bar on top. Cover and refrigerate for 8 hours or overnight until firm.

French Bread Idea

While in Utah, I got this idea of how to make french bread from my SIL Melissa. I tried it and it was so yummy!

-Take your french bread and cut it in half lengthwise, like you were going to turn it into a sandwich. Then cut it into big 3" slices.
-Lay all the pieces bottom side down and butter them. (FYI: real better is much better than the tubbed butter.)
-Then top with garlic salt, parmasean cheese, and shredded mozarella cheese.
-Broil in your oven until done.

Simple and easy. But the melted cheese just makes them extra good. Try it!

Baked Manicotti

I got this one off the Kraft Foods website and LOVE IT! So easy and it is actually fun to make. There is something about squeezing the goo inside the noodles that just makes you feel good.
INGREDIENTS:
2 cups spaghetti sauce, divided
1-3/4 cups POLLY-O Original Ricotta Cheese (you can use cottage cheese as a substitution)
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1 egg, beaten
1/4 cup pesto (you buy this as a mix by the taco seasoning packets)
12 manicotti shells, cooked, rinsed in cold water


HEAT oven to 350°F.

SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and pesto until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.

FILL manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover.

BAKE 40 min. or until heated through.


I served mine with a green salad and some french bread.

Chicken Salad Sandwiches

Devin is not a huge fan of chicken salad sandwiches. He would much rather eat steak and potatos. However, Kristin showed me this recipe and Devin actually really likes it. Yeah!
RECIPE:
3 T oil
1 T vinegar
1 T orange juice
1/2 tsp salt
2.5 cups cubed cooked (or canned) chicken
1.5 cups cold cooked rice
3/4 cup seedless grapes (I cut these into 4ths which made them much easier to eat)
3/4 cup mayonnaise
3/4 cup diced celery (I used my chopper to get these nice and small)
1 can (11 oz) mandarin oranges (drained)
1 can (8 oz) pineapple chunks (drained)
1/2 cup slivered almonds (optional)

In medium bowl, combine oil, orange juice, vinegar, and salt. Blend well. Add chicken and stir to coat. In large bowl, combine rice, celery, grapes, oranges, pineapple, and mayonnaise. Add chicken mixture to rice mixture and stir. Cover and refrigerate until chilled. Stir in almonds.

I used this recipe for the rolls. I halfed it and then made six giant rolls. I also put a lettuce leaf and some mayo on the roll. It was super yummy! Devin liked that I cut up the grapes and celery really small. You don't have to do this, but it was much easier to eat. We also didn't add the almonds because Devin is allergic to them. But I am sure it would be good with those too. And our rolls were still kind of warm. Yum!