Thursday, February 25, 2010

Lemongrass Ginger Beef Stir-fry

This was dinner tonight and it was a great hit.  Doug, the man who has lived in Korea and worked in China, said that it was very authentic tasting and delicious.  If you like Chinese food give this a try.

3 Tbsp Fish Sauce
3 Tbsp Soy Sauce
2 Tbsp Vegetable Oil
2 Tbsp Sugar
2 Tbsp chopped Lemongrass (or 1 Tbsp Lemon Zest)
2 Tbsp chopped Ginger
1 Tbsp chopped Onion
4 cloves Garlic
1 Tbsp Honey
1 tsp Sesame Oil

1 1/2 lb thinly sliced Beef Steak
2Tbsp Oil
1Tbsp water
1 tsp cornstarch
Asian Sweet Chili Sauce (available in oriental section of grocery store) - optional

Blend all of the marinade ingredients in a food processor or blender until smooth. (Honestly, I just put the lemongrass, ginger and onions in in chunks rather than chopped.  Saved me time and the stuff was going to get pureed in the processor anyway.)  Poor into a bowl with lid or a large zip lock bag and add in sliced beef.  Marinate for at least 1 hour or overnight.
When ready to cook heat 2 tbsp oil in pan and when hot add beef.  Quickly stir beef to cook evenly.  Mix water with cornstarch and poor over beef to thicken juices.  Serve over a bed of rice with sweet chili sauce if desired.  An English Cucumber and peaches (or your favorite fruit) round out the meal.
Originally a Cooking Club of America recipe that I changed up for my family.

Monday, February 22, 2010

Apple Pie Muffins

These muffins are super easy and super yummy.

Apple Pie Muffins
2 cups Baking Mix (Bisquik for example)
1/2 cup sugar
2 Tbsp flour
1 tsp cinnamon
1/2 cup milk
1 egg
2 Tbsp oil
1 cup apple pie filling

Preheat oven to 400* F. Grease muffin tins or line with paper liners. Beat milk, egg and oil in medium bowl. Add dry ingredients and mix until just moistened. Fold in the pie filling. Fill muffin cups 2/3 full. Bake for 15-20 min or until golden brown and done. Makes 12+ muffins. In my pan it makes 14. You can also make them mini and cook for 12-15 min.
This was originally a Granny Bunt Baking Mix recipe, but I cut back the sugar some and found you can use really any baking mix. Yes, I did try this with Bisquik just to make sure. Enjoy! They don't last long in my house and make perfect snacks or part of a lunch for school kids.

Thursday, February 18, 2010

Cheesy Ham and Broccoli Casserole

When Doug and I were first married we went shopping and Albertson's and saw this recipe card for a ham casserole.  Since I collect recipes I grabbed one to take home.  Later I made the dish and Doug loved it.  I was able to make it a few more times before I lost the recipe while moving.  We've tried over the years to find the recipe again and couldn't.  I've made similar dishes but none came out the same way.  Well ten years later while looking though some recipe book I found the original recipe card.  Imagine the excitement at this find.  This is a simple dish, but good and filling and a great way to get kids to eat broccoli.  Hope you enjoy it.

16 oz frozen chopped broccoli
1 can condensed cream of mushroom soup (or chicken)
1 can condensed cheddar cheese soup
1 cup milk
3 cup cubed fully cooked ham
1/2 tsp onion powder
2 Tbsp chopped parsley
2 cup Bisquick baking mix
1 1/2 cup milk

Heat oven to 450*F.  Mix broccoli, soups, ham, 1 cup milk, and onion powder.  Pour into ungreased 13X9" baking dish.  Top with parsley.
Mix baking mix and remaining milk.  Pour evenly over soup mixture.  Bake 27-30 min or until lightly brown.  Cool 5 min and enjoy.
I served ours with fruit and a salad to make a balanced meal.

Love on a Cloud

Our traditional Valentine's Day dessert

3 large egg whites
1/4 tsp cream of tartar
3/4 cup sugar
8 oz cream cheese
1/2 cup sugar
2 cup cool whip
1/2 tsp almond extract (optional)
1 can cherry pie filling
1 cup mini marshmallows (optional)

Heat oven to 275*F.  Cover baking sheet with heavy brown paper (grocery bag); draw outline of heart, 9 in across greatest width, on paper.  Beat egg whites and cream of tartar until foamy.  Beat in 3/4 cup of sugar 1Tbsp at a time; continue beating until stiff and glossy.  Do not underbeat.  Spoon meringue into outline on paper, building up sides.
Bake 1 1/2 hours.  Turn off oven; leave meringue in oven with door closed 1 hour.  Remove from oven; finish cooling away from draft.

Blend cream cheese, 1/2 cup sugar and extract.  Fold in cool whip and marshmallows.  Pile into meringue shell.  Cover and chill.  Just before serving top with pie filling.  Cut and serve.  Enjoy!

Thursday, February 4, 2010

Fiesta Lime Chicken

We had fiesta lime chicken for dinner tonight and the recipe was a keeper so I thought I would share it. I found the original on the internet as a copy cat recipe for Applebee's, but had to change it a little for my children (make it not so spicy). Still turned out good and I don't know if I would do it just like theirs if I had a choice. Serve with veggies and mexican rice.
Fiesta Lime Chicken
1 cup water
1/3 cup teriyaki sauce
1/2 lime, juiced (1-2Tbsp)
3 cloves garlic minced
1 tsp liquid smoke
1/2 tsp salt
1/4 tsp ground ginger
1 pound boneless, skinless chicken breast
1/4 cup miracle whip - low fat is ok
1/4 cup sour cream - low fat is ok
2 Tbsp salsa
1 Tbsp milk
1 tsp cajun blackening spice
1/4 tsp dried parsley
1/8 tsp dried dill weed
1/8 tsp cumin
1/2-1 cup shredded colby jack cheese (your preference on cheese amount)
Whisk together first 7 ingredients, coat chicken in mixture and marinade for at least 2 hours.
Whisk together the next 8 ingredients (dressing), cover and chill until needed.
Grill or fry the chicken until done. Discard remaining marinade. Brush with dressing mix, cover with cheese and broil till cheese is melted.
I think the dressing mix makes a great chip dip and so served ours with some tortilla chips on the side.
If you don't have cajun blackening spice then you can make your own. Here's how:
1 T paprika
2 1/2 T salt
1 T onion powder
1 T garlic powder
1 T cayenne pepper
3/4 T white pepper
3/4 T black pepper
1/2 T thyme
1/2 T oregano
1/4 T sage
Mix together and store in an airtight container.
Enjoy a fiesta night tonight!