Saturday, November 29, 2008

Well we got Thanksgiving over and done with, now we just have to get through X-mas and New Years. Here is a menu to help with foody stuff. enjoy. E


Crockpot Beef Stroganoff
2 Tablespoons Olive Oil
1 large onion, diced
1 (8 ounce) package sliced fresh mushrooms
¼ cup tomato paste
¼ teaspoons each salt and freshly ground black pepper
2 cups beef broth
1/3 cup soy sauce
1 tablespoon corstarch(or more as needed)
1 teaspoon olive oil
1 (3 lb) beef chuck roast or steak, cut into 1 ½ inch pieces
1/2 cup sour cream

In a large skillet, heat 2 Tablespoons of olive oil on medium heat. Add onions and sauté for 1-2 minutes until tender. Add mushrooms and stir. Add tomato paste, salt, black pepper and stir until combined.
In a separate bowl, mix broth, soy sauce and some cornstarch. Add the broth mixture in the bowl to the onion and mushroom mixture in the skillet and stir to combine. Cook and stir until both mixtures are combined and thickened. Transfer this skillet mixture into a slow cooker.
Using the same skillet, heat the pan on medium high heat with 1 teaspoon of olive oil. When oil is hot, add beef. Brown beef on all sides. Beef will brown if you let it “stick” a little, rather than constantly stirring. If you double this recipe, it will help to brown only ½ of the meat at a time.
Transfer beef to slow cooker, scraping pan well. Cover and cook on low for 9-11 hours or on high for 5-7 hours. Meat is done when it is fork tender (usually the longer it cooks the better). Use a large spoon and remove any visible fat that is on top (the fat will be a clear color, rather than a beef color).
Place the sour cream into a small bowl and add 1 cup of liquid from the slow cooker, stirring well. Return the beefy /sour cream mixture into the slow cooker and stir well. Serve over egg noodles.


Oven baked Hot Ham and Cheese
oven fries
steamed green beans

Ham and Cheese:
8 tablespoons softened butter
2 tablespoons finely minced onion
1 tablespoon poppy seeds(omit if you don't like or don't have)
1/2 tsp dry mustard powder
2 tsp Worcestershire sauce
8 hamburger buns
8 slices of cheese(I prefer Muenster)
1 1/2 lbs of shaved or shredded ham

Mix onion, butter, seeds, mustard powder, and sauce together. Spread onto hamburger buns. Put ham on bottom of buns, topped with one slice of cheese. Wrap each bun in foil. Bake at 350 for 15-20 minutes or until cheese is bubbly.

Cheesy Baked chicken with tomatoes
Rice and peas

4-6 boneless, skinless chicken breasts or thighs
¼ cup flour
2 Tablespoon dried oregano or basil, divided
½ teaspoon salt
1 teaspoon paprika
2 Tablespoons, olive oil
1 medium onion, diced
1 (15 ounce) can diced tomatoes
6 ounces, softened cream cheese
1/3 cup skim milk
1 Tablespoon, softened butter
½ cup, parmesan cheese

Combine flour, 1 Tablespoon of dried oregano, salt and paprika in a shallow dish. Heat olive oil in a large skillet. Dredge each piece of chicken in flour mixture and place in heated skillet. Brown both sides of chicken and transfer chicken to a 9x13x2glass baking dish.
In the same skillet, sauté the onions, add the un-drained tomatoes and 1 Tablespoon of dried oregano. Simmer for 5-10 minutes. Meanwhile, in a small bowl, combine cream cheese, milk and butter. Spread the cream cheese mixture over each piece of chicken. Pour the tomato mixture over the cream cheese coated chicken and sprinkle Parmesan cheese on top. Bake uncovered at 350° for at least 30 minutes or until chicken is thoroughly cooked. Serve with cooked basmati rice and peas.

Baked potato bar:
Make baked potatoes in oven, microwave or crockpot.
Serve with varied toppings:
Sour cream
steamed broccoli
grilled onions
taco meat
Whatever things your family likes. :)


Spinach Linguine and Bay Scallops
(If you don't like scallops or can't afford them use boneless skinless chicken breasts cut up)
1 lb bay scallops
1 box spinach linguine
Heat water and cook linguine as you make sauce
For the sauce:
1 tablespoon olive oil
4 large garlic cloves, finely chopped
1 cup chopped drained oil-packed sun-dried tomatoes
1 cup whipping cream
1 7.25-ounce jar roasted red peppers, drained, chopped
1/2 teaspoon dried crushed red pepper
1 cup chopped fresh basil leaves
Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.
Saute defrosted or fresh bay scallops for 2-3 minutes in 1 tablespoon olive oil.
Add sauce and scallops to pasta, toss and serve.

Spinach and Goat cheese quesadillas
refried beans with cheese
salsa and sour cream

8 flour tortillas
1 small package of goat cheese
1 bunch of baby spinach(fresh) washed and dried
cayenne pepper
olive oil

Heat skillet to medium high. Place one tortilla in pan, top with 1/2- 1 tablespoon of cheese on tortilla top with a small handful of spinach top with a little more cheese and a very small spinkle of cayenne(more if you like it hot)top with tortilla, brown on both side remove and cut into wedges, serve with refreid beans and cheese and sour cream and salsa if desired.

With all this great food you would be lucky to have leftovers, if you do heat them up and serve them tonight. If not, either make a quick homemade pizza or get some takeout!

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