RUSSIAN-STYLE BEEF STROGANOFF

This recipe is one I got from Sarah at Curious Cuisine. I love beef stroganoff and this is a good recipe that does not use canned soup. Give it a try. Yum!

• 2 Tbsp salted butter, divided
• 8 oz button mushrooms, sliced
• 1 onion, thinly sliced
• 1 lb sirloin steak, sliced thinly, against the grain
• 2 Tbsp unbleached all-purpose flour*
• 1 c beef broth (we prefer low sodium)
• ½ tsp ground mustard seed or 1 Tbsp whole grain mustard
• 1 Tbsp tomato paste
• ½ lb egg noodles, dry
• ½ c sour cream
• ½ tsp salt
• ¼ tsp ground black pepper

*I always use white whole-wheat flour for my health purposes.

In a large skillet, heat 1 Tbsp of butter. Sauté the mushrooms in the butter over medium high heat for 2 minutes. Remove the mushrooms from the pan and set aside.

Add the remaining 1 Tbsp butter to the pan and heat until melted. Add the onions to the butter and sauté for 1-2 minutes. 

Toss the beef chunks with the flour and add them to the saute pan. Cook until browned, 2-3 minutes.

Add the beef broth, mustard powder, and tomato paste to the saute pan along with the cooked mushrooms, scraping the bottom of the pan to pick up any stuck bits.

Simmer the mixture over medium heat for 10-15 minutes, until the beef is cooked to your liking.

Place the sour cream into a small bowl and mix a little of the broth from the skillet with the sour cream to warm it. Pour the warmed sour cream mixture into the saucepan and mix to combine.

Taste and add the salt and pepper, to taste.

Serve the stroganoff alongside of potatoes, rice, or noodles, of your choosing.

Creative Cuisine Photo

EASY CHOCOLATE ECLAIR DESSERT

8-oz (1/2 box) graham crackers

2 boxes (3.4-oz each) instant vanilla or French vanilla pudding mix
3 1/2 cups milk
1 tub (8-oz) frozen whipped topping, thawed
2 squares (1-oz each) semisweet chocolate
2 tbsp butter
1 tsp corn syrup
3 tbsp milk
1 tsp vanilla extract
1 1/2 cups sifted powdered sugar

Cover the bottom of a 9 x 13-inch baking pan or dish with whole graham crackers; set aside.

Combine pudding mixes with the 3 1/2 cups of milk; fold into the whipped topping.  Spread the pudding mixture over the graham crackers and top with another layer of crackers.

In a saucepan, melt the chocolate and butter together; remove from the heat and add the corn syrup, 3 tablespoons milk, vanilla extract, and powdered sugar.  Stir until combined and smooth; spread over the second layer of graham crackers.  Cover and refrigerate.

Yield: 12-15 servings

Note: This dessert is the perfect make-ahead dish.  It is actually better after being refrigerated for a day or two.

Keep any leftovers in the refrigerator.

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Yield: 12-15 servings

Note: This dessert is the perfect make-ahead dish.  It is actually better after being refrigerated for a day or two.

Keep any leftovers in the refrigerator.

GREEN CHILI SAUCE DIP

4 medium-size tomatoes, quartered

1 medium-size onion, coarsely chopped
1 can (4-oz) chopped green chilies
2 tsp garlic salt
1/4 tsp black pepper
Tortilla chips for serving

In a blender container, process 2 of the tomatoes on blend 15 to 20 seconds.  Add the remaining tomatoes, onion, green chilies, garlic salt, and pepper; process on chop for about 5 seconds until tomatoes are coarsely chopped.  Chill.  Serve with tortilla chips.

Yield: 2 1/2 cups

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QUICK AND EASY RED BEANS AND RICE

Nonstick cooking spray

1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 garlic cloves, minced
2 cans (15-oz each) red beans, drained
1/2 lb smoked sausage cut into 1/4-inch thick slices
1 can (8-oz) tomato sauce
1 tsp Worcestershire sauce
1/4 tsp ground red pepper
1/4 tsp hot pepper sauce
3 cups hot cooked rice
Red pepper rings for garnish

Spray the interior of a Dutch oven or large saucepan with the nonstick cooking spray.  Place the pan over medium-high heat until hot.  Add the onion, celery, bell pepper, and garlic; cook 2 to 3 minutes to begin to soften.  Add the beans, sausage, tomato sauce, Worcestershire sauce, red pepper, and hot pepper sauce; reduce heat, cover, and simmer for 15 minutes.  Serve the beans/sausage with the hot cooked rice.

Yield: 6 servings

Add red onion rings for garnish.

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LEMON-BROCCOLI CHICKEN

1 lemon

1 tbsp canola oil
4 (approx 1 lb total) boneless skinless chicken breast halves
1 can (10 3/4)-oz) cream of broccoli soup (I suggest using low-fat soup)
1/4 cup milk
dash of freshly ground black pepper

Cut 4 thin slices from the lemon; set aside.  Squeeze 2 teaspoons of juice from the remaining lemon; set aside.

In a large skillet over medium-high heat, heat the oil to hot.  Add chicken and cook 10 minutes or until browned on both sides.  Skim off any fat.

In a bowl, combine the broccoli soup and the milk; stir in the lemon juice and the black pepper.  Pour soup mixture over the chicken.  Top chicken with the lemon slices.

Reduce the heat to low and cover; cook 5 minutes or until the chicken is completely cooked through; stir occasionally.

This is a Campbell's recipe and photo.

To serve, garnish with some carrots curls, fresh herbs, etc as desired.

SAMANATHA'S EASY CHERRY CRUMB PIE

My 7-year-old granddaughter Samantha is quite a little baker.  Baking is her passion.  When she read a library book about a cherry pie, she wanted to make one.  So we took the idea for a crumb top and came up with her own cherry pie.  You know if it is easy enough for a 7-year-old to make (grandma handled putting it in and taking it out of the oven!), you can make it, too.  It really is good. This is a repeat post. Samantha is now in her third year of college, but we still use her recipe. She has made many cherry and apple pies over the years using this topping, especially for holidays and church functions.

1 pkg (15-oz) refrigerated pie crusts

1 can (20-oz) cherry pie filling
1 1/4 cup raw quick oats
1 cup packed brown sugar
3/4 cup all-purpose flour
1 tsp ground cinnamon
1 1/2 sticks butter, cut up

Preheat oven to 375 degrees.

Arrange one sheet of the refrigerated pie crusts in a 10-inch pie plate.  Refrigerate other crust for another use.
Spread the cherry pie filling evenly in the pie crust. 

In a medium mixing bowl combine the oats, brown sugar, flour, and cinnamon until well combined.  Add the pieces of butter and using a pastry blender or two knives cut in the butter.  Use fingers to blend if needed.  Sprinkle the crumbs evenly over the pie filling.

Place pie in oven and bake at 375 degrees for approximately 30 to 35 minutes.  Use a pie shield to protect crust if it starts to get too brown.

Allow to cool before cutting.
Yield: 8 to 10 servings

POTATO SALAD WITH CUCUMBER RANCH DRESSING

Note: This is a quick recipe to make.  It does need to chill thus making a great make-ahead dish. Perfect for a crowd.

5 lbs red potatoes
4 ribs celery
1 bunch green onions, sliced
2 tbsp dill weed
1 1/2 tsp salt
2 cups mayonnaise
1 bottle (16-oz) cucumber ranch salad dressing

Scrub potatoes and place in a Dutch oven; cover with water and bring to a boil.  Reduce the heat, cover and simmer 20 to 25 minutes or until tender.  Drain and cool enough to cut into cubes

In a large serving or salad bowl, combine the potatoes with the celery, onions, dill and salt.

Whisk the mayonnaise and salad dressing together in a small mixing bowl until blended.  Pour the blended dressings over the potato mixture.  Stir gently to coat all the potatoes.  Cover and refrigerate for 4 to 6 hours before serving.

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HOOSIER CORN CHOWDER WITH HAM

1 medium onion, diced

1/4 cup + butter
1/4 cup all-purpose flour
1 cup diced cooked potatoes
1 cup diced cooked ham
1 (1 lb) bag frozen corn
2 cans (15.5 oz) cans creamed corn
1 can (10.5 oz) cream of mushroom soup
3 cups whole milk
3/4 tsp salt
freshly ground black pepper to taste
fresh parsley for garnish

Melt the 1/4 cup butter in a stockpot; add onion and saute until tender, stirring and watching carefully to keep from browning.  Add the flour and stir until smooth.  Add the potatoes, ham, frozen corn, creamed corn, mushroom soup, milk, salt, and pepper to the pot, stirring until combined.  Heat the chowder to a boil.

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To serve, place a pat of butter, if desired, in the bottom of each bowl for serving.  Garnish with the parsley and serve hot.

SKINNY SPINACH ARTICHOKE DIP

4 ounces cream cheese

1/3 cup Greek yogurt

1/4 cup Parmesan-Reggiano cheese

2 cloves garlic, minced

10 ounces frozen spinach, thawed and drained of moisture

10 ounce jar marinated artichoke quarters, drained and coarsely chopped

1/4 cup shredded mozzarella cheese

Preheat oven to 375 degrees.

Using a mixer, blend the cream cheese, Greek yogurt, Parmesan-Reggiano cheese, and garlic.

Be sure all water has been  pressed out of spinach then add the spinach and artichoke hearts to the cheese mixture.

Lightly spray a small baking dish and transfer the mixture to the dish. Top with the mozzarella cheese.

Bake in the preheated oven approximately 20 to 30 minutes until cheese is bubbly and starting to brown.

Serve dip while hot.

Recipe and photo adapted from an old post on Everyday Health

TURKEY AND APPLE WRAPS

4 (6-inch) flour tortillas

8 tsp mayonnaise
4 tsp Dijon mustard
16-20 shaved slices deli turkey breast
2 cups thinly sliced apple
1 cup baby spinach leaves

In a small bowl, combine the mayonnaise and Dijon mustard, mixing together well.  Spread mixture of one side of each of the tortillas.  Top with the turkey, apple, and spinach.  Roll up to serve.

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WHITE CHOCOLATE-STRAWBERRY YOGURT PARFAITS

4 pecan crunch crunchy granola bars, crushed to 3/4 cup

1/2 cup chopped pecans

1 pkg (3-oz) cream cheese, softened

1/2 cup whipped topping

1/2 cup marshmallow creme

1 oz white chocolate baking bar, shaved

1 carton (6-oz) light fat-free white chocolate strawberry yogurt

1 cup sliced fresh strawberries

Additional sliced strawberries for garnish

White chocolate curls for garnish

Fresh mint leaves for garnish

In a small bowl, mix crushed granola bars and pecans, set aside.

In a large bowl, beat cream cheese with mixer on medium speed until smooth. Beat in whipped topping, marshmallow creme, shaved white chocolate and yogurt until well blended.

To assemble, in each of 2 (14-oz) parfait glasses, layer 1/4 cup granola mixture, about 1/2 cup yogurt mixture and 1/4 cup sliced strawberries. Repeat layers. Top each parfait with 1 tablespoon remaining granola mixture. Garnish each with the additional strawberry slices, white chocolate curls and mint leaves. Serve immediately.

Yield: 2 servings

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LOW CARB ZUCCHINI DISH

zucchini

olive oil
garlic powder or minced fresh garlic
sliced tomatoes
mozzarella or Parmesan cheese
salt and pepper, to taste

Slice the zucchini in half. Slice off the bottom to keep it stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend. 

Bake 375 for 20 to 30 minutes until soft.

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BUTTERNUT SQUASH AU GRATIN WITH BACON

1 butternut squash

4 slices bacon, cut up
1 small sweet onion, sliced thin
2 tbsp flour
1/4 tsp freshly ground black pepper
1 cup chicken or vegetable broth
1 1/2 cups shredded Cheddar cheese, divided

Preheat oven to 350 degrees.

Cut the squash in half lengthwise, discard seeds.  Peel and cut each half into thin slices.

Place the squash slices in a saucepan with enough water to just cover squash.  Bring to a boil over high heat; turn heat to medium-low and simmer for 8 to 10 minutes until tender.

While squash cooks, fry the bacon in a skillet until crisp.  Drain, reserving 1 tablespoon of the drippings.  Set bacon aside and return the tablespoon of drippings to the skillet; add the onion and cook while stirring for about 5 minutes.  Stir in the flour and pepper; cook, stirring for 1 minute.  Add the broth, cook and stir about 3 minutes until thickened.  Remove from the heat and stir in 1 cup of the cheese.

Drain the squash.

Spray a square baking dish very lightly with nonstick cooking spray.  Arrange half of the squash slices in the bottom of the dish; cover with half the sauce.  Repeat the layers and top with the bacon then the remaining half cup of cheese.

Bake at 350 degrees for 25 to 30 minutes or until heated through.

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GARDEN FRESH MACARONI & HAM SALAD

1 pkg (7-oz) elbow macaroni

2 cups diced cooked ham
1 cup diced cheddar cheese
1 cup frozen peas, thawed
1 cup torn or shredded lettuce
1 medium tomato, chopped
1/2 cup diced green bell pepper
1/4 cup minced onion
3/4 cup bottled Italian or Ranch salad dressing (depends on your preference)
1 tsp salt, optional
dash freshly ground black pepper

Prepare the macaroni according to the package directions, omitting any oil or butter; drain well.

Pour the macaroni into a large mixing bowl; add the remaining ingredients and toss to coat well.
Chill until serving time.

HOW TO ROAST GARLIC

1 garlic clove

1 tsp extra virgin olive oil

Preheat oven to 375 degrees.

Remove as much of the papery covering of the whole garlic head as possible, without breaking up the cloves from the head. Trim the top of the garlic with a knife.

Place the trimmed garlic head in the center of a small piece of aluminum foil. Drizzle with the olive oil. Cover tightly with the foil. Roast in the oven 40 minutes.

Remove from the oven and allow to cool about 5 minutes. Remove from the foil and serve immediately (squeezing garlic out of its papery clove skins).

May be stored in the refrigerator up to 3 days.

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SEA SCALLOPS WITH SPINACH

1 1/2 lbs large sea scallops

1/4 cup sugar
1/4 tsp paprika
dash of ground red pepper
1/4 cup lemon juice
2 tsp olive or canola oil, divided
1/4 tsp salt
1/4 tsp pepper
1 tsp minced garlic
10-oz fresh baby spinach
1/4 cup toasted pine nuts

In a small saucepan bring the sugar, paprika, red pepper, and lemon juice to a boil; cook 4 minutes until thickened.  Allow to cool slightly.

Meanwhile, heat a large skillet over medium-high heat.  Add 1 teaspoon olive oil to the pan and swirl to coat pan.  Sprinkle half the salt, and all the pepper over the scallops that have been patted dry.  Add to the pan and cook 2 minutes per side or until done.  Remove from pan; set aside but keep warm.

Add the remaining oil to the skillet along with the garlic.  Cook a few seconds, stirring constantly.  Add the spinach and cook, stirring constantly for 3 to 4 minutes until spinach is lightly wilted.  Stir in the remaining salt.

To serve, place the spinach on shallow serving plate, top with the scallops, and drizzle the boiled mixture over the top.  Sprinkle with the pine nuts.

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CHEESY CORN CASSEROLE

I consider this a quick fix recipe because it goes together in less than 5 minutes. It does, however, bake for 50 minutes.

3 cups frozen corn
1 medium tomato, chopped
1 medium green bell pepper, chopped
2 jalapeno peppers, seeds removed and finely diced
1 1/2 cups milk
5 tablespoons butter, melted
5 eggs, whisked
6 tablespoons white whole-wheat flour
1 cup shredded cheddar cheese
1 teaspoon salt

Preheat oven to 350 degrees.. In an 8-by-12 casserole baking dish that has been sprayed with nonstick cooking spray, add all the ingredients.

Stir with a spoon to mix everything up.

Bake for 50 minutes.

Allow to cool for 5 minutes before serving.

Adapted from Cooktop Cove

STRAWBERRY-BANANA SMOOTHIE WITH RICE BRAN

2 cups fresh (or unsweetened frozen) strawberries

2 bananas, sliced
1 carton (8-oz) low-fat vanilla yogurt
1/2 cup skim milk
1/4 cup rice bran
3 tbsp lemon juice
1 tbsp honey

Place the strawberries and bananas in a large zip-top freezer bag and freeze until firm.  This will take at least 4 hours and can be done overnight.

Combine the firm fruit mixture with the remaining ingredients in a blender container.  Process mixture until smooth.

Serve immediately in chilled glasses.

Yield: 4 servings of 1 cup each.

NOTE: This recipe and picture are from the Rice Council over 30 years ago.

PUMPKIN SPICE CHEX SNACK MIX

4 cups honey nut Chex cereal
2 cups pretzels
1 6 oz bag Caramel Bugles 
1/4 cup butter (melted)
1/4 cup brown sugar
1 tbsp Pumpkin Pie Spice
1/2 tsp vanilla extract
1 8 oz bag Boo-terscotch M&M's
1 cup harvest candy mix (candy corn, candy pumpkins)
1/2 cup Reese's pieces

In a large mixing bowl, mix the cereal, pretzels and Bugles.

In a small bowl, stir together melted butter, brown sugar, pumpkin pie spice, and vanilla and then pour over the dry mix. Stir to coat.

On a baking sheet lined with parchment paper, spread out the mixture into an even layer.

Bake at 275 for 45 minutes, stirring every 15 minutes.

Spread on wax paper to cool and then toss with the candy pieces. 

Keep stored in an airtight container.

Adapted from Princess Pinky Girl

 

OVEN BACON

My aunt posted this on her facebook page some time ago. I, too, hate getting splattered and frying bacon! But we sure do enjoy eating it here in my household.

HOW TO COOK PERFECT BACON EVERY TIME! COOK BACON IN THE OVEN

The trick is to put the pan in a cold oven and then switch it on and begin your timer. Cover cookie sheet with tin foil first. Turn oven to 375 for about 20 min instead of 400 for ten because the lower and slower the more fat renders out. I hate getting SPLATTERED!! This works perfect!

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CRAB TOASTS

This is my daughter's recipe.

1 small can flaked crab
1 stick butter or margarine
2 tbsp mayonnaise
1 small jar of Old English Cheese Spread
1 pkg English muffins
seasoning salt, to taste
lemon pepper, to taste
garlic salt, to taste

Mix butter, mayonnaise, cheese, and seasonings well; add crab and stir to blend.

Spread the crab mixture on the split English muffins. Freeze on an open pan then store in sealed plastic bag until ready to use.

For serving, cut each muffin into fourths and broil until bubbly. Watch carefully while broiling so they don't burn.

Yield: 48
Note: These keep well in the freezer.

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OH-SO-NUTTY BROWNIE SUNDAES

2 squares (1-oz each) unsweetened chocolate

1/4 cup butter
1 cup sugar
1 large egg
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup semisweet chocolate chips
1/2 gallon vanilla ice cream
1 cup strawberry ice-cream topping
3/4 cup coarsely chopped walnuts

Preheat oven to 350 degrees.
Line an 8-inch square baking pan with aluminum foil and leave foil hanging over by a couple of inches on two opposite ends; set aside.

Heat the chocolate squares and butter in the top of a double boiler over hot water.  Heat, stirring occasionally, until melted.  Remove from the heat and blend well.  Allow to cool slightly.

Using a wooden spoon or a silicone spatula, stir the sugar, egg, and vanilla extract into the chocolate mixture.  Add the flour, stirring just until blended; stir in the chocolate chips.

Lightly spray the bottom of the foil in the baking pan; pour the brownie batter into the pan.  Bake 25 minutes or until the brownies start to pull away from the sides of the pan.  Cool completely on a wire rack.  Lift out the brownies by using the hanging foil as handles.  Cut into squares.

To make sundaes, place a brownie square on a dessert plate.  Top with a scoop of the vanilla ice cream. Spoon strawberry topping over the ice cream.  Sprinkle with chopped nuts.  Repeat process for each sundae.

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SAUSAGE ROLL WITH CREAM CHEESE

1 lb bulk sausage

2 cups self-rising flour
1 brick (8-oz) cream cheese, softened
1 stick butter, softened

In a mixing bowl combine the flour, cream cheese, and butter together to form a dough. Roll out the dough to form a rectangle.

Meanwhile, lightly fry the sausage, stirring to crumble, just until almost cooked and the fat is cooked out; drain.  Sprinkle the sausage over the dough then roll up jelly-roll style.  Refrigerate overnight.  Remove from the refrigerator and slice.  Bake on a cookie sheet that has sides for 12 to 15 minutes at 450 degrees.

Note: This is a great make ahead item for breakfast or brunch.  Make and refrigerate the night before then bake for a few minutes and breakfast is ready.

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