I came home from work the other night, and wanted something so quick and delicious so I whipped up this….
Two slices of Oatnut bread, two slices of muenster cheese, three slices of honey ham, and one ripe tomato…. Yum! Instead of margarine or butter, I’ve been suing I Can’t Believe It’s Not Butter Spray, and I love it! It’s straight up soybean oil, not partially hydrodgenated, and works good 🙂
I hope you all have a great weekend, you can bet I’ll be taking it off from blogging…. I have a serious cold, work alone both Saturday and Sunday, and am planning to watch a movie tomorrow night with Mary (Something Borrowed, I’ve been dying)
The other night, I made dinner on the fly and was looking for something quick and tasty. I’m sorry i didn’t measure this one out, so you’ll just have to trust me with it, and go for it yourself at home if you want to replicate it 🙂
i started by marinating some pork chops in a simple marinade made with olive oil, soy sauce, worchestshire sauce, chipotle sauce, raspberry preserves, a pinch of garlic powder, and a few cracks of black pepper. Whisk it together, and pour over chops.
Pan fry in a preheated hot skillet with a tablespoon of melted butter, cook for 5-6 minutes, then flip and cook for 5-6 more minutes.more, checking to be sure that the meat is firm to the touch, and well done.
Mmmmm, don’t they look pretty?
At this point, you are starting to wonder where the peaches come in… I sliced up a couple peaches, and one sweet onion. I sauted them in more butter in a separate skillet with a sprinkling of brown sugar and cracked black pepper
Then if you are into that sort of thing, you will plate up your pork chop, with some peaches and onions next to it… and maybe a little Raspberry Chipotle BBQ sauce. It was yummy… sorry I didn’t take a plated pic. I’m not used to cooked dinner after work. I’m serious, I don’t know how you Monday to friday nine to fivers do it!
My man loves peaches, so when i saw this recipe I knew that one day i would have to make it for him! Here’s the cast of characters….
Peaches ‘N Cream Muffins
- 2 eggs
- 1 c. sugar
- 1/2 c canola oil
- 1/2 tsp. vanilla
- 2 c. flour
- 1/2 tsp. salt
- 1/2 tsp baking soda
- 1 c. sour cream
- 1 c. chopped peaches
Preheat oven to 400 degrees. Spray a muffin tin with nonstick spray or line with foil. In a large bowl, beat eggs. Gradually add sugar while beating. Continue beating while adding the oil. Add vanilla. in a separate bowl, mix flour, salt and baking soda. Alternately stir flour mixture and sour cream into the egg mixture. Fold in peaches. Put in muffin tin. Bake for 20 minutes until toothpick comes out clean. Cool on wire rack, and enjoy!
I got home from work early tonight, around six. I love Fridays. I would love them better if I didn’t have to work Saturdays, but I haven’t had Saturdays off since 2002. I’m used to it. Besides, I have to admit that I’m kinda glad I won’t be free to watch the Cy-Hawk game. My boys might not make a very good showing, and that’s always painful. Especially if you happen to be anywhere near a Hawkeye fan who likes to gloat…. I digress….
I got home from work early tonight, and decided to whip up some tasty food before launching into my evening plans of cleaning! I’m exciting, right?
I saw this recipe over at SkinnyTaste awhile back, and have been dying to put a spin on it 🙂 I swapped out the cheese for some creamy chipotle sauce, and added some pepper from my garden.
To get going, you’re going to want to thinly slice some steak. I used two t-bones from my grandparents that happened to be in the freezer. Side note: steak from a cow raised by an eightysomethingish ‘retired’ farmer is A-mazing. My gramps has been raising cattle since before my mom was born… now, I’m not saying my mom is old persay, I’m just saying that’s a long time to get good at producing beef.
Season up your steak slices with plenty of black pepper, and an all purpose seasoning of your choice. You could use Lawry’s. You could use Montreal Steak Seasoning. You could be cool like me, and use Penzey’s Old World Seasoning. Keep these spices handy cause you’re gonna use them later on….
Alright, so next step, pop those little guys into a preheated skillet, and brown them for about a minute. You will know when to flip them because a). the edges will be a little brown and b). they will come off the pan easily. If they don’t want to turn, they aren’t ready.
Flip them over, and cook for a minute on the other side. DON”T OVERCOOK!!! Just enough to be brown, and not be bleeding. You’ll want to pull the meat out, and put in a covered casserole, just a little guy, and start with some mushrooms.
First, bring the skillet back up to temp, and add a little bit of olive oil. Not much, maybe half a tablespoon. When the oil is heated, add your sliced mushrooms. Let them cook down a little, and season to your taste with the pepper and all purpose seasoning of choice (APSOC) When these little guys are softened up, add them to the steak, and cover again.
Aren’t they pretty? When these are soft, go ahead and add to your steak and mushrooms, then toss together!
At this point, you can toast up some bread, or cut up a baguette. I sliced some French bread that I had milling around the breadbox, and popped it into the toaster. Fancy, I know.
I served it alongside a bowl of sausage corn chowder that I spiced up with a couple jalapenos because i was in a “You Pick Two” kinda mood.
Steak Skillet Sandy
- half a pound thinly sliced steak
- 8 oz sliced mushrooms
- 2 medium sweet onions, thinly sliced
- 1 bell pepper thinly sliced
- black pepper
- All Purpose Seasoning Of Choice
- chipotle sauce
Season beef with pepper and APSOC. Saute in heated skillet one minute per side til brown, and just barely cooked. Set aside. Bring skillet up to temp, add olive oil, and mushrooms. Season and cook til softened, then set aside with steak. Repeat with peppers and onions together.
Assemble sandwich with bread, and sauce. Try not to eat the entire recipe alone 🙂
The other calendar recipe that was a major win in my house was this super easy and delicious creamy chopped cauliflower salad!
Did you spy the absolutely wonderful little bowl my salad is in? Yes, it’s Fiesta. I know you were DYING to ask. I stepped out on a limb and told my husband that I wanted to start collecting Fiesta. I don’t think he got/gets it. I don’t think I care. Too much anyways. I keep trying to explain to him, but need to remember that he doesn’t have to get it to purchase me some 🙂
Anywho, I started out my collection with this little cereal bowl, perfect for cereal, ice cream, or a side salad without being too big or too small. I scored a great deal at work a few weeks ago, and picked up four of them one each in peacock, scarlet, marigold, and shamrock. I love them.
I also loved this salad!
Creamy Chopped Cauliflower Salad
- 1/4 c light mayo
- 2 T white wine vinegar
- 1/2 c chopped onion
- 1/2 tsp caraway seeds, optional
- 1/4 tsp black pepper
- 1/4 head cauliflower, chopped
- 1 sweet apple chopped
- 2 c romaine lettuce
Whisk first five ingredients together: mayo, vinegar, onion, caraway seed, and black pepper. Add cauliflower, apple, and lettuce. Toss and serve.
We had this as a side for lunch, and I took leftovers with a few slices of turkey and some croutons for dinner, and it was just as delicious as a main dish salad.
Well, I must be off… I have a to do list a mile long, and a headache that’s a doozy, but when we are in Minneapolis tomorrow night, it will be well worth working through the headache!!! Have a great weekend 🙂
Thanks to my dear friend Autumn, I was able to take part in some recipe testing for an ISU Extension calendar. I did three recipes. One was a no win in our house, and two were majorly awesome!
This one is majorly awesome!
Supreme Grilled Cheese Sandwiches 🙂
You start out with slicing some french bread, and making some garlic mayo by adding lemon juice and garlic to some mayo.
After spreading some of your delicious mayo on half the slices of bread, top with sauted green pepper, onion, and mushroom.
Then, top with a slice of fresh mozzarella cheese….
Then, finish off by topping with the other slice of bread, and spraying with butter spray.
Grill til golden brown, melty and delicious! Sorry, I didn’t get a pic of the half eaten sandwich… lunch was kind of hurried affair this afternoon 🙂
Supreme Grilled Cheese
- 8 slices French bread
- 1 T lemon juice
- 1/4 c light mayo
- 1/4 tsp finely chopped garlic
- 1 c sliced mushrooms
- 1 c sliced onion
- 1 c sliced pepper
- 4 slices mozzarella cheese
- butter or olive oil spray
Combine juice, mayo & garlic. Spread on 4 slices bread. Top with onion, pepper, & mushrooms that have been sauted in cooking spray. Then, a slice of mozzarella. Finish assembly, with other slice of bread. Spray with butter or olive oil spray, and place in a preheated frying pan. Cook 2-3 min on medium heat until golden brown. Flip, and repeat.
I’ve been home for a couple of days now.. Mom is doing well and it’s time to go back to work tomorrow. Eick! Work! I can hardly believe that it’s been a week and a half. Anywho, I did some mad menu planning last night, and we did some crazy grocery shopping this morning. Now, I am stocked and set to go for a couple of weeks of deliciousness 🙂
First on the list is what I am going to refer to as Runzabattas. What, may you ask is a Runzabatta? It’s a ciabatta roll that is scooped out and turned into a Runza! If you have no idea what a Runza is, then you’re probably not from Nebraska, or you have never married someone from Nebraska.
So, without further ado….. Runzabatta….
- 3/4 lb of ground beef
- 1/2 small onion chopped fine
- 1/3 of a small head of cabbage
- 1 can of mushrooms
- 1 can cream of mushroom soup (I use red. fat)
- salt & pepper to taste
- a couple healthy pinches of thyme
- shredded cheddar cheese
- 8 Ciabatta rolls
- 2 T. olive oil
For the filling: Brown beef with onion, and drain. Then add the cabbage and saute until it is softened. Season with salt, pepper, and thyme throughout to your taste.
Meanwhile, slice the top third of the ciabatta rolls off, and scoop out the insides. Make sure you leave about a half an inch of bread all the way around.
Fill the rolls with one-third of a cup of filling, and sprinkle with shredded cheddar cheese. I think I used about a cup total. Brush the tops of the rolls with the olive oil, and bake beside the bottoms on a cookie sheet. They go into a 400 degree oven for about seven minutes. It doesn’t take very long because all you have to do is melt the cheese!
When done, put the tops back on, and dig in! I served this with cheezy orzo leftovers, some corn, and raw carrots. The verdict is that we really enjoyed them! They are not exactly like Runzas because the bread makes a huge difference. A Runza has a softer more traditional bread. These are crispy, and have a slightly difference flavor. Regardless, they will definietly satisfy a runza fix!