Monday: Sloppy Joes, corn on the cob (my fav)
Tuesday: Fend (gotta love working)
Wednesday: Chickan Fajitas, with refer beans and rice
Thursday: NACHO NITE!
Friday: Homemade Baked Mac and Cheese (my moms recipe)
Saturday: Fend
Sunday: Mom and Dads..
Monday, February 22, 2010
Thursday, January 7, 2010
Back to basics....
Weekly meals...
Now that I am back to a regular schedule and the holidays are over, I can post these again...
Sunday: French Onion Soup
Monday: Fend (work)
Tuesday: Chili Dogs (oldie but goodie)
Wednesday: BBQ Chicken legs and baked potatoes. (In Cali, its never to cold to bbq)
Thursday: Garlic and herb shrimp and pasta with Broccolli
Friday: Potluck at friends
Now that I am back to a regular schedule and the holidays are over, I can post these again...
Sunday: French Onion Soup
Monday: Fend (work)
Tuesday: Chili Dogs (oldie but goodie)
Wednesday: BBQ Chicken legs and baked potatoes. (In Cali, its never to cold to bbq)
Thursday: Garlic and herb shrimp and pasta with Broccolli
Friday: Potluck at friends
Monday, January 4, 2010
Steak Diane....Steak DELICOUS!
Serves 4
Ingredients
4 x small sirloin steaks, approx 200g each, trimmed of rind and excess fat
3 shallots, peeled
100g chestnut mushrooms, cleaned
1 garlic clove, peeled
Worcestershire sauce, to taste
1 tbsp Dijon mustard
50ml brandy
200ml single cream
Small handful of flat-leaf parsley
300g peas (defrosted if using frozen)
Approx 30g salted butter
Olive oil
Salt and pepper
For the sautéed potatoes:
Approx 500g-600g small Charlotte potatoes, cut in half
2 garlic cloves, peeled
Few sprigs of rosemary
Method: How to make steak Diane with sautéed potatoes and peas
1. Parboil the potatoes in boiling salted water for 4-5 minutes or until just tender. Drain the potatoes and set aside.
2. Using a rolling pin, roll out the steaks to flatten and cut off the rind of fat. Season the steaks on both sides with salt and pepper (watch the step-by-step video from Gordon on how to prepare the steak).
3. Heat a little olive oil in a heavy based pan. Quickly sauté the steaks on both sides for approx 1 minute to colour, then remove from the pan and set aside to rest.
4. Bring the same pan back up to temperature and add a little more oil if necessary. Slice the shallots and mushrooms add to the pan, season with salt and pepper and sauté briefly. Crush in the garlic and stir (watch the step-by-step video from Gordon on how to make the sauce for steak Diane).
5. Add the Worcestershire sauce and mustard and heat through for 1-2 minutes. Tilt the pan away from you, pour the alcohol into the far end and allow it to ignite. Once the alcohol has burnt off, swirl the juices around the pan. Pour in the cream and add the steaks and any resting juices back into the pan. Allow the steaks to heat through for 2-3 minutes. Chop the parsley and sprinkle it into the pan.
6. Introduce the steaks back into the pan and cook for 2- 3 minutes (depending on how well done you like your steak).
7. Heat a little oil in a separate pan and add the potatoes. Season with a little salt and pepper and add the rosemary. Crush in two garlic cloves and sauté. Toss the potatoes, add a knob of butter and sauté for a further 1-2 minutes until golden and cooked through (watch the step-by-step video from Gordon on how to make sauteed potatoes).
8. Cook the peas for 2-3 minutes in boiling salted water with a little butter. Drain, and keep warm.
9. To serve, transfer the steaks to serving plates and spoon the sauce over. Arrange the sautéed potatoes and peas alongside.
Serves 4
Ingredients
4 x small sirloin steaks, approx 200g each, trimmed of rind and excess fat
3 shallots, peeled
100g chestnut mushrooms, cleaned
1 garlic clove, peeled
Worcestershire sauce, to taste
1 tbsp Dijon mustard
50ml brandy
200ml single cream
Small handful of flat-leaf parsley
300g peas (defrosted if using frozen)
Approx 30g salted butter
Olive oil
Salt and pepper
For the sautéed potatoes:
Approx 500g-600g small Charlotte potatoes, cut in half
2 garlic cloves, peeled
Few sprigs of rosemary
Method: How to make steak Diane with sautéed potatoes and peas
1. Parboil the potatoes in boiling salted water for 4-5 minutes or until just tender. Drain the potatoes and set aside.
2. Using a rolling pin, roll out the steaks to flatten and cut off the rind of fat. Season the steaks on both sides with salt and pepper (watch the step-by-step video from Gordon on how to prepare the steak).
3. Heat a little olive oil in a heavy based pan. Quickly sauté the steaks on both sides for approx 1 minute to colour, then remove from the pan and set aside to rest.
4. Bring the same pan back up to temperature and add a little more oil if necessary. Slice the shallots and mushrooms add to the pan, season with salt and pepper and sauté briefly. Crush in the garlic and stir (watch the step-by-step video from Gordon on how to make the sauce for steak Diane).
5. Add the Worcestershire sauce and mustard and heat through for 1-2 minutes. Tilt the pan away from you, pour the alcohol into the far end and allow it to ignite. Once the alcohol has burnt off, swirl the juices around the pan. Pour in the cream and add the steaks and any resting juices back into the pan. Allow the steaks to heat through for 2-3 minutes. Chop the parsley and sprinkle it into the pan.
6. Introduce the steaks back into the pan and cook for 2- 3 minutes (depending on how well done you like your steak).
7. Heat a little oil in a separate pan and add the potatoes. Season with a little salt and pepper and add the rosemary. Crush in two garlic cloves and sauté. Toss the potatoes, add a knob of butter and sauté for a further 1-2 minutes until golden and cooked through (watch the step-by-step video from Gordon on how to make sauteed potatoes).
8. Cook the peas for 2-3 minutes in boiling salted water with a little butter. Drain, and keep warm.
9. To serve, transfer the steaks to serving plates and spoon the sauce over. Arrange the sautéed potatoes and peas alongside.
Monday, August 17, 2009
Sooo Easy Macaroons.....
This recipes is soooo easy to make and is sooo delicious!
You need
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 bag (14 oz) flaked coconut
1/4 cup milk
1 can (14 oz) sweetened condensed milk (not evaporated)
1. In large bowl, stir together cookie mix and coconut. Stir in milk and sweetened condensed milk until well blended. Cover; refrigerate 2 hours.
2. Heat oven to 375°F. Line cookie sheets with cooking parchment paper or use ungreased cookie sheets. Using 1-tablespoon-size cookie scoop, scoop dough onto cookie sheets 2 inches apart.
3. Bake 12 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
To make them even more special....
I melted down some chocolate and just rolled the sides to coat the cookies.....
Phenomenal....
You need
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 bag (14 oz) flaked coconut
1/4 cup milk
1 can (14 oz) sweetened condensed milk (not evaporated)
1. In large bowl, stir together cookie mix and coconut. Stir in milk and sweetened condensed milk until well blended. Cover; refrigerate 2 hours.
2. Heat oven to 375°F. Line cookie sheets with cooking parchment paper or use ungreased cookie sheets. Using 1-tablespoon-size cookie scoop, scoop dough onto cookie sheets 2 inches apart.
3. Bake 12 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
To make them even more special....
I melted down some chocolate and just rolled the sides to coat the cookies.....
Phenomenal....
Friday, August 14, 2009
Meatloaf
I grew up with out of sight home cooking. My nana was an awesome cook, my mom was an awesome cook and so I got use to good wholesome home cooking. Nana cooked most of the meals for grandpa and thier 2 girls. Every so often though gramps would cook meatloaf. And it was always phenominal. Even today we refer to our Meatloaf recipe as "Grandpa's Meatloaf". And i always think of him when I make it.
Heres to you Grampa!
Look at all that grease......No THATS home cookin!
Heres to you Grampa!
Look at all that grease......No THATS home cookin!
Thursday, July 9, 2009
Mile High Apple Pie
I love to make apple pies. Not my favorite pie to eat but for some reason I love to make them. I dont even think its that great but they are fun to make.
And they end up soooo pretty!
And they end up soooo pretty!
Wednesday, July 8, 2009
Not sure what to call it.....
So its part pie/part cake.
I made this for a buddy's bday. Made in a springform pan. Line the bottom with crushed oreo cookies. Slice up some swiss rolls and line them along the sides of the pan. Then add a layer of chocolate fudge pudding. Then a layer of chocolate pudding with cool whip mixed in. Then pile more cool whip on top. End it with more crushed cookies on top.
Nolan was intrigued....
I made this for a buddy's bday. Made in a springform pan. Line the bottom with crushed oreo cookies. Slice up some swiss rolls and line them along the sides of the pan. Then add a layer of chocolate fudge pudding. Then a layer of chocolate pudding with cool whip mixed in. Then pile more cool whip on top. End it with more crushed cookies on top.
Nolan was intrigued....
Subscribe to:
Posts (Atom)