STIR FRY: BEEF & BROCCOLI

Sometimes I don't feel like cooking...and I grab something simple, few ingredients, and still really yummy. I'm going to show ya'll a couple "bag seasoning" meals that I really love and can always depend on.

SIMPLY ASIA: BEEF & BROCCOLI

All you need with it is:
1 lb beef sirloin, cut in thin strips
4 cups broccoli florets (I use the frozen kind!)
1/2 white onion, sliced
1 cup water
2 tablespoons soy sauce

Yes folk, thats it!

And here's proof....
Step 1
Step 2

Step 3

And your done! Told-ya!

And I recommend this soy sauce:

Why? Because I said so. Actually, a great friend of mine did a "soy sauce taste testing" and told me this one is the best. So now I say this one is the best! It works just like that.

A serve with a giant mound of jasmine rice.

Enjoy--we sure did!

Something funny...I go to "Publish Post" and was confused when my background and images with all wacky...thats when I realized I publish on my hubby's web page. Wow. Its late. *note to self: check and make sure you're on your own web page!*

Tuna in Celery Boats

My son insists on making tuna at least 3 times a week and he loves it when I put it in celery boats. He also gets to help me make the tuna, and I think thats why he likes it so much. =)

TUNA IN CELERY BOATS

2 cans Chunk-light Tuna in water
1/2 green apple (Granny Smith) diced really small
2 celery stalks, diced really small
2 teaspoons relish
1/4 cup mayonnaise
3 celery stalks, cleaned and cut in thirds
Club multi-grain crackers

Mix the first 5 ingredients together then spread into the celery stalks.

See? How easy was THAT! The trick is the green apples--it adds a crisp, sweet flavor!

I like eating the club multi-grain crackers with them, but in the picture those are Ritz crackers (I was out of Club). But any cracker will work!

GINGER-PINEAPPLE TURKEY SLIDERS

GINGER-PINEAPPLE TURKEY SLIDERS

1 pound ground turkey
1/2 cup fresh bread crumbs
1 egg white
1 tablespoon white onion, diced really small
1/2 teaspoon ground ginger
1/2 teaspoon Chinese 5-spice
a dash ground pepper
1 can pineapple chunks
Gouda cheese slices
Toasted buns
Fresh spinach

Mix first 7 ingredients together and form into small patties.

Grill over med-high for about 4 minutes on each side.

Place cheese over top and grill for another 2 minutes (gouda cheese doesn't melt that quickly).

Place on toasted bun, put a few leaves of spinach and a few chunks and top with other half of bun.

Eat all 8 sliders. Why not? I almost did--but my family wanted to eat too. =)

~~Fresh bread crumbs~~ This is actually really easy. Take some bread, put it in your food processor and pulse for 30 seconds--and whooola! Magic happens. 

~~Toasted buns~~The ones I used were homemade. Just regular white rolls, with crushed rosemary and sea salt cooked on the tops (like Pioneer Woman's rolls). Then I sliced them down the middle, buttered each side, and put them on a med-high skillet, butter side down, until golden brown and crispy around the edges.

~~Pineapple~~ This would be awesome with fresh pineapple, cut into rings and grilled with the patties. I had non available, otherwise I would have--but next time for sure!

This would be easy to make into "regular" size burgers. This recipe would make 4--so make sure you double or triple it!

DARING BAKERS CHALLENGE: YEASTED MERINGUE COFFEE CAKE

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

YEASTED MERINGUE COFFEE CAKE
Mets la main à la pâte!

What an interesting challenge--and get this....I strayed from the recipe!! Whoooo hoooo! Well, kinda. I made the whole recipe, and followed the filling for one, then had fun with the 2nd. Maaaaannnnnn they are good! I need to find someone to give to so all my running won't go to shame.

1st cake--chocolate chips, pecans, cinnamon-sugar
2nd cake-- Cafe' Vienna instant coffee, chocolate chips

I did realize after pulling them out of the oven that I totally forgot to put an egg wash over tops before baking! ooops! And I'm just now seeing the confectioners sugar topping. I can see where this would throw it over the top, but it defiantly didn't NEED it. So it might not look as pretty, but the taste is incredible!!!

Thanks Ria and Jamie for the yummy challenge! [my butt is not thanking you, however ;) ]

Crock-pot: TEXJOY POT ROAST

This is actually a recipe I've used for almost 8 years--and my mother has used 15 years before that. Its based around this little seasoning called "TexJoy." Its a fabulous "steak" seasoning--but I used it for everything from steaks to burgers to pot roasts.

This seasoning can't be found in stores anymore, so my mother orders a BATCH from the company, then disperses them to the family. I can't imagine living without it.

And today I'm going to show you a recipe for a pot-roast using this seasoning--and the flavor can't be beat!

Crock-Pot: TEX JOY POT ROAST

3 to 4 lbs beef pot roast/bottom round roast
1/4 cup TexJoy seasoning (this is all by "eye" so this measurement is just estimating)
3 cups water (this is also an estimation--it depends on size of roast)

Place the roast in a 5-quart slow cooker. Fill water up until 2/3 of roast is covered. Sprinkle roast and water with TexJoy until the whole cooker as a thin layer of seasoning on top.

Cook for 6 to 8 hours on low. Make sure you don't remove the lid [you will loose at least 30 minutes of cooking time]!

Remove roast and let it rest 5 minutes until serving.

The longer it cooks--the more tender meat will be. Keep the layer of fat on the roast that usually comes with it from the meat department. It will be completely dissolved by the end of the cooking time, and the little that is left will drip right off.

Crock-pot: PORK CHOPS & RED POTATOES

Sorry my friends. I've been cooking in the crock-pot all week, but slacked on the photos of them. I will make it up to ya'll!

And for now...

Crock-Pot: PORK CHOPS & RED POTATOES

1 can condensed cream of mushroom soup
1/4 cup chicken broth
1/4 cup Dijon mustard
1 garlic clove, minced
1/2 teaspoon dried thyme
1/4 teaspoon each salt and pepper
6 medium red potatoes, sliced 1/8 to 1/4 inch thick (make sure they are consistently same size)
1 medium onion, chopped
4 boneless pork loin chops

In a 5-quart crock pot, combine first 7 ingredients.

Stir in potatoes and onion and top with pork chops.

Cover and cook on low for 4 to 5 hours.

~~ I didn't take a picture of the pork chops--they weren't as pretty as the potatoes! I would also quickly sear the chops quickly to brown the sides before placing in crock pot. Enjoy!

Crock-pot: TERIYAKI CHICKEN

Guess what? ITS CROCK-POT WEEK!! I'll be doing 7 slow-cooked and delicious meals to share!

TERIYAKI CHICKEN

 
Place in a 4 or 5-quart slow cooker:
1 small whole chicken

Mix in a large bowl, then pour over chicken:
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
Cover and cook on low for 5-6 hours or until chicken is falling off the bone. Remove to serving platter and keep warm.

Skim fat from cooking juices; then transfer juice to small saucepan. Bring to a boil and add:
4 1/2 teaspoons each cornstarch and cold water, combined
Bring to a boil again and cook for 2 minutes or until thickened.

Serve over:
Hot cooked rice