Sunday, March 27, 2011

BALSAMIC VINAIGRETTE STEAK PASTA SALAD

INGREDIENTS TO DRESSING

1/4 cup balsamic vinegar
2 teaspoons brown sugar
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

MEAT PREPARATION

1 Thin Round Steak (I buy about a pound and half in size thin cut)
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon seasoned salt
1/4 olive oil (in pan to cook steak)

Spinach leaves rinsed and waiting (I cut the ones I buy in half)
Cherry tomatoes cut into half

Once steak is cooked to choice, take out of pan, add spinach and tomatoes, cook till tender add pasta dressing and steak. Saute till flavors are combined and I prefer to serve with garlic Texas toast.

Wednesday, March 16, 2011

FROSTING PLAY DOUGH FOR KIDS

Yes this sounds random, but Im thinking Im gonna buy frosting to make this with the kids for Friday.

1 can of frosting (any flavor)
1 1/2 cups powdered sugar
1 cup creamy peanut butter

Mix together until dough reaches desired consistency
storage: air tight container and refrigerate, but when you want to use it again, let come to room temperature for pliable dough.


There is nothing like letting kids play with Play dough and not having to worry they will get sick if they eat it.

CREAMY CHICKEN PASTA CeEnnas FAVORITE

Creamy chicken pasta

2 chicken breasts cut into pieces (can use canned chicken I prefer Costco's brand)
1 cup of sour cream
2 can of cream of chicken soup (can use 1 large can instead)
1 box of pasta of choice
1 cup Parmesan cheese
1 tsp of garlic powder
salt and pepper to taste


Cook chicken till tender, add soup and sour cream and salt and pepper.
In another pan boil water to cook pasta.

Once pasta is done. Add to chicken sour cream mixture. Stir well.

Crock pot chicken and rice

2 chicken breasts cut into pieces (skinless and boneless)
1 can of cream of chicken soup (I use larger can)
1 cup of milk
1 tsp of garlic powder
1 tsp of pepper
1 tsp of salt
2 cups of rice
2 cups of water or chicken broth
1 tsp of Mrs dash (regular table blend)

In crock pot : mix cream the chicken soup and milk and chicken and seasonings. Turn on high and cook for 4 hours.
Once done, cook rice in the water or chicken broth till done.

Once done, put the rice on the bottom and put chicken mixture on the top, serve warm.

BEEF AND BROCOLI STIR FRY

1 pound of flank steak
2 bell peppers (any color, sliced thin)
1 can of mushrooms (or 4 fresh cut into thin slices, optional)
1/2 pound of frozen broccoli (one package of frozen or 1 stalk of fresh cut up)
1 clove of garlic minced
1/2 cup of beef broth (chicken is ok as well)
1 tsp of sugar
4 tbs of oil (I use light tasting Olive oil)
1 table spoon of cornstarch mixed with 2 tbs of water

marinade:
2 tbs of dry sherry or cooking sherry
2 tbs of soy sauce
1 tsp of minced ginger
1 green onion chopped

Partially freeze the meat. Cut across the grain into slices.
Cut the bell pepper in half. Remove the stem and seeds and cut into thin strips. Rinse the mushrooms under warm running water and slice. Thaw the frozen broccoli. Drain.
Combine the meat with the dry sherry, soy sauce, ginger and green onion. Marinate the meat for 20 minutes.
Heat a wok or frying pan and add 3 tablespoons oil. When the oil is hot, add the garlic and stir-fry briefly until fragrant. Add the sliced beef. Brown briefly, then stir-fry until it is nearly cooked through. Push up to the side of the wok.
Add 1 tablespoon oil in the middle of the wok. Add the broccoli. Stir-fry briefly, then add the mushrooms and the red pepper.
Add the beef broth and the cornstarch/water "slurry." Turn up the heat and stir to thicken. Sprinkle the sugar over top. Mix everything together and serve hot with rice or noodles.

BANANA CREAM PIE

1 graham cracker or cookie crumb crust
1 c. water with 1 tbsp. lemon juice
3 bananas
1 sm. pkg. instant vanilla pudding
1 1/2 c. milk
1 teaspoon of vanilla
1 (8 oz.) sour cream
1 (3 oz.) cream cheese
1 sm. pkg. Cool Whip

Slice bananas into lemon water - be sure bananas are coated with lemon water; drain well. Mix together milk, sour cream and pudding mix. Gently fold bananas into pudding mixture. Put bananas and pudding in crumb crust.
Beat cream cheese until smooth; mix into Cool Whip and put over pudding mix. Chill.

CHICKEN NOODLE SOUP

1 package egg noodles
1 stalk of celery diced
1 medium onion diced
1 rotisserie chicken (any flavor will work)
4 full carrots diced
1 49.5 oz can of chicken broth
1 can corn drained (you can use frozen, I prefer frozen)
1/4 teaspoon of all listed below
garlic salt
garlic powder
white pepper (can use regular)
seasoned salt
onion powder
onion salt
salt
1 table spoon of extra virgin olive oil


Saute all veggies in oil for 20 minutes, add chicken broth, then add chicken. simmer for 20 minutes or till its as tender as you want it, then add egg noodles. cook until done.
(also can be done in crock pot).

TACO SOUP

1 pound of hamburger
1 medium onion diced
1 can of diced tomatoes (optional)
1 can of pinto beans
1 cup of sour cream
2 cups of cheese (to your liking)
1 can of tomato juice or veggie juice (46oz can)
2 medium tomatoes cut into pieces
2 garlic cloves minced up (any size)
¼ cup of green onion (optional garnish)
1 tsp of pepper
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of seasoned salt
2 tsp of chili powder (or you can use a pre-mixed taco seasonings from the store instead)
1 bag of tortilla chips (brand of choice)

Use a soup pan to saute hamburger and onion. Once that is cooked add all seasonings and cook five more minutes. Add tomatoes and garlic. Cook five more minutes. Add tomato juice and simmer on low for about 20 to 30 minutes.

(Before you put the chips in the bowl, crunch with your hand to get smaller pieces.)
Serve over chips and put sour cream and cheese and green onion on top for garnish.