Fancy Dinner Part 2 - Steak, Hollandaise, Asparagus

All the girls in our family agreed that our fancy mousse made in the morning needed a fancy dinner to surprise Daddy. We had previously decided to make rolls, steak strips, asparagus, and hollandaise sauce. Mmmmm

Taste of Home Easy Potato Roll Recipe

There it was, in my fridge, staring at me. The scooped out leftovers of the Potato Skins made here. What to do, what to do. Potato Rolls!

Ingredients:
2 pks active dry yeast (1/4 oz each)
1 1/3 cup water (used separately)
2/3 cup sugar
2 eggs
1 cup mashed potatoes
2 1/2 tsp salt
6 cups flour

 Add yeast to 2/3 cup of water. Make sure water is 110-115 degrees. My mom can do this by feeling it on her wrist. I turn on the hot and put a meat therm. under it.

 Yeast should start to fizz and bubble. It is okay to stir it gently to get it all in the water. I use to be scared to do that.

This is my oldest girl mashing our scooped out insides a bit. Not pictured is the sugar. It is measured at 2/3 cup and in my kitchen aid. Next add your 2/3 cup shortening and cream. Add eggs, potatoes, salt, yeast mixture and 2 cups flour. Whisk till smooth. Add remaining 2/3 cup water and replace whisk with dough hook. Gradually beat while adding remaining flour. Don't worry about kneading this dough (I have learned the hard way that not all dough has to be kneaded) but keep it up until you have a soft dough that forms into a ball. Add up to 1/2 cup more flour or Tablespoons of water if needed. Put your ball of dough into a bowl and cover for one hour. Punch down and cut into 15 pieces. My girls helped roll pieces and put them in a dish. Cover and let rise again, about 30 minutes.

Once risen they should look something like this. Give them a quick brush with olive oil or melted butter. Bake in a 375 preheated oven for 20 minutes. I turn mine around halfway through since my oven browns the back half faster.

 While the rolls are cooking we looked up our recipe for mock hollandaise sauce. I'm pretty sure I found this on allrecipe.com a long time ago but sadly did not credit the cook. It is not nearly as good or thick as the original but nice in a pinch and much easier. (I made homemade with my brother over Thanksgiving. It's kinda sad that he's a better cook than me!)

Blender Hollandaise Sauce

 

Ingredients -

Remember the egg yolks you didn't use in your mousse from earlier today? You're gonna need them. Yep, all 6

1 squirt Dijon Mustard

1 Tb lemon juice

2 dash hot sauce (such as Tabasco)

3/4 cup melted butter

 

Blend egg yolks with mustard, Dijon, lemon juice, and hot sauce. Pour melted butter into blender in a steady stream. Put blender in a bowl of hot tap water to keep warm.

 

 

 Asparagus

For some crazy reason my kids love asparagus. I think it is best slightly crunchy and not mushy. To do this wash your asparagus and break off the lower tougher end. It should snap off easily. Fill a medium saucepan with water and bring to a boil. Add asparagus and reduce to a simmer. A simmer is when the bubbles are just wanting to break into a boil but can't seem to muster enough energy. Parboil 2 minutes and immediately get those babies out of there.



 

 As soon as asparagus is done put it into a water bath. It slows the cooking down and keeps them firm.

Since the oven was still occupied by my potato rolls I decided to pan fry the 1/4 inch thick sirloin steak. Add a little olive oil to the bottom of the pan and turn to medium high heat. Season with whatever you have on hand. I used Adam's Reserve Sear N Crust. Cook 7 minutes on one side, flip, season 7 minutes on the next side. Grilling is really the way to go for steak but if you are pan frying keep checking it. If you push on the top and it feels like the fleshy part of your hand below your thumb it is medium rare - which I think is perfect.

Make sure to get those rolls out of the oven!

 

 At the last minute I fried a few leftover sausages we had. I have to admit to eating a few bites off my plate before remembering to take a pic. There was more green on that plate I promise! The girls loved the rolls and I forgot how much they fill you up! Daddy was surprised and everything was perfect. I do admit that we just couldn't finish the mousse after a meal like this. Everyone ate about half a cup and we put them back in the fridge to be finished tomorrow.



Leftovers 101

Once a week we do leftovers night.  It's that night where everything that you've got in your fridge gets cleaned out and dumped.  Otherwise known as clean-out-your-fridge night.  I tell my kids the goal is to clean out as many of the containers as possible, it's like a game to them.

This was our leftover offerings last week.

#1 - Steamed butternut squash served with a little bit of butter, salt and pepper.

#2 - Beef roast, cooked in the crockpot for 4 hours with a packet of dry onion soup mix on the top.

#3 - Brown rice pilaf (recipe below), this was found while cooking a diabetic meal for a friend.

#4 - Mandarin-cranberry pork chops (recipe below), I made this one up to see how it worked.  It turned out to be easy and delicious!

#5 - Potatoes and onions, my kids favorite "fries".  Cut up some potatoes and onions, cook with a little bit of olive oil and salt, pepper and Italian seasoning.  Like fries, my kids eat this with ketchup.

#6 - Fresh cut mango.  I have never been good at cutting mangoes, I pretty well massacre them.  Then I asked my babysitter to teach me, because she's the master.  It's really easy, if you follow the directions.  Here is a tutorial, if you're interested.  It's not the way I learned, but it's a workable way as well.

#7 - Fajitas - Sauteed chicken breast, onions, green bell pepper and jalapeños...my kids loved it and it included everything they hate, ie: peppers and onions.  Sometimes it's just how you cook it!

Brown Rice Pilaf

2 cups water
1 cup brown rice
1 tbsp. olive oil
1/2 tsp. salt
1 cup frozen vegetables
1/2 tsp. cumin

If you have a rice cooker, throw it all together, and cook.  If you don't have a rice cooker, in a saucepan mix the water, rice, olive oil and salt and bring to a boil.  Mix in the vegetables and cumin.  Reduce heat, cover, and simmer 45-60 minutes, until the liquid has been absorbed.


Mandarin-Cranberry Pork Chops

4 pork chops, or as many as you need to feed your family
1 can, whole berry cranberry sauce
1 large can, mandarin oranges, juice drained
2 tsp. cinnamon
2 tsp. curry powder

Preheat oven to 350°.  Brown pork chops in pan, season with a little salt and pepper, then place in baking dish.  In a separate bowl, combine all other ingredients and pour over chops in bowl.  Cover with aluminum foil and bake for 1 hour or until your pork chops are cooked through.  Serve over rice.

**This would also work really well in a slow cooker, just adjust cooking times as needed.**

Oldie But Goodie

I tried this recipe for the second time tonight. I'm not sure why I kept the recipe, I don't really remember loving it the first time around. But, we had all the ingredients and I decided to go for it. We are all glad that I did, it was amazing!

Korean Beef Pul-kogi

1 pound thinly sliced beef sirloin (I used stew meat)

6 cloves garlic, minced

2 green onions, sliced

4 tbsp. soy sauce

2 tbsp. white sugar

1 tbsp. rice vinegar

1 tsp. ginger

In a large bowl (or resealable bag), combine beef with garlic, green onions, soy sauce, sugar, vinegar, and ginger. Cover (or seal) and refrigerate for 2 to 3 hours.

Preheat 2 tbsp. olive oil in a wok (I used a cast iron skillet), place beef mixture in pan and saute until meat is cooked through.

Serve over steamed jasmine rice (or another long grain white rice).

Sorry no pictures, it was delicious! :)

Impossibly Easy Cheeseburger Pie

This is a dish made often at our house. It's good for those nights you don't have anything planned and the kids love it, especially served with ketchup and an ice cold orange julius.

Photo from Betty Crocker

Impossibly Easy Cheeseburger Pie

1 lb lean (at least 80%) ground beef (or turkey)
1/2 large onion, chopped (1/2 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick mix (I make my own mix)
1 cup milk
2 eggs

1.Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2.In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3.In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4.Bake about 25 minutes or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes

Meatloaf 'n Biscuits - You know Southern Comfort Food

You know I love me some good home cookin'. Nothing says comfort and home like meatloaf. As long as you don't really think about the name meat loaf. Meat. Loaf. Bleck, sorry.

My kids even love meatloaf. Seriously. LOVE it.

Plus meatloaf goes really well with mashed potatoes and biscuits. Homemade buttermilk drop biscuits. Mmmm.

So, I tried these new recipes from here. They're awesome and so is her blog.

SAUCY MEATLOAF

2 lbs. lean ground beef

1 egg - beaten

1/2 cup bread crumbs (I used whole wheat, increases the fiber)

2 oz. tomato sauce

1 medium onion - minced

1/2 tsp. salt

1.4 tsp. pepper

2 tsp. Italian seasoning

---Sauce---

4 oz. tomato sauce

1/4 cup water

1 tbsp. vinegar

2 tbsp. brown sugar

2 tsp. dijon mustard

1 tbsp. worchestershire sauce

Preheat oven to 375°. In a bowl combine beef, egg, bread crumbs, tomato sauce, onion and spices. Mix just enough to incorporate the ingredients, don't over mix. Mound into a loaf shape and place into a high sided baking dish, just larger than the loaf.

In the same bowl combine the sauce ingredients: tomato sauce, water, vinegar, sugar, mustard and worchestershire sauce. Mix to blend in brown sugar, then gently pour over the loaf. Bake 60 - 75 minutes. Allow to cool for 15 minutes, then slice and serve with more sauce on each side.

Serve with mashed potatoes (the sauce is really good as gravy for potatoes).

BUTTERMILK DROP BISCUITS

2 cup flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. sugar

3/4 tsp. salt

1 cup buttermilk - COLD

8 tbsp. unsalted butter - melted and cooled slightly

2 tbsp. unsalted butter - melted for brushing tops

Adjust oven rack to middle position and heat oven to 475°. Whisk flour, baking powder, baking soda, sugar and salt in a large bowl.

In a medium bowl combine the cold buttermilk and the melted and slightly cooled butter. Stir until buttermilk forms clumps.

Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from side of the bowl.

Using a greased 1/4 cup measuring cup, scoop level amounts and batter and drop onto greased baking sheet. Bake until tops are golden brown and crisp, approximately 12 - 14 minutes.

Brush biscuit tops with remaining butter. Transfer to wire rack or serve.

Taco Pie

You know that feeling when you find a recipe all of your kids like? All of your kids! And, it's a dinner recipe? Heaven, I tell you!

This one surprised me. I sort of threw it together knowing the 9 year old would approve, hoping the 4 year old would appease me, and a little scared of the 2 year olds reactions. Surprised, but pleasantly so.

It's a great recipe, and I usually have everything on hand, so it's a great standby when you're in a bind for time. Plus it's a great winter recipe...you know - warm, comfort food!

TACO PIE

1 lb. ground beef

1/2 medium onion, chopped

2 cans chili

1 can cream of chicken soup

1 can sliced olives

~10 corn tortillas (I cut mine in 1/4's)

jack cheese

Brown meat with onion and drain. Add chili, soup and olives. In 9x13 in. baking dish place cut tortillas on bottom. Pour half of meat mixture over tortillas, layer with more tortillas, top with remaining meat mixture. Top with cheese and bake at 350° for 30 minutes.

Taco Fridays

Let's be honest...I don't do Taco Fridays. I have a cousin that does, it's his tradition with his kids. I do pizza or breakfast-for-dinner on Fridays. Though tonight I think we're having left-overs because I'm craving last night's clam chowder!

But...

Taco Fridays would be a great tradition for you to start, k?

Here's a great recipe for you to use in your upcoming Taco Friday meals...it's a slow cooker recipe...see, even better.

Friday Tacos

2 tbsp. olive oil

2 medium onions, finely chopped

2 anaheim peppers, finely chopped

4 cloves garlic, minced

3 lbs. lean ground beef

1 tsp. salt

1/2 tsp. black pepper

1 cup salsa, whatever type you prefer

Garnish with cilantro, chopped lettuce, tomatoes, and cheese.

Place oil in skillet over medium heat. Saute onion, peppers, and garlic for 5 minutes. Add in beef, salt and pepper. Cook until browned. Stir in salsa and transfer to slow cooker on low heat. Cook on low for 2-3 hours or until everyone is home and ready to start Taco Fridays. Serve with toppings on either a hard taco shell or wrapped in a soft flour tortilla.

Open-Faced Enchilladas

This is a different take on a regular taco salad.

OPEN FACED ENCHILLADAS

1 lb. ground beef or turkey

1 pkt. enchillada seasoning

1 big can tomato juice*

1 can black beans (do not rinse or drain)*

cornstarch and water

Brown meat. Add seasoning and beans. Cook until warmed through. Pour in tomato juice and bring to a boil for about five minutes. Mix cornstarch with water and add to sauce until desired thickness. Serve on top of totilla chips with desired toppings. Serves a lot!

*I only use 1/2 - 3/4 of the canned juice. If I use the whole can then I make it with 2 cans of beans.

Tostada Pizza

This is something I make quite often in our home. It's cheap and easy. We eat a lot of beans around our house so I usually have all these ingredients on hand. As you can tell in the picture though, I am lacking the green onion. Still good! I will post my favorite pizza dough recipe later.

Tostada Pizza

Adapted from Better Homes and Gardens Cookbook

3/4 lb ground beef or turkey

1 4-oz can diced green chili peppers, drained

2 Tbs taco seasoning

1 tsp chili powder

1 Tbs cornmeal

1 15-ounce can pinto beans with jalapeno peppers, rinsed and drained (Don't worry, it does not make it spicy to use the one with peppers)

1 cup (4 oz) shredded Monterey Jack or cheddar cheese

1 cup shredded lettuce

1 medium tomato, chopped

1/2 cup (4) thinly sliced green onions

Bottled taco sauce or salsa (optional)

Pizza dough (10 oz refrigerated can or homemade)

Brown meat in skillet and drain off any fat. Stir in 3/4 cup water, chili peppers, taco seasoning, and chili powder. Bring to a boiling; reduce heat. Simmer, uncovered, 15-20 minutes or until most of the liquid is gone.

Meanwhile, grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into rectangle on sheet and bake in 400 degree oven for 5 minutes.

In a bowl mash beans with a fork or potato masher; spread over partially cooked pizza dough within 1/2 inch of edges. Spoon meat mixture over beans. Bake, uncovered, 10 more minutes or until crust is just golden. Sprinkle with cheese. Bake 1 to 2 minutes more or until cheese melts. Top with lettuce, tomato, and onions. Serve with sauce or salsa if desired.

Grill Time

I love cooking out in the summer and I love burgers. This is my recipe I always use for my basic burger.

Basic Juicy Burgers

1 1/2 lb ground beef

1 Tbs. milk

1 Tbs. dehydrated milk powder

2 Tbs. worcestershire sauce

Seasoning salt or Cajun all-purpose spice (to taste, I do about 1 Tbs)

Italian bread crumbs (premade from package, use until desired consistency)

1 egg

Put meat in large bowl and make a well in center. Add all other ingredients except for breadcrumbs into the well. Beat with fork. Mix together with hands gradually adding breadcrumbs until it will hold up well. Grill!

There's No Cookin' Like SNOW Cookin'

I'm out of town, but it's the 100th post! Yay! When I get back in town there'll be a new heading, and new title and a new layout. I'm not going to do it while I'm out of town, I know you all care! (Right, I HOPE all of you, our three loyal readers, care...)

Enjoy your week, I know I will. I've already eaten sushi and Cafe Rio...Gotta love Utah restaurants!

For now prepare for the great upcoming BBQ holiday, Independence Day! Here's a great brisket recipe taken from Allrecipes.com.

BRISKET WITH BARBECUE SAUCE

INGREDIENTS
4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt

1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste

DIRECTIONS
Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

K = Ketchup

Ode to ketchup...

My kids eat ketchup all day long,
on some things right and most things wrong,
on most things it would make me hate,
but to them, it's the only way to get some things ate... :)

Hilarious, I know. It seems like if there is anything my kids won't eat we can give them ketchup to top it or to dip it in and they'll eat it. We've gotten to the point with the 3-year old where we say, "do you want ketchup?", to which she'll respond with a resounding, "YES!", to which we'll reply, "here, try this ketchup", and give her whatever sauce is on the table. It's worked for BBQ sauce, sweet & sour sauce, mustard, and teriyaki sauce.

I very rarely cook with ketchup, but I'm including a recipe that uses tomato soup which is close to ketchup, right? Enjoy, I know my kids do!

SWEET AND SOUR BEEF

1 can tomato soup
1 can water
1/2 c. brown sugar
4 tbsp. vinegar
3 tbsp. soy sauce
1 lb. ground hamburger
1 can chunk pineapple
2 carrots sliced in thin rounds
cornstarch to thicken

Brown hamburger. Add all other ingredients and simmer while carrots cook. Use cornstarch dissolved in cool water to thicken the sauce slightly. Serve over rice.