BRAISED BEEF & ONIONS aka BAKED STEAK, PARMESAN GARLIC POMMES ANNA and my new OXO tool

Baked SteaksBRAISED BEEF & ONIONS aka BAKED STEAK
1 new york strip steak per person
1 LARGE Vidalia onion
garlic salt
white pepper
sea salt

  • Preheat oven to 400 degrees.
  • Pat meat dry.
  • Generously sprinkle meat with garlic salt, sea salt and white pepper to taste.
  • Using a mandoline slice onion as thin as possible.
  • Place half the onions on the bottom of a baking dish.
  • Lay steaks on top of onions.
  • Top with remaining onions.
  • Seal with foil.
  • Bake for 2 hours.
  • Check for tenderness.
  • Bake another 30 minutes as necessary.

PARMESAN GARLIC POMMES ANNA
1-2 Yukon potatoes per person
Parmesan cheese
garlic salt

  • 1 tablespoon butter per person, sliced very thin
  • Using mandoline slice potatoes on thinnest setting.
  • Spray baking dish with PURE.
  • Arrange potatoes in layers, sprinkling with garlic salt, pepper and Parmesan cheese between each layer and on top.
  • Microwave for 2 minutes on high.
  • Top with butter slices and then a bit more Parmesan cheese and bake with beef the last 30 minutes until crisp and tender.

 

LOVE MY NEW TOOL! It’s an OXO hand held mandoline.  There are 3 thickness sizes and best of all a lock!  The lock prevents those cuts that are inevitable otherwise.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.
Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.
Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.
Weekend Cooking Creations is hosted by Jennifer.

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BLT Pasta Salad

BLT PASTA SALAD
2 cups prepared and chilled pasta (shell macaroni or bowtie looks best)
3/4 pound bacon, cooked crisp and crumbled (save out a bit for garnish)
1/2 cup diced red onion
2 medium firm tomatoes, chopped
1 1/2 – 2 cups iceberg lettuce, chopped**
1/3 cup grated cheddar cheese
1/2 cup mayonnaise*
1 cup bleu cheese dressing*

  • Whisk the mayonnaise and bleu cheese together.
  • Pour over the prepared ingredients.
  • Toss all together in a large bowl.
  • Garnish top with bacon.
  • Chill for several hours prior to serving.

*If you’re in a hurry, you can substitute 1 1/2 cups Buttermilk Ranch dressing.

**If you plan to have leftovers, toss with lettuce just prior to serving each time.



Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam, Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while. Trista over at Southern Fried Mama hosts Tasty Thursday and Joy of desserts hosts Vintage Recipe Thursday.

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French Onion & Tomato Soup with Baked Cheesy Croutons

This soup turned out sooooooooooooooooo good and tasted great even in the summer. I can’t wait to have it on a cold winter’s eve.


Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam
Trista over at Southern Fried Mama hosts Tasty Thursday
Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby. The button will take you to Andrea’s site, but TATT is being hosted by Cole for a while.

FRENCH ONION & TOMATO SOUP
4 tablespoons salted butter
3 medium Vidalia onions, thinly sliced
3 medium hot house tomatoes
1 tablespoon flour
1 teaspoon minced garlic, jar
6 cups chicken broth
1 tablespoon Better than Beef Bouillon
1 tablespoon kitchen bouquet
1 teaspoon sea salt
1 teaspoon celery salt
1 teaspoon paprika
1/2 teaspoon Worcestershire pepper
1/2 teaspoon onion powder
4 thin slices french or sourdough bread, toasted
4 slices Gruyere cheese*

  • Melt butter in bottom of stock pot.
  • Separate onions into rings and add to butter. Cook until tender and golden.
  • Add flour and blend well with butter mixture and onions.
  • Add broth, beef bouillon, kitchen bouquet, paprika, onion powder, celery salt, sea salt and pepper and stir well.
  • Simmer 15-20 minutes.
  • Toast bread and then butter it.
  • Ladle soup into 4 oven proof bowls that have been put on a cookie sheet for easier handling.
  • Place 1 slice of toast over top of soup.
  • Lay 1 slice of cheese on top of toast.
  • Bake at 400 degrees for 7 minutes or until cheese is melted.

Another great option is to use these cheesy baked croutons to top the soup. Both ways are super yummy!

BAKED CHEESY CROUTONS
6 slices thick sourdough bread
butter, melted, enough to coat bread
½ cup Fontina Cheese
½ cup grated Parmesan Cheese

Preheat oven to 350 degrees. Place bread slices on oven rack and bake until dry and golden. Melt butter in flat bowl. Combine cheeses in flat bowl. Dip first in butter and the cheese mixture. Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted. Float croutons on top of soup bowls just before serving.

Yields: 6 BOWLS
Time to make: 1½ hr

*you’d think living close to Wisconsin, the cheese state, I could get all sorts of flavors of cheese, but alas I still can’t find gruyere and have been substituting provolone.
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National Hamburger Month

“I’d gladly pay you Tuesday for a hamburger today.” ~ Wimpy
I recently heard on a radio station that May 28th is National Hamburger day. I thought it would be a good time to share a recipe and make burgers. So, I started researching it and the ONLY consensus I can find is that May is National Hamburger MONTH. I found some sites listed National Hamburger day as May 28th, July 28th and even December 21st. I did find a site that seems to have a very comprehensive list of holidays and seems like a great reference. Another fun site is the History of the Hamburger~ anything you ever wanted to know about burgers, but were afraid to ask. All this aside, here is my recipe for our favorite burgers.

GARLIC & HERB BURGERS
1 pound ground round
1 JUMBO egg
1 stale & dried slice of San Francisco Sourdough Bread, crumbed
1 package Good Seasons Garlic and Herb dressing mix
  • Mix all the ingredients together with your hands until well blended.
  • Form patties.
  • Chill for 24 hours before preparing.
  • Grill.
  • Add sharp cheddar cheese, mayo, sweet and sweet red red onion relish, a tomato slice and red onion slice.
  • Enjoy.

SWEET RED, RED ONION HAMBURGER RELISH

1/2 cup light brown sugar
1 tablespoons kosher salt
1/2 teaspoon ground cloves
1/2 cup apple cider vinegar
1 large red onions, chopped small
2 large sweet pickles, chopped small

  • Combine the sugar, salt, cloves and vinegar in a small saucepan and bring to a boil stirring constantly until sugar dissolves.
  • Add onion and pickles and blend well.
  • Reduce heat and and cook a few minutes more until onion is translucent and tender.
  • Remove from heat and cool.
  • Keep chilled in refrigerator for up to a week.

Joy of desserts hosts Vintage Recipe Thursday
Trista over at Southern Fried Mama hosts Tasty Thursday

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Ricotta Herbed Manicotti with homemade Bolegnese Sauce


Joy over at Joy of desserts hosts Vintage Recipe Thursday
Trista over at Southern Fried Mama hosts Tasty Thursday
Favorite Ingredient Friday is hosted by Overwhelmed with Joy

One of our favorites is Herbed Ricotta Cheese Manicotti with Bolegnese sauce. Anyone who knows me knows when I make Bolegnese, that I make it by the vat full and then freeze it in easy to use sizes. That step makes this a super easy dish to make.

HERBED RICOTTA CHEESE MANICOTTI with BOLEGNESE SAUCE
16 ounces part skim Ricotta Cheese
4 ounces Manicotti shells (1 tray)
2 teaspoons Italian herb seasoning
2 servings BOLEGNESE sauce or marinara sauce
4 ounces Italian blend* grated cheese

  • Prepare pasta according to directions. Rinse in cool water and set aside.
  • With a hand mixer whip the Ricotta Cheese and add seasoning until well blended.
  • Gently stuff the cooled shells and place in a baking dish.
  • Top with sauce and cheese.
  • Bake at 350 degrees for 30 minutes. Personally I like to bake these a day ahead of when I want to serve them and let the flavors meld together. I think they are better the next day.

Italian blend cheese ~ Mozzarella, provolone, romano, asiago, parmesan

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SCALLOPED CARROTS CASSEROLE


Joy over at Joy of desserts hosts Vintage Recipe Thursday and Trista over at Southern Fried Mama hosts Tasty Thursday.

SCALLOPED CARROTS CASSEROLE
12 medium carrots, washed and sliced
1 small Vidalia onion, minced
4 tablespoons butter
1/4 cup flour
1 teaspoon salt
2 cups whole milk
1/4 teaspoon pepper
1/4 teaspoon celery salt
2 cups buttered bread crumbs
2 cups grated Gruyere cheese

  • Preheat oven to 350 degrees.
  • Blanche carrots in boiling water for 5-10 minutes. Drain well.
  • Melt butter in a skillet and cook onions until translucent.
  • Stir in flour, salt and milk. Cook until smooth and begins to thicken slightly.
  • In a buttered 2 quart casserole arrange layers of the carrots and cheese (ending in cheese) and then pour the sauce over top.
  • Top with the bread crumbs.
  • Bake uncovered for 25 minutes.

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Tasty Thursday ~ Frosted Pineapple Cheescake

Frosted Pineapple Cheesecake

1 box yellow cake mix*

1 (3-ounce) box Jell-O cheesecake pudding**

4 eggs

1/2 cup safflower oil

1 cup whole milk

1 large can crushed pineapple, undrained

1 cup sugar

Pre-heat oven to 350 degrees. Mix together the cake mix and pudding mix. Add the oil and milk, beat well. Add eggs one at a time beating well after each addition. Beat until smooth. Pour into a well greased 9×13 baker. Bake 45-60 minutes (or until center springs back). While cake is baking mix together the pineapple and sugar on top of stove until sugar has dissolved. Bring to a boil and let cool slightly. While cake is still hot, punch holes in cake with a large round chopstick and pour hot pineapple mixture over cake. Let cool.

FROSTING:

1 (8-ounce) package cream cheese, softened

6 tablespoons butter or margarine, softened

1 tablespoon lemon juice

2 1/2 – 3 cups powdered sugar

Beat cream cheese and butter until smooth. Add lemon juice. Add powdered sugar gradually and beat until creamy. Spread over cooled cake. Refrigerate to set frosting.

*Also good with white or butter cake
**DO NOT USE sugar free!

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

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Tasty Thursday ~ Chicken Pie

CHICKEN PIE
3 cups cubed or shredded chicken
2 cups hot water
2 teaspoons chicken bouillon
1 can cream of mushroom, celery or chicken soup
2 teaspoons minced garlic, Jar
1 cup buttermilk
1 cup self rising flour
1 teaspoon white pepper
1 teaspoon sea salt
1/2 cup butter, melted (1 stick)
3/4 cup chopped carrots
1 can Leseur Peas, drained
1 medium onion, chopped

  • Preheat oven to 425 degrees.
  • Spray a 2 quart casserole with PURE.
  • In a medium saucepan whisk together the broth, salt and soup. Bring to a boil.
  • Arrange chicken, carrots, peas and onions in the bottom of the casserole.
  • Pour soup mixture over it.
  • In a medium bowl combine the flour, pepper, butter and buttermilk until well blended.
  • Pour over top of chicken mixture. Smooth it out, but DO NOT mix with the chicken mixture.
  • Bake 45 minutes uncovered until browned and bubbly.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

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Tasty Thursday ~ Jambalaya

JAMBALAYA
3 tablespoons olive oil
1 large bunch green onions, diced
3 teaspoons minced garlic, jar
2 cups diced cooked ham
1/2 cup white wine
1 cup chicken stock
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
3/4 cup long grain rice

  • Heat the oil in a dutch oven. Add the green onions and garlic and sauté until fragrant and tender.
  • Mix in remaining ingredients except for the rice and bring to a boil.
  • Add rice and reduce the heat. Simmer until rice is tender and the liquid has been absorbed, about 25 minutes.
I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

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Garlic Smashers for Tasty Thursday & Favorite Ingredient Friday

Tasty Thursday hosted by Pumpkin Patch
Favorite Ingredient Friday hosted by hosted by Overwhelmed with Joy
SMASHERS

6-8 small YUKON potatoes, skin on
1 tablespoon sea salt
1 teaspoon white pepper
1 teaspoon paprika
1 stick butter, melted
2 teaspoons minced garlic, jar
olive oil

  • Pre-heat oven to 400 degrees
  • Scrub potatoes
  • Boil potatoes until tender
  • Generously spread olive oil on cookie sheet
  • Space potatoes a couple of inches apart
  • With a potato masher, SMASH each potato
  • Sprinkle with salt, pepper and paprika
  • Melt butter and mix butter and garlic together
  • Pour a tablespoon of butter mixture over each potato
  • Bake 30 minutes or until tops are crispy

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