Tagged: recipe

Nov 03

Peppery Cube Steak

Ingredients
  • 2 pounds  beefsteak or plum tomatoes, seeds squeezed out, chopped (I purchased vine ripe tomatoes instead)
  • 6 cloves garlic, thinly sliced
  • 1 tablespoon  olive oil
  • 1 tablespoon  red wine vinegar
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  black pepper
  • 3 tablespoons  shredded basil
  • 2 1/2 pounds  fingerling potatoes, larger potatoes cut in half (I purchased red potatoes instead)
  • 2 tablespoons  olive oil
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 6 beef cube steaks, about 4 ounces each
  • 3/4 teaspoon  Montreal steak seasoning

Directions

Tomato Salad. In a medium-size bowl,
combine tomatoes, garlic, olive oil, vinegar, salt, pepper and basil. Cover and refrigerate for 20 minutes.

Potatoes and Steak. Heat oven to 450°. Coat a 15 x 10 x 1-inch baking pan with nonstick cooking spray. Place potatoes in the baking pan and toss with 1 tablespoon of the olive oil. Season with salt and pepper. Bake at 450° for 20 minutes, stirring once, or until fork-tender.

Heat remaining tablespoon olive oil in a large nonstick skillet over medium-high heat. Season both sides of steaks with
Montreal steak seasoning. Sauté meat in batches, for 2 minutes, then turn and sauté for an additional 1 to 2 minutes, until medium-rare.

Serve steaks immediately with roasted potatoes and tomato salad.

So I usually don’t cook beef, I’m not a big meat eater and this was my first steak dinner with the hubby. It was quite delicious, if I do say so myself and my hubby agrees. The tomato salad was quite tasty, though I may do less on the garlic next time. Total meal cost $6.72* for about 2 servings. (*Note: Most of the ingredients I have already, so the price may be higher if you’re buying things from scratch.)

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Posted in cooking, just for fun

Oct 05

Chicken Stew with Potato Dumplings

On tap for tonight is Chicken Stew with Potato Dumplings.

Ingredients

  • 3 pounds  bone-in chicken thighs, skin removed
  • 2 large  carrots, peeled and cut into 1/2-inch coins
  • 2 ribs celery, trimmed and cut into 1/2-inch pieces
  • 3 medium-size  parsnips, peeled and cut into 1/2-inch coins
  • 1 large  sweet potato (about 1 pound), peeled and cut into 1-inch cubes
  • 4 scallions, trimmed and chopped
  • 1 quart chicken broth
  • 1/2 teaspoon  dried sage leaves
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  ground black pepper
  • 1 package  (1.1 pounds) shelf-stable fully cooked gnocchi (dumplings)
  • 2 tablespoons  cornstarch mixed with 1/4 cup cool water
  • Hot sauce, to taste

Have I mentioned how much I love cooking in the slow cooker. I mean, it’s so simple, just get all the ingredients together and let it stew. The house starts smelling delicious in a matter of hours. I thought I had dried sage, however  I did not and ended up using all seasoning and Tony Chachere’s to help season the stew.  Total meal cost $9.05* for about 8 servings. (*Note: Most of the ingredients I have already, so the price may be higher if you’re buying things from

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Posted in cooking, personal

Aug 12

Grilled Shrimp & Cold Rice Salad

Today’s dinner was a twist on Grilled Shrimp & Cold Rice Salad. Instead of doing the wild, brown and red rice mixture (the Rice Select cost over $8.00 for a jar of it, I didn’t want to spend that much not knowing if it was going to be good), I opted for a cup of white rice. Afraid that the rice would not cook with the amount of water suggested, I added a little bit more water to cook. The rice came out a little mushy but it was very tasty. I just know for next time to use the water suggested. It was the first time cooking with craisins and I think I’ll have to keep that in my back pocket, it was quite good. I was not wanting to fire up the grill for the shrimp nor make the house hot using the broiler, so I decided to sauté the shrimp in a non-stick skillet with a little bit of EVOO. Also, instead of doing a cold rice dish, after the shrimp were done cooking, I added the rice mixture to the pan to dry up some of the rice. The dish reminded me of the consistency of a paella. Needless to say, there was not any leftovers tonight. Total meal cost was $5.75*. (*Note: I bought a 2lb. frozen bag of shrimp, that way I have extra for another meal. Also, most of the ingredients I have already, so the price may be higher if you’re buying things from scratch.)

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Posted in cooking, just for fun