The other day as I was doing some grocery shopping I noticed that boneless ribs were on sale and suddenly had a hankering. So I bought some up, went home and cooked them for dinner that night.
Here's what I did:
BBQ Ribs: A Crockpot Recipe
Ingredients
1 to 1.5 lb of boneless ribs
Seasonings to taste:
Lawry's Seasoning Salt
Fresh Ground Black Pepper
Onion Powder
Garlic Powder
Paprika
1 Bottle of BBQ Sauce of choice. I used Sweet Baby Rays' Honey BBQ Sauce
Directions
Season ribs and place them in crockpot. Cook on low for 2 hours. Cover with BBQ Sauce and cook on low for another 2-3 more hours or until done.
They were fantastic!
Showing posts with label Cooking. Show all posts
Showing posts with label Cooking. Show all posts
Wednesday, August 18, 2010
Wednesday, July 28, 2010
Poor Man's Stroganoff
It seems more and more, during the week, I do not have a whole lot of time to cook dinner. As in virtually none. So I end up cooking a lot of meals that are quick and easy and I'm always searching for the 30 minutes or less and 5 ingredients or less menus for the week days. I also do a lot of cooking on the weekend and saving up those lefts and reinventing them into something else through the week. (See yesterday's post where I talk about the fajitas.)
Well, last night was no different from any other night. I had little time, and I'd searched all day long for a quick easy recipe and just couldn't find anything that suited my taste buds. I knew I needed to cook up the ground beef that was in the fridge though. So that was my main ingredient. After much thought I decided that Poor Man's Stroganoff would do the job quite nicely.
I knew the ingredients I had on hand, and some of those needed cooking up as well. So bonus.
There are several recipes out there on the net for a Poor Man's Stroganoff. And now, here I am about to add one more. This is my version of Poor Man's Stroganoff.
Poor Man's Stroganoff
Ingredients:
1.5 Pd Ground Beef
1 Pd Mushrooms
½ Small Onion (I’m not a big onion eater so I use just enough as flavoring but not so much that it’s overwhelming. If you like onions by all means pour them on.)
1 tsp - minced garlic
¼ cup - butter
1 can - Cream of Mushroom
1 tbs - cream cheese
1 8oz container - low fat sour cream
Salt , Pepper, Paprika - All to taste
Egg Noodles
Saute the onion and garlic in a little bit of butter added ground beef, salt, pepper, and paprika to taste. In separate pan saute mushrooms with butter. Once done, add Cream of Mushroom soup, cream cheese, and sour cream. Cook until heated through and well combined. Pour mushroom mixture over the beef mixture and simmer on low for ten to fifteen minutes.
While beef is cooking, cook your noodles. Serve beef mixture over noodles with side of bread.
Another ingredient for me would have been to add a little bit of a hearty red wine to the mushrooms while they were sauteing. But since I did not have any, I left it out. If you like a runnier sauce you might want to add a little milk or more butter. Careful with adding more sour cream though; you can make the dish very bland that way.
If you try it let me know how it goes for you.
I took the picture using my iPhone camera so it's not the greatest. Oh and that's slices of loaf bread you see on the plate also. Hey, I was honest and told you it was Poor Man's Stroganoff...
½ Small Onion (I’m not a big onion eater so I use just enough as flavoring but not so much that it’s overwhelming. If you like onions by all means pour them on.)
1 tsp - minced garlic
¼ cup - butter
1 can - Cream of Mushroom
1 tbs - cream cheese
1 8oz container - low fat sour cream
Salt , Pepper, Paprika - All to taste
Egg Noodles
Saute the onion and garlic in a little bit of butter added ground beef, salt, pepper, and paprika to taste. In separate pan saute mushrooms with butter. Once done, add Cream of Mushroom soup, cream cheese, and sour cream. Cook until heated through and well combined. Pour mushroom mixture over the beef mixture and simmer on low for ten to fifteen minutes.
While beef is cooking, cook your noodles. Serve beef mixture over noodles with side of bread.
Another ingredient for me would have been to add a little bit of a hearty red wine to the mushrooms while they were sauteing. But since I did not have any, I left it out. If you like a runnier sauce you might want to add a little milk or more butter. Careful with adding more sour cream though; you can make the dish very bland that way.
If you try it let me know how it goes for you.
I took the picture using my iPhone camera so it's not the greatest. Oh and that's slices of loaf bread you see on the plate also. Hey, I was honest and told you it was Poor Man's Stroganoff...
Wednesday, May 26, 2010
Chicken Casserole
I was thinking the other day about how I wanted to make a chicken casserole for dinner. The thought popped into my mind and I thought, "How yummy!" So I started thinking about exactly what kind of chicken casserole I wanted. I did some online searches and found a few recipes but in the end I made one up as I went along. So today, I'm going to share it.
Now, one day soon I'll share with you my Paprika Chicken recipe. It is totally awesomesauce as well. Until then, Enjoy!
Be sure to let me know if you try the recipe and how it turned out.
Ingriedents:It was totally scrumpous!
3 chicken breasts
1 small can of peas and carrots (drained)
1 small can of carrots (drained)
1 small can of corn (drained)
2 cans cream of mushroom soup (low sodium variety)
1/4 cup sour cream
8 oz of chicken broth
1 jar mushrooms
1/4 cup cheddar cheese
2 package Stove Top Stuffing mix (I used chicken flavor but any flavor will
do.)
Additional Ingriedents (to your own personal taste preferences):
Lawry's Seasoning Salt
Onion Powder
Garlic Powder
Paprika
Cayenne Pepper
Directions:
Boil the chicken breasts. Into the water with the chicken breasts I added some of the Lawry's Seasoning Salt, Onion Powder and Garlic Powder. Not too much just enough to season the chicken. Once the chicken was done, I cut it up into bite size pieces. While working on this, I cooked the Stove Top Stuffing mix. (In all honesty, I used 1 package, but I'm listing out 2 packages of stuffing mix. The 1 package just didn't seem to be enough of crusty goodness on top of the dish once it was finished baking.)
Preheat oven to 400 degrees.
Once the chicken is diced and the casserole is ready to be assembled, drain the veggies and add them all to the chicken, along with the mushrooms, soup, chicken broth (I used canned broth not reserves from the chicken.) and sour cream. Then add the seasonings. I added roughly, 1/2 teaspoon of Lawry's Seasoning Salt ( I didn't want to add too much because remember, I seasoned my chicken while it was boiling and I knew I could add more later if it wasn't enough.) 1/4 teaspoon of both the garlic and onion powder, 1/2 teaspoon of paprika and 1/4 teaspoon of cayenne pepper. I mixed everything together.
After everything is mixed together, I poured it into a baking dish, covered with the cheese and then spread the prepared stuffing mix on top. Popped it into a preheated oven and let it bake for 30 minutes.
Now, one day soon I'll share with you my Paprika Chicken recipe. It is totally awesomesauce as well. Until then, Enjoy!
Be sure to let me know if you try the recipe and how it turned out.
Friday, April 9, 2010
The Dinner That (almost) Was(n't)
As promised, I'm here today to tell you about that dinner fiasco the other night. It all started because I had some cube steak (That's what we call it down here in the south) in the freezer that needed to be cooked up.
Now, I think I should give you a little background at this point. You see, me cooking cube steak is about like me cooking pork chops. I can't do it. For some reason, the dish always turns icky! Don't ask me why, I don't know. It just does.
Anyway, I bought this cube steak a while back in hopes that I would make a wonderfully delicious meal. So it sat, and it sat, and it sat in my freezer until I couldn't stand the sight of it any longer and broke down and pulled it out.
"I'm going to cook you up and you will be yummy!" I says to the package of little buggers.
I actually found a recipe that I thought, hey, if I alter this and change that it just might work. Mind you, this original recipe was for pork chops, which if you remember, I'm not so great at cooking up in the first place. But I was determined, dang it!
So that night I set out to make the devine dinner for my family! Cube Steak in a Mushroom sauce, Mac 'n Cheese, rolls and Strawberry and Spinach salad.
First, the pieces of cube steak were HUGE! Way too big for my pan. I should have opened the package, cut all the steaks in two and then froze in seperate batches. I mean to say that these pieces of meat were huge would probably be an understatement. But at this point it was too late. I had to cook them all. So I started out on my mission.
Step 1: Cook the steaks.
This took way longer than it should have. Because they were so large it took me twice as long to cook them. Not only were they large, but they were thick as well.
Step 2: While steaks are cooking get water on for Mac 'n Cheese.
This was easy. Done!
Step 3: Cut up strawberries and mix dressing.
While working on step three, I was running back to step 1 to check the steaks and flip the steaks and put more steaks in the pan to cook.
Step 4: Assemble salad.
Well, this took longer than I thought. I cut up all the strawberries and feed some to my daughter and then I had to mix the dressing. I actually started to get into a groove until... I smelled something that didn't smell quite right. Then the lightbulb went off.
ARGH! The steaks are burning!!!
As luck would have it, the steaks themselves did not burn, only the pan. But that pan was to be used for the mushroom sauce. And I can't serve up burnt mushroom sauce. Oh no!
When I say burnt, I mean the pan was black! In no way, shape or form could I use it. I had to pull out another pan and make the sauce. So there was no goodness to be used from the pan from the steak seasonings.
The sauce did mix up ok and after that the rest of the meal came together fairly quickly. I had three large pieces of cube steak that were not put back in the sauce to simmer. There simply wasn't enough room. And surprisingly enough, the dish turned out more than just edible, it was pretty good. My hubby said he'd eat it again if I made it. I thought the main dish was a little bland. Maybe because I had to cook the sauce fresh without using the seasonings from the steak pan. Dunno.
The absolute best part was the salad though. And I will let you know about that little dish in an upcoming post. Until then, Ta!
Now, I think I should give you a little background at this point. You see, me cooking cube steak is about like me cooking pork chops. I can't do it. For some reason, the dish always turns icky! Don't ask me why, I don't know. It just does.
Anyway, I bought this cube steak a while back in hopes that I would make a wonderfully delicious meal. So it sat, and it sat, and it sat in my freezer until I couldn't stand the sight of it any longer and broke down and pulled it out.
"I'm going to cook you up and you will be yummy!" I says to the package of little buggers.
I actually found a recipe that I thought, hey, if I alter this and change that it just might work. Mind you, this original recipe was for pork chops, which if you remember, I'm not so great at cooking up in the first place. But I was determined, dang it!
So that night I set out to make the devine dinner for my family! Cube Steak in a Mushroom sauce, Mac 'n Cheese, rolls and Strawberry and Spinach salad.
First, the pieces of cube steak were HUGE! Way too big for my pan. I should have opened the package, cut all the steaks in two and then froze in seperate batches. I mean to say that these pieces of meat were huge would probably be an understatement. But at this point it was too late. I had to cook them all. So I started out on my mission.
Step 1: Cook the steaks.
This took way longer than it should have. Because they were so large it took me twice as long to cook them. Not only were they large, but they were thick as well.
Step 2: While steaks are cooking get water on for Mac 'n Cheese.
This was easy. Done!
Step 3: Cut up strawberries and mix dressing.
While working on step three, I was running back to step 1 to check the steaks and flip the steaks and put more steaks in the pan to cook.
Step 4: Assemble salad.
Well, this took longer than I thought. I cut up all the strawberries and feed some to my daughter and then I had to mix the dressing. I actually started to get into a groove until... I smelled something that didn't smell quite right. Then the lightbulb went off.
ARGH! The steaks are burning!!!
As luck would have it, the steaks themselves did not burn, only the pan. But that pan was to be used for the mushroom sauce. And I can't serve up burnt mushroom sauce. Oh no!
When I say burnt, I mean the pan was black! In no way, shape or form could I use it. I had to pull out another pan and make the sauce. So there was no goodness to be used from the pan from the steak seasonings.
The sauce did mix up ok and after that the rest of the meal came together fairly quickly. I had three large pieces of cube steak that were not put back in the sauce to simmer. There simply wasn't enough room. And surprisingly enough, the dish turned out more than just edible, it was pretty good. My hubby said he'd eat it again if I made it. I thought the main dish was a little bland. Maybe because I had to cook the sauce fresh without using the seasonings from the steak pan. Dunno.
The absolute best part was the salad though. And I will let you know about that little dish in an upcoming post. Until then, Ta!
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