Tuesday, November 25, 2014

Cucumber or Zucchini Dip


I've been wanting to make this dip ever since I saw it was a recipe from Taste of Home Magazine.

They call it Cucumber Dip but I used a medium zucchini and it turned out great so I believe either vegetable can be used!



Here is the recipe.  Use the cucumber as it is written or substitute a grated zucchini as I did.

1 large cucumber or *medium zucchini cut, skinned, seeded and grated
3/4 cup plain yogurt
3/4 cup sour cream
3 T olive oil
4 tsp. fresh dill *I used dried fine dill
4 tsp. red wine vinegar
1/2 tsp. *garlic powder or 3 garlic cloves minced
1/2 tsp.* salt




Hubby liked it! Note: He didn't ask and I didn't mention there was zucchini in it...........lol

  Grate cucumber or zucchini.  Place grated cucumber or zucchini on paper towels and squeeze several times to remove excess moisture.

In a medium bowl place sour cream, dill,  yogurt, oil, vinegar, salt and garlic.  Stir well  then fold in cucumber or zucchini and stir until mixed.  Refrigerate until chilled.,

Serve with crackers, pretzels, raw veggies or pita bread if you like.  Yummy! 

I will definitely make this again.  A great appetizer for the holidays.

Sunday, November 23, 2014

Sweet and Spicy Steak


I never know what to make for my grandsons.  Quite honestly they'll take fried or frozen anything and that really upsets me so when I get the chance to show them what good food is I go all out.  I usually make something that I hope they'll like with a meal and also with dessert.



I make one and only one meal.............and they'd eat it or not?.  No other choices.  When I was raising both of our children  that's the way it worked. Period....... No choices and they were expected to at least try a tablespoon of whatever vegetable I made and then if they didn't like it they didn't have to eat it for the time being. Eventually all worked out and they both eat just about any vegetable, meat, chicken or fish.

Now not my grandsons.........................I won't say anymore about it just that when they visit me and Poppy they eat what is on the table.  I am one who does make several items and yes they'll eat whatever I make, the youngest at times reluctantly.

 This one was new is a spin off of my baked steak recipe which they love.  The Sweet and Spicy steak recipe is posted below and according to our daughter she said everyone loved it.  p.s. I helped her out since she has been working some overtime and it's a nice way to get to see those wonderful grandsons.  They love spicy so it has a bit of a bite to it.  Enjoy! 

Brown in olive oil and garlic too!


I really love Tuttorosso tomato products.



2 lb. round steak cut in large size pieces( cube steak is fine too)
4 T olive oil or canola
1 glove minced garlic
1/2 tsp. dried or fresh basil
1/2 tsp. onion powder
1 tsp. salt
1/4 to a pinch of Cayenne pepper depending on how much added heat you like)
4 T brown sugar (great addition for those who like a slight sweet taste).
1 large 28 oz. Tomato sauce
1 large 28 oz. Tomato puree

Lay steak out on a sheet of waxed paper and season with above ingredients for the exception of brown sugar.  Place oil in a large stockpot type pot.  I use one that can go into my oven as well.  You can make this recipe in a crockpot too!  I prefer to brown meat first though.  Once meat is browned add sauce and puree as well as brown sugar.  Simmer until steak is tender or  place in oven covered at 350 degrees until meat is tender. If using a crockpot for 5+ hours or more on low.

Serve on rolls or with a side salad or steamed broccoli.




Saturday, November 22, 2014

Brown Butter Brussels Sprouts

I'm thinking of making these as a side for our holiday dinner.  I love Brussel Sprouts so it's a definite veggie for those who love them.  Love them or don't like them someone will surely enjoy this recipe..






1 1/2 lbs. Brussel sprouts
4 T olive oil
4 sliced shallots
salt
Fresh ground pepper
4 T butter
4 tsp. lemon zest

Blanch Brussel sprouts in boiling salted water until al dente.  Four or 5 minutes or until tender.

Remove and place in ice water to retain green color.  Drain well

Remove stem and slice in half or cut in quarters if sprouts are large.  Drain again if necessary.

Heat a pan over medium heat with olive oil.  Add sprouts until heated all the way through.  Add shallots and cook several minutes more or until shallots become translucent and sprouts start to brown.  Season with salt and pepper.  Now add butter to one side of the pan pushing sprouts to other side of pan and cook 1 minute or until butter begins to brown.  Toss sprout mixture with browned butter.

Remove from heat and add 1 tsp. lemon zest.   Add more if desired. Serve immediately.

Enjoy!