Thursday, July 30, 2015

It's Grill Time!!!!! Beef Tenderloin Kabobs 6/16/13

Easy meal for those who love to grill!  After all the pizza I have made the last few days I was thinking a nice filet would hit the spot.  Filet's were on sale and I managed to get a really nice piece at at reasonable price. Yay!

  My hubby is watching so he doesn't eat a lot of red meat (heart surgery last year) so I rarely make steak.

We often talk about our food favorites and he always loved a nice steak. I wouldn't want him to deprive himself of something he has always enjoyed.  I think it's moderation and we do try to cut back on red meat.

  I don't know about you but there are some days I am not in the mood for chicken. I need change! This was a welcomed meal..Enjoy!



Below is the recipe:

1 lb. beef tenderloin cubed
I small red onion cubed
Cherry tomatoes ( optional)
Sliced zucchini
Salt
Pepper
Grilling medium until center of beef is pink

Serve with rice and fruit


Happy Grilling!!



M.J.
 










Beef Skewers or Kabobs

1 lb. beef tenderloin
8 oz. whole fresh mushrooms
1 cup zucchini cut in large pieces
2 T. olive oil


 Peanut sauce for Beef
1/3 cup smooth peanut butter
2 T. soy sauce
1 tsp. rice vinegar
½ cumin
¼ pepper
1/4 cup water

 


Thread skewers.  Steak, mushroom, zucchini etc.  Brush with olive oil.  Broil or grill until desired medium center. Note:  I used red onion, steak and zucchini

Season with salt and pepper.  Grill to medium (slight pink in center) or to your desired temperature. 

In a small bowl combine peanut butter mixture add  ¼ cup water.  Serve with kabobs.

6/16/13

Bolognese Sauce: Another great Red Sauce!

 Re-post...Original 7/12/11  Enjoy!

Today I made Bolognese(Italian spelling) sauce.  I like to make it with ground loose sausage because I think the flavor of good sausage stands out in the sauce. I use crushed tomatoes because I like to see some tomato pieces mixed with the sausage.  A bit of red pepper and fresh garlic and basil made for one great pot of goodness and the house smells fabulous!  A real Italian Kitchen! It was a great meal and unfortunately no leftovers.  Will surely make it again.



Happy Cooking from my kitchen to yours,



M.J.


Recipe for Sauce:

1 1/2 lbs. ground loose Italian sausage
2 large cans (28 oz.) Tuttorosso Crushed tomatoes**
1 small can paste
1 tsp. dried basil or 2 or 3 fresh basil leaves
1/4 tsp. red pepper flakes(if using hot sausage eliminate red pepper)
1/2 tsp. salt
1/2 tsp. pepper
2 or 3 cloves minced garlic
2 tablespoons olive oil


Check out the sausage in this great sauce!
Saute sausage in large pot with olive oil while breaking up the sausage in small to medium size pieces.  After the sausage has browned add 1 can tomato paste and 3 cans of water(use paste can).  Cook slowly and after it has simmered for a few minutes and is golden brown; add salt, pepper, basil, garlic and red pepper.  Simmer for ten minutes then add 2 cans Tuttorosso crushed tomatoes.  Simmer(with lid slightly on) until sausage is tender and tomatoes have cooked through. Approximately 2 to 3 hours.  Serve over pasta with Italian cheese.  Add a salad and your meal is complete.

**Note:  For a quicker sauce I use Tuttorosso Tomato Sauce.  It cooks in half the time. 

7/12/11
6/29/13


All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.





Wednesday, July 29, 2015

Easy hamburgers in gravy!

Today my grandson's went golfing with Poppy and Grammy had lots of catching up to do with her cookbook orders so when Poppy called and said the boys were coming for dinner quick hamburgers in gravy came to mind. I make mine small so they cook quickly and make sure to brown them a bit so your gravy will be a nice brown color. Make sure to scrape bottom of pan with a wooden spoon to loosen bits of brown pieces while adding the water to the pan.  Easy recipe and gravy instructions below! 

Happy Baking and Cooking from my kitchen to yours,


M.J.

Single slice of bread for me.  Double for the boys! Chilled Green Beans with wine vinegar and garlic and mashed potatoes.  All gone!

Make sure to brown patties. 

Thicken

Easy meal.  Serve over bread with  potato , salad or veggies.


They love gravy!!!!!!!!!!!!!!

1 1/4 lb. natural lean beef ground
salt
pepper
parsley
onion powder

In a large pan place some canola or olive oil.  Mix beef with salt, pepper parsley and onion powder. Make several small to medium size patties.  Cook patties until browned on each side making sure to brown so the bottom of your pan has some color.  After patties are cooked remove from pan and set aside.

To the pan add 2 cups cold water or 1 cup cold water and 1 cup beef broth (a little more flavor with broth).  Stir well to loosen up any brown drippings.  Add 4 T Wondra flour.  Turn heat to medium and continue to whisk mixture until it thickens.  Add cooked hamburgers and cook slowly in thickened gravy.  Serve over bread with potato or vegetable of choice. Enjoy!



11/8/12
3/13/13


Lemon Sponge Pie!

Another recipe for pie lovers and especially those who Love Lemon! This pie was my brother's favorite.  I miss him but will think of him every time I make this pie forever.


Hi Everyone:  Mom loved to bake this pie and said the secret to making it the very best was to make sure your egg whites were beaten to stiff peaks and to fold them in ever so lightly to the mixture and the every end before you quickly put the pie in the oven. 

Happy Baking!

3/4 cup Sugar
2 tablespoons Flour
Juice and rind of 1 lemon
2 tablespoons butter(softened)
3 eggs separated
2 cups milk (whole)
1 unbaked pie shell

Whipped cream ( 1 pint heavy whipping cream, 3 T powdered  sugar,  1 tsp. vanilla).  Beat until thickened.
Refrigerate until ready to serve.

Roll out pie shell and lay into pie plate(see picture) Put aside















Cream sugar and butter..  Add flour,egg yolks,lemon rind,and juice.  Add milk and beat slowly.

In separate bowl beat egg whites until stiff(see picture)..Fold gently into above mixture..(use large spoon or spatula) Pour immediately into unbaked pie shell.  Bake 350 degrees 35 to 40 minutes.

Note: Depending on oven it may take a little less or a little longer..Test center with butter knife..It should come out clean..Cool completely..Top with Whipped Cream..


Note:Topping this pie with some fresh whipped cream really adds to the presentation as well as some extra sweet cream flavor.  A great Easter or anytime dessert!    It really is quite easy using refrigerated Pie crust.  (I used Pillsbury refrigerated pie crust).  A big hit!!!



6/12/11
3/23/13



All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Tuesday, July 28, 2015

Cherry Pie:

I was planning on making a cherry pie with Rainier cherries but someone got to my cherries, hummmm.

 I didn't have enough cherries to make a whole pie so I added a can of Country Cherry Pie filling to the already pitted cherries I had left, added 1/2 cup sugar* optional and filled the  Pillsbury Pie Crust, dabbed 5 tsp. butter, added a lattice top, baked at 400 degrees for 40 minutes or until crust is golden brown....

Note:  

Easy Pie to make with refrigerated pie crust.  Happy Baking!


Finished



Add some butter to cherries before adding lattice.

Slice in strips

Place strips across leaving space between

Add caption


Ready to bake!


From my kitchen to yours,

 11/18/12