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
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.

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!

Crockpot Balsamic Pork in Cranberry Sauce

I couldn't wait to try this recipe because I knew it would be a great idea for fall, winter or the holidays.  If you enjoy pork

this is one delicious dish.  I served it on rolls today but~~~

I am sure this pork dish can be either served over bread and or mashed potatoes might be a nice change.  I think Bob Evans had something similar on its menu several years ago and they called it knife and fork meal.  Not positive but it comes to my mind for some reason while I was eating the pork.  I did the rolls just for convenience and it was delicious.  Chips along side for the crunch!

Note** The fork and knife meal is made by placing one slice of bread on your plate then placing a scoop of mashed potatoes on that slice and then placing another slice of bread on top and finish with the shredded pork and sauce. Yummy!


 When I made the below recipe I adjusted the recipe to the size of the pork I was using.  My pork loin was about 1 lb. so I cut back on the spices a little but not on the whole cranberry sauce. I wanted it juicy!

Ingredients:

1 can (14 oz) whole berry cranberry sauce

1 cup chopped onion

2 tablespoons chopped fresh rosemary leaves(I used dry)

2 tablespoons chopped fresh thyme leaves(I used dry)

2 tablespoons balsamic vinegar

1 teaspoon garlic powder

2 teaspoons salt (1 tsp. per lb.)

2 to 3 lb boneless pork shoulder.( I used a pork loin. We like white meat)   You choose! 

• 1. Spray slow cooker with cooking spray.
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• 2. In slow cooker, mix cranberry sauce, onion, rosemary, thyme, balsamic vinegar and garlic powder. Sprinkle salt all over pork shoulder; place pork on top of mixture in slow cooker.
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• 3. Cover and cook on High heat setting 4 to 5 hours or until pork is tender and cooked through. Shred pork .

Soprano's Ricotta Pie

For some reason I had it in my head to make an easy type ricotta pie.  Whether it was while browsing thru magazines or whatever I decided to scout the web and I came across this recipe(Soprano's Ricotta Pie), do you remember them? that really appealed to me. *I have another ricotta cake and pineapple squares type dessert but they are a bit more time consuming so I wanted to make something a little easier for us busy foodies.  I think you'd agree! 

The recipe seemed easy enough and I did need something sweet for my hubby this weekend so we'll see what he thinks.  I put it together in a flash and although you have to thicken the pineapple it really was not a big deal.  It actually turned out to be a breeze to do.  I don't try to fool you ever so I'm telling you when you can combine several ingredients with little work and all at the same time; I find that easy and you will too!  It's baking as I write so I'll let you know his opinion when it cools and I serve it.   Enjoy!

This was an excellent recipe.  Light with just the right amount of sweet.  I was thinking of putting the filling in a graham cracker crust instead of the light amount that the recipe called for and I am happy that I didn't.  It baked perfectly and you actually got to taste the center without too much crust.  My hubby and I loved it. Cheesecake like but lighter if that makes sense. :).  Thanksgiving Dessert? YES

 Bottom:
1 T unsalted butter melted(I only had salted and used it)
1/4 cup graham cracker crumbs

Note: Pineapple is added to top after pie is baked and cooled slightly

You can easily top this with a little whipped cream.

Filling:
1/2 cup sugar
2 T cornstarch
1-15 oz. Ricotta Cheese
2 large eggs
1/2 cup heavy cream
1 T. grated lemon zest
1 tsp. vanilla

Topping 1-20 oz. crushed pineapple in syrup
1/4 cup sugar
1 T cornstarch
2 tsp. lemon juice

Preheat oven to 350 degrees

Spread butter over the bottom and sides of a pie pan or springform pan.  I used a quiche pan just because.
Add the crumbs and turn pan from side to side to coat bottom and sides evenly.

In a large mixing bowl place cornstarch and sugar, add ricotta, eggs, cream, lemon zest and vanilla.  Beat until smooth. Pour into graham cracker coated pan.

Bake 350 for 50 minutes or until the pie is set around the edges but center is still slightly soft.

Cook to room temperature on rack.

Spread pineapple mixture on pie and refrigerate at least one hour or more.

Enjoy!

Recipe courtesy of recipecircus.com
11/1/14

Mother's Day Brunch 2014

What a wonderful weekend.  Late dinner on Friday with our daughter's family and today brunch at our son and his family.  Good Food and a great time. 

We have found that our families preference is a brunch on a holiday.  We usually have it between 11 a.m. and 1 p.m. and everyone seems to agree it is our favorite way to spend time with everyone and of course enjoy a variety of choices.

The below photos depict several of the dishes she prepared and I was so busy chatting and eating I never was able to take many more. Hope you enjoy these precious photos. 

As always,

M.j.

Mom, Susan, Daniel and I 18+ years ago.