Swiss Steak & New Friends :)

Well I was lucky enough to meet 2 of my blogging friends Angie from a lil country sugar, check her out here, and Marsha from the Better Baker ,check her out here .....what a wonderful experience.. they were both awesome and I had a blast... thanks girls for inviting me...let's do it again soon :)

I had the day off obviously and was going to go out for date night with my wonderful husband Ian.... then the more I thought about it, the more I wanted a home cooked meal.... and the thought of swiss steak sounded good.... I serve this over mashed potatoes, but you can serve it with cooked pasta, rice whatever you want.  Use what you like.. Also when the steak is tender, I remove it from the pan and use an immersion blender to blend the sauce then thicken the sauce.... you can omit these steps if you like your sauce thin and chunky.... enjoy

Swiss Steak

1 large round steak
1/3 cup flour
1/4 cup red wine
1/3 cup beef stock
1 can petite diced tomatoes,
1 clove garlic, minced
1 onion, small diced
2 T. water
1T. cornstarch
1 t. worchester sauce
2 T. brown sugar

seasonings of your choice ( I used seasoned salt, dash of Montreal steak seasoning, dried parsley flakes,
pinch of red pepper flakes, cracked pepper and a dash of celery seeds)


In crockpot place onions.  In large pyrex measuring cup mix the remainer of the ingredients (except the steak).  Pour the liquid over the onions and place steak on top.  Spoon the sauce and some onions on top of the steak covering steak with liquid.  Cook on low 8-10 hours.  When steak is tender remove from pan.  With immersion blender, blend sauce until almost smooth.  Turn crockpot on high.  Stir together water and cornstarch and pour into sauce mixing sauce well taste sauce and adjust seasonings if necessary. Place steak back into the sauce and put the lid on the crockpot and cook until sauce thickens and bubble for about 10-15 minutes.  Serve over mashed potatoes.  Enjoy

Banana Muffins

I love muffins :)  In almost every variety out there... some with fruit, others savory with cheese the possibilities are endless... these little gems are both easy and delicious.... You can skip the coconut and nuts if you don't like them, or just use nuts or coconut... Sometimes I even add a sprinkle of dry oats on top too...  enjoy


Banana muffins

3/4 cup sugar
1/4 cup oil
1/4 cup vanilla yogurt
2 eggs
2 cups baking mix
2 bananas, mashed well
1/2 tsp cinnamon
1/2 tsp almond extract
2/3  cup coconut
nuts, optional


Preheat oven to 350 degrees.  Line 12 muffin tin with paper liners.  In large bowl whisk together sugar, oil, eggs and vanilla yogurt.  Add bananas mixing well.  Add baking mix, cinnamon and almond extract mixing until just combined.  Fill muffin tins 3/4 of the way full.  Sprinkle coconut & nuts on top of batter and bake for 20-25 minutes (start checking at 20 minutes) inserting a toothpick into top and making sure it comes out clean.  Remove from oven and enjoy :)

Chicken Stir Fry

I love Stir Fry's.... with chicken, beef, seafood or just vegetable's... they are super yummy and you can customize them to be what you and your family love.  The possibilities are endless.  I always serve mine over rice, but you can skip the rice if you are watching your carbs.. or you can serve them over pasta..again equally delicious.... use what you like :)  enjoy


Chicken Stir Fry

1 lb boneless chicken breast, sliced thin across the grain
1 1/2 cups colorful peppers, thinly sliced ( orange, red or yellow)
1 onion cut in half & thinly sliced
 Soy sauce to taste ( about 3 T)
1/3 cup orange marmelade
1-2 T. olive oil
1-2 T. red wine vinegar
1 T. brown sugar

Seasonings ( I used, garlic & onion powder, dried parsley flakes, pinch of red pepper flakes, pinch of ginger, seasoned salt & pepper)
Cooked rice ( I cook mine in chicken stock)


In large skillet add olive oil, when hot add peppers and onions, , stirring for a couple of minutes.  Add chicken & seasonings& 1 T. of soy sauce cooking until vegetables & chicken are done.  Add rest of soy sauce orange marmelade and red wine vinegar stirring until marmelade is dissolved and sauce is thickened.  Serve over rice. 

Wisconsin Chicken

I made this for the first time and tried it and loved it.  I got the recipe from someone at work but then had to put my own spin on it... My family loved it :)

Basically this is chicken breast cooked with a cream of broccoli sauce.  I served seasoned rice cooked in chicken stock, but you could serve potatoes, or pasta with this as well.  As for the wine, I just used a couple of tablespoonfuls for flavor, but you could skip the wine and add a few more tablespoonfuls of chicken stock instead.  Also you could swap out the kind of soup in this recipe (use cream of mushroom or chicken).  Also the seasonings are up to you, as well as the cheese.  I used sliced munster but you can use colby jack, or cheddar use what you like..
Also, you can use less or more chicken breast and adjust the cooking time.  Enjoy


Wisconsin Chicken


1 1/2 lbs boneless, skinless chicken breast
1 can cream of broccoli soup
1/2 cup chicken stock
2 T. white wine
1/3 cup dry breadcrumbs
slices of munster cheese

seasonings of your choice ( I used garlic & onion powder, black pepper, celery seed, parsley flakes, and Mrs. Dash)


Heat oven to 350.  Place chicken in baking dish.  In bowl whisk together the soup, stock, wine and seasonings.  Pour over chicken cover dish with aluminum foil and bake for 15-20 minutes.  Remove foil and bake for 10 more minutes.  Sprinkle with bread crumbs and bake for an additional 10-15 minutes until chicken is done.  Place cheese slices over the top and put back into the oven for 1-2 minutes or until the cheese is melted.  Serve with rice, pasta or potatoes, spooning some of the sauce over top.  Enjoy

Black Bean & Corn Salsa dip

I so love black bean & corn salsa dip.  You eat this with tortilla chips, or roll it into a tortilla with a little shredded cheese... put it inside quesidillas with cheese, add cooked pasta and chicken breast and make this a pasta salad.... the possibilities are endless.  You can also add chopped veggie's (colorful sweet peppers, black olives, green onions etc.)  Also the seasonings are completely up to you.. use what you like....

Black bean & corn salsa dip

1 can corn, drained and rinsed
1 can black beans, drained and rinsed
1/2 cup salsa
juice of 1/2 lemon or lime
1 tsp minced garlic
1/4 cup green olives
1 T. olive oil
1 T. sugar

seasonings of your choice ( I used seasoned salt, pepper, red pepper flakes, dried parsley, cumin, paprika, & chili powder

Mix everything in a large bowl.  Cover and place in the fridge to let the flavors blend.  Serve with torilla chips.

Homemade Easy Alfredo sauce

We love Alfredo sauce at our house.  It is creamy, yummy and cheesy.... who wouldn't like that... That being said we don't like the bottle stuff from the market.  I have yet to find a suitable brand and have tried lots....also being said good Alfredo sauce can take quite a bit of time to make (which I seem to be lacking lately :(  anyway I came up with a quick easy and yummy alternative to delicious Alredo sauce.... I have added grilled chicken or shrimp and vegetables (like cooked peas or broccoli to this too and it is delicious)... it is not necessary but it just adds additional flavor.  I also cook my pasta in chicken stock to flavor it too.. optional but yummy.


Alfredo Sauce

1 8 oz. package cream cheese ( I use 1/3 less fat)
3/4 cup milk
5-6 garlic cloves ,chopped
1 T. olive oil
1. T. white wine
seasonings of your choice ( I used dried parsley flakes, garlic & onion powder, seasoned salt & pepper to taste)
1 T. butter
1/2 cup shredded parmesan cheese (and more for garnishing)
1 lb. cooked pasta of your choice


In large skillet, add olive oil heating over medium heat.  Add garlic cloves stirring and cooking until the garlic just starts to brown.  Add the cream cheese breaking up.  Add the milk, wine and seasonings stirring then whisking until sauce is smooth.  Bring to a rapid bubbling simmer adding butter & cheese and whisking until cheese is mixed.  Taste sauce to adjust seasonings if necessary.  Pour over cooked pasta, garnish with additional shredded parmesan.

BBQ pulled pork sandwiches & "doctored" up baked beans

Happy 4th of July everyone :) hope everyone has a safe and relaxing holiday... I unfortunately had to work, but on a good note got out 3 hours early and came home and took a nap... what a nice surprize....

Wasn't able to get together with the family and have a big BBQ and watch the fireworks... have to get up early for work tomorrow... (do you see the correlation between that darn old work word and NO FUN???... LOL)  but anyway still wanted some good old fashioned BBQ....  and baked beans... didn't have time to make my usual beans but still wanted some yummy ones.... so doctored up ones it is... anyway enjoy :)

BBQ pulled pork sandwiches

1 large pork roast
2 onions, peeled and thinly sliced
2 cloves garlic thinly sliced
1/3 cup water
seasonings of your choice ( I used seasoned salt & pepper and a little garlic powder)

Sauce:

1 bottle of your favorite BBQ sauce ( I used Sweet baby Ray's)
1/4 cup molasses
1 T. worchester sauce
1 T. mustard
1/4 cup brown sugar
seasonings of your choice ( I used garlic & onion powder, pinch of celery seeds, red pepper flakes, paprika & chili powder and a dash of cinnamon
2 T. of cooking liquid from roast.
Buns of your choice. 

In slow cooker add water to the bottom of the dish, next place sliced onions and garlic.  Add pork roast and sprinkle with the seasonings .  Cook on low for 8-10 hours until done.  Let cool and place in fridge overnight. 
The next day in a large saucepan shred meat, saving onions and garlic (I drain the roast using a colander to capture the onions and garlic).  Turn heat to medium and add sauce ingredients mixing well but not totally breaking up the meat.  Simmer until hot and bubbly and heated through.  Serve on buns.  Enjoy



" Doctored" baked beans

1 large can of your favorite baked beans ( I used Bush's baked beans with onions)
1/3 cup brown sugar
1 T. mustard
1 t. worchester sauce
2 T. molasses
1 t. cider vinegar

Cook all ingredients mixing well until sauce is slightly thickened and beans are hot and bubbly.