Easy French Dips

I saw a recipe recently in a Family Circle magazine (I think) for French Dips.  I adapted it to make a quicker version, using deli-sliced roast beef.  We have a grocery store nearby that sells nitrate-free deli roast beef.  Here's my easy version.  I hope you try it!

2 T. butter

1 medium onion, sliced

1 cup lager beer
1 can low sodium beef broth
1 T. soy sauce ( this adds a good flavor)

freshly ground pepper

1 lb. thinly sliced deli roast beef

6 split-top rolls

In a non-stick skillet, melt butter & add onion.  Cook, stirring occasionally for 5-10 minutes.

Add the beer, broth. soy sauce & pepper.  Bring to a simmer & cook 3-5 minutes.

Add the roast beef & heat through.

While the roast beef is heating, toast the rolls under the broiler for 1-2 minutes.

Divide among the rolls.  Serve the juice in a small bowl for dipping.  I like to add a slice of provolone on top.  Yum!

Note:  You could also saute' green pepper strips & mushrooms with the onions, if you like.

Serves 6

Strawberry Cheesecake Ice Cream

Oh, yum!  Who doesn't love homemade ice cream?  This recipe is from a July 2000 issue of Gourmet magazine.  This one is so easy because there is no cooking involved.

1 qt. strawberries, rinsed & hulled

8 ounces cream cheese, softened

3/4 cup sugar

1 cup milk

1 T. lemon juice

pinch salt
1 2 cup heavy cream

Puree the strawberries & add the cream cheese, sugar, milk, lemon juice & salt.  Blend well.  Stir in the heavy cream & chill completely & then freeze in an ice cream maker.

Roasted Asparagus in Balsamic Brown Butter Sauce

This delicious recipe is from a Cooking Light magazine, several years ago.  I actually roasted my asparagus on the grill.  It's easy & good for company.  Please try it!

2 lbs. asparagus, tough ends removed

2 T. butter
2 t. soy sauce
1 t. Balsamic vinegar

Toss the asparagus with some olive oil.  I sprayed mine with olive oil spray.  Toss to coat.  Sprinkle with salt & pepper.  Roast in a 400 degree oven for 8-10 minutes.  I did mine on the grill for about 6 minutes because they were thin.

In the meantime,  in a small saucepan, lightly brown the butter, being careful not to burn it.  Remove from heat & add the soy sauce & the Balsamic vinegar.  Drizzle over the roasted asparagus.

Serves about 8 people

French Bread

This delicious bread is made in the food processor.  You can assemble the dry ingredients the night before, start the bread in the morning & let it sit out several hours to rise.  I even use it to make french bread pizzas.  It's really good.  I hope you try it.

1/2 cup warm water

1 T.  yeast

1 T. sugar
4 1/4 cup flour
1 1/2 t. salt
1 T. butter
1 cup ice water

Mix sugar & warm water together in a small bowl.  Sprinkle on the yeast & let proof for about 5 minutes.

Put flour, salt & butter in food processor & mix with the plastic blade.  Pour the warm water mixture down the food tube while running & let run until well mixed.

While running, slowly pour the ice water down the tube & let the processor run (and knead) until the mixture balls up.  After it balls up, let it run another 45 seconds.

Put dough in a greased bowl, cover loosely & let rise several hours until it has quit rising.  Punch down on a clean, dry counter & roll out into a rectangle about 12 x 16 inches.  Now you can either cut it lengthwise into 2, for larger loaves, or 3 for baguette size loaves.  You can also make 6-8 sub-style "hard" rolls.   Cut 4-6 slits slits on the diagonal on the top.   Cover & let rise until double.  


Preheat oven to 425 degrees.  I usually moisten the top of the bread.  If you want a very shiny crust, you can brush with a beaten egg white.  You can sprinkle with sesame or poppy seeds, if you wish.  Bake about 15-20 minutes, or until golden.

Let cool on wire racks.

Makes 2-3 large loaves, or 6-8 small loaves (these are great for meatball or Italian subs)

I am sharing this with Let's Break Bread Together .

Butter Sponge Cake

This recipe is from a yellowed copy from an old newspaper clipping.  My Mom & I love this in place of shortcake.  I don't know why "butter" is in the title because there's only 1 tablespoon in the cake!  Please try this quick, easy & delicious cake (and much tastier & more moist than shortcake!!!).  I hope you like it.

2 eggs

1/4 t. salt
1 cup sugar
1 t. vanilla
1/2 cup milk, boiling
1 T. butter
1 cup sifted flour
1 t. baking powder

Beat eggs until very light.  Then beat in very well the salt, sugar & vanilla.  Beat in milk which is boiling hot & which has been heated with the butter. 

Sift flout & baking powder & beat into the the egg mixture.  Por very quickly into a greased & floured 8" or 9" square pan.  Bake for 25-30 minutes in a 350 degree oven.

For yummy strawberry shortcake, cut & split slices of cake & serve with sweetened strawberries & whipped cream on top!

Sauteed Asparagus and Mushrooms

This inspired recipe is courtesy of Ina Garten's "Barefoot Contessa's Parties!" cookbook.  Ina actually uses asparagus & sugar snap peas.  I often just use asparagus, but today I added sliced mushrooms to the dish.  It's so easy & so delicious!  I will give you my adapted version:

1 pound asparagus

8 ounces sliced mushrooms

2 T. olive oil

Kosher salt

Freshly ground pepper

Red pepper flakes, optional

Sea salt for serving, optional

Cut off tough ends of asparagus & slice the stalks diagonally into 2" pieces. 

Warm the olive oil in a large saute' pan over medium-high heat & add the asparagus & sliced mushrooms.  Add kosher salt, pepper & red pepper flakes, if desired, to taste.  Cook for approximately 10 minutes, or until crisp-tender, tossing occasionally.  Sprinkle with sea salt, if desired, & serve hot.

Serves 6-8 people

NOTE:  To store asparagus, cut off the tough ends & stand the stalks upright in a glass of water.

Chicken Fried Chicken

This is a recipe that I found from http://www.allrecipes.com/.  I have slightly adapted it to add a little more flavor.  The chicken turns out very tender.  It doesn't have a gravy, so that saves a little on calories!  Here's the recipe:

30 saltine crackers

2 T. flour

2 T. dry potato flakes
1 t. seasoned salt
1/2 t. pepper
a sprinkle of garlic powder & onion powder, to taste
1 egg
1/4 c. vegetable oil
6 skinless, boneless chicken breast halves

Place the crackers in a large resealable bag; seal bag & crush crackers until they are coarse crumbs.  Add flour, potato flakes, seasones salt, pepper & garlic & onion powder to bag & mix well.

Beat egg in a shallow dish.  Heat oik in a large skillet over medium high heat.

One at a time, dredge chicken pieces in egg, then place in bag with crumbs & shake to coat.

Reduce heat to medium & cook chicken in skillet for 15-20 minutes, turning frequently, until golden brown & juices run clear.

NOTE:  If you want, you can pound the chicken breasts until they are thin & then they will cook more quickly. Sometimes, if I have very thick breasts, I will butterfly them & then get two from one breast.  Then I only need 3 chicken breasts for this recipe.   Put them inside a resealable bag & pound.  I use a large, rubber mallet from the hardware store.   This is quick, easy & not messy!! 

Hot Mexican Chicken Salads

 

 

This recipe is from "Southern Living Cookbook Classics".  I've slightly adapted the original, as they fried flour tortillas & I substitute tostadas, which makes it easier.  It's a great way to use leftover chicken & quick to put together.  It also feeds a crowd!!  Here's the recipe:

5 cups chopped cooked chicken
2 cups shredded sharp cheddar cheese (I use a Mexican blend),  Divided
1 15 oz. can dark red kidney beans, drained
1 large sweet red pepper, chopped

3/4 cup onion, finely chopped

1/2 cup slices ripe olives

1/2 cup sour cream (I use light)

1/2 cup mayonnaise (I use light)

1 4.5 oz. can chopped green chilies

1 pkg taco seasoning

10-12 tostada shells, depending on how much filling you use

Garnish with sliced avocodo

Combine chicken,  1 cup cheese, & next 8 ingredients, stirring well.

Spoon chicken mixture evenly on the tostadas.  Sprinkle with remaining 1 cup cheese.

Bake at 375 degrees for about 20 minutes.  Garnish with the avocado slices.

NOTE:  This is also good baked in a casserole & used as a dip with tortilla chips.

Steak Florence Style

This recipe is from a 2002 issue of Cuisine.  Steven Raichlen, shared his expertise on grilling.  If you love a good steak, like I do, try it this way!  The recipe called for porterhouse steaks, but I used NY strips.

Season & Grill:

Steak of your choice
Coarse salt & freshly ground pepper

Strew platter with:

2 cloves garlic, finely chopped
1 T. fresh rosemary, chopped
6 fresh sage leaves, torn

Finish with:

Extra virgin olive oil

For gas grill:

Use a nonstick spray or a folded paper towel dipped in oil, to grease the grates.

Preheat grill.

Season steaks generously with coarse salt & freshly ground pepper. 

Place steaks at a 45 degree angle over high heat; sear 2 minutes.

Rotate steaks 90 degrees and continue grilling for 2 minutes.

Turn the steaks & repeat the process.  Try to keep the lid closed during cooking.  If you need additional cooking, move the steaks to a cooler part of the grill & continue cooking a few minutes.

Strew a platter with the garlic & herbs.  Arrange the grilled steaks on top.  Finish by pouring extra virgin olive oil over the steaks.  Turn a few times to coat with garlic, herbs & oil.  Let steaks rest for 3-5 minutes.  Turn them often so the flavored oil coats the steaks.

Now, plate up those yummy steaks & dig in!!!

Pan Seared 5-Spice Tilapia with Hot Orange Ginger Sauce

This recipe looks like a lot of ingredients, but it's really simple to put together & a quick meal to prepare. I believe I got this recipe from a Cuisine magazine.   It's slightly spicy, but not overly. 

Tilapia

1/2 t. Chinese 5-spice

1/4 t. salt

1/4 t. cayenne pepper
3 T. oil, divided
4-6 tilapia
2 T. minced scallions

Mix all the spices together with 2 T. oil

Pat tilapia dry; brush with the spice mix

Heat 1 T. oil in a large non-stick skillet until lightly smoking.

Add tilapia & saute' 3 minutes on each side.  Sprinkle with scallions.

Hot Orange-Ginger Sauce

1/4 c. orange marmalade
1/4 cup orange juice
2 T. rice vinegar
1 T. minced ginger root
1/2 t. red pepper flakes
1 t. minced garlic
1 T. oil

Whisk first 5 ingredients together. 

Saute' garlic in oil for 30 sec in a small saucepan.  Add marmalade mixture & simmer, stirring constantly for 5 minutes.

Pour over the tilapia & serve.

Royal Wedding Cupcakes

I printed this recipe from http://www.tidymom.net/ awhile back & have been waiting for an opportunity to make them.  In her recipe, she uses a chocolate fudge cake mix & a chocolate cream cheese frosting.  Mm-m-m, sounds delicious, right?  Well, since I wanted a special cupcake for the Royal Wedding, I adapted it to a white cake & white cream cheese frosting.  They are the MOST scrumptious cupcakes ever!!!!!!!!!!  Please try these & make them for someone special.  Here's my adapted recipe, courtesy of tidymom.

Cupcakes

1 white cake mix

3 eggs

1/2 cup melted BUTTER

1 cup water

Preheat oven to 350.

Mix all ingredients on low & then mix on high for 2 mins. 

Pour into paper lined cupcake pans.  Bake for 20 mins.

Strawberry Whipped Cream (filling)

1 cup heavy cream

1/3 cup sugar

1 t. vanilla

5-6 chopped/processed strawberries

Chop strawberries in blender or food chopper until they are thick.  It only takes about 4 large berries.

Beat whipping cream & vanilla until it starts to thicken.  Mix in sugar.  Fold in berries.  Set aside.

Cream Cheese Frosting 

1/2 cup butter, at room temperature

8 oz. cream cheese, at room temperature

1 t. vanilla

4 cups powdered sugar

Place butter in mixing bowl & mix slightly.  Add cream cheese & blend until combined.

Add powdered sugar & blend on low speed until combined.  Mix on medium until it get fluffy.

NOTE:  for chocolate cream cheese frosting, add 1/2 cup unsweetened cocoa powder BEFORE adding the powdered sugar.

For Filling Cupcakes

1.  Bake cupcakes & cool.

2.  Cut a small section in the center of the cupcake.  I used my apple corer & it worked great.  Save the    extra cake to eat later with some of the filling!!!

3.  Replace the tops.  I actually just left them off.

4.  Pipe the frosting on top of the cake with a 1M tip, or just generously spread.

Refrigerate the cupcakes until ready to serve.

See the delicious filling!