Beef Stoganoff

This is another good recipe. We gave this a 4.75 out of 5 stars!

INGREDIENTS

• 1 lb Steak, boneless sirloin; or ground beef
• 3 cups Cremini mushrooms; sliced
• 1/2 c Onion; chopped
• 1 tablespoon Butter
• 2 tablespoon Flour
• 1 c Beef broth
• 1/4 c Sherry
• 1/2 teaspoon Salt
• 1/8 teaspoon Black pepper
• 3/4 cup Reduced fat sour cream
• 4 cups Egg noodles
• 3 tablespoon Parsley; fresh, chopped

Servings

 

INSTRUCTIONS

Cut beef diagonally across the grain into 1/4 inch wide strips; cut the strips into 2 inch-long pieces.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; saute 2 minutes or until browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; saute 4 minutes. Add cremini mushroom mixture to beef.

Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.

Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes; Remove from heat; let

stand 30 seconds. Stir in sour cream.

Combine noodles and minced parsley. Serve beef mixture over noodles, Garnish with parsley sprigs, if desired

Slow Cooker Alfredo Chicken With Bacon

Oh this was SOOOO good this week. I added a bit more cheese than the recipe called for. I LOVED THIS!!!! IT HAS BACON!!!! Here is a link to the website. Slow Cooker Alfredo Chicken with Bacon

 

Slow Cooker Alfredo Chicken

Author: The Frugal Girls

Prep time:  20 mins

Cook time:  3 hours 30 mins

Total time:  3 hours 50 mins

Serves: 4

 

Ingredients

• 4 Boneless Skinless Chicken Breasts, fresh or thawed
• 6 slices Hickory Bacon, chopped
• 1 jar Classico Creamy Alfredo Sauce (15 oz.)
• 1 cup shredded Mozzarella Cheese
• 4 oz. Sliced Mushrooms, drained

Instructions

1. Place chicken in Crock Pot, and cook on HIGH for 3 hours or LOW for 6 hours.
2. Cook Bacon using this trick for Perfect Crispy Bacon in Oven, then chop.
3. After 3 hours on HIGH or 6 hours on LOW, drain juices from Crock Pot.
4. Evenly spread Alfredo Sauce over chicken, then top with Mushrooms, Mozzarella Cheese and Bacon.
5. Cook on HIGH for ½ hour {covered}, or until done.
6. Garnish with fresh chopped Parsley and Enjoy!
7. Optional – serve with a side of Pasta.

Spicy Slow Cooker Beef and Bell Pepper

It has been a while since I have posted recipes, but I will try to be better. This recipe got a 5.0 from both my wife and me. Here is a link to the website where my wife found it.
Spicy Slow Cooker Beef and Bell Pepper

Slow Cooker Spicy Beef & Bell Pepper

• 2 lbs beef chuck, thinly sliced
• 2 cups chopped to 1 inch squares bell pepper
• 1/2 medium onion, peeled, cut in half, sliced
• 1 cup broth or 1 cup water + 3 bullion cube
• 2 Tbsp corn starch
• 2 tsp freeze dried garlic
• 1/3 cup chopped parsley
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp – 1 Tbsp Sriracha sauce

How to make Slow Cooker Spicy Beef & Bell Pepper

Place the meat on the bottom of the slow cooker.

Top with sliced onion. For even better flavor, sauté onion in skillet until golden brown, then add it to the slow cooker.

Top with cut up bell pepper.

Sprinkle with salt, pepper and garlic.
Mix the broth with Sriracha; or water, bullion cubes and Sriracha. Pour over the peppers and beef.
(if using bullion cubes, add only 1 tsp salt). Set on high heat for 3.5-4 hours.

Mix 1/2 cup water and 2 tablespoons corn starch. Add 1 cup of liquid from the meat & pepper mixture and cook on medium heat until boiling, then cook 2 minutes past boil to remove the cornstarch flavor. Add this mixture back to the meat and bell peppers. Sprinkle with chopped parsley, stir and serve.

Serve hot over rice, noodles or mashed potatoes.

Cranbery Chicken

My wife made this recipe tonight and we all agreed it was a 4.75 out of 5. I liked the cranberries and the sauce was good too. Here is a link to the recipe Cranberry Chicken I also have it listed below!!

Ingredients:

• 4 (5 oz) skinless, boneless chicken breast halves
• 1/4 cup of shredded mozzarella
• 1 (10.75 0z) can condensed cream of chicken soup
• 1/4 cup white wine
• 1 cup stuffing mix
• 1/3 cup dried cranberries
• 1/4 cup melted butter

1. Preheat oven to 350 degrees F (175 degrees C). Prepare a glass baking dish by spraying with cooking spray.
2. Place chicken breasts into baking dish and sprinkle with cheese. Stir together chicken soup and wine; pour over chicken. Sprinkle chicken with stuffing mix and cranberries; drizzle butter over top.
3. Bake in preheated oven until chicken has reached an internal temperature of 160 degrees F (70 degrees C), about 45 minutes.
4.  

Curried Pork Tenderloin with Roasted Maple-Ginger Sweet Potatoes and Apples

Pork

sweet potatoes and apples

 

My wife made this tonight for dinner and IT WAS SO GOOD. Good is an understatement. We all gave it a 5 out of 5. The sweet potatoes and apples were my favorite part. Here is a link to the recipe Curried Pork Tenderloin with Roasted Maple-Ginger Sweet Potatoes and Apples

My wife made this recipe all by herself, so I cannot tell you if it was easy or hard to make. I will say it took three pots/pans to make it plus a cookie sheet. I did the clean up and there was a lot of clean up, but it was WELL worth it. I would make this again and again!! These are pictures from the meal.

INGREDIENTS

For the pork:

• 1 large pork tenderloin, cut into 6 medallions
• 2 tablespoons curry powder
• 2 tablespoons canola oil

For the apple cider sauce:

• 2 cups apple cider
• 1/2 tablespoon apple cider vinegar
• 1 tablespoons of cold unsalted butter
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon cornstarch mixed with 1/2 teaspoon water

For the roasted sweet potatoes and apples:

• 2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
• 1/3 cup pure maple syrup
• 3 tablespoons unsalted butter, (2 tablespoons melted, 1 not)
• 3 tablespoons lemon juice, divided
• 2 granny smith apples, peeled, cored and cubed
• 1/2 cup chopped pecans
• 1/3 cup dried cranberries
• 3 teaspoons grated fresh ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Freshly ground black pepper to taste
• Chopped fresh cilantro and scallions for garnish

INSTRUCTIONS

for the roasted sweet potatoes and apples:

• Preheat oven to 400°F.
• Toss cubed sweet potatoes with the melted butter, the grated ginger, 1 tablespoon of the lemon juice, cinnamon, nutmeg and some fresh ground pepper and arrange them in an even layer on a large rimmed baking sheet.
• Place sheet in the oven and cook for 15 minutes, give them a quick stir and then continue roasting them for another 15 minutes.
• Pull the sheet from the oven, drizzle the potatoes with the maple syrup, add the cranberries, and give them another stir. Place back in the oven and roast for a final 10 minutes.
• While the potatoes are roasting, heat 1 tablespoon of unsalted butter and the other 2 tablespoons of lemon juice in a small frying pan and throw in the cubed apples and chopped nuts. Cook until the apples have softened some, but still have a little crunch. Place in a bowl to reserve.
• When the potatoes have finished roasting, add them to the bowl of apples and stir to combine. Serve hot, warm, or at room temperature, with chopped scallions and cilantro sprinkled over the top.

for the apple cider sauce:

• Place the 2 cups of apple cider and the 1/2 tablesoon of apple cider vinegar in a medium saucepan over medium heat, and reduce to 1/2 cup. Lower the heat and add the cornstarch slurry, whisking constantly until the sauce thickens enough to coat the back of a spoon.
• Remove from heat and whisk in the tablespoon of butter until it is fully emulsified with the cider. Toss in the thyme leaves, and season to taste with freshly ground pepper. Cover and reserve in a warm place.

for the pork tenderloin:

• Season the pork medallions with the curry powder and let stand for at about 30 minutes.
• In a large, heavy skillet, heat the canola oil over medium-high heat. Add the pork and cook, turning once, until browned on both sides, about 8 to 10 minutes total. Depending on the size of your tenderloin and thickness of your medallions, they may be fully cooked at this point, if not, transfer the skillet to the 400℉ oven and continue cooking until the center of the pork registers 150-155 ℉. Remove the meat from the skillet and tent with foil to rest for about 5 minutes before serving.

Kicky Steak Strips with Rice

Jacob did the cooking tonight and made this recipe. We gave it a 4.5 rating out of 5. It was easy to make and went well with the rice. It was definitely different! Here is a link to the recipe. Kicky Steak Strips with Rice









Ingredients

• 1/2 Cup Worcestershire sauce
• 2 TBS yellow mustard
• 1 pound top sirloin steak, cut into thin strips
• 1 cup uncooked long grain white rice
• 2 cups of water
• 1 TBS olive oil
• 1/2 cup chopped sweet onion
• 2 gloves garlic, peeled and chpped
• 1 TSP pepper

Directions

1. In a medium container, mix Worcestershire sauce and mustard. Place steak strips in the mixture. Cover, and marinate in the refrigerator at least 30 minutes.
2. Place rice and water in a medium saucepan, and bring to a boil. Reduce heat, cover and cook 20 minutes.
3. Heat olive oil in a medium saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Season with pepper. Place steak into the saucepan and cook 5 to 7 minutes on each side, to desired doneness. Discard remaining marinade. Serve over cooked rice.

Peachy Chicken with Red Wine

My wife made this tonight and it was YUMMY. I was a little skeptical of eating peaches with chicken, but it turned out great. Jacob gave it a 5.0 and we gave it a 4.75 out of 5. My wife used two fresh peaches that were ripe, but not too ripe! I cannot find the recipe online where she found it originally, but she had printed it back in 2010, so it may be gone from that website. I did find it on the Betty Crocker website-- Peachy Chicken with Red Wine Here is the recipe! We served this with rice and vegetables.  Enjoy.

• 4 boneless skinless chicken breasts
• 1/2 TSP of freshly ground black pepper
• 1/4 TSP salt
• 3 TBS whole grain pastry flour (we used just regular flour)
• 1. TBS olive oil
• 3 shallots, thinly sliced
• 1/2 cup dry red wine OR chicken broth (we used the broth)
• 2 firm ripe peaches
• 1/2 cup loosely packed fresh basil, sliced

1. Use hands to flatten the chicken breasts to an even thickness. Season chicken with pepper and salt. Coat with flour, patting off excess.
2. Heat a large nonstick skillet over medium heat; add 2 TSP of oil, Add chicken breasts; cook 12 minutes turning once, until an instant-read thermometer inserted into the thickest portion reads 160 degrees F and juices run clear. Remove chicken to a plate.
3. Add remaining oil and shallots to the skillet. Cook and stir over medium heat 2-3 minutes or until shallots soften. Add wine (or broth); stir to scrape up any brown bits. Increase heat to medium-high; add peaches. cook and stir 2 minutes until wine reduced slightly. Return chicken and any juices on plate to the skillet. Cook 1 to 2 minutes, stirring frequently, or until chicken is hot. Stir in basil.