Saturday, July 21, 2012

Slow Cooker Cheese Steak Subs



These are so good, your family will be asking for this at least once a week.

Ingredients:
3 1/2 lbs. tri tip steak
1 1/2 cups beef broth
2 Tbs. red wine vinegar
2 Tbs. Worcestershire Sauce
1 clove garlic, crushed
1 1/2 tsp. freshly ground black pepper
1 1/2 tsp. onion salt
2 Tbs. olive oil
2 large onions, sliced
1 large green bell pepper, sliced
1 large red bell pepper, sliced
1 tsp. salt
20 Slices American cheese
10 Italian sub rolls, split

Preparation:
Place the beef in the slow cooker insert. In a medium bowl, whisk together the beef broth, vinegar, worcestershire sauce, crushed garlic, black pepper and onion salt. Pour this mixture over the beef and cook on low for 3-4 hours. Remove the cooked beef from the broth and set aside. Reserve the broth. Preheat the oven to 350 degrees Fahrenheit. Heat the olive oil in a large skillet over medium heat. Add the onions, peppers and salt and cook until the vegetables are soft. About 5 minutes. Slice the beef thinly and divide the beef and vegetables evenly among the sub rolls. Top each sandwich with 2 slices of American cheese; wrap in foil. Place sandwiches in preheated oven and heat until the cheese is melted; about 8-10 minutes. Serve hot sandwiches with reserved broth, if desired.

Tuesday, June 26, 2012

Baked Parmesan Garlic Scallops


I think this is the most delicious way to have sea scallops.

Ingredients:
1/3 cup extra virgin olive oil
2 lbs. sea scallops, rinsed and patted dry
salt & pepper to taste
4 Tbs. extra virgin olive oil
2 cloves garlic, crushed
1/2 cup chopped shallots
1/2 tsp. paprika
1 1/2 cups panko crumbs
1/3 cup grated parmesan cheese
lemon

Preparation:
Preheat oven to 400 degrees Fahrenheit.
Pour the 1/3 cup of extra virgin olive oil onto the bottom of a 2 quart casserole dish.
Salt and pepper the sea scallops. Distribute them evenly on the bottom of the casserole dish.
Place a small saute pan over medium heat and add 4 tbs. of olive oil. Add the shallots, paprika and garlic. Saute for a few minutes until the shallots are translucent. Be careful not to burn the garlic or it will ruin your dish. In a large bowl add the panko crumbs. Pour the shallot, paprika, olive oil and garlic mixture into the bread crumbs. Combine together until all the bread crumbs are moistened. You may add some more olive oil if your bread crumbs are not moistened enough. Add the parmesan cheese to the bread crumb mixture and toss to combine. Pour over the scallops evenly, covering all of the scallops. Place in the oven and bake for about 30 minutes or until the scallops are firm. Serve with lemon, your favorite vegetable and a salad and you have got yourself a wonderful and delicious meal.

Monday, April 9, 2012

Chicken Cordon Bleu Bake


I came up with this recipe after having quite a bit of ham left over from Easter dinner. I wanted to use it up in a different way but also quickly because of it being a Monday after work. My family was pleasantly surprised at how tastey it really was and how quickly it came together.

3 Tbs. butter
1/2 cup onion, chopped
2 Tbs. flour
1 1/2 cups milk
Salt & Pepper to taste
3 cups cubed, cooked chicken
3 cups cubed, cooked ham
1 cup Shredded Monterey Jack Cheese, divided
1 cup Shredded Mozarella Cheese, divided
1 box Stove Top Stuffing, prepared

Preheat oven to 350 degrees Fahrenheit.
In a skillet, add the butter and melt. Add the onion and saute for 5 minutes. Add the flour and stir. Cook for about 2 minutes, just to cook out the raw flour flavor. Add the milk, slowly stirring while adding the milk. Add salt and pepper to taste. Bring to a boil and the sauce is thickened. Add the ham and chicken and toss all together until combined. Pour into the bottom of a greased 13x9 inch baking pan. Add 1/2 cup of Monterey Jack cheese and 1/2 cup of Mozarella cheese on top of the chicken and ham. Add the stuffing on top of the chees. Sprinkle with the remainig cheeses.

 Cover and bake for 30 minutes. Uncover and bake an addtional 10 minutes or until the cheese is completely melted. Enjoy!

Sunday, February 12, 2012

Strawberry Shortcake Trifle


This is the perfect dessert for Valentine's Day! The colors are beautiful and it tastes divine! Quick and simple to put together. Just make sure you have a beautiful bowl to present the dessert. I used this pretty punch bowl and it just makes a great presentation.

You will need:
1 large store bought Angel Food Cake

Strawberry Glaze
1 cup of sugar
3 Tbs. strawberry jello mix
3 Tbs. corn starch
1 cup water
1 lb. strawberries, sliced (save a few whole strawberries for garnish)

Custard
8 oz. cream cheese, softened
1 14 oz. can of condensed milk
1 16 oz. container of frozen whipped topping, thawed

To make the strawberry glaze you will need to add the sugar, jello mix and corn starch to a medium sauce pan. Whisk to combine. While whisking add the water. Place over medium heat and continue to whisk until the mixture comes to a boil. Boil for 1 minute. Set aside to cool. When the mixture has cooled add the sliced strawberries to the glaze and toss.

To make the custard, you will need to place the softened cream cheese in a large bowl and beat with a mixer until creamy. Add the condensed milk and beat until combined. Add half of the whipped topping and beat and then add the other half and beat again until nice and creamy.
 You will now need to cut the Angle Food Cake with a serrated knife, horizontally, into 3 equal layers.


You can now begin to assemble the trifle by first placing a layer of cake onto the bottom of the bowl. Add 1/3 of the strawberry glaze over the cake layer.

Add 1/3 of the custard over the strawberry glaze layer.

And repeat the process until the trifle is completely assembled. Place a few whole strawberries on top for garnish.


Place in the refrigerator for at least 2 hours or overnight. Enjoy!


Sunday, February 5, 2012

Irresistible Chocolate Waffles


My husband and kids love these! I make them sometimes on Sunday mornings as a special treat because they're not exactly a low calorie breakfast!!
You will need:
2 cups all-purpose flour
1 Tbs. baking powder
1/2 tsp. salt
4 Tbs. sugar
3 Tbs. unsalted butter
3 Tbs. vegetable shortening
3/4 cup milk chocolate chips
1/3 cup heavy cream
3 large eggs
1 cup milk
1 tsp. vanilla extract
Optional Toppings: chocolate syrup, maple syrup, whipped cream, berries, cherries, confectioner's sugar

1.Whisk together in a large bowl the flour, baking powder, salt, and sugar. Set aside.
2. Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside.
3. In a small bowl, add the chocolate chips and heavy cream. Heat in the microwave in thirty second intervals until the chocolate is melted. Whisk until creamy and smooth. Be careful not to scorch the chocolate.
4. Whisk the eggs, milk, chocolate mixture, and vanilla in a medium bowl.
5. Whisk the egg and chocolate mixture into the flour until combined. Whisk in the butter and shortening until combined.
6. Preheat a waffle iron and spray with cooking spray. Ladle about 1/3 cup of the batter onto the waffle iron; cook until crisp.
I usually serve the waffles with a dusting of confectioner's sugar, a dollop of whipped cream, a drizzle of chocolate syrup, and a cherry. What an amazing dessert/ breakfast!!!

Sunday, January 22, 2012

Glazed Pork Chops


6 Bone-in pork chops
2 Tbs. Goya Adobo powder
4 Tbs. yellow mustard
4 Tbs. light brown sugar
2 Tbs. honey
2 Tbs. chili garlic paste
1 Tbs. worcestershire sauce
1/2 tsp. salt

Preheat the oven to 350 degrees Fahrenheit.
Sprinkle both sides of the pork chops with the Goya Adobo powder. Let sit for an hour. Place the pork chops in a 13 x 9inch baking pan. In a small bowl whisk mustard, sugar, honey, chili paste, worcestershire sauce and the salt. Pour the sauce over the pork chops. Flip the pork chops over to make sure they are completely cover with the sauce. Bake for about 40 minutes or until cooked through. Enjoy!

Sunday, January 8, 2012

Portuguese Sopinhas

You will need:
10 cups of water
1 beef boullion cube
1/2 lb. linguica or chourico, sliced
1/2 head of a small cabbage, chopped
4 carrots, sliced
3-4 cups of kale, chopped
3 cups of cubed potatoes
2 tsp. salt
1 15.5 oz. can red kidney beans, drained and mashed

In a large pot bring 10 cups of water to a boil. Add the boullion cube and linguica. Let boil for about 5 to 8 minutes. Add the cabbage, carrots and kale. Boil for 10 minutes. Add the potatoes and salt and boil for 10 minutes. Add the beans and simmer for another 3 minutes. Enjoy.