Heavenly Food with Diana

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 d

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 m

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 13

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

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.

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!

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.