Crispy Orange Beef

Crispy Orange Beef

Recipe from Allrecipes


Ingredients:

1 1/2 pounds beef top sirloin, thinly sliced
1/3 cup white sugar
1/3 cup rice wine vinegar
2 tablespoons frozen orange juice concentrate
1 teaspoon salt
1 tablespoon soy sauce
1 cup long grain rice
2 cups water
1/4 cup cornstarch
2 teaspoons orange zest
3 tablespoons grated fresh ginger
1 1/2 tablespoons minced garlic
8 broccoli florets, lightly steamed or blanched
2 cups oil for frying


Directions:

Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.

Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary. (I use Calrose rice, because I really love sticky rice and I just make it in the rice cooker. Comes out perfectly sticky and yummy every time).

Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.

Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

Crescent Chicken Squares

Crescent Chicken Squares




Ingredients:

1 (8 oz.) pkg. cream cheese, softened
3 tbsp. butter
2 cups cooked, cubed chicken
1/4 tsp. salt
1/8 pepper
1/2 tsp. garlic
2 (8 oz.) cans crescent rolls
2 tbsp. butter
Crushed seasoned croutons

Directions:

Blend cream cheese and butter until smooth. Add chicken, salt, pepper, and garlic and mix well. Seperate dough into 4 triangles (per can), spooning meat mixture into center. Bring corners of dough together and press with fork. Brush tops with melted butter and crushed seasoned croutons. Bake on ungreased cookie sheets according to crescent roll directions.

Hot Sandwiches

Hot Sandwiches

Recipe for rolls adapted from RecipeShoebox

Ingredients:

1-3/4 cups warm water
3 tbsp. yeast
1/2 cup oil
1/2 cup sugar or honey
2 eggs
1 tbsp. salt
5-6 cups flour (I used 5 cups white, 1 cup wheat, and threw in 1 tbsp. ground flax seed for good measure!)

Directions:
Mix all ingredients together and knead for 10 minutes.

After kneading, divide the dough into four equal sections. Roll out each section of dough and with a pizza cutter slice the dough into 4 pieces.

Place on the dough your filling. I had roast beef, ham and turkey available for the meats. For the cheese, we could choose from cheddar, mozzerella, swiss, provolone, american and gouda.

Tuck in the fat end and roll towards the narrow end.

Place rolled crescents onto greased cookie sheet, let rise for 10-15 minutes and bake at 400° for 10-15 minutes. Be careful not to overbake. You'll want to catch them just as they're beginning to brown.

Pulled Chicken Sammies

Pulled Chicken Sammies

Recipe from Taste and Tell

Ingredients:

1 tablespoon extra virgin olive oil
1 small red onion, chopped (of course I skipped this ingredient)
2 cloves garlic, chopped
juice of 1 lime
1 tablespoon honey
1 1/2 cups salsa verde
1/2 cup sour cream
1 rotisserie-style chicken, skin discarded and meat shredded
4 sandwich rolls, split
1 cup shredded monterey jack cheese

Directions:

Preheat the broiler. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the sour cream. Add sauce a little at a time to your bowl of shredded chicken. YOU MAY NOT NEED ALL THE SAUCE depending on how much shredded chicken you have. Stir in the sauce to coat.



Pile the chicken mixture on the roll bottoms. Top with the cheese and broil to melt.

Cake Mix Chocolate Bars

Cake Mix Chocolate Bars



Ingredients:

(1) yellow cake mix
2 eggs
1/3 cup oil
1 can sweetened condensed milk
1 cup chocolate chips

Directions:

Combine the cake mix, eggs and oil. Press 2/3 of the mixture into a 9X13 pan.  In a seperate bowl, combine the milk and chocolate chips. Microwave to melt, stopping every 30 seconds to stir. Pour chocolate mixture over crust. Sprinkle the remaining crust over the chocolate mixture. Bake at 350 degrees for 20 to 25 minutes or until they start to turn golden.

Cinnamon Syrup

I saw the recipe for this syrup and knew I just had to make it. Unfortunately, I've been trying to eat healthier (I know, UNFORTUNATELY!) so I figured if I was going to go all sugar crazy with the syrup I should at least TRY to make the pancakes a little healthier. (waaahhhhh)

This syrup is fantastic! I'm thinking how great it would be to drizzle the left overs onto some vanilla ice cream........................... uh, oh, I'm sorry. I was off in a food fantasy. These things happen when you're trying to eat healthier.

UNFORTUNATELY.




Cinnamon Syrup

Recipe from Allrecipes

Ingredients:


1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon ground cinnamon
1 (5 ounce) can evaporated milk


Directions:

In a saucepan, combine the first four ingredients. Bring to a boil over medium heat; boil and stir for 2 minutes. Cool for 5 minutes. Stir in milk.

Breadsticks

This is a quick and easy breadstick recipe!

Breadsticks

Recipe from Siggy Spice


Ingredients:

1-½ cups warm water
1 tbsp. instant (rapid rise) yeast from a jar. Sorry, the packets don't hold a full TBSP
2 tbsp. sugar
3-½ cups all purpose flour
½ tsp salt
2-4 tbsp. Extra Virgin Olive Oil
1 tbsp. garlic salt
1-2 tsp herbs/seasoning of your choice. I am using an herb blend that is for mixing with olive oil and dipping bread, but any herb or combo of herbs that you like would work well.
4 tbsp. melted butter
1/4 cup grated Parmesan cheese

Directions:

Mix together water, yeast, sugar, flour, and salt in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes.

Heat oven to 375 degrees. Spread 1-2 tbsp. olive oil (just enough to coat) onto the bottom of a 16"x14" cookie sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and large enough to fit onto baking sheet. Place whole sheet of dough on baking sheet, then brush 1-2 tbsp. olive oil over top of dough making sure it is all lightly covered. Sprinkle garlic salt and herbs of choice over top of olive oil. Using a pizza cutter, cut breadsticks into desired length and width. Cover loosely with plastic wrap and let rise for 30 minutes.

Remove plastic wrap and place in preheated oven and allow to bake for 15-17 minutes until golden brown. Remove from oven and brush melted butter all over top and sprinkle with Parmesan cheese.

Nicea's Favorite Fried Rice

Since I am a known Rice Addict, I knew I had to make this as soon as I saw it. I loved it. There were a couple of family member's who freaked out about the peas (ok, fine, I was one of them) but they come out easily. This makes a lot!!!



Nicea's Favorite Fried Rice

Recipe from Good Things Utah


Ingredients:

1-2 chicken breasts or 10 chicken tenders
3 scrambled eggs
2 carrots (finely grated)
½ white onion (finely chopped)
¾ cup frozen peas
½ cup butter
1-2 garlic cloves (crushed) or 1 tsp. garlic powder
2 cups white rice (not instant)


Directions:

Marinate chicken in soy sauce, if you do not have much time, mix it with chicken before cooking.

In a large frying pan Cook chicken in small amount of olive oil, add carrots and onions and sauté until clear. Add frozen peas and cook until soft.

In a separate pan cook rice then add to the mixture .

In another pan, scramble three eggs, chop finely and add to mixture

Melt 1/2 cup butter, add crushed garlic cloves to butter, stir and add to mixture.

Mix all together well, add soy sauce to taste.

Homemade White Castle Sliders

After biting into one of these babies Colby leaned over to me and whispered "There's O's in these, isn't there?" Yes, I did it. I put O's in something for once in my life. O's would be onions, which I hate. Detest. Loathe. Curse. Despise. Shun. Usually...... But I knew in my heart of hearts that I couldn't honestly make a fake White Castle wannabe without onions. And shock of shocks, I ate TWO of these guys, I loved it, and I didn't mind the O words at all. Now husband, don't get all jazzed thinking we're going to have onions in our meals now, because that is just crazy talk. While we were eating dinner, one of the kids said out loud, "Are there onions on these burgers??!" and another one answered immediately, "Onions! No way! Mom made these!"

See? I have a reputation to uphold!


Homemade White Castle Sliders
Recipe from Big Red Kitchen

Ingredients:

1/2 cup dried onion flakes (of course, you know I only used about 1 tsp. Baby steps! Baby steps!)
2 pounds ground chuck- 80/20 ground beef
1/2 tsp. seasoned salt
6 slices cheddar cheese
24 small party rolls (potato if possible)
24 dill pickle slices

Directions:

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant pattie. Sprinkle with seasoned salt. Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the pattie. Top with cheddar cheese, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into 24 patties. Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift pattie with onion layer onto each bun bottom. Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 24 Sliders.

No Peek Beef Tips

This was a super easy dinner that the kids all loved. I served it with mashed potatoes although I was told that next time they would like it with noodles. I loved sticking it in the oven after church, taking my required Sunday Afternoon Nap and waking up to delicious smells and our meal finished.



No Peek Beef Tips

Recipe from Mommy's Kitchen


Ingredients:

2 lb. - Beef tenderloin tips, Stew Meat, Chuck Roast or Chuck Eye (Cubed)
1 - 10.5 oz can cream of mushroom soup
1 – packet brown gravy mix
1 - packet lipton dry onion soup mix
1 – small can mushrooms
1 - cup water or ginger ale

Directions:

Add cubed meat to a 9 x 13 inch pan. In a big bowl mix the remaining ingredients together and pour over the meat add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 3 Hours do not remove foil until done. Serve over rice, mashed potatoes or noodles.

Nacho Pie

I should have made two of these because it was inhaled in 2 point 3 seconds. It has already been requested as a birthday dinner, high praise in our home!!





Nacho Pie

Recipe from Mommy's Kitchen

Ingredients:

1 lb. ground beef, browned
1/2 cup chopped onion (of course I skipped this!)
1 8 oz. can tomato cauce
¾ cup water
1 packet taco seasoning mix
1 tube crescent roll dough
1 1/2 cup crushed tortillas chips
1/2 cup sour cream (I didn't add this)
1 cup cheddar jack or plain cheddar cheese
additional sour cream for garnish, diced tomatoes and sliced black olives.

Directions:

Preheat oven to 350. In large skillet brown beef and onion over medium heat until done. Drain off any grease. Stir in tomato sauce, water and taco seasoning. Bring to a boil and simmer for 5 - 10 minutes. Separate crescent rolls into 8 triangles. Place in greased 9 inch pie plate points facing towards the middle. You might have to maneuver the triangles a bit at the end and turn some of them side ways, that's OK as long as the pie plate is covered completely. Press onto bottom and up sides of plate to form crust. Seal perforations. Sprinkle 1 cup crushed chips over crust. Top with meat mixture. Using a spatula spread sour cream over meat. (I skipped this step because I don't like sour cream). Sprinkle the cheese and then remaining 1/2 cup crushed chips. Bake 30 - 40 minutes or until cheese melts, pie is bubbly and crust is golden brown. Cool 10 minutes before cutting. Add a dollop of sour cream, diced tomatoes and black olives for garnish. If the crust starts to brown to quickly cover the pie plate with foil from the bottom and up around the sides to cover crust.

Chicken, Bacon and Veggie Pizza

I thought for sure my children would hate this pizza, so I made one for my husband and I, and one regular cheese pizza for the kids. Well, they loved it! Next time I will make two of them! The no fail pizza crust recipe is a keeper, very easy. It makes a thick dough if that is the kind you like, if not, then use your favorite pizza dough recipe. Oh, and see that red pepper on the bottom of the picture, on the edge of the crust? That would be my dividing line - on the right of that is the onion free zone, on the left is Onion City. I was VERY careful when putting the onions on, I didn't get them even CLOSE to the dividing line!! This pizza was delicious!!! When I grilled the chicken, I also put barbecue sauce on it. Yum.





Chicken, Bacon and Veggie Pizza

Recipe from Mommy's Kitchen


Ingredients:

1 recipe no fail pizza crust or use your own favorite pizza dough recipe
3 tbsp. olive oil
1 tsp. garlic, minced
1 1/2 cups mozzarella cheese, shredded
1 1/2 cups cheddar or Colby jack cheese, shredded
1/2 red pepper, cored, seeded & cut into strips
1/2 medium red onion, sliced vertically
3 boneless, skinless chicken breasts, grilled & diced
6 slices bacon, cooked & crumbled

Directions:

Preheat the oven to 400 degrees. Prepare the pizza crust and roll out to fit into one 14 inch pizza pan or stone. Drizzle two tablespoon olive oil and the garlic onto the pizza crust, followed by half of each of the cheeses. Scatter half of the bell pepper, sliced onion, chicken, and bacon.

Add the remaining chicken, bacon, veggies and the rest of the cheeses. Finish it off by drizzling the last tablespoon of olive oil all over the top. Bake the pizza at 400 degrees for 20-25 minutes, or until the crust is lightly browned. Remove from the oven, let cool and slice.

Machaca Burro

We have yet to find a great Mexican food restaurant near where we live. It's been nearly two years, and to say we are in withdrawl is no exaggeration. Luckily, I have some recipes that help us hold out until the next Arizona trip and was able to pull some fantastic tortillas out of the freezer from my last Arizona trip in January!!




Machaca Burro

I have no idea where I got this recipe, I've had it about 15 years


Ingredients:

3 lb. chuck roast
Salt and pepper to taste
1/4 cup bacon drippings or vegetable oil
1 cup beef stock
1 medium onion, chopped (Obviously, I only used about 1/16 onion, finely minced into practically a paste)
2 garlic cloves, minced
3 small tomatoes, chopped (I only used 1 tomato so my kids wouldn't freak out)
1/2 cup chopped green chiles
1 tbsp. lime juice


Directions:

Rub the roast with salt and pepper. Warm 2 tbsp. oil, brown meat on all sides. Reduce heat to low. Pour stock over the meat and add half the onion and garlic to the pan. Cover and simmer until tender, about 1 1/2 hours. Remove the meat, reserving liquid. Shred the meat.

Warm remaining oil and saute remaining onion and garlic until soft. Add the meat, stirring for about 10 minutes. Stir in the reserved liquid, tomatoes, green chiles and lime juice. Cook over low heat for 25 minutes.

I made some black beans and added them to my burrito, along with cheese and fresh salsa.