Tag Archives: dinner

Oct 10 2013

How to Make Shredded Beef in the Oven

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A favorite at my house growing up was Italian Beef, or shredded beef with Italian seasoning and some spices. It was always a great dish for dinner and to bring to potlucks. You serve it on buns or rolls and top with either mozzarella or provolone cheese.  I’ll give two ways to cook it. The first way is in the oven which is something I had to figure out yesterday because I was going to a potluck and I don’t own a slow cooker. The second is in a slow cooker or crock pot. Is there a difference between the two? If so, I don’t know what it is.

Sadly, I forgot to take pictures. I was in a bit of a hurry. But this is so good that I just had to share anyways. Next time I make it, I’ll update this post.

The first way, shredded beef in the oven. This way requires two things the crock pot way does not, an oven proof skillet or pan, with a lid.  You can find out if it’s sage to use in the oven on packaging it came in or on the company’s website, and a little bit of olive oil.

Time: a little over 2 hours

Ingredients:

  • a little bit of olive oil
  • 3 lbs chuck roast
  • 1 cup water
  • 1 small garlic clove, minced
  • 1/2 tsp red pepper
  • 1 package of dry onion soup mix
  • 1 package of dry Italian dressing mix
  • 1 Tbsp Basil
  • 1 Tbsp Oregano
  • 1 Tbsp Italian seasonings

Directions:

  1. Preheat the oven to 375°F
  2. Take oven proof skillet with lid, the one I use, and pour the olive oil in it and let the pan heat up on medium heat.
  3. Cut the chuck roast in half. This will speed up the cooking time.
  4. Sear both sides of the roast halves to a nice light to medium brown color. It doesn’t take long merely a few seconds or more.
  5. Turn off the stove and add all the ingredients to the pan. Flip the roast halves so they’re covered in the seasonings.
  6. Put lid on and carefully (it will still be hot from the stove) place the pan in the oven.
  7. Cook for about two hours, or until meat is tender and shreds easily, carefully flipping the roasts halfway through.
  8. Carefully remove from oven and remove the roast and shred it with two forks in the serving dish. Coat with juices it was cooked in.
  9. Serve with rolls or buns and mozzarella cheese.
  10. Enjoy!

How to make it in a slow cooker, how my mom makes it and who gave me the original recipe.

Time 10-12 hours, until it shreds easily

Ingredients:

  • 3 lbs chuck roast
  • 1 cup water
  • 1 small garlic clove, minced
  • 1/2 tsp red pepper
  • 1 package of dry onion soup mix
  • 1 package of dry Italian dressing mix
  • 1 Tbsp Basil
  • 1 Tbsp Oregano
  • 1 Tbsp Italian seasonings

Directions:

  1. Place all ingredients into the slow cooker.
  2.  Put it on medium heat.
  3. Let it cook for 10-12 hours or until it shreds easily with two forks
  4. Shred and keep in slow cooker to keep it warm. Serve with buns and cheese.
  5. Enjoy!

 

Aug 23 2013
tortilla

Tortilla Recipe

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tortilla

I love soft shell tacos and love to make tacos at home. I decided I wanted to learn how to make tortillas. I’ve made these flour tortillas with two different types of flour, all-purpose and bread flour. Whichever flour I have the most of, that’s the one I use. All-purpose flour tends to be a little stiff but still good choice. Bread flour is chewier than all-purpose so it really depends on what you have on hand and what you prefer. My husband can barely tell the difference between the two so I don’t think it really matters.

Makes around 6 tortillas.

Ingredients:

  • 1½ cups of flour, bread or all-purpose
  • 1 Tbsp olive oil
  • 1 tsp garlic salt
  • ½ cup hot water

Directions:

  1. Pre-heat large skillet on medium heat.
  2. In a medium bowl, add all ingredients and stir until it becomes an elastic lump, about 5 minutes. If it’s too sticky, add some more flour. If it’s too dry, add some more water.
  3. Divide into 6 pieces and roll into balls.
  4. On a floured surface, place a ball and roll into a flat tortilla. *I can never get mine into circles. They’re always ovals or rectangles.
  5. Place tortilla onto preheated, non-greased, skillet. Cooking each side for about 5 minutes, until there are golden brown circles on it.
  6. Roll out another tortilla while one is cooking on the skillet. Repeat until all are cooked.
  7. Enjoy!

I like to make my tortillas before the rest of the meal, when I’m done making them I wrap them in tin foil so they stay warm while I’m making the rest of dinner. These can be refrigerated for a couple of days but are best when eaten on the same day.

Jul 22 2013
shrimp ceviche

Shrimp Ceviche Recipe

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shrimp ceviche

A few summers back when my husband and I spent a couple of days in Miami we ordered a shrimp ceviche and the waiter politely told us that was fine but a shrimp ceviche isn’t a real ceviche because you have to cook the shrimp with heat, as opposed to traditional ceviche where the acidity in the juice cooks the fish, before you put into the vegetables. I’m not sure why it needs to be cooked first but it’s not a big deal because it actually speeds up the time from making to eating which is always a good thing.

Ingredients:

  • 10 or more medium-sized shrimp, peeled, tail removed and deveined (or be smarter than me and buy some that are already like that) cut into bite size pieces
  • 1/2 cup of fresh squeezed lime juice
  • 1/2 cup of fresh squeezed lemon juice
  • 1/2 red onion, finely diced
  • 1-2 chopped fresh seeded vine tomatoes
  • 1 chopped bell pepper, no color preference
  • 1/2 jalapeño pepper, chopped and 1/4 of the seeds, add more seeds if you want it a little hotter.
  • Salt to taste
  • Cilantro to taste, stem removed and chopped

Directions:

1. In a glass bowl with lid, like a Pyrex, combine equal parts tomatoes, onion, and bell pepper. Next add the jalapeño. Mix well with a spoon.

2.  Add cilantro and mix. Then add the salt to taste and a little bit of lime juice. The salt is to take some of the sweetness away from the lemon and lime juice.

shrimp ceviche

3. In a small saucepan on medium heat, bring the lime and lemon juice to a soft boil.

4. Add the shrimp and cook until it goes from clear to white.

shrimp ceviche

raw shrimp

 

shrimp ceviche

cooked

5. Add the shrimp and a little bit of the juice to the veggies and mix.

6. Enjoy! With tortilla chips, crackers, pita bread and/or guacamole.

shrimp ceviche

 

Jul 3 2013
eggplant sandwich

Eggplant Sandwich

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eggplant sandwich

 

I bought a gigantic eggplant from the store the other day. I bought it with no idea how I was going to cook it. I decided to try an eggplant sandwich, burger type thing. I did add bacon to it but it can easily be omitted to make this a vegetarian option. I liked it and my husband even enjoyed it! Now what to do with the rest of this thing, eggplant parm?

Ingredients:

  • toasted bun
  • 2 pieces of cooked bacon
  • sautéed/wilted spinach – little bit of oil and saute in medium heat until wilted
  • slice of eggplant
  • shredded mozzarella
  • some Parmesan
  • basil
  • tomato slice
Directions:
  1. Pre-heat the to oven 350°F
  2. Pour a  tiny bit of oil in a skillet on medium-high heat.
  3. Cook eggplant on each side for 2-3 minutes until it has softened.
  4. On a baking sheet, place eggplant slice, sprinkle some salt on it,  followed by bacon, then spinach and then both cheeses. Place either a fresh basil leaf or generous amount of dried basil on top of cheese.
  5. Place in the oven for about 7 minutes or until cheese is completely melted.
  6. Put tomato slice on the bottom bun and then place eggplant on top of the tomato.
  7. Enjoy! I served with sweet potato fries.

eggplant sandwich

Jun 17 2013
wedge salad

BLT Wedge Salad

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wedge salad

I had a BLT wedge salad at a restaurant the other day and loved it. It’s a fun new way to eat your veggies. I needed to make it at home. It is really easy to make too! Just wash and cut your head of lettuce into 4 pieces, sprinkle your favorite salad veggies and proteins around it, dress it and you’re done!  A wedge salad is also an easy way to wow your guests at your next get together! I like to serve it with salmon and a twice baked potato or biscuits.

Serves 4

Ingredients:

  • head of iceberg lettuce
  • diced tomato seeds removed, or cherry tomatoes cut in half
  • bacon
  • blue cheese
  • blue cheese dressing

Directions:

  1. Cut off bottom/stem of head of lettuce and then cut head into 4 equal pieces
  2. Cook bacon in skillet until and break into pieces.
  3. Put quartered lettuce onto four separate plates.
  4. Sprinkle the tomatoes, blue cheese and bacon around the lettuce.
  5. Cover in blue cheese dressing.
  6. Get your knife and fork and enjoy your wedge salad!

wedgesaladwedge saladwedge salad

Jun 14 2013
shredded chicken

Shredded Chicken Recipe

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shredded chicken

Shredded chicken is a very versatile food. You can cover it in barbecue sauce, taco seasoning or anything else you can think of; there are endless possibilities. This makes it a great meal starter and it’s super easy to make!

How I make shredded chicken:

Serves 1-2

Ingredients:

  • 2-4 chicken tenders or 1-2 chicken breasts, boneless and skinless
  • 1 cup chicken broth

Directions:

  1. Pour broth into a skillet that has a lid, bring to a boil.
  2. Reduce to a simmer and carefully place chicken into the skillet. Cover with the lid.
  3. After 4 minutes, carefully flip the chicken and cook another 3-4 minutes. *I found using tongs much easier than using a turner.
  4. Remove the chicken from skillet and place onto a cutting board. Discard the broth.
  5. With two forks, shred the chicken.
  6. Season as you wish.
  7. Enjoy!

shredded chicken

Apr 8 2013
ceviche

Ceviche Recipe

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ceviche

I love ceviche! It’s one of those fish dishes that got me on the road to liking fish and seafood. This is one of those recipes however where you don’t have leftovers because the acidity in the juices will continue to cook the fish turning it into mush. Whatever isn’t eaten should be thrown away which is why you serve it with other things like guacamole.

Prep time: How fast can you chop?

Cook time: ~ 40 minutes

Ingredients:

  • 1 tilapia fillet, chopped into small cubes
  • 1/2 cup of fresh squeezed lime juice
  • 1/2 cup of fresh squeezed lemon juice
  • 1/2 red onion, finely diced
  • 1-2 chopped fresh seeded vine tomatoes
  • 1 chopped bell pepper, no color preference
  • 1/2 jalapeño pepper, chopped and 1/4 of the seeds (to taste, want heat? add more seeds! don’t like things hot? add only a couple of seeds)
  • Salt to taste
  • Cilantro to taste, stem removed and chopped

Will be served with:

Directions:

1. In a glass bowl with lid, like a Pyrex, combine equal parts tomatoes, onion, and bell pepper. Next add the jalapeño. Mix well with a spoon.

ceviche

2.  Add cilantro and mix. Then add the salt to taste. The salt is to take some of the sweetness away from the lemon and lime juice.

3. Add the tilapia and mix well.

4. Add the lime and lemon juices making sure to throughly coat the fish. The acidity in the juice is what cooks the fish. Stir and cover with lid.

ceviche

5. Place the bowl in the fridge for about 40 minutes, stirring halfway between. The fish should go from clearish to white.

6. Enjoy! I like to eat my ceviche by scooping onto tortilla chips with guacamole on the side.

ceviche

Feb 10 2013
caprese salad grilled cheese

Caprese Salad Grilled Cheese Recipe

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caprese salad grilled cheese

 

I LOVE grilled cheese! I decided to try a caprese salad grilled cheese because it sounded delicious. It’s pretty much the caprese salad on grilled bread but I did add a slice of Muenster cheese to it as well.

What I used:

  • 2 slices of bread
  • Butter
  • 1 slice of Muenster
  • Fresh Mozzarella Ball cut into slices
  • Tomato slices
  • Fresh Basil leaves
  • Balsamic Dressing I use Cindy’s Kitchen Balsamic Vinaigrette, I buy it at Whole Foods but it should be able to find it elsewhere    

What I did:

1. Fried the tomato slices a little bit in a skillet over medium heat because sometimes when I add tomatoes to my grilled cheese they get a little mushy and I’m not a fan of that.

2. Butter one side of each piece of bread

3. On the hot pan place one piece of bread butter side down

4.On the bread, place the Muenster, tomato slices, basil leaves and drizzle with a small amount of balsamic dressing, top with mozzarella and the other piece of bread butter side up

5. Grill each side until a dark golden brown and cheese is melted

6. Enjoy!

 

 

Jan 19 2013
stuffed shells recipe

Stuffed Shells Recipe

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Here is my stuffed shells recipe. I sometimes make it was ground Italian sausage and sometimes I omit it. It just depends on what sort of mood I am in.

This amount should serve around 4 people. The measurements are only guidelines and things should be adjusted to your own taste. I’ve made this so many times that I usually don’t measure anymore and just throw it all in and stir.

Ingredients:

  • 16 Jumbo Shells
  • 3/4 cup Ricotta Cheese
  • 1/2 cup Mozzarella Cheese
  • 1/4 cup Parmesan Cheese
  • 2 cups uncooked Spinach, fresh or frozen,
  • 1 Egg
  • 4 shredded Fresh leaves or Dried Basil to taste
  • Italian Seasoning to taste
  • 2 small Garlic cloves
  • Pasta Sauce
  • 1/2 lbs ground Italian Sausage (optional)

Directions:

  1. Preheat Oven to 350°
  2. Cook shells according to packaging directions
  3. In a medium size bowl, put all cheeses, egg and seasonings including garlic in it.
  4. Saute spinach, in a medium skillet, until wilted, then remove it, chop it and place in bowl with the cheese.
  5. If adding sausage, brown the sausage in a skillet until cooked through, and put into bowl with the cheese.
  6. Mix everything until well combined.
  7. In a oven safe dish big enough to hold the shells in one layer, spread some pasta sauce covering the entire bottom and place the shells in the pan opening side up.
  8. Fill each shell with a scoop, large spoonful, of the cheese mixture.
  9. Cover the shells with a thin layer of pasta sauce and then cover them with a sprinkle of parmesan cheese.
  10. Cover the dish with foil and cook for 15 minutes.
  11. Then remove the foil and bake for 10 more minutes.
  12. Serve with a side salad and biscuits!

 

stuffed shells recipe

 

Jan 9 2013
fried chicken

How to Make Fried Chicken Bites

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I love fried foods. As I’ve said before, I don’t own a frier because that would be so bad for me. But sometimes I just need some fried chicken. Is that just me? I made fried chicken bites for dinner and I thought I’d share.

I think my version is pretty easy. It can be a bit messy though. This time I used breadcrumbs I made from a loaf of bread from Panera, but I have used Panko and Progresso breadcrumbs as well as crushed Ritz crackers. I think I actually prefer the Ritz with some seasoning mixed into them and mixed into the flour/cornstarch bowl.

I could have left the chicken in bigger pieces or in stripes for chicken fingers but I like to chop it into smaller pieces because it cooks faster. Also, since it is the same thickness I don’t have to worry as much about some parts of the chicken being cooked and other parts still being raw.

For this recipe, the amount of everything depends upon how much you want to make. I was frying two chicken tender strips.

Ingredients:

  • boneless, skinless, chicken chopped up into bite sized pieces
  • corn starch
  • all-purpose flour
  • milk
  • egg
  • breadcrumbs
  • oil

1. In a small sauce pan, pour oil, I used canola, enough to make it about an inch or more deep. Again this depends upon your amount of chicken you’re frying.

2. Chop the chicken into bite sized pieces

3. In a bowl, mix 3 parts flour to 1 part cornstarch.  The cornstarch helps everything stick to the chicken better as opposed to just flour.

4. In another bowl, with a fork, whisk 1 egg with 1/4 cup milk

5. In yet another bowl have a lot of breadcrumbs.

fried chicken

The order is going right to left because my saucepan is to the left of the breadcrumbs and yes my counter is that tiny!

6. Now, coat in the flour, dunk in the egg wash, and cover with breadcrumbs the pieces of chicken.

7. Carefully drop the chicken in the oil to fry or else the oil could splash up.

fried chicken

cooking in oil

Now my chicken wasn’t completely submerged in the oil, so I let it cook to a golden brown on the bottom, about 4 minutes and flipped them over with my tongs so the other side could fry an get a golden brown color as well.

7. With a slotted spoon, remove the fried chicken bites.

fried chicken

Yum!

Now it’s time to enjoy the fried deliciousness. I prefer to dip mine in a ketchup ranch combo. Am I the only one who does that?

I know the coat, dunk, and coat mixtures work pretty well for fried pickles too. I wonder if they work for cheese balls. I need to try it because I am missing some Culver’s cheese curds.