All posts filed under: dinner

Broccoli beef 

Yep, I am a leftover queen……hey that should have been the name of my blog. I really dislike throwing food away so I come up with meals that do not taste like yesterday’s dinner. This was one of those recipes. Super easy, you just need to have all the stuff on hand. I served this with white rice, brown rice would work well too.     Left over steak, roast, venison, or buy a smaller lean steak and slice thin Broccoli washed and cut into larger than bit size pieces 1/2 small onion chopped finely Hoisin sauce 3 oz or half a 7 oz jar 2 tablespoons soy sauce aka bug juice 1 tablespoon corn starch 2 teaspoons fish sauce ( in oriental section of grocery store)  1/4 teaspoon fresh grated ginger 1 teaspoon sugar 1 1/2 cup water 1 tablespoon vegetable oil 1 teaspoon sesame seed oil ( you can omit this if you want)  Toasted Sesame seeds for garnish In a skillet heat vegetable oil up and place chopped onion in hot oil. Cook …

Mom’s fried rice

Our mother has been gone for many years, however certain things she cooked and how she did it live on forever. Fried rice was a family favorite….I would say we had it several times a month. Mostly after a roast or some type of leftover meat.  She would take the left over meat and make an entire new meal out of the remaining meat….which was never enough to feed a family of five. This is a great healthy meal that the entire family should wolf down. Meat…..about 1-2 cups any kind of left over cooked meat. I have not used fish though. Cut into bit size pieces 4 pieces of bacon (more if you want) cut into pieces 1/2 cup chopped onion 1 cup chopped celery   About 4 stalks sliced diagonally  1 cup sliced on the diagonal carrots or 3-4 carrots 2 cups cooked rice (leftover rice works perfect for a fast meal)  Soy sauce. Aka bug juice You can add frozen peas, hard boiled eggs, sesame seeds, bamboo shoots, watercress, or cabbage. This …

Corned venison (or beef)

Yes I know St. Patrick’s day has come and gone. But why is it we only have corned meat at that time? Since using this recipe we now have it several time a year. The thing is for this you have to plan ahead. It takes two to three weeks to brine. Well worth the effort and more than likely you will never purchase a store bought corned anything again. This recipe is for venison however you can use a beef brisket if that is all you have.  1 large venison roast about 4-5  pounds if you can, smaller will work you just won’t have as much yummie eats. 2 quarts water 1 cup kosher salt 1/2 cup brown sugar 2 tablespoons saltpeter (Prague powder)  2 tablespoons pickling spice 1 cinnamon stick broken into pieces 2 pounds ice Place water into large 6 to 8 quart stockpot along with salt, sugar, saltpeter, and spices. Cook over high heat until salt and sugar have dissolved. Remove from heat and add the ice. Stir until the ice …

Chicken flu-de-noodle soup

Flu season is here in Texas…..and elsewhere I am sure. Tummy issues, fever, chills, aches…..just no fun at all.  Well, my husband had an awful bout of food poisoning……not from me…hahaha…..but a restaurant we ate at while on vacation…..it is what it is….but he was/is so sick…..had to keep food down and comforting on his stomach. So……I made him this wonderful easy chicken noodle soup. I think even if you were home alone you could throw this together, provided someone brings you the stuff. I hope you try it…..not because you are sick but because you like chicken noodle soup. 1 cut up chicken washed and dried 6 cups water 1-2 teaspoons salt 2 tablespoons olive oil 1/4 teaspoon onion powder 1/4 teaspoon Italian herbs Udon noodles 1 package In a large sauce pan heat oil up. After chicken is dried and cut put in hot pan, using tongs toss while cooking. You might get some brown areas on the meat. About 10 minutes. After that add water and mix around, bring to a boil. …

Shrimp Diablo 

I LOVE SHRIMP!  Every way you can think of……this takes a bit more prep time, but this dish is well worth it. A great meal for guest too. The herbs are all dried.  1 pound med shrimp/ with shells *shell shrimp save shells, place in sauce pan, cover with water to make shrimp stock. Boil 20 minutes-1 hour 6 tablespoons *shrimp stock 1 1/2 sticks butter 1/4 cup finely chopped green onions 3/4 teaspoon salt 1/2 tsp garlic fresh chopped 1/2 tsp cayenne pepper 1/4 tsp white pepper 1/4 tsp black pepper 1/4 tsp basil. If fresh finely chopped and 1/2 teaspoon  1/4 tsp thyme  1/8 tsp oregano 1/2 pound mushrooms (sliced) 3 tbs chopped parsley Cooked rice Make stock after cleaning shrimp. Prepare onions, garlic. In a bowl add salt and all the dry ingredients. Mix well. Slice mushrooms, have shrimp ready, chop parsley and cook the rice. Cut the butter into chunks. Keep amounts separate.  Melt 1 stick of butter on fairly high heat, add onions and garlic SHAKE pan do not stir. …

Crawfish boil on the table

   Summer is coming up and we love to serve this outside on the porch. It is a great fun meal to have with guests….. kids or adults love to pick through the food with their hands, dip stuff in melted butter and Tabasco ….slurp the crawfish tails and talk about the activities of the day. I place newspapers on the floor if you eat this inside, either place I cover the table with a cut open trash bag. When eating outside I duck tape the bag to the table in case a breeze comes up and wants to take the food with it. Easy clean up too. Just roll the bag up and toss. We use a bucket to toss the shells and cobbs in….makes it easy to clean up as well. You can buy a bag of frozen crawdads in the seafood area of most stores. Or if you can purchase fresh ones from a market or have them shipped from Louisana. I use frozen because of where we live. I open the …

Hamburger helper from scratch ( ground turkey or chicken too)

  Trying to be a little more healthy this year and not use prepackaged or processed foods? But I like and my kids want hamburger helper! Fast, easy and it taste good……but…….what’s in it? Who knows…..however you can make this recipe and for the most part be sure of your ingrediants. Great for a large meal gathering too. This made enough for two with several meals afterwards. I actually used ground venison……less fat and home grown.  1 1/2-2 pounds ground meat 2 packages of onion soup mix (I used Liptons) Elbow noodles ( I used whole wheat) about a cup and a half Velvetta cheese made into hunks 1/4-1/3 of the block ( or a hard cheese grated a bit more healthier, around a cup) 2 cups water plus some more In a large skillet type pan brown meat, drain if necessary. Add both packages of soup mix and stir in. Add 1 cup of water mix well add the other cup, stir. Bring to a boil….Reduce heat to a simmer cook, ten minutes. Add elbow …

Chicken tacos

Have you ever made some chicken, bought a broasted chicken and had leftovers? Plus thinking my family does not do leftovers so what shall I do? Or just thought about chicken tacos and just not sure the best way to make the meat taste right? Hopefully this easy recipe will spice up the dinner table with bird tacos. Now you can make a chicken just for tacos as well, boil, roasted, baked even leftover fried will work. Just remove the skin and bones plus that nasty grisly stuff. It can be in hunks about bite size. The rest is simple……this can feed as many as you like of course depends on the amount of meat you have. Figure one cup of meat will make around four tacos. This recipe I used about two cups of broken up meat.  Chicken meat cooked, no skin, bones and weird fat stuff removed. Leave in large hunks it will break apart as it it stirred and cooked more.  1/2 cup chopped onion 1 tablespoon oil 2 medium tomatoes or …

Northwest chicken with green chile sauce with roasted vegetables

Another experiment hits the oh my zone! Super easy recipe, the vegetables take a little prep time other wise great tasting, easy, healthy meal. This was enough for three servings and a lunch.  4 Chicken boobs halves pounded a little to speed up cooking Tablespoon olive oil Penzeys northwoods seasoning 1 can cream of chicken soup 1/2 can chicken broth 4 green chiles roasted, peeled, seeded and chopped or…..canned….or frozen about 1/2 cup 2 beets, peeled, cut into cubes 1/2 head cauliflower cut into florets  1 large sweet potato peeled cup into cubes Garlic salt More olive oil Start prepping the vegetables first. Heat oven to 425. I keep them separate otherwise you will have red cauliflower and sweet potatoes. Spray or spread some olive oil in a 13×9 pan. In a bowl place cubed sweet potatoes toss with a small amount of olive oil and garlic salt. Put cauliflower in bowl toss with olive oil and garlic salt or your favorite seasoning, do the same with cubes beets. Put in hot oven and bake …

Baja style fish or shrimp….

Love fish….love shrimp…..tired of fried or everyday grilled…..around 40 years ago, while eating out in Newport Beach California I ate at a restaurant…..I think it was called the “crab catcher”….they made the most amazing grilled sea food with tons of flavor; Of course it was trade secrets so I went home and tried to duplicate the seasonings…..do not know if I did but we are pretty darn close. It is made with things you should already have in your house….. Butter Paprika  Season salt Fish or shrimp Clean your seafood item. Start grill, weither it is outside or indoors. Melt butter and have seasonings ready. When grill is ready dip or brush butter on the seafood. Shake lightly season salt and then paprika on all sides. Grill for a few minutes or until done. That is it! Instantly you will think you are in Baja enjoying lush drinks on the beach and thinking how could it get any better. As always we hope you enjoy.