Sunday, September 27, 2020

Marinated Steak Salad

 


I was searching for salad dressing recipes in my Better Homes and Gardens cookbook and I came across the marinated steak salad and knew I had to try this.

For this recipe the steak is cooked first then it is marinated. I would of thought you marinate food before it is cooked. I guess you can marinate the meat after is it cooked. This recipe also calls for frozen artichokes. I have made this recipe twice already and I have yet to find frozen artichokes. I left it out the first time. The send time I made this I used artichokes out of a jar. Overall this a very tasty recipe. I have already made it twice already. This recipe will need some planning as the steak and vegetables will have to marinate for at least 6 hours.

This recipe has:

1 pound boneless beef sirloin steak, 1 inch thick
9 ounce package of frozen artichokes, thawed ( I did use jarred artichokes because I could not find frozen)
10 cherry tomatoes
1 medium carrot, thinly bias sliced
4 sliced green onions
1/3 cup of olive or vegetable oil
1/4 cup red wine vinegar
1/2 teaspoon finely shredded lemon peel
2 tablespoons of lemon juice
1 teaspoon crushed dried thyme
1/2 teaspoon garlic salt
1/2 teaspoon crushed dried marjoram
1/2 teaspoon cracked black pepper
4 cups torn salad greens
1 cup sliced fresh mushrooms

Broil the steak 3 inches from the broiler for 6 minutes, flip to the other side and cook until the desired doneness. (maybe another 6 minutes. Cool slightly and cut into thin strips.  Place steak slices into a plastic bag. Into the plastic bag also add the tomatoes, artichokes, carrots, and green onions. In a screw top jar add the oil, red wine vinegar, lemon peel, lemon juice, thyme, garlic salt, marjoram, and black pepper. Shake well and add this to the plastic bag. Let it marinate for 6-24 hours. Just before serving drain the contents of the plastic bag, save the marinate if you want use it as a dressing. Arrange salad greens and mushrooms over 4 plates. arrange steak and vegetables over the salad greens.





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Sunday, September 20, 2020

Beef and Wild Rice Soup

 Here is another soup recipe that my son created. It is similar to the last soup recipe he did. This one uses ground beef, mushrooms, and a box of instant wild rice.



Nothing like home made bread with soup.
Made a loaf of bread in my bread machine. I use the recipe that comes with the machine.



This soup has:

1 pound of ground beef
2 cups sliced mushrooms
2 diced carrots
1 diced onion
2 stocks of celery
3 cloves of garlic
8 cups beef stock
1 1/2 teaspoon salt
1/2 teaspoon pepper
1  box instant wild rice

Cook up the ground beef in about 2T butter, Add the carrots, onion, celery, salt, pepper and garlic. Drain off the excess fat.  Add the beef stock, and box of rice. Bring it to a boil and bring it down to a simmer. Soup is ready when the rice is done.

Enjoy!




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Saturday, September 12, 2020

Chocolate Milkshake Day

 Today is Chocolate Milkshake Day.

So I search through my photos to find milkshake photos. The closest photos come from March 2018.

Both of these photos are from the cruise we took. The first photo is likely dessert in shot glasses, but it does look like a milkshake

This is an actual milkshake it might even be chocolate, but it looks like a vanilla milkshake.







Vintage Buttermilk Waffle Recipe




I love to make waffles, I have multiple blog posts (at least 18) with a variety of ways to make waffles.  Here is another recipe I followed from the Betty Crocker cook book I inherited from my grandmother. I do find this book interesting because it is from the 1930's. First I have to mention is still in pretty good condition. That either tells me she took very good care of this book or she did not use it much. I am going to say she hardly used it. I use my Better Homes and Gardens cook book all the time and the book is not in the best shape. 




This is the page for the waffle recipe. I made the Nut Waffles with the richer waffles recipe. If you noticed in the caption, it says that the nut waffles are special for supper. I have many times made waffles or pancakes for dinner. In the times I was a single parent, it was easy to make pancakes or waffles for dinner because it was quick dinner after a long day at work.  You might notice in the photo the recipe for sweet milk waffles. I am sure sweet milk is just milk. Most of the time I make waffles the way mentioned in the sweet milk recipe. The eggs are separated and beat the egg whites and fold into the waffle batter. I HIGHLY recommend doing this with any waffle recipe. It makes the waffles light and fluffy


In this case, I made the nut waffles for breakfast. In making these waffles I followed the richer waffles recipe in the photo. After you pour waffles into the waffle maker, spoon some chopped nuts on top before closing the lid. There also is a note that says fresh bacon fat is good in waffles. Since I also was making bacon (My husband insists I make bacon if I am making waffles or pancakes) I thought I would substitute some of the bacon fat for the shortening. The waffles were tasty, but denser than I normally make them. Likely because I did not beat egg whites this time around.

Rich Buttermilk Waffles
3 eggs
1 1/2 cups buttermilk
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups flour
1/2 cup soft shortening (vegetable oil or butter could work)

Beat the eggs well, mix in the remaining ingredients. Bake in waffle iron.



Here are some of my other waffle recipes on this blog.
Classic Waffles (the recipe I use the most)

 



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Monday, September 07, 2020

Mural

I lived in Lincoln, Nebraska for 8 years. I have at least parked in the same parking spot for at least 5 years when going downtown.

I just noticed this mural for the first time.


I just happen to catch out of the corner of my eye while I waiting for my son to finish up purchasing comics at a local comic store.

He informs me that he has seen it for years now.

It is amazing what you miss what is right in front of you. This mural is the back side of the Gallery 9.  One of the few art galleries in Downtown Lincoln.

Sunday, August 30, 2020

Zucchini Chocolate Chip Cookies


I got a really large zucchini from someone at work. I not only made zucchini bread, but I also made these tasty breakfast cookies.  I found multiple recipes on Pinterest. Now that I am making this blog post I am trying to figure out which recipe I used. It is either this one, but it is more likely this one,

I was having these cookies instead of my peanut butter oatmeal balls. the cookies were light and cakey, which is usually the case when you add a vegetable like zucchini. The chocolate chip came through, but nothing else did.  The recipe I think I used was suppose to have some maple syrup and I don't have any. (unless you count the pancake syrup that is not real maple syrup).

If you want to make a tasty chocolate chip cookie that has a little less sugar and a few more good-for-you ingredients then make these....

...or these.







 

Sunday, August 23, 2020

Peach Coffee Cake 2.0

 The first time I did was back in 2013 (link here) I thought it was time to do this again.















The first change this time around is the peaches. I used fresh  3 large peaches thickened with a 1/4 cup of water, 1/4 of sugar, and a 2 T of cornstarch.  















At the suggestion of my husband, I added a glaze. Definitely not necessary















I think I had this problem the first time around, the cake fell apart after trying to take a piece out. This maybe because it was still hot out of the oven, or it could be making the peaches into a pie filling consistency made it too moist. It could just be that it needed a little longer to cook















It did eventually set up more once it cooled.

After looking over the original post, I forgot to mention one important thing. I forgot to mention how yummy it was. The cake was very moist (maybe too much). The cinnamon and nutmeg complimented the peaches. If there is a 3.0 version of this coffee cake, I might try this out with a different fruit. I bet apples would be nice.


3 large peaches peeled and sliced - about 2 cups
1/4 cup sugar
1/4 cup water

2 T corn starch
1 1/4 cup flour
3/4 cup brown sugar
1/4 t salt
1/3 cup butter
1 t baking powder
1/4 t baking soda
1/4 t cinnamon
1/4 t nutmeg
2/3 cup buttermilk
1 beaten egg
1/4 cup chopped nuts

In a saucepan combine peaches sugar and water, bring to a boil. Add the cornstarch and cook until it is thick. Set aside. *Note: this is what I did this time around. The first time around I had canned peaches and just laid the fruit (drained) on top of the batter.

Combine flour, brown sugar, and salt. Cut in butter until it is crumbly. Set aside 1/4 cup of the crumb mixture. To the remaining crumb mixture add baking powder, baking soda, cinnamon, and nutmeg. Mix well and add the buttermilk and the egg. Spread the batter in greased 8 X 8 inch pan. Layer peaches on top of batter Stir together reserved crumbs and nuts and sprinkle on top. Bake in 350 degree oven for 30-35 minutes or until done.



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Monday, August 10, 2020

Sweet Peach Ice Tea

 


My son had bought a large container of peaches at Trader Joe's. Other that just eating then, I made sweet ice tea. So I went to the web to find a recipe and I found one on Pinterest. The recipe calls for a 15 ounce can of peaches. I just brought out my scale and weighed out about 15 ounces. This was about 4 peaches. It is simple to make. 5 tea bags seeping in 1 quarts of hot water. a simple syrup of a cup of sugar and a cup of water (boil until the sugar dissolves). I pealed my peaches and removed the pits, ran it though my Ninja blender along with my other ingredients. It did turn out a little thick. After going back and reading the recipe again, I was suppose to add another quart of water. Oops.

Still tasty even though it was think like a slushy.

The recipe comes from Belle in the Kitchen and you can find the recipe here.

FYI, this is not my first peach post I did a Wordless Wednesday post 9 years ago. I did not post a recipe, but there are pictures.

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