BRAISED BEEF & ONIONS aka BAKED STEAK, PARMESAN GARLIC POMMES ANNA and my new OXO tool

Baked SteaksBRAISED BEEF & ONIONS aka BAKED STEAK

1 new york strip steak per person

1 LARGE Vidalia onion

garlic salt

white pepper

sea salt

  • Preheat oven to 400 degrees.
  • Pat meat dry.
  • Generously sprinkle meat with garlic salt, sea salt and white pepper to taste.
  • Using a mandoline slice onion as thin as possible.
  • Place half the onions on the bottom of a baking dish.
  • Lay steaks on top of onions.
  • Top with remaining onions.
  • Seal with foil.
  • Bake for 2 hours.
  • Check for tenderness.
  • Bake another 30 minutes as necessary.

PARMESAN GARLIC POMMES ANNA

1-2 Yukon potatoes per person

Parmesan cheese

garlic salt

  • 1 tablespoon butter per person, sliced very thin
  • Using mandoline slice potatoes on thinnest setting.
  • Spray baking dish with PURE.
  • Arrange potatoes in layers, sprinkling with garlic salt, pepper and Parmesan cheese between each layer and on top.
  • Microwave for 2 minutes on high.
  • Top with butter slices and then a bit more Parmesan cheese and bake with beef the last 30 minutes until crisp and tender.

 

LOVE MY NEW TOOL! It’s an OXO hand held mandoline.  There are 3 thickness sizes and best of all a lock!  The lock prevents those cuts that are inevitable otherwise.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

Weekend Cooking Creations is hosted by Jennifer.

weekendkitchencreations

Rocky Road Fluff Cake


ROCKY ROAD FLUFF CAKE **
1 package milk chocolate chips

4 eggs, separated
2 tablespoons sugar
1 teaspoon vanilla

1/2 teaspoon salt

1 pint whipping cream

1/4 cup chopped pecans

3/4 cup marshmallows

1/2 cup Heath Bar pieces

1 angel food cake broken into bite sized pieces
optional ~ sliced strawberries added throughout
optional ~ serve with French vanilla ice cream

  • Melt chocolate chips in the microwave 30 seconds at a time so they don’t burn. Cool slightly.
  • Beat the egg yolks and add to chocolate mixture.
  • Beat egg whites. Add sugar.
  • Add egg white mixture to chocolate mixture also.
  • Stir in vanilla and salt until well blended.
  • Stir in nuts and Heath Bar pieces.
  • Whip the cream until soft peaks form.
  • Fold cream into chocolate mixture.
  • Place a layer of angel food pieces on the bottom of the pan.
  • Pour 1/3+ of chocolate mixture over top.
  • Sprinkle marshmallows over top.
  • Top with the rest of the angel food cake pieces.
  • Pour remaining chocolate mixture over top.
  • Chill overnight.
  • Invert on a plate.
  • Enjoy.

** this picture depicts a half portion of the above recipe.

Don’t forget that every time you link a recipe over at the tHe KrAzY KiTcHeN this week you earn an entry into our Country Bob’s All Purpose Sauce giveaway.

Save Room for Dessert and What Did you Bake Today are hosted over at ThE KraZy KitcHen by Joy & Kristen. Stop by and join in.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam. Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while. Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.


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Week Night Chicken Enchiladas

I’ve been making these for years on weeknights and they are a family favorite for a quick meal.

WEEK NIGHT CHICKEN ENCHILADAS
2 cups chopped chicken*
1 can green chiles, chopped and drained well
1 can roasted garlic cream of mushroom soup
tortillas,
grated Mexican blend cheese
PURE
  • Preheat oven to 350 degrees.
  • Mix the soup and green chiles together.
  • Fold in chicken pieces.
  • Spray baking dish with PURE.
  • Stuff and roll tortillas.
  • Place in baking dish.
  • Top with cheese.
  • Bake 30 minutes.

*I use the chicken from the 2 for 1 roast chickens I buy on Tuesdays at my market. They can also be prepared the day before so thay are ready for the oven the minute you walk in the door.

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Rocky Road meets the Black Forest Brownies


Save Room for Dessert and What Did you Bake Today are hosted over at ThE KraZy KitcHen. Stop by and join in. Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam . Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while.


ROCKY ROAD MEETS THE BLACK FOREST BROWNIES
1 1/2 sticks butter, softened
2 squares Baker’s semi-sweet chocolate
3/4 cup marshmallow cream
2 teaspoons PURE vanilla
1-2 teaspoons cherry extract
1 1/4 cup sugar
3 JUMBO eggs
1/2 cup walnuts, chopped
1/2 cup milk chocolate chips, chopped
1/3 cup chopped maraschino cherries
1/2 cup all purpose flour
1/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt

  • Preheat oven to 350 degrees.
  • Grease (really well) a 9×9 baking pan. I like to use my stoneware for nice even baking.
  • Melt butter and chopped unsweetened chocolate in a double boiler until smooth and consistent. Set aside to cool.
  • Sift together the flours, baking powder and salt. Set aside.
  • Toss chocolate chip pieces and walnuts with a bit of the flour mixture and set aside.
  • In a large mixing bowl beat the eggs and vanilla until smooth and consistent.
  • Add cooled chocolate mixture into the eggs and blend well.
  • By hand stir in the flour mixture just until well blended – DO NOT over mix!
  • Fold in the chocolate pieces, cherry pieces and walnuts just until well blended.
  • Warm the marshmallow cream for 15-20 seconds in the microwave (just enough to make it spreadable) and spread it over the chocolate batter in the mixing bowl.
  • With a knife gently and slightly swirl it lightly into the chocolate batter. If you swirl too much it will just become part of the batter instead of clumps of marshmallow.
  • Gently pour the batter into the prepared ban and bake 40-45 minutes or until edges pull away from the sides of the pan.
  • Cool the cake in the pan until completely cooled.

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BLT Pasta Salad

BLT PASTA SALAD
2 cups prepared and chilled pasta (shell macaroni or bowtie looks best)
3/4 pound bacon, cooked crisp and crumbled (save out a bit for garnish)
1/2 cup diced red onion
2 medium firm tomatoes, chopped
1 1/2 – 2 cups iceberg lettuce, chopped**
1/3 cup grated cheddar cheese
1/2 cup mayonnaise*
1 cup bleu cheese dressing*

  • Whisk the mayonnaise and bleu cheese together.
  • Pour over the prepared ingredients.
  • Toss all together in a large bowl.
  • Garnish top with bacon.
  • Chill for several hours prior to serving.

*If you’re in a hurry, you can substitute 1 1/2 cups Buttermilk Ranch dressing.

**If you plan to have leftovers, toss with lettuce just prior to serving each time.



Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam, Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while. Trista over at Southern Fried Mama hosts Tasty Thursday and Joy of desserts hosts Vintage Recipe Thursday.

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Tropic Thunder Bars & Chocolate Oatmeal Bars

I didn’t have much going on Tuesdays so I thought I’d join some new memes. These two look really good with fun participants and great recipes.
Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam
Tuesdays at the Table is hosted by Andrea over at My Chihauhau Bites

TROPIC THUNDER BARS
1 1/4 cups flour, sifted
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup packed light brown sugar
3/4 cup butter, melted
1 1/4 cup oatmeal
1/2 cup apricot pineapple jam
1/4 cup flaked coconut
1/4 cup walnuts, minced

  • Preheat oven to 350 degrees.
  • Sift together the flour, salt and baking powder.
  • Add the brown sugar and oatmeal and mix well.
  • Fold in the butter until well blended.
  • Spread dough evenly into a well greased 9×9 baking pan.
  • Stir together the jam, coconut and walnuts.
  • Spread on top of the batter.
  • Bake 20 minutes.

CHOCOLATE OATMEAL BARS
1 cup + 2 tablespoons butter, softened
1/2 cup packed brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 egg yolks, beaten
1 cup flour, sifted
1 cup oatmeal (not instant)
1/4 cup walnuts, minced
6 ounces Hershey’s Milk chocolate bar

  • Preheat oven to 350 degrees.
  • Cream 1 cup softened butter, vanilla and sugars together until well blended.
  • Add egg yolks and beat well.
  • Add flour and oatmeal alternately and mix until well blended.
  • Spread batter into a well greased 13×9 pan for 20 minutes.
  • Cool.
  • Melt the Hershey bar chocolate and 2 tablespoons butter together.
  • Spread over the bar layer.
  • Sprinkle with the walnuts immediately.
  • Cut into squares.

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