Author: QuiltLady

CAJUN SWISS STEAK

CAJUN SWISS STEAK
1 round steak, tenderized and cut into serving pieces
2 cloves garlic, minced
1 bunch green onions, minced
1/2 cup, chopped celery
2 tablespoons butter
1 KNORR cilantro bouillon cube
2 tablespoons Classico sun-dried tomato pesto
1 teaspoon Cajun seasoning
1 small spicy V-8 (6 ounces)

  • Whisk together V-8, cilantro bouillon cube and Classico sun-dried tomato pesto. Set aside.
  • Melt butter in skillet over medium-high heat.
  • Add celery and onions, sauteing until tender.
  • Scoop veggies to the side and add steak pieces, browning on both sides.
  • Add V-8 mixture and bring to a slow boil.
  • Lower heat to a simmer and cook until tender.
  • Serve over rice or with crispy fried potatoes. (I used yukons with celery salt, minced garlic and pepper.

WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST LUNCH DINNER
MONDAY 9/9 YOGURT SANDWICHES BAKED SANTA FE DIP
TUESDAY 9/10 TOAST C.O.R.N. BAKED RICE CASSEROLE
WEDNESDAY 9/11 YOGURT SOUP HAM & GRUYERE STRATAS
THURSDAY 9/12 FRUIT CHEESE & FRUIT TEA SOAKED SUGARED SALMON
FRIDAY 9/13 CEREAL SALAD C.O.R.N
SATURDAY 9/14 SWEDISH PANCAKES with LIGNONBERRY BUTTER OUT CHICKEN STEAKS w/ TOMATO BREAD PUDDING
SUNDAY 9/15 HAM and CHEESE QUICHE VOODOO MELTS OUT

BRUSCHETTA CHICKEN BAKE

I cannot remember where I found this recipe originally, but it was a good fall/winter night type dish so I filed it and finally tried it with a few modifications.  Hubs loved it and I will be making it again!
BRUSCHETTA CHICKEN BAKE
1 1/2 pounds chicken breasts, cut into bite sized pieces
1 can diced tomatoes with garlic & herbs, undrained
1 package Chicken Stove Top Stuffing
1 KNORR chicken bouillon gel tub
1 cup hot water
2 cloves garlic, minced
1 tablespoon Gourmet Garden Basil paste
4 slices or 1 cup grated  mozzarella cheese
  • Preheat oven to 375°.
  • Whisk together hot water, bouillon tub, garlic and basil paste until well blended.
  • In a mixing bowl mix together the stuffing mix, tomatoes and bouillon mixture until stuffing is moistened.
  • In a 9×9 baking dish sprayed with PAM, layer evenly first the chicken, then the cheese and topped with the stuffing mixture.
  • Bake 45 minutes – chicken will be cooked through and stuffing will be beginning to crust.
  • Cut it like a lasagna and serve with salad.

PASTA FAGIOLI – SLOW COOKER VERSION – TASTES JUST LIKE OLIVE GARDEN

PASTA FAGIOLI

2 pounds ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
2 1/2 cups hot water
1 KNORR beef broth gel tub
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Frank’s hot sauce (optional)
1-6 ounce V-8
1-8 ounce tomato sauce with herbs (I used Contadina)
8 ounces pasta

  • Brown beef in a skillet, drain off fat.
  • Whisk together the hot water, knorr beef broth gel and spices.
  • Add to crock pot with everything except pasta.
  • Cook on low 7-8 hours or high 4-5 hours.
  • During last 30 min on high or 1 hour on low, add pasta.
  • Enjoy.

ARE YOU READY FOR SOME FOOTBALL?

It’s official!  Football season begins tonight. So how about we get this party started?! Come join us.  Link up all your favorite tailgating goodies throughout the entire 2013-14 football season!
No matter who you are rooting for we’ll have fun.  I know not everyone enjoys football, but who can resist a good football food buffet? It’s time to start thinking about tailgating treats, appetizers, chips and dips, wings, and all the other yummy party things!
Having a game day buffet just makes it more festive!  I remember when I was a kid, My dad was a big LOS ANGELES RAMS fan. We always watched the games together and I was responsible for keeping the game food fun. I loved spending the day with my dad and it was always so much fun.
Martha over at Seaside Simplicity began Tailgating Time a while back anhd it’s just plain fun not to mention a wonderful source for new recipes to try.  We will repost the linky on or around the first of each month as a reminder.

This is what we’re having tonight, Mozzarella Bites and you can find the recipe here. This time I cut the wonton wrappers and string cheese into 4 pieces each to make bite size pieces.

Save

SEA SALT & CARAMEL RICE KRISPY TREATS

SEA SALT & CARAMEL RICE KRISPY TREATS
8 cups Rice Krispies
50 Kraft caramels
1 can sweetened condensed milk
1/4 cup + 1/4 cup unsalted butter
1 bag mini marshmallows
1 1/2 teaspoon vanilla extract
3 teaspoons sea salt flakes

  • In a medium sauce pan over  a low-medium heat stir together the sweetened condensed milk, the caramels and 1/4 cup unsalted butter until smooth.
  • Remove from heat.

  • Line a 9×13 baking dish with foil, extending over the edge.  
  • Spray with non-stick PURE or PAM.
  • Melt butter in large sauce pan.
  • Add marshmallows and stir  until just melted.
  • Add vanilla, 1 teaspoon of salt and 1 cup of caramel sauce and stir until smooth.
  • Remove from heat.
  • Stir in rice krispies until evenly coated.
  • Press into pan**.
  • Cool completely.

  • Pour remaining caramel over rice kripy treats and spread even with a spatula.
  • Sprinkle remaining sea salt over top.
  • Enjoy!
  • Store in an airtight container.

**I use a stainless steel spatula that has been sprayed with PURE to keep it from sticking.  It helps to press down firmly to get an even level.

TASTE & CREATE – ASIAN-ESQUE BEEFY BROTH

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.
This month I was paired with Kat from STUDY FOOD.  Many of her recipes are done without proportions making it fun to try and recreate her pictures.  I’m still on a semi-liquid/soft diet so thought I’d try her Asian-esque Beefy Broth.

Sometimes less really is more.  This recipe makes for a super simple, but flavor bursting pick me up.  Unfortunately my carrots weren’t thin enough and sank to the bottom.