Sunday, February 28, 2010

Crockpot Chicken and Stuffing


4 boneless, skinless Chicken Breast
1 can Cream of Chicken with Herbs Soup
1 can Cream of Celery Soup
1/2 cup Chicken Broth
1 tsp dried Parsley flakes
1 tsp dried Thyme
1/2 tsp Salt
Dash black pepper
2 cups Seasoned Stuffing Crumbs
4 Tbsp butter


Mix the soups, broth, parsley, thyme, salt, and pepper.

Lightly grease a 5 to 7-quart slow cooker.

Pour stuffing crumbs on the bottom of the slow cooker and drizzle with butter. Add the chicken and pour the soup mixture on top.

Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.

Stuffed Cube Steak


4 Cube Steaks
1 box Stove Top Stuffing
1/2 cup Celery
1/2 cup Onions
1 can Golden Mushroom Soup
1 can Cream of Celery Soup
1 can Milk (soup can)
1 tsp. Worcestershire Sauce


Preheat oven to 325 degrees.

Cook Stove Top Stuffing by direction on box. Dice the onion and celery and saute. Add to Stove Top Stuffing.

Heat olive oil in skillet.

Flatten the cube steak with hands. Fill each steak with Stuffing mixture. Roll steak and secure with toothpicks.

Brown rolled steak in skillet. Place in a casserole dish.

Mix soups, milk, and Worcestershire, add to drippings in skillet. Mix and bring to a boil, then pour over the steaks.

Bake for 1 hour or until bubbly.

Saturday, February 13, 2010

Garlic Mashed Potatoes


1 sm head Garlic
Olive Oil
1 lb Red Potatoes
3 Tbsp Butter
1/2 cup Heavy


Preheat over to 425 degrees.

Slice off the very top of the garlic head and drizzle it with olive oil. Wrap it in foil and bake for 30 minutes on a sheet tray. Remove from over and let cool.

Wash potatoes and quarter them evenly. Place in a pot with cold water on top of stove. Add salt and bring to a boil. Cook until tender and drain.

Remove garlic cloves from the head and mash.

Place potatoes back into the pot and mash.

Heat butter and cream on top of stove until butter melts.

Add mashed garlic cloves to potatoes. Add butter/cream mixture and stir everything together until well blended.

Salt and pepper to tase.

Gorgonzola Cream Sauce


1 Tbsp Butter
1 Shallot
1 cup Heavy Cream
1/4 plg Grogonzola Cheese


Mince the shallot and shred the cheese.

Heat a medium saucepan over medium heat.

Add butter to melt and saute shallot until tender.

Add heavy cream and let reduce by half.

Turn heat to low and add the Gorgonzola cheese and stirs until melted. Season salt and pepper to taste.

Grilled Flank Steak


2 lb Flank Steak


Heat a grill pan to medium heat.

Season steak with salt and pepper to taste.

Cook steak for 8 to 10 minutes on each side.

Remove from heat and cover with foil to make a tent. Let steak rest for 5 mintues. Cut into 1/8 inch slices.

Italian Beef Florentine


1 1/4 lb Hamburger (or 5 beef patties)
2 1/2 cups Baby Spinach Leaves
3 Eggs
4 Tbsp butter
3 cups Milk
2 packet Garlic and Herb sauce mix
4 Tbsp Olive Oil
1 3/4 cups Panko
3 tsp Italian seasoning
1/2 tsp Salt
1/4 tsp Pepper
1/2 cup Flour


Make 5 hamburger patties.

Place the flour in plate. Then beat the eggs and place into a bowl. Next combine the panko, italian seasoning, salt, and pepper in another plate.

Preheat a large skillet on medium-high heat with 4 Tbsp of olive oil. Next, Dip patties in the flour (covering both sides), then dip into the egg mixture. Then dip into panko mixture.

Place each pattie into the pan and cook each side to brown the crust. Then cook until internal temperatures reaches 160 degrees (total time in pan could be 4 - 6 minutes).

Combine sauce mix and milk in a saucepan on medium-high heat. Bring to a boil. Reduce heat to low and stire in butter and spinach. Cook for 2 - 3 minutes, stirring often, until the spinache is wilted.

Tuesday, February 2, 2010

Beef Brisket in Beer


1-3/4 pounds Beef Brisket
1/4 teaspoon Pepper
1/2 large Onion, sliced and separated into rings
3 1/4 tablespoons Chili Sauce
1 1/4 tablespoon BrownSsugar
1 clove Garlic, pressed
1/3 cup Light Beer
1 1/4 tablespoon All-Purpose Flour
Garnishes: tomato slices, fresh parsley sprigs


Trim fat from brisket, and cut brisket in half. Sprinkle with 1/4 teaspoon pepper.

Place onion rings in bottom of a slow cooker; top with brisket.

Stir together chili sauce and next 3 ingredients; pour over brisket.

Cover and cook on HIGH 4 to 6 hours, or on LOW 8 to 12 hours. Remove brisket, and set aside, reserving liquid in slow cooker.

Remove 1 cup reserved liquid from slow cooker; whisk in flour, and pour into slow cooker, whisking constantly. Cook, whisking constantly, 5 minutes or until thickened.

Serve over brisket; sprinkle with pepper.

Garnish, if desired.

Monday, February 1, 2010

Overnight Cinnamon Rolls


1 cup Milk
1/2 cup Butter
1 (.25 ounce) package Active Dry Yeast
1/2 cup White Sugar
4 1/2 cups All-Purpose Flour
1 Tsp salt
3 Eggs
3/4 cup Brown Sugar
1 Tbsp ground Cinnamon

1 Tsp Light Corn Syrup
1/2 Tsp Vanilla Extract
1 1/4 cup Powdered Sugar
2 Tsp Light Whipping Cream


Heat milk in a saucepan until it bubbles. Remove from heat and add butter. Stir until melted; let cool until lukewarm.

In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups flour, salt and eggs. Stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Place dough in a large oiled bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate dough and turn onto a lightly floured surface and roll into a 10 x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 brown sugar and sprinkle over the rectangle. Roll up the dough into a log and seal the seam.

Cut the dough into 12 equal pieces and place in a greased baking dish. Cover with plastic wrap and place in the refrigerator to rise overnight.

Next Morning:

Preheat over 375 degrees.

Take rolls out of the refrigerator and let stand at room temperature for 30 minutes.

Bake roils for 25 to 30 minutes.

In a small bowl, combine corn syrup and vanilla. Whisk in powdered sugar and enough cream to make a think glaze, set aside.

Drizzle glaze over rolls and serve warm.