Recipe Wednesday

hello everyone

this weeks recipe comes from Love Foodies My family background is British so i love fish and chips especially the British style although i do love going to the fish and chip places (i only wish they still wrapped them in newspaper *sigh*) they can be quite costly if you miss the lunch special so why not make it at home



BRITISH BEER BATTERED FISH AND CHIPS

Ingredients:

The Fish
Cod, haddock, pollock, whiting,catfish. Any ‘meaty’ thick filleted white fish is good. For this recipe I have used frozen cod as fresh fish is extremely expensive!
1 cup flour, seasoned with salt and pepper
Vegetable Oil for deep frying. (calculate amount according to the size of your pan)
Allow approximately 150 g (5 oz) fish per person.Try and get fish fillets about 2 cm or more in thickness
The Batter
100g or 1 cup All Purpose Flour
1 1/2 Teaspoons baking powder
7 Tablespoons Milk
1/2 Tablespoon Olive oil
1 Tablespoon water
Pinch of salt
6 Tablespoons of fizzy lager or beer. (A light beer works best). You can use fizzy water instead of beer.

The Chips
Calculate roughly 2 medium sized potatoes per person, peeled and cut into finger thickness (about 2 cm thick) chips
King Edwards, Desiree,Maris Piper all good potatoes for chips

Other ingredients
Salt and Malt Brown Vinegar for serving.

Stuff You will need
A saucepan large enough to fill 1/3 deep with oil, or a deep fryer.
Kitchen paper
Baking tray
Newspaper and grease proof paper cut into halves. Allow double layer of newspaper per portion.

Instructions:

1. If you are using frozen fish, defrost it. Turn oven on to 150C, 300F, Gas 2
2. Heat up the oil in your fryer / pan until it reaches 180C / 350F.
3. Check over your fish for any bones. If you have a thick part and thin part of the fish, cut the thin part off as we will cook this separately to avoid over cooking. (see shapes of fish in photo). Pat dry with kitchen paper.
4. Mix your flour and salt and pepper well in a shallow dish and cover the fish with the flour and shaking off any loose flour.
5. Make up the batter. Add all the ingredients EXCEPT the beer / fizzy water, and give it a light whisk. Don’t worry if there are lumps in the batter. This is good!
6. Peel and cut the potatoes into chip shapes, then rinse and pat dry with a clean tea towel.
The potatoes need to be as dry as possible before frying to get them crispy.
7. Carefully place the chips into the fryer / pan, and allow to cook gently for approximately 8 minutes. They should turn soft and still have a pale colour. You can check if the chips are cooked by using a sharp knife and feeling if it’s soft inside.
Take them out of the pan and place on your baking tray for now. We will refry them after the fish to give them a super crisp.
TIP: If you don’t have a thermometer, drop a bit of batter or end of a chip in and
and see if it sizzles to the surface.
8. Add the fizzy beer or fizzy water to your batter and gently mix it. It should have the consistency of a pouring cream or yoghurt. If it is too thick, add a little of your fizzy liquid.
9. Increase your oil heat to 180C / 350F ready for the fish. Place a few sheets of kitchen paper in your baking tray. We will use this to place the fish once it’s cooked.
10. We will cook 1 or 2 pieces of fish at a time, depends on the size of your pan / fryer. Taking the end of a piece of fish, place it in the batter and coat it well. Take it out of the batter and leave the excess to drip off, say for about 5 seconds. Then gently place it in the hot oil, and cook for 7 – 8 minutes until it becomes crispy and golden brown just like in the photos below. If the batter starts going brown too quickly, turn the temperature down a little.
11. Place on the kitchen paper then keep warm in the oven, whilst you cook the other pieces of fish the same way and add to the oven.
12. When you’ve finished cooking the fish, scoop out any bits of batter floating in the pan / fryer. In Britain, these bits are known as ‘scraps’ and you can often get them for free from the chippy to eat with chips. Not very healthy though!
13. Return the chips back to the fryer and cook for 3 minutes until they are brown and crispy. When done, drain off the excess oil (I use kitchen paper), and arrange, together with the fish on your newspaper & grease proof paper like in the photos below.
Serve whilst still hot and crispy. Sprinkle some salt and shake some vinegar on your fish and chips and eat out of the paper with your fingers and ENJOY!

until next time everyone

recipe Wednesday : pizza rolls

hello everyone

this weeks recipe comes from Tracy's culinary adventures  I love pizza snacks but they can be quite costly to buy i have always wanted to make my own and these just look so yummy. 

Homemade Pizza Rolls

Ingredients 

2 tablespoons extra-virgin olive oil
3 tablespoons tomato paste
4 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 (14 oz) can diced tomatoes, drained well (juice reserved) and chopped fine
3 tablespoons cornstarch
2 cups (8 oz) shredded 6-cheese Italian blend
3 tablespoons minced fresh basil
5-6 dozen wonton wraps
vegetable oil for frying

Directions 

Add the oil to a 12-inch nonstick skillet and set over medium heat. When the oil shimmers, add the tomato paste. Cook, stirring continuously, for about 3 minutes, or until the mixture is a deep rust color. Add the garlic, oregano, and red pepper flakes to the pan. Cook for about 30 seconds, or just until fragrant. Mix in the chopped tomatoes and the reserved juice. Allow the mixture to come to a simmer, then continue cooking until it has thickened and reduced to a thick paste. This will take about 10 minutes, and when it’s done, you should have about 1 cup. Transfer to a heatproof bowl and refrigerate for at least 30 minutes, or up to 2 days.

Meanwhile, line rimmed baking sheet with parchment paper. Using a fine mesh sieve, dust about half of the cornstarch onto the parchment.

Add the cheese and the basil to the chilled tomato mixture and stir to combine. Season the mixture to taste with salt and pepper. To assemble: Place the wonton wraps on a plate and cover with a damp towel (this will prevent them from drying out). Fill a small bowl with water and set on your work surface. Working with a few wrappers at a time, lay them on your work surface. Add 1 teaspoon of filling to the center of each wrapper. Dip your finger in the water, and moisten the edges of one of the wrappers. Fold the bottom of the wrapper up and over the filling, then continue to roll toward the opposite edge. When you finish, the seam should be on the bottom. Gently press your fingers on either side of the filling to work out any air, then press the edges to seal completely. This is optional but the sides will be a bit long, so feel free to trim them down (I did). Transfer to the prepared baking sheet (seam side down). Repeat the sealing process with the other wrappers then continue to fill and seal using the remaining filling and wrappers. (Note: place additional sheets of parchment dusted with the remaining cornstarch between layers of pizza rolls on the baking sheet.)

Once you’ve assembled all of the rolls, cover the baking sheet with plastic wrap and transfer to the freezer for at least 30-60 minutes (until they are firm) or up to 1 month.

Meanwhile, set a wire rack inside a rimmed baking sheet. Top the rack with a layer of paper towels. Add enough vegetable oil to a pot to measure about 1 1/2 inches deep – you can do this in a large Dutch oven or a smaller pot but just be aware that you should fry fewer rolls at a time in the smaller pot so as not to overcrowd and drop the oil temperature too much. Set the pot over medium to medium-high heat and heat the oil until it measures 375 F on a candy thermometer. Add the pizza rolls (how many depends on how big a pot you used) and cook for about 2 minutes, stirring and flipping them over a few times so both sides brown evenly. Try to maintain the oil temperature between 350 and 375 F – adjust the heat under the pot as necessary. Use a spider strainer to transfer the pizza to the wire rack you prepared earlier to allow any excess oil to drain. Return the oil to 375 F before frying the next batch of rolls. Continue until they’ve all been fried.

The rolls will be very hot when they come out of the oil so let them cool for a few minutes before serving. Serve as is or with marinara sauce for dipping.

Makes 5-6 dozen

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Recipe Wednesday : better then takeout beef and broccoli

hello everyone 

this weeks recipe is from Carl's bad cravings Me and hubby love Chinese food but it is always so expensive so i love this make at home alternative its o easy to make great for a weeknight or weekend dinner.

BETTER THAN TAKEOUT! BEEF AND BROCCOLI

Author: Jen@CarlsbadCravings.com

Serves: 4

INGREDIENTS

Beef Marinade

1 pound flank steak, cut across the grain into 1/8 thin slices, then cut into 2” length pieces

1 tablespoon hoisin sauce

3 tablespoons soy sauce

1 teaspoon Sriracha/hot Asian chili sauce

2 teaspoons cornstarch

½ teaspoon garlic powder

½ teaspoon ginger powder

Sauce

1 tablespoon Chinese rice wine or mirin

2 tablespoons chicken broth

5 tablespoons oyster sauce

3 tablespoons brown sugar

1 teaspoon sesame oil

2 teaspoons cornstarch

½ teaspoon salt

½ teaspoon pepper

6 medium garlic cloves, minced

1 tablespoon ginger, minced

¼ teaspoon red pepper flakes

1 teaspoon peanut oil

3 ½ - 4 cups broccoli florets, cut into bit size pieces

1/4 cup water

3 medium scallions, sliced (optional)

INSTRUCTIONS

Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade until well covered. Refrigerate for 2-8 hours.

When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.

In another small bowl, combine garlic, ginger, red pepper flakes and 1 teaspoon peanut oil. Set aside.

Drain excess marinade off of beef (if there is any).

Heat 1 1/2 teaspoons peanut oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. *If your skillet is small, then cook in 2 batches.

Add 1 tablespoon peanut oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 2 minutes.

Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.

Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the scallions, and serve.

NOTES

Hoisin sauce is a Chinese Barbecue sauce and can be found in all supermarkets in the Asian aisle (alongside the oyster sauce). This recipe only calls for it in the marinade, so it is not essential, but definitely good to have in the pantry!

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Recipe Wednesday : guinness irish beef stew

hello everyone 

this weeks recipe is Guinness Irish beef stew I am Irish ,English and dutch descendant so my family has always been big on meat and potatoes for dinner i just love beef stew and there is nothing like a traditional Irish stew but traditional Irish stews had lamb or mutton so i love beef and this stew seams to be a great fit for thoses cold winter nights and you can feed it to the kids as the alchol does burn off when it cooks

Guinness Irish Beef Stew recipe by Season with Spice
Serves 4-5

Ingredients

1-2 lb of chuck beef cubes
8 carrots – peeled and cut into chunks
1 large white onion - chopped
4 cloves garlic - minced
1/4 - 1/2 tsp of Season with Spice's Bay Leaf Powder
1 tsp salt 
Freshly ground black pepper
3 cups of water
10 baby potatoes - quartered
2 tsp sugar
1/4 tsp of Season with Spice's Smoked Spanish Paprika  
1 can or bottle of Guinness
1 six oz can of tomato paste (I used a Thick & Rich tomato paste – the only ingredient is tomatoes)

Directions 

1. Add about a tablespoon of oil to a frying pan, heat on medium-low fire, and cook beef cubes until browned. Transfer beef and juice to a large pot. 
2. Add another tablespoon of oil to pan, and sauté garlic and onion until lightly browned. Transfer to large pot (make sure to use all the flavor from the pan by heating a bit of water in the pan and pouring it into the pot).
3. Into the large pot, add the carrots, Bay Leaf Powder, salt, black pepper, and 3 cups of water. Cover, and simmer on low fire for 2 hours.
4. Add baby potatoes to the pot. Cover, and simmer for one hour, or until potatoes are softened.
5. In a bowl, mix together Guinness, sugar, Smoked Spanish Paprika, and tomato paste. Then pour the mix into the large pot. Cover and simmer for one more hour, or until desired thickness (stirring occasionally to prevent burning).
6. Serve hot, with freshly ground pepper sprinkled on top.  Or store in refrigerator overnight and enjoy the next day, since stews always taste better after a day or two.  

menu plan monday

hello everyone

as the weather gets colder i am looking into more meals that will warm you up on a cold night so i guess i will be looking into more soups/ stews and even chili for the upcoming months but really how many times can you have chili without it getting boring so maybe more on the soup/stew side then as there would be more variation, here is what we are eating this week.

Monday : breaded chicken with boiled potatoes

Tuesday : sloppy joes

Wendsday : pizza pasta 

Thursday : slow cooked porkchops and risotto ( i love my crockpot did i ever mention that ?)

Friday : Fish and homemade chips
Saturday : slow cooker Italian meatballs
Sunday : lasagna soup 

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that's all for this week until next time happy menu planning 

Recipe Wednesday : Shepherd’s Pie Empanadas

hello everyone

today's recipe is from the blog foodie with family  these are also called shepherd's pie hand pies. i think these would be great on nights where everyone is out could even make them ahead a time and freeze them so if could use them for after school snacks.

INGREDIENTS

4 cups of cold, leftover Shepherd's Pie
20-30 empanada wrappers (Goya Discos or Homemade
peanut, vegetable, or canola oil (or lard) for frying or brushing before baking

Optional:
fresh parlsey for garnish

INSTRUCTIONS

Lay an empanada dough round in front of you. Scoop straight down into the Shepherd's Pie, getting about 2 tablespoons combined of the mashed potatoes and meat/vegetables in gravy. Scoop it into the center of the dough round. Dip your finger into a cup of water and moisten the dough around the perimeter of the circle. Bring the edges of the dough up to meet together around the filling and squeeze firmly. Lay on the work surface and use a fork to crimp the edges firmly. Transfer to a plate. Repeat with the remaining dough rounds and Shepherd's Pie.

To Fry the Shepherd's Pie Empanadas:

Heat 2 to 3 inches of your chosen oil to 350°F in a deep fryer or a high-sided, heavy-bottomed pan on a burner. When the oil reaches the correct temperature, ease a couple of the empanadas into the oil gently, taking care not to crowd the pan as they need to be able to move around and expand in the hot oil. Fry the empanadas for 3 to 5 minutes, or until golden brown and bubbly on the surface. Use tongs or a slotted spoon to transfer the finished Shepherd's Pie Empanadas to a paper towel lined plate to rest for at least 3 minutes before serving. Repeat the frying process with the remaining Shepherd's Pie Emanadas.

To Bake the Shepherd's Pie Empanadas:

Preheat your oven to 400°F. Lightly brush a rimmed baking sheet with your chosen oil. Arrange the empanadas with 2 inches of space between them on all sides, brush the empanadas lightly with oil, then bake for 20 to 30 minutes, or until the dough is lightly golden brown on the edges and firm to the touch. Remove the pan from the oven and let rest for 5 minutes before serving.

To Reheat Leftover Shepherd's Pie Empanadas:

Preheat oven to 350°F. Arrange the previously cooked empanadas on a rimmed baking sheet and bake for 10 to 15 minutes, or until heated through.

recipe wendsday : crock pot dr pepper pulled pork

hello everyone

this weeks recipe is from the blog life with 4 boys i love cooking anything in a crockpot in fact my crockpot is my favorite thing in the kitchen so any chance to use it and i'm doing my happy dance. I have never done a recipe with pop in it but hey its worth a try it does look yummy doesn't it ? 

Crock Pot Dr. Pepper Pulled Pork

Ingredients:

3-4 lb Pork Loin Roast
Pork Rub or your favorite seasonings
12 oz Dr Pepper

Barbecue Sauce (to taste)

Directions : 

Season pork with your rub on all sides. Place in slow cooker and pour in Dr Pepper.Cook on low 10-12 hours.


Drain most of the liquid, and use tongs to shred pork. Add barbecue sauce to taste Stir well and reduce temp to warm for serving. Serve on buns

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Recipe Wednesday :

this weeks recipe comes from the gooseberry patch I love meatballs and casseroles this recipe is quick and easy great for that weeknight meal when everyone is out

Meatball sub casserole 

ingredients

1 loaf Italian bread, cut into 1-inch thick slices

8-oz. pkg. cream cheese, softened

1/2 c. mayonnaise

1 t. Italian seasoning

1/4 t. pepper

2 c. shredded mozzarella cheese, divided

1-lb. pkg. frozen meatballs, thawed

28-oz. jar pasta sauce

1 c. water

Directions

Arrange bread slices in a single layer in an ungreased 13"x 9" baking pan; set aside. In a bowl, combine cream cheese, mayonnaise and seasonings; spread over bread slices. Sprinkle with 1/2 cup cheese; set aside. Gently mix together meatballs, spaghetti sauce and water; spoon over cheese. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes. Serves 4.

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recipe Wednesday : american chop suey

I found this recipe on key ingredents canada this is one of me and the hubby's favorite meals a friend has introduced us to it and now we have it almost every week when we can.

Ingredients

1 lb. ground beef

1 large onion, diced

14.5 oz. can tomatoes, undrained

1 can of water (use empty tomato can)

6 garlic cloves, chopped

½ tsp. Italian seasoning

26 oz. jar pasta sauce

16 oz. box elbow macaroni, uncooked

Directions

1. In a large skillet, brown ground beef and onion until fully cooked. ( I did this the night before and put it in the fridge for the morning)

2. Plop the beef and onion into your crockpot, and add all other ingredients except the pasta.

3. Stir to combine. Cook on low for 6-8 hours or high for 4 hours. 

4. Add pasta 30 minutes before you want to eat.

5. Serve topped with shredded cheese if desired, and enjoy! 

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recipe Wednesday : stuffed bell peppers

hello everyone

I found this weeks recipe on for the love of cooking  this recipe looks so good it is a quick and easy meal perfect for those nights when everyone has to go out. The hubby loves peppers and this would be a great meal for me to make on nights were busy.

Stuffed Bell Peppers

1 lb lean ground beef (I use 96/4)
1/2 sweet yellow onion, diced
1/2 zucchini, diced
6 oz white or cremini mushrooms, sliced
3 cloves of garlic, chopped finely
Salt and pepper to taste
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp dried basil
Brown rice, prepared per instructions (2 servings)
1 1/2 cups of marinara sauce

While rice is cooking, heat a skillet over medium heat. Once hot, add ground beef and cook 3-4 minutes. Add onion, zucchini, mushrooms & seasonings and cook for about 5-7 minutes. Add prepared rice and marinara sauce and mix thoroughly.

4 red, yellow or orange bell peppers (I use one of each) sliced in half lengthwise & cleaned removing seeds & veins
1/2 cup marinara sauce
3 tbsp parmesan cheese, shredded

Preheat the oven to 350 degrees. In a large glass baking dish, add 1 1/2 cups of water. Scoop meat mixture into peppers until it's heaping full and place into baking dish. Add marinara sauce to each pepper then top with sprinkled parmesan cheese. Bake covered in tin foil for 40 minutes. Remove foil and bake additional 5 minutes.

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Recipe Wednesday : ranch porkchops

hello everyone

found this weeks recipe on allrecipes.com  me and hubby love porkchops we have them every week and i am always looking for ways to make them different. These look so yummy and are very easy to make

Ranch Pork Chops

Ingredients 

Original recipe makes 5 servings 

• 1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• Salt and freshly ground black pepper

• 6 (1-inch thick) pork loin rib chops
• Dash of paprika (optional)

Directions

1. Preheat the oven to 450 degrees F.
2. In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the pork chops on both sides with the seasoning mixture.
3. Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160 degrees F is reached. Serve immediately.

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Recipe Wednesday : lazy Sunday casserole

hello everyone

found this great recipe  on lets dish recipes this looks so yummy and it would really would be a great meal. Me and my husband are always looking for easy meals and this looks so good 

here the recipe :

Lazy Sunday Casserole

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 4-6 servings

Ingredients

• 5 Italian sausages
• 1 pound red potatoes, cubed
• 1/2 pound baby carrots
• 1 red pepper, cut into large chunks
• 8 ounces whole fresh mushrooms
• 1 large onion, cut into large chunks
• 3-4 garlic cloves, minced
• 2 tablespoons olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fennel seeds
• Salt and pepper, to taste
• 1/2 cup chicken broth
• 3-4 tablespoons balsamic vinegar

Instructions

1. Preheat oven to 450 degrees.
2. Combine all of the chopped vegetables in a large roasting pan.
3. Whisk together the olive oil, minced garlic, basil, oregano and fennel seeds.
4. Pour over the vegetables and toss to coat. Season with salt and pepper.
5. Pour chicken broth over vegetables. Cover with foil and bake for about 30 minutes, or until vegetables are just tender.
6. Meanwhile, brown sausages in a large skillet over medium heat. They do not need to be cooked all the way through, just browned.
7. Remove from skillet and slice into thirds.
8. Remove foil from vegetables and add sausages to pan.
9. Pour in balsamic vinegar and give everything a good stir.
10. Return the pan to the oven, uncovered, for 20-30 minutes, or until everything is browned as the sausages are cooked through.

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what's cooking wednesday @buns in my oven

recipe wednesday : orange chicken and vegetable stir fry

i found this recipe on the PBS website me and hubby love stir fry's and i am always looking for new ones. This one looks so good i really need to try and make this one.

here's the recipe :

Orange Chicken and Vegetable Stir-Fry

• Prep Time: 15 min(s)
 
• Cook Time: 10 min(s)
 
• Total Time: 25 min(s)
 
• Servings: 4-6

If you've always wanted to make your own Chinese restaurant food at home, this recipe is a great one to add to your collection. Enjoy!

Ingredients

• Sauce:

• 1/2 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon oyster sauce
• 1 tablespoon orange zest
• 2 large cloves garlic
• 1 teaspoon minced ginger
• optional sweetener like sugar, honey, agave, etc.

• Stir-fry:

• 1 pound chicken tender cut into cubes
• salt and pepper
• 3 tablespoons corn starch
• 4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas, etc.
• olive oil
• 1/2 cup medium yellow onion, chopped

Instructions

1. Blend all the ingredients for the sauce in a blender or food processor for 10 seconds.
2. Taste the sauce and add your choice of sweetener to your liking.
3. Blend again for a few more seconds.
4. Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.
5. Rinse the skillet clean.
6. Season the chicken with salt and pepper.
7. Add the corn starch and massage the chicken with your hands.
8. If using fresh broccoli or green beans, boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.
9. Transfer the vegetables to a plate lined with a paper towel.
10. Wipe down the skillet until dry.
11. Heat approximately 1 tablespoon of oil in the skillet on medium-high heat.
12. Cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes.
13. Add the remaining vegetables and stir-fry them together for 2 minutes.
14. Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.
15. Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.
16. Spoon the stir-fry over a bowl of hot rice. Serve immediately.

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recipe wendsday : paula deen's crock pot roast

hello everyone

found this delicious recipe on the food network paula deen's crock pot roast. I love crock pot cooking the fact i can just put it on in the morning and by dinner its done here is the recipe : 

paula deen's crock pot roast

Ingredients

1 (3 to 4-pound) boneless chuck roast
1 teaspoon House Seasoning, recipe follows
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
3/4 cup water

Directions

Preheat oven to 350 degrees F.

Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.

Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.

Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.

Remove and discard the bay leaves.

*Cook's Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients and store in an air tight container for up to 6 months.

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recipe wednesday : Parmesan-Crusted Chicken

hello everyone

i found this recipe on i village and really want to make this iam always looking for ways to jazz up chicken instead of eating the same old chicken every week.

here is the recipe :

Ingredients 

1 cup grated Parmesan cheese

1 cup of panko bread crumbs

1 tsp parsley

3 tbsp olive oil

8 thin sliced skinless boneless chicken breasts

Directions : 
1. In a large skillet over medium - high heat add the olive oil
2. In a large bowl, combine the cheese, bread crumbs and parsley. Add a generous amount of salt (or garlic salt) and pepper. Place one piece of chicken at a time into the Parmesan mixture and coat with the crumbs.
3. Add 2 to 3 chicken pieces to the pan at a time; don't crowd
4. Cook for about 4 minutes per side
5. Season with additional salt and pepper
6. Serve with mashed sweet potatoes if you like

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recipe wednesday : reeses cup poke cake

i love reese's peanut butter cups and any recipe with them in it is my fave. So i seen this reeses cups and peices poke cake and i just had to post it looks so yummy. I want to make one but again do i have to share with hubby ?

here is the recipe : 

Reese's Peanut Butter Chocolate Poke Cake

Ingredients

• 1 chocolate cake, baked and cooled (completely) in 9x13 pan
• 1 - 14 oz can sweetened condensed milk
• 1 - 12.8 oz jar hot fudge sauce
• 1/4 cup peanut butter
• 1 - 8 oz. Cool Whip
• 3 tbsp. peanut butter
• 1 - 8 oz bag Reese's Minis (the ones that are already unwrapped), chopped
• 1 - 10 oz bag Reese's Pieces Baking Pieces

Instructions

1. Use the bottom of a wooden spoon to poke holes evenly throughout the cake. I usually end up poking 20-25 holes. Pour the can of sweetened condensed milk evenly over top of the cake, aiming to fill up the holes.
2. Scrape the hot fudge into a medium bowl. Add the 1/4 cup peanut butter. Microwave for 30 seconds. Mix until smooth and spread over the cake.
3. In a large bowl, whisk together the 3 tbsp peanut butter with the cool whip (I use a hand mixer here, but it's not a big deal to do it by hand). Spread the peanut butter cool whip over top.
4. Chill for at least 4 hours (overnight is really best).
5. Top with chopped Reese's cups and Reese's Pieces (you can add these before chilling, but the Reese's Pieces candy coating will bleed onto the cool whip when chilled).
6. Serves approximately 12 (large pieces).

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until next time