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Thursday, January 25, 2018

Oven-Roasted Potato Wedges

The other night, I made up a recipe for a London Broil Marinade.    I knew I wanted to do potatoes with it but wasn't quite sure what I wanted to do with potatoes so I broke out my  Taste Of Home Cookbook and came across a recipe for  Oven-Roasted Potato Wedges.

The recipe called for Baking Potatoes and Rosemary.  Neither of which I had so I substituted the baking potatoes for Red Potatoes and the Rosemary for Thyme.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

INGREDIENTS

  • 4 unpeeled baking potatoes (2 pounds)
  • 2 tablespoons olive or vegetable oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper

    DIRECTIONS

    Cut potatoes lengthwise into wedges; place in a greased 13-in. x 9-in. baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once.Yield: 8 servings.

    NUTRITIONAL FACTS

    1 each: 114 calories, 4g fat (0 saturated fat), 0 cholesterol, 5mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.


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Wednesday, January 24, 2018

April's Marinated London Broil

This past week, my Husband and I bought this great, thick cut of London Broil.
 I wanted to do something different with this beautiful piece of meat and decided to make my own marinade for it.  So, I gathered up some ingredients and did just that!



I started by peeling and chopping up the baby onion.  I then combined it, the lemon juice, balsamic vinaigrette, olive oil, thyme, minced garlic, and oregano in a medium bowl.


Once this was well blended, I poured the mixture into a ziplock bag.   I then pierced the london broil 6 times each on both sides with a fork. Then placed the meat in the bag.






I let this marinate in the refrigerator for about 24 hours.  I flipped the London Broil over in the morning to let the juices flow through to the other side.


This is how it looked before I put it in the oven.  I sprinkled on the salt and pepper before placing it in the oven.  It was so aromatic I just knew it was going to be delicious!


 I broiled it for 6 minutes on each side and it came out perfectly rare!



It was so mouth-watering delicious, packed full of flavor.  This piece of meat  was nice and juicy, tender and melted in your mouth!  I served it with Roasted Potato Wedges (recipe)

April's Marinated London Broil

INGREDIENTS:

1 Baby Onion; peeled and chopped
3 Tbsps Lemon Juice
3 Tbsps Balsamic Viniagrette
1 Tbsp Olive Oil
1 Tsp Thyme Leaves (or 2 tsp fresh Thyme)
1 1/2 tsp Minced Garlic (or 4 cloves; minced)
1 Tsp dried oregano (or 1 Tbsp Fresh oregano)
1-2 lbs London Broil  (Mine was about 1 1/2 lbs)
1/4 tsp Salt
1/4 Tsp Pepper

DIRECTIONS:

Combine first 7 ingredients in medium bowl then pour into zip lock bag.  Pierce London Broil with a fork 6 times on each side; add to bag, seal.

Marinate in refrigerator overnight, flipping over in the morning.

Preheat broiler.

Remove meat from bag, place on broiler pan.  Sprinkle with the salt and pepper.  Broil 4 inches from heat for 6 minutes on each side or until desired doneness.  Let stand 10 minutes.



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Thursday, January 11, 2018

Hot Chicken Sundae


I have to tell you first where this idea came from.  We were at the NY State Fair a few years ago and I saw a sign for "Hot Beef Sundae".  I had no idea what one was and was thinking "Ewww, must be something off the wall like deep fried ice cream or something."

My husband and I decided to ask the people at the concession stand what they were so we tried them and OMG!!  We liked them so much that a few weeks later, I made them myself.

A couple of months ago, I thought why not make a Hot Chicken Sundae and I proceeded to do just that.  And we had it again, tonight.
What is a Hot Chicken Sundae?  Well, it's mashed potatoes which represent the ice cream, top that with chicken and gravy to represent the syrup, sprinkle on shredded cheese, then add a spoonful of sour cream and top with a cherry or grape tomato (the cherry!)

Now, I don't measure or weight anything when I cook.   So, I will tell you approximately what I used. 

INGREDIENTS
4 boneless, skinless chicken breasts
2 - 10.5 oz cans of chicken gravy  (you can make your own)
5 medium sized potatoes
shredded cheddar cheese
sour cream
cherry or grape tomatoes


DIRECTIONS

Cook, then shred the chicken.  I let the shredded chicken sit in the broth until we were ready to use it.

Peel, cook and mash the potatoes.

I heated the gravy while I was mashing the potatoes.

Layer mashed potatoes, chicken, gravy, cheese, sour cream and finally the tomato and enjoy!

Side note: I had way too much chicken so, I am freezing it for another day.

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Tuesday, December 19, 2017

Gluten-Free Peanut Butter Cookies



My son has Celiac Disease.  He loves cookies; especially peanut butter cookies.  I make these for him every year.  And actually, the whole family likes these ones!

Gluten-Free Peanut Butter Cookies 1 cup peanut butter 1 cup sugar 1 egg Preheat oven to 350. Combine ingredients and drop by teaspoons onto cookie sheet. Bake for 8 minutes. Let cool. Add Hershey's kisses on top before cookies are completely cooled.



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Thursday, December 14, 2017

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies 
These cookies are a big hit with my family!    These  gooey, chewy chocolate cookies will be a part of my cookie gifts this year!  With an irresistible brownie-textured center and the crunch of cookie, what is not to love?!





INGREDIENTS

  • 2 cups granulated sugar
    3/4 cup vegetable oil
    3/4 cup cocoa powder 
    4 eggs
    2 teaspoons vanilla extract
    2-1/3 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/3 cup powdered sugar for rolling

    DIRECTIONS

    • 1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.
    • 2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
    • 3. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
    • 4. Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
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Wednesday, January 11, 2017

Gluten Free Beef Stew - Crock-Pot

Hello, everyone.  So, I was getting gluten free beef stew ready to go in the crock pot this morning. I kept thinking...."I should share this in my Facebook group." So, when I was done, I went to my blog and Pinterest and saw that it has been 11 months since I last used them!   

My son has celiac disease and so, I have to find ways to make different food gluten free.  Sometimes this is pretty easy like this one for Beef Stew.




Who doesn't love Beef Stew on a cold, winter's evening?  It is such an awesome, warm me up,, comfort food!

So, Step one is to brown your meat in a pan on the stove then transfer to Crock-Pot.


I love my meat rare so, I left mine a little red knowing it would cook more in the Crock-Pot.




Step 2 is to boil all your spices and minced garlic in the same pan as you browned your meat  Yummmmm!!!   Doesn't that look good! 


Step 3 is to reserve some of the liquid, pour the rest in the slower cooker and add your veggies.  So, I have to tell you;  my mother and father used to work at a seafood restaurant (where the best chicken wings were served) in our area.  The owner always said to use ALL of the celery stalk including the leaves.  The only parts you don't use is the very ends and the parts that are brownish.  That was almost 30 years ago and I have done it ever since.


In step 4 you will be making and adding your gravy to your stew.
You will be adding the cornstarch to the reserved liquid and whisking it until it is the consistency of gravy.

So, one day, I wanted to make gravy and had no flour or a way to the store.  I called my mother to ask if they had any.  my father answered the phone, Mom wasn't home and had the car.  My Dad, who was a cook in the Army, told me to use cornstarch in place of the flour.  I love using the cornstarch because, it doesn't clump up as much as flour.

Did you know Crock-Pot is a brand name.  If it doesn't say "Crock-Pot"  it is a slow cooker.  Mine is a Crock-Pot.

                                 Crock-Pot® The Original Slow Cooker



Gluten Free Beef Stew

Prep Time 15-20 min
Cook Time  4 - 6 hours 

Ingredients:
    1.5 lb         Stew Beef                       1 tbsp Parsley
      8             New Potatoes, cubed     1 tbsp Paprika
      1 c          Baby Carrots                  2 tsp  Oregano
    4 stalks     Celery, chopped              2 tsp  Garlic Powder
    1/2           Yellow Onion, chopped    2 tsp Onion Powder
    4 c            Water                              2 Cloves Minced Garlic
    Pan Spray for browning meat           1/4 tsp Salt
    3 tbsp       Corn Starch                     1/4 tsp Pepper

Directions:1)  Spray bottom of pan, sear beef, transfer to slow cooker.
2)  Add 4 cups of water to pan, all spices and garlic.  Bring to boil, stirring frequently.
3)  Reserve 1 cup of the liquid, add rest to slow cooker along with the vegetables.
4)  Add corn starch to remaining cup of liquid and whisk until lumps are gone and liquid has the consistency of gravy.  Add to slow cooker and stir all ingredients.
5)  Cook on high for 4 hours or low for 6 hours.  

 


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