Wednesday, February 3, 2016

Slow Cooker Baked Steak and Gravy

I made this hearty meal in my crock pot this week and we really enjoyed it!  My house smelled amazing, too!  We like our steak with mashed potatoes, but you could serve it with a healthier side if you like.  Here are the steps to this easy main dish!

1.  Spray your slow cooker with cooking spray.  Place a bed of whole, cleaned mushrooms and baby carrots in the bottom.

2.  Place four chopped steaks on top.  (Mine were Angus beef from Sam's and were right out of the freezer!)

3.  Salt and pepper generously (I used garlic salt.) then, add 2 TBSP of flour sprinkled on top of the meat.

4.  Pour 1/2 C of water and 2 cans of French Onion Soup with beef stock over all.

5.  We're all set!  Now we go live our lives for 4-6 hours (depending on your slow cooker) while this meal cooks on the Low setting.

We're back home and we take off the lid of the slow cooker for the final 1/2 hour of cooking.  During this time, we can make mashed potatoes or rice and steam a green vegetable.  (As you can see, Hubby has to have corn with mashed potatoes!  It's an unwritten law at our house.). I hope you like this as much as we did!

Tuesday, January 26, 2016

Shrimp Prima Vera

We had a birthday in this house, recently, and my Shrimp Prima Vera was requested.  Hubby is not a fan...but it was not his birthday.  So, I got out my big skillet, the olive oil and garlic, and got started!  Again, this is something I've made for a long time and do not have a recipe to follow, so I'll just go through the steps.  

1.  Sautée a sliced (I use sweet Peru) onion and two cloves of minced garlic in a couple of TBSP of good olive oil in a large skillet.

2.  Slice two or three different colored bell peppers and white mushrooms.

3.  Add to the skillet, once the onions are transparent.  (Be careful not to get your garlic too brown!)

4.  Cook until tender, adding garlic salt to taste.  When vegetables are cooked to crisp/tender stage, add your favorite jarred marinara sauce (tomato basil is good).

5.  Simmer on low, adding thawed cooked (tailess) shrimp at the end.  Just leave on the stove until heated through.

6.  The pasta:  at the same time, I cook spaghetti or linguini in a large pot of boiling, salted water.  Drain.  Then, toss with a little olive oil, garlic/herb blend (mine is McCormick) and some Parmesan cheese.  Pour the sauce over each serving.

Thursday, January 21, 2016

Ham Salad

I had leftover ham and a craving for some ham salad.  It's great on fresh bread or spread on crackers (or even on celery!). This is not really a recipe, but just the way I've always made my ham salad.

1.  Grind sliced cooked ham until fine.  (Here, I'm using the Cuisinart chopper my son got me for Christmas). It does a great job!

2.  With finely-ground ham, I add Hellmann's mayo, sweet pickle relish (and a little of the juice for moisture), and a few spashes of hot sauce.  All to taste!

3.  Blend to a smooth spreading consistency.  Chill.

4.  Place in container with a tight lid for storing in the fridge.