Pepper Steak

 So, this week surprisingly I had a taste for Pepper steak, and of course I could have ventured out to the nearest good Chinese/Vietnamese spot in Houston but, why? when I could recreate the meal at home and have so much more money left in my pocket to purchase products ( I am a  hair and makeup product junkie :) ) so I went to the nearest store and got some really simple ingredients the most I already had at home. Sorry no picture, I accidentally deleted the picture.

Ingredients:

Flank steak ( it really does not matter, the thinner the steak the better)
salt, pepper, garlic powder, to taste
1/3 cup of oil ( corn oil has a higher heat temperature, meaning does not burn easily)
1/3 cup of flour
4 teaspoons of Soy sauce ( low sodium is the best, this stuff is loaded with salt)
4 teaspoons of Worcestershire sauce ( trying saying this three times straight)
1 1/2 onions ( I love tons of onions in pepper steak)
1 1/2 bell peppers
2 cups of water or beef broth
1 1/2 cups of Jasmine rice

Directions

Season steak, flour then lightly saute in oil for 2 to 5 minutes  just to brown each side. Lay steak aside and add 3 tablespoons of oil to the pan and 2 teaspoons of  flour, let flour brown and add onions and bell peppers to the flour roux, season the onions and bell peppers and add water. At this point the roux with stiffen add more water if needed and the Worcestershire and Soy sauce. Place steak back in the skillet and let saute for 30 more minutes. While the steak is simmering you can decide if you want to add more Soy sauce or Worcestershire. The Jasmine rice can also be cooked at this point. The vegetable choice I choose was broccoli.

Semi-Homemade Cajun Jambalaya

Semi-Homemade Cajun Jambalaya



Bringing the spice back in the kitchen has never been so fun, with simple ingredients you can turn a boring night into a exciting trip to good ole' New Orleans. Really, this was quite easy to make using a base and adding the unique flavor of Cajun seasonings makes this a real unique experience. The first time I made this dish people were raving so I ended up making it again in the same week.

Ingredients:

Serving size (1 box -4) (2 boxes 8)

1-2 boxes of Zatarain's Jambalaya mix with rice ( I used Luzianne version before and it did not taste as good)
Shrimp or Chicken Broth ( I used bouillon cubes, it gives a rich flavor and the shelf life is much longer than a liquid broth)
1-2 packages of Andouille sausage ( if using one box I would only use one package of sausage)
1 pound of shrimp or chicken breast
1 onion
1 bell pepper
1 celery stalk
1 clove of garlic
1-2 green onion stalks
1 can of diced tomatoes


Directions

Cut Andouille sausage and saute in a large pot with 2 teaspoons of oil, take the sausage out of the pot. If cooking with chicken, cut and slice the chicken into 2 inch pieces and season with salt and pepper and add the chicken into the same pot that the sausage was in. Cook chicken until done and set aside. Into the same pot add onions, bell pepper, and celery making sure to get up the bits left over from the sausage and chicken. Add the garlic and saute the vegetable mixture until the onions are translucent about 5 to 7 minutes. Pour in boiling water according to the directions on the box and drop in one bouillon cube for 1 box and 2 bouillon cubes for 2, or use the amount of both as listed on the box. Pour in the seasoning mix and stir along with the can diced tomatoes. Stir well, and add sausage or/and chicken, this will need to simmer for at least 25 minutes. In the last 10 minutes if using shrimp, add the shrimp and stir until evenly distributed. For garnish and add freshness cut green onions and sprinkle on top. I really hope you enjoy!!!

Spinach and Chesse Frittata

One Saturday morning my brother and I were playing around in the kitchen, we were wanted to make a dish that would accent the berry muffins that were in the oven. So the mixtress within comes alive and I began mixing items together and voila the Frittata was born. The funny thing was that I had no clue that this dish had a specific name, LOL!! So please try this it is an easy way to use up several items that are not being used in the fridge, or as  as a brunch item and it is simple and kids will enjoy because of the cheese .

Ingredients:

Serving size (6)

6 eggs- 2 eggs per person
1/3 cup of  milk
2 tablespoons of Ricotta cheese ( sour cream can also be used)
1/2 cup of smoked cheese ( this was the cheese that I had in the fridge, I love smoked cheese. I used Gouda but any cheese will do.
1/4 cup of spinach ( the spinach should be cooked before mixing it with the other ingredients especially if it is frozen, if not the spinach will add more water to the mixture.
2 slices of sandwich meat ( if you have another meat that you would like to use such as sausage, or bacon is another good choice.
1 pinch of basil
2 chopped green onions

Directions:

In a medium size bowl mix all of the ingredients together, if you need extra liquid add more milk or cream. I poured the mixture in a cast iron skillet and cooked it in the oven for 30 to 45 minutes. It can also be placed in an oven safe container. This is really a great way to start a weekend!!!

Kicked up Fruit Salad

Fruit Salad  joins the list of  summer foods that are tasty and enjoyable treats. At least this treat does not have the same affect of eating a grilled burger or ribs, this one can be enjoyed and it is very flexible in the sense you can enjoy it all day long. I am a huge fan of fruit salads and here is one that I make most often since it has a secret ingredient that really adds a huge flavor punch. The fruits I used can be interchanged to fit your taste buds and what you enjoy the most. Hope you enjoy!!!

Ingredients:
Serving size: 5

1 medium size Cantaloupe
1 large apple ( pink apples are so delicious)
2 cup of grapes
1 cup of blackberries
2 cups of strawberries halved
2 peaches
2 cups of pineapple
1 cucumber ( yeah, I said a cucumber, LOL!!!)
2 tsp of Rice Vinegar ( you will not know that it is there but it enhances the flavor by a ton)
2 tablespoons of Orange Juice
1 package of Sugar Substitute

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Directions:

First clean and dry all of your fruit. While the fruit is draining combine the Rice Vinegar, sugar substitute and Orange Juice stir and set aside for later. Cut and slice the strawberries, cantaloupe, apple, peaches, cucumber and pineapple into medium size chunks and place into a bowl. Add the blackberries and the grapes, pour in your liquid mixture and toss. Place in the refrigerator for at least an hour to chill.

Adult/ Family Cool Whip

If I am eating this for dessert I like to add in a little fun by making an Adult Whip Cream to place on top, you need 1 cup cool whip that is stirred until smooth add in 2 tsp your favorite liquor I prefer rum, brandy, or  banana liquor. 1 cup of cool whip to 2 -3 tsp of liquor. This taste great on top of fruit and it is very low in calories. If you do not want to add liquor this can still be great fun by adding in 1 to2 tsp. of flavor extracts such as vanilla, coconut, or almond. Hope you enjoy!!!

lasanders30's photostream

lasanders30's photostream on Flickr.

lasanders30's photostream

lasanders30's photostream on Flickr.

Enchilada Casserole

This is one of my favorite dishes to make for several reasons; I can make the whole meal for under $25, it goes a long way for the times when family or guests stop by and I can freeze it for one of those rainy days when I don't want to cook. Try this recipe out it is truly a crowd pleaser and share what you think.

Ingredients:
Serving Size: 5

2 packages of the Enchilada Seasoning
1 16 0z can of the Enchilada Sauce
1 can of cream of mushroom
1 can of evaporated milk
1 can of diced Mexican style tomatoes (like Rotel)
2 packages of 2 cups of Mexican or Cheddar Cheese
1 package of corn tortillas (30 tortillas) is more than enough.
1-2 lbs of ground turkey or ground beef. I really want to try it with ground chicken also.
Casserole pan
1 medium onion
1 green bell pepper
2 teaspoons of salt
2 teaspoons of black pepper
2 teaspoons of garlic powder

Special add ins: black beans (delicious add in), vegetarian style delete the meat and substitute for spinach (this is incredible!!!)

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Directions

Start off by cooking your meat in a large skillet, drain the meat and set aside. In the same skillet sauté your onions in olive oil or butter, why not both and add a pinch of salt to allow them to sweat for 3 to 5 minutes, then add in your bell pepper and cook for an additional 5 minutes. Season to taste. Once the bell pepper and onion are sautéed in the skillet add in the ground meat and stir for 2 minutes. Stir in the Enchilada seasoning packet and the can of Enchilada sauce; make sure mixture is thoroughly mixed together before adding another item. Add in the cream of mushroom and evaporated milk, stir until mixed in and you don't see any white lumps from the cream. Stir in your seasons and taste. At this point look at the mixture and note whether you desire or need more liquid if you do add in the Mexican tomatoes with the liquid if you do not need the liquid set it aside or pour the liquid out. Stir and simmer for at least 10 minutes. Cut the corn tortillas into triangle strips, each tortilla should make 4 triangle strips and set aside.
Spray casserole pan with a non stick cooking spray and add 1/3 of the Enchilada mixture to layer the bottom of the pan. Place the tortilla strips on top of the mixture to cover the pan then add more of the Enchilada sauce mixture and layer with cheese. Repeat the process again tortilla strips, Enchilada sauce mixture, and then cheese. Continue repeating the method until the casserole pan is full to your liking. Cheese should be your last layer on the Enchilada casserole. Hope You Enjoy!!!