Steak House Mushrooms Marsala

Last week we blogged about the steak in this picture but we also made the mushrooms. When going out to eat, mushrooms are normally offered as a side dish with steak and also cost extra. Most people love them and could eat them alone!  I am not a huge fan of canned mushrooms so I was ready to try this one and it looked like it was packed with flavor.

Ingredients:

• 1 -10 oz. pkg. white button mushrooms
• 1/3 Cup Marsala wine
• 2. tbsp butter
• 1 tsp. fresh Thyme leaves
• 1 tsp. Grave Master
• salt and black pepper to taste

Method of Preparation:

1. Heat your skillet over medium high heat. Let pan get hot then add in the butter
2. When the Butter foams up add in the mushrooms and toss in the butter
3. Next, add in the gravy master and carefully roll the mushrooms around in it and then turn the heat down to medium.  Add in the fresh thyme, some salt and pepper to taste.
4. De-glaze the pan with the Marsala.  Stir the Marsala.  Stir the mushrooms and cook them for just a few minutes until softened and the Marsala reduces a bit.

Tupps Tidbits: Cook mushrooms in a pan with a lot of surface area. You want to be able to spread the mushrooms out in a single layer to maximize their contact with the hot pan and allow moisture to evaporate quickly. A skillet or sauté pan is best.

Not the best sauteed mushrooms we have had.   All we could taste was an oily mess on our mushrooms and a"off-taste"...not exactly a good flavor!  This one is NOT a keeper in our house!

Where did we find this?  Cooking on A budget https://pattyandersonsblog.blogspot.com

Cattlemans Beef Marinade

Summer is approaching quickly and for a lot of people that means get ready to break out the grill! Marinating steaks is not only important for helping meat develop a wonderful flavor, but also making tougher cuts of meat become tender. Marinate your steaks overnight for the most flavor.

1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup dark soy sauce
5 garlic cloves - crushed and chopped
2 tbsp. lemon juice
1 tbsp. McCormick's Monteal Seasoning

• Place all ingredients in a glass dish and whisk together.
• Add in the Steak and marinate for 2 hours or overnight, turning occasionally
• Fire up your grill and grill the steak over HIGH heat. Let it rest for 10 minutes before slicing.

Tupps Tidbits: Grill over high heat to get a nice sear on the beef. Make sure you let the meat rest before slicing.

Marinades are the simplest, healthiest way to take a bland diet and make it brilliant.   The truth is, this marinade rarely did much good.   Moral of the story...if you want to make a tough cut of meat more tender, it's better to simply slice it thin, either before or after grilling.  This was NOT A KEEPER at our house!

Where did we find this? Cooking on A budget https://pattyandersonsblog.blogspot.com

Cheesy Hamburger Potato Soup

We picked this recipe because it looked simple, easy, inexpensive and something anyone would love.  Also, it appears, comforting and warm on a cold winter night. Add some fresh bread or a tossed salad and you have a simple meal.

INGREDIENTS:

¾ – 1 pound ground beef (or less)
1 medium onion, finely chopped, or 2 teaspoon onion powder
2 cloves garlic, minced, or 1 teaspoon garlic powder
6-8 medium potatoes, peeled and cubed
2 carrots, peeled and chopped
2 teaspoon basil
1 teaspoon parsley
4 cups chicken or vegetable broth
2 cups milk
1/3 cup flour
1 cup shredded sharp cheddar cheese*
½ cup shredded parmesan cheese
Salt and pepper to taste
*If you use mild cheddar, you will need to use more of it to get the same amount of cheesy flavor.

DIRECTIONS:

• In a medium-sized pot, combine the ground beef, onion, and garlic. Cook and stir until meat is no longer pink. Drain. Add the potatoes, carrots, basil, parsley and broth.
• Bring to a rolling boil. Reduce heat to medium low. Simmer, covered, for 15-20 minutes or until vegetables are tender. Combine milk and flour in a blender. Blend until smooth (this only takes a few seconds in my Vita-Mix). Gradually pour the mixture into the soup, stirring constantly.
• Cook and stir until soup is thickened and starting to boil. Add cheeses and continue cooking until cheese is melted (another minute or so). Add salt and pepper to taste. Ladle into bowls and sprinkle with additional cheese if desired.

Note: This is a soup you don’t want to cook too long as the potatoes will start getting mushy.

Tupps Tidbits:  use a large pot, this makes a big batch of soup

This is a great recipe! It kinda like a loaded baked potato soup.  This recipe is definitely a KEEPER at our house!

Where did we find this?  moneysavingmom.com

Korean Pork Medallions with Sriracha marinade and crunchy rice vinegar slaw

We found this recipe on the Home Chef web site.  Home Chef is a meal delivery service.  They deliver restaurant caliber meals kits  that even include include portioned out oils and spices for two people right to your door. There is no need to go to the grocery store when you order from them. We decided instead of "ordering" the meal we would just make it.  The only "extra" ingredient we did not have was the Sriracha.  

2 Garlic Cloves
2 Green Onions
1 Red Fresno Chile
1 Pork tenderloin
2 fl. oz. Soy Sauce
2 fl. oz. Seasoned Rice Vinegar
1/2 oz. Light Brown Sugar
1 fl. oz. Sriracha
1 Tbsp. Chopped Ginger
1/2 fl. oz. Toasted Sesame Oil
8 oz. Slaw Mix

Olive Oil, Salt, Pepper

Prep:  Mince garlic. Trim and thinly slice green onions on an angle. Stem, seed, and slice Fresno chile into thin rounds. Rinse pork tenderloin and pat dry. On a separate cutting board, slice tenderloin into 8-10 medallions, 1/2"  - 3/4" thick.

Make the Marinade:  In large mixing bowl, combine soy sauce, half the rice vinegar(remainder for slaw dressing), brown sugar, Sriracha (to taste), ginger and garlic.  Place pork medallions in marinade, toss to coast evenly, and let sit at room temperate 10 minutes before cooking.

Prepare the Dressing:  In another large mixing bowl, combine remaining rice vinegar, sesame oil, half the green onions (reserve remaining for garnish), and a pinch of salt and pepper.

Dress the Slaw:  Add slaw mix to mixing bowl with dressing and toss to coat.  Add a pinch of salt and pepper. Set aside.

Cook the Pork:  Heat 1 tsp olive oil in a medium non-stick pan over medium heat.  Remove pork from marinade and pat dry with paper towels. Reserve marinade. Add pork to hot pan and cook, 3-4 minutes per side.  During last minute of cooking, add remaining marinade to pan and continue cooking until pork is coated with sticky glaze.

Plate the Dish:  Place a serving of slaw in the middle of plate and serve pork medallions and sauce next to slaw.  Garnish with remaining green onions and Fresno chile round (to taste).

Tupps Tidbits: Instead of a bagged slaw mix, we used fresh cabbage.  We could not find Fresno chile, but replaced it with jalapeno.

Loved this! The pork was tender and its sauce was delicious! It was packed with flavor. The plated final picture does not due this dish justice. The coleslaw was tangy and additive. It did make you feel like an accomplished chef with ease! Sriracha is today's hot sauce..it has a garlicky - chile flavor. Use a little or omit. This recipe is definitely a KEEPER at our house!

Where did we find this?  homechef.com

Cheesy Hashbrown Potatoes - Gluten Free

I love potatoes!  Basically anything with potato and cheese. This recipe uses basic ingredients that we keep around, also, it does not require canned soups like many hash brown casseroles dishes. I am guessing this will be a perfect side dish to accompany a lot of our meals.  Also it is gluten-free!

Makes a 9x13 pan

Ingredients:

• 8-9 medium large potatoes OR 2 lbs. frozen shredded hash browns
• 2 cups shredded cheddar cheese (or any kind of cheese or mix of cheesed you prefer)
• 2 cups milk
• 2 Tablespoons butter
• 1 1/2 teaspoons salt
• Shredded Parmesan cheese

Directions:
Preheat the oven to 350 degrees.

If using whole potatoes scrub potatoes: Place whole unpeeled potatoes in a large pot of boiling water. Boil for about 15 minutes, or just until starting to get tender.

Rinse in cold water and peel (the skins will fall off with just i little bit of pressure). Let cool and dry the potatoes. Once dry, grate them to resemble hash browns.

Place shredded potatoes or frozen hash browns in a 9 x 13 pan. Sprinkle with shredded cheese ans stir lightly to combine.

Heat milk, butter and salt in a separate pan until butter is melted. Pour over potato/cheese mixture. Sprinkle generously with Parmesan cheese.

Bake at 350 degrees for 50-60 mins, or until cheese is browned. Let Stand 5 min before serving.

Tupps Tidbits:  The amount and kind of cheese can be adjusted according to your personal taste.

We used skim milk and potatoes (not hashbrowns) and this dish turned out wonderful! Definitely needs a little salt and pepper added but that is it.   It also tastes great for several days as leftovers in the fridge.  Very flexible - you could added a couple of more potatoes or more cheese to stretch it a little further too. KEEPER in our house and going to be made again and again.

Where did we find this?  moneysavingmom.com

Orange Chicken

If you are a fan of Orange Chicken  from the Chinese restaurants, then I am hoping this homemade version is going to bring a smile to our face.  I would love to be able to make it at home.  In the restaurant it normally consists of chopped, battered, and fried pieces of chicken coated in a sweet orange-flavored chili sauce, which thickens or caramelizes to a glaze.

Ingredients
Canola Oil for frying
2 tsp sesame oil
1 egg
1/3 cup corn starch
3 tbsp soy sauce
2 lbs boneless chicken

For the Sauce:
1 1/2 tsp fresh orange zest
2 tbsp fresh orange juice
3 tbsp soy sauce
3 tbsp water
1/3 cup sugar
1/2 cup rice wine vinegar
1/3 cup chicken broth
2 tbsp corn starch
1 tsp canola oil
1 1/2 tsp minced ginger
3 cloves garlic, finely minced

For the Garnish:
sliced green onions 
orange slices

Instructions

Pour 1 to 2 inches of canola oil in a small deep fryer or heavy bottomed pot and heat to 375 degrees F.  In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and 1/3 cup corn starch until a thin batter forms. Toss in the chicken pieces and let sit for a few minutes while the oil heats up. Fry the chicken in batches and drain on a paper towel lined plate. Meanwhile, prepare the sauce.





For the sauce, combine the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water, 1/3 cup sugar, 1/3 cup rice wine vinegar (or dry sherry), 1/3 cup chicken broth and 2 tbsp corn starch in a bowl and set aside.

Once chicken is finished cooking, heat 1 tsp canola oil in a large wok or skillet over medium high heat. Toss in the ginger and garlic and stir until fragrant, about 30 seconds. Pour in the sauce and cook over medium heat until thickened, stirring occasionally.

Once thickened (about 3 to 4 minutes) add the chicken to the wok and stir to coat with sauce. Garnish with sliced green onions and orange slices and serve over hot steamed rice if desired.

Tupps Tidbits: When frying don’t overcrowd the pan – you want to fry the meat, not steam it. Fry in batches if necessary.

Well this left a horrible taste in my mouth, right away. It ruined all the effort Tupps put in to making it. It was a smooth texture sauce and it sticks right to the chicken and did give it a gorgeous shine but the taste was horrible. Definitely needs more orange zest.
 
NOT a Keeper in our house and not the best homemade orange chicken!

Where did we find this?  www.iwashyoudry.com

Cheaters Fried Ice Cream

Just in time for your next Fiesta night!  Fried ice cream is a dessert made from a breaded scoop of ice cream that is quickly deep-fried creating a warm, crispy shell around the still-cold ice cream.  It is mainly associated with the Mexican cuisine. Recently we had some friends over for a Mexican theme night and decided we would try this.

Ingredients

• 5 cups corn flakes cereal
• 1/2 cup salted butter
• 2 tsp ground cinnamon
• Vanilla bean cream, firm enough to shape but just soft enough to scoop
• Optional servings suggestions:  honey or caramel sauce, chocolate fudge sauce, sweetened whipped cream, cherries 

Directions 

• Pour cornflakes into a large Ziploc bag, seal bag and use a rolling pin to crush cornflakes.
• Melt butter in a non-stick 10-inch fry pan over medium heat.   Once butter is melted, stir in crushed corn flakes and cinnamon and increase heat slightly. Cook mixture stirring constantly until golden brown and fragrant (color will deepen and begin to smell lightly toasty and corn flakes should be crisp), about 2 minutes.  Remove from heat, pour mixture in a shallow dish and allow to cool slightly. Use a form to break mixture down if desired.
• Remove ice cream from freezer, scoop out desired serving size. Shape into ball with clean hands. Immediately drop shaped ice cream ball into corn flake mixture and roll to evenly coat, while pressing corn flake mixture around the outer surface for a thicker coating as desired.  Serve immediately topped with optional toppings, or place in freezer in an airtight container (without toppings) and chill until serving.

Tupps Tidbits:  Trick to success with this recipe is the time in the freezer, I think, which allows the ice cream to freeze until it's completely solid.  If you can make it the day or night (without toppings) before is best.

The taste turned out quit good.  We served it with warm honey drizzled on top with whipped cream and cherries.   It looks fabulous and impressive when you serve it.  Next time, I would add a bit more cinnamon to the ice cream. This recipe is a KEEPER in our HOUSE! YUMO!


Where did we find this?  www.cookingclassy.com