Seared Flank Steak with Mushroom Barley Risotto

I made this last night for dinner and oh my it was so yummy and a huge hit with the family. This melt-in-your mouth flank steak is served over smooth mushroom risotto, and will undoubtedly become a weeknight family Fav 🙂

Seared Flank Steak with Mushroom Barley Risotto

What you need

2 tbsp Butter
2 tbsp Chicken Broth Base
3/4 cup Cooking White Wine
5 oz  Cremini Mushrooms
4 Flank Steaks
2 French Shallot
2 Garlic Clove
2 tsp Olive Oil
Fresh Parsley
1 1/2 cup Pearled Barley
3 cup(s) Water
5 oz White Mushrooms
salt and pepper to taste

Preheat oven to 400°F

Mince garlic and shallot, then cook in a pot with olive oil over medium heat for two minutes. Add barley and cook for 1 more minute, stirring constantly.

Add broth powder, water and wine, bring to a boil and reduce heat to low. Cover and let cook until barley is al dente, about 30 minutes.

Slice the mushrooms.

10 minutes before the risotto is ready, in an oven-safe pan over high heat, add the butter and sear the steak on all sides, add the mushrooms, and place in the oven for 5 minutes.

Take the pan out of the oven and remove the  from the pan, then let sit for 3 minutes before serving. Slice into strips. Add mushrooms to the barley mix and mix well. Spoon the risotto in the bottom of the dishes, top with steak slices and sprinkle with parsley leaves. Season to taste with salt and pepper.

Enjoy

Buttery Garlic Spinach With Bacon

This low carb dish is AWESOME to have on the side 🙂 Not only is it low carb its keto approved as well 🙂

Buttery Garlic Spinach With Bacon

Ingredients
5 tablespoons butter
5 cloves garlic minced
1 bag baby spinach
5 strips bacon cooked and crumbled
1 tsp salt

Instructions
Heat up a skillet and add the butter. Add garlic and saute until aromatic.
Add the spinach into the skillet, follow by cooked, crumbled bacon, stir to combine. Add salt if desired.
As soon as the spinach leaves start to wilt, turn off the heat and transfer to a serving platter.
Serve immediately.

 

The BEST Chocolate Chip Cookies

When my kids were little I went on a search for the BEST chocolate chip cookie recipe. This one was given to me by an Amish lady I had met in the hospital when, I had the twins   Its the best one I have ever had and makes a TON of cookies and they freeze well too 

The BEST Chocolate Chip Cookies

makes 5 to 6 doz cookies

what you need is
2 cups butter
2 cups white sugar
2 cups brown sugar packed
4 eggs, beaten
2 tsp baking soda
2 tsp hot water
5 cups flour
2 tsp salt
1 (12 ounce) package choc chips
2 tsp vanilla

Preheat oven to 350. Cream butter, sugar and brown sugar together. Add eggs and mix well. In a small bowl dissolve baking soda and hot water. mix together flour and salt. Add the baking soda liquid to the butter and sugar mixture alternately with the flour. Stir in choc chips and vanilla. Drop by teaspoon full onto a greased cookie sheet or one lined with parchment paper. Bake for 10-12 min, until golden brown. Allow cookies to cool for a few min before removing them to a wire rack to cool completely.
~Enjoy~

Amish Cinnamon Bread 

Amish Cinnamon Bread

I LOVE Amish recipes they are so easy, and always the best recipes. This one is easy to make and sooo good, It freezes well too. makes 2 loafs. 🙂 

What you need is
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons lemon juice
4 cups flour
2 teaspoons baking soda

CINNAMON/SUGAR MIXTURE:
2/3 cups sugar
2 teaspoons cinnamon

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).

Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.

Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.

Enjoy

 

Homemade Beer Bread! And Self rising Flour Recipe

Homemade Beer Bread! And Self rising Flour Recipe 

Mmmm! Homemade beer bread. This is so good, goes great with stews, soups, casseroles, heck goes good with anything LOL And you don’t taste the beer in it either. When cooking with alcohol it will evaporate so there is no issues serving this to kids 🙂

1 (12 fluid ounce) can or bottle beer
3 cups self-rising flour
3 tablespoons white sugar

Directions

In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.

Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. We use a bottle or a can of beer it’s really really good

Self Rising Flour 


This recipe is for 1 cup of self Rising flour so you will have to triple it for the beer bread
1 cup Flour
1 1/2 tsp baking powder
1/2 tsp salt ( for the beer bread I only use 1 tsp)
Mix together and voila you have self rising flour 

Lisa’s Home Made Pizza Dough

I have been using this recipe for YEARS, this is my own that I perfected and my family loves it  The dough is made in a bread machine and will make 2 medium pizza’s.

Lisa’s Home Made Pizza Dough

Add as listed in your bread machine
1 cup warm water
1 tablespoon White Sugar
1 teaspoon Salt
2 tablespoons coconut Oil
2 cups multi grain flour or whole wheat flour
1 cup white flour
2 1/4 teaspoons of yeast
Set your bread machine for dough setting. When done, take dough out and split in half. Spray your pizza pans with cooking spray, spread dough out evenly on the pan. Let sit for about 15 minutes to rise again.
Preheat oven to 350.
Add your toppings. The picture on the left is my specialty, sauce, mozzarella cheese , feta cheese, goats cheese, onions, bacon, black and green olives, onions, spinach and mushrooms. The one on the right is a meat lovers, bacon, ham, pepperoni and mushrooms. Once toppings are all on, sprinkle with oregano. Bake in preheated oven for about 35 min or till dough is cooked
ENJOY!! 

Lisa’s Cheesesteak Grilled Cheese Sandwich

Lisa’s Cheesesteak Grilled Cheese Sandwich

I made this for lunch the other day   I hope you all enjoy this one, it’s so easy to whip up and very very yummy  I loaded it up with cheese mmmmm

What you need
~ 1 large onion sliced thin (I used a sweet onion)
~vegetable oil
~salt & pepper
~ granulated garlic
~ about 1 lb. sirloin steak, sliced thin
~as many slices of bread you need to make each person a sandwich, I used whole wheat but you can use any kind
~butter for the bread
~ Old Cheddar cheese sliced thin (you can you any kind of cheddar, but not processed cheese slices)

First, you’re going to want to slice your cheese make sure it’s sliced nice and thin so it will melt good for you, then Slice your steak and season with salt, pepper and granulated garlic, make sure you slice it nice and thin, set aside. Slice onion nice and thin as well.

Heat a large frying pan over med-high heat, once hot add oil and your sliced onions and season with salt and pepper. Cook until the onions are a little soft and have some color on them. Push onions to one side of the pan and add your seasoned steak in an even layer and let it cook, without stirring, until the bottom browns and develops a nice seared crust, about 1-2 minutes. Flip steak over and sear other side, stir steak and onions together and remove them from the pan into a small bowl.

Use a paper towel and clean out the frying pan and set it back on the stove. You can use another pan if you wish but I just whip it out and reuse it fewer dishes to wash 

Spread butter on one slice of bread. Top the dry side of the bread (the butter will be on the outside) with cheese, then the steak and onion mixture and more cheese. Top with another slice of bread, and spread butter on the top. Repeat with remaining ingredients

Heat your frying pan on medium. Working in batches, cook sandwiches until the bread is golden and the cheese is melted, about 2-3 minutes per side.
Enjoy 

Easy Chicken Parm

Easy Chicken Parm

what you need
5 boneless skinless chicken breasts
2 egg
1 cup panko bread crumbs
1/4 cup grated Parmesan Cheese
2 tsp dried basil
2 tsp dried oregano
2 tsp garlic plus
1 tsp salt
1 tsp pepper
1 can spaghetti sauce, I used primo romano cheese and basil
shredded Mozzarella Cheese

Preheat oven to 350. Prepare a cookie sheet with tinfoil and spray with cooking spray.
In a small bowl, beat the eggs well. In another bowl mix together bread crumbs, parm cheese, basil, oregano, garlic plus, salt and pepper, mix well. Dip chicken in eggs, then coat well in breadcrumb mixture and place on cookie sheet. Once all are done, bake in oven for 45 min. Once done, take out and spoon a good amount of sauce on each piece of chicken, then top with Mozzarella Cheese. Place back in oven for about 10 min.
~Enjoy~

Mom’s Lazy Day Stew

This was my Mom’s recipe, its soo good and so simple to whip up, *NOTE: I double this recipe to feed my family all but the onion soup mix I only use the one package. My kids love this one, the meat is so moist and tender.

 

Mom’s Lazy Day Stew

WHAT YOU NEED

1 lb stewing beef
1 can mushroom soup
1 can sliced mushrooms
1 onion chopped
1 envelope onion soup mix
1 can water
Mix all ingredients together in a roasting pan. Cover and bake at 350 for 3 hours, stir each hour. Serve over mashed potatoes, noodles or rice. So easy and so yummy 🙂
Enjoy

Pumpkin Puree

Pumpkin Puree

It’s PUMPKIN TIME of year again! Be prepared with FRESH pumpkin puree to make all those yummy pumpkin recipes you keep seeing 😀 You can’t can pumpkin BUT you can freeze it and it freezes very well. Aside from the obvious use in pumpkin pie, it comes in handy for pumpkin bread, pumpkin muffins, pumpkin dip, pumpkin cheese cake, pumpkin smoothies, you get the idea 🙂 This is so easy to do and so much cheaper than the canned stuff and tastes way better too 🙂

 

I did up 4 small pumpkins and got 24 cups of puree out of those 4

 

Cut pumpkins into quarters and clean the insides. KEEP the seeds cause you are gonna want to roast those 😀

 

Place in a baking dish rind side up with about 1 inch of water in the pan and bake in the oven at 350 for 45 to 60 min. Check every so often cause when the fork goes through easily they are done.

 

Let them cool enough that you can handle it then peel the rind off use a spoon and scoop it or a knife and remove from the back. Which ever you are comfortable with.

 

Cut into chunks and place in a food processor or blender. If pumpkin is dry add a tablespoon or two of water. Process till smooth and all strings and pumpkin pieces are gone

 

I place mine in freezer baggies I put 1 to 2 cups in each one