Wednesday, March 31, 2010

Ginger Steak Salad

Yeah!!! We leave for my beautiful state of Texas tomorrow! (Ok so California is prettier than Texas...but not the people!) I am so excited for family time with Jeffrey's family. I am so blessed to have a second family that I love to be with. We have sooooo much fun when we are all together! I have been working hard all day doing laundry, cleaning house, packing, and now we are ready to go! Happy Easter everyone!

Ginger Steak Salad
Steak Marinade (below)
Ginger Salad Dressing (below)
Sirloin Steak
Salad Mix
2 Green Onions

Steak Marinade
2 Tablespoons Soy Sauce
1 Tablespoon Sherry (I didn't have Sherry and didn't feel like buying it for 1 TB so I used dry white wine)
2 cloves Garlic, Minced
2 teaspoons Brown Sugar
1 whole Rib-eye, Strip, Or Sirloin Steak
2 Tablespoons Olive Oil



Stir ingredients together in a bowl.


Put marinade into a bag with steak and let marinade for 30 mins - 2 hours.


Dressing ingredients
2 Tablespoons Olive Oil
2 Tablespoons Soy Sauce
2 Tablespoons White Sugar
1 Tablespoon Lime Juice
2 cloves Garlic, Finely Diced
1 Tablespoon Fresh Ginger, Minced
½ whole Jalapeno, Seeded And Diced


Mix dressing in a bowl and reserve for later.


Broil Steak for 5 mins on each side. See recipe for broiled steak to get instructions.
Remove steak and let rest on a chopping board for 2-3 mins. This steak was sooo big and thick!


Chop 2 green onions, then pour dressing on salad, mix.

Slice meat into bite sized pieces.

Toss meat into salad.

Serve. Yes, I did get to make risotto again...oh how I love thee!...I love this steak salad as well! I also think it could taste good made with chicken.... I will try it soon and let you know.

Tuesday, March 30, 2010

Beef and Mushroom Stew with Creamy Mashed Potatoes

This meal was very yummy, but I have decided that I am not good at making stewed meats (slow cooked, crockpot or not). I feel like they are always better when someone else makes them. Maybe it is because it takes so long to make, that by the time it is ready to eat I have been smelling it for so long that it is no longer appetizing.
These mashed potatoes were very yummy, you should make them soon!

Beef and Mushroom Stew
1 Pound Stew Meat
1 Tb Flour
2 Tb Butter
1 Tb Olive Oil
1 whole shallot
2 tsp minced garlic
1 package baby portabella mushrooms
1/2 cups red wine
1/2 can beef consomme
salt and pepper
1 spring fresh thyme or rosemary
1 more Tb flour

Mix 1 Tb flour into stew meat.


Heat butter and oil in pan on high heat.
Sear meat in 2 batches remove when browned and set aside.


Chop shallots and garlic.

Cook shallots and garlic in pan for 2 minutes over medium heat.

Add mushrooms and cook for 2 mins.

Pour in wine, consomme and extra 1/2 can of water.

Salt and Pepper stew.

Bring liquid to boil then add stew meat. Reduce heat to low.
Add rosemary sprig, cover and simmer for 30-45 minutes.

Mix 1 Tb flour with a little water and then stir it into stew to thicken. Simmer 10 more mins. Turn off heat and allow stew to sit for 15 minutes before serving.




Creamy Mashed Potatoes
4 Yukon Gold Potatoes
6 Tb butter
1/2 package Cream Cheese
1/4 cup Half and Half
Lawry's seasoning salt and Pepper to taste


Chop potatoes into like sized pieces.



Boil Potatoes for about 30 mins, until tender.


Drain Potatoes.

Return Potatoes to pan. Mash on low heat, allowing steam to escape before adding the other ingredients.




Add in remaining ingredients, taste to see if you need more salt.




Serve stew over mashed potatoes. Yummy!


Sunday, March 28, 2010

Fancy Chicken and The Beautiful Bride

Yesterday was my makeup appointment for Michelle's wedding. I had so much fun being in the middle of the hustle and bustle of the busy day. All of her bridesmaids were very sweet and beautiful! I did makeup for 6 gorgeous ladies. This is a photo of one of the bridesmaid's Cynthia, getting her hair fixed after I finished her makeup. And here is the bride! I had a blast and can't wait for more wedding makeovers.



This chicken came from Pioneer Woman, it is called Coq au Vin, which is too confusing for me so I renamed it Fancy Chicken! It is so delicious and not as hard to make as you would think.

Fancy Chicken
1/2 chicken cut up in pieces
2 slices of bacon cut into small pieces
1/4 onion diced
1/2 cups carrot chopped
2 cloves garlic minced
1/2 pound white mushrooms sliced
1 Tb butter
1 1/2 cup red wine

Add bacon to skillet and cook until golden brown. Remove from skillet and set aside.

Salt and Pepper chicken.

Place chicken pieces, skin side down into the skillet and cook in the bacon grease until golden on each side.

Remove chicken from skillet and place in a baking dish, skin side up.

Cook carrots and onion in the bacon grease until tender. Add garlic a few minutes before vegetables are done so that it won't burn. Remove and set aside.


In a separate pan cook mushrooms in butter until tender (sorry I forgot to take a picture of this).
Drain bacon grease from pan and return to heat. Add 1 1/2 cups of wine to skillet.

Use your spatula to scrape the brown bits off the bottom of the pan.

Salt liquid and cook for about 3 minutes.

Salt and pepper dish.
Layer bacon bits, then carrot/onion mix, then mushrooms in the pan over the chicken.

Pour wine over chicken. Cover and bake on 350 for 1 1/2 hours.

Remove from oven and let cool for about 5 minutes. You can serve these piece directly from the oven, the meat falls off the bone.

I do not like to eat chicken off the bone (unless it's hot wings!), so I took scraped the meat from the bone then returned the meat to the baking dish and stirred the meat into the sauce and vegetables.



There is the risotto again...I am looking for a day to fit it into my menu next week, oh so yummy!