round steak recipes: 2013

19 Şubat 2013 Salı

French Onion Burger or Salisbury Steak Style {CAMPBELL'S KITCHEN}

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I love when I come across a recipe, make it and my mouth just waters right from the first bite. Well, that is exactly what happened when I made this for dinner. I really thought, this is just gonna be another burger recipe. I wanted to stick with my New Year's diet plan so I decided to eliminate the bun and serve this new French Onion Burger over a bed of mashed potatoes. I took my first bite and it brought me back to my childhood with memories of a Salisbury Steak TV dinner, something that I absolutely love. And now I can make it from fresh ingredients and it taste SO GOOD!

I am so excited that I picked up this soup from Campbell's Kitchen, it's not something I would have ever tried if it was not for Campbell's and Foodbuzz, so THANK YOU! I promise you all this recipe will not disappoint you, the photos do not do it justice (photographing a hamburger patty isn't easy, I did the best I could). And if you have picky little kids (like me), I served my son's burger with cheese on a bun, so this recipe is good for making a delicious grown-up meal and a kid meal all in one shot.

Check out this recipe and many more at Campbell's Kitchen.

French Onion Burger {Salisbury Steak}
recipe from Campbell's Kitchen

1 lb ground beef
1 can (10 1/2 ounces) Campbell's Condensed French Onion Soup

Optional: Cheese Slices and Buns or serve over Mashed Potatoes or Egg Noodles

Shape the beef into four burger patties. Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet. Pour off any fat.
Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the burgers are cooked through. Traditional Burger Style: Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers on the buns with the soup mixture for dipping Salisbury Steak Style: Leave the burger in pan to cook for add'l 5 minutes flipping once. Make your choice of mashed potatoes or egg noodles and serve the burger patty on top with as much or as little gravy as you'd like.

"As part of the DailyBuzz Food Tastemaker Program,I received free couponsand a stipend."

Presented by Campbell’s Kitchen

Pizza Bites

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It's been a few months now, with several plane trips back and forth from California to Missouri, but my daughters are away at college and having the time of their life. I will admit facebook and txt'ing make it a whole lot easier. And God knew what he was doing when he blessed me with twins, because I have one twin who calls me almost everyday (thank GOODNESS) and I have another twin who I hardly hear from at all. Good thing her sister keeps me up to date on all the happenings around there. I think I've talk to them almost every single day in some way shape or form, txt, email, or facebook. It sure makes being 1837 miles away so much easier.

Here they are enjoying their very first ride down the slopes. These California girls are learning all about their first winter, not just the fun on the slopes, but the 25 degree days, tornado warnings, and finding their car covered in snow in the mornings. Let the FUN begin, they are experiencing their first ever White Winter.

Before my daughters left I was trying to make all the things they wanted and one of them had found this on Pinterest and begged for me to make it, it was one of those things I keep putting off, but I did finally make it for her before she left and she loved it.

Pizza Bites
adapted by me, recipe found at The Gunny Sack
original recipe from Pillsbury - Appetizers Dec 2005

2 - 3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
approx 56 pepperoni slices (or use sausage, pineapple or just cheese for my little guy)
1 small block of cheese (Colby Jack works great), cut into small squares
1 egg, beaten
1/4 cup Parmesan Cheese
Italian seasoning
Garlic powder
Your favorite Homemade Pizza Sauce (works great with left-over spaghetti sauce too)

First flatten out all biscuits. You can use a small rolling pin or even just your hand. Layer on a small tsp of sauce, a pepperoni (or sausage, pineapple or whatever filling you like), add in a chuck of cheese and then fold. You will fold like a square (gather the bottom, then both sides, then the top), you will end up with a round'ish-square'ish bundle.

Have a 9x13 glass baking dish ready with non-stick spray and then line up the pizza bites into rows in your baking dish. Brush the rolls with the beaten egg and then sprinkle with Parmesan Cheese, Italian Seasoning and Garlic Powder. Bake at 425 degrees for 18-22 minutes. When dough is done and cheese is melted they are ready to go.

You can reserve some pizza sauce to serve as dipping sauce, or since sauce is already inside they are ready to go. My kids dip them in ranch. Pizza and Ranch they just go together.

Michael Jordan's 23 Delmonico Steak Recipe

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Michael Jordan's 23 Delmonico Steak Recipe
Steak Recipe Ingredients:

4 14 ounce rib-eye steak
2 portabello mushrooms, stems and gills removed
12 sun-dried tomatoes
4 fresh rosemary sprigs
salt and pepper to taste
Steak Sauce:
1 cup beef stock
1/2 cup balsamic vinegar
1/4 cup fresh ginger, finely chopped
1/4 cup shallots, finely chopped
1/4 cup carrots, finely chopped
1/4 cup celery, finely chopped
salt and pepper to taste

Steak Recipe Instructions:
Combine ginger, shallots, carrots and celery in a saucepan over a medium high heat. Caramelize (that means sautÃ© until browned slightly). Slowly pour in balsamic vinegar, stirring. Reduce by 1/2 and add beef broth. Bring to a boil. Season to taste.

Meanwhile, preheat your grill. Grill steak. Season mushrooms with salt and pepper and place on grill. Grill steak to desired doneness and mushrooms until they are tender. Remove everything from the grill. Cut mushrooms into small triangles. Skewer mushrooms pieces with sun-dried tomatoes on to rosemary sprigs.

Place grilled steak on plate. Top with rosemary skewers and sauce. Serve.

18 Şubat 2013 Pazartesi

Kobe beef standards

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Beef draw something

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It's Summer Time - Let's Barbecue!!

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Yep, it's that time of year when most people think of cookouts and barbecue. I saw a statistic recently that 71% of all households have some type of grill to prepare barbecue, and half of those use their grills all year long. We don't do it as much, but then we have been working hard at cutting down on our meat consumption anyway. Still, 'tis the season, so here I re-post my most favorite sauce of all - Mutha Sauce. It beats that stuff in the glass (or plastic) jars everyday, and twice on Sunday!

"Mutha" Sauce

This sauce requires a lot of ingredients and can be served chunky style or you can puree it and make it smooth should you desire, but it just might be the only BBQ sauce that you will use this summer! It will make about six or seven cups. It is rich! You can reduce or eliminate the oil if you are looking to reduce your fat intake (I usually cut the oil back to a tablespoon).

1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeno pepper, seeded and minced
pinch kosher salt
2 tbsp minced garlic
1 can (28 oz.) tomato sauce
2 cups ketchup
1 cup water
3/4 cup worcestershire sauce
1/2 cup cider vinegar
1/4 cup fresh lemon juice
1/4 cup molasses
1/4 cup cayenne pepper or Tabasco sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar
1 tbsp chili powder
2 tsp coarsely ground black pepper
1/2 tsp ground allspice
1 tbsp Liquid Smoke

In a large saucepan, pour in the oil. Set over medium high heat. Toss in the onions, green peppers and jalapeno and give them a stir. Season with a pinch of salt and cook until soft, but do not burn. Add the garlic and cook one minute.

Add the rest of the ingredients EXCEPT the Liquid Smoke. Bring to a boil, then lower heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool. It will be chunky at this point. If you desire a smooth sauce, run the sauce in batches through a blender. Pour into glass Mason jars or other glass container and cover tightly. Store in the refrigerator until ready to use. Makes 6-7 cups of excellent sauce. It also makes great gifts and will keep for weeks!

Michael Jordan's 23 Delmonico Steak Recipe

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Michael Jordan's 23 Delmonico Steak Recipe
Steak Recipe Ingredients:

4 14 ounce rib-eye steak
2 portabello mushrooms, stems and gills removed
12 sun-dried tomatoes
4 fresh rosemary sprigs
salt and pepper to taste
Steak Sauce:
1 cup beef stock
1/2 cup balsamic vinegar
1/4 cup fresh ginger, finely chopped
1/4 cup shallots, finely chopped
1/4 cup carrots, finely chopped
1/4 cup celery, finely chopped
salt and pepper to taste

Rock's T-Bone Steaks

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Grill Recipes for Steak: Rock's T-Bone Steaks
Grill Recipe for Steak Ingredients

4 teaspoons salt, or to taste
2 teaspoons paprika
1 1/2 teaspoons ground black pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder, or to taste
3/4 teaspoon cayenne pepper, or to taste
3/4 teaspoon ground coriander, or to taste
3/4 teaspoon ground turmeric, or to taste
4 (16 ounce) t-bone steaks, at room temperature

Grill Recipes for Steak Instructions

Preheat an outdoor grill for high heat, and lightly oil the grate. Stir the salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric together in a small bowl; set aside.
Rub the steaks on all sides with the seasoning mixture. Cook on the preheated grill to your desired degree of doneness, 3 to 3 1/2 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Enjoy the steak !
Grill recipes for steak: honey-glazed-grilled-salmon-steaks

17 Şubat 2013 Pazar

Creation's Keepers

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"So God created man in His own image; in the image of God He created him; male and female He created them. Then God blessed them, and God said to them, 'Be fruitful and multiply; fill the earth and subdue it; have dominion over the fish of the sea, over the birds of the air, and over every living thing that moves on the earth.'" Genesis 1:27-28

I used to have a distorted view of the Garden of Eden, where Adam and Eve's life consisted of wandering around paradise, enjoying fellowship with God and each other, and eating luscious fruit as they so desired. I overlooked the fact that God "took the man and put him in the garden of Eden to tend and keep it" (Gen. 2:15). It was part of God's good design that he gave mankind stewardship over his creation, to labor, produce, and manage. It's important to note that this mandate was given before the fall, signifying that work had dignity; it was a good gift from the Lord, and was not given as punishment. After Adam and Eve sinned and were banished from the Garden, man's responsibility of subduing the earth continued, albeit with more difficulty.
We recognize God as the supreme owner of all things, but we also see throughout scripture that God provided principles regarding private ownership of property, for our own as well as our neighbors'. When Moses received the Ten Commandments, the Lord included "thou shall not steal" as the eighth commandment. But the tenth commandment is equally pertinent, "thou shall not covet." Why did this commandment make it into the top ten? The sin of covetousness is at the root of many other sins, including the sins of theft and vandalism. As good stewards of creation, we are called to not only care for our own property, but also respect the property of others. Through our obedience, we bring honor and glory to the Creator of all things.

Rock's T-Bone Steaks

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Grill Recipes for Steak: Rock's T-Bone Steaks
Grill Recipe for Steak Ingredients

4 teaspoons salt, or to taste
2 teaspoons paprika
1 1/2 teaspoons ground black pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder, or to taste
3/4 teaspoon cayenne pepper, or to taste
3/4 teaspoon ground coriander, or to taste
3/4 teaspoon ground turmeric, or to taste
4 (16 ounce) t-bone steaks, at room temperature

Hot Vanilla Caramel {with Sweet'N Low}

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We live in California, where we can go swimming on Christmas Day, so it's a rare day when we can serve a hot drink and enjoy it. I love a hot drink, but ONLY on a cold cold day. So, today was one of those days, although the sun did come out, it was still cold enough to create a little chill outside and we were able to enjoy this HOT new drink we created.

Hot Vanilla Caramel
created by Tina Hudgens

(makes one serving)
1 cup milk
1 pkg Sweet'N Low
1 cup whipping cream
1/4 tsp cinnamon
1 tbsp caramel syrup

In a microwave save glass cup heat up 1 cup of milk and the 1 pkg of Sweet'N Low for approximately one minute. In the meantime mix in a separate bowl the whipping cream, cinnamon and caramel syrup until combined. Add the whip cream mixture to the milk mixture and shake in a shaker (or mix up in a blender). Pour into a mug and return to microwave for 1 more minute. Add a dollop of whip cream and a sprinkle of caramel syrup before serving.

"As part of the DailyBuzz Food Tastemaker Program,I received Sweet'N Low packages and a stipend."

French Onion Burger or Salisbury Steak Style {CAMPBELL'S KITCHEN}

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"As part of the DailyBuzz Food Tastemaker Program,I received free couponsand a stipend."

Presented by Campbell’s Kitchen

BIGGEST LOSER CHALLENGE (Week 5}

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This is week 5 of the challenge, but there was no meeting and no weigh in (it was the half way point too and I was very bummed about the no weigh-in because I worked so hard), so needless to say I have nothing to report (as far as weight loss or weight gain). According to my own home scale, I think I stayed the same, but not for certain.

I had a few million food challenges this week with being out of town for four days at a scrapbook retreat, but I tried to over-compensate for this by making some healthy snack choices (apples and greek yogurt, nuts for snack, dip made with greek yogurt and lots and lots of salads) and I left the scrapbook room twice each day to do some kind of work out. We tried a Bob Harper pinterest post I found when we first woke up in the morning, I brought the 30-Day Shred Video from Jillian Michales which we did each day and one day we went on a 2.5 mile hike, and pretty intense hike. I defiantly got in more exercise then I ever have at a weekend scrapbooking event and this made me very proud of this small improvement in my exercise regiment.

My food intake has stayed the same, my snacks are still going very well. I am enjoying my protein shake every morning with lots of different recipes (I also love that I am cleaning out my freezer of all the half baggies of fruit that I've stuck in there). My shakes are never the same and always have a very wide variety of fruits and veggies included in them.

I love having the Special K cereal with Almond Milk for breakfast (this was today's breakfast when I ran out of the house and forgot to make my shake). I have a box of cereal and a half-gallon of milk at work, so there is no guess work and I don't need to stop at fast food when I am in a hurry.

I also keep Smart Ones at work, at only 200 calories this really helps when I am in a hurry or didn't bring a healthy lunch to work, at least it's a healthy choice. It's simple, it's easy, they are cheap and usually have them on hand for back up.

One of my many protein shakes this week (with kale), and yes I did blend the kale in.

And tonight's dinner I am calling "Everything but the Kitchen Sink" Crock Pot Chicken. I do not like to waste ANYTHING, and almost everything can be frozen. When I have a half of bell pepper, a cut up onion, some mushrooms or even fresh parsley that I can not use up in the week, I clean, chopped and freeze. This does amount to numerous baggies that collect in my freezer (I have a small Tupperware bin that I throw them all into inside the freeze. It keeps them organized) and sometimes it's just time to clean them out. Today was the first time I did this chicken recipe and it felt SO GOOD, it felt GREAT getting all of that out of my freezer (and it's all fresh ingredients still) and it felt good to finally make something healthy that can carry me through the week. I am cooking a whole chicken in the crock pot, that I will later shred and use in a multitude of recipes this week.

This NEW V8 Fusion is a wonderful drink. I can't wait to get back to the store and buy some more. And here is another simple snack, peanut butter and celery with 10 baby carrots.

(last weeks stats) Starting Weight: 182Tonight's Weigh-In: 176.6 DOWN this week <2.2> lbs
TOTAL loss for this challenge <5.4 > lbs Goal for Next Tuesday Weigh-In: 174Challenge Goal Weight (10 weeks): 164 Ultimate Goal Weight: 139

This is one of my diet tricks, snack on cucumbers! WHOLE cucumbers, over and over again and whenever you are hungry. I buy them by the dozen when I am dieting and they really help that crunchy, need to snack feeling especially after work when I get the munchies. (don't judge us we are in our PJ's scrapbooking away in the dessert)!!!

16 Şubat 2013 Cumartesi

Chocolate Chip Cookies with Heart Marshmallow {inside}

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Happy Valentine's Day, and here is another FUN recipe with the Strawberry Heart Marshmallows. We took one of our favorite Chocolate Chip Cookie recipes (read all about MY Husband's Favorite Recipe here) folded a heart marshmallow inside and came out with these beautiful cookies.

The taste was delicious, as any homemade chocolate chip cookie should be, but with the added surprise of a melted strawberry marshmallow inside every bite. And since they are PINK it just makes everything better. I LOVE PINK, and actually this chocolate chip cookie recipe is really growing on me, it's now my go to recipe. I learned a few tricks and I keep improving my cookie baking techniques. Did you know to make your round cookie dough taller rather then wider will yield in a thicker cookie (tried it and it totally works).

Crisco Chocolate Chip Cookiesfrom Crisco
3/4 stick Crisco Butter Flavor All-Vegetable Shortening1-1/4 cups firmly packed light brown sugar2 tbsp milk1 tsp vanilla extract1 large egg1-3/4 cups All Purpose Flour1 tsp salt3/4 tsp baking soda1-1/2 cup semi-sweet chocolate chips 1 heart marshmallow for each cookie
Heat oven to 375ÂºF. Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Beat in egg. Combine flour, salt and baking soda and whisk together. Mix into shortening mixture until just blended. Stir in chocolate chips. Take a spoonful of dough and wrap around one heart marshmallow. Make sure your dough is taller then it is wide and place on cookie sheet to bake.
Bake 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

Baked Blueberry Doughnuts

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Of course I am on a diet NOW, but I've been holding onto this doughnut recipe for a long time now and this is the perfect time to share it with all of you non-dieters out there (oh, how I wish I could join you). For all you readers who wish to indulgence in these delicious doughnuts enjoy, enjoy (and PLEASE DO eat one for me!). They are a baked doughnut, so they are half-way good for you.

I could have doughnuts every morning for breakfast. The corner doughnut shop, to these super delicious homemade doughnuts and anything inbetween. I LOVE doughnuts, they are SO good. I have a few doughnut recipes on here and I am sure this won't be my last.

Baked Blueberry Doughnuts
recipe found at A Well-Seasoned Life, originally from King Arthur Flour

1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
2 tablespoons buttermilk (or regular milk)
2 large eggs
3 tablespoons vegetable oil
2 tablespoons water
½ cup blueberries

Mix all the dry ingredients in a bowl. Crush your berries with the back of a fork. In a separate bowl, mix together milk, eggs, oil, blueberries and water. Pour the liquid mixture into the dry ingredients and stir just until combined. Bake at 325 degrees for 16-18 minutes in a 6-doughnut pan or in a mini doughnut maker according to manufacturer directions. Alternatively, you can bake them in lined mini muffin tins for 7-12 minutes, or until a toothpick inserted in the center comes out clean. While the doughnuts are cooling make your glaze.

For the glaze:
1 cup powdered sugar
1 teaspoon lemon juice
Water

Mix together powdered sugar and lemon juice. Add water 1 teaspoon at a time until it reaches a thick drizzling consistency. Drizzle glaze over cooled doughnuts and enjoy! Yields: 8 regular or 24-30 mini doughnuts.

Texas Trash {Warm Bean Dip}

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Yep, this replaces all other bean dips I've made (or posted) in the past. Sometimes you just come across those recipes and no other recipe will ever take it's place. Yep, this is one of those recipes. You can bet on it that this will for sure make it into my Volume 3 Family Cookbook/Scrapbook. And I just LOVE the name too.. how CUTE is that and since I have a step-son who lives in Texas, this ones for you Brandon!

Texas Trash {Warm Bean Dip}
recipe found at Life as a Lofthouse, original recipe from from allrecipes

1 (8 oz) pkg cream cheese, softened1 cup sour cream
2 (16 oz) cans refried beans
1 pkg taco seasoning
3 to 5 drops of Tabasco Sauce2 cups cheddar cheese, shredded
2 cups Monterrey jack cheese, shredded
diced green onions (mixed in or just garnish on top)

Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning and half of each of the cheeses. Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with the remaining amounts of both cheeses.
Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

It's Summer Time - Let's Barbecue!!

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Michael Jordan's 23 Delmonico Steak Recipe

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Michael Jordan's 23 Delmonico Steak Recipe
Steak Recipe Ingredients:

4 14 ounce rib-eye steak
2 portabello mushrooms, stems and gills removed
12 sun-dried tomatoes
4 fresh rosemary sprigs
salt and pepper to taste
Steak Sauce:
1 cup beef stock
1/2 cup balsamic vinegar
1/4 cup fresh ginger, finely chopped
1/4 cup shallots, finely chopped
1/4 cup carrots, finely chopped
1/4 cup celery, finely chopped
salt and pepper to taste

15 Şubat 2013 Cuma

Beef tips and rice

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Madonna gq

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