Garlic Steak

This is a recipe using a fairly cheap cut of beef, London broil, and serving it sliced. Very yummy, economical, and quick! You can't beat that!

You'll need:

1. 1.5 lb London broil
2. 2 tbsp worcestershire sauce
3. 2 tbsp marinade (such as dale's)
4. 1 tspn diced garlic from a jar (if fresh, use 2 tspn)
5. salt and pepper

You'll do:

1. Preheat oven to 425F.
2. Line a shallow pan or cookie sheet with foil.
3. Mix sauce and marinade in small bowl.
4. Place meat on lined pan.
5. Sprinkle meat lightly with salt and pepper on both sides.
6. Drizzle sauce mixture over meat, and spread it with the back of a spoon.
7. Sprinkle garlic over meat, again spreading it with the back of a spoon.
8. Place in oven, and cook until desired doneness (15-18 min for medium-rare).
9. Transfer meat to cutting board and allow to sit for 10 minutes.
10. Slice meat on an angle, and serve with sides.

Pictured with loaded mashed potatoes and marinated tomatoes and onions. (see other blogs for those recipes)

Enjoy!

Homemade Chicken Noodle Soup

This needs no introduction...

You'll need:

1. 2 tbsp extra vigin olive oil
2. 1 cup onion, chopped
3. 1 cup carrots, sliced
4. 1 cup celery, sliced
5. 3 tspn minced garlic, from a jar (if fresh, use 5-6 tspn)
6. 2 tbsp flour
7. 1/2 tspn oregano
8. 1 tspn thyme
9. 1/4 tspn poultry seasoning
10. 64 oz chicken broth
11. 1/2 a rotisserie chicken (portion of dark and portion of light meat), diced or shredded
12. 6 oz egg noodles
13. Salt, optional (I don't use salt because the poultry seasoning and chicken usually have enough salt for my liking)

You'll do:

1. Heat oil over medium-high heat in large pot.
2. Add onion, celery, carrots, and garlic and sautee for about 5 minutes.
3. Add flour and seasonings, mix well.
4. Just after stirring in spices and flour, add chicken broth (and salt if desired).
5. Allow soup to reach a boil and then reduce heat to low.
6. Cook for 15 minutes, cover and cook 15 more minutes.
7. Add chicken and egg noodles, and cook another 15 minutes (or until noodles are tender).

Serve with cheese toast or grilled cheese and gobble it up!

Enjoy!

Scuppernong Pork Chops

This was purely experimental because I was out of barbecue sauce. And, well, it turned out deee-licious! Even has a sweet flavor, so you can skip the dessert!

You'll need:

1. 4 pork chops (I like the bone-in, but you can use boneless)
2. 12 oz jar of scuppernong jelly (substitute any light-colored jelly you wish, such as apple)
3. 1/4 cup of barbecue sauce
4. Salt and pepper, to taste

You'll do:

1. Mix jelly and barbecue sauce in a small bowl.
2. Place pork chops in a large, shallow dish, like a 9"x13" pyrex.
3. Sprinkle both sides of chops with salt and pepper.
4. Pour jelly mixture over chops. Flip chops in order to coat both sides with jelly mixture.
5. Allow to marinade in fridge for 2-10 hours.
6. Preheat oven to 350F.
7. Cook pork chops for 15-20 minutes, or until done completely through.
8. Serve hot, with side dishes. Pictured with fresh steamed green beans and a baked potato.

Enjoy!

Sausage Balls

This are great to prepare as a filling appetizer! And, only have 3 total ingredients. Yep--THREE!

You'll need:

1. 1 pound mild or hot ground sausage (such as Jimmy Dean)
2. 7 or 8 oz bag of sharp cheddar cheese
3. 2 cups baking mix (such as Bisquick)

You'll do:

1. Preheat oven to 350F.
2. Mix all ingredients thoroughly in a bowl.
3. Spray cookie sheet with non-stick spray or line with foil.
4. Pinch off pieces of mix and roll between palms to form a ball (they will expand slightly during cooking).
5. Place sausage balls on pan, about an inch apart.
6. Bake for 15 minutes on 350 F.

Yields 35 sausage balls, each about 1.5 inches in diameter. You can make these smaller or larger depending on your preference.

Enjoy!!

Taco Soup

This makes a huge pot of soup. You can serve it to a lot of guests, or store it frozen for up to a month! Also, great for tailgating on a cool fall day. Serve alone, or with cheese quesadillas for a more filling meal.

You'll need:

1. 1 pound of ground chuck (or substitute shredded chicken)
2. 2 cans whole kernel corn, drain
3. 14.5 oz can pinto beans, NOT drained
4. 14.5 oz can light red kidney beans, drained
5. 1 can original rotel
6. 14.5 oz can stewed tomatoes or tomato sauce
7. half a yellow onion, chopped
8. 2 packets taco seasoning
9. water

You'll do:

1. Brown ground chuck in large pot. (if using chicken, skip this step)
2. Drain meat, wipe out pot with paper towel, and return meat to pot.
3. Add taco seasoning packets.
4. Add corn, pinto beans, kidney beans, rotel, tomato sauce, and onion to pot.
5. Fill tomato can with water and empty into pot. Repeat.
6. Mix in pot.
7. Cover and simmer on medium-low heat, for at least an hour.

Enjoy!

White Chocolate Snowballs

I call these snowballs because I made them for the first time during the Christmas season. Really, though, you can make them anytime...but, they do look great in a red bowl! This is a simple, no bake recipe. All you'll dirty up are 2 bowls, spatula and measuring cup!!

You'll need:

1. 1-1/4 cups rice krispies (or any other rice cereal brand)
2. 1-1/4 cups peanut butter captain crunch (don't scrimp here--get the namebrand)
3. 1-1/4 cups marshmallows
4. 1-1/4 cups honey roasted peanuts
5. 24 oz white chocolate almond bark

You'll do:

1. empty white chocolate into a glass mixing bowl and place in a 200 degree oven.
2. meanwhile, mix all dry ingredients in bowl.
3. white chocolate will take about 30-45 minutes to completely melt.
4. once melted, pour white chocolate over dry ingredients and mix well will a spatula.
5. drop spoonfuls of mix onto white chocolate.
6. allow to cool to room temperature in order to harden.
7. place on a pretty tray or in a bowl and serve to guests!

Enjoy!