Egg Roll Stir Fry

1 lb. ground beef
1/2 an onion, chopped

Dinner cooking

lots of black pepper
1/2 tsp. garlic powder
4 garlic cloves, minced
1 small head of cabbage
3-4 medium carrots
2 tsp. fresh ginger, minced
2 tsp. cilantro, chopped
2 Tbsp. sesame oil
4-5 Tbsp. soy sauce
2 Tbsp. rice vinegar
sesame seeds
hot cooked rice

Brown the beef in a large skillet with the onion Season with the pepper and garlic powder. When it is almost cooked through, add in the minced garlic. Cook for 1-2 more minutes. Drain any fat.

Using a serrated knife, chop the cabbage. Make sure you use a serrated knife as this will shred the cabbage better while you chop it.

Using a vegetable peeler, shred the carrots.

Ready to eat!

Add all of the ingredients except the sesame seeds and rice to the large skillet with the meat. Toss to coat. Cover and cook over medium heat until the cabbage is wilted, tossing occasionally. Uncover and turn up the heat a bit to burn off some excess liquid. Cook about 3 minutes. Sprinkle with sesame seeds. Serve with hot cooked rice.

Here's a link to the recipe I adapted: http://onceamomalwaysacook.blogspot.com/2012/02/egg-roll-stir-fry.html

Tamale Pie

1 lb. ground beef

Beef mix

1 onion, chopped
1 tsp. taco seasoning
2-3 garlic cloves, minced
15 oz. can black beans, drained
15 oz. can corn kernels, drained
14 oz. can diced tomatoes
3/4 c. cheddar cheese, grated
1 Tbsp. chili powder
salt and pepper, to taste
1/3 tsp. garlic powder
1 tsp. cumin
1/3 tsp. coriander
1/2 tsp. basil
1 lb. bag Marie Callender's Low-Fat Corn Bread mix
1 1/2 c. water
Cooking spray

Preheat oven to 375 F.

Cook the beef and onion together in a deep skillet until the beef is browned. While it's cooking, add in the taco seasoning. Add the garlic, and cook 1 more minute. Drain the fat.

Before baking

Add the beans, corn, tomatoes, cheese, and seasonings to the meat and onions. Cook about 5 minutes, adjusting the seasonings as needed.

In a separate bowl, mix together the corn bread mix and water. Make sure all the lumps are gone.

Grease a casserole dish with cooking spray. Pour in the beef mixture. Spread out evenly. Pour the corn bread mix onto the top of the beef mixture evenly. 

Dinner is ready!

Bake for 30-35 minutes. The corn bread needs to be cooked all the way through. Enjoy!

Here is a link to the recipe I adapted: http://www.skinnykitchen.com/recipes/fabulous-skinny-tamale-pie/

Honey Sesame Chicken

Sauce:
2/3 c. chicken broth

Sauce before cooking

1/2 c. honey
2 tsp. sesame oil
3 Tbsp. soy sauce
1 tsp. white vinegar
4 Tbsp. onion, chopped
3 cloves garlic, minced
1 1/2 tsp. ginger, minced
lots of black pepper
1 1/2 Tbsp. cornstarch
1 1/2 Tbsp. cold water

Sauce after cooking

2 eggs
1 c. cornstarch
1 tsp. baking powder
1 lb. chicken, cut into large cubes
oil, for frying
sesame seeds
hot cooked rice

In a small saucepan, combine all of the sauce ingredients except the cornstarch and water. Bring to a boil. Meanwhile, in a small bowl, mix together the cornstarch and water until blended.

Chicken with sauce

Once the honey mixture has come to a boil, whisk in the cornstarch and water mix. Reduce heat to medium low, cook, stirring constantly for 3 minutes. Sauce will thicken. Remove from heat and cover with a lid to keep warm.

Beat the eggs together in a shallow bowl.


Mix the 1 c. cornstarch and baking powder together in a separate shallow bowl.

Pour the oil into a deep skillet or large saucepan. Bring to about 350 F.

Dinner is ready!

Working in batches, dip the chicken pieces first in the eggs, then the cornstarch mixture. Place into the hot oil, and cook about 5-7 minutes, cooking on all sides. Remove to a paper towel lined plate. Repeat until all the chicken is cooked.

Put all the cooked chicken in a bowl, and pour the honey sauce over. Coat the chicken completely. Sprinkle with sesame seeds.

Serve over hot cooked rice.

Here is a link to the original recipe: http://www.cookingclassy.com/2013/03/honey-sesame-chicken/?fb_source=pubv1

Artichoke Spinach Dip

2 c. frozen chopped spinach, a little thawed
3 c. artichoke hearts, chopped
2 c. water
8 oz. cream cheese
1/2 c. sour cream
1/2 c. mayo
2/3 c. parmesan, grated
1 tsp. red pepper flakes
salt and pepper to taste
1 tsp. garlic powder, or more

Boil the spinach and artichokes together in the water until tender. Drain well.

Heat the cream cheese in the microwave about 30 seconds, or until soft. Stir into the spinach and artichokes.

Add the rest of the ingredients, then stir. Heat over low heat until the dip is hot throughout. Serve hot with crackers, tortilla chips, or bread.

Be careful. This is addicting.

Recipe courtesy of Kimberly Basilin

St. Patrick's Day Ideas

If you're looking for some recipes to make for St. Patrick's Day, here are some suggestions:

Guinness Beef Stew: http://trinitywolf3.blogspot.com/2011/03/guinness-beef-stew.html

Beef and Caramelized Onion Pie: http://trinitywolf3.blogspot.com/2010/12/beef-and-caramelised-onion-pie.html

This side dish of Colcannon would go nicely with the above mentioned Pie or Stew: http://trinitywolf3.blogspot.com/2011/03/colcannon.html

Of course there's always Irish Soda Bread: http://trinitywolf3.blogspot.com/2011/03/irish-soda-bread.html

Cottage Pie: http://trinitywolf3.blogspot.com/2010/08/shepherds-pie.html

This Guinness Black and White Chocolate Mousse is one of my favorite desserts: http://trinitywolf3.blogspot.com/2010/08/guinness-black-and-white-chocolate.html

Yes, most of these recipes include Guinness because it's the drink of the Irish for sure. =) Éire go Brách!

Cheesy Cauliflower Bake

olive oil
1 head cauliflower, cut into large florets
1/2 c. mozzarella, shredded

Riced cauliflower

1/2 c. Parmesan, shredded
1 egg, beaten
1/2 tsp. oregano
1/2 tsp. garlic powder (maybe a bit more)

Topping:
2 Tbsp. butter, softened
1 tsp. garlic powder
1/4 c. mozzarella, shredded
1/4 c. Parmesan, shredded

Preheat oven to 450 F.

Before baking

On a baking stone or sheet, spread a small amount of olive oil to coat, then lay parchment paper on top.

Boil the cauliflower for about 15 minutes, or until very tender. Drain. Add the cauliflower to a ricer, and press gently over the sink to get rid of the excess water. Then rice into a large bowl. Continue until you have 1 (or 1 1/2) cup cauliflower.

Add the mozzarella, parmesan, egg, oregano, and garlic powder to the riced cauliflower. Mix it all together. Transfer to the baking stone/sheet, and spread it out using your hands.

Bake for 15 minutes.

To make the topping: In a small bowl, mix together the softened butter and the garlic powder. When the cauliflower is done baking, spread the garlic butter over the top. Add the cheeses. Bake 5-8 minutes, or until the cheese is melted.

Ready to eat!

Give it a minute to cool before cutting and serving.

Pretty simple recipe. Will definitely be making it again!

Here's a link to the original recipe: http://whatsfordinner-momwhatsfordinner.blogspot.com/2012/06/cheesy-garlic-cauliflower-bread-sticks.html

Recipe link courtesy of Angel Lee

Swedish Meatballs

Meatballs:
1/2 c. breadcrumbs

1/2 c. heavy cream
4 Tbsp. onion, minced
4 Tbsp. butter, divided
1/2 lb. ground pork
1/2 lb. ground beef
1 egg, beaten
1 tsp. kosher salt
1/2 tsp. white pepper
1/4 tsp. allspice
black pepper

Sauce:
2 Tbsp. butter
2 Tbsp. flour
1 c. beef stock
1/4 c. cream
black pepper
nutmeg
white pepper
dried parsley
1 tsp. soy sauce

To make the meatballs: In a small bowl, combine the breadcrumbs and heavy cream. Stir, then set aside for 5-10 minutes so the cream can be absorbed.

In a large skillet, saute the onion in 2 Tbsp. butter, about 4 minutes.

In a large bowl, break up the pork and beef. Stir in the egg, spices, cooked onions, and the breadcrumb/cream mixture.

Preheat oven to 350 F. Line a baking dish with foil. Set aside

Form the meat into balls. In the large skillet, melt the rest of the butter over medium high heat. Add the meatballs (in batches if you need to), and cook. Rotate until browned on all sides. Transfer to the prepared baking dish.

Bake for 10 minutes. While the meatballs are baking, make the sauce.

To make the sauce: Melt the butter in a small saucepan over medium low heat. Add the flour, and stir about 1 minute. Add the beef stock. Let it start to bubble, then whisk continually until it thickens.

Add in the cream and spices. Heat through. Add in the soy sauce. Stir. Pour over the baked meatballs. Serve hot.

Here's a link to the recipe I adapted: http://barefeetinthekitchen.blogspot.com/2012/04/swedish-meatballs.html

Pumpkin Pie with Chocolate Tiger Stripes

Pie Crust:
1 c. flour
1/2 tsp. salt
1/3 c. + 1 Tbsp. shortening

Filling in the pie crust

2-3 Tbsp. cold water

Pumpkin Filling:
1 egg
1 1/4 c. canned pumpkin
2/3 c. sugar
1/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
1 1/4 c. cream 

Chocolate Stripes:
2/3 c. semi-sweet chocolate chips
3 Tbsp. butter
1/2 c. filling mixture, reserved

To make the pie crust: Measure flour and salt into bowl. Cut in shortening and mix thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened (1-2 teaspoons water can be added if needed).

Before baking

Gather dough into ball. On a lightly floured surface or pastry cloth, shape into flattened round. With flour covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters. Unfold and ease into the pan.

Trim overhanging edge of pastry 1 inch from rim of pan. Use a fork to press the pastry around the edge. Fill with filling.

To make the filling: Preheat oven to 425 F.

Beat egg slightly, then beat in remaining ingredients. Pour into pastry lined pie pan, reserving 1/2 cup for the chocolate stripes.

Ready to eat!

To make the chocolate stripes: Melt the chocolate and butter together. Whisk together with the reserved filling mixture. Scoop into a piping bag with a flat piping nozzle. Pipe tiger stripes onto the top of the pie filling. The chocolate will sink a little into the filling, so keep piping the chocolate along the stripes you've made.

Bake 15 minutes.

Reduce oven heat to 350 F. Bake 35 minutes more. Let cool before serving. Refrigerate the leftovers.

Buttercream Icing

This icing goes great with my sugar cookie recipe, which you can find here: http://trinitywolf3.blogspot.com/2012/09/sugar-cookies-icing.html

1/4 c. butter, softened
1/4 tsp. vanilla
4 Tbsp. milk
lots and lots of powdered sugar
food coloring, optional

Mix the butter, vanilla, and 2 tablespoons of milk together. Add 1/2 a cup powdered sugar. Mix together. Add more powdered sugar, a quarter cup at a time until you reach the thickness you want. If your frosting gets too thick, add another tablespoon of milk, but no more than 4 tablespoons total. Continue to balance sugar and milk until you're happy with the consistency. Frost cookies however you want.

I used the frosting to make these pretty rosette cookies. They were so delicious.

Copycat In N Out Double Double Burger, Animal Style

1 1/2 onions, diced
oil or butter

The Secret Sauce

water
4 hamburger buns
16 oz. ground chuck, 80% lean
16 slices American cheese, sliced, whole milk (I used Boar's Head from the grocery deli)
oil
yellow mustard
4 lettuce leaves
16 pickle slices

Secret Sauce
5 Tbsp. + 1 tsp. mayo

2 Tbsp. ketchup
2 Tbsp. dill pickles, minced
2 tsp. yellow mustard

Carmelizing the onions, beginning stages

Cook the onions in a little oil or butter in a pan, over medium heat. Let them brown a little, then add a little water to the pan to reliquify the juices. Let the water cook down and let the onions brown a little more. Repeat this process with the browning and water for at least an hour; it could even be an hour and a half. Don't rush this process. Cook until the onions are a real deep brown color, where they're falling apart and spreadable, like a jam. Onion jam.

Preheat oven to 400 F.

Burgers with mustard, cooking

Lay your hamburger buns, open, on an ungreased cookie sheet, and toast for 2 minutes.

To make the sauce: Mix all ingredients together in a small bowl, then set aside.

 Split your ground chuck into 8 equal 2 oz. pieces, and flatten. Cook in a tiny bit of oil on one side, while adding a large dollop of yellow mustard to the uncooked side. Flip when ready, then cook until cooked through, or however you like your burgers cooked.

Lay a single slice of cheese on each meat patty right before the meat is done cooking, so the cheese is melty.

Assembling

To assemble: Spread a good amount of the sauce on the bottom bun. Add 4 pickle slices on top of the sauce. Add the lettuce leaf. Then layer one patty with cheese. Spread a tablespoon or two of the onions on top. Then add another patty with cheese. Top with the top bun. Enjoy this ooey gooey goodness. One of the best burgers I've ever had.

Ooey Gooey Goodness

Makes 4 Double Double burgers.