Beef Fajitas with homemade salsa!

Beef Fajitas
Ingredients:
1 pound sandwhich steak cut into strips
4 Tbs canola oil
2 tsp  ground cumin
2 tsp ground garlic powder
salt
1 green bell pepper
1/2 onion
8 burrito size flour or wheat tortillas
homemade salsa (recipe follows!)


Directions:
In a medium bowl, toss the beef strips with the oil, ground cumin, garlic powder and salt. Let marinatee for at least 30 minutes in the refrigerator.


Remove the stem and seeds from thebell pepper, and thinkly slice the pepper length wise. Peel the half onion and thinkly slice in half-moons.


In a large skillet over high heat, saute the marinated beef steak strips, with thinkly sliced bell pepper and onion until the beef strips have cooked through (aprox. 8 minutes) and until the peppers and onions have softened.  I actually cooked my peppers and onions a bit first, took them out and cooked the meat until almost done and then put everything back in together.


Warm the tortillas and build you fajita! You can use whatever you like. I like sour cream or salsa or even guacamole.




Homemade Salsa
Ingredients:
3 medium tomatoes, peeled. (if you put them in almost boiling water for a few minutes the skin should slide right off!)
1/4 onion, chopped
1 jalpeno pepper seeded, chopped (if you want hot)
or 1 green mild chili pepper, chopped (for mild)
or 1 green mild chili pepper, chopped and 1/4 jalpeno pepper chopped (for medium)
If peppers are out of season you can use one of those small cans of jalpenos (in the mexican food section usually) for hot, a small can of green chilis for mild (again mexican food sections) or one small can of green chilis and one tsp of jalpenos from can for medium.
1 Tbs cider vinegar
1 clove garlic, peeled and chopped
1 tsp ground cumin
1/4 tsp salt


Directions:
In food processor (or blender if you don't have one. I used a blender), combine all ingredients. Cover and process until chunky. It won't take long! It took me maybe 3-4 pulses on the blender. Serve with tortilla chips or on your fajita!

Crock Pot Beef Vegetable Soup

When it gets cold I like soup. J is not a huge soup fan so when I make it I make sure it's one he likes and he likes this!


Crock Pot Beef Vegetable Soup
Ingredients:

• 1.5 lbs lean ground beef (or you can use beef stew meat if you prefer)
• 2 (14.5 oz) cans of stewed tomoatoes
• 2 (8 oz) cans of tomatoe sauce
• 2 cups of chicken broth (you can use water but this gives it more flavor)
• 2 (10 oz) packages of frozen mixed veggies
• 2 packets of dry onion soup mix
• 1 tsp white sugar

Directions:
1. In a skillet, saute the ground beef (or stew meat) until cooked through. Drain off excess fat.
2. Add the tomatoes, sauce, water, vegetables, soup mix, sugar and beef to the crock pot. Cook on high for 4hrs or low for 8hrs.

And I always make extra. This made enough for me to freeze a whole batch for another meal.

County Fried Steak with Sawmill Gravy

I think it's safe to say this is one of my hubby's favorite meals. I saw it on Sandra's Money Saving Meals and knew he'd like it. I personally love the gravy! It is sooooo good! And it's not that hard to make either.


Country Fried Steak
Ingredients:
1 egg
1/4 cup milk
1/2 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon paprika
1/2 teaspoon cayenne pepper ( I didn't have cayenne so I just skipped it)
Salt and freshly cracked black pepper
4 cube steaks, about 1 to 1 1/4-pounds
1/2 cup canola oil
Sawmill Gravy, recipe follows
Directions
In a pie pan, whisk together the egg and milk. In a second pie pan, combine the flour, cornmeal, paprika, cayenne, salt and freshly cracked black pepper, to taste.

Season the beef with salt and pepper and dredge the steaks in the flour mixture. Shake off any excess, then submerge them in the milk and egg. Dredge them again in the flour mixture. Make sure both sides are well coated with the egg mixture before dredging them for the second time. Dust off the excess flour and set aside.

Heat the oil in a deep skillet over medium-high heat. Add the steaks and fry until their coatings become golden brown and crisp, about 3 to 5 minutes. Remove them to a plate lined with a brown paper bag or paper towels to drain. Arrange them on serving plates and serve with the Sawmill Gravy.

Sawmill Gravy

• 12 ounces breakfast sausage, small diced (patties may be used and broken into small pieces)
• 3 tablespoons canola oil
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 tablespoon fresh thyme, chopped  ( I didn't have fresh so I used 1 tsp dried)
• Salt and freshly cracked black pepper

Brown the sausage in a cast iron or heavy-bottomed skillet, over medium heat. When fully cooked, remove the sausage from the pan and set aside.
In the same pan, over low heat, add the canola oil. Whisk in the flour and cook, constantly stirring, until the flour turns a pale golden color, about 5 minutes. Slowly whisk in the milk and thyme and bring to a simmer. Cook, stirring occasionally, until the gravy has thickened, about 5 to 10 minutes. Return the reserved sausage to the skillet and season with salt and a generous amount of black pepper. Serve alongside the Chicken Fried Steak.

Homemade spaghetti and meatballs

So it's been awhile since I've posted. Life has just been busy and I haven't had time to post recipes with pics and all. This past Sunday we had company so I decided to make homemade meatballs with homemade spaghetti sauce. It was yummy if I do say so myself!

The Best Meatballs
Ingredients:

• 1.5lbs ground beef
• half pound of ground pork (or you can use all beef)
• 2 cloves garlic, minced
• 2 eggs
• 1 cup grated Romano cheese
• 1.5 Tbs chopped Italian flat leaf parsley (or 1tsp dried parsley. Doesn't taste quite as good in my opinion)
• salt and pepper to taste
• 2 cups stale bread, crumbled up (in a pinch I make a few slices of toast and crumble that up)
• 1 cup lukewarm water
• olive oil for skillet

Directions:
1. Combine beef and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
2. Blend bread crumbs into meat mixture. Slowly add the water. The mixture should be moist but still hold it's shape when rolled into meatballs. Shape into meatballs.
3. Heat olive oil in large skillet. Fry meatballs in batches. When the meatballs are brown and slightly crisp remove from heat and drain on paper towel. I then put the meatballs in my crock pot and cover with homemade sauce (recipe follows) and cook on high for 3-4hrs or low for 6-7hrs.

Homemade Spaghetti Sauce
Ingredients:

• 2 cans (28oz) crushed tomatoes (any kind will do. I use my mom's homemade canned from the garden)
• 3 garlic cloves, crushed
• 1.5 Tbs dried basil
• 1.5 Tbs dried oregano
• 1.5 Tbs dried rosemary
• 1.5 Tbs olive oil
• salt and pepper to taste

Directions:
1. Put all ingredients in blender or food processor. (you can skip this if using crushed tomatoes. Sometimes I only have whole) Pour over meatballs and cook as directed above. Or you can cook on the stove for 20 minutes.
This sauce can be stored in the refrigerator for a week, 6 months in the freezer, or indefinitely if canned.

Don't mind this pic. Since we had company on Sunday I felt a little weird taking pictures of my food so this is today at unch when I had leftovers. Still Yummy!!

Crockpot Chili with Corn Bread

I love Chili and I make it simple. Not many ingredients but still a yummy, hearty, meaty chili perfect for a cool fall day.


Crockpot Chili
Ingredients:

• 4 Tbs Chili seasoning (recipe follows)
• 2 cans kidney beans
• 1 can of tomato sauce (or tomatoes)
• 1 can of sliced potatoes
• 2 pounds of ground beef

Directions:
1. Brown ground beef until no longer pink and drain. place meat and all other ingredients in the crock pot and mix. Cook on low for 6-8 hours or high for 4 hours.

Homemade Chili Seasoning

Ingredients:

• 1/4 cup all-purpose flour
• 4 teaspoons chili powder
• 1 tablespoon crushed red pepper
• 1 tablespoon dried minced onion
• 1 tablespoon dried, minced garlic
• 2 teaspoons white sugar
• 2 teaspoons ground cumin
• 2 teaspoons dried parsley
• 2 teaspoons salt
• 1 teaspoon dried basil
• 1/4 teaspoon ground black pepper

Directions

1. In a bowl, stir together flour, chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil and pepper. Store in an airtight container.

Golden Yellow Corn Bread
Ingredients:

• 1 cup yellow corn meal
• 1 cup sifted flour
• 1/4 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 1/4 cup oil
• 1 cup milk
• 1 egg beaten

Directions:
1. Preheat oven to 425 degrees. Combine corn meal, flour, sugar, baking powder and salt in a bowl.
2. Mix oil, egg and milk together and add to dry ingredients with a whisk just until uniform.
3. Bake in a freased 9x9x2 inch pan for 20 to 25 minutes

To make sweeter, moister cornbread change these items in the above recipe to the following amounts: Milk 2/3 cup; sugar 1/2 cup; oil 1/2 cup; eggs 2. Bake at 400 degrees for 20-25 minutes.



When I made the cornbread I used the sweeter, moister version and it turned out great! I also like to add cheese and sour cream to top off my chili. Perfect on a cool, fall day!

Crock Pot Stuffed Peppers with Mashed Potatoes

I try and use my crock pot on Sundays. It makes it easier when going to church to have something yummy to eat for lunch after! I usually put it in Saturday night. Stuffed Peppers I get ready the night before and put them in first thing in the morning.

Crock Pot Stuffed Peppers
Ingredients:
6 green bell peppers
salt and pepper to taste
1.5 pounds of ground beef
1 small chopped onion
1 can (14.5 oz) whole peeled tomatoes, chopped
1 tsp Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup of shredded cheese of your choice
2 (10.75 oz) cans of condensed tomato soup

Directions:
1. Bring a large pot of salted water to a boil. Cut the tops off the peppers and remove the seeds. Cook peppers in boiling wate for 5 minutes; drain. Sprikle salt insde each pepper, and set aside.

2. In a large skillet, saute beef and onions until beef is browned. Drain off excess fat, , and season with salt and pepper. Sir in the tmatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, andsimmer for 20 min. Remove from heat. Mix in cheese.
3. Place a little bit of cheese in the bottom of each pepper. Stuff each pepper with meat mixture. Place peppers in crock pot. Pour tomato sauce over peppers. Cook on high for 4-5hrs or on low for 8-9hrs. Place more cheese on top last 20min of cook time.

I have used many different cheeses depending on what I have on hand. I've used cheddar, mozzeralla, farmers, provolone and they've all tasted great!


Mashed Potatoes
Ingredients:
5-6 large potatoes
milk
butter
salt

Directions:
1. Peel potates and cut into approximately 1 inch pieces. Put into pan and cover with water. Bring to a boil until potatoes are tender 15-20 min. Drain potatoes.

2. Place approximately 1 cup of milk in microwave safe dish with 2Tbs butter. Microwave on high for 20 seconds. Slowly add 1/4 cup at a time to potatoes and mix with mixer. (make sure all the butter goes in). Add salt to taste. Keep mixing until potatoes are at desired consistency.

OK I always just eyeball milk and butter for my potatoes. I mix in a bit at a time (although I add all the butter) until my potatoes are where I want them. Also, heating the milk and butter helps keep the potatoes warm! You can put sauce from the peppers on the potatoes or add butter to them. Whatever you wish!

Burgers with potato salad

Last night I decided to take it easy on myself! We just had burgers. You can dress burgers up quite a bit but I was tired so we had plain cheese burgers! I did make homemade potato salad with the potatoes left over from my mom's garden.


Old Fashioned Potato Salad
Ingredients:
5-6 potatoes
3 hard boiled eggs (optional)
1 cup chopped celery (optional)
1/2 cup chopped onion (optional)
1/2 cup sweet pickle relish
1/4 tsp garlic salt
1/4 tsp celery salt
1 Tbs prepared mustard
pepper to taste
1/4 cup mayonaise (I use light)


Directions:
1. Chop potatoes into bite size pieces. Cook potatoes in boiling water until tender but still firm, about 15 minutes. Drain and cool.


2. In a large bowl combine the mayo, mustard, celery salt, garlic salt, and pickle relish. After mixing add the celery, onions and eggs. Add potatoes and mix well. Chill and then serve!


 I peeled my potatoes, but you certainly don' t have to. Also, when my mother in law or step dad come to visit I take out the celery and onions because they don't like them. And you can really add and additions you would like. I've added bacon, corn, shredded carrots and things like that before.



And altogether with carrots my mom and I canned last year from her garden.

Beef Stew with Cuban bread

OK, This is really a winter food but I had the ingredients and wanted to use up the fresh veggies my mom gave me from her garden. Beef stew is usually pretty explanatory and most people know how to make up. Here's how I make mine complete with homemade seasoning!

First I use 2lbs of stew meat because my hubby really loves the meat. I also put in extra veggies because I love the veggies! I coat the meat in flour and fry up until it's a little brown. I stick that in the crock pot. Then I cut up my veggies which are usually, one large onion, 5 medium potatoes, 5 medium carrots, and 2 stalks of celery but you can really use whatever you want.

Next is the recipe for beef stew seasoning.

Beef Stew Seasoning
Ingredients:
2 cups all-purpose flour
4 tsps oregano
2 Tbs basil
4 Tbs salt (you can adjust this. I usually put in 3ish)
4 Tbs black pepper (same as above!)
4 Tbs paprika
1 tsp cayenne pepper (optional)
2 Tbs celery salt
4 Tbs onion powder
2 tsp rosemary

Directions:
Mix all ingredients well in a bowl. Pour into a jar or container with tight fitting lid.
To use:
Add 2-3 Tbs per 2lbs of meat.

I know it seems like you are using a lot of spices but this lasts for quite a while and can be used for beef stew and I use it for seasoning roasts as well!





For some reason it didn't thicken up like it normally does. I think I added too much water (3 cups) and then all the water from the veggies made iit more watery! Still delicious. Just not as thick.


I also love Cuban bread because it is a fairly easy bread to make. There is no preheating needed and it ony takes about 1.5hrs from start until it's hot and ready on your table. If it still seems like too much work I highly reccommend Artisan Bread in Five Minutes a Day. It truly is an easy way to make bread with NO KNEADING!!

Cuban Bread
Ingredients:
5-6 cups all-purpose flour (you can also substitute 1-2 cups of whole-wheat. That's what I do)
2 Tbs dr yeast
2 Tbs sugar
1 Tbs salt
2 cups hot water (120-130 degrees)
1 Tbs sesame seeds (optional)

Directions:
Mix 4 cups of the flour with the yeast, sugar, and salt. Pour in hot water nd beat 100 strokes or 3 min with mixer (with dough hooks). Put the remaining flour (one cup at a time) on a flat surface. Knead in flour until it is no longer sticky. Knead 8 minutes. Place the dough in a greased bowl and cover with a warm, damp towel. Let rise 15 minutes. Punch down. Divide into two pieces. Shape into two round loaves, and pace on a greased baking sheet. Cut an X 1/2 inch deep on top with a sharp knife. Brush with milk and sprinkle with seeds. (optional) Place in the middle shelf of a cold oven. Place a cake pan of hot water on the lowest shelf. Heat the oven to 400 degrees. Bake 35-45 minutes until deep golden brown.