Monday, June 30, 2014
Wednesday, June 25, 2014
Salt, pepper and granulated garlic (we use Penzey's granulated garlic)
1 large onion, halved and sliced
2 tablespoons all-purpose flour
1 packet brown gravy mix
1 1/3 cups cold water
Heat a large skillet over medium-high heat. Cut ground beef into large chunks and season liberally on all sides with salt, pepper and granulated garlic. Add seasoned meat to hot skillet and let sear for several minutes before turning. Add onion slices around the perimeter of the skillet and season with salt and pepper.
Once the meat has seared on one side, gently flip so that it can sear on the other sides as well. If you try to mess with the meat too much it will crumble. By letting it sear on the top then bottom it will keep its shape.
Gently stir and turn onions as you sear the meat. Once meat is seared on all (or most) sides, push the meat and onions to one side of the pan. Tilt pan slightly so that the pan drippings come to the empty side of the pan. Whisk flour into pan drippings and cook for 1-2 minutes or until slightly browned. Set skillet back down flat and reduce heat to low.
Add brown gravy packet to a small bowl then whisk in water. Slowly pour gravy mixture into skillet and stir to incorporate. Cover and simmer over low heat for 15-20 minutes or until meat is cooked through.
Tuesday, June 24, 2014
Wednesday, June 18, 2014
1/4 cup vegetable oil
Wednesday, June 11, 2014
I was asked a question at dinner the other night if I could go back to anyplace I have visited again, where would that be. I have thought about that a lot. We do like to revisit places we have been. Probably one reason is that we had such a good time there before we would love to "redo" that trip again. Not the same way, new experiences, but we know where everything is. So I answered this question with a stop we made on our recent trip to Europe....LONDON! Our trip was fantastic, we got to see a lot of historic places, but didn't get the quality time they deserve. Munich was very cool to see, but just one small area, Bavaria. Luxembourg was a quick drive through and worth a trip back. Bastogne Belgium was quaint and worth a trip back too.
Saturday, June 7, 2014
Thursday, June 5, 2014
Chicken and Rice Casserole
Ingredients2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions (allow time for this to cook before preparing dish)
1 cup grated sharp Cheddar
DirectionsPreheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
Add all remaining ingredients to bowl and mix together until thoroughly combined.
Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
Sunday, June 1, 2014
Need an easy vegetable side dish with a quick clean up? Try grilling fresh green beans in foil while your chicken or steak is cooking right next to it.
We have made this recipe for a number of years now. It is very easy to throw together and can be changed up by switching out spices and seasonings. You can even take them with you to a picnic or as a side dish if camping already for grilling.
You will be amazed how easy and tasty this will be.
Grilled Green Beans
12 to 16 ounces of fresh green beans
4 to 5 garlic cloves smashed with skins on
1/2 jalapeño pepper, diced small
2 tablespoons of olive oil
Salt and fresh grounded per to taste
On a large piece of aluminum foil spread out beans, sprinkle with garlic cloves, jalapeno's. Drizzle oil and season with salt and pepper. Close up foil around beans and transfer to grill. Cook for around 20 minutes, rotating packet every 5 minutes. When you're move beans, be carefull of steam.