My nephew, is a 3rd year student at the University of Washington (yes, proud auntie!) After two years of dorm living, he's now in an apartment and having to cook for himself. Look at this savory beef strudel he made! I've got this recipe and so many more at Delilah.com.
Nothing in my family says LOVE like biscuits and gravy! Eating them transports me back to my grandma's breakfast table...
Copper Chef was supposed to be great on all cooking surfaces and in the oven, work as a rice-cooker, steamer, roasting pan, stock-pot, wok, and baking dish. It's extra deep sides were said to hold 25% more food than most round pans. It's non-stick (no butter or oils, so heart-healthy) and a cinch to clean-up.
Guess what? They were everything they were supposed to be!
Come hang out with John McLemore - Mr. Masterbuilt - and me as he smokes and fries up some food that's DADGUM Good, and we spend time laughing and eating together.
I’m sharing the recipe for Grilled Beef Skewers from Moore’s with you today. I love to cook and I love to eat! This is no secret. My friends from Moore’s certainly know this and encourage my taste for tasting by sending me the most delicious, versatile, bottles of marinades and sauces; we use them for everything!
We have GREAT recipes at Delilah.com, like these Spiced Wild Turkey Tenders from Cookin' It with Kix. C'mon in and have a bite!
Good taste doesn't have to be time consuming. The folks at Moore's prove this time and again - all you need is some good sauce!
Great stories, great food, great fun! Cookin' It with Kix ain't your average cook book, because Kix ain't your average guy. Come on over to Delilah.com and check it out!
Sophisticated soufflé is the perfect first course for a special meal. They take a lot of eggs, which I have aplenty and which you can get from The Happy Egg Co.
One of Grandpa Luke's favorite things in the world was berry pie made out of the tiny sweet wild trailing blackberries that are native to the West Coast.
Ingredients:
1 lb. ground beef, browned and drained
Salt and pepper (to taste)
1 green bell pepper, diced
1 medium yellow onion, diced
1 cup Pico de Gallo (fresh salsa)
1 can sloppy joe seasoning sauce
Shredded cheddar cheese (to taste)
1 bag frozen tater tots
Preparation:
Preheat oven to 375.
Spread tots onto a cookie sheet and bake until almost done. Remove from oven and set aside.
In a heavy pan on the stove, brown the hamburger until cooked through; add onion, bell pepper, salt, pepper and simmer on low until vegetables are softened. Add sloppy joe sauce and Pico de Gallo, stir until well combined. Pour cooked meat mixture into a 9 x 13 glass baking dish and sprinkle shredded cheese on top. Arrange tots on top of the meat and cheese mixture until the entire surface is covered. Sprinkle more cheese on top of the tots and put back in the oven to finish baking. The deliciousness is ready when the tots are crispy and the meat is hot and bubbling. Enjoy!
Ingredients:
1 pound of uncooked penne or ziti pasta
1 jar of your favorite spaghetti or red sauce
1 jar of water (equal amounts of sauce to water)
2 cups of shredded Mozzarella cheese, reserve 1 cup
1 bunch of green onions, chopped into small pieces
1 clove garlic, peeled and minced
Cooked meatballs (optional)
Salt and pepper to taste
Instructions:
In a greased 13X9 pan add all ingredients and mix together.
Cover tightly then put in the oven at 425 degrees for 1/2 hour.
Uncover and stir pasta, top with remaining cheese and continue to bake for 10 minutes or until pasta is cooked through.
If you have a one-pan recipe, e-mail it to me at D@Delilah.com. I'll share it here
1 lb. ground beef or turkey
1 packet taco seasoning
2-3 sweet potatoes
1 can black beans
1 small onion, caramelized
Salsa
Shredded cheese
Shredded cabbage or iceberg lettuce
Nonfat plain yogurt or sour cream
Flour tortillas
Cumin and cayenne seasonings, to taste
Instructions:
Brown meat, drain, and simmer in taco seasoning for 20 minutes.
Peel and dice sweet potatoes, boil for about 20 minutes.
Drain sweet potatoes and stir in black beans, cumin and cayenne together in the pot. Stir till heated through.
On tortilla, layer the sweet potato/black bean mixture on top of the ground meat, or go meatless, and add other toppings as desired.
Ingredients:
1 lb ground beef
1 roll of polenta
Mexican shredded cheese
Taco seasoning
Onions, chopped
Toppings: Taco toppings like shredded lettuce, guacamole or avocado, olives, tomatoes, sour cream
Instructions:
Brown the ground beef and drain. Add a half cup of water, seasoning, onions (or pico de gallo), and simmer till well-seasoned.
While browning, spray a baking dish. Slice polenta and layer in baking dish. Sprinkle thin layer of cheese over top.
Layer seasoned beef over top of polenta, then smother it in more cheese.
Bake at 350 for 20-30 minutes, uncovered.
Remove from oven and add taco toppings.
Ingredients:
1 frozen 10" pie crust, unbaked
1 cup diced ham
1 cup broccoli, cooked, chopped, and drained well
4 oz mushrooms, sliced
3 eggs, beaten
1 cup half and half
1 1/2 cups shredded Swiss cheese
2 T Moore's Original Marinade
2 T butter, melted
1/2 tsp salt
1/4 tsp black pepper
1 T flour
Instructions:
Bake pie crust according to package directions. Let cool.
In a large bowl combine eggs, half and half, 1 cup of Swiss cheese, Moore's Original Marinade, butter, flour, salt, and pepper; stir with a whisk.
In the pie crust, layer the remaining ingredients in this order: broccoli (well drained), ham, mushrooms, 1/2 cup Swiss cheese. Then, pour the egg mixture over the top.
Place the filled crust on a cookie sheet and place in a preheated oven at 375 F.
Cook for 40-45 minutes or until the pie sets completely and is golden brown.
Find delicious recipes, marinades and more at MooresMarinade.com.
Filling:
4 Granny Smith or other baking apples
1/4 cup dried cranberries
1/4 cup brown sugar
1 tsp. each cinnamon, nutmeg, cloves (or to taste)
Topping:
8-10 oatmeal cookies
1/4 cup butter
Instructions:
You need a microwave safe pie pan or other dish. Spray or butter the pan or dish.
Core and cut apples in thin slices. Peeling is optional to taste.
Place in microwave safe baking dish.
Add dried cranberries, brown sugar and spices as desired.
In a plastic bag crumble the cookies.
Scatter on top of apple mixture.
Dot butter all over the top of the cookies.
Bake in microwave 8-12 minutes depending on the power of the microwave.
Add a scoop of vanilla ice cream when serving, if desired.
Ingredients:
3/4 cup Moore's Original Marinade
3 tbsp scallions minced
1 tbsp garlic minced
1 lb beek flank or sirloin steak
1-1/2 tbsp lemon juice
16 skewers
Instructions:
Cut beef diagonally into thin ribbon strips one inch wide.
Thread onto skewers, allowing 1-2 ribbons of beef per skewer.
In a small bowl, combine Moore's Marinade, scallions, lemon juice, lemon peel, and garlic.
Brush skewered meat generously with sauce mixture.
Grill 2-3 minutes on each side.
For more grilling fun and expertise, check out MooresMarinade.com for sauces, marinades and delicious recipes Dad will love!
Read more: http://www.delilah.com/articles/recipes-445391/grilled-beef-skewers-13644075/#ixzz42GGCvbNw
I made up a big batch of winter squash soup. The kids ATE IT UP! Quite literally! Soup is a fall and winter staple in my home, and I rarely use any recipe, pretty much "winging it" each time. I make extra large batches to feed my brood and tend to throw in things I might have in the fridge or that just sound good to me. There are never any left-overs!
I wrote down the ingredients as I went along, and it makes enough for a small army - which is my thing every day, but might only be yours on a football Sunday, or other fall gathering.
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Winter Squash Soup
With black beans and chicken
serves 8-10 generously
Ingredients:
6 cups of winter squash (Butternut, Hubbard, Pumpkin, Acorn or any mixture of them all)
6 small or 3 large yellow onions
3 large garlic cloves, minced
1 1/2 qrts of chicken broth
2 (15oz) cans of black beans, rinsed and drained
1 tsp chili powder
1 tsp paprika
8oz of sour cream
1 pint of cream or half and half
Meat of one whole chicken (about 4 chicken breasts,) cooked and shredded
Directions:
Placed halved and de-seeded squash in shallow roasting pan; bake in oven at 375 degrees until tender-through. In the mean-time, chop onions and garlic and sauté in olive oil until onions are translucent. When squash is baked, scrape from shell into a food processor with sautéed onions and garlic. Process until it has a smooth consistency.
Place processed mixture into large stock pot with chicken broth, black beans and shredded chicken; bring to boil. Once boiling, add spices. Reduce to a simmer and add sour cream, stirring thoroughly. Just before serving stir in cream or half and half. Garnish with minced chives if desired and a dash of paprika.
Let me know if you try this, any alterations you make, and also if YOU have a favorite soup! Send your results and recipes to d@delilah.com and don't forget to include a photo!
Read more: http://www.delilah.com/articles/recipes-445391/winter-squash-soup-14115326#ixzz42GEaAG9c
