Hi All!
I apologize for the big gap of time since my last post of recipes. It was an incredibly busy summer once again, with family weddings and babies. It's all very exciting to my family grow so much but I'm afraid all the travelling the past three years for weddings and holidays and I'm just worn out.
In addition, I have started working again, providing childcare for my neighbor and teaching preschool. Once winter break starts, I have a been saving fun lessons for Madysen and I to work on together so she continues to learn and grow and be stimulated...along with trips to the library and museums and fun places for all of to visit.
Despite all the packed schedules and events, I still had time to try new recipes and I have been setting them aside to share with all of you. I just have not had a chance to sit down long enough to do so. I will work on that in the coming weeks. If may just be a few a week, but I will get them all up soon.
With that, I hope everyone is enjoying the season and has a wonderful Thanksgiving in the coming weeks.
Thank you for your dedication to me and my blog,
Trisha
Sunday, November 13, 2011
Wednesday, June 22, 2011
Souperburger Sandwiches
Campbell's version of sloppy joes, but I think better! I never really cared for sloppy joes. I don't know if it is the spices or what, but I love Campbell's version.
1 lb. ground beef
1 medium onion, chopped (or onion soup mix)
1 can (10.75 oz.) Campbell's Condensed Cream of Celery Soup
1 tbsp. prepared mustard
1/8 tsp. pepper
6 round sandwich rolls or hamburger rolls, split and toasted
1. In a skillet over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat.
2. Add soup, (soup mix), mustard and pepper. Over low heat, heat through. Divide meat mixture among 6 rolls.
6 sandwiches
1 lb. ground beef
1 medium onion, chopped (or onion soup mix)
1 can (10.75 oz.) Campbell's Condensed Cream of Celery Soup
1 tbsp. prepared mustard
1/8 tsp. pepper
6 round sandwich rolls or hamburger rolls, split and toasted
1. In a skillet over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat.
2. Add soup, (soup mix), mustard and pepper. Over low heat, heat through. Divide meat mixture among 6 rolls.
6 sandwiches
The Cowboy Steak Show
From Rod Gray and the Sam's Fresh, Fast & Fabulous cookbook. I made this this past weekend when I had family visiting and it was a hit! The chimichurri sauce was awesome!
4 lbs. cowboy steaks (bone-in rib eye) about 1 1/2 inch thick
2 French baguettes, fresh, cut into 1/4" slices (my slices were larger)
1 head of garlic, cloves separated & peeled
1 c. extra virgin olive oil
Chimichurri-Style Sauce:
1/2 c. fresh Italian flat leaf parsley, minced
1/2 c. cilantro, minced
1/4 c. oregano leaves, minced
3 tsp. minced fresh garlic
1 c. extra virgin olive oil
salt & pepper to taste
Steak Baste:
2 tbsp. cayenne pepper
1 tbsp. salt
1 tsp. garlic powder
1 c. hot water
1. Lightly brush both sides of baguette with olive oil. Grill over medium-high heat to toast. Cut garlic cloves in half and rub cut edge of each side of warm toasted slices.
2. In a bowl, combine parsley, cilantro, oregano and minced garlic. Slowly whisk in olive oil-sauce should be bright green and thick. Add salt & pepper, to taste. For best results, prepare a day ahead-can be refrigerated up to 3 days.
3. Combine cayenne pepper, salt, garlic powder and water in a squirt bottle and shake to mix. Place room temperature steaks directly on grill and baste with liquid as they cook. For spicier steaks, baste more often. Remove from the grill and slice off outer edges of steaks into strips as they reach desired doneness, returning the remaining steak to the grill to continue cooking. Put a slice of steak on the toasted baguette slices and spoon sauce over the top.
8 servings
4 lbs. cowboy steaks (bone-in rib eye) about 1 1/2 inch thick
2 French baguettes, fresh, cut into 1/4" slices (my slices were larger)
1 head of garlic, cloves separated & peeled
1 c. extra virgin olive oil
Chimichurri-Style Sauce:
1/2 c. fresh Italian flat leaf parsley, minced
1/2 c. cilantro, minced
1/4 c. oregano leaves, minced
3 tsp. minced fresh garlic
1 c. extra virgin olive oil
salt & pepper to taste
Steak Baste:
2 tbsp. cayenne pepper
1 tbsp. salt
1 tsp. garlic powder
1 c. hot water
1. Lightly brush both sides of baguette with olive oil. Grill over medium-high heat to toast. Cut garlic cloves in half and rub cut edge of each side of warm toasted slices.
2. In a bowl, combine parsley, cilantro, oregano and minced garlic. Slowly whisk in olive oil-sauce should be bright green and thick. Add salt & pepper, to taste. For best results, prepare a day ahead-can be refrigerated up to 3 days.
3. Combine cayenne pepper, salt, garlic powder and water in a squirt bottle and shake to mix. Place room temperature steaks directly on grill and baste with liquid as they cook. For spicier steaks, baste more often. Remove from the grill and slice off outer edges of steaks into strips as they reach desired doneness, returning the remaining steak to the grill to continue cooking. Put a slice of steak on the toasted baguette slices and spoon sauce over the top.
8 servings
Quick Barbecued Beef Sandwiches
Another recipe from Campbell's that I've made a few times. I always put in in my crock pot on low. It really only needs a couple hours just to heat through. After a couple hours, I usually turn my crock pot down to warm off of low. The recipe calls fro cooking it in a Dutch oven-it's up to you. I made a few changes-instead of cooking the onion in oil first I substitute a packet of onion soup mix; plus a I add a little barbecue sauce to add a little more zing.
1 tbsp. vegetable oil (or 1 pkt. Onion Soup Mix)
1 medium onion, chopped (or 1/4 c. BBQ sauce)
1 can (26 oz.) Campbell's Condensed Tomato Soup
1/4 c. water
2 tbsp. packed brown sugar
2 tbsp. vinegar
1 tbsp. Worcestershire sauce
1 1/2 lbs. thinly sliced cooked roast beef (I used Hillshire Farms lunch meat)
12 round sandwich or hamburger rolls, split & toasted
1. In a Dutch oven over medium heat, heat oil. Cook onion until tender.
2. Add soup, water, sugar, vinegar and Worcestershire. Heat to a boil. Cook over low heat 5 minutes. Add beef (I slice the beef the long way into strips). Heat through. Divide meat mixture among 12 rolls (add a slice of provolone or mozzarella, if desired).
Serves 12
1 tbsp. vegetable oil (or 1 pkt. Onion Soup Mix)
1 medium onion, chopped (or 1/4 c. BBQ sauce)
1 can (26 oz.) Campbell's Condensed Tomato Soup
1/4 c. water
2 tbsp. packed brown sugar
2 tbsp. vinegar
1 tbsp. Worcestershire sauce
1 1/2 lbs. thinly sliced cooked roast beef (I used Hillshire Farms lunch meat)
12 round sandwich or hamburger rolls, split & toasted
1. In a Dutch oven over medium heat, heat oil. Cook onion until tender.
2. Add soup, water, sugar, vinegar and Worcestershire. Heat to a boil. Cook over low heat 5 minutes. Add beef (I slice the beef the long way into strips). Heat through. Divide meat mixture among 12 rolls (add a slice of provolone or mozzarella, if desired).
Serves 12
Beef & Mushrooms Dijon
Another quick and easy meal from my Campbell's cookbook. I don't care for mushrooms, so I made this just for Jarom & Mike one night when the girls weren't here. They really enjoyed this meal and it will definitely be made again.
1 lb. boneless beef sirloin steak, 3/4" thick
2 tbsp. vegetable oil
2 c. sliced mushrooms
1 medium onion, sliced
1 can (10.75 oz.) Campbell's Condensed Cream of Mushroom Soup
1/2 c. water
2 tbsp. Dijon mustard
4 c. hot cooked rice
1. Slice beef into very thin strips.
2. In skillet over medium0high heat, heat half the oil. Cook beef in 2 batches until browned, stirring often. Set beef aside.
3. Add remaining oil. Add mushrooms and onion. Cook over medium heat until tender.
4. Add soup, water, and mustard. Heat to a boil. Return beef to pan. Heat through. Serve over rice.
Serves 4
1 lb. boneless beef sirloin steak, 3/4" thick
2 tbsp. vegetable oil
2 c. sliced mushrooms
1 medium onion, sliced
1 can (10.75 oz.) Campbell's Condensed Cream of Mushroom Soup
1/2 c. water
2 tbsp. Dijon mustard
4 c. hot cooked rice
1. Slice beef into very thin strips.
2. In skillet over medium0high heat, heat half the oil. Cook beef in 2 batches until browned, stirring often. Set beef aside.
3. Add remaining oil. Add mushrooms and onion. Cook over medium heat until tender.
4. Add soup, water, and mustard. Heat to a boil. Return beef to pan. Heat through. Serve over rice.
Serves 4
Best Ever Meat Loaf
From my trusty Campbell's cookbook. I love this recipe. Since it takes two pounds of ground beef, if I have any elk or deer hamburger, I substitute one pound with it. Because of the low fat content it doesn't usually stay in it's slices very well. I could easily buy ground beef with higher fat content to help that but our house doesn't buy beef with more than 7% fat in it...I try to only buy 4% fat. :o)
1 can (11 oz.) Campbell's condensed Italian Tomato Soup (regular works just as well, it's a matter of taste)
2 lb. ground beef
1 pouch Campbell's Dry Onion Soup & Recipe Mix
1/2 c. dry bread crumbs
1 egg, beaten
1.4 c. water
1. Mix 1/2 c. tomato soup, beef, soup mix, bread crumbs and egg thoroughly. In a baking pan, shape firmly into 8x4 loaf.
2. Bake at 350 degrees for an hour and 15 minutes or until meatloaf is done.
3. In a saucepan, mix 2 tbsp. drippings, remaining soup and water. Heat through. Serve with meat loaf.
Serves: 8
1 can (11 oz.) Campbell's condensed Italian Tomato Soup (regular works just as well, it's a matter of taste)
2 lb. ground beef
1 pouch Campbell's Dry Onion Soup & Recipe Mix
1/2 c. dry bread crumbs
1 egg, beaten
1.4 c. water
1. Mix 1/2 c. tomato soup, beef, soup mix, bread crumbs and egg thoroughly. In a baking pan, shape firmly into 8x4 loaf.
2. Bake at 350 degrees for an hour and 15 minutes or until meatloaf is done.
3. In a saucepan, mix 2 tbsp. drippings, remaining soup and water. Heat through. Serve with meat loaf.
Serves: 8
Cashew Sticky Rice
I enjoyed this rice, although I couldn't get mine to be so sticky as much as it was a sweet rice. However, it wasn't a real sweet sweet and it went well with the Basil & Apple Marinated Chicken I made. I found this recipe on page 231 of Sheryl Crowe's If It Makes You Healthy cookbook.
1 1/2 c. medium-grain brown rice
2 tbsp. rice vinegar
1 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. salt
1 c. toasted, chopped cashews
1 bunch scallions, sliced, white & green parts
1. Line a baking sheet with aluminum foil and lightly oil the foil.
2. Wash the rice 2-3 times under cold water to remove excess starch. Drain the rice and then transfer it to a medium-size saucepan and add 2 cups water. Bring to a boil over medium-high heat and reduce heat to low so that the rice simmers very slowly. Cover the pan and cook for about 40 minutes or until all the water is absorbed. Do no rush the cooking and adjust the heat up or down to maintain a very low simmer. Remove the pan from the heat and let it stand, covered, for 10 minutes.
3. Pour the rice on to the prepared baking sheet and spread evenly over the pan so that the rice is 1/2 inch thick.
4. In a glass measuring cup, whisk together the vinegar, soy sauce, sugar and salt. Sprinkle it over the rice and mix gently with a wooden spoon to ensure even distribution. Add the cashews and scallions and gently incorporate them into the rice, taking care not to break any grains of rice. Set aside to cool completely.
Serves: 4
1 1/2 c. medium-grain brown rice
2 tbsp. rice vinegar
1 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. salt
1 c. toasted, chopped cashews
1 bunch scallions, sliced, white & green parts
1. Line a baking sheet with aluminum foil and lightly oil the foil.
2. Wash the rice 2-3 times under cold water to remove excess starch. Drain the rice and then transfer it to a medium-size saucepan and add 2 cups water. Bring to a boil over medium-high heat and reduce heat to low so that the rice simmers very slowly. Cover the pan and cook for about 40 minutes or until all the water is absorbed. Do no rush the cooking and adjust the heat up or down to maintain a very low simmer. Remove the pan from the heat and let it stand, covered, for 10 minutes.
3. Pour the rice on to the prepared baking sheet and spread evenly over the pan so that the rice is 1/2 inch thick.
4. In a glass measuring cup, whisk together the vinegar, soy sauce, sugar and salt. Sprinkle it over the rice and mix gently with a wooden spoon to ensure even distribution. Add the cashews and scallions and gently incorporate them into the rice, taking care not to break any grains of rice. Set aside to cool completely.
Serves: 4
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