Beef and Snow Peas Recipe

beef with snow peas recipe

I have never made it a secret.  I love Asian food.  Stir fry, dumplings, rice – pretty much any kind that is not fish or seafood, I’ll try.  I like making it at home rather than buying it.  It tastes better, costs less, and you can make a small, inexpensive cut of meat stretch a long way.

A wok and a super burner on your gas stove makes this go really well – but if you have a regular skillet and an electric cooktop, you can accomplish the same – just get your pan screaming hot and cook things in batches.  Veggie options are flexible – you don’t have to add the cabbage – I like to because it stretches the recipe.  You could double up the snow peas and leave it out.  I also love to stir fry longer pieces of scallion for this, getting a bit of a char on them.  They taste great.

Continue reading “Beef and Snow Peas Recipe”

Parmesan Meatballs Recipe

parmesan meatballs recipe

I love quick and easy weeknight meals that taste like you spent a ton of time on dinner.  I have made this parmesan meatballs recipe two ways – one from scratch like the recipe below – and the other using frozen store-bought meatballs.  Both are tasty – and there is NOTHING wrong with using good quality frozen meatballs.  It’s a nice shortcut and makes getting dinner on the table a breeze.

The trick with meatballs (and meatloaf for that matter) is to handle it gently.  Mix without squishing the meat and make your meatballs without packing the burger together.  This will guarantee a tender meatball.  If you wanted to get REALLY fancy – put a small cube of mozzarella in the middle of the meatball as you form it.

You can also get these to the “bake point” and freeze the whole pan.  This parmesan meatballs recipe is great to whip out and throw in the oven on a busy day/night.  I really like to cook mine in cast iron, if you do you can go from stovetop to oven in one pan.

This is a way to dress up boring meatballs and make something “fancy” without a lot of effort.
Continue reading “Parmesan Meatballs Recipe”

Tater Tot Hot Dish Recipe

tater tot hot dish recipe

Where I’m from in Northern Minnesota – the “Hot Dish” is a tried and true dinner or potluck staple. Called a “Casserole” in other parts of the country – where I’m from the covered glass dish you put the hot dish IN is called the “casserole.”

There are probably 5 million recipes like this one out there – some are more elaborate. I love this one because it’s easy, takes about 10 minutes to put together, and doesnt require many ingredients – It’s completely economical as well. You could get away with 1/2 lb ground beef (turkey, chicken, elk, venison – or whatever) very easily. Add veggies if you like – we usually serve veggie on the side with this one. Continue reading “Tater Tot Hot Dish Recipe”

Baked Chicken & Orzo

baked chicken & orzo recipe

I found a baked chicken & orzo recipe on Pinterest and adapted it for my family.  The recipe I found was HUGE, so i cut it down for 4.  Its simple and 1 pan.  Orzo is a great alternative to rice, cooks up nice and takes on flavor just like any pasta.  The original recipe called for way more butter than I used, and way more sage.  I like just a hint – you could totally substitute dried sage for the fresh if you didnt want to buy a whole package to only use 2 leaves.

Continue reading “Baked Chicken & Orzo”

Oven Roasted Cabbage

I’m always on the prowl for tasty veggie sides that aren’t frozen or canned.  I refuse to buy anything but canned corn – and frozen veggies are okay – but fresh is best.  We love asparagus and brussels sprouts but they’re seasonal and sometimes VERY expensive.  One thing that seems to be available year around, and is quite inexpensive, is cabbage.  Aside from coleslaw, I never really gave it much thought as a side dish – and then I saw oven roasted cabbage on Youtube and I had to try it myself. Continue reading “Oven Roasted Cabbage”

Braised Chicken Thighs a la Emeril

This is an Emeril Lagasse recipe that I found awhile ago but never posted. I had to adjust and there are a few typos here and there – so I decided to repost here to get it fixed up – and have it ready for next time I want to make it!

I remember watching Emeril when Food Network first came on the air. He’s probably the first one I saw outside of PBS cooking shows and was the beginning of my love affair with food TV. Now I’m addicted to all of it, from Cooking Channel, PBS and Food Network to YouTube and Pinterest. The fact that I can make and serve a meal that is chef-quality and caliber makes me all warm and fuzzy inside!

Continue reading “Braised Chicken Thighs a la Emeril”