Versatile Steak Marinade

1 Comment

Versatile in that you can use it for any kind of steak you want.  This has a semi-teriyaki flavor to it and we loved it.  It would be great served with fried rice.

I cut the recipe in half and marinated two rib eye steaks all day in the fridge.  Just double up the amounts listed if you have alot of beef to marinate.  I got this recipe out of Parade magazine in the newspaper but I don’t have any idea when and I adapted it to suit my fancy.

I think this would make a great OAMC recipe, put the marinade and steak in a ziplock, label and freeze ~ couldn’t be easier!

Marinade CW 1

Versatile Steak Marinade

1/3 cup red wine
1/3 cup low sodium soy sauce
3 cloves of garlic, minced
2 tbsps chopped fresh parsley
black pepper, to taste
2-3 rib eye steaks or similar cuts or your favorite cut

Combine all ingredients, except steak, in a zip lock bag. Add steaks and place in the fridge to marinate as long as overnight. Rearrange the bag every so often so that all the meat is nicely marinated.

Grill or broil the steaks to your desired degree of doneness.

Serving size depends on the steaks you use.

Marinade CW 2

Happy Cooking!

My Signature

Super Easy Pizza Sauce

4 Comments

I love this sauce recipe and it’s what I use when I make pizza.  It freezes very well and I usually double or triple it when I do make it so I always have some in the freezer.  I use it with my Pizza Dough (Bread Machine) recipe.  We don’t like too much sauce on our pizzas so this amount would probably cover three pizzas but using it normally, I would say it covers two pizzas.

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Easy Pizza Sauce

2 (10.75 ounce) cans of tomato puree
1/2 tsp salt
1/4 tsp black pepper
1 tsp Italian seasoning

Combine all ingredients in a saucepan over medium heat. When the sauce begins to bubble, reduce the heat to low and simmer for 30 minutes, stirring often. Remove from heat and let cool.

Store in the refrigerator or use immediately. It can also be frozen.

Makes about 1 1/2 cups pizza sauce.

Happy Cooking!

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Hot Ham and Cheese Sandwiches

8 Comments

What is so special about hot ham and cheese sandwiches you are asking yourself.  When they have this special spread on them, they are special.

Seriously, these things are GOOD!  I used the recipe as a guide to make three sandwiches.  I think you could make up these sandwiches and put them in your freezer and them bake them for 30 minutes or until they are hot and the cheese has melted.

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Hot Ham and Cheese Sandwiches

Spread:
1/4 cup butter, softened
2 tablespoons prepared horseradish mustard
2 tablespoons chopped onions
1 teaspoon poppy seeds
1 teaspoon dill seed or dill weed

Sandwiches:
8 slices Swiss cheese
8 slices cooked ham (you can use as much ham as you like on your sandwiches)
8 sandwich or hamburger buns

Preheat oven to 300º.

Combine butter, mustard, onions, poppy seeds and dill seed or dill weed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun.

Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.

Makes 8 sandwiches.

Happy Cooking!

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Lasagna Roll-Ups

4 Comments

If you want to change up your usual lasagna, this is a good recipe to do it with.  I usually make all my red-sauced pasta meals with no meat and this one was no exception.  Although if I had used meat, I would have used ground beef instead of sausage ~ just personal preference ~ either one would be fine. I also found that you can cook the entire package of noodles and have enough ricotta mixture for them all.

I think this would be a great OAMC dish if you doubled it or tripled it and it would also be a good dish for a potluck or to send to a neighbor or friend in need.  Just add a salad and some bread and you’re good to go.

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Lasagna Roll-Ups

11 lasagna noodles
1 pound Italian sausage, casing removed
1 small onion, chopped
1 clove garlic, minced
26 ounce jar spaghetti sauce
1/4 cup white wine
3 tbsp fresh parsley, chopped
1/2 tsp salt
3 cups ricotta cheese
1 cup shredded mozzarella cheese
2 eggs, lightly beaten
1/3 cup fine, dry breadcrumbs
2 tbsp grated Parmesan cheese
1 tsp Italiam seasoning
1/2 cup grated Parmesan cheese

Cook noodles according to package, drain. Cut in half crosswise.

Cook sausage, onion, and garlic in a deep skillet. Stir until sausage crumbles and is completely cooked, drain.

Add spaghetti sauce, wine, parsley and salt, stirring well. Cover and simmer meat sauce 10 minutes, stirring occasionally. Remove from heat, set aside.

Combine ricotta, mozzarella, eggs, bread crumbs, Parmesan, and Italian seasoning in a medium bowl. Spread mixture evenly over one side of each doodle. Roll up starting at short end. Place in a lightly greased baking dish seam side down.

Pour meat sauce over the rolls and sprinkle with 1/2 cup Parmesan cheese.

Bake at 375º for 30 minutes. Uncover and bake 15 more minutes or until thoroughly heated.

Serves 6-8

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Happy Cooking!

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Panko Chicken Strips

4 Comments

I’ve made this recipe a few times and I really love using the panko.  These chicken strips are baked but the panko really makes them nice and crispy.  They are easy to make, especially if you buy the chicken tenderloins.  I did not find them spicy at all so if you are looking for more heat, add more cayenne.  I don’t see why you couldn’t make these up, flash freeze, and store in the freezer for a quick OAMC meal.

The recipe comes from Recipezaar ~ Zesty Panko Chicken Stix

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Happy Cooking!

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Minestrone Soup II

1 Comment

I love minestrone soup  ~I think it’s my favorite at the moment.  This recipe is just loaded with veggies and it’s delicious!

I used dried herbs instead of fresh and I used great northern beans and it worked out fine. I don’t see why you couldn’t just add the pasta to the soup instead of cooking it separately. I did it separately but don’t see the point. This makes a TON of soup so it’s great for freezing.  it’s also one of those soups that tastes even better the next day.

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Minestrone Soup II

3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.

Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.

Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Dropa dollop of olive oil on top and serve.

Happy Cooking!

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Lemon Icebox Cookies

3 Comments

This recipe is really an old fashioned kind of cookie.  It’s really easy to prepare and you can even freeze the dough for a month or two before baking.  The cookies also freeze well after baking.  I subbed Splenda sugar and brown sugar and they are a little on the dry side but still very good.  I used the zest of a whole lemon and the juice from a big lemon ~ nice and lemony.  You can add in chopped nuts, coconut, poppy seeds, etc., when mixing the dough.

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Lemon Icebox Cookies

1 cup butter, softened
1 cup sugar
1 cup brown sugar, firmly packed
2 large eggs
1 tsp grated lemon peel
2 tbsps fresh lemon juice
3 1/2 cups flour
1 tsp baking soda
1/2 tsp salt

Beat butter and both sugars with an electric mixer util fluffy. Add eggs, one at a time, and beat well after each addition. Add grated peel and lemon juice and bleat until well blended.

Add flour, baking soda and salt to butter mixture, beating until just blended.

Divide into 3 equal pieces and roll each piece, on wax or parchment paper, into a 12 inch log. Wrap and chill for 8 hours. I usually make up the night before I want to bake them.

Cut each log into 1/2 inch slices and place on lightly greased baking sheets. Bake at 350º for 12 to 14 minutes until edges are lightly browned.

Remove to wire racks to cool. Store in an airtight conatiner or freeze.

Makes about 6 or 7 dozen cookies.

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Happy Cooking!

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