Happy Monday.....Chopped Steak with Sauteed Onions and Mushrooms!

Happy Monday everyone!  It was a very busy weekend for us, but very much enjoyable!  We ran around almost all day on Saturday, going here and there, even Saturday night was busy!  Sunday we enjoyed a wonderful church service, and then we were invited to our friends house for Sunday dinner.  What a treat, a good time was had by all!

Tonight I am cooking Chopped Steak with Sauteed Onions and Mushrooms!  You all know that Chopped Steak is just big hamburger, right?  I don't know if you make your Chopped Steak any differently than a hamburger, but I usually make it the same way, but then I saute some onions and mushrooms to go on top, and usually make a GRAVY!  My son loves GRAVY!

Here's the recipe....Enjoy!

Chopped Steak with Sauteed Onions and Mushrooms

2 lbs 85% Ground Beef - makes about 4 burgers
salt

In a greased frying pan, or if your lucky, cast-iron skillet, heat on high. Form the Chopped Steaks into oval shaped patties, make an indent in the middle so the "steaks" don't puff. Put them in the hot GREASED pan, salt the "steaks" on the top side, and fry for about 3 minutes, you want a beautiful brown color on the bottom before you flip. Flip the "steaks" and salt again. Wait for another 3 mins, and remove the "steaks" onto a plate. Drain all the fat, and lower the heat to med-low, put the "steaks" back into the pan, cook COVERED for another 7 minutes if you want a WELL-DONE burger like I do, or another 4 minutes if you want MED-WELL, or if you want it "MOOING"....about 2 more mins.


Sauteed Onions and Mushrooms
2 large onions, chopped
2 cups FRESH and wiped clean with a damp paper towel.... Mushrooms chopped
1 TBS butter
1 TBS oil (I use Canola)
salt & pepper
In a frying pan, heat on med-high, add the butter and oil, then add the chopped onions, salt, pepper, and saute for about 2 minutes. Add the Mushrooms, stir. Lower the heat to med-low and cook the onions & mushrooms SLOWLY, stirring occasionally. You want this to cook slowly, they will cook down and turn a light brown caramel color, about 20 mins or so. Serve immediately.....YUMMO!

GRAVY

1 TBS Flour
2 Cups Beef Bouillon or Beef Stock
salt and pepper to taste
extra water if needed

If you want now you can make a gravy for the Chopped Steak, take the chopped steaks out of the frying pan, heat it up again to Medium, there will be bits of goodness in the bottom and some grease leftover in the frying pan, that's good, you want that, add 1 TBS flour, and whisk it into the bits and grease for 1 minute, then add  2 cups of beef stock or bouillon, I use bouillon, quickly whisk them together, will get thickened.  Taste it, what does it need...salt, pepper?  Is it too salty, add 1/4 cup water, if it's too thick add a little more water.  Taste it again, it's all part of cooking really delicious food, you need to taste as you go.  Bring to a boil, keep whisking, then lower the heat and simmer for 5 minutes.  Serve with buttered egg noodles, or mashed potatoes....YUMMO!

Oven Baked Meatballs! Yes they really are Delicious!

Well, I tried it again, I was too lazy to fry my Meatballs yesterday, so I put them on a cookie sheet and put them in a 375 oven, and baked them!  I know, now don't faint!  Now let me tell you, I have always fried my meatballs, just like my Mom.  Once I baked them, but they didn't have that flavor, you know of being fried in a little oil on the stove...YUMMO!  Can I tell you how much easier it was, and so delicious! I then took them out and immediately put them into my homemade sauce, and they cooked in there for about 4 hours, and they were tender and perfect!  I asked my Hubby if he liked them, and he said, "Yes, but what's different?" I told him, and he said that he actually liked them better.....who would have known.

Here's the recipe, for my Homemade Meatballs, but now they are baked!  You try them, and let me know what YOU think!

Homemade Meatballs


2 pounds chop meat (85% lean would do)
1 1/2 cups seasoned bread crumbs
1 egg
1/4 cup milk
3 TBS fresh parsley
1 TBS fresh basil
2 tsp dried oregano
2 tsp salt
1 tsp pepper
1/4; cup Parm cheese

Mix together with your HANDS......YES... you need to do this with your hands!!! Roll into medium size balls.  Line a cookie sheet with foil, and grease with cooking spray, cause they will stick. Put the meatballs on the tray and BAKE in a 375 oven 5 minutes on each side, turn them don't let them burn... they won't be cooked through, and if your not dropping them into sauce, cook them a little longer.  Transfer to the big pot of simmering sauce. Cook for 3 hours on simmer, or all day if you have that time.....uncovered.....yes uncovered, or if the tiny spattering of sauce on your stove bothers you, then put the lid on, but not all the way, you need the sauce to thicken and with the lid on, it will not thicken!   YUMMO!!!!

Hint - I'm always thinking ahead so it seems, so not all of the meatballs were cooked yesterday.  I made tiny ones for my Italian Wedding Soup, that I'm going to make next week.  I just rolled them into tiny balls, put them on a cookie sheet, put them in the freezer.  Today when they were frozen, I put them into a ziplock bag, back into the freezer for next week....now that's thinking ahead!

Apple Turnovers!

I've always wanted to make Apple Turnovers, or "turnover" anything, and I never have....until last week.  And wow how easy, and oh so pretty were they!  I just used my "Pie Crust", which is the easiest to work with, you will never have a problem with it falling apart.  I didn't follow a recipe, I just used my imagination, and they came out beautiful, and were so delicious!  I can't wait to make a "meat turnover" filled with my Sloppy Joe Recipe, or something like that.  Give it a try, you will love them! 

Apple Turnovers

1 Recipe of my Pie Crust Recipe or go ahead if you HAVE to and buy the stuff from the grocery store :)

4 Apples peeled, cored, and cut up into little piece (you are making little apple turnovers, not an apple pie so no slices or big chunks please)

1/2 cup crasins
3 TBS Sugar
1 TBS cornstarch
2 tsp cinnamon
1 egg with 1 tsp water for egg wash
 water for sealing

Combined the apple pieces with the sugar, cornstarch and cinnamon, mix well.

Now the Pie Crust, take the round of pie crust and cut it into 8 even pieces.  Take one piece and roll it out into a small round, but not too thick, then take like a cereal bowl or a tart cutter, and put it on the pastry and with a knife cut out the perfect circle.

Roll out dough and cut a circle out with whatever you have!

See....so easy!

Take about 2 TBS of the apple mixture, and put it on one side of the circle of pie crust, with your finger, put some water on the edges of the circle, this is like the glue! 

Fill them up!

Fold it over to make a half circle, sealing the edges, and then using a floured fork seal the edges of the turnover.....

Seal the edges with a fork!

Pick it up carefully, and put them on a parchment lined (better than foil for this recipe, but you could use foil too) cookie sheet.  Chill in the frig for 10 minutes, then brush the turnover with the egg wash, and then cut 1 slash on the top of the turnover for an air pocket.  Sprinkle with some cinnamon and sugar then bake in a 350 oven until gold brown.

HINT - I don't usually use the leftover dough, it doesn't roll out right, so when you're done rolling one Apple Turnover out, put the leftover dough to the side.  Now you'll have a bunch of pieces of the leftover dough, simply put them on lined cookie sheet, and sprinkle with cinnamon and sugar, and bake at 375 for about 20 minutes....you will have the perfect snack!  YUMMO

Do You Like My New Look?

Well, I finally took the Christmas background off.  I love this new background of my blog, and sure hope you do too.  Just wanted to show you all the new features I added, some are  really cool that I never knew existed.  One new feature is  "Label's" where you can now find a recipe by category, and another "Popular Posts" showing some of my popular recipes....still can't believe that Corn Casserole is the number one most popular recipe!  All of this will make it easier for you all to find that recipe you've been looking for. 

I really enjoy blogging about my cooking, and life, and hope you do too....but please I know I get a nice amount of visitors everyday, would you all please take a moment and comment, I would really like to know what you all think. 

I have a new facebook page, it's called "A day in the life of Liz in the kitchen" find me and become my friend, I would love to be yours!  Thanks for stopping by, I'll have a new recipe up tomorrow.....  YUMMO!

A Recipe Revisited.....Jewish Coffee Cake...The best Coffee Cake in the World!

A happy Tuesday morning to you all.  It's so warm here today, and all the snow has melted, it actually feels like Spring, but I'm NOT READY for SPRING!!!  I have a busy day going on here, and I'm going to one of my friends house for lunch along with other friends, and it's going to be a wonderful day, getting out and chatting with them all!

I'm bringing this cake to my friends house today, it's called Jewish Coffee Cake, I don't know why it's called Jewish Coffee Cake, perhaps it's the layering of the nuts and chocolate chips, with cinnamon and sugar?  I've been baking it for YEARS, and it's sure is delicious!  My good friend Cheryl gave this recipe to me long ago, and I've been making it ever since.  Try it, you will love it, and remember, don't eat the whole cake, one piece will do ya! 

Jewish Coffee Cake

2 1/4 cups flour
2 tsp baking power
1 tsp. baking soda
1 tsp salt
2 sticks butter at room temp
2 cups sugar
3 large eggs (farm fresh of course)
1 8 oz container sour cream
1 tsp vanilla
2 cup chocolate chips
1 cup chopped almonds or whatever nut you like
3 TBS sugar
1 TBS cinnamon

Cream butter, sugar, eggs, sour cream, and vanilla. Add the dry ingredients, mix well. Add 1 cup of chocolate chips and mix well.

Topping
Rest of chocolate chips
Almonds
3 TBS sugar and 1 TBS cinnamon mixed
Mix the chocolate chips, almonds, cinnamon and sugar together

Pour half the butter into a well buttered and floured bundt cake pan, Add half of the topping, pour the rest of the batter on top. Top with rest of the topping, cover every bit of batter, will look so pretty. Bake at 350 for 1 hour until a toothpick comes out clean. Cool. Invert on a cake platter so the topping is upright on the platter, it's so pretty. You can dust with powder sugar if desired......ENJOY!

NACHOS for the GAME!

What a beautiful Sunday we are having today.  I am loving the snow outside, everything looks so pretty covered in a blanket of white.  I am getting ready for the big game this afternoon.  Giants vs. 49'ers... And you would be so surprised, and don't send me any hate mail, but my Hubby doesn't want the Giants to win!  Yes, I know we live in New Jersey, and we were born and raised in New York City, but my Hubby does not like the Giants!  He's a JETS fan.....I know, I know, what can I say, but he's my Hubby and I love him, so I want whoever he wants to win....so go 49'ers!

Nachos, we love Nachos in this house.  I make them often, especially on Sunday's during football season, because my Hubby loves football, and loves my Nachos! They are perfect for the big game, so comforting, so delicious, and best of all.....EASY!

Nachos
1 big bag of Tortilla chips (whatever kind you want)
1 lb ground beef
1 can refried beans
1 can black or red kidney beans (drained and rinsed)
1 packet taco seasoning
2 tsp. cumin
1/2 cup water
1 lb shredded cheddar cheese
1 jar salsa, whatever you kind you like
Sour Cream for topping
Scallions for topping
Sliced Black Olives for topping
Sliced Jalapeno Peppers for topping

In a skillet, brown the ground beef until no longer pink.  Add the refried beans, black or kidney beans, seasoning pack, cumin, and water, bring to a light boil, and then simmer for 5 minutes covered. 

Line a large cookie sheet with foil, spray it with cooking spray, or a casserole dish.  Arrange the Tortilla chips on the cookie sheet or casserole dish and then generously top the chips with the beef and bean mixture.  Top with the cheddar cheese.  Bake in a 375 oven for 20 minutes or so until the cheese is all bubbly and lightly brown.  Top with sour cream, salsa, sliced olives, jalapenos, scallions, and enjoy!  So YUMMO!!!

I like to top my Nachos with a salad, made from greens, tomato's, cucumbers, and olives, and top it with a light Italian salad dressing.

Comfort Food - A Recipe Revisited.....Lentil Soup!

It's finally snowing today here in New Jersey.  Everyone is excited, it's really the first snowstorm of the Winter season here, we will forget about the Halloween Blizzard we had some months ago.  The kids are excited and want to go out in it already, but it's very cold, so I said to wait some.

Here is a great recipe for Lentil Soup.  I posted it back in September, but it's really a comfort food, that is much needed on a very cold and snowy day like today.  I am making it for tonight's dinner, along with a hearty loaf of homemade bread!  YUMMO!

Have you ever tried Lentil Soup? It may sound not very appetizing, but really is one of the most delicious soups, especially on a day like today. My mom made the best Lentil Soup when I was growing up, it was delicious. I usually start the soup in the morning, so it can simmer on the stove just about all day. I have even made it in the crock pot on days when I'm not home, so easy! The dried lentils are easy, you don't have to soak them overnight, like most dried beans, just rinse them and they are good to go. I use kielbasi in my lentil soup, makes it nice and hearty, and my hubby is happy, cause it's not dinner if there's no meat! Serve over brown rice, it's a hearty and delicious meal, and don't forget the homemade bread.....homemade bread, look for that recipe soon. Enjoy!

Lentil Soup

1 bag green lentils
1 large onion diced
2 starks celery diced
1 large carrot diced
1 whole (Hillshire Farm) link of kielbasi cut in small pieces
garlic minced - about 1 clove
salt and pepper to taste (we like it very well seasoned)
1 bay leaf
3 tsp. beef bouillon
1/2 small can tomato paste
About 5 cups of water

Rinse the lentils you don't have to soak them overnight. In a large pot saute the onions, celery, onions and garlic until soft, add salt and pepper. Add the kielbasi and then the lentils. Saute for about 3 more minutes. Add the water, beef bouillon, bay leaf, and tomato paste. Stir and cook over low heat for about 5 hours or so...or after sauteing the veggies add everything to a crock pot and cook on high for 5 hours or so.. Serve over cooked brown or white rice - Enjoy!

What's the Fuss with Paula Deen......

So we all heard that Paula Deen has Diabetes this week.  I am very sad to hear about this.  Now everyone is talking about her, and how she should have come out and told everyone about her disease years ago when she was diagnosed.  Yes, I agree that she should have come "clean" when she first found out about the disease, but then how could she carry out her "food kingdom".......

If you know Paula's story, you would know that she was very poor after her hubby left her years ago, and had to make ends meet for her two boys and herself.  Paula started a business, with her cooking, she made lunches for the business men of Savannah, GA, and her then little boys went around town selling them.  Sure enough she made enough money and opened up her restaurant, "The Lady & Sons".....never been there, but I would love to one day.  She did a good thing, she took care of her little boys, and herself....you may say someone else would have gone on welfare, and mooch off the government, like so many people do, but she chose not to.  Then a great opportunity for her to have her own cooking show, wow, what a dream come true!!!!

You know it's very hard for one to share about a disease, especially Diabetes, it's a disease related to "what you eat, when you eat, and the worst.....what not to eat!"  And if you love food, like me, it's very hard to share that you have Diabetes

I have Diabetes, I have had it now for years, and like Paula, I love food, I love to cook for my family, friends, to share my recipes, it makes me happy.  So, am I to stop cooking, baking, and loving food?  Am I a hypocrite like people are calling Paula Deen?

I have shared my recipes with you all over the past several months, yes, some are high in calories, like the desserts that I make, but I don't eat the whole cake, pie or tart, even though sometimes I may want to.... some humor is needed right now.  I cook everyday meals for my family, and yes on occasion I will cook a fatty meal, or dessert, and I will enjoy it.

I have to say when I was diagnosed years ago, I was very upset, cried for days.  My father had the disease and was very sick with it, I felt for him, and wished I didn't have to "inherit" his disease.  But I did.  My doctor told me to get moving, lose weight, and I sure did.  I lost a lot of weight, and have kept it off now for almost 4 years!  Being a diabetic you have to eat....not skip meals.  Eating a snack before bed is encouraged, so how on earth are we suppose to lose weight by eating before bed?  It's very hard to keep it all level....and you have to eat food to keep your blood sugar level, and at times it can be so frustrating.  Sometimes I don't want to eat before going to 8:15 am early church service, I'm not hungry, but I know if I don't eat, my blood sugar will drop, and I will feel awful.  Stress brings on the disease, it elevates your blood sugar levels, and I do get stressed out often, hey I'm a Mom of a teenager! 

What I'm trying to say is, someone like Paula, someone like me, who has this disease can still cook, can still eat foods made out of sugar, and butter, but we have to eat them in MODERATION....we can still enjoy them, but not every day.  On the weekends, have a piece of cake, then go for a long walk afterwards, so your blood sugar remains level.  Yes, I love salad, and love veggies, and if you know me, we have fresh veggies with every meal.  I choose whole wheat bread over white, and I choose regular whole wheat breads over rolls....I make the rolls and bread for my family, life still goes on, just because I can't eat them doesn't mean my family can't.   And when I make my homemade pizza, I always serve and EAT a big salad to go with it.  I like to balance our meals, and you know that's how I kept the weight off too.  Sure I want to lose more, but then I'll have to buy a whole new wardrobe AGAIN and I got some GREAT CLOTHES!

Paula, you go girl, ignore all the negativity, continue cooking, perhaps calm it down some with all the butter and sugar, and let me tell you those artificial sweeteners taste awful, been there..... done that with making desserts with artificial sweeteners, big waste of time, and they taste nasty!

So, perhaps you are reading my blog and think I'm a hypocrite?  No, I'm just a lover of food, and I want to encourage you all to cook for your loved ones, and yes I live with a bad disease, and I'm trying to enjoy life and food....all in MODERATION! 

Beef Enchiladas!

It was 8 degrees this morning when I drove Becca to the bus stop, but still no snow!  We are suppose to get some snow this weekend, really hoping over here.  I am really enjoying the chilly days here in New Jersey, we have the pellet stove on, and our house is so cozy, just the way I love it.  I hope you all are enjoying your Winter too!

I've been cooking Beef Enchiladas now for years.  They are easy, and so delicious.  They remind me of a Mexican Lasagna.  Yes, now don't faint..... I use the canned refried beans, canned enchiladas sauce, and even packet of taco seasoning mix, they are so helpful, easy for a busy mom like me, and for a very busy week here at home. To make this all taste so delicious and "fresh" I do use fresh Cilantro.  I love fresh Cilantro, I even grew it with my herbs this past Summer, it makes all mexican dishes taste so "fresh", even if you are using canned ingredients like beans.  Make this recipe, so delicious, so satisfying!  YUMMO!

Beef Enchiladas

2 pounds Ground Beef, 85% lean
1 can Refried Beans
1 can Black Beans (drain, and rinsed from their liquid)
1 large can Enchiladas Sauce (red or green, the green is delicious!)
1 packet Taco seasoning mix
2 TBS of fresh Cilantro reserve 1 TBS for garnish
1/4 cup water
1 package of shredded Cheddar Cheese, about 12 oz
1 package of the medium Flour Tortilla's, about 10 in a pkg
1 small can of chili's only if you like it hot...I tend to leave this out because my kids won't like it

Garnish - Sour Cream, Salsa, and a sprinkling of fresh Cilantro!

In a skillet brown the meat and then drain all the fat, I drain the meat using a colander. Then return the meat back to the skillet.  Add the water, taco seasoning mix, refried beans, rinsed black beans, chilis and cook for another 5 minutes and mix it really good to combine.

In a 9x13 greased casserole dish, put about 1/2 cup of the Enchiladas Sauce, then take the Floured Tortilla's and spread about 2 TBS of the beef mixture in the middle of each tortilla, and then top it with a sprinkling of cheese, but save about 1 cup of the cheese for the topping at the end. Roll them up, and put them in ONE LAYER in the casserole dish on top of the enchiladas sauce.  Continue doing this until all the beef mixture is gone, and the floured tortillas are used up, you will have about 10, squeeze them in the casserole dish again, only one layer.  Top with the remaining enchiladas sauce, and cheese.  Bake uncovered in a 350 oven for 1/2 hour.

Serve with salsa, sour cream, and a sprinkle of fresh Cilantro on top!
I usually make a Spanish rice dish with this and top it with a most delicious salad with Italian dressing, not too heavy!  Enjoy!

Stuffed Peppers!

Have you ever made Stuffed Peppers?  They are so delicious!  My mom use to make them for us while we were growing up, and I remembered how much I love them.  I make them for my family, and my Hubby loves them, and the kids do like them too, just not the pepper part. 

All it is my Meatball recipe, cut the top off of a green or red pepper, remove the stems and seeds and you have a nice "container". You simply stuff it with the meatball mix. Then top it off with tomato sauce, homemade would be great, but there are times when I used Jar Sauce, now again, don't faint! YUMMO!

Stuffed Peppers

4 large Green or Red Peppers tops cut off seeds removed
3 cups  Homemade Tomato Sauce or Jar Sauce
1 cup Mozzarella Cheese
4 TBS Parmesan Cheese

Cut tops off of pepper!

Helpful Tip - sometimes the peppers will wobble or fall over in the casserole dish, because their bottoms aren't level, so I trim just a tiny bit of the flesh off the bottom of the pepper to make it level, and they stand up straight! EASY!

Remove Seeds, and trim bottoms!

Meatball Mix for the Stuffing of Peppers
2 pounds chop meat (85% lean would do)
1 1/2 cups seasoned bread crumbs
1 egg
1/4 cup milk
3 TBS fresh parsley or 2 tsp dried
1 TBS fresh basil or 2 tsp dried
2 tsp dried oregano
2 tsp salt
1 tsp pepper
1/4 cup Parm cheese

Mix together with your HANDS......YES... you need to do this with your hands!!!  Stuff each Pepper with about 1 handful of Meatball mix.

Put the Peppers in a square casserole dish and top with the sauce and then top again with the Mozzarella Cheese and  Parm cheese. Bake in a 350 oven for 1 hour until the meatball mixture is cooked well.  Serve over pasta!  Enjoy!