Ma What's For Dinner?

Place your broth in a pot on the stove and get it boiling.  Add in your jasmine rice, turn it down to low, cover it up and let it cook for 20 minutes or until cooked through.  Now add in your chopped green chiles, corn, and cilantro.  Stir it up and then add in your sour cream, milk and cheese.  Mix it up well and let your cheese take a few minutes to melt.   Now stir in your adobo peppers and spices; the cumin and chili powder.  Stir it up good.  Finally, add in your diced tomatoes and give it a minute to heat up.  Season with S&P, lime zest and lime juice.

FYI – My hubs is one of those people out there who HATES cilantro, I apologize to all the cilantro growers out there.  He freaks out if it’s in anything and can spot it from miles away, so I just substitute parsley for his and all the more cilantro for the rest of us.  Apparantly though it’s true, there is a large number of the population that hate it because it tastes like soap to them.  I saw that on Oprah or something.  And that is hysterical because that is what he always told me.  I tell him he’s ridiculous and that it tastes nothing like soap.  He claims that I clearly never talked back to my Momma and never had to have the Ivory Sandwich.  Not this girl…can you hand me back that halo please????

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Serves:  4   Prep Time: 10 minutes  Cook time:  30 minutes

Easy Beef Strogonoff

2 ribeye steak, cut into thin strips (or NY Strip or whatever is leftover in the fridge)

3 T flour, divided

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, sliced

8 ounces fresh mushrooms, sliced

1 can beef broth

1 can cream of mushroom soup

S&P

1 cup sour cream

Cooked noodles

Season the steak with S&P and dust strips with 2 T flour. In a large skillet, brown the steak in the olive oil and butter. Remove from the pan and set aside. Toss in your onions and mushrooms to the drippings. Saute for about 5 minutes, or until the onion is soft. Sprinkle with 1 teaspoon flour and allow to cook for a minute or so. Toss the steak back into the pan and add the soup and broth. Season with S&P.  Cook over low heat for about 30 minutes, covered. Remove from heat and stir in the sour cream. Serve over cooked noodles.

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This recipe is a sure fire hit.  I gave this one to my friend Shelbi to try on her family chock full o’ picky eaters. Her four year old not only finished his plate for the first time he asked for seconds. She cried. Then I cried. Try it and let me know if you cry!  Little story for ya.  The hubs is a real meat and potatoes kind of guy.  He’s not into fancy cooking and doesn’t get excited much about food.  The first time I served up this puppy and he quickly polished off his first plate and looked at me with big eyes and a silly grin and said, “is this hamburger helper?”  Now, some may consider that an insult but I know my guy…that was the biggest compliment he could ever give me.  Don’t get between that man and his cheeseburger macaroni!

Serves: 4                        Prep time: 10 minutes                        Cook time: 25 minutes

1 lb                                    ground chicken

2 T                                    butter, divided

1 T                                    extra virgin olive oil

1 small                         onion, sliced

1 c                                    mushrooms, sliced

1 clove                                    garlic, chopped

1 10 oz can                        low sodium cream of mushroom soup

½ c                                    chicken stock

1 T                                    Worcestershire Sauce

¾ c                                    sour cream

S&P

¼ c                                    chopped parsley

1 bag                                    whole wheat egg noodles

Set a large pot of water to boil for your noodles.  In a large skillet heat 1 T butter and olive oil over medium high heat.  Add in ground chicken and allow to brown.  Once chicken is browned toss in your onions, mushrooms and garlic.  Cook for about 5 minutes or until your vegetables begin to soften.  Next add in the soup, chicken stock, Worcestershire sauce, and season with S&P.   Bring to a boil then turn the heat down to low and allow to simmer while your pasta cooks.

When water is boiling, flavor your water with a handful of salt then add in pasta.  Cook to package directions, usually about 8 minutes.  Drain and toss with remaining T butter.

Remove stroganoff from heat and stir in sour cream and parsley.  Top noodles with stroganoff sauce and serve with roasted veggies.

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Serves: 6     Prep time: 15 minutes  Cook time:  10 minutes

1 1/2 pounds ground beef

1 T Worcestershire sauce

1/4 cup beef stock

1 small can diced tomatoes with green chiles

1 T ground cumin

1/2 T ground coriander

1/2 T garlic powder

1/2 T onion powder

1/2 T chili powder

1/2 T dried oregano

S&P

Taco Shells

1 head romaine lettuce shredded

3 roma tomatoes chopped

1/2 onion chopped

1/4 cup cilantro chopped

1 avacado chopped

1 can sliced olives

sour cream

1/2 cup shredded cheddar cheese

1/2 cup shredded pepper jack cheese

hot sauce

Preheat your oven to 300 degrees.  Set a large skillet over medium high heat.  Once pan is hot add in your ground beef breaking it up into small pieces.  Allow to brown.  Once meat is browned pour off the fat and return to heat.

Pour tomatoes into pan with the meat and mix.  Add cumin, coriander, garlic powder, onion powder, chili powder, oregano and S&P.  Stir and allow to simmer together for 3-4 minutes.  Add in Worcestershire sauce and beef stock.  Bring to a boil and then turn down to a simmer.  Allow to simmer for 10 minutes while you assemble the toppings.

Chop your lettuce, tomato, and onions.  Arrange on a plate and sprinkle onions with chopped cilantro.  Shred your cheese and arrange on a another plate.  Open sour cream, hot sauce and olives.  Either transfer to a serving dish or place next to other plates.

Put your taco shells on a baking dish and bake in a 300 degree oven for 3-4 minutes until just warm.  Allow your family to make their own tacos with whatever toppings they choose.  That is part of the fun.

Ole!

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