I made a valentine's dinner and invited my husband's brother and sisters. I made several dishes that they had never tasted. This is the one that got the most attention.
1 batch cornbread, cut into 1-inch cubes
1 (14.5 oz) can red kidney beans, rinsed and drained
1 (15 oz) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated Sharp Cheddar
1 (8 oz) bottle ranch dressing
Chopped fresh parsley leaves, for garnish
Mix and bake cornbread according to the directions on the box. In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.
Sunday, February 15, 2009
Sunday, February 8, 2009
Wednesday, January 21, 2009
Reversible Tablerunner
I was given a reversible tablerunner for my birthday. I just love it and decided I wanted more.
So I used the newspaper to make a pattern, went shopping for material and thought through the process.
Well, this is how it looks!
I did learn that panels are not necessarily a good thing to use. That the larger blocks might be okay but you need to pay attention to make sure you get a complete picture.
The hardest part is the edging! I don't have that figured out. If anyone can help, please do so!!
So I used the newspaper to make a pattern, went shopping for material and thought through the process.
Well, this is how it looks!
I did learn that panels are not necessarily a good thing to use. That the larger blocks might be okay but you need to pay attention to make sure you get a complete picture.The hardest part is the edging! I don't have that figured out. If anyone can help, please do so!!
Southwestern Shredded Beef Sandwiches
We enjoyed this sandwich but not as much as the Shredded Beef Master Recipe by itself. We would cut the cumin in half and add extra green chilies.
1 cup chopped onion (1 large)
1 tablespoon cooking oil
2 cups Shredded Beef Master Recipe
1 (10 oz) can diced tomatoes with green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon chopped fresh cilantro
1/2 cup shredded cheddar or Monterey Jack cheese (2 ounces)
4 onion rolls, split and toasted, if desired
1 cup shredded lettuce
In a large saucepan, cook onion in hot oil over medium heat about 4 minutes or until tender. Add shredded beef, undrained tomatoes, cumin and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and desired consistency. Stir in cilantro. To serve, sprinkle some of the cheese over bottom of onion rolls. Spoon about 1/2 cup meat mixture over cheese on each bun. Sprinkle with remaining cheese and the shredded lettuce. Add roll tops. Makes 4 servings.
1 cup chopped onion (1 large)
1 tablespoon cooking oil
2 cups Shredded Beef Master Recipe
1 (10 oz) can diced tomatoes with green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon chopped fresh cilantro
1/2 cup shredded cheddar or Monterey Jack cheese (2 ounces)
4 onion rolls, split and toasted, if desired
1 cup shredded lettuce
In a large saucepan, cook onion in hot oil over medium heat about 4 minutes or until tender. Add shredded beef, undrained tomatoes, cumin and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and desired consistency. Stir in cilantro. To serve, sprinkle some of the cheese over bottom of onion rolls. Spoon about 1/2 cup meat mixture over cheese on each bun. Sprinkle with remaining cheese and the shredded lettuce. Add roll tops. Makes 4 servings.
Tuesday, January 20, 2009
Shredded Beef Master Recipe
This is a fabulous recipe!!! It has wonderful flavor!
Trim fat from a 3 to 3 1/2 pound boneless beef chuck pot roast. If necesary, cut beef to fit a 4 to 5 quart slow cooker. Place 2 large onions, cut into thin wedges and 2 cloves garlic, minced in the cooker. Top with beef. In a medium bowl, combine 1 (14 oz) can beef broth, 1 tablespoon Worcestershire sauce, 2 teaspoons dry mustard, 1 teaspoon dried thyme, crushed, 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. Pour over beef in cooker. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5 1/2 to 6 hours. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.
Trim fat from a 3 to 3 1/2 pound boneless beef chuck pot roast. If necesary, cut beef to fit a 4 to 5 quart slow cooker. Place 2 large onions, cut into thin wedges and 2 cloves garlic, minced in the cooker. Top with beef. In a medium bowl, combine 1 (14 oz) can beef broth, 1 tablespoon Worcestershire sauce, 2 teaspoons dry mustard, 1 teaspoon dried thyme, crushed, 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. Pour over beef in cooker. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5 1/2 to 6 hours. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.
Monday, January 19, 2009
Steak with Blue Cheese Sauce
We totally enjoyed the blue cheese sauce. I'm serving this to my husband's brother and sisters on Valentine's Day.
4 Steaks
1 tablespoon canola or olive oil
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
2 cloves garlic, minced
2 tablespoons crumbled blue cheese
2 tablespoons lowfat buttermilk
Dash Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh chopped parsley leaves
In a small bowl, whisk together the oil, balsamic vinegar, sugar and garlic. Put the steak into a sealable plastic bag with the marinade and let sit for 30 minutes at room temperature or 1 hour in the refrigerator. In the meantime, in a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the Worcestershire and set aside. Remove the meat from the marinade and season both sides with salt and pepper. Discard the marinade. Cook the meat in a grill pan over medium-high heat for about 3 minutes per side for medium rare. Drizzle steak with blue cheese sauce and sprinkle with parsley.
4 Steaks
1 tablespoon canola or olive oil
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
2 cloves garlic, minced
2 tablespoons crumbled blue cheese
2 tablespoons lowfat buttermilk
Dash Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh chopped parsley leaves
In a small bowl, whisk together the oil, balsamic vinegar, sugar and garlic. Put the steak into a sealable plastic bag with the marinade and let sit for 30 minutes at room temperature or 1 hour in the refrigerator. In the meantime, in a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the Worcestershire and set aside. Remove the meat from the marinade and season both sides with salt and pepper. Discard the marinade. Cook the meat in a grill pan over medium-high heat for about 3 minutes per side for medium rare. Drizzle steak with blue cheese sauce and sprinkle with parsley.
Saturday, January 10, 2009
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