Friday, September 16, 2011

Food for Friday 9-16-11 Steak in a CrockPot

Ok, you all know I like fast, easy recipes. It doesn't get much easier than this. I found this recipe online and I'm sorry, but I don't remember which recipe site it came from.


1 pkg. round steak
1 can cream of mushroom soup
1-2 tbsp. garlic salt
Black pepper to taste

Cut steak into serving size pieces. Layer meat and soup in crock pot. Add garlic salt, and pepper. Cook on high for 2 to 3 hours and then on low for 3 to 4 hours or cook all day on low. Stir occasionally or meat on top will dry out. When done, meat is extremely tender, falling apart in the gravy. Serve over rice or mashed potatoes.

I did do some tweaking to the recipe when I made it for dinner last night. I used some sirloin steaks that we had in the freezer since who knows when. They were given to us by our neighbor when they last butchered one of their cows. I opted for cooking them on high for 2 hours and then on low for 4 hours.

Instead of garlic salt, I used 2 tablespoons of minced garlic from a jar of pre-minced garlic. According to the jar 1/2 tsp = 1 clove of garlic. So I guess I used what amounts to about 12 cloves of garlic. LOL! I also sliced up 1 onion and laid the rings on top of the steak. I also used a table seasoning blend along with the black pepper.

The steak was extremely tender and moist, it was good. I did not serve it over mashed potatoes, but along side of them. :)

Have a wonderful day,

Friday, April 15, 2011

Garlic Asparagus & Pasta-Food for Friday 4-15-11

I made this for dinner a couple nights ago. This is just a typical garden salad; mixed Spring greens, cucumber, radish, tomato, carrots and avocado was added right before serving. The main course is below.This is the Asparagus & Pasta dish, recipe follows photo.

Garlic Asparagus and Pasta with Lemon Cream


* 8 ounces dried mafalda or rotini
* 1 tablespoon margarine or butter
* 2 cups fresh asparagus cut into 2-inch pieces
* 8 baby sunburst squash and/or pattypan squash, halved (4 ounces)*
* 2 cloves garlic, minced
* 1/2 cup whipping cream
* 2 teaspoons finely shredded lemon peel


1. Cook pasta according to package directions; drain and keep warm.
2. Meanwhile, melt margarine in a large skillet; add asparagus, squash, and garlic. Cook, stirring frequently, for 2 to 3 minutes or until vegetables are crisp-tender. Remove with a slotted spoon and add to pasta.
3. Combine whipping cream and lemon peel in skillet; bring to boiling. Boil for 2 to 3 minutes or until reduced to 1/3 cup. To serve, pour cream mixture over pasta mixture; toss gently to coat. Makes 4 servings.
4. *Note: One medium zucchini or yellow summer squash cut into 8 pieces may be substituted for the baby sunburst squash and/or pattypan squash.

recipe source

Have a fun filled day,

Friday, March 4, 2011

Irish Soda Bread~Food for Friday~3*4*11

Thanks to my Maternal Grandpa, I have a wee bit of Irish blood coursing through my veins. Seeing as how it is just right around the corner, todays recipe will be in honor of St. Patrick's Day.

Irish Soda Bread
makes one 8-inch round loaf

1 tablespoon butter, softened
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 to 1 1/2 cups buttermilk

Preheat the oven to 425. With a pastry brush coat a baking sheet evenly with the tablespoon of softened butter.

Sift the flour, soda and salt together into a deep mixing bowl. Gradually add 1 cup of the buttermilk, beating constantly with a large spoon until the dough is firm enough to be gathered into a ball. If the dough crumbles, beat up to 1/2 cup more buttermilk into it by the tablespoon until the particles adhere.

Place the dough on a lightly floured board, and pat and shape it into a flat circular loaf about 8 inches in diameter and 1 1/2 inches thick. Set the loaf on the baking sheet. Then with the tip of a small knife, cut a 1/2-inch-deep X into the dough, dividing the top of the loaf into quarters.

Bake the bread in the middle of the oven for about 45 minutes, or until the top is golden brown. Serve at once.

“May you live as long as you want and never want as long as you live”
~Irish Blessing~