recipe — Page 12

All You Recipe Review – Skirt Steak with Mustard Sauce

Each All You Magazine has recipes in it. In the February 2011 issue they have a 5 easy meals section. I picked one that sounded good to me to try for you. (Even though the All You Magazine isn’t around anymore you can still find the recipe below to try)

I spent $25.88 for all the supplies. I actually purchased more meat then I needed to. In the magazine they say the cost per serving was $4.45, mine was $3.23 per serving for the 8 of us (the baby obviously is a few months away from steak!).

They suggested salad and baked potato. I did asparagus and roasted red potatoes. The recipe called for skirt steak, Walmart didn’t have any so I got a top round steak. It was actually more expensive, but didn’t turn out the best in my opinion. You have to slice the steak just right so it is tender.

Skirt Steak with Mustard Sauce

Prep Time: 5 minutes
Cook Time: 12 minutes
Yield: Serves 4
Cost per Serving: $4.45

Ingredients
4 6-oz. skirt steaks
Salt and pepper
1 tablespoon olive oil
3/4 cup low-sodium chicken broth
3 tablespoons grainy mustard
2 tablespoons unsalted butter

Preparation
1. Sprinkle steaks with salt and pepper. Warm oil in a large skillet over medium-high heat. Add steaks and cook, turning once, about 4 minutes total for medium-rare. Transfer to a plate, and cover loosely with foil to keep warm.

2. Wipe skillet with a paper towel and add broth. Bring to a boil and cook until reduced by half, about 5 minutes. Remove pan from heat and whisk in mustard and butter. Season with salt and pepper, spoon over steaks, and serve.

Cheesy Turkey Burger Casserole

Aug 12 by Paul Ivanovsky 1 Comment

There’s nothing like a good cheeseburger on a summer day but this Cheesy Turkey Burger Casserole on a cold winter day is a close second. It’s an easy and delicious casserole that can be made ahead and warms up well. It’s also an affordable meal for the whole family. Right now lean ground turkey is less expensive than most ground beef. This is a great way to prepare it and your family will never know the difference.

Cheesy Turkey Burger Casserole

Ingredients:

1 pound ground turkey
1 onion finely chopped
1 cup shredded cheddar cheese
½ cup Bisquick
1 cup milk
2 eggs

Instructions:

Preheat oven to 400 degrees.

Brown the ground turkey and onion in a large skillet and set aside.

In a large bowl whisk eggs and milk together. Add the biscuit mix to the eggs and milk, mix thoroughly.

Grease an 8” glass pie plate with butter or non stick cooking spray.

Spread the browned turkey and onion evenly pie plate or baking dish.

Spread the shredded cheddar cheese over the ground turkey evenly.

Pour the biscuit mixture over the turkey and cheese.

Bake in preheated oven for 20-25 minutes or until cheese begins to brown.

Remove the casserole from the oven and let stand for several minutes before serving.

Cut into 8-10 pieces and serve. My family likes to add ketchup and other burger toppings.

Don’t have ground turkey on hand? Substitute lean ground beef. You can also add lots of other veggies to this casserole. Prepare the ground turkey with diced celery or grated zucchini. You can make a lot of variations too. Prepare your ground meat with taco seasonings and top the finished casserole with salsa for a southwest version. Add a can of chili beans and chili seasonings for a chili cheese pie. We’ve even made this with breakfast sausage and shredded potatoes for Sunday morning brunch.

Easy Homemade Enchiladas

Aug 5 by Paul Ivanovsky 4 Comments

Guest post from Tiffany:

My Mother-in-Law was visiting recently and the kids and husband pretty much wanted her to cook the entire time. When we were first married my husband asked me to make enchiladas, and so I did. He looked at them sand asked what they were? I said, “Enchiladas” he said, “Not like my Moms” so I said, “well then you make them” and so 16 years later he still does. 🙂

You will need a few things to get started:

Oil
Green Onions
Olives
Cheese
Corn Tortillas
Ole El Paso enchilada sauce (mild)
Plus optional filling items like, cooked chicken, pork or beef, green chilies, etc.

The first thing to do is decide what type you want. We normally do plain old cheese and black olive. This night we had taco chicken leftover so we are adding chicken. We also didn’t use Old El Paso because the store we were at didn’t have it, weird, but this wasn’t as good of a brand 🙁

Clear your workspace. Get out your pans and add the ingredients to bowls before you start. This is an assembly line!

We have everything ready to go! Heat some oil in a pan, about 1/4 inch deep. You don’t want it to be so hot it splatters but hot enough to start cooking the corn tortillas.

Add some enchilada sauce to a pie plate size pan. Add a little bit to the bottom os a 9×13 to LIGHTLY cover the bottom. When the oil has heated up add a tortilla to the oil and when it starts to float to the top and soften, using tongs move it out of the oil and to the pie pan. Cover it in enchilada sauce, doing a few at a time. Then take the tortilla and place it in the 9×13 and add your filling. We used cheese, olive and chicken. I think as well as a few green onions. Don’t over fill, more is not better. These were almost a little too full this time.

Once you have the pan full add some cheese and a little enchilada sauce to the tops. We garnish with some green onions and a few olives. We usually make a few trays at a time. You can make these ahead of time and keep in the fridge or freeze for another time.

Now add to a 350 degree oven for about 40 minutes or until the edges are getting brown and crispy. You can cover for the first 20 minutes if you want.

Serve with Spanish Rice, Avocado and Sour Cream.

New $1/2 Printable Coupon for #BushsCocinaLatina Products!

Jul 1 by Jamie Leave a Comment

This post is sponsored by Bush’s.

For all my fellow Mexican-food lovers – I wanted to let you know about a new line from Bush’s beans called Bush’s Cocina Latina Beans. They’re carried ONLY in Texas right now – I spotted them the other day!

For myself, I really like to serve the Bush’s Cocina Latina refried beans recipe during taco night.

I use the refried beans on soft tacos to hold the meat in, just use a knife or spoon to spread a layer about 2 inches wide down the middle. Then make sure the cheese is put on when the meat is hot.

That way it all melts and becomes very kid friendly, helping the filling stay inside where it’s supposed to be. If regular refried beans aren’t your favorite – there are all sorts of south of the border inspired recipes to spice up your next Taco Tuesday.

And check out this SUPER easy 5-layer Mexican Dip – perfect to take along to a 4th of July cookout or just set out for your only hungry crew.

You can even print a nice $1/2 Coupon below – if you live in the state of Texas! (Only available for Texas locations – sorry rest of America!)

There are several different yummy varieties of Bush’s Cocina Latino Beans – check them all out here!

This post is sponsored by Bush’s – but all opinions are my own.

Bacon Wrapped Mac n Cheese

Jun 4 by Paul Ivanovsky Leave a Comment

Do you ever wonder if there is anything that wouldn’t be better with bacon? Okay, there really isn’t any wondering. Everything is better with bacon, like Mac n Cheese for example. This recipe for Bacon Wrapped Mac n Cheese is so good. It’s made with turkey bacon so it’s a little bit healthier than it sounds. Your family will love it!

Bacon Wrapped Mac n Cheese

Ingredients:

16 oz turkey bacon
1 box elbow macaroni
1 block of processed cheese (like Velveeta)
1 cup milk
salt and pepper to taste
muffin pan
non stick cooking spray

Instructions:

Preheat oven to 350 degrees.

Spray the cups of the muffin pan with non stick spray to prevent the bacon from sticking. This will make clean up much easier!

Lay 2-3 pieces of turkey bacon in the bottom of each muffin cup, arranging so they come part way up the sides.

Bake in 350 degree oven for 15-20 minutes or until bacon begins to crisp.

While bacon is cooking, cut the cheese into 1″ cubes. Place in a microwave safe bowl and pour milk over top. Microwave on high for 2-3 minutes. Stir well and continue heating until the cheese is completely melted and the milk is well blended in.

Cook macaroni in a medium pan according to instructions. Remove macaroni from stove just before it is soft as it will continue cooking in the oven. Drain well.

Stir macaroni into the cheese mixture, adding salt and pepper to taste.

When bacon is done cooking, remove from oven and fill the bacon cups with the macaroni and cheese mixture.

Return the muffin pan to the oven and bake for 10-15 minutes or until cheese begins to brown.

Remove the bacon wrapped mac n cheese from the oven and allow it to cool for several minutes before serving.

The mac n cheese cups should easily release from the pan.

Serve with fresh veggies for a fun meal!

Memorial Day Menu Ideas

May 30 by Jamie Leave a Comment

I’m reposting this great list of Memorial Day Menu Ideas from my wife Tiffany over at MyLitter – with a couple of my own additions. Don’t miss my Southwest Grilled Corn Recipe – and that Perfect Pesto Grilled Flank Steak is awesome!

And hey – if you’re needing a new grill before the weekend gets here – this is a pretty good price for this Char-Broil American Groumet Offset Smoker.