Posts Tagged ‘beef’

Summer Sausage

February 15, 2011

Sounds like an odd time of the year to be making Summer Sausage, but I found an old recipe of mine and thought I would try it.  The recipe calls for it to be cooked in the oven and this is a good time of year to use the oven.

SUMMER SAUSAGE

5 lbs hamburger

3 tsp garlic powder

5 Tbsp sea salt

3 tsp mustard seed

3 Tbsp cracked black pepper

2 tsp liquid smoke

I threw it all in Layla again with the dough hook.  Don’t get me wrong, you have to use a rubber spatula to get it all mixed, but it sure is easier than by hand.

I divided the mixture into four parts…..1.25 lbs each, huh….and formed it into sort of square logs, removing any air pockets.

Roll it in heavy duty foil and poke on all sides.  I used a meat fork for the poking.  A dinner fork just didn’t cut it.  Bake on a rack on a cookie sheet at 350 for 2 hours and then reduce the heat to 200 and bake for 4 more hours.

When you take it out of the oven, depending on the quality of hamburger you use, you will find alot of shrinkage.  I used one of those 5lb chubs you can get at the grocery store.  I was not going to use burger from the beef we raised last year.  Maybe next Fall, if we have any left.

The foil will look really icky, so rewrap it and put it in the freezer….that is what you don’t slice and enjoy now.

Bring on the May Flowers

April 30, 2009

Got up this morning and it was cloudy and chilly.  Just the day for soup.  I made beef/lentil with veggies soup.  We all have our own recipes for soup.  So unless I find one that is extra special different, I will just let you know what i fixed.  It did taste yummy…just the thing for a chilly half spring day.

Cody came by and finished the raised garden beds for me.  I will fill with dirt and finish planting tomorrow.  Asparagus, rhubarb, and horseradish.  And Gary came by this afternoon and said he would plow the garden spot next week.  Good thing.  Look what came in the mail today.

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Lots and lots of Gurneys seeds.  I still have the plants to get, but it is way too early for that.  Nice to think about though.  By the end of May we should be able to get things in the ground.  Keep your fingers crossed.

After the Strawberry Mirror PIMA Cake, Erin from Dinner and Dessert has redeemed herself with this recipe.  It’s a keeper and a winner.

KEY LIME COCONUT BLONDIES

1 cup all purpose flour
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 large eggs
3 TBSP key lime juice
3/4 cup shredded sweetened coconut

Preheat oven to 350°F. Line 9×9×2-inch metal baking pan with aluminum foil, extending foil over sides by 2 inches. Butter and flour foil. Whisk 2 cups flour, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time, then key lime juice. Add flour mixture and beat just until blended. Stir in shredded coconut. Spread batter evenly in prepared pan.
Bake dessert until top is golden and tester inserted into center comes out clean, about 50 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature before serving.) Decorate with melted white chocolate if desired

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The only change I made was to add white chocolate chips to and  the zest of 1 lime to the batter.

And made PAULA DEEN’S Herbed Monkey Bread.  I had never had a savory monkey bread and it went great with the soup.  The ingredients could be tweeked to your liking. 

HERBED MONKEY BREAD

Ingredients

 

  • 1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
  • 1 cup grated Parmesan, plus more for sprinkling
  • 2 teaspoons dried Italian seasoning
  • 2 packages biscuits

 

Directions

Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.

In a small bowl, combine cheese and Italian seasoning.

Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.

Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan. 

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I did cut back on the butter to the one stick.  It is very easy and very yummy.

And the UPS man is running late today.  Look what he brought me less than 15 minutes ago.

 

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It may just be time to start brewing tomorrow too.

My Topping….Finally

April 25, 2009

Started the morning out making muffins.  The batter is really yummy and the muffins even more so.  This recipe is from Sunny Anderson on Real Food.  I gotta find some new ways to use up the strawberries.

SUNNY MORNING MUFFINS

  • 1 cup strawberries, chopped
  • 1 cup sugar, plus 2 tablespoons
  • 1 1/2 cups all-purpose flour
  • Pinch ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 ripe banana, mashed
  • 2 large eggs
  • 1/4 cup canola oil
  • 1 lemon, zested
  • 1/2 pint blueberries
  • 1 cup chopped walnuts
  • Preheat oven to 350 degrees F.

    In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.

    In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.

    In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.

    Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.

    Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.

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    The picture hardly does justice to these.  The are just delicious.  Try them if you get a chance.

    MIL had brought me a beef roast so cooked it up for dinner.  Browned the roast after seasoning with the Deen house seasoning, along with onions, garlic and mushrooms.  Put it in the oven and cooked till done.  Had a couple of boiled taters from the tater salad.  Somehow they had escaped.  I grated them up and added finely chopped onions,salt and pepper, a little Parmesan, and an eggs.  Fried them until brown in about 2 inches of oil.  Then made a fruit salad.

    FRUIT SALAD WITH VANILLA DRESSING

    • 1/2 cup plain yogurt
    • 1/4 cup mayonnaise
    • 1 teaspoon lemon juice
    • 1 teaspoon honey
    • 1 teaspoon pure vanilla extract
    • 1/4 teaspoon kosher salt
    • 1 Granny Smith apple, cored and diced
    • 1 cup seedless grapes, halved
    • 1 pint strawberries sliced
    • 2 bananas, sliced
    • 1/3 cup chopped walnuts, toasted

    In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt.  Set aside.

    Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.

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    I used an original recipe from Anton Brown and adapted it to the fruits that I had.  This is a great fruit salad.  The dressing does get a little runny, but the taste is wonderful.

    On the first of the month, I issued a challenge for ice cream toppings.  I am the last one to post mine.  Sorry. 

    JACK DANIELS SAUCE

    1/4 cup butter

    1 cup sugar

    1/4 cup water

    1 beaten egg

    1/2 cup Jack

    Melt butter over medium heat, add sugar and water and cook, stirring constantly, 2 minutes. Gradually add butter and water mixture to egg, beating constantly. Slowly stir in bourbon.

    I had trouble with the sauce separating.  Finally got mad and took the hand mixer to it and BTH out of it for about 5 minutes.  It worked.img_1255

    Of course I heated the sauce too hot and it melted the ice cream.  Well, maybe that really wasn’t so bad.  Oh…BTW…Honey, I only used a little Single Barrel.

    First Stir Fry of my Life

    April 21, 2009

    Somebody gave Daughter Number 2, DeeJaye, an electric wok.  What were they thinking???  She is the last one in the county that would use it.  She and the kids were here for dinner tonite,  so what the heck…I will try it.  I found a recipe in Paula Deen’s Quick & Easy and, as usual, changed it just a bit.  One of these days the food police are going to come along and nab me, but until then……..

     

    BEEF STIRFRY

     

    Combine:

    2 lbs thinly sliced beef

    3 Tbls corn starch

    2 tsp salt

    2 tsp Pensey’s California Seasoned Pepper (regular pepper will work)

     

    Heat to medium high:

    4 Tbls vegetable oil

     

    Add beef mixture and cook for 2 minutes

     

    Combine and add to beef mixture:

    2 Tbls minced garlic

    ¼ c water

    3 Tbls soy sauce

    1 Tbls garlic-chili sauce

    1 tsp sugar

    1 Tbsp sherry

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    Slice thin and add to beef mixture and cook for two minutes:

    1 green bell pepper

    1 yellow bell pepper

    1 red bell pepper

    1 yellow bell pepper

    1 red onion

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    I served it over rice, but what ever you want would work.  And it is sooooooooooo yummy.  Hope you enjoy.

    Taxes Done

    March 31, 2009

    Got the taxes done today.  Our tax guy got things so it wasn’t quite as painful as it might have been.  So I decided to treat myself to a little taste of spring.  When my Honey is overseas…..the flowers “just cuz” are in short supply.  So….

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    They kinda match the sweatshirt that WyoNella got me in Ferndale.

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    Along with the cool socks……….img_1162

    I took it extra easy today with dinner.  Fixed Swiss Steak.  We all have our own recipes for that.  I just mentioned it in hope it might ring a bell with someone who is thinking…”What the hell do I fix for dinner??”

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    And here is one more touch of spring.  Enjoy

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    A Quiet Evening……Yeah Right

    March 30, 2009

    Well, after the flurry of baking yesterday, I thought I would fix an easy dinner and call it good.  HA…..  Had dinner delivered to MIL, girlie and I had eaten, she was in the shower and I had finished dishes.  I plop down at the computer to read my favorite blogs and……POW.  I clicked on Batter Spattered and there it was.  I don’t know…the blog was something about life being like football, or the other way around, or…..oh, I don’t know.  All I could see was her Caramel Apple Cake and it hit me the same way it did her.  I gotta make it NOW!!!!! 

    I run down  the ingredient list and I have everything….including the apples.  What is up with that???  OK..melt the butter in the pan while the oven preheats.  Brown sugar….brown sugar…brown sugar…what the……   Guess I’m out.  Oh great…now what.  I call MIL.  She has brown sugar…did I tell you what a wonderful woman she is????  I run over to her house and grab the brown sugar.  The cake is in the oven as we speak….and boy, does it smell wonderful.

    Any way ….here was dinner.  Girlie had corn on the cob instead of cucumber salad.  I did experiment a bit with the salad and instead of just salt, pepper, dill and vinegar, I added a little soy sauce.  Pretty good.

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    So here is Molly’s recipe and I agree with her….you only need one apple.

    Caramel Apple Cake

    Makes one 9-inch cake

    • 3T plus 3/4 cup butter, divided 
    • 1 1/3 cups packed brown sugar, divided 
    • 1 3/4 teaspoons ground cinnamon
    • 1 cup walnuts or pecans
    • 1 large Granny Smith apple – peeled, cored and cut into wedges
    • 2 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1 1/4 teaspoons salt
    • 3/4 cup water
    1. Preheat oven to 375 degrees F (190 degrees C).
    2. In a 9-inch pan, melt 3 tablespoons butter. Sprinkle 1/3 cup brown sugar (set aside the rest for later) and 1/4 teaspoon of the cinnamon. Sprinkle in a small handful of nuts then chop the rest of the nuts and set aside. Arrange the apple wedges in concentric circles or other decorative pattern of your choice.
    3. In a small bowl, mix the dry ingredients including the remaining 1 1/2 teaspoons cinnamon. Set aside.
    4. In a large bowl, cream 3/4 cup butter and the remaining 1 cup of brown sugar until smooth. Stir in water. Add flour mixture and stir to combine. Add nuts and stir to combine.
    5. Spread batter evenly over apples and bake at 375 degrees F (190 degrees C) for 30 minutes.

    And here ya go…….

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    So guess I will have a piece and read my new book……….

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    NASCAR, Baking and multitasking

    March 29, 2009

    Woke up this morning to the wind howling and a mix of rain and snow….a light wintry mix…I believe is the term.  It was sure a good day for soup, so that was the first thing I started with.

    Beef and Bean Soup

    1.5 lbs stew meat

    2 tbsp olive oil

    2 handsful of small carrots chopped

    3 stalks celery chopped

    1 small onion chopped

    6 cloves garlic chopped

    1 1/2 tsp chopped rosemary leaves

    1 1/2 tsp dried oregano

    2  32oz cartons of beef broth

    1  28 oz can chopped tomatoes

    2 15 oz can white beans

    Brown meat in olive oil and then remove from pan.  Add chopped veggies to pan and cook until soft.  Return meat and add remaining ingredients.  Let simmer until everything is tender and enjoy.

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    Then caught a ride to town with MIL.  Had to get the truck from the Ford dealer.  It quit us twice coming back from CA, but started and got us home.  Can the dealer figure out what is wrong??  Oh, hell, no.  So I’ll drive it and hope whatever gremlin was there is gone.  Yeah right.   IM with my honey till noon and then to baking.  The weather hasn’t improved, but at least the wintry mix has quit.  Oh well, its almost time for green, green green.  First project is pie.  I found key limes on sale, so that was a project.

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    KEY LIME PIE

    1 pre made graham cracker crust

    1 can sweetened condensed milk

    1/2 cup lime juice

    zest of however many limes it took to get the 1/2 cup juice

    2 egg yolks (save whites for meringue)

    1 egg

    Combine condensed milk, juice, zest, egg yolks and egg.  Pour into pie shell and refrigerate for and hour.  Beat egg whites and 4 tbsp of sugar to make meringue.  Spread meringue to edges of crust and bake at 350 for 15 min or until meringue is brown.

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    I have to give most of this away.  It’s toooooo good.  And while I was IMing with my Honey, I watched Paula.  Orange brownies????  Hmmmmm….I have and orange or two in the fruit bowl.

    ORANGE BROWNIES

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 2 cups granulated sugar
    • 1 teaspoon salt
    • 1 cup (2 sticks) butter, softened
    • 4 eggs
    • 2 teaspoons pure orange extract
    • 1 teaspoon grated orange zest
    • 1 recipe Orange Cream Cheese Frosting, recipe follows

    Directions

    Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

    Orange Brownies:

    Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.

    Orange Cream Cheese Frosting:

    • 1 (8-ounce) package cream cheese, softened
    • 4 tablespoons softened butter
    • 1 (1-pound) box confectioners’ sugar
    • 2 tablespoons orange zest
    • 2 tablespoons orange juice

    In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners’ sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over brownies.

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    Another batch to share.  Of course about that time the cake pans I have been watching on ebay were coming up for the end of auction.  While I was watching that, my honey is emailing me.  He had gotten pieces parts for his new scooter…better known as the “Geezer Glide”.  He was excited about the good deal and then had insomnia.  I IMed with him and watched my pans.  Got my pans and then sent him to bed.  After all, it was 1130PM his time and he gets up about 5AM.  Well, now something for the kids.

    It was a box mix for cupcakes and 7 minute frosting.  I watched Sandra Lee this morning and decided to give it a try.img_1152

    Don’t they look fun??  Kids ought to enjoy them.  Of course by this time the snow has started and is coming down sideways.  The 2 pair of Robins that have come to the front yard and willow tree are sorry they came back so early.img_1148

    The whole day I have been smelling ripe bananas.  One look at the fruit bowl told me I had 4 too-brown-for-the-kids-to-eat bananas.  I knew BrazenBites had sent me a recipe for banana muffins.  She claimed they were ugly.  Just the thing to try today.  I looked all through my emails.  I had lost the recipe …..again.  I emailed her for it.  By the time I got a return email, I had found the recipe for Chocolate Banana muffins and had the batter whipped up.  Next time.

    CHOCOLATE CHIP BANANA MUFFINS

    1 1/2 cups mashed over ripe banana

    2/3 cup oil.. I used canola

    1 egg beaten

    1 1/2 tsp vanilla

    2 cups flour

    1/2 cup sugar

    2 Tbsp unsweetened cocoa

    1 Tbsp baking powder

    1 cup semi sweet chocolate chips

    Combine sugar, oil, bananas and vanilla.  Combine remaining dry ingredients and then add to banana mixture until just combined.  Fold in chips.  Fill muffn cups 2/3 full.  Bake at 425 for 15-20 min.  I used on regular muffin tin and then a mini tin and almost filled it.

     

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    I had a fun day…a busy day and did survive the wind and snow.  BTW…my driver ended up 3rd at Martinsville…my favorite track.  Go #14 Old Spice/Office Depot Chevrolet.  Go Tony!!!!!!!!!  And yes…it’s still snowing.  It’s spring time in Ideeho.

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    Tamales coming out of my ears

    March 28, 2009

    I am not a tamale lover…its the corn meal.  However, my Honey loves them, so I promised I’d try to learn how to make them.  I tried one and just couldn’t do it.  I will make my MIL the guinea pig on this one.  This is what I started with.

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    And this is what I ended up with.  And I have one batch still streaming and one more to go in the steamer.

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    So, just talked to MIL.  I used the wrong kind of flour.  I used flour for tortillas.  Oh well, next time will try to find the right kind.  She said she will try them any way.  At least the meat is yummy.  Here’s the recipe for that.  I still have about a third left and used a package of husks…if that helps with amounts.

    TAMALE MEAT

    4 lbs beef roast (if its fatty, remove fat)

    1 tsp salt

    1 tsp pepper

    1 tsp olive oil

    1 onion chopped

    2 jalapenos, chopped and seeds removed

    1 Tbsp chili powder

    1 tsp cayenne pepper

    1 garlic clove minced

    1 5oz bottle hot sauce…your choice

    2 cups beef stock

    Salt and pepper roast and then brown in olive oil.  Transfer to slow cooker and add remaining ingredients.  Cook on low overnite or until meat can be shredded.  Cool and shred meat.  Meat can be used for tamales, taco or enchiladas or just to eat.

    I shall let ya know how they taste to MIL.  I will let her be the expert.

    Sloppy Joes

    March 9, 2009

    No….I am not an over achiever.  Granddaughter #1 and I had craving for Sloppy Joes and with no Manwhich in the pantry, what else do you do????

    Sloppy Joes Homemade

    1 lb lean ground beef

    1 lb ground turkey

    1 medium onion, finely diced, about a cup

    1 large chopped pepper (green, red ,yellow,orange) about 1 1/2 cups

    2 tbsp chili powder

    1 tsp salt

    1 clove chopped garlic

    3  8oz cans tomato paste

    2 tbsp dijon mustard

    2 tbsp white vinegar

    Brown beef and onion then add turkey and peppers.  After turkey is cooked add chili powder and stir to coat meat.  Then add remaining ingredients and simmer for about and hour.  Serve on hamburger buns or favorite rolls.

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    Spring and Strawberry Cupcakes

    March 4, 2009

    Started out a beautiful morning and was up to 54 at one point, then…. temperature dropped and the wind came up.  Sure sign that something is blowing in.  Sure just cuz we planned a road trip for late next week.  Well, maybe it will blow right on through.  I can always hope.

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    STRAWBERRY CUPCAKES

    Cream together:

       1/2 cup butter

       1 cup sugar

    Add:

       2 egg yolks

       1 whole egg

    Combine:

       1 1/2 cups flour

       1 tsp baking powder

       1/4 tsp salt

    Combine in seperate bowl:

       1/3 cup strawberry puree

       1/4 cup milk

       1 tsp vanilla

       zest of one lemon

    Add alternately into butter sugar mixture.  Oven at 350 and ready muffin tin by either spraying or with cupcake liners.  Divide batter evenly between cups and bake 22-2 minutes.  Cool on rack.

    For frosting combine:

    1 cup butter

    3 1/2 cups powdered sugar

    1 tsp vanilla

    1/2 cup strawberry puree

    The frosting almost looks curdled, but now worries…tastes good.

    I thawed out twice as many strawberries as I needed so ended up making a cake in an 8 inch pan and then spliting it into two layers.  I also ended up adding more strawberries and powdered sugar to the frosting, so had plenty of that too. 

    Threw a beef pot roast in the crockpot this morning with Penzeys beef soup mix.  Later in the afternoon threw in some onions and mushrooms and made a gravy.  Cooked rice and wa la…dinner.

    Oh and forgot.  Had our first salad with the greens from the Aerogarden.img_1046