Thursday, March 5, 2015

I've Moved!

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Don't worry, all my old posts are still there!

Thursday, February 26, 2015

Marlboro man sandwiches

I've always wanted to make these sandwiches from Ree Drummond, the Pioneer Woman. I finally got around to it and it was definitely worth it. Next time, I will definitely add mushrooms. Because, well, come on. We loooove mushrooms in this house.

I used leftover hamburger buns from the Fiesta burgers earlier in the week. I do wish I would've used kaiser rolls or french bread like the original recipe recommends.

Warning: There is a LOT of butter in this recipe. But that's one of the main reasons I love the Pioneer Woman. She isn't afraid to use the best ingredient there is. The meat took a little bit of love, but it was definitely well worth it.

Marlboro man sandwiches-adapted from The Pioneer Woman Cooks by Ree Drummond
Total time: 25 minutes
Makes 4 sandwiches

  • 1/2 cup butter, divided
  • 1/4 red wine
  • 2 medium yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 2 pounds cube steak
  • Seasoned salt, to taste
  • Lemon pepper, to taste
  • Chicago steak seasoning, to taste
  • 1/2 cup Worcestershire sauce
  • 5-6 dashes Tabasco sauce
  • 4 hamburger buns
  • 1/2 cup mozzarella cheese, shredded
In a cast iron skillet, melt 1/4 cup butter and red wine over medium heat. Throw in onions and garlic. Saute 5-7 minutes or until onions are tender. Remove from the pan and set aside on a plate.

Meanwhile, cut each piece of cube steak against the grain into 1-inch strips. Season to taste with seasoned salt, lemon pepper and Chicago steak seasoning. 

Melt 2 tablespoons butter in the same pan. Add just enough meat to fit in one layer on the pan. Cook about 1 minute then flip to the other side. Cook for another minute then remove to the same plate as the onions. Repeat with remaining meat. 

Return meat and onion mixture to the pan. Pour in Worcestershire, Tabasco sauce and 2 tablespoons butter. Simmer for about 5 minutes or until butter is melted.

Meanwhile, toast each side of the buns. Then place some meat and onions on the bottom side of the bun. Spoon a little bit of the pan juices on top of the meat to keep them moist. Top with mozzarella cheese, the other bun and enjoy!

Wednesday, February 25, 2015

Chili chicken enchiladas

I love enchiladas. I also love how easy they are to make. They can get a little messy, but usually it's not too terrible. They're what I order every time I go to a Mexican restaurant. I will say that I haven't quite gotten to the point that mine are better than the restaurants, but these were pretty good!

To save time with dicing or shredding the chicken, I just put the chicken through my food processor. I have a brand new giant KitchenAid that I am obsessed with. I've learned that I can shred chicken as well as cheese very quickly. I will likely no longer buy shredded cheese!

I didn't realize until it was time to get everything together that I only had 6 tortillas instead of 8. I ended up saving the leftover chicken mixture, and will likely eat it like a chicken salad tomorrow. It was delicious! We had wheat tortillas on hand, but you could use flour or corn, depending on what you have available.

I will also say that these were HUGE enchiladas. I had one and was stuffed. The serving size is for two per person. Do that if you're very hungry.

Chili chicken enchiladas-adapted from Mexcian Fiesta by Ortega
Total time: 1 hour
Serves 4

  • 2 cups chicken, cooked and shredded
  • 1 cup sour cream
  • 1/2 cup roasted red peppers, diced
  • 2-4 ounce cans diced green chiles
  • 3 cups shredded cheddar cheese, divided
  • 1-10 ounce can enchilada sauce
  • 8-8 inch soft wheat tortillas
Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray.

In a large bowl, mix chicken, sour cream, red peppers, chiles and 1 1/2 cups cheese in a bowl until blended.

Spoon 2 teaspoons enchilada sauce over a tortilla, top with 1/4 cup of the chicken mixture. Roll up the tortilla and arrange, seam side down in the baking dish. Repeat with remaining tortillas. Top the tortillas with remaining enchilada sauce and 1 1/2 cups cheese.

Cover dish with foil and bake for 45 minutes. Uncover and cook for 5 more minutes or until hot and cheese is melted.

Cinnamon sugar banana bread

I still have more bananas in my freezer, so I will continue to be making banana bread or muffins for awhile. I really liked the added cinnamon to this recipe. It gave it a bit of a crunch and tastes like a savory banana bread!

Cinnamon sugar banana bread-adapted from Tasty Kitchen (originally recipe from La Casa de Sweets)
Total time: 1 hour 10 minutes
Makes 1 loaf of bread
  • 3 ripe bananas
  • 1/4 cup vegetable oil
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour
  • 1 pinch salt
  • 1 egg, beaten
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Grease a loaf pan with cooking spray and set aside.

In a large bowl, mash the bananas with a fork. Then add the remaining ingredients and stir just until moist with a wooden spoon. 

Turn dough into the greased loaf pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean.

Plastic bag dispenser

I do my best to always take reusable bags so I don't have plastic bags everywhere (plus-it's bad for the environment). However, every once in awhile I stop on my way home and don't have the bags with me. Instead of just throwing them away, I usually just throw them in another bag, and then we use them for garbage.

I've seen this plastic bag dispenser idea on Pinterest for awhile now. I honestly don't remember which website I found the instructions for, so I don't have anything to credit at the moment. If I find it again, I'll be sure to update.

The longest part of this is getting the bags flattened out and folded. Rolling everything up to go in the jar is quick and easy!

Plastic bag dispenser

  • Jar or empty disposable wipes container
  • As many plastic bags as you want to put in the dispinser
Take each plastic bag and fold in half, making sure all the air is out. Lay on a flat surface. Repeat with remaining bags. Line up the bags, but the only overlapping part should be the handles. When all bags are flattened, start at the last one and roll tightly. Once you get to the next bag in line, roll in the bag. For the first one the handle will be what sticks out. Place rolled up bags into a jar or empty container.


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