Angus Beef Steak N Gravy

This would have to be the easiest steak and gravy recipe I’ve ever made!!!!  The gravy sets up after it cools a bit and is so good that I even sopped up the rest of  it with with some bread!!

 

1. Start by patting out your burger. Salt and petter them.  Take those patties and dip them in 1/3 cup flour.  ( You’re gonna use the remaining flour to make your gravy ). Have a skillet ready on low with a little bit of oil in it. I used Olive oil but you can fry in what suits you. Brown the patties on both sides and put them on a  plate to use in a few minutes.

 

Cut up an onion, it doesn’t matter which kind and place it in your skillet.

While your onion is browning up, in a bowl put 2 cups of water, seasoned salt, pepper, a little bit of garlic and the remainder of the flour. Whisk well. Wait for your onion to get good and done. Well cooked onions are the key to making this gravy delicious. You could also do this the same way with liver, beef or chicken. Onions are done when they look like this.

Slowly pour the mixture into the skillet, stirring constantly until it starts to boil.

Turn down the heat to a simmer, add your patties, roll them around in the gravy, throw the lid on it and let it cook for around 20 minutes. After the 20, enjoy the easiest and most delicious steak and gravy that the whole family is sure to enjoy!!!!!!

Coconut Balls

 

Coconut Balls

(makes about 20 small ones)

(recipe adapted from Me Naiset magazine)

100g soft dates

100g sun-dried apricots

50g raisins

50g coconut flakes (fine) + extra for rolling

50g finely chopped almonds or walnuts

2 tablespoons unhulled tahini

1. Combine all ingredients in a blender and process until coarsely chopped, but not too mushy.

2. Roll into balls and roll each ball in coconut flakes. Refrigerate before serving. These will keep in the fridge for up to 3 days.

 

Broccoli Parmesan Cakes

Make these once and you’ll be making these all the time! My son loves these and could eat them everyday! What’s even better is that they are so simple and takes no time at all!

 

 

 

 

 

Directions:

Take an egg and mix it up in a medium mixing bowl.

Add a bag of unthawed broccoli. Mix well.

Add 1/3 cup grated parmesan cheese. Mix Well.

Add 1/3 cup shredded cheddar cheese. Mix Well.

Add 1′/2 cup All-Purpose Flour. Mix Well.

 

 

 

 

In a cast iron or electric skillet, get 1 tbsp vegetable oil and 1 tbsp olive oil hot. Spoon the mix into the skillet in 2 inch mounds and flatten with a spoon. Fry 3-4 minutes on each side.

 

 

 

Put on a paper-towel covered plate and enjoy!

 

 

 

 

 

 

 

 

Real Deal Apple Pie

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Ingredients

• 2-1/4 cups all-purpose flour
• 2 teaspoons sugar
• 3/4 teaspoon kosher salt
• 1 cup cold unsalted butter, cubed
• 6 to 8 tablespoons ice water
• FILLING:
• 5 medium Braeburn apples (about 1-1/2 pounds), peeled and cut into 1/4-in. slices
• 4 medium Granny Smith apples (about 1-1/2 pounds), peeled and cut into 1/4-in. slices
• 1/2 cup sugar
• 3 tablespoons lemon juice
• 2 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 3/4 teaspoon ground cinnamon
• Dash ground nutmeg
• 3 tablespoons unsalted butter, cut into pieces
• 1 egg, lightly beaten
• 1 to 2 tablespoons superfine sugar

Directions

• In a large bowl, mix the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
• In a large bowl, combine the apples, sugar, lemon juice, flour, salt, cinnamon and nutmeg.
• On a lightly floured surface, roll out larger portion of dough to 1/8-in. thick circle. Transfer to a 9-in. pie plate, trimming even with edge. Fill with apple mixture, mounding in the center. Dot apples with butter. Lightly brush rim of pastry with some of the beaten egg.
• Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush top with egg; sprinkle with superfine sugar. Place on a foil-lined 15-in. x 10-in. x 1-in. baking pan.
• Bake at 425° for 20 minutes. Reduce heat to 375°. Bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack for 2 hours before serving. Yield: 8 servings.

Triple Bean Bake

 

 

Ingredients

• 1/2 pound bacon strips, cut into 1/2-inch pieces
• 2/3 cup chopped onion (about 1 medium)
• 1 can (15-1/2 ounces) great northern beans, undrained
• 1 can (16 ounces) butter beans, rinsed and drained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 3/4 cup packed brown sugar
• 1 tablespoon prepared horseradish
• 1 tablespoon yellow mustard

Directions

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Add onion to drippings; cook and stir over medium heat until tender.
• Stir in the remaining ingredients; return bacon to pan. Transfer to a greased 2-qt. baking dish. Cover and bake at 325° for 30-35 minutes or until heated through. Uncover and bake until desired consistency. Yield: 8 servings.

Red, White and Blueberry Cake

 

 

 

Ingredients

• 1 package (18-1/4 ounces) white cake mix
• 1-1/4 cups water
• 2 eggs
• 1/4 cup canola oil
• STRAWBERRY GELATIN:
• 1-1/2 cups fresh strawberries
• 1/2 cup water
• 1 cup plus 2 tablespoons sugar
• 1 tablespoon strawberry gelatin
• BLUEBERRY GELATIN:
• 1 cup fresh blueberries
• 3/4 cup water
• 2 tablespoons sugar
• 2 tablespoons berry blue gelatin
• FROSTING AND FILLING:
• 2-1/2 cups heavy whipping cream
• 1/3 cup confectioners’ sugar

Directions

• In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pans on wire racks.
• For strawberry gelatin, in a small saucepan, combine the strawberries, water and sugar; bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until berries are soft. Strain into a small bowl; discard pulp. Dissolve gelatin in syrup; cool to room temperature. Repeat steps to make blueberry gelatin.
• Pierce top of cake with a wooden skewer at 1/2-in. intervals. Pour cooled strawberry mixture over one cake. Pour cooled blueberry mixture over remaining cake. Cover cakes with plastic wrap; refrigerate until gelatin is set, about 2 hours.
• In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form.
• Run a knife around edge of pans to loosen. Remove strawberry cake to a serving plate; spread with 1 cup whipped cream. Top with blueberry cake. Frost top and sides with remaining cream. Chill for at least 1 hour before serving. Yield: 12 servings.

 

 

 

 

 

June Rainbow

I know this picture has nothing to do with food but I thought I would share it with you. When I took this picture it was one of those moments where you stop and think how beautiful and precious life is and how truly blessed one really is.  Hope everyone is having a great summer! Has anyone made any unique summer dishes yet? Contact me if you have any pictures and recipes that you would like to share.

Creamy Potato Salad

 

9 medium russet potatoes

6 eggs

1 large onion

4 whole dill or sweet pickles

1 1/2 cups mayo or miracle whip

3 tbsp mustard

1/4 cup pickle juice

salt and pepper to taste

 

Boil potatoes with skin on until you are able to easily poke with a fork. Boil your eggs for about 10 minutes and set aside to cool. Strain potatoes and put potatoes in refrigerator to cool.

In a blender chop onion, pickle, mayo, mustard and pickle juice.

After potatoes have cooled, peel and cut into 1/4 inch cubes. Crumble the eggs. I use my hands. Mix potatoes and eggs together in a large bowl.

After the eggs and potatoes are well mixed, pour the mixture from the blender over the eggs and potatoes. Gently mix together with a spoon. Salt and pepper to taste.

Refrigerate for at least 4 hours. For best taste, refrigerate over night.

 

The end result if you get a very creamy potato salad with taste. Because the pickle and onion were blended you taste them but you can’t see them in your potato salad. Great for picky children just like mine!