chinese beef with broccoli

I'm back to cooking in my own kitchen and it feels so good! I'm still learning my way around which slows me down a bit but I'm having a good time. I wish I had doubled this recipe because my kids went crazy for it. My 1 1/2 year old kept shouting out, "more meat!". I wonder where he gets that. This is a repeater for sure.

chinese beef with broccoli (Food Network Magazine, June 2011)
2 tablespoons cornstarch
4 tablespoons soy sauce
2 teaspoons sugar
5 tablespoons peanut oil (I got away with using half)
1 pound flank steak, thinly sliced against the grain
1 tablespoon oyster sauce
1 1/4 cups low-sodium chicken broth
4 thin slices peeled ginger
1 head broccoli, cut into florets
1 large onion, halved and sliced 1/2 inch thick
3 plum tomatoes, quartered lengthwise
2 cloves garlic, minced
cooked jasmine rice, for serving

Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl. Add the steak and toss to coat; refrigerate until ready to cook.
Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside.
Heat 1 tablespoon peanut oil in large skillet over high heat. Add the ginger, broccoli and the remaining 1 teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate. Heat 1 more tablespoon peanut oil in the skillet, add the onion and stir-fry 2 to 3 minutes. Add the tomatoes and cook, turning gently, 2 minutes. Transfer the onion and tomatoes to the plate with the broccoli.
Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic and steak and stir-fry 1 minute. Whisk the sauce mixture, then add to the skillet and simmer 1 minute. Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes. Serve with rice, if desired.

homemade butter pecan ice cream

This is the homemade butter pecan ice cream my mom made tonight. Divine! I'm telling you, I've got to get one of these Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Makers at Costco! P.S. If the ice cream looks awfully soft, it is. I took the photo in 105 degree heat!

homemade butter pecan ice cream (my mom played around with this recipe)

1 1/2 cups light cream

1 1/2 cups heavy cream

1/3 cup brown sugar

1 1/2 tablespoons butter

1/2 cup pecans, chopped

3/4 teaspoon vanilla extract

Over low heat, mix together light cream, sugar and butter. Stir until it starts to bubble then remove from heat and let cool. When the mixture is cold transfer it to an ice cream maker and stir in the heavy cream and vanilla extract. Freeze according to the manufacturer's instructions. Add pecans when the ice cream starts to harden.

homemade fresh strawberry ice cream

My mom tried out her new Cuisinart ice cream maker (from Costco) the other night. Delicious! She made homemade butter pecan ice cream tonight. I'll post that one too! I'm going to have to get one of these appliances. No rock salt, no hassle. You just freeze a part for 24 hours and within 30 minutes (plus prep time) you can have homemade ice cream!

homemade fresh strawberry ice cream (recipe came with Cuisinart ice cream maker)

1 pint fresgh ripe strawberries, stemmed and sliced

3 tablespoons freshly squeezed lemon juice

1 cup sugar, divided

1 cup whole milk

2 cups heavy cream

1 teaspoon pure vanilla extract

In a small bowl, combine the strawberries with the lemon juice and 1/3 cup of the sugar; stir gently and allow the strawberries to macerate in the juices for 2 hours. In a medium bowl, use a hand mixer or a whisk to combine the milk and sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream plus any accumulated juices from the strawberries and vanilla. Turn the Cuisinart Automatic Frozen Yogurt Ice Cream & Sorbet Maker on, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 to 30 minutes. Add the sliced strawberries during the last 5 minutes of freezing. Note: this ice cream will have a "natural" appearance of very pale pink; if a deeper pink is desire, sparingly add drops of red food coloring until desired color is achieved. Optional: 2 hours to "ripen" in freezer.

drop biscuits and gravy

I had to make biscuits and gravy for my dad and sister before leaving town because they love biscuits and gravy.  My grandpa has always loved them to so we dropped some off at his house. This was a great recipe. Tasted just like good 'ol biscuits and gravy. We'd never dream of making them without the HOT sausage. Hooray for drop biscuits; they're so much easier than having to roll them out.

drop biscuits and gravy (allrecipes.com)

1 cup flour

1 1/2 teaspoons baking powder

1/8 teaspoon salt

1/2 cup milk

1 teaspoon butter, melted

gravy

1/2 pound Jimmy Dean's Hot pork sausage

1 tablespoon butter

3 tablespoons flour

1 3/4 cups milk

1/8 teaspoon salt

1/2 teaspoon pepper

In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees for 10-12 minutes or until golden brown. Meanwhile, in a saucepan, cook the sausage over medium heat until no longer pink. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits.

red lobster cheddar bay biscuits- top secret version

My sister saw a Red Lobster ad on television which prompted an immediate craving for these biscuits. The only major problem with making this recipe is that I didn't double or triple it. My grandmother came to dinner last night and said, "These taste just like the biscuits at Red Lobster and I love their biscuits" not knowing I had a copycat recipe up my sleeve. Outstanding!! My family declared this Hall of Fame!

red lobster cheddar bay biscuits- top secret version (food.com)

2 1/2 cups Bisquick baking mix

4 tablespoons cold butter

1 cup shredded cheddar cheese, grated

3/4 cup cold milk

1/4 teaspoon garlic powder

brush on top:

2 tablespoons butter, melted

1/2 teaspoon garlic powder

1/4 teaspoon dried parsley flakes

1 pinch salt

Preheat oven to 400. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas. Add cheddar, milk and 1/4 teaspoon garlic. Mix by hand until combined, but don't overmix. Drop 9 equal portions onto greased cookie sheet (I made 11). Bake for 15-17 minutes or until tops are light brown. Melt 2 tablespoons butter in a bowl. Stir in 1/2 teaspoon garlic powder and parsley flakes. Use a pastry brush to spread garlic butter over tops of biscuits.

molten chocolate cake

My sister made this delicious molten chocolate cake the other night. It wasn't as oozy as it should have been because it was slightly overbaked but the inside was pudding-like, rich and delicious. I can't wait to make it again and get the ooze factor.

molton chocolate cake (my sister found this recipe at MarthaStewart.com)

4 tablespoons unsalted butter, room temperature, plus more for muffin tins

1/3 cup granulated sugar, plus more for muffin tins

3 large eggs

1/3 cup all-purpose flour

1/4 teaspoon salt

8 ounces bittersweet chocolate, melted

confectioners' sugar for dusting

whipped cream, for serivng

raspberries, for garnish

Preheat oven to 400. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar and tap out excess. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes. To serve, turn out cakes and place on serving plates bottom side up. Dust with confectioners' sugar and serve with whipped cream if desired.

macaroni and cheese

I had this dish at my friend Annie's home. I can't remember the occasion but I never need a reason or a special occasion to get together with a friend and eat well. On Father's Day we had BBQ ribs (Tony Roma's from Costco, they were great!), blue cheese salad, macaroni and cheese, garlic bread and chocolate molten cake with raspberries for dessert.
macaroni and cheese (my friend Annie found this recipe from The Barefoot Contessa)
kosher salt
vegetable oil
1 pound elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup flour
12 ounces Greyere cheese, grated (4 cups)
8 ounces extra sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly grated black pepper
1/2 teaspoon nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat oven to 375. Drizzle oil into a large pot of boiling water. Add the macaroni and cook according to the directions on the package, 6-8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large 4-quart pot and add the flour. Cook over low for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the cheeses, 1 tablespoon salt, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on top.
What I have to say- There was a little bit left in my pan after pouring it into the baking dish so the kids and I had some that was pre-baked. It was delicous! Next time I might skip the breadcrumbs and baking and go straight to the eating. I really liked the saucy, cheesy pasta.