Leftover Steak Beef Stroganoff for Two Recipe

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Ingredients

  • 6 to 8 ounces cooked steak or raw sirloin tips, trimmed and sliced 1/8-inch thick
  • Salt to taste
  • 2 tablespoons butter (or more if using raw beef)
  • 8 ounces cremini or white button mushrooms, washed and quartered
  • 1 large shallot or half a small onion, sliced thinly; about 1/4 cup
  • 2.5 tablespoons flour
  • 1 cup beef stock or broth
  • 3 tablespoons sour cream
  • 1 tablespoon minced fresh dill or parsley

Directions

Remove the leftover cooked steak from the refrigerator and let it come to room temperature. Pile the mushrooms into a small saute pan. Sprinkle with about 1/4 teaspoon of salt and add 2 tablespoons butter. Add enough water to cover the mushrooms so they will float. Set the pan over high heat and bring to a boil. When the butter melts, stir it in. Adjust the heat so that the water remains at a low boil. Cook until the water evaporates completely. Continue to cook and don’t forget stirring.  Sprinkle the mushrooms with the flour and cook, stirring, for a few minutes until flour is browned. Add the stock and bring to a boil. Cook until thickened to the desired texture. Reduce heat to very low—the liquid should almost stop simmering before the next step. Stir in the sour cream, then the beef. Heat for a few minutes, just until sour cream is mixed in and the beef is warm.

Slow-Cooked Lamb Chops

Lamp Chops

Ingredients

  • 1 medium onion, sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 lamb loin chops (about 1-3/4 pounds)
  • 2 garlic cloves, minced

 

Directions

  • Place onion in a 3-qt. slow cooker. Combine the oregano, thyme, garlic powder, salt, and pepper; rub over the lamb chops. Place chops over onion. Top with garlic. Cover and cook on low for 4-6 hours or until the meat is tender.

 

Hawaiian Steak

 

GrilledSteakMangoSalsa_500close

INGREDIENTS:

  • 1 beef Top Round Steak, 3/4 inch thick (about 1 pound)
  • 4 cups hot cooked couscous (1-1/2 cup dry)
  • 2 cups sugar snap peas, steamed

Marinade:

  • 1/4 cup fresh lime juice
  • 2 tablespoons minced green onion
  • 2 tablespoons water
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons minced garlic
  • 1/4 teaspoon salt

Mango Salsa:

  • 1-1/2 cups finely diced fresh mango
  • 2 tablespoons minced green onion
  • 1 tablespoon fresh lime juice
  • 1 tablespoon minced fresh cilantro
  • 1 red serrano or red jalapeño pepper, seeded, finely chopped

COOKING:

  1. Combine marinade ingredients. Place beef Top Round Steak and marinade in a food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Just before grilling steak, combine salsa ingredients in a medium bowl. Cover and refrigerate until ready to serve.
  3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, about 10 to 11 minutes (over medium heat on the preheated gas grill, times remain the same) for medium-rare (145°F) doneness, turning occasionally. (Do not overcook).
  4. Carve steak into thin slices. Season with salt and pepper, as desired. Serve with salsa, couscous, and sugar snap peas.

Beef Tacos

taco dinner

Ingredients

Beef:

1 tablespoon olive oil
1/2 yellow onion, diced
2 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper

Topping:

20 fajita-sized flour tortillas
18 hard taco shells
1 pound Cheddar-Jack cheese, grated
15 Roma tomatoes, diced
1 head green leaf lettuce, shredded

Directions

  1. Preheat the oven to 325 degrees F.
  2. For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it’s totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper, and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
  3. For the Toppings: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
  4. Serve with the grated cheese, diced tomatoes, and shredded lettuce.

 

Skinny Banana Bread

This Skinny Banana Bread recipe has no oil, is low sugar, and just over 100 calories/slice! I found it years ago and it is the best banana bread recipe and low in calories.  I like to add walnuts but it will increase the calorie count.

 

Skinny-Banana-Bread-3

 

Ingredients

  • 4 bananas, about 1 1/3 cups, mashed
  • 1 large egg
  • 1 Tablespoon vanilla extract
  • 3 Tablespoons light brown sugar
  • 2 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour (white or white-whole wheat)
  • 2 Tablespoons unsalted butter, melted

Instructions

  • Grease a standard 9×5” loaf pan (I also like to line the bottom of the pan with parchment paper to make sure the loaf doesn’t stick).
  • Mash bananas in a mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.
  • In a separate small bowl stir together flour, baking powder, baking soda and salt. Add to banana mixture and stir to combine.
  • Gently stir in melted butter. Bake at 350 degrees F. for 35-45 minutes or until a toothpick inserted into the center comes out clean.
  • Allow cooling in the pan for 5-10 a few minutes before inverting onto a wire cooling rack.

Notes

You can also make muffins, it makes 12 muffins and you bake the 18-25 units

Nutrition

Serving: 1slice | Calories: 137kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 209mg | Potassium: 208mg | Fiber: 1g | Sugar: 9g | Vitamin A: 105IU | Vitamin C: 3.4mg | Calcium: 29mg | Iron: 1mg

 

 

 

 

 

 

 

Faux Wiener Schnitzel

Air-Fryer-Pork-Schnitzel-Pin-1jpg-683x1024

 

Or simply called Bavarian Pork Schnitzel or Pork Schnitzel.  Today I’m trying out the air fryer.  It could be my secret to a healthy alternative to deep-frying. Trying out bavarian seasonings as well we will see if my favorite dinner guest approves.

If you don’t have an air fryer there are two other options.

Baking:

Use a high heat of 425-450 degrees. Make sure to flip it about halfway through so you don’t have a crispy side and a mushy side. Or place the chops on a cooling rack atop a baking sheet so the heat can get to both sides.

PanFried

If you go with pan-frying, then just use enough oil to coat the bottom of your pan. Again, high heat is your friend. Plus if you can find lard instead of oil and healthy eating isn’t your friend then go with lard, it will taste better.

Also to answer the question of a friend.

Can you make schnitzel with chicken?

Schnitzel can be made with chicken, veal, beef, turkey, pork, venison, and if you want to do it with ostrich – go for it!

Bavarian Pork Schnitzel ( it’s the combination of spice that makes it bavarian)

INGREDIENTS

  • 4 boneless pork chops, cut or pounded to 1/3″ thickness
  • 1/4 teaspoon thyme
  • 1/8 teaspoon garlic salt
  • 1/4 teaspoon old bay seasoning
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon minced rosemary
  • 1 large egg
  • 1/2 cup flour
  • salt and pepper to taste
  • 2/3 cups bread crumbs, I like to make my own

INSTRUCTIONS

  1. Rinse and pat dry the pork chops
  2. Turn on the air fryer to 390°
  3. In one bowl mix bread crumbs, spices and blend well, plus salt and pepper to taste.  Place egg and flour in two separate bowls.
  4. Dip chop in flour to coat. Then into the egg wash. Then dredge all sides of the pork into the panko mixture.  Finish all pork chops and coat all surfaces.
  5. Spray the basket from the air fryer with olive oil spray then place into the air fryer basket.
  6. My air fryer will hold 2 pork chops.  Place them into the basket and cook for 16 minutes opening at 8 minutes, spraying with a light burst of oil to help get a golden brown color.  (16 minutes because my pork chops were about an inch thick) All air fryers are slightly different check temperature to make sure it is 145° or cut into them and check to make sure the pork is opaque.
  7. Cook in batches if you have more than will fit into your air fryer.  Place cooked ones onto a plate and cover to keep warm until the rest are completed.
  8. Serve immediately.

FROSTED BANANA COOKIES

If you need a quick and simple snack or dessert recipe, these are perfect. These Frosted Banana Cookies have become my new favorite way to put my soft brown bananas to use. They are so easy to make and taste absolutely amazing.

INGREDIENTS

Cookies
    • 1 cup sugar
    • 1/2 cup butter
    • 1/2 cup shortening
    • 1 teaspoon vanilla
    • 3 bananas (ripened and mashed)
    • 2 eggs
    • 1/2 cup buttermilk
    • 1 1/2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 3 1/4 cups flour
Frosting
  • 2 Tablespoons butter (melted)
  • 2 bananas (ripened and mashed)
  • 3 cups powdered sugar (more or less depending on the consistency that you like)
  • 2 Tablespoons milk
  • 1 teaspoon vanilla

INSTRUCTIONS

Cookies
    1. Heat oven to 350 degrees.
    2. Cream sugar, butter, shortening, and vanilla until light and fluffy.
    3. Add bananas and then mix in the eggs.
    4. Blend in buttermilk. Add the dry ingredients until just combined. Do not over-beat. It will be a sticky batter. Drop by tablespoons onto a greased cookie sheet.
    5. Bake for 9-10 minutes, until slightly golden.
    6. Cool completely.
Frosting
  1. Mix all ingredients together and spread over cooled cookies.

 

 

GO WITHOUT THE ICING AND REPLACE IT WITH SOMETHING SWEET:

For this recipe, the icing is really my favorite. It is so yummy and so simple to just whip up. It’s full of flavor and pairs perfectly with these banana cookies.

If you don’t have enough bananas for the icing or time, substitute any of the many toppings such as cream cheese swirls, nutella, chocolate chips, peanut butter chips …..

WHAT IS THE BEST WAY TO STORE THESE COOKIES?

If you do have some leftover, the best way to store them is putting them in the fridge.

Place them in an airtight storage container, and putting them in the fridge.

If you aren’t going to eat them for more than a week, I recommend freezing them, by placing them in an airtight storage container and putting them in the freezer.

They will last nicely in the freezer for about 2 weeks, and in the fridge, about 3-5 days.

To thaw them, place them in the fridge overnight and serve them the next day. Don’t microwaving them, because the frosting will melt and lose its amazing texture. I think these are delicious when they are partially frozen and cold.

 

Rhabarberkuchen mit Vanillecreme und Streusel

Rhabarberkuchen-mit-vanillecreme-und-streusel

 

Für den Teig:
100 g Butter
80 g Zucker
1 Pkt. Vanillezucker
2 Ei(er)
75 g Schmand
180 g Mehl
1 TL Backpulver, gehäuft
Für die Creme:
1 Pkt. Puddingpulver, Vanille
40 g Zucker
375 ml Milch
125 g Schmand
Für den Belag:
800 g Rhabarber, geschält gewogen
Für die Streusel:
200 g Mehl
100 g Zucker
1 Pkt. Vanillezucker
150 g Butter, kalte
Zimt, nach Geschmack
Puderzucker, zum Besträuen

Zubereitung

Arbeitszeit: ca. 20 Min. / Schwierigkeitsgrad: normal / Kalorien p. P.: keine Angabe

Den Rhabarber schälen, in kleine Stücke schneiden und zuckern. Etwa eine halbe Stunde ziehen lassen. Danach in einem Sieb gut abtropfen lassen.
In der Zwischenzeit aus den Zutaten für den Teig einen Rührteig herstellen und in eine gefettete Springform (28 cm Durchmesser) füllen. Bei 180° im vorgeheizten Backofen ca. 15 Minuten vorbacken.
Für die Streusel Mehl, Zucker, Vanillezucker und Zimt mit der Butter zu einer krümeligen Masse verkneten.
Den Pudding mit dem Zucker und der Milch kochen und unter ständigem Rühren etwas abkühlen lassen. Den Schmand unterrühren und auf dem Kuchenboden verteilen. Darüber die Rhabarberstücke verteilen und die Streusel darüber streuen. Den Kuchen bei 180° ca. 30 – 35 Minuten fertig backen lassen.
In der Form auskühlen lassen und mit Puderzucker bestreuen.

Diamant Sablé

Dug up a recipe from my days in Finishing School.  The cookies are named diamond because when rolled in coarse sugar they appear as they were rolled in diamonds.

Ingredients:
1 cup (2 sticks) butter, chilled
2 ¼ cups flour
½ egg (try to get both the white and some yolk)
¾ cup powdered sugar
Dash of salt
½ teaspoon vanilla extract
Coarse decorating sugar (white or desired color)
1 egg white for brushing on the dough

Directions

On your work surface, cut the butter into the flour. Mixture should be the size of peas.

Form the mixture into a circle, and make a well in the center. Add egg, sugar, salt and vanilla to the center and mix together with your fingertips. Cut mixture into the flour and butter.

Line the dough in front of you. Using the heel of your hand, smear the dough away from you to shear the dough against the countertop to combine. Gather the dough together and repeat. The dough should be combined after two to three passes. Work quickly so you don’t heat and soften the butter.

Roll the dough into 2 logs, each about 1 inch in diameter. Wrap each log in parchment or plastic wrap and chill at least 1 hour.

Turn the logs every 15 minutes so the bottom does not get flat. If you have a rounded loaf pan, you can rest the dough on the pan so it will stay in a round shape. Or, place inside a paper towel roll.

When the dough is well chilled, preheat your oven to 350 degrees. Unwrap the dough.

Place a piece of parchment paper on your work surface, or use a large plate. Make a line of sugar the length of the dough, about ¼ to ½ inch deep and 2 to 3 inches wide. Brush the log with a thin layer of egg white, then roll in the sugar, pressing to adhere the sugar to the logs. Repeat with second log. If the dough feels soft, place in refrigerator 5 minutes.

Slice dough into ½- to ¾-inch slices and place about 1 inch apart on a parchment-lined baking sheet. Reshape as necessary so the cookies are round.

Bake in preheated oven 8 to 10 minutes until cookies are just beginning to brown. Remove from oven and cool. Store in an air tight container up to 1 week, or freeze. 

Fairy Dust Shortbread Cookies

Ingredients:

2/3 cup of sugar
1 cup of butter, softened
2 cups of flour
1 teaspoon vanilla
sprinkles

Directions:

1. Preheat your oven to 350 degrees, then start combining your butter and sugar until mixed well and light and fluffy.
2. Add in your teaspoon of vanilla and continue mixing.
3. Add flour, one cup at a time until combined.

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4. Refrigerate for about an hour.
5. Roll them into one inch balls then roll into multi-colored sprinkles. Place on an ungreased cookie sheet and bake in the oven for 13 minutes until lightly brown on edges.

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