Eating Well

Sunday, August 17, 2014

Beef Fillets with Balsamic Rasperry Sauce


Ingredients

  • 2 (about 4 ounces each) bacon wrapped fillets
  • ¼  teaspoon(s) salt
  • ½ teaspoon(s) coarsely ground black pepper
  • 2 teaspoon(s) vegetable oil

Raspberry-Balsamic Sauce

  • 1 teaspoon(s) vegetable oil
  • 2 tablespoons red onion, finely chopped
  • 2 tablespoon(s) balsamic vinegar
  • 3 tablespoon(s) seedless red raspberry jam
  • ¼ cup fresh raspberries
  • ¼ teaspoon(s) coarsely ground black pepper



Directions

  1. Prepare Fillets: Pat fillets dry with paper towels. Sprinkle fillets with salt and pepper.
  2. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add fillets and cook 2 to 3 minutes for medium, turning steaks over once. Transfer fillets to an oven safe pan and bake at 400 degrees for 10 minutes or to desired doneness. When fillets are done, transfer to platter with any juice; cover with foil.
  3. Prepare sauce:  In the skillet, heat oil over medium heat until hot. Add red onion and 1/4 cup water and cook about 5 minutes or until onion is tender, stirring occasionally. Stir in balsamic vinegar and another 1/4 cup water; heat to boiling over medium-high heat. Boil 1 minute or until slightly reduced. Remove skillet from heat; stir in jam, parsley, and pepper until blended. Return fillets with their juice to skillet, and the fresh raspberries; heat through.

 

Sunday, August 10, 2014

Brownie Goody Bars

New recipe to try. From Betty Crocker...  Keep you posted how they trun out.
Ingredients

Brownies

2/3  Cup butter or margarine

5 Oz unsweetened baking chocolate, chopped

1 3/4 Cups granulated sugar

Teaspoons vanilla

3 Eggs

1 Cup Gold Medal™ all-purpose flour*

1/2 Cup chopped walnuts, toasted if desired


Creamy Vanilla Frosting

3 Cups powdered sugar

1/3  Cup butter or margarine, softened

1 1/2  Teaspoons vanilla

1 To 2 tablespoons milk

Topping

3/4 Cup salted peanuts, coarsely chopped

3 Cups crisp rice cereal

1 Cup creamy peanut butter

1 Bag (12 oz) semisweet chocolate chips (2 cups)


Directions

  • 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening. In 1-quart saucepan, melt 2/3 cup butter and the unsweetened chocolate over low heat, stirring constantly. Cool 5 minutes.
  • 2 In medium bowl beat granulated sugar, 2 teaspoons vanilla and the eggs with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed, scraping bowl occasionally. Beat in flour just until blended, scraping bowl occasionally. Stir in walnuts. Spread in pan.
  • 3 Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack, about 2 hours.
  • 4 In medium bowl, mix powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed. Stir in 1 1/2 teaspoons vanilla and 1 tablespoon milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost brownies; sprinkle with peanuts. Refrigerate while making cereal mixture.
  • 5 Place cereal in large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. Cut into 6 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.

Saturday, August 9, 2014

The "eyes" have it.

Potato eyes that is. Or make your own potato crisps.

2 russet potatoes
1 1/2 cups peanut oil
Seasoning of choice. 
Large bowl of water
3 tablespoons of table salt

Slice the potatoes thinly. Use a madaline or slicer. Don't make them any more than about 1/8 inch. 
Add the salt to the bowl of water. As the potatoes are sliced add them to the salted water. 

Let them sit for a least 15 minutes. Drain and dry on paper towls. Get them as dry as possible. Wate and hot oil don't mix. 
Meanwhile heat the oil in a large stock pot. Make sure it's at least 350 before adding the potatoes. 
Cook about 10 minutes on medium heat. 
When the slices are golden transfer to paper towls to drain. 
Add your favorite seasonings .  Cool and enjoy. 
Store them in an airtight container. 





Saturday, July 26, 2014

Creamy Peach Coffee Cake

2 cups peaches
3 tablespoons craisins
1/4 cup milk
1/4 cup sugar
2 tablespoons corn starch

1 1/2 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking sodas
2 tablespoons ground flax seed 
1 teaspoon cinnamon 
1/4 cup butter
Pinch of salt

1 egg
1/2 cup butter milk
1 teaspoon vanilla

2 tablespoons butter
1/4 cup brown sugar
1/4 cup flour

1/3 cup butterscotch chips

In a sauce pan add the peaches and milk bring to a boil over medium heat. Next add the sugar and the craisins. Simmer for 5 minted. Then turn off the heat. 

In a large bowl add the flour, sugar, baking soda and baking powder. Cut the butter into small cubes. Use a fork or pastry cutter to work the butter into the flour. It should resemble course crumbs. Add a pinch of salt. 

Beat the egg and buttermilk together. Add all at once to the flour. Add the flax and the cinnamon. Mix well.

In a small bowl. Add 1/4 flour, 1/4 cup brown sugar and  butter. Use a knife or pastry cutter to work the butter in. It should look like peas when complete.  

Grease a 8x8 dish. Add the batter speed to the edges. Add the peaches.

Add the streusel to the top. 

Bake for 30 to 40 minutes at 350. 



Sunday, July 13, 2014

Baked Macaroni and Beef

1 pound ground beef browned.
1 package mac and cheese make to package directions
1 can peas drained
4 Roma tomatoes chopped
1 can mushrooms
1 can cream of celery soup
1 tsp Italian seasoning
1 tsp onion powder
1 tsp garlic salt
 1/2 cup chopped onion and bell pepper mixed
salt and pepper
1 cup bread crumbs
1/2 cup mozzarella cheese


Brown the ground beef breaking it up and crumbling while it's cooking add the in the seasons. Next add the drained peas the mushrooms with the can juices and the tomatoes. Simmer for another 5 minutes.

Pour into a casserole dish top with the mac and cheese then the mozzarella cheese and the bread crumbs

Bake at 375 until the top is golden brown.