Archive for the ‘Recipes’ Category

Tex-Mex Cheesesteak Sandwiches

Wednesday, June 13th, 2012



This dish was something that popped into Jace’s head one night at dinner and we decided to try it. It was definitely a winner! I just went and bought Rosa’s queso because I like theirs better than mine. If you want to make you’re own more power to ya. Guacamole would also be really good on this sandwich.

Tex-Mex Cheesesteak Sandwiches

1 pound skirt steak or flank steak cut into small strips
1 poblano pepper, julienned
1 onion, julienned
Your favorite fajita seasoning
Queso
deli rolls

Liberally season the steak with the fajita seasoning (seriously, don’t be shy). Cook over medium high heat until it is to your desired doneness. Remove the meat and put the onions and peppers in the pan. Cook until soft and remove from pan. Cut the deli roll in half and load it up with the meat and peppers. Pour queso over the top and devour. So good!

Cheesy Spinach Dip

Wednesday, June 6th, 2012



We have been looking for more ways to incorporate vegetables into our meals lately. Neither one of us eat a lot of vegetables, but we would like to eat more before the baby comes so we’ve been slowly making meals with more color in them. I found this recipe on Pinterest and noticed it was pretty much the same recipe I used for my queso dip, but with frozen spinach thrown in. What’s even better is you can’t taste the spinach! The original recipe calls for bacon which any other time I would do in a split second, but apparently this baby doesn’t appreciate bacon and I have to leave it out. BOOOO!!!! I made this in a dutch oven on the stove but it can just as easy be cooked in a slow cooker or in the microwave in a microwave safe bowl.

Cheesy Spinach Dip
1 package Velveeta cheese (I use 2% Velveeta), cut into small cubes
1 can ro-tel tomatoes
1 package (10 oz) frozen spinach, thawed
1/4 cup milk

Put all ingredients into the bowl of the method of cooking that you choose (microwave, dutch oven or slow cooker). Cook until cheese is melted stirring occasionally until incorporated. If you are using a microwave I would recommend cooking in 2 minute increments until fully melted stirring after every 2 minutes. This keeps nicely as long as you keep it warm so I keep in on the stove top on a very low heat, stirring occasionally.

Chocolate Banana Bread

Wednesday, March 14th, 2012



I LOVE this recipe. It is really easy and it is great for getting rid of your bananas that are about to go bad.

Chocolate Banana Bread
adapted from Savory Sweet Life

1 stick of salted butter, at room temperature
1/2 cup sugar
1 egg
2 very ripe bananas, mashed
1/2 cup sour cream
1 tsp vanilla
1 tsp baking soda
2 tbs cocoa powder (I used dark chocolate because that’s all I had and it was delicious)
1 cup flour
1 cup chocolate chips

Preheat your oven to 350 degrees

In a stand mixer or a bowl with a hand mixer cream the butter and sugar until smooth. Turn the mixer down and stir in the mashed banana, sour cream and vanilla until mixed together. Add the baking soda, cocoa powder and flour in and run the mixer on low to medium until it is mixed in. I ran my mixer for a couple of minutes at this point.

Pour in your chocolate chips and mix just until they are incorporated.

Pour your batter into the container of your choice. I’ve made large loafs and the little bars. It will also make 2 mini loaf pans or muffins. The sky’s the limit!

Steak in a Spicy Cream Sauce

Wednesday, February 29th, 2012



We have come to the conclusion that there is nowhere in Midland to find a decently cooked steak. We have searched high and low and nothing seems to top what we can make at home. We are constantly going to restaurants and hoping they will change my mind, but all to no avail.
So, when we saw someone make this dish on Diners, Drive In’s and Dives on the Food Network we had to recreate it the next day. This is absolutely delicious and the cream sauce tastes awesome on some mashed potatoes. It definitely filled my need for a good steak.

Steak in a Spicy Cream Sauce
2 steaks (the cut of your choice)
1 anaheim pepper, cut julienne
1 poblano pepper, cut julienne
1 jalapeño pepper, whole
1 shallot, minced
2 tbs canola oil
1/2 cup heavy cream
1 1/2 tablespoon flour
1/3 cup chicken broth

Pull your steaks out of the refrigerator an hour and a half before you are ready to cook them and let them get to room temperature. This allows for more even cooking. 30 minutes before you are ready to cook salt the steaks liberally and set aside.
While those are soaking up the salt you can cut all your peppers and onions.
Put oil in a large skillet and heat to medium-high. Throw the whole jalapeño into the oil and leave it there while you cook your steaks. Cook the steaks to your desired doneness and remove from pan.
Put the anaheim, poblano and shallots into the pan and cook until soft. After they are soft add the flour in with the veggies. Stir to combine. Pour the chicken broth in to deglaze, then add 1/2 cup of heavy cream. Stir until it creates a thick sauce.
Salt and pepper to taste. If you’d like some more heat add some cayenne.
Put the steaks on the plate and pour the cream sauce with all the peppers and onions on top of the steak.

Jace’s BBQ Sauce

Wednesday, February 22nd, 2012



A couple of weeks ago my wonderful husband made the best BBQ sauce I have ever had! Seriously, this stuff is good on ANYTHING. As Texans we take our BBQ sauce very seriously and we eat it on everything. Chicken, fries, steak, burgers, crackers, or just in a bowl with a spoon. Needless to say the mass produces bottles at the grocery store just won’t do. I think this recipe with kick all of those bottled sauces butts.

Be sure to have plenty of time when you make this sauce. A good BBQ sauce is going to take you a while but it will be worth your time in the end.

Jace’s BBQ Sauce

1/4 onion, minced
2 cloves garlic, minced
2 strips of bacon
1 tsp celery salt
1 tsp onion powder
1 tsp ground ginger
1 tsp paprika
1/2 tsp hickory smoke seasoning
4 cups chicken broth
1 package beef bouillon
1 package chicken bouillon
1 ounce sherry wine vinegar
1 cup worcestershire sauce
3 ounces soy sauce (low sodium)
2 cups ketchup
salt to taste

In a large pot cook the bacon. You are just wanting the bacon fat so after it cooks down remove the bacon. You don’t need it anymore so you can eat it. I promise I won’t tell.

Cook the onions in the bacon fat with a pinch of salt. After about a minute and a half of cooking add the garlic. Cook only until the onions are translucent.

When the onions are ready add the chicken broth with a couple of dried chilies thrown in. Cook until the liquid is reduced by half.

While this is cooking put together your dry mixture and wet mixture:

In a small bowl combine the celery salt, onion powder, ground ginger, paprika and hickory smoke seasoning.

In a large measuring cups combine the vinegar, worcestershire sauce, and low sodium soy sauce and honey.

When the liquid is reduced by half pour the wet mixture and 3 tablepoons of the dry mixture in and stir to combine.

Stir in the ketchup and taste it. Add salt as needed. And let is simmer for about 30 minutes so the flavors can come together.