Monday, April 25, 2011

Rutter Rib-eye steak w/sauce

Well, We did cook the steak and the sauce, but I didn't really stick too closely to the recipe. First thing I did different changing the onions. Doug had picked some wild onions and so we used them. I should I say.....Well.....messed the instructions up. I used way to much butter to start, and it went down hill from there.

We really like our steaks cut thick....If you couldn't tell. LOL!!!!

(Wild Onions!!!)

After sauteing the onions is a "boatload" of butter, I tried to follow the rest of the recipe. Instead of using the whiskey, I used Worcester sauce. I cooked this for a while. But the sauce was never quite right. So I added some flour, then water, and made a sort of gravy like sauce (Pic below).

I wouldn't say it tasted bad, but I don't think I would try making the sauce again unless I followed the recipe completely. Better Luck next time I suppose!!!

Saturday, April 23, 2011

A bit of catching up =;)

We were not big fans of the halapenos they were a bit to rich for us!! Easy to make though.

Ok, I'm a terrible baker and this cinnamon rools were fantastic =;) This recipe makes a lot!!!

The comfort meat Balls were very tasty but I baked them instead of frying and I doubled the recipe so I could freeze them and also take some to some to a family in our ward. I didn't make the sauce we ended up eating them with spaguetti sauce.

For the Mac and cheese I ended up using nut meg and a mix of cheeses since that's how I usually make my recipe and everyone loves it. It was delish =;)

Amazing steak dinner

This was a huge hit here with all the carnivores of the house!!! We all loved the Whisky sauce, I used sweet Maui onion for the sauce since I had so much of it. I seasoned the steak with Brazilian BBQ seasonings and sea salt, and grilled it. We served it with Yukon gold potatoes sautéed in olive oil and sea salt and sautéed Cauliflower with cheddar cheese….. very rich meal indeed but loved by all. Definitely a keeper

New recipe picks for April 24th

I chose two recipes, so I hope that won't be too much. Ree suggested that they go well together, so we will give it a try. Also, here in Oklahoma our weather is warming up, so I wanted to cook the brisket, while it isn't too hot outside :)
Let's cook "Braised Beef Brisket" pg. 160 & "Cheese Grits" pg. 164. Happy cooking!!

Friday, April 22, 2011

Jacki’s Beans and Cornbread

I made both of these recipes awhile back.  The cornbread I made several months ago and the beans a few weeks ago but I didn’t take pictures so I will just do a quick review from what I can remember.    I didn’t care for the cornbread because it wasn’t sweet at all but probably more authentic.  I also used a very fine ground cornmeal and I prefer one that is not as fine.  I also just cooked it in the oven in a pyrex pan instead of a skillet.  I will probably try the recipe again and add sugar.  I liked the beans but I made a few additions to the recipe.  I halved the recipe and put the beans in water and brought them to a boil for two minutes then I transferred them to the crockpot for the day.  I used the bacon but also cut up an onion and tossed that in as well as a sprinkle of oregano.  Towards the end of cooking I added some chicken bouillon granules and it was really good – plain and delicious.  I had planned to make both of these recipes again this week and take pictures to post but it just didn’t happen.

Tuesday, April 19, 2011

Leslee’s Beans and Cornbread

This was the first time I have ever cooked with dry beans before so it was a bit of an adventure.  I decided to use the crockpot so that I didn’t have to watch a simmering pot.  This made it easier and I just put the rinsed beans, water and some spices in and turned it on low for about 8 hours.  I had to add water a few times through out the day and was surprised by how much was absorbed.  I halved the recipe and probably ended up adding a total of about 8 cups of water for the 2 cups of beans. 

The cornbread was easy to make and Summy enjoyed helping me.  I used a medium ground corn meal and some different flour to make it gluten free.  I don’t have a skillet so I covered the rubber handle of my frying pan in tin foil (a trick I learned from Rachel Ray!) and popped that into the oven.  I should mention that I added 1/4 cup of sugar to the recipe because my mom had said it was not sweet at all and when I tasted a little of the batter it wasn’t all that good.  I am sure the sugar made a big difference although it wasn’t super sweet.  I really like the cornbread with a little melted butter on it…DELICIOUS! Next time I would use a finely ground corn meal because the medium effected the texture.  I thought the beans were pretty good too although I had to add a lot of seasoning to make them more flavorful.  This is probably just how it is with beans.  Maybe I added too much water though…any suggestions? Next time I will probably add some of the topping she suggests, that would be good. 

All in all it was a delicious meal that I enjoyed by myself since Sean was not home for dinner and the kids are quite picky.  I packed some for his lunch tomorrow so I will see how he likes it!  Halving the batch made quite a bit so that is something to think about when you try it. 



Sunday, April 17, 2011

Beans and Cornbread

For the recipe this week I will pick the beans and cornbread on page 100.

Friday, April 15, 2011

Our Rib-Eye Steak

My mom and I made this recipe on Wednesday night for Knox’s birthday since the boy is a big fan of meat.  We chose the thinner cuts of rib-eye steak at the store and opted for the boneless.  Sean grilled the steak on the BBQ and it was seasoned with just salt and pepper.  While he was grilling I made the cream sauce.  I read online that you could substitute vanilla for whisky so we decided to give that a try.  I used a little less than 1/4 cup of it but probably could have put in less.  I really think you could probably use any cooking liquid and would maybe have just added more beef stock and let it cook down.  The sauce was good on top of the steak, although the steak was delicious on its own too! We all liked this dish and it was fun to cook up!




Tuesday, April 12, 2011

Owens' Pot Roast

I fixed the roast last Thursday.  I meant to fix it on Tuesday when it was a little cooler here in Oklahoma, but I forgot to get it started and in the oven on time.  I followed the recipe as it was written and it tasted good.  I usually do mine like many others do in the crockpot with an onion soup packet & cream of mushroom soup.  this was a nice change but it is so much easier in the crockpot for me.
The onions and carrots browned along with the seared roast.
 All ready to go into the oven.
 Cooked and ready to eat.  I served this with mashed potatoes.  My kids are big fans of cooked carrots, but Kenton and I thought that they had a good flavor.  It was good and I would fix it again!

Monday, April 11, 2011

Back in the kitchen!!!

Ok guys, it's been a crazy couple of months here in the North West. Yes I have been cocking but not very good about posting all the recipes I will try to post everything by this coming weekend! Alright I have decided to make the Rib-Eye Steak with Whiskey cream Sauce on page 166! I was told that you can buy a tinny bottle of whiskey at the liquor store....hmmmmmmm that should be interesting Ha-Ha......Let's Cook =;)

Thursday, April 7, 2011

Rutter Oatmeal Crisps

Alright, so I completely forgot to take pictures as I went. Sorry!!! Okay, I decided to make these cookies for a fundraiser that is going on where I work. They are raising money for a Japan relief effort by having bake sales, etc. I wanted to lend a hand, so I baked cookies.

When making the cookies, I decided to add fresh blueberries to the mix. I also used walnuts instead of pecans. They turned out tasting GREAT! I did use a few too many blueberries which cause a few of the cookies to fall apart. Over all the majority of the cookies looked awesome. I really like these cookies and will definitely make them in the future.

Me at work.....One of the broken cookies I brought for my lunch.

Taking a Bite.........The baby really wanted to see what the cookies tasted like!!! ;)

Sour Cream Pancakes

I fixed these pancakes when my mom & dad were visiting.  I actually fixed these twice!  I was really surprised at how good these were.  I was a little skeptical at how the sour cream was going to taste; but these were really good!  They didn't seem to make as many as Ree said they would; but they are still very tasty!

Sunday, April 3, 2011

Jacki’s Review of Perfect Pot Roast

I made this recipe for dinner tonight and it was simply delicious.  I used a boneless chuck roast that was  1.80 pounds since there is only two of us.  I didn’t have regular, unpeeled carrots so I used the baby carrots and I omitted the thyme and rosemary sprigs because I didn’t have any fresh.  I used beef broth instead of the stock.  I didn’t have a Dutch oven type pan that I could do all the browning and then baking in so I just used a skillet to brown and then transferred it all to a glass pyrex dish and covered it tightly with foil.  I let it cook at the 275 degrees for about 4 hours and it was perfect.  I think I would use a little less broth though – didn’t need it all and less would concentrate down a little more although it was very good as it was.  I baked some red potatoes on the side and served it with steamed corn and a tossed green salad.  It was a refreshing change from the standard Lipton onion soup mix I usually always use.  I think the fresh herb sprigs would give it a nice flavor as well – maybe I will try that next time. 

Jacki's Pics 148

Leslee’s Perfect Pot Roast

We had this for a big lunch/dinner this afternoon.  I was excited to try this pot roast since I usually just cook them in the crockpot.  I used a chuck roast, whole carrots, onions and finger link potatoes.  I thought it was kind of fun to brown them all up before cooking…I felt like quite the cook! The roast was difficult to handle in the pan because it was so heavy.  I roasted everything in my big pot for about 3 1/2 hrs.  I thought the meat would be a little more tender then it was but it was moist and had a good flavor.  Sean made up a gravy with some of the juice from the pan that added some more flavor! I should mention that I forgot to add the spices to the roast so I am sure that would have been good.  The veggies in it were very delicious! I think in the future I will use the browning technique but maybe just cook it in the crockpot since that is easier to do while we are gone at church. 

Overall this made a very delicious meal and was perfect for Sunday!


Sean requested the Oatmeal Crispies again so we are getting some use out of the Pioneer Woman Cookbook over here today!

Friday, April 1, 2011

Recipe for Week of April 3-9

Perfect Pot Roast on Pgs 120-122 is my choice for the recipe of the week.  I am planning on making this for Sunday dinner.  I usually make my pot roast with the onion soup mix so this will be something different to try.