Monday, July 22, 2013

Steak salad

I did not get a photo of this one. We ate it too fast. 

1 to 1 1/2 lb sirloin steak
1 tsp chili powder
1 tsp garlic powder
Olive oil spray
1 can black beans drain and rinse
1 can corn drained
1/2 cup salsa
1/4 cup olive oil and vinegar dressing
Large tomato

Sprinkle chili powder and garlic powder on both sides of steak. Cook in medium skillet sprayed with olive oil 4 min on each side.  Slice into think strips. This can be done ahead of time and refrigerated. Warm in the microwave if you have refrigerated it. 
Mix togethers beans, corn, salad and salad dressing. 
Place chopped lettuce on plates. Top with beans and corn, steak and chopped tomato. 
Makes 6 servings. 

Serve with Texas toast or kaiser roll buttered and browned under the broiler. 

I got 3 salads and then divided the steak, beans and corn for 3 more servings and served it warm with the salad on the side for a second meal.  

Sunday, July 14, 2013

American Beauty Frosting

American Beauty Frosting 
Double batch quantity in ( )

5 tbsp flour ( 2/3 cup)
1 cup skim milk (2 cups)
1 cup margarine - 2 sticks (2 cups-4 sticks)
1/2 cup shortening (1 cup)
1 cup granulated sugar (2 cups)
2 tsp vanilla ( 4 tsp) 

Whisk flour into milk in a saucepan. Heat until thickened, stirring often to prevent sticking or scorching.  Pour into bowl and cover with plastic wrap. Refrigerate until completely cooled 
Once cool, cream the margarine, shortening and sugar. Add milk mixture and beat ( #8 with the Kitchenaid whisk) for 10 minutes. 

Saturday, July 13, 2013

Cranberry Scones (Basic Scones Recipe)

I found a simple basic scones recipe at and added some dried cranberries - yummy! 

Basic Scones
3 cups all purpose flour
1/2 cup granulated sugar
5 tsp baking powder
1 tsp salt
3/4 cup margarine
1 egg, beaten
1 cup skim milk
(I also used dried cranberries and orange zest)

Preheat oven to 400 degrees.

 Measure flour, sugar, baking powder and salt into a large mixing bowl.  Stir until well mixed.

 Add the margarine.  I cut it into slices to making the next step easier.

 Using a pastry blender, blend in the margarine until a meal texture.  If you don't have a pastry blender you can use two knives, one in each hand, and cut through the margarine slices until you only have very small pieces of margarine among the flour.

 Here you can see the small 'lumps' of margarine.

 Add the egg to the milk and beat with a whisk until well mixed.    Add the milk mixture to the flour mixture while stirring until all the flour is moistened.

 Here I added a handful (about 3/4 cup) of dried cranberries and about 1/2 teaspoon orange zest.   You can add any dried fruit or other tasty things like chocolate chips, coconut or chopped nuts.  Or you can just make them plain.

Lightly grease a baking sheet or line with parchment paper and spray the paper with cooking oil.   I divided the dough in half and made two flat circles about 1/2 inch thick.  Score with a knife into 8 pie wedges.  (The original recipes said to make one circle - it would have been huge, like a pizza!  I prefer the smaller scones.)

Bake at 400 for 15 minutes or until lightly browned.  Can be served warm or at room temperature. 

16 servings - 197 calories each.  Not low in calories but everything in moderation.  I put half of them in the freezer.

Sunday, July 7, 2013

Cream Cheese Stuffed Chicken Breasts

4 chicken breast halves, about 6 ounces each (I think I could have used 6 as a lot of the cream cheese oozed out the sides when I was trying to secure with the toothpick)
8 ounces soft cream cheese (I used the chive and onion cream cheese)
1/3 cup shredded cheddar cheese
1/2 tsp cumin
1/2 tsp red pepper flakes

Mix together the cream cheese, cheddar cheese, cumin and pepper flakes. 
Slice into the thick part of each chicken breasts, making a pocket.  Stuff the pocket with the cream cheese mixture.  Secure the opening with a toothpick.
Roll in the bread crumbs and place on a foil lined baking sheet.
Bake at 350 for 35 -40 minutes.   Some of  cream cheese may melt and run out of the pocket - that is okay.  Just serve it up with the chicken. 
I made these with Cilantro Lime Rice and the melted cream cheese and rice really tasted good together.