Steak and Asparagus Stir Fry

This turned out so good. I know that it seems weird to put chipotle peppers in an asian dish, but it adds a lot of flavor and adds a nice punch. Enjoy.

2 lbs London Broil, sliced thin (against the grain)
1 lb Asparagus
1 Yellow Sweet Onion
1/2cp. Soy Sauce
1/2cp. sugar
1/3cp. veg. oil
2 canned chipotle pepper, diced (Optional: this adds a kick)
3 cloves of garlic
salt and pepper


1. Mix the soy sauce, sugar, garlic, oil, and pepper. Cut the Asparagus in thirds. Get rid of the hard ends. Slice the onions in strips. Add the meat and veggies into a pan and then top with the sauce. Let sit all day or overnight.

2. Put the burner on high. Add the meat and veggies to the hot pan. Cook until brown. (3-4 min) Add a little of the sauce and cook a minute or two more.

Serve with rice.

Prosciutto, Roasted Red Pepper and Fried Egg Sandwich

(Yields 2 Sandwiches)

2 TB butter
2 Buns
1 cp. mozzarella cheese
2 eggs
5 slices prosciutto
1 Roasted Red Pepper, cut in strips
1/2 sweet onion
hot garlic, salt and pepper.

1. I added the prosciutto and onions in a frying pan and browned. Then I added the roasted red pepper to warm. 1 min. Turned off and put in a bowl and covered to keep warm.
2. Added the 1 TB butter and when it was melted I added the buns and toasted the buns. Removed them and added 1/4 cp. of moz. on each side of the bun.
3. Added 2 TB butter and added the egg. Topped with hot garlic, salt and pepper. Put on a lid. Cook on Medium for a few min. until done. While waiting I added the prosciutto, onion and peppers on top of the moz. When the egg is done I put it on top of the prosciutto, onions and peppers. Topped it with the bread with the moz. cheese.

This turned out really good. It was a quick and wonderful breakfast. Enjoy.

OH MY!! Cream Cheese Blueberry Muffins

2 cps. cake flour
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs
1 cp. sugar
1/2 cp. vegetable oil
8 oz. cream cheese, soft....
1 tsp. vanilla

1. Preheat oven to 350
2. Sift the cake flour, salt and baking soda together.
3. Beat the egg and sugar together. Add the cream cheese and mix until smooth. Add the oil and vanilla.
4. Add the dry and wet ingredients together.
5. Spray the muffin pan and add the paper cups. Fill the paper cups most of the way.
6. Bake until the tooth pick comes out clean. About 12 min.

Blueberry Pie

Summer is right around the corner. It is time for fresh fruit and yummy homemade pies. I love fresh apple pie, blueberry pie, and so on. This is one of my favorites. Today, I went to the farmers market and they had THREE Quarts of blueberries for $5.00!!!!! Of course, I could not pass. I made this as soon as I came home. I still have one more quart of blueberries.....We will see what I make. Just to let you know, this pie turned out so good. It was fresh and so yummy. I served it with a scoop of vanilla bean ice cream

BLUEBERRY PIE

The crust:
(The crust recipe is from Allrecipes.com)

4cps flour
3TB sugar
1 tsp. salt
1 3/4 cp. of vegetable shortening
1/2 cp. cold water
1 egg

1. I use my food processor. I throw the first 4 ingredients in the processor. I process the dough until it like a coarse meal.
2. I whisk the egg and water. I add it slowly to the dough and process.
3. Put the dough in fridge for 2 hrs.

The berries:

5 cps. of blueberries
the juice and zest of one lemon
1 cp. sugar
3 TB of cornstarch
1 tsp. cinnamon
pinch of nutmeg

1. I put these 6 ingredients together and toss. Let it sit.


When the dough is done. I separate it into two parts. The first part I roll out and have enough to fit the bottom. Put the dough on the greased pie pan. Add the filling.
I then roll out the second pie crust and make a lattice crust. Then I top with 4 TB of melted butter, sugar, and cinnamon. It makes a nice crust on the crust.......

Enjoy.

The best Risotto EVER! Shrimp and Brocoli Risotto

First of all, I just started making risotto about a year ago. Since the first time....I fell in love. Risotto is so amazing in many ways. It is so versatile. It is so creamy and filling. I love it. I would love to make a wild mushroom risotto, but my husband hates mushrooms. Anyway, my four year old daughter even asks for risotto. I bought shrimp this week and decided to try to make it into a risotto. Not to mention, I tried to make my own shrimp stock. I just have to say. This rocked. (Not to toot my own horn.) Enjoy!

Shrimp Stock

3 Quarts of water

1 whole head of garlic, cut in half

2 onions (cut in wedges and throw it in the pot, don't need to take the skin off)

2 carrots

All of the shrimp casings, heads and tails

salt and pepper to taste

Boil all together for 2 hrs.

My Shrimp and Broccoli Risotto

2 TB olive oil

2 onions (smaller yellow onions, about 1 cp.chopped)

2cps Risotto rice, Arborio

1/2 cp. white wine

4-6 cps. stock (The stock must be hot)

1/2 cp butter

1 1/2 cp. parm cheese ( I used fresh Parm in a chunk and grated it myself)

1 15 oz. can of fire roasted tomatoes (Hunts)

salt and pepper

3cps. chicken stock

1 cp. Broccoli

1lb shrimp

1. Heat the oil in a pan on Medium-High heat. Toss the onions in the oil. (You want to hear a sizzle). Add the rice and cook for about a minute. Add the wine and cook for another minute.

Add the stock one ladle at a time. Stir. You must stir the entire time. Add another ladle after each ladle has been absorbed by the rice. When it reaches the consistency that you enjoy add the diced tomatoes and let this absorb into the rice. Add the butter and parm. and stir. This will help make the consistency even more creamy. YUMMY

2. While you are preparing the risotto. Boil about 3cps. of chicken stock and add the Broccoli and Shrimp. Add salt and pepper to taste. Cook until the shrimp turns pink.

3. When risotto is at the consistency that you like add the shrimp and Broccoli and serve right away.

Orange Cajun Salmon

Finally the summer is here! It has been in the upper eighties for the last two weeks in FL. I need refreshing, fresh, and satisfying meals. Plus, I must admit with the crazy economy I am trying to cut back on my grocery spending. This is a cheap but so yummy.

Try it yourself....ENJOY

Orange Cajun Salmon

1 1/2lbs of salmon

3 Tb. Cajun seasoning

2 tsp. brown sugar

2 tsp. oil

1/3 cp. orange marmalade

The juice of one lemon

1. Combine the Cajun seasoning and brown sugar in a small bowl. Rub it onto the salmon.

2. Heat the oil in a pan. Add the fish (flesh side first) done on the hot oil. (2-3 minutes per side) Pull the fish out of the pan (It does not need to be cooked all the way. It will continue to cook in the marmalade.

3. Add the marmalade and lemon juice to the sauce pan and mix it. When it is melted add the fish back into the pan flesh side down. Cook until caramelized and cooked through (3-4 min)

I served this with fresh corn on the cob from the farmers market and my honey mustard potatoes.

My Honey Mustard Potatoes.

6 potatoes, cut in wedges

2 onions

salt and pepper

1/4 cp. of honey mustard salad dressing

1. Turn the oven to 420. Add the potatoes, onion, salt, pepper and oil. Toss to coat.

Bake for about 40 min. I like them brown and crispy. You showed check them and flip.

2. As soon as they come out of the oven toss the potatoes in the dressing.

Not Your Momma's Chocolate Chip Cookies

This recipe is altered from a recipe I found in the cookbook Easy Everyday Favorites. I have made this quite a few times and always a huge hit. My kids love them of course. These cookies taste gourmet. Like the kind you would spend 2 dollars a cookie on. These cookies are quick, easy and awesome. I hope you enjoy them as much as my kiddos do.

HUGE Chocolate Chip Cookies

4 cps. flour

1 tsp. baking soda

1 tsp. salt

3 sticks of butter

2 cps. brown sugar

1 cp. white sugar

3 TB vanilla extract (PURE)

2 eggs

2 egg yolks

2 cp. caramel and choc. chips

1 cp. butterscotch choc. chips.

1 cp. heath chips

1. Preheat oven on 320 ( REMEMBER THIS: These are bigger and take longer to cook. You do not want to burn the bottom)

2. Sift the dry ingredients together

3. Cream the butter, sugars, vanilla, and eggs together.

4. Combine dry ingredients with creamed ingredients. Add the three chips.

5. Use 1/4 cp of batter for each cookie. Put on a greased baking sheet. (Need to be AT LEAST 3 in. apart)

6. Bake for about 15 min. COOL AND EAT!!!!!!