Brown Sugar and Toasted Pecan Cheesecake

No leakage through the 4 layers of Heavy Duty tin foil..nice crunchy crust! Look Ma, No cracks! Yeah And I saved the food porn photo for last! I love drippy shots. The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge …….and I now pronounce […]

Chicken Giardino (with a warning)

WARNING DO NOT make this meal when…..1. Your husband is not home for work yet to entertain the kids while you cook. 2. It is no T.V. week at home. 3. Your oldest shuts your youngest finger in the front door. 4. Your youngest decides to spill an entire package on mini chocolate chips on […]

Easter, a bit late

Waaahhhh. Easter was last week? Oh yeah, that’s right. My bad y’all. Things are crazy around here. But better late than never.We had Easter lunch at my mother-in-laws house this year. Ya know, sometimes it is nice being entertained and not the entertainer. So my contribution for the feast was simple. I brought homemade Parker […]

Roasted Butternut Squash Apple Crisp

Dear Butternut Squash, Please accept this letter with my sincere heart felt apologies.In all of my years of grocery shopping, I have always passed you by. Sticking up my nose at your bulbous, misshapen body. Why did you not yell out my name as I walked on by. Throwing yourself off the shelf to roll […]

Guinness Shepherds Pie

I gave you a little tease on St. Pattys day about my Shepherds Pie. Well here she is in all her glory. Do you hear the bag pipes in the distance?? Or was that angels singing? What ever it was, you will hear glorious music when you bite into this casserole.Many a years I have […]

I have been abducted….

No not really. Ok, well maybe a little. Sometimes I do feel like aliens have removed my brain and are slowly nibbling away at it like some fine French delicacy. ok, ok , ok..I have gotten all of your emails wondering where in the hell I have been. I am sorry y’all, I have been […]

And the winners are…..

Random Integer GeneratorHere are your random numbers:34…winner of the $100 AMEX Gift Card41..winner of a cookbook66..winner of a cookbook49..winner of a cookbookTimestamp: 2009-03-19 00:45:44 UTC Congratulations to all of you. Even if you didn’t win, remember you are all winners in my eyes!(insert your eye rolling here)Winners, could please email you address so I can […]

Happy St Patrick’s Day To Ya

I made my famous Guinness Shepherds pie, But I will post about it another time. I just want to wish you all a Happy St Patrick’s day. I hope you all are wearing green to prevent the pinching! I always have on green 365 days a year. I have a Shamrock tattoo lurking somewhere on […]

Almond Joy Bark

DONT FORGET MY $100 GIVEAWAY!!! My Peppermint Bark was soooo yummy when I mad it during the holidays. It was a Huge hit. I was watching the Food Network today, and Big Daddy’s house was on. He made a bark with cherries, almonds and something else, I just don’t remember what it was. A light […]

KICK ASS GIVEAWAY!!!!

CLICK ON MY VIDEO FOR THE GIVEAWAY!!!! Go to Beef Its Whats For Dinner for all your beef info. Go to Natural Springs Pools for all your Tampa Pool needs!

Sirloin

DONT FORGET MY AWESOME GIVEAWAY FRIDAY!! (I’m so excited!) I love love love steak. My favorite cut is the ribeye, HANDS DOWN. But my favorite lean cut is Sirloin (pictured above). It is such a versatile cut of meat that you can do just about anything with. I prefer mine on the grill. I used […]

Asian Beef with Broccoli and Noodles

Never in my life would I have ever thought I would buy another pack of Ramen noodles. Remember Ramen noodles? I ate my fair share of cases and cases of them when I moved out after High School. Spending more money on beer and alcohol was totally a priority. Who needed a well balanced meal? […]

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Brown Sugar and Toasted Pecan Cheesecake


No leakage through the 4 layers of Heavy Duty tin foil..nice crunchy crust!

cheesecake

Look Ma, No cracks! Yeah

And I saved the food porn photo for last! I love drippy shots.


The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge
…….and I now pronounce you Brown Sugar and toasted pecan cheesecake and wife.
Whhhhhaaaaa??, you might be saying, but Leslie I thought you were married to the flourless chocolate cake from last months challenge? Well after a few of you had commented that you were already married to the chocolate cake, I divorced that cheating bastard and have since moved on to bigger and better things. Me and this cheesecake are getting along just fine thank you very much.(And I had him first).
Here in Tampa we have a Cheesecake Factory and they make some FANTASTIC cheesecakes. Well let me just say, and I don’t mean to toot my own horn(toot toot), this was the best cheesecake I have ever eaten. EVER. PERIOD!
I actually have never made cheesecake before. Sure, I have done the no bake minis before, but those aren’t truly cheesecake. I was a bit nervous going into this one, only because I have heard of the cracking on top and the water from the water bath seeping into the spring form pan and getting the crust all soggy. Well again(toot toot) I had no cracking and no water seepage.
I used the Extra Heavy duty foil(the one that is really long), so 1 sheet wrapped around the whole pan.
In my true fashion of using nothing fancy and with the ingredients I had on hand, I decided to make my cheesecake simple with simple changes to the ingredients. But the changes I made made it outstanding.
For the crust, I used brown sugar instead of white and added 1/4 to 1/2 cup of toasted ground pecans.
For the filling, I used 1/2 cup brown sugar and 1/2 cup white sugar and 1/2 cup toasted ground pecans.
Caramel Sauce
(Joy of Cooking)
1 cup sugar
1/4 cup water
1 stick unsalted butter, cut into pieces
1/2 cup heavy cream
1 tbsp vanilla extract
Place the sugar in a heavy saucepan and pour the water evenly over. Heat over medium heat until the sugar has completely dissolved, swirling the pan by the handle to stir (don’t use a spoon.) Don’t let the mixture come to a boil before the sugar has dissolved completely. Once it’s dissolved, turn up the heat to high and bring to a boil, cover the pan, and boil for 2 minutes. Uncover the pan and continue to boil until the syrup starts to darken around the edges. Now, start swirling the pan by the handle until the syrup turns a deep amber color, then remove it from the heat and add the pieces of butter, stirring until the butter melts. Next, stir in the heavy cream (if the sauce becomes lumpy, set it over low heat and stir until smooth.) Finally, add the vanilla.
Cool and store in the fridge in an airtight container. To reheat, spoon the amount you want into a microwaveable container and heat for 20-30 seconds
Abbey’s Infamous Cheesecake:
crust:
2 cups / 180 g
graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract
cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake
DIRECTIONS:
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
Pan note: The creator of this recipe used to use a spring form pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil “casserole” shaped pans from the grocery store. They’re 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.
Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!

Chicken Giardino (with a warning)

WARNING

DO NOT make this meal when…..
1. Your husband is not home for work yet to entertain the kids while you cook.

2. It is no T.V. week at home.

3. Your oldest shuts your youngest finger in the front door.

4. Your youngest decides to spill an entire package on mini chocolate chips on the floor.

5. You step on that piece of glass on the floor from a plate that broke 2 months ago, when you swear all of it was vacuumed up.

6. The bowl of jelly beans falls off the table.

7. Your oldest thinks it would be funny to slap your butt really hard when you are using your chefs knife to cut a red pepper, in turn, slicing your finger.
8. Your youngest thinks its fun to cut one of those thin static-y produce bags into one million pieces.(um yeah, try picking that up)

8. And most importantly DONT NOT MAKE THIS MEAL WHEN YOU ARE P.M.S’ ing.

Good mighty heavens above, it took me over two hell-ish hours to cook dinner tonight. It was good and all, but DAMN!!

Ohhh, Happy day!

CHICKEN GIARDION

(Olive Garden)

Ingredients

Sauce: ****I made double batch of this sauce****
1 Tbsp butter
¼ tsp dry thyme
½ tsp fresh rosemary, finely chopped
1 tsp garlic pepper
1 Tbsp cornstarch
¼ cup chicken broth
¼ cup water
¼ cup white wine
1 Tbsp milk
1 tsp lemon juice
Salt and pepper to taste

Chicken:
2 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips
¼ cup extra-virgin olive oil
2 small rosemary sprigs
1 clove garlic, finely minced
Juice of ½ lemon

Vegetables:
¼ cup extra-virgin olive oil
½ bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces)
1 zucchini, julienne cut
1 yellow summer squash, julienne cut
2 roma tomatoes, cut into ½” pieces
½ red bell pepper, julienne cut
1 cup broccoli florets, blanched
½ cup frozen peas
1 cup spinach, cut into ½” pieces
½ cup carrots, julienne cut

1 lb farfalle pasta (bow ties), cooked according to package directions

Procedures

Sauce Preparation:

MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.

Chicken & Vegetables Preparation:

COMBINE all chicken ingredients in a mixing bowl and blend well.
MARINATE for 30 minutes.
HEAT a saute pan over medium high heat. Add ¼ cup extra virgin olive oil.
SAUTE chicken strips until internal temperature reaches 165°F.
ADD all vegetables and sauté until cooked through.
ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce.
TRANSFER to a serving platter and garnish with chopped parsley.

Easter, a bit late

Waaahhhh. Easter was last week? Oh yeah, that’s right. My bad y’all. Things are crazy around here. But better late than never.
We had Easter lunch at my mother-in-laws house this year. Ya know, sometimes it is nice being entertained and not the entertainer. So my contribution for the feast was simple. I brought homemade Parker House Rolls and a Coconut Cake with Coconut Cream Cheese Frosting.
I have never made fresh rolls before. But with my trusty Bible in hand (a.k.a Joy of Cooking) I was able to whip them up in a snap. Ok, its not really a snap, but they were well worth it. The actual process is super easy(as long as you use your stand mixer), but the waiting time is the killer. From start to out of the oven it was exactly 2 hours. And I am gonna fess up on a secret, I did purchase some frozen bread dough just in case they failed. But they were a winner. So the frozen bread dough remains in the freezer, awaiting its fate.
On to the cake. I made the same coconut cake listed here. It’s Paula Deen’s Coconut Cake and it is a no fail recipe. However this time I didn’t do the 7 minute frosting. I am not a fan of it at all, I made a coconut cream cheese frosting that was yummo. And unlike my normal perfectionist self, I threw my towel in and made the cake cutsie for the kids, and didnt worry about all of the messiness that was going on with this cake.
My vision for the cake was …the green coconut as the grass, the peeps frolicking in the grass, blue frosting as the sky and the coconut on top as the clouds Get it? No? O.K maybe it was just my vision in my own little whacked out head. But the kids got a kick out of it.
The recipes for both are below the photos


PARKER HOUSE ROLLS
Joy of Cooking
1 package (2 1/4 teaspoons) active dry yeast
3 tablespoons warm water
Add:
1 cup whole or low-fat milk, warmed to 105-115 degrees
5 tablespoons melted butter or margarine
3 tablespoons sugar
1 large egg
1 teaspoon salt
Mix 1 minute by hand.
Gradually stir in:
2 cups bread flour
Then add:
1 1/2 cups more bread flour
Knead about 10 minutes by hand or with dough hook. Transfer to oiled bowl. Cover loosely with plastic wrap. Let rise until doubled in volume, 1-1 1/2 hours. Punch the dough down, knead briefly, then refrigerate, covered, for 30 minutes.
Divide dough into 18 pieces about 1 ounce each. Roll dough pieces into balls, loosely cover with oiled plastic wrap, and let rest 10 minutes. Grease a baking sheet. With a rolling pin or a dowel, roll just the center of each round to create an oval. Edges should be slightly thicker than the center. Brush tops lightly with melted butter and fold the ovals in half so the two ends meet. Let rise until doubled in volume, about 1 hour. Preheat oven to 425 degrees. Brush tops with melted butter or milk. Bake until golden brown, about 15 minutes. Makes 18 rolls.

Jamie’s Coconut Cake

Paula Deen
Click here for the recipe

Coconut Cream Cheese Frosting

Epicurious
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups powdered sugar
3/4cup canned sweetened cream of coconut (such as Coco López)
1 teaspoon vanilla extract
1/2 teaspoon (scant) coconut extract
Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes.

Roasted Butternut Squash Apple Crisp

Dear Butternut Squash,

Please accept this letter with my sincere heart felt apologies.
In all of my years of grocery shopping, I have always passed you by. Sticking up my nose at your bulbous, misshapen body. Why did you not yell out my name as I walked on by. Throwing yourself off the shelf to roll in front of my cart wheel in almost a suicide attempt to get my attention would have possibly worked.
I am not sure what did it the last time. Maybe it was the twinkle in your root, the shimmer of your skin. But I thank you for hopping in my buggy. I know you were sad to leave your friends behind. But not to worry, I will bring them home on the next trip, because I will never again pass you by. Never, I promise!

Love Forever,
Your new BFF
Leslie


Will you look at that puddle of butter!!

Once I got my beloved Butternut squash home. I really had no clue what to do with it. There was soup and risotto that came to mind. But I was having a sweet tooth. So I used my new BFF as a vehicle to hold my cinnamon, apple, butter crumb topping mixture. OH MY GOD was this good.
I gave myself a big pat on the back after this one. Nothing was left but the skin after the husband and I devoured it.

ROASTED BUTTERNUT SQUASH APPLE CRISP

Serves 2
Recipe by me
1 Butternut Squash
1 apple, chopped, divided
1/2 teaspoon cinnamon
2 Tablespoons Butter, divided
REAL maple syrup
Preheat oven to 350
Cut squash down the middle. Scoop out the membrane and seeds.
In a bowl mix together apples and cinnamon and equally divide them between the 2 squash in the cavities you created when you scooped out the seeds.
Place 1 Tablespoon of butter on top of the apples on each squash.

CRUMB TOPPING

3/4 stick butter
3/4 cup flour
1/2 teaspoon pumpkin pie spice
2 Tablespoons Sugar
2 Tablespoons Brown Sugar
3 Tablespoons Instant Oats
1/4 cup Toasted Pecans
With a pastry blender or 2 forks, mix together butter and flour until it resembles peas. Add all of the other ingredients and mix well.
Mound crumb topping over apple mixture.(you will have left over topping mixture)
Drizzle maple syrup over the crumb topping and over the Butternut Squash
Bake for 45 minutes.

Guinness Shepherds Pie

Shepherds pie with Guinness I gave you a little tease on St. Pattys day about my Shepherds Pie. Well here she is in all her glory. Do you hear the bag pipes in the distance?? Or was that angels singing? What ever it was, you will hear glorious music when you bite into this casserole.
Many a years I have been completely drunk at the Irish Pub for “The Holiday”, insisting on eating the Shepherds Pie they plop on my plate. And to be honest it is always bland and nasty to be quite honest. But I still feel the need to order it. I suppose it is some sort of tradition.
A few years back I was on a mission to make a more flavorful version of the gruel. And I think I hit the nail on the head with this one folks. Try it and I think you agree, it is FABULOUS. And if you don’t agree, well then you have serious issues! Sick Psychiatric issues!!!!!!!!!!!!!!!

The Hungry Housewife’s Guinness Shepherds Pie

1 ½ pounds Organic ground beef 80/20
1 (1lb) bag frozen mixed vegetables, thawed
2 packets of dry Brown Gravy Mix
1 medium onion
Olive Oil
2 bottles Guinness Beer
2 Tablespoons Tomato Paste
2 cups Sharp Cheddar Cheese
3 pounds baking potatoes
¼- ½ cup milk
1 stick butter
Salt and pepper

Preheat oven to 375

To make Potato filling…
Boil the potatoes in slated water until fork tender. Drain completely and place back in pot so all of the water evaporates.
In a medium mixing bowl add butter and potatoes. Mash until smooth, while adding the milk for a medium consistency. Add salt and pepper.

Meat filling…
Cook and drain ground beef.
Place drained beef back in skillet and add 1 bottle of Guinness. Cook until beer has almost cooked out.
Add tomato paste to meat
In a medium sauce pan, prepare the brown gravy according to package directions,
however, use beer for half the liquid called for( 1 cup water, 1 cup beer)
Pour gravy into meat mixture. And cook all together until you get a nice thick gravy.

In medium skillet with olive oil sauté onions until soft and translucent.
Add mixed vegetables to the onions and cook until warm throughout.

In a 2 quart baking dish, add meat as bottom layer, the add vegetables, and then add the mashed potatoes. Top with Shredded cheese.Cook at 375 for about 20 minutes or until cheese in nice and bubbly

I have been abducted….

No not really. Ok, well maybe a little. Sometimes I do feel like aliens have removed my brain and are slowly nibbling away at it like some fine French delicacy.

ok, ok , ok..I have gotten all of your emails wondering where in the hell I have been.

I am sorry y’all, I have been on a bit of a computer cleanse. I haven’t even really turned on my computer in about 2 weeks. That explains my absence on my blog and visiting all of your blogs.
Please forgive my looser self for not hanging around food blog world lately.
I will be back soon. Don’t forget me!

And the winners are…..

Random Integer Generator
Here are your random numbers:
34…winner of the $100 AMEX Gift Card
41..winner of a cookbook
66..winner of a cookbook
49..winner of a cookbook
Timestamp: 2009-03-19 00:45:44 UTC

Congratulations to all of you. Even if you didn’t win, remember you are all winners in my eyes!(insert your eye rolling here)
Winners, could please email you address so I can mail you your prizes.

#34..Anonymous said…
Where’s the beef???? Oh you have it… damn you!! From the one & only…. guess who??? Filet Mignon is where it’s at in da’ hood!! Luv me… ;-)PS ~ i have a pool too…
March 13, 2009 1:30 PM

#41..stacief said…
Pick me, pick me! I like Filet Mignon! Your pool is beautiful.
March 13, 2009 2:46 PM

#66.. JennyMac said…
OH leslie, you say you like the chillier areas…I live in VA…so let’s trade houses….hahahahha. Unfortunately, you’d get the short end of the deal on THAT one! lol. I love making flank steaks…so easy to marinate, grill, slice thin and tender to eat…Did I say how much I love them!I already have that cookbook from being a FACS teacher, they gave them to us for free! It’s cool for sure! I will take my chances for the card though! If I happen to win the cookbook….I just let you pick another winner!
March 14, 2009 11:07 AM

#49.. Dawn said…
My favorite kind of beef is a filet, grilled served sauted mushrooms, a baked sweet potato and asparagus. Yum! If I win I won’t find out for a week because I’ll be on VACATION! Hope I win!!!!
March 13, 2009 7:26 PM

Happy St Patrick’s Day To Ya

I made my famous Guinness Shepherds pie, But I will post about it another time.

I just want to wish you all a Happy St Patrick’s day. I hope you all are wearing green to prevent the pinching! I always have on green 365 days a year. I have a Shamrock tattoo lurking somewhere on my body to celebrate my Irish-ness.

I am sad to sad I will not be partaking in the Irish festivities today. Our whole family, even my husbands 80 year old Grandma(VERY IRISH) usually go to the local Irish Pub at like 10 am and proceed to get silly drunk. Drinking beer from 10 am till oh about 4 will get you pretty toasted.

It is always a great day. But with this damn recession, I don’t feel like spending $300+ on beer that I am just going to pee out. So I will stay home sulking, wishing I was drunk(keep in mind, I am not a drinker, I only drink a few times a year, but boy when I do, there are stories to be told, most of which I don’t recall!!!!)

Soooooo, someone have a beer on me and do something you WILL regret the next morning, will ya?
Oh, and One more day for my GIVEAWAY

Almond Joy Bark

almond joy bark candy
DONT FORGET MY $100 GIVEAWAY!!!

My Peppermint Bark was soooo yummy when I mad it during the holidays. It was a Huge hit.

I was watching the Food Network today, and Big Daddy’s house was on. He made a bark with cherries, almonds and something else, I just don’t remember what it was. A light bulb went off in my head, so I ran to a piece of paper and wrote down my idea. You see, if I don’t write things down, I totally forget everything! Sometime I even forget why things are on my list. Yes, It is BAD!

So my Almond Joy Bark has probably been done before. But I didn’t even check on google, because I wanted to think I came up with something original damn it! So don’t go bursting my bubble, k?

ALMOND JOY BARK

12 oz semi sweet chocolate, chopped

1/4 tsp coconut extract

1/8 tsp almond extract

1/2 cup almonds

1/2 cup coconut

Melt chocolate over double boiler. Add coconut and almond extract . Mix well. Spread over a cookie sheet lined with parchment paper. Don’t worry about spreading it to the edges. Spread it however thick you want it to be.

Sprinkle with almonds and coconut.

Throw it in the fridge for 45 minutes to harden. And chop it up into shards when hard!

This takes like 5 minutes to throw together and it is sooooooo very addicting!!!

Sirloin


DONT FORGET MY AWESOME GIVEAWAY FRIDAY!! (I’m so excited!)

I love love love steak. My favorite cut is the ribeye, HANDS DOWN.

But my favorite lean cut is Sirloin (pictured above). It is such a versatile cut of meat that you can do just about anything with. I prefer mine on the grill. I used to slather my steaks with all sorts of seasonings. But now the only thing I ever put on my beef is Kosher Salt and freshly cracked ground pepper. There is no need to hide its wonderful flavor with all the other junk.

And how do I eat my meat?? Cut of its horns, wipe its ass and slap it on my plate! Yes I like my beef rare, I always have. The second it gets cooked over medium, it is ruined in my opinion!

Sirloin is also very low in fat when it comes to red meat for 3 ounces it only has 1.9 g of saturated fat and 4.9 g of total fat. Not too shabby for such a flavorful cut of beef.

Check out this neat little cheat sheet of all of the lean cuts of beef that lists the fat content of 29 cuts of beef.

Also take a gander at this, a nifty cooking guide on how different cuts of lean meat can be prepared in a variety of ways. Very cool!

Here are a few beef recipes that I found on Beef Its Whats For Dinner that peaked my interest

Beef and Smoked Mozzarella Stuffed Focaccia

Beef Spring Rolls with Carrots and Cilantro

Stockyard Steaks with Mushroom and Peppercorn Sauce

Please take a look at Beef Its Whats For Dinner , anything and everything you ever wanted to know about beef is there, including a TON of recipes!!!!

Asian Beef with Broccoli and Noodles

Never in my life would I have ever thought I would buy another pack of Ramen noodles. Remember Ramen noodles? I ate my fair share of cases and cases of them when I moved out after High School. Spending more money on beer and alcohol was totally a priority. Who needed a well balanced meal? I am surprised I don’t have some sort of High Blood pressure issues because of them because and their high sodium content.

However, this recipe called for 2 packs of them. So I decided to throw caution to the wind and act like I was 20 again! Hey, they are still really cheap, .24 a pack. Hmmmm, maybe I should start living on them again to try to save some money.
This meal was surprisingly very good. The meat had a great flavor. I did add another Flavored Sodium packed to the noodles while they were cooking which the recipe didn’t call for. And it totally needed it

ASIAN BEEF AND BROCCOLI WITH NOODLES

1-1/4 pounds beef top round or top sirloin steak, cut 1 inch thick
2 packages (3 ounces each) Oriental-flavored instant ramen noodles, broken up
1-1/2 teaspoons cornstarch dissolved in 1/2 cup water
2 tablespoons vegetable oil
1/2 pound broccoli florets
2 medium carrots, thinly sliced
1 teaspoon grated orange rind (optional)
Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine seasoning from ramen noodles with cornstarch mixture in large bowl. Add beef; toss.
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry broccoli and carrots 1 minute. Add noodles and 1-1/2 cups water; bring to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are tender and most of liquid is absorbed, stirring occasionally. Remove; keep warm. **don’t forget to add a season packet to the noodles.**
Heat remaining oil in same skillet over medium-high heat until hot. Drain beef, discarding marinade. Stir-fry 1/2 of beef 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. Serve over noodles. Sprinkle with orange rind.

Nutrition information per serving, using beef top sirloin steak: 431 calories; 19 g fat (7 g saturated fat; 5 g monounsaturated fat); 50 mg cholesterol; 933 mg sodium; 35 g carbohydrate

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