Category Archives: butter

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Bistec Encebollado (Cubed Steak with Onions)

Bistec Encebollado (Cubed Steak with Onions)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pkg. 3-4 Cubed Steaks
  • ½ c. extra virgin olive oil
  • ½ c. white vinegar
  • 12 cloves garlic, minced
  • 2 tbsp. GOYA® Adobo con Pimiento
  • 1 onion, sliced into thin rings
  • 1 C Chicken Stock
  • 2 Tbsp unsalted butter
Instructions
  1. Place meat on cutting board.
  2. Pound each piece of meat , without tearing, and set aside.
  3. In a small bowl, combine olive oil, vinegar, garlic, and Adobo; mix well.
  4. Place meat in container with marinade.
  5. Cover with onion rings.
  6. Cover and marinate in refrigerator for at least 1 hour.
  7. In a saute pan over medium high heat, warm ¼ cup of olive oil.
  8. Remove meat from marinade (reserve marinade and onions) and add to pan.
  9. Cook 1-2 minutes on each side.
  10. Remove steaks from pan.
  11. Add onions and marinade to pan, and cook until onions are lightly browned.
  12. Deglaze with chicken stock, stirring with a wooden spoon to scrape any browned bits from bottom of the pan.
  13. Bring to a full boil, and cook for another minute.
  14. Stir in cold butter to thicken the sauce.
  15. Pour onion sauce over steaks, and serve with white rice.

 

bistec

Music to cook by . . . . 

 

Until next time, Happy Cooking!  :)

“A mal tiempo, buena cara” – (In bad times, a face held high) – Unknown

 

DSCN4923pm

 

After moving back to Kentucky last fall, we anxiously awaited the first signs of Spring.  We perused seed catalogs all winter daydreaming of the garden we would plant this year.   As soon as it was remotely warm, we started transferring seedlings from our basement to  the outside.  And now, finally, we are seeing the fruits of our labor.  I think it might be safe to say we may have a bumper crop of squash this year!  :)   Look for more squash recipes on here  as I try to come up with more creative ways to cook one of my favorite vegetables, and don’t be surprised if I seem to be using more fresh herbs than usual.  We also planted an herb garden, and it’s coming along nicely, as well.

 

 Butter Sauteed Summer Squash

 

1 tbsp bacon grease

2 tbsp butter

1/2 yellow bell pepper, chopped into chunks

1 yellow squash, chopped into chunks

1/4 onion, chopped into chunks

1 clove garlic, minced

1 tsp fresh cilantro, minced

1 tsp fresh basil, minced

1 tsp fresh parsley, minced

Lawry’s Seasoned Salt, to taste

 

In cast iron skillet, heat bacon grease and melt butter on medium high heat.  Add pepper, squash, garlic,  and onion; stir with wooden spoon until vegetables are mixed with butter.  Saute 10 minutes, or until tender.  Stir in Lawry’s Seasoned Salt.

 

Yep, bacon grease; I went there.  Welcome (back) to Kentucky….. 

 

Until next time, Happy Cooking!  :)

A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables. – Gertrude Stein

GARLIC TERIYAKI WINGS

One of our new favorite local restaurants is The End Zone, here in Davenport.  The main reason we got stuck on them was because they serve…..FRIED FROG LEGS!  I haven’t had frog legs since I left Kentucky.  My mother’s family actually goes “frog-giggin’” to catch their own.  Not that we’re like “Swamp People” or anything, but that’s how we roll.  Anyway, the first time we went there and saw frog legs on the menu, I was hooked.  But, today’s post is not about frog legs.  Mainly because I have never cooked frog legs before, and also because, where would I get frog legs down here?  Anyway, the last time we were there, Jorge ordered their Garlic Teriyaki Wings, and they were…..to use an over-used word…..DEE-LISH!  So, when we went home, I had to try to make them myself.  They may not be exactly the same, but they were close, and they were great.  : )

GARLIC TERIYAKI WINGS

1 pkg. (7-9) chicken wings, wingettes, or drumettes
Garlic powder, to taste
1 packet Kikkoman teriyaki sauce mix
10 cloves garlic
2 Tbsp butter
1/2 c soy sauce

Sprinkle wings with garlic powder and sauce mix.  Cover and refrigerate a couple of hours or overnight.  Broil 4-5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown.  Wings can also be cooked on the grill, if desired.  Place garlic in mini-food processor.  Place on grind setting for 5 seconds. 



 Add butter to processor an additional 5 seconds. Pour soy sauce into processor and mix until well blended.

Pour sauce into saute pan and cook on medium heat until butter foams.  Add wings to sauce, cover and simmer 10 -15 minutes, stirring occasionally.  

      

The finished product





MUSIC TO COOK BY



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BOOK REVIEW

This Thing of Ours by Cammy Franzese     


This Thing of Ours by Cammy Franzese is a story of God’s grace in a turbulent marriage.  Camille Garcia was a naive, twenty-year old dancer when she met and fell in love with Michael Franzese on the set of Knights of the City, which he produced.  She had no idea the man she would soon marry had ties to the Mafia.  During the first decade of their marriage, he would be incarcerated more than once, for a total of eight years.  It was in the dark times of their marriage that she fully learned how God’s grace can sustain.

While the author’s many examples of God’s faithfulness were uplifting, I felt that her message of total surrender to God’s will was even stronger.  She makes the excellent point (more than once) that so many of our trials are a direct result of our choices.  It is when we fully surrender our life to God, that He is in control of our situation.  

Because of the message of this book, I would have liked to have given 5 out 5 stars.  Three  things stand in my way, however.  I found the writing style to be disjointed, with the narration jumping from one place or time to another with no explanation.  Also, while the author speaks of grace and surrender, there is no real depth to the subject.  If the reader is unfamiliar with the concepts, the book probably would not be clear enough to be understood.  Lastly, I found the author’s repeated claims to naivete to be a bit unbelievable.  While I am not accusing her of knowing all of her fiance/husband’s activities, it is difficult to believe that a 20-year old could have ignored all the warning signs.  Therefore, 2 out of 5 stars is more in line.

  • Paperback: 208 pages
  • Publisher: Thomas Nelson (January 3, 2012)
  • Language: English
  • ISBN-10: 1595553657
  • ISBN-13: 978-1595553652

Disclosure of Material Connection: I received this book free from the publisher through the BookSneeze®.com <http://BookSneeze®.com> book review bloggers program. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 <http://www.access.gpo.gov/nara/cfr/waisidx_03/16cfr255_03.html> : “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
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Until next time, Happy Cooking!  : )


Feeling a little blue in January is normal. -Marilu Henner

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TAGS:  CHICKEN
VERY GOOD RECIPES – KINGDOM OF CHICKEN

GERMAN CHOCOLATE CAKE COOKIES (HAPPY BIRTHDAY, JORGE!)COOKIES DE PASTEL DE CHOCOLATE ALEMÁN

Today is my husband’s birthday.  Now, I wouldn’t dream of telling everyone that he’s 49 today; that would be rude.  We’ll just say that he’s older than me.  LOL 

Then…
and now…..  Isn’t he handsome?
 His favorite cake is German Chocolate, and in nine years of marriage I have made a few for him, some from scratch and sometimes, when in a hurry, from a mix.  This year, I was trying to think of something different, and decided on birthday cookies.  Since German Chocolate is his favorite, German Chocolate is what he would get.  I was in a hurry last night and didn’t take pictures, but I will tell you that they are not decorative or pretty, but they are delicious.  I still have some ideas for revisions, so updates will follow in the future.

GERMAN CHOCOLATE CAKE COOKIES

COOKIE DOUGH
2 sticks unsalted butter
1 c milk chocolate chips
2 c sugar
2 eggs
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla (NOT IMITATION)
3 c flour

FROSTING
1/2 c brown sugar
1 c coconut flakes
1/2 c pecan chips
1/2 stick unsalted butter
2 egg yolks, beaten

In the microwave, melt the butter and chcolate chips on HIGH for 2 minutes.  Stir until smooth.  In a separate bowl, mix the sugar and eggs.  Add the next 4 ingredients.  Stir in melted chocolate and mix thoroughly.  Add flour and mix well.  Cover cookie dough and set aside while making the frosting.  

IMPORTANT NOTE:  While you can make this dough ahead of time and refrigerate, it is necessary to to set dough out and return to room temperature before using.  Otherwise, it will be too solid to scoop out easily.  Trust me; I made this lame-brained mistake myself.  

Combine the brown sugar and coconut flakes, mixing until the coconut is in small pieces.  I used my mini-processor for this, but you can do it by hand or use your food processor if you like. Add the pecans and butter.  Chops the butter into several small pieces before adding.  Butter should be soft if you are doing this by hand or using a mini-processor.  At this point, I almost burned up the motor in mine.   Add egg yolks and mix well.  Preheat the oven to 350 degrees.  Place cookie dough balls on a greased cookie sheet ( I used Baker’s Joy®  Baking Spray with Flour.)  Leave plenty of room between cookies; they will spread out during cooking.  Make indentation in the center with your thumb or the back of a spoon.  Place frosting in each indentation.  Bake at 350 degrees for 12 minutes.  Leave the cookies on the cookie sheet for 4 minutes, then finish cooling on a wire rack.


MUSIC TO COOK BY

In honor of Jorge’s birthday….




Until next time, Happy Cooking!  : )


For my birthday I got a humidifier and a de-humidifier… I put them in the same room and let them fight it out.  - Steven Wright 

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TAGS:  COOKIES

SAFFRON CHICKEN

Well, we have recovered from the flu, and the verdict is in on Casey Anthony (I’m still in shock over that one), so it’s time to return to blogging.  During my most-recent “blog break”, I continued to try new recipes.  Over the next few days, I hope to share some of them.  In my kitchen, a new chicken recipe is always welcome, especially if it is relatively healthy.  Besides, how often do I get the chance to cook with saffron?

SAFFRON CHICKEN
adapted from Kalyn’s Kitchen

(Makes 2 servings, recipe from Massoud and The Best Recipes in the World.)

2 boneless, skinless chicken breasts
1/2 onion cut in lengthwise slivers 
1 Tbsp extra virgin olive oil
1/2 Tbsp butter 
pinch saffron (about 1/4 tsp. or less)
3/4 cup Swanson® Chicken Stock     
1 1/2 Tbsp  lemon juice 
1/4 chopped fresh cilantro

Cut chicken in 1/2 strips diagonally.  Using a frying pan which is not too large and has a tight-fitting lid, heat the olive oil and butter, then brown the chicken quickly over medium-high heat.  (Don’t let it cook long enough that the outside starts to get hard.  The chicken does not need to be cooked through.) 

Remove chicken to a plate, add onion, and brown over very low heat until edges of onion pieces are turning golden, about 12-15 minutes.  Remove browned onions. Add chicken back to pan, and cover with onions.  Heat chicken stock, add saffron and stir to dissolve, then pour over chicken and onions. Simmer on very low heat with pan covered 30-45 minutes.

Add chopped cilantro and lemon juice and simmer 15 minutes more. Serve hot over rice.
MUSIC TO COOK BY
Until next time, Happy Cooking!  : )

Do vegetarians eat animal crackers?  ~Author Unknown