Monday, April 27, 2015

Teriyaki Beef



1 pound beef sirloin steak (tenderized, thinly sliced strips)
1/4 cup cornstarch
1/2 teaspoon ginger powder
1 tablespoon minced garlic
1/2 cup water
1/2 cup Kikkoman Soy Sauce
1/2 cup brown sugar
3 tablespoons white sugar
1 tablespoon white vinegar
3 green onions cut into long pieces (optional)
sesame seeds (for serving)
canola oil
jasmine rice (cooked)

Toss strips of meat in corn starch to coat. Mix ingredients from ginger to vinegar in small sauce pan. Bring to low simmer, cover, and keep warm. Heat 2-3 tablespoons of canola oil over medium heat in a large wok or frying pan. Lightly brown the outside of the meat but do not actually cook it. This will only take a minute or two. Pour the sauce over the meat and turn heat to low. Stir frequently until sauce begins to thicken and meat is just cooked. Be careful not to overcook or the meat may become tough. Add green onions and stir. Add green onions and stir. Serve over jasmine rice. Sprinkle with sesame seeds.

Adapted from http://www.yourhomebasedmom.com/mongolian-beef/

Monday, April 20, 2015

Jalapeno Cornbread Topped Taco Bake



Recipe can easily be doubled for a 9x13 casserole dish. You can also use a packaged taco seasoning mix in place of what is listed in this recipe.

1/2 pound lean ground beef
1 cup cooked rice
1 can black beans (well drained)
1 can tomato sauce (8 oz)
2 tablespoons water
1/2 cup sour cream
1 cup shredded cheese
Taco Seasoning Mix
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1 1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon seasoned salt
1 teaspoon black pepper
Cornbread Topper
1 box Jiffy Cornbread Mix
1 egg
1/3 cup milk
1 jalapeno, diced


Preheat oven to 400. Brown ground beef in deep skillet and drain if necessary. Add rice, black beans, tomato sauce, water, sour cream, and seasoning. Stir until well combined and heated thoroughly. Spread into lightly greased 8x8 casserole dish. Top with cheese. Prepare Cornbread topping by combining mix, egg, milk, and jalapeno. Spread evenly over the cheese. Bake at 400 until cornbread is golden brown (about 20 minutes). Serve with extra sour cream and salsa if desired.


Recipe inspired by Taste of Home Magazine. Taco Seasoning Mix adapted from Homemade Taco Seasoning on The Recipe Critic. 

Monday, April 13, 2015

Oven Baked Corn Dogs


Servings 8

1 cup milk
1 tablespoon active dry yeast
2 tablespoons oil
2 tablespoons brown sugar
1 teaspoon salt
1 cup cornmeal
1 1/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper (or 1 teaspoon paprika)
8 bun length hot dogs (I like BarS Premium All Beef)
1 egg
1 teaspoon sesame seeds


Dissolve yeast in warm milk. Add oil, brown sugar, and cornmeal with yeast mixture into a stand mixer with dough hook at speed #2 (Kitchen Aid). Add flour, salt, soda, and cayenne or paprika. Add small amounts of additional flour if necessary until dough pulls away from sides of bowl. Dough should be like soft play dough, slightly tacky, not sticky. Knead 5 minutes at speed #2. Cover bowl with cloth and let rise 45 minutes. Preheat oven to 450. Divide dough into 8 pieces. Roll and stretch each piece into a 14-16 inch long rope. Wrap each piece around a hot dog and place on baking sheet lined with parchment paper. Brush each one with beaten egg and sprinkle with sesame seeds. Bake at 450 for 5-12 minutes until golden brown. The baking time really depends on placement of your oven rack. I find that when my rack is about 3/4 height they are done in about 5 minutes.

Slightly adapted from mystoryinrecipes.blogspot.com

Friday, April 10, 2015

Crispy Baked Breaded Eggplant


eggplant
three parts panko bread crumbs
one part dried parmesan cheese
Italian seasoning (about 1 tablespoon per cup)
egg
water
olive oil


Cut eggplant into 1/2 inch thick slices. Salt the slices on both sides and lay out on a large cookie sheet. Cover the eggplant slices with another cookie sheet and some heavy books. Let sit for 20 minutes. Preheat oven to 475. Mix bread crumbs, parmesan, and Italian seasoning in shallow dish. Prepare baking sheet by greasing with a thin layer of olive oil. Mix egg with one teaspoon cold water in a shallow dish. Give the slices a quick rinse in cold water and pat dry well with towels. Dip eggplant slices in egg, letting any excess drip, and dip in bread crumb mixture, pressing crumbs onto each side. Set on greased cookie sheet. Bake for 15 minutes, or until golden brown, then turn slices over and bake for an additional 5-10 minutes or until golden brown on the second side. Serve hot with ranch dip.

Adapted from http://www.injennieskitchen.com/2012/08/crispy-baked-eggplant/ and http://fountainavenuekitchen.com/crispy-baked-eggplant/

Tuesday, April 7, 2015

Savory Meatloaf Muffins


I was a meatloaf hater until I discovered this recipe! The muffin shape makes them super easy to serve and the recipe can easily be doubled. Picture shown was served with baked breaded eggplant and green beans.

1 pound ground beef
3 ounces Stove Top Stuffing Mix (half of package)
1 egg
1/2 cup water
4 tablespoons barbecue sauce, divided


Mix ingredients in large ziplock bag, using 2 T of barbecue sauce. Scoop into muffin tin. Top each muffin using the remaining 2 T of barbecue sauce. Makes 6 medium muffins in a medium muffin tin or 9 in regular muffin tin. Bake at 400 for about 25 minutes or until they reach an internal temperature of 160 degrees and the glaze is set with a few blackened spots.

Slightly adapted from here.