Chuck Steak

What You Need:
1.5 - 2 lb chuck steak
1 potato per family member
1-2 packets baby carrots

fresh or dried chives

1/4 cup A-1 Steaksauce
1/4 cup worcestershire sauce
1 packet onion soup mix
4 Tbsp light brown sugar

Let's Create:
Line a size appropriate glass pyrex dish with aluminum foil, leaving plenty for wrapping your meal.

Braise the steak on both sides in a skillet on high heat, place in prepared dish.
Arrange potatoes and carrots around the steak.

Sauce:
Whisk the steak sauces, soup mix, and brown sugar until well blended. 
Spoon sauce evenly over the steak.
Sprinkle top of meal with chives.

Wrap the foil around the meal, sealing the edges.

Let's Cook:
Cook in a preheated oven at 400°F for 2 hours.

Nutrition Facts:  Not available. 

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Spaghetti with Meat Sauce

My Mother always used to tell me, "The fastest way to a man's heart is through his stomach," so this spaghetti with my homemade meat sauce was the first dish I ever made for my would-be husband when we first met 15 years ago. 

It was a huge hit and has since come to be known as "Michelle's World-Famous Spaghetti."

This entree served with garlic toast and a green salad is always a popular hit in our home for family and friends alike.


What You Need:
1lb. ground beef
6 oz. pork sausage (about 3 patties)
1 small Italian sausage link

1 pint sliced mushrooms
1/2 large white onion - finely chopped
1 bunch spring (green) onions - finely chopped
1 large tomato - diced

2 Tbsp minced garlic
1 Tbsp fresh cilantro - finely chopped
1-2 Tbsp DYB? Mediterranean Spice Blend*

1 24-oz jar tomato & basil pasta sauce (I use Bertolli™)
1/2 jar of water


Let's Cook:

• In a large skillet, brown the ground beef, pork sausage, and Italian sausage.
• Drain excess grease from meat.
• Add meat mix to a dutch oven along with mushrooms, onions, and tomatoes.
• Add sauce & water to the pot; stir.
• Add all spices; stir.
• Bring to a boil, cover, and reduce heat to a simmer for one hour.
• Stir occasionally.

Prepare your favorite pasta per package directions.  I use Barilla™.
Drain pasta, and either add it directly to the sauce or plate it with the sauce on top.
Serve with a nice green salad, and garlic toast.

Nutrition Facts:  Not Available

* While I used a Middle Eastern Spice called Za'atar originally, DoYouBake? Mediterranean Spice Blend has proven to be just as tasty and a whole lot less expensive.  It can be purchased from Love 2 Bake.

Don't forget to check the "Seasonal Foods" section below to see what's in season for your area, and as always, Wishing You ...

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Chili-Chicken & Black Beans with Rice

This man-hearty meal is bursting with flavor and very filling, but dangerously tasty.  The hubby kept coming back for "just a couple more bites."  I think he finally had to force himself to stop.  I love it when the family loves it THAT much!

What You Need:
4 boneless, skinless chicken breast halves (4 oz. each)
3 teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon pepper
2 Tablespoons olive oil
2 cups water
2 cans (15 oz. each) Black Beans, rinsed and drained
2 cups salsa or picante sauce
1 bunch green onions, finely chopped
4 cups cooked rice

Let's Cook:

• Blend the seasoning spices together (chili powder, cumin, salt, pepper) and rub over chicken.
• In a large nonstick, skillet coated with cooking spray, brown chicken in olive oil on both sides.
• Remove chicken from skillet and set aside.
• Add 1 cup water to the pan and stir to loosen the brown bits from bottom.
• Stir in beans and salsa.
• Return chicken to skillet, cover and cook on medium heat for 15-20 minutes or until chicken is done.
• Stir once or twice, adding additional 1 cup of water if needed.
• When chicken is done, remove from skillet to cutting board and cut into ½-1 inch slices.
• Transfer beans to a 2 quart serving dish, transfer chicken back to top of beans.
• Garnish top with green onions.
• Serve with prepared rice. 

YIELD:  4 servings (1 chicken breast half, ½ cup rice, ½ cup beans)

Nutrition Facts:     Not Available

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Onion-Dijon Pork Chops

This more than delicious dish had everyone licking their chops.

Better make plenty of these, Mom!  These pork chops will keep 'em coming back for more.

They were so tasty and tender that everyone at the table was looking for seconds.

What You Need:
4 boneless pork loin chops (5 ounces each)
¼ teaspoon salt
¼ teaspoon pepper
½ small red onion, thinly sliced and separated

Sauce
¼ cup water
¼ cup malt vinegar
4 Tablespoons brown sugar
2 Tablespoons Dijon mustard

* I used 6 bone-in chops (4 ounces each) and doubled the sauce ingredients.

Let's Create:

• Sprinkle the pork chops with salt and pepper.
• Briskly whisk all remaining ingredients together (except the onions) in a small bowl.

Let's Cook:

• In a large, nonstick skillet coated with cooking spray, cook chops over medium heat for 4-6 minutes on each side, until lightly brown.
• Remove from pan, and keep warm.
• Add the remaining ingredients to the skillet and stir to loosen the browned bits.
• Bring to a boil and cook for 2 minutes or until sauce begins to thicken, stirring frequently.
• Return chops to the pan and thoroughly coat with sauce.
• Reduce heat, cover and simmer for 4-5 minutes or until meat is done (meat thermometer will read 160°).

Nutrition Facts:   Not available as this recipe was altered from its original version, found on page 278 of the Taste of Home, Diet Comfort Food Cookbook.

Don't forget to check the "Seasonal Foods" section below to see what's in season for your area, and as always, Wishing You ...

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Asian Style Beef-Steak Stir Fry

One of my personal favorite comfort foods is a great stir-fry.  Rice, a nice meat and veggie combo with the gravy/sauce all served up in one dish?  YUM!  This is just one of many different stir-fry recipes I and the family love anytime. 

Served up with a nice side salad or green veggie and maybe some dinner rolls or biscuits, makes a wonderfully filling meal.

This entrée was plated with Dijon Green Beans.



What You Need:
1½ - 2 lbs beef top sirloin steak (cut into thin pieces)
1 bunch green/spring onions (usually 5-6) finely diced, including greens
1 small leek, white portion only - finely chopped (discard the greens)
1 Lrg. or 2 small sweet red peppers - julienned

Sauce/Marinade
1/2 cup lime juice
6 Tbsp. honey
2 Tbsp. reduced-sodium Soy Sauce
4 tsp. sesame oil (or Olive Oil)
4 tsp. fresh minced ginger root
1 Tbsp.  minced fresh cilantro

1/2 tsp. salt
1/4 tsp. pepper


Let's Create:

• Start by combining the first six ingredients for the Sauce/Marinade.  Whisk well so the honey is completely incorporated into the sauce.
• In a large resealable bag, combine the prepared steak with 2/3 Cups of the marinade, zip closed removing as much air as possible, then turn the meat inside the bag to coat.  Refrigerate for ONE HOUR.
• Add salt & pepper to the remaining Sauce/Marinade, cover and refrigerate.  This is a good time to finish up any necessary prep work.
• Once meat has marinaded for one hour ...

Let's Cook:
In a non-stick skillet or wok coated with cooking spray, stir-fry the beef until it's no longer pink; remove from pan and keep warm.

In the same pan, add the onions, leeks, and peppers.  Stir-fry until the peppers are tender-crisp.  Stir in the reserved marinade and return the beef to the pan until heated through. 

Prepare your favorite white rice per package directions and spoon into a large glass dish.  Spoon the Beef-Steak Stir Fry over the rice and your main entrée is DONE.

Nutrition Facts:  Not Available.

Don't forget to check the "Seasonal Foods" section below to see what's in season for your area, and As Always ...

 Be the next to receive my "Tested & Approved Seal" from Home Kitchen Cookin'. Send an email with your favorite recipe.