Cajun Stroganoff

Cajun Stroganoff

My own creation, adapted from a recipe given to me by Tracy Booker

1 lb steak (any ole steak will do)

Creole/Cajun seasoning (we love Tony Chachere’s)

2 cans (10 1/2 ounce) condensed french onion soup, undiluted

1 cup beef gravy

2 cans (4 ounces) mushroom stems and pieces, drained

2 Tbsp all-purpose flour

2 Tbsp water

Sour cream

Hot cooked noodles

Season beef with Cajun seasoning to taste. In a large skillet, fry meat over medium heat until desired doneness. You may need to add a little butter to the skillet. Slice meat and return to pan. Stir in the soup, gravy and mushrooms. Bring to a boil. Reduce heat; cover and simmer for five minutes.

In a small bowl, combine flour and water until smoother: stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream to taste (usually about 1 cup) Serve over hot cooked noodles. If you like things really spicy, slice beef, then season with Creole, then cook.

Pioneer Woman's Favorite Enchiladas

PW’s Favorite Enchiladas

From Pioneer Woman

THE SAUCE
1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.

THE MEAT
1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt

Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

TORTILLAS
10 to 14 corn tortillas
½ cup canola oil

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.

ASSEMBLY
Sauce (above)
Meat (above)
Tortillas (above)
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro

Preheat oven to 350 degrees.

Pour ½ cup red sauce in bottom of baking pan. Spread to even out.
Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.

Chicken and Artichoke Pasta

Mmmm...this is sooooo good! Mushrooms, tomatoes, artichokes...perfection! The rest of the family would have liked it too, except for one thing - it had mushrooms, tomatoes, and artichokes in it.

*sigh*

I think I'm in the wrong family...

Chicken and Artichoke Pasta

from Sinple and Delicious magazine

5 ServingsPrep/Total Time: 30 min.

4 cups uncooked bow tie pasta

1 pound chicken tenderloins, cut into 1-inch pieces

2 tablespoons olive oil, divided

1/2 pound sliced fresh mushrooms

1/2 cup chopped green onions

2 tablespoons white wine or chicken broth

1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained

1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained

1/4 teaspoon salt

2 teaspoons cornstarch

2 teaspoons cold water

1 tablespoon thinly sliced fresh basil or 1 teaspoon dried basil

1/2 cup shaved Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large

skillet, saute chicken in 1 tablespoon oil until no longer pink.

Remove and keep warm.

In the same skillet, saute mushrooms and onions in remaining oil

until tender; add wine stirring to loosen browned bits from pan.

Reduce heat to medium. Stir in the tomatoes, artichokes, salt and

chicken. Cook and stir for 4-5 minutes or until heated through.

Combine cornstarch and water until smooth. Gradually stir into pan.

Waffles

I think this is from Don't Panic...Dinner's in the Freezer

This is a great recipe to make in bulk and freeze. This is a double batch, so you can make half while your family is small and increase it with your family. I make it in my KitchenAid stand mixer. After they’re cooked, freeze in sandwich bags, then pop them in the toaster for a quick breakfast and an inexpensive alternative to Eggos. This time I used 5 cups white whole wheat flour and 1 cup flax meal. We'll see how that goes.

6 cups flour (I use 2 cups whole wheat flour, 1 cup flax meal, and 3 cups all-purpose flour)

3 Tbs. + 1 tsp. baking powder

2 tsp. salt

2 Tbs. sugar

8 large eggs

4-1/2 cups milk

1 Tbs. vanilla

1-1/3 cup vegetable oil or butter (melted)

Measure dry ingredients into a large mixing bowl. In another bowl, beat eggs on high speed for 1 minutes. Add milk and vanilla. Add this mixture to the dry ingredients (I do the opposite, and add them to my KitchenAid bowl – it depends on the size of your bowl). Beat on medium speed about 1-1/2 minutes until well blended. Slowly add oil or butter and beat on low speed until blended (I have to do this step by hand to incorporate the oil.). Heat waffle iron and brush lightly with cooking oil or spray. Pour about ½ cup batter in waffle grids (the original recipe said ½ cup in each grid, but I lost most of the batter out the sides!). Fir my waffle iron, I cook them 4 minutes to eat that day, or 3 minutes to freeze. The original recipe says it is good for pancakes, too. Adjust the milk ratio, depending on the type of pancake you like – thick (use less milk) or thin (use more milk).