Beef Stroganoff

So... A friend of mine asked for my recipe. I dont exactly have one but I can estimate for you.

1/2 small onion
1/2 T. Garlic, minced
1 small can mushrooms
1/2 C. Butter
1/2 C. Flour
1 lb steak, cut in small strips
2 C. Beef broth
1 C. Sour cream

Saute first 3 until onions are soft. Add butter and flour to make a roux (equal parts, thickener). Add steak and cook until almost done. Slowly add broth and allow to thicken. Should be a gravy consistency. Add sour cream. Serve over noodles or rice.
Salt and pepper to taste. Occasionally I add extra beef base for enhanced flavor.

Current Recipe Review

I have posted updates on some of the recipes that I have made but I am afraid they aren't being read. I'll re-post them here and review any recipes that I have not yet reviewed.

Lemon Poppy Seed Bundt Cake

UPDATE: 5/29/12
So after serving this beautiful cake at the Memorial Day Party, everyone loved it! It wasn't too lemony or

sweet or anything. It was just perfect. I did have to bake it longer than the recipe calls for. Just cook it until you can insert a toothpick and it comes out clean. My dad loved it so much he wants me to make it again. He and my grandma fought over who was keeping the left overs! If you try it, let me know what you think!

Strawberry-Rhubarb Crisp

UPDATE: 5/29/12
This was a good crisp. It wasn't my favorite though. It was to orange tasting. If you make this I would recommend not using the orange juice. I have a better recipe that I'm going to try from a family member. However, I don't think this was awful. If you like a bit of orange, it's amazing. I ate most of it because I love fruit crisp in general. If you are looking to have just that strawberry rhubarb flavor, you won't be completely satisfied.

Cocktail Meatballs Recipe #1

My sister makes these all the time. She has two other recipes that are even better. As soon as I get them I will definitely post them! As for this one, it's quick, easy and quite satisfying!

Chocolate Cherry Cheesecake

This recipe, I kind of used a different recipe and tweaked it to my liking. It turned out almost perfect. The only thing I would change about it is adding something with more cherry flavor to enhance it if you prefer a stronger cherry flavor. I'm going to try it again with a cherry liquor in the mix. I am also going to try it with a cherry flavored ganache. Keep looking for an update.

Cheesecake Factory's Carrot Cake Cheesecake

Perfect for the Cheesecake and Carrot Cake lover! My mother-in-law absolutely loved it! She is always saying that my cooking makes her fat and she sends most of what I make home with me. This time, she basically ate at least half of it herself. It was for her birthday after all. She prefers it with her coffee. I might try thickening the cheesecake next time so it will drop through the carrot cake better. Nothing but amazingness in this recipe tho!

Reviewed at time of post:
Strawberry-Rhubarb Cheesecake
Strawberry-Rhubarb Trifle
Nutella Truffle Brownies
Buttermilk French Toast w/Strawberry Compote
Applebee's Fiesta Lime Chicken (copycat)
Chicken with Pineapple Marinade

Fresh Corn Casserole w/Red Bell Peppers and Jalapenos

So... Momma aka my Mom-in-law is trying out this recipe for a party we are going to tonight. I'll let you know how it turns out, but I just thought I would post it now so that I wouldn't forget. :)

Fresh Corn Casserole w/Red Bell Peppers and Jalapenos

8 ears corn
2 red bell peppers, diced
2 jalapenos, diced
1 c heavy cream
1/2 c milk
salt and pepper to taste
1 stick salted butter, cut in pieces

Preheat oven to 350 F.
Remove corn from husks with sharp knife. Be sure to scrape the husk with the back of the knife to remove all corn and flavoring.
Add remaining ingredients and mix well. Pour into 9 x 13 in baking dish. Bake 30-45 minutes.

Cheesecake Factory's Carrot Cake Cheesecake

I found this online and I highly recommend it. I'll give you the website but also post the recipe itself. I made
this for my Mother-in-law's birthday because in this house everyone loves cheesecake and her favorite dessert is carrot cake. This was the PERFECT combination!


***Cheesecake***
16 ounces cream cheese, room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs
***Carrot Cake***
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 can (8.5 ounce size) crushed pineapple, packed in juice, drained well, reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts
***Pineapple Cream Cheese Frosting***
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice


In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.

Carrot Cake:
In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9 1/2" springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350  F oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate. When cake is cold, prepare Pineapple Cream Cheese Frosting.

Pineapple Cream Cheese Frosting:
In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.

http://www.cdkitchen.com/recipes/recs/512/Cheesecake_Factorys_Carrot_Cake_Cheesecake31427.shtml

Chocolate Cherry Cheesecake

Chocolate Cherry Cheesecake

Crust:
1 1/2 c. chocolate wafer crumbs
1/3 c.) unsalted butter, melted

Filling:
12 oz. semi-sweet or bittersweet chocolate, chopped
24 oz. cream cheese, room temperature
1 c. sugar
3 eggs
1 1/2 tsp van extract
1 c. sour cream

2 c. Cherries, diced(ish)

Combine crust ingredients and press in bottom of 9" spring form pan.  Combine filling ingredients and pour over crust. Bake on 350 for 50-55 minutes. Let cool.  Refrigerate for 3-4 hours or overnight. 

When I made this recipe I cut it in half and made 4 mini cheesecakes! 

Chicken with Pineapple Marinade

This is an absolute favorite of mine that my dad makes! We generally call it Baby Crap Chicken because of the way the marinade looks when it's done. Never fear though! It's excellent! I do not like cillantro at all, but this recipe has it and I don't even mind! Just try it. I usually serve it with corn on the cob and rice. I'm making it for my Mother-in-law's birthday dinner because she loves pineapple so I'm excited to see how she likes it. :)

1/2 med. pineapple, peeled, cored, and chopped (or 1 can pineapple)
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
1 c. unsweetened pineapple juice (or reserved juice from can)
1/2 c. lime juice
1/4 c. fresh cilantro, chopped
1 tsp. lime zest
4 chicken breasts
2 tsp. salt
1 tsp. pepper
2 T. honey

In large blender, combine all but chicken breasts and puree. Pour marinade over chicken, either in a large bowl or in bags(which I prefer) and let marinade in refrigerator for 6 hours or overnight. Grill for 30 - 40 minutes, turning frequently.

Clarifying Measurements

Cup = c.
Tablespoon = Tbsp. or T.
Teaspoon = tsp. or t.
Pound = lb
Pint = pt.
Quart = qt.
Gallon = gal.
3 t. = 1 T.
Ounces = oz.
Cup = 8 oz.
Pint = 16 oz. or 2 c.
Quart = 32 oz. or 4 c. or 2 pt.
Gallon = 128 oz or 16 c. or 8 pt. or 4 qt.

Note: Solids and Liquids are not always the same when measuring. It something asks for 8 oz by weight, it's different than throwing that ingredient into a cup. You really do have to weigh it out! Not always, but be aware of these small indications in recipes.

So those are the general measurements you will see in my posts that have been asked to be clarified by a reader. There are so many more. You really can just look things like this up on the internet my friends. :) Any other questions, please feel free to ask.

Morning cooking rant & Cocktail Meatballs Recipe #1

All I have been craving for the past 3 days, are cocktail meatballs!!! I haven't really had any pregnancy cravings until now. My only problem, my mother keeps telling me she will get me the stuff to make things, so I count on her, and she FAILS me! This is one of the reasons why I hate cooking at my parents house. (mom already knows this so I have no problem posting this) It's so frustrating. That, and no one ever wants to do the dishes, ever. Like, "Hey let's have Megan or Walt cook and then refuse to do the dishes!" It kind of pisses me off that everyone thinks it's okay to reap the rewards or me and my dad's awesomeness and not contribute anything in return. Especially because right now, I'm ready to pop and would really appreciate a little support if I'm going to be cooking for 8-9 people! Anyway... I like cooking at my inlaws because my mother-in-law is the best sou cook ever! She's always asking what she can do, keeps me company, and cleans up as I cook if I haven't gotten to it yet. They have a dishwasher, mind you, but still... at my parents, no one ever wants to be in the kitchen to keep you company. I think they are all always scared that they will have to do something. Ugh. Alright... There's my rant for the morning, now on to the recipe.

Cocktail Meatballs #1

1lb precooked frozen meatballs
1 can jellied cranberry sauce
3/4 c. chili sauce
1 T. brown sugar
1 1/2 tsp. lemon juice

Combine all except meatballs in crock pot, blend well. Add meatballs. Simmer for 1 hour or until meatballs are hot through.

Applebee's Fiesta Lime Chicken (copycat)

One night I was at home craving this recipe. I decided to make it at home. I highly recommend it! I have made it twice and absolutely love it. I like to play with the different amounts of toppings and the order of topping. One time I did not put the chips under the sauce. Instead I waited until after the baking process and placed the chicken breast over the chips when plating. It looked good and was good but the chips were a little crunchier than I preferred. Try it! Love it!

Fiesta Lime Chicken
4 boneless, skinless chicken breasts
2 cups tortilla chips, crumbled
1 cup Montery Jack, colby, or mild cheddar cheese, shredded (I use a mexican blend)

Marinade
1/3 cup teriyaki sauce
1 cup water
2 1/2 Tbsp lime juice
2 tsp garlic
1 tsp paprika
1/2 tsp salt
1/4 tsp ground ginger

Sauce
2 cups sour cream
1 pack Hidden Valley fiesta ranch dips seasoning packet
   (If you can't find this, Hidden Valley makes a Spicy Ranch that works just as well. Mix 1 cup sour cream, 1 cup Spicy ranch, and 3 Tbsp taco seasoning. Do this to taste!)

Combine all Marinade ingredients in a bowl or bag. Put chicken breasts in marinade and leave for at least 1 hour. (The longer you leave the chicken, the stronger the flavor!)
Cook the chicken breasts in a skillet until done, pouring the marinade over periodically.
When finished, place breasts in a baking pan cover each one with crumbled chips.
Spoon sauce on top of the chips, as desired.
Top with cheese, as desired.
Bake at 350 until cheese is melted and heated through, about 10 minutes.
Serve!

I like to serve this dish with a vegetable and either noodles or seasoned rice.

Buttermilk French Toast w/ Strawberry Compote

How about a breakfast recipe?! I say yes. This was my dad's idea and I had never made french toast with buttermilk before. The dip for the bread was runnier than normal french toast mix I have made in the past, but it had a wonderful consistency and texture when it was finished and I personally think it was easier to work with. They were go good and I made a Strawberry Compote for on top. The only thing that could have made this better would have to made a cream to make them stuffed! I froze the leftover pieces for a quick breakfast for my son in the mornings. Even reheated, this was still good.
NOTE: Vanilla extract can be used instead of almond in this recipe!

Buttermilk French Toast
12 eggs
1 1/2 cups buttermilk
1 teaspoon almond extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 loaf bread

Beat eggs.
Beat in buttermilk, almond extract and seasonings.
Dip bread in batter, turning to coat both sides, and cook on a lightly oiled skillet until both sides are golden.

Strawberry Compote
2 cups strawberries, sliced
1/4 cup sugar
1 tsp lemon juice
If Needed: (1/8 cup cornstarch, mixed with cold lemon juice)

Combine in small pot. Stir occasionally. Boil until mixture thickens slightly

Nutella Truffle Brownies

I stared at a picture of peanut butter truffle brownies for about 3 days before I said enough and quit fighting the urge to bake them. My mother-in-law doesn't like peanut butter though, and she's more tolerant to nutella so I changed the recipe a bit. Anyone who likes nutella knows how much better it is anyway. So here's my adjusted recipe. I highly recommend them for a chocolate craving day because they are rich! This was, in my opinion, an extremely easy and quick. :)

1 box brownie mix, and it's ingredients

Filling
1/3 cup butter
1/3 cup nutella
1 1/3 cups powdered sugar
1 1/2 tsp milk

Topping
3/4 cup chocolate chips
3 tbsp butter

Make brownies as directed on box. Cool completely.

In bowl, mix filling ingredients until smooth. Spread evenly over brownie base.

Microwave topping ingredients uncovered on high 30 to 60 seconds. Stir until smooth. Let cool for about 10 minutes. Pour over filling. Cover and refrigerate until set, about 30 minutes. Store covered in refrigerator.

Strawberry Rhubarb Trifle

This one is absolutely amazing. I found this in a Taste of Home book and there is nothing that I would recommend changing about it! However, for a different consistency, you could try pound cake instead of angel food cake. Either one are excellent. It's so refreshing and delicious. You can try it and add more strawberries or different fruits if you like. I highly recommend it for any occasion. I will be trying this recipe out as a base for other fruits myself.

Custard
1/2 cup sugar
1/4 cup cornstarch
3 cups whole milk
5 egg yolks, beaten
1 teaspoon vanilla extract

Filling
4 cups chopped fresh or frozen rhubarb
1/4 to 1/2 cup sugar
1/4 cup water
1/2 cup heavy whipping cream
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cups sliced fresh strawberries

Directions
In a heavy saucepan, combine the sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Transfer to a large bowl. Cool to room temperature without stirring.
Meanwhile, in a saucepan, bring the rhubarb, sugar and water to a boil. Reduce heat; cook and stir for 5-8 minutes or until rhubarb is tender and mixture is thickened. Cool completely.
In a bowl, beat the cream until stiff peaks form. Gradually fold a fourth of the whipped cream into the custard. Fold in remaining whipped cream.
Place half of the cake cubes in a 2-1/2-qt. trifle bowl. Spread with half of the rhubarb mixture; top with 1 cup of strawberries and half of the custard. Repeat layers. Cover and chill for at least 1 hour before serving. 

Strawberry Rhubarb Cheesecake

I searched the internet for what seemed forever to find a recipe that was for cheesecake with strawberries and rhubarb in the actual cheesecake. I couldn't find one, and if I did, I didn't like it. So, I decided to make my own. This was my first attempt. The result: It was very good. I must find a different crust, and it could be creamier. It was really good though and if you don't want to wait until I try it again and re post my findings, please try it yourself!

Crust

1 package (9-10) Graham crackers, crushed

1/3 cup brown sugar

6 tbsp melted butter

1/2 tsp cinnamon

Filling

5 oz strawberries

5 oz rhubarb, steamed
3 8-ounce packages cream cheese, room temperature
1 cup sugar
2 tablespoons all purpose flour
3 large eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Preheat oven to 325 F.

Combine all crust ingredients and press in bottom of a 9" spring form pan. Bake for 7 minutes. Let cool.

Puree strawberries and steamed rhubarb together. Combine cream cheese and sugar in electric mixer until blended. Add flour and eggs slowly. Add the remaining ingredients and mix until well combined. Finally, add the strawberry rhubarb puree. Mix well. Pour the mixture into the prepared crust. Bake for 1 and 1/2 hours or until center is softly set and edges begin to color, puff, and crack. Refrigerate, uncovered, for minimum 4 hours. 

Strawberry Rhubarb Crisp

With an overabundance of strawberries in the house, this is one of the things I made for the Memorial Day party this weekend. It turned out quite amazing. Next time I would add a tablespoon of cinnamon to the topping because that's how I usually make it. I also doubled the topping because it's my mom's absolute favorite and she complains when there isn't enough. I didn't use it all on the fruit but I did use it. See below. Other than that, it was perfection. Here's a picture of it in my fridge. Better pics tomorrow! :)

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

Preheat the oven to 350 degrees F.

Toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit mixture. Pour the mixture into an 8-by-11-inch baking dish.

For the topping, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

I had some left over topping because it's my mom's favorite part so I put it in a cupcake pan and made crumb cookies. They were quite tasty as well! They bake on the same temperature for about 10 minutes.

UPDATE: 5/29/12

This was a good crisp. It wasn't my favorite though. It was to orange tasting. If you make this I would recommend not using the orange juice. I have a better recipe that I'm going to try from a family member. However, I don't think this was awful. If you like a bit of orange, it's amazing. I ate most of it because I love fruit crisp in general. If you are looking to have just that strawberry rhubarb flavor, you won't be completely satisfied.

Lemon Poppy Seed Bundt Cake

I was put in charge of making desserts for a Memorial Day party at my grandparents. Due to the amount of strawberries in the house, I wanted to do stuff with those. However, my grandma doesn't like strawberries, so this one's for her. She loves anything that's lemon so let's hope she likes this!

1 cup butter, at room temperature
2 cups sugar
4 eggs
1/2 teaspoon vanilla
zest from two lemons
juice from one lemon
1 cup buttermilk
3 cups flour
3 Tablespoons poppy seeds
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Oil and flour your bundt pan. Preheat oven to 325 degrees. Beat butter and sugar together in a medium-sized mixing bowl until fluffy. Add in eggs and vanilla and beat well. Add in remaining ingredients and beat until completely combined. Pour batter into the prepared bundt pan and bake for 45-55 minutes, until cooked through.

Glaze
1 cup powdered sugar
2 Tablespoons lemon juice

UPDATE: 5/29/12

So after serving this beautiful cake at the Memorial Day Party, everyone loved it! It wasn't too lemony or sweet or anything. It was just perfect. I did have to bake it longer than the recipe calls for. Just cook it until you can insert a toothpick and it comes out clean. My dad loved it so much he wants me to make it again. He and my grandma fought over who was keeping the left overs! If you try it, let me know what you think!

Introduction

Hello! My name is Megan and I recently finished all my classes to become a chef at Potomac State College of West Virginia University. I will earn my degree completely as soon as I have completed a 500 hour internship at a place of my choosing. I put this on hold, however, because I am expecting my second child within the next few weeks. I will pick back up and finish my internship next summer. I have decided to make this blog so that when I find recipes online or something, I don't lose them when they are good. I'll post a recipe per post and if they are good I will keep them and give feedback. Sometimes I change recipes to my liking, in which case I will repost them later on. Recently my family and I have gone strawberry picking at a local farm and picked a total of about 41 lbs. Yes that is a lot but we also have a lot of things to do with them. Recipes soon to come! Also, I love when people give me new recipes to try out so please send me recipes of your own! Thank you for reading and I hope you have a wonderful time cooking and baking!