Tuesday - Cooking/Baking
3:45 PM | 
Posted by
Pixie's Mommy
Cook Time: 15 minutes
Ingredients:
- 2 pounds sirloin steak, cut into 1/4-inch wide strips
- salt
- 1/4 teaspoon dry mustard
- 1/2 teaspoon lemon pepper
- 4 tablespoons butter, divided
- 4 ounces sliced mushrooms
- 3 tablespoons white wine
- 1 teaspoon Worcestershire sauce
Preparation:
Sprinkle steak strips with a little salt, the dry mustard, and lemon pepper. In a skillet, melt 3 tablespoons of butter. Brown steak strips in 2 batches. Remove to a warm platter and keep warm. Brown mushrooms and remove to the platter. To the drippings, add remaining 1 tablespoon butter, the wine, and Worcestershire sauce. Cook, stirring, until hot. Pour sauce over the steak strips. Serve with hot cooked rice.
Labels:
Tuesday - Cooking/Baking
Peanut butter, tomato and chilies spark up this Thai combo.
Prep Time: 15 min
Total Time: 9 hours 15 min
Makes: 4 servings
8 chicken thighs, skin removed (2 pounds)
3/4 cup Old El Paso® salsa (any variety)
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated ginger root
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro
1. Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
2. Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter.
3. Remove sauce from slow cooker; skim fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
(Total time will vary with appliance and setting.)
Serve With
Complement this dish by serving it with rice that has been cooked in canned coconut milk instead of water. The coconut rice is especially good when you use the hot salsa in the chicken. Add a side of cucumber vinaigrette, and you'll have a wonderful blend of flavors and textures.
Success
The flavors of peanut butter, tomato and hot chilies are a popular Thai combination. We took a shortcut and used a purchased hot salsa for the tomatoes and chilies. If you prefer a dish with a little less kick, use a milder salsa. You'll still have a tasty dish.
Substitution
Have that bottle of fish sauce on your shelf since the last time you cooked Thai? You can replace the soy sauce in this recipe with fish sauce for a more authentic Thai flavor. If you would like to try fish sauce for the first time, look for it at an Asian-foods market or a large supermarket. It is made from salted fermented fish, is salty like soy sauce and has a pungent, strong fish flavor.
Tuesday – Cooking/Baking Day!
Being the first Tuesday that shaia has actually put much work into this entry, shaia wanted to let followers know that if there is ever a recipe you would like to see or need please let shaia know and shaia will do her very best to make sure it is included in this section of entries. When shaia was growing up, her mother made sure that every week there was some sort of baked treat being made by her and shaia. When shaia brought Daddy's Angel home from the hospital, shaia realized it was a special moment for her and her mom, so shaia decided 2 weeks later that she would have this very same memory instilled in Daddy's Angel's childhood. This week seeing as a special holiday is coming up, shaia included an impressive recipe that reminds shaia of orange cream ice cream pops. shaia hopes that it is in the blog early enough that readers have the chance to bake it a few times before Easter, and that people are able to test and add ingredients to their own tastes. This weeks' cookie is Orange Cream. Hopefully, everyone will enjoy it as much as Oour household does.
Orange Cream Cookies
Prep Time: 40 min
Total Time: 1 hour 0 min
Makes: 3 dozen cookies
1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
3 | tablespoons butter or margarine, melted |
1 | teaspoon orange extract |
1 | teaspoon vanilla |
1 | egg |
5 | drops yellow food color |
2 | drops red food color |
1 1/2 | cups white vanilla baking chips |
1. | Heat oven to 350°F. In large bowl, stir all ingredients except baking chips until soft dough forms. Stir in baking chips. |
2. | On ungreased cookie sheets, drop dough with 1 1/2 tablespoon-size cookie scoop or by rounded tablespoonfuls about 2 inches apart. |
3. | Bake 9 to 10 minutes or just until dough is set (do not overbake). Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely. |
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