I’m sure this won’t come as a surprise, but we’re not big fans of Mexican food in the OCF house. The Mister can’t eat anything spicy, and I just don’t really like it much. Too many weird ingredients that I don’t like. I’ll eat a soft taco or a taco salad, but you can keep the salsas, refried beans, black beans, pinto beans, cilantro and guac to yourselves. But sometimes you just want to make something different and just do it your own way so that you do like it. So that’s what I did with Enchiladas. I’d see recipes for them but I didn’t like anything in it. That green sauce? Ewww, what’s up with that? So I decided to make up my own. Do it the way we’d like it. And I’m pretty happy with how it turned out!
One Saturday afternoon I actually had a free moment to watch a non-sports related program on TV. Whenever I watch TV these days it seems to be for some sporting event (which I LOVE!) so this was a nice little change. I miss the days of sitting around on the sofa and watching cooking show after cooking show on TV. I really enjoy Kelsey Nixon’s Cooking Essentials show on the Cooking Channel. She’s always making something that looks so good, yet so easy to make. This particular day she was making a Slow Cooker Shredded Pork that she was using for Shredded Pork & Pineapple Tacos. I’ve been getting tired of eating the same things for dinner so it was nice to welcome something different to the table.
I always love a good Asian inspired recipe that I can make at home. Sure, I love ordering out as much as the next person, but we all know that’s not possible all of the time. So when I saw this recipe I figured I’d give it a shot. The pictures that were shown in the original recipe looked amazing, and I was set out to try it myself. There’s usually always something that I change up, but I really didn’t change much this time. We don’t like anything spicy so I didn’t add in the red pepper flakes. The only other change I made was subbing beef broth for the water and I added in a tablespoon of dry sherry.
[original recipe from Pink Bites]
- 1 lb of flank steak, thinly sliced crosswise
- 1/4 cup of cornstarch
- 3 teaspoons of canola oil
- 1/2 teaspoon of grated ginger (about 1/2 inch piece)
- 1 tablespoon of chopped garlic (about 2 -3 large cloves)
- 1/2 teaspoon of red pepper flakes
- 1/2 cup of beef broth
- 1/2 cup of soy sauce (I use low sodium)
- 1 tablespoon dry sherry
- 1/2 cup brown sugar
- 2 large green onions, sliced
Make sure the steak slices are dry and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch.
Turn the heat up and add half of the oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). It won’t be cooked all of the way through. It will finish cooking in the sauce. I ended up browning half at a time because I didn’t want to crowd the wok. Remove the beef from the pan and place in a bowl.
Heat the other half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes (if you’re adding them). Cook the sauce for about 2 minutes. I mixed a little bit more corn starch with some beef broth and added it into the sauce. This thickened it up a bit. The original recipe does everything a bit differently – you can do whatever you want.
Add the meat into the sauce and let it cook on low while your rice cooks.
Add the green onions at the last minute so the green parts will stay green and the white parts crunchy. Serve it hot with rice.
This is one of our favorite dishes. It’s very good. It’s a bit on the sweet side, so if you don’t really like sweet things this may not be your kind of dish. Although if you really wanted you could probably cut down the brown sugar a bit. This also reheats well. I love to take this for lunch a couple of days after we have it for dinner.
I always love a good Beef Stroganoff, but I always make my Beef Stroganoff in the crock pot. When I came across this recipe for Mom’s Beef Stroganoff that was made on the stove top, I decided I needed to try it. All of the other Skinnytaste recipes I’ve tried have turned out really good, so I knew this one would probably be good.
[Adapted recipe from Skinnytaste]
- 1-1/2 lbs lean tri-tip sirlion steak, cut in thin 1/4″ x 2″ strips
- 1 teaspoon vegetable oil
- 1 tablespoon butter
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 10 oz of sliced mushrooms
- 1 can of Campbell’s tomato soup
- 1 cup of beef broth
- 1 small fresh bay leaf
- 2 teaspoons worcestershire sauce
- 2/3 cup of light sour cream
In a heavy saucepan (I used a Dutch Oven), heat pan over high heat. When pan is hot, add the oil and let it heat up for about a minute or so. Add steak and let it brown on all sides. Remove meat from pan.
Lower heat, melt butter, then add onions. Cook about 2-3 minutes until translucent, add garlic and mushrooms and sauté about 2-3 more minutes until cooked.
I served Sunny Anderson’s Easy String Beans & Onions with this meal as well. They are my favorite! So…I thought this was a really good dish! As you can see we had ours over Noodles. I think the next time I might cook the meat in the liquid for a little longer – maybe an hour or so. I thought it could’ve been a bit more tender, but I still enjoyed it. I LOVED the addition of the sour cream, and I think the bay leaf is a key ingredient. This meal is a keeper and leftovers the next day for lunch were delicious as well!
This week’s 5 Ingredient Friday recipe is super easy. It’s perfect for when you don’t have a lot of time to prep dinner, but want something ready for you when you get home from work. I got this recipe from a friend on a Message board that I frequent. I don’t know the official title of this recipe or where she got it from, but I’ve always known it as “Paige’s Crockpot Chicken.”
This takes no time at all to get it going in the crockpot. I did it quickly before leaving for work.
- 4 Boneless Skinless Chicken Breasts (I used 1.5 lbs of chicken – it can be frozen)
- 1 packet Italian Dressing Mix
- 1 package of Light Philadelphia Cream Cheese
- 1 can of Cream of Chicken Soup
- Cooked Rice or Pasta (whichever you prefer)
Place the Chicken in the Crockpot. Sprinkle the Chicken with the Italian dressing mix. Cook in the Crockpot for about 6-8 hours. An hour before you want to serve it, mix the Cream Cheese and the Cream of Chicken Soup together until smooth. Pour over the Chicken and cook for one more hour. Serve over Cooked Pasta or Rice.
This recipe is a hit. Everyone that has tasted it absolutely loves it. It tastes so rich and creamy and it’s so hard to believe it’s so simple to make. I love the zing that the Italian Dressing Mix gives it. I didn’t have any Italian Dressing packets on hand, so I used 2 Tablespoons of Penzeys Italian Dressing Base (which is now called Italian Vinegar and Oil). It is hand-mixed from sugar, salt, garlic, onion, red bell pepper, oregano, basil, marjoram, rosemary and thyme. It works absolutely wonderful in this recipe!
Definitely give this recipe a try. I had mine int he crockpot from 8am – 5pm and then I added in the Cream of Chicken Soup and the Cream Cheese and let it cook for a bit while I put in laundry, cleaned up the house, etc. I made sure to stir every so often. Then I put the crockpot on the ‘warm’ setting until we ate dinner (7:30pm).
This would also be delicious with Cream of Mushroom Soup and fresh mushrooms (or other vegetables of your choice) in there. This is one of those recipes where you can substitute ingredients and play around. I would love to try Penzeys Green Goddess dressing in place of the Italian Dressing mix.