Not cho Mama’s Stroganoff

Well, not MY Mama’s. πŸ˜‰

This dish was something that my Mom used to cook when we were growing up, and it was delectable. So rich and creamy and indulgent! She used ground beef, and I’m sure it was far from being low fat, but that’s what made it special.

I’ve adapted it over the years, and I think I’ve mastered the master plan. This is one of the Hubs favorites.. He even said one time if he had to turn into “You are what you eat” Β He would want to turn into this, haha, oh that guy πŸ™‚

Guess I’m doing something right πŸ˜‰


1 lb. beef stew meat (trimmed)

1 can (10.5oz) Cream of Mushroom soup (reduced fat)

8 oz button mushrooms (sliced)

2 Tbsp light sour cream

1 onion ( diced)

1 green bell pepper (diced)

1 lg or 2 sm stalks celery (diced)

2-3 garlic cloves (minced)

1 Tbsp corn starch

1 Tbsp dried parsley

water (about 8oz)

cooked egg noodles

Trim stew meat, and cut into uniform pieces. Season with Salt and Pepper (and cayenne, onion powder, garlic powder, worchestershire…. if that’s how you roll…;) )

lightly coat with corn starch and brown over medium-high heat.

Add bell pepper, celery, onion, and garlic, in that order.. soften.. making sure that the garlic doesn’t burn…

add about a cup of water, just to cover. Season with Salt, black pepper and red pepper..stir well, bring to boil.. reduce heat.. cover and simmer for an hour or more.

Add sliced mushrooms, and cook for about 10 minutes, until softened

Add can of cream of mushroom soup and sour cream.

Cook another couple of minutes. Add parsley to finish.

Serve over cooked egg noodles. (with a side of buttered broccoli and a slice of crusty bread to sop up the goodness in yo plate πŸ˜‰ )

P.S. I promise to work on plating more finished dishes πŸ˜‰


Marination Domination

Holy marinated goodness, Batman!

This marinade couldn’t be easier! I put it on chicken one night, then steaks the next. It’ll be glistening on some shrimp in the very near future, for sure πŸ™‚


3 TBSP Soy Sauce

2 TBSP Honey

1 TBSP Vegetable oil

Juice of 1 lime

2 cloves garlic – chopped

pinch red pepper flakes

Mix all ingredients together in small bowl or measuring cup

Pour over protein of your choosing.

Let it hang out in the refrigerator for at least 30 minutes.

Slap it on the grill and enjoy the view πŸ™‚

Cook to desired doneness.

and devour πŸ˜‰


Fabulous Fajitas

THIS, my friends, would have been the Main Event for our little Cinco de Fight Night celebration.

Better than the main event in the UFC, if I do say so myself. Although I do like the Diaz boys πŸ™‚

Have you guys tried these McCormick packets??

They are just splendiferous! I probably have 5 different flavors in the cabinet, right now, just begging to make my meat flavorful and succulent! For the most part, all you do is mix it with a lil bit of water, lil bit of oil and a lil bit of vinegar (I use Apple Cider vinegar). The vinegar, I think, is the kicker, because it breaks down the protiens or something like that, and makes it so tender and juicy.

Hey McCormick… if you’re listening…. I’ll never turn down free samples πŸ˜‰

But back to the meat… err, yeah πŸ™‚

This is what I marinate my fajita meat in. They have a couple of different flavors that work well, but the Baja Citrus I think is my favorite for this particular dish.


-1.5 lbs Boneless Skinless Chicken Breasts (sliced into thin strips) Β  You can also use beef or shrimp, if you like

-1 large onion (halved and sliced)

-2-3 bell peppers (any color… seeded and sliced)

-1 pack McCormick Baja Citrus marinade (water, oil, vinegar that’s needed)

-Flour tortillas, shredded cheese, salsa, sour cream, lettuce, tomato, avocado….

(All or none of the above for topping, wrapping or stuffing your face with πŸ˜‰ )

First, slice the chicken, mix the marinade, and combine the two in a large bowl

Let marinate in fridge for at least 30 minutes or so… The wetter the better (Did I really just say that, hahaha)

While your chicken is marinating, slice the onions and bell peppers. Heat about a TBSP of olive oil in large saute’ pan and add the bell pepper strips

I cook these for a few minutes, because the onions break down quicker, and I like the onions to retain some bite

Add onions

and cook on medium heat for a good 10 minutes until semi soft

Remove the veggies from the pan, and set aside in a large bow while you cook the chicken

When the chicken is no longer pink, return the veggies to the pan, mix it up real good, cover and let simmer over low-ish heat for at least 10-15 minutes, so the flavors can really come together

Serve it in warmed flour tortillas and your choice of toppings.

Or you could do like me, and make one of the best salads that you have ever eaten!

No Lie! I may have just started drooling… πŸ™‚


Sledge- Hammer Time

I’ve come to the conclusion, that I need a big ole’ window in my kitchen. Don’t get me wrong, I LOVE my kitchen, I could use a little more counter space, though πŸ˜‰ But seriously, one day, I’m gonna get a wild hair and knock out a back wall with a sledge hammer, so I can take pictures of food in natural light, haha. YES! THAT is the main reason.

I guess it doesn’t help that I cook later in the evening, and the sun is already going down by the time dinner is ready, so a Huge Arse window wouldn’t do me a lick of good anyway, but a girl can dream, right?

I mean… how snazzariffic would this be?

Β or this?Β 

or even..Β Β  Β then I could have a real pantry!!

Doesn’t help/ hurt that I have the PERFECT place for it, already there.

Behind this wall is the laundry room, with a window in it!

Β See???Β 


Move the washer and dryer to the garage, and make my little ole’, not conducive to laundry, laundry room my new window… hmmmmmmm πŸ™‚

The Hubs better watch out if I start playing Peter Gabriel’s – Sledgehammer or MC Hammer’s – Can’t Touch This: Hammer Time. Β Then it means business πŸ˜‰

I have also come to the conclusion that I use descriptive words, commas and Emoticons ( πŸ™‚ πŸ˜‰ πŸ˜› ) WAY more than normal… get used to it, HA! πŸ˜›


Sopapilla Cheesecake Bars (Lightened up)

So, this past Saturday was Cinco de Mayo, and there was also a UFC fight on that night. Usually we have a few guys over to watch the fight, and I put out a big spread of too much, but very appreciated food. I mean, who’s kidding who… any chance I have to entertain, and make people happy with food, I’m down!

I had a whole menu planned out…

Fajitas (With ALL the fixings, condiments and accoutrements, of course πŸ˜‰ )

Chips, dips, Saffron rice, mexican cornbread, and naturally dessert….. Margaritas too, which I’m not actually a fan of at all, but I figured if there was ever a day to try them, might as well be today πŸ˜‰

Just so happens that the guys ended up not coming after all, so the smorgasbord was doomed :p Β Not really, I just toned it WAY down. Fajitas were still on the dinner menu (Post on that coming tomorrow) and these luscious little bars were still making their sweet little appearance πŸ™‚

I have been making these for years, and they are always a hit!

I halved the original recipe, but it is easily doubled.


1 8oz pkg Neufchatel cream cheese (softened)

1/2 tsp Vanilla extract

1/3 c. sugar

1 pkg Reduced fat Crescent rolls

1/4 c. melted butter

cinnamon sugar for sprinking (about a tsp. of each, mixed together)

Preheat oven to 350′

Mix cream cheese, vanilla and sugar in bowl with hand mixer until smooth

Press half of the can of crescent rolls, sealing seams together, in an 8×8 baking dish.

Smooth cream cheese mixture over bottom layer of rolls

Then top with remaining half of the can (I laid them on a cutting board/cookie sheet so I could press the seams together before placing it on top of the cream cheese)

Melt the butter and pour/smooth it over the top, then sprinkle with cinnamon sugar

Bake at 350′ for about 30 mins, or until golden brown and no longer “doughy”

Let cool completely and cut into squares.

Serve drizzled with honey… or chocolate syrup…. or raspberry preserves… or warm it up, and eat it plain.. with a tall glass of milk or a perfect cup of coffee. Β The possibilities are endless πŸ™‚

Kid tested… and approved πŸ˜‰