Category Archives: Main Dish

Baked Round Steak in BBQ Sauce

baked round steak in bbq sauce

Baked Round Steak in Barbeque Sauce

5 lbs. round steak cut into 1-inch strips
2 T. veg. oil
1 clove garlic, minced
¾ C. distilled white vinegar
1 T. white sugar

½ C. ketchup
1 t. dry mustard
1 t. paprika
1 t. salt
1/8 t. black pepper

Directions:
Preheat oven to 325 degrees F.
1. Heat oil in a large skillet over medium heat. Brown steak strips on all sides. With a slotted spoon, transfer steak strips to a baking dish. Stir garlic into skillet, cook minutes. Add vinegar, sugar, and ketchup. Then stir in mustard, paprika, salt, and pepper; and simmer 3 minutes. Pour sauce over steak strips.

2. Cover baking dish, and bake in a preheated oven for 1 hour. Uncover, and bake for 30 minutes more.

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No Fry Egg Rolls

No Fry Egg Rolls

No Fry Egg Rolls

Ingredients:
2 sheets all-butter puff pastry, thawed
1 cup cooked chicken, shredded
1 T. vegetable oil
1 C. carrots–chopped finely
3 C. finely shredded cabbage
1/2 lb. fresh bean sprouts
1 T. minced ginger
4 T. cornstarch mixed with 2 t. water
2 T. soy sauce
2 T. oyster sauce

Directions:
Preheat the oven to 400 degrees F.

Roll out puff pastry to about an inch bigger on all sides. Cut each into four equal rectangles/squares.

Heat a wok over medium-high to high heat.

Add the oil for stir-frying.

Add carrot, cabbage, bean sprouts and ginger and stir-fry for 5-10 minutes until the cabbage softens.

Create a well in the wok by pushing the vegetable up against the sides and pour in cornstarch, soy sauce, oyster sauce and water. Stir to thicken then mix the vegetables in with the sauce to coat.

Spoon about 1/4 cup vegetable mixture on the lower third of each square of pastry. Fold 2 sides over the filling and roll up like a burrito.

Place the filled pastries seam-side down onto a baking sheet.

Bake for 20 minutes or until lightly browned.

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Skinny Cracker Barrel Grilled Chicken

cracker barrel chicken

Skinny Cracker Barrel Grilled Chicken

Ingredients
1 pound chicken tenders or 3 large chicken breasts cut into strips
1/2 cup light Italian dressing
1 tbsp. honey
1.5 tsp. fresh lime juice

Instructions
Mix light Italian dressing, lime juice, and sugar-free honey.
Place chicken tenders in a ziploc freezer bag and pour marinade over chicken tenders to cover. Seal bag and give it a shake to cover the chicken completely.
Marinade chicken for 2-3 hours.
Cook chicken tenders in a non-stick pan or grill pan over medium heat until chicken is golden in color and cooked through.

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Sausage Rolls

sausge rolls

Sausage Rolls
Use pre made puff pastry sheets which come with a piece of plastic between each layer. Once you make the rolls, use the plastic to wrap two long rolls separated by plastic to make it easy to take individual rolls out of the freezer at a later date.
If freezing, roll and seal the rolls but don’t brush with egg. Once they are defrosted, brush with egg and cut to your desired size.
Makes 20 large sausage rolls or 80 mini rolls.
Ingredients
2 lbs. minced pork
1/2 onion, chopped very finely
¾ cup fresh white bread crumbs
2 teaspoons dried marjoram
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 teaspoon cayenne powder
1 teaspoon chilli flakes
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 egg, beaten
5 ready rolled puff pastry sheets, 25x25cm, defrosted
Method
Preheat the oven to 400degrees.
Combine all of the ingredients, except the egg and pastry, in a large bowl, mix really well by hand.
Lay the pastry out on your work surface.
Take handfuls of the sausage meat and form into long sausages to fit the length of the pastry sheets. The sausages should be around 3/4 thick.
Place one sausage at the top and one at the bottom of each sheet.
Using a large knife, cut across the middle of the sheet to give you two separate sausages.
Brush the beaten egg along the cut side, fold over the pastry and use a fork to press and seal the pastry where the egg is.
Repeat with all of the rolls. Brush the long rolls with egg.
Cut into your desired size and place on a baking sheet, bake for 25-35 minutes depending on size.

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Philly Style Sloppy Joes

Philly style sloppy Joes
This Philly style sloppy Joes recipe is similar to a Philly cheese steak recipe but instead of using the thin sliced steaks it’s made with ground beef. It cooks a bit quicker too since the beef is ground.
You can make it without the bell pepper but you should definitely not skimp out on the onions because they really do give the dish a whole lot of flavor. You can melt the cheese inside the sandwich or layer the slices right on the mixture in the skillet so that it can melt and then scoop it with the beef into the sandwich.
Quick and Easy Philly Style Sloppy Joes

Total time
15 mins

Serves: 6
Ingredients:
• 1 lb ground beef
• ½ cup beef broth
• 1 small onion, chopped
• 1 green pepper, chopped
• ½ Tbsp cornstarch
• ¼ cup A-1 steak sauce
• 2 tsp steak or taco seasoning
• 1 teaspoon olive oil
• ¼ tsp salt
• ¼ tsp ground black pepper
• slices yellow cheese
• Hamburger Buns

Instructions
1. Heat a large heavy duty skillet to medium/high heat. Add the chopped onions, peppers and 1 teaspoon olive oil. saute for 3-4 minutes or until they are soft. Pour into a smaller bowl and set aside. In the same skillet add the beef and brown ( 3-4 minutes), drain fat and set aside.

2. Return the veggies into the skillet and combine. Add the steak sauce, and seasonings. In a small bowl Whisk cornstarch into beef broth and add to the beef mixture. Simmer for 8-10 minutes, stirring occasionally, until most of the liquid is absorbed.

After you have turned off the heat Top with 3-4 slices of cheese and allow to melt. Toast hamburger buns and scoop mixture into the buns.