Wednesday, March 28, 2012

Avoid the pink slime...grind your own beef.

Pink slime is all over the news!!! I have been grinding my own ground beef for about a year and a half now.  Occasionally I get lazy and buy some, but for the most part grinding beef is very easy and you can use meat that is on sale often making grinding it yourself cheaper for leaner ground beef.  Buying the leanest ground beef (93/7) can cost upwards of $6 a pound.  One example would be boneless chuck roasts, which you can often buy for two bucks or less per pound.  You can mix different meats.  You can trim a little or as much fat off as you want.  The best part...no pink slime.  Here are my basic instructions for grinding your own beef.

Yesterday I did grind up about 4-1/2 pounds sirloin, which I had bought for $3 a pound.  Sirloin was very lean and this was my first time using just sirloin.  It tasted great, was very lean and was juicy even though there was very little fat!

For fun I made round bread!  Then we had patty melts with fresh ground sirloin patties, grilled onions and cheddar cheese.



















works for me wednesday at we are that family

Tuesday, March 27, 2012

Fried Pork Chops

The hubs is always requesting pork chops. On occasion I have made some dried out pork chops...shoe leather...a complete insult to the pork chop.  Now I took the hubs shopping with me...you know how dangerous this can be.  We ended up with pork chops in the cart.  Oh My.

Since the Pioneer Woman has yet to let me down, I turned to her for advice.  She gave me some words of wisdom...she said try my Pan-Fried Pork Chops and you will not be sorry.  Your hubs will love'em.  She was right.  Why have I been so afraid to fry meat? 

Please get thin pork chops.  PW calls them breakfast chops.  Not sure what the real technical butcher type name is for the cut...I call it the T-bone chop.  You know the one, very thin with a little bone that is like a T...T-bone.  The process is pretty straight forward.


Mix 1 cup flour with 1 teaspoons season salt and 1 teaspoon fresh ground black pepper.


Rinse the chops and pat dry.  Sprinkle both sides with salt and fresh ground pepper.


Dredge your chops in the flour, shaking off excess, and set a side.


Ready to meet the frying pan...here is where I get nervous.


In a nonstick skillet heat 1/2 cup canola oil and 1 tablespoon of butter over medium to medium-high heat.  Cooking pork chops in batches, cook on first side for 3 to 5 minutes...until the sides begin to get golden and when you peak it is nice and golden brown on the bottom.  Turn chops and cook another 2 to 3 minutes, this will depend on the thickness of the chops, but you do not want any pink juices to remain.


Once you think you won't kill anyone with raw meat, remove from the pan and place on paper towel lined plate and cover with foil until remaining batches are done.

PAN-FRIED PORK CHOPS
Give credit where credit is due, thank you Pioneer Woman.

  • 7 to 8 very thin bone in pork chops
  • 1 cup flour
  • 1 t. Season Salt
  • 1 t. black pepper
  • 1/2 c. canola oil
  • 1 T. butter
  • Salt and pepper to taste
Rinse and pat dry pork chops. Sprinkle with salt and pepper to taste. Dredge in a mixture of flour, Season Salt and pepper. Shake off excess and set aside.  Heat oil and butter over medium-high heat in a nonstick frying pan. When oil is hot place 3 chops in the pan. Fry for 3 to 5 minutes, until edges start to turn golden and a peak at the underside is golden brown as well.  (Cooking times will vary depending on the thickness of the chops...this is where you will have to use your own discretion.)
Flip chops and cook another 2 to 4 minutes, until no pick juices remain. Remove to a paper towel lined plate and cover with foil to keep warm while you cook the remaining chops.  Serve with your favorite sides or with eggs.

Please see Tasty Tuesday for more yummy ideas!

Thursday, March 22, 2012

Strawberry Coffee Cake


Okay, I posted this about a year ago and now it is strawberry time again!  Just thought I would remind you of this delicious recipe. 
Strawberry coffee cake is so yummy.  It can be served for breakfast or for dessert.  It would be yummy warm with a scoop of vanilla ice cream.

STRAWBERRY COFFEE CAKE
Original recipe and more pictures of how to make this bad boy can be found at Chickens in the Road.
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/3 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup shortening, butter, or lard
  • 1 cup strawberries, chopped
  • 3/4 cup milk
  • 4 ounces cream cheese or more, softened
  • 4 ounces strawberry jam or more
Place first 5 ingredients in a large bowl and cut in the shortening, butter, or lard with a pastry cutter.  


Mix in strawberries.


Add milk. Place dough on a floured surface. Sprinkle more flour on top and roll into an approximately 12 x 8 rectangle.


Spread cream cheese down the center then top with jam. Make cuts, about an inch and a half apart, all along both long sides. Criss-cross cut strips of dough over the top. Pinch ends to seal.


Transfer to a greased baking or 13 x 9 casserole pan or cookie sheet. (If you’re planning to take this somewhere, you might want to use the casserole pan.)   I roll out on parchment paper and then lift it on to my baking sheet. Bake in a 375-degree oven for 25 minutes or till nicely browned. 

Powdered Sugar Icing:
Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (one to two teaspoons) for drizzling consistency.

Make long, lovely slices.  Note: This dough spreads out as it bakes, making one giant strawberry coffee cake, enough to feed a small army or large family.

Check out Tasty Tuesday for more tasty ideas!

Friday, March 16, 2012

Crash Potatoes!!

Tonight we had this...


                       and Crash Potatoes!  




These potatoes were crispy and yummy!  You can change'em up any way you like.  You can just go plain 'ol salt and pepper, you could add chives, rosemary or Parmesan cheese.  Maybe just throw on some bacon and Cheddar cheese right at the end....hmmmm....


CRASH POTATOES!!
For more detailed instructions please see the Pioneer Woman. She's got it going on.
  • Red potatoes
  • Olive oil
  • Salt
  • Pepper
  • Parmesan or preferred topping
Wash potatoes and remove any obvious hairy spots.  Boil in salted water until fork tender. Drain.  Drizzle olive oil on cookie sheet. Preheat oven to 450 degrees. Gently smash each potato with a potato masher (you may want to have a knife handy to sort of push the potato out of the masher after you mash it...it will make you smile if you do this from the beginning or you can yell at the potatoes and grab a knife after you have smashed a couple!)  Brush with olive oil.  Sprinkle generously with salt and fresh ground pepper.  Sprinkle with Parmesan cheese.  Bake in a 450 degree oven for 25 to 30 minutes or until potatoes are crispy. 

Thursday, March 15, 2012

Cinnamon Roll Cake

This is a cake for people who say they don't like cake.  You can lie to them and tell'em it's a cinnamon roll or perhaps cinnamon coffee cake....but we cake lovers know it is CAKE! 






 
CINNAMON ROLL CAKE
The original recipe can be found at Six Sisters' Stuff.  This is one tasty looking blog.

3 cups flour
1/4 t. salt
1 cup sugar
4 t. baking powder
1-1/2 cup milk
2 eggs
2 t. vanilla
4 T. butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T. flour
1 T. cinnamon
2/3 cups chopped pecans


Glaze:
2 cups powdered sugar, sifted
1-1/2 t. vanilla extract
6 T. butter, melted
4 T. hot water

With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in 4 tablespoons melted butter. Pour batter into a greased 9x13" baking pan. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, melted butter, vanilla and hot water in a large bowl. Whisk until smooth. Poke holes in cake with a thin poker (I used a metal skewer). Drizzle over warm cake. Serve warm or at room temperature.

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