CRISTINA'S LAW

Another night, another new recipe. I saw this recipe for beer bread on the food network one weekend afternoon. It looked simple (no waiting for yeast to rise, etc) and I knew I'd like to try it. I think it turned out pretty good! I didn't use a favorite lager, instead I just used one that I had. I'm curious how it might taste different depending on the beer I use. I think this would be good with a dip or something more substantial, the butter I put on mine just wasn't enough. Still, definitely worth a try, especially with a favorite beer!

Quick Fix Beer Bread
Source: Robin Miller, Food Network

Cooking Spray
2 1/4 cups all-purpose flour
3 tbsp sugar
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
12 ounces lager beer
2 tbsp olive oil

Preheat oven to 400 degrees F. Coat an 8-inch loaf pan with cooking spray.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Make a well in the center. Pour in beer and olive oil and mix until just blended. Pour batter into prepared loaf pan and bake 45 minutes, until golden brown.

Tonight for dinner I also made some crispy chicken. I had bought cornflakes for a dish this past weekend and I had almost a whole box left. I have seen recipes where crushed up corn flakes are used for a crispy coating instead of frying the chicken.

I cut two extra large chicken breasts in half. I dredged them first in a flour mixture with flour, cayenne pepper, lowry's seasoned sald, and pepper. Then I dipped them in egg, followed by coating them in the crushed up corn flakes. I got a thumbs up from my husband. The chicken was juicy and not dry and the cornflake coating stayed very crunchy! Paired this with my beer bread and a side of asparagus. Overall a pretty healthy and easy weeknight dinner!

I always loved my mom's beef stroganoff growing up. The meat was so tender and the sauce was so rich and savory. I keep asking my mom for the recipe (when I remember that is) but she was never one to measure and I just need to watch her make it to learn. Well I was craving some delicious stroganoff on this cold and rainy day. So I found this recipe on one of my favorite food websites...Kraftfoods.com! It got rave reviews and almost everyone gave it 5 of 5 stars. I gave it a whirl tonight and it was husband approved!! Needless to say this will go on my menu rotation.

Beef Stroganoff from Kraftfoods.com

1 boneless beef sirloin steak, 3/4 inch thick (1 lb.)
1 cup  BREAKSTONE'S or KNUDSEN Sour Cream, any variety
2 Tbsp. flour
1/2 cup  water
2 tsp. instant beef bouillon granules
1/4 tsp.  pepper
2 Tbsp. butter or margarine
1-1/2 cups  sliced fresh mushrooms
1/2 cup chopped onion
1 clove  garlic, minced
4 cups hot cooked noodles 

Placesteak in freezer 30 minutes to firm. Cut across grain into 2x1/2-inch strips.

Mix sour cream and flour in small bowl. Stir in water, bouillon and pepper; set aside.

Meltbutter in large skillet on medium-high heat. Add 1/2 of the steak; cook and stir until steak is cooked through. Remove steak from skillet. Add remaining steak and vegetables to skillet; cook and stir until steak is cooked through and onion is tender. Return all steak to skillet. Reduce heat to medium.

Addsour cream mixture; cook until bubbly, stirring constantly. Cook an additional minute. Spoon over hot noodles.

Mmmmm....beef enchiladas! This is a very simple way to make beef enchiladas. I'd like to try to make chicken enchiladas but my husband really likes the beef ones, so I just keep making them! I got this recipe from my husband's grandpa and it's definitely a keeper! It's a great standby and my husband can't get enough. Plus we usually have enough leftovers for both of our lunches the next day!

Beef Enchiladas:
1 lb. ground beef (turkey, pork, chicken)
1 package of 8 tortilla shells, I use fajita size
1 sm. can corn
1 sm. can tomato paste
1 packet enchilada seasoning
8 long slices of montery jack cheese
1/2 cup shredded cheese (I had cheddar and colby jack)
OPTIONAL: can enchilada sauce, extra cheese

Make enchilada sauce from seasoning packet, tomato paste, and water according to packet directions. While enchilada sauce is simmering, completely cook and drain ground beef.

Add a few spoonfuls of enchilada sauce to ground beef, enough to coat beef completely. Add corn to taste (I add about 1/2 normal can of corn or 1 small can of corn) then add shredded cheese and mix well. 

Warm tortilla shells about 30 seconds in microwave to soften. Spread enchilada sauce on bottom of 9x13 pan to prevent sticking. Spread enchilada sauce on one side of tortilla shell then place a large spoonful of meat mixture in middle of tortilla. Fold one side of tortilla over meat mixture, then fold both ends in, and fold one more time (like a burrito fold).

Place enchiladas in pan, seam-side down. Cover all enchiladas with remaining enchilada sauce (use extra can of enchilada sauce if needed). Place one slice of montery jack cheese on each enchilada and sprinkle with any extra shredded cheese. Bake at 350 degrees for 20 minutes or until bubbly. I serve mine with sour cream and spanish rice!

So I'm a bad blogger. I made two great dinners this week and haven't gotten the recipes out there and I forgot to take pictures of them! My bad. I'll try to remember to take pictures of these dishes next time and add them.

Monday: Penne Pasta with Vodka Cream Sauce
I got this recipe from my brother and since he's going to school to be a chef he's not very good at giving me exact portions. Here's my best go at it!

Penne Pasta with Vodka Cream Sauce
28 oz. stewed tomatos (I use 1 can stewed and 1 can diced)
1 med-large onion chopped
sm. container cream
1/2 lb. penne pasta 
1-2 shots vodka
herbs de provance (spelling?) or rosemary, oregano, and thyme.
red pepper flakes to taste

Bring water to a boil and cook pasta according to directions, leaving just shy of al dente (it will cook more in the sauce). In a large pan or pot, sweat chopped onion in some EVOO. When onions are transluscent, add stewed tomatos breaking them up a bit as they cook. Add herbs de provance and red pepper flakes to taste - I always add a tidbit more than I think I need as I seem to underseason everything!

When penne is done, drain and add to sauce. Remove sauce and pasta from heat and add cream (usually not full container) and vodka. Stir and let sit a little bit to let the penne absorb some of the sauce. I usually serve with chicken but my brother always serves it with a pork tenderloin.
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Tuesday: Foil-Pack Chicken & Artichoke Dinner
From: Kraftfoods.com
3 cups instant white rice, uncooked
3 cups  warm water
6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick
1 can  (13-3/4 oz.) artichoke hearts, drained, quartered ]2 cups chopped tomatoes (about 2 large)
1/2 cup  KRAFT Zesty Italian Dressing
1/4 cup pesto

PREHEAT oven to 400°F. Mix rice and water; spoon evenly onto center of each of six large sheets of heavy-duty foil. Top each with 1 chicken breast. Cover evenly with the artichokes and tomatoes, then drizzle evenly with the combined dressing and pesto.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer in 15x10x1-inch baking pan.

BAKE 30 to 35 min. or until chicken is cooked through (170°F). Remove packets from oven; let stand 5 min. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening. 

I'm on an artichoke kick so I thought to try this recipe. I actually did mine a little different. I used about half of everything since it was just for me and my hubby. I didn't have any pesto so I omitted it (but it would have helped with flavor) and used sliced, stewed tomatoes instead of chopped tomatos. I also thought the rice would be a bit bland so I used a little over a cup of water and about 1/2 cup of cream of chicken soup for some flavor. It turned out great actually! I think I'll try it next time with the pesto b/c we felt like it was missing something. Very easy to make, quick clean up, and yummy. Pretty healthy overall too!