Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts

Sunday, August 31, 2014

Ruttan and Law Family Recipes—The Secret Recipe Club

Clone of a Cinnabon Cinnamon Rolls

Big Fat Delicious Clone of a Cinnabon

Guess what?  For this month’s Secret Recipe Club assignment, I FINALLY got one of my favorite blogs and one that I’ve been waiting for well over three years to be assigned.  It has been a party at our house as I have made a ton of recipes from Shelby’s blog, The Life and Loves of Grumpy's Honeybunch.  Going out with a bang here, but I’ve made the decision to not be part of the Secret Recipe Club anymore.  I have been with it from the day Amanda created it more than three years ago.  I have never missed one month.  It has been so fun, such a great time, and I have made some great friends along the way.  I’ve been feeling for a number of  months now that it will be time to move on once I finally get Shelby’s blog.  That has been what has kept me going, the excitement of waiting and wondering when I’ll finally get THE assignment. 

Brownie Biscotti

Brownie Biscotti

Shelby, Shelby, Shelby—what a wonderful woman!  We’ve “known” each other (haven’t met in person yet) since way back in about 2008 when we were both involved with Tuesdays With Dorie and baked our way through Dorie Greenspan’s Baking From My Home To Yours in a huge weekly-posting group.  Those were the days, weren’t they?!

Throughout this last month, I have had the fun and pleasure of seeing how many of Shelby’s recipe from her blog I can make.  I have not been disappointed with a single one!  I loved the brownie biscotti and made it gluten free and used organic cane sugar to make myself a treat.  Can’t wait to make them again!

Way back when she posted these unique chocolate chip cookies, I made them.  I looked back through all my photos and my blog and never did put them on the blog.  But I did find where I wrote some notes after making them that Kevin really liked them.  This recipe, that Shelby posted back in 2009, was one she found on a handwritten recipe card that her family believes was from her Grandmother Lottie.  They have no butter and are made with cream instead, which is probably because cows’ milk/cream was more at hand back in those days than butter.  I made these to take to a get together we were having with some friends along with a couple other goodies and they were gobbled up.

Old Fashioned Chocolate Chip Cookies Grandmother Lottie's Old Fashioned Chocolate Chip Cookies

I didn’t want to only make treats or desserts from her blog, so I have turned to it for dinner inspiration over the last month.  I made a great chicken recipe weeks ago that was well liked here at my home.  I will not hesitate to make it again.  Just like when Shelby made it, I served it with rice (and for me quinoa).

Chipotle Chicken Skillet, by Shelby

Chipotle Chicken Skillet

My family LOVES cinnamon rolls, which Shelby has mentioned she can’t resist either.  It only seemed right to make the recipe she has pictured at the front and center of her blog.  These just might replace my cinnamon roll recipe, which I’ve used for years because the boys all really liked them.  How could you not like a giant cinnamon roll that is similar to Cinnabon?!  (Wish I could have had one!)  This recipe, which is similar in size of ingredients to mine, makes EIGHT rolls.  They are huge, and I think I rolled them the wrong way (from the long side of the dough instead of the short side, which would make each roll bigger).

Clone of a Cinnabon, from Grumpy's Honeybunch 8-11-14

Big Fat Delicious Clone of a Cinnabon

I really enjoyed looking all through Shelby’s blog and ended up having to make another recipe from her family file and settled on these date treats made by her Aunt Helga.  I changed up this recipe for candied date balls so I could eat them (no one else here will eat anything with dates!) and made the recipe with coconut sugar and raw honey instead of sugar and coconut oil instead of butter.  I also used some organic brown rice crisp cereal instead of Rice Krispies.  I enjoyed making some different with unsweetened coconut, chopped walnuts and even adding a little chocolate to some.

Aunt Helga's Candied Date Balls

Aunt Helga's Candied Date Balls

Another awesome recipe I made were a quick-change version of Shelby’s Peanut Butter Caramel Swirled Brownies.  I had the brownies all ready to make and was getting out the ingredients for the peanut butter caramel, which called for smooth peanut butter and found that we were out.  Staring at me in the cupboard was some nice, smooth Nutella.  So I made the caramel sauce (which came from a Bobby Flay recipe) with Nutella!  After making the caramel and once it cooled, I will have to admit I tasted a little bit, for quality control purposes, you know.  It was good!  The caramel was swirled in to the brownies.  They made for a yummy dessert with ice cream on top.  It seemed necessary to take a bite of the one photographed here, so I can really attest to their deliciousness.  I’m a bad, bad girl, I know. ; ) 

Nutella Caramel Swirled Brownies

Nutella Caramel Swirled Brownies adapted from Peanut Butter Caramel Swirled Brownies

The 9x13 inch pan of brownies lasted a few days around here.  One of Kevin’s 18 year old nephews was over and had one of the brownies and said they were SO good.  He asked for another.  Then he said I definitely had to make those for the next family get together. 

Nutella Caramel Brownies

Nutella Caramel Swirled Brownies with ice cream

Wait, there’s more!  It has been strangely cool and quite rainy for an August in the Utah dessert here, so I was recently in the mood for chili.  Shelby to the rescue!  She has a great, simple White Chicken Chili on her blog!

White Bean Chicken Chili

White Chicken Chili

Another night for dinner, I had some more chicken I wanted to use.  Our dinner that night was Apricot Glazed Grilled Chicken from The Life and Loves of Grumpy’s Honeybunch.  Mmm, it was good!

Apricot Glazed Grilled Chicken

Apricot Glazed Grilled Chicken

I made the glaze with some apricot jam my friend gave me that was made with agave instead of sugar!  I’m so blessed to have friends that care about my dietary needs.  My dinner included some sauteed sweet potato and portabello mushroom hash and a caprese salad.  Delicious dinner!

Apricot Glazed Grilled Chicken, Sauteed Sweet Potaotes and Mushrooms with Caprese Salad

I saw Shelby’s post for Spicy Mango Lime Salsa with Pears and just like she said she had to when she saw it posted somewhere and had to make it, I did, too!  I also made homemade tortilla chips.  I made some with flour tortillas (not pictured) and some with corn tortillas, which I loved!  The boys couldn’t eat the flour tortilla chips fast enough and want more soon!  The salsa was supposed to be made with finely chopped red onion, but since I knew I was the one who was going to eat most of it (Kevin doesn’t like fruit in salsa), I left out the onion and added chopped jalapeno instead.  Yum!

Spicy Mango Lime Salsa with Pears and Homemade Corn Tortilla Chips

Spicy Mango Lime Salsa with Pears and Homemade Corn Tortilla Chips

Are we there yet?  You know, how when you’re on a long trip and the kids complain and ask if we’ve arrived at our destination yet?  I’m almost done.  But aren’t you starving now?  Yeah, get over to Shelby's blog for all these delicious recipes.  Finally, I ended the month recently with another biscotti, which is the same thing I made first when I got my assignment (the brownie biscotti).  Since Shelby is from upstate New York and they love their maple syrup there, I wanted to make something with maple syrup, so I settled on her Maple Walnut Biscotti.  I have simply loved having so many treats this month, a lot of them I have adapted to gluten free and refined sugar free when it was something I wanted to be able to eat, like the biscotti.  I will spend the next month or so sharing individual posts for my adaptations for all these recipes.  For now, all the links to the recipes I used from Shelby are under each photo. 

Maple Walnut Biscotti

Maple Walnut Biscotti

Shelby dipped her biscotti in a white chocolate glaze, I added some Enjoy Life mini chocolate chips to some of mine.  I’m not a coffee or tea drinker and don’t dip my biscotti in anything, but sure love it!

This Sunday night for dinner, I planned ahead and made one more recipe from Shelby’s blog—Pot Roast and Onions.  While I don’t like onions, my family does and I knew I’d be okay putting an onion in the slow cooker with a roast.  Loved this simple recipe and the gravy it made.  When it comes time to eat, my family is not happy to wait for pictures, so I got them all eating, then snapped this quick one of my dinner.  (They had mashed potatoes, but I don’t eat potatoes anymore, so I had a sweet potato.)

Pot Roast by Shelby

Shelby's Pot Roast

Is it over?  I mean this “era” in my blog life of being part of the Secret Recipe Club?  Let me just say that I’ve sure been torn from one day to the next, even one hour to the next throughout this last month.  I will still be checking in on reveal days as much as I can.  One of the reasons I feel like it’s time to let it go is because I just can’t seem to get around to as many blogs as I’d like and it doesn’t seem fair.  I’ll definitely still be here in food blog land, so never fear!  Peace out!  And we will meet someday, Shelby, my sista from another mista!

Sunday, April 17, 2011

The Secret Recipe Club—Hamburger Stroganoff


Here I am with a savory meal to share today. You see, some other bloggers and I got together and decided to start a new monthly recipe group called The Secret Recipe Club (this is all the brain child of our fearless leader, Amanda from Amanda's Cookin'. You can join if you have a blog full of lots of recipes to share and want to cook/bake along with us. Once a month we will be assigned another person’s blog to pick any recipe we want to make and blog about. The clincher is that throughout the month, we will not be telling anyone whose blog we have—it’s a secret—until we post about our chosen recipe. Fun, huh. You can click on the link and sign up, too, if you’d like—the more the merrier.

The blog I received was Tami's Kitchen Table Talk. I was happy to pick something from Tami’s blog. She heads up the monthly Cookie Carnival baking group that I also participate in. Though it would have been easy for me to pick a cookie or dessert from her blog, I decided to branch out and make a savory dish. Go me! ;)

I chose a Hamburger Stroganoff that Tami came up with one day when she was preparing dinner and had some ground beef to use up. The stroganoff was great! I made a few minor changes. One thing that really caught my attention when I was looking through the recipe was that she only used onion powder in this because she said her daughter hates onions. That was the recipe for me, a fellow onion hater. ;) In Tami’s recipe she used some canned mushrooms because that is what she had at the time. I used some fresh cremini mushrooms as I happened to have some on hand. Other small changes I made was that I used less ground beef than she did. I used fresh garlic cloves instead of garlic powder and didn’t add any red pepper flakes.


One of the things that I thought really made this taste great was a gravy browning and seasoning sauce that was added to the almost finished gravy. Tami used one called Gravy Master. I could not find that in any stores, but found another called Kitchen Bouquet. It really kicked up the beef flavor in the stroganoff! Thanks, Tami! Everyone here loved this and I’m sure I’ll make it again.


Hamburger Stroganoff, by Katrina, Baking and Boys!, adapted from Tami at Tami’s Kitchen Table Talk

1 pound lean ground beef

3.5 ounces cremini mushrooms, sliced (you could use more, that was how much I had)

1 teaspoon onion powder

extra virgin olive oil for sautéing the mushrooms and garlic

2 garlic cloves, chopped

2 cans (15 oz. each) of beef broth

1 tablespoon cornstarch

1/2 cup cold water

2 tablespoons gravy browning and seasoning sauce (Gravy Master or Kitchen Bouquet)

1/2 cup light sour cream

salt and pepper to taste

fresh parsley, chopped, sprinkled over top of stroganoff

12 ounces pasta (I used Rotini) Traditional stroganoff uses a wide egg noodle, cook the pasta according to package directions to al dente

Brown the ground beef in a large skillet, add salt and onion powder. Set the browned beef aside in a bowl. Sauté’ the mushrooms for a few minutes, just before they are finished, add the garlic and cook for only about 30 seconds. Add the mushrooms to the ground beef and set aside. Pour beef broth in the skillet. Bring to a boil over medium heat.

Whisk together the cornstarch and water in a small cup/bowl. Slowly stir the cornstarch mixture in to the boiling broth and whisk until it thickens. Whisk in the browning/seasoning sauce. Add the ground beef and mushrooms to the gravy. Taste for seasoning and add more salt, pepper as desired.

Add the cooked pasta and stir together well. Stir in the sour cream until heated and serve with some fresh parsley on top.


Friday, December 31, 2010

FFWD—December Roundup—My Go-To Beef Daube, Sweet & Spicy Cocktail Nuts, and Speculoos

Just a quick round up of the recipes for French Fridays With Dorie for December before December and the year are through!

A couple weeks ago I made Dorie’s Go-To Beef Daube (pages 244-245).  I made just a few simple changes.  The recipe called for 2 large onions and 6 shallots.  I don’t think so! ;)  I did use one onion.  And that was plenty.  I didn’t have any parsnips.  Instead of Cognac or brandy, I just used water.  In place of the red wine, I used POM Wonderful pomegranate juice.  And I didn’t have any fresh herbs for the bouquet garni, so I used dried herbs and didn’t put them in cheesecloth.  All my changes worked well.  This was a great Sunday meal.  I made mashed potatoes to go with it.


I made the Sweet and Spicy Cocktail Nuts (page 18). I doubled the nuts and egg, but not the sugar and spices.  I’m glad I didn’t double the sugar, they would have had too much.  The spices were also perfect without doubling them.  I used one cup each of cashews, pecans, almonds and walnuts.  I gave lots of these away for Christmas and munches on my fair share! ;)


And finally for this month, I made Speculoos (pages 406-407).  These are a fun, perfectly Christmas cookie.  Similar to a thin crispy gingersnap, but with cinnamon as the key flavor and not ginger.  I like them!


These were easy and fun to roll out (the dough chills while it is already rolled in between plastic wrap.  I had fun with different shapes and some sprinkles!


Taylor wanted to make one, so he made a big gingerbread boy cookie and had fun decorating it.


There you have it, December French Friday’s With Dorie at my house.  Get the book and join in the fun.


My little Sammie didn’t feel very good today, this is him about 5:00 p.m.


He went to bed with a fever (but medicated).  :(  Bummer!  Speaking of bed, I must go there so I can get up early and workout.  Wishing you all a Happy New Year!  Be safe and have a wonderful 2011.  I’m looking forward to it!


Here’s our spoiled little puppy.  He comes in from going potty outside in the foot of snow on the ground and gets all wrapped up in a towel to dry off and cuddle.  No, he’s not spoiled at all. ;)

Friday, October 22, 2010

FFWD—Hachis Parmentier

What in the world is that?

It’s our recipe for French Fridays With Dorie this week.  It’s basically a shepherd’s pie made with leftover beef.  Get this—I followed the recipe exactly!  But I didn’t use leftovers.  I just happened to have some beef chuck about three weeks ago, so I decided to use it for this. 

I knew Kevin would like this and that I wouldn’t really care for it.  You see, I don’t like sausage—of any kind.  But I wanted to make this as Dorie wrote it, so I added some sausage.  I don’t like touching raw meat, and I consider removing sausage from its casings just about as bad as it gets.  BUT, I did it. 

I didn’t see the notes for the quick method by using ground beef until I’d already started making this with the beef chuck.  I’d rather use beef like that for a really good roast/potatoes/carrots in the crockpot or something, so if I make this again, I’d for sure use ground beef, which is the only way I’ve ever made shepherd’s pie in the past and think it’s just fine that way.  Maybe sometimes I’ll throw in some sausage for Kevin, but since it had sausage, I really only at a very small amount of it. 

I’m happy to be cooking and baking along with Dorie’s new book, Around My French Table, but I’ve decided something—I’m not a photographer, well, I knew that already.  And I’ve had some not-so-good pictures and some really bad ones, even with sweet desserts and things that I actually enjoy photographing.  But try as I might, I just don’t think I’ve got that knack for snapping shots of savory food.  I know it’s me and my lack of skills.  I guess I’ve improved in my photography overall since starting my blog, so now that I’ll be trying to photograph savory food more, maybe it will improve over time.

That said, I’m not sure shepherd’s pie is all that photogenic, so this one really isn’t ALL my fault. ;)  Now I give you a few pictures of the pie, just so you can see that I did make it.


I even took a fun prep photo with my very dirty looking cutting board in the background.


The beef is ready to go.  (Yes, I did add the carrots and stuff from cooking the meat, Dorie said it was optional, waste not want not I always say.  Except if you know me, do you really think I added all those extra onions? 





Yeah, that just really doesn’t look that good to me.  It did get eaten up here though!  I do prefer the ol’ traditional American shepherd’s pie with ground beef and when I do make it, I usually add all kinds of veggies, whatever I have.  That’s just the way we like it. 

I’m  really excited to make more savory dishes from Dorie’s new book (AND the desserts!) so stay tuned for that.  In the meantime, can’t wait for apple week coming up.  TWD—apple pie.  Next FFWD—an apple cake.  Yep, now THAT sounds good!