Korean Beef


This was a real winner with the family.  Everyone liked it and it was quick to get on the table, which gives it even more appeal for the “mom” in me.

1 pound ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 – 1 teaspoon crushed red peppers (I used 1/2 teaspoon and it was hot enough for us Texans!)
Salt and pepper to taste
1 bunch green onions, diced
1 egg for each serving (optional)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt, pepper and crushed red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. Optional: Hubby wanted his meat cooked with an egg so I cracked an egg into the meat mixture and stirred it until it was cooked. Also could poach an egg and put it on top. I think next time I will try poaching eggs.

Fried Crappie and Fried Okra


I don’t know what it is but fried fish tastes so good along with fried okra.  My recipe for fried okra is here.  Throw in some corn on the cob and you have got yourself a delicious meal!

Next buy some of this wonderful stuff and coat your fish in it.  Fry your fish up in a skillet with some vegetable oil in it and you have a really good meal!

Chicken Fried Steak


This is by far a family favorite.  It is even better when I can buy fresh vegetables to go along with the dish.  Here is my recipe for Pressure Cooker Green Beans.  You can add new potatoes to the green beans too, so they both cook at the same time.  I love, love, love this You Tube cooking segment on how to shuck fresh corn on the cob.  Oh my goodness, I wish I had known about this little trick years ago!  Here it is!

Now for the wonderful chicken fried steak……


Buy 4 cube steaks.  Generously salt and pepper both sides of the cube steaks.


Flour both sides of the cube steaks.  Flour those steaks well!!


Place all four cube steaks in a skillet with some vegetable oil in it.


Cook until it is good and brown.  Flip it over and brown the other side.


While the cube steaks are browning, start making the country gravy.  I am lazy so I grabbed a package of Pioneer gravy mix but if you are not as lazy you can go ahead and make your own white gravy and add the black pepper to it.  Follow the directions on the package and make the gravy.  Have it ready when both sides of the cube steaks are browned.


Pour the gravy over the browned cube steaks.  Simmer the steaks in the gravy for about 1 hour or until the steaks are tender.  The gravy will also thicken up in the process.  If the gravy is getting too thick, put a lid on the skillet.


And that folks, is comfort food at it’s finest!

Bubble-Up Enchiladas


Love this recipe!  It is so versatile.  You can fix it Mexican style like I did here or make it Italian style.  I will give you the substitutions for the Italian variety below in the recipe if you want to fix it that way.


Brown 1 pound of ground beef in a skillet.  You can also add other things to it at this point like chopped onion but I didn’t do that here because my family doesn’t like onions.  They don’t like green peppers either so I chose to leave all that out but if you like it then by all means, add it!


After the meat has browned, add a 10 oz. can of Old El Paso mild enchilada sauce.  I added a can of medium enchilada sauce because we like things a little bit hotter.


Then add an 8 oz. can of tomato sauce.


Now grab a tube of one of these things.


Take out each biscuit and cut it into fourths.


After you have cut all the biscuits into fourths, put them all in the skillet.  Mix everything up very gently.


Pour everything into a 13×9 pan and cook it for 25 minutes at 350 degrees.  At the end of the 25 minutes, take it out and put some shredded sharp cheddar cheese on top.  Return it to the oven for another 10 minutes.


At the end of the 10 minutes it will come out looking like this and yummy good.  Here is the recipe:

1 pound extra lean ground beef (93/7)
1 (10 ounce) can Old El Paso mild enchilada sauce
1 (8 ounce) can no sodium added tomato sauce
1 can Pillsbury Grands Jr. Golden Layers Flaky Biscuits
1 cup reduced fat 2% milk sharp cheddar cheese, shredded
Preheat oven to 350 degrees. Brown ground beef and drain if needed. Mix in a can of enchilada sauce and can of tomato sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Pour it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.
Optional:  If you want to fix this Italian style:
Omit the enchilada sauce, tomato sauce and cheddar cheese.
Replace it with about 18 oz. or more of spaghetti sauce and mozzarella cheese.  Add mushrooms or whatever you like on your pizza.  It would also be good with some pepperoni in it too!

Fish Vera Cruz


This was the Fish Vera Cruz that I had in Cozumel.  I prefer the dish not to be swimming in juice but this was.  I guess they cooked it this way so the fish wouldn’t dry out.  Here is a recipe for Fish Vera Cruz without all the juice.

4 red snapper fillets (6 oz each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine or chicken stock
2 large tomatoes, seeded and chopped
1 medium onion, chopped
1/3 cup pitted green olives, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons capers, drained
2 garlic cloves, minced
2 tablespoons olive oil
Hot cooked couscous and chopped fresh cilantro, optional

Sprinkle fillets with salt and pepper. Place in a greased 13×9 inch baking dish. Drizzle with wine. Top with the tomatoes, onion, olives, jalapeno, capers and garlic; drizzle with olive oil.

Bake at 375 for 35-40 minutes or until fish flakes easily with fork. If desired, serve with couscous and sprinkle with cilantro.

Mexican Casserole

This is an easy dish to put together on a busy weeknight.


Brown 1 pound of ground beef with 1/2 of a chopped onion and 2 minced garlic cloves.


Add 1 package of taco seasoning mix.  Stir well.


When fully cooked and mixed, pour into square casserole dish and let cool for 5-8 minutes.


Spread 1-8oz. block of softened cream cheese on the top making sure it is spread evenly over the ground beef and covered.


Sprinkle shredded cheese on top.


Put tomatoes and lettuce over the shredded cheese.

Here is a printable version of the recipe:

Mexican Caserole

1 pound ground beef
1 packet of Taco Seasoning
1/2 medium onion
2 cloves of garlic
1 block of cream cheese (softened)
Chopped lettuce
Shredded Cheese

Brown ground beef with onions and garlic until fully cooked.

Add in taco seasoning mix. Stir together. When fully cooked and mixed, pour into square casserole dish and let cool for 5-8 minutes.

Spread softened cream cheese on the top making sure it is spread evenly over the ground beef and covered. Sprinkle shredded cheese on top.

Put tomatoes and lettuce over the shredded cheese.

Add salsa or taco sauce if desired.

Makes 5-6 Servings.
Be sure to refrigerate leftover right away.

Shiitake and Egg Tart

This was such an easy yet elegant dish.  It would be great for a brunch or lunch served with fruit or a salad.  It could also be served as a main dish for dinner.


All purpose flour, for rolling
1 sheet frozen puff pastry, thawed
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
3/4 pound shiitake mushrooms, stemmed and large ones halved
1 tablespoon chopped fresh tarragon leaves, plus more for serving
Coarse salt and ground pepper
6 large eggs
Grated Parmesan, for serving

On a lightly floured piece of parchment paper, roll out puff pastry to an 11 by 14 inch rectangle. Trim edges to make a neat rectangle and transfer pastry on parchment to a rimmed baking sheet. With a sharp knife, score a 1/2 inch border around edges. With a for, prick pastry all over inside border. Refrigerate 20 minutes.

Preheat oven to 375 degrees. In a large skillet, melt butter over medium. Add onion and cook, stirring occasionally, until soft and golden, 10-15 minutes. Add mushrooms and tarragon and cook until mushrooms begin to soften, about 8 minutes; season with salt and pepper.

Bake puff pastry until light golden, about 15 minutes. Remove from oven and top with mushroom mixture, staying within border. Carefully crack eggs on top of mushroom mixture, spacing them evenly, and bake until pastry is golden and egg whites are set but yolks are still runny, about 10 minutes. To serve, sprinkle with tarragon and Parmesan and cut into 6 squares.

Scandinavian Dilled Pot Roast

1 (3 to 3 1/2 pound) beef rump or chuck roast
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried dill weed
1/4 cup water
1 tablespoon vinegar
4 teaspoons cornstarch
2 tablespoons water
1 cup sour cream

Sprinkle all sides of meat with salt, pepper and 1 teaspoon of the dill. Place in a slow cooker. Add water and vinegar. Cover and cook on LOW 7 to 9 hours or until tender. Place meat on a platter and keep warm. Turn control to HIGH. Dissolve cornstarch in water; stir into meat drippings. Stir in remaining 1 teaspoon dill. Cook on HIGH about 10 to 15 minutes or until slightly thickened. Stir in sour cream. Slice meat; serve with sauce.

Note: may add 2-3 baking potatoes on top of the roast and remove before making gravy.

Chicken Rotel


This is a good easy recipe.  Even though it says to cook this in a 13×9 inch pan, I cooked mine in two 8×8 pans.  I froze one pan and the other pan we ate for dinner.  I think the 8×8 pan could have easily fed 6 people.  I like recipes that make a lot so I can freeze some for another dinner, especially with the holidays coming up and things get busy.

1 (3 lb.) chicken

1 onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
1 sm. can (4 oz.) mushrooms
1 stick butter
1 (7 oz.) pkg. vermicelli spaghetti, broken in half
1 lb. box Velveeta cheese
1 can English peas
1 can Rotel tomatoes
1 can cream of mushroom soup
Boil chicken and cut up in bite-size pieces. Saute onion, bell pepper, celery and mushrooms in butter. Cook vermicelli in chicken broth. Discard broth when vermicelli is done. Add Rotel tomatoes, cream of mushroom soup and Velveeta to sauteed vegetables. Stir until cheese melts. Add chicken, vermicelli and peas. Mix well and pour in ungreased 9 x 13 x 2 inch pan. Bake until bubbly, about 30 minutes at 350 degrees. Can be made ahead and frozen. Serves 10-12.

Mexican Skillet Spaghetti

1/2 tsp olive oil
1 lb ground beef
1/2 c onions — chopped
1/2 c bell peppers — chopped
15 ozs tomato sauce
4 c water
1 env taco seasoning mix
8 ozs spaghetti, thin — uncooked
1/2 c cheddar cheese — shredded

In a 12″ skillet, heat oil over medium heat. Add beef, onions, and bell peppers. Cook until beef is no longer pink and vegetables are tender. Stir in tomato sauce, water, and seasoning mix. Bring to a boil. Add spaghetti. Reduce heat. Simmer, covered, until spaghetti is tender, 25 minutes. Sprinkle with cheese.
Serves 6