Pear Barley Tabbouleh with Top Round Steak

Pearl Barley Tabbouleh

This was Amazingly Delicious Tabbouleh, even though Traditionally it's made with Bulgar, I will definitely make this again!

What you need:

1 Cup Pearl Barley (Cook according to package instructions)

1 Pound Beef Top Round Steak (Look for the sales, I got this one for $7!)

1 Cup Chopped Tomato (seeded)

1/2 Cup Chopped Red Onion

1/4 Cup Fresh Parsley ( I used 4 Tsp)

1/4 Cup Olive Oil

1/3 Cup Fresh Lemon Juice

Mix together Parsley, Olive Oil and Lemon Juice. Set aside about 1/3 Cup for the Tabbouleh in the refrigerator.

Marinate the Steak for at least 7 hours or overnight in the refrigerator.

Prepare the barley (It will take about 45 minutes to cook).

Add the tomato, onion and marinade to the barley. Set aside.

Grill Steaks on medium heat coals for about 9 minutes, turning once. Season with salt and pepper. Serve over barley style tabbouleh.

*Slightly Altered Recipe from Beef, It's Whats For Dinner

Fillet of Chicken

Garlic Lemon Chicken

Great for Dieters. And if you like Lemon.

What you need:

4 Boneless Skinless Chicken Breasts (Thin would be best)

1-2 Tbsp Olive Oil

1-2 Tsp Garlic Salt

1 Lemon

Cook chicken in oil until brown and cooked through.

Sprinkle with garlic salt, and squeeze lemon juice over chicken.

Taz-Mania Devil Cop Cake

Do You Like Taz Cake?

Almond Crusted Chicken with Honey Sauce

Almond Crusted Chicken with Honey Sauce

A Cook's Country Test Kitchen recipe that I served with Waffles. Oh Man. So Good.

( Amount given in parenthesis is for smaller serving size.)

What you Need:

1 Cup Finely Ground Almonds (1/2)

2 Cups Japanese Style Bread Crumbs ( These are what really make this work!) (1)

2 Large Eggs (1)

3 Tbsp Honey (1.5)

1/2 Cup Dijon ( I used Spicy Brown) , 6 Tbsp set aside. (1/4, 3)

8 Thin Boneless Chicken Breasts ( I used only 3, that's all I needed.)

Salt and Pepper

1/2 Cup Oil for Frying

* Optional : 1 Tbsp chopped chives


Combine Bread Crumbs and Almonds.

Mix together 6 (3) Tbsp mustard and honey ( add chives, if using). Set aside.

 In a separate bowl, beat egg and the rest of the mustard together.

Rinse and Dry chicken. Season with salt and pepper.

Dip in egg then in bread crumbs, let dry for about 5 minutes.

Heat oil over medium heat. Fry chicken in hot oil until brown on both sides.

Serve with Honey Mustard Sauce.

And Waffles. This is really good with Waffles!

Orange Marmalade Chicken

Orange Marmalade Chicken

A Picky Eater Version of a Swanson Broth Recipe. Still Yum!

What you need:

A Big Skillet. ( That's a Frying Pan)

3- 6 Boneless Chicken Breasts

1 Tbsp Butter or Margarine

1 14.5 Ounce Can of Broth

2 Tbsp Cornstarch

1/2 Cup Orange Marmalade ( or you could also use Apple Jelly, then it would be Apple Glazed Chicken! I might try that out later. If you do, please leave me a comment and let me know how it turned out! )

1 Tsp Lemon Juice

*Optional : Chopped Green Onions and Pecans as a garnish.

Cook chicken in butter for about 10 minutes or until brown on both sides, remove from pan and keep warm.

Mix together the broth, cornstarch, marmalade and lemon juice. Cook, stirring constantly until it starts to boil and thickens.

Add chicken.

Cook on low heat for about 5 minutes.

Spaghetti Sauce Gourmet

Gourmet Spaghetti Sauce

This is a  Bomb! Sauce inspired by a Town and Country recipe left on my screen door, years and years ago... Easy to make and so good!

What you need:

 

 

A large pot.

 

1 Pound Ground Beef

 

4 Sweet or Spicy Italian Sausage

 

1/2 Pound Sliced Fresh Mushrooms

 

2 Medium Sized Onions, chopped

 

3-4 Garlic Cloves, Minced

 

1 28 oz. Can Whole Tomatoes

 

2 Cans Tomato Paste

 

1 Tsp Each : Basil, Oregano and Rosemary

 

Brown Hamburger, drain off grease.

 

Add Chopped Onion, mushroom and garlic. Cook till onion is soft.

 

Add Whole tomatoes, un-drained and squished, the tomato paste plus 2 cans of water and the sausage.

 

Simmer for about 1 Hour.

 

 

 



Walnut Crusted Salmon

Walnut Crusted Salmon

 

 

This was a delightful Treat for those who don't like fish! I found this recipe in a Garnier Advertisement if you can believe that. Haha!

 

 

What you  need:

 

 

4 Salmon Fillets (It calls for skinless, but I just put the knit on the bottom!)

 

1/2 Cup Chopped Walnuts

 

2 Tblsp Dry Breadcrumbs, seasoned

 

1 Tblsp Lemon Zest

 

2 Tsp Olive Oil

 

1/4 Tsp Pepper

 

1/2 Tsp Salt

 

1 Tbsp Dijon Mustard ( I used spicy brown, is that the same or different? I don't know!)

 

1-2 Lemon, cut into wedges.

 

 

Line your baking sheet with nonstick foil ( I just lightly greased mine with olive oil)

 

Preheat oven to 425 Degrees

 

In food processor, pulse together the walnuts, breadcrumbs, lemon zest, salt, pepper and oil until "crumbly"

 

Place fish skin side down on baking sheet.

 

Brush tops with mustard, press walnut crumbs on top.

 

 

Bake about 15-18 Minutes

 

Serve with lemon. 

Grandma's Sunday Pot Roast

Pot Roast

 

 

 A very warm and comforting meal on a cold day, and the meat just melts in your mouth!

 

What you need:

 

About 2 pounds Beef Chuck

 

3-4 Large Potatoes, cut into bite size chunks

 

2-3 Large Carrots ( or you could use about half a bag of baby carrots), cut into bite size pieces

 

1 Large Onion, sliced

 

1/2 Cup Beef Broth

 

Salt and Pepper

 

1 Tsp Dried Rosemary

 

1/2 Tsp Dried Thyme

 

and

 

1-2 Bay Leaves ( I didn't use any, I don't like them... Haha)

 

Sprinkle Meat with salt and pepper and sear both sides till nice and brown.

 

Place onions on bottom of crock pot.

 

Place meat on top of onions.

 

Place Potatoes and carrots on top of meat, sprinkle with rosemary and thyme, add bay leaves(if using).

 

Pour broth over all.

 

Cover and cook on low for about 8-9 Hours, or until meat is looking like its falling apart!

 

Serve with pot juices.

 



 

Cabbage Soup

Cabbage Soup

This Smells Horrible! But It Tastes really Good! I googled the Cabbage Soup Diet that I have seen circulating around and found many different versions so, I can't say I followed the diet exactly, but I used this basic recipe because, well, it really does taste pretty good.

Warning: It will give you really stinky Gas!

What you need:

2 Large Onions (Alternative version calls for 6 Green)

3 Large Carrots

10-20 Ounces of Fresh Mushrooms

1 Bunch Celery

1 Head Cabbage

Low Sodium V-8 Juice

Spicy Dry Soup Mix ( also, an added option, you don't have to use it)

Chop vegetables into bite size chunks,  Put vegetables and soup mix in a Large Pot. Add about 6 Cups V-8 and about 6 Cups Water. Simmer for about an hour. Or until Vegetables are soft.

My Dog

Happy Harley!

No. I did not eat him.Yet.

Zesty Lime Chicken

Zesty Lime Chicken

The lime and cayenne in this Foster Farm inspired recipe really adds a PoP! of Great Flavor!

What you need:

1 Pack Whole Cut Up Chicken

2 Tsp Salt

2 Tsp Black Pepper

1/2 Tsp Cayenne Pepper

1 1/2 Cups Lime Juice

1 Cup Olive Oil

8 Cloves Minced Garlic

1/2 Cup chopped Fresh Cilantro ( I didn't have any, so I used the dried stuff)

First, mix together the salt and the peppers together and Rub all over the chicken.

Second, mix together the lime juice, oil, garlic and cilantro, save half for basting later, pour over chicken and marinate for at least two hours.

For the Grill: cook chicken on lightly greased grill over low to medium heat for about 20 minutes or until chicken is done.

I Broiled my chicken in the oven. Turning halfway through cooking.

California Chicken

California Chicken

Easy, Tasty, Healthy California Chicken brought to you via McCormick/Schilling recipe circa 1991!

What you need:

1 Pound Boneless Skinless Chicken Breast ( I used 3 breasts)

2 Tbsp Lemon Juice

1 Tbsp Olive Oil

1 Tbsp Water

2 Tsp Garlic Pepper

1/2 Tsp Onion Powder

1/2 Tsp Basil


Mix together all ingredients, Brush on the Chicken, Saute until chicken is cooked through and browned. About 20-30 Minutes depending on the size of your Breasts! Haha! Chicken Breasts that your cooking that is! Haha! O.K., this is just making me Laugh Uncontrollably! Breasts! Chicken Breasts! Baka Baka! Hahahahahaa!