Tuesday, January 12, 2010

From our kitchen this past week

I love the Chili Mac from Steak 'n Shake. So we oftentimes make our own. It's soooo good! Spaghetti noodles topped with homemade chili, taco sauce, diced onions, and shredded cheddar.
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This is the "Mom is Great" Breakfast cake.
(So good, we're making it again this week!)

Here are the grains that soaked overnight.

Oops, I forgot to take a pic before I started cutting.

It is SO good! And VERY hearty/rib sticking. A perfect Sunday morning breakfast so the family's not starving by the end of church service. You can eat it either hot or cold. It's a good take-along snack. And it's SO easy/quick to make.
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Marinated Tenderloin
1-1/2 cups soy sauce
3/4 cup worchestershire sauce
1 beef tenderloin (3-1/2 to 4 lb.)
4 garlic cloves, minced
1 Tbls. ground pepper
1 can (10-1/2 oz.) condensed beef broth, undiluted
In a large resealable bag, combine the soy sauce and worchestershire sauce. Add the beef; seal and turn to coat. Refrigerate at least 2 hours, preferably overnight, turning occasionally. Remove meat from marinade (freeze leftovers; can be reused). Rub beef with garlic and pepper; place in shallow baking pan. Add broth. Bake, uncovered, at 425F for 45-55 min. Medium rare: 145F. Medium: 160F. Well done: 170F. Let stand 10 min. before slicing.

It's absolutely amazing with Mushroom Blue Cheese Sauce!!!
1/2 cup butter, cubed
1/2 lb. (8oz) sliced fresh mushrooms
2 garlic cloves, minced
1/2-1 cup (2-4oz) crumbled Blue Cheese
1 Tbls. worchestershire sauce
1/4 tsp. caraway seeds
4 green onions, chopped
In a medium sauce pan, melt butter. Add mushrooms and garlic; saute until tender. Add the cheese, worchestershire sauce, and caraway seeds. Cook and stir over low heat until cheese is melted. Stir in onions and heat through.
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Mmmmm... homemade wheat bread turned into a cinnamon raisin swirl loaf.

Mouthwatering with butter!!!
Toasted for breakfast?... Amazing!

1 comment:

prayzgod said...

Good swirls. :-)