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.
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.
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.

Mmmmm... homemade wheat bread turned into a cinnamon raisin swirl loaf.

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

1 comment:

prayzgod said...

Good swirls. :-)