3 Simple menus & quick easu recipes on a busy day

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Monday is always my busiest day of the week and I seem to run out of time before I know it. Using quick simple easy recipes can still put a good evening meal on my table. I'm sure they will do the same for you.

 

[1] Ground Round Steaks 
Form 4-5 Patties from 1 pound of meat, place in a hot heavy bottom pan, turning only once. When they have reached the doneness you like, remove and place on a lipped platter. Add 1 teaspoon of beef bullion to the pan, then add 1/2 cup water, let it heat as you scrape the bottom to release the stuck on tidbits. If you want to make gravy add a little milk after turning off the heat. Use it to pour over your meat patties or use as a dipping sauce.

Steamed Sliced Potatoes and Green Beans 
Wash Potatoes, cut out any blemishes, slice about 1/4 inch thick. Place them in the bottom of a steamer and cook until almost soft. [test with a shape knife] Add drained green beans for the last 3-4 minutes of cooking. Place in bowl and dot with butter. Sprinkle with salt and pepper to taste.

[2] Mac and Cheese w/Broccoli 
Add 1/2 cup of chopped Broccoli to the cooking pasta about six minutes after the water starts to boil, drain until no water is left in the pasta and broccoli, then add cheese mixture, butter and milk. Stir until pasta is thoroughly covered.

Sliced Tomatoes
Wash tomatoes and wipe dry. Cut into slices or quarter. Drizzle with olive oil and balsamic vinegar.

Apple Sauce w/cinnamon
Heat applesauce in the microwave until warm but not hot, add a sprinkle of cinnamon to the top and mix. If you applesauce is unsweetened, you may want to make a mixture of 1/2 teaspoon cinnamon and 1/4 cup sugar and use it, instead of the straight cinnamon.

[3] Chicken Legs
Coat chicken legs with a mixture of 1/2 cup flour, 1/2 teaspoon rosemary and thyme. Place them on a broiler pan and cook in a preheated 375 degree oven for 25 minutes, turning once.

Corn Nibblets
Heat a 12 ounce package of frozen corn in a sauce pan with about 3/4 inch of water. You want enough water to cause steam but do not cover the corn with liquid. When corn is done, drain most of the water off and add room temperature butter. Stir until each kernel of corn is covered in butter. Serve while hot.

Tossed Green Salad
Wash and dry your fresh greens. Chop or tare into small pieces and add to a bowl big enough to toss vegetables. You may add other fresh veggies then toss with a simple vinaigrette dressing.

Dressing
1 part acid [vinegar, lemon juice, orange juice, tomato, etc]
3 parts oil [olive, vegetable, grape, etc]
1/2 teaspoon minced garlic or onion
1/2 teaspoon Italian spices or spices of your choice.

If you want to add a little sweetness, try adding 1 teaspoon of grape or apple jelly.
Whisk it all together and store in a lidded jar. Refrigerate between uses.

For more recipes, ideas and menus, come to http://www.HassiesKitchenTable.com Faylee James is a Life Coach/Writer/Speaker from Northeast Tennessee, who has an above average interest in people, cooking and living life with a smile. Article Source: http://EzineArticles.com/?expert=Faylee_James

Great Breakfast Recipe

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My usual breakfast is a slice of homemade bread toasted with butter and jam, dunked into American coffee with milk. I look forward to that in the morning. Occasionally I'll have oatmeal porridge with dark brown sugar on it. In the hot summer I like Alpen muesli with extra raisins and cold milk.

On sundays I make pancakes with homemade blueberry syrup. If there are guests for brunch, I make eggs and bacon with them, and a fruit salad with oranges, grapefruits and pineapple and a light sugar syrup poured on it hot so it will make some juice in the fridge.

In a restaurant I want something more special than that.

Casually,my breakfast is eggs benedict accompanied by asparagus and boiled new potatoes with dill. I also like to serve it with a fruit salad with berries, bananas, kiwi, grapes, apples, and pears with a dressing made of sugar, cinammon, and grand marnier.

Weekends: about twice a year, I eat a traditional Scottish fried breakfast - not for the faint-hearted, but foreign visitors always seem keen! It contains all or some of the following, depending on personal taste - local bacon and Larne sausage, fried, scrambled or poached eggs, mushrooms, haggis, black pudding, white pudding, tattie scones, oatcakes, grilled tomatoes. Some people also offer Fried bread or tinned baked beans - I'm too much of a purist for that kind of fol derol!

Recently I saw a recipe for eggs that I've tried and really liked. Basically you bring about half a cup or so of salsa verde to a slow simmer in a small pan. Then you poach a couple of eggs in it, sprinkle grated cheese over the top and cover until the cheese starts to melt. I like it. It looks terrible, this strange, green gooey mess, but it sure tastes good.

In Germany I was surprised at the number of beers we saw on top of the breakfast table, and the number of dogs we saw under.

In Italy it is very common to stop at a "pizza a taglio" place (that's the kind of large rectangular pan pizza that is sold by the piece here, wrapped in paper to eat on the road, or on a tray for a quick supper) or at a bread bakery and pick up a piece of usually white pizza (with just oil and salt on it) for the kids to eat on their way to school or as a midmorning snack. Sometimes it's split and prosciutto or salame is put inside or most traditionally, mortadella.

Pretty healthy breakfast, actually!

Has sites about cooking and coffee: http://www.free-cooking-tips.info http://www.free-cooking-tips.info/coffe Article Source: http://EzineArticles.com/?expert=Neculae_Stefan

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How to Preserve Your Bamboo Cutting Board

Note: This wooden board and the oil treatment can be found at IKEA, Kota Damansara

We are at a time where people across the planet are adapting their lifestyles to become more eco-friendly. Kitchens, with all their waste, have become a logical-focal point of this environmentally conscious revolution. At the top of the list of eco-friendly cooking items? The practical and functional bamboo cutting boards! And why shouldn't they be? They are made of one of the most easily replenished materials in the world, bamboo! Bamboo is great for the kitchen because it is such a strong and resilient material.

Although the cutting boards may seem indestructible, they do require some periodic upkeep to maintain pristine condition. You may be thinking, "Aw man, just another thing to take care of around the house.....great." But, something that will take just a few minutes of your time can lead to keeping one of the best accessories in your kitchen in perfect condition.

First off, a rinse with warm soapy water after every use will keep the board in great condition as well as kill bacteria and prevent cross contamination in your food and on your knives. Beyond this, a quick monthly ritual is in order to preserve the condition of your bamboo cutting boards.

- Apply a mineral oil to the bamboo cutting board with a cotton cloth or a paper towel.

(Note: warm mineral oil works better, so a quick run in the microwave can go a long way!)

- Let the bamboo cutting board sit to soak for at least 20 minutes.

- After 20 minutes have passed wipe away any excess oil that may remain with a dry cloth or paper towel.

That's it! Boom! Done! Your bamboo cutting board is now ready for another month of hard work. You may be asking, "Where does a person go to obtain mineral oil for this?" Mineral oils are actually quite easy to find! Most local drug stores carry some sort of mineral oil that can be used for this process and let's not forget the infinite buying power that can be found on the internet.

If you are like me, and would love it even more if you could bring out the beautiful grain in you bamboo cutting board, a quick wipe of your board with camellia oil will really bring out the natural awesomeness of one's board. Keeping up with this painless maintenance once a month will seriously increase the longevity of your board and the value of your investment.

Joey Jenkins is the creator of hooraybamboocuttingboards.com. Visit today for an excellent selection of bamboo cutting boards. Joey aims to spread the joys of owning a bamboo cutting board to every home on the planet! Article Source: http://EzineArticles.com/?expert=Joey_Jenkins

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How To Make Delicious Peanut Butter Cheesecake

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Low-carb diets are greatly popular among health-conscious individuals who want to lose weight. However, when we talk about low-carb diets, people tend to think of flavorless food, without texture-unless you include things like cardboard. While this actually makes sense-there is always some truth to every rumor--people who try to undergo a diet often settle for low-carb diets made up of all healthy foods. Here I want to introduce the concept that going on a diet does not mean that people also have to deprive themselves of the occasional indulgence: peanut butter cheesecakes, for example.

We can thank early physicians for the original development of "peanut paste." They recognized that peanuts are high in protein, easy to grow, and the result is that PB has become a part of American life now for over two hundred years. Discovered in the 1920's, this spread is now produced by the tons. During World War II, the meat shortage helped facilitate the introduction of peanut butter as the creamy spread we crave today. Thus, it has gone on to become an iconic American food.

Although cheesecake can be traced back as early as the 1st Century A.D., it spread to Western Europe sometime around 1000 A.D., during the Roman empire. In New York, while Americans suffered the Great Depression, restaurants began experimenting with cream cheese in the recipes (before this time, cottage cheese was used in the recipes). This is why we now have the distinction between cheesecake and "New York" cheesecake.

We now have the added luxury of combining these two mouthwatering pleasures into a sinfully delightful, creamy peanut butter cheesecake. This dessert is a great way to indulge in one's cravings for both PB and cheesecake. Both are so rich, they can be enjoyed in small portions-just a bite or two-or as a full dessert slice.

These days, it is possible to make a delicious low-carb peanut butter cheesecake, which is an excellent way to cut back on fat calories, while at the same time indulging in a mouthwatering dessert.

All you need are these simple, easy ingredients:

• 8 oz. Cream cheese, softened
• 2 Tbsp. Artificial sweetener
• 3/4 c. Peanut butter, unsweetened
• 1 c. Almonds, ground
• 1 c. Butter
• 1 c. Whipping cream

For the crust: Mix together almonds and butter until they form a paste. Press them gently into a pie pan. Refrigerate.

For the filling: Preheat oven to 350 degrees. With a mixer, blend the cream cheese and artificial sweetener; beat until fluffy. Add the peanut butter to the mixture and mix well. Add the eggs one at a time. Fold in the whipping cream.

Pour mixture into the refrigerated crust and bake until the center comes out clean, 30-45 minutes, depending on the oven.

Cool on a wire rack and chill before serving.

Enjoy!

Anne Bernstein Information just like this will help you discover recipe secrets you'll love, and also how to cook secret recipes in your own kitchen. Article Source: http://EzineArticles.com/?expert=Anne_Bernstein

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Grilled Chilean Sea Bass With Tropical Fruit Salsa

Chilean Sea Bass has an excellent flavor and due to the amount of natural fat in the flesh it has a fantastic, velvety texture. Because of its great flavor it is popular in many fine dining restaurants throughout the country. This fish works well with many different cooking preparations including searing, grilling, poaching and baking. When you purchase the Chilean Sea Bass, remember to look for MSC certified sustainable Chilean Sea Bass. If you cannot find it then Pacific Halibut is an excellent alternative. One great way to prepare Sea Bass is to grill it over an open flame to a medium temperature and top it with a salsa made of tropical fruit. Try this simple recipe for tropical fruit salsa:

Tropical Fruit Salsa Ingredients:

1 Each Jet Pineapple, cored and diced small (¼" by ¼" cubes)

2 Each Ripe Mangoes, peeled and diced small

¼ Cup Shallots, minced

2 Tbl Fresh Squeezed Lime Juice

¼ Cup Green Onions, cut on the bias

1 Each Ripe Papaya, peeled and diced small

1 Tbl Sesame Oil

½ Each Serrano Pepper, seeded and minced

2 Tbl Honey

1 Tbl Fresh Mint, minced

2 Tbl Fresh Cilantro, minced

Pinch Sea Salt

Procedure:

Mix all these ingredients together and serve at room temperature over the top of the Chilean Sea Bass. The tropical fruit salsa recipe serves approximately 12 people. After dinner, the salsa should be covered and stored in the refrigerator for up to 3 days.

For the Sea Bass you will need about 7 ounces of fillets per person. I prefer to use skin-off fillets for this preparation, but skin-on fillets will work if you crisp the skin real well. Lightly season the Chilean Sea Bass with kosher salt, pepper, olive oil, and chopped fresh parsley. Place on a grill and cook to a medium temperature (about 125° F). If you have a wood-fired grill this will add a wonderful nuance of flavor to the fish.

Arrange the fish on the plate. Top with 2-3 ounces of the tropical fruit salsa and serve with your favorite side dishes. If you have never tried the rice blends from Indian Harvest then consider purchasing some to accompany this dish. One of my favorites is the Black Pearl Medley. I follow the directions on the bag and add some additional vegetables and chicken stock.

The tropical fruit salsa recipe also works excellently with Swordfish, Mahi mahi, Onaga, and many other tropical and sup-tropical species of fish.

Visit our site for a complete culinary profile for Chilean Sea Bass and many other fish. David L Buchanan is the webmaster of Chefs Resources, a culinary and kitchen management resource for professional chefs, foodies and culinarians. Note: You may reprint this article in your ezine, blog, or Website as long as the credits remain intact and hyperlinks remain active. Article Source: http://EzineArticles.com/?expert=David_L_Buchanan

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You Can Put A Tasty Dinner on Your Table in Minutes With These Delicious Recipes!

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In today's busy world, it is still possible to serve your family a delicious home cooked meal in a matter of minutes. The next time you are in a hurry and tempted to turn to the "fast food drive-thru" lane, give these recipes a try. Tenderloin Steaks with Portobello Mushroom Sauce is a quick and easy entree. The Onion-Potato Au Gratin takes about 15 minutes and would be a great companion to these steaks. Add a bagged salad from the produce section for a tasty and quick meal.

TENDERLOIN STEAKS WITH PORTOBELLO MUSHROOM SAUCE

2 (1/4 lb each)beef tenderloin steaks

1 cup beef broth, divided

1 tsp flour

1 tsp Worcestershire sauce

1 tsp catsup

1 tsp steak sauce

1/2 tsp ground mustard

1/4 lb baby portobello mushrooms, sliced

dash of fresh ground black pepper

1/8 tsp salt, optional

1 tbsp chives, optional

Coat a large nonstick skillet with nonstick cooking spray. Over medium-high heat, brown the steaks on both sides. Remove from pan, keeping warm.

Reduce the heat under the skillet to medium and stir in 1/2 cup of the beef broth, loosening up the browned bits on the pan. Cook for 2 to 3 minutes until the liquid is reduced by half. Combine the flour and remaining 1/2 cup of beef broth whisking until smooth. Whisk into the skillet. Add the Worcestershire sauce, catsup, and steak sauce along with the ground mustard. Bring the sauce mixture to a boil.

Once sauce starts to boil, return the steaks to the skillet. Add the sliced mushrooms. Cook 4 to 6 minutes on each side until the steaks reach the doneness you prefer. Sprinkle with the pepper. Also sprinkle with salt and/or chives, if using.

ONION-POTATO AU GRATIN

3/4 cup water

1/2 cup French onion sour cream dip

1 cup mashed potato flakes

1 tbsp chopped green chiles, optional

1 1/2 tbsp butter

1/4 cup shredded Cheddar cheese

Additional shredded Cheddar cheese for topping

Spray an 8-inch pie plate with nonstick cooking spray.

In a medium saucepan, bring the water to a boil. Stir in the dip and mix well. Remove from the heat and add the potato flakes and the green chiles, if using. Mix together well.

Spoon the mixture into the prepared pie plate. Top with the melted butter and the 1/4 cup of cheese. Broil 4 to 6-inches from the heat for less than 5 minutes until the cheese is bubbly and golden brown. Remove from broiler and sprinkle with additional cheese.

Cut into 4 wedges for serving.

Enjoy!

For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com For delicious dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

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Blueberry Pancakes

I have to agree with this writer, pancake is an all time favorite!!! One of my best-friend is actually having a relationship with pancakes! She just love every single bites, and she always wants it for breakfast! I am glad that I can make my own pancakes, and here are one of the pancakes recipe to share with you guys.... Try it and PASS IT ON....

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Pancake is an all time favorite, be it for breakfast or snacks. It can be plain or with your favorite fruit toppings. There's no better way but to have it homemade. Cooking pancakes at home gives you the freedom to experiment on what fruits to mix or toppings to add to make it more delicious and most importantly, nutritious. A variation of this is Blueberry Pancake. Blueberries with its indigo coloring are sweet-tart-tasting and has spicy aroma. They are great tasting and packed with vitamins and minerals and very high in fiber and have less saturated fat and sodium. They are rich in vitamins C, A and E and also rich in minerals like magnesium, manganese and potassium. Recent studies revealed that among the many fruits, blueberries provide the most when it comes to anti-oxidants. We are aware that these anti-oxidants are the elements that help prevent cancer-causing cells in our bodies. Blueberries are readily available fresh or frozen or in cans though bit pricey.

Here's a recipe for homemade Blueberry pancake. Cook it alone or with the kids and enjoy each step from scratch to finish.

Ingredients:

• 1 1/2 cups blueberries, mashed
• 3 cups self-rising flour
• 2 large eggs
• 3 level teaspoon baking powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 cup butter, melted
• milk (for thicker pancakes use a little less milk)

Procedure:

1. Combine altogether the mashed blueberries, flour, baking powder, sugar, salt, eggs, vanilla and melted butter in a large mixing bowl.
2. Whisk in the milk until the lumps are gone for its consistency.
3. Place a large skillet over a medium heat and coat with a cooking spray.
4. Pour 1/4 cupfuls of batter onto the skillet and cook until bubbles start to appear on the surface of the batter.
5. Flip using a spatula and cook until golden brown. If it is browning too quickly reduce heat or turn off for a second. If skillet or pan turns dry coat again with a cooking spray. Normally the first pancake is not as better as the second and the succeeding when it comes to appearance. Pancakes should be golden brown on both sides when cooked.

This makes 5 to 6 servings.

Another way is to sprinkle the desired amount of thawed blueberries on the surface then flip when large bubbles appear and cook until golden brown.

Blueberries can also be used as toppings together with whipped cream. My kids love it with honey and blueberries. This is one pancake that is so irresistible. You can have fruit variations with pancake and they are always a big hit especially for the kids.

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