Crack Slaw

i decided to try this low carb make ahead meal.  I love cabbage so it has to be good right!  This was super easy and I ended up halfing this recipe and using the other half of the hamburger meat for some other meal prep lunches.  I need variety.

• 2 cloves garlic
• 2 tbsp sesame seed oil
• 1 lb ground beef (we used 88% lean)
• 10 oz. cole slaw salad mix
• 1 tbsp sriracha
• 2 tbsp soy sauce
• 1 tsp vinegar
• 1/4 tsp black pepper
• 1/2 tsp pink Himalayan sea salt
• 1 tsp sesame seeds
• 1 stalk green onion

1. Start by frying up your ground beef.  Drain.  
2. Then add Garlic and sesame oil and cook about 2 minutes.
3. Add coleslaw and stir well.
4. Add in sriracha, soy sauce and vinegar and toss. Let this cook for about 5 minutes for the cole slaw mix to wilt.
5. Season with salt, pepper and sesame seeds. Serve with a sprinkle of green onion and enjoy!

Crockpot Beef Stroganoff

This was a quick easy recipe my hubby made today. I emailed him the recipe and he whipped it up.  Other than it doesn't look super appetizing it was quite tasty!  I halved the recipe and made in my smaller crockpot.

Crockpot Beef Stroganoff

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tbsps of Worcestershire
1/2 water
8 oz of cream cheese
couple of dashes of Garlic Salt
couple dashes of Hot Paprika

In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.

Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

Serve over egg noodles. Or mashed potatoes, I won't tell anyone but I would really like to not be alone in this.

Yes Leslie there is a good meatloaf!!

I have been making this meatloaf for many many years.  It's do delicious!  The sauce is the key.  I always double the sauce because my kiddos practically drink it right off the plate.

 I serve it with mashed potatoes with a little Boursin cheese or roasted potatoes and onions.  Also can corn and corn bread or rolls.

If you don't like meatloaf which I never did btw, give this recipe a try you will change your mind.

Yes Leslie there is a good meatloaf 

• 1 1/2 lbs ground beef 
• 1 slice bread (broken or chopped finely)
• 1 egg
• 1 small vidalia onion or type sweet onion, finely chopped
• 1 teaspoon table salt
• 1/4 teaspoon black pepper
• 4 tablespoons ketchup
• 1/2-2/3 cup whole milk or half-and-half

Sauce:

• 4 tablespoons apple cider vinegar
• 1 1/2-2 tablespoons dark brown sugar, packed firm
• 1/2 cup ketchup

Directions:

1. Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish (I use a 13x9x2 pan and just made the loaf in the middle of the pan not touching the sides so that the sauce can run down the sides to help keep the meat loaf moist.)
2. Smooth out top.
3. Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
4. Bake at 350°F about 1 hour to 1 hour 15 minutes or until done

Chili Mac (using left over chili)

Here we go again another left over recipe.  I made 2 main meals this week and transformed the left overs in other delicious meals.  Tonight was chili Mac.  This was the first time I've ever had chili Mac.  I really enjoyed it.  I gathered topping we all like in our chili like onions, sour cream, cheese, fritos and frenchs fried onions.

Chili Mac

Left over Texas Chili (from previous post)
Elbow macaroni (boiled)

Toppings: onions, sour cream, jalapeños, fritos, cheese and frenchs fried onions

Boil noodles and top with warmed chili and toppings if your choice.

Corned Beef Hash (using St. Patrick's day left overs)

I've never made this before but it was really delicious!  I topped the hash with an over easy egg and used the warm yolk as a sauce over the hash.

I used to think over easy eggs were nasty but as I have become a grown up I learned to really enjoy the richness of the warm yolk.  Try it you might just find you like it.

Corned Beef Hash

Left over boiled potatoes, diced

Left over corned beef, diced

1/2 - 1 onion, diced ( amount depends on ur taste and amount of potatoes and corned beef)

Eggs

2 tbsp butter

Melt butter in skillet, add onion and cook on medium heat until translucent.  Add beef and potatoes, stir and then gently press down in skillet to form nice golden crust.  

Once browned flip over in batches and brown this side.  Cook eggs in another skillet.  Serve eggs over top of hash.

Reuben Sandwich (using left overs)

I always have several recipes in hand to use up my St. Patrick's Day left overs.  This is a quick easy way to use up left over corned beef.

If you have picky eater like I do you can just make grill cheese for them.  Then you don't feel like a shirt order cook.

Reuben Sandwich 

Bread of your choice, rye is traditional
Corn beef
Sauerkraut
Swiss cheese slices
Thousand island dressing
Butter

1. Preheat a large skillet or griddle on medium heat.
2. Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
3. Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.

Corned Beef n Cabbage Dinner

St. Patrick's day is one of my favorite holidays.  I look forward to this meal all year!  Don't know why I never make it throughout the year.

Corned Beef n Cabbage

Corn beef
1 head cabbage
Small red potatoes
1 beer (I use Guinness)
Water

Place corn beef into oven proof pot.  Don't add seasoning packet yet.  Add beer and enough water to cover corn beef.  Bring to a boil skimming foam from top. Once pot is boiling turn stove down to medium low heat and simmer for 15 minutes.  Add seasoning packet, cabbage and potatoes.  Cover and place into oven on 300 degrees for 3 hours.

Serve this with spicy mustard or horseradish cream sauce.  Irish soda bread and an Irish cheese of your choice.

Roast Beef n Cheese Sliders (using left over pot roast)

This is one of my go to left over dishes.  I serve it with chips or a hot bowl of soup.  All you need to do is whip up a quick horseradish cream sauce to top your sandwiches to make them taste fresh!

Roast Beef n Cheese Sliders (using left over pot roast)

Savory butter Hawaiian rolls
Olive oil
Mozzerella or Swiss cheese slices
Roast Beef (I use left over pot roast)
Optional: bag of crispy onions like durkee fried onions

For Sauce:
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup prepared horseradish
2 teaspoons honey
2 teaspoons Dijon mustard
Salt and freshly cracked black pepper

Cut rolls in half and place on baking sheet, brush with olive oil and toast under broiler until lightly brown.  Remove and place shredded roast beef onto bottom half of each bun.  Cut cheese slices into fourths and place on top of beef and place back under the broiler for 1-2 minutes or until cheese is melted.  Top each slider with optional fried onions and sauce.  Serve warm or room temperature.

I know my pan is super ugly ha ha.  I have used this poor baking sheet for over 15 years.

Pot Roast Grill Cheese (made from left overs)

I'm always looking for creative ways to use left overs and this has become one of my favorites.  On my hubbies sandwich I add jalapeños because he lives everything a little spicy.

I use the 3 packet pot roast recipe for day 1 and on day 2 I make these grill cheese sandwiches.  Alot if the time on day 3 if there are still enough left overs I make pot roast enchiliadas.

I hope you like this as much as I do!

This was a great Pinterest find!

Grilled Cheese with Roast Beef and Sweet Red Caramelized Onions
Slice a red onion into 1/4 inch rings.

Add 1-2 tablespoons of butter to a pan over medium heat. Caramelize your onions until soft, fragrant and beginning to char, about 10-15 minutes.

Once the onions are finished, turn off the heat and move them to one side of the pan.  Add about a 1/4 lb of roast beef slices to the other side - just to warm them up a bit.

Liberally butter both pieces of a nice hearty bread. (Oat nut shown here.)

Heat a separate pan over medium heat, and place one slice of bread buttered side down.

Immediately add 2-3 slices of cheese. (Shown here a combination of Provolone and American.)

Top with warmed Roast Beef, desired amount of caramelized red onion (about 1/4 cup) and another 3 slices of cheese.

Place the other piece of bread on top (butter side up).

After about 4 minutes - check the bottom piece of bread by lifting the corner with a spatula. If browned to your liking, carefully flip and grill the other side, about 4-5 minutes. (You may want to cover the pan to help promote cheese melting.)

Eat immediately OR you can keep it warm in a 200 degree oven for a few minutes until ready to eat or serve.

Leslie's Crockpot Roast

I have been making this recipe for many years.  I always buy a large chuck roast for this recipe.  I always make at least 2 dishes from the left overs such as pot roast grill cheese, enchiladas, BBQ beef sandwiches, or tacos with the shredded meat simmered in taco seasoning.  I do not add veggies to this recipe because my kiddos don't like them cooked this way.  I serve with mashed or roasted potatoes and cornbread.

Tomorrow I will be posting the grill cheese recipe.

Crockpot Pot Roast

1 Chuck Roast
1 pkg. each dry Italian salad dressing, dry ranch dressing and brown gravy mix
1/2 cup  water

Place roast in crockpot.  Pour all three packages over roast and add water.  Cook on low for 8 hours.

Skirt steak

This is one of our camping recipes.  I found this on the internet awhile back and it's so good!  If you are making this for camping you will need to freeze once you place the steak in the marinade and once you leave to go camping it will thaw slowly in the cooler.

Marinated skirt steak


1 to 2 pounds boneless top sirloin steak, about 1.5 inches thick
1/4 cup soy sauce
3 tbsp. steak sauce (use whatever is in your fridge)
2 tbsp. lime juice and packed brown sugar
1 tbsp. grated gingerroot
2 cloves garlic, minced
1 tsp. sesame oil
1/4 tsp. black pepper

Trim any excess fat from meat. Pierce meat in several places with fork. ( I had my 9 yr. old son frankie do the fork piercing.) Place steak in Ziploc bag.
Combine all  marinade ingredients in a small bowl and pour over steak in ziploc bag, and smoosh all around. {My 9 yr.old son frankie did this.}
To Grill: Remove steak from marinade and grill over hot coals or gas grill for 4-5 minutes per side, or until desired doneness is reached. Brush with leftover marinade while grilling.

Kids love to eat foods they helped create!

Beef Stew "Take" 1

The first audition for beef stew went exceptionally well. Although, I did make some minor changes to the recipe I posted yesterday.  http://lesliesculinarychronicles.blogspot.com/2013/02/auditions-now-open-for-beef-stew-recipes.html I did not use turnips (haven't convinced myself to try them yet), I used only half an onion and I added 1 tbsp of beef base just after adding the stock to the pot.  I also altered the mashed potatoes by using fat free cream cheese and 2% milk in place of heavy cream.  I am eating healthier nowadays since I have lost 113 lbs (yeah me!) so I will try and "lighten" up recipes as much as possible without losing great flavor.  This recipe was still a little more tomato based than I was looking for it was very good.  I would make this again. The bread sticks were pre-made and brushed with a little garlic flavored olive oil and sprinkled with coarse kosher salt.

Auditions now open for Beef Stew Recipes

I am going to be looking for a good beef stew recipe.  I truly do not like the ones using V8 juice.  I want a beefy decadent rich beef stew.  I think I am going to start with this recipe.  Ill let you know how it turns out.  I think instead of turnips and parsnips Ill use carrots and potatoes.

• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 pounds Beef Stew Meat (chuck Roast Cut Into Chunks)
• Salt And Pepper
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 4 ounces, weight Tomato Paste
• 4 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning
• Several Dashes Worcestershire
• 1/2 teaspoon Sugar
• 4 whole Carrots, Peeled And Diced
• 2 whole Turnips, Peeled And Diced
• 2 Tablespoons Minced Fresh Parsley
• Mashed Potatoes
• 5 pounds Russet Potatoes (peeled)
• 1 package (8 Ounce) Cream Cheese, Softened
• 1 stick Butter, Softened
• 1/2 cup Heavy Cream
• 1 teaspoon Seasoned Salt
• Salt And Pepper, to taste

Preparation Instructions

Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.

Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.

Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.

After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!

When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.

MASHED POTATOES

Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible.

Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.

Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.