Beef with Broccoli

The original recipe I found for this dish called for snow peas instead of broccoli. The Walmart I usually go to did not have snow peas, so I used broccoli instead.

1.5 lbs flank steak (trim fat and slice very thin against the grain)
1/2 cups of soy sauce
3 tblspoons Sherry or cooking Sherry
2 tblspoons brown sugar
2 tblspoons corn starch
1 tblspoon of fresh minced ginger (I used the powder form)
1 bag of frozen broccoli (or snow peas if you prefer. I also suppose you could use fresh broccoli instead of frozen)
5 whole scallions, cut in half inch pieces
olive oil or peanut oil
crushed red pepper
jasmine or long grain rice (I used long grain, b/c I am not exactly sure what jasmine rice tastes like)
salt to taste (would not recommend using if you use regular soy sauce instead of low sodium)

Prepare rice according to package directions. In a bowl mix soy sauce, brown sugar, sherry, cornstarch, and ginger. Add sliced meat and toss. Set aside. Heat oil in heavy skillet (I recommend using an iron skillet) over high heat. Add broccoli and stir for about 45 seconds. Remove from skillet and set aside. Let your pan get really hot again. Add half the meat mixture (use tongs if you have them b/c the oil is going to pop all over the place when you place it in pan). Spread meat out as you place it in pan. Do not stir meat. You want it to get nice and brown on one side. Add scallions. Turn meat to other side and cook for about 30 seconds. Remove meat and set aside. Let your pan get hot again and add the rest of the meat mixture. When you turn the second half of the meat mixture, add the first half of the meat, the remaining marinade, and broccoli back to the skillet. Stir over high heat for 30 seconds. Taste to see is additional salt is needed. Serve immediately over prepared rice. Enjoy!

Shepard's Pie

My husband's mom makes Shepard's pie. My husband loves his mom's Shepard's pie. If you are married you will totally understand what I am about to say. There are certain things that my husband's mother or grandmother cooks that he loves. Therefore, me the wife, should be able to make these things and have them taste as the mother's or grandmother's does. Well, it never tastes the same when I make it and my hisband is not shy about telling me that it is not up to par. Shepard's pie being one of them. The first time I made this, it was very dry, but to my surprise my hisband requested it last night for supper (he must have forgotten about the last time). I did it a little different this time and it turned out much better!

1lb of hamburger meat
4 small to medium russet potatoes (or use whatever potatoes you like for making mashed potatoes)
milk
sour cream
1 teaspoon minced garlic
salt and pepper to taste
1 capful of Dale's seasoning
couple of shakes worcestershire
1 can of cream of mushroom
shredded cheese (I used cheddar, but I think you could use whatever you kind you like)

preheat overn to 350. Get potatoes boiling. Brown meat with garlic and seasonings. Once meat if browned drain grease and add meat back to skillet. Add can of cream of mushroom to meat. Fill can about 1/4 the way full with water and add to meat mixture. Once potatoes are done, add sour cream and milk until desired consistency is reached. spread meat mixture into a small square casserole dish. Top with cheese. Then top with potatoes, and finally add some more cheese to the top. Bake uncovered until cheese is melted (about 5-7 minutes).

Krystal Burger Bites

I got this recipe from my friend Ashley at work. I precepted Ashley as a new nurse and it was a perfect match! She is a great person and nurse. She has become a dear friend of mine!
I made these yesterday. We had a few friends over to watch the Saints. If you don't know already they lost and are now out of the playoffs! Ugh! We were so disappointed! Anyway they were a huge hit and a great meal to prepare and eat while watching football! Hope y'all enjoy!

1 lb of hamburger meat
1 1oz package of Lipton onion soup mix
1/3 cup mayo (Ashley said she uses miracle whip but we used mayo)
1 cup shredded sharp cheddar (I used a little extra. We love cheese!)
dill pickle slices
mustard
2 8oz packages of dinner rolls

Preheat oven to 350. Slice tops of rolls. In a skillet cook meat with soup mix. Drain. Stir in mayo and cheese. Heat rolls to desired toastiness. Spoon mixture onto rolls and dress with pickle and mustard. While these are cooking you will think that someone just walked into your house with a sackful of Krystal burgers. Very easy and very yummy!

Slow Cooker French Dip

This is one of my new favorite recipes! These sandwiches are DIVINE! You have to try this!

3.5 lbs of beef chuck roast
10.5 oz of beef broth
1 beer (I recommend using a dark beer)
2 beef bullion cubes
1 package of onion soup mix
po-boy loaves
provolone cheese
mayo (I mixed some horseradish in with the mayo. If you like horseradish I strongly suggest you try this!)

Season chuck roast with salt, pepper, garlic powder, and onion powder and place in crock pot. Mix beef broth and onion soup mix together and pour over roast. Pour beer over roast and place a bullion cube on each side of the roast. Cover and cook on low for 7-8 hours. Take the meat out and shred it once done and place it back into slow cooker until ready to serve. Place cheese on bread and toast. Spread mayo on other side of bread. Spoon generous spoonfuls on meat onto bread. You need a little bowl to put some of the au jus in because you are going to want to dip this! PLEASE PLEASE make this!

Slow Cooker Chicken Tortilla Soup

I know it has been forever since I have posted anything, but ya'll know how the holidays are!
 My friend Adrienne sent this to me and it was soo yummy! Hope ya'll enjoy!


1 lb shredded cooked chicken
1 can whole peeled tomatoes (mash em)
1 can enchilada sauce
1 medium onion, chopped
1 (4 oz) can of chopped green chilies
2 garlic cloves, minced (I just used a couple of teaspoons of the minced garlic that comes in the jar)
2 cups water
1 (14.5 oz) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 10 oz package of frozen corn
1 tablespoon chopped cilantro

Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover and cook on low setting for 6-8 hours or on high for 3-4 hours. We served with corn bread, but next time I will be pouring it into a bread bowl!