You won't be able to stop eating this! |
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Homemade sourdough Jalapeno Cheddar! |
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You won't be able to stop eating this! |
See my recipe videos! |
Homemade sourdough Jalapeno Cheddar! |
Treat your tastebuds with this recipe! |
Beef Parmigiana Easy Recipe - (Main Dishes, Beef)
Ingredients:
1 1/2 to 2 pounds beef round steak
3 tablespoons flour
1/2 teaspoons salt
1/8 teaspoon pepper
1 egg (slightly beaten)
1 tablespoon water
1/2 cup fine dry bread crumbs
1/4 cup Parmesan cheese (grated)
1/2 teaspoon basil leaves
3 tablespoons cooking oil
1 can (15 ounce) tomato sauce
1 clove garlic (crushed) or 1 tablespoon minced garlic
1 tablespoon sugar
1/2 teaspoon oregano leaf
4 slices (approximately 1 ounce each) Mozzarella cheese
Directions:
Use round steak cut about 1/2 to 3/4 inches in thickness. Cut into 6 serving-size pieces. Mix flour, salt and pepper. Dredge meat in seasoned flour and pound. Combine bread crumbs, Parmesan cheese, and basil leaves. Dip meat pieces in egg and water mixture, then dredge in crumb mixture, coating evenly. Brown in cooking oil. Place in a roasting pan or baking dish, 13 1/2 x 9 x 2 inches. Combine tomato sauce, garlic, sugar, and oregano; pour over meat. With a tight foil cover, cook in a moderate oven, 350 degrees, for 1 hour 10 minutes or until tender. Place a Mozzarella slice on each piece of meat. Sprinkle added oregano, if desired. Bake an additional 3 to 5 minutes until cheese melts. Serve sauce with meat.
Serves: 6
My Thoughts About Beef Parmigiana:
Beef! You gotta love it! There are so many ways to cook beef. Beef Parmigiana is one of the tastiest ways to cook beef. I have always considered beef parmigiana an Italian recipe but no matter what type it is, I have always loved it. If you enjoy wine with your dinner, enjoy your favorite glass of red wine with this dish.
Growing up my mother mostly cooked chicken parmigiana but there is nothing like the beef taste with parmigian cheese. I do like a little extra cheese on my beef parmigiana, and sauce too. This recipe calls for a whole tablespoon of sugar and 1/2 teaspoon of salt. The sweet and salty combination makes you want to take one bite after another. To me, that is the secret of cooking great recipes.
Extra Information For You:
Okay, you know where beef comes from just like everyone else around the globe, but I wanted some share some information I found about specifically, parmigiana. This is another one of my Italian dishes and the word parmigiana strikes up a feeling of Italy for me. Well, it makes me think of Olive Garden mostly. I just love going to Olive Garden. When the server comes with that little cheese grater and asks if I want cheese, I feel bad to say yes but I just can't help myself sometimes. I am almost tempted to ask the server to just leave the grater at the table and I can do it myself because I am afraid they will judge me for how long I make theme crank on the dang thing.
There are several different locations in Italy that claim they originated parmigiana but there is really no way to tell exactly where this wonderful cheese came from. One thing is for sure, each location in Italy has its own version of Parmigiana. You can learn more about Parmigiana by visiting a great article by Tuscookany called Parmigiana, A classic Italian dish, where does it come from?
A Few Questions For You:
First of all, I just have to ask you, because I always do in all my posts, what is your favorite parmigiana dish? I know that eggplant parmigiana is very common, and even chicken, but there are other parmigiana dishes you might like. I'm gonna have to step out here and answer my own question. My favorite is beef parmigiana. Now, being from Missouri, and growing up eating deer meat, I will also add that deer parmigiana is very good. Especially because I love the taste of deer. I hope I didn't lose you on that comment. Some people are very touchy when it comes to deer meat. I really don't understand it other than they possibly did not grow up eating deer.
Next question. Did you happen to see my last recipe? It is a dessert recipe and if you decide to cook beef parmigiana my last recipe will go well with this one. Trust me when I tell you, it is so delicious. It is called Blueberry Crisp Easy Recipe and I would love to know what you think of it.
Personal Thoughts I'd Like To Share:
Over the past weekend, I decided to make chili. I used the recipe I shared in previous a previous post. As I mentioned I worked on it for a few years to get it just the way I like it. Do you like chili? God knows I could eat it just about every day. Maybe it's a "guy" thing. I have heard that stereotype in movies. I heard that about spaghetti too. "Men can live on chili and spaghetti." I've heard them say. I think there might be some truth to that. You can make a bunch of it and it lasts a long time. What's your thoughts?
Anyway, a friend of mine mentioned White Chicken Chili and that got my attention because I have never cooked it before. I did use chicken in my chili recipe instead of beef. It turned out pretty good and I think I will have some for lunch today. The White Chicken Chili has my attention because first of all, it's chilli, and second of all there are different spices. I love spices and cooking with them.
The chicken chili I made this weekend. |
UNICORN POOP marshmallows by YUMMALLO |
Yummallo POPCORN Marshmallows |
You can afford ice cream on top of this recipe! |
Blueberry Crisp Easy Recipe - (Desserts) - Low Carb
Ingredients:
4 cups fresh or frozen blueberries (unsweetened)
12 packages of sugar substitute
2 2/3 cups cold water
2 teaspoons lemon juice
1/2 teaspoon salt
4 tablespoons cornstarch (dissolve in 4 tablespoons water)
7 (3 ounces) large shredded wheat biscuits, crumbled
1/2 cup brown sugar substitute
4 tablespoons diet margarine, melted
4 tablespoons liquid butter flavoring
Sugar-free whipped topping, option (2 tablespoons free)
Directions:
Preheat oven to 350 degrees. In a small saucepan, cook blueberries with sweetener, water, lemon juice, and salt. Stir in the cornstarch mixture. Pour into the bottom of the 9x13 baking dish. Mix biscuit crumbs, brown sugar substitute, margarine, and liquid butter flavoring. Sprinkle evenly over the berry mixture. Bake for about 25 minutes, or until the mixture is bubbly. Serve plain or with sugar-free whipped topping.
Serves: 8 people
My Thoughts About Blueberry Crisp:
The days are getting cooler and I know you will agree with me, there is nothing quite as nice as some warm dessert with ice cream on top. This is a low-carb recipe and it won't hurt to add a dollop of topping of some kind. I may be a bad influence if you count carbohydrates, but ask yourself if you deserve it. I am willing to bet you do.
A recipe like this brings back memories for me. It is almost like what we call here in the Ozark's a "cobbler" and there is nothing that gets attention more at family reunions than a cobbler. My mother also would make cobbler. I would always enjoy smelling the dessert cooking in the oven. Sometimes I would get a taste of the filling before it baked. It was such a joy for me. So every time I see or taste this kind of dessert it is very nostalgic for me. The holidays are coming up and if you are looking for something to bring to family, this recipe may just be one that will get you a lot of "THANK YOU!" comments from the crowd.
Some Extra Information For You:
It was the Native Americans who Introduced blueberries to early settlers. The settlers loved it so much that it became a main dish and then moved on to the dessert table as a favorite. Blueberries are popular around the 4th of July because they are in peak season then. So like most people when hearing about blueberries you might associate blueberries with Independence Day. Did you know July is National Blueberry Month here in the United States? You can learn more about blueberries in America by visiting TasteAtlas.
A Question Or Two For You:
Have you ever been blueberry picking? I have and it is lots of fun. There is a local blueberry farm here in our area and every year it is open to the public. I took my daughters there and they loved picking blueberries. At the time it cost, from what I can remember, about four dollars a person. We were all given a small bucket and could pick until our bucket was full. We stored them in plastic bags and ate on them all through the winter. We would put them on our cereal and bake with them too.
Did you see my last recipe? This blueberry dessert would go well with it. My last recipe is called Tennessee Pride Hash Brown Casserole. If you missed it, take a look and let me know if you think these two recipes would pair up nicely.
My Personal Thoughts For Today:
Recently I purchased a portable dishwasher from a friend. It is in very good shape and I got a good deal. I have always hand-washed dishes in the home I currently live in. I have owned it since 2001 and never installed a dishwasher. I owned a home in Springfield, Missouri for about two years and I enjoyed the dishwasher there.
General Electric Portable Dishwasher with Countertop. |
Kitchen faucet without faucet ring. |
My kitchen faucet ring. Not a biker ring! |
Y'all are gonna love this one! |
Tennessee Pride Hash Brown Casserole Easy Recipe - (Main Dishes, Pork) Casserole
Ingredients:
2 pounds Tennessee Pride Sausage
2 cups shredded cheddar cheese
1 can cream of Chicken Soup
1 cup sour cream
1 (8 ounces) container French Onion Dip
1 cup chopped onion
1/4 cup each of Red & Green Peppers
Salt and Pepper to taste
1 (30-ounce) Package of Frozen hash brown shredded potatoes thawed.
Directions:
In a skillet cook sausage until browned. Drain well. Combine the cheese, chicken soup, and sour cream in a large mixing bowl. French Onion dip, chopped onion Bell peppers, salt & pepper. Fold in thawed hash browns. Mix well. Spread 1/2 of the mixture over the bottom of a 9x13-greased baking dish. Spread 1/2 of the browned sausage over hash browns. Repeat layering the second 1/2 of the hash brown mixture. Wait to add the rest of the sausage to the top until the last 10 minutes of cooking time. Bake at 350 degrees for about 50 minutes. Spread the remaining sausage on top and bake for 10 minutes more. The casserole should be golden brown.
My Thoughts On Tennessee Pride Hash Brown Casserole:
In 1994 I moved to West Tennessee in the County of Dyer Tennessee. It is a beautiful part of the country. I was used to living in Southwest Missouri where we enjoy the Ozark Mountains and hills. West Tennessee is much different. In Missouri, there are plenty of cattle and hay fields. In West Tennessee, I found lots of land without a fence. It was adorned with cotton and soybean. More flat than hills, the cotton glowed with white buds at harvest time of the year. Such a beautiful place. The people there are even more friendly than I was accustomed to in my part of Missouri where everyone waves and says "Howdy!" upon greeting. Tennessee food is exciting. I experienced red-eye gravy and coleslaw on my barbeque sandwiches in Tennessee. Of course, there is Tennessee Pride Casserole. When you try this recipe you will be filled with pride as you receive compliments on its taste. Make plans to share this experience with your friends and family. They will thank you kindly for it!
Extra Information For You:
Hash browns are the best! I enjoy eating my hash browns with ketchup! I put salt and pepper on my hash browns as well. I like to eat hash browns for breakfast and dinner. Not in the same day of course. The hash brown was originally called "hashed brown potatoes" and the dish has a very interesting history. Maria Parloa shared the recipe in 1887. Even though this recipe is titled "Tennessee Pride" it is said that hash browns were first originated in Minnesota. You can read more about the history of hash browns by visiting the Tennesee State Library And Archives.
A Question Or Two I Must Ask You:
Would you please share a memory you have of hash browns? Maybe you remember your parents, relative, or friend cooking hash browns for you? I would love to hear your story. Let me know in this post. Also, I am wondering if you missed my last recipe? It is called Texas Hash Easy Recipe. It is not Tennessee hash browns but it is Texas Hash! This recipe has pork in it as you have read but hash browns alone are great!
My Personal Thoughts For Today:
I usually post or try to post more than once every week but I have been extremely busy this past week with life. I am sure you can relate. I work full-time as you might know, and I am in the middle of several projects. While working on my wood pellet stove installation, I am doing it for myself, and I am also spending time with my youngest daughter. No doubt homesteading is in my mind or at least the subject of homesteading. I would at least like to be more efficient in my living as far as saving money on heating my home.
Recently, I went through some of my quarters and found a Homestead quarter.
Homestead Quarter - Front Side - 2015 |
Where the propane wall heater hung. |
I put putty in the hanging holes. Next, I need to paint. |
6-inch flue hole I gloriously cut out. |
Stove pipe for the flue I bought at Lowe's. |
Hole for cold air intake hose. |
My backyard metal firepit with stars cut in the side. |
The Smore I made. You know the recipe. |
Beef hotdogs over my fire pit. |
One of the best applesauce cookies you will ever taste! |
I picked up my wood pellet stove with my truck. |
In the middle of the house. It is the dining room area. |
Goes great with the pasta of your choice! |
I Love TACOS TAQUERIA food truck |
steak burrito with chips and salsa |
some of my cooking tools |
Me at Barnes & Noble Bookstore |