Mashed Potatoes With Steak & Zucchini

     My family does not like chewing up big chunks of steak.  I take the extra time to cut up the steak in this recipe so that we don't have any dinner melt downs..  😉

Mashed Potatoes With Steak & Zucchini:

2 large beef steaks
2 T butter
1 zucchini
4 large potatoes
6 c water
1/2 c cream
1 T oregano
1 T minced onion
1/2 t garlic powder
1/4 t pepper
1/2 t salt
1 cup beef broth
1 T arrowroot powder
1/4 c cold water

Cut up the steak into tiny pieces.  In a skillet, melt the butter.  Brown the steak in the butter with the seasonings until no pink remains.  Meanwhile, in a saucepan boil the potatoes in water until tender.  Drain and mash with butter & cream.  Set aside.  In a small bowl, whisk together the arrowroot powder and cold water.  Pour it in to the skillet along with the beef broth.  Cook until thick and add the zucchini in the last 10 minutes of cooking time.  To serve:  Scoop mashed potatoes on a plate and pour the steak gravy on top.

Tri-tip Stew

     I had some leftover tri-tip that I cooked on the barbecue.  I needed to use it up and created this tasty stew.  It goes great with crusty bread.  This recipe makes a large batch and freezes well.

Tri-Tip Stew:

Leftover tri-tip cut into bite sized pieces
8 c beef broth
1 c barley
3 sliced carrots
2 stalks sliced celery
2 T diced onion
1 T parsley
1 t garlic powder
salt & pepper to taste
1 c leftover beef gravy

In a large stockpot, add tri-tip, barley, carrots, celery, onion & spices.  Slowly pour in the beef broth and bring to a boil over medium high heat.  Stir in the gravy and simmer for several hours until you get desired thickness.  Serve with crusty bread.

Crockpot Cherry Cobbler

     My sweet friend Alicia gave me some sour cherries that she got from her mom's cherry tree.  I pitted and froze most of them for later but wanted to make a special treat for some dinner guests.  It turned out really great.  My only complaint is that I didn't have any vanilla ice cream to go with it.  It is a simple dessert to make and it makes the house smell divine.  It's also a nice dessert to make for someone with a gluten allergy.

Crockpot Cherry Cobbler:

3 cups sour cherries
1 c brown sugar
1/4 c clear gel
1 T cinnamon
1/2 c oats
1/2 c gluten free baking mix
2 T butter

Place the cherries, brown sugar & clear gel in a saucepan.  Cook over medium heat until thick.  (Stirring constantly)  Generously butter the inside of a crockpot.  Pour the thick cherry mixture in the bottom of the crockpot.  In a separate bowl, mix: oats, cinnamon and baking mix together.  Spread the dry mix over the top of the cherries.  Cook on low for 5-6 hours.  Serve with vanilla ice cream!

Broccoli Black Bean Rice Dish

     I love the taste of brown rice.  I am always trying to invent a recipe that uses brown rice.  This recipe is a great way to use leftover rice and veggies.  It tastes good as soon as you make it or the next day reheated.

Broccoli Black Bean Rice Dish:

1 c leftover brown rice
1 c cooked black beans
1 c corn (off the cob)
1 can diced tomatoes
1/2 c broccoli (cut into small pieces)
1 T minced onion
salt & pepper to taste
1 t parsley
2 T cilantro paste
1 T minced garlic

In a large skillet, mix all of the ingredients together (except for the rice) & cook over medium heat until the broccoli starts to get soft.  Serve over brown rice and enjoy!

Easy Chicken Casserole

     I had some leftover chicken and I decided that I did not want a high maintenance dinner.  I whipped up this casserole in no time and it turned out yummy.  Give it a try if you are looking for a tasty quick meal.

Easy Chicken Casserole:

1 1/2 cups cooked chicken
1 cup elbow macaroni
1 cup milk
1 can cream soup (or homemade)
salt & pepper to taste
1 Tablespoon minced onion
1 Tablespoon parsley
1 cup chopped broccoli
1 1/2 cup shredded cheese

Place all of the ingredients into a greased casserole dish.  Bake at 350 degrees for 50-60 minutes.

Hazelnut Spinach Salad

     One thing that I miss about living in the west is the bounty of hazelnuts.  (or filberts as we call them there)  The other day, a sweet friend from Oregon sent me a box filled with hazelnuts.  I was SO excited!!!  I made this salad and thought that I would share it with you.  Enjoy!

Hazelnut Spinach Salad:

1 head iceberg lettuce
1 bag baby spinach
Feta
Hazelnuts
Ranch dressing

Tear up the lettuce and spinach and toss in a large bowl.  Sprinkle with feta cheese to taste.  Drizzle with ranch dressing.  Sprinkle hazelnuts on top!