Beef with Peppers

I saw this recipe on Pioneer Womans site and thought it looked delicious. We dont eat usually come across too many meals that have steak in it that look appealing so when I saw this I knew we had to make it. I was worried it will be too much like peppered steak but the flavor was delicious and my husband enjoyed it and he is not big on "stir fry". Definitely worth a try!

Beef with Peppers by Pioneer Woman

Ingredients

• 1-½ pound Flank Steak, Sliced Very Thin Against The Grain
• ½ cups Low Sodium Soy Sauce
• 3 Tablespoons Sherry
• 2 Tablespoons Packed Brown Sugar
• 2 Tablespoons Cornstarch
• 1 Tablespoon Minced Fresh Ginger
• 2 cloves Garlic, Minced
• 1 teaspoon Red Chile Paste (or A Few Dashes Red Chile Oil)
• 2 Tablespoons Canola Oil
• 1 whole Medium Yellow Onion Sliced
• 2 whole Red Bell Peppers, Cored And Sliced Into Rings
• 1 Tablespoon Diced Fresh Jalapeno (or 1 Teaspoon Dice Hot Pepper)
• Red Pepper Flakes, For Sprinkling
• Cilantro Leaves

Directions

1. Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili pasta (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.
2. Heat 1 tbsp oil in a large skillet over medium-high to high heat. When it is very hot throw in the onions, cook for less than a minute. Remove to a separate plate.
3. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using). Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.
4. Return skillet to heat and allow to get hot. Add the remaining tbsp of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds then turn with tongs. Cook for another 30 secionds then remove to a separate plate. Repeat with remaining meat until all brown. 
5. Reduce heat to low. Add all meat, onions and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.
6. Turn off boiling water, then throw in noodles. Stir, then allow noodles to sit in hot water for 8 minutes or so (check package directions to be sure). Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin.
7. Top with cilantro leaves. Serve immediately.

* Update/Note: you can also whip up extra batch of liquid if you do not want to use the same liquid you used for the meat.

Gorgeous Garlic Shrimp

I was addicted to the Real Housewives of New Jersey since the very first episode and even though Teresa comes off as a big mouthed, big hair, guidette, I couldnt help but love her. I received her cookbook for Christmas and not only is is full of really good information on Italian cooking (real Italian cooking, none of that fake stuff!), it is also full of delicious recipes, this being one of them.

My husband whipped this up real quick last night as a sort of "snack" since we had a late lunch and werent hungry. We had originally planned to serve it with rice and a veggie but ended up just making the shrimp to nibble on.

Gorgeous Garlic Shrimp by Teresa Giudice

Ingredients

• 3 tbsp extra virgin olive oil
• 3 garlic cloves, finely chopped
• 1 1/2 pounds large shrimp, peeled & deveined
• 1/8 tsp salt
• 1/8 tsp freshly ground black pepper
• 3 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Directions

1. Heat oil and garlic together in a large skillet over medium-high heat, stirring occasionally, until the oil is hot and the garlic is softened, about 1 1/2 minutes.
2. Add the shrimp and season with the salt and pepper. Cook, stirring often, until the shrimp turns opaque, about 4 minutes. 
3. Add the lemon juice and parsley and stir well. Serve hot. 

sausage, spinach & roasted red pepper alfredo

We've made this before... several times actually but it was so yummy the other night I had to take a picture to share. Click below for the original recipe.

Recipe: Sausage, Spinach & Roasted Red Pepper Alfredo

Happy St. Patrick's Day

I'm only a little bit late on this one ;-) but at least it's still March? We enjoyed some delicious corn beef, cabbage, potatoes & carrots on St. Patty's Day and it was delicious! All of the the leftovers are officially gone... bummer :(

Irish Soda Bread

I was feeling festive this year for St. Patrick's Day and even though we arent Irish... or remotely close to being Irish, I wanted to go "all out". I like to celebrate and do special little traditions or have parties for no reason other than to eat good food and enjoy the company. I dont need a reason to celebrate, I'll make up my own and since there is no holiday for the Italians, I might as well live it up like I am Irish. So I did, and I made this bread with my son and it was delicious and my daughter ate a majority of it which is of no surprise, she is carb lover.

Hope you enjoy it!

Irish Soda Bread by MP Welty

Ingredients

• 4 cups Flour
• 4 tbsp white sugar
• 1 tsp baking soda
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup margarine, softened
• 1 cup buttermilk
• 1 egg
• 1/4 cup butter, melted
• 1/4 cup buttermilk 

Directions

1. Preheat oven to 375 degres. Lightly grease a large baking sheet.
2. In a large bowl mis together flour, sugar, baking soda, baking powder, salt and margarine. 
3. Stir in 1 cup of buttermilk and egg.
4. Turn dough out onto a lightly floured surface and knead slightly. 
5. Form dough into a round and place on prepared baking sheet.
6. In a small bowl combine melted butter with 1/4 cup buttermilk. Brush the loaf with this mixture. Use a sharp knife to carve an X onto the top of the loaf.
7. Bake in oven for 45-50 minutes or until a toothpick inserted into the center of the loaf comes out clean. Continue to brush the loaf with butter mixture will it bakes for a crispy crust.

Spinach & Mushroom Quesadillas

I love quesadillas but wasnt in the mood for regular cheese or chicken ones. So we decided to switch it up after seeing Pioneer Woman's spinach & mushroom quesadillas. So this is our adapted version of hers and its REALLY good and there werent any leftovers, my kids even loved it. We served it with some salsa on the side for dipping which gave it a nice little kick.

Spinach & Mushroom Quesadillas by Pioneer Woman, adapted by Kimba


Ingredients

• 3 tbsp butter
• 16oz sliced mushrooms
• 1/3 cup white wine
• 3 tbsp (additional) white wine
• Kosher salt & pepper to taste
• 1 bag baby spinach
• 1 pkg flour tortillas
• 8oz Monterey Jack cheese
• Extra butter for tortillas
• Salsa, for serving

Directions

1. Melt 2 tbsp butter in a large skillet and add sliced mushrooms. Sprinkle with salt & pepper, than saute over medium-high heat for 2 minutes, then pour in the wine. Add salt & pepper. Continue cooking for 6 to 8 minutes, or until all liquid is evaporated. Remove mushrooms from skillet and set aside.
2. Return skillet to stovetop and reduce heat to medium-low. Melt additional 1tbsp of butter and add a couple tbsp's of wine. Add spinach to skillet and stir gently as it wilts. Sprinkled with salt & pepper, then cook for 2 minutes. Remove from skillet.
3. To assemble the quesadillas, arrange cheese, spinach and mushrooms on top of one tortilla. Top with second tortilla and then smear softened butter lightly on both sides of the quesadilla and bake until golden brown and cheese is melted. 

Ranch Chicken

I've had this recipe for a while now and really wanted to try it but never got around to it. The other day I took chicken out of the freezer to defrost and planned on putting it in the crockpot the following morning. Well I ended up being busy and not getting around to putting it in the crockpot so I looked at my recipes on hand to see what I could make and already had ingredients for. We ended up making this and it was really good. Both of the kids goobled it right up too. It takes even better with a little hot sauce on the side to dip it into.

Ranch Chicken by Betty Crocker

Ingredients

• 4 boneless chicken breasts
• 1/4 cup ranch dressing
• 1/3 cup bread crumbs
• 2 tbsp olive oil

Directions

1. Dip chicken into dressing, then coat with bread crumbs.
2. In a skillet, heat oil over medium-high heat. 
3. Cook chicken in oil for 12-15 minutes, turning once, until outside is a golden brown color and juice is no longer pink when cut in the thickest part.