Shrimp Pad Thai

Well, well, well....it's been SO long since I have posted anything that I kind of forgot how blogger works! It's been a busy year to say the least but I am hoping to get back to blogging like I used too...so bear with me please!

 

Anyways...I made this last night and it turned out great! Similar to this previous dish I made but was a bit easier. ENJOY!

 

Shrimp Pad Thai

 

thai rice noodles, 1/2 package( I cooked the whole package but ended up only using about 1/2 the noodles)
1lb shrimp, peeled & deveined
1 yellow, red or orange bell pepper, thinly sliced
1 medium yellow onion, sliced
1/2 jalapeno, sliced(optional)
1 package of fresh bean sprouts or 1 can, we like a lot but you could use less
1 tablespoon minced or chopped garlic
1 cup jarred peanut sauce or peanut satay sauce
sriracha sauce, to taste, optional (we like it spicy)
1 tablespoon low sodium soy sauce
2-3 tablespoons olive oil
approx 1-2 teaspoons sesame oil

chopped cilantro, for garnish(optional)

chopped peanuts, for garnish(optional)

For the sauce :
Mix the peanut sauce, sriracha sauce and soy together in a small bowl.

Cook the noodles according to package directions, set aside.
Heat the olive oil & garlic in a wok or large saute pan over med/high heat.
Add the onion, bell pepper & jalapeno to the pan and saute for 4-5 minutes, add the bean sprouts, sesame oil and sauce. Mix well and cover and cook for approx 4 minutes, next add the shrimp, mix well and cover. Cook until the shrimp is almost opaque and then add the noodles. Mix together well and serve!

Garnish with fresh chopped cilantro and chopped peanuts(optional).

Pin It

Cheesy Stuffed Burgers

As you know from my previous post, we have a freezer full of meat. Lots and lots of meat. One thing I love about buying a cow is how much ground beef we get from it! We won't have to buy ground beef for a year....even after giving some of it away...seriously, it's ridiculous...in a good way!

My husband text me randomly last week and said he wanted to make cheese stuffed burgers, so that we did!

Cheesy Stuffed Burgers

Makes two burgers

1lb ground beef

house seasoning, Montreal steak or seasoning of your choice

4 slices cheddar cheese, each slice divided into four equal parts

1 tablespoon butter, divided

1 egg

2 buns of your choice

1. Season ground beef generously with the seasoning of your choice. Blend together well, add the egg and blend again. 
2. Divide the meat into two equal sized portions, remove a small chunk of the meat from each, this will be used to fill the divot where the cheese/butter is placed.
3. Form two equal sized patties making a divot in the middle. Place the half of the cheese/butter in each and cover with reserved meat to complete the patty.
4. Grill over medium/high heat for approximately 6 minutes on each side.

AHHH MAZING

Look at that deliciousness!

GO make these NOW! You won't regret it!!!

Pin It

Slow Cooker Beef Stroganoff

Each year we buy a steer to support the local county 4H Club. I often wonder when restocking the freezer what on earth I am going to do with all of this meat! We have a great butcher and this particular cow must have been well fed because it weighed in around 1400lbs! The steaks look great but seriously...there is only so much you can do with round steak, chuck roasts and rump roasts and honestly, I don't care much for pot roast!

Anyways...I did some googling and came across some slow cooker recipes for Beef Stroganoff and came up with this...

Easy Slow Cooker Beef Stroganoff

• 2lbs round steak, cut into one inch cubes
• 1 cup beef broth
• 1 can cream of mushroom soup
• 1/2 onion, sliced
• 2 cups sliced mushrooms
• salt & pepper, to taste
• 4oz cream cheese
• 1 cup sour cream
• 1 package homestyle or egg noodles, cooked according to package directions

Place the first six ingredients into the slow cooker, cover and cook on low for 8 hours. About 30 minutes before you plan to eat, stir in the cream cheese and sour cream. Serve over noodles.

I think it turned out good. I just don't LOVE this type of meal per say...My husband sure liked it though!

Until next time...



Pin It

Cajun Chicken & Andouille Sausage Pasta

I love pasta. It's as simple as that. I'm beginning to think I may have a problem...you would think with the amount of pasta I ate while I was pregnant I would be sick of it...that is clearly not the case. I threw this dish together the other day when I really wanted to make Jambalaya but then realized I was missing a few ingredients....So I came up with this and it was pretty darn good!

Cajun Chicken & Andouille Sausage Pasta

2 boneless skinless chicken breast

4 links andouille sausage, sliced

1 tablespoon minced garlic

1/2 onion, thinly sliced

1 cubanelle pepper, thinly sliced

4 roma tomatoes, diced

1 can diced tomatoes, undrained

1 can artichoke hearts, drained and roughly chopped

1/2 cup dry white wine

2 tablespoons olive oil

cajun/blackening seasoning, to taste

salt & pepper, to taste

bow tie pasta, cooked according to package directions

Preheat oven to 350 degrees. Heat a cast iron skillet over high heat. Season the chicken breast generously with the Cajun seasoning on both sides. Place chicken in pan and brown on both sides, approx 3 minutes. Place pan in preheated oven and finish cooking for 8-10 minutes. Depending on the size of the breasts. Remove from oven, remove chicken from skillet, slice and set aside. In the same skillet, cook sausage over medium heat until no longer pink, set aside.

For the sauce :

In a sauce pan or skillet heat olive oil over medium heat. Add onion, peppers, garlic, cook until soft and then add the tomatoes, artichoke, white wine and a dash of cajun seasoning. Let simmer for 20-30 minutes.

Toss the chicken, sausage, sauce & pasta together and serve with crusty bread.

Sorry for my lack of quality pictures...I was using my iPhone...

Till next time!

Pin It

Best Hashbrown Casserole EVER!!!

Wow...It's been so long since I blogged! Blogger is so different now...I feel like I have to learn everything all over again!

As most of you know, I had a baby girl back in April. She just turned 4 months old on the 20th! I can't even believe it. People are NOT lying when they time flies by when you have a baby because it seems
like just yesterday we were on our way to the hospital for my c-section.

Anyways...Towards the end of my pregnancy I had a craving for hashbrown casserole and green bean casserole. My Mom offered to make both to bring over for a BBQ. Score! While she was making it, she wasn't paying attention and accidentally put the fried onions in the hashbrown mixture, I guess she thought she was making the green beans...OOPS! She decided not to tell anyone and see if anybody noticed a difference. There sure was a difference and it was AWESOME! I may or may not have half of the whole pan...So next time try this out...you won't regret it!

1 package southwest style hashbrowns
8oz sour cream
2 cups shredded cheese of your choice (I like the four cheese blends)
1 can cream of mushroom
1/2 container french fried onions

Preheat oven to 350 degrees.
Mix all ingredients together in a large bowl.
Put in a baking dish and bake for approx 30 minutes or until the edges are bubbly.

Yum!Pin It

Finally...an update!

Hello.Hello!

Well, since my last post...back in December...I had a baby girl! Sydney was born April, 20 2012. Needless to say, my life has been consumed with loving her and getting the hang of this whole Mommy thing. I am happy to report that things are GREAT!!! She has been the best baby and couldn't be happier! I have another blog that I started and never really did anything with...I'm thinking that I may chronicle my journey over there...


Anyways...


I felt like during my whole pregnancy I wasn't very creative in the kitchen...I'm not really sure why. It's not that I didn't cook, I just was doing the same things over and over, nothing exciting worth blogging about. My husband was just saying last night how I should get back to blogging and so I am going to do just THAT. I loved when I was blogging all the time. I love reading all your comments and reading all the other great blogs out there too.


Hope you will keep following me! 


Pin It

I know you all have heard this before but...

I'm baaaaaaack!

No, seriously...I'm back.

For real...like for real for real...

It's been a crazy few months...and I can't blame this absense on work...

On August 29th, I found out I was pregnant! For the last couple of months all I have been thinking about is baby.baby.baby...and researching everything baby.baby.baby...and to be honest, after all that research...I had no desire what-so-ever to blog. But now that I have read everything humanly possible (sometimes twice three times) on the internet about first time parents...I'm good for a while!

I'm 18 weeks along and will find out on December 15 if baby S is a boy or a girl (as long as he/she cooperates). We are SUPER excited!

So, again, I want to thank you guys for sticking around!

OK - Now onto a quick and easy recipe!

No pictures for this one because, well, I simply threw it together and forgot!

Wild Rice with Mushrooms and Cilantro

1 box Unlce Ben's long grain & wild rice

1 bunch cilantro, washed and roughly chopped

1 package baby bella mushrooms, chopped

Cook rice according to the directions with the exception of adding the mushrooms and cilantro!

VOILA!

Pin It

I'm baaaaaaaaaaack

Finally!
First off, I want to apologize for my lack of posting, facebooking, commenting, etc...although, I blame the lack of commenting party on blogger since it is still NOT cooperating with me all the time. I also want to thank all of you for sticking around!!! I promise there will be lot's of new posts and a giveaway coming up! I would have done the giveaway now buuuuuuuuut what I wanted to giveaway - a handy little plate/silverware/napkin holder/display - is no longer in the store and am trying to locate it online!

I am working on typing up recipes and uploading pictures as we speak.

New post soon!

Much love!
StephPin It

So sorry...

That I have been SUCH a BAD blogger lately...I haven't even had time to read/comment on all my favorite blogs!!! I have some good recipes up my sleeve and tons of pictures to upload. I will be working on that this week and will have a new post and a giveaway SOON!

Thanks for being patient with me!

XOXO

Pin It

Crockpot Jambalaya

Since I eat lunch at my desk everyday and lack of dining options in the area...I am always trying to think of things that I can bring to work that don't include lean cuisines, ham sandwiches or cup o' noodles...We are in full swing vegetable mode and I brought way more than I needed home the other day. I decided to test out my new crock pot, so I threw together some jambalaya and let it cook overnight...I woke up four or five times last night because it smelled SO GOOD! I'm not sure if it is a true jambalaya but it sure tastes good to me.

Crock pot Jambalaya

1 package boneless skinless chicken breast, cut into 1" cubes

1 lb andouille sausage

3 cubanelle peppers, diced

4 round tomatoes, diced

1 whole onion, sliced

3 cups chicken broth

3 tablespoons hot sauce, I use Louisiana

3 bay leaves

1 tablespoon cajun seasoning

2 teaspoons cayenne pepper

2 teaspoons garlic powder

salt/pepper, to taste

3/4 cup white rice, uncooked

 

Place all ingredients, except rice, in the crock pot. Cover and cook on low for 6 hours. Add the rice and cook an additional hour or until the broth has absorbed into the rice. You want it to be sticky.

 

Printable Recipe!

 

Sorry for the lack of pictures...I was throwing this together at 9:30 last night and wasn't feelin' it!

We are a pretty tight clan here at SMP so I brought it to the office to share...it must have been good because when I went to get some, it was almost gone!

I hope you guys enjoy!

 

 

Pin It

Carne Guisada with cheese...Please!

You all know how I love my Mexican food...and if you have not had this or even heard of it...you are in for a treat! Carne guisada is one of my absolute FAVORITE Mexican dishes! It's slow cooked beef in gravy with diced potatoes and you can eat it in a taco, over rice, by itself or however your little heart desires. Whatever you do...make sure you put cheese on it! Mmmmm. I decided to make a big batch on last Sunday since my plans of laying by the pool were foiled once again by the weather...and then we enjoyed it for lunch at the office the next day!

Carne Guisada

4lbs top sirloin steak, cut into 1 inch cubes

3 potatoes, diced

1 - 2 cups water

1 beef bouillon cube

3 tablespoons tomato knorr

1 tablespoon ground cumin

1 teaspoon dried oregano

salt & pepper, to taste

1/3 cup flour

1/4 cup vegetable or canola oil

In a large pot or dutch oven, heat the oil over med/high heat. Coat the meat with the flour, salt and pepper. Brown the meat until browned on all sides.

Add the water, potatoes, bouillon, knorr, cumin and oregano. Cover and simmer for 3 or more hours, stirring occasionally.

NOTE- I ended up needing to thicken it a little. I had some leftover bacon grease and made a roux with that and flour...it was a delicious addition.

Printable Recipe!

I doubled the recipe...that is why it looks like so much!

The sun was a little bright! Not the best pic!

Delish!!!!!!!

 Serve it with Authentic Mexican Rice and Homemade Flour Tortillas!

 Once again, sorry for the lack of posting...BUSY.BUSY.BUSY! I am stockpiling alot of good dishes for you though :)

Pin It

Lunchtime!

Hey there!

I just wanted to share this awesome Chinese Chicken Salad recipe with you real quick. My mom used to be in a bowling league and got this a fellow bowling buddy. I made a request for it the other day and Voila! She brought it to the office a couple days later. She's the best.

Here we go...

Chinese Chicken Salad
Recipe by: Helen

4 cups boiled chicken, cut into strips (you can use a store bought rotisserie)

8 green onions, chopped

1 cup olive oil

5 tablespoons vinegar

1/4 cup splenda

3 tablespoons soy sauce

dash of worcestershire sauce

Combine the above ingredients and refrigerate overnight.

1lb green cabbage, shredded

1 package fresh spinach, cut into strips

2 packages ramen noodles without dressing, crunched

3oz sliced almonds

Just before serving, mix above ingredients together and combine with those refrigerated overnight.

Printable Recipe!

 

 

I seriously LOVE this salad.

 

 

PS-Sorry the recipe doesn't have any spacing..blogger is NOT cooperating with me today!

Pin It

I'm alive!

Barely...I have been crazy busy at the office and had zero time to post. By the time I get home it is after 7 and then it's on to the work that has to be done at home...and then on the weekends, after work, Matt and I try to get out and do something fun...that doesn't involve work in any way! Last Saturday we went to Round Barn Winery and met up with his cousin and his wife, who also happens to be my very good friend! Every weekend they have something called Jammin' in the Vineyard. We had such a blast just hanging out, people watching, listening to live music and enjoying some wine, vodka slushies and beer! We then went to dinner at Wheatberry Tavern and had some great food!

The brewery

Bob's Uncle Scottish Ale

Becky G & Me! Who knew when we met years ago we would end up cousins!

Slushie time

Isn't the sky gorgeous!

Brian & Becky

Guacamole at Wheatberry...not the best pic but AWESOME guac!

Finally..a picture of us TOGETHER!

Pin It

Quick Post

Hey there!

I hope everyone had a fantastic holiday weekend filled with lots of food, family, fun & fireworks!!! I know we had our fare share...I think there were close to 100 people at my house on Sunday...not even JOKING! It was crazy.

Anyways, I just wanted to share a quick recipe with ya'll since I don't have much time today. My aunt used to make this all the time and I found the recipe in my notebook...Super delicious!

"Brown" Rice

Recipe by : Aunt Bea

1 cup white rice

1 can beef consumme

1 can french onion soup

1/2 stick butter

Heat butter in medium sauce pan over high heat, add rice and cook until lightly browned.

Add both the soups, reduce heat, cover and simmer for approx 20 minutes or until all liquid has evaporated.

 

Printable Recipe!

 

 

Annnnnnnnd your'e done! See, wasn't that easy?

Have a delicious day!

 

Pin It

Fourth of July ideas!

Going to a BBQ? Having a BBQ?
Need a dish to take? Need ideas?
Here are some of my favorite side dishes!

BBQ Beans

"Brown" Rice

Mom's Super Spaghetti Salad

Nana's Potato Salad

They all go great with ribs and chicken!

Pin It

Let the stress begin...

Well...Summertime is finally here and that means my busy season is upon us...I apologize for my lack of posting this past week!
I need to try and figure out how to keep up with blogging on top of everything else like cooking, cleaning, laundry and other various things around the house...but I WILL figure it out. It just may take me a little bit...I hope you will bear with me :) Please?

Now onto the fun stuff...What is everybody doing for the 4th???

My family has been having 4th of July parties for year..last year the party torch was passed onto Matt and I and so we are having ours on Sunday with a guest list of about 50. I sometimes bite off more than I can chew...being that I have to go into the office Saturday, Sunday and Monday...What was I thinking??!!Pin It

Dear Blogger,

Please fix your website so I can comment on peoples posts!!! Oh, a blogger app would be pretty sweet too.

That is all...
StephPin It

And the winner is...

KT @ KT's Refinishing School!!!

Congratulations, you are now the proud owner of La Pinata Cookbook!

Please email me your shipping address at eccentrickitchen@gmail.com and it will be on it's way!

*Thank you to ALL that entered!!! Seriously, you guys are awesome. I'm looking forward to doing more giveaways in the future!!!

~The winner of this giveaway was chosen using random.org~

Pin It

Last day for the GIVEAWAY!!!

Hey guys!
I just wanted to remind you about my giveaway!

Up for grabs is my favorite go-to cookbook, La Pinata. Since I just went to Texas, I though this was fitting :) It is a collection of recipes from The Junior League of McAllen. It's first printing was in 1976 and I gotta tell ya, It has a little bit of EVERYTHING!!! You're going to love it, I promise!

Here's all you gotta do...

Leave me a comment telling me what your favorite "go to" cookbook is.

~If you are a fan on facebook and/or a follower on twitter, let me know in your comment and you will get an extra entry for each~

I will choose a winner using random.org and announce the winner next Friday, June 23.

Good Luck!!!



Pin It

Mushrooms, Steaks & Garlic Scapes!

My friend and her husband grow their own garlic and hooked me up with a bunch of garlic scapes. Have you guys ever cooked with them before??? I hadn't even heard of them until she asked me if I wanted some and they are AWESOME! I read that you can freeze them, I will definitely be doing that!


This should last me a while!

Ever since she dropped them off, I have been trying to think of ways to use them...I bought some nice filet's from Sam's Club on Friday that needed to be cooked...
I remember one time my Mom asked my brother what he wanted for dinner and he said "How bout steaks?" and my Mom's response was "Well, that's not really a Monday night kinda thing." It must have stuck with me because, rarely, do we have steak on Monday's...Weird, I know...
ANYWAYS...I decided to make a nice butter to go on top of the steak and some yummy mushrooms for the side...here it goes...

Garlic Scape & Rosemary Butter

4 garlic scapes, finely chopped

1 tablespoon fresh rosemary, finely chopped

1/2 stick butter, room temperature

Using a fork, mash the butter with the garlic scapes and rosemary until blended.

Printable Recipe!!!

I didn't take any pictures while preparing the butter...oopsie
But this is right after I put it on the meat. How GOOD does that look???
Mmmm

Mmmm Mushrooms

Inspired by : Michael Chiarello 1/2 yellow onion, finely diced 4 garlic scapes, finely chopped (or regular garlic) 1 1/2 pounds whole button mushrooms, washed 2 tablespoons olive oil 1 tablespoon steak seasoning such as Montreal or Adams Reserve House Seasoning Heat oil in a skillet over med/high heat. Add the onion and garlic scapes, cook until the onions are lightly browned. Remove onions from the pan, set aside on a paper towel lined plate. Next, add the mushrooms and let caramelize for approx 8 minutes. DO NOT STIR THEM AROUND. Finally, add the onions back to the pan, season with seasoning and stir together. Printable Recipe!!! Clearly, I had too much oil... Not too bad for a Monday night!  I hope ya'll enjoy! PS- Don't forget to enter my giveaway, if you haven't already. You have until Thursday to enter! Just click here.

Pin It