The Best Easy Beef and Broccoli

I stumbled onto a recipe today that I didn't plan on making.  My original intention for supper tonight was stew and biscuits.  But somehow my stew beef went missing between picking it up at the meat department to getting home.  It's not on my grocery bill so obviously one of the kids wasn't looking forward to stew and ditched it before the grocery till :)
On short notice, I had to come up with something else.  I had broccoli in my fridge that was needing to be used up.  I also had a couple of frozen steaks in my freezer.  I googled, "Beef and Broccoli" and may have come up with one of our favorite new recipes.  It is easy and doesn't use any unusual ingredients.  I found it on www.chinese.food.com but it shows the recipe originally came from Taste of Home.

3 tbsp. cornstarch, divided
1/2 cup water plus 2 tbsp, divided
1/2 tsp. garlic powder
1 lb. boneless round steak, cut into 3" strips
2 tbsp. vegetable oil, divided
4 cups broccoli florets
1 small onion, cut in to wedges
1/3 cup soy sauce
2 tbsp. brown sugar
1 tsp. ground ginger

In a bowl, combine 2 tbsp. cornstarch, 2 tbsp. water and garlic powder in a small bowl and mix until smooth.

Add beef and toss.

In a large skillet or wok over medium high heat, stirfry beef in 1 tbsp. oil  until beef reaches desired doneness.  Remove from pan and keep warm.

Stirfry broccoli and onion in remaining oil for 4-5 minutes.

Return beef to pan.

Cook and stir for 2 minutes.  Serve over hot rice.

Lemon-Blueberry Muffins

This is the recipe that came with my Pampered Chef  12-Cup Muffin Pan.  Chris surprised me for Mother's Day with two of these pans - and I LOVE them!  That being said...these muffins far exceeded my expectations.  They were a dense dough-like batter and I was a little skeptical.  The muffins turned out so light.  I used Saskatoon berries since that's all I had in my freezer.

2 c. flour
1/4 cup plus 2 tbsp. sugar, divided
1 tbsp. baking poweder
1/2 tsp. salt
1 tbsp. lemon zest
1 cup fresh blueberries, rinsed and drained
3/4 cup butter or margarine, melted
3/4 cup milk
1 egg
1/4 tsp. ground cinnamon

Preheat oven to 400.  In large bowl, combine flour, 1/4 cup of the sugar, baking powder, lemon zest and salt; mix well.
Lightly brush cup of muffin pan with butter; reserve remaining butter.  In medium bowl, whisk together remaining butter, milk, and egg.  Add milk mixture to dry ingredients; mix just until ingredients are moistened (better will be slightly lumpy).  Do not overmix.
Using a medium scoop, divide batter evenly among muffin cups.  Combine remaining 2 tbsp sugar and cinnamon; sprinkle over muffins.
Bake 20-25 minutes or until tops are golden brown and wooden pick inserted in centers comes out clean.  Remove from oven to cooling rack.  Cool 5 minutes; remove from pan.  Serve warm.
Yield:  12 muffins
210 calories, 12g total fat/muffin

Taco Soup

Being that it's feeling like a soup and biscuits day...here's a new soup recipe that was given to me by a friend.  The flavor is fantastic and the consistency is somewhere between a chili and a soup.  The base of the soup is V8 and it adds a great flavor to it.  My V8 came in a large container and I was able to freeze the leftover juice for the next batch.

Snuggle in and enjoy a bowl of soup and a good book today!

3/4 pound Extra Lean Ground Beef 1/2 cup chopped White Onion (I prefer red) 1/2 cup chopped Bell Pepper 1 (1-1/4 ounces) package Taco Seasoning Mix 4 cups Vegetable Juice Cocktail 1 cup Medium or Hot, Thick and Chunky Salsa 3/4 cup shredded Cheddar Cheese Toppings: Sour Cream, shredded Lettuce, sliced Green Onion, chopped Tomato, Tortilla Chips

1. Add ground beef, onion, and green pepper to large stockpot. Brown over medium heat until beef is no longer pink. Use wooden spoon to stir and crumble beef. 2. Drain off all excess fat. 3. Stir in taco seasoning mix. Simmer 1 minute. 4. Stir in vegetable juice and salsa. Simmer 5 minutes. To serve: 1. Ladle soup into serving bowls. 2. Garnish with shredded cheddar cheese. 3. Garnish with desired toppings

Cola BBQ'd Ribs

Since I've been on a bit of a slow cooker kick lately, here's yet one more.  This recipe is from "The Best of Betty Crocker."  The girls in my family are all quite passionate about food and cooking.  We tend to pass recipes around so much that we all end up making the same meals.  I'm the fourth girl to make this one.  Although it's still in the slow cooker at my house, I can vouch that this is a good recipe!  This was Sunday dinner at my mom's place last weekend...and it was fabulous!  

Also, on the upside, my kids love to eat meat off the bone!  Give them any meat that is still attached to the bone and they are sure to lick it clean.  

3 1/2 lb. ribs

1/4 cup brown sugar

1/2 tsp. garlic salt

1/4 tsp. pepper

1/2 cup cola

BBQ sauce

RUB ribs with sugar, pepper and garlic salt.

POUR cola into bottom of the slow cooker and add the seasoned ribs.

COOK for 8 hours on LOW.

POUR out the liquid and add BBQ sauce.  

COOK one hour longer.  

Serve with rice and veggie.

Slow-Cooker Lasagna

I love when the new Kraft Canada "What's Cooking" comes in the mail.  Usually the Kraft recipes are quite simple and use normal ingredients.  That being said, this is one of my favorite Kraft Canada recipes.  I have adapted this recipe to my own liking.  I must admit that this lasagna doesn't actually look that great but it tastes great!

Photo taken from Kraft Canada

1 lb. ground beef

1 jar  (24 oz.) spaghetti sauce

1 cup water

1 container  (15 oz.) Ricotta Cheese (I use cottage cheese and blend it up with the parmesan and egg, salt & pepper)

1 pkg. (7 oz.) Shredded Mozzarella Cheese, divided

1/4 cup Grated Parmesan Cheese, divided

1 egg

2 Tbsp.  chopped fresh parsleyFrozen spinach (defrosted & drained), divided

6 lasagna noodles, uncooked

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Place spinach over cheese layer to cover.  Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.