Beef Stroganoff

A favorite of ours - and easy!  I don't like mushrooms, so I cook them separately for this recipe. Another option is to mix them in with the beef and onions to cook everything together.

Ingredients:

• 1 lb boneless beef sirloin
• 1 cup organic, fat-free sour cream
• 2 tbsp flour
• 1/2 cup water
• 2 tsp instant beef bouillon granules (I use organic beef base)
• 1/4 tsp ground  pepper
• 2 Tbsp organic butter
• 1-1/2 cups sliced fresh mushrooms
• 1/2 cup chopped green onion (including bulbs)
• 1 clove garlic, minced
• 4 cups wide egg noodles (cooked according to directions on bag)

Directions:

1. Mix sour cream and flour in a small bowl.
2. Stir in water, bouillon, and pepper. Set aside.
   
   
3. In a small skillet, cook mushrooms over medium heat (I usually add some black pepper and a splash of Worcestershire sauce).
   
   
4. Slice steak into strips.
5. Melt butter in a large, deep skillet on medium-high heat. Add steak and onion (I always season with some garlic powder, black pepper, and seasoning salt, too) and cook until steak is cooked through. Reduce heat to medium.
   
   
6. Add sour cream mixture and cook until bubbly, stirring constantly.  Remove from heat.
   
   
7. Slowly add cooked noodles to the skillet and toss until well blended.
8. Top with cooked mushrooms (if desired).
   
   

Cheddar-Swiss Fondue

We started a tradition of going to the Melting Pot for Valentine's Day a couple years ago. Our favorite cheese course is their Cheddar Cheese Fondue. I found a copy-cat recipe on grouprecipes.com and gave it a shot at home.  It turned as good as the real thing!



Ingredients:

• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 12 oz beer (I like to use a lager or something dark)
• 1/4 cup cornstarch
• 4 oz extra sharp cheddar cheese 
• 8 oz Emmentaler (Swiss) cheese
• 1 tbsp Worcestershire sauce
• 1/4 tsp mustard powder

Directions

1. Shred cheeses
   
   
2. Place cheese blend in a Ziplock bag. Add cornstarch and shake until cheese is well-coated (this prevents the cheddar from getting stringy and oily. You can use flour instead of cornstarch, too).
3. Start fondue pot (use manufacturer's instructions for appropriate heat setting).
   
   
4. Pour beer slowly into pot (beer will start to steam).
5. Add Worcestershire sauce, garlic, mustard powder, and pepper; mix well with wooden spoon. Allow liquid to begin to boil.
6. Add cheese in small batches, stirring constantly until all cheese is melted.
   
   
7. Serve with chunks of bread, veggies, and apples
    
   

Cranberry, Walnut, & Feta Salad

This recipe was initially combined with my Tomato-Basil Soup recipe (January 2008), but I decided to give it its own entry.

We tried this salad at a holiday party and I fell in love. I've never been a fan of fruit in my salad, but you really have to try this - it's out of this world!



Ingredients :
Salad -

• 2 cups mixed salad greens (I used baby spinach and romaine)
• 1 cup dried sweetened cranberries (Craisins work, too)
  
• 4 ounces crumbled feta cheese (plain or flavored)
• 1/2 cup walnut pieces (toasted if desired; I did not toast them)

Dressing -

•  2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground black pepper
• 1/4 cup olive oil

Directions:

1. Combine greens, cranberries, feta, and walnuts in large bowl.
2. Mix vinegar, honey, mustard, and pepper with wire whisk until well blended.
3. Gradually add oil, whisking constantly until well blended.
4. Pour over salad; toss to coat.
5. Serve immediately.

Baked Taco Dip

I wanted to try something new to munch on while watching the PSU-Illinois game today.  My original plan was to make a baked chili dip...alas, I ran out of chili powder.  So I decided to make a baked taco dip, instead.  And because I use natural or organic ingredients whenever possible, it's not TOO unhealthy :-)

I didn't have a recipe to follow, so I just kind of made it up as I went.  I hope it's good!
**This can be served cold without baking, too.**



Ingredients

• 1 lb ground turkey (all-natural; you could use ground beef instead, of course)
• 6 tbsp taco seasoning (recipe here; or 1 packet store-bought)
• 3/4 cup water
  
• 8 oz cream cheese (I used Nature's Promise organic), softened
• 4 oz sour cream (also organic)
  
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp dried cilantro
• 2 green onions, chopped (plus extra for garnish)
  
• 2 cups shredded Mexican Blend cheese (used Kraft all-natural)
  

Directions

1. Preheat oven to 350-degrees F
   
2. Brown ground meat in a skillet; drain when done.
3. Add taco seasoning and water to pan; mix and simmer 3-5 minutes.
   
   
4. Mix cream cheese, sour cream, cumin, garlic powder, cayenne pepper, cilantro,  and green onions until blended (I use an electric hand-mixer to get all of the lumps out).
   
   
5. Spread cream cheese mixture into bottom of an 8x8" glass casserole dish.
   
   
6. Layer seasoned meat on top of cream cheese mixture. Spread evenly.
   
   
7. Layer shredded cheese on top.
8. Sprinkle with extra green onion as garnish.
   
   
9. Bake 20 minutes, or until cheese is melted and bubbly.
   
   
10. Serve hot with crackers, Tostitos Scoops, or cornchips.

*Optional add-ins (add as layers): Salsa, fresh tomatoes, black beans, refried beans, corn, olives....whatever you like!