Broccoli Beef Stir-fry

Serves 4

Ingredients:

3 tbsp. cornstarch, divided

½ c. water, plus

2 tbsp. water, divided

Fresh minced garlic (or ½ tsp. garlic powder)*

1 lb. boneless round steak or charcoal chuck steak, cut into 3-inch strips

2 tbsp. vegetable oil, divided

4 c. broccoli florets, blanched**

1 small onion, cut into wedges

⅓ c. soy sauce***

2 tbsp. brown sugar

Fresh finely grated ginger (or 1tsp. ground ginger)*

Hot cooked rice

Directions:

In a bowl, combine 2 tbsp. cornstarch, 2 tbsp. water, and garlic until smooth.

Add beef and toss.

In a large skillet or wok, over medium high heat. Stir-fry beef in 1 tbsp. oil until beef reaches desired doneness; remove and keep warm.

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

Return beef to pan

Combine soy sauce, brown sugar, ginger, and remaining cornstarch and water until smooth; add to the pan.

Cook and stir for 2 minutes.

Serve over rice

(From Ruth Stahl, Taste of Home magazine)

Lisa’s notes:

*I like to use fresh ingredients because it adds so much more flavor than the powder and I think helps the texture

**I learned a few tips about blanching that gave the broccoli the right firmness/doneness: Boil water in pot. While boiling, fill a medium-large bowl with ice cold water (or water with ice in it). Once water in pot is boiling, put broccoli in and cook for 1-2 minutes (bright green, but still fairly firm). Transfer immediately to ice water to stop cooking process. Once cooled, drain and set aside until ready to use.

***I like more sauce than recipe calls for, so I increase amounts (but not double the amount).

Candy Almonds

I made these last Christmas, they were a hit!

1 egg white
1 tsp vanilla
4 cups whole almonds
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/3 cup melted butter (cooled)
***parchment paper

1. Preheat oven to 250 degrees. Line 10x15 inch jelly roll pan with parchment paper.

2. Lightly beat the egg white and vanilla together, add water and beat until frothy, but not stiff. Add the nuts and stir until well coated. Pour butter over nuts. Mix the sugars, salt and cinnamon and sprinkle over nuts. Toss to coat and spread evenly on the jelly roll pan

3. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight container.

I broke mine up as they were cooling to prevent too many clumps. These make your house smell SOOOOO good!!!!

Yogurt Cake

I always like to cook with what is in season! I just got some great strawberries that reminded me of this recipe that is a favorite...and lower in calories!

1 box lite cake mix ( I just use the regular vanilla)
3/4 cup water
1/3 cup applesauce
3 egg whites
2 6oz yoplait yogurt (you choose the flavor, I use strawberry)
1 container lite cool whip

Beat cake mix, water, applesauce, egg whites and 1 container of yogurt on low for 30 seconds, then medium for 2 minutes. Bake 35-40 minutes @ 350 in a 13x9. When cool, combine 2nd container of yogurt with cool whip and frost. Top with fresh strawberry halves. Delicious! Another flavor combo that would be good is choc. cake with vanilla yogurt....The options are limitless!!! Also, remember to keep this one in the Frigidaire.

The Sugar Cookie

Combine:

3 1/4 cup flour
1 tsp. baking soda
1/2 tsp. salt

Set aside.

Cream:

1/2 cup shortening
1 cup sugar
1 egg
1 tsp. vanilla

Then add and combine:

1/2 cup sour cream

Then add flour mixture and blend well. Roll out on floured surface to a generous 1/4" thickness. Cut out. Bake at 350 for about 10 minutes. The key to these is to roll them out a little thicker and not overcook!

Enjoy!

Creamy Cheesy Tomato Chicken Pasta

A while back, Olive Garden had a limited time only yummy chicken dish. I fell in love and then they took it away! I have been looking for a recipe similar to it ever since, and found this one, it is DELICIOUS (of course it would be, check out all the cheese and cream)!

Ingredients:
- 4 thin sliced chicken breast
-6 cloves of garlic
-2 tsp flour
-1 c. chicken broth
-1/2 c. heavy cream
-2 oz. cream cheese
-8 oz. tomato sauce
-1 tsp. red pepper flakes
-1 tsp. oregano
-2 tsp butter
-1 c. parmesan cheese (grated not the sprinkly kind)

Directions:
1. Melt butter in a pan; add chicken and cook until just done; move chicken to a baking dish and cover (keep drippings in the pan)
2. Add flour to the pan and stir until pasty
3. Add chicken broth, red pepper flakes, and minced garlic, simmer 1 minute
4. Add cream cheese, cream, tomato sauce and most of the parmesan cheese, and oregano
5. Cook over medium-high heat until thick and bubbly; stirring almost constantly
6. Pour sauce over the chicken; top with the rest of the parmesan cheese
7. Bake uncovered at 400 degrees for 10-15 minutes

ENJOY OVER YOUR FAVORITE PASTA!
***the 1 tsp. red pepper flakes makes it pretty spicy, so I would add less if you are feeding to the kiddos. I also like to add one can of drained petite diced tomatoes to the mix, just to add a little extra.***