Sunday Dinner

There's nothing I love more than a good roast beef done medium rare with yorkshire pudding & garlic mashed potatoes on a chilly Sunday night.  Yum!  So before you finish making up your shopping list for this week add a roast to it.

Roast Ingredients:

1 Beef Roast
1/2 medium Onion, chopped
Water
Onion powder
Parsley
Salt
Pepper

Roast Directions:

1. Preheat oven to 400*F.

2. Fill your roasting pan with about 1/2 inch of water and add the chopped onions.

3. Add your roast on top of the onions and lightly sprinkle the top with the onion powder, parsley, salt, & pepper.

4. Cover (or tent with aluminium foil) and put in the oven until the internal temperature is 150*F for medium rare.

Yorkshire Pudding Ingredients:

2 Eggs
1 cup Milk
1 cup Flour
1 tsp Salt
Vegetable Oil

Yorkshire Pudding Directions:

1. Preheat oven to 450*F

2. Add about 1 tbsp of oil to each cup of a muffin pan.

3. Whisk the eggs and milk until well combined.  Then add flour & salt and stir until just combined - small lumps are ok (think pancake batter consistency).

4. Heat the oil in the muffin pan for a couple of minutes in the oven.  CAREFULLY remove from the oven and fill each cup about half way with the batter.

5. Bake for 15 minutes at the 450*F and then reduce the heat to 350*F for another 10 minutes.  Remove the puddings from the cups as soon as you can to avoid sticking.

NOTE:  I HIGHLY suggest putting cookie sheets on the bottom rack of your oven to catch the oil that will splatter while the puddings are rising to avoid an oven fire.  I forgot to do that this time but thankfully I noticed there was a rock concert lighting show happening in my oven before something serious occurred.  Enjoy!

Stay Sweet!
Tammy

Stuffed Mushroom Caps

Stuffed Mushroom Caps

I did up this recipe for dinner guests on a whim. I knew that our dinner was going to run a little later with multiple stove top steps before I needed the oven.   I took the time ( like seriously less than 15 minutes!!!)  to throw these together.   The praise was almost overwhelming!

Ingredients:

16 oz ( or about 24 - 30 individual) White Button Mushrooms, washed & stems removed
1 jar (410 ml) Roasted Garlic Alfredo sauce
1 pkg (8 oz) Cream Cheese, softened
2 jars ( 6 oz each) Artichoke Hearts, chopped
150 grams Frozen Chopped Spinach, thawed & drained
2 cloves Garlic, minced
1 1/2 tsp Onion Powder
1 1/2 tsp Parsley flakes
1/3 cup Parmesan Cheese, grated
1/3 cup Mozzarella Cheese, grated
1 1/2 cups Cheddar Cheese, grated
salt & pepper


Directions:
1. Preheat oven to 400*F.

2. Since I was pressed for time I softened the cream cheese and defrosted the spinach in the microwave.  For the cream cheese I just zapped it for 20 seconds, checked on it and then added another 20 seconds.  Since all microwaves differ yours may take a bit longer or a bit shorter.  For the spinach my microwave has a defrost button so I just set it up and let it do it's thing.  After it  was done I put it a colander and pressed out the excess water with a mug.

3. In a large mixing bowl mash the cream cheese and stir in the Alfredo sauce until well combined. Then add the garlic, onion powder, parsley, salt, and pepper and mix well.  Finally add the spinach, chopped artichoke hearts, Parmesan, and mozzarella.

4.  Wash and de-stem your mushrooms. If you haven't already.

5. Using a small spoon scoop up a bit of the mixture and fill the mushroom and place on a baking sheet.  Repeat until you run out of mushrooms.  I had a bit left over so refrigerate any that is left and you have a snack later.

6. Sprinkle the tops with a generous amount of the grated cheddar cheese.  Place in the oven for about 10 - 15 minutes or until the cheddar is melted and bubble-y.  Enjoy!

Stay Sweet!
Tammy

Music Monday

Kip Moore - Crazy One More Time

Stay Sweet!
Tammy

Music Monday

I have this gem on repeat for some reason.

Dear Darlin' by Olly Murs

Cabbage Rolls

Do you have those recipes that you don't make that often but once in awhile they pop into your head? This is one of mine.  Hubby & I love cabbage rolls but they're not something I do frequently.  However, when I was down at our local farmers market I saw a beautiful cabbage and the craving hit!

Note:  When you are picking out a cabbage for this recipe try finding one that the first few layers of leafs are loose.

What you're going to need:

9 cabbage leafs (This recipe will make 8 but I always put on an extra leaf just in case I lose one in cooking/wrapping process)
2 lbs lean ground beef
3 eggs
1 cup white instant rice
2 cloves garlic, minced
1/4 cup spaghetti sauce (you will need the rest of the jar later)
1/3 cup mayo
1 tbsp prepared mustard
salt & pepper


Directions:

1. Put on large pot of salted water to boil.

2. Cut the individual cabbage leafs from the steam.  This part is tricky especially if your cabbage is tight.  Some ripping is going to happen but you want the leafs relatively intact.  Sometimes it helps to wiggle a spoon under the leaf - you're try to get air between the leaf & the rest of the cabbage.

3. Put the cabbage leafs in the water to cook.  You want them just under done.  They'll finish cooking in the oven & will be easier to handle when you're wrapping.

4. In the meantime, combine all the other ingredients.  Making sure it's well mixed.

5. Lightly coat the bottom of a 9 x 13 pan in spaghetti sauce.

6. Once the cabbage is done pour out the hot water in fill the pot with cold.

7. Preheat your oven to 400*F.

8. Take out a leaf and place on the counter.  Spoon out into your hand about a baseball sized portion on the meat mixture and make a ball.  Place the meatball on the the stalk end of the cabbage leaf and roll, tucking in the sides as you go. Place each roll into prepared pan. Repeat for the rest of leafs.

9. If you have meat left over just form into balls & add to your pan.

10.  Pour the remaining spaghetti sauce over the top of the cabbage rolls, cover with aluminium foil and throw it in the oven!  Ok, not literally!!! Cook for an hour, sprinkle with a little dried parsely & enjoy!


Stay Sweet!
Tammy

Music Monday

Taylor Swift ft Ed Sheeran - Everything Has Changed

I love the combination of their voices & the video is SUPER cute!! Enjoy <3

Stay Sweet

Tammy

P.S: Do you have a fave song/artist? Leave a youtube link in the comments.  I'm always looking for a new to me artist to fall in love with.

The Banana-iest Chocolate Chunk Banana Bread

We love banana bread in our house. Especially if it's loaded with not just chocolate chips but chocolate chunks!  Throw out any banana bread recipes you've had before because this will be your new favourite.  Trust me.  

Ingredients:

1/4 cup butter, unsalted

2 large eggs

3/4 cup granulated sugar

1/4 cup light brown sugar, packed

1/4 cup sour cream

1 cup chocolate chucks

1 tbsp vanilla extract

6 med/large ripe bananas, mashed (I filled my 2 cup Pyrex measure right to the top)

1 package instant vanilla pudding (no cook)

2 1/4 cups all purpose flour

1 1/2 tsp baking soda

1 tsp cinnamon

pinch salt

Directions:

1. Preheat over to 350*F. Grease and flour 2 4 x 6 loaf pans or one 5 x 9 pan (you may need a small loaf pan or use a muffin pan for any extra batter if you use the 5 x 9 pan).

2. Melt the butter and let cool.

3. Whisk the eggs, sugars, sour cream, vanilla into the cooled butter.

4. Stir in bananas.

5. Add the dry pudding mix, flour, baking soda, salt and fold in with a spatula.  Be careful not to over mix.

6. Lightly fold in the chocolate chucks.

7. Bake for 60 - 75 minutes.  Set your timer for 60 minutes and check it.  It's done when the top is domed, golden and a toothpick is inserted and comes out clean or with a few light crumbs.  If after 60 minutes you need more time add 5 minutes at a time until done.  

8. Let cool in the pans for about 20 mins and then turn out on wire racks to cool completely.

Stay Sweet!

Tammy