03
Jan
14

Pepper Steak


When you have a lot of peppers and pick up a nice big piece of beef what do you make?   Pepper steak.  I did a little experimenting by using a healthy juice from Monavie to make the sauce.  I was not disappointed.  I made this for a holiday party and watched is disappear.

 


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Pepper steak

1 oz. olive oil

1 yellow onion sliced

5 peppers, cut in strips (your 5 favorites)

2 cloves of garlic, minced

Hand full of parsley, chopped

1 lb. top sirloin steak or London broil

Salt and pepper

1 tbsp. Worcestershire sauce

2 oz. Monavie (m)Mun

Directions

Heat olive oil in a large skillet, add onion, peppers and garlic.  Cook until soft then remove to serving bowl.  Add chopped parsley.  Place steak in hot pan and cook on one side till browned.  Turn and brown on the other side.  Remove to cutting board and let rest.

In the hot pan add Worcestershire sauce and Monavie.  Reduce while scrapping the pan until the sauce thickens.  Slice the steak and add back to the pan with the onions and peppers.  Serve…

01
Jan
14

Happy New Year


This past year has been a good one on many fronts.  Lynda and I have managed to get healthier and will be continuing our adventure of getting more fit than ever before.  In 2013 we did manage to take off over 30 pounds combined and was able to keep them off by following the advice of Mark Macdonald of Venice Nutrition.  The photo is basically the program we have adopted.  This is not a diet but a change of life style.  We get to eat 5-6 times per day, I really love that.  We just eat small meals during the day and before we go to sleep.  We get to eat more often and lose weight.  We will give you all more tips and recipes as we progress in 2014.  Enjoy the day.

Monavie RVL 28 Day Jump Start Monavie RVL 28 Jump Start Plan

13
Aug
13

Ugly Chicken


I know I haven’t been posting my recipes but I have been cooking.  I don’t know what happen last night but I made the ugliest chicken I have ever seen.  It did taste good but it was butt ugly.  I thought that I could roast it in the oven with a fruit mixture pineapple, blueberries, peaches and a little raspberry jam.  When I took the chicken out of the oven the pineapple had turned very blue and the chicken, well let’s stay with butt ugly.  All is not lost, the family liked it. 

12
Aug
13

What Food Cravings Really Mean


denlyn3:

Knowing what our body needs will keep us from eating foods that will not do us any good.

Originally posted on Eat well, Live well:

What Food Cravings Really Mean

View original

12
Aug
13

New Format


A lot has been going on in my life since my last post in February and I have thought of this blog often.  I have decided to make a change in my format.  I will not only focus on food and recipes, I will also share information about health and nutrition.  I decided that this year, the year I turned 55, will be a turning point in my health and fitness.

Food, as always, is very important to who I am.  I will continue to post recipes but will also post about how we can obtain and keep great health.  Don’t get me wrong, I am not going over the edge, I still like my pizza.  What I have learned this year about our health and nutrition is important and needs to be incorporated in our recipe planning when possible.

Please comment often about my new format and help me mold this into a blog that is important to all.

14
Feb
13

Spiced Meat Rolls


I got bored with a basic burger so I decided to do a little experimenting with ground beef.  I came up with a spiced meat roll that has a green onion in its center.  I wasn’t sure how this would come out but I was very pleased with the way they came out.  Serve these over some Turmeric rice and peas.

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Ingredients:

1lb. ground beef

½ red pepper, chopped

½ chili pepper, chopped

¼ red onion, chopped

2 tbsp. All Purpose Spice

Salt and pepper

4 green onions

1 tbsp. olive oil

Directions:

Combine first 6 ingredients and form around the green onion.  This needs to be done gently.  Place the oil in a medium hot skillet and brown meat on all sides.  Cook to your desired doneness.

10
Feb
13

Osso Bucco


This is one of my favorite meals but I have never attempted to make this delicious dish.  I used beef shanks instead of the more traditional veal shanks and I substituted chicken broth for beef broth simple because I didn’t have any beef broth.  Remember this is not traditional, this is my take on the dish.  Enjoy

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Ingredients:

2 beef shanks

1 tbsp. flour

1 tbsp. olive oil

½ yellow onion, chopped

½ red pepper, chopped

1 chili pepper, chopped

1 stack of celery, chopped

4 unpeeled carrots, sliced thin

3 cloves garlic, chopped

Salt and pepper

1tbsp. dried oregano

½ cup white wine

2 cups chicken broth

Directions:

Heat a stock pot over medium heat.  Season the shanks with salt and pepper and dredge in the flour shaking off any excess.  Place the shanks in the pot and brown on both sides.  Remove to plate.

Add the onion, peppers, and celery and cook until the onions start to soften.  Add the carrots and cook for about 5 minutes stirring often.  Add the garlic, salt and pepper, and oregano stir to combine.

Add the white wine, stir and allow to cook for a few minutes.  Add the chicken broth, stir, return the shanks to the pot and cover.  Place the pot in a 375 oven and cook for about 2.5 hours.

When the shank meat starts to fall off the bone remove the shanks to a cutting board and allow to rest.  Take the pot out of the oven and place uncovered over a medium high burner.  Reduce the mixture in half making sure you stir often.

Remove the meat from the shanks and cut in small pieces.  Place the meat into the vegetable mixture and stir.  Serve over creamed orzo.




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