Steak Stir Fry

Stir Fry is a quick and nutritious meal to make.   This recipe comes together quickly and is very easy to make. Slice  some carrots, peppers, steak, onions; add some garlic and ginger.  Cook the ingredients separately, and then add to a stiry fry sauce and serve with rice.  Your dinner is ready to enjoy with your family.
Note:  I threw in about 4 ounces of mushrooms because I had them on hand.
Steak Stir Fry
Taste of Home Ingredients:
1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound beef top sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons canola oil, divided
1 large green pepper, julienned
1 cup julienned carrots or sliced celery
5 green onions, cut into 1-inch pieces
Hot cooked rice

Directions:

1. Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until meat is no longer pink; remove and keep warm.
2. Heat remaining 1 tablespoon oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice.

Makes 4 servings

Spanish Tortilla

Tonight's dinner was super easy and it tasted delicious. A Spanish Tortilla.  I have heard of a Spanish Tortilla but I never had tasted or made one. They are so easy to prepare and you probably have everything you need at home.  Eggs, potatoes, onions, red peppers, salt, pepper and hot sauce.

Begin by cooking the potatoes, bell pepper and onion in an ovenproof skillet.  Next pour the egg mixture over the veggies.  Press down on the veggies so they are submerged.  Place the skillet in the oven and bake until the tortilla is set.  You are ready to enjoy a wonderful and tasty dinner.  Serve with a salad and you are set.





Spanish Tortilla
From Martha Stewart

Ingredients

1 tablespoon olive oil, plus more for serving
1 pound Yukon gold potatoes, peeled and sliced inch thick
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
Coarse salt and ground pepper
8 large eggs
1/4 cup chopped fresh parsley, plus more for garnish
1/2 teaspoon hot sauce

Directions

1. Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
2. In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
3. Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

Serves 4

Crock Pot Mississippi Chicken

My family loved Mississippi Roast.   So when I found this recipe for Mississippi Chicken, I decided to give it a try.  This recipe is a dinner saver.  It is so easy to make and the end result is delicious. There is very little preparation time,  you place the ingredients in the crock pot, set, and your dinner is cooking.  When the chicken is cooked, shred return to the pot, stir and serve.  You are ready to enjoy a delicious dinner.
I served the shredded chicken with some corn and biscuits.  The next day for lunch, I made Mississippi chicken sandwiches.  Both were delicious.



Crock Pot Mississippi Chicken
From The Country Cook
Ingredients
3 lbs boneless, skinless chicken breasts
1 packet au jus gravy mix
1 packet ranch dressing mix
1/2 cup salted butter (1 stick)
6 peperoncini peppers

Instructions
1. Add chicken breasts to the bottom of the slow cooker.
2. Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken.
Then, top with stick of butter.

3. Cover and cook on low for 6-8 hours. The chicken will produce its own juices so you don't have to add any other liquid to this.
4. When it's ready, take a couple of forks and shred the chicken. It will be very tender.

Serves 6