Confessions of an Unintentional Domestic Goddess

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What’s That I Hear? No Complaints? What Did I Do Wrong?

I’m very happy to share with you my friends, last night’s dinner didn’t garner any complaints. It almost makes me feel like I was doing something wrong! Well, that’s not completely true. The steamed broccoli got some whining. Even though we eat it on a regular basis (maybe once a week) and they claim to like it (with the requisite ranch dressing). Ah well, I suppose I can’t win them all, right? As long as my husband was happy, that’s all that matters. If my children had their choice, you know exactly what it would be every night: pizza/hamburgers/macaroni and cheese/hot dogs or some other kind of garbage. It’s not to say we never have those things, but certainly not on a daily basis!

My mom gave me this recipe a few years ago, and I only made it once. I have no idea why I haven’t made it since then, we always have red wine in the house, it’s perfect, I get to drink it AND put it in the food! I think the next time I make it, I”ll cut the water down by about 1/4C, as it turned out a little on the soupy side, but still delicious. If you like it soupy, by all means use the 2 C. One other thing I will tell you, since I’m spilling my guts here, I didn’t use sirloin this time, I used an arm roast. Yes! I know! They were on sale last week at my local grocery and I bought a few. It was a gorgeous roast, as roasts go. I cut it up into small, bite-size cubes and it turned out really well. So don’t be afraid to try a different cut of meat, it just may need a little more cook time if the cut is one that’s not normally terribly tender.

Delish! Beef Burgundy

Delish! Beef Burgundy

BEEF BURGUNDY

2 C water
1 can golden mushroom soup
1/4 to 1/2 lb sliced mushrooms
1-1/2 C burgundy or other dry red wine (I used red zinfandel)
2 lbs boneless top sirloin cut into 1″ pieces
1 pkg uncooked long grain & wild rice mix

1. Preheat oven to 375F.
2. Mmix water, wine, soup & seasoning mix from rice.
3. Put steak/meat and mushrooms into a 5 qt covered casserole dish.
4. Pour soup/wine/water over meat.
5. Bake 30 minutes covered. (you can cook longer if meat is a tougher cut)
6. Add in rice, cover and bake another 60 to 70 minutes, or until rice is tender.
7. Serve with a side & fresh salad.

Yum!

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Garlic Chicken Stir Fry

So you remember my post about all the ways I love garlic? Here’s a quick, easy and healthy way to get it into your diet!

Garlic chicken stir fry

1 lb chicken cubed

1 bunch green onions, sliced diagonally

1 can sliced water chestnuts drained

12 to 15 cloves garlic sliced very thin

16 oz pkg fresh mushrooms  sliced

1 C water

2 tbsp chicken broth

3 tbsp reduced sodium soy sauce

1 tbsp corn starch

2 tbsp canola oil

1. in a wok, heat oil to med/high and stiry fry the vegetables 3 to 5 minutes, or until tender. remove from pan.

2. put chicken in pan and cook until no longer pink, approximately 5 to 8 minutes.

3. mix chicken broth, water and soy sauce.

4. push chicken to the side of the wok, pour liquid mixture into center of wok. stir and cook until bubbly and slightly thickened.

5. add vegetables, including water chestnuts, back to wok. stir and cook until completely heated through and blended.

6. serve over hot cooked rice.

Delish and nutrish! It goes together really easily and is healthy. And the best part, it’s even better the next day! enjoy! Sorry, once again, no pics, we were starving and dove right in!

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