Welcome to the blog devoted to Food and Family. Feel free to post your favorite recipes to share.


Friday, April 30, 2010

French Dip Sandwiches

Delicious French Dip Sandwiches

-1 med onion, thinly sliced
-cooking spray or oil
-2 tsp Ms. Dash onion&herb seasoning blend
-1/2 cup plus 2 TBS water.
-1 cup beef broth
-12 oz roast beef
-4 hoagie rolls
-4 slices swiss cheese

1. Preheat oven to 500 degree
2. Heat skillet or high heat: add onion/ cooking oil. Stir in 1/2 tsp of Ms. Dash. Saute 11 to 12 min or until onion is tender and golden. While onion cooks, add 2 TBS water at a time; cook each time until liquid evaporates, scraping pan to loosen browned bits.
3. While onion cooks, combine broth and remaining 1 1/2 tsp seasoning blend in med saucepan; cook over medium heat until hot. Remove pan from heat; add beef, pushing beef down into liquid until covered. let stand 5 min.
4. While beef stands add hoagie rolls, cut sides up, on baking sheet. Bake at 500 until lightly toasted.
5. Remove beef from broth. Reserve broth.
6. Arrange beef on bottom half, top with onion, cheese and top with bread. Serve with warm broth for dipping.
Yields: 4 Servings

Super fast and Easy. Love this meal with a side of salad.

Tuesday, April 27, 2010


Alright. I talked to a friend and she helped me figure this out. To post your recipe, select "post". Type or paste your recipe there. Then at the bottom where it says, "Label this post", write 'chicken or Beef etc." That way we can keep all the recipes in a category. Its super easy. You are all wonderful. I can't wait to try your yummy recipes.

Categories: Chicken, Beef, Pork, Pasta, Veggie, Soups, Salads

Orange Beef & Broccoli

Orange Beef & Broccoli

-1 (12 oz) broccoli florets
-1/3 cup beef broth
-1/3 cup orange marmalade (sold by the jams)
-2 Tbs soy sauce
-1/4 tsp salt
-2 Tbs cornstarch
-1 (1-pound) flank steak, trimmed and cut into thin slices
-cooking spray or oil

1. Microwave broccoli according to package directions.
2. While broccoli cooks, combine broth and next 3 ingred. in small bowl.
3. Place cornstarch in shallow dish. Dredge steak in cornstarch.
4. Heat large skillet over med-high heat. Add oil or spray. Saute 5 min or until browned on all sides. Add broth mixture; cook 2 min or until thick. Stir in broccoli. Serve!

Yields: 4 servings (1 cup)
238 calories

Tex- Mex Burgers

Tex- Mex Burgers

2 6-inch long oval-shaped rolls, such as club rolls or small sub rolls
2 pounds ground sirloin
A palmful of cumin
A palmful of coriander
About 1/3 cup steak sauce, such as A-1
3 to 4 tablespoons grated onion, about 1/2 medium onion
4 cloves garlic, grated or minced
EVOO – Extra Virgin Olive Oil, for drizzling
1 1/2 cups shredded yellow sharp cheddar cheese
For the Guacamole:
1 ripe Haas avocado, seeded, scooped from peel and mashed
1 clove garlic, grated or minced and pasted
Juice of 1 lemon
3 to 4 tablespoons grated onion
1 small jalapeño or serrano pepper, seeded and finely chopped
Salt, to taste
For the Pico de Gallo:
4 small plum or Roma tomatoes, seeded and chopped
1 small jalapeño or serrano pepper, seeded and finely chopped
1/2 small red onion, finely chopped
A generous handful cilantro or flat-leaf parsley, finely chopped
Juice of 1 lime

Yields: 4 servings

Split and toast rolls. Heat broiler or griddle pan over medium-high heat or an outdoor grill.
Mix meat with salt, pepper, cumin, coriander, steak sauce, grated onion and garlic, and mix to combine. Form 4 thick oval-shaped burgers, each about an inch thick and about 6 inches long. Drizzle burgers with EVOO and broil or grill meat 12-15 minutes to cook through to medium. Melt cheese over the burgers during the last few minutes of cook time.
In separate bowls, combine the ingredients for the guacamole and the salsa.Place each burger on a bun half and serve open-faced, topped with guac and salsa.

Greek Grilled Chicken & Veggie Salad with Pita Bread

Greek Grilled Chicken & Veggie Salad with Pita Bread

1 1/3-1 1/2 pounds chicken breast tenders (the average weight of two packages)
Salt and pepper
1 package pita bread (8 count)
1 ripe lemon, zested and juiced
3 tablespoon red wine vinegar (eyeball it)
1/2 cup extra virgin olive oil (EVOO)
2 tablespoons fresh oregano (4 stems), stripped of leaves and chopped
3 cloves garlic, chopped
2 hearts of romaine lettuce, chopped
1/2 cup pitted kalamata olives, coarsely chopped
8 ounces feta cheese, crumbled
2 vine-ripe tomatoes, seeded and diced
1/3 English (seedless) cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley leaves (a couple of handfuls), chopped (I used a small palm full of dried parsley.)

Pre-heat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.

Pre-heat oven to 275°F. Wrap pita bread in foil. Place in warm oven and heat until dinner is served.

Combine lemon zest, juice and vinegar in a bowl and whisk in EVOO. Add oregano, garlic and parsley and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.

Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.

Grill tenders 4-5 minutes on each side. Transfer hot tenders to the salad-lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.

To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

The Plan

First, I'm still trying to figure out how to store recipes on here and make it easy to access. If anyone knows, let me know!:) I plan on taking all the recipes that everyone post and combining them to send in a user friendly email. That way you can print them and save them in a binder or what not to use in the future. This should be every month or sooner. Also, if you want to contribute recipes I need to make you an Author for this blog, so I'll need your email. Just send it to me on Facebook. If you want to make comments about your recipe, what works or doesn't, or substitute ingred. go for it! I know when I'm making recipes I either don't have that ingred. or its too pricy. It normally seems to work. We are all probably on a food budget so this will be helpful:) You can post your recipes under the Chicken, Beef, Fish etc. link.

Monday, April 26, 2010


I figured since I devoted this blog to food and family I could get away with posting pictures of my baby boy. He started smiling recently and baby smiles melt my heart. He's in bed, and its kind of late. so I better head to bed soon b/c he'll be up for his night feeding. I can't wait till I can feed him rice cereal. Is that bad to wish?

Hungry Fam

So I had a thought.. acutally I've been thinking about this for a while. I have all these new recipes I love. But sooner than later I run out of ideas. I know we've all been in that spot around dinner time with no idea what to make for dinner. More than one time I've resorted to Mac and Cheese or (don't tell anyone) top ramen. I know we all want to feed our family quick, healthy and delicious food. So here's the scoop, I am going to post some of the recipes I love with an ingredients list, to make it easier. Other moms can post their favorites and when you are in a pinch or making your grocery list and want something new, just jump on for some new ideas.