If you're still wondering what you should make for dinner on sunday instead of buying things from the deli here are some recipes I got off of the internet.
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1 cup mini sweet peppers, thinly sliced
1 tablespoon coconut oil
1 lb fresh presliced zucchini
2 tablespoons Tuscan (or garlic) herb finishing butter, divided
1 teaspoon Parmesan bread seasoning
8 oz fresh presliced white mushrooms
2 tablespoons grated Parmesan cheese
Remove stems and seeds from peppers; slice peppers into rings. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add zucchini; cook and stir 2–3 minutes or until lightly browned.
Stir in 1 tablespoon butter, seasoning, mushrooms, and peppers; cook and stir 3–4 minutes or until mushrooms are tender.
Remove pan from heat; stir in remaining 1 tablespoon butter until melted. Top with cheese and serve.
Corn Casserole with Bacon
2 packages frozen whole kernel corn (10–12 oz)
2 tablespoons fresh chives, finely chopped
2 large eggs (or 1/2 cup egg substitute)
2 cups shredded Cheddar or Monterey Jack cheese, divided
1/4 cup all-purpose flour
2 tablespoons sugar
2 tablespoons unsalted butter
1/4 teaspoon cayenne pepper, optional
1/3 cup cooked bacon pieces
Preheat oven to 325°F. Microwave corn on HIGH 1 minute or until thawed. Chop chives.
Place eggs, 1 1/2 cups of the corn, 1 3/4 cups cheese, flour, sugar, butter, and pepper in food processor bowl (or blender); process until blended.
Transfer mixture to 2-quart baking dish. Stir in remaining 2 1/4 cups corn, bacon, and chives; sprinkle with remaining 1/4 cup cheese. Bake 30–35 minutes or until set in center. Let stand 5 minutes to cool. Serve.
Beef tenderloin with horseradish creme
3 lb whole beef tenderloin
2 teaspoons steak seasoning :
1-1/4 teaspoons coarse-ground black pepper
1-1/4 teaspoons paprika
1/2 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon dill seed
1/2 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1 large shallot, finely chopped
3 cloves garlic, finely chopped
2 teaspoons fresh lemon zest
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 cup + 2 tablespoons sour cream
1/4 cup drained prepared horseradish
3 tablespoons coarsely ground peppercorn blend
1. Preheat oven to 450°F. Season meat with steak seasoning. Combine remaining ingredients; rub mixture over meat and place in roasting pan.
2. Place meat in oven; immediately reduce oven temperature to 375°F. Roast 35-45 minutes or until meat is 145°F (for medium rare). Let roast stand 10 minutes before slicing.
1. Whisk sour cream in a bowl until thickened and soft peaks start to form, 1-2 minutes. Fold in horseradish and peppercorns; season with salt and more horseradish, if desired.
*Sauce can be made 3 days ahead. Cover; chill.
Hi I'm Kelsie, I started blogging Dec-2013
Blogging is really fun for me I blog about everything I like! you'll find some of almost everything!
Go to my Me Page to learn about me a little more
Go to my Recipe Page for some awesome recipes!
I love cooking, crafting, drawing, skating, and designing.