all sorts of recipes, from me to you…


Wednesday, February 15, 2017

Make Your Own No-Salt Montreal Steak Seasoning!

 
I’m a big fan of Montreal Steak Seasoning, 
with the exception of the 
large quantity of salt it contains; 
I’d rather add salt to food separately.






Montreal Steak Seasoning was the signature blend used by Montreal butchers to dry-brine grilled and smoked meats.  Its flavor is similar to Easter European pickling spices, and is at its best when sprinkled on beef; however, it’s the perfect seasoning to perk up other meats, seafood, plus vegetables, and stews.

There are a ton of versions of this seasoning, that works well as a dry rub also. You could substitute smoked paprika, thyme, or rosemary, the possibilities are endless.  It’s super easy to make, especially in a Ninja processor.






By the way, if you’ve never used the Ninja Master Prep, you should go for it.  It can perform every function of a food processor, and more, in a flash, just like a Ninja warrior would.  I use it for everything…  from chopping ice to blending smoothies, shredding meat, to chopping veggies for salsa.

I’ve had more than my share of expensive food processors and threw them all to the curb after Bubba introduced to the Ninja!  

The price is right, cleanup is a snap, it takes up little space. It’s powerful, more than words can say!





And this 
No-Salt 
Montreal 
Steak 
Seasoning is 
powerful 
also ~  
about as 
close to the real thing as you can get!  
Give it a try!









No-Salt Montreal Steak Seasoning

Ingredients:

2 tablespoons Hungarian paprika
2 tablespoons crushed black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed coriander
1 tablespoon fennel seed
2 teaspoons dill seed
2 teaspoons red chili pepper flakes

Method:

Briefly grind ingredients with a mortar and pestle or in a food processor, pulsing 2 or 3 times.
Store at room temperature, tightly capped in an airtight container away from heat and light.
Keeps for 1 year.
Printable recipe


Enjoy!



Disclaimer:  The opinions here are my own, no compensation for products.


Monday, February 13, 2017

Happy Valentine's Day!




Have a
Happy Valentines Day!






I love to bake; however, I’m admitting here I’m cupcake decorating challenged, meaning I have decorated more than my share of ill-made decorated cupcakes, cookies, you name it!  

I have never gotten the hang of piping icing and envied my MIL's decorating skills when she baked innumerable wedding cakes, and so forth for others.  

This is when the local supermarket comes in to play, where I can select the goodies we’d like that have that professional flair…  
  




In other words, 
I did not bake and decorate these cupcakes, 
so no recipe today, 
just Happy Valentine’s Day wishes for you all!




Amen!






All the best,
Pam




Monday, February 6, 2017

Old-fashioned Midwest Beef and Noodles



This is a Midwest Classic!



Like meatloaf, biscuits and sausage gravy, Johnny Marzetti, lemon meringue pie, jello salads, pot pies, hickory nut cake, creamy chicken casserole, tuna and noodles, nut bread, you get the picture: old-fashioned Midwest church basement supper fare!

Beef and noodles fits into this category perfectly…

Most beef works well; leftover is great, steak, chuck roast, or use deli beef.  Add mushrooms, if you like, add your favorite noodle, thick or thin, and season to your taste.




No matter where you live and how old-fashioned this dish is…

It’s winter here, it's cold and it's time for a hearty dish.

It’s easy, delicious, simple comfort food at its best!

I’m thinking you’ll like like this ~ 

So get your fork ready and make your tummy happy!


Old-fashioned Midwest Beef and Noodles

Ingredients:

1 (12 - 16 ounces) bag egg noodles
1 tablespoon cooking oil
8 ounces beef top sirloin, thinly sliced across the grain

1 onion, sliced thin
1 (14.5 ounces) can beef broth
Salt and pepper, to taste (I use Montreal Steak Seasoning)

Method:

Cook noodles according to package directions, set aside.
Meanwhile, in a large skillet, heat oil over medium-high heat.
Add meat and onion, cook until meat is no longer pink.
Add cooked noodles, and broth, combining well.
Season with salt and pepper.
Serve
4-6 servings
Printable recipe



Enjoy!