Oven-Roasted Sausage, Peppers, and Potatoes

Three words:

 

Easy

Easy

Easy.

 

Ok. That's only one word repeating, but you get the point.

 

Perfect recipe for a beginner cook or a quick family dinner with a side salad or make a sandwich for lunch.

 

 

 

 

 

 

1 package (1 lb.) your favorite sausage links

4-5 potatoes

1 small jar banana peppers

1-2 bell peppers, sliced

1 large onion, sliced

3 Tbs. olive oil

salt and pepper

2 tsp. dried rosemary

 

 

 

 

 

 

Preheat oven to 400.

 

Spray a large baking pan with nonstick spray.

 

Slice sausages into chunks.

 

 

Cut potatoes into 1/2 inch chunks.

 

Slice onion and peppers into strips.

 

Place all ingredients on the baking sheet and drizzle oil over.

 

 

 

Use you hands and toss everything together until fully coated.

 

Add salt, pepper, and rosemary.

 

Top with banana peppers.

 

 

Bake for 30-35 minutes or until potatoes are tender.

 

 

Balsamic Glazed Steak Rolls

Alright. Taking a break from the MYOTO.

 

Time for some steak.

 

If you want to impress your man or your friends...this is the meal for you.

 

Chopping the veggies is the longest part to this recipe.

 

This steak is quick, easy, juicy, and perfect for an appetizer or for the main course.

 

(Also, sorry for the lack of photos but, between entertaining Baby Duncan and my husband coming home, I got a little distracted).

 

 

 

1 1/2- 2 lbs. flank steak

salt and pepper

3 Tbs. Worcestershire sauce

any steak seasoning you like

1 Tbs. olive oil

 

 

Veggie Filling:

1 carrot

1 bell pepper

1/2 zucchini or 1 small zucchini

5-6 scallions

2 cloves garlic

1 tsp. Italian seasoning

 

 

Balsamic Glaze:

2 tsp. butter

2 Tbs. finely minced shallots

1/4 cup balsamic vinegar

2 Tbs. brown sugar

1/4 cup beef broth

 

 

 

First, prep the steak.

 

My cuts were not as thin and wide as I wanted, but I made due with the meat I had on hand. (My steak rolls would have been perfect for an appetizer, but worked for us as a meal since we're watching the calories).

 

 

Cut the steaks into thin, wide strips.

 

Season the pieces on both sides with salt, pepper, and Worcestershire sauce.

 

Let them sit in the marinade for at least 30 minutes (If you're like me and trying to cook while entertaining a 6 month old, it will take you the 30 minutes to chop the veggies and prepare the sauce).

 

While the steak is marinating, chop the veggies.

 

 

Chop the carrot, bell pepper, and zucchini into matchsticks size pieces.

 

 

Cut the scallions in a similar size and slice them in half length wise.

 

Peel the garlic and crush the cloves with the flat side of your knife.

 

For the sauce: Melt the butter in a medium pan on medium heat.

 

 

 

Add the chopped shallot and sauté for 1-2 minutes until the are soft and translucent.

 

 

Add the balsamic vinegar, brown sugar, and beef stock and stir to mix well.

 

 

Allow the sauce to come to a boil and reduce by half.

 

In the same pan, add olive oil and toss in the garlic to flavor the oil.

 

 

Turn the heat to high and add the carrots, bell pepper, and zucchini and stir fry for 2-3 minutes.

 

 

Season with Italian seasoning and salt.

 

 

Transfer to a bowl and add scallions.

 

Assembly: Take a strip of the marinated steak and lay it flat.

 

Place the veggies in the middle and roll the beef up over the filling, secure with a toothpick.

 

Repeat with remaining steaks.

 

Heat that same pan over medium-high heat and add a splash of olive oil.

 

When hot, add beef rolls and cook, turning once, until desired done-ness.

 

 

Remove the toothpicks and drizzle balsamic glaze sauce over the top.

 

Serve with the extra glaze on the side.

 

Chow Mein

As I'm sure you all are aware by now...I have a slight Chinese food abuse problem.

 

Here's another MYOTO I came across and decided to give a try.

 

I added a few things here and there to amp up the recipe and you are welcome to try my ideas if you would like.

 

 

1/2 cup soy sauce

1 Tbs. brown sugar

2 cloves garlic (I grate mine in)

1 tsp. fresh ginger, grated

ground black pepper, to taste

2-3 Tbs. vegetable oil

3 (5.6 oz.) packages refrigerated Yaki Soba noodles (I used lo mein noodles and just followed the cooking instructions)

2/3 cup chopped celery

1 medium onion, thinly sliced

2 cups chopped cabbage

**I also used sesame oil and sesame seeds**

 

 

In a small bowl, combine soy sauce, garlic, ginger, and black pepper.

Set aside.

 

Remove Yaki Soba from packages and rinse noodles well (or cook noodles according to package instructions).

 

 

Heat oil in a large wok or skillet.

 

Add celery and onion and sauté for about 1-2 minutes or until they become soft and transparent.

 

Add cabbage and sauté an additional minute or so.

 

Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for a few minutes or until noodles are heated through.

 

Then, I added a little sesame oil and a sprinkle of sesame seeds.

 

There you have it.

 

The most time consuming part of this meal is the vegetable copping (which you can do ahead of time).

 

Other than that, you have another quick, easy, healthy Chinese food dinner!
Enjoy.

Happy Memorial Day

Happy Memorial Day.

A good friend of mine and Cam's (also Godfather to our baby) sends out a Facebook invite for one of his awesome BBQ's...2 days before the day haha.

No sweat. We were just happy he was having one.

I wanted to make something festive so I headed over to my 4th of July pinterest board and decided on the red, white, and blue cake. I decorated the top a little differently, but it think it turned out great. It was a hit at the party and got rave reviews on the photo I posted.

It is a little time consuming, as it is completely from scratch, but it is well worth it in my opinion. 

Nonstick cooking spray

3 1/2 cups all-purpose flour

2 cups sugar

1 1/2 tsp. baking powder

1 1/2 tsp. salt

1 tsp. baking soda

1 1/4 cups buttermilk

1 stick all-vegetable shortening (or 1 1/4 cups of a tub)

5 large egg whites (I used egg whites from the carton b/c I hate wasting the yolks)

1 tsp. vanilla extract

1 tsp. almond extract  

Red food coloring

Blue food coloring

Fresh blueberries and strawberries

 

 

 

Marshmallow Buttercream Frosting:

2 cups butter, softened

2 1/2 cups powdered sugar

1 tsp. almond extract

1 (13oz) jar marshmallow cream

Preheat oven to 350.

Spray 3 round cake pans with the cooking spray. 

In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
 

 

Add buttermilk and shortening.
 

 Beat at medium speed for about 2 minutes.
 

Add egg whites, vanilla, and almond extracts and beat for about 2 minutes more.
 

Pour a third (about 2 cups) of the batter into each pan.
 

Mix the red food coloring into one pan until desired color and do the same with the blue coloring in the remaining pan.
 

 

Bake 30 minutes, or until toothpick inserted comes out clean. (I baked each cake individually and made the frosting in the meantime.)

 

Cool on wire rack in pan for 10 minutes.

Then, remove from pan and cool completely on wire rack.
 

 

 

 

Frosting:

Beat butter at medium speed until creamy.

Gradually beat in powdered sugar, 1/2 cup at a time, until fluffy.

Beat in almond extract.

Stir in marshmallow fluff until well blended.

Place blue layer on a cake plate and frost the top.

Repeat with the white, then red layers.

 

Frost the sides and top of the entire cake.
 

 

Garnish with fresh blueberries and strawberries, if desired.
 

 

This cake was not only appealing to the eye, but it tasted as good as it looked! 
 

 

There are still many opportunities to wow your summer get-togethers with the festive cake.