June brings us warmer, longer days, which draw us outdoors to celebrate with cocktail parties, graduations, weddings, birthday parties and easy get-togethers with friends. Delicious appetizers are a must to satisfy your guests’ appetites before the main course. Finger foods, dippity- dips, small bites and nibbles are the perfect starters for any social gathering.Dazzle your guests with this array of tempting bites of goodness. These mouth-watering morsels will be the hit of the party….
We are celebrating Cinco de Mayo with these 17 delicious recipes! I have included Stuffed Mexican Pasta Shells, Baked Tacos, Stacked Chicken Enchiladas, Cheesy Beefy Enchiladas, Slow Cooker Smothered Beef Burritos, Pork and Green Chile Soup, Guacamole Grilled Cheese, Mexican Fudge, Coconut Tres Leche Cake, Mexican Wedding Cookies, Pineapple Poke Bundt Cake, Mexican Coffee and MOORE!!
I am so excited to be reviewing the newest cookbook, “The Magical Slow Cooker” by Sarah Olson.
Sarah’s Food Blog is called The Magical Slow Cooker also. Let me tell you how much I love cookbooks, I have a huge collection, around 500 cookbooks that I love and use and am inspired by.
This cookbook is a treasure that I know I will be using a lot! I want to try every recipe in the cookbook.
It’s still too cool here to turn on the BBQ, so why not turn on your slow cooker for this delicious melt in your mouth, slow cooker BBQ Beef Brisket? Homemade Spice Rub and Homemade BBQ sauce makes this drool worthy brisket a family favorite!
What inspires me?
Is the recipe simple, is it difficult? Depending on how much time I set aside for a recipe, I usually head towards an easy recipe, especially if we have guests coming over. If I see a luscious dessert, I have to make it.
If I see juicy Beef with Vegetables Kabob, you betcha, I am going to try to make that! I saw the photograph from my friend, Cooking from a SAHM’s kabobs (AND DROOLED) and had been thinking about them for a while.
The photograph was shared on facebook again, that was it! I found all of the ingredients that I wanted to build on my kabob sticks. This is a creative outlet, that is fun and delicious, you be the master chef and decide what to build for your kabobs.
My choices FOR THE BEEF KABOBS.
Marinated Steak Tips
Pineapple, canned or fresh
RECIPE for Marinade:
1/2 C Soy Sauce
1/4 C BBQ Sauce
2 Tablespoons of Cherry Coke(or regular or skip it)
Sprinkle of Nutmeg
Sprinkle of Ginger
Sprinkle of Garlic Powder or minced Garlic
Directions for Marinade:
Put all these ingredients in a bowl and whisk.
Add your steak tips and marinade for 2 hours.
Wooden Sticks or Metal Skewers
Marinated Steak Tips
2 Orange Peppers
Soak your wooden sticks in water for about 2 hours or so.
Chop all your vegetables (plus pineapple) into chunks.
Stick Meat and Vegetables and pineapple on stick.
This is the order that I skewered for the kabobs: Meat, Onion, pepper, pineapple, mushroom, garlic, zucchini.
Repeat until all meat and vegetables are on the skewers.
Grill on a medium high flame, move kabobs to top rack to keep warm while cooking the rest of the kabobs.
Grill the meat to your liking.
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My hubs and daughter could eat steak every single night of the week and be completely happy! Me, not so much, maybe once a week. So when I do grill a steak on the BBQ, I want it to taste incredible. I found this recipe over at ALLRECIPES called Best Steak Marinade in Existence, so I had to give a try. The recipe lived up to it’s name, it really is the BEST!
- 1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
- 1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
- Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, pepper and garlic in a blender. If you like spicy sauce, add the hot pepper sauce. Blend on high speed for 30 seconds..
- Pour marinade over meat, I chose ribeyes, our favorite. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
I like my meat to be medium well done, hubs loves very rare. What’s your choice?
Watching the World Cup has been so exciting! Australia is playing the Netherlands. Thought I would make some game food to make the game even MOORE exciting. Best part of the game…right?
These enchiladas are a cinch to put together, no rolling necessary, no frying tortillas, cuts way back on the calories! So delicioso!!
24 Corn Tortillas
1 Tbsp Olive Oil
1 LB Ground Beef
1 onion, chopped
1 orange pepper, chopped
2 garlic cloves, chopped
1 can Enchilada sauce
1 tsp Chili Powder
1 tsp Cumin
Green onion, chopped for garnish
Sour Cream for topping
1 LB Sharp Cheddar Cheese, grated
Preheat oven to 400 degrees F. Spray large cookie sheet with Pam Vegetable Spray. Set Aside. In a skillet add olive oil over medium heat. Add veggies and saute for 5 minutes. Add ground beef, cook until brown, drain fat. Add 1/2 can of enchilada sauce to meat and veggies. Set aside. Place one layer of corn tortillas on cookie sheet. Cover tortillas with meat mixture. place remaining tortillas over meat mixture. Pour remaining enchilada sauce over tortillas, cover with shredded cheese. Bake in oven for 15-20 minutes or until golden brown and bubbly.
Slice and serve with a couple shakes of Cholula sauce and sour cream.
Some Moore Mexican dishes
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Hi everyone, Vonnie here from My Catholic Kitchen. My friend Nettie is gone for a few weeks helping a friend after surgery. So, I offered to guest post for her until she gets back.
I had a real hard time trying to pick out what I wanted to make. I wanted to make something that made everyone feel welcome and comforting. I decided to go with the Sloppy Joe.
Some foods reminds us of nostalgia. I remember going to school and finding out they were serving Sloppy Joes and that would make my day complete. My mom always thought they were way to messy and would hardly ever make them for us. So it always seemed like a treat when we had them.
There is something comforting with this elbow on the table, big old napkin wiping sandwich. That is, if you want to call it a sandwich. It does contain a bun, but it certainly is not a hamburger although it does have hamburger in the ingredients.
Sloppy Joes are in a class by themselves. They are the epitome of comfort food.
1 pound ground beef
1 medium Spanish onion minced
1/3 cup ketchup
1/2 cup yellow mustard
1/3 cup molasses
Brown ground beef and onion in a large skillet. Drain all the fat. Mix ketchup, mustard and molasses. Mix into the ground beef and heat through. Serve on your favorite bun.
I love those simple recipes that you can whip up in less than 20 minutes for supper! I have been making these for years and hubs thinks they are amazing and that I have been slaving all day in the kitchen! Not true!! Add any ingredients you like on your sandwich, I like onions, peppers and mushrooms, but be creative, don’t let me stop you! I love a hard roll that doesn’t get soggy from the juices of the meat. Mozzarella is a great cheese for this yummy sandwich, it doesn’t have an overpowering flavor allowing the fabulous grilled veggies flavors to come through and gets ooey gooey melty for your sandwich!
4 Chopped Steaks
1 Onion, chopped
1/2 red pepper sliced
4 button mushrooms sliced
Mozzarella Cheese, 4 slices
Hard rolls, slice in half
Fresh Ground Pepper
In a large non stick pan, add 1 Tbsp Olive oil over medium heat, add veggies, saute for about 5 minutes, scooch over to side of pan, add steaks, season both sides, keep stirring veggies on side of pan, so that they don’t stick, add more EVOO if they start to stick. After a couple minutes, flip steak over, cook until done-ness of your liking, I like well done, hubs likes rare. Add cheese on top of steak, cover with lid so cheese melts. Toast roll or if fresh, just place steak and veggies over roll, cut in half or put that bad boy in your mouth!
Every year I make hubs Corned Beef and Cabbage and every year I ask myself why I don’t make it more often, the corned beef always gets gobbled up so quickly, so I go out to the market and buy another corned beef.
This year, I decided to bake my Corned Beef and Cabbage, except lo and behold, we didn’t buy any cabbage…gasp…So I baked the Corned Beef with potatoes and carrots and hubs went to the market to get a head of cabbage.
After everything was nicely baked, I placed all the ingredients in a crock pot, but the cabbage wasn’t cooking quick enough for me, so I placed it all in the oven, oh my my! Hubs said this was THE BEST CORNED BEEF!! Wow after 20 years of making this meal, I will be changing to baked only. The Corned Beef didn’t come with a seasoned packet so I made my own seasoning. Perfection!
- 1 package Corned Beef Brisket (3-4 Pounds)
- 6 potatoes quartered
- 3 carrots, cut into chunks
- 1 green cabbage, cut up
- 2 Tablespoons Peppercorn
- 1 Tablespoon Minced Garlic
- ½ cup hot water
- Preheat oven to 350 degrees
- Unwrap the brisket and place it fat side up inside the baking dish.
- If it came with a spice packet, sprinkle it over the top, then sprinkle on the black peppercorns and minced garlic and rub it in.
- Cover the dish with a lid or heavy aluminum foil and place it in the oven for 2½ hours-3½ hours..
- Check the brisket by inserting a fork in the meat.
- If it goes in easily, it’s ready; if it meets with resistance, bake for another 30 minutes---or up to an hour in some cases!
- If the brisket is tough, it hasn't cooked long enough!
- Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil. Add cabbage and veggies during the last ½ hour-45 minutes plus water
- Slice Corned beef into good sized slices, serve veggies along side.
Have a Guinness Beer or two with this delicious meal.
Happy St.Patrick’s Day from the Moore Family!
May you always have…
Walls for the winds
A roof for the rain
Tea beside the fire
Laughter to cheer you
Those you love near you
And all your heart might desire.