"Earthquake" Peppered Steak

Need a meal that is incredibly filling? BINGO! I was completely hesistant about this meal but I have come to regret it. It was very good, different and filling. I am still having a hard time figuring out how to explain this meal but since I have to fill you in, I would say it is a cross between asian and and down home? 

The Asian part comes from serving it with rice and the down home part comes from the heaviness of the food. Overall, it is extremely good and if needed, you can make this meal in bulk like I did.

Ingredients:

16 oz of diced tomatoes

1/4- 1/2 Cup of chopped red peppers

1/4- 1/2 Cup of chopped green peppers                 ALL PEPPERS ARE TO YOUR PREFERENCE

1/4-1/2 Cup of chopped yellow peppers 

1/2 Cup of chopped onions

3 tablespoons of Soy Sauce

Vegetable Oil

1 1/2 cups of flour

Lowry's Seasoning

Pepper

Steak/Pot Roast/Cubed Steak/Prime Rib (any red meat other than hamburger)

White Rice

***My pictures will show larger portions than what is being described! I was making twice as much to feed 7 people!***

Step One:

Take green, red and yellow peppers and chop into narrow pieces. Also, chop onion into narrow pieces. Once completely cut up, toss into large cooking pot.

Step Two:

Add diced tomatoes to peppers and 1 1/2 tablespoons of soy sauce. Start to cook on medium heat. Make sure to keep an eye on the vegetables so that they don't over cook while you are getting the meat ready. I cooked it for about 10 mins on med/high heat and then on low for the remaining time.

Step Three:

Cut up meat into small cubed pieces. Once meat is completely chopped up you will need to flour it. There is no right amount to use for flour but I found that for one roast, I used 1 1/2 cups of flour to completely coat each piece. Also, this is where you will want to add pepper for taste. I am not the biggest fan of pepper so I used about 1/4 tablespoon. For a stronger taste use 1/2 tablespoon.

Step Four:

Coat the bottom of your frying pan until evenly covered in vegetable oil. Heat on medium/high and CAREFULLY add meat. Stir around and cook meat until you reach your desired color. (I cooked mine for about 15 mins...No red!) The flour will coat the meat in a gravy substance.

Step Five:

Once meat is to desired color, season with 1 1/2 tablespoons of soy sauce and cook for another 2 mins. 

Step Six:

While the meat is marinating in the soy sauce, begin to make your rice. Follow the instructions on the box for the desired serving amounts. This whole recipe is off of how hungry YOU are and the people YOU are cooking for! :)

Step Seven:

Once meat has soaked in the soy sauce for a few minutes, add it to pot of vegetables. Stir together and you are done! Place the meat on top of a bed of rice and ENJOY!!

There is no website for this recipe. I got it from a friend! :)

Chocolate Chip Banana Bread

We have a lot of bananas in our house that never get touched. There are not a lot of recipes that contain bananas that I will eat or anyone in my house will eat. Therefore, I hunted down a good ol' simple CHOCOLATE chip banana bread recipe!! I figured it was a safe bet and well...who doesn't love chocolate in the morning?

This is sooooooooooo simple and pretty dang good! Have fun..

Ingredients:

• 1/4 cup vegetable oil
• 1 1/2 cups flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 3 bananas, mashed (1 cup mashed banana)
• 1 cup chocolate chips

Step One:

Preheat oven to 350 degrees. Grease and flour loaf pan. In a large mixing bowl, mix together flour, sugar, salt and baking soda.

Step Two:

Mash up 3 banana's and add them to the flour mixture along with the oil and eggs.

Step Three:

Mix in chocolate chips but DO NOT OVER MIX. Gently fold them into the batter until evenly mixed. Pour into a well greased and floured pan and cook for 70-80 mins. (Cover the top with tin foil about half way through to prevent it from burning)

Step Four:

Remove from oven and let cool for about 10 mins. Loosen edges and flip onto a cooling rack until warm. Cut and serve! ENJOY!!

Orignal Recipe:

http://www.rachaelray.com/recipe.php?recipe_id=2760

Carrot Cake Sandwich Cookies

For those of you that know me well, you also know my love for carrot cake. I do not know what it is about this wonderful dessert but I am in love with it and couldn't resist making these when I found the recipe.

As I have stated in my prior blog, I am already in fall mode. When I made these cookies, my want and need for fall climbed even higher. The smells that come from this recipe will make your mouth water and your house smell of everything wonderful...cinnamon, ginger, nutmeg.

I have eaten four of these cookies in the last day and not only for mid day snacks.... for an early breakfast too!! These are sure to win over anyone and are easy to make! Have fun..

photo credit: Every Last Cookie

Ingredients:

1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots, (about 3 large carrots)
1 cup raisins

Cream Cheese Frosting:
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

Step One:
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Step Two:
In a large mixing bowl, combine sugars and butter and mix on med/high for 3-4 mins. After combined, add eggs and vanilla. Beat on high until mixture becomes smooth.

Step Three:

Combine flour, salt, cinnamon, nutmeg, ginger, baking powder and baking soda in a medium size mixing bowl. 

 Step Four:
Add flour to the butter mixture slowly, mix on med/low speed. Than add oats, carrots and raisins. Mix well. Place dough into the refrigerator for an hour to harden. 

Step Five:
While the dough is in the fridge, start making the cream cheese filling. Take the cream cheese and soften with a rubber spatula. Chop up the soften butter and mix with the cream cheese.

Step Six:
Add confectioners sugar and mix well. Next, add vanilla and finish mixing.

Step Seven:
Using an ice cream scoop, scoop dough and place onto baking sheets. Bake until golden and crispy, about 12-15 minutes.

Step Eight:
Let cookies cool by placing on a cooling rack for about 15 mins. Once cookies have completely cooled off, spread cream cheese onto one cookie and top with another cookie (like a sandwich). You have now made the most amazing dessert... ENJOY!!

Original Recipe:
http://everylastcookie.blogspot.com/2010/03/cookie-069-carrot-cake-sandwich-cookies.html