Beef Stroganoff for Valentines Day.....

I hate going out for Valentines Day and lucky for me, I found a man who hates going out for Valentine's Day. As I drove home from the gym tonight, I noticed cars lined up trying to find a parking spot at the neighborhood hot spots. Now don't get me wrong, I love good food. (Obviously) But I find it much more intimate and romantic to be home, not rushed, turned over at somebodies table so they can make a tip for a hallmark holiday. Yeah Yeah Yeah call me the Scrooge of Valentines, but because I am, hopefully you can enjoy this recipe........

Adapted from 1000 Gluten free Recipes by Carol Fenster

Beef Stroganoff:


1 1/2 pound of beef chunks (you could use lamb to make it a little more elegant)
2 teaspoons of kosher salt
1 teaspoon pepper
2 T Olive Oil
8 oz fresh mushrooms
1 yellow onion chopped
3 garlic cloves
2 3/4 cup beef broth
2 T Tomato Paste
1 1/2 T Brandy (it is valentines day!)
1 T Dijon mustard
1 tsp dried dill
1/4 cup flour mixed into 1/4 cup beef broth mixed into a slurry
3/4 cup sour cream

Rice------ Yep should be over pasta but mixing it up and serving it over Rice, Surprise!!!!


In a dutch oven, heat olive oil over med high heat, toss in beef and sprinkle with salt and pepper. Brown meat on all sides. Turn down heat to Med, then add in fresh mushrooms, onions, and garlic. Cook until vegetables are soft. Stir occasionally.

Turn up the heat, to med high, and add plain beef broth, tomato paste, mustard, dill, and brandy, stir well. Cover and then turn heat to low for about 20 minutes.

Take the slurry, which is 1/4 flour mixed with 1/4 beef broth which has been combined into a paste. Add that to the pot and stir constantly until the mixture has thickened. You will then need to turn the heat down to low to add the sour cream or else you will have curdled stroganoff (and nobody wants their stroganoff curdled, trust me!)

You can additional salt and pepper, or even some grated cheese on top. I will be using paprika!

Best time of the day....... TIME TO EAT!!!!!!!!!!!!!!!!!!!!!!

Creamy Vegetarian Enchiladas:

I love this recipe as a nice way to mix up the usual routine and get some more vegetables into the diet. Plus the creaminess is perfect for winter. You can really change the flavor of this dish by changing the type of salsa you use, as well as controlling the heat. So if you like it spicy, by all means use a spicy salsa!

-          Corn Tortillas

-          ½ T Olive Oil

-          1 cup Fresh Mushrooms diced small

-          ½ Zucchini diced small

-          ½ red onion diced finely

-          2 cloves fresh garlic diced

-          1 can black beans drained and rinsed

-          1 can of corn drained

-          1 tsp salt

-          ¼ tsp pepper

-          1 tsp cumin

-          ½ tsp paprika

-          1 cup light sour cream

-          1 jar or favorite salsa or picante sauce

-          1 cup cheddar cheese, ½ cup reserved for sprinkling over top (I like to use sharp, actually the sharper the better, yummy)

Preheat oven to 375 degrees

In a sauce pan heat olive oil over med/high heat. Add red onion, mushroom, garlic, and zucchini. Saute until cooked, and drain off any excess liquid.

In a mixing bowl, combine black beans and corn. Add onion mixture and mix well. Sprinkle seasonings over the mixture, stir and then set aside.

In a small bowl, combine sour cream and salsa, along with ½ cup cheddar cheese. Mix well and then place ½ of this mixture over the vegetables and stir.

In a 9x13 glass dish, spray pan. Take your corn tortilla and fill with vegetable mixture. (about 2-3 T per tortilla) Fill up until mixture or space is gone. Don’t worry if there is left over vegetable mixture, just pour that over top, mmmmmm. Take rest of the Sour cream mixture and spread over the top of the tortillas. Finish off with Sprinkling of Cheese.

Bake in over for 25 minutes covered with foil. Take off foil and bake an additional 5 minutes.

Best time of the day……TIME TO EAT!!!!!!!

Veal Picatta

I know, I know, not the most politically correct dinner; however, you can substitute chicken for the veal. (But for the record, the veal was mighty tasty)

To start with gather the ingredients:

1 T Butter
1T Olive Oil
1/2 pound veal
3/4 cup flour
1 tsp salt
1/2 tsp pepper
1 tsp sweet paprika
1/2 cup white wine (you know the good stuff, that you are going to drink while making, eating, and cleaning up)
1/4 cup chicken stock
capers (I used about 2 T, but I say use how much you enjoy)
Lemon juice from one FRESH Lemon (sorry folks but fresh is best in this case, NO CONCENTRATE, well you can use concentrate, but don't blame me if it isn't as yummy!)
Another Tablespoon of Butter reserved for the end to add to the sauce


Heat a large pan over med/high heat. Add the butter and olive oil and heat until bubbly.

First of all, you will want to pound the veal (or chicken) into about 1/4 inch thick pieces. Then in a shallow bowl or cooking pan, combine flour, salt, pepper, and paprika together. Dredge the Veal.

Then place veal in the pan and cook for about two to three minutes each side. Then remove and set on a separate plate.

After you remove the veal, turn the heat to med/low. You will then add the wine, stock, capers and fresh squeezed lemon juice. Cook for about one minute stirring occasionally.

Finally, add the last pat of butter to help thicken the sauce.

After the butter has melted, return the veal back to the pan.

I served this with mashed potatoes. Super easy dish, a little rich, but hey sometimes you got to enjoy things in life!

So once again, it is the best time of the day, TIME TO EAT!

New Beginnings..... and Chicken Pot, Chicken Pot, Chicken Pot Pie.....

Well first things first, Mike passed his boards, whoopie!!!!! very excited for that. He is an official RN! Finally, all his hard work has paid off. To celebrate we are going to watch the most inspiration movie of all time, (well Mike's anyway, mine is Hoosers) Chariots of Fire. You see Mike had all 265 test questions on Saturday, and it was 6 hours long. Not the best day, but the results are worth it. Next week he starts in the OR and is very very excited for that.

For Dinner tonight, Chicken Pot Pie.... with Massive Chunks (this ain't no Grandma style)

Cube up 2 Chicken breast and saute in about 2 T olive oil seasoned with kosher salt and pepper. Set aside



Preheat oven to 375-

In mixing bowl combine the following ingredients:

1/2 yellow onion diced
1 tomato diced
1 1/2 cup frozen veggie melody (I used Asparagus, Gold and White Corn, and Baby Carrots)
1 small potato diced in small cubes (I leave the skin on for nutrition)



2 T Dijon Mustard
1 T Parsley
1 tsp kosher salt
1 tsp black pepper
1/2 T granulated garlic
1/4 cup chicken stock
3/4 cup whole milk (cream if you are feeling naughty, all chicken stock if you are feeling really good)
1 T Cornstarch mixed into 2 T water, then add to the bowl

Add chicken and stir well

Pour mixture into a greased 9x9 pan and throw (or place, whatever works for you) in the oven for about 35 minutes covered with foil


While the goop is cookin......get a smaller bowl ready.....

Add the following

1 cup flour
1 tsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 cup grated Parmesan cheese
1 tsp parsley
2 T melted butter
1 Egg White
1/2 cup milk

Whisk together and then drop by tablespoons over chicken mixture. Bake for another 20 minutes

And finally the best time of the day....... TIME TO EAT!!!!