Beef and Noodle

This is a quick supper I made with the leftovers from my French Onion Soup and Mushroom Roast. It turned out so yummy I had to blog it so I do not forget the recipe.

Ingredients:
leftover french onion soup roast (has onions, mushrooms and beef roast)
A can of Campbell's cream of mushroom soup (with one can of milk)
Dried or fresh parsley
Egg noodles (I used no-yolks)

What I did:
I first started to bowl the egg noodles.
At the same time, in a large pot I added the cream of mushroom soup with a can of milk and started to stir over medium heat. Once the mushroom soup was completely dissolved in the milk I added the left over roast. This included some leftover portobello mushrooms, Campbell's french onion soup onions and beef (Yum!). I stirred this all together until heated through.

Once the noodles were done, I added some butter to the noodles and then poured them into the mushroom/beef mixture. I then topped with dried parsley. I wanted fresh parsley to add some green to the dish to brighten it up, but all I had was dried. I'm hoping to start an herb garden this Spring, so hopefully I won't have that problem anymore.

I hope you enjoy this double duty dish of beef roast and beef and noodle. This is a real crowd pleaser.

French Onion Soup and Mushroom Roast

I forgot to get a picture of the beautiful roast that I created in the slow cooker. That really irks me. However, I am going to blog it anyways so you can try it and see it for yourself. It turned out so good that I'm sure I'll make it again. When I do, hopefully I will remember to take a picture! lol

Ingredients:
Large beef roast
three cans of Campbell's french onion soup (and two cans of water)
two sliced porobello mushrooms
Tablespoon garlic powder
three bay leaves
two small potato's, peeled, cut in half
fresh cracked pepper

What to do:
I placed the beef roast in the slow cooker along with the three cans of Campbell's french onion soup and two cans of water. The roast was completely covered. I then added the mushrooms, bay leaves, garlic powder, potato's and pepper. The potato's were only added to suck out any extra salt the onion soup gives off. I did not want it to be too salty so I added those just in case. I think next time if I just use low sodium soup, it should be fine.
I placed this on low heat for 8 hours (my slow cooker cooks hot, so if yours does not, then put on medium or high depending on size of roast).

The roast turned out so good. I had a side of stir fry vegetable blend with cheese and the dish was complete. The mushrooms soaked up all the onion soup flavor and the roast was fork tender. Once again, the house smelt awesome.

Memorial Day Grill Out

This memorial day my family and I grilled everything you can imagine. The main dishes were jumbo shrimp with a jalapeno-toasted garlic vinaigrette and skirt steak kabobs with red chili paste and Teriyaki glaze. For the side dishes we had a mixed grill of vegetables, including: zucchini, yellow squash, Brussel sprouts, romaine lettuce, scallions, and portabella mushrooms.

The grilled shrimp with vinaigrette idea came from a Bobby Flay recipe from FoodNetwork.com. Bobby used prawns and habanero's, but we used jumbo shrimp and jalapenos.

Here is the recipe for the shrimp vinaigrette:




Ingredients:
1 tablespoon canola oil, plus 1/2 cup
6 whole cloves garlic, peeled
salt
1/4 cup red wine vinegar
1 to 1 1/2 jalapenos, seeded and chopped
2 teaspoons honey.

What to do:
Pour the tablespoon of oil into a skillet over medium high heat and saute the whole garlic cloves until golden brown on all sides. Then add the browned garlic and all other ingredients into a food processor and blend until smooth.

We greased up the shrimp with olive oil and topped with salt and pepper, lemon juice and fresh chopped parsley. We grilled the shrimp until tender and juicy. Top the shrimp with the vinaigrette and get ready for a tasty extravaganza.


For the beef:
Ingredients:
Skirt steak

chili paste

Teriyaki sauce

Worcestershire sauce

grill seasoning

What to do:

Marinate the skirt steak rubbed in chili paste, Worcestershire sauce, and grill seasoning for at least 30 minutes. After marinating, cut into strips. Fold each strip over to conserve some of the marinade inside the fold, and then skewer with a wooden kabob soaked for at least 30 minutes in water.

Grill the meat kabobs until fully cooked and then sprinkle teriyaki sauce on top.

For the mixed veggi-grill:

List of veggi's:

zucchini, sliced into wedges

yellow squash, sliced into wedges

Brussel sprouts, cut into halves

romaine lettuce, whole leaves

scallions, and

portabella mushrooms, sliced

What to do:

Spread out all veggi's except the mushrooms onto a sheet pan and coat with extra virgin olive oil. Then sprinkle with salt and fresh cracked pepper (it really makes a difference). Add the zest of a lemon onto all of the veggies followed by the juice of the lemon. Finally sprinkle on some chopped parsley.

For the mushrooms coat with extra virgin olive oil and Worcestershire sauce. Then sprinkle with salt, pepper, and fresh chopped parsley.

After everything is seasoned throw all the veggies except the lettuce on the grill. Make sure to get char marks on all the veggies as this adds tremendous flavor! I don't think I could eat Brussel sprouts any other way. After the veggies you can wilt the lettuce on the grill.I hope you try this mixed grill feast!