Wednesday, May 14, 2014

Steak and Veggie Stir Fry

We love to cook outside on the grill during spring and summer. For some reason, we tend to overestimate the amount of steak needed to feed our family and we end up with leftovers. While just plain, left-over steak reheated in the microwave tastes great, sometimes I need to get creative and figure out another way to use up the cold steaks sitting in our fridge. The other day, I came up with a quick and delicious stir-fry that the whole family loved.

Here are the frozen vegetables I used
 If you have leftover steaks, this will only take about 15 minutes! And it's so good that it's worth just grilling some extra steaks during a cookout to have ready for a meal later in the week. This is an easy  supper to throw together on a busy night.


1 tablespoon oil (I used olive oil)

2 or 3 boneless cooked steaks, sliced thin

Coarse Kosher salt and fresh ground pepper

1 package (16 ounces) frozen vegetables

1 teaspoon garlic powder

1 teaspoon ground ginger

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes

2 tablespoons soy sauce

Steamed rice (optional)

Quick tip: Save medicine cups for measuring small amounts of liquids!


1. Heat oil in large skillet over high. When oil is hot, add sliced steak. Sprinkle lightly with Kosher salt and fresh-ground pepper. Stir and cook in hot oil until heated through. Remove from skillet onto a plate.

2. Add frozen veggies to skillet and stir to coat with oil and drippings. Add remaining ingredients and mix well. Cook and stir over high heat for 5-6 minutes, until heated through and crisp-tender. Do not overcook. Add steak back to skillet with veggies.

3. Serve alone or with steamed rice.

Yield: 3-4 servings without rice; 4-5 servings if served with rice.

Easy Laundry Routine

I've been a "housewife" for 20+ years, have 4 kids (1 grown, 2 teens, and 1 preteen at the time). Over the years, I have figured out a laundry routine that works great.

I'm moving!

I am so glad this is a virtual move, not a real moving to another house move (not fun, in my book!). Nope, this time I am venturing out and starting a new blog with my very own domain. I'm so excited! Right now I only have a little "About Me" page up, but I will be working on it over the summer and will have my first new blog post up by the beginning of the new school year!

My new blog addy is: I hope to see you there!

Friday, May 2, 2014

Strawberry-Spinach Salad

I try to serve a salad with every dinner, and this is one of my family's favorites. It is especially good and refreshing on a warm, spring day.

1 lb. fresh baby spinach, washed and dried

1 cup fresh strawberries, sliced

1/2 purple onion, thinly sliced

1 large lemon, or 2 small

2 tablespoons sugar

1 tablespoon olive oil

Fresh-ground pepper

Crisp-fried bacon, crumbled (optional)

2 tablespoons shredded Parmesan cheese (optional)

1. Grate lemon(s) zest into a small bowl, and then squeeze the juice into the bowl. Add sugar, olive oil, and pepper. Whisk until well-blended.

2. Place baby spinach and sliced strawberries in large salad bowl and toss. Add lemon dressing and toss, being sure that all of the spinach gets coated with dressing. Lay sliced onions on top, and sprinkle with crumbled bacon and shredded Parmeson (if using). Enjoy!

Thursday, May 1, 2014

Southern Green Beans with Bacon & Mushrooms

This is our family's favorite way to eat green beans! Yes, I know, green beans taste great stir-fried in a bit of olive oil until they are just crisp-tender and bright green, and that's probably healthier, but this is how they do green beans in the south. It is totally a comfort food that my kids grew up on, and that I, as a little Texas girl, grew up on. Green beans slow-cooked with bacon, onions, garlic, mushrooms, and chicken yummy.

2 lbs. fresh green beans, washed and snapped

4 slices bacon (cut into bite-size pieces with kitchen shears)

1 small yellow onion, diced

2 cloves garlic, minced

1 pkg. fresh mushrooms, sliced

2 tablespoons tomato sauce

2 cups chicken broth


Salt and pepper, to taste

1. Fry bacon, onion, and garlic together for about 10 minutes over medium heat, stirring frequently, until bacon is cooked and onion is translucent.

2. Add mushrooms to bacon mixture and cook while stirring for an additional 5 minutes. Add green beans and toss to coat with bacon grease. Stir in tomato sauce and chicken broth, and just enough water to cover the green beans about one inch. Mix well. Increase heat to medium-high and bring mixture to a boil. Reduce heat, cover, and simmer slowly for about 1 to 1 1/2 hours, until green beans are very tender.

3. Season with salt and pepper to taste.