Wednesday, January 30, 2013

Beef and Broccoli

This is another great recipe that has me never wanting to go back to a Chinese restaurant again. This was made and at the table in less than 30 minutes. The rice is what took the most work. It is also a very cheap dinner and definitely cheaper and more healthy than going out to a restaurant.

The beef has an excellent marinade that gives it the flavor you are looking for without being overly sweet. You can easily add more vegetables to this dish or serve it over brown rice to suit your tastes. I was just looking for the traditional beef and broccoli. I now have added another winner to my Chinese recipes. The others we have tried and LOVED are the Sweet and Sour Chicken and  Skinny Sesame Chicken. Now that I have discovered all of my favorites, I need to focus more on Ethan's, Orange Chicken and Cream Cheese Ragoons. Maybe next week...

The only kicker with these recipes is that do have some ingredients that are pretty specific and important to get the taste you are looking for. Some may seem different to you, but I think you will be surprised how many you can find in your local grocery store. I did not have to make any trips to our specialty markets to find these ingredients. The great thing about buying the ingredients is that they will not expire for a while and you can try your hand at making many other great recipes, instead of eating out! I noted the ingredients which I think you can replace with more common items without compromising the flavor of this dish.
Source: Bewitching Kitchen

1 pound of Flank Steak, thinly sliced across the grain
1 pound of Broccoli Florets
1 clove of Garlic, minced
2 tablespoons of Grapeseed Oil or Vegetable/Extra Virgin Olive Oil
1 teaspoon of Cornstarch, dissolved in 1 tablespoon of water

For the Beef Marinade:
1 teaspoon of Soy Sauce
1 teaspoon of Chinese Rice Wine or Dry Sherry
1/2 teaspoon of Cornstarch
Fresh Ground Black Pepper

For the Sauce:
2 tablespoons of Oyster Sauce
1 teaspoon of Chinese Rice Wine or Dry Sherry
1 tablespoon of Soy Sauce
1/4 cup of Chicken Broth or Water


First, get out a medium size bowl and add all of the ingredients for the beef marinade. Toss the beef with the marinade and let sit for ten minutes while you prepare the other ingredients.

Next, get out a small bowl and mix all the ingredients for the sauce together. Set aside.

Now, bring a saucepan filled with water to a boil. When it is boiling, place the broccoli in for 2 minutes. Drain well and set aside.

Next, heat a large frying pan or wok over high heat add the 2 tablespoons of oil. Add the beef to the pan, spread them apart so they are not touching. Let the beef cook for minute undisturbed, flip the beef and add the garlic in the pan and fry for 30 seconds-1 minute until the beef is cooked thoroughly.

Now, pour the sauce and broccoli to the pan and bring to a boil. Pour in the dissolved cornstarch and cook until the sauce boils and thickens, about 30 seconds.

Eat plain or serve over rice.


Happy Cooking,
The Barbee Housewife

Monday, January 28, 2013

Buttered Popcorn Cookies

Get your popcorn ready, it's Superbowl week! Anyone else here think Dez Bryant is the man? Yes, I am a Dallas Cowboy's fan, and proud of it! And, yes I know the Cowboy's are not playing in the Superbowl. This upcoming weekend is one of my favorites. I love to plan for all of the appetizers. It is so much fun.

This year we aren't having a huge party, but having a few couples over to watch the game and to socialize, of course, for those not interested in watching the game. I like to always have a variety of food, so that everyone can find something they want. Last year, my husband and I made the mistake of not having anything with bacon on the menu. That will not be the case this year, I guarantee it.

These cookies are such a unique twist on the normal cookie and popcorn. They work wonderfully together, it is one of those things that left me thinking, "Why haven't I tried this before?" Oh well, it will not be the last time. One of my friends described these as kind of tasting like a popcorn treat/ball. Everyone that tried them was intrigued at first, then loved them. These would be a great addition to any Superbowl Party.
Source: Smitten Kitchen Cookbook

2 tablespoons of Vegetable Oil
4 cups of Popped Popcorn, natural + 1 tablespoon of Melted Butter & 1/4 teaspoon of Salt
1/2 cup of Butter, softened
1/2 cup of Light Brown Sugar, packed
1/3 cup of Granulated Sugar
1 Large Egg
1/2 teaspoon of Vanilla Extract
1 1/4 cups of All-Purpose Flour
1/2 teaspoon of Baking Soda


First, pop the popcorn and remove all of the un-popped kernels. Pour the butter and salt and toss to coat. Set aside to cool.

Pre-heat your oven to 350 degrees.

Next, get out a small bowl, whisk together the flour and baking soda.

Get out a large mixing bowl. Cream together the butter, brown sugar, sugar, egg, and vanilla, until smooth. Stir the dry ingredients into the butter-mixture until well-incorporated.

Fold the popcorn into the dough. Be gentle, it is okay if some of the popcorn breaks. Make sure that the popcorn is evenly distributed throughout the dough. It seems like there is too much popcorn, but just keep folding.

Finally, prepare 2 cookie sheets with parchment paper or silpat mats. Spoon heaping-tablespoons onto the sheets 2 inches apart. Bake the cookies for 10-12 minutes until the edges are light brown. Let them cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.


Happy Cooking,
The Barbee Housewife

Wednesday, January 23, 2013

Parmesan Roasted Broccoli

I am sure you have noticed that I do not have many side dishes on my blog. It is pretty apparent that I spend my time thinking about which dessert I am going to make Ethan next, or what we are going to have for dinner. I almost always end up steaming broccoli or doing a quick sauté on mushrooms or asparagus and the even more often side spinach salad. Don't get me wrong, I love my little side salad. It would not be a trip to the grocery store without my little bag of organic baby spinach, but I realized my sides needed some work.

Roasting vegetables is a quick way to infuse more flavor into them. You can roast them with different spices to match the main dish or just do a simple roast with just olive oil, salt, and pepper.

This broccoli was roasted the simple way with olive oil, salt, and pepper but, as soon as it came out of the oven it turned magical. Cheese does that my friends. It seems like loading broccoli with cheese would defeat the purpose of eating fresh vegetables, but not when you use parmesan. Parmesan has a strong flavor and provides a nuttiness that the fresh broccoli needs. Parmesan is a great cheese to use on this dish because just a little bit of the cheese will provide all of the flavor you need.
Source: Fort Mill SC Living


1 head of Broccoli, cut into florets
1 1/2 tablespoon of Extra-Virgin Olive Oil
1/4 teaspoon of Salt
1/2 teaspoon of Pepper, I love pepper, you can start with a scant 1/4 if that pepper suits your taste
2 tablespoons of Parmesan Cheese, grated


First, pre-heat the oven to 450 degrees.

Next, toss the broccoli with the olive oil, salt, and pepper, and spread on a rimmed baking sheet.

Now, roast for 12 minutes or until the broccoli is tender and lightly browned.

Finally, toss with the grated cheese and serve.


Happy Cooking,
The Barbee Housewife

Tuesday, January 22, 2013

Beer-Can Crockpot Chicken Sandwiches

I love the summer and grilling and actually just everything that comes with summer. You know, hanging out by the grill, relaxing, smelling the wonderful food, having a cold drink, listening to music in the background, and talking with your friends and family. It is one of those simple, easygoing things that is a favorite past-time of mine. 

One of my favorite things to grill, or let's be real, have grilled for me, is chicken. Beer-Can Chicken is a pretty popular dish to make on the grill, the beer keeps the chicken incredibly moist and it gives great flavor. This recipe will take you back to summer while you are actually in your kitchen trying to stay warm. This was a perfect recipe for these cold months, it will cook all day in your crockpot and when you get home you will have a satisfying warm sandwich. I served these with this creamy coleslaw that perfectly paired with the bbq chicken. 
Source: Dainty Chef


3 pounds of Chicken Breasts, boneless and skinless, about 6 large
1 tablespoon of Onion Powder
1 tablespoon of Paprika
2 cloves of Garlic, minced
1/2 teaspoon of Salt
1/2 teaspoon of Black Pepper
1 cup of Beer, any kind you like
3-3 1/2 cups of BBQ Sauce, your favorite kind
Buns and slaw for topping


First, pour the beer into the crockpot.

Now, stir in the onion powder, paprika, garlic, salt, and black pepper. Add the chicken breasts to the crockpot. Spoon the bbq sauce over the chicken.

Let this cook for 6-8 hours on low.

After your chicken is ready, shred it with two forks, or with your Kitchen Aid Mixer. Add the chicken back to the crockpot and toss with the juices. Serve on buns, topped with slaw.


Happy Cooking,
The Barbee Housewife

Monday, January 21, 2013

Walnut and Rosemary Oven Fried Chicken

You know fried chicken is so delicious, but really is it so good to make up for the millions of calories? No. The answer is no. There are a ton of recipes around on the internet, Pinterest, etc. for oven-fried chicken and we have tried a few, however, I just get left disappointed. I would have preferred to have eaten baked chicken. Well, this recipe is different. It is a winner and will not leave you disappointed.

I was flipping through my Novemeber 2012 Cooking Light magazine and I could not tear this recipe out fast enough. Does anyone else do that? Rip the recipes out of your magazine? It is just something about having it in my hand. Then I have all these loose papers and a stack of magazines in a basket. I need help people, it's crazy.

This chicken has a crust of panko, which is toasted and really makes all the difference in the world. If that isn't good enough, you grind parmesan cheese and walnuts together and toss with the panko for the coating. It is the most delicious coating that is nutty, cheesy, and toasted so you get the crunch. And one piece of chicken on has 292 calories. Believe me, you will not be missing greasy fried chicken at. all.
Source: Cooking Light Magazine, Novemeber 2012

1/4 cup Low-Fat Buttermilk
2 tablespoons of Dijon Mustard
4 Chicken Cutlets or 2 Chicken breast split in half, pounded to 1/2 inch
1/3 cup of Panko
1/3 cup of Walnuts, finely chopped
2 tablespoons of Parmigiano-Reggiano Cheese
3/4 tablespoon of Fresh Rosemary, minced
1/4 teaspoon of Kosher Salt
1/3 teaspoon of Ground Black Pepper
Cooking Spray


First, pre-heat your oven to 425 degrees.

Now, heat a small skillet over medium-high heat. Add the panko to the pan and cook about 3 minutes until golden, stirring frequently. Keep your eye on this it is easy to burn.

Next, get out two shallow dishes. In one, whisk together the buttermilk and mustard. In the other, place the panko, nuts, cheese, rosemary, salt and pepper.

Now, get out a baking sheet cover it with foil and arrange a baking sheet on top of it. Spray with the cooking spray.

Finally, place the chicken in the buttermilk mixture to coat then dredge it in the panko mixture coating evenly. Place on the wire rack, bake for 20-30 minutes based on the thickness of your chicken.


Happy Cooking,
The Barbee Housewife