Growing up, my mom made a version of beef tips that I always thought was kind of flavorless and tough. But this meant she would making rice. She hated rice and rarely made it. If rice so much as touched her plate, she was done eating. Imagine going out to a Japanese steak house with that……….
When I first made this myself, I immediately added beef base to the recipe. It definitely gave it some added flavor, but it was still quite tough.
Since this was one of the first recipes I ever attempted on my own as a young cook in my own kitchen, I have had many years of perfecting this recipe for my tastes.
Mushrooms and onions have joined the party over the years, and green peppers made an appearance for some years. If you like green peppers, feel free to add some during the last few minutes of cooking.
Continue reading “Beef Tips and Mushrooms”
This recipe was also inspired by a restaurant from back in my hometown. It was the first place I experienced the goodness of quesadillas. I have to call these Midwest Quesadillas because just plain ole quesadillas might cause folks to expect a recipe containing toasted tortillas with tomatoes, peppers and perhaps some chicken, beef, carnitas, or even barbacoa in them. Although, all of those options are tasty and I even think Ron may have one he will share on the blog someday, this one has none of the common ingredients in it expect maybe cheese and onions.
Even the cheese is not a common sight in quesadillas, this one uses jack cheese. I remember when I first started making these I had to shred my jack cheese by hand. These are so much easier to make now that shredded jack is readily available at most markets. Continue reading “Midwest Quesadillas”
Sometimes you just want a light and simple dinner, no matter the season. These crab stuffed mushrooms fit the bill paired with a salad.
They also make a lovely appetizer, but they aren’t so fancy and expensive to make that you couldn’t carry them to a tailgate or casual backyard BBQ. They would also be great served as an accompaniment to a nice juicy rib-eye. I have probably done all of the above with them over the years.
I use white cheddar cheese on my mushrooms, but please use whatever cheese is your favorite. I encourage people to always change a recipe to fit their own tastes.
Continue reading “Crab Stuffed Mushrooms”