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Cheryl
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  • United States
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Cheryl's Discussions

Tastestopping
1 Reply

Started this discussion. Last reply by Jill McKeever Apr 17, 2010.

Ingredient Question on a Red Curry
9 Replies

Started this discussion. Last reply by Pooja Nov 5, 2008.

Manicotti or Canneloni
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Started this discussion. Last reply by Mrs.W Jun 11, 2008.

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Tamale Pie, II



I make Tamale Pie a few times a year for my husband, I used to put a bunch of unneeded stuff in it and try to fancy it up.  In the end he likes it fairly plain, so I decided to make him one last week and keep it basic.

He likes the basic style even more than the one I used to make.  It is super simple for a weeknight meal, pair it with a salad and you are good to go!

1 pound of ground beef (I use grass fed 85/15
1 can of kidney beans, drained
1 can of black beans, drained (optional, can make it go further by adding more beans)
I small can fire roasted green chili's
1 box Jiffy Corn Bread Mix
1 small can of creamed corn
Chili Powder
Cayenne
Garlic Powder
Onion Powder
Salt and Pepper to taste

Cook your ground beef, adding the spices towards the end, pour into a bowl and add the beans, Fire Roasted Chili's and an additional seasoning you like, pour into a cooking vessel of your choice.

In a separate bowl, mix the Jiffy Corn Bread Mix and the Creamed Corn and the egg the corn bread calls for, pour this over your meat mixture and cook at 350 for 20-25 minutes.

Optional: add cheese at the end and serve with Cilantro and Sour Cream, perhaps Salsa as well

Company Pot Roast ala Ina Garten




I purchased a beautiful Pot Roast and asked my Hubby to make it for me on a rainy summer Sunday.  He of course, cannot do anything the easy way, he looked up a recipe from Ina Garten and decided to make it.  I was in charge of everything else so I roasted carrots and baby red potatoes.

It was very delicious and flavorful, the gravy has a thick and a bit chunky texture because she indicates you should blend in some the veggies from the roast so don't expect a super smooth gravy.

One (4- to 5-pound) prime boneless beef chuck roast, tied
 Kosher salt and freshly ground black pepper, to taste
 All-purpose flour
 Good olive oil
2 cups (4 carrots) chopped carrots
2 cups (2 onions) yellow onions
2 cups (4 stalks) chopped celery
2 cups (2 to 4 leeks) chopped leeks, white and light green parts (we used and had green onions)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy
2 tablespoons Cognac or brandy (we used Sherry)
One 28-ounce can whole plum tomatoes in puree
1 cup chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature


DIRECTIONS
1. Preheat the oven to 325°F (160°C).

2. Pat the roast dry with paper towels. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the roast in flour, turning to coat all sides (including the ends). In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear without moving for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

3. Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Carefully add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for an hour. Turn the heat down to 250°F (120°C) to keep the sauce at a gentle simmer. Roast for a total of 2 1/2 hours, until the meat is fork tender or about 160°F (71°C) internally.

4. Transfer the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the surface of the sauce.

5. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth.  We used my stick blender.

6. Pour the puree back into the pot, place on the stove top over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir the butter mixture into the sauce and simmer, stirring constantly, until thickened, which ought to take about 2 minutes. Taste and adjust the seasonings accordingly.

7. Remove the strings from the roast and slice the meat. Pile it onto a platter and serve it warm with the sauce spooned over it.


Beef Lo Mein


I love Beef Lo Mein at Chinese Restaurants and wondered how easy it would be to make at home, turns out pretty darn easy!  The prep work is the most time consuming, the actual cooking is pretty quick.

I found a recipe on Pinterest and hubby took over and made it for me.  The conclusion; better than any Restaurant!  I skipped the mung beans and bamboo shoots because I don't like them!  We also doubled the recipe!

Ingredients

4 oz. flank steak
1 teaspoon corn starch
1 teaspoon soy sauce, plus 1 tablespoon (divided)
1 teaspoon oil, plus more for cooking
8 oz. fresh lo mein egg noodles or regular white noodles
2 cups shredded Napa cabbage
2 cups of mung bean sprouts (we skipped this)
1 medium carrot julienned
1/2 small red bell pepper, julienned
1/2 cup fresh sliced mushrooms
1/2 cup sliced winter bamboo shoots (we skipped this)
2/3 cup snow peas
1 scallion, julienned
1 clove garlic, minced
1 tablespoon shaoxing wine
1 tablespoon dark soy sauce
1 teaspoon sesame oil
Pinch of salt
Pinch of sugar

Slice the beef into thin 2-3 inch strips and mix well in a bowl with corn starch, 1 teaspoon soy sauce, and oil. Set aside.

If using white noodles, boil them in about 2 quarts of water, rinse in cold water and drain. If using lo mein egg noodles, you can skip this step. If you can't get lo mein or other fresh noodles at your Asian grocer, fresh or dried linguini pasta will do also.

Cut your veggies and have them all ready for cooking. Heat the wok until smoking slightly and add a couple tablespoons oil to coat the wok and sear the beef. Take the beef out of the pan and set aside.

Add the garlic and all the vegetables to the pan except the dark green parts of the scallion and the snow peas. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.


Add the noodles and beef back to the pan and mix well from the bottom up for about 30 seconds. Then cover the wok for one minute. Remove cover and add the remaining tablespoon of regular soy sauce, the dark soy sauce, sesame oil, salt, sugar, bean sprouts and snow peas.

Mix well and stir-fry for another minute, or until any remaining liquid has evaporated. Plate and serve!

I love our cast iron WOK, it gets hot and holds the heat well.  It is Coleman brand!

Cherry Sour Cream Pound Cake



It was Father's Day and I had a pint of fresh Oregon Red Cherries and decided to make a Pound Cake. I found a recipe for Sour Cream Pound Cake and added my Cherries. 

Pitting the Cherries takes time and is a pain in the rear but worth it.  This turned out to be a delicious cake.  My Husband who is not a sweet eater, loved it!

1/2 teaspoon vanilla extract
3 large eggs
1/4 teaspoon baking soda
1/2 cup sour cream
1 1/2 cups sugar
1 cup butter, room temperature
1 1/2 cups all-purpose flour
1.5 cups of pitted cherries, chopped

Preheat oven to 350°

In a large mixing bowl, cream the butter and sugar together.

Add the sour cream and mix until incorporated.

Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time.

Add vanilla and cherries, fold in

Pour the mixture into a greased and floured loaf pan.

Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.  (This cake took almost 90 minutes to cook, probably because of the added moisture from the Cherries)

Shrimp and Grits

I found Wild Shrimp on sale at my local New Seasons and decided to make Shrimp and Grits.  It has been quite some time since I made it. I paired it with sauteed Rainbow Chard (in butter and tons of garlic, topped with Balsamic Vinegar).

It was a memorable meal, YUM!



1 pound of Shrimp (Wild Preferred) peeled/de-veined
2 Tbl of Butter
3 cloves of garlic chopped finely
1 slice of bacon diced

4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese

Directions
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain. In grease, add garlic and cook for several minutes, add shrimp and cook until shrimp turn pink. 

Spoon grits into a serving bowl. Add shrimp on top. Serve immediately.





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Jun 7, 2014
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Chicken and Vegetable Soup with Pasta

My Mom was diagnosed with Celliacs disease about 5 years ago, if she eats or even touches anything that contains Wheat, Rye or Barley, she can become ill for days. You would not believe how many foods contain Wheat, from Salad Dressing to canned…
Mar 26, 2014
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Turkey, Vegetable and White Bean Soup

I love making soup in the Fall and Winter and I have a Mom who has Celiacs so Gluten Free is a must, which this soup is!
Mar 5, 2014
Cheryl posted a blog post

Turkey Broth

I love making soup in the Fall and Winter months, something about the process I find really relaxing. I always start the process by making homemade stock, whether it is chicken, turkey, pork or beef.  I like that fact that I can add whatever flavors I like and can control the salt content, also I try to avoid added chemicals and stabilizers in the canned and boxed broths.  My secret and I cannot remember who taught me this, but save your onion skins and put them into the water along with the…See More
Feb 26, 2014
Cheryl posted a photo

Fresher and Better Hot and Sour Soup

Let me just say this is the best Hot and Sour I have made so far, it is fresher and better. The flavors are bright and pungent and the texture is amazing
Feb 20, 2014
Cheryl posted a photo
Nov 14, 2013
Cheryl posted a photo
Dec 6, 2010
Cheryl posted a photo
Sep 28, 2010

Profile Information

About Me:
I am a stay at home dog mom who loves to cook. My next door neighbor and stay at home kid mom started a blog and I thought it was cool, so I did as well. My husband and I both are really enjoying it. I cook ALOT!
My favorite foods are:
Anything with cheese, a good steak, goat cheese, ice cold milk, did I say cheese?
My favorite chefs/cooks are:
Tyler Florence, Paula Deen, however Bobby Flay is my favorite currently, my love comes and goes for all of them!
Do you have a food related website?
Yes
My website:
http://cookingdunkinstyle.blogspot.com/

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Cheryl's Blog

Turkey Broth

I love making soup in the Fall and Winter months, something about the process I find really relaxing. I always start the process by making homemade stock, whether it is chicken, turkey, pork or beef.  I like that fact that I can add whatever flavors I like and can control the salt content, also I try to avoid added chemicals and stabilizers in the canned and boxed broths.  My secret and I cannot remember who taught me this, but save your onion skins and put…

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Posted on February 26, 2014 at 3:41pm

Enter to win my SPAM Trivet

You are welcome to enter my giveaway to win a SPAM trivet, come on over!

Posted on July 20, 2010 at 2:10pm

Malted Milk Ball Cookies

These are the absolute BEST cookie I have ever eaten, seriously try them!

Posted on April 15, 2009 at 9:37am

Buttermilk Biscuits

I finally, after years of trying was able to successfully make biscuits, HURRAY!

Posted on April 10, 2009 at 8:42am

The Best Pecan Pie you will ever lay your lips on, Trust me!

Pecan pie is one of my absolute favorite pies, however the store bought ones with the layer of brown goo and few pecans is not my idea of a Pecan Pie. I like a solid layer of pecans (toasted please) and have a special ingredient which takes it over the top! I made two, one for Thanksgiving and one for me!



Everyone who tasted this pie said it was the BEST Pecan Pie they ever tasted! and I am sharing the recipe with you!





This recipe makes one pie

1 frozen Deep… Continue

Posted on December 12, 2008 at 9:34am — 2 Comments

Comment Wall (17 comments)

At 8:54am on April 20, 2008, Roma gourmet said…
Welcome Cheryl!
Do you love Italian cuisine?
If you like it, please check out my website:
Roma gourmet
with Italian recipes and nice dish photos
and let me know if you like it!
Have a great day
Roma gourmet

At 11:47am on April 21, 2008, Jill McKeever said…
Welcome Cheryl!

You're doing a good job on your blog - keep up the good work!
I'm so glad you joined us. Be sure to head over to the Forum and Introduce yourself to the rest of the community. We have a cool group of folks here. Please make yourself comfortable, mix & mingle and have fun!

If you have any questions about the site or community, contact me.
At 3:46pm on April 28, 2008, Charles McKeever said…
Welcome Cheryl. I'm the main technical guy here at Great Cooks Community. Please make yourself at home and let me know if you need anything. Jill and I are glad you're a part of the community.
At 4:09pm on April 28, 2008, Cheryl said…
Thank you so much, I have not had much time yet to check it out, but this week I shall!
At 12:57pm on May 14, 2008, Pam said…
Hi Cheryl,

Thanks for introducing me to Great Cooks. I am off to the library & for a walk at the reserve with the kids... It's so warm outside!
At 3:37pm on May 14, 2008, Crystal said…
Hi Cheryl!
You've got some great looking recipes on your blog. We are having our annual Memorial Day/Crystal's birthday party next weekend, and we always have a big cookout. My sweetie is like yours - Master Of The Grill. ;-) I'm going to show him your hubby's recipe for chicken legs, so we can try it out!
At 11:39am on May 31, 2008, Clive Berkman said…
Thank you so much....I am still learning and its been 30 years
At 1:38pm on June 1, 2008, Hetal said…
Hi Cheryl...welcome.Visited your blog,you have a wonderful blog,left as comment there.
At 1:56pm on June 1, 2008, Hetal said…
I have marshmallows at home,will definitely try this recipe..:)
At 6:23pm on June 5, 2008, Hetal said…
Hi Cheryl.....hey we both have the same page.he...he!!

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