Stoganoff with hamburger

This is one of my favorite meals. I made this for my husbands birthday and I must say it was delicious! It is one of my mom's recipies. When I got married she gave me a huge 3 ring binder full of family recipies and things she's gathered and learned to make over the years. Luckily I have inherited my mothers love for cooking! Enjoy this meal! (warning this ruiend my husband for all other Hamburger Stroganoff)

4tbls butter

1/2 cup onion chopped

2lbs hamburger

2 cups sliced mushrooms

1/2 tsp paprika

6tbls lemon juice(fresh is the best)

2 can plus 6 tbls beef broth (or add 6tbls water)

2 tsp salt or to taste

10 oz pasta cooked (Bowtie, penne, or pasta of choice)

2 cups sour cream

In large fry pan melt butter then add onions, saute until tender.

Add beef cook until beef is browned.

 Add mushrooms, paprika lemon juice, broth and salt.

Stir and let mix simmer about 12 minutes.

Sitr in the pasta let simmer another 12 minutes. 

Stir in the sour cream. Heat but do not let boil.

And there is my mommas stoganoff! It is delicious!!

Enjoy =)

Piquant Salad of sweet lime Pork(chicken) and noodles

Need:

Marinade/Dressing

(the dressing can be a little sour if not done right, so if you just want to use it as a marinade I'll put the amounts at the bottom of the post)

9 fresh limes juiced

2 1/4 tlbs sugar(I do it to taste)

1 tlbs Oil

3 cloves garlic

1 Anaheim chili

5 slices pickled jalapeno, more for hotter

1 bunch cilantro(cut off bottom)

Salad:

Romaine Lettuce

1 pkg spaghetti

Pork loin roast boneless 2 to 4 lbs( I use chicken instead and use about 3 slices about 2 to 4lbs)

1 Red onion cut in half and thin sliced

1 cup chopped cashews

Marinade:

Put all ingredients in blender. Puree until smooth. Put raw meat in gallon Ziploc bag and let sit for at least 15 minutes if you're in a hurry, or if you have time for an hour.

Meat:

Boil Chicken(I tried to cook in a frying pan but everything was burning to the bottom even with some oil so I decided boiling was better), when cooked drain and let cool, then cut into bite sized pieces.

Cook your noodles prepare lettuce, get the dressing ready, get the meat out and there you go you've got a very healthy salad!
I make extra everything because I eat it for a few day.( may sound crazy but I love this meal!)

(I forgot to take pictures while making it so in a month or two i'll make it again and post pictures)

Amount without dressing

1/2 cup fresh lime juice

3 cloves garlic

3 slices pickled jalapeno

1/2 cup cilantro

2 1/4 tlbs sugar(still to taste)

1 Anaheim chili

1tlbs oil

Cannon Family Salsa

2 cans diced tomatoes (or whole)

1 can tomatillos (if you can't find this its fine without it, just gives it more flavor)

1 can green chilies

2 tlbs cilantro

1 lemon, use all the juice

1 or 2 tlbs pickled jalapenos with some juice

(You can add more jalapenos for more spice, I add about 8 slices and about 3 tlbs juice)

2 to 3 chopped green onions

1 bag Chips

Put onions, cilantro, tomatillos, lemon juice, in processor. Process the salsa until all of the ingredients are mixed. Add pickled jalapenos mix, and tomatoes.

You can serve right away or let chill before serving.

(I did the recipe backwards and it still turned out just amazing!)

Oh and one more thing I do everything to taste. I mix then taste it and add more stuff as I go.

I've been making this for years and LOVE it

Good to have with the Salsa, Guacamole, Tequitoes, or Tacos.
My husband and I had Guacamole and Tacos for dinner it was delicious!

There is the salsa

I've done this in a blender and the processor and the food processor does it much much better.

30% less sodium

healthy lettuce

Stroganoff with hamburger

Easy stroganoff

For my wedding my mom gave me a huge cook book from family recipies and discovered recipies over the years and I'm making my rounds in it and have made some delicious meals.

Ingrediants:

4 tlbs butter

1/2 cup onion chopped

2cups sliced mushrooms

1/2 tea paprika

6 tlbs lemon juice (fresh lemon is best)

2 cans beef broth & 6 tbls beef broth (I didn't have beef broth so I added some water)

2 tea salt or to taste (we didn't really add any)

10 oz pasta cooked

2 cups sour cream

I would think that this would serve about 3 people with some left overs.

In large fry pan melt butter add onions saute until tender, then add beef. Cook until beef is done. Add mushrooms, paprika, lemmon juice, broth and salt. Stir and let mix, simmer about 12 minutes. Stir in pasta let simmer another 12 minutes. Sitr in the sour cream. Heat but do not let boil. And there you have it!

Next time I make this I will take more pictures

Let me know what you think or what you'd change.

Thanks for reading! =)

Peach Cinnomon Butter(Canning)

So it’s that time of year when we start to can everything. At my parents old house they had a peach tree and no one was going to eat the peaches so I went and got them, we weren't sure what to do with all those peaches then we thought that canning them would be our best bet..

(this is about half of what we had)

This recipie will make ABOUT 12 jars and it is essentially jam.

Could use:
A Large boiling pot with lid for the jars,

Round rack,

 Jar grabber (I'm not sure what the actual name is haha)

There are canning sets at walmart, target, ect.

 

       

Need:

- 5lbs Peaches

- 2 Fresh Lemons

- 1tlbs or to taste of Cinnamon (optional)

- 4- 41/2 cups sugar

- 12 half pint jars (approx) sometimes you need more sometimes you need less

First you need to par boil your peaches for about two minutes. When you are boiling don't put more then one level of peaches in at a time.(The reasoning for par boiling is so that the skins will be so soft they will fall right off, otherwise it takes a lot more effort to get the skins off)

Taking them out would be easiest with a spoon strainer with a handle but you could also take them out with a large spoon, you will need more ice for the ice water if you will be putting some hot water in the tun/sink.

Have a tub or sink full of ice cold water ready. You will be putting the peaches in the cold water to peal them.

    

After you pealed the peach you need to cut out any dark spots and to take out the core.

Then place the halves to fourth pieces of peaches to the side until you are done with this process on all of the peaches.

Zest of two lemons and after you have zested it cut one in half and juice it. (you only need juice of one lemon) 

Then you need to almost puree the peaches. Leave a few small chunks.

When you are done get a large pot(not the jar boiling pot) and put all the peaches in add sugar, cinnamon to taste or 1 tlbs and add the lemon juice and zest stir all of it in.

This is a little too much puree'd

Then when finished bring to boil. After it has boiled turn down the heat to medium - low and let simmer for about two hours or until it is a bit thicker and the peaches are mounding on the spoon.  Stir very frequently.

(In this is a picture of it starting to mound)

You will need your jars in a sink or a tub covered with hot hot water with the lids in there also.

Shake out the water and fill up with the peaches.

After you have filled the jars put them back in the hot water in the tub or sink until the pot is boiling or the jar will burst from the boiling peach butter

Place the lids on, not tight but enough that it has resitance. 

 Then with the Jar rack place as many as will fit without overflowing it,

.

 and place in boiling water for about 10 minutes. (Have the water already boiling when you put it in. Water should be at least an inch above the can lids

Then have a couple towels ready on the counter to set the jars on. (The boiling seals the lid on) A few jars might not have sealed but give it some time and if it still hasn't sealed you can re- do it (take off lid wipe it off and boil again, if it still doesn't seal you should use it soon.) ( how to tell if it has sealed is when you press on the lid and if it doesn't move it is sealed if it bounces it isn't sealed.

And three ya go! Its lots of work but so worth it! It tastes sooo good!! =)

Here are the directions without the pictures inbetween

First you need to par boil your peaches for about two minutes. When you are boiling don't put more then one level of peaches in at a time. Have a tub or sink full of ice cold water ready. You will be putting the peaches in the cold water to peal them. (The reasoning for par boiling is so that the skins will be so soft they will fall right off, otherwise it takes a lot more effort to get the skins off) After you pealed the peach you need to cut out any dark spots and to take out the core. Then place the halves to fourth pieces of peaches to the side until you are done with this process on all of the peaches.

Then you need to almost puree the peaches. Leave a few small chunks.

Then when finished put in large pot to bring to boil add cinnamon to taste or 1 tlbs and stir it in. After it has boiled turn down the heat to medium - low and let simmer for about two hours or until it is a bit thicker and the peaches are mounding on the spoon.  Stir very frequently.

You will need your jars in a sink or a tub covered with hot hot water with the lids in there also. Shake out the water and fill up with the peaches.

Then with the Jar rack place as many as will fit without overflowing it, and place in boiling water for about 10 minutes. (Have the water already boiling when you but it in. Water should be at least an inch about the can lids

Thanks for reading!

Yummy Chicken Enchiladas

Need:

4 chicken breasts, cooked chopped into pieces

2 can cream of chicken soup

1 (4 oz.) can diced green chilies

1 (3 oz.) can olive sliced or chopped

1 pt. sour cream (small)

2 c. shredded Monterey jack cheese

(If you want you can just use cheddar cheese for both inside and out)

2 c. shredded cheddar cheese

1 doz. flour tortillas

Mix soup, chilies, olives, sour cream, and Monterey jack cheese.
 Separate four cups of mixture and mix with the chopped chicken.
 Fill the tortillas with chicken mixture.
Pour remaining soup mixture on top and top with grated cheddar cheese.
Bake at 350 for 40 minutes

I didn't completely follow this recipe. My husband doesn’t like olives so I left those out and instead of Monterey jack cheese on the inside I just did Cheddar cheese so I could save money and not waste cheese.

Sorry there aren't more pictures again for the next time I make this I'll take more pictures