Philly Cheesesteak Casserole

Here is but one idea of how to stretch your roast and hide the fact it is a left-over. The meat has been portioned off into ½ lbs packages. If you have frozen these, simply let it come to room temperature before cooking this casserole.

Left-over roast, mushrooms, onions and some pasta becomes a casserole version of Philly cheese steak. 

 

Ingredients

• 4 ounces penne pasta ( about a third of a box)
• ½ lbs beef (left-over from roast)
• 2 tablespoon butter
• 5 ounces mushrooms sliced
• 1 medium onion chopped
• 1 cup beef broth (low sodium)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cornstarch
• 5 slices provolone cheese
• Salt & pepper to taste
• *optional: slave had some leftover slices of roast beef that was added

Directions:

Preheat oven to 350 degrees and spray an 8 x 8 baking dish.

Cook noodles according to package instructions. Drain well. 

 

While that is cooking do your cutting: chop the onion, slice up the mushrooms and rinse & drain

In large skillet over medium heat cook the onions until transparent about

7 -10 minutes. 

 Add the mushrooms and continue cooking and stirring for another 4 minutes.

Add another Tablespoon butter.

In a bowl mix the beef broth into the cornstarch. Stir this into the onion – mushroom mix in skillet. Add Worcestershire sauce and cook, stirring, another 2 minutes or until slightly thickened.

Add the beef to skillet mix and let warm up, about 4 minutes.

Pour the drained pasta to the sprayed baking dish. Stir in the beefy mix until well combined.

Cover the top with slices of cheese and bake for about 20 minutes or until cheese is melted.
If you wish, run it under the broiler for about 5 minutes to get a touch of brown on the cheese.
Serve with a side of warmed up green vegetable left-over.

For our music: https://www.youtube.com/watch?v=EipdAjhImrc

So happy to show my Master how well I steward the food budget.

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White

http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTMvia @amazon

Where's the Beef?

We are taught the only way for a MAN (read that Master, Alpha, person in charge) to be satisfied with dinner is with BEEF. So let consider how best to cook this essential element. The meat counter can be intimidating to the novice kitchen slave. Ask the butcher for help.

Consider cooking a roast. Yes it might seem expensive at first. However when roasted correctly it is phenomenal. Portion it out and don't eat the whole thing at one setting. Cut up and bag left overs in about ½ lbs sizes. These can be frozen and pulled out to make dozens of different meals. Add some to your spaghetti, with gravy & mushrooms you have Stroganoff, add a bit to any caned soup and use beef broth instead of water to heat and you have a masterpiece soup. You can make dozens of casseroles with only ½ lbs of beef each. What's more, even boxed “helper” dinners will taste gourmet!

A simple beef roast can be your best dish ever. Prepare and let the oven do the work. Give it time, don't rush and you will be considered a genius. 

 

Ingredients:

2-3 lbs beef roast

2 Tbs of vegetable oil or bacon grease

salt + pepper to taste

optional:

½ tsp of any--

garlic powder,

mustard powder,

celery salt,

onion salt

Directions:

Take the meat out of the refrigerator and let sit out for at least two hours – be brave it will be fine.

Preheat the oven to 200 degrees. Line a baking pan with foil and spray.

Wipe the meat off and pat dry with paper towels.

Brush on the oil or grease. Both sides! Season with salt, pepper and whatever you chose just keep it light OK?

Place this into the oven and let slowly roast. This will take time – don't rush it. Plan on at least 2 and a half hours! Don't keep opening the oven door, just let it work its magic.

Remove the roast and check for temperature. When your roast is within 5 to 7 degrees to desired doneness pull it out.

135 for medium rare to 145 for medium. Please do not cook it any higher than 165 degrees under any circumstances.

Now if the roast is not browned by the fats you brushed on. Tent the meat and raise the oven to 450 degrees. Don't worry! When oven reaches that place the roast back in for 7 to 10 minutes. This should finish the Maillard reaction and the surface will be nicely browned and a fantastic bit of a crust will greet you.

Remove the meat, tent with foil and let rest for ten to twenty minutes, the meat will be reabsorbing its wonderful juices! Do not skip this rest. Use it to prepare the vegetables or set the table, whatever.

By cooking at the low temperature the natural collagen fibers in the meat will break down. This will leave even the toughest cut of meat, tender and juicy.

Here it is served with rice, gravy and some steamed broccoli.

For our music: https://www.youtube.com/watch?v=9tZWLRh3xmU

So honored to be serving my Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by

 Dan White  

http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTMvia @amazon

CBT Cucumber Bacon &Tomato Salad

No, CBT does NOT stand for Cognitive Behavioral Therapy! However here we use it to name a simple refreshing salad that is perfect for these hot days.

Sometimes a cool salad with cucumbers can help us keep hydrated and it does lower our body temperature!

Cucumbers, tomatoes, and bacon, what a great combination! The dressing is a little bit of mayonnaise with garlic powder, how easy. The trick is in the cutting. You want juicy chunks.

Ingredients

• 5-6 small cucumbers
• 4-6 Nice Sized Roma Tomatoes
• ½ lbs bacon
• 1/3 cup mayonnaise
• ½ Tsp garlic powder
• Salt and pepper to taste
• 
  

Directions: 
 

Fry up the half pound of bacon in a large skillet. Cut each piece in half to fit the pan. Cook it until it is right on the edge of floppy and hard crispy.

Remove to a paper towel lined plate.

While that is frying:

Peel the cucumbers and cut into ½ inch chunks.

Cut the Roma tomatoes into chunks about the same size as the cucumbers.

Sprinkle both tomatoes and cucumbers lightly with kosher salt.

Combine in a large bowl and cut up the bacon to mix in. Save back a couple of pieces to crumble on the top.

In a bowl, mix mayonnaise, garlic powder and pepper.

Stir this into the salad.

Sprinkle bacon crumbles on top and cover. Let sit for about half an hour in refrigerator to blend flavors!
Serve as you wish.

For a bit of music: https://www.youtube.com/watch?v=SB0HICPWlrk

So happy to be serving my wonderful Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White

http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTMvia @amazon

Creamy Chicken Mushroom Asparagus Skillet

Here is a different way to fix chicken in a one skillet meal. By adding asparagus, mushrooms and a few grapes a wonderful combination grows.

Chicken thighs, mushrooms, and asparagus works wonders on this easy to throw together meal. Serve with a rice or a green vegetable if you prefer. 

 

Ingredients

• 2 tablespoons olive oil
• 4 boneless chicken thighs
• 2 tablespoons of butter
• 8 ounces sliced mushrooms
• ½ lb asparagus trimmed and cut in thirds
• 1/3 cup seedless grapes (or craisins)
• 3 cloves garlic minced
• 1½ Tbs flour
• ½ cup dry white wine
• ½ cup low sodium chicken broth
• ¼ cup non fat half & half
• Salt & pepper to taste
• 2 tablespoons fresh chopped parsley to garnish
  

Instructions

Do your cutting. 

 

 

Mince the garlic, rinse the mushrooms trim and rinse the asparagus. 

Heat 1 tablespoon of olive oil over medium high heat. Add chicken and cook 4-5 minutes on each side. Remove and place on plate. 

 

Melt butter and add mushrooms. Cook until they start to turn golden brown about 2-3 minutes; stirring several times. 

 

Add the asparagus. Cook for an additional 5 minutes; stirring several times. Remove vegetables to plate. 

 

Heat 1 tablespoon olive oil in skillet over medium low heat. Add garlic and cook for about 1 minute while stirring continuously. 

Sprinkle flour over garlic and oil whisking continuously; cook for 90 seconds.

Slowly add wine and whisk in. Cook down for 1 minute. Whisk in chicken broth and cream. Salt and pepper to taste. Stir in the grapes.

Add chicken and vegetables back to skillet and simmer for 4-5 minutes. Sprinkle with remaining parsley.

You could add a teaspoon of wholegrain mustard to the sauce and gave it an extra dimension.

Serve with pride.

For our music: https://www.youtube.com/watch?v=fTb9-eDmvKQ

Serving my Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White

http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Spinach and Mushroom Soup

Here is a healthy great tasting meal of soup and salad that wont heat up the kitchen very much. Use the slow cooker to do the work and surprise with a homemade soup that isn't laden with salt. 

 

Serve this with a side salad of mixed vegetables in a sweet & sour dressing. A wonderful way to enjoy a meal made from scratch that won't wear you out.

Ingredients:

2 cups fresh mushrooms, washed and halved

1 onion, cut in a medium dice

2 teaspoons dried Italian seasoning

1 bay leaf

1 teaspoon paprika

1 tsp salt + ½ tsp black pepper

½ cup white wine

4 cups low salt chicken broth

2 cups water

¼ cup cornstarch

1 tablespoon cold water

1 10-ounce package fresh spinach, stemmed

1 cup non fat half & Half

Directions:

Wipe out the slow cooker and spray. Set on low.

Rinse and drain the mushrooms, chop the onions.

Place the mushrooms, onion, Italian seasoning, paprika, salt and pepper into a 6-quart slow cooker. Stir to mix.

Add the white wine, broth and water and stir again.

Place the lid on the slow cooker and cook on low for 7 hours or on high for 4 hours. 

 

Combine cornstarch and 1 tablespoon of cold water. Stir to incorporate and ensure there are no lumps. Add to slow cooker. 

 

Add spinach by handfuls and stir in each. They will wilt right down.

Then the half & half gets stirred in. Replace lid and turn slow cooker to high. 

 

 

Cook for another 45 minutes.

===

Sweet and Sour vegetable salad

Ingredients:

1 (16 ounce) can mixed vegetables

1½ cups macaroni, cooked or pasta of your choice

½ cup onion, chopped  (could use green onions, too)

1 (15.5 ounce) can kidney beans, rinsed and drained

 

Directions:

Chop onion, heat water for pasta. Drain the red beans.

Boil pasta for 4 minutes, then add the drained mixed vegetables. 

 

Continue to boil for another 4 minutes or until pasta cooked. Drain well.

Add the onions and kidney beans. Let cool while making dressing.

Sweet and Sour Salad Dressing

¾ cup sugar

1 tablespoon flour

½ cup apple cider vinegar

¼ cup water

1 tablespoon Dijon mustard (could use regular yellow mustard)

1 tablespoon butter or margarine.

 

Combine ingredients and heat on stove top until just comes to boil. Let cool. Pour over vegetable salad. Enjoy!

A beautiful healthy meal that is so much better than anything you could pour out of a can.

For our music: https://www.youtube.com/watch?v=rYEDA3JcQqw

Serving my Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by 

Dan White

 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon