Category: Kitchen

“No Peek” Beef Tips

Ingredients:
2 lb. – Beef tenderloin tips, Stew Meat, Chuck Roast or Chuck Eye, cubed
1 – 10.5 oz can cream of mushroom soup
1 – packet brown gravy mix
1 – packet lipton dry onion soup mix
1 – 4 oz can mushrooms
1 – cup water or ginger ale soda

Check out the complete article and rest of recipe HERE

Baked Chicken Meatballs

You’ll need:

1 Tbsp Vegetable or Olive Oil
1 Tbsp Unsalted Butter
½ Red Onion, finely chopped
2 Cloves Garlic, finely chopped
½ lb Cremini Mushrooms, finely diced
½ tsp Red Chili Flakes
1 ½ lbs Ground Chicken
2 Tbsp Chopped Fresh Parsley
2 Tbsp Chopped Fresh Basil
¼ tsp Italian Seasoning
1 tsp Sea Salt
1 Large Egg
Freshly Ground Black Pepper

Click HERE for the complete recipe and article

Watermelon Rind Candies

Ingredients

Rind of 1 large watermelon (about 4 cups diced)
2 cups water
1 cup sugar
juice from 1 lime
1/2 tsp. salt
2 star anise

Instructions

  1. Peel the green outer skin off the watermelon rind and remove any of the pink meat still on the rind.
  2. Cut the rind into strips (about 1 inch long by ¼” wide or 2.5 cm x 0.6 cm)
  3. Bring the water, sugar, salt, and lime juice to a boil. Add the diced watermelon rind and star anise. Lower the heat to medium low, and simmer for 30 minutes, stirring occasionally or until the fruit is translucent and the syrup has reduced by at least half and thickened. (See Kitchen Notes)
  4. Remove the star anise.
  5. Transfer the rind to a clean pint jar with a lid and let cool.
  6. Best if refrigerated overnight before eating.

Complete article and recipe with tips HERE