Beef and Noodles- New Recipe Video

Savory Beef N Noodles


1 to 2 pound Chuck Roast.
2 tsp Olive oil
2 cans Beef Broth
1 Cup water
1 Lg clove garlic (minced)
1 tsp Garlic powder
1/2 tsp Garlic salt
1/2 tsp seasoned meat tenderizer.
1 med onion (diced)
2 Cups fresh mushrooms (sliced)
3 Beef bullion cubes
1 small sprig of fresh Rosemary
1 tsp crushed red pepper flakes
2 Tbs flour
2 tbsp butter (Unsalted)
1/2 cup white wine (optional)
Salt and black pepper to taste
16 oz Fettuccine Noodles cooked al dente and drained.

Season both sides of meat with tenderizer and 1/2 of Garlic powder.
In lage skillet with high sides, Brown both sides of chuck steak in olive oil, approximately 1-2 minutes per side on medium /high heat.  Turn to medium then add Onions and Garlic.  Continue to cook for additional 2 minutes.  Add Beef broth, enough to almost cover meet, add Rosemary, cover and simmer for 45 minutes or until fork tender.
Remove meat and juices from pan, cut meat to your preferred size and set aside.  In same pan, add butter, mushrooms, garlic salt, remainder of garlic powder, wine and saute for 2 to 3 minutes.  Add flour and whisk until dissolved, add juices back to pan, remaining beef broth, water and beef cubes and simmer for 10 minutes, whisking often.  Add meat back to pan and cook additional 1-2 minutes.  Add drained, cooked pasta, combine well.  Garnish with fresh parsley and enjoy..

Pho Tai Vietnamese inspired-In The Kitchen With Sandy Episode 81

Pho Tai

4 Cups Chicken stock
2 Green onions (stalks only Chopped)
1/2 tsp Ginger
1/2 cup diced onion
1/2 tsp crushed red pepper flakes
2 large cloves of garlic (Finely chopped)
1 Cup Fresh mushrooms sliced
1/2 Cup cherry tomatoes (halved)
2 Tbs lemon Juice
3 Tbs Chili sauce
1/2 Cup diced fresh tomatoes
2 Tbs fresh cilantro
1/2 pound Shrimp (Cooked or Raw)
8 oz Thin spaghetti  cooked al dente  OR you can use the Chinese noodles
Salt and Pepper to taste

In medium size pot, add chicken stock, green onions, ginger, garlic.  Bring to a boil for 3-5 minutes
add fresh ground pepper (to taste), add onions, mushrooms, and 2 pinches of salt, add diced tomatoes.  Let cook for 4-5 minutes on medium.
Add chili sauce, lemon juice and crushed red pepper, bring back up to boil and cook an additional 4-5 minutes.
Add shrimp, 1/2 of the cilantro, (saving some for garnish), add cherry tomatoes.  Simmer for 5 minutes.  Add additional salt and pepper to taste.
Place 1/2 Cup cooked noodles in to serving bowl, Top with 2-3 ladles of cooked Phoe Tai, Garnish with remaining cilantro.  Enjoy!
**For an even better, SPICY flavor, add 3-5 drops of Franks Hot sauce before serving in each bowl**,

Chili Lime Shrimp-In The Kitchen With Sandy Episode 80

Chili Lime Shrimp

Chili Lime Shrimp Over Rice

1 Cup Minute rice
2 Cups Frozen Peas, thawed
3 Tbsp. Butter divided
1/4 Cup lime juice divided
1/2 tsp chili powder
1 lb. peeled and deveined cooked, or raw shrimp extra large
3 Tbsp chopped fresh cilantro, divided

Cook minute rice according to package directions, adding peas during last 3 minutes before  rice is ready.  Melt 2 tablespoons of butter in large nonstick skillet over medium-high heat.  Add 2 tablespoons line juice and chili powder, cook until bubbly.  Stir in shrimp and cook turning once until pink, if using raw, about 4 minutes.  Remove from heat, stir in 1 table spoon of cilantro.  Stir in remaining 1 tablespoon butter, 2 tablespoons cilantro, and 2 tablespoons of lime juice into hot cooked rice.  Arrange rice on plates, Top with shrimp, drizzle any remaining sauce in skillet over shrimp.

Garlic Shrimp With Kale And Tomatoes Over Linguine-In The Kitchen With S...

Garlic Shrimp With Kale And Tomatoes Over Linguine

kosher salt
16 oz. linguine
1 tbsp. extra-virgin olive oil
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes, plus more for garnish
1 lb. medium shrimp, peeled and deveined
Freshly ground black pepper
2 1/2 c. yellow and red grape tomatoes, halved
1/2 c. white wine
3/4 c. chicken stock
1 tbsp. unsalted butter
1/4 c. heavy cream
Zest and juice of 1 lemon
6 c. baby kale

Bring a large pot of salted water to boil. Boil linguine until just al dente, 8 minutes. Drain, reserving ½ cup pasta water.
In a large, deep skillet, heat olive oil over medium-high heat. Add garlic and red pepper flakes and sauté until fragrant, 1 minute. Add shrimp and cook until bright pink and just cooked through, 3 to 5 minutes. Season with salt and pepper. Transfer shrimp to a bowl to let cool.
Add tomatoes to skillet and sauté until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and chicken stock and bring to a boil; reduce heat and simmer until reduced by half, about 5 minutes.
Stir in butter, cream, and lemon juice and simmer 2 minutes more until slightly thickened. Season with salt and pepper.
Return pasta and shrimp to skillet and add kale, tossing gently until wilted.
Garnish with lemon zest and red pepper flake

How To Cook A Juicy Turkey-In The Kitchen With Sandy Episode 78

Roasted Turkey

1 Turkey ( 12 -16 lb)
6 C Chicken Stock
1 1/2 Tbs chopped fresh rosemary
1 1/2 Tbs Fresh Thyme
1 Stick of Butter (Softened)
2-4 chicken bullion cubes
1 Tbs Poultry seasoning.
Salt and Fresh ground pepper to taste.

Wash Turkey Thoroughly.  Remove innards (Neck, Liver, Gizzard)
Place Turkey in roasting pan lined with foil
Combine 1/2 of  Thyme, Rosemary and Poultry seasoning with softened butter.  Incorporate well.
Loosen skin from breast (as seen in my video)
place butter/herb mix Deep into underneath skin of breast. As demonstrated
sprinkle with remaining seasoning and herbs.  Pour chicken stock in bottom of roasting pan.
add in chicken bullion cubes
Generously salt and pepper.
wrap completely with foil.
Bake on lowest rack in oven at 350 for 4 to 4 1/2 hours or until done.  Remove foil from top 45 minutes to an hour before turkey is done to brown.  Baste often!!

Corn Bread Dressing/Stuffing-In The Kitchen With Sandy Episode 77 Holida...

My Famous Corn Bread Stuffing

                                Corn Bread Stuffing


1 Package Seasoned Cubed Stuffing mix
Corn Bread (crumbled)
2 Tablespoons fresh Rosemary
2 Tablespoons Fresh Thyme
1 tsp. Poultry seasoning
1 tsp.  Onion salt
1 1/2 C Chicken Broth. ( Juices from your cooked turkey taste MUCH better)
Salt and Fresh ground Pepper
1 Cup Diced Onions
1 Cup Diced Celery
4 Tablespoons Unsalted Butter.

Preheat oven to 400

Combine cubed stuffing mix and 1/2 of 9 inch round corn bread.  Add Rosemary, Thyme, Onion salt, and Poultry seasoning.  Mix well.  Set aside.  In medium pan, melt butter, saute onions and celery on medium heat until tender and turns translucent. (about 6 minutes).
Add celery and onion mixture to bread crumb mix and seasonings.  Combine well. For maximum flavor, allow to sit covered with foil overnight on counter.  Add chicken stock. I prefer to use the drippings from my Turkey as mentioned in my video.  You want your dressing moist!  Combine well.  pour into 11 x 13 baking pan (sprayed with non stick cooking spray) cover with foil and bake for 25 minutes.  Remove foil and bake an additional 10 minutes.  PERFECTION!

I always make my corn bread the day before to all it to become stale like.
  This dressing is really the best you will ever eat!

Candied Sweet Potatoes-In The Kitchen With Sandy Episode 76 Holiday Recipes

Candied Sweet Potatoes

                                                        Candied Sweet Potatoes


4-5 Lg Sweet Potatoes
1 C. Brown Sugar
1 1/2 C Pineapple Juice
1/2 Tsp Nutmeg
1 1/2 Tsp Cinnamon
Small Marshmallows

Preheat oven to 400. Spray 9 x 13 Baking pan with cooking spray.
Peel and cut Sweet potatoes to your desired thickness, Boil for 10 minutes, pr until just fork tender, drain.  In medium size bowl, add Brown Sugar, Pineapple juice, Nutmeg and Cinnamon.  Mix with whisk until well combined.
Place Sweet potatoes in baking pan flat.  Do not stack.  Pours sugar mixture over potatoes.  cover with foil and bake for 25 minutes or until tender.  Remove foil, top with marshmallows and bake with foil off for an additional 10 minutes.   Enjoy!

Sweet and Spicy Baked Pork Chops-In The Kitchen With Sandy Episode 75

Sweet And Spicy Baked Pork Chops

Ingredients:
2 cloves fresh Garlic (minced)
3/4 C Brown sugar
3/4 C Ketchup
2 Tbs soy sauce
1 Tbs Honey
1/4 C Franks hot sauce
1 C Panko Bread Crumbs
1 C Flour
1 tsp Seasoned salt
Fresh ground black pepper
6 Pork Chops

In medium bowl, mix together Panko bread crumbs and flour  add desired amount of fresh ground black pepper, set aside.
In another bowl, mix Garlic, Brown sugar, Ketchup, Soy sauce, Honey, Hot sauce and Seasoned salt until well combined
Press Pork chops into Bread crumb, flour mixture, shake off excess, and place onto foil lined baking sheet. Spoon sauce mixture over chops generously.  Bake in a preheated 450 degree oven for 20 minutes.  Enjoy!
**Baking times may vary depending on the thickness of your Pork chops.

Pumpkin Cheesecake Bars-In The Kitchen With Sandy Episode 74

                                            Pumpkin Cheesecake Bars!

Filling: 1 (8 ounce) package cream cheese, softened

• ¼ cup sugar
• 1 egg
• ½ teaspoon vanilla extract

Batter:

• 1 cup canned pumpkin puree
• 1 cup sugar
• 1 egg
• ⅓ cup unsalted Butter
• 1 cup all-purpose flour
• 1/2 teaspoon Nutmeg
• 1 teaspoon Cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Instructions

1. Preheat oven to 375°.
2. Spray a 9x13" baking pan with cooking spray. Set aside.
3. For the filling: With a hand mixer blend together softened cream cheese, sugar, egg, and vanilla until smooth. Set aside.
4. For the batter: Combine the pumpkin, sugar, egg and Butter in medium mixing bowl and mix until well combined.
5. Stir in flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix well to combine.
6. Pour batter into prepared baking dish, and spread to cover bottom of pan.
7. Add dollops of the cream cheese mixture over the batter. Cut through the batter with a knife to make a marbled effect w/ the cream cheese mixture.
8. Bake for 22-25 minutes or until toothpick inserted in the center comes out clean.
9. Cool an cut into squares.

Pumpkin Apple Cinnamon Dessert Bake Recipe-In The Kitchen With Sandy Epi...

Recipe measurements for my Pumpkin Apple Cinnamon Dessert!

Pumpkin Apple Cinnamon Dessert Bake:
These measurements are for a 9 x 9 baking dish.
3 Apples, Peeled and Diced. ( I used Granny Smith)
1 C. Canned Pumpkin
3/4 C. Granulated Sugar
2 C. Flour
1 1/2 Milk
3/4 C Brown Sugar
4 Tbs Butter (softened)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 1/2 Tbp Cinnamon
1/2 tsp Nutmeg
2 tsp Vanilla

Generously spray your baking dish with cooking spray, Combine Diced apples and Granulated sugar, add  Pumpkin, Nutmeg, Cinnamon and vanilla.  Combine well.  Add Vanilla.  Spread into sprayed baking dish. In large bowl, combine baking soda, baking powder, salt, Brown sugar, butter and milk.  Combine well.  Batter will be slightly thicker than pancake batter.  Pour over apples in baking dish.  Bake in a 425 preheated oven for 35-40 minutes.  Enjoy!

Spicy Smoked Sausage And Peppers Pasta-In The Kitchen With Sandy Episode 72

Pumpkin Spice Dirt Cake-In The Kitchen With Sandy Episode 71