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Category Archives: Barb Freda
I love mixing fruit flavors with mustard – especially with fruit that is coming into season. If you are lucky, you’ve already gotten to enjoy some early peaches. I gave the flank steak a similar treatment to cooking brisket, but faster. If you want to really play on the peach theme, grill or broil some fresh peach halves to serve alongside of the steak. Prep time: about 5 minutes Cook time: 25 minutes Serves 6 1 Laura’s Lean Beef … continued…
I am having an all-out fan-fest with porcini mushrooms. I have not gotten my hands on fresh porcini (my own quest), but I am playing around with dried porcini as often as I can. Because they are expensive, I look for ways to get a big bang for the buck, and I like the results I get using the porcini as a rub. Before I use any of the bigger pieces, I sift the dried porcini a bit to catch … continued…
This is our take on a classic. Helpful hint: use soft corn tortillas, not flour tortillas, which get gummy in the soup. The tortilla strips act like noodles. I love using corn on the cob and getting a little extra flavor from the cobs themselves, but you don’t have to do this. A drained can of corn will serve in place of corn on the cob. Prep Time: About 15 minutes Cook Time: About 20 minutes Serves 8 1 tablespoon … continued…
How about a filling snack? I’ve been thinking about a twist to my brother’s pepperoni roll for a while–I needed it to be both beefy and easy. That’s when I thought about the refrigerated crescent rolls. One roll makes a good snack; two rolls make a satisfying dinner. Prep time: About 15 minutes Cook time: 15 minutes Makes 32 rolls 1 pound Laura’s 96% Lean Ground Sirloin 2 ounces stick pepperoni, finely diced 1 18-ounce jar pizza sauce 4 … continued…
This is simple and satisfying, really a classic. Made with sirloin, it doesn’t have to cook a long time since the steak is tender and ready to eat in minutes. Don’t skimp on the sour cream–it makes this dish what it is. If you want to make this ahead to reheat, don’t add the sour cream until you have reheated the dish and are about to serve it; the fat-free sour cream doesn’t always take well to reheating. Prep time: … continued…
This makes enough for a big crowd and only requires about 5 minutes prep time. I made this when my daughter got it stuck in her head that she just had to have a good barbecue sandwich, something she craves ever since we spent 11 years in Kentucky. I do my best to recreate the flavors for her, and truth be told, this recipe is just about the simplest and, in fact, her favorite. We heat rolls in the oven … continued…
