Smothered Sirloin Steak in Parmesan-Peppercorn Sauce

I love the rich flavor of the sauce for this dish. It tastes even better with strawberries on the side.

Prep Time:
10 min
Total Time:
55 min
Makes:
4 servings

Ingredients:

1/2 cup KRAFT Zesty Italian Dressing, divided
1 boneless beef sirloin steak (1 lb.), well trimmed
1/3 cup sour cream
4-1/2 tsp. KRAFT Grated Parmesan Cheese
1/4 to 1/2 tsp. black pepper
1 onion, thinly sliced, separated into rings

Directions:

POUR 1/4 cup of the dressing over steak in resealable plastic bag. Seal bag; turn to evenly coat steak with dressing. Refrigerate 30 min. to marinate. Meanwhile, mix sour cream, 2 Tbsp. of the remaining dressing, the Parmesan cheese and pepper; cover. Refrigerate until ready to serve.

HEAT remaining 2 Tbsp. dressing in large nonstick skillet on medium heat. Add onions; cook 7 to 8 min. or until golden brown, stirring frequently. Remove onions from skillet; set aside.

REMOVE steak from marinade; discard bag and marinade. Add steak to skillet; cook on medium heat 3 to 4 min. on each side or until medium doneness (160ºF). Remove steak from skillet; cut into thin strips. Serve topped with the sour cream sauce and onions.

Gina’s Tips

I omit the onions because my kids don’t like them and it still tastes great.

Food Quote of the Day

"It's important to watch what you eat. Otherwise, how are you going to get it into your mouth ?"
— Matt Diamond

Taking Requests

Any requests out there? Is anyone eating anything yummy and not sharing? I don't see any taking or leaving. If you don't have pictures of your food email me the recipe and I'll make it and take pictures myself. Don't hesitate if you don't have pictures.

Chocolate Peanut Butter Parfaits

I love pudding for dessert because it's quick and easy. I am not a big fan of desserts with a rich peanut butter taste so this was perfect with just a subtle taste of it.

Prep Time:
10 min
Total Time:
40 min
Makes:
6 servings, one parfait each

Ingredients:

3 Tbsp. milk
3 Tbsp. peanut butter
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding

Directions:

ADD milk gradually to peanut butter in medium bowl, stirring with wire whisk until well blended. Add whipped topping; stir until well blended. Set aside.

PREPARE pudding as directed on package. Spoon half of the pudding evenly into six parfait glasses; top with peanut butter mixture. Cover with remaining pudding.

REFRIGERATE at least 30 min. or until ready to serve. Store any leftover desserts in refrigerator.

Gina's Tips

I prefer to use the Safeway brand of chocolate pudding. I have tried many brands and it tastes the best in my opinion. Other brands are too salty or not smooth enough.

Chicken Salad Croissants

This recipe is from Steve’s sister-in-law, Amy. You can choose to eat it plain, or on regular bread but I like it best on a croissant.

Ingredients:

4 cooked chicken breasts, shredded
¼ cup mayonnaise
1-2 tsp dill weed (“you put your weed in there”)
5-6 stalks green onion, chopped
2 stalks celery, chopped
Salt & pepper to taste

Directions:

Mix it all together and serve on croissants.

Gina’s Tips

Add garlic salt to taste instead of regular salt, in fact use garlic pepper.
By the way, there will be no mentioning of evil miracle whip on my blog—that’s a serious sin.

Layered Summer Salad

Since it's been hot outside I thought I would post a "cool" Layered Summer Salad. It's great for special occasions or family get-togethers. My mother-in-law makes it and I always look forward to eating it. It's pretty and delicious.

Prep Time:
30 min
Total Time:
5 hr 30 min
Makes:
12 servings, 1 cup each

Ingredients:

4 cups torn romaine lettuce
1-1/2 cups shredded mild cheddar cheese, divided
2 cups sliced fresh mushrooms
2 tomatoes, chopped
1 small red onion, sliced, separated into rings
1 pkg. (10 oz.) frozen green peas, cooked, cooled
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped fresh basil
4 slices bacon, cooked, crumbled

Directions:

LAYER lettuce, 1 cup cheese, mushrooms, onions, tomatoes and peas in 3-qt. serving bowl.

MIX mayo, sour cream and basil. Spread over salad, completely covering top of salad. (I use ranch dressing in place of this mixture.)

TOP with remaining cheese and bacon. Refrigerate 5 hours.

Gina’s Tips

Substitute chopped green onions for red onions and sprinkle on top.
Boiled and chopped eggs can be a layer also.
For a dramatic presentation, serve this salad in a clear glass bowl.

Molten Chocolate Cakes

Also known as Molten Lava Cakes. Every time I make this dessert someone wants the recipe. The cool part is you can make extra and freeze them for another time, another occasion.

Prep Time:
15 min
Total Time:
30 min
Makes:
8 servings, one half molten cake each

Ingredients:

4 squares BAKER'S Semi-Sweet Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping

Directions:

PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

An alternative...How to Bake Cakes in Muffin Cups

Prepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are soft. Let stand 1 min. Makes 10 servings.
Make Ahead
Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.

Gina's Tips

I top it with vanilla ice cream and sometimes chocolate hard shell on top of that.