Gluten-Free Recipes and Information in Recognition of Celiac Awareness Month (May)

I had never heard of Celiac Disease until a friend’s child was diagnosed with it several years ago. It is a condition whereby the body’s immune system reacts to the protein gluten when consumed, damaging parts of the small intestine and preventing the effective absorption of nutrients.

According to the American Celiac Disease Alliance, Celiac Disease is the most common inherited condition in the world. It is estimated that approximately 3 million Americans have Celiac Disease, with another 18 million who suffer from gluten sensitivity.

As we’ve stated before, our family did an elimination diet several years ago to determine if we had any food sensitivities. Each of us were experiencing symptoms that we suspected could come from or be aggravated by food sensitivities. We found that The Chef and The Well Fed Son each have a level of gluten intolerance. Even though gluten is not problematic for me, too much wheat is, so we monitor the amount of gluten and wheat in our family’s diet. In recent years, gluten-free foods have become much more readily available in grocery stores, making it much easier for those who are trying to avoid or monitor gluten in their diets. We are always in search of or experimenting with gluten-free recipes. A few of our favorites:

Gluten-Free Banana Walnut Buttermilk Biscuits

Easy Gluten-Free Carob Pecan Cookies

Raspberry and Carob Chip Pancakes

I was not able to include everything in this post that I intended. I barely made it starting the post before the end of the month... but I wanted to do something, even if at the last minute, to draw attention to the importance of raising awareness about this condition. Learning about food sensitivities has changed our lives for the better, and I'm sure there are many who have them who do not even realize it. Hopefully, as people begin to become more knowledgeable about how the foods we eat affect our well-being, we will all enjoy a healthier life.

*If you enjoyed this post, please consider leaving a comment, subscribing to receive e-mail updates of future recipes, or sharing it with your family/friends:

Make a Food-"e"-Friend Monday #15

Welcome to our 15th weekly potluck party. As if things weren't already hectic with an upcoming move, we just signed a contract to buy a home, set to close in a matter of weeks! I almost forgot about our party!

I'm looking forward to seeing what is shared this week. While visiting family over the weekend, some of them were asking about some of the pictures from recipes that have been shared at previous parties. Food is always a topic of discussion between us and our family and friends! We will share our Saturday recipe and the recipe we just served for our Feast of the Ages recipe series, two very different but delicious recipes.

If you are a new visitor, please check out our Make a Food-"e"-Friend (MAFF) Monday page for more information on what this party is all about.

Now, on to our party! Just a few reminders before linking:

1) You can link a recipe or any type of food-related blog post (including giveaways or free food coupon offers). Make sure you use the URL for the actual post and not your blog (or those interested in what you are sharing may not be able to find it if it's not your most recent post and will miss out on what you wanted to share!).

2) Don't forget to link back to this potluck party, using either a text link or the button image. This is important to help spread the word about the party and so all the great recipes that people are sharing can be found and enjoyed. To make it easier:

This party's URL for a text link:

http://www.thesaturdayeveningpot.com/2011/05/make-food-e-friend-monday-15.html

OR

Button linking back to this week's party (highlight, copy and paste into your post):

3) If this is your first visit for a Monday party and you would like or need more information about the party or how to link-up, please click here. I'm so glad you joined us and hope you will come again next week!

4) Most of all, have fun and be sure to check out any recipes that interest you that others have brought to the party. (How else will you make new Food-"e"-Friends?!) Some weeks I am not able to make it around to all of the recipes shared, but I really enjoy seeing the different things that are linked at these parties and always check back when looking for new ideas.

(Link-up open through Wednesday):

*If you enjoyed this post, please consider leaving a comment, subscribing to receive e-mail updates of future recipes, or sharing it with your family/friends:

For more great recipes, check out Titus 2sdays.

The Feast of the Ages, 6th Course: London Broil with Cranberry and Portobello Reduction

This recipe is the sixth in a 21-week series, The Feast of the Ages, developed to share our faith with our readers, realizing that as much as we love food, our faith is an even more important and bigger part of our lives.  We thought it would be fun to bring the two together.

In Revelation 19:9, the Bible says, “Blessed are those who are invited to the wedding supper of the Lamb!”   The Bible refers to the church, or the Christian body of believers, as the “bride of Christ.”  The wedding supper, or feast, represents a time of great celebration when Jesus is united with the church in heaven.

What a celebration this will be!  Imagine what the elements of the greatest party you could plan or attend would be like.  The atmosphere would be comfortable and very inviting.  People would want to be there because each person would be accepted for who he/she is.  Each person would be made to feel special and everyone would feel included and a part of the activities.  The fellowship and interactions between people would be real.  The food would have the freshest ingredients and the flavors would be perfect.  There would be no concern about the effects of pesticides or chemicals used in the growing process of the food.  There would be something for everyone, and the individual taste preferences of every guest would be completely satisfied.  This is what we would anticipate the wedding supper of the Lamb to be like.

The most formal of feasts includes 21 courses.  When we thought about what the Wedding Feast of the Lamb might look like, a celebration for the King of Kings and Lord of Lords, we thought it could definitely involve 21 courses!  We thought it would be fun to provide a sample 21-course “Feast of the Ages” menu, with a different recipe a week over 21 consecutive weeks.  

For the 6th course, we offer beef:

London Broil with Cranberry and Portobello Reduction

Yield:  Serves approximately 8- 10 people at a serving size of 2-3 ounces per person.

Ingredients:

• 1 London Broil, about 3 pounds
• 2 sticks salted whole butter
• 16 ounces baby bella mushrooms, sliced
• 5 ounces dried cranberries (1 package)
• 2-3 cups chicken broth
• 1/4 teaspoon red wine vinegar
• 2 tablespoons heavy cream
• 2 tablespoons olive oil
• Kosher salt
• garlic powder
• coarse ground black pepper

*NOTE: The instructions will come in two parts so the reader will thoroughly understand the steps for each component; however, they can be made simultaneously.  My suggestion would be to read all instructions prior to beginning the recipe.

Cooking Directions:

PART 1 -- Cranberry and Portobello Reduction

1. Place one Tablespoon olive oil and one stick of whole butter in a medium sized nonstick frying pan over medium-low heat.  Once butter is melted, add sliced mushrooms.  Saute mushrooms over medium heat until slightly softened.  
2. Add a pinch of salt and chicken broth.  (Amount of broth may vary -- You should add enough broth to completely cover mushrooms.)  Bring broth to a strong simmer.  
3. Add package of dried cranberries.  Lower heat and allow mushrooms to reduce by 75%.  (Mixture should have a small amount of liquid when reduction is complete.)  
4. Remove mushrooms from heat and add red wine vinegar.  Incorporate completely.  
5. Add heavy cream and stir until combined.  Keep warm.

Part 2 -- London Broil:

1. Preheat oven to 325 degrees.  
2. Season London Broil on all sides with garlic powder, Kosher salt and black pepper. 
3. Heat large skillet (cast iron is preferable) over high heat until hot but not smoking.  
4. Sear London Broil on all sides until a medium dark caramelization appears.  
5. Place beef on sheet or bar pan and bake in oven for approximately 15 minutes or until internal temperature reaches 125 to 130 degrees.  (Intended to be served rare to medium rare or hot red center.)
6. Remove beef from oven and let rest for approximately 10 to 15 minutes.  
7. Slice beef very thin across the grain and garnish with mushroom and cranberry reduction.

Note:  This recipe is a favorite of The Lucky Wife's extended family and has historically been the most requested recipe to be cooked when visiting.       

Did you know you have been invited to attend the real “Feast of the Ages,” the Wedding Feast of the Lamb?  Revelation 22:17 says, “Whoever is thirsty, let him come; and whoever wishes, let him take the free gift of the water of life.”

Learn more and/or RSVP here

*(You will be able to select from the following versions: English, Chinese-traditional characters, French, Japanese, Spanish, or Children's -- preferred by some adults due to its simple style.)

Click here to see the 7th Course, antipasto: Tomato and Mozzarella Crostinis.

If you'd like to see the previous courses: 
1st Course (amuse): Shrimp and Pineapple Wontons, 
2nd Course (second amuse): Mini Brats,
3rd Course (cold appetizer): Tangy Cuke and 'Mater Salad,
4th Course (thick soup): Creamy Chicken Curry Soup,
5th Course (thin soup): Apple "Cider" Soup

*If you enjoyed this post, please consider leaving a comment, subscribing to receive e-mail updates of future recipes, or sharing it with your family/friends:

Find more great recipes at Foodie Friday, and Titus 2sdays.

Breakfast Stir-Fried Rice

This week's recipe is in lieu of the final crock pot recipe this month, as we had to travel out of town a lot of the week preparing for our upcoming relocation. 

One night we had a large amount of cooked rice left over from a previous dinner with Country Style Steak.  I had very little in the fridge and cabinets that night, other than breakfast food.  I remember eating a dirty rice recipe one time that had onion, green peas, eggs and bell pepper in it.  We had eaten it with fried pork chops.  I loved it.  I decided to elaborate on this recipe and add and change a few ingredients.  The end result went over well.  Enjoy.

Breakfast Stir-Fried Rice

Ingredients:

• 4 cups of cooked brown rice, rinsed and chilled in the refrigerator
• 2 pieces of frozen patty style turkey sausage
• 3 pieces of turkey bacon
• 1/2 of a medium bell pepper diced
• 1/2 of a medium onion diced
• 1 large egg
• Salt to taste
• 2 tablespoons olive oil

Cooking Directions:

1. Cook sausage in microwave as directed, however, reduce cook time by 30 seconds.  Dice after cooking and set aside.
2. Dice raw bacon. Heat large non stick frying pan over medium heat.  Add oil.  Cook bacon slowly until fat is rendered and bacon is crispy.
3. While bacon is cooking, scramble egg to a soft consistency.  Set aside.
4. When bacon is finished, add onion and bell pepper and saute until soft. 
5. Add cooked sausage and warm thoroughly.
6. Add chilled cooked rice and incorporate thoroughly.
7. After all ingredients have been incorporated, add soft scrambled egg.  Chop egg in small pieces so that it is evenly distributed through the rice.

NEED ANY OF THE TOOLS USED?

Family ratings:

Rating scale

1 star - Feed it to the dog

2 stars - Surprise your neighbor

3 stars - Definite keeper

4 stars - Looking forward to leftovers

5 stars - Clean plate and nap time!  Are there enough ingredients left to make it again soon?

The Chef - 5 Stars

The Lucky Wife - 4 Stars

The Well-Fed Son (4 years old) - 4 Stars

The Well-Fed Daughter (9 months old) - Mommy's Baby Girl (4 Stars)

*Rate it yourself in the comments!

*If you enjoyed this post, please consider leaving a comment, subscribing to receive e-mail updates of future recipes, or sharing it with your family/friends:

Find more delicious recipes with this one at Recipe Round Up, Friday Potluck, Foodie Friday, Titus 2sdays, Melt in Your Mouth Monday.

The Feast of the Ages, 5th Course: Apple "Cider" Soup

This recipe is the fifth in a 21-week series, The Feast of the Ages, developed to share our faith with our readers, realizing that as much as we love food, our faith is an even more important and bigger part of our lives.  We thought it would be fun to bring the two together.

In Revelation 19:9, the Bible says, “Blessed are those who are invited to the wedding supper of the Lamb!”   The Bible refers to the church, or the Christian body of believers, as the “bride of Christ.”  The wedding supper, or feast, represents a time of great celebration when Jesus is united with the church in heaven.

What a celebration this will be!  Imagine what the elements of the greatest party you could plan or attend would be like.  The atmosphere would be comfortable and very inviting.  People would want to be there because each person would be accepted for who he/she is.  Each person would be made to feel special and everyone would feel included and a part of the activities.  The fellowship and interactions between people would be real.  The food would have the freshest ingredients and the flavors would be perfect.  There would be no concern about the effects of pesticides or chemicals used in the growing process of the food.  There would be something for everyone, and the individual taste preferences of every guest would be completely satisfied.  This is what we would anticipate the wedding supper of the Lamb to be like.

The most formal of feasts includes 21 courses.  When we thought about what the Wedding Feast of the Lamb might look like, a celebration for the King of Kings and Lord of Lords, we thought it could definitely involve 21 courses!  We thought it would be fun to provide a sample 21-course “Feast of the Ages” menu, with a different recipe a week over 21 consecutive weeks.  

We offer for the 5th course a thin soup:

Apple "Cider" Soup

Yield:  Serves approximately 8- 12 people at a serving size of 4 ounces per person.

Ingredients:

• 3 cups of chicken broth
• 4 cups of apple juice
• 1 gala apple peeled, cored and cut into small dice
• 1 granny smith apple peeled, cored and cut into small dice
• 1/2 teaspoon Chinese five spice powder
• 1/2 teaspoon apple cider vinegar
• dash kosher salt
• dash red pepper flakes

Cooking Directions:

1. In a medium non-stick saucepan, combine chicken broth, apple juice, apple cider vinegar, and 5 spice powder.   Bring to a slow simmer.
2. Add diced apples and simmer until apples are just tender but not mushy or falling apart.   
3. Add salt and red pepper flakes.

Note:  This soup is very unique in that it can be compared to a hot cup of apple cider.  However, the chicken broth, apples and five spice powder add an interesting twist on it.  The idea behind this soup is to give the guest something warm and acidic that when consumed will refresh the pallet readying their taste buds to the next wonderful course in this dynamic culinary feast.

       

Did you know you have been invited to attend the real “Feast of the Ages,” the Wedding Feast of the Lamb?  Revelation 22:17 says, “Whoever is thirsty, let him come; and whoever wishes, let him take the free gift of the water of life.”

Learn more and/or RSVP here

*(You will be able to select from the following versions: English, Chinese-traditional characters, French, Japanese, Spanish, or Children's -- preferred by some adults due to its simple style.)

Click here for the next course, London Broil with Cranberry and Portobello Reduction.

If you'd like to see the previous courses: 
1st Course (amuse): Shrimp and Pineapple Wontons, 
2nd Course (second amuse): Mini Brats,
3rd Course (cold appetizer): Tangy Cuke and 'Mater Salad,
4th Course (thick soup): Creamy Chicken Curry Soup 

*If you enjoyed this post, please consider leaving a comment, subscribing to receive e-mail updates of future recipes, or sharing it with your family/friends:

Find more great recipes with this one at Foodie Friday, Friday Potluck, Titus 2sdays, Recipe Roundup and I'm Lovin' It Fridays.

Make a Food-"e"-Friend Monday #14

Welcome to the 14th MaFF Monday party. Our weekend was jam packed with preparations for an upcoming relocation with The Chef's company. Fun, fun, fun. ANOTHER move! One of the better parts about moving is getting to look at homes. I enjoy that part of the process. Most of the rest of it I could really do without! We'll be glad when we can get settled into this next home.

That said, I feel more unprepared than usual for a new week, but nevertheless, it is here. Please tell me you've got something delicious to brighten my Monday this week! Look forward to seeing what is shared. We will share our Saturday recipe, perfect for busy weekends like the one we've had... Easy Slow Cooker Barbecue. Check it out. Not only is it easy, but delicious, too.

If you are a new visitor, please check out our Make a Food-"e"-Friend (MAFF) Monday page for more information on what this party is all about.

Now, on to our party! Just a few reminders before linking:

1) You can link a recipe or any type of food-related blog post (including giveaways or free food coupon offers). Make sure you use the URL for the actual post and not your blog (or those interested in what you are sharing may not be able to find it if it's not your most recent post and will miss out on what you wanted to share!).

2) Don't forget to link back to this potluck party, using either a text link or the button image. This is important to help spread the word about the party and so all the great recipes that people are sharing can be found and enjoyed. To make it easier:

This party's URL for a text link:

http://www.thesaturdayeveningpot.com/2011/05/make-food-e-friend-monday-14.html

OR

Button linking back to this week's party (highlight, copy and paste into your post):

3) If this is your first visit for a Monday party and you would like or need more information about the party or how to link-up, please click here. I'm so glad you joined us and hope you will come again next week!

4) Most of all, have fun and be sure to check out any recipes that interest you that others have brought to the party. (How else will you make new Food-"e"-Friends?!) Some weeks I am not able to make it around to all of the recipes shared, but I really enjoy seeing the different things that are linked at these parties and always check back when looking for new ideas.

(Link-up open through Wednesday):

**Psst... don't forget to come back and share your blog's Star Recipe here if you have not already!

*If you enjoyed this post, please consider leaving a comment, subscribing to receive e-mail updates of future recipes, or sharing it with your family/friends:

Easy Slow Cooker Barbecue

With grilling season upon us...the backyard smokers are in full swing.   This recipe is actually a great way to be able to enjoy barbecue any time of year and especially on rainy days or days when you can't tend to a smoker.   Enjoy.


Easy Slow Cooker Barbecue

Ingredients:

• 1 3 to 4-pound Boston Butt Pork Roast
• 1 bottle of your favorite Barbecue sauce (we used Bulls Eye Kansas City Style)
• 1 cup Chicken Broth
• 1 cup of water or beer (we used water but only because we did not have beer on hand)
• Garlic Powder
•  Kosher salt
• Onion Powder
• Paprika

Cooking Directions:

1. Season Boston Butt with salt, onion powder, garlic powder and paprika. (Just sprinkle evenly on all sides- I did not measure the amount.  However, go light on the paprika.)
2. Place roast in 5 to 6-quart crock pot.  Add Chicken broth. 
3. Cook on low temperature 5 to 6 hours until internal temperature reaches at least 170 degrees and meat can be easily shredded with a fork.
4. In a small mixing bowl, combine full jar of barbecue sauce (I used a 16 oz. bottle) and beer or water.  (This merely thins it a little.)
5. When pork is cooked, shred pork in the the crock pot using two dinner forks and remove any excess fat and the bone. 
6. Remove pork from crock and place in 10-inch covered non-stick deep skillet.  Add barbecue sauce and combine thoroughly.  Simmer for approximately 10 minutes.

Serving suggestion:

We made sandwiches with this, but you can serve it with your favorite sides if you want.  The sandwich pictured is made with buttered and toasted "Texas Toast" and pre-made store bought coleslaw.  

http://recipeseo.com/recipe/8BA8K

NEED ANY OF THE TOOLS USED?

Family ratings:

Rating scale

1 star - Feed it to the dog

2 stars - Surprise your neighbor

3 stars - Definite keeper

4 stars - Looking forward to leftovers

5 stars - Clean plate and nap time!  Are there enough ingredients left to make it again soon?

The Chef - 4 Stars

The Lucky Wife - 4 Stars

The Well-Fed Son (4 years old) - 4 Stars

The Well-Fed Daughter (9 months old) - Mommy's Baby Girl (4 Stars)

*Rate it yourself in the comments!

*If you enjoyed this post, please consider leaving a comment, subscribing to receive e-mail updates of future recipes, or sharing it with your family/friends:

Find more great recipes with this one at Potluck Sunday, What Happens at the Beach Stays at the Beach, This Week's Cravings, Foodie Friday, Melt in Your Mouth Monday and:

Make a Food-"e"-Friend Monday #13: Upcoming change in format for MaFF Mondays!

What is your blog's most popular recipe of all time? I would love for you to add it to our Star Recipes Collection. Add it now, then come back to link up a recipe of your choice in our weekly party below... or vice versa!

I know, I know... most of us do not really read the blog post prior to the actual linky for these parties. So thank you to those of you who read it last week and responded with feedback! For those who did not, I hope you are reading this one and will give me your feedback. I do value your thoughts.

I am thinking about tweaking the format of our party each week to feature a different Food-"e"-Friend each week so that we can get to know each other a bit better. Here's how it would work. I would randomize a list of regular participants to create a "schedule" for what date each participant would be featured. I would let each friend know what their feature date will be and send a few questions that will help us get to know you better. Then each week, instead of me sharing a recipe at the party, I will share about the featured friend for that week. Please let me know your thoughts.... it's your party, too!

Welcome, everyone, to our 13th party... if you are a new visitor, please check out our Make a Food-"e"-Friend (MAFF) Monday page for more information on what this party is all about.

Now, on to our party! Instead of previewing the food I'm bringing this week, since I shared again about the possible new format, I will just link it below. Just a few reminders before linking:

1) You can link a recipe or any type of food-related blog post (including giveaways or free food coupon offers). Make sure you use the URL for the actual post and not your blog (or those interested in what you are sharing may not be able to find it if it's not your most recent post and will miss out on what you wanted to share!).

2) Don't forget to link back to this potluck party, using either a text link or the button image. This is important to help spread the word about the party and so all the great recipes that people are sharing can be found and enjoyed. To make it easier:

This party's URL for a text link:

http://www.thesaturdayeveningpot.com/2011/05/make-food-e-friend-monday-13-upcoming.html

OR

Button linking back to this week's party (highlight, copy and paste into your post):

3) If this is your first visit for a Monday party and you would like or need more information about the party or how to link-up, please click here. I'm so glad you joined us and hope you will come again next week!

4) Most of all, have fun and be sure to check out any recipes that interest you that others have brought to the party. (How else will you make new Food-"e"-Friends?!) Some weeks I am not able to make it around to all of the recipes shared, but I really enjoy seeing the different things that are linked at these parties and always check back when looking for new ideas.

(Link-up open through Wednesday):

*If you enjoyed this post, please consider leaving a comment, subscribing to receive e-mail updates of future recipes, or sharing it with your family/friends:

The Feast of the Ages, 4th Course: Creamy Chicken Curry Soup

This recipe is the fourth in a 21-week series, The Feast of the Ages.  We developed this series to share our faith with our readers, realizing that as much as we love food, our faith is an even more important and bigger part of our lives.  We thought it would be fun to bring the two together in this series. 

In Revelation 19:9, the Bible says, “Blessed are those who are invited to the wedding supper of the Lamb!”   The Bible refers to the church, or the Christian body of believers, as the “bride of Christ.”  The wedding supper, or feast, represents a time of great celebration when Jesus is united with the church in heaven.

What a celebration this will be!  Imagine what the elements of the greatest party you could plan or attend would be like.  The atmosphere would be comfortable and very inviting.  People would want to be there because each person would be accepted for who he/she is.  Each person would be made to feel special and everyone would feel included and a part of the activities.  The fellowship and interactions between people would be real.  The food would have the freshest ingredients and the flavors would be perfect.  There would be no concern about the effects of pesticides or chemicals used in the growing process of the food.  There would be something for everyone, and the individual taste preferences of every guest would be completely satisfied.  This is what we would anticipate the wedding supper of the Lamb to be like.

The most formal of feasts includes 21 courses.  When we thought about what the Wedding Feast of the Lamb might look like, a celebration for the King of Kings and Lord of Lords, we thought it could definitely involve 21 courses!  We thought it would be fun to provide a sample 21-course “Feast of the Ages” menu, with a different recipe a week over 21 consecutive weeks.  

We offer for the 4th course a thick soup:

Creamy Chicken Curry Soup
(Adapted from recipe in the Better Homes and Gardens Cookbook, 5-Ingredient Slow Cooker Recipes)

Yield:  Serves approximately 10-12 people at a serving size of 4 ounces per person.

Ingredients:

• 1 can condensed Cream of Chicken Soup
• 1 can coconut milk
• 1 cup chicken broth
• 2 teaspoons curry powder
• Approximately 2 Tablespoons sliced almonds, toasted
• Approximately 2 Tablespoons flaked coconut, toasted
• 1 Tablespoon shredded carrot

Cooking Directions:
 

1. In a medium non-stick saucepan, combine Cream of Chicken soup, chicken broth, and curry powder.  Bring to a slow simmer, stirring constantly.
2. Remove from heat and add coconut milk.  Stir to combine.
3. Place back on heat and bring up to slow simmer again.
4. Garnish with toasted almonds, coconut, and shredded carrot.

       

Did you know you have been invited to attend the real “Feast of the Ages,” the Wedding Feast of the Lamb?  Revelation 22:17 says, “Whoever is thirsty, let him come; and whoever wishes, let him take the free gift of the water of life.”

Learn more and/or RSVP here

*(You will be able to select from the following versions: English, Chinese-traditional characters, French, Japanese, Spanish, or Children's-preferred by some adults due to its simple style.)

(Join us next Sunday for the 5th course.)

If you'd like to see the previous courses: 
1st Course (amuse): Shrimp and Pineapple Wontons, 
2nd Course (second amuse): Mini Brats,
3rd Course (cold appetizer): Tangy Cuke and 'Mater Salad

*If you enjoyed this post, please consider leaving a comment, subscribing to receive e-mail updates of future recipes, or sharing it with your family/friends:

Find more great recipes with this one at Foodie Friday, {Titus 2}SDAYS, Recipe Roundup and Melt in Your Mouth Monday.

Kicked Up Crock Pot Cubed Steak

Okay...I'm from the South, and who in the South doesn't like "Country Style Steak and Gravy"?  I don't see any hands raised, so we all must be in agreement that it is the epitome of comfort food.  My personal favorite form of country style steak is made with Venison cubed steak., but I don't have regular access deer so beef is a usual substitute.

I also love Beef Stroganoff.  I created this dish with the hopes of combining the two loves and creating a cool adaptation to the usual "brown pan gravy" version.  This turned out very well and went over like gang busters with the Well Fed Family, and using the slow-cooker made it simple and easy.  Enjoy.

Kicked Up Crock Pot Cubed Steak

Ingredients:

• 1 large can of cream of mushroom soup (about 28 ounces)
• 2 to 2.5 pounds of cube steak or top round steak, cut in to about 4 ounce portions (approx. 10-12 pieces)
• 1 envelope of onion soup mix
• 8 ounce package of baby portobello mushrooms, sliced
• 8 ounces of sour cream
•  salt
• garlic powder
• 2 cups of chicken broth

Cooking Directions:

1. In a large bowl combine cream of mushroom soup, chicken broth, onion soup mix, sliced mushrooms and sour cream
2. Lightly season each piece of steak with salt and garlic powder
3. In a 5 to 6 quart crock pot, place one layer of steak in bottom of crock pot.  Spoon a thin layer of mushroom soup mix over meat.  Add a second layer of meat and spoon more soup over this layer.  Repeat process until all meat has been added.  Add remainder of soup mixture into crock pot.
4. Cook on low temperature 5 to 6 hours or until meat can be cut with a wooden spoon.
5. Serve over rice or pasta.  (Serving size is two pieces of steak per person.)

http://recipeseo.com/recipe/8BA8K

NEED ANY OF THE TOOLS USED?

Family ratings:

Rating scale

1 star - Feed it to the dog

2 stars - Surprise your neighbor

3 stars - Definite keeper

4 stars - Looking forward to leftovers

5 stars - Clean plate and nap time!  Are there enough ingredients left to make it again soon?

The Chef - 4 Stars

The Lucky Wife - 4 Stars

The Well-Fed Son (4 years old) - 3 Stars

The Well-Fed Daughter (9 months old) - Mommy's Baby Girl (4 Stars)

*Rate it yourself in the comments!

*If you enjoyed this post, please consider leaving a comment, subscribing to receive e-mail updates of future recipes, or sharing it with your family/friends:

Find more great recipes with this one at Foodie Friday.

Make a Food-"e"-Friend Monday #12

Please note!  I am thinking about tweaking the format of our party each week to feature a different Food-"e"-Friend each week so that we can get to know each other a bit better.  Here's how it would work.  I would randomize a list of regular participants to create a "schedule" for what date each participant would be featured.  I would let each friend know what their feature date will be and send a few questions that will help us get to know you better.  Then each week, instead of me sharing a recipe at the party, I will share about the featured friend for that week.  Please let me know your thoughts.... it's your party, too!

I think these Monday parties are "therapeutic" for me... I'm actually starting to look forward to Mondays now.  :)  Welcome, everyone!

If you are a new visitor, please check out our Make a Food-"e"-Friend (MAFF) Monday page for more information on what this party is all about.

Now, on to our party!  Instead of previewing the food I'm bringing this week, since I shared about the possible new format, I will just link it below.  Just a few reminders before linking:

1) You can link a recipe or any type of food-related blog post (including giveaways or free food coupon offers). Make sure you use the URL for the actual post and not your blog (or those interested in what you are sharing may not be able to find it if it's not your most recent post and will miss out on what you wanted to share!).

2) Don't forget to link back to this potluck party, using either a text link or the button image. This is important to help spread the word about the party and so all the great recipes that people are sharing can be found and enjoyed. To make it easier:

This party's URL for a text link:

http://www.thesaturdayeveningpot.com/2011/05/make-food-e-friend-monday-12.html

OR

Button linking back to this week's party (highlight, copy and paste into your post):

3) If this is your first visit for a Monday party and you would like or need more information about the party or how to link-up, please click here. I'm so glad you joined us and hope you will come again next week!

4) Most of all, have fun and be sure to check out any recipes that interest you that others have brought to the party. (How else will you make new Food-"e"-Friends?!) Some weeks I am not able to make it around to all of the recipes, but I so enjoy seeing the different things that are shared at these parties and always check back when looking for new recipe ideas.

(Link-up open through Wednesday):

*If you enjoyed this post, please consider leaving a comment, subscribing to receive e-mail updates of future recipes, or sharing it with your family/friends: