Posted by: CeeCee on: April 19, 2009
As defined by Wikipedia, “Carpaccio is a dish of raw beef, veal, venison, or tuna traditionally thinly sliced or pounded thin served as an appetizer” http://en.wikipedia.org/wiki/Carpaccio. Now, I’m not one to eat raw meat, so the name of this dish is a bit misleading. However, the marinating method is reminiscent of curing meat, which [...]
Posted by: CeeCee on: March 29, 2009
This is a great tasting recipe that can be made either as a casserole, or as traditional rolled enchiladas. I’ve done it both ways, and the casserole is just easier if I’m pressed for time. Beef Enchilada Casserole Serves 4-6 2 lbs. ground beef 1 medium onion, chopped 3 cloves garlic, minced 3 Tbsp. [...]
Posted by: CeeCee on: March 5, 2009
If you love Mexican foods, this recipe will be right up your alley! This takes the basic marinade posted earlier, here: Steak Marinade, and makes the addition of chipotle peppers in adobo sauce to add a kick. You can control the heat by changing the amount of chiptole pepper and sauce you use. Spicy [...]
Posted by: CeeCee on: March 4, 2009
This is a recipe I’ve been making since my oldest son, who’s 22 now(!), was little. The meatballs have a great flavor, and kids seem to really like this ‘kid-size’ food. I usually pair this with rice and a green veggie….maybe sugar snap peas. Teriyaki Meatballs Serves 4 (with some leftover if you’re [...]
Posted by: CeeCee on: February 26, 2009
Grillades ( pronounced GREE-yahds) is a traditional Louisiana dish that is a wonderful, hearty meal. It’s especially good on a cool evening, but is traditionally served all day long, even for breakfast and brunch. If you don’t like grits, mashed potatoes or rice would work well, too. Grillades with Grits Serves 4 3 Tbsp. vegetable oil [...]
