Author: Nicole

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Recipes

Pepper Steak

Nicole


This is honestly one of the best recipes I have made in a long time. Tops on my list that’s for sure. The flavor is fantastic! It’s super simple to make and makes a beautiful presentation, certainly restaurant quality and more than anything you get a lot of bang for your buck!!

I really didn’t know if my family would enjoy this recipe. My aunt makes a killer pepper steak which my husband adores so I wasn’t sure he would be too happy with this recipe. You know it’s one of those things when you love something it’s hard to be excepting of something similar.

He was over the moon for this recipe and actually had seconds because he loved it so much. The worst part of making this recipe was taking the time to cut the meat nice and thin. The original recipe calls for round steak. I actually ended up using roast meat because I got it on sale and planned on using the other half of the roast for something different so it worked out well for us. 

Ingredients:
  • 16 oz. round roast
  • 4 tsp. plus 3 tbsp. soy sauce
  • 1 tbsp. rice wine
  • 3 tsp. cornstarch
  • 5 tsp. vegetable oil
  • 1 large onion, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 1/2 tsp. black pepper

Directions:

  1. Slice meat into thin slices with the grain. Cut each strip across the grain about 1″ long so you have small thin slices. Place in a bowl and add 4 tsp. of soy sauce, 1 tbsp. of rice wine, 1 tsp. cornstarch and black pepper.
  2. In a small bowl, mix 3 tbsp. soy sauce, 1 tbsp. water and 2 tsp. cornstarch. Set aside.
  3. Heat the skillet on medium high heat. Swirl in 1 tbsp. oil and add the beef spreading evenly. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.
  4. Add remaining 2 tsp. of oil to the skillet, add peppers and onions and cook about 2 minutes. Return beef to the skillet, add the sauce and stir fry about 30 seconds until slightly thickened.

Original Recipe Source

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Recipes

Olive Garden’s Gnocchi With Spicy Tomato and Wine Sauce

Nicole


I had never had gnocchi before, but I have heard so many great things about it that I wanted to try it. I was at World Market a few weeks ago and came across it so I decided to pick up a bag.

I honestly didn’t know what to expect. I knew gnocchi was potato pasta so to speak, but I wasn’t sure if I would like it. I thought it was really great and I thought this recipe was excellent. The only thing I would do differently next time is I would go low salt everything. Low salt broth and I would not add salt to the gnocchi while it’s cooking. In the end everything was just extremely salty to all of us.

Other than cutting out as much salt as possible this recipe is a true winner and something I look forward to making again in the future. I have no idea if it’s even close to Olive Garden’s Recipe but its great regardless! 

Ingredients:
  • 1 lb gnocchi  (potato dumplings)
  • 2 tablespoons extra virgin olive oil
  • 6 fresh garlic cloves
  • 1/2 teaspoon chili flakes
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 2 (14 1/2 ounce) cans tomatoes
  • 1/4 cup sweet creamy butter, cut into 1 inch cubes, chilled
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup chopped fresh basil (to taste)
  • salt, to taste
  • freshly crushed black pepper, to taste

Directions:

Sauce Preparation:.
  1. Place the olive oil, garlic and chili flakes in a cold pan. On medium heat, stir and cook the olive oil, garlic, chili flakes until garlic turns slight golden brown.
  2. To this mixture, add the white wine and chicken broth. Simmer about 10 minutes.
  3. Reduce the wine and broth by half, add the tomatoes and basil, and continue to simmer for 30 minutes.
  4. Puree the sauce in blender with the butter and Parmesan cheese. Season to taste with salt and pepper.

Gnocchi Preparation:

  1. Prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).
  2. Remove pasta from boiling water and lightly mix with sauce.
  3. Top with Mozzarella cheese if desired. 

Original Recipe Source

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Recipes

Funfetti Cake Batter Rice Krispie Treats

Nicole



I found this recipe onSix Sister Stuff and I must say they are DEVINE! I was looking for something new to make that would be easy to make and something great to put into school lunches. These are so good! Addicting!
If you have never had the pleasure of having these before I highly recommend diving in!


Ingredients:
  • 3 Tbsp. butter
  • 1 (10 oz.) bag of mini-marshmallows
  • 1/3 cup yellow cake mix
  • 6 cups crispy rice cereal
  • 1 (1.75 oz.) container of sprinkles

Directions:
  1. Melt butter in a large saucepan over low heat and add marshmallows. 
  2. Stir until they begin to melt, adding in (dry) cake mix one spoonful at a time so its combined. 
  3. Stir in cereal so it is completely coated with marshmallow mixture. 
  4. Sprinkle in half of the sprinkles and mix. 
  5. Press into a baking dish (any size will do) and top with remaining sprinkles. 
  6. Let sit for about 30 minutes before cutting if you can handle it! It’s hard I promise!!

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Recipes

Mushroom Stroganoff

Nicole


I found this recipe on Skinny Taste. I was looking for something easy and quick. I was also looking for a recipe that would be hardy, but would be something that everyone would love.

This recipe fit the bill for everything I was looking for. Oh my! It’s so good!! The flavor is incredible and it’s super simple. I love easy recipes that make a great presentation and this is one fits the build.

I did make a lot of adaptions to the recipe and I wouldn’t change a thing because it turned out perfect!

Ingredients:
  • 1 tablespoon margarine
  • 1/2 of a medium onion chopped
  • 2 tbsp. all-purpose flour
  • 2 cups beef broth
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. tomato paste
  • 2 cans of mushroom stems and pieces (8 ounce each drained)
  • 1/4 tsp. thyme
  • Salt and pepper to taste
  • 2 tbsp. white wine
  • 1/4 cup reduced-fat sour cream
  • 10 oz. uncooked noodles
  • 1 tbsp. minced fresh flat-leaf parsley for garnish

Directions:

  1. Cook noodles in a pot of salted water about 6 minutes  so that they are just undercooked.
  2. Heat a large nonstick skillet over medium-high heat. Melt margarine over medium heat and add onions to the pan. Cook until onions are golden brown.
  3. Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.
  4. Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well and garnish with parsley if desired and cook until noodles are cooked through and tender.

Check Out Our Online Recipe Book: www.CafeChatterbox.com