PEPPER STEAK, TEXAS STYLE

*FAST* *EASY* *SATISFYING* *SPICY* *DELICIOUS*|

Photo courtesy of Campbell's

We had steak on the grille over the weekend and the sirloin I had was so big, I cut and saved part of it for 'something else." This was the something else. It is delicious, has that Texas "zing" to it with the addition of the Rotel and to us, it was absolutely perfect and delicious. 

start to finish: about 30 minutes
Yield: 4 generous servings




1 pound sirloin steak, cut across the grain into small strips
black pepper
1-2 cloves garlic, minced (or 2 tsp of pre-minced)
1 medium onion, sliced thin
1 med-large bell pepper, sliced thin
1 can Rotel diced tomatoes & green chiles (hot or mild--your choice)
1 Tbs soy sauce
3 Tbs cornstarch
1-1/2 cups beef stock (1 can)
3 Tbs cooking oil, divided use (I used EVOO &  Sesame oil)
1-1/2 cups regular rice
3 cups chicken stock/broth (2 cans) or water

*If you want to serve a salad with this dish, prepare it first*

Cut & prepare prepare onion and bell pepper. Set aside.

Combine raw rice and chicken stock or water in a micro-safe bowl and cook on high, covered, 20 minutes. (If you use Minute Rice, start it 5 minutes before stir fry is ready). While rice is cooking:

Combine beef stock, soy sauce and cornstarch in a medium bowl. Whisk to combine well. Set aside.

Cut sirloin into about 1/4" strips (across the grain) and sprinkle with black pepper.
Heat a wok or large skillet over medium high with 2 Tbs. oil. When hot (almost smokin') carefully put in your sirloin and brown. This should not take more than about 2 minutes, stirring frequently. Remove meat and keep warm.

Add 1 Tbs oil to the skillet/wok. ((This is where I added my sesame oil and a few shakes of some of Angostura Teriyaki Sauce I had hanging around in the pantry. You can skip this part if you don't have any)). Add prepared bell pepper, onion, garlic and soy sauce. Stir around for about 1-1/2 to 2 minutes until veg starts to soften. Add Rotel and your beef stock mix. Stir to combine and get it boiling. Lower heat to simmer. Mixture will begin to thicken. Stir if it needs it.

Ding! Rice should be ready. Set the table right quick.

Add your cooked sirloin to the hot mixture. Stir around. Let it heat for 1-2 minutes. Ready to serve over hot, cooked rice.

I served with a side salad and some of my delicious toasted English Muffin Bread (recipe posted elsewhere on this page). A wonderful meal.

Adapted from a recipe Easy Pepper Steak by Campbell's
(C) ~~Aunt Betty's Kitchen, August 20, 2013

¸.•¤**¤•.¸.•¤**¤•..•¤ **¤•.¸ .•¤ **¤• .¸ .•¤ **¤• 

THANKS FOR SHARING RECIPES FROM MY KITCHEN!

¸..•¤**¤•.,.•¤**¤•.*.•¤**¤•.¸ .•¤ **¤• .¸ .•¤ **¤•

AUNT BETTY'S SLOW COOKER TANGY PULLED PORK SANDWICHES

AUNT BETTY'S SLOW COOKER TANGY PULLED PORK SANDWICHES

Aunt Betty's Slow Cooker Tangy Pulled Pork Sandwiches

~~ August 15, 2013


Want an easy prep, fix and forget meal for dinner? This is it. I do sometimes add about 1 Tbs of Adobo sauce to mine when I fix these. We like stuff spiced up. You and your family will love this!  And the small pork tenderloins are on sale often.







1 (1 pound) pork tenderloin
1 cup ketchup
2 Tbs plus 1-1/2 tsp brown sugar
2 Tbs plus 1-1/2 tsp apple cider vinegar
1 Tbs plus 1-1/2 tsp Worcestershire sauce
1 Tbs spicy brown mustard
1/4 tsp black pepper
4 Kaiser rolls, split

Cut tenderloin in half and place in 3 quart slow cooker. Combine ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper. Cook on low 4-5 hours until tender. Meat should reach 170 degrees internal temperature.

Remove meat and shred using two forks. Return to slow cooker and heat through. Serve over split Kaiser Rolls.

Set out the Cajun or Louisiana Hot Sauce and give a few shakes if you like a more spicy version, and/or add 1 Tbs Adobo sauce when you put the meat in your slow cooker.

Yield: 4 servings

(⁀♥⁀)  ¸.•°*”˜˜”*°•.
.¸.•°*”˜˜”*°•.  `⋎´THANKS FOR SHARING

EMERIL LAGASSE'S OVEN-CRISPY FRENCH FRIES WITH PAPRIKA-PARMESAN SALT
I love everything about Chef Emeril's cooking. We're having blue cheese bacon burgers tonight & these fries will be a perfect accompaniment. They are wonderful with lots of things... not just burgers!

2 large baking potatoes (about 1 1⁄2 pounds, scrubbed well
1⁄4 cup olive oil
1 tablespoon Emeril's Original Essence or Creole Seasoning
3⁄4 teaspoon salt
1⁄4 cup finely grated Parmigiano-Reggiano cheese
1 tablespoon sweet paprika
1⁄2 teaspoon garlic powder
1⁄4 teaspoon onion powder

1. Preheat the oven to 425°F.

2. Pat the potatoes dry and cut them lengthwise into 1⁄2-inch-thick slices. Turn each side flat and slice again lengthwise into even 1⁄2-inch-thick fries. Place the potatoes in a mixing bowl and add the olive oil, Essence, and 1⁄4 teaspoon of the salt. Toss well to combine. Then transfer the fries to a large baking sheet and arrange them in one even layer so that they are not touching. Roast, scraping the potatoes from the baking sheet with a metal spatula and turning them over halfway through, until golden brown and crispy, 30 minutes.

3. While the potatoes are cooking, combine the cheese, paprika, garlic powder, onion powder, and the remaining 1⁄2 teaspoon salt in a small bowl and stir to blend.

4. When the potatoes are crisp and brown, remove them from the oven and transfer to a serving platter. Sprinkle the potatoes with the Paprika-Parmesan Salt, and serve hot.

Yield: 4 to 6 servings

EMERIL'S ESSENCE-CREOLE SEASONING
2 1⁄2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

This creole seasoning would be great on baked sweet potato fries as well. Get that ying-yang thing going on!

Source: http://www.emerils.com/recipe/8395/Oven-crispy-French-Fries-with-Paprika-parmesan-Salt

AUNT BETTY'S FAMOUS HORSEY EGGS

AUNT BETTY'S FAMOUS HORSEY EGGS
http://auntbettyskitchen1.blogspot.com/

These deviled eggs are a must at any of our family functions.  They are spicy, but not too much and I never have any left, no matter how many I make.  If you are not taking to a large gathering, obviously you can cut the egg count down and adjust seasonings to your taste. I swear on the Alamo these are the best ever. ~~Aunt Betty

INGREDIENTS:
18 count carton of large eggs
1 jar of Kraft horseradish sauce
French's mustard
Miracle Whip
salt & pepper

DIRECTIONS:
In large kettle, put in eggs and water. Heavily salt the water.  Bring to full rolling boil. Boil 5 minutes. Turn heat off, and cover pot.  Let sit 15 minutes.

Drain eggs and run under cold tap water. Peel eggs. Shells should slip right off.

Halve the eggs, and drop yolks into your food processor.  Dump in all of the horseradish sauce, or as much as you can get out of the thing, a medium squirt of mustard, a big dollop of Miracle Whip, salt and pepper.  (I like white pepper in this).

Pulse until mixture is smooth.  Spoon into freezer zip bag.  get the air out and seal.  Squish the egg mixture to the bottom.  snip a smallish opening in the corner.  Lay out your egg whites. Sprinkle lightly with salt.  Pipe the egg mixture into the eggs. Sprinkle with paprika and serve.