Bonion Burgers Recipe Review

Or, our version of bacon-wrapped burgers!

Go ahead, laugh! But Bonion Burgers is the name we came up with to describe the bacon-wrapped burger combination we like best. It consists of a slice of onion and a slice of tomato on a hamburger patty which is then completely wrapped in bacon slices. We tried to come up with a name that included the 'T' for tomato, but nothing seemed to fit.  So we ended up using the 'B' for 'bacon' with onion and burger. It was the closest we could come to a name for our concoction.

(c) Elf

We originally wrapped just one slice of bacon around the outside of the hamburger patty a la filet minion. Then we discovered a tastier way! 

There are many recipes online for burgers with bacon. Recipe combinations include cheese and mushrooms and many other ingredients. The recipes are for all styles of cooking, from pan to oven to grill, and all served on some form of bun.  We wanted just bacon-favored hamburger cooked in a broiler oven and served without a bun. Thus, Bonion Burgers. So ~ you may laugh at our name, but the end result is delicious!

Simple Ingredients:

• Hamburger formed into patties
• One onion slice each
• One tomato slice each
• 4 slices bacon per hamburger patty
• Seasoning as desired
• Toothpicks

Very Easy Instructions:

(c) Elf

1. Simply make as many hamburger patties as you need – one per person. Season as desired.
2. Place a slice of tomato and a slice of onion on each patty.
3. Wrap 4 slices of bacon around each patty – completely covering the meat patty. Secure with toothpicks.

(c) Elf

Place the oven rack one shelf lower than the rack usually used for broiling so the bacon does not get overcooked or burned while the meat is cooking.

Broil under the broiler in the oven approximately 10 minutes per side  (20 minutes total, turning once). 

*Cook's Note:  I tend to make my burgers a bit smaller than most people, so I cook mine 8 minutes per side. 

Serving

(c) Elf

*Serve with rice and a vegetable.  We enjoy the combination of long-grain white rice (takes 20 minutes to cook so is perfectly timed with the broiled burgers) and green peas. 





Bonion Burgers ~ One of our favorite meals! 

(c) Elf

For more Recipes

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Recipe Review written by Wednesday Elf (8/15/2020)

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How to Make a Healthy Version of Starbuck's Pink Drink

I'm going to review how I make a really delicious (and healthier) version of Starbuck's Pink Drink.

Photo's by Louanne, template from Canva

Now I must confess I've never tried the Pink Drink, but I kept seeing posts about it all over social media.   I don't live close to a Starbucks, but when I saw a recipe doing the rounds that everyone swore was just like it I had to give it a try.

I fell in love with this drink and now I can understand the appeal of this drink.   My version has less sugar than the original Starbucks one and it also contains antioxidants, ginseng, B vitamins and chromium which means it will help you to reduce fatigue.

It also contains a blend of amino acids and adaptogenic botanicals that help to reduce stress and improve your mind balance.    Sounds perfect doesn't it?   And did I forget to say it tastes amazing!

Ingredients for a Healthy Pink Drink

12 oz coconut milk
1 cup frozen strawberries
1 scoop Arbonne's Inner Calm Powder
1 Arbonne Strawberry Fizz Stick

Directions for the Pink Drink (healthy version)

1. Place the coconut milk, inner calm powder and strawberries in a blender and blend well.
2. Pour into a drinks bottle (I use a sports drink bottle to drink this out of, but you could use a cup or glass if you like, but in that case make sure there is plenty of room for the drink to fizz up)
3. Next add the fizz stick, if in a bottle give it a little shake before letting out some of the air and enjoy.   If you are using a cup or glass give the drink a stir before enjoying.

I've used fizz sticks on their own and also as part of my morning greens drink, you can check out my article about them here.

I am an Independent Consultant with Arbonne, you are welcome to contact me directly with any questions you may have about these products or to find out how to qualify for a discount.   Message me via Facebook or Instagram.

Have you tried the Pink Drink?

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Reviewing the Basics of Cowboy Candy (Candied Jalapenos) Recipes

I just made a small batch of Cowboy Candy. While I probably will not be able to eat much of these candied jalapenos myself, my family members will love them. Meanwhile, I'm in love with the syrup and have already tried it in two different dishes. 

Cowboy Candy is the popular name for Candied Jalapenos. No matter which name you use, they are a delicious item to have in the pantry!

After about 30 years, I have decided to resume canning and preserving foods. Mostly in my preparation for moving to my land and my plans to have a garden. But also due to the difficulties in obtaining food at times during this crazy year. 2020 has been a difficult year for sure and has made me think about moving forward my canning timeline.

I chose to make Cowboy Candy (Candied Jalapenos) because I know my family members love spicy food.  I love spicy foods but I have a hard time tolerating the heat. So I may or may not be able to eat much of this treat as a condiment. I bet I'll be able to eat it over nachos and as a topping on crackers with cream cheese (in small doses). 

What is in Cowboy Candy? 

There are many variations in Cowboy Candy recipes.  But there are three ingredients that are listed across the board: jalapenos, vinegar, and sugar. 

The basic steps are: 

• slice or dice the jalapenos (wear gloves! I did not and regretted that decision)
• bring the vinegar/sugar mixture to boil 
• add any additional spices
• add the jalepenos for a short period of time

if canning:

• separate the jalapenos from the syrup and pack the jars with the peppers
• add the syrup to the peppers
• follow canning instructions to can them safely

if you make a very small batch, you could store this in the refrigerator for a limited period of time. 

I used 3 lbs of jalapenos and ended with two half pint jars and six quarter pints. I also ended up with extra syrup and had about three cups that I put in the fridge and canned five of the quarter pint jars.

I also followed the recipe from Foodie with Family. In this recipe, the spices included turmeric, celery seed, garlic, and cayenne pepper. 

Some recipes include pineapple. The next batch I make will definitely include pineapple!  

Other Uses for Candied Jalapeno Syrup

So far, I've used the syrup in two recipes.  I baked chicken thighs in the syrup and it made the most beautiful, delicious glaze. I served that over rice.

The second recipe, I used a bit over my sweet Italian sausage bits and drizzled the glaze over my pasta in place of tomato sauce. I could have allowed it to carmelize a bit more but I was hungry and in a hurry. People who are talented in the kitchen will find many delicious uses for this syrup/glaze. 

Related Links:

I look forward to gardening (when my Shack is replaced with a permanent home and I am able to live on my land). And while I've had some wildly successful tomato and green bean plants in the past, I definitely need more "garden to table" lessons. 

I watch these two ladies who practice farm-to-table in their everyday lives.  I'm including the links to their Cowboy Candy/Candied Jalapenos here - in case you are like me and want the step-by-step directions. 

That 1870's Homestead

Living Traditions Homestead

And finally, if you are curious about my land, The Shack, and my plans to live on my land, you can visit me at Treasure, Travel, Tales.

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Fresh Lemon Hand Pies

My mother made the best ever lemon meringue pie, it's one of my all-time favorites. Every time she made it I was like, "is it cool enough to cut yet mom".

Anyone else in the house was lucky enough to get a slice with me around. Today I'm reviewing how easy it is to enjoy that lemony taste that brings back some wonderful childhood memories.

Hand pies are so easy to make with store-bought pie crust and lemon filling, or any fruit filling for that matter. This perfect snack or dessert could be ready in 40 minutes or less.

Every year my cousin sends me these giant lemons for his backyard in Arizona. This weekend I decided to make homemade fresh lemon hand pies. The first thing that I did was make the lemon filling.

Lemon curd is really so easy to make. I made this and refrigerated it overnight, but you can make this and let cool for a couple of hours and use it for whatever your making.

Lemon curd is so versatile it can be used for cakes, cupcakes, donuts, or spread it on top of a scone of crackers.

Fresh Lemon Hand Pies Ingredients (Lemon Curd)

1 cup of sugar

1/2 cup fresh lemon juice (4 to 5 lemons)

zest of 2 lemons

5 large egg yolks

1/2 cup salted butter (Cold)

Instructions

1. You will need a double boiler for this, add some water and bring it to a boil.
2.  Whisk together the sugar and egg yolks, continue to stir.
3. Add the zest of the lemons and the lemon juice. Continue to stir the mixture for about 10 minutes, it will begin to thicken.
4.  After 10 minutes remove the mixture from the heat, and add the butter one tablespoon at a time.
5. Continue stirring, the mixture will become nice and thick. Once all the butter is melted into the mixture pour it into a bowl and let it cool for 2 to 3 hours before using it.

Pie crust ingredients

2-2/3 cups all-purpose flour

1/2 teaspoon salt

1 cup Crisco (Cold)

6 to 8 tablespoons of Ice Water

1. Cut the Crisco into smaller pieces
2. Add flour and Crisco into a mixing bowl
3. Mix until Crisco begins to fold into the flour
4. Add ice-cold water one tablespoon at a time 
5. Mix until a ball of dough forms

Divide the pie crust into two equal parts wrap each with plastic wrap and refrigerate for about a half-hour. I used my KitchenAid Stand Mixer to make the pie crust.

Now, it's time to assemble and bake these little sweet treats. I rolled each ball of the pie crust out to about a 10-inch circle between two sheets of parchment paper.

Tip: Lay the parchment paper or wax paper on a kitchen towel. This prevents it from moving all over the counter while rolling.

Cut the crust with a 4-inch cookie cutter, place a tablespoon of the lemon curd in the middle. Then, fold them over and pinch the edges together. Press a fork around the edges to seal.

Poke the middle of each hand pie with a fork. I made 12 hand pies, six out of each half of the crust. You will have to re-roll some of the crust to get the other 2 out of each half.

Now you will need two egg whites and a couple tablespoons of sugar. Beat the egg whites in a small bowl.

 Brush the hand pies with the beaten egg whites and sprinkle the sugar over the top. Or you could skip the sugar and dust them with powdered sugar right out of the oven.

Bake on a cookie sheet lined with parchment paper at 350 degrees for about 18 minutes. Set them on a rack to cool and enjoy.

You might enjoy some of my other fresh lemon recipes

Easy Lemon BrowniesGlazed Lemon Almond BiscottiQuick Easy Lemon Bars

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An Original Easy Homemade Pumpkin Loaf Recipe Tweaked From A Banana Loaf Recipe

Modified a Banana Loaf Recipe to Make a Pumpkin Loaf

Quarantine is bringing out the creative baker in me. Not really, but I'm trying.

The Boys Ate All The Bananas. The Hunger Games.

I wanted to make a Banana Loaf using my favorite personal recipe. However, the boys ate all the bananas. Guess what? There are no bananas at the grocery store! Really ... bananas? I've seen the flour aisle cleaned out, but missing bananas was a first.

The Boys Ate All The Apple Pie. Hunger Games the Sequel.

Apple Pie was planned for our Easter Sunday dinner, but guess what? The boys ate all the pie.

So I opened the cupboard to see how to modify my Banana Loaf recipe and found a can of Pumpkin Pie Filling - not expired, thank goodness.

My Revamped Banana Loaf Recipe Turned Into a Yummy Pumpkin Loaf Recipe

I've never made a Pumpkin Loaf, but how hard could it be right? Lol.

After searching online for a Pumpkin Loaf recipe, I decided I didn't like any of them - too complicated.

My Banana Loaf recipe is six freaking ingredients, all in one bowl! Easy peasy. Thus, I began experimenting to modify my favorite recipe to make my first Pumpkin Loaf.

The biggest challenge was determining how much Pumpkin Pie Filling to replace three medium to large bananas in a banana loaf.

After googling around, I determined that one-half plus a heaping tablespoon of a 540ml can of Pumpkin Pie Filling should work. Actually, I had no idea - it was a cross-your-fingers-and-toes guess.

The original banana loaf recipe is here.

My Pumpkin Loaf Recipe - Modified:

. 1/2 CAN plus 1 heaping Tablespoon of Pumpkin Pie Filling (Full can be 540ml, which is 2.28 Cups - so use about 1 and 1/8 Cups of Pumpkin Pie Filling)

Here's the Pumpkin Pie Filling

I used - Any kind should do

. 1 and 1/2 Cups of Flour

. 1 Cup of White Sugar

. 1 Teaspoon of Baking Soda

. 3 Heaping Tablespoons of Softened Butter (not melted)

. 1 Teaspoon of Vanilla Extract

For flavor, in the same bowl, I added:

. 1 Teaspoon of Ground Cinnamon
. 1 Teaspoon of Ground Cloves
. 1/4 Teaspoon of Allspice
. 1/4 Teaspoon of Nutmeg

Mix everything in one bowl. Put it in a regular-sized Loaf Pan. Bake in the oven at 325 degrees for 45 to 60 minutes, depending on your oven. Check it after 30 minutes (or before that if your oven is on steroids or something).

Since this was a trial variation of one of my recipes, I didn't add anything like raisins or nuts. However, it turned out beautifully, so I'll add raisins next time. I plan to boil the raisins in water to soften them first.

This plain pumpkin loaf is delicious with butter, cream cheese, jam, or peanut butter.

Homemade Pumpkin Loaf by Barbara

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National Pecan Day Review

National Pecan Day - April 14

 National Pecan Day is a Food Holiday celebrated each year on April 14.  The pecan is a  member of the hickory family and is native to central and southern United States.  Pecans make great snacks eaten on their own, but they also make terrific garnishes to other foods such as desserts, salads or the main meal. 

"Pecan” is an Algonquian word, meaning a nut requiring a stone to crack. 

The pecan tree is the only nut tree native to North America.  These trees grow best in central and southern United States. Georgia, in particular, is known for it's Pecans. 

Here are two of my favorite recipes using pecans – Pecan Pie  and Sugar Coated Pecans. Either recipe ~ or both ~ would be a great way to celebrate National Pecan Day! 

Pecan Pie

Directions for Pie Crust:

Mix 3 cups flour and 1/2 tsp. salt in a bowl. Add 3/4 cup vegetable shortening and 3/4 cup salted butter. Work the butter into the flour using a dough cutter until the mixture resembles tiny pebbles.

Add one egg, 5 tablespoons cold water and mix until just combined. 

*This recipe makes enough for two pie crusts.

Directions for the Filling:

1. Mix one cup sugar, 3 tablespoons brown sugar, 1/2 teaspoon salt, one cup corn syrup, 1/3 cup melted  butter, 1 teaspoon vanilla and 3 whole eggs (beaten) together. 
2. Roll out one dough half to fit your pie pan. Pour one cup of chopped pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust with foil.
3. Bake the pie for 30 minutes in a preheated oven at 350 degrees. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans.
4.  The pie should be set and not jiggly when you remove it from the oven. If it seems to shake a lot, recover with foil and bake longer, or until set. The required baking time varies from 50-75 minutes. 
5. Cool for several hours or overnight. Serve in thin slivers.

Sugar Coated Pecans

"These sweet pecans are wonderful snacks for any occasion."

Ingredients:

• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves

  

• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Directions:

1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

More Pecan Treats

In addition to sugar coated pecans, another absolutely delicious pecan sweet treat is pralines.  The best I've ever had are handmade at River Street Sweets candy shop in Savannah, Georgia. 

Click here for more tasty Pecan Treats on ReviewThisReviews

Other Pecan Day celebrations include:

• Pecan Day – March 25
• National Pecan Day – April 14
• National Pecan Month – April

So, pick a day …. or a month … and enjoy this nutritious and tasty nut called the Pecan.

Related Articles:

Praline - Source: Pixabay

• River Street Sweets - Savannah Candy Store Review

National Pecan Day written by (c) Wednesday Elf on 4/11/2020

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Easy Homemade Coleslaw Dressing - A Family Fave

Easy Homemade Coleslaw Recipe

Quarantine has me thinking more about food. Fortunately, after 10 months of Keto, I still have willpower!

Keto warriors forewarned: This Coleslaw recipe is not Keto. However, if you replace the sugar with Monk Fruit Sweetener, it would be. Yet, I haven't personally tried that. If I did, I would use less Monk Fruit sweetener than 1/3 of a cup. I'd try a heaping tablespoon for my first attempt.

As mentioned in my previous recipe review posts (featured below), although I can cook, it's not my favorite thing to do. For that reason, I'm drawn to simple recipes.

While whipping through my stained recipe book, I came across this straightforward homemade recipe for Coleslaw dressing to share with you.

Homemade Coleslaw Dressing Ingredients:

. 1/2 Cup of Vinegar
. 2/3 Cup of Olive Oil
. 1/3 Cup of Sugar
. 1/2 Teaspoon of Pepper
. Miracle Whip Salad Dressing

If needed, you can double this.

Instructions:

Put all the ingredients in a small pot on the stove and bring it to a boil (EXCEPT the MIRACLE WHIP). Pour the boiled ingredients over the prepared Coleslaw while it's hot. Put it in the fridge until you're ready to serve.

Once you're ready to serve it, mix in two heaping tablespoons of Miracle Whip Salad Dressing. I've added the dressing when the Coleslaw dish is warm, and when it's been cooled in the fridge.

Preparing the Coleslaw:

You can buy the packages of ready-made Coleslaw at the store, or shred a cabbage head and
other vegetables..

The Extra Ingredients that Make Coleslaw Taste Great:

Other than a delicious Coleslaw dressing, there are two ingredients I always add:

. Chopped Apple
. Chopped Onion

Add the chopped apple just before serving. Cut the apple into small bite-sized pieces and stir it in. I usually cut up two medium-sized apples for a medium-sized bowl of Coleslaw.

Add 1/2 of a large onion, chopped or shredded.

The apple combined with the onion and the homemade dressing gives the Coleslaw a delicious taste.

Store-Bought Coleslaw Dressing Alternative:

If you don't have the time to fuss over making homemade dressing, Kraft's Coleslaw Dressing is excellent. Make the Coleslaw as described above with apple and onion, then put in nearly a full regular sized bottle of Kraft Dressing. Base the amount you want on how creamy you prefer your slaw. Pour it in quarters.

Previous Simple Recipes from My Kitchen:

•  White Cake with Coconut Topping
•  A Man's Birthday Cake
•  One Bowl Chocolate Cake
•  Homemade Chocolate Icing
•  Easy Banana Loaf
•  Homemade Pancakes
•  Roast Pan Steak

If you're looking for a simple, comforting meat dish to serve with this Coleslaw, check out the Roast Pan Steak recipe featured above, it's so good!

Stay safe, happy cooking.

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Fresh Baked Bread from Frozen Bread Dough Review

To save on trips to the grocery store for something as basic as a loaf of bread, it is handy to have a package of frozen bread dough on hand. You can purchase frozen bread dough in packages with multiple loaves (I currently have one with five loaves in it) and always have it handy whenever bread is needed or you cannot get out to shop.  In addition, you will have the taste of fresh baked bread after enjoying the delicious aroma of your bread baking. 

Making bread from scratch is a fun cooking project for many, but for a quick way to enjoy fresh baked bread, this frozen bread dough is a delightfully delicious product.

Basic Instructions on Package:

Regular Method – 5 to 8 hours

1. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2. Let dough rise for 4 to 7 hours, until dough is 1” above pan. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
3. Preheat the oven to 350F. Bake bread 20-25 minutes, until golden brown.
4. Remove bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.

Refrigerator Method – 8 to 16 hours

1. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2. Place frozen dough in your refrigerator 6 to 12 hours before using. Dough will not rise, but will be thawed and ready to use. Set dough out to rise for 2 to 3 hours, until dough is 1” above pan. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.

Preheat the oven to 350°F. Bake bread 20-25 minutes, until golden brown.

Remove bread from pan at once and place on a wire rack to cool. 

Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.

*Recommended pan: 8 1/2” x 4 1/2” x 2 1/2” (1lb. loaf pan) 

More Bread Recipes on ReviewThisReviews

Written on 3/28/2020 by (c) Wednesday Elf

*All images are the property of (c) Wednesday Elf

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Easy Loaded Potato Soup Recipe Reviewed

A Quick Way To Make Potato Soup

I would like to share an easy loaded potato soup recipe with you today. My review of this recipe will show you how to make a great tasting soup in a very short time span. Interested? Follow me down the page for the ingredients and instructions. 

Russet Potatoes for a great soup
image courtesy of pixabay.com

In order to prepare this soup recipe you will need an Insta-pot or any other popular brand of pressure style cooker on the market. Depending on the make you use my directions might be different on your cooker but I think you can figure out how to do it with the features available on your model.

Recipe for Loaded Potato Soup

Ingredients:

1 Tbs butter

1 Shallot minced

3 cloves garlic

3 cups chicken broth

1 can cream of chicken soup

8 Russet potatoes peeled and diced

1 1/2 tsp salt

Black pepper

1 Tbs flour

1 cup milk

2 cups shredded cheddar cheese

Bacon bits and cheese for garnish

Preparation:

Add butter to your pot and melt on the saute setting. Add shallot to melted butter cooking for 4 minutes. Now, add the garlic and cook for an additional minute. 

Add the chicken broth, cream of chicken soup, salt and pepper and the diced potatoes. Stir the contents well. Place your lid securely on your pot and pressure cook for 10 minutes. Do a Quick Release after the 10 minutes are up.

Remove the lid. In a separate container stir the milk and flour together. Add this mixture to the soup in the pot. Cook on the saute setting for 5 minutes. Stir in the cheese until it is melted. 

Your soup is ready to serve! Garnish with bacon bits and shredded cheese and enjoy!

Make this recipe and many others with an Insta-pot

I can't believe how much I use my pressure cooker for meals. One of our favorites is this Loaded Potato Soup recipe but I make all sorts of things in it. It is amazing how little time most recipes take. If you don't have one, you should consider getting one for yourself. I'm pretty sure you will not regret adding it to your kitchen as a handy tool for preparing really good food. Below is the model that I own.

Insta-pot Ultra

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Easy Meal Recipes: Fish Tacos

I am always looking for easy week night meals that are easy and inexpensive. Thanks to a suggestion from my son, I made these easy and delicious fish tacos. I want to pass this meal idea on to you.

Easy and delicious Fish Tacos with Avocado Cream Sauce

My youngest son regularly sends photos of the beautiful and delicious meals he prepares for his family. One recent evening, in response to his mouth-watering food photo, I responded something like: 

" I'm stopping for frozen fish sticks. Yay."

He responded that I should make fish tacos. That sounded way too difficult after a hard day at work and an irritating commute home on the beltway. Fortunately, he sent a link for avocado cream sauce. That did it. I stopped for the frozen fish sticks and the 5 ingredients that I didn't have in my kitchen already. And I made easy and delicious fish tacos. I am so glad I did.

Avocado Cream Sauce

The link he sent was the Avocado Cream Sauce recipe by Barefeet in the Kitchen. Along with the recipe on the page there are links for many recipes using the avocado cream sauce. But my taste buds were firmly set on fish tacos.

Avocado Cream Sauce shopping list

I did not use a blender to prepare my sauce. I was too tired to drag out a blender, wash it, and put it away. So I used a potato masher and mashed the avocados, adding the other ingredients while mashing. I liked the slightly chunky texture and I think it turned out great. But if you prefer a smoother sauce, make sure to use a blender as directed in the original recipe.

Cheap and Easy Weeknight Fish Tacos

Of course, these fish tacos would be even more delicious with fresh fish in place of the frozen fish fillets. However, whether you are cooking for yourself or for the family after a hectic day of work/school/activities, frozen fish fillets make this an easy meal.

Meal Ingredients:

• small flour tortillas - approximately 6" size
• frozen fish fillets - prepared per package instructions
• half head of cabbage - shredded
• Avocado Cream Sauce - prepared per the recipe instructions

Directions:

1. Bake fish per the package instructions
2. While the fish bakes, make the sauce using the avocados, sour cream, fresh garlic, lime juice, salt and pepper. Set that aside in the refrigerator.
3. Cut the cabbage into small strips
4. Allow the fish to cool slightly before assembling the tacos. Then assemble by placing a bed of cabbage onto a tortilla, a fish fillet on the cabbage, and a spoonful of avocado cream sauce on top of the fish.

Enjoy!

This recipe was a wonderful change of pace from my normal easy/cheap meal line up. The avocado and lime added a fresh summery flavor in the middle of our mild but dreary winter. The fish, avocado, and cabbage was definitely a healthier alternative to most fast food drive-thru meals. 

Related Link:

After looking more closely at the Barefeet in the Kitchen site I learned that the author is Mary Younkin. She has published recipe books that look right up my alley! Ms. Younkin caught my attention with the philosophy of "cooking from scratch as simply as possible".

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Roast Pan Steak - Another Family Favorite - It's So Good!

Roast Pan Steak - A Family Fave

I'm anxious to share this favorite family recipe with you. Since I've spent approximately the last four Sunday's posting our family faves, why not add another one?

Roast Pan Steak is a recipe passed along to me from my mom. I'm sure it came from her mother, my grandmother, and her mother before that.

This recipe is simple, just the way I like them.

Your house will smell amazing with this cooking in the oven!

I remember one particular time when we had visitors, I had this dish cooking in the oven. Our visitors kept repeating over and over how amazing the food smelled.

Roast Pan Steak Ingredients and Cooking Instructions:

• Steak (cut into bite-sized cubes) - 1 large steak  If you add another steak, double the sauce; 3 steaks, triple it and so on.
  

Sauce for the One Large Steak:

• 1 Cup of Ketchup or BBQ Sauce (I prefer Ketchup)
• 1/3 Cup of Vinegar
• 1/2 Cup of Water
• 1/2 of a Large Onion Chopped - Use more if you like
• 1 Tablespoon of Brown Sugar
• 1 Tablespoon of Mustard
• 1 Tablespoon of Worcestershire Sauce

Brown the cut-up steak in a frying pan. Once browned, remove it from the steak pan and put it in an oven roast pan.

Put the water in the steak pan with the steak drippings and steak juice. Mix it up nicely to get all that flavor into the water. Then mix all the other ingredients listed above (water already used) in a bowl and pour it into the frying pan.

Next, take that finished sauce that's in your frying pan, and pour it over the steak that's in the oven roast pan. Cook it in the oven for about 3 hours at 300 degrees (low and slow). It should fall apart. Each bite should be tender.

You can cook it with or without the lid, just watch if it's drying out. It should remain relatively saucy. Generally, I cook halfway through the time without the lid and just eyeball it from there.

If it seems a bit dry (which has never happened to me), add a bit of watered-down Ketchup (1/2 cup), pour it over, stir and put it back in the oven with the lid on.

NOTES

•  As mentioned above, you can double or triple the sauce
• You can use stewing beef, but it's way better with steak!
• The amount of steak versus sauce is up to you - If you like it saucier, use less steak and more sauce. Or use lots of steak and lots of sauce. 
• If you're serving a lot of people, I would use more sauce and more steak.

From Our Kitchen - A Collection of Sunday Shares

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•  One Bowl Chocolate Cake
•  Homemade Chocolate Icing
•  Easy Banana Loaf
•  Homemade Pancakes

Don't hesitate to give Roast Pan Steak a try, it tastes and smells incredible. Serve it with a salad, veggies, and oven-baked or mashed potatoes.

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