Copycat Lofthouse Sugar Cookie Recipe

How to Make These Popular Store-Bought Cookies at Home

Photo of Kelly R. Smith   by Kelly R. Smith

Copycat Lofthouse Sugar Cookies
Copycat Lofthouse Sugar Cookies
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Although I love to cook, develop bread recipes, and eat copiously, I’m not real big on “sweets.” My wife, (She-Who-Must-Be-Obeyed), on the other hand, enjoys her special treats. In particular, she likes Lofthouse Sugar Cookies. I do have a thing for dark (unsweetened) chocolate, and that dovetails nicely in my blood pressure control program because it’s good for that.

Normally, I buy them at the local Kroger when I’m out hunting and gathering. For the past few weeks, they haven’t been selling them. Unfortunate, right? So I decided, hey, why not make them myself? I found many copycat recipes on the internet, took the best of the elements, rolled up my sleeves, and went to work. Here’s what I came up with, and I hope you try it as well. Share the good news, I always say.



Lofthouse Cookie Ingredients

  • 1 cup sour cream
  • 2 sticks (1 cup) butter, softened
  • 1 3/4 cup organic pure cane granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract (more than other copycats specify, but yum)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/2 teaspoon salt (omit if using salted butter)
  • 6 cups all-purpose flour (some copycats specify cake flour; your call)


Salute to Baking Experimentation

Preparation Steps

  1. Preheat oven to 400°.
  2. Line one or more baking sheets with parchment paper. I used 2 baking sheets for some really big cookies, seen in the photo above, and that only used up 3/4 of the dough.
  3. Use your mixer in a large mixing bowl to cream together the butter and sour cream until smooth.
  4. Add in the sugar, eggs, vanilla extract, and almond extract. Mix until just combined.
  5. In a much bigger mixing bowl, sift together the flour, baking powder, baking soda, and salt (if you are using it). Add the dry ingredients to the wet in three additions, mixing well after each.
  6. Keeping your hands wet with water, form drop cookies. Roll dough into 2″ balls and place 2″ apart on the prepared cookie sheet/s. Using a flat-bottomed glass dipped in water, press the cookie balls flat.
  7. Bake in the oven for 5-10 minutes, until the cookies just begin to set up and the bottoms are lightly brown; this is really the critical step. After the first 5 minutes, check every minute. Immediately remove them from the cookie sheet/s and let them cool completely on a cooling rack before applying the frosting of your choice.


I hope you enjoy this copycat Lofthouse sugar cookie recipe as much as She-Who-Must-Be-Obeyed did. Let us know in the comment section and vote in the survey on the right.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at Considered Opinions Blog where he muses on many different topics.

Cheesy Chicken Enchilada Recipe

Traditional HomemadeTex-Mex Comfort Food

Photo of Kelly R. Smith   by Kelly R. Smith

Homemade chicken enchiladas
Homemade chicken enchiladas
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Enchiladas are originally from traditional Mexican cuisine, but the ones I make have sort of crossed the border to Tex-Mex. They can be filled with a variety of ingredients, including meats, cheese, beans, potatoes, vegetables, or usually, a combination. The sauces are usually chili-based sauces, like salsa roja, various moles, or cheese-based sauces, like chile con queso. The recipe I present here is the one I made a couple of nights ago, but feel free to indulge in modifications!

Chicken Enchilada Ingredients

  • 6 – 8 whole wheat tortillas
  • 1 lb. cooked, shredded chicken; I simply used a rotisserie chicken from the grocery store to expedite the process.
  • 3 oz cream cheese at room temperature
  • 1/2 cup sour cream
  • 4 – 4.5 oz diced green chilis with their juice
  • 1 14 oz. can oz mild red or green enchilada sauce
  • salt and pepper to taste
  • 1/2 cup diced red onions
  • 2 1/2 cups shredded cheese (Mexican, Four Cheese, or Colby Jack)
  • 1/4 cup chopped green onions or chives
  • Optional: chopped jalapeno, serrano, or (whew) habanero peppers to taste


Chicken enchiladas in the pan
Chicken enchiladas in the pan

Enchilada Preparation

  1. Preheat the oven to 400°F.
  2. Grease a 9×13 casserole dish.
  3. Add all ingredients except for the cheese and the chicken into a large mixing bowl.
  4. Mix completely.
  5. Transfer 1/3 of the mixture into another mixing bowl.
  6. Add the chicken and 2 cups of your cheese to the 2/3 bowl and mix in well.
  7. Generously add contents of the 2/3 bowl to the center of each tortilla and roll up tortillas tightly. Arrange them in your dish as you go.
  8. Pour the reserved 1/3 of sauce over the tortillas, spread well, and top with the remaining 1/2 cup cheese (you can add more cheese if you desire).
  9. Cover the dish with foil and bake at 400˚F for 35 minutes.
  10. Remove and enjoy!

I hope you enjoy this Cheesy Chicken Enchilada recipe as much as we do. I always get an opinion from She-Who-Must-Be-Obeyed and this dish got two thumbs up! Next time I’ll experiment a bit more. The basil in my garden is really taking off now so…



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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at Considered Opinions Blog where he muses on many different topics.

Pink Himalayan Salt Health Benefits

Is This Table and Cooking Condiment Worth the Added Expense?

Photo of Kelly R. Smith   by Kelly R. Smith

Ladling out pink Himalayan salt
Ladling out pink Himalayan salt
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Looking at most recipes, there are commonly five kinds of salt you will see–table salt, kosher salt, sea salt, Celtic salt, and pink or Himalayan salt. In all honesty, I don’t find much difference in flavor between them. The choice you make boils down to personal taste, price, degree of cultural hipness as you describe your dish to your guests, and other factors.

What Makes Himalayan Salt Different?

The most obvious characteristic is that it is, well, pink! I’m not a big fan of the color pink (there’s my toxic masculinity showing again!) but this condiment wears it tolerably well. The two most important distinctions are its origin and its health benefits.

According to Fooducate, “Himalayan salts is actually not from the Himalayas. It is sourced from the Khewra Salt Mine in Pakistan, about 300 miles to the west of the Himalayan Mountain Range. This salt mine is the second largest in the world, and has been a source of salt for over 2000 years. Despite this lengthy history, the “Himalayan” brand gained popularity in the Western world only in the past 15 years.”1



What are the Health Benefits of Pink Salt?

People have made many nutrition claims about Himalayan salt over the years. Some insist salt lamps help purify the air. Some say it can detoxify the body of heavy minerals. Some (optimistic) mountebanks have even suggested it can increase libido.

  • Iodine naturally occurs in Himalayan salt. The chemical element iodine is necessary for the proper functioning of our thyroid gland.2
  • It is about 96% sodium chloride, the same as table salt. This is what makes it conveniently interchangeable with table salt in, say, your favorite whole wheat bread recipe.
  • The remaining 4% are potassium, calcium and magnesium, as well as tens of additional trace minerals.
  • It prevents hyponatremia, meaning low sodium levels in the blood. Eating enough sodium through a healthy diet is vital to preventing this dangerous and painful condition.
  • It plays an key role in your small intestine’s ability to absorb chloride, amino acids, glucose, and water.
  • Sodium also assists your stomach in breaking down food which releases nutrients for absorption.

So, despite having trace minerals that other salts might not, do the health benefits really register or is it all just marketing hype? WebMD says, “research has not demonstrated that Himalayan salt has any unique health benefits compared to other dietary salt. The mineral impurities that give it a pink color, often promoted as healthful, are far too low in concentration to be nutritionally beneficial. You would have to eat a lethal amount of sodium to achieve helpful quantities of the other minerals.”3



Additional Reading

Resources

  1. Fooducate, Himalayan Salt – 10 Things to Know, https://www.fooducate.com/community/post/Himalayan-Salt-10-Things-to-Know/57A355B1-7CE7-3C26-48D8-A9A1BBA83175
  2. Steve Fentress, Moment of Science, Why Does Table Salt Contain Iodide?, https://indianapublicmedia.org/amomentofscience/table-salt-iodide.php
  3. WebMD, Himalayan Salt: Is It Good for You?, https://www.webmd.com/diet/himalayan-salt-good-for-you#1

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Ranch Dressing Cheeseburger Recipe

by Kelly R. Smith

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Ranch dressing chesse burger
Ranch dressing chesse burger

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This recipe was updated on 12/29/20.

In our home the ranch dressing cheeseburger is the go-to sandwich when the mood hits for comfort food a la Americana. This recipe is just my humble twist on the old classic hamburger. The beauty of this dish is that the range of condiments and fixings is endless. As always, use organic ingredients whenever possible. Read on.

Ingredients

  • 1 pound ground beef. Or, ground bison if you’ve got deep pockets.
  • Buns; I prefer whole wheat.
  • Vegetables of your choice. In the photo above I used red onion, tomato, spinach, and a slathering of avocado on the bun that’s covered up.
  • Condiments of choice. That’s barbecue sauce you see in the photo. She-Who-Must-Be-Obeyed says it looks like burnt bun. Belay that misconception!
  • Cheese of choice. Mine was Swiss, hers was jalapeno jack.
  • 1 packet of ranch dressing powder. I suppose Hidden Valley is the standard but in my experience, the Kroger brand is the same thing for half the price. Dollars to donuts that it all comes out of the same factory.
  • 2 eggs
  • Salt and pepper to taste

Preparation

  1. Put the meat in a mixing bowl and crack the eggs into it. The reason for 2 eggs rather than one or none is that the ranch dressing powder will make the patties crumbly when you go to flip them. The eggs prevent that. Besides, who couldn’t use more vitamins and minerals? Just say no to nutrient deficiency.
  2. Open the packed of dressing powder and set aside within reach.
  3. Mix the meat and eggs well with your (washed) hands.
  4. Mix in the powder. Your hands are slippery by now; that’s the reason for pre-opening the packet.
  5. Form the patties. I like to make 1/3 lb. patties rather than 1/4 lb.
  6. Cook the patties in your preferred method, skillet, outdoor or countertop barbecue grill, or otherwise.
  7. Assemble your burgers and enjoy!


That’s all there is to my take on the ranch dressing cheeseburger recipe. I hope you like it. Here are a few more of my creations; I only post those that have been spouse-approved so no worries! Share with your friends.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Shepherd’s Pie Skillet Recipe

by Kelly R. Smith

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Shepherd's pie skillet style
Shepherd’s pie skillet style

The weather is starting to cool off and that means two things — it is time for a flu shot and comfort food is the order of the day. This recipe for shepherd’s pie fills the bill nicely. Easy, frugal meals is just what we need as we spend more time at home because of the COVID-19 pandemic. One good thing about this meal is its flexibility. There are any number of substitutions and additions you can make. So, let’s get started.

Shepherd’s Pie Ingredients

  • 1 pound ground beef
  • 1 box Beef Pasta Hamburger Helper (or the flavor of your choice)
  • Hot water/milk called for on Hamburger Helper box
  • 1 1/2 cups frozen mixed vegetables, thawed
  • Hungry Jack mashed potatoes for 6 servings
  • Water and butter called for on mashed potatoes box for 6 servings
  • 1/2 cup shredded Cheddar cheese
  • Chopped parsley (amount to taste)

Preparation Steps

  1. Using a 10-inch skillet, cook beef over medium-high heat for 5 – 7 minutes, stirring often, until brown. Drain the grease. Stir in hot water, milk, sauce mix, uncooked pasta (from the Hamburger Helper box), and thawed vegetables. Heat to boiling, stirring frequently.
  2. Reduce the heat. Cover and simmer about 10 minutes, stirring frequently, until the pasta and vegetables are tender. Remove the pan from heat.
  3. Make the mashed potatoes as directed on box for 6 servings. Spoon and gently spread mashed potatoes over pasta mixture. Sprinkle with the cheese. Cover; let stand about 5 minutes or until cheese is melted. Sprinkle with parsley and serve.

That’s all there is to the shepherd’s pie skillet recipe. You can substitute a different type of cheese, type of Hamburger Helper, and add additional spices. It’s all good.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Teriyaki Beef Jerky Recipe

by Kelly R. Smith

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Beef jerky, ready to eat
Beef jerky, ready to eat

I love beef jerky and I suspect that I am not alone in that respect. But, there are three issues that I have with the commercial variety:

  • It’s too expensive.
  • The texture tends to be to hard.
  • God only knows what kind of chemicals and preservatives are used.

And that is one reason why I invested in a food dehydrator. Now I can make my own marinades and control the texture. I made a batch yesterday so my new appliance is paying for itself already. Next, I’m going to run a batch of apples. But here is the simple jerky recipe.

Beef Jerky Ingredients

  • 1 3/4 pounds of thin round sirloin tip. Any lean cut will do. Organic grass-fed is preferable. If you’ve got deep pockets, substitute bison. I know my sister will. That woman knows her food.
  • 1 12 oz. bottle of Lawry’s Teriyaki with Pineapple juice.
  • Spices to taste. I did not add salt due to my high blood pressure.

Jerky Preparation

Marinating beef for jerky
Marinating beef for jerky
  • Slice the meat thin. I prefer about 1/4″. Remember that the meat will shrink as it cooks. As for length, about 6″ is what I like but take into account the geometry and size of your food dehydrator. You will likely end up with some irregular pieces, but that’s OK; it’s jerky after all.
  • Put the slices in a container. The Pyrex dish you see above worked well.
  • Pour the marinade over the beef and mix it up well to ensure a thorough coating.
  • Put in in the refrigerator overnight. Some recipes only call for a few hours but the way I see it, I’m already in it this far. Do it up good. I know Perry’s smokes their famous pork chops for several days. If you’ve had one you know that patience is a good habit.
  • Stir it all up every few hours. I get up sporadically during the night for a bodacious swallow of ice water so no problemo, friend.
  • Pat the slices on paper towels to remove excess marinade.
  • Arrange slices on your dehydrator trays. Allow space for air circulation.
  • Set the temperature for 160 degrees F.
  • Set the timer for 4 hours.
  • Check it every so often for your desired degree of done-ness. Mine was perfection at 3 1/2 hours. Turn off the unit.
  • Leave it in the dehydrator until it cools.
  • Enjoy!
Beef jerky properly spaced on the dehydrator tray
Beef jerky properly spaced on the dehydrator tray

That’s all there is making your own teriyaki beef jerky. Of course, any other marinade works just as well. Buy your favorite or make your own.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Ivation 6-Tray Food Dehydrator: a Product Review

by Kelly R. Smith

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Ivation 6-tray stainless steel food dehydrator
Ivation 6-tray stainless steel food dehydrator

There are many ways to cook and preserve food. In recent years the increasing number of homesteaders and preppers have made canning and dehydrating popular again. Processing food with a food dehydrator is great for storing food in the home and keeping the nutritional value while reducing weight for campers, hikers, or just going on a road trip with family and friends.

I was motivated to buy the Ivation 6-tray dehydrator pictured above, I won’t lie, because I love beef jerky. Well, to be honest, my daughter is crazy for the jerky from Buc-ee’s. So I called her and asked, “What flavor?” She said, “Teriyaki beef jerky.” So I shopped. There are many out there but led me to choose this one was size, materials, and the fact that it’s commercial-grade. In for a dime, in for a dollar, I always say.

By the way, if you were wondering when looking at the picture above, the dehydrator is set up on one of the work benches in my wood shop. No sense in heating up the kitchen during the Texas summer.

Features of the Ivation Dehydrator

  • Six trays. These trays measure 13” X 12”. Plenty of room for processing an assortment of food.
  • Rear-mounted automatic fan. The fan circulates warm air with 600W of heating power. This ensures that the food is evenly dried from all angles.
  • Easy to clean. The 6 stainless steel trays as well as the drip tray are all removable. Just slide them out and wash as you would anything else in your kitchen.
  • Stainless steel body and trays. All parts are BPA-free, this means they are safe and durable.
  • Digital temperature and timer. The temperature range is 95ºF to 167ºF. You can set the timer to automatically shut off your unit at the time you specify. Set it in 30-minute increments for up to 24 hours.

Conclusion

Despite the fact that this Ivation 6-tray food dehydrator is a commercial-grade appliance, it is very easy to use; the controls are simple, it is easy to clean, and the heavy-duty fan is properly placed to do its job evenly. I recommend it.



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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Creamy Parmesan Basil Chicken Recipe

This Satisfying Dish is a Favorite Comfort Food. Easy to Make and Nutritious, Your Whole Family Will Love It!

Photo of Kelly R. Smith   by Kelly R. Smith

Creamy Parmesan Basil Chicken
Creamy Parmesan basil chicken being prepared
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This article was updated on 03/26/21.

I made this tasty dish last weekend and it was a huge hit! All three of my basil plants are going gangbusters right now so if I’m not making pesto, spaghetti carbonara, or something else, I’m looking to be creative. I mention this because one of the keys to growing basil all season is to keep it trimmed back. If you let the flowers and seeds get out of hand you won’t be encouraging leaf growth.

This recipe is so easy and quick to make. I only spent about 45 minutes preparing it. It serves 4. Here’s how:

Creamy Parmesan Basil Chicken Ingredient List

  • 4 large chicken breasts (Whole, sliced in half, or cut into strips)
  • 1 box of pasta, your choice
  • 3 tablespoons butter (not margarine)
  • 4 large garlic cloves, minced
  • 1 1/2 cups heavy cream
  • 1/2 onion, finely minced (I prefer red onions but use what you like)
  • 3-4 ounces roasted red peppers, thinly sliced
  • black pepper to taste
  • salt to taste
  • 2 to 3 cups packed fresh basil leaves, cut up (quantity is a personal preference)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 cups fresh grated Parmesan cheese
  • 1/2 cup white wine or chicken stock

Preparation

  • In a large non-stick pan on medium high heat, melt 2 tablespoons of the butter. Season chicken with salt and pepper, then sear, 4 to 5 minutes on each side, until just cooked. Remove the chicken from the pan and set aside.
  • Start the pasta cooking while continuing with the sauce; cook until al dente.
  • Add the remaining 1 tablespoon of butter to the pan. Toss in the onion, garlic, peppers, paprika, red chili pepper flakes, salt, and pepper. Saute for about five minutes, just until onions and peppers become soft.
  • Reduce heat to medium. Add wine or chicken stock to de-glaze the pan. Adjust heat as needed to bring to a gentle simmer until reduced by half.
  • Lower the heat to medium low. Add the cream to the pan. Stir it until a creamy sauce forms. Add in the Parmesan cheese and stir until it is melted into sauce. Stir in the basil and simmer until just wilted, 1-2 minutes.
  • Add the chicken back to the pan and allow to warm up. It’s done! Serve over the pasta.

You Might also Enjoy…

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

No-Fry Eggplant Parmesan Recipe

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Breading Eggplant Parmesan
Breading Eggplant Parmesan

Although eggplant is often considered to be a vegetable, it is actually a berry by botanical definition. I know, I know; I don’t get it either. Health-wise, it’s got a lot going for it. According to naturalremediescenter.com, ” It is said that eggplant may have effects in preventing and treating high blood pressure, high blood sugar and high cholesterol. Eggplant is rich in phenols which may inhibit an enzyme tied to high blood pressure. Thus eggplant may do your body some favors in lower high blood pressure.” And it tastes great. So what’s to lose?

This recipe is a meatless dish so if you are the kind of person who opts for a soybean-based burger rather than traditional beef, you can’t go wrong here.

Ingredient List

  • 1 large eggplant, sliced 1/4 inch rounds
  • Salt
  • Freshly ground black pepper
  • 12 oz. Marinara or tomato sauce of your choice
  • 1/2 cup finely chopped fresh basil (add other herbs as desired)
  • 1 1/2 cups panko breadcrumbs, regular or your choice of flavor
  • 1 cup grated Parmesan cheese (more is fine)
  • 2 eggs, beaten
  • 1 cup shredded mozzarella cheese (more is fine)
  • Optional: hot sauce to taste, added to the tomato sauce

Eggplant Parmesan Preparation

  • The first step is to “sweat” the eggplant rounds. Since eggplant absorbs so much water by itself, it is important to remove as much moisture from the rounds as possible. Do this by salting both sides and then placing them in a colander in the sink. Two colanders should work for one eggplant. Let them sweat for at least 2 hours. More is better; just like the rising you allocate for homemade bread.
  • Rinse the salt off and press dry with paper towels.
  • Preheat the oven to 425°F.
  • Apply olive oil to a large baking sheet pan.
  • Whisk the eggs in a small bowl.
  • Spread some panko on a dish.
  • One at a time, dredge the rounds in the egg, coat both sides liberally with panko, and arrange on the baking sheet.
  • Bake 9 minutes, flip the rounds, bake another 9 minutes.
  • Remove from oven and allow them to cool.
  • Lower oven temperature to 350°F.
Layering Eggplant Parmesan
Layering Eggplant Parmesan
  • Stir the basil into the sauce.
  • Spread a thin layer of sauce on the bottom of an 8″ X 8″ Pyrex baking dish.
  • Lay out a layer of rounds in the dish. Since they are round you can cut one up to fill the “gaps.”
  • Sprinkle with both kinds of cheese; the amount is up to you.
  • Top with another layer of rounds.
  • Spread sauce and sprinkle with cheese.
  • Keep layering in this fashion until you run out of rounds. The top layer should have sauce and cheese.
  • Bake for 35 minutes.
  • Enjoy!

That’s all there is to it! Of course, you can try different kinds of cheese. This really is a bonus if you are feeding picky kids. This no-fry eggplant Parmesan is very versatile for the adventurous cook. You might pair it with a Tuscan kale salad or homemade low-carb egg noodles.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Classic Beef Stroganoff Recipe

Classic Beef Stroganoff
Classic Beef Stroganoff
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What’s not to like about Beef Stroganoff ? It’s a timeless dish that won’t break the budget and is easy to prepare. When I got a hankerin’ for it yesterday I did an internet search and was surprised by all the variations.

If you are on a low-carb diet but are hankerin’ for something pasta-y and this dish sounds a bit too much, I suggest trying my low-carb spaghetti carbonara recipe.

In case you are curious — the Stroganoff (or Stroganov) family in 18th century Russia is mainly associated with the popular beef dish which bears its name. The dish likely goes back to a much earlier peasant favorite, but is now usually attributed to the household of Count Pavel Stroganoff (1774-1817).

Beef Stoganoff Ingredients

  • 1 1/2 pounds of beef sirloin steak, 1/2 inch thick
  • 1 garlic clove, finely chopped
  • 8 ounces fresh mushrooms, sliced (2 1/2 cups)
  • 2 medium onions, thinly sliced
  • 1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
  • 1/4 cup butter (I prefer Kerrygold unsalted Irish butter but suit yourself)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 1/2 cups sour cream
  • 1/4 cup all-purpose flour
  • 3 cups hot cooked egg noodles

Preparation Steps

  1. Cut the beef across the grain into roughly 1 1/2×1/2-inch strips.
  2. Cook the mushrooms, onions, and garlic in butter using a 10-inch skillet over medium heat. Stir occasionally until the onions are tender. Then, remove from skillet.
  3. Cook the beef strips in the same skillet until they’re brown. Next, stir in 1 cup of the broth, the salt, and the Worcestershire sauce. Heat to boiling; reduce heat. Cover the skillet and simmer 15 minutes.
  4. Stir the remaining 1/2 cup of broth into the flour and stir into the beef mixture. Stir in the onion mixture and heat to just boiling, stirring constantly to maintain consistency. Boil and stir for 1 1/2 minutes and reduce heat. Finally, now stir in the sour cream. Heat until hot but do not boil it. Serve over noodles and enjoy.

So that’s all there is to making classic beef Stroganoff. Like most of the recipes that I enjoy, it is very adaptable; throw in any extra ingredients or condiments that you like (I’m fond of homemade habanero hot sauce). If you like this recipe, please share the link with your friends. Enjoy!

Nutritional Information

Calories: 435Calories from fat: 295
Total Fat 23 g
Saturated Fat10 g
Cholesterol 115 mg
Sodium 620 mg
Potassium 560 mg
Total Carbohydrate 31 g
Dietary Fiber2 g
Protein 28 g
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Looking for more great content? Visit our partner sites:

The Green Frugal

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I offer article and blog-writing services. Interested? Hire Me!


Did you find this article helpful? Thanks for supporting this free site with a small donation!

 




Visit Kelly’s profile on Pinterest.


About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation and financial and energy trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.