Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Mongolian Beef and Broccoli June 1, 2019

Filed under: Dinner,Gluten Free,Slow Cooker — lewissisters @ 5:37 pm
Tags: , ,

Hey guys!

In September 2018, I made this fantastic Mongolian Beef and Broccoli. I was looking in my files for a new main dish and found this recipe. I don’t recall who sent me the recipe; here is a big “Thank you!” to whoever created this wonderful dish.

The beef and broccoli is so easy to throw together; combined everything in the crock pot and let it do the work. It is packed full of flavor and the leftovers are delicious!

If you eat gluten-free, watch out for soy sauce because it may have gluten in it.

You have got to try this recipe, it is wonderful!

 

Mongolian Beef and Broccoli 

1 pound flank steak cut into strips

16 oz frozen broccoli 

4 scallions (We used 1 tsp dried onion flakes)

1/4 cup brown sugar 

1/4 cup light soy sauce (careful of gluten)

1 tsp ginger

1 tsp minced garlic

1/4 cup cornstarch

Directions:

  1. Spray the crock pot with Pam

2. Place the meat, broccoli and onions into it.

3. In a bowl mix together everything but the cornstarch. Slowly mix the cornstarch into the soy sauce mixture. Then pour it over the steak an veggies and mix it up well.

4. Cook on low for 4 hours or on high for 2 hours. 

We served it over brown rice. 

Enjoy!

 

Advertisements
 

Boston Cream Pie Poke Cake December 3, 2018

Filed under: Cakes,Dessert,Gluten Free — lewissisters @ 9:39 am
Tags: ,

Hey guys!

Here is the dessert I made for my birthday this year.

It is my own recipe for a Boston Cream Pie Poke Cake.

I have always loved Boston Cream Pie, but when I began eating gluten-free, I couldn’t find any place that served this wonderful pie in a gluten-free form.

I don’t remember when, but an idea came to me how to make this cake and I have wanted to try it for a while. I love to bake new recipes for my birthday dessert and this recipe did not disappoint.

The result for this poke cake was…a ten! Everyone loved it!

You can make your yellow cake, vanilla pudding and chocolate frosting from scratch, but I am all about the shortcuts in this recipe!

Lewissisters Boston Cream Pie Poke Cake

1 package yellow cake mix, gluten-free or regular

1 small box instant vanilla pudding

1 tub chocolate frosting

A wooden spoon, for making holes in the cake

Directions

1. Make cake according to package directions.

2. Make pudding according to package directions.

3. When cake is cooled, poke holes all over the top of the cake with the wooden spoon.

4. Pour vanilla pudding all over the top of the cake, be sure to get the pudding inside the holes. Tapping the pan on the counter helps. Let the cake sit in the refrigerator overnight to set.

5. Frost with chocolate frosting and decorate with sprinkles or other toppings. Serve!

6. Store cake in the refrigerator.

Enjoy!

 

Banana Muffins September 5, 2018

Filed under: Uncategorized — lewissisters @ 2:16 pm
Tags:

Hey guys!

In July, I was on a muffin kick and created two different muffins, from one recipe. I took our pumpkin muffin recipe

https://lewissisters.wordpress.com/2017/10/01/pumpkin-muffins/

and decided to adapt it to make banana muffins, the first muffin recipe.

The result?

The banana muffins were incredible! You have got to try this recipe!

***

In other news, I am so excited to let you all know that my debut novel ‘Fevered Hearts’ is in production! It has taken four years from conception, writing and lots of editing, to get to this point.

Book teaser:

When Dr. Jamie Frothington embarks on a service trip to Liberia, the horrors of death and pain he observes from the effects of the highly contagious Ebola virus send his mind into dark memories of the heartless murders of his parents. Drowning the pieces of his shattered heart in gin, Jamie unwittingly allows his demons to take their vengeance on his compassionate and patient colleague, Nurse Sarah Ellison. Just when the numbing haze of the alcohol is wearing off, he and his new-found love, Sarah, are forced at knife point into the blistering heat of the African desert. Sarah’s bottomless optimism wanes when her life and her virtue are threatened by the local terrorist’s ruthless son. Jamie’s weakening body and faltering heart may cost him and Sarah everything, sending them on a pain filled trajectory toward their ultimate end.

If you’d like to receive updates, follow my Facebook page: www.facebook.com/AuthorMacyLewis

Banana Muffins

Wisk together:

3 cups flour (gluten free)

1 cup white sugar

1 cup brown sugar

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

Add and stir well with a spoon.

3 mashed bananas

4 eggs

2 tsps vanilla

1 and ¼ cups oil (applesauce)

Pour in greased muffin tins or muffin liners. Bake at 375 degrees for 15 minutes or until done. Makes 2 dozen muffins.

I throw everything in my stand mixer and let it do all the work.

Enjoy!

 

Fiesta Chicken April 16, 2018

This year has been crazy…But we’re back with a delicious recipe!

My sister found this delicious Mexican meal that you can make in your crock pot. It would be perfect for lunch or dinner. It is so easy to throw together; feel free to add other ingredients if you’d like. 😊

We served it over rice, but it would be delicious in a burrito, hard or soft taco shells, topping tortilla chips, and maybe even on a salad. The options are endless for this meal.

Give it a try, it is fantastic!

Fiesta Chicken

Layer in crock pot in the following order:

1 package frozen shredded chicken

1 Bag frozen corn

1 can black beans, drained

1 (8 oz) block cream cheese

1 packet fiesta ranch mix

Directions:

1 Layer everything in crock pot on high, for 4 hours.

2 Stir once cream cheese has melted which is usually about 2 or 3 hours.

3 Let it marinate 30 minutes to 1 hour; whatever you think it needs.

4 Serve over rice, make burritos, inside hard or soft taco shells, over tortilla chips, or topping salads.

Enjoy!

 

Chocolate Trifle December 10, 2017

Filed under: Uncategorized — lewissisters @ 2:29 am
Tags: , , ,

Hey guys!

Everyone in the viewing vicinity of this blog has got to try this incredible chocolate brownie trifle!

I made this trifle for my birthday dessert because I didn’t want a birthday cake this year. The recipe comes from my friend Erin; she gave it to me a few years ago and I have been waiting for the perfect time to make it.

The only thing you need to make gluten free is the brownies and that is a snap! I used a boxed brownie mix, but if you want to make your brownies homemade go ahead! Either will be fabulous!

This recipe has a few steps but it’s totally worth the preparation and waiting time while it’s setting up in the fridge. The trifle is great the first day, but it is even better as the days go by!

Just a warning, the trifle is very rich; so, you may want to share some of it…or not. 🙂

Thanks for the recipe Erin it is fantastic!!

Guys, you have got to make this trifle, it will rock your world!

Chocolate Trifle

1 pan of chocolate brownies (gluten free/regular)

1(4 oz) package instant chocolate pudding

1/2 cup water

1 pint heavy cream

6 Tbsps sugar

1 (12oz) carton Cool Whip or another pint heavy cream (I used Cool Whip)

caramel topping

2 or 3 crushed Skor bars (I used 3 and found crushing them in a bag is easiest)

Directions:

1 Prepare brownies and cool completely.  Cut into 1-inch squares.

2 In a bowl, combine pudding mix and water (it will be quite thick).

3 In a separate bowl, mix the heavy cream and 6 Tbsps sugar until thick. Fold into the pudding and water mix.

4 First, I mixed the cream and sugar; using the whisk attachment on my stand mixer. I set the mixer on high and let it run until the cream was thick and had stiff peaks. Next, I put the cream into a separate bowl and beat the pudding/water with the paddle attachment until it was incorporated. To fold the mixture together, I added the cream to the pudding/water mix and used the paddle attachment to combine everything with the mixer on low.

5 In a trifle glass or glass serving dish, place 1/3 of the brownie chunks, then drizzle caramel topping over the brownies and sprinkle 1/3 of the toffee bits.

6 Then layer 1/3 of the pudding mixture (mousse) and 1/3 of the cool whip (or whipped cream).

7 Repeat layers 2 more times.  End with whipped cream and sprinkle toffee bits onto top layer for garnish.  Refrigerate 3-8 hours before serving, or overnight.

Enjoy!