Judy’s Beef Stew

Ingredients:

  • 9-10 potatoes diced
  • 2 bags of baby carrots, sliced in half
  • 2 lbs stew meat, brown in oil in skillet
  • 2 cans cream of mushroom soup
  • 2 cans cream of celery soup
  • 2 envelopes Lipton onion soup mix

Directions:

Put all together in roaster pan.  Bake at 225 degrees for six hours.  Serves 16.  Or halve the recipe and put in your crock pot and cook all day on low.  To think the sauce, add beef broth to desired consistency.

Roasted Mushroom Beef Stroganoff

I got this delicious recipe from my friend Shauna.

Ingredients
  • For the Beef
  • 2 tablespoons olive oil
  • 1 pound chuck tail or chuck roast, cut into chunks
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 1 cup sliced carrot
  • 4 cloves garlic, peeled and smashed
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • Water or beef stock
  • For the Stroganoff
  • 1 pound cremini mushrooms, thickly sliced or quartered
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 small shallot, sliced
  • 2 cloves garlic, sliced
  • ½ cup heavy cream
  • 1 cup braising liquid
  • Kosher salt and freshly ground pepper to taste
  • 8 ounces pappardelle pasta
  • ½ cup créme fraiche
  • ¼ cup fresh chives, chopped
Instructions
  1. To Prepare the Beef
  2. Preheat the oven to 325 degrees F.
  3. Season the meat with kosher salt and freshly ground black pepper. Heat an oven-safe dutch oven to medium high heat with the olive oil and brown the meat in batches if needed but do not crowd the pan. Add the onions, celery, carrots, garlic, bay leaves and thyme to the meat and add enough water or stock to cover. Check after 2 hours and add more water or stock if necessary to keep the meat and vegetables covered.
  4. When the meat is fork tender, remove it from the oven. Pick the meat from the pot and set aside to cool and strain the liquid from the vegetables, then discard the vegetables. Cool the liquid and skim most of the fat from the top, reserving the braising liquid for later.
  5. To Prepare the Stroganoff
  6. Preheat the oven to 375 degrees F.
  7. Toss the mushrooms with the olive oil and a sprinkling of kosher salt and roast for 15-20 minutes.
  8. In a large sauté pan over medium heat, melt the butter then add the shallot, garlic, and roasted mushrooms and cook until tender, about 5 minutes. Add the reserved beef, cream and reserved braising liquid and cook until the liquid is reduced and thickened, about 7 minutes. Add salt and pepper to taste.
  9. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain ghe pasta, then add it to the sauté pan and cook for 2-3 minutes.
  10. Serve with a dollop of créme fraiche and fresh chives.

 

Alton Brown’s Shepherd’s Pie

FOR THE POTATOES
  1. 1 1/2 pounds russet potatoes
  2. 1/4 cup half-and-half
  3. 2 ounces unsalted butter
  4. 3/4 teaspoon kosher salt
  5. 1/4 teaspoon black pepper, freshly ground
  6. 1 large egg yolk
FOR THE MEAT FILLING
  1. 2 tablespoons canola oil
  2. 1 cup chopped onion
  3. 2 carrots, peeled and finely diced
  4. 2 cloves garlic, minced
  5. 1 1/2 pounds ground beef (in a pinch, substitute mutton or lamb stew meat)
  6. 1 teaspoon kosher salt
  7. 1/2 teaspoon black pepper, freshly ground
  8. 2 tablespoons all-purpose flour
  9. 2 teaspoons tomato paste
  10. 1 cup chicken broth
  11. 1 teaspoon Worcestershire sauce
  12. 2 teaspoons fresh rosemary, chopped
  13. 1 teaspoon fresh thyme, chopped
  14. 1/2 cup corn kernels, fresh or frozen
  15. 1/2 cup English peas, fresh or frozen
Instructions
  1. Heat the oven to 400 degrees F.
  2. Peel the potatoes and cut them into 1/2-inch dice. Put them in a medium saucepan and cover with cold water. Set said pan over high heat, cover and bring to a boil. Uncover, drop the heat to maintain a simmer, and cook until tender, 10 to 15 minutes.
  3. Heat the oil in a 12-inch saute pan over medium-high heat until shimmering. Add the onion and carrots and saute just until they begin to take on color, 3 to 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper, and cook until browned and cooked through, approximately 3 minutes.
  4. Sprinkle the meat with the flour, toss to coat, and continue to cook for another minute. Add the tomato paste, broth, Worcestershire sauce, rosemary and thyme and stir to combine. Bring to a boil, then decrease the heat to low, cover, and simmer slowly for 10 to 12 minutes, until the sauce is thickened slightly.
  5. Meanwhile, combine the half-and-half and butter in a microwave-safe container and nuke till warmed through, about 35 seconds.
  6. Drain the potatoes and return them to the saucepan. Mash the potatoes (a masher is an excellent tool for this, though a hand mixer will also do), then add the hot half-and-half mixture, as well as the salt and pepper. Mash to smoothness, then stir in the egg yolk.
  7. Add the corn and peas to the meat mixture and spread evenly in a 7-by-11-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling over, and smooth the top with a rubber spatula. Place on a half sheet pan lined with parchment paper on the middle rack of the oven and bake for 25 minutes, or just until the potatoes begin to brown. Remove to a cooling rack and let rest for at least 15 minutes before serving

Easy Shepherd’s Pie Skillet

Easy Shepherd’s Pie Skillet


Prep Time 10 minutes

Cook Time 1 hour

Servings 6 – 8


INGREDIENTS


  • 2 pounds ground beef
  • 1/2 large onion, diced
  • 2 cubes beef bouillon
  • 12 ounces frozen mixed vegetables
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons tomato paste
  • 4 medium potatoes, peeled and cubed
  • 2 tablespoons butter, softened
  • 1 cup milk
  • Salt and pepper, to taste
  • 2 tablespoon chives, chopped
  • 1 cup cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated

INSTRUCTIONS


1) Add potatoes to a pot of boiling salted water. Boil until tender. Remove from heat. Combine boiled potatoes with butter, milk, salt, pepper and 1 tablespoon chopped chives. Mash until smooth and combined.

2) Pre-heat oven to 400 degrees Fahrenheit.

3) In a large oven safe skillet, cook ground beef until browned and cooked through. Drain beef and set aside.

4) In the same skillet, add onions and cook. Add bouillon cubes and mash to combine with onions. Add mixed vegetables, Worcestershire sauce and tomato paste to skillet. Stir to combine. Allow to simmer together for 10 minutes.

5) Add beef to skillet and stir. Once combined, flatten with your spoon. Top with cheddar cheese, mashed potatoes, Parmesan cheese and remaining chives–in that order.

6) Bake for 20 minutes or until the top has browned.

7) Remove from oven, allow to cool for 10 minutes.  Serve.

Black Beans Breakfast Side

Want to add some protein to your breakfast?  This is quick and easy to prepare the night before and put into small tupperware containers to go.

3 cans black beans, drained

1 7-oz can tomato sauce

Chopped onion (I have frozen chopped onion I buy from the grocery store)

1 Tablespoon minced garlic (from a jar)

Olive oil

Pour a dash of oil, enough to cover the bottom of sauce pan.  Saute the onions and garlic together.  Add the beans and tomato sauce and cook on medium heat until the sauce thickens

Tomatillo Ranch Dressing for Sweet Pork Burritos

 This is the recipe I used for the burritos the other night:
Ingredients
  1. 2 cups Hellman’s Real mayonnaise
  2. 2 packages dry Hidden Valley ranch dressing mix
  3. 2 cups sour cream
  4. 1 bunch chopped fresh cilantro
  5. 1 tsp minced garlic
  6. juice of 1 lime (I would have used 2 but only had one)
  7. 6 tomatillos husked and washed
  8. 2 7-oz cans of Herdez salsa verde
  9. 2 tbsp sugar
Instructions
  1. Place all ingredients in a blender or food processor and process until smooth.

Roasted Garbanzo (Chickpeas) Beans

chickpeas

“If you hang out with chickens, you’re going to cluck and if you hang out with eagles, you’re going to fly.” –Steve Maraboli

Roasted Garbanzo Beans

  • 2 cups cooked canned garbanzo beans, (drained and rinsed )
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon red pepper

Preheat oven to 350 degrees F.  Lightly coat a rimmed baking sheet with cooking spray. Spread garbanzo beans over baking sheet and sprinkle them with the garlic powder and cayenne.  Toss to thoroughly coat.  Roast on the bottom rack of the oven, shaking pan every 15 minutes until beans are browned and crunchy–about 50 minutes.  Cool before serving..

BLACKENED FISH TACOS WITH AVOCADO-CILANTRO SAUCE

We all loved these fish tacos that Emilie made the other night.  Here is the recipe she used:

BLACKENED FISH TACOS WITH AVOCADO-CILANTRO SAUCE
Serves: 6
INGREDIENTS
For the Blackened Fish:
  • 1.5 lbs tilapia fillets
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon brown sugar
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons canola oil
  • 12 corn tortillas
For the Slaw:
  • ½ red cabbage, sliced thin
  • ¼ green cabbage, sliced thin
  • ½ medium-sized onion, diced
  • ½ cup cilantro
  • Juice of 1 lime
For the Avocado-Cilantro Sauce:
  • ½ cup sour cream
  • 1 ripe avocado, pitted and skinned
  • ¼ cup cilantro, chopped
  • Juice of 1 lime
  • 1 jalapeno, chopped and seeded
  • Salt, to taste
DIRECTIONS
  1. In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your Tilapia fillets, and then rub the seasonings in.
  2. Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined.
  3. Combine all of the Slaw ingredients in a large bowl and mix well.
  4. Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the Tilapia (a few at a time if you can’t fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
  5. Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
  6. Break up the tilapia into 2-3″ pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve.
NOTES
Blackening spices are very fragrant, so turn on your overhead fan while you cook the fish.

 

Balsamic Chicken and Vegetables

capture

Recipe and photo source: http://www.bhg.com/recipe/chicken/balsamic-chicken-and-vegetables/

Balsamic Chicken and Vegetables

Directions

  1. In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
  2. In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
  3. Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
  4. Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.

Simple Ham and Cheese Quiche

capture

 

Simple Ham and Cheese Quiche

Ingredients:

1 pre-made pie shell
6 eggs
1 ½ cups heavy cream
1 cup diced ham
¼ cup diced onion
1 cup shredded cheddar cheese

Preheat oven to 375.

Directions:

Spray saucepan with cooking spray and then sauté onions and ham together for about five minutes.

Pour sauted ham and onions and shredded cheese into pre-made pie shell.

Beat the eggs with heavy cream.  When blended, pour it over the ham and onions and cheese mixture.

Bake 35-45 mins until set.  Let stand for ten minutes before cutting/serving in wedges.  Serve with a tossed green salad and crusty French bread.