Crock-Pot (R) Beef Stew

Everyone needs a few Crock-Pot(R) recipes in their file for those week nights when there just isn't time to cook.  You will need to adjust the cooking time based on how your slow cooker cooks.  If you don't have a Crock-Pot (R), Kohl's has a great sale right now on a 5.5 quart programmable Crock-Pot (R).  It is on sale for $29.99, with a $10 dollar mail-in rebate, dropping the price to $19.99 (the regular price is $49.99!)

1.5 lbs stew beef meat
4-6 baby red (“new”) potatoes, quartered
4 carrots, peeled, cut in half and then 2-3” lengths
1 can Campbell’s ® Beefy Mushroom soup, undiluted
1 can Campbell’s ® Cream of Mushroom soup, undiluted
1 tbsp. Worcestershire sauce
1 tsp. Weber Chicago Steak Grind 'N Grill
1/8 tsp. garlic powder
1/8 tsp. black pepper
2 beef bouillon cubes

 

Directions:

 

1. Place stew beef in bottom of Crock Pot. Next add carrots, then the potatoes. Add the rest of the ingredients.

2. Cook on low approximately 8 hours, or until vegetables are tender.

 

** If you want a thicker gravy, after 5 hours of cooking, remove ½ to 1 cup of the gravy and whisk in 2-3 tbsp. flour then return to Crock Pot.

 

Creamy White Chili

This is a twist on your traditional white chili - a chicken chili with a creamy base.  Quick and easy, this chili recipe will surely be one of your favorite weeknight meals.

Ingredients:
1 cup diced onion
2 Tblsp. olive oil
2 - 13 oz. cans chicken (I use Member's Mark brand from Sam's Club)
3 - 4 oz. dans diced green chilies
2 cans chicken broth
4 cans great northern beans, drained
2 tsp. cumin
2 tsp. oregano
1 tsp. black pepper
1/4 tsp. garlic powder
1/2 tsp. cayenne pepper
16 oz. sour cream
1 cup whipping cream

Directions:

1. In soup pot, saute onion in olive oil until slightly transluscent.  Add remaining ingredients (EXCEPT for sour cream and whipping cream) and simmer for 20 minutes over medium low heat. 
2. Add sour cream and whipping cream - remove from heat when warmed through and sour cream is completely blended.

Note:  In order to decrease the fat content, I have replaced the whipping cream with milk (and a tablespoon or two of flour whisked into the milk to thicken) with no noticeable taste difference.
Leftover rotisserie chicken would be a wonderful substitute for the canned chicken.

Midwestern Style Chili

Chili recipes vary by region.  Depending upon the region, the soup may or may not contain beans.  One city from my home state (Cincinnati) is known for its unique flavor and ingredients.  Cincinnati chili contains cinnamon and chocolate or cocoa and is usually served over spaghetti.

This chili recipe is based on my mother's and is a fairly typical midwestern style chili.

Ingredients
1.25 lbs hamburger
1/2 onion, finely diced
2 stalks celery, diced
28 oz. can diced tomatoes
8 oz. can tomato sauce
15.5 oz. can dark red kidney beans, undrained
2 T sugar
2 cups water
2-3 T chili powder (according to personal "heat" requirements)
1/4 tsp oregano
1/2 tsp garlic powder
1/4 tsp black pepper
1 tsp Weber's Chicago Steak seasoning

Directions:

1. Brown ground beef and onions together.  Drain.
2. In dutch oven, combine ground beef and rest of ingredients (except for kidney beans).
3. Simmer on medium low for 20-25 minutes or until celery is soft.
4. Add kidney beans and liquid to pot.  Simmer on low for another 5-10 minutes.
5. Top each serving with cheddar cheese if desired. 

Garlic Cheddar Chicken

Tired of the same old chicken breast recipes?  I am always looking for a new way to use boneless, skinless chicken breasts.  This recipe is sure to become a family favorite - one that even kids and the pickiest eaters will enjoy.  (Note: The original inspiration for this recipe came from Allrecipes.com.  I made a few changes to it to decrease the fat content and make it a bit healthier.)

Ingredients:
5 tsp. butter
1 tsp. minced garlic
1/2 cup panko breadcrumbs
1/2 cup crushed cheese crackers or Pepperidge Farm goldfish
1 cup cheddar cheese
1/4 tsp dried parsley
1/4 tsp dried oregano
1/4 tsp black pepper
3 or 4 boneless skinless chicken breasts, pounded thin and cut in half

Directions
Preheat oven to 350 F
Place butter and garlic in microwave safe bowl.  Microwave until butter is melted.
Combine breadcrumbs, crushed crackers, cheese and spices and place in shallow bowl.
Dip each chicken piece in the butter mixture, allowing excess to drip off, then press into breadcrumb mixture.
Lightly dust the bottom of a 9x13 pan with panko breadcrumbs (I use a large Pampered Chef large bar pan instead of a 9x13 glass pan).  Arrange chicken pieces in pan and top with any remaining breadcrumb mixture.
Bake for 30 minutes or until chicken juices run clear.

Friday Favorite - Weber Grind 'N Grill

One of my favorite all purpose seasonings is Weber's Grind and Grill Chicago Steak Seasoning.  It is a blend of sea salt, garlic, onion, red bell pepper, sweet red pepper, and "spices".  I bought this grinder from Sam's Club for less than $5.00, which is a bargain since it is an 8 oz. size.  The attached grinder is adjustable, so you can vary the grind size.  I don't limit the use of this seasoning to hamburgers or steaks -- I use it in almost every beef, chicken, and soup recipe I make.

Teriyaki Beef Shish Kabobs

This recipe is one of my mother's.  Growing up, we would have this just a few times a year and it was always one of my favorites.

1 ½ to 2 lb English roast or London broil

Marinade Ingredients:
¼ cup soy sauce
½ cup water
1 tsp. meat tenderizer
½ tsp. garlic powder
½ tsp. ginger
½ tsp. Lawry’s seasoning salt
2 T brown sugar
¼ tsp. pepper

Directions:

1. Cube the beef into 1 1/2 inch cubes.
2. Combine the marinade ingredients and marinate the beef overnight.
3. Place on gas or charcoal grill and grill until of desired "done-ness".

Cook's notes:  My mother always grilled the meat and served "as is".  I use this marinade as the basis for shish kabobs.  I marinate vegetables for 4-6 hours (overnight is too long) and alternate the beef and vegetables on skewers.

Friday Favorite - Santa's White Christmas Coffee

I rarely brew coffee at home - I usually pick up a cup on the run in the morning.  However, when I do enjoy a cup of coffee at home, it is typically flavored coffee.  A perfectly flavored coffee should have a subtle flavor and not be overly sweet.  I don't like a flavored coffee that is so highly flavored that it tastes artificial.  My favorite flavored coffee is Santa's White Christmas from Barnie's Coffee and Tea Company.  It is infused with coconut, vanilla, nuts and sweet caramel flavors.  You can order it on-line in 2, 12 and 16 oz. packages. 

One note: the 16 oz (1 lb) package are beans that have been taken from their bulk bins and placed in packaging.  Because of this, the packaging is not as nice as the 12 oz. package.  If you are ordering this as a gift, I would recommend ordering the 12 oz. package, not the 1 lb package.

Roasted Potatoes and Squash

Ingredients:
3 medium yellow (summer) squash (1 lb)
4 medium Yukon Gold potatoes (1.25 lbs)
3 T olive oil
2 T red wine vinegar
1 T balsamic vinegar
1 tsp. minced garlic
1 tsp. crushed (dried) rosemary
1 tsp. dried parsley
1/2 tsp. sea salt
1 tsp. freshly ground black pepper

Directions:

1. Preheat oven to 425F
2. Combine olive oil, vinegar, and spices.
3. Cut potatoes into 1" cubes and place in bowl.
4. Cut squash into 1/2" slices and place in separate bowl.
5. Pour 1/2 of oil mixture over potatoes and stir.  Place in 2-quart baking dish and cover with foil.  Place in preheated oven.
6. Pour remaining oil mixture over squash.
7. After 20 minutes, add the squash to the potatoes and return to oven.  Bake for another 25 minutes or until vegetables are tender.  Remove foil during last 10-15 minutes of baking.

In order to prevent heating up the kitchen during the summer months, we usually prepare this dish on the grill in a foil pan. Keep the pan covered during the entire cooking period.  The great thing about using a foil pan is there isn't a dish to clean - just toss in the trash.  The Dollar Tree usually has medium sized foil pans 2/$1.00

Good Old-Fashioned French Toast

I love to preserve recipes that have been passed down from generation to generation.  Once or twice a year, my 84-year old Grandma will send me a hand-written recipe on an old-fashioned recipe (index) card.  I treasure every one, as each is tiny piece of my own written heritage that I will someday pass down to my children.

In a world so dominated by convenience breakfast food (bagels, Eggos, Poptarts anyone?) we have forgotten that many recipes like French toast, are really pretty simply and take very little time to prepare.   As I share my Grandma's recipe for French toast, I encourage you to think about this quote "Cooking done with care is an act of love".



Grandma's French Toast

2 eggs, slightly beaten
2 tblsp. sugar
1 tblsp. vanilla
1/2 tsp. cinnamon
1 cup milk
2 tblsp. butter
8 slices of bread

Directions

1. In a shallow bowl, combine eggs, sugar, vanilla, and cinnamon.  Stir in milk.
2. Dip bread slices, one at a time, into egg mixture coating both sides well.
3. Heat butter in skillet pan over medium heat.  Cook bread in skillet over medium heat (3 minutes per slice or until lightly browned).

Serve with butter and maple syrup.

Friday Favorite - Lemon Filled Wafers

This Friday Favorite is one of my favorite sweet treats - Lemon Rolled Wafers from World Market. 

These rolled wafters are "delicately light, deliciously crunchy wafers filled with a fresh and zestly lemon cream filling."  They are the perfect pair with a cup of morning coffee or an afternoon tea.

Thursday Thursday - Beer Margaritas

These beer margaritas are easy to make.  If they are too strong for your taste, you can either increase the amount of Sprite or cut down on the tequila.  Be prepared to make several batches, because they will quickly disappear.






Ingredients:
1 (12 oz) can frozen limeade, thawed
1 bottle of Corona
12 oz tequila
18 oz diet Sprite
fresh lime wedges

Directions:
1. Fill large pitcher half-full of ice. Stir in limeade, tequila and Corona.
2. Slowly pour in Sprite.
3. Serve each in a salt-rimmed glass (if desired) with a fresh lime wedge.

Perfectly Baked Brown Rice

I made the switch from white rice to brown rice several years ago as a way to add more fiber to my diet. Brown rice has 3 ½ grams of fiber per cup, while white rice has less than one gram. I love the nutty flavor and hearty texture of brown rice. This recipe never fails to produce the perfect brown rice. Because the rice is baked in the oven, there is one fewer pot to watch on the stove.


Ingredients:
1 1/3 cups whole grain brown rice
2 1/2 cups chicken or vegetable stock
1 tblsp. butter

Directions:
1. Bring stock to a boil in the microwave. Remove and add butter. Allow butter to melt.
2. Place rice in 8x8" glass pan.
3. Pour stock/butter mixture over rice in pan and stir.
4. Cover tightly with aluminum foil.
5. Bake at 375F for 1 hour.
6. Fluff with fork before serving.

Rosemary, Oh How I Love Thee

I love allrecipes.com for menu inspiration.  However, it is rare that I make a recipe exactly as written.  This Roasted Rosemary Pork Tenderloin is one exception (OK, well, I did sub minced garlic for fresh, but that doesn't really count).  I have a new love for Rosemary, lively aromatic fresh Rosemary.  Don't cheat yourself and use dried Rosemary for this recipe.  Spend the $2.25 on a bunch of delicously fresh Rosemary. 
Trust me, Rosemary may just become one of your new friends as well.

Sausage and Spinach Stuffed Shells (S to the power of 4)

Tired of the same old pasta dishes - spaghetti, fettucini alfredo and lasagna? Here's a stuffed shell recipe that always gets rave reviews.

Short on time? Prepare the dish the night before and refrigerate. The next day, remove from the fridge and let stand for 30 minutes at room temperature before baking.

Ingredients:
25 jumbo pasta shells
3/4 lb Italian sausage (hot or mild, your choice)
10 oz. pkg frozen chopped spinach - thawed, squeezed dry
1/2 cup ricotta cheese
1/2 cup cottage cheese
1 egg
1 1/2 tsp minced garlic
1 tsp lemon juice
1/2 tsp oregano
26 oz. jar spaghetti sauce
8 oz. pkg shredded mozzarella cheese

Directions:

1. Cook shells according to package directions. Drain and rinse in cold water.
2. Brown sausage over medium-high heat. Drain and crumble.
3. In a mixing bowl, combine cooked sausage, spinach, ricotta, cottage cheese, egg, garlic, lemon juice, and oregano.
4. Preheat oven to 350 deg F.
5. Stuff pasta shells with sausage mixture.
6. Place thin layer (approx 1/2 cup) of spaghetti sauce in bottom of 9x13 pan to prevent sticking. Arrange pasta shells in dish. Top with remaining spaghetti sauce then cheese.
7. Bake at 350 F for 30 minutes. Let stand 5-10 minutes before serving.

(Cook's notes: you may notice the cheese in the picture doesn't look like mozzarella. YOU'RE RIGHT! I used a mixture of mozzarella and cheddar because that's all I had in the fridge.)