Beef Stew

The seasons are changing in our little corner of the world.  It’s as though the weather actually knows that the children are going back to school and someone flips the switch from sunny and warm to cool and rainy.

There’s nothing our family enjoys more on a cool damp night than a hearty and warm bowl of Beef Stew…especially if it’s served with (or IN) sourdough bread.

Ingredients:

3/4 teaspoon coarse salt, divided
1/2 teaspoon pepper, divided
1 pound boneless flank steak, cit into small chunks
1/4 cup all purpose flour
3 teaspoon olive oil, divided
1 1/2 cups coarsely chopped red onion
8 ounces sliced white mushrooms
3 cups beef broth
4 teaspoons tomato paste
3-4 large thyme sprigs
1 large bay leaf
1 pound baby white potatoes, unpeeled, cut in quarters
8 ounces baby carrots
4 teaspoon finely chopped parsley

Instructions:

In a heavy zip lock bag place the flour, 1/2 teaspoon salt and 1/4 teaspoon of pepper.
Close and shake to incorporate all ingredients together.
Add meat to bag and shake to completely coat the meat.
Add 2 teaspoons of oil to a large Dutch oven.  Heat over high heat until oil is hot.
Add meat and brown about 3 minutes per side.
Remove meat.
Add onions and mushrooms to oil.
Cook until onion is soft about 5 minutes.
Add broth, tomato paste, salt and pepper.
Whisk until all ingredients are combined.
On medium high heat bring mixture to a boil.
When begins to boil add bay and thyme.
Continue boiling until it becomes a rapid boil.
Add potatoes, carrots and meat to boiling liquid.
Reduce heat to medium, cover and simmer approximate 15 minutes.
Remove bay leaf and thyme before serving.

Smoked Cheese and Macaroni

Have you ever just really wanted to spice up boring old mac and cheese.  Well then, this is the recipe for you!  This works well both for those who used boxed macaroni and cheese (as mentioned in the recipe) or homemade and gives the meal a very smoky and cheesy flavor.

Ingredients:

1 (14.5 ounce box macaroni
6 tablespoons of butter
1 small onion, diced
6 tablespoons flour
6 cups milk
1 (6 ounce) package provolone cheese, cut into 1 inch cubes
1 cup red bell peppers, diced
1/8 teaspoon nutmeg
Pepper to taste
1/3 cup Parmesan cheese

Instructions:

Place the butter in a skillet over medium heat.  Allow the butter to completely melt.  Add the onions and cook 4 minutes.  Onions should be a light brown.  Add flour and whisk until smooth.  Continue to whisk until the flour starts to brown slightly.  Slowly add the milk.  Bring the mixture to boil while constantly whisking the mixture.  Once boiling reduce the heat to the lowest temperature.  Add the provolone cheese cubes.  Cook, stirring occasionally, until the cheese has completely melted.  Stir in the peppers, nutmeg and pepper.  Cook the macaroni as directed on the box.  Drain well.  Preheat oven to 350 degrees.  Spray a large baking dish with a non stick cooking spray.  Add the cheese mixture to the macaroni and stir well.  Pour the macaroni mixture into the prepared baking dish.  Sprinkle the top with the Parmesan cheese.  Bake 25 minutes.  Should be a golden brown and bubbly when done.

Corn Chicken Salad

This layered salad dish is a favorite with moms. My children actually don’t mind eating salad, but it honestly isn’t my husband’s favorite thing, so you’ll have to determine what category it falls under for your family based on how you think they’ll eat it.

Either way though it is a favorite with most moms and the layers make it just a little more fun for the whole family. Let’s face it, cooking and eating something hot in the warmest summer months is not the greatest, I personally prefer eating cooler foods to reflect the season and this is a great recipe. Oh, and you can find the recipe for the Roasted Pecan Chicken Strips at A Frog In My Soup.

Ingredients:

1/4 cup packed dark brown sugar
1/2 teaspoon season salt
1/2 pound bacon, sliced
12 cups coarsely chopped iceberg lettuce
1 (15 1/2 ounce) can blacked peas, rinsed, drained and chilled
1 (11 ounce) can whole kernel corn rinsed, drained and chilled
2 medium tomatoes, chopped
1 cup shredded Cheddar cheese
Roasted Pecan Chicken Strips
1 cup Ranch dressing

Directions:

Place the brown sugar and season salt into a bowl. Mix together well.
Place bacon in mix and cover well.
Place coated bacon on a microwave safe dish and microwave on high 1 minute per side.
Bacon should be crisp and easy to crumble.
Use a large clear glass bowl.
Make layers starting with the lettuce.
Then add the bacon, peas, corn, tomatoes, cheese and chicken.
Top with the Ranch dressing just before serving.

Beef, Apples & Onions

Looking for a new dish to serve that’s still a great hot day recipe? I know that our family tends to eat an awful lot of hamburgers and hot dogs and I often find myself standing in front of the refrigerator trying to find something just a little different to serve. This is a great recipe for that…

Ingredients:

1 1/2 cup apple butter, divided
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 pound ground chuck
1 large Granny Smith apple, sliced into 1/2 inch rings
1 large sweet onion, sliced into 1/4 inch rings
Butter flavor no stick cooking spray
4 slices processed cheese
4 onion rolls

Directions:

In a large bowl stir 1/2 cup of the apple butter, Worcestershire sauce, salt and pepper together well. Crumble the uncooked ground chuck into the bowl with the apple butter mixture.
Coat the meat well.
Make 4 patties.
Brush the apple and onion slices with the remaining apple butter.
Spray the grill grate with the butter non stick cooking spray.
Heat the grill to medium high heat.
Place the patties, apples and onions on the grill and cover.
Grill about 5 minutes per side.
When done the meat will no longer be pink and the apples and onions should be tender.
Remove the apples and onions.
Place a slice of cheese on the top of each patty.
Recover and cook an additional 1 minute.
Remove the patties.
Lightly coat the inside of the onion rolls with the cooking spray.
Place on the grill for about 1 minute to toast.
Remove the rolls.
Place a patty on each roll and top with the apple and onion slices.

Cheesy Buffalo Potato Bake

This is a fantastic, spicy and fun take on the usual baked potatoes. Great to have on a cool summer’s eve or for a unique lunch. Especially mom friendly.

Ingredients:

4 baking potatoes
1 cup shredded Cheddar cheese, divided
3/4 cup sour cream
1 tablespoon buffalo style hot sauce
1 (24 ounce) package grilled chicken breast strips, diced
1/4 cup buffalo style hot sauce
1 tablespoon butter
3/4 teaspoon chili powder

Instructions:

Preheat oven to 425 degrees. Wash and prick the potatoes. Wrap tightly in aluminum foil. Place on a cookie sheet. Bake 1 hour. Potatoes should be tender. Remove foil and cut potatoes in half lengthwise. Spoon out the potato pulp being sure to leave the skins intact. Place the pulp in a large mixing bowl. Add 3/4 cup of cheese and sour cream to the pulp. Stir to combine. Add 1 tablespoon of buffalo sauce and mix well. Refill the potato skins. Top with the remaining cheese. Place on the cookie sheet and bake at same temperature for about 7 minutes. The cheese should be completely melted. Cook the chicken according to package directions. Once cooked add the butter, 1/4 cup of buffalo sauce and chili powder. Stir to coat the chicken. Add the chicken mixture to the top of the potatoes. Serve with toppings such as chopped green onions, sour cream, hot sauce or Cheddar cheese.

Bacon and Tomato Risotto – Quick Meal

Ingredients:
8 oz smoked bacon, chopped into little pieces
1 onion, chopped
1 oz butter
10 oz risotto rice
6 oz cherry tomatoes, halved
3 cups hot chicken stock
2 oz parmesan, grated
Half a glass of white wine (optional)

Instructions:
Preheat the oven to 400°F.

In a casserole dish fry the bacon bits until they are crisp. Add the butter and the onion and cook both until soft, about 3 to 4 minutes. Add the risotto rice and toss until the rice is well coated. If you are using white wine, add white wine and cook until absorbed, about 2 minutes.

Pour stock over the rice mixture and add the halved cherry tomatoes. Stir, then cover with a tight fitting lid and bake for about 18 minutes. Check once and add extra stock if necessary. Add most of the parmesan cheese and stir through. Leftover parmesan can be used for extra sprinkling.

Enjoy this delicious and easy risotto with a nice crusty bread and salad.

Fried Rice with Chicken

Ingredients:
4 cups cooked long grain rice
8 oz chicken breast, cooked and shredded
2 eggs, lightly beaten
Dash of sunflower oil
2 tsp peanut oil
1 red pepper, diced
6 green onion, thinly chopped
¾ cup frozen peas
¾ cup cooked corn kernels
2 tbsp soy sauce
½ cup bean sprouts

Instructions:
In a large wok, heat oil and pour in lightly beaten eggs until set. Slide eggs on a plate and cut into thin slices.

Add peanut oil, green onions and pepper to the wok and quickly stir fry ingredients until soft. Add chicken pieces, rice, corn and peas and cook until hot. Mix in the soy sauce and bean sprouts and stir fry quickly, about 1 minute. Sprinkle with the sliced egg.

Enjoy!

Grab and Go Tostados

Ingredients:
4 small flour tortillas
Olive oil
4 tbsp mango chutney
8 oz cooked good quality ham or turkey
8 oz cheddar, grated
4 spring onions, chopped

Directions:
Preheat your oven to 400°F.

Brush each tortilla with olive oil. Arrange them with oil side down on a large baking tray. Cover the tortillas with mango chutney, then turkey/ham, cheese and onions.

Put them in the preheated oven until crispy (about 8 minutes).

Enjoy the tortillas as a light and easy lunch cut in wedges with a tossed salad.

Ricotta Stuffed Baked Potato

Ingredients:
4 baking potatoes of your choice
Dash of olive oil
1 cup ricotta cheese
1 tsp garlic, minced
2 tbsp chives, chopped
2 tbsp parsley, chopped
2 tbsp sweet chilli sauce
Salt and Pepper

Directions:
Preheat the oven to 425°Fahrenheit.

Put the potatoes on a large baking tray, prick them with a fork and brush with olive oil. Bake in the preheated oven for about 1 hour or until cooked.

When they are cooked, cut the top parts of the potatoes off, take the flesh out, while leaving a 1/2inch of the shell. Put the shells back into the oven and cook for another 10 minutes.

In the meantime, mix together the ricotta cheese, the potato flesh, garlic, chives and parsley and add salt and pepper to your taste. Add the filling to each potato shell and put them back into the oven for another 10 minutes.

Once baked, serve with sweet chili sauce and enjoy with a green salad!

Spaghetti with Zucchini Sauce

Ingredients:
1 lb spaghetti
1 cup olive oil
3 cloves garlic, crushed
4 large zucchini, coarsely grated
1 tsp black pepper
1/3 cup fresh basil leaves, shredded
1/3 cup pine nuts (optional, as children may not like the strong flavor)
1/2 cup parmesan cheese, grated

Directions:
Boil pasta according to package instructions, drain and put into a big bowl

In a large pan, heat the olive oil and add the crushed garlic and zucchini. Cook over medium heat for about 10 minutes or until the zucchini has softened. Stir through the pepper and the basil leaves.

In a small pan toast the pine nuts, making sure that they don’t burn.

Add the zucchini mixture to the hot pasta, combine and sprinkle with the toasted pine nuts and cheese.

This is a delicious and quick pasta dish. Enjoy with crusty French bread and a tossed green salad.

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