Beef Stew

Beef Stew 

3 lbs boneless chuck roast cut into 2-inch pieces 
3 tbsp vegetable oil 
2 tsp salt 
1 tbsp freshly ground pepper 
2 yellow onions, cut into 1-inch chunks 
1/4 cup flour 
3 cloves garlic, minced 
1 cup red wine 
3 cups beef broth 
1/2 tsp dried rosemary 
1 bay leaf 
1/2 tsp dried thyme 
4 carrots, peeled, cut into 1-inch slices 
2 stalks celery, cut into 1-inch slices 
3 large russet potatoes, peeled and cut in eighths 

Directions: 

On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight fitting lid). When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. 

Add the salt and pepper as the beef browns. Once
browned, remove the beef with a slotted spoon set aside. Add the onions and sauté for about 5 minutes, until softened. Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often. Add the garlic and cook for 1 minute. 

Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer. Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary, and the beef. Bring back to a gentle simmer, cover and cook on very low for about 1 hour. 

Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning. Turn off heat and let sit for 15 minutes before serving. 


This tastes best if it's made the day before and all the flavors have a chance to really meld together.

Malibu Chicken Nuggets

It's football Sunday and my six month  anniversary with my love!  In honor of our 49ers kicking ass and his favorite, Malibu Chicken, I made the favorite food snack size...perfect for football Sunday!

Malibu Chicken Nuggets

1 chicken breast - cut into nugget size 
5 slices of ham - sliced into squares size of nuggets
4 slices of Swiss cheese - sliced into squares size of nuggets 
1/2 cup bread crumbs seasoned with salt, pepper, garlic powder, chili powder
1 egg
Olive oil

Preheat oven to 350 and oil bottom of baking dish.

Dip chicken nugget into egg and cover with bread crumbs and put onto piled baking dish. Repeat until all nuggets are done. Bake for about 10-15 minutes. 

Remove from oven and turn over. Cover each with a square or two of ham and top with Swiss cheese. Return to the oven until cheese is melted.

Mustard Sauce

2 tablespoons Grey Poupon
1 teaspoon yellow mustard 
3 tablespoons mayo

Mix together and serve with chicken.

Sausage & Spinach Stuffed Shells

I love to cook and I was looking for something to make for my boyfriend for our regular Thursday night dinner dates! I came across a recipe for stuffed shells and I was instantly inspired, but, as usual, I had to revise to my taste...so here is my version.

Sausage & Spinach Stuffed Shells

Ingredients:

1 box of jumbo shells

2 lbs Italian sausage (out of casing)

1 package baby bellas

12 oz spinach

20 oz ricotta cheese

10 oz fresh grated Parmesan

2 eggs

1/2 cup bread crumbs

1 can diced tomatoes

2 jar marinara sauce

Onion

Garlic

Olive oil

Red pepper flakes

Salt & pepper

Pastry filling bag

Directions:

Cook jumbo shells as directed, drain in cold water and set aside.

Heat up some olive oil and soften as much onion and garlic. Brown your sausage with salt, pepper and red pepper flakes.

Add sliced mushrooms - break up a bit as you mix and soften.

Add spinach and cook together.

Drain sausage mixture and set aside to cool down a bit.

Pour half of your jar of pasta sauce in your baking dish - enough to cover the bottom.

In a large mixing bowl, lightly whip up the eggs add the ricotta cheese,most of the parmesan (same some for topping), and the bread crumbs.  Mix in the sausage, mushroom & spinach mixture - thoroughly mix together.  Put the filling in the pastry bag, fill the shells and place filled shells in the baking dish.

Top your tray full of shells with the diced tomatoes and the rest of the pasta sauce and bake at 375 degrees for about 30 minutes.  

Remove and sprinkle remaining parmesan cheese and return to oven until cheese is melted.

Beer Battered Fish Tacos

Beer Battered Fish Tacos 

Crema: 
1/4 cup thinly sliced green onions 
1/4 cup chopped fresh cilantro 
4 tablespoons fat-free mayonnaise 
4 tablespoons reduced-fat sour cream 
1 whole grated lime rind 
1/2 freshly squeezed lime 
1 garlic clove, minced 
Ground Cumin Chili powder, to taste 
Cayenne powder, to taste 
Salt & Pepper Tapatio, to taste 

--Prepare first and put in fridge so it has time to chill and flavors can blend while you cook the fish. 

Beer Batter: 
1/2 Cup Flour 
Chili Powder 
Cayenne Powder 
Salt Black & White Pepper 
Garlic Powder 
Cumin 
Beer 

--As usual...I don't measure, mix as you would like to taste. If you don't like spicy, skip the chili and cayenne. I mix all the dry ingredients with a fork and then slowly add the beer. Add beer & mix...beer & mix...so on. With this much flour, I usually end up using a little more than half a bottle. You want it kinda like pancake batter, or a touch more watery.

Cooking the Fish:

Preheat oil to around 350 degrees.  You do not want your oil too hot or it will burn the batter and the fish will be raw.  I sometimes perfect the temperature with a "practice fish" and eyeball it because I don't always trust the thermometer.

Dip your fish in the batter, coat all sides and drop in the hot oil.  I typically cook around 2 minutes each side, but, again, I eyeball it most of the time.  I'll pay better attention next time and update this recipe.  I pull out with a slotted spoon and set on paper towels on a plate.

Assembly:

Warm up the tortilla (stove top, microwave, however).


Place cabbage, crema, then fish.  I do in this order so the loose and wet ingredients are secured under the fish, making it easier to eat - for me.

Apple Dumplings

Apple Dumplings 

Ingredients:

1 granny smith apple 
1 can crescent rolls 
Cinnamon 
1 cup sugar 
1 stick butter 
6 oz sparkling apple cider 


Directions:

Core, peel and slice apple into eight pieces.

Wrap each slice of apple in a crescent roll Place in pan and sprinkle top with cinnamon.

Melt butter and sugar together.

Pour over rolls then pour the apple juice over them.

Bake for 50 minutes at 350 degrees