This has got to be one of my favorite fall recipes. It brings back many happy memories for me. I hope that you enjoy it as much as my family does.
Mom's Beef Stew
1.5 pounds stew meat, cut into 1/2" pieces
1 onion, diced
1 tablespoon Crisco
4 cups boiling water
1 tablespoon Nature's Seasons
1 bay leaf
6-8 small red or yellow potatoes, peeled and cut into 1/2" pieces
1 small bag of baby carrots, cut into chunks
2 cups boiling water
1/2 cup cold water
5 tablespoons flour
Melt Crisco in a 4-qt. sauce pan. Add beef, cook until browned. Add onion, saute' until golden brown. Add 4 cups boiling water and seasonings, cover and simmer 1.5 - 2 hours or until meat is nearly tender. Add vegetables and 2 cups boiling water, continue cooking 30 minutes longer or until vegetables are done.
To thicken, add cold water very gradually to flour, mixing until smooth. Add to simmering stew, stirring vigorously. Cook and stir until thickened. Serve with biscuits.
Sunday, September 13, 2009
Sunday, September 6, 2009
Cooking with Hubby (aka Rocket Scientist)
It has been a typical Sunday here at Casa AzN8tive. Lounging and cooking - not necessarily in that order.
It's been a busy day in the kitchen - making breakfast for this morning and for the next ~ two weeks and getting dinner started on the smoker.
Breakfast was French Toast, much to the kids delight. I allot 1 egg per two pieces of french bread (sliced on the bias about 1/2" thick). Beat the eggs with 2 teaspoons vanilla, 1 tablespoon sugar and 1 teaspoon cinnamon. Dip bread in the egg mixture, making sure to coat both sides and place on a hot griddle (I set mine at 350). Cook about 3 minutes per side or until golden brown. Serve with syrup or powdered sugar.
And because our children are breakfast eaters and need protein to get them through to lunch, we have started making our own bacon-egg-cheese biscuits. These are much better than the frozen ones and less expensive than going through the drive-thru every morning - not that I do that because all the fast-food restaurants are not on our way to school. We don't do anything special - just scramble some eggs, cook the bacon, bake some biscuits, assemble with half a slice of American cheese, let cool, wrap in plastic wrap and pop them in the 'fridge. The biscuits can be reheated in the microwave for 30 seconds. Yum!!!
Dinner tonight will consist of smoked chicken, smokey mashed potatoes and roasted brussel sprouts. I can't post the recipe for the chicken because it's Hubby's secret recipe, but suffice it to say it is OUT OF THIS WORLD. He placed the potatoes in the smoker water pan to cook all afternoon and I'll mash them just before dinner is ready. This is the first time we've tried the potatoes this way, so I'll let you know how they turn out. As for the brussel sprouts, I bought fresh ones at our local supermarket because they were on sale ($1.49/lb) and we love them. All that I do is rinse and cut them in half, toss with some olive oil, layer on a large baking sheet sprayed with cooking spray, sprinkle with some kosher salt and bake for 40 minutes at 425. They are to die for, that is...if you like brussel sprouts.
Well...that's about it. Hope you enjoy!
It's been a busy day in the kitchen - making breakfast for this morning and for the next ~ two weeks and getting dinner started on the smoker.
Breakfast was French Toast, much to the kids delight. I allot 1 egg per two pieces of french bread (sliced on the bias about 1/2" thick). Beat the eggs with 2 teaspoons vanilla, 1 tablespoon sugar and 1 teaspoon cinnamon. Dip bread in the egg mixture, making sure to coat both sides and place on a hot griddle (I set mine at 350). Cook about 3 minutes per side or until golden brown. Serve with syrup or powdered sugar.
And because our children are breakfast eaters and need protein to get them through to lunch, we have started making our own bacon-egg-cheese biscuits. These are much better than the frozen ones and less expensive than going through the drive-thru every morning - not that I do that because all the fast-food restaurants are not on our way to school. We don't do anything special - just scramble some eggs, cook the bacon, bake some biscuits, assemble with half a slice of American cheese, let cool, wrap in plastic wrap and pop them in the 'fridge. The biscuits can be reheated in the microwave for 30 seconds. Yum!!!
Dinner tonight will consist of smoked chicken, smokey mashed potatoes and roasted brussel sprouts. I can't post the recipe for the chicken because it's Hubby's secret recipe, but suffice it to say it is OUT OF THIS WORLD. He placed the potatoes in the smoker water pan to cook all afternoon and I'll mash them just before dinner is ready. This is the first time we've tried the potatoes this way, so I'll let you know how they turn out. As for the brussel sprouts, I bought fresh ones at our local supermarket because they were on sale ($1.49/lb) and we love them. All that I do is rinse and cut them in half, toss with some olive oil, layer on a large baking sheet sprayed with cooking spray, sprinkle with some kosher salt and bake for 40 minutes at 425. They are to die for, that is...if you like brussel sprouts.
Well...that's about it. Hope you enjoy!
Sunday, August 30, 2009
Book Club Dinner
This past Friday, I hosted our monthly Book Club. It's a group of 8-10 women that I've been friends with for years. While the main purpose is to discuss that month's selection and enjoy dinner, we always end talking about anything and everything. It's always a GREAT time!
I prepared chicken & dressing with roasted green beans, Pinot Grigio and chocolate cake for dessert.
Chicken & Dressing
8 frozen boneless, skinless chicken breasts*
8 slices Provolone cheese**
2 cans Cream of Mushroom with Roasted Garlic soup
1/2 cup water
1/2 of a 16 oz. package Pepperidge Farms Herb-Seasoned stuffing
1/2 stick of butter, melted
Preheat oven to 350. Arrange chicken breasts in 2 9x13 baking dishes. Place a slice of Provolone on each chicken breast. Combine the soup and water in a measuring cup and pour evenly over each chicken breast. Sprinkle the stuffing over all the chicken and drizzle with butter. Bake for 45-60 minutes depending on the thickness of the chicken breasts.
*I use Tyson boneless, skinless chicken breasts from Costco and yes, I do put them in the baking dish frozen. The chicken stays moister that way.
**I've used provolone, swiss and mozzarella interchangeably for the cheese. You could even use cheddar if you like.
Oven-roasted Green Beans
1 pound fresh green beans, rinsed and patted dry
Olive oil
Pinch of salt
Preheat oven to 350. Spray a 14x18 jelly roll pan with cooking spray. Spread the green beans evenly on the pan, drizzle with olive oil and sprinkle a pinch of salt. Bake for 25-30 minutes until the green beans are crisp-tender.
Chocolate Cake
recipe adapted from Hershey's Kitchens
2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. Hershey's Special Dark Cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
Preheat oven to 350. Grease and flour a bundt pan. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared bundt pan. Bake for 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to serving plate. Cool completely. Enjoy!
I prepared chicken & dressing with roasted green beans, Pinot Grigio and chocolate cake for dessert.
Chicken & Dressing
8 frozen boneless, skinless chicken breasts*
8 slices Provolone cheese**
2 cans Cream of Mushroom with Roasted Garlic soup
1/2 cup water
1/2 of a 16 oz. package Pepperidge Farms Herb-Seasoned stuffing
1/2 stick of butter, melted
Preheat oven to 350. Arrange chicken breasts in 2 9x13 baking dishes. Place a slice of Provolone on each chicken breast. Combine the soup and water in a measuring cup and pour evenly over each chicken breast. Sprinkle the stuffing over all the chicken and drizzle with butter. Bake for 45-60 minutes depending on the thickness of the chicken breasts.
*I use Tyson boneless, skinless chicken breasts from Costco and yes, I do put them in the baking dish frozen. The chicken stays moister that way.
**I've used provolone, swiss and mozzarella interchangeably for the cheese. You could even use cheddar if you like.
Oven-roasted Green Beans
1 pound fresh green beans, rinsed and patted dry
Olive oil
Pinch of salt
Preheat oven to 350. Spray a 14x18 jelly roll pan with cooking spray. Spread the green beans evenly on the pan, drizzle with olive oil and sprinkle a pinch of salt. Bake for 25-30 minutes until the green beans are crisp-tender.
Chocolate Cake
recipe adapted from Hershey's Kitchens
2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. Hershey's Special Dark Cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
Preheat oven to 350. Grease and flour a bundt pan. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared bundt pan. Bake for 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to serving plate. Cool completely. Enjoy!
Wednesday, August 19, 2009
Pasta Troutman
This has got to be one of my favorite dishes! Hubby first made it for a very late dinner after my first dance recital. We've made adjustments to it over the years and here's the latest rendition.
Here's what you'll need:
1 large onion, chopped
2-3 cloves garlic, chopped
1-2 tablespoons olive oil
black and green deli olives, coarsely chopped (as many as you like - I never measure these)
1/2 cup olive tapenade (you can pick this up in the deli section of your grocery store)
1/2 cup sun-dried tomatoes in olive oil, coarsely chopped
1 box of thin spaghetti
2 cloves of garlic, smashed
salt for the cooking water
Fresh basil and parmesano reggiano, garnish (optional)
Prepare a pot with salted water and the 2 smashed garlic cloves, bring to a boil. Add pasta and cook until it's al dente usually about 7-8 minutes.
While the pasta is cooking, heat the olive oil in a large skillet and add the onion and garlic. Cook the onion and garlic until the onion has carmelized. Once the onion has carmelized, add the remaining ingredients. Reduce the temperature and simmer until the pasta is ready. Drain pasta, discard garlic cloves and divide among warmed plates. Top with the 'Sauce' and garnish, if desired, with fresh basil and parmesano reggiano curls.
Serve with a dry Italian (or your favorite red) wine.
Ciao!
Here's what you'll need:
1 large onion, chopped
2-3 cloves garlic, chopped
1-2 tablespoons olive oil
black and green deli olives, coarsely chopped (as many as you like - I never measure these)
1/2 cup olive tapenade (you can pick this up in the deli section of your grocery store)
1/2 cup sun-dried tomatoes in olive oil, coarsely chopped
1 box of thin spaghetti
2 cloves of garlic, smashed
salt for the cooking water
Fresh basil and parmesano reggiano, garnish (optional)
Prepare a pot with salted water and the 2 smashed garlic cloves, bring to a boil. Add pasta and cook until it's al dente usually about 7-8 minutes.
While the pasta is cooking, heat the olive oil in a large skillet and add the onion and garlic. Cook the onion and garlic until the onion has carmelized. Once the onion has carmelized, add the remaining ingredients. Reduce the temperature and simmer until the pasta is ready. Drain pasta, discard garlic cloves and divide among warmed plates. Top with the 'Sauce' and garnish, if desired, with fresh basil and parmesano reggiano curls.
Serve with a dry Italian (or your favorite red) wine.
Ciao!
Chicken & Veggie Stir-fry
Okay, I've finally done it. I've had several people ask for my recipes. Bear with me as I try to organize and post them.
Today's recipe is Chicken and Veggie Stir-Fry - actually it was dinner last Friday night. I hope that you enjoy!
Here's what you'll need for this recipe, remember you can substitute your favorite vegetables.
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 tablespoon vegetable oil
1 clove garlic, minced
1 tsp. ground ginger
1 8 oz. package carrot chips
1 8 oz. package broccoli florets
1/2 bunch bok choi; chopped, separating the greens from the ends
1 can chopped baby corn, drained
1 can sliced water chestnuts
1/2 cup soy sauce
1 tablespoon cornstarch
rice or rice noodles
3 ladles of rice cooking water
Cook rice/rice noodles according to package directions. Reserving 3 ladles of the cooking water.
Heat oil in large saute pan. Add chicken, garlic and ginger. Cook chicken until no longer pink. Remove from pan and keep warm. Add carrots to pan, saute until softened. Add broccoli, bok choi ends, baby corn, and water chestnuts. Cooking until broccoli is crisp-tender, then add the bok choi greens. Return chicken to pan. Combine soy sauce and cornstarch, whisk until smooth and add to pan along with the 3 ladles of rice water. Stir until sauce is thickened. Serve over rice or rice noodles. Enjoy!
Today's recipe is Chicken and Veggie Stir-Fry - actually it was dinner last Friday night. I hope that you enjoy!
Here's what you'll need for this recipe, remember you can substitute your favorite vegetables.
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 tablespoon vegetable oil
1 clove garlic, minced
1 tsp. ground ginger
1 8 oz. package carrot chips
1 8 oz. package broccoli florets
1/2 bunch bok choi; chopped, separating the greens from the ends
1 can chopped baby corn, drained
1 can sliced water chestnuts
1/2 cup soy sauce
1 tablespoon cornstarch
rice or rice noodles
3 ladles of rice cooking water
Cook rice/rice noodles according to package directions. Reserving 3 ladles of the cooking water.
Heat oil in large saute pan. Add chicken, garlic and ginger. Cook chicken until no longer pink. Remove from pan and keep warm. Add carrots to pan, saute until softened. Add broccoli, bok choi ends, baby corn, and water chestnuts. Cooking until broccoli is crisp-tender, then add the bok choi greens. Return chicken to pan. Combine soy sauce and cornstarch, whisk until smooth and add to pan along with the 3 ladles of rice water. Stir until sauce is thickened. Serve over rice or rice noodles. Enjoy!
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