Beef Bourguignon and Garlic Mashed Potatoes

For the Beef:

1/2 Tbsp olive oil

8 slices of bacon

3 lbs beef for stew

salt and pepper

3 large carrots, sliced

1 large onion

2 Tbsp flour

2 1/2 cups beef broth

1  cup cranberry or grape juice

15 oz can tomato sauce

1-2 tsp fresh thyme leaves

1-2 dried bay leaves

2-3 cloves garlic- smashed

Cook in the bacon in a pan.  Remove bacon.  Lightly sprinkle beef with salt and pepper and cook in batches in the bacon fat.  Brown on all sides.  Remove beef to slow cooker.  Add the onions and carrots to the pan and add olive oil if needed.  Cook 4-5 minutes then add to the slow cooker.  Sprinkle flour over all and stir to combine.  Add remaining  ingredients to slow cooker and cook on high for 4-6 hours until tender.  Add more salt and pepper as needed.

For the Mushrooms:

1 Tbsp olive oil

2 Tbsp butter

1/2 lb cleaned mushrooms

Quarter the mushrooms.  Heat the oil and butter in a skillet over high heat.  When the foam from the butter begins to subside, add in the mushrooms.  Shake the mushrooms around for about 5 minutes until browned.  Remove from heat and set aside.  Can serve on the side or add to the beef just before serving

For the Potatoes:

2 1/2 lbs potatoes

2 heads of garlic- cloves mashed

4 Tbsp butter

1 cup  whole milk, cream or half and half

salt and pepper

Boil potatoes in salted water until fork tender.  Drain.  In a saucepan melt butter and add garlic cloves.  Saute 2-3 minutes- add milk/cream etc to heat  Add to Potatoes and whip.

Loved this!

Better than Takeout! Beef and Broccoli

Brigham said that this is one of the best meals he has ever had!  It is that good!

BETTER THAN TAKEOUT! BEEF AND BROCCOLI

 Author: Jen@CarlsbadCravings.com

Serves: 4

INGREDIENTS

• Beef Marinade
• 1 pound flank steak, cut across the grain into 1/8 thin slices, then cut into 2” length pieces  (I used ribeye)
• 1 tablespoon hoisin sauce
• 3 tablespoons soy sauce
• 1 teaspoon Sriracha/hot Asian chili sauce
• 2 teaspoons cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 
  Sauce
• 3 tablespoons chicken broth
• 5 tablespoons oyster sauce
• 3 tablespoons brown sugar
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 
  6 medium garlic cloves, minced
• 1 tablespoon ginger, minced ( I used powdered)
• 1/4 teaspoon red pepper flakes
• 1 teaspoon peanut oil (canola)
• 
  3 1/2 - 4 cups broccoli florets, cut into bit size pieces
• 1/4 cup water
• 3 medium scallions, sliced (optional)

INSTRUCTIONS

1. Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade until well covered. Refrigerate for 2-8 hours.
2. When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
3. In another small bowl, combine garlic, ginger, red pepper flakes and 1 teaspoon peanut oil. Set aside.
4. Drain excess marinade off of beef (if there is any).
5. Heat 1 1/2 teaspoons peanut oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. *If your skillet is small, then cook in 2 batches.
6. Add 1 tablespoon peanut oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 2 minutes.
7. Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.
8. Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the scallions, and serve.

NOTES

Hoisin Sauce is a Chinese Barbecue sauce and can be found in all supermarkets in the Asian aisle (alongside the oyster sauce). This recipe only calls for it in the marinade, so it is not essential, but definitely good to have in the pantry! (I use it in future recipes)

Three Bean Wild Rice Salad

Print

Prep time

10 mins

Total time

10 mins

Author: Trish - Mom On Timeout

Recipe type: Main, Salad

Serves: 6 Servings

Ingredients

• 2 cups cooked wild rice blend, cooled
• 1 15 oz can kidney beans, rinsed and drained
• 1 15 oz can black beans, rinsed and drained
• 1 15 oz can garbanzo beans, rinsed and drained
• ½ red onion, diced
• ½ cup chopped cilantro
• 1 jalapeno, diced

Dressing

• 3 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 4 tbsp sugar
• ½ tsp salt
• ½ tsp fresh ground black pepper

Instructions

1. Combine all salad ingredients in a large bowl.
2. Combine dressing ingredients in a mason jar and shake until thoroughly combined.
3. Toss dressing with salad.
4. Refrigerate for an hour for best flavor but this salad can be served immediately.

I added three diced tomatoes and avocados.  

Salted Carmel Rice Krispy Treats- Amazing!

12 C Rice Krispies
2 cubes butter
1 C dark brown sugar
1/2 C heavy whipping cream
2 Tbsp. light corn syrup
2 tsp. Salt
2 bags mini marshmallows

In large heat-proof bowl, toss rice krispies and 1 C marshmallows together. Spray 9x13 pan with non-stick cooking spray and set aside. In large pot melt butter over medium heat, stirring constantly. When it’s melted, add brown sugar, whipping cream and corn syrup
Cook for about 7 minutes stirring frequently. When it starts to boil and stick together add the salt and continue stirring (for remaining 7 minutes). When caramel is thick and syrupy stir in marshmallows and remove from heat. Stir marshmallows until dissolved and quickly pour over rice krispies and stir to coat completely. Pour into 9x13 pan and allow to cool completely

Perfect Homemade Hot Chocolate

Since we now live somewhere with a cold season (yay!) I introduced my kids to hot chocolate.  I never knew it was so simple to make.  I am never buying the packaged stuff again!  I also tried a recipe that you put into the crockpot with sweetened condensed milk and chocolate chips.  It was so rich....it reminded me more of pudding.  This recipe though tastes like classic hot chocolate.



The Perfect Homemade Hot Chocolate Recipe

1 TBSP Hershey's cocoa powder
1/2 c white sugar
1/4 c milk (original recipe calls for skim, but I used 2%)
1 3/4 c milk (to add at later on)
Whipping cream (optional-Mels addition)

Directions (copied and pasted from the original source):
1. Stir together the cocoa powder and sugar in a medium saucepan.

2. The cocoa powder is going to be lumpy, and that’s ok. Just get them blended together.

3. Add 1/4 cup of skim milk. This is where the secret part comes in.  See how the cocoa and milk don’t want to mix together very easily?  We’re going to force them to love each other. 

4. How can you force it? By applying heat.  Bring the mixture to a low boil over medium high heat, stirring constantly.  

5. I let it boil for a minute or two, until the sugar is dissolved an no longer grainy.  Be sure to stir, stir, stir.  Don’t let it burn!

6. Once it’s all good and mixed together, I add the rest of the milk. I’m not going to lie—I didn’t even measure this out, I just poured straight from the jug.  I think it was about 1 3/4 cup.   If you like a super sweet hot chocolate you could add less, if you like it less sweet, add more milk. This recipe is totally flexible, folks.   

When you add the cold milk, you’ll need to turn the heat back up to get the temperature hot again.  You can let this simmer on the stove as long as you’d like, depending on how scalded your taste buds like to be when you sip hot drinks. When I make it for kids I don’t let it heat back up after adding the milk and it makes it just lukewarm enough for my six year old’s tender mouth.

Recipe Source : Unskinny Boppy

Borscht

Borscht

8 cups beef broth
1 pound beef stew meat
1 large onion, chopped
4 large beets, peeled, thinly chopped
3 carrots, peeled, shredded
3 large potatoes, peeled, cut into 1/2 in. cubes
2 cups thinly sliced cabbage
3/4 cup chopped fresh dill
3 Tbs red wine vinegar- balsamic works to
salt and pepper to taste
sour cream-  dollop garnish on top

Put all ingredients in but sour cream in a slow cooker on high for 4 hours.  Adjust seasoning, ladle into bowls and put a dollop of sour cream on top.  

Watermelon Pico de Gallo- from the Pioneer Woman

Watermelon Pico de Gallo

Prep Time:

 15 Minutes

 

Cook Time:

 

Difficulty:

 Easy

 

Servings:

 12

Print Recipe

Ingredients

• 1/2 whole Small Seedless Watermelon, Diced
• 1/2 whole Red Onion, Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 whole Green Bell Pepper, Seeded And Finely Diced
• 1 whole Yellow Bell Pepper, Seeded And Finely Diced
• 2 whole Jalapeños, Seeded And Finely Diced
• 1 whole Bunch Cilantro, Chopped
• 2 whole Juice Of 1 To 2 Limes
• 1/2 teaspoon Salt

Preparation Instructions

Throw all the ingredients into a large bowl and toss it together. Taste with a chip and adjust ingredients as needed.

Serve with chips or on top of grilled chicken or fish...or as a side salad!

The Best Oven-Baked Ribs- Mel's Kitchen Cafe

The Best Oven-Baked Ribs

YIELD: MAKES 2 SLABS RIBS

Note: when working with baby back ribs, the silver skin will need to be removed. Here is a great visual tutorial to help simplify the process (it’s not hard, I promise!). Also, take note that the ribs need to be refrigerated with the rub prior to cooking for 8 to 48 hours so plan ahead!

INGREDIENTS

• 2 whole slabs pork baby back ribs, silver skin removed
Dry Rub:
• 8 tablespoons light brown sugar, tightly packed
• 2 tablespoons kosher salt (Morton’s brand – other brands may vary in strength)
• 1 tablespoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika or regular paprika
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1-2 cups BBQ sauce (I love this homemade version)

DIRECTIONS

1. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil or a double layer of regular tin foil, shiny side down. Sprinkle each side of the ribs generously with the dry rub. Pat the dry rub into the meat. Wrap the ribs tightly in the foil and refrigerate the ribs for a minimum of 8 hours or overnight and up to 48 hours.
2. When ready to bake the ribs, preheat oven to 250 degrees F.
3. Place the ribs (still in the foil packets) on a foil lined baking sheet and bake the ribs in the oven for 2 1/2 hours-3 hours or until tender when picked up with tongs. The meat will come easily off of the bone!
4. Remove ribs from foil and place on another foil lined baking sheet. Brush with your favorite BBQ sauce and broil until charred and bubbly. Alternately, you can grill the ribs at this point, if you like, but sometimes they are falling off the bone and are so tender that it is a little difficult. Cut the ribs into individual portions (2-3 ribs per person). Serve with additional BBQ sauce, if desired.

Hummus- Allison

Hummus

1- 16 oz can Garbanzo beans
1/4 Cup bean liquid from can, reserved
1.5 Tbsp tahini
2 cloves garlic
1/2 tsp salt
2 Tbsp olive oil
3 T lemon juice

Combine all the ingredients except for the bean liquid in a food processor. Let it run for a few minutes making it as smooth as it's going to get, and then slowly add the bean liquid

Roasted Vegetable and Black Bean Tacos- Allison

roasted vegetable and black bean tacos

Yield: 10 to 12 tacos

Prep Time: 30 min 

Cook Time: 55 min 

Ingredients:

1 medium yellow squash, chopped into small chunks (1 cup)
1 medium zucchini, chopped into small chunks (1 cup)
1 small onion, chopped (1 cup)
1 medium red bell pepper, de-seeded, ribs removed and chopped (1 1/2 cups)
1 medium sweet potato or yam, peeled and chopped (1 1/2 cups)
1 tablespoon olive oil
kosher salt and freshly ground black pepper
One (15-ounce) can black beans, drained and rinsed
One (10-ounce) can original Ro-Tel (tomatoes + chiles)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
10 to 12 taco-sized corn tortillas
canola or vegetable oil
suggested add-ins: avocado, cotija or feta cheese, lettuce, sour cream)

Directions:

1. Preheat the oven to 425 degrees F. Spray a large, rimmed baking sheet with nonstick spray.

2. Add all of your vegetables to a large bowl and toss with the olive oil. Spread the veggies on the prepared baking sheet and sprinkle with salt and pepper. Roast 15 minutes, stir to re-distribute, roast another 15 minutes, stir again, and roast one more time for 15 minutes (45 minutes total). This step may be prepared ahead of schedule- just refrigerate your veggies until ready to make your tacos.

3. In a medium skillet, heat the black beans and Ro-Tel tomatoes over low heat. In a small bowl, combine the spices (cumin through pepper). Sprinkle the spices over the beans/Ro-Tel and stir to combine. Add the roasted veggies, stir to combine and continue to heat until the mixture is completely warm.

4. In a small skillet, heat 1/2 inch or less of oil over medium-high. When you can flick a drop of water in the oil and get a sizzle, you're ready to fry your tortillas. Place one tortilla in the hot oil and use tongs to press it down so it cooks on both sides- you only need to cook it for about 20 to 30 seconds to soften it up. Remove the tortilla to a paper-towel-lined plate. Repeat with remaining tortillas, placing paper towels in between each cooked tortilla to absorb the oil.

5. Assemble tacos: Place a scoop of the roasted veggie/black bean mixture into a tortilla and add desired fixings. Repeat with remaining ingredients. Leftovers are good for a couple of days!

Tips:

*To prepare this recipe as GLUTEN-FREE, just be sure to use brands of beans and tortillas that are GF.
*Chili powder may be substituted for smoked paprika, if necessary.
*If you don't wish to fry your tortillas, you can soften them by heating 3 at a time in damp paper towels in the microwave (they'll be more susceptible to tearing though). Or flour tortillas are a good choice too.

*Sub your favorite shredded cheese for the feta, if desired.

Source: RecipeGirl.com