Slow Cooker Beef Stew

Here is a quick easy beef stew recipe. Its nice to have hot stew on a cold day. And nice warm homemade bread :)

I love using my crockpot. With physical therapy, I am not home all of the time so its nice to put food in and go. And its always nice to not be preparing dinner all day with 2 young kids.

You can add whatever vegetables you want in here. Next time I will add some more.

Ingredients:
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf

1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
Directions:
1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

http://allrecipes.com/recipe/slow-cooker-beef-stew-i/

Roasted Parmesan broccoli

Here is a yummy broccoli recipe. I have made it twice so far and it was enjoyed both times. I didnt have fresh basil so we left that out. One time I made it with pine nuts and one time without. It was delicious either way.

Sorry there is no picture. iPad isn't letting me.

Ingredients
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
Directions
Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Note: Recipe was halved for TV
http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html

NYE appetizers -- Jalepeno Popper DIp and More

For NYE we had some friends over for games and appetizers. I tried 3 new recipes all of which were received well. None are healthy so they did not help Mike with his diet. But its a party right? I do have some healthy chicken recipes to post soon. And our friends brought some yummy fruit kabobs so that makes it all better ;)

The big success of the night was the jalepeno popper dip. It was delicious. We ate the entire first batch so we made some more that night. I later enjoyed the leftovers for breakfast it was that good. Here is the recipe... Make it!
Ingredients:
2 (8 oz.) packages cream cheese, softened
1 cup mayonnaise
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeño peppers, drained
½ cup shredded Mexican style cheese
½ cup shredded mozzarella cheese
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
Cooking spray

Directions:
Preheat the oven to 375˚ F. In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses. Mix thoroughly with a spoon or spatula until smooth and evenly combined. Spread the mixture into a baking dish (approximately 9 x 9-inches).

In a second bowl, combine the Panko and Parmesan and stir with a fork until combined. Sprinkle over the cream cheese mixture in the baking dish. Spray lightly with cooking spray. Bake for 25-30 minutes or until the mixture is hot and the topping is golden. Serve warm with baguette slices, vegetables, etc. as desired.



We also made buffalo chicken bites from plainchicken.com.

I love buffalo chicken dip so I knew I had to try these. We liked these but I still think I like buffalo chicken dip best. But this was a nice change. And I already had jalepeno dip so I wanted something that was not a dip. Here is the recipe:

3 cups shredded cooked chicken
1/4 to 1/2 cup hot sauce (or more to your taste)
3 1/2 oz. cream cheese, softened
2 cups sharp or medium shredded cheddar cheese
1 tsp onion powder
1 cup all-purpose flour
4 eggs, lightly beaten
3 – 4 cups Corn Flakes cereal, crushed

Preheat oven to 350˚F. Line a large baking sheet with parchment paper. In a large bowl, mix the chicken, cream cheese and hot sauce until combined. Stir in the cheddar cheese and onion powder.

Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls. Place on a plate or separate baking sheet until ready to dip.

In three separate bowls, set out the flour, eggs and Corn Flakes. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.

**If freezing for later, place the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. To bake, place the frozen chicken balls back on a baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.


Lastly I made these Cheese Puffs from the Pioneer Woman's site. They were also good. Make sure you let them cook long enough...


Ingredients
1 loaf Crusty French Bread, Cut Into 1-inch Cubes
½ sticks Butter
3 cloves Garlic, Minced
1 whole Shallot, Minced
1-½ teaspoon Dijon Mustard
8 ounces, weight Cream Cheese, Sliced
1-½ cup Grated Cheddar Cheese
Salt And Freshly Ground Black Pepper, To Taste
2 whole Egg Whites, Beaten
Preparation Instructions
Heat butter in a skillet over medium heat. Add garlic and shallots and saute for 1 minute. Add Dijon and stir to combine. Reduce heat to low.

Add cream cheese and stir until melted. Add grated cheddar and stir until melted. Turn off heat. Add salt and pepper to taste. Fold in egg whites.

Dunk bread cubes in cheese, coating thoroughly. Place on a nonstick baking mat or sheet of waxed paper and freeze for 20 minutes, uncovered. Remove frozen chunks from tray and place into a Ziploc bag. Store in the freezer.

When ready to bake, preheat oven to 375 degrees. Place frozen cheese puffs on a baking sheet with a nonstick baking mat or parchment paper, and bake for 10 minutes or until golden brown. Serve immediately or at room temperature

Thick Sugar Cookies with Sour Cream

We made a ton of cookies this year for Christmas. I found this recipe for sugar cookies on pinterest. Anything with sour cream is yummy, right? These definitely were good. They were thick and soft. Mike hates sugar cookies and I have caught him eating them all week.

Ingredients:
1 cup butter
2 cups sugar
2 eggs
3 tsp. vanilla
1 cup sour cream
1 tsp. salt
2 tsp. baking soda
5 1/2 cups flour

In mixer, cream butter and sugar, and then add eggs and vanilla. Add sour cream. Combine salt, soda, and flour, and add to mixture.

Roll out on floured surface to about 1/4 to 1/3 inch thick

Bake at 375 for 7-8 minutes.
THEY WILL NOT LOOK DONE!

hey are still very pale and have no browning anywhere. If you have a golden brown color along the edges then you have baked them too long.

Wait about 5 minutes and then transfer carefully to a cooling rack. If you wait longer they will get soggy on the bottom and sometimes get stuck to the parchment paper.

Here is the simple buttercream frosting I use:
1/2 cup butter, softened
4 cups powdered sugar
2 tsp vanilla extract
1/4-1/3 cup milk
In a mixing bowl, cream butter. Beat in sugar and vanilla until crumbly. Gradually add milk until frosting reaches desired consistency. Add desired food coloring.

recipe from: peppermintplum.blogspot.com

Oven Baked Parmesan Fries

These are delicious. Make them and don't feel guilty. I even got my little guy to eat them. Just be careful if you let you kids help. Mine dumped the entire bottle of thyme on them!


Ingredients
4 large unpeeled russet potatoes, cut into 1/4-inch strips
1/4 cup olive oil
3 cloves garlic, minced
1/2 teaspoon ground dried thyme
1/4 teaspoon seasoned salt
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese
1/4 teaspoon seasoned salt (optional)
Directions
1.Preheat an oven to 425 degrees F (220 degrees C).
2.Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.
3.Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.

Recipe from Allrecipes.com

Baked Chicken Parm Casserole

I love chicken parm and order it at most Italian restaurants. This is a nice quick casserole version that we enjoyed. Much less work but still yummy!

Ingredients:
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I cut mine into pieces)
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons

Spread olive oil and garlic in your baking dish. Sprinkle some red pepper flakes. Place chicken in dish. Cover in sauce. Sprinkle with basil. Cover with 1/2 of cheeses. Pour croutons on top and cover with the rest of the cheese. Bake at 350 for about 35 minutes.

Recipe from: http://foodwishes.blogspot.com

Brown Sugar Apple Sauce Bake

We love this applesauce. It is almost like a dessert. It is my favorite part of the meal. I made it for my in laws and they gobbled it up. My mom found this recipe in a gooseberry patch book.

25 oz jar of applesauce
1/2 cup brown sugar
1 tsp cinnamon
1 cup bisquick
1/2 cup sugar
1/4 cup butter softened

In medium bowl mix first 3 ingredients.

Spray casserole dish with cooking spray. Pour applesauce in.

In a bowl mix last 3 ingredients until crumbly. Sprinkle over applesauce.

Bake uncovered for 1 hour at 350