Sunday, September 28, 2014

Slow Cooker Beef Stew Recipe

30min to prepare, (makes 6-8 servings)

  • 1 large onion
  • 2 medium carrots, peeled and thinly sliced
  • 2 large potatoes, cut into 1/2" chunks
  • 1 cup fresh green beans cut into bite-sized pieces
  • 1lb stew-meat beef chunks
  • 1 bay leaf
  • 1 teaspoon fresh thyme
  • 1 clove garlic, crushed
  • 3 cups beef stock
  • 2 tablespoons light brown sugar
  • 3/4 teaspoon salt
  • 2 teaspoons Worcestershire sauce
  • pepper to taste
  • 3 tablespoons flour
  • 2 teaspoons tomato paste
  1. Put the ingredients except for the flour and tomato paste into the slow cooker and stir to combine.
  2. Cover and cook on low for 8 to 9 hours or high for 4 to 5 until the beef is tender and potatoes are fork-tender.
  3. Stir the stew once or twice as it cooks if possible.
  4. 30 minutes before serving, transfer a ladle full of broth to a small mixing bowl.
  5. Add the flour and tomato paste. 
  6. Whisk until smooth, then stir the mixture back into the stew and cook for the remaining half hour.

Slow-Cooker Southwest Chili

  • 3 tablespoons vegetable oil
  • 2 medium yellow onions, diced
  • 1 medium red bell pepper, diced
  • 6 gloves garlic, chopped
  • 2 small cans corn kernels no salt added, drained
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon cayenne pepper
  • 2lbs lean ground beef
  • 1lb hot Italian sausage
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1 28oz can diced tomatoes
  • 1 can tomato paste
  • 1 bottle lager (Sam Adams work very well)
  • 1 cup beef broth
  • 1 tablespoon light molasses
  • 2 15oz cans kidney beans, drained and rinsed
  • 4 small jalapeno chili peppers, seeded, stemmed, and diced
  • 2 arbol peppers, seeded, stemmed, and diced
  • 3 teaspoons minced chipotle peppers in adobo sauce
  1. In a large skillet over medium-high heat, cook and break apart the ground beef and sausage. Cook until beef is evenly browned, and sausage is cooked (about 8 or so minutes). Drain and discard any excess grease.
  2. Combine the remaining ingredients in the slow cooker. Cover, and cook on low for 10 hours, or high for 4 hours.

Cynthia Linn Bowen's chicken casserole

carrots , squash, zucchini, and tomatoes chicken breasts

Homegrown garlic, salt, pepper, olive oil, thyme and chicken

Prep in a 13 x 9" dish.
Coat Chicken with coarse pepper

Bake at 400° for 15 minutes or until golden brown.

Serve over rice.

Tuesday, September 16, 2014

Fall Dip


16 oz of cool whip, 3 small boxes instant vanilla pudding *** dry mix only*** DON'T make the pudding*** , one small can of pumpkin. 
Vanilla Wafers
Sliced Apples
medium pumpkin for serving (if desired)

Mix everything together and then add some pumpkin pie spice. 
DON'T make the pudding***
Serve with graham crackers.