Slow Cooker Bean and Barley Soup

Ingredients

• 1 cup dried kidney beans, rinsed
• 1/2 cup pearl barley
• 4 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 4 cups vegetable broth
• 2 ribs celery, chopped
• 1 zucchini, chopped
• 1/2 medium onion, chopped
• 2 bay leaves
• kosher salt to taste
• 1 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon cayenne pepper
• black pepper to taste
• 14oz can of whole tomatoes, with juice
• 3 cups baby spinach
• 1/4 cup Parmesan Cheese

Directions

1. Put 4 cups vegetable broth, 2 cups water, the beans, barley, garlic, carrots, celery, onions, zucchini, bay leaves, salt, and spices in the slow cooker.
2. Squeeze the tomatoes through your hands over the pot to break them down, then add to the slow cooker.
3. Cover and cook on high until the beans are tender and the soup is thick (about 8 hours).
4. Before serving, add the spinach and cheese, and stir until the spinach wilts (about 5 minutes).
5. Remove the bay leaves, and add additional salt and pepper to taste.
6. Optionally drizzle with balsamic vinegar and olive oil before serving.

Wine Marinated Pot Roast

Ingredients

• 3 to 3 1/2 pound boneless beef chuck
• 1 (750mL) bottle red wine
• salt and pepper
• 2 Tablespoons olive oil
• 1 (10.5 ounce) can beef consomme
• 1/4 cup tomato paste
• 1 Tablespoons herbes de Provence
• 1 Tablespoon Dijon mustard
• 3 cloves chopped garlic
• 2 bay leaves
• 1 onion, sliced
• 4 carrots
• 4 parsnips
• 2 cups cremini mushrooms
• 2 stalks celery
• 1/4 cup flat leaf parsley

Instructions

1. Trim any fat from the beef chuck. Put the beef in a large Ziploc bag and pour a bottle of red wine over the beef. Marinate overnight in the refrigerator.
2. The next day, take the beef out of the bag, reserving the liquid. Dry the beef on paper towels and season well with salt and pepper.
3. Preheat a Dutch oven over high heat. Add oil to the pan and brown the beef on both sides. Drain any fat.
4. In a saucepan, bring the reserved wine to a boil. Reduce the heat, and simmer until the wine is reduced by half. It takes about 15 to 20 minutes.
5. When the wine had reduced, add the beef consomme, tomato paste, herbes de Provence, Dijon, garlic, and bay leaves. Bring to a boil, and simmer again for another 5 minutes.
6. Pour the wine mixture over the pot roast. Add the onions. Cover and put in a preheated 325 degree oven for 2 1/2 hours.  Cook in crockpot for 3 1/2 hours.
7. While the pot roast is cooking, prep your vegetables.
8. After 2 1/2 hours, add the vegetables. Cover again, and cook for another hour.
9. Check to make sure that the pot roast is tender and begins to fall apart. If it doesn’t put it back in the oven until it does.

Greek Style Oven Roasted Lemon Butter Parmesan Potatoes

Ingredients:

3 lbs potatoes
1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 cup butter, melted (no substitutes)
1 teaspoon oregano (or to taste)
1 tablespoon fresh minced garlic (optional or to taste)
salt and pepper
1/2-3/4 cup grated Parmesan cheese (or to taste)
chopped fresh parsley

Directions:

1 Set oven to 375 degrees.
2 Butter a shallow baking dish large enough to hold the potatoes.
3 Peel and cut the potatoes into large wedges and place into the prepared baking dish.
4 In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.
5 Pour over potatoes in the dish and stir to coat well.
6 Cover the dish tightly with foil.
7 Bake for about 40 minutes.
8 Uncover and turn potatoes.
9 Sprinkle with Parmesan cheese, and return to oven (uncovered).
10 Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
11 Sprinkle with chopped fresh parsley and serve.
12 *NOTE* the Parmesan may be sprinkled on just after baking if desired.

Banana Bread Brownies

Ingredients:

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:

Heat oven to 375F.
Grease and flour 15x10-inch jelly roll pan.
For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract.
Add flour, baking soda, salt, and blend for 1 minute.
Stir in walnuts.
Spread batter evenly into pan.
Bake 20 to 25 minutes or until golden brown.
For frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
Add powdered sugar, vanilla extract and milk.
Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).
Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Pressure Cooker Bolognese

Yield: about 4 1/2 cups Total Time: 1 hour 25 minutes

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

4 ounces chopped pancetta

1 diced onion

1 peeled and diced carrot

1 diced celery stalk

2 minced garlic cloves

3/4 pound ground beef

3/4 pound ground pork

1/4 cup tomato paste

1/2 cup red wine

1 1/2 cups chicken stock

1 cup milk

2 bay leaves

2 tablespoons heavy cream

1 pound cooked pappardelle past

Parmesan Cheese

Olive Oil

Salt

Pepper

Directions:

Use Electric Pressure Cooker.  Medium heat, or Sauté

Warm 1 tablespoon olive oil and 1 tablespoon butter. 

Add 4 ounces chopped pancetta and cook, stirring often, until starting to crisp, about 10 minutes. 

Add diced onion, peeled and diced carrot, diced celery stalk, and  minced garlic cloves and cook until onion is soft, 8 to 10 minutes. 

Add ground beef and ground pork and cook, stirring often, until meat is fully cooked, 8 to 10 minutes. 

Carefully lift insert out of pressure cooker with a potholder and pour everything into a mesh strainer set over a bowl. 

Return meat mixture to pressure cooker insert and discard fat. 

Season with salt and pepper to taste. 

Stir in tomato paste and let cook about 2 minutes. 

Pour in red wine and cook until reduced by half. 

Stir in chicken stock, milk, and bay leaves. 

Close lid, set pressure to high, and set timer to 10 minutes (it will take about 5 minutes for the pressure to build before cooking automatically begins). 

Let pressure release naturally (about 15 minutes). 

Stir in heavy cream and continue cooking, stirring often with lid off until sauce is thick, 10 to 15 minutes more. 

Season to taste with salt and pepper. 

Serve with pappardelle pasta. 

Garnish with grated Parmesan and 1tbsp olive oil.

Taco Casserole

Ingredients:

Servings: 7-9

1 lb ground beef

1 (1 1/4 ounce) package taco seasoning

1 (15 ounce) can refried beans

2 cups monterey jack cheese, divided (or mixed cheddar, jack etc.)

1 cup salsa (I prefer mild, but if you would like to kick it up a notch, go for it)

2 green onions, chopped

1 (2 1/3 ounce) can sliced black olives

1 tomato, chopped

2 cups corn chips (coarsely crushed or chopped)

Directions:

1 Brown ground beef and drain.

2 Add taco seasoning and cook according to package directions, adding proper amount of water.

3 Put corn chips on bottom of 8x8" dish.

4 Cook refried beans on stove until hot.

5 Add 1 cup cheese and 1 cup salsa. Stir until combined.

6 Pour beans over corn chips in dish.

7 Add beef to top of beans.

8 Sprinkle remaining cheese over top.

9 Sprinkle green onions and black olives over cheese.

10 Bake in a 375 degree oven until the cheese is sufficiently melted.

11 Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.

Cheesy Smoked Sausage & Potato Casserole

Ingredients

3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage
1/8 teaspoon paprika

Directions:

Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch “half moon” cuts.

Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown. 

Put cooked & diced potatoes in 2 quart casserole. 

Add cooked meat and give it a gentle toss. 

Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).

Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.

Bake in preheated 350°F oven for 35-45 minutes.