Beef Stew

Sweet Pea Paula's

Beef Stew

Paula shared this recipe last year and I bookmarked it, knowing I would make it for my family one day.

Paula adapted it from Ina Garten (the Barefoot Contessa).

Paula and Ina have never steered me wrong, so I gave it a try this weekend!

I had never made beef stew before, partly because until recently we didn't eat a ton of meat, especially beef.  But that turned the kids into rather picky eaters, so I decided a couple of years ago to learn to make more types of dishes that included all sorts of ingredients that weren't a part of our diet.

This turned out to be a great recipe, and would be terrific for a large crowd.

We served it with a long baguette of French bread, and it was really delicious.

You start by marinating the beef overnight in red wine with bay leaves and garlic.

I used a chuck roast and cut it into bite sized pieces, removing the fat.  I used a bottle of Merlot for the marinade.

The next day you chop your vegetables and brown your beef before cooking your stew for 2 hours either on the stove top (which I did), or in a dutch oven in the oven at 300*.

You start by removing the beef with a slotted spoon and dredging it in a flour/salt/pepper mixture, shaking off the excess flour, and browning the beef for several minutes in hot oil.

While the beef was cooking, I cooked my vegetables in a large soup pot in hot oil for 10 minutes.

Then I added garlic and cooked for another two minutes.

At that point I add the browned beef and 2 1/2 cups of the marinade and cooked it on high in order to deglaze the bottom of the pan.

Then I added in the chicken stock, fresh rosemary, Worcestershire sauce and cooked the soup on low for 2 hours.

I should have added the frozen peas in at the end and cooked those before serving the stew, but I forgot!  It would have been a great addition though.

Double click to print as a 5x7 recipe card.

Enjoy!

Sweet and Sour Meatballs

A Pretty Life in the Suburb's

Sweet and Sour Meatballs

This recipe comes from Jo-Anna at A Pretty Life in the Suburbs.

Because I like recipes that fit in with our active afternoon/evening schedules around here, I went with packaged frozen meatballs that I thawed for 2 hours before starting the sauce.

If you want to make Jo-Anna's homemade meatballs - please see the link above!

This recipe was great and went well with rice and cauliflower/broccoli.
If you like a lot of sauce - I'd suggest doubling the recipe.
But the recipe below worked really well!

Thaw your meatballs (or make from scratch) and place in a baking dish.
Heat the other ingredients to a boil, then cook for 4 minutes while it thickens.
Pour the sauce over the meatballs and bake at 300* for 20 minutes.

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Enjoy!




Risotto Dill Cakes

Kuzak's Closet's

Risotto Dill Cakes

First off, I have to say that I found this recipe on Amanda's blog Kuzak's Closet, but they were called "Risotto CHIVE Cakes".  Unfortunately when I was shopping, the grocery was out of fresh chives, so I turned them into Dill Cakes - and they worked great!

Always nice when an improvisation works :)

Thomas absolutely loved these.  I thought they were really good, and would be a great use for leftover risotto (or really, any leftover rice).  The mix could be made ahead of time then cooked right before dinner.

You mix together cooked Arborio rice (risotto), Greek yogurt, eggs, dill (or chives), Fontina cheese (or Havarti or another soft white cheese), and salt & pepper.  You chill that mixture for a couple of hours.

Then you spread Panko bread crumbs in a shallow dish and form 3 inch cakes with the rice mixture. 

Coat each cake with Panko crumbs then cook in hot oil for 4 minutes on each side until brown.

Serve warm with a green vegetable.

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Buon Appetito!



Avocado Sour Cream

Sugar Cooking's

Avocado Sour Cream

I shared Sarah's Chicken, Spinach, and Goat Cheese Quesadillas on my blog here.

This is a delicious sauce that she serves with the quesadillas and one I tried out last night.

It's really, really good, and I could see using it in a number of ways!

It's very simple.

You chop and mash an avocado and add sour cream, lime juice, mayo and season it with salt and pepper.

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Buen Provecho!



Chicken, Spinach, and Goat Cheese Quesadillas

Sugar Cooking's

Chicken, Spinach, and Goat Cheese Quesadillas

 

I saw this delicious recipe on Sarah's blog Sugar Cooking and tried it out this week. 

David and I loved it. 

The boys prefer other quesadillas that I make, but that didn't stop them from seconds, which I love!

A few years ago David and the boys gave me this quesadilla maker for Mother's Day.
It's gotten a lot of use.
I think it's from Target.

I will share other quesadilla recipes that I make, but this one was new and I will certainly make it again.

You start by sauteing spinach with garlic, salt, and pepper in a large skillet.

Once it starts to wilt you remove it from the stove.

Then place a tortilla (I used whole wheat but you can use regular flour) on the quesadilla maker and layer with Monterey Jack, spinach, rotisserie chicken, and goat cheese.

Top with another tortilla and lower the lid.  The light lets me know when it's done.

Cut it into 6ths and serve with salsa, sour cream, or other topping.
I served them last night with Sarah's Avocado Sour Cream which I'll include on the blog.

Really flavorful and delicious with a salad.

Double click to print as a 5x7 recipe card.

Buen Provecho!