INGREDIENTS:
1cup of frozen whole kernal corn (from 1lb frozen bag)
1cup of frozen cut green beans (from 1lb frozen bag)
1 bag of frozen cut carrots (1lb bag)
2 cans of beef broth
3 medium potatoes, cut into 1" chunks
3 stalks of celery, cut into 1" pieces
1 envelope of onion soup mix
1 to 1.5 lbs of beef stew meat
DIRECTIONS:
Layer carrots, potatoes, celery in 4 quart slow cooker.
Place stew meat into a large ziplock bag with envelope of soup mix. Shake vigorously
Add beef to slow cooker
Sprinkle remaining soup mix into slow cooker
Pour in beef broth
Layer frozen green beans and corn on top
Cover and cook on low setting for 8-10 hours until beef is tender
STIR SOUP BEFJORE SERVING!
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Sunday, February 16, 2014
Saturday, February 15, 2014
Balsamic & Rosemary Chicken (From the "Make It Paleo" Cookbook)
INGREDIENTS:
-6 boneless, skinless chicken breasts
-2 Tbsp extra virgin olive oil
-Salt & Pepper (to taste)
-4 cloves of garlic, minced
4 tsp fresh rosemary minced (feel free to increase if you're a rosemary lover)
1/2 c balsamic vinegar
PROCESS:
*Full Disclosure: I HATE touching raw chicken.But because its important to really rub in the olive oil and seasonings, I wear food prep gloves that I buy in bulk at Costco.
-6 boneless, skinless chicken breasts
-2 Tbsp extra virgin olive oil
-Salt & Pepper (to taste)
-4 cloves of garlic, minced
4 tsp fresh rosemary minced (feel free to increase if you're a rosemary lover)
1/2 c balsamic vinegar
PROCESS:
- Preheat oven to 400*
- Rinse chicken breasts under cold water, pat dry with paper towel and place in baking dish (I needed an 8x8 and a 9x13)
- Drizzle olive oil all over each chicken breasts and lightly rub to evenly distribute the oil*
- Sprinkle salt and pepper over chicken
- Press fresh garlic and rosemary into chicken breasts
- Cook at 400 for 25 minutes
- Remove chicken and immediately pour balsamic vinegar over fully cooked chicken breasts.
- Serve with sprig of fresh rosemary
*Full Disclosure: I HATE touching raw chicken.But because its important to really rub in the olive oil and seasonings, I wear food prep gloves that I buy in bulk at Costco.
Wednesday, February 5, 2014
Creamy Spinach Pasta Sauce (Comfort food at its BEST!)
I found this recipe back in 2007 and we've been seriously loving it!
Especially in fall/Winter (but don't limit it to those times) we make this a few times a month.
We make this over "John's Ravioli's" best I've ever had! But you can make it over any pasta that holds all this creamy goodness, maybe a Cavatappi?
2-4 servings
20 mins, 5 mins prep
1/4 Cup margarine or butter
1(10 ounce) package of Frozen Spinach, thawed and drained
1/2 tsp of salt ( I rarely use any actually, so if you prefer just sprinkle some)
1/2 teaspoon black pepper (I never measure, I love pepper so I just grind away)
1Cup Ricotta cheese ( I use part skim and again, I don't really measure, the more the creamier... Mmm)
1/4 cup milk
1/8 teaspoon nutmeg ( we love nutmeg, so again we don't measure, just sprinkle to taste) Make it yours!
(Variations- you can use a 1/4 C of Parmesan cheese if you like that kind of taste, I don't use it.
1. Cook first 4 ingredients for 10 minutes over medium high heat.
2. (Variation: you can add some minces garlic and/or cayenne pepper to this mixture)
3. Reduce heat to low and stir in remaining ingredients.
4. Heat but do not boil.
5. Serve on cooked pasta go your choice.
ENJOY!!!
Mashed Potatoes
ingredients:
5lbs potatoes, peeled and cut into quarters
1 bay leaf
kosher salt and freshly ground black pepper
2c heavy cream
3 Tbsp unsalted butter
2 Tbsp chopped chives
Put potatoes into a large pot, add bay leaf , 2 Tbsp salt and cover with cold water. Bring to a boil over medium-high heat and cook until potatoes are tender, about 20 minutes
Drain them well and remove bay leaf.
Meanwhile, heat the cream and butter in a small saucepan. Do not let it boil.
Mash the potatoes with a hand masher. Add hot cream and season with salt and pepper. Mix with a spoon and add chives.
5lbs potatoes, peeled and cut into quarters
1 bay leaf
kosher salt and freshly ground black pepper
2c heavy cream
3 Tbsp unsalted butter
2 Tbsp chopped chives
Put potatoes into a large pot, add bay leaf , 2 Tbsp salt and cover with cold water. Bring to a boil over medium-high heat and cook until potatoes are tender, about 20 minutes
Drain them well and remove bay leaf.
Meanwhile, heat the cream and butter in a small saucepan. Do not let it boil.
Mash the potatoes with a hand masher. Add hot cream and season with salt and pepper. Mix with a spoon and add chives.
Easy truffles
Ingredients
2 1/2 pkg (20 squares) Baker's semi sweet baking chocolate
1 pkg (8oz) cream cheese, room temp
Decorations (sprinkles, chopped nuts, colored sugar, etc)
Melt 8 chocolate squares.
Beat cream cheese until creamy
Blend in melted chocolate
Shape into 36 balls
Place on waxed paper-covered baking sheet
Melt remaining chocolate
Use fork to dip truffles, return to baking sheet
Decorate, the refridgerate for one hour
Store in tupperware.
2 1/2 pkg (20 squares) Baker's semi sweet baking chocolate
1 pkg (8oz) cream cheese, room temp
Decorations (sprinkles, chopped nuts, colored sugar, etc)
Melt 8 chocolate squares.
Beat cream cheese until creamy
Blend in melted chocolate
Shape into 36 balls
Place on waxed paper-covered baking sheet
Melt remaining chocolate
Use fork to dip truffles, return to baking sheet
Decorate, the refridgerate for one hour
Store in tupperware.
Champagne Punch
Ingredients:
1 cup triple sec
1 cup brandy
1/2 cup Chambord
2 cups unsweetened pineapple juice
1 qt chilled ginger ale
2 chilled 750ml bottles dry (cheap) champagne
1 bag of frozen strawberries (or ice. I use strawberries because they don't water down the liquor :) )
In bowl combine triple sec, brandy, Chambord, and the pineapple juice. Chill mixture, covered for at least 4 hours or overnight. When ready to serve, pour liquor/juice into large punch bowl. Add ginger ale, champagne and strawberries. Serve :)
1 cup triple sec
1 cup brandy
1/2 cup Chambord
2 cups unsweetened pineapple juice
1 qt chilled ginger ale
2 chilled 750ml bottles dry (cheap) champagne
1 bag of frozen strawberries (or ice. I use strawberries because they don't water down the liquor :) )
In bowl combine triple sec, brandy, Chambord, and the pineapple juice. Chill mixture, covered for at least 4 hours or overnight. When ready to serve, pour liquor/juice into large punch bowl. Add ginger ale, champagne and strawberries. Serve :)
Calling all Cooks!!!! We need some new recipes!!!
Looking for Tried and true family favorites!
Have a special recipe? Grandma's Goulash? Mom's Macaroni salad? Please share it with us at TheGreatRecipeSwap(BetweenFriends) My facebook friends old and new are sharing some good ones!!! Leave your email address in the comments or PM me to be made admin!!!!
Looking for Tried and true family favorites!
Have a special recipe? Grandma's Goulash? Mom's Macaroni salad? Please share it with us at TheGreatRecipeSwap(BetweenFriends) My facebook friends old and new are sharing some good ones!!! Leave your email address in the comments or PM me to be made admin!!!!
Sunday, January 5, 2014
Pasta, Pesto & Peas
Pasta, Pesto & Peas:
Ingredients:
3/4 lb fusilli pasta
3/4 lb bow tie pasta
1/4c good olive oil
1 1/2 c pesto (packaged or recipe below)
1 (10 oz) pkg frozen chopped spinach, defrosted an squeezed dry
3Tbsp freshly squeezed lemon juice
1 1/4c mayo
1/2c grated Parmesan
1 1/2c frozen peas, defrosted
1/3c pignoli (pine nuts)
3/4 tsp kosher salt
3/4 tsp pepper
DIRECTIONS:
cook fusilli and bow tie pasta separately according to pkg directions for al dente. Drain and shock with cold water and drain again. Toss with olive oil in a bowl and cool to room temperature.
In a food processor bowl, purée the pesto, spinach, lemon juice. Add mayo and purée. Add pesto mixture to cooled pasta an then add Parmesan, peas, pignoli, salt and pepper. Mix well, season to taste, and serve T room temperature.
PESTO: ( I've made this twice. Once I used jar pesto and once I made my own. I liked the jar better.)
1/4c walnuts
1/4c pignoli (pine nuts)
3tbsp chopped garlic (9cloves)
5c fresh basil leaves, packed
1tsp kosher salt
1tsp pepper
1 1/2c olive oil
1c grated Parmesan
Place walnuts, pignoli, and garlic in bowl of food processor and process for 15 seconds. Add basil leaves, salt, and pepper. With processor running, slowly pour olive oil into bowl and process until thoroughly puréed. Add Parmesan and purée for a minute. Use right away.
Ingredients:
3/4 lb fusilli pasta
3/4 lb bow tie pasta
1/4c good olive oil
1 1/2 c pesto (packaged or recipe below)
1 (10 oz) pkg frozen chopped spinach, defrosted an squeezed dry
3Tbsp freshly squeezed lemon juice
1 1/4c mayo
1/2c grated Parmesan
1 1/2c frozen peas, defrosted
1/3c pignoli (pine nuts)
3/4 tsp kosher salt
3/4 tsp pepper
DIRECTIONS:
cook fusilli and bow tie pasta separately according to pkg directions for al dente. Drain and shock with cold water and drain again. Toss with olive oil in a bowl and cool to room temperature.
In a food processor bowl, purée the pesto, spinach, lemon juice. Add mayo and purée. Add pesto mixture to cooled pasta an then add Parmesan, peas, pignoli, salt and pepper. Mix well, season to taste, and serve T room temperature.
PESTO: ( I've made this twice. Once I used jar pesto and once I made my own. I liked the jar better.)
1/4c walnuts
1/4c pignoli (pine nuts)
3tbsp chopped garlic (9cloves)
5c fresh basil leaves, packed
1tsp kosher salt
1tsp pepper
1 1/2c olive oil
1c grated Parmesan
Place walnuts, pignoli, and garlic in bowl of food processor and process for 15 seconds. Add basil leaves, salt, and pepper. With processor running, slowly pour olive oil into bowl and process until thoroughly puréed. Add Parmesan and purée for a minute. Use right away.
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