Crockpot beef stew

This was one of the best beef stews I have made!  It was so good!  I absolutely love fall and all it's comfort foods.  I made a quick beer bread as it's side.

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Beef stew- crockpot

• 2 lbs. chuck roast, cubed
• 1/2 cup all purpose flour
• 1 tablespoon seasoning salt
• 2 tablespoons olive oil
• black pepper, to taste 
• 2 tsp. minced garlic
• 1 large onion, diced or 1/2 bag pearl onions
• 2 bay leaves
• 1/4 cup Worcestershire sauce
• 2 cups beef broth
• 1 box (4 pkts) Swanson flavor boost
• 4 medium to large skinned potatoes, washed & diced
• 3 large carrots, peeled & sliced 
• 1 stalk celery, diced
• 1 Tbsp. Cornstarch

Instructions

Shake the chuck roast cubes in a resealable plastic bag with the flour & seasoning salt until evenly coated. Heat the olive oil in a skillet; add the floured stew meat to the pan & brown on all sides. Remove using a slotted spoon or tongs & place into the bottom of a slow cooker. Season with pepper.

Saute the diced onion  and garlic in the same hot skillet for 2 minutes. Don't worry about cleaning it out in between - that's added flavor! Transfer the onions into the slow cooker as well. Pour in the Worcestershire sauce, water, & beef Swanson Flavor Boost and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan. Turn off the heat & set aside.

Add the diced potatoes, carrots, celery, & bay leaves to the slowcooker. Now, pour the broth/Worcestershire mixture in the crockpot as well. Cover; cook on low for 8 hours. Remove the bay leaves before serving.  Mix cornstarch with 2 tbsp. water and add to crockpot to thicken sauce.  Let cook 10 min.  Serve.

Reuben Pierogi Casserole

This tasted just like a Ruben sandwich.  Nice change when you don't want a sandwich and those flavors sound good.  It was super quick to throw together.  The kids hate sauerkraut so only one tried it.  She said it was ok but hated the sauerkraut.  She picked it out and ate the rest.   Hmmm guess that means she liked it.

1 (16 ounce) box Potato & Cheddar Mini Pierogies or Potato & 4 Cheese Blend Mini Pierogies
Non-stick cooking spray
1 cup sauerkraut
¾ pound deli sliced corned beef
1 cup Swiss cheese
1 cup Thousand Island dressing
Rye croutons, if desired 

DIRECTIONS

Preheat oven to 350ºF.

Spray a 9"x13" pan with non-stick cooking spray. To create the casserole, layer frozen Pierogies in the greased pan with sauerkraut, sliced deli corned beef, Swiss cheese and Thousand Island dressing.

Top with rye croutons, if desired.

Bake at 350ºF for 30 to 40 minutes, or until hot and bubbling.

BLT Pasta Salad

Went to the yearly family reunion today.  My mother in law hates cheese so I searched for a way to make a pasta salad without cheese.  Ugh not an easy task.  Bingo this one works perfectly.  It was good but I personally would leave out the thyme if I make this again.  Everyone seemed to really enjoy it.   I liked it just too much thyme and it's not my favorite herb.

• 12 ounces corkscrew-shaped pasta
• 1/2 cup milk
• 12 ounces lean bacon
• 3 medium ripe tomatoes, cut into chunks
• 1 tablespoon chopped fresh thyme
• 1 clove garlic, minced
• Kosher salt and freshly ground pepper
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 4 tablespoons chopped chives or scallion greens
• 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Directions

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Sausage & Pierogies

This is one of my quick go to's on a busy night!  I use frozen Pierogies to speed up the dinner.  Try this I bet to will love it.  My kids looked at me like I had two heads the first time I made this now they like it alot.

INGREDIENTS

1 (16 ounce) box Sauerkraut Pierogies

1 medium onion, sliced 

2 tablespoons butter 

1 pound smoked kielbasa, sliced 

1/2 tsp dill weed

DIRECTIONS

Sauté onions in butter until tender. Add Pierogies dill and kielbasa; sauté for 6 to 8 minutes, stirring Pierogies and kielbasa pieces until browned on both sides.

Serve with cooked vegetables for a complete meal.

BBQ Hawaiian Sliders

These were so good!  I put then together in about 15 minutes, grilled them and we are in about 30 minutes.  Look I channeled Rachel Ray.  One if my idols!!!  My husband and family have me the I don't think so look as I was whipping these up. They loved them.  I did leave out the lettuce because I did not have any.

1-1/2 pound ground chuck beef (80% lean)

2/3 cups Brown Sugar Barbecue Sauce, divided (I used Hunt's®)

3 Tablespoons bread crumbs

3/4 teaspoon Montreal steak seasoning

1 pkg (12 oz each) Hawaiian dinner rolls (in tray)

3 slices (1 oz each) Swiss cheese, quartered

1 can (8 oz each) pineapple slices, drained (reserve juice), cut into thirds (I used fresh)

6 slices of bacon (I used ready to eat bacon)

lettuce

1. Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat.
2. Combine barbecue sauce with 2 tablespoons pineapple juice. Meanwhile, combine 1/3 cup of Barbeque sauce mixture to beef, breadcrumbs and steak seasoning in large bowl. Shape mixture into 12 small patties.
3. Place pineapple slices in bowl with remaining barbeque sauce mixture and set aside.
4. Grill patties 3 to 4 minutes on each side or until cooked through (160°F). Meanwhile, remove attached rolls from package; do NOT separate. Cut in half horizontally. Spray cut sides with grilling spray; toast on grill.
5. Remove pineapple slices from sauce and grill for 1-2 minutes on each side.
6. Separate toasted rolls and assemble sliders; Spread remaining barbecue sauce mixture on rolls, place a small piece of lettuce then patties on bottom halves of rolls; top with cheese, bacon and pineapple. Close with tops of rolls.

Una de Cada Enchilada Casserole

This one I got from food network.  It was really good!  Although I think a little more sauce would have made it better.  I made just half the recipe because a 9x13 seemed liked too much for the 3 of us.   My youngest would never eat this darn it.  Una de cada means 1 of each.  This recipe has chicken and beef.  I will defiantly make this again.

• For the enchilada sauce:
• 1 tablespoon olive oil
• 1/2 cup finely chopped Vidalia or other sweet onion
• Kosher salt and freshly ground black pepper
• 2 tablespoons tomato paste
• 1 clove garlic, grated on a rasp or finely minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1 28-ounce can crushed tomatoes
• 3/4 cup beef broth
• For the beef layer:
• 2 tablespoons olive oil
• 1/2 cup finely chopped Vidalia or other sweet onion
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped red bell pepper
• Kosher salt
• 3 cloves garlic, grated on a rasp or finely minced
• 1 pound 85 percent lean ground beef
• 1/2 to 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1/2 to 1 teaspoon dried thyme
• 1 packet (about 1/4 teaspoon) Sazon seasoning
• 2 Roma tomatoes, seeded and chopped
• 1/4 cup beef broth
• Freshly ground black pepper
• For the chicken layer:
• 1 rotisserie chicken, skin and bones discarded, meat shredded
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded pepper jack cheese
• For the casserole:
• 2 tablespoons unsalted butter, softened
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded pepper jack cheese
• 20 to 24 six-inch corn tortillas, cut in half

Directions

Make the enchilada sauce: In a medium pot over medium heat, combine the oil, onion, a pinch of salt and a few grinds of pepper. Cook until the onion is tender, about 6 minutes. Raise the heat to medium high and add the tomato paste; stir with a wooden spoon and cook until it deepens in color, 3 minutes. Add the garlic, cumin and thyme. Cook, stirring, until combined and fragrant, about 1 minute, then add the crushed tomatoes and beef broth. Bring to a boil, then reduce to a simmer and cook, covered, for 20 minutes. Cover and keep warm over low heat.Cook the beef: Preheat the oven to 350 degrees F. In a large straight-sided pan, heat the olive oil over medium-high heat. Add the onion and green and red bell peppers. Sprinkle with a nice pinch of salt and cook until the onion and peppers are tender but not browned, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute more. In this order, add the beef, onion powder, cumin, thyme, Sazon, tomatoes and broth, allowing time between each addition to stir and blend. Cook for another 8 to 10 minutes, stirring to break down the beef into bits. When the beef is cooked through, taste and season with a pinch of salt and a grind or two of pepper. (Sazon adds salt, so be careful not to over-season.) Set aside.Prepare the chicken layer: In a large bowl, toss together the shredded chicken, 1/2 cup of the enchilada sauce and the cheddar and pepper jack cheeses. Set aside.Assemble and bake the casserole: Use the butter to coat the bottom and sides of a deep 13-by-9-inch baking dish. In a small bowl, toss the shredded cheeses together. Pour 1 cup of enchilada sauce into the prepared dish. One at a time, dunk the tortilla slices in the still-warm enchilada sauce in the pot and layer them on the bottom of the dish using the straight edges to line the sides, overlapping where needed and covering the entire bottom of the dish. Next, add 1/2 cup of the shredded cheese blend, all of the beef, another 1/2 cup of the shredded cheese blend, a new layer of tortillas dunked in the enchilada sauce, all of the chicken and a final layer of tortillas dunked in the enchilada sauce. Pour the rest of the sauce over all of the layers and top with the remaining shredded cheese blend. Bake until the cheese is melted and the sauce bubbles, about 30 minutes. Let it rest a bit before you slice it, just like lasagna

Campfire cheesy chicken sandwiches

We just went on a float trip for my sons 10th birthday I wanted something tasty yet easy for me to cook after a long day of being out on the river.  This is easy to throw together and even easier to cook.

• 4 tbsp olive oil
• 1 cup julienned red onion
• 1 tablespoon minced jalapeno (I skipped this)
• 1/2 cup roasted and julienned red bell pepper (also skipped this)
• 1 roasted chicken, boned, skin discarded and shredded
• 1/4 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1 tablespoon chopped garlic
• 2 tablespoons chopped cilantro leaves, plus more for garnish
• 4 tablespoons grated Parmesan, plus more for garnish
• 5 ounces mozzarella, grated
• 4 ounces cream cheese, room temperature
• 4 tablespoons freshly squeezed lemon juice
• 3 ounces tequila (skipped this too)
• 1/4 cup diced Roma tomatoes, for garnish
• 4 sourdough rolls, warmed

Directions

I used a heavy aluminum foil pan that I sprayed with Pam.  Add the oil, onions, jalapeno, red bell peppers, chicken, salt and pepper, garlic, cilantro, cheeses, lemon juice and tequila. top with a double layer of foil. Refrigerate until ready to cook.To cook preheat the oven or grill to 250 degrees F. Remove the foil pan from the refrigerator and put on the grill, being careful not to snag the foil and tear it open. Grill for 15 min. and stir and cook for another 10 minutes.Remove the pan from the grill and stir again. Garnish with the tomatoes, cilantro, and Parmesan and serve on warmed rolls.

Salted Caramel Shortbread Bars

I made these for a dessert birthday party.  Everyone was asked to bring a dish.  I wanted something not too sweet but still fits the dessert bill.  These are perfect.  They are also easy to eat, not messy!  I am pretty sure I found this one on Pinterest.  I know I know I'm obsessed!

Crust & Topping

4 sticks (yes, 1 POUND) salted butter, at room temperature

1 cup white sugar

1 1/2 cups confectioners' sugar

2 tsp vanilla

4 cups of flour

Using a hand-held mixer on medium speed, beat together until creamy. Add 2 tablespoons of vanilla and beat until combined.

Gradually add 4 cups of all-purpose flour to the butter mixture. Beat on low speed until a smooth soft dough forms.

Preheat your oven to 325 degrees F. Spray a 9x13 baking dish with cooking spray. Press one half of the dough evenly into the prepared pan to form a bottom crust, and place the remaining dough in the refrigerator.

Bake in the preheated oven until the edges are pale golden brown, about 20 minutes. Let cool for 15 minutes.

While the crust is cooling, make the caramel filling. In a microwave-safe bowl, combine:

One 14-oz. bag caramel candies, unwrapped

1/3 cup heavy whipping cream

1/2 teaspoon vanilla

Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If the caramels are not completely melted, microwave for 30-second intervals, stirring after each interval, until smooth.

Pour the caramel filling over the crust. Sprinkle 1 tablespoon of coarse sea salt over the top.

Remove the remaining dough from the refrigerator and crumble it evenly over the caramel layer. 

Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25-30 minutes. Let cool before cutting into squares.

Crockpot Lemon Artichoke Chicken

This was really good.  I wanted something I could toss in the crockpot for the afternoon.  This was perfect.  I added the artichoke and also some lemon zest to zip up the recipe a little.

1/4 cup flour
Zest of one lemon
salt and pepper to taste
3-4 chicken breast boneless, cut into 2-3 pieces
1/4 cup butter
1/2 cup lemon juice
1/2 cup chicken stock
1 package dry Italian dressing mix


Directions: Mix flour, zest, salt and pepper.  Rinse the chicken pieces with water, and then lightly coat them in the flour mixture.  Set aside.
Plug in crock pot and turn setting to Low heat.

Heat 2 Tablespoons of butter in a large non-stick skillet, over medium-high heat. When butter is melted, add halfof the flour-coated chicken pieces. (You don't want to over-crowd the pan, so you'll cook the chicken in two batches) Season with salt and pepper. Cook chicken for 3-4 minutes or until golden brown,on each side.

(You're not cooking the chicken all the way, just getting a golden-brown crust)

Remove chicken from skillet and place in crock pot.

Add the 2 remaining tablespoons of butter in skillet, and cook the remaining flour-coated chicken pieces on each side for 3-4 minutes or until golden brown. Remove chicken from skillet and place in crock pot.

Sprinkle the Italian dressing/seasoning mix evenly over the chicken. Pour the lemon juice and chicken broth over the tops. Cover with lid, and cook on low heat for 3 hours. 

Coconut Watermelon Margaritas

I'm going to make these every weekend! They were amazing!  So quick and simple but delicious!

Coconut Watermelon Margarita

Make 4-5 8 oz. servings

5 oz. Bacardi Coconut Rum
1 – 10oz. Frozen Bacardi Mixers Non-alcoholic Margarita concentrate
Watermelon, cubed and frozen (I used about 1/4 of a medium to large watermelon)
1 Lime, cut into wegdes
Salt

Pour 5 oz. of coconut rum into a blender.   Add one 10 oz. can of Frozen Bacardi Mixers Non-alcoholic Margarita concentrate.  Fill the remainder of the blender with frozen watermelon.  Blend until smooth and combined.

Wet the rim of 4 – 8 oz. cups with lime and salt the rims.  Add the blended mixture to the glasses and garnish with a wedge of lime.

Please drink responsibly! Enjoy!

Sticky Coconut Chicken with Coconut Rice

My hubby said this was the best dish I've made ever!  It was pretty darn good!  I am loving coconut everything at the moment.  I used to hate coconut I guess I'm growing up.  Give this recipe a try when your wanting something different.  I wish I would have had a little green onion to sprinkle on top.

• Sticky Coconut Chicken
• 6-8 boneless, skinless chicken thighs
• 1 cup canned coconut milk
• 1 Tbsp. minced fresh ginger
• 1 tsp. fresh ground pepper
• 1 tsp. red pepper flakes
• Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.
Glaze:
• 3/4 cup rice vinegar
• 1/2 cup sugar
• 3 Tbsp. soy sauce
• 1 tsp. red pepper flakes

1. While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat!
2. Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Coconut Rice

1 can coconut milk

1 tsp sugar

Pinch of salt

1 1/4 cup water

1 1/2 cups of jasmine rice

Add everything but rice and stir till sugar is dissolved.  Add rice and bring to a boil.  Reduce hear and simmer covered for 18 to 20 minutes. Stir once or twice.

Grilled Chicken with White BBQ Sauce

I am always looking for some fun new grilling ideas for summer.  This is just what I was looking for!  Yum!  I was leary and so was the hubby but, it was great!  It was quick and easy with minimal ingredients most people have around the house.  Try it you might like it.

• White Barbecue Sauce
• 2 Cups Mayonnaise
• 1 1/2 Tablespoons salt
• 2 Tablespoons black pepper
• 6 Tablespoons white vinegar
• 6 Tablespoons lemon juice
• 4 Tablespoons white sugar

Place all ingredients into a mason jar put lid on, shake and let sit for 15 min.  Pour over grilled chicken.  I just put salt and pepper on my chicken and grilled it up.

Nutter Butter S'mores Ice Cream (no ice cream maker required)

I have been on a mission to try and make homemade ice cream.  My neighbor had me try some she made and I'm in love!  I did all the research on ice cream makers and chose the one I wanted and don't you know I have to order it online only ugh!!!  So I found one I didn't need the ice cream maker to make.  I'm an eagerly awaiting my machine in the mail but this was an awesome recipe.  My kids said it was the best ice cream ever!  I get that a lot when they want seconds.  Try this recipe you will love it.

Nutter Butter S’mores Ice Cream

Ingredients

• 2 – Cool Whip, 8 oz.
• 1 can Sweetened Condensed Milk
• 2/3 c. Hershey’s Milk Chocolate bars, broken up
• 8 Nutter Butter Cookies, divided
• 1/3 c. Marshmallow Cream

Instructions

1. Whisk together the cool whip and the sweetened condensed milk.
2. Fold in the chocolate and 6 crushed Nutter Butters.
3. Fold in the marshmallow cream– this can be a little tricky. I sort of “chopped” it in, using a firm rubber spatula.
4. Crumble the remaining 2 Nutter Butters in your hands (you want chunks, so don’t crumble them so much that they’re “crushed”) and fold in with rubber spatula.
5. Spread in a freezer-safe container, cover, and freeze for at least 6 hours.

Caprese Burgers

This one is burgertastic!  I live a good burger and this one definitely ranks in the top 5!  My family really liked it too.  Next time I'm going to stuff them with Carmelized onions, smoked cheddar and bacon.  Yum right?  I served mine on grilled onion rolls.

2 lbs ground chuck
2 tbsp beef seasoning (McCormicks)
2 tbsp Worcestershire sauce
Bacon bits
Fresh mozzerella cheese, sliced
Grape tomatoes, quartered
Basil

Mix ground chuck, worcestershire sauce snd beef seasoning.  Make 8 hamburger patties, thinner in the center. Fill half the patties with bacon bits, mozzerella, basil and tomatoes.  Top with another patty.  Making sure to crimp all the edges well.  Grill your burger.  Voila!