Hearty Beef Stew

Ingredients:

2 - 3 lbs of stew beef - you can use chuck roast or pre-cubed meat

Grapeseed oil

Kosher salt

Black pepper

1/3 a cup of all purpose flour

2 carrots quartered

3 stalks of celery quartered

1 large onion halved and then quartered

6 garlic cloves crushed and roughly chopped

2 tablespoons tomato paste

1/4 cup balsamic vinegar

1 1/4 cups of dry red wine (I used Cabernet Sauvignon)

1 Bay leaf

2 whole thyme sprigs

4 1/2 cups of beef broth

4 medium - large red potatoes

1 more carrot sliced

1/2 cup of peas (optional)

1/2 cup of corn (optional)

1/2 cup of green beans (optional)

Directions:

In a large dutch oven or an oven safe heavy bottom pan (that you have an oven safe lid to) 

Cover the bottom of the pan with a very thin layer of oil

Season your beef with kosher salt and black pepper, then shake the flour over the pieces and coat completely

Without crowding meat brown the meat in the pan on all sides and set aside - repeat as often as necessary

Once the rest of the meat is browned and set aside, add your vegetables to the pan and cook about 10 minutes

Add the tomato paste and mix well

Add the vinegar and mix again, then add the wine, bay, and thyme. Simmer on medium low heat for 15 minutes or until almost all of the wine has reduced out.

Preheat the oven to 350

Add the beef broth and empty the beef and juices back into the pan

Cover the pan and place in the oven for about 2 and a half hours

At this point remove the bay and thyme stalks - take all of the vegetables and half of the broth and blend in a blender or a food processor then return to the pot

Add the potatoes, carrots, and other veg (if you're choosing to do so)

Return to the oven for another 45 minutes

Serve with crusty bread and enjoy!

Chicken Parmesan

I LOVE a good chicken parm - and if I do say so myself, this is exactly that!

Ingredients:

Two chicken breasts, pounded thin

Herb seasoned basting oil

2/3 cup of seasoned bread crumbs

2/3 cup of grated parmesan cheese

1 egg

Garlic powder

Onion powder

Kosher salt

Ground black pepper

2 tablespoons of butter

Mozzarella cheese

Your preferred spaghetti noodles and sauce

In a Ziploc bag add your two chicken breasts and two tablespoons of the basting oil. Shake it to coat the breasts and let it sit for about an hour in the fridge.

Once you're chicken is "marinated" remove and set on the counter

Mix the bread crumbs and cheese in a shallow bowl

Season your chicken breasts with a small dash of kosher salt, black pepper, a shake of garlic powder, and onion powder

Turn on a skillet to high heat and add 1 tablespoon of butter, and preheat the oven to 350 degrees

Quickly whisk an egg in a separate bowl, dredge the chicken in the egg

Press the breast into the bread crumb mixture until it's fully covered and then flip and fully coat the other side

Place the chicken breast into your skillet and brown  the crust - about 45 seconds, then flip and do the opposite side.

Place the chicken breast onto a cookie sheet, and repeat the coating process with the 2nd breast.

Top the chicken breast with Mozzarella cheese and pop in the oven for about 30 minutes.

Make your spaghetti as usual and mix the pasta with your preferred sauce (Gotta do it, when I don't make my own, I will no longer use anything but MIDS sauce! Seriously, try it! http://www.mids.cc/ **You're welcome, Mids**)

Place a scoop of spaghetti in the center of the plate and top with the chicken breast. 

Sprinkle with your chopped parsley for aesthetic affect if you wish ;) Enjoy!

Chicken Alfredo Primavera

2 Chicken breasts marinaded in a lemon garlic marinade, cooked and set aside to cool (store bought marinade is fine, or I have a recipe at the bottom of this page!)

1 medium sized sweet onion, minced

4 cloves of garlic, minced

1 red bell pepper

3 thin slices of pancetta, chopped 

1/3 cup of peas (I used frozen)

1 bunch of fresh kale chopped (or 1/4 cup of chopped spinach)

Alfredo sauce (recipe below)

Pasta - Farfalle works best, but all I had on hand was penne. Really you can use any pasta you like.

Alfredo sauce:

1/2 cup of butter

8 oz. of cream cheese, cubed for easier melting

1 clove of crushed garlic

2 cups of milk

3/4 cup grated Parmesan cheese (fresh is best, but the packaged will be fine!)

1/2 tsp Black pepper

1/4 tsp Nutmeg

Cook (either grill or bake) your chicken and set to the side

In a soup pot melt your butter over medium heat 

Add your cubed cream cheese and whisk until melted and smooth

Slowly (like 1/2  a cup at a time) add your milk and whisk to fully incorporate

Add your crushed garlic clove and reduce your heat to low

Let the sauce simmer for about 5 - 10 minutes and then remove your garlic clove with a slotted spoon

Turn the heat back up to medium high and whisk in your parmesan cheese, pepper, and nutmeg

Continue heating until your sauce has reached a desired consistency, about 5 minutes - whisk frequently.

Once it reaches the right thickness remove from heat and set aside.

At this point, salt your water and boil your pasta

While your pasta is cooking - in a large saute pan (a 5 or 6qt is ideal) heat a tablespoon of oil over medium high heat

Add your onion, garlic, bell pepper, and pancetta to the pan and saute for about 5 minutes

During this time, slice your chicken breasts into thin 1/2 inch long strips and add it to your pan

Add the peas and chopped kale

Stir in your alfredo sauce and reduce the heat on your pan to low

Drain your pasta for about 5 minutes

Add the pasta into your saute pan and mix well so that it is fully incorporated

Serve with some extra shredded parmesan as garnish if you wish!

***Lemon Garlic Marinade***

2 minced garlic cloves

3 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

Dash of salt and pepper

Mix the above ingredients in a bowl

Place two chicken breasts in a zip lock bag and pour the marinade over them, then seal

Shake the bag so that the marinade covers the chicken, set in the fridge for 30 minutes

Remove from the fridge and shake again then place the chicken back in the fridge on the opposite side for another 30 minutes.

Cook the chicken as you prefer - I like the way they come out when grilled, but it's your choice!

Stuffed Mushrooms

Sausage Stuffed Mushrooms

1 mild Italian sausage link 1 piece of bread Oil Garlic powder Onion powder Italian seasoning 1/2 a sweet onion finely minced 1 clove of garlic minced 1 tablespoon of Feta 1 tablespoon of Mascarpone 1 tablespoon Gruyere  1/8 cup of thawed chopped spinach  1/4 cup chicken broth 1 container of large button mushrooms Salt and pepper 
 Gently rinse the button mushrooms and pull the stems from the caps (they should pop right out), then mince up the stems and set aside 
Brush the piece of bread with oil, then season with salt, pepper, onion powder, garlic powder, and italian seasoning then broil until browned, remove and let cool 
Heat a skillet over medium high heat with 1 tablespoon of butter 
Remove the sausage from it's casings and crumbled into the pan, as it cooks break it into crumb sized pieces with your slotted spoon or by crushing it with a whisk 
Saute the minced mushroom stems, garlic, and onion with the sausage until translucent 
Mix in the feta and mascarpone and stir until melted and incorporated thoroughly 
Crumble the piece of bread into the skillet 
Add the spinach and mix well, season with salt and pepper, then add the chicken broth and stir until the chicken broth is absorbed completely 
Mix the Gruyere cheese into the mix and turn off the skillet 
 Spoon the filling into the mushroom caps and place in a well greased cookie sheet 
Drizzle lightly with olive oil Bake at 350 for about 20 minutes (keep an eye on it, though, to make sure they don't over cook. Every oven heats differently) 
Enjoy!

Crock pot baked potato soup

Crock Pot Baked Potato Soup

**This is a recipe that was being widely circulated on Pintrest and a friend of mine made it and loved it, so I thought I'd give it a shot. I made some changes along the way, and I think it's actually *better* than the recipe. I found the original to be overpoweringly "oniony" So, here is my version of crock pot baked potato soup.**

NOTE: You MUST use a crock pot that can hold at LEAST 6qts!

Ingredient list:
5lbs baking potatoes (about 7 - 8 medium sized)diced into very small bites - You can peel them or leave the skin on, totally your call.

10 cloves of garlic crushed

7 cups chicken stock

1 cup of milk

1 cup of cream

1/2 a package of cream cheese

1 cup of cheddar cheese

Black pepper

Kosher salt to taste

1 sweet onion finely minced and set to the side


Steps:
Add diced potatoes, garlic, and chicken broth to a crock pot and cook on high for 6 hours

At about 5 hours and 50 minutes, sweat/saute your minced onions with a tablespoon of butter until translucent and then remove the pan from the heat.

Get a medium soup pot and ladle out half the soup (equal parts potato and broth)

Add the sauteed onion and cheddar cheese to the CROCK pot (not the soup pot, this is important!)

In a blender or food processor puree the cream cheese, milk, and cream with some of the soup you set aside. Once it's thoroughly blended, add it back into the CROCK pot. Add the rest of the contents of the soup pot into the blender and puree, then add it back into the crock pot and stir the whole thing well.

Turn the crock pot to warm or low and let it meld for another hour, stir every so often to make sure the cheese is being incorporated

At this point taste your soup and add your salt and pepper to taste.

I suggest serving with shredded cheddar cheese and chopped bacon!

Makes about 10 - 12 servings.

Southwestern Chicken Corn Chowder

2 Chicken breasts

2 tablespoons butter

2 large russet potatoes diced

1 medium sized onion

1 cup of corn (frozen or fresh, or canned and drained if you prefer)

1 red bell pepper

2 garlic cloves

1 tablespoon flour

1/2 tsp red pepper flakes

2 tsp cumin

Salt and pepper

2 cans (or 4 cups) of chicken broth

1 cup of whole milk or cream

1 cup of cheddar cheese

Bake the chicken breasts until cooked through (about 350 for 30 minutes should do it) and set aside to cool

In a heavy bottomed pan saute the onions, garlic, bell pepper and diced potatoes and cook for about 5 minutes

Add the flour and mix for about 1 minute so that it is completely absorbed

Add the chicken broth and bring to a boil for about 15 minutes

Add the red pepper flakes, cumin, salt and pepper to taste

Add the cheddar cheese

Add the milk/cream and let it simmer for about 10 minutes

Serve with crusty bread!

Grandma's Pot Roast

My Grandma's French Onion Pot Roast - SO easy and SO good!

1 Chuck Roast

2 cans of French Onion Soup

5 medium sized red potatoes

3 carrots, chopped, or a handful of baby carrots

4 celery stalks

1/2 sweet onion chopped in large chunks

Salt and pepper

Preheat your oven to 350 degrees

Place your chuck roast in a large roasting pan so there is about 1 1/2 inches of space on any side of it

Add your vegetables and season the entire dish with salt and pepper

Pour the cans of soup over the meat

Cover with tin foil and let roast for 3 1/2 hours

Serve! SO yummy!