Dinner for a cold day...Stew

Since we're expecting snow tonight (ridiculous, I know!) I just put stew in the crockpot so we can stay warm tonight. Its so easy and so delish, you have to try it! Here's what you need:

Mix in a crockpot or 5-6 quart dutch oven
1 (16oz) can crushed tomatoes
2/3 Cup dry red wine or water
1/2 Cup beef broth
1/4 Cup quick cooking tapioca
1/2 tsp pepper
1 Tbsp sugar
2 tsp Italian seasoning
2 tsp salt
2 small bay leaves

Stir in:
3 lbs cubed stew meat

Add:
1 lb carrots, scrubbed and cut into bite sized pieces
3 medium size onions, peeled an quartered
3-4 medium sized potatoes, cut into bite sized pieces

Crockpot instructions:
Cover and cook on low for 4-6 hours, or on high 2-3 hours, or until meat is tender and sauce thickened.

Dutch Oven instructions:
Cover and bake about 3 hours in 350 degree oven, stirring twice, until meat is tender and sauce thickened.

You can add 1/2 bag frozen corn 1-2 hours before serving. Be sure to discard the bay leaves before serving. Enjoy!

Black Bean Dip

This recipe is so easy and delicious, way better than the stuff you get in a can! Here's what you need:

1 can black beans, undrained
1 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground cumin
1 small white onion, minced
2 cloves garlic, minced (or 1 tsp of the already minced stuff)
1 4oz can chopped mild green chiles, drained

Drain beans, reserving 2 Tbsp liquid. Combine drained beans, reserve liquid and spices in a blender or food processor; process until smooth. Sautee onion and garlic in a nonstick skillet until onion is soft and lightly browned. Add chiles and cook about 3 minutes, then add in the bean mixture and mix well.
This dip can be served warm or cold, its great either way. Enjoy!

Aunt Rose's Beef Enchiladas

This is my great aunt Rose's recipe for beef enchiladas, they are so yummy and easy to make! Here's what you need:

1 1/2 lbs. ground beef
1 onion, chopped
1 can red enchilada sauce
1 sm can tomato sauce
12 corn tortillas (I always seem to need more)
2 Cups grated cheese (Mexican blend is best)
oil

Brown meat and onions, drain, cool. Mix enchilada sauce and tomato sauce. Add 1 1/2 Cups cheese and 1/4 Cup sauce. Toss lightly. Dip each tortilla in hot oil til soft, stack on paper towels, let cool slightly. Fill tortilla with 2 Tbsp meat mixture. Roll up, put in greased casserole dish, repeat until all filling is gone. Pour remaining sauce over the top of the enchiladas and sprinkle cheese on top. Bake at 250 degrees for 30 minutes.
You can make these ahead of time and freeze them if you like, just leave the sauce and cheese off the top, add them after they are thawed.

Happy Birthday Mom

This 4 layer dessert is so yummy and I made it for my mom's birthday celebration tonight. Here's what you need:

1 Cup flour
1/4 Cup butter, melted
2 oz chopped pecans
1 8oz pkg cream cheese, softened
1 Cup confectioners sugar
2 80z pkgs cool whip
2 small pkgs chocolate pudding mix
cold milk
chocolate candy bar (optional)

Preheat oven to 375 degrees. Mix flour, butter and pecans in a small bowl and press into the bottom of a 9x13 pan. Place in the oven for 15 minutes and remove, allow to cool completely. Combine cream cheese, confectioners sugar and 1 pkg of cool whip with a mixer until no longer lumpy. Spread over the crust. Mix pudding according to package directions and spread over cream cheese layer once thickened. Spread remaining package of cool whip over the top. Using a vegetable peeler, peel chocolate shavings over the top. Refrigerate over night and enjoy!

Blushing Buttercream Pettiskirt GIVEAWAY!!!!

Love this!

Blushing Buttercream Pettiskirt GIVEAWAY!!!!

Italian Style Pork Chops

This is a crock-pot meal that takes a little more effort that just throwing everything in and turning it on, but it is definitely worth it. Here's what you'll need:

6 lean pork chops, 1 inch thick
1 1/2 Tbsp olive oil
1/2 Cup flour
1 Tbsp kosher salt
1/2 tsp garlic powder
1/2 Cup Parmesan cheese, shredded
8oz sliced mushrooms
1 medium yellow onion, sliced
4 garlic cloves, minced
26oz can/jar spaghetti sauce
1/2 Cup dry red wine or dry sherry
2 Tbsp lemon juice
1 Tbsp dried parsley flakes
1 tsp dried oregano
1/2 tsp Italian seasoning
1/2 tsp fresh ground black pepper
1/2 tsp red pepper flakes
2 bay leaves
2 Cups Mozzarella cheese

I know it looks like a lot of ingredients, but a lot of those are spices, don't be intimidated!
Wash pork chops and pat dry with paper towels. Trim any excess fat from chops. Heat olive oil in a large skillet. Mix flour, salt, garlic powder and Parmesan cheese in a shallow dish. Coat the pork chops with the flour mixture and lightly brown on both sides in the heated oil (the pork chops should not be completely cooked); drain the chops on paper towels. Place the mushrooms, onions and garlic in the bottom of the crock pot; add the chops to the top of the veggies. In a large mixing bowl combine spaghetti sauce, wine or sherry, lemon juice and spices (minus the bay leaves). Pour over the pork chops, add the bay leaves to the top. Cover and cook on low for 4-5 hours. Thirty minutes before the cooking time is up remove the bay leaves and add the Mozzarella cheese. Serve with your favorite pasta and bread to soak up the yummy sauce!

A Gourmet Dinner at home

In honor of tomorrow being Valentines day I thought I would share some quick and fairly easy recipes for a gourmet dinner at home. I'll start out with Roasted Asparagus, then move on to Potatoes Gratin and finish if off with Ribs. Here's what you'll need:

1 lb. asparagus, depending on how much you'll eat
kosher salt
fresh ground black pepper
extra virgin olive oil

Preheat the oven to 400 degrees. Take on piece of the asparagus and hold it on both ends then bend it until it breaks. Use that piece of asparagus as a guide to cut the rest of the ends off. Place the asparagus stalks on a baking sheet and lightly drizzle with EVOO. Sprinkle with kosher salt and black pepper. Stick in the oven for 15-20 minutes, or until tender.

For the Potatoes Gratin here's what you'll need:

3-4 medium potatoes
1 can cream of mushroom soup
1/2 cup milk
8oz Cheddar cheese, give or take
salt
black pepper

Preheat oven to 350 degrees. Grease a 8x8 (or whatever you have) casserole dish and set aside. Using a mandolin, slice the potatoes and cheese very thin. Begin by layering the potatoes in the bottom of the dish, 2-3 potatoes deep, salt and pepper the potatoes then place a layer of cheese. Repeat layering until you've used all the ingredients. Mix cream of mushroom soup and milk and pour over the top of the dish. Place in oven and cook for 90 minutes, or until the potatoes are tender.

Here's a rub recipe for the ribs:

1/2 Cup brown sugar
1/2 Cup paprika
1/3 Cup garlic salt
2 Tbsp onion salt
2 Tbsp chili powder
1 Tbsp cayenne pepper
1 Tbsp black pepper
1 1/2 tsp dried oregano
1 1/2 tsp white pepper
1 tsp cumin

Mix all ingredients well and store in an airtight container.
This rub can be used on all kinds of meats. I have used it on ribs and brisket, I think it would also be great on chicken. Just massage the rub into whatever meat you are using and cook as usual.
Ribs need to be grilled about an hour, turning every 10 minutes, on low. Baby back pork ribs are my personal favorite.
Enjoy!