Tuesday, March 13, 2018

Beef Stew

2 lbs stew beef
2 onions sliced
2 tablespoon vegetable oil
4 cups beef broth
2 tablespoon Worcester sauce
2 garlic cloves
2-3 bay leaves
1 teaspoon salt
2 teaspoon sugar
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon allspice
4 ribs celery chopped
2 tablespoon cornstarch
3 large russet Potatoes cubed
3 large Carrots sliced


Brown beef in hot oil. Add broth, Worcester sauce, garlic, bay leaves, onions, salt, sugar, pepper, paprika, and allspice. Cover and simmer 90 minutes. Remove bay leaves. Add carrots and celery. Cover and cook 15 minutes. Add potatoes.  Cook until tender.

To thicken the gravy, remove 2 cups of hot liquid. In a separate bowl, combine 1/4 cup of water and corn starch. Mix until smith. Add to the hot liquid. Return to th pot and cook until bubbly.

Serves 4-6.

Saturday, December 30, 2017

Sausage hashbrown casserole

2 lb hot breakfast sausage
1 30-32 oz bag frozen shredded hash browns
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
2 c shredded cheddar cheese
8 eggs
2 c milk

Preheat oven to 350

In a large skillet cook sausage, drain fat

Add hash browns to skillet and cook till lightly brown.  Place hash browns  into bottom of lightly greased dish 9/13 pan.  Top with sausage and cheese

Whisk together eggs; salt, pepper,onion and garlic powders and milk,  pour over potatoes.

Cover and refrigerate overnight

Bake uncovered for 35-40 minutes,

Stephanie made this Christmas 2017,  very good but cooked an extra 25 minutes would have made sure it was done,  we microwaved it and it was excellent,

2018 New Years-  use only 1 lb sausage.  Don’t precook hash browns- it made them mushy. Cooked 55 minutes.

Sunday, July 2, 2017

Fancy Deviled eggs

Top deviled eggs with bacon crumbles, /2 green olive with pimento, 1/2lack olive, slice of jalepeno pepper

All are very tasty

Bruschetta


Baguette
Olive oil

Tomatoes
Basil
Garlic
Olive oil
Salt and pepper


Slice baguette and rub with olive oil infused with garlic.
Then bake 350 until light brown.
The bruschetta,was just chopped and seeded tomatoes, chopped basil, minced garlic, little EVOO and salt and pepper

July 2017, Candi McDonald

Wednesday, February 24, 2016

EZ Crockpot Chicken Soup

10 oz boneless skinless chicken
2 cans chicken broth
1 can cut green beans
1 can corn
1 can white beans
1 onion diced
1/2 cup shredded carrots
1/2 cup chopped celery
1 teaspoon salt
2 teaspoon pepper

Combine in crock pot. Do not drain vegetables. 

Cook on low for 8-12 hrs or high 4-6 hrs.

Makes 5 two cup servings of about 250 calories each. 260 if you use dark meat. 

 

Saturday, August 22, 2015

Grilled Pork in Blackberry Sauce

1 lb pork tenderloin
1 tsp ground cumin
salt & pepper
1/2 c blackberry preserves
1 T balsamic vinegar
1 T Worcestershire sauce
pinch crushed red pepper
2 T chopped green onions

Sprinkle all sides of pork with cumin, salt, and pepper.  Let stand 15 minutes

Grill on greeased rack of covered grill for 23-25 minutes or until 145 degrees.  Remove to cutting board, let stand 3 minutes before slicing.  Slice in thin slices to serve

While meat is standing, in a small skillet combine preserves, vinegar and worcestershire sauce with a pinch of crushed red pepper.  Bring to boil, boil gently, uncovered 3 minutes or until slightly thickened.  Serve sauce over pork and sprinkle with green onions.  Makes 4 servings

per serving:  2113 cal, 3 g fat, 7r mg chol, 114 mg sodium, 21g carb, 0 fiber, 24 g protein.

Note:  Made this twice,  we serve the sauce on the side and have forgotten the green onions both times.  This is yummy.  the cumin is a nice touch to the pork.  You could make the sauce with any type of preserves or jam of your tastes.

Serve with lots of fresh, grilled veges.  like asparagus, or we grilled peaches and they were great.

Tuesday, March 17, 2015

Black Bean and Corn Pico de Gallo

INGREDIENTS
1 (15 oz) can of black beans, drained and rinsed
1 (15 oz) can of sweet corn, drained and rinsed
2 (10 oz) cans of Ro*Tel tomatoes and green chilies - drained
The juice of 3 limes (about 3 Tbsp)
1 Tbsp cumin
½ C diced red onion
1 medium jalapeno, seeded and chopped

INSTRUCTIONS
Drain and rinse black beans and corn
Drain most of the juice from the Ro*Tel
Mix the corn and black beans with 2 cans of Ro-tel diced tomatoes and green chilies
Dice the onion, chop the jalapeno and mix with the beans and corn.
Juice 3 limes over the mixture
Add in 1 Tbsp cumin
Mix well
Refrigerate for at least 1 hour
Top with freshly chopped cilantro (and additional lime juice, if desired)