Wednesday, November 8, 2017

Beef Bourguignon

I found this recipe 3 years ago in the Rachel Ray magazine (Oct. 2014) and held on to the page in a file and finally found it again as I was decluttering.  Since it was getting chilly, I figured I'd try it out and I was so glad I did!  Definite keeper according to the family!  What a wonderful, hearty stew for the fall and winter!

BEEF BOURGUIGNON

4 slices bacon, chopped
2 lbs. beef chuck stew meat, cut into 1.5” cubes
4 cups white mushrooms, quartered
1.5 lbs. carrots, peeled and chopped into large 1/2” pieces
2 large onions, chopped
4 Tbsp. tomato paste
2 Tbsp. butter 
4 Tbsp. flour
2 cups beef stock
1.5 cups dry red wine
4 Tbsp. fresh thyme

In a large Dutch oven, cook the bacon over medium-high until crisp, 4 minutes.  Using a slotted spoon, transfer to a bowl.  Season the beef with salt and pepper and add it to the pot in a single layer.  Cook, stirring, until browned all over, about 8 minutes.  Transfer to a plate.  Add the mushrooms and cook, stirring occoasionally, until browned, about 4 minutes.

Reduce the heat to medium and stir in the cooked meat, carrots, onion, tomato paste and butter.  Season and cook, stirring 1 minute.  Sprinkle with flour and cook, stirring, 2 minutes.  Stir in the stock, wine and 2 Tbsp. thyme; bring to a boil.  Reduce the heat to medium-low, cover and simmer until the meat is tender and the sauce thickens, about 1.5 hours.

Stir in the cooked bacon; season.  Divide among bowls, garnish with the remaining thyme.  


*Serve with a nice crusty bread and a salad.

Monday, October 30, 2017

Quick and Easy Chicken Chow Mein

I got this recipe YEARS ago from a Pillsbury cookbook.  It is easy to make and tastes pretty much like regular Chow Mein!  

Quick and Easy Chicken Chow Mein

2 cups uncooked regular long grain white rice
4 cups water
3 cups cubed cooked chicken breast
1 1/2 cups sliced celery
1 medium onion, chopped
1 (8 oz) pkg (3 cups) sliced fresh mushrooms
1 (14.5 oz.) can ready to serve fat free chicken broth
3 Tbsp. soy sauce
1 (2 oz.) jar diced pimientos, drained
8 oz. fresh bean sprouts, rinsed
1/3 cup cold water
1-2 Tbsp. cornstarch
Crunchy Chinese noodles to serve

Cook rice in water as directed on package.

Meanwhile, in large non-stick skillet, combine chicken, celery, onion, mushrooms, broth, soy sauce and pimientos.  Bring to a boil.  Reduce heat; cover and simmer 10 minutes or until vegetables are tender.  


Stir in bean sprouts.  In a small bowl, combine 1/3 cup water and cornstarch, blend until smooth.  Over medium-high heat, gradually add cornstarch mixture to chicken mixture, stirring constantly until thickened.  Serve over rice and sprinkle with crunchy noodles as desired.

Tuesday, August 29, 2017

Chicken and Corn Enchilada Casserole


This came from Wholly Guacamole and it is really good!  Very easy to put together and a great way to use leftover chicken!

Chicken and Corn Enchilada Casserole

1 15 oz. can corn
1 15 oz. can creamed corn
8 oz. sour cream
1/2 cup ricotta cheese
1 package corn bread mix
1 rotisserie chicken, shredded
1 cup shredded cheese
1 cup enchilada sauce

Mix all together the two corns, the sour cream, ricotta cheese and corn bread mix.  Pour into greased 2 quart casserole.  Bake at 350 degree for 50-60 minutes or until firm.  

Remove from oven and poke holes in the mixture with a fork.  Pour 1/2 cup of the red enchilada sauce over the casserole then top with the shredded chicken and cheese.  Top with the other 1/2 of the enchilada sauce.  Bake another 5-10 minutes until the cheese is melted and chicken is hot.

Serve topped with salsa and guacamole.

Pasta Primavera


I got this recipe years ago in our local paper, Newsday.  It has even been requested as a birthday dinner, it is that good!

Pasta Primavera

16 oz. penne or bow tie pasta
1/2 lb. bite size broccoli florets (about 4 cups)
1 medium zucchini (about 3/4 lb) cut lengthwise into quarters then sliced in 1/2” pieces
1/2 lb. Canadian bacon, cut in 1/4” dice
1 cup light sour cream
4 Tbsp milk
1 cup grated Parmesan cheese
2 cups cherry or grape tomatoes, halved
1 (7 oz) jar roasted peppers, cut in 1/2” strips
2 carrots, grated

Cook the pasta in plenty of lightly salted boiling water for 5 minutes.  Add the broccoli and cook another 1-2 minutes.  Add the zucchini and cook another 1-2 minutes.  Drain.

Meanwhile, salute the bacon over medium-high heat in a non-stick skillet for 3 minutes or until lightly browned.  Remove the skillet from the heat and stir in the sour cream, milk and Parmesan cheese.  Toss the sauce with the pasta, tomatoes, roasted peppers and carrots and serve immediately.

Pork Cutlets with Creamy Garlic Sauce and Spinach

I got this recipe from Woman's Day way back in 2002 and it was a standard here for a long time but it fell off the radar.  I made it last week and it is making it back on the rotation again!  I forgot how good and easy it is!!  Plus with pork so cheap now, it is a perfect way to feed the family for not a lot of money.

Pork Cutlets with Creamy Garlic Sauce and Spinach

3 Tbsp. seasoned dried bread crumbs
4  4oz boneless thin cut pork chops
1 Tbsp. olive oil
1 bag (12 oz) fresh spinach
1 pt. cherry tomatoes
1/2 cup garlic and herb spreadable cheese (Alouette is one brand)
1 Tbsp. milk
1 jar (4 oz.) sliced pimientos, drained
1 Tbsp. chopped parsley

Spread bread crumbs on wax paper or place in a bowl; dip cutlets in crumbs to coat on both sides.

Heat oil in large nonstick skillet.  Add cutlets; cook over medium-high heat 5 minutes, turning once, until cooked through.  Remove to a plate; cover and keep warm.

Add half the spinach and all of the tomatoes to skillet.  Cook, tossing often, 1 minute or until spinach starts to cook down.  Add the rest of spinach; cook, tossing, 2 minutes or until spinach wilts and tomato skins begin to split.


Microwave cheese and 1 Tbsp. milk in a covered small bowl on high 45 seconds or until melted.  Stir in pimientos and parsley; drizzle over pork.  Serve with spinach and tomatoes.

Crockpot Chinese Orange Beef

This is a nice easy recipe for a busy day.  Very yummy over rice!

Crockpot Chinese Orange Beef

2 lbs. cubed beef stew meat
1/2 cup thick teriyaki sauce
1/2 cup orange marmelade
1 tsp. each minced garlic and fresh ginger
1 red pepper, cut into 1/2" thick strips
6 oz. snow peas, strings removed
4 scallions, thinly sliced

In crockpot, add beef, teriyaki sauce, orange marmalade, garlic and ginger.  Cover and cook on low for 8 hours or until beef is tender.

Turn to high.  Stir in pepper strips and snow peas; cover and cook on high 10 minutes until vegetables are crisp tender.  Top with scallions and serve over white rice.

Watermelon and Feta Salad

I found this recipe in a magazine a few years ago and am going through some old papers to declutter and found this.  It looked great and it went with what we were eating one night so we tried it.  Oh my gosh - it was fantastic!  What great flavors and the combination of salty, sweet and tangy was SOOO perfect!  Try it as a great summer salad!

Watermelon and Feta Salad

Dressing
  2 Tbsp. olive oil
  1 Tbsp. white wine vinegar
  1 Tbsp. lime juice
  1/4 tsp. each salt and pepper

Salad
  1/4 small red onion, thinly sliced
  1 lb. piece seedless watermelon, rind removed, cut into thin chunks
  1/2 seedless cucumber, cut in half horizontally, sliced
  3 cups baby arugula
  3 oz. feta cheese

In a bowl, whisk together dressing ingredients.  Add onion and let sit 10 minutes.

Add watermelon, cucumber and arugula to bowl.  Gently toss to combine.

Top salad with crumbled feta and serve.