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I know some of you guys already know about this website but I just feel like I had to share this because the seasons are changing kids are back in school and our schedules are pretty much crazy.
Thursday, September 19, 2013
A Great Fall/Winter Dish
Sep, Oct, Nov, and December are by far the best months for me, it may sound crazy, but these months bring in good weather and great comfort food. Its nothing like a nice heart warming dish that you can enjoy with a great book in the nice fall/winter air. I ran across this and decided to add this to my stash of comfort food recipes, I really think some of you will find this dish helpful especially when you have nothing to do on your downtime during the weekends. I usually pull out my big stew or gumbo pot for dishes like this but a crock pot seemed to work just fine for the small serving. since I've moved away from almost everyone in my inner circle I really don't have to cook so much food, although I did find it hard to cook such a small pot I still enjoyed the down sizing as well. oh and did I mention that there wasn't any left after it was all down. I think that was the best part. well now I'm just rambling so I guess I get to the recipe for you guys just like all others please feel free to leave your comments they are much welcome and once again I hope you guys enjoy.
Beef And Potato Stew
1lb beef chuck cut into cubes
3 onions, thinly sliced
2 tbsp. butter
3 cloves garlic, crushed
salt and pepper (or any type of seasoning that you choose)
3/4 cup chicken stock
1 3/4lbs of potatoes, peeled and cut into 1-inch chunks
3 carrots, peeled and cut into 1-inch chunks
2tbsp. coarsely chopped fresh parsley
Heat a large skillet over medium-high. Pat the beef dry, then cook until browned on all sides, 8 to 10 minutes. Transfer to a slow cooker.
Add the onions to the hot skillet and cook 2 minutes without disturbing. Add the butter and garlic. Season and cook, turning occasionally, until the onions are softened, 10 minutes. Stir in the stock and beer and simmer for 2 minutes; transfer the mixture to the slow cooker along with the potatoes and carrots. Cook on high for 4 hours or on low for 8 hours; season. Sprinkle with parsley before serving.
This is a good dish for those cool fall day/nights, a good dish that you take outside with you and enjoy a good book. Just like all other recipes I post on my blog I really hope you guys enjoy this dish, and please feel free to comment and tell me what you thought about it.
Beef And Potato Stew
1lb beef chuck cut into cubes
3 onions, thinly sliced
2 tbsp. butter
3 cloves garlic, crushed
salt and pepper (or any type of seasoning that you choose)
3/4 cup chicken stock
1 3/4lbs of potatoes, peeled and cut into 1-inch chunks
3 carrots, peeled and cut into 1-inch chunks
2tbsp. coarsely chopped fresh parsley
Heat a large skillet over medium-high. Pat the beef dry, then cook until browned on all sides, 8 to 10 minutes. Transfer to a slow cooker.
Add the onions to the hot skillet and cook 2 minutes without disturbing. Add the butter and garlic. Season and cook, turning occasionally, until the onions are softened, 10 minutes. Stir in the stock and beer and simmer for 2 minutes; transfer the mixture to the slow cooker along with the potatoes and carrots. Cook on high for 4 hours or on low for 8 hours; season. Sprinkle with parsley before serving.
This is a good dish for those cool fall day/nights, a good dish that you take outside with you and enjoy a good book. Just like all other recipes I post on my blog I really hope you guys enjoy this dish, and please feel free to comment and tell me what you thought about it.
Wednesday, September 18, 2013
Sausage-Stuffed Bacon-Wrapped Jalapeno Poppers
Hey everyone I'm back with another great recipe that I think you guys might love. lol
I'll be the first to admit that I'm a food nut lol anything that sounds or looks good I'll try if I like it I'll make sure to find a recipe for it, but if not then I have to find out how to prefect it. So with that being said here is another great recipe that I ran across in this months issue of Racheal Ray. I hope you guys enjoy making this dish just like I did.
Now with this recipe just like many others that I post you can change certain things according to your liking.
1tbsp. extra virgin olive oil (for me I used 1 tbsp. of vegetable oil)
1 lb sweet Italian sausage
36 large jalapenos (I ended up using 66, if your making more just double everything)
2 packages (8oz. each) cream cheese
1/4 cup granted parmesan cheese
1/4 cup sour cream
12 slices bacon, cut crosswise into thirds (now this was tough for me so each jalapeno had its own bacon strip wrapped around it)
Step 1:
In a large skillet, heat evoo over medium high. Brown the sausage breaking it up with a wooden spoon( or spoon of you choice) for about 7 to 8 minutes. Drain on a paper towel.
Step 2:
Meanwhile slice off and discard the stem ends of the jalapenos, remove the ribs and seeds as well.
Step 3:
In a medium bowl mix the cream cheese, Parmesan and sour cream until well combined. Stir in the cooled sausage.
Step 4:
Using a small spoon, stuff the jalapenos with the cream cheese mixture: wrap each pepper with bacon and secure with a toothpick. Preheat a grill to medium. Place peppers in a jalapeno roasting rack and set on grill. Cover and cook until the jalapenos are tender and the bacon is crisp, 30 to 40 minutes.
Alternatively, thread wrapped jalapenos in pairs onto 18 six inch skewers. Using two 12 cup muffin pans, place the jalapenos upright in the muffin cups and grill as directed.
I'll be the first to admit that I'm a food nut lol anything that sounds or looks good I'll try if I like it I'll make sure to find a recipe for it, but if not then I have to find out how to prefect it. So with that being said here is another great recipe that I ran across in this months issue of Racheal Ray. I hope you guys enjoy making this dish just like I did.
Now with this recipe just like many others that I post you can change certain things according to your liking.
1tbsp. extra virgin olive oil (for me I used 1 tbsp. of vegetable oil)
1 lb sweet Italian sausage
36 large jalapenos (I ended up using 66, if your making more just double everything)
2 packages (8oz. each) cream cheese
1/4 cup granted parmesan cheese
1/4 cup sour cream
12 slices bacon, cut crosswise into thirds (now this was tough for me so each jalapeno had its own bacon strip wrapped around it)
Step 1:
In a large skillet, heat evoo over medium high. Brown the sausage breaking it up with a wooden spoon( or spoon of you choice) for about 7 to 8 minutes. Drain on a paper towel.
Step 2:
Meanwhile slice off and discard the stem ends of the jalapenos, remove the ribs and seeds as well.
Step 3:
In a medium bowl mix the cream cheese, Parmesan and sour cream until well combined. Stir in the cooled sausage.
Step 4:
Using a small spoon, stuff the jalapenos with the cream cheese mixture: wrap each pepper with bacon and secure with a toothpick. Preheat a grill to medium. Place peppers in a jalapeno roasting rack and set on grill. Cover and cook until the jalapenos are tender and the bacon is crisp, 30 to 40 minutes.
Alternatively, thread wrapped jalapenos in pairs onto 18 six inch skewers. Using two 12 cup muffin pans, place the jalapenos upright in the muffin cups and grill as directed.
Tuesday, September 17, 2013
Barbecue Shrimp
So I ran across this recipe in one of the many magazines that I have at home and I just had to share it. I've learned that with every dish that I cook it always has a different taste to it. when I first tried to make barbecue shrimp I can across a recipe online needless to say it didn't come out so well so I made it a point to try every barbecue shrimp recipe there was, and I'm glad to say that this one is by far the best one yet that I have ever came across. so I'm very pleased to share this great one with you, please feel free to give this one a try and pass it on to all your friends and family.
1/2 cup butter
Fresh local shrimp, 3 pounds with heads or 2 pounds headless
1 lemon, sliced
1 (12-ounce) beer, bottle or can
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
2 cloves garlic, minced
2 to 3 tablespoons Rex cayenne pepper (or you can use any kind of cayenne pepper that you feel is best)
2 tablespoons Rex Cajun trinity with garlic
1 to 2 tablespoons Rex creole seasoning
1 tablespoon Rex dried thyme
In a large roasting pan, melt butter. Remove from heat, and stir in shrimp and all remaining ingredients. Let mixture sit for 20 to 30 minutes. Preheat oven broiler. Place pan about 6 to 7 inches under broiler, and cook for 5 minutes. Turn shrimp, and cook on opposite side until cooked through but not overdone. Spoon shrimp and sauce into shallow bowls, and serve with crusty French Bread to soak up all the great juices.
I hope you guys enjoy this dish, its really good with friends and family.
1/2 cup butter
Fresh local shrimp, 3 pounds with heads or 2 pounds headless
1 lemon, sliced
1 (12-ounce) beer, bottle or can
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
2 cloves garlic, minced
2 to 3 tablespoons Rex cayenne pepper (or you can use any kind of cayenne pepper that you feel is best)
2 tablespoons Rex Cajun trinity with garlic
1 to 2 tablespoons Rex creole seasoning
1 tablespoon Rex dried thyme
In a large roasting pan, melt butter. Remove from heat, and stir in shrimp and all remaining ingredients. Let mixture sit for 20 to 30 minutes. Preheat oven broiler. Place pan about 6 to 7 inches under broiler, and cook for 5 minutes. Turn shrimp, and cook on opposite side until cooked through but not overdone. Spoon shrimp and sauce into shallow bowls, and serve with crusty French Bread to soak up all the great juices.
I hope you guys enjoy this dish, its really good with friends and family.
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