Thursday, October 11, 2007

Dinner and a RAK

This is what we're having for dinner tonight, how about you ? So get posting those delicious recipes !! I will be picking my favorite recipe and that person will receive a RAK from me!

Ultimate Beef Stew Recipe

3½ hours 30 min prep
1/4 cup extra-virgin olive oil
3 tablespoons butter
2 cups all-purpose flour
2-3 lbs boneless beef chuck shoulder pot roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)

sea salt

fresh ground black pepper
750 ml dry red wine (recommend a Burgundy)
8 sprigs fresh thyme
6 garlic cloves, smashed
3 slices orange zest, 1-inch each
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in half
1/2 lb carrots, peeled and sliced
2 cups white pearl onions
1 lb white mushrooms, cut in half
1/2 lb green peas, frozen or fresh

flat leaf parsley, chopped, for garnish
  1. Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
  2. While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to overcrowd the pan; you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned, remove it to a plate and reserve.
  3. Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot, add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
  4. After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
  5. To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of recipe #256718 Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.

I am trying to get my mojo pumping. I have a ton of stuff I need to get working on and I have lost my mojo! Not good ! I think I will be stalking blogs to get some inspiration. I have come across some really great sites lately and it has kind of brought back my passion for shabby chicness. LOVE this site Decor 8.
Do you guys have any favorite sites you want to share with a mojo-less girl ?

God Bless!


dydrmLinda said...

I hope you don't mind my using a recipe I found at I made this for a potluck at work, and people loved it - they asked me to bring it for every pot luck after that!

Gabrielle Beck said...

Beef Stew sounds delicious!

Want a great cookie recipe to go along with your stew? You can even see a pic of the cookies on my blog under September Lemon Poppy Seed Cookies.

Lemon Poppy Seed Cookies

Makes 2-3 Dozen

2 Cups Flour
1/4 Teaspoon Baking Soda
1 1/2 Teaspoons Freshly Grated Lemon Zest
1 Teaspoon Ground Coriander
2 Tablespoons Poppy Seeds
1 1/2 Sticks Salted Butter, Softened
1 Cup Granulated Sugar
2 Large Egg Yolks
1 Large Whole Egg
1 1/2 Teaspoons Lemon Extract

Preheat oven to 300 degrees.

In a medium bowl, combine flour, baking soda, lemon zest, coriander and poppy seeds. Mix well with a wire whisk and set aside.

In a large bowl, cream butter and sugar with an electric mixer at medium speed until mixture forms a grainy paste. Scrape down the sides of the bowl, then add yolks, egg and lemon extract. Beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Do not overmix.

Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 20-23 minutes until cookies are slightly brown along the edges. Immediately transfer cookies with a spatula to a cool, flat surface.

SunnyMommie said...

Pumpkin Pie Bars

1-1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped PLANTERS Pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil; grease foil lining. Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 min.

BEAT cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.

BAKE 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.

They are soo good... taste better than pumpkin pie!!!!! and also they are so easy to do too....winks

Jen Sue Wild said...

Mexican Hot Chocolate recipe
4 cups milk
5 (1 ounce) squares semisweet chocolate
3 (2-inch) cinnamon sticks
1 teaspoon vanilla extract

Cook and stir milk, chocolate and cinnamon sticks just until the chocolate melts. Remove cinnamon sticks and add vanilla extract. Beat until frothy.

Serve in mugs.

Serves 4.

I love too use my crock pot..

Crockpot Taco Chili recipe
1 1/2 to 2 pounds lean ground beef
1/2 cup (1 medium) onion, chopped
1 (1 1/4 ounce) package taco seasoning mix
2 (14 1/2 ounce) cans diced tomatoes
1 (10 ounce) can Ro*Tel
1 (16 ounce) can pinto beans, rinsed and drained
1 (5 ounce) can chili beans in chili sauce
1 cup frozen whole kernel corn
Shredded mozzarella, Monterey jack or Cheddar cheese
Slightly crushed tortilla chips

In a large skillet, cook ground beef and onion, one-half at a time, until meat is browned and onion is tender. Drain off fat. Transfer to a 3-1/2 or 4-quart crock pot. Stir in dry taco seasoning mix, diced tomatoes, diced tomatoes with green chiles, pinto beans, chili beans in chili sauce and corn. Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.

Sprinkle each serving with some cheese and chips.

Makes 8 servings.

Jenni said...

Hi Becky!!! Yummy stew--it's raining outside right now and it sounds perfect! SO here's one of my favorite recipes for dinner on a fall day--chili!

Crockpot CHili--I usually half the recipe cause it makes a lot!

4 lbs ground beef
2 onions, finely chopped
3 green peppers, finely chopped
2 garlic cloves, minced
4 16-oz cans Italian style tomatoes
4 16-oz cans kidney beans, drained (I use the dark colored kidney beans)
1 10-oz can diced tomatoes and chilies
2 6-oz cans tomato paste
1 cup water
1 Tbsp salt
1 tsp pepper
3 whole cloves
2 bay leaves
2 Tbsp chili powder (I use more, but you can adjust to taste)

1. Brown meat, onions, and peppers on stove. Drain.
2. Combine all ingredients in large bowl. Divide among 2 crock pots, or several smaller crocks (if you half this recipe it fits in one crock pot)
3. Cover. Cook on Low 3-4 it 5-6 hrs is even better!

Anonymous said...

I dont know if you have ever had Filipino food but the most popular one I know is Lumpia(egg roll). So I dont give that recipe to everyone but for you I will!heheheh

Lumpia (egg roll)

1 pound ground beef
1 onion 1/2 if you dont like too much
2 carrots peeled and cut to pieces
2 eggs
salt and pepper
lumpia wrapper or egg roll wrapper the thinner the better

If you have a chopper or blender put onion and carrots and let the machine chop it up to small as you can to where its not chunky. Add all ingredients to bowl and mix but not wrapper. This will look weird and your hands will turn yellow its ok just wash it with soap it will be alright! Now put water is a shallow cup or beaten egg used as a sealer. Wrappers will be square place them diagonally (diamond shape). You will wrap the meat like a burrito. Do not put too much meat or it will not cook all the way. a spoonful should be enough. When you roll your eggroll at the end put a dab or water or egg to seal it shut. Heat your oil as hot as you can and when its hot turn to med and fry your egg roll. Do not over cook it should look like a beautifull gold color. In your Asian food section of Walmart or anywhere they should have Sweet and Spicy sauce and will look like it has a lot of chilli seeds inside. Dont worry even though its a little hot it is sweet as well adn perfect for the egg roll. If you have any question let me know kay. It is by far most requested meal from every post I have been and to all my friends and my hubby as well.
Michelle aka chenguna00 AMM

Stacey said...

Here's one I cme up with last winter. Soooooo yummy!!!!

Creamy Roasted Garlic Potato Soup

1 TBS Butter
1 tsp olive oil
1 slice bacon-cooked and chopped
½ small onion
1 carrot peeled and chopped
I stick of celery chopped
1 ½ TBS flour
2-3 cups cooked potatoes (can be mashed or diced…doesn’t really matter)
1 head of garlic-roasted (see below)
4 cups of chicken broth
1/2 cup of milk or cream
Salt and Pepper to taste
Shredded cheese
**To roast the garlic, cut off about ½ inch of the top of the garlic so it exposes most of the cloves. Place in a small baking dish that has a lid. Add water to dish about ½ way up the garlic. Drizzle top of garlic with a little olive oil. Bake at 375 for about an hour or until it looks lightly browned and is soft. Make sure to check it every so often to make sure there is still water. Allow to cool until you can handle it and squeeze entire head at once to remove roasted garlic.
1. Add the butter and oil to a large deep skillet or dutch oven. Add onions, carrot and celery. Add a small pinch of salt. Sauté over medium-high heat for about five-ten minutes or until soft. (Don’t allow to brown more than just a little.)
2. Add flour and stir constantly for one minute.
3. Add chicken broth, potatoes, bacon and roasted garlic. Bring to a boil, turn to med/low and allow to simmer for about 20 minutes, stirring occasionally. Add the milk or cream and cook until heated through. If you used diced potatoes mash some of them in the pan to create a creamier consistency. Add salt and pepper to taste. Serve with shredded cheese to add on top of bowls.
*Optional-add a little Velveeta before the milk and allow to melt. Continue as directed.

Kristy Jo said...

Hi Becky, here is my recipe to add to your fun. PS...your beef stew sounds so good. I am going to make it today.

Chicken Dish - Spicy Lime
Kristy's Recipe:
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves

2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice


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In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

kristy's blog spot:

Amy said...

Hey there Becky! I love stew so your recipe is making me hungry for some. Here's one of my all time Favorite Fall soups. It's really easy and super yummy. I know it sounds weird but trust me it's soooo good!!

Chili Soup
from: Duarte’s in Pescadero, CA
serves: 2
1 can cream of mushroom soup, ½ to 2/3 can ortega diced green
chilies, 1/2 C. milk, 1/4 C. sour cream
Puree in blender and heat to serving temperature. Serve with fresh sourdough bread.

You can even omit the milk to make a great dip too!

Theresa Tyree said...

Hi Beck!
I love all the recipes I'm getting here!
I got one from too. To see a photo of it:

My DH wanted an apple spice cake for his birthday and I found this super easy DELICIOUSLY MOIST cake recipe. We all loved it and it really put us in a happy mood for fall! It's best served warm with vanilla ice cream.

1 (18.25 ounce) package yellow cake mix
3 eggs
1 (21 ounce) can apple pie filling
3/4 cup packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter
1 teaspoon ground cinnamon
1 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the cake mix, eggs and apple pie filling. Pour into the prepared pan. Combine the brown sugar, flour, butter, cinnamon and walnuts. Sprinkle over the top of the batter.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Theresa Tyree said...

I forgot to say, being half Filipino, I grew up eating lumpia as Michelle wrote. It really is the best egg rolls in the world. We always dipped ours in ketchup mixed with tabasco sauce! LOL! Anyway, my mom always made hers with ground pork instead of ground beef. Lumpia wrappers are round like a tortilla but super duper thin. Keep them covered or they'll dry out. Take them out one at a time to wrap. They will be long and really thin, like a long finger. I would say a cigar but even a cigar is fatter than a lumpia egg roll. You can get lumpia wrappers at an Asian market. You can use egg roll wrappers but it's not the same.