Monday, October 30, 2017

Espresso Beef Stew


We had our first frost of the season this weekend. That called for a comfort food meal! One of my favorites is Beef Stew with Cornbread. After this pot of comfort food goodness was ready to eat, I tried a bite and knew it needed something. I saw the bottle of Espresso Balsamic Vinegar and decided to add a tablespoon or so. Perfect! The richness of the vinegar gave just the right finish for this delicious beef stew.  

2 T. olive oil
1 lb. stew meat, cut into bite-sized pieces
salt and pepper
6 cups of low-sodium beef stock
2 large carrots, sliced
1 large yellow onion, chopped
2 ribs celery, diced
4 large potatoes, peeled and diced
3 cloves garlic, minced
1 envelope French's Beef Stew Seasoning Mix

In a 5 - 5 1/2 quart Dutch oven, heat olive oil over medium-high heat. Lightly salt and pepper beef. Brown stew meat in batches. Add the beef back into the Dutch oven and pour in beef stock.

Bring to a gentle boil and add the vegetables, garlic, and seasoning mix. Stir to combine everything and lower heat to a simmer.  Cover and let stew cook for several hours, stirring occasionally.

Just before serving, stir in the Espresso Balsamic Vinegar. 

Serve with cornbread or yeast rolls.

Monday, October 16, 2017

Herb Roasted Chicken Thighs


While I am sidelined, Sweet Harold has really stepped up to the plate (see what I did there?) and gone above and beyond to do everything possible to help me. While I called out instructions from the den, he made the marinade, got the chicken in to marinate for a few hours while he went back to work, and came home and cooked dinner. On top of that, he even plated and made this great picture for the blog!  Thank you, Sweet Harold! 

4 boneless skinless chicken thighs
1 T. Garlic olive oil
2 T. Tuscan Herb Olive Oil
2 T. Sicilian Lemon White Balsamic Vinegar
1 T. fresh lemon juice
1 t. Herbes de Provence
3 garlic cloves, minced
1 t. salt
1/2 t. freshly ground pepper

Rinse the chicken thighs and pat dry.  In a medium bowl, whisk together the marinade ingredients, and pour into a large Ziploc bag and place chicken into the marinade. Close securely and refrigerate for at least 4 hours.

Preheat oven to 400 degrees F.

Spray a baking sheet with nonstick spray. Place a baking rack onto the baking sheet and spray it as well.

Place chicken onto rack and back for 20 - 22 minutes or until chicken has an internal temperature of 165 degrees F.

Thursday, October 12, 2017

Serrano Adobo Pork Sandwiches with Rosemary Garlic Mayonnaise


I'm on Week #2 of the foot/leg cast and cooking is still a challenge. So the slow cooker to the rescue! If you're preparing food for a crowd, make a batch of these sandwiches and you'll have friends for life. The heat level can be adjusted by adding more or less of the canned peppers in adobo sauce. Here's the type I used.



The Serrano Honey Balsamic Vinegar adds a subtle heat and sweetness to the pork as well.

I served these on slider style buns, but regular buns or hoagie rolls would work just fine. Take a few minutes and make the Rosemary Garlic Mayonnaise.  These were delicious!


2 cups drained, chopped tomatoes
1 T. brown sugar
1 T. chili powder
3 T. Serrano Honey Balsamic Vinegar
3 T. chipotle peppers in adobo sauce
1 T. honey
2 garlic cloves, chopped
4 1/2 lbs. pork shoulder
Sandwich Buns
Rosemary Garlic Mayonnaise
Lettuce Leaves
Sliced Tomatoes

Process the first seven ingredients in a food processor until mixture is smooth.

Cut pork shoulder in half and place in 5 quart (or larger) slow cooker. Pour tomato mixture over pork. Cover and cook on high for 8 hours. Remove from slow cooker. Cool slightly and shred. Return to the slow cooker to remain warm.

Spread buns with Rosemary Garlic mayo.


Top with shredded pork.


Spread top bun with mayo and place on sandwich and serve!


Adapted from 2001 Southern Living Annual Recipes.

Rosemary Garlic Mayonnaise


I made this mayonnaise to go with the Serrano Adobo Pork Sandwiches. It definitely complimented the spicy flavor of the sandwiches. This condiment would be delicious on sandwiches or burgers or as a dressing for potato salad.

1/2 cup Mayonnaise
2 garlic cloves, minced
1 T. chopped fresh rosemary
1 T. lemon juice
1/8 t. salt
1/8 t. freshly ground black pepper

Stir together all ingredients together in a medium bowl. Chill until ready to serve.

From 2001 Southern Living Annual Recipes.

Monday, October 9, 2017

Peasant Stew


While thinking of something I could prepare for us to have to this week, I grabbed the 2001 Southern Living Cookbook off the shelf.  I decided I'd try to cook whatever was on the page I opened the book to.

And here we are, Peasant Stew.  I adapted somewhat for the ingredients I had, but this one will definitely be placed in the rotation.

3 carrots, sliced
1 large onion, coarsely chopped
2 celery ribs, diced
1 t. minced garlic
1/4 cup chopped parsley
1 - 16 oz. Conecuh sausage, sliced into 1/4 inch slices
1 bay leaf
9 cups chicken stock
3 cups shredded cabbage
2 russet potatoes, peeled and cut into 1/2 inch cubes
1 can Italian cut green beans, drained
1 can red kidney beans, rinsed and drained
1/4 t. dried thyme
1/2 t. pepper

Add all ingredients into a large Dutch oven (at least 5-quart size). Stir to combine and bring to a gentle boil. Reduce heat to simmer and allow to cook, stirring occasionally, 30 - 35 minutes or until vegetables are tender.

Remove and discard bay leaf. Serve with cornbread or rolls.


Me

Just wanted to let you know that I took a tumble Friday a week ago. I thought it was a sprained ankle, but further tests showed that it is a break of bones in my foot. I'm going to be off my feet for awhile, but am still managing to do a little cooking.

I didn't want y'all to think I was shrinking on my blog duties! Please leave a note here and let me know you're still out there and reading.  I'm fighting cabin fever and would love to have some messages here!

This is going to take a while to heal.  


Monday, October 2, 2017

Slow Cooker Cubed Steak with Peppers and Onions


I had a nasty tumble last Friday and have been instructed by the doctor to stay off the sprained ankle for two weeks. I had doubts I'd be doing any cooking whatsoever, but I surprised myself by preparing a slow cooker with a little help from Sweet Harold.

I think y'all will enjoy this one. You can definitely add this one to your "comfort food" or "slow cooker" file.

1 can Golden Mushroom Soup
1 can beef broth
2 envelopes dry onion soup mix
1 T. minced garlic
freshly ground black pepper
1 1/2 lbs. cubed beef steak
1 large yellow onion, halved lengthwise, and then thickly sliced into chunks
1 green bell pepper, thickly sliced
1 yellow bell pepper, thickly sliced
1 red bell pepper, thickly sliced
Cooked white rice
Chopped parsley for garnish

Set the slow cooker to high heat setting. 

In a medium bowl, whisk together the Golden Mushroom Soup, beef broth, and dry onion soup mix. Stir in garlic and freshly ground black pepper.  Add a 1/4 cup or so of this mixture into the slow cooker.

Add a layer of cubed beef steak, top with half of the onion chunks and half of the peppers.

Pour half of the soup mixture over the steak and vegetables.

Repeat layers.

Cover and let cook 3 - 4 hours on high or lower heat to low and let cook 5 - 6 hours.

Serve over cooked rice and top with chopped parsley.