Basic Beef Stew

I know it's not a summer meal but I was really craving a basic beef stew yesterday even in this heatwave. It turned out really good. The best part is the kids actually loved it which is huge.

Beef Stew

• 3lbs of boneless chuck roast, cut into 2 inch pieces
• 3 T of vegetable oil
• 2 t salt
• 1 T freshly ground pepper
• 2 yellow onions, cut into 1 inch chunks
• 1/4 cup of flour
• 3 cloves of garlic, minced
• 1 cup red wine
• 3 cups beef broth
• 1/2 t dried rosemary
• 1 bay leaf
• 1/2 tsp dried thyme
• 4 carrots, peeled, cut into 1 inch slices
• 2 stalks of celery, cut into 1 inch slices
• 3 large russet potatoes, peeled and cut in eighths

1. On medium-high heat, add the vegetable oil to a large heavy pot, with a lid.


2. When it begins to smoke slightly, add the beef and brown very well. Add the salt and pepper as the beef browns.


3. Once browned, remove the beef with slotted spoon set aside.


4. Add the onions and saute for abou 5 minutes, until softened.


5. Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often.


6. Add the garlic and cook for 1 minute.


7. Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.


8. Simemr wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary and the beef.


9. Bring back to a gentle simmer, cover and cook on very low for about a hour.


10. Add potatoes, carrots, and celery and simmer covered for another 30 minutes or until the meat and vegetables are tender.


11. Turn off heat and let sit for 15 minutes before serving.

Note: I had to let mine simmer a lot longer before my vegies got tender.

Happy Anniversary

It's my 20 year wedding anniversary. What a great 20 years it has been and we are looking forward to many more. My husband made us some delicious filet mignon for dinner tonight which was so tender and melted in your mouth. I pondered a dessert for days and finally came across Paula Deen's Southwest Pound Cake. We served it with whipped cream and strawberries. Boy it was good. I definately recommend this one.

Paula Deen's Southwest Pound Cake

• 1 cup (2 sticks) buter, softened
• 3 cups of sugar
• 6 eggs
• 3 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup heavy cream
• 2 tsp pure vanilla extract

Grease and flour a 10 inch bundt pan.

Usinge a electric mixer; cream butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder and salt. Alternately add flour mixture and heavy cream o butter-sugar mixture beginning and ending with flour. Stir in vanilla. Pour batter into prepared pan. Place in a cold oven (this is important) set overn temperature at 325 degrees and bake for 1 1/4 hours without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from oven and cool in pan for 15 minutes. Invert cake onto a cake plate.

To Die For Dessert

Okay want a dessert recipe that won't break the bank and will knock peoples socks off when they taste it? Then this is a must try. I found this recipe on http://www.pioneerwomancooks.com/ and let me tell you EVERYTIME I make this people go nuts. Definately not low fat, sorry :o)

Apple Dumplings

• 2 whole Granny Smith apples
• 2 cans (8oz cans) Crescent Rolls
• 2 sticks of butter
• 1 1/2 cups sugar
• 1 tsp vanilla
• Cinnamon: to Taste
• 1 can (12 oz) Mountain Dew Soda (I only use enough to drizzle around my pan) not the whole can.

Instructions:
Peel and core apples. Cut each apple into 8 slices each. Roll each slice in a crescent roll. Place in a 9x13 buttered pan. In a saucepan, melt butter, then add sugar and barely stir. Add vanilla, stir and pour entire mixure over apples. Drizzle Mountain Dew around the edges of the pan. Sprinke with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream and spoonsome of the sweet sauce from the pan over the top.

I will apologize in advance for making you try this. It's evil evil evil....

Jalapeno Popper Dip

If you like Jalepeno Poppers you will love this dip. This is a recipe which I obtained from http://www.allrecipes.com/ it is so good. Bring this to your next event and it will be a sure hit.

Jalepeno Popper Dip

2 - 8oz cream cheese; softened
1 cup mayo
1 (4oz) can green chilies; drained
1 (4oz) can jalepeno's (I only use half) recipe called for 2 ounces and couldn't find 2 ounce cans
1/2 cup grated parmesan
1/2 cup panko bread crumbs (plain)

Combine the first 4 ingredients. in a bowl and mix thouroughly. I use a hand mixer seems to mix easier that way. Place mixture in a 8x8 baking dish. In a seperate bowl; mix parmesan cheese and bread crumbs. Sprinkle the parm/bread crumb mixture over dip. Bake at 350 for 20 minutes or until bubbly and lightly browned on top. Serve with frito's or corn chips.

Caprese Bites

Back from a mini vacation which was well needed. Here is a easy and quick summer appetizer that impresses and is easy to make.

Caprese Bites

1 package of bite size tomatoes (Trader Joes) Not cherry tomatoes they are a little bigger.
1 container of (Trader Joes) Marinated Mozzerella Balls.
1 package of basil leaves

Instructions:
Wash the tomatoes and scoop out the inside pulp. Take one basil leave and place around one mozzerella ball and push into the tomatoe. Drizzle a little of the marinated olive oil from the mozzerella container over tomatoes. You can drizzle a little balsamic vinegar to add a extra punch or serve as is.

Great no cook simple appetizer for those hot summer days.