Hearty Beef Stew

This week the temperatures dropped considerably and we needed something to warm us up.  We were on vacation all last week and this was the perfect recipe to ease back into the cooking routine.  I was spoiled eating at Disney World- NO cooking, but best of all NO CLEANING!  Personally the mushrooms were my favorite part of this stew (but I love mushrooms!!) I am glad that I finally paid attention and wrote down how I made this stew because I always forget what I put in it.

Ingredients:

• Drizzle of Olive Oil
• 1 lb of Cubed Stew Beef
• 4 Carrots- cut into pieces
• 2 Potatoes- cut in to pieces
• 2 Stalks Celery- cut into pieces
• Small Onion- I leave my fairly in fairly large pieces
• 6-8 Whole Mushrooms- cut into thick slices
• 6 Cups of Beef Stock (I use Better than Bouillion- it comes in a jar.  I usually add a little more than the directions say on the jar to give it a little richer flavor.  I added 3 tablespoons for 6 cups of water)
• 3 Tablespoons Flour
• 1 Tablespoon Butter
• About three strips of Bacon- cooked and chopped
• 2-3 Tablespoons Red Wine (I used Shiraz because that is what I had open this time)
• A pinch of Steak Seasoning
• A pinch of Dried Rosemary
• 1 1/2 Cloves of Minced Garlic
• 1 Bay Leaf

Serves 4-5

Drizzle Olive Oil in a large skillet.  Add beef.  Sprinkle beef with steak seasoning.  Cook for about two minutes and then add in celery, onion, and carrots.  Cook for additional 3-4 minutes.  Pour meat and veggies into large slow cooker.  Add in potatoes, mushrooms, garlic, rosemary, bay leaf, bacon, and stir together.  

Pour in the wine and beef stock.  I know it looks like a lot of mushrooms in the picture.  Everything else is heavy and sinks to the bottom while the mushrooms float to the top.  Cook on low for about 6 hours.

Mix 2 tablespoons of flour with 1 tablespoon of softened butter to make a paste.  

Remove one cup of broth from the slow cooker and whisk in the flour butter mixture.  Pour back in the slow cooker and mix well.  If this isn't enough to slightly thicken it, remove another cup of hot broth and mix in another another tablespoon of flour.  I didn't want my stew super thick so this was perfect for me.  I then turn slow cooker to high for about 20 mins and served with garlic cheddar biscuits.

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Chicken Corn Chowder

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I know that Sherrie made a corn chowder last week that her husband absolutely LOVED, my husband is a little skeptical of it because he has never had it before (and neither have I) but what's not to love... bacon, chicken, corn, potato... It all sounds good to me!  My mother-in-law has been asking me to make it for awhile and she saw Sherrie's Recipe (because she is a devoted Magical Mom follower) and said that this was the one she wanted to try.  Sherrie included lots of tips and tricks in her recipe that I used. The biggest difference is that I am adding chicken to mine.  We had our Slow Cooker 8 Spice Lemon Chicken earlier this week and there is some left over so I figured it would be the perfect time to try Sherrie's recipe.

Ingredients:

• About 1 1/2 Cups of Rotisserie Chicken (shredded)
• 4 Slices of Bacon (cooked and chopped)
• 1 Small Sweet Onion (finely diced)
• Olive Oil
• 4 Idaho Potatoes (peeled)
• 1 Can of Cream Corn
• 1 Can of Cream of Chicken Soup
• 1 Cube Chicken Bouillon
• 1 teaspoon Cajun Seasoning
• 3 Cups of Milk (I used 1%)
• 1 Cup of Water
• Salt and Pepper to taste

Serves 6+

In a large pot drizzle a little bit of olive oil and heat.  Add onion and cook until they start to become soft.  Peel potatoes.  I took Sherrie's advice and quartered them and placed them in my Pampered Chef Manual Food Processor to chop them very small.  The smaller pieces allow for the soup to cook quicker and gives a great consistency to the soup.

Shred the chicken.

Add bacon, cream corn, cream of chicken soup, potatoes, chicken, bouillon cube, and cajun seasoning.  Stir to combine.

Pour in milk and water and stir.  Heat over medium heat stirring occasionally.  When soup is heated through reduce to low and simmer for about 30 minutes stirring often.

Tex Mex Breakfast

I am always looking for creative ways to use leftover taco meat. Even though everyone at my house loves taco night, there always seems to be an abundance of leftover meat. I want to use it in a different way, so I decided to use it for breakfast. If you don't have leftover taco meat, you can use sausage or leftover steak or pork as well. This is really a simple recipe and it is easy to use substitutions. I kind of just use whatever I have on hand. I make this for just me and my husband, so the recipe is for 2, so just double it if you're making for more than that.

Ingredients:

• 2 potatoes (I used Idaho because that's what I had, you can use red)
• 2 Tbsp. butter
• Diced onions
• Peppers 
• Salt and pepper
• 1/2 Tbsp. taco seasoning (you could use chili powder if you don't have taco seasoning)
• 2-3 Tbsp. taco meat (or other meat)
• 2 eggs
• Cheese (I used slices of Colby jack because I don't have any shredded cheese, but again, use whatever you got)
• Hot sauce, optional

Cut potatoes into 4ths and then slice. Heat butter in skillet, add potatoes, onions and seasonings.

Stir until well coated, then cover. Cook on medium for about 10-15 minutes, stirring occasionally. Add taco meat and heat over medium heat for about 5 minutes, stirring frequently.

Cover and remove from heat.

Here's my little helper, whisking up some scrambled eggs for his breakfast.

In a different skillet, fry 2 eggs. Add cheese at the end and leave in skillet just long enough to start to melt the cheese.

Place potatoe and meat mixture in bowl, top with fried egg. We like to serve with Red Hot. Delicious!