Category: BLOG 365
BLOG 365.70
SLOW COOKED SPICY BEEF TIPS & GRAVY ~ BLOG 365.69
SLOW COOKED SPICY BEEF TIPS & GRAVY
This mouth watering slow cooked spicy beef tips & gravy is the PERFECT hearty and savory meal for a cool evening. Serve it over creamy mashed potatoes, your favorite pasta or even rice for a wonderful supper.
Prep Time 10 mins Cook Time 7 hrs Total Time 7 hrs 10 mins
2 pounds stew meat
FRESH ground sea salt and black pepper, to taste (about 1 teaspoon of each)
½ teaspoon FRESH dried thyme
3-4 cloves garlic, FINELY minced
1 package dry LIPTON’S onion soup mix
2 cups homemade beef broth
3 tablespoons Jalapeno ketchup
1 tablespoon Lea & Perrin’s Worcestershire sauce
3 tablespoons cornstarch
1 LARGE shallot, sliced into rings
2 LARGE carrots, rustic chop
- Place stew meat in the bottom of a 6-quart slow cooker, topped by shallot rings.
- Add salt, pepper, thyme, garlic, onion soup, beef broth, ketchup, Worcestershire sauce, and cornstarch to a medium bowl, whisking together well.
- Pour over beef tips.
- Cover and cook on low for 7-8 hours.
- At hour 5 or 6 add carrots.
- Cook 1-2 hours more until carrots are tender.
- Serve over rice, noodles, or mashed potatoes, and enjoy!
KENTUCKY STYLE WHITE “BAKED” BEANS ~ BLOG 365.68
KENTUCKY STYLE ‘BAKED’ WHITE BEANS adapted from COOK’S COUNTRY
1/2 pound country ham steak, roughly chopped small or shredded
1 tablespoon butter or avocado oil
1 LARGE shallot, chopped
2-3 garlic cloves, minced
3 cans (15 ounce) cannellini beans, drained and rinsed
2 1/2 cups water
2 1/2 cups homemade chicken broth
2 tablespoons white wine vinegar
1/2-3/4 pound ham hock (optional)
1/4 teaspoon liquid smoke (I like mesquite, but hickory is also good)
FRESH ground sea salt and black pepper
- Heat butter over medium heat in a dutch oven until melted.
- Add shallots, cooking until soft and beginning to brown.
- Add garlic, sautéing a minute more until fragrant.
- Add beans, water, broth, liquid smoke, vinegar, ham hock and ham pieces and bring to a boil over high heat.
- Reduce heat to medium low and simmer 30-45 minutes, stirring occasionally until beans are tender.
- Remove ham hock if using.
- Season to taste and serve.
WORDLESS WEDNESDAY ~ BLOG 365.67
CHEESEBURGER in PARADISE SOUP ~ BLOG 365.66
CHEESEBURGER in PARADISE SOUP
1 pound ground beef
1/2 small onion, FINELY chopped
FRESH ground sea salt and black pepper
2 cups homemade chicken broth
1 teaspoon BETTER THAN BEEF bouillon
2 1/2 cups WHOLE milk
3 large YUKON gold potatoes, peeled and cubed
3 tablespoons WONDRA flour
1 tablespoon butter, melted butter
8 ounces Velveeta, cubed
chopped pickles, garnish
crumbled bacon, garnish
grated cheddar, garnish
chopped tomato, garnish
- In a large skillet brown ground beef and onion over medium high heat until crumbly and cooked through. Season with FRESH ground sea salt and black pepper as you go. Drain well of fat. Stir in 2 cups of the milk and set aside.
- Combine the chicken broth, bouillon and potatoes in a dutch oven. Bring to a boil and immediately reduce heat to a simmer for 10-15 minutes or until potatoes are tender.
- Add beef mixture to the dutch oven, stirring to combine.
- Whisk flour into remaining milk and melted butter. Fold into soup gradually.
- Reduce heat and stir in cheese cubes until smooth, thickened and heated through.
- Garnish as desired and serve with rolls or buns.
HAPPY HOMEMAKER MONDAY and MENU PLANS week 10 of 2023 ~ BLOG 365.65
Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom
Spring is only 2 weeks away, but NOT here! The geese that flew over yesterday were actually headed south! The snow started early, changed to rain and then back to snow and then sleet. The afternoon hail was the size of large grapes! The breeze was bone chilling. I assume that none of these are good omens – the geese in particular must know something we don’t.
This morning it’s lightly snowing now, but is supposed to turn to rain a bit later and then we’re supposed be getting more snow yet again this week with super cold temperatures still so you guessed it, I’m continuing to layer and staying as warm as possible.
I admit I’ve been burning the proverbial candle on both ends. Of course that’s also when Murphy’s Law kicks in and something else or even several something elses go wrong!
You may have noticed I haven’t been around to visit much. I apologize!!! I have been battling technology issues transferring my blog from one server to another and boy what headaches did that cause! I THINK (fingers crossed) that it’s all handled! Now we’re working on transferring domains and email addresses this week. For a week or so I guess I was like an old Verizon commercial except instead of “Can you hear me now?” it was “Can you see me now?” 😀
Quick and easy this morning. We need to be on the road fairly early for a specialist appointment in another city 100+ miles away just after lunch time and the weather is a bit iffy so I’m just having a peach yogurt and hot water.
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THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
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WHAT’S ON THE DVR/TV
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I began Book #24 of Jana DeLeon’s Miss Fortune series last night.
Last week’s menu went right out the window with so many glitches in the week. So, there will be a couple items that appear to be duplicates of last week’s menu, but are indeed for the first time 😀
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MONDAY 3/6
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TUESDAY 3/7
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WEDNESDAY 3/8
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THURSDAY 3/9
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FRIDAY 3/10
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SATURDAY 3/11
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SUNDAY 3/12
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DINNER
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MONROE COUNTY PORK STEAKS with SMOKEY “BAKED” WHITE BEANS
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CHILI and CORN BREAD
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PEASANT SKILLET & CRISPY SMASHED TATERS
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APPLE CIDER PORK CHOPS, AU GRATIN PEAS & POTATOES
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Cooking at the EAGLES CHICKEN PARMESAN SPINACH ARTICHOKE BAKE, ROASTED HONEY ROSEMARY BUTTERNUT SQUASH and CHOCOLATE FRITO BARS
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ROAST LEMON CHICKEN and MAC & CHEESE
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OUT |
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DESSERT
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RUSTIC CARAMEL APPLE TART
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Yep, this is a repeat of last week since I was never able to participate in my normal blog hops last week.
SILENT SUNDAY ~ BLOG 365.64
LOVE ~ BLOG 365.63
MONROE COUNTY STYLE PORK STEAKS ~ BLOG 365.62
I was leafing through an OLD (2015) COOK’S COUNTRY magazine and ran across these amazing looking pork chops with a side of white baked beans that was just calling my name repeatedly until I finally tried them. What took me so long?? is all I can say. This yummy, flavorful meal will get repeated regularly at our house.
I did adapt the pork steaks to being done inside as our weather has stayed colder than I want to deal with for preparing a meal using the grill, but you could easily grill these instead 😀 You can also make these spicier or milder to taste without compromising their flavor.
MONROE COUNTY STYLE PORK STEAKS adapted from COOK’S COUNTRY
PORK CHOPS
FRESH ground sea salt and black pepper, to taste
1 tablespoon QUALITY paprika
1/2-3/4 teaspoon cayenne pepper, to taste
1 tablespoon cornstarch
8 bone-in blade cut pork steaks, 1/2 inch thick, fat snipped if necessary to prevent curling
- Generously season pork steaks on both sides with FRESH ground sea salt and black pepper.
- Combine cayenne and paprika in a small bowl, mixing well. Reserve this half for the sauce.
- Transfer half of the cayenne mixture into another small bowl and add cornstarch.
- Sprinkle cayenne cornstarch mixture evenly over pork steaks on both sides.
- This is where you need to make a choice – indoors or outdoors – charcoal or gas. I used a cast iron griddle pan over a gas burner. Make sure your grill or griddle pan is well oiled.
- Over medium high heat sear chops 3-5 minutes without moving them.
- Flip chops and repeat on second side 3-5 minutes more until they register 140°.
- Transfer chops to a deep platter, pouring sauce over chops and turning to coat well.
- Tent with foil and allow chops to rest for 5 minutes.
- Serve and Enjoy.
SAUCE
8 tablespoons butter
1/2 cup white wine vinegar
Reserved spice mixture
- Heat butter in small saucepan over medium low heat 4-5 minutes, swirling frequently until butter turns dark golden brown and has a nutty fragrance.
- Add reserved spice mixture, cooking 30 seconds or so until fragrant.
- Add vinegar carefully as it WILL bubble up and bring to a quick simmer.
- Remove from heat and allow to cool slightly, but not enough that the butter solidifies.
CHOCOLATE FRITO BARS ~ BLOG 365.61
These are still a bit of a work in progress. The second time I made these I did them on a jelly roll pan in a single layer and they were amazing. Next time I’m going to try milk chocolate chips, maybe even mini chips.
CHOCOLATE FRITO BARS yields 24 bars
18 1/2 ounces Fritos corn chips
2 cups chocolate chips
1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
- Grease a 13×9 cake pan.
- Sprinkle half of the corn chips evenly over the bottom.
- Sprinkle half the chocolate chips over the corn chips.
- In a heavy sauce pan combine the sugar and corn syrup, stirring until sugar dissolves and mixture comes to a boil. Cook 1 minutes more.
- Remove from heat and stir in the peanut butter.
- Pour half the mixture over the corn chip layer.
- Top with remaining corn chips followed by the remaining chocolate chips.
- Pour the remaining peanut butter mixture evenly over the last layer.
- Let stand until set.
- Cut into bars.
