BEEF VEGETABLE STEW

BEEF VEGETABLE STEW

1 pound lean beef stew eat, cut into cubes
1/2 pound baby carrots, halved
1 large Vidalia onion, peeled and quartered
1 teaspoon minced garlic
1/2 teaspoon celery seeds
1/2 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon pepper
Knorr Spring Vegetable Recipe Mix
1 cup V8 juice*
1/4 cup white zinfandel wine*
2 tablespoons brown sugar*
1 tablespoons tapioca*

  • Spray bottom of slow cooker lightly with PURE!
  • Place the beef cubes in the bottom of the slow cooker.
  • Layer onions over top of beef.
  • In a mortar and pestle, grind all the seasonings together to reactivate their properties.
  • Add to Knorr Spring vegetable mix and blend well.
  • Sprinkle over the meat and onions.
  • Add carrots.
  • Whisk together the wine, V8 juice, brown sugar and tapioca until sugar and tapioca is completely dissolved.
  • Pour this over meat and vegetables.
  • Cover and cook on low 5 hours, undisturbed.
  • DO NOT CHECK ON IT!
  • Serve Immediately over mashed potatoes.
*The tapioca, wine and brown sugar make a really nice thick gravy consistency with robust flavor when mixed with the V8.

SWEDISH MEATBALLS

Traditionally this recipe is served with lingonberries – YUMMMMMMY!!
MEATBALLS*
1 Jumbo egg
1/4 cup heavy cream
1 large slice white bread, crusts removed, and bread torn into 1-inch pieces
8 ounces ground pork, double ground
8 ounces ground beef, double ground
1 medium onion, grated or minced
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon white pepper
1 teaspoon brown sugar
1 1/2 teaspoons table salt
Avocado Oil, heavy coat

  • Preheat oven to 350 degrees.
  • Whisk egg and cream together in small bowl. Stir in bread and set aside to soak.
  • Blend hamburger & pork, onion, nutmeg, allspice, pepper, brown sugar, and salt smooth and uniform.
  • Using fork, mash bread mixture until no large dry bread chunks remain.
  • Add mixture to beef mixture and blend until well mixed.
  • Form 1-inch round meatballs. You’ll have about 25-30. 
  • Bake 20-25 minutes until cooked through.
  • At this point you can either complete the recipe or freeze the meatballs for a later weeknight.

SAUCE
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 tablespoon packed brown sugar
1/2 cup heavy cream
2 teaspoons juice from 1 lemon
Table salt and freshly ground black pepper

  • Melt butter over medium high heat.
  • Once melted, add flour and cook, stirring constantly with whisk, until flour is light brown.
  • Slowly whisk in broth.
  • Add brown sugar and bring to simmer.
  • Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes.
  • Stir in cream and return to simmer.
  • Add meatballs back to sauce and simmer, turning occasionally, until heated through, about 5 minutes.  If making the meatloaf, at this point pour sauce over the meatloaf and bake for 45 minutes at 350 degrees.
  • Stir in lemon juice; season with salt and pepper to taste and serve over noodles.

HAPPY HOMEMAKER & MENU PLAN MONDAY

www.familycorner.blogspot.com

Good Morning! I had a great weekend and am ready for an even greater new week.  It’s Monday morning and I’m really enjoying getting back into a regular routine here at my new and improved blog. I join in with Sandra at Diary of a Stay at Home Mom.  Be sure and stop by to see what it’s all about!

  • A big cup of coffee, fresh fruit (pineapple, apricots and grapes) and toast.
  • Pool first to avoid the warmer water from the humidity of the recent storms and then the gym.
  • Fix the washing machine.
  • Chores, shopping and doctor appointment.

Whatever strikes our fancy off the DVR.  I try not to plan this in advance and just go with the flow at least until the NEW Fall schedule starts.

Hot as usual! And humid to boot.

 Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST LUNCH DINNER
MONDAY 8/11 YOGURT Black Bean Chicken Nachos
TUESDAY 8/12 CEREAL Pink Lemon Chicken
WEDNESDAY 8/13 YOGURT Chicken & Tomato Spinach Salad 
THURSDAY 8/14 FRUIT Kentucky Hot Brown
FRIDAY 8/15 Buttermilk Waffles   Baked White Fish
SATURDAY 8/16 Buttermilk Cinnamon Pancakes Twisted Pepper Steak
SUNDAY 8/17 Shirred Eggs Enchiladas Rancheras Lasagna

Do a little quilting and finish a few older projects though I have yet to have a few minutes to myself LOL like that’s going to happen.

I have a list of tons of recipes I want to try, but I’m trying to go with the most unusual first.  So this week it is MOINK balls.  Stay posted for the results.

As I combine all my old blogs into this new one I’m also keeping a list of those recipes that I cannot in good conscience bring over until I remake them and take some decent pictures LOL.

The garden is finally finished! Rock terrain with heat resistant and drought resistant plants and a special corner for Dickens.

Now for something fun and easy – cleaning the silver. Yep, you heard me right, cleaning the silver. FIL wanted the silver polished. I have news for you, I don’t polish silver! I even sold my own and replaced it with gorgeous stainless, but I found this quick, easy AND super inexpensive recipe for cleaning silver! Here is the before picture:

Hubby helped as I have been a bit busy. He is trying to show you the instantaneous results he achieved with this formula below.

After


SILVER CLEANER
per large piece or place setting you will need:
1/2 cup baking soda
1 tablespoon salt
1 large piece aluminum foil
1 non-metal sink or wash tub
hot water

  • Lay large piece of foil along the bottom of the sink.
  • Fill the sink with VERY HOT water.
  • Swirl in the baking soda and salt until well dissolved.
  • Add silver or silverplate piece.
  • Watch the magic. Allow it to sit a few minutes. The chemical reaction of the salt and baking soda transfers the tarnish to the piece of foil leaving you with a pretty silver piece.
  • Rinse and dry!
For heavily tarnished pieces you might have to repeat the process. Hubby also found the reaction was quicker if you wrapped the foil around the pieces.


CHALLENGE: Is your guest area ready for guests?

I’ve been trying to clean out my feedly and so many of my favorite blogs are just gone – so sad.  But I ran across Dorothy at Crazy for Crust that used to be one of my favorites and found she’s still cooking up a storm.

Wondering why Acronyms and Avatars have taken over the world!

Guidance as we move forward and start again in a home search. While we are sad that the home we had our heart set on is not not going to happen we are elated that we are realizing the signs are pointing (and have been we were just to dense to see) that we were meant to go in a different direction entirely.

2013 Dickens takes a Stand
2012 RUM RAISIN CARROT CAKE with CREAM CHEESE FROSTING
2011 COFFEE, COFFEE, I MUST HAVE MY COFFEE

2010 POSITIVE THOUGHT
2009 The Revival of Common Courtesy & Personal Service
2008 Fun Trivia ~ 500 year old facts ~ the 1500’s
2007 The Domino Effect

BANANA RAISIN NUT BREAD OR CAKE

BANANA RAISIN NUT BREAD OR CAKE
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

  • Combine the melted butter, brown sugar and bananas in a sauce pan.
  • Cook until smooth and then add nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

FROSTING (optional)
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Refrigerate 1 hour to set icing before serving.

KEY LIME PIE with CARAMEL BLUEBERRY SAUCE

When I was a little girl my great aunt, Looney Louise, (okay we didn’t call her looney to her face, but it is what made her such fun) made a blueberry pudding cake with a tart lemon sauce that was out of this world!  When Ron asked me to review NuNatural’s products Aunt Louise’s recipe was the furthest thing from my mind.  After reviewing all the wonderful products that NuNaturals was gracious enough to send me and perusing the hundreds of recipes they also sent me, I settled on the blueberry cheesecake recipe.  The more I thought of blueberries, the more I thought of Louise and so I made the requisite recipe changes to make it my own and bring me close to the reverse of Looney Louise’s recipe.

Recipe aside, I have to say that every NuNatural’s product I tried is excellent.  I am a total convert!  I was forced years ago to give up any chemically altered sugars so only had full bodied sugar to live on.  NuNatural’s products are not chemically altered, but based on Stevia, a natural plant! 
KEY LIME PIE with CARAMEL BLUEBERRY SAUCE
Crust: 
1 1/2 cups graham cracker crumbs   
6 tablespoons butter   
15 drops NuNatural’s liquid stevia extract

Filling:  
16 ounces cream cheese 
1/3 cup key lime juice  
1 egg   
1 teaspoon NuNatural’s white stevia powder
  • Crush about 12 graham crackers to make 1 1/2 cups of graham cracker crumbs. 
  • Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl. 
  • Spread the mixture evenly over the bottom and sides, pressing it to make it firm. 
  • Bake at 350° until golden brown (about 10 minutes). 
  • Allow to cool completely before using. 
  • Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it. 
  • Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350° until lightly browned (about 30 minutes).
Sauce:
2 cups fresh blueberries
5 tablespoons water, divided
Pinch of coarse kosher salt
4 teaspoons NuNatural’s white stevia powder
7 drops NuNatural’s liquid Vanilla stevia 
2 tablespoons Hershey’s caramel sauce
2 teaspoons plus 1 tablespoon fresh lemon juice
  • Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. 
  • Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside. 
  • Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. 
  • Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. 
  • Stir in blueberry sauce; let stand 5 minutes. 
  • Cool sauce to room temperature. 
  • Stir in remaining 1 tablespoon lemon juice.
I was not paid for this review, but did receive free products to try. All opinions are my own.  Their products are all natural, easy to convert and taste great! Original posting November 7, 2011.

BLUEBERRY COBBLER

Remember this recipe for Banana Cobbler?  We loved it.  But what I personally loved was the basic template of the recipe.  So tonight I tried the same base recipe, but traded out bananas for blueberries and you know what? It was awesome.  But what was really awesome was that even though the base was the same, the flavor was unique!

BLUEBERRY COBBLER    Author: 

1 cup self rising flour
¾ cup sugar
1 cup milk
1 stick butter, melted
1 bag frozen blueberries or 2 boxes of fresh

¾ cup packed brown sugar
1 stick butter, softened (next time I’ll use 6 tablespoons)
½ tsp ground nutmeg

1 teaspoon cinnamon (I added)
½ cup self rising flour
1 cup oatmeal

1/4 cup chopped walnuts (I added)

  • In a bowl, stir together the flour, sugar and milk until smooth.
  • Add the melted butter.
  • Spread the batter into a greased 11X7 pan.
  • Slice bananas evenly over batter.
  • In another bowl, combine remaining ingredients.
  • Sprinkle over bananas.
  • Bake at 375 ˚ for 40 minutes or until filling bubbles.
  • Serve with whipped cream or ice cream.

COCONUT ALMOND PEAR TART

COCONUT ALMOND PEAR TART
Adapted from BAKING FROM MY HOME TO YOURS by Dorie Greenspan

3 medium pears, firm but ripe
1 lemon
4 cups water
1 1/4 cups sugar

6 tablespoons unsalted butter, at room temperature
2/3 cup sugar
3/4 cup ground blanched almonds
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg

2 teaspoons coconut rum
1 teaspoon pure vanilla extract
1 partially-baked 9-inch tart shell, made with Sweet Tart Dough (see below), at room temperature
Confectioners’ sugar for dusting, or apple jelly for glazing
whipped cream
toasted coconut

  • Make the sweet dough recipe below first!
  • Peel pears, but leave them whole.
  • Bring the 4 cups water, the 1 1/4 cups sugar and the juice of the lemon to a boil in a saucepan just large enough to hold the pears.
  • Add the pears to the boiling syrup, lower the heat so the syrup simmers and gently poach the pears until they are tender when pierced with a knife, about 15 minutes.
  • Cool the pears to room temperature in the syrup.
To make the almond cream:
  • Cream the butter and sugar in the food processor until the mixture is smooth and satiny.
  • Add the ground almonds and continue to process until well blended.
  • Add the flour and cornstarch, process, and then add the egg. Process until almond cream is smooth and consistent.
  • Add the rum and vanilla and process just to blend.
  • Place the almond cream in a container and refrigerate it until firm.

  • Center rack in the oven and preheat the oven to 350 degrees.
  • Line a jelly roll pan with a silicone mat.
  • Cut the pears in half from blossom to stem and core them; make sure to pat the pears dry – really dry – so that their liquid won’t keep the almond cream from baking.
  • Fill the baked crust with the almond cream, spreading it even with a spatula.
  • Thinly slice each pear half crosswise, lift each half on a spatula, press down on the pear to fan it slightly and place it, wide-end toward the edge of the crust, over the almond cream. The halves will form spokes.
  • Put the crust on the lined baking sheet.
  • Bake the tart 50 to 60 minutes, or until the almond cream puffs up around the pears and browns.
  • Transfer the tart to a rack to cool to just warm or to room temperature before unmolding.
Right before serving, dust the tart with powdered sugar or top with whipped cream sprinkled with toasted coconut.

SWEET TART DOUGH
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon sea salt
1 stick plus 1 tablespoon (4 1/2 ounces) cold unsalted butter, cut into small pieces
1 large egg yolk
1/4 cup sweet flaked toasted coconut

To make the dough:

  • Put the flour, powdered sugar and salt in the food processor and pulse a couple of times to combine.
  • Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely – you’ll have pieces the size of oatmeal flakes and pea-size pieces and that’s just fine.
  • Beat the egg slightly, and gradually add it, pulsing after each addition.
  • When all of the egg has been added, process in long pulses – about 10 seconds each – until the dough, which will look granular soon after the egg is added, forms clumps and curds.
  • Turn the dough out onto a work surface.
  • Very lightly and sparingly – make that very, very lightly and sparingly – knead the dough just to incorporate any dry ingredients that might have escaped mixing.
  • Butter the tart pan and press the dough evenly along the bottom and up the sides of the pan.
  • Freeze the crust for at least 30 minutes, preferably longer, before baking.

ULTIMATE CHOCOLATE CHIP COOKIES

Chocolate chip cookies were one of the earliest recipes I began making on my own. There was always the great nut debate between my grandfather and uncle who both believed they didn’t like nuts. I LOVE walnuts in my cookies and brownies and even as a child learned that there are two ways to skin a cat as my dad would say. It turns out that what I liked was the flavor, didn’t really care about the actual nut one way or the other. So, I learned to “fake” out my grandfather and uncle who despite their belief in no nuts had no problem devouring a batch of my cookies! I’ve tweaked this recipe for years to make a larger batch and keep everyone happy.

ULTIMATE CHOCOLATE CHIP COOKIES
1 1/2 cups butter, softened
2 1/2 cups white sugar
2 tablespoons molasses
3 eggs
1 teaspoon vanilla extract
1 teaspoon maple extract
3 3/4 cups flour
1 cup walnut pieces
1 teaspoon cinnamon
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
3 1/2 cups milk chocolate chips
1 cup golden raisins

  • Preheat oven to 350 degrees.
  • Using a stand mixer cream the butter and sugar together.
  • Add molasses and blend until smooth.
  • Add eggs one at a time until well blended.
  • Add vanilla and maple extracts and blend until smooth.
  • Sift together the flour, salt, cinnamon, baking soda and baking powder.
  • In a small food processor, chop nut pieces until a fine flour.
  • Gradually add the nuts and flour mixture until well blended.
  • Gently fold in milk chocolate chips and raisins.
  • Drop by teaspoonfuls onto an un-greased cookie sheet.
  • Bake 10-12 minutes
  • Enjoy

BBQ SALAMI ROASTED CHICKEN

I found an awesome sale recently on roasting chicken and more importantly found this awesome 8 pound bird.  Yep, I said 8 pounds.  I’m going to get several meals out of this one!  As for the leftovers, I think we’ll have a Chicken Caesar salad and some Chicken a la King – haven’t had that in eons!
I will write the recipe though based on a standard size bird. I also swear I had bacon in the meat keeper, but it’s not there now so today we made it with hard salami and guess what?  It was awesome!  Honestly the main purpose of the meat is to keep the moisture in.

BBQ BACON SALAMI ROASTED CHICKEN
3-4 pound roasting chicken
6 slices bacon, cut as necessary
1 cup favorite BBQ sauce
1/2 cup chicken broth
salt and pepper to taste
3 stalks celery, washed and halved lengthwise
3 large carrots, washed and halved lengthwise
  • Preheat oven to 325 degrees.
  • Clean and wash the chicken well.
  • Layer celery and carrots on bottom of roasting pan.
  • Pour broth over vegetables.
  • Generously salt and pepper chicken.
  • With a silicone basting brush, brush chicken with a layer of BBQ sauce.
  • Basket weave the bacon together over the entire chicken.
  • Brush another coat of BBQ sauce over the bacon.
  • Roast chicken uncovered.
  • Baste with BBQ sauce every 1/2 hour.
RULE OF THUMB FOR ROASTING CHICKEN:  
30 minutes per pound up to 3 1/2 pounds.

22-25 minutes per pound over 3 1/2 pounds

BLACK RASPBERRY GLAZED CHICKEN

BLACK RASPBERRY GLAZED CHICKEN

4 boneless, skinless chicken breasts
2 tablespoons butter
1 bunch green onions, sliced
1 clove garlic, minced
1/2 teaspoon sea salt, halved
1/3 cup blackberry preserves
2 tablespoons raspberry vinegar
1/4 teaspoon white pepper

  • Heat butter in a large skillet over medium heat.
  • Add onion and garlic, sauteing until translucent and fragrant.
  • Sprinkle over chicken with salt and pepper.
  • Add chicken to skillet and saute’ until done.
  • Remove chicken from skillet & keep warm.
  • Reduce heat. Add 1/4 teaspoon salt, preserves, vinegar, & pepper, stirring constantly until the preserves melt.
  • Spoon sauce over chicken, and its done!
  • Serve with buttered noodles or rice.

CHICKEN MILANO

CHICKEN MILANO
4 tablespoons butter, divided*
2 pounds chicken tenders
1 cup sun-dried tomatoes, chopped**
3-4 cloves garlic, minced
1 bunch green onions, sliced thin
2 cups chicken broth
2 cups heavy cream
1 pound fettucini
salt and pepper, to taste
2 tablespoons chopped basil

  • In a large skillet, melt 2 tablespoons of butter over medium heat.  Add garlic and saute until fragrant.
  • Add onions and saute until soft.
  • Add tomatoes and 3/4 cup of the chicken broth. Simmer 10minutes.
  • Add the cream and bring to a boil, stirring constantly.
  • Reduce heat to a simmer and cook until sauce is thickened to desired consistency.
  • Meanwhile prepare pasta per package directions.
  • In another skillet melt remaining butter over medium heat.
  • Wash chicken pieces and pat dry.
  • Sprinkle chicken with salt and pepper generously.
  • Add chicken to butter and saute on both sides until cooked through.
  • Plate chicken.
  • Toss fettuccini and sauce together until well coated. Add to plated chicken.
  • Sprinkle with basil.
  • Enjoy.

* I use butter or safflower oil

**next time I will probably puree them slightly

CHICKEN POT PIES

6 cups shredded chicken (2 rotisserie chickens)*
2 medium onions, chopped
2 tablespoons vegetable oil
3 celery stalks
1 small bag baby carrots
1 small bag frozen green beans or 1/2 pound fresh, cleaned and cut
2 cups chicken broth
12 oz. evaporated milk
1/3 cup butter
1/2 cup + 1 tablespoon Wondra flour
3/4 teaspoon thyme
1/4 cup cooking sherry
1/8 cup parsley
salt and pepper to taste

  • Separate chicken from fat and bones and set aside. 
  • Heat oil in dutch oven. Saute’ onions and celery until just tender. 
  • Transfer to a large mixing bowl and toss with chicken. 
  • Mix together chicken broth and milk and microwave until steamy, 2-3 minutes. 
  • In a large sauce pan melt butter. When foamy stir in flour, parsley and thyme until golden. 
  • Gradually whisk in the hot milk mixture. 
  • Bring to a simmer and cook until thick. 
  • Turn off heat and stir in sherry, salt and pepper to taste. 
  • Stir in chicken mixture and vegetables. 
  • Divide into 6-8 small French white Pyrex round baking dishes. 
  • Cover with lids and freeze.
  • When ready to bake, thaw and bring to room temperature. Cover with pie crust** and bake at 400 degrees for 30-35 minutes or until golden brown. With this recipe you don’t end up with a bottom crust, but just think of how many calories you’re saving.

*I usually make this when my local market has a buy one get one free on the rotisserie chickens.

**Pillsbury pie crust from the dairy section will make 2 pot pies with left over pieces for decorative leaves. Unfold a sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the dough out gently. Measure the diameter of the pot pie bowls, and cut out dough rounds that are slightly larger in diameter. Repeat until you have made all the necessary tops. Whisk an egg in a small bowl. Lay the dough rounds on top of the pot pies. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.