A cold winter day craves the delicious and delightful dish “beef stew”. The magic ingredient in a good beef stew is allowing the dish the time to develop the flavors and turning your meat into a succulent bite of goodness. I’ve seen it before to bypass the time people try to cook at a high temp and what they do is stress the meat out, not allow the flavors to develop, and quite often cause the fibers in the meat to act like rubber bands.
To Make the stew you need
Beef such as London broil or top round ( 2#)
Onions- 1 ea. Diced
Carrots -3-4 chopped
Celery – 3-4 stalks chopped
Red potatoes – approx 10-15 ea. Whole or halved
Garlic Cloves – approx 6 minced
Crushed tomatoes -1 can
Tomato Paste – 4 oz can
Fresh Herbs like sage, basil, rosemary, oregano, and thyme- to taste
Beef Broth or Beef Stock- 1 box
Salt – to taste
Pepper – to taste
Paprika – to taste
Cumin – to taste
Flour – to coat meat
The measurements of your ingredients don’t need to be specific amounts. The thing you want to do is taste your food and adjust as you go. The great thing about cooking a recipe like beef stew is to let taste be your guide.
Coat meat in flour seasoned with salt, pepper, paprika, cumin, and chili powder. Be generous
Sear the meat using a little oil in your pot. After it’s been at room temperature for about an hour.
Remove the meat and let sit
Add tomato paste
Add beef stock and simmer
Add crushed tomatoes
Add meat back
Bring to a boil and reduce to a simmer
Cook for several hours on a low simmer
Remove meat and dice. Cut against the grain.
Serve with rice or mashed potatoes.
A good accompaniment to the beef stew is a nice crusty bread to soak up the delicious stew gravy. Nice focaccia is a good choice too. For this beef stew, I made a quick herb cheese flat bread.
To make the flat bread.
1/2 cup Greek yogurt
3/4 cup self rising flour
Use a dough hook or mix by hand until the dough comes together.
on a floured surface roll dough into a ball.
Brush with olive oil
Cover and let rest 20 minutes
Roll out dough
Top with ingredients – for this I used olive oil, mozzarella cheese, Italian herbs
Bake in preheated 400-450 degree oven for 12-18 minutes
You want to make sure it’s a great party? You need great food! The next time you turn on the big game do it with these incredible wings. These wings will bring the party to you with every succulent bite. They have the flavor that will ignite your palate as if you just scored the winning touchdown. Make sure you make extras because once the aroma of this tasty wing gets around the neighborhood your doorbell is going to be ringing off the hook.
Serve with your favorite wing sauce. I choose a Pineapple poke sauce. Simple add 1 can crushed pineapple, poke sauce, and honey to taste.
I was challenged to make a Filipino dish for the blog and since the first choice is often adobo or pancit I decided to research a different dish. After scrolling through endless ideas on the web I decided on Chicken Tocino.
Season the chicken with salt, pepper, brown sugar, orange juice, garlic cloves, and banana sauce, and crushed pineapple, let the chicken marinate 4 to 24 hours. Allowing the chicken time to absorb the flavor and also saturating flavor all the way through your chicken.
Took cook the chicken sear it off in a hot pan to add some golden complexion. Next, add that marinade packed with deliciousness to the pan and bring to a boil. Once you hit the boil reduce to a slow simmer. Cook until the chicken hits 165 deg.
Serve this dish with some garlic fried rice and a sunny side up egg. Add a vegetable for a balance of health and wellness. Remember to enjoy yourself responsibly. As in don’t eat the whole pan of chicken Yoshino in one sitting.
The recipe is simple and requires minimal ingredients. All you need is…………….
Chicken Party Wings, Salt, Pepper, Bacon, Marmalade and Orange Juice
Marinate the wings in the orange juice and salt for a couple hours.
Season with pepper and wrap wing with bacon, line a sheet pan with foil or parchment.
Heat orange juice and manmade until it is the consistency of a glaze. Brush over wings
Cook the wings for 15 minutes or so and apply more glaze. Continue the process until the tops start to get golden and delicious. Turn the wings over and brush with more glaze. Raise oven temp to 400 and cook another 5 to 10 minutes. Cook until the wings hit 165 with a thermometer. Serve and enjoy.
In the need for dinner in a hurry and a with some chicken, ham , and vegetables at the ready I put together this easy take on carbonara. The dish was light for a pasta dish but very satisfying.
To put together- start cooking your pasta. Cut up your bacon (or turkey bacon if you choose) or Ham ( or turkey ham). Start to sautee your fat in the pan with a little olive oil. Cook until you smell the flavor sing to your nose. Time to add the vegetables. I used onions,garlic, peas, and summer squash. Sauteed these flavors until they reach rock star status and hit the right chords on the flavor building train. Crack an egg and scramble it and place off to the side. When you paste is ready seat aside some of the pasta water and drain the pasta. Add the desired amount of pasta to your pan with the other ingredients and turn the heat to warm or even off. While mixing the dish add the egg and keep stirring so the eggs can achieve harmony with your dish. Add grated parmesan and a touch of pasta water. Season with a touch of salt (if needed) black pepper and garnish with basil or parsley. To get really adventurous add fresh mozzarella and lemon zest to wow your guest and add that pop.