Saturday, May 29, 2010
Wednesday, May 5, 2010
02. Traditional Beef Stew
I love pot roast...But this was a little different then what my mom always made. But that's okay cause it was still good. I have to credit this recipe to Stephanie at http://crockpot365.blogspot.com/, I got it out of her cookbook called Make It Fast, Cook It Slow.
Ingredients:
1 yellow onion
1 cup cherry tomatoes, quartered (I just used a can of diced tomatoes)
3 celery stalks, sliced
1 cup sliced carrots
2 cups green beans (I used frozen peas instead)
2 cups sliced mushrooms
2 pounds beef stew meat (I used chuck roast)
1/2 cup flour
1/2 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon dried rosemary (I used fresh)
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 cup dry red wine
2 (15-ounce) cans beef broth
The Directions (as the book says)
Use a 6-quart slow cooker. Put all the vegetables into the cooker. Dredge the meat in flour, and add to the crock. Discard any remaining flour. Add the dry seasoning, Worcestershire sauce, wine, and beef broth. Cover and cook on low for 8 to 12 hours.
What actually happened
My husband actually helped me a lot on this one. We first seared the meat and then we cut it up in chunks to make it more like beef stew not pot roast. Then we cut up the onion, celery, and carrot. I cheated and bought the can tomatoes and already sliced mushrooms. After we seared the meat and cut it up we put it to the side and in the same pan we seared the meat in we put the onion, celery, carrots. We let those simmer for a bit and then added flour to thicken it up. After those simmered and thickened we added red wine to it. Then we put that in the crock pot. We added the peas, tomatoes, mushrooms, rosemary, and Worcestershire sauce to this and mixed it well. Sprinkled in some salt, pepper and garlic powder. THEN we added the meat and the beef broth. And let it cook on low for about 6 hours.
Results... It was quiet tasty. I think it more of a colder weather type food but it was still pretty good!
Ingredients:
1 yellow onion
1 cup cherry tomatoes, quartered (I just used a can of diced tomatoes)
3 celery stalks, sliced
1 cup sliced carrots
2 cups green beans (I used frozen peas instead)
2 cups sliced mushrooms
2 pounds beef stew meat (I used chuck roast)
1/2 cup flour
1/2 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon dried rosemary (I used fresh)
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 cup dry red wine
2 (15-ounce) cans beef broth
The Directions (as the book says)
Use a 6-quart slow cooker. Put all the vegetables into the cooker. Dredge the meat in flour, and add to the crock. Discard any remaining flour. Add the dry seasoning, Worcestershire sauce, wine, and beef broth. Cover and cook on low for 8 to 12 hours.
What actually happened
My husband actually helped me a lot on this one. We first seared the meat and then we cut it up in chunks to make it more like beef stew not pot roast. Then we cut up the onion, celery, and carrot. I cheated and bought the can tomatoes and already sliced mushrooms. After we seared the meat and cut it up we put it to the side and in the same pan we seared the meat in we put the onion, celery, carrots. We let those simmer for a bit and then added flour to thicken it up. After those simmered and thickened we added red wine to it. Then we put that in the crock pot. We added the peas, tomatoes, mushrooms, rosemary, and Worcestershire sauce to this and mixed it well. Sprinkled in some salt, pepper and garlic powder. THEN we added the meat and the beef broth. And let it cook on low for about 6 hours.
Results... It was quiet tasty. I think it more of a colder weather type food but it was still pretty good!
Saturday, May 1, 2010
Review of Pollo Alla Vesuvio
Complete slacker in posting the review of the Pollo Alla Vesuvio but my husband and I made this together on Wednesday night and it was pretty good. I'm not a fan of peas usually but they were excellent in this recipe. We did add a little bit more of the chicken broth to it but other then that we followed the recipe. Next time I will have pictures of the recipe I'm reviewing. For some reason I forgot to take pictures. Guess it was the hunger. Come back next week for another new recipe!
Monday, April 26, 2010
01. Pollo Alla Vesuvio (Chicken with Potatoes and Peas)
So tonight my husband, Jamie, made us honey mustard chicken. I love this! You just take chicken and dip it in mustard and then in crush up corn flakes and then you bake it. WONDERFUL!
Anyhow, on to the recipe for this week...but first I found this the January 2010 Inspirations from The Fresh Market.
Ingredients:
3 tbsp olive oil
4 chicken breasts
salt and freshly ground black pepper
1 1/2 lbs small red-skinned potatoes, halved (I'm using regular sized red potatoes)
4 large garlic cloves, minced
1 c chiken broth
1 1/2 tsp dried thyme (I'm using Italian seasoning)
8 oz frozen peas, thawed
2 tbsp salted butter
Preparation:
Preheat oven to 450 degrees F.
Heat oil in a large ovenproof pot over high heat. Sprinkle chicken with salt and pepper. Working in batches if necessary, cook chicken in the pot until golden brown on all sides, about 10 minutes. Transfer chicken on a plate, set aside. Add potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add garlic and saute for 1 minute. Add 1/2 cup of broth and stir to scrape up any brown bits on the bottom of the pot. Add remaining broth, pepper, and thyme. Return chicken to the pot, stirring to combine. Bring to a boil over medium-high heat.
Cover and bake in the oven untilthe chicken is cooked through, about 20 minutes.
Using tongs, transfer chicken to a clean serving platter. Arrange potatoes around chicken. Add peas to the sauce in the pot. Cover and simmer over high heat until the peas are tender, stirring often, about 2 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.
FYI....I plan on trying it out Wednesday night...
Anyhow, on to the recipe for this week...but first I found this the January 2010 Inspirations from The Fresh Market.
Ingredients:
3 tbsp olive oil
4 chicken breasts
salt and freshly ground black pepper
1 1/2 lbs small red-skinned potatoes, halved (I'm using regular sized red potatoes)
4 large garlic cloves, minced
1 c chiken broth
1 1/2 tsp dried thyme (I'm using Italian seasoning)
8 oz frozen peas, thawed
2 tbsp salted butter
Preparation:
Preheat oven to 450 degrees F.
Heat oil in a large ovenproof pot over high heat. Sprinkle chicken with salt and pepper. Working in batches if necessary, cook chicken in the pot until golden brown on all sides, about 10 minutes. Transfer chicken on a plate, set aside. Add potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add garlic and saute for 1 minute. Add 1/2 cup of broth and stir to scrape up any brown bits on the bottom of the pot. Add remaining broth, pepper, and thyme. Return chicken to the pot, stirring to combine. Bring to a boil over medium-high heat.
Cover and bake in the oven untilthe chicken is cooked through, about 20 minutes.
Using tongs, transfer chicken to a clean serving platter. Arrange potatoes around chicken. Add peas to the sauce in the pot. Cover and simmer over high heat until the peas are tender, stirring often, about 2 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.
FYI....I plan on trying it out Wednesday night...
Saturday, April 24, 2010
New Recipes 4 Me
So, everyone should know right up front that I DO NOT cook. My husband is a chef so most of the time he cooks. Mind you I can bake and I actually like to bake a lot. But you can't survive on baking products so I decided I wanted to start cooking. This actually came about because Jamie and I have been talking about children lately and I would really like to stay at home with them when God gives them to us. But how can you be a stay-at-home mom but not cook?! Also a nice lady I work with who has seven children was telling me that she has a list of 30 meals that she can pick from and she does that then she goes to the store every two weeks and buys everything she'll need to make those recipes. That is an awesome idea so I decided I was going to start cooking from all that. This blog is going to be a blog about me trying new recipes, hence the name of it. I'm going to try one new recipe a week. I'll post it on here and then after I make it I'll post what my husband and I thought about it. This could be slow cooker recipes, appetizers, side dishes, soups, desserts, etc. So come back often because I'm going to be trying new recipes....
Also, my friend Erica maybe posting new recipes she tries on here as well! :)
Also, my friend Erica maybe posting new recipes she tries on here as well! :)
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