Wild Mushroom Beef Stew

Ingredients :


- 2 lbs. beef stew meat, cut in 1-inch pieces
- 3 Tbsp. flour
- 1 tsp. pepper
- 1 tsp. dried thyme
- 1 c. vegetable broth
- 1 6-oz. can tomato paste
- 1/2 c. red wine
- 4 garlic cloves, minced
- 3 pints wild mushrooms, in large pieces
- 1 c. fresh parsley, chopped


In a small bowl, combine the flour, pepper, and thyme. Add beef to the crock pot and toss to coat with seasoned flour. Combine the broth, tomato paste, wine, and garlic. Mix well and pour over beef. Add mushrooms on top of beef, but do not mix in.
Cover and cook on LOW for 8 hours. Do not lift lid during cooking! (I know you want to. But don’t.) Mix with chopped parsley before serving.

Grilled Honey Chicken with Glazed Pineapple

Ingredients:


- 1/4 cup vegetable oil
- 1/3 cup honey
- 1/3 cup soy sauce
- 1/4 teaspoon ground black pepper
- 1-2 TBSP lime juice
- 1/2 tsp garlic powder
- 4 skinless, boneless chicken breasts, pounded thin and halved
- 1 fresh pineapple, sliced into spears


Defrost chicken if needed. Pound thin using a meat mallet and slice in half.

Mix marinade ingredients in a gallon sized ziplock bag. Close the bag, shake it all up and use your hands to squish it to combine the ingredients. It's a very scientific process. {Not.}

Set aside about 3 TBSP of the marinade for the pineapple. If you're grilling veggies as well, I suggest doubling the marinade to have enough for those to soak separately from the chicken. Try zucchini, mushrooms, bell pepper and red onion. 

Add the chicken to the ziplock bag and once again , mix it around. Let the chicken marinate for about 6-8 hours in the fridge. Each time you open the fridge, pick it up and mix the marinade and chicken around again. 

To cut a fresh pineapple, I first slice off both the top and bottom parts. Standing the pineapple up on one of the ends, go around the outside and slice off the prickly exterior. Going from top to bottom, slice the pineapple in half, then lay it down on the cutting board. Slice each half in half again, then cut those quarters in half length-wise. Take each spear and slice the tough section of core off. Done!

Grill until juice from chicken runs clear. Pineapple should be on the grill for about 5-7 minutes, depending on the thickness of your spears. Brush the marinate on at about minutes 3 and 6. Enjoy!

 

 

 

Oven roasted potatoes

Ingredients :

russet potatoes - 2 pounds (1 kilo), washed and cut into wedges

olive oil - 1 tbsp

rosemary - 1 tbsp

garlic cloves - 2, pressed

salt and pepper - use very generoulsy

 

Yield: enough for 4 - 6 people as a side

 

 

 

Preheat the oven to 375 F (190 C)
In a large bowl, toss the potatoes with the olive oil, rosemary, garlic and salt and pepper, coating well.
Place potatoes in a single layer on a baking sheet lined with baking paper, and bake in the oven about 35 - 40 minutes, or until golden and softened.  (take the tray out a few times while baking and move the potatoes around with a spatula to ensure even cooking).

 

 

 

Baked Bacon

Line a rimmed baking sheet (jelly roll pan) with foil.(bakpapier)
Arrange the bacon in a single layer.
Place the tray of bacon in a cold oven. Turn on the oven to 400 degrees.
Bake for anywhere from 17-25 minutes, or until the bacon is cooked to your preference.
Baking time will vary depending on how fast your oven gets up to temp, and how thick your bacon is. Thinner bacon will cook faster than thicker bacon.
When the bacon is crispy, carefully remove the pan from the oven making sure not to spill the bacon grease.
Transfer the bacon to a paper towel lined plate to drain. Then ejoy!
If you want to save the bacon grease, pour it into a heat-safe container.

Crockpot beef and brocolli

Ingredients:


 - 1 pound boneless beef chuck roast, sliced into thin strips
 - 1 cup beef consumme
- ½ cup soy sauce
- ⅓ cup brown sugar or honey
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 2 tablespoons cornstarch
-2 tablespoons cooled sauce from the crock pot after being cooked

Fresh broccoli florets (as many as desired)


Place beef in a crock pot.
In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
Add broccoli to the crock pot. Stir to combine.
Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).

Raspberrie Whip

Ingredients :


- 1 Angel food cake, broken into 1" bits
- 1 8 oz carton of Cool Whip
- 1 C sour cream
- 1 C powdered sugar
- 1 pint red raspberries, well drained, fresh or frozen


In a medium bowl, mix together the Cool Whip, sour cream, and powdered sugar. Fold in raspberries. Place all the angel food cake bits in the bottom of a 9" x 13" baking dish. Pour the raspberry mixture over the cake. Cover the pan with plastic wrap and refrigerate one hour. Leftovers should be refrigerated immediately.

Slow cooker Pork tenderloin

Ingredients :


- 2 pound Pork Tenderloin
- 1 TBS Yellow Mustard
- 1 TBS worcestershire sauce-- more if ya like.
- 2 TBS olive oil
- 2 TBS Diced dried onions
- 1 1/2 TSP Garlic Salt or Powder

Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

Chicken Marsala

Ingredients :



 4 boneless, skinless chicken half breasts
1/4 cup cake flour
1/2 teaspoon salt
1/2 teaspoon oregano
4 tablespoons oil
4 tablespoons butter
1/2 teaspoons pepper
1 cup sliced fresh mushrooms
1 medium thinly sliced onion (optional)
1/2 cup Marsala wine


Combine flour, salt, pepper, and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms and optional onions. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.

Butter cake

Ingredients :



1 cup butter
2 cups sugar
1 tsp vanilla
4 eggs
3 cups flour (All Purpose)
1 tsp baking soda
1/2 tsp. salt
1 1/3 cup buttermilk


Preheat oven to 350 degrees F. Butter and flour baking dish.

Beat together butter and sugar until fluffy. Beat in vanilla. Add eggs one at a time, blending well after each addition. Combine flour with baking soda and salt. Add to batter alternately with buttermilk, beginning and ending with flour.

Pour batter into prepared baking dish. Bake for about 1 1/2 hours or until a pick inserted comes out clean.

Allow cake to stand 8-10 minutes and remove from pan and finish cooling on a rack.

Honey Mustard Grilled Chicken

Ingredients

• 6 Boneless Chicken Breasts
• 3 Tablespoons of Mayonnaise or Dressing
• 1/3 Cup Dijon Mustard
• 1/4 Cup Honey
• 1 1/2 Teaspoons Soy Sauce
• 1 Teaspoon Lemon Juice

 

 

Mix together Dijon, Honey, Soy Sauce and Lemon juice.

Remove 3 tablespoons of the Honey Mustard Sauce and set aside.

Mix the chicken breasts with the marinade and let sit up to 4 hours in the fridge

Preheat the grill to medium and grill the chicken 6-7 minutes per side or until juices run clear and the chicken reaches 170 degrees.

 

Sauce

 

Add 3 tablespoons of mayo or dressing to the reserved Honey Mustard Sauce

Drizzle over chicken breasts and enjoy!

 

 

 

 

Oven potato

Beefstew

Ingredients :

 

 

 

- 2  pounds Stew Meat (or 2 pounds any lean roast cut into 1 inch or so squares)

- 1/2 cup flour

- 2  teaspoon salt

- 1  teaspoon pepper

- 1  teaspoon onion powder

- 1  teaspoon thyme

- cooking oil (about 4 teaspoons)

- 14 ounce can beef broth

- 6 ounce can tomato paste

- 1  1/2 pounds red potatoes quartered or diced (1 inch or so)

- 1 pound bag baby carrots

- 1  white onion diced large

- 2 cups frozen peas

 

 

Combine flour, salt, pepper, onion powder, and thyme in a big ziplock bag. Shake, then add the stew meat.

Shake to coat the pieces evenly.

Brown the meat in the cooking oil on all sides, you don't need to cook the meat through. You may need to cook the meat in batches.

Dump the meat into the slow cooker.

Put the pan back on the stove and de-glaze the pan with the beef broth, and tomato paste, scrap up any brown bits of meat and flour into the sauce. This will only take a minute or so.

Add the sauce to the slow cooker.

Add the potatoes, carrots and onions to the slow cooker.

Give everything a big stir.

Cook on low for 7 to 8 hours.

Add peas at the end of cooking time. Put lid back on and cook for 15 more minutes or so, to thaw the peas.

 

 

 

Whole Chicken in the crockpot

Ingredients :


-1 large chicken, we used about a 3.5 pound one but you can use whatever size you like that fits in your crock pot
- 2  teaspoons paprika
- 1  teaspoon salt
- 1  teaspoon onion powder
- 1  teaspoon thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 onion (we used a red onion because it's what we had on hand)



Loosely chop the onion and layer it on the bottom of the crock pot.
Combine the spices in a small bowl.
If need be clean the insides out of the chicken and then rub the spice mixture all over the chicken (and in the inside too if you like).
Place the chicken on top of the onion in the crock pot and put on the lid. No need to add any kind of liquid.
Cook for 4-5 hours or until chicken is fully done on high setting .
Leave it on low untill you eat it .

Pineapple Teriyaki Chicken

Ingredients:

 

- 6 chicken breasts

- 6 Pineapple Rings

 
Teriyaki Sauce :
 

- 3 Tablespoons Soy Sauce (I use low sodium)

- 2 Tablespoons Fresh Lime Juice

-2 Tablespoons Pineapple juice

- 3 Tablespoons Honey

- 3 Tablespoons Ketchup

-1/2 teaspoon sesame oil

- 1 clove garlic, minced

- 1 Tablespoon fresh ginger root, grated

- 2 Tablespoons finely minced green onions

 

Combine all sauce ingredients.

In a small Ziplock bag, place the pineapple rings and 3 tablespoons of Teriyaki Sauce.

In a larger Ziplock bag, add Chicken breasts and teriyaki sauce. Marinate 4 hours or overnight if possible.

Preheat grill to medium. Grill chicken for about 15 minutes or until no pink remains. Grill pineapple slices for 5 minutes.

 

 

3 envelop roast

Ingredients:

- 3 pound beef roast such as chuck roast
- 1 envelope of dry Italian salad dressing mix
- 1 envelope of dry ranch salad dressing mix
- 1 envelope of dry brown gravy mix
- 2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

West Virginian pepperoni roll

Ingredients :

- 3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can )
-56 pepperoni slices
-Block of cheese (Colby &Monterey Jack )
-Parmesan
-Oregano
-1 jar pizza sauce

Cut the block of chees into at lease 28 squares.
Flatten a biscuit out and stack a pepperoni and cheese on top.
Gather up the edges of the biscuit .
Line the rolls up (seam side down) in a greased pan 9x13 inch pan .
Springle with oregano.
Back at 450F for 18 to 20 minutes.
Serve the rolls with warm pizza sauce for dipping.