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.