Beef Stew with Roasted Winter Vegetables

This twist on traditional beef stew is a welcome addition to any winter table. The vegetables are first roasted to bring out their full flavor. Spoon piping hot stew over mashed potatoes flavored with bay leaves.

Makes 6 servings.

Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients

4 cups cubed winter vegetables (cut into 1/2-inch pieces), such as carrots, butternut squash, parsnips or sweet potatoes
1 medium onion, cut into 1/2-inch pieces
2 tablespoons olive oil, divided
1 1/2 pounds boneless beef sirloin steak, cut into 1-inch cubes
3/4 cup Kitchen Basics® Chicken Stock
1/4 cup dry red wine
5 McCormick® Gourmet Collection Turkish Bay Leaves, divided
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1/2 teaspoon salt
1/2 teaspoon McCormick® Gourmet Collection Thyme Leaves
3 cups prepared mashed potatoes

Directions

1. Preheat oven to 425°F. Toss cubed vegetables and onion with 1 tablespoon of the oil. Place on large baking sheet. Roast 20 minutes or until vegetables are golden in color.
2. Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium-high heat. Add beef; cook and stir 5 minutes or until browned. Add roasted vegetables, stock, wine, 3 of the bay leaves, pepper, salt and thyme. Simmer 5 to 10 minutes or until sauce is slightly thickened.
3. Prepare fresh or instant mashed potatoes, adding remaining 2 bay leaves to the cooking water. Remove bay leaves from potatoes and stew. Serve stew over mashed potatoes.

Tips

Test Kitchen Tip: Prepare as directed using 1/4 cup apple juice in place of wine.

Recipe: http://mccormickgourmet.com/Recipes/Main-Dishes/Beef-Stew-with-Roasted-Winter-Vegetables.aspx

Cuban Stuffed Peppers

Bell peppers are filled with a Cuban picadillo stuffing of rice, ground beef, tomatoes, raisins and Spanish olives.

Makes 6 servings.
Prep Time: 15 minutes
Cook Time: 45 minutes

 

3 medium bell peppers, halved lengthwise, stem and seeds removed

1/2 pound ground beef

1 small onion, chopped

1 tablespoon McCormick® Gourmet Collection Cuban Seasoning

1 large tomato, chopped

1/4 cup dry white wine

1 can (8 ounces) tomato sauce

1/4 cup toasted slivered almonds

1/4 cup raisins

2 tablespoons chopped pimiento-stuffed Spanish olives

1 cup cooked rice

1. Bring large saucepan of water to boil. Add bell pepper halves; cook 15 minutes on medium heat or until tender. Immediately remove bell peppers with slotted spoon to ice bath to stop cooking process. Pat dry with paper towels. Arrange bell pepper halves, cut-sides up, in 13x9-inch baking dish.

2. Meanwhile, preheat oven to 350°F. Brown ground beef in large skillet on medium-high heat. Drain fat. Add onion and Seasoning; cook and stir 4 minutes or until onion is tender. Stir in remaining ingredients except cooked rice. Cook and stir 5 minutes. Stir in rice. Spoon beef mixture evenly into bell pepper halves.

3. Bake 20 minutes or until bell peppers are tender.


Recipe is from:  www.mccormickgourmet.com/Recipes

Susan's Gourment Mash Potatoes

I have been making this side dish for about 25 years!! I just love it with a good cut of meat!!!



5 -  Med Size Potatoes - Cooked

1 - 1 1/2 cups of Mild Cheddar Cheese

1 - Stick of Salted Butter

5 - Green Onions, Chopped

1 - 1 1/2 Cups of Sour Cream

1/2 - teaspoons of white pepper

Chives for Garnish

Preheat oven to 350 degrees:

First, broil the potatoes until you can stick a fork half way though them...cool... Take the outside skin off...Grate them - large side of grater! 



Melt butter, then put all ingredients together, then add chives if you want. 

Put in GLASS casserole pan, (do not put in metal pan, it will not taste right), cook in oven for about 40 mins...if you do it ahead and put in frig, cook 50 mins

The Best Spicy 3 Bean Chili

This Chili recipe is the best one around, I have throw all others away!! Beyond Yummy!!!

1 pound extra-lean ground beef

1 pound boneless pork loin chops, cut into bite-size pieces

1/2 teaspoon pepper

1/4 teaspoon salt

Vegetable cooking spray

2 onions, chopped

4 garlic cloves, minced

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can pinto beans, rinsed and drained

1 (15-ounce) can kidney beans, rinsed and drained

2 (4-ounce) cans diced green chiles

1 (28-ounce) can crushed tomatoes

1 (1.12-ounce) envelope fajita seasoning

1 (14.5-ounce) can fat-free reduced-sodium chicken broth

2 tablespoons fresh lime juice

2 teaspoons hot sauce

 Toppings: chopped fresh cilantro, chopped tomatoes, reduced-fat shredded Mexican 4-cheese blend

Instruction:

Cook first 4 ingredients in a Dutch oven coated with cooking spray until beef crumbles and is no longer pink. Drain; return to Dutch oven.

Add onions and garlic to Dutch oven, and cook 5 to 7 minutes or until onions are tender.

Stir in black beans and next 8 ingredients. Bring to a boil; reduce heat, and simmer 30 to 40 minutes or until pork is tender. Serve with desired toppings.

From:  www.myrecipes.com

Paige Matthes Irving Fudge Recipe

Paige Matthes Irving Fudge Recipe

I am thinking about making some fudge for hubby!!!!!

3/4 cup butter
3 c sugar
2/3 c evap milk
1 12 oz pkg choc chips
7oz  jar marshmallow creme
1 teaspoon vanilla
2 cups of Walnuts (if you choose or any nut that you like)

Mix butter, sugar & evap milk in saucepan-bring to a full boil stirring constantly. Continue boiling 5 min over med heat.

Take off heat and stir in chips until melted, then marshmallow creme & vanilla, then add nuts (if so desired). I use a 8x8 in square pan, I also use wax paper and spray with Pam Olive Oil.  Then cut into 1 1/2 to 2 inch squares after you lift out of pan (the wax paper makes it easy to take out of pan)

Grandmother Paula's Red Velvet Cake

This is from Paula Deans website!! I have made this 3 times in the last 6 months...It is so yummy!

Ingredients

Cake:

2 cups sugar

1/2 pound (2 sticks) butter, at room temperature

2 eggs

2 tablespoons cocoa powder

2 ounces red food coloring

2 1/2 cups cake flour

1 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 tablespoon vinegar

Icing:

1 (8-ounce) package cream cheese

1 stick butter, softened

1 cup melted marshmallows

1 (1-pound) box confectioners' sugar

1 cup shredded coconut

1 cup chopped pecans

Directions

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting

Icing:

Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

Chicken Parmesan with Spaghetti!

One of Jack's favorite, have with Farm Fresh Bread and Cesar Salad!

Ingredients

1/4 cup extra-virgin olive oil, plus 3 tablespoons

1 medium onion, chopped

2 garlic cloves, minced

2 bay leaves

1/2 cup kalamata olives, pitted

1/2 bunch fresh basil leaves

2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed

Pinch sugar

Kosher salt and freshly ground black pepper

4 skinless, boneless, chicken breasts (about 11/2 pounds)

1/2 cup all-purpose flour

2 large eggs, lightly beaten

1 tablespoon water

1 cup dried bread crumbs

1 (8-ounce) ball fresh buffalo mozzarella, water drained

Freshly grated Parmesan

1 pound spaghetti pasta, cooked al dente

Directions

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once. 

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

I made this when it was Brayden's last days with his Nana and Grandpa Jack...Brayden just loved them!    
               

Beach-Shack Shrimp Tacos with Cucumber Salad

Ingredients

• Salad
• 2 cups sliced Kirby cucumbers
• 1/2 cup sliced radishes
• 1/4 cup torn cilantro leaves
• 2 Tbsp rice-wine vinegar
• Tacos
• 8 corn tortillas
• 24 peeled raw jumbo shrimp (about 1 lb)
• 1 Tbsp Caribbean jerk seasoning
• 2 cups thinly shredded green cabbage
• 1 ripe mango, peeled and diced
• 1/4 cup sliced red onion
• 1/4 cup chopped cilantro
• 2 Tbsp light mayonnaise
• 1 Tbsp rice-wine vinegar

Directions

• Salad: Combine ingredients in a bowl. Set aside.
• Tacos: Coat a large nonstick skillet with nonstick spray; heat over medium heat. Add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes, or until light golden in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable.
• Sprinkle shrimp with jerk seasoning. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; sauté 3 minutes or until cooked through. Remove to a plate.
• Toss remaining taco ingredients in a bowl until blended.
• To assemble the Tacos: Top each tortilla with about 1⁄2 cup cabbage mixture and 3 shrimp. Fold in half to eat. Serve with the salad

grillingcompanion.com - Beef-Shish-Kabobs

Kabobs (or kebabs) are a favorite of ours. It’s hard not to love meat on a stick. Or veggies, if that is your thing, even though the term shish kebab (şiş kebap in Turkish) translates to “grilled meat on skewers”. Originally this was a Turkish dish of marinated lamb that was skewered and grilled over a charcoal fire. But today, we skewer and grill everything from eggplant to chicken.
It is often recommended to choose food that will cook at the same rate when putting them on the same skewer. We like the intermingling of flavors so we try to adjust the size of the meat cubes to cook along with our vegetables, with a few exceptions. Cherry tomatoes are best cooked separate since they will cook so quickly.

Wonderful Beef Shish Kabob

Ingredients:
1 pound beef sirloin, top sirloin, or filet
1 medium onion
1 green pepper
10 large white mushrooms
1 red pepper (optional)
2/3 cup dry red wine, burgundy or pinot noir
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon paprika
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 tablespoon olive oil

Directions:
If you are using bamboo skewers, start by submerging them in water using a dish or a paper towel to hold them underwater. Let them soak for 30 minutes. We use double skewers as it makes it easier to turn without having the ingredients spin on the skewer. You can use two bamboo skewers or buy some double prong skewers.

Make the marinade
In a stainless or glass bowl large enough to hold the meat, add the wine, salt, sugar, paprika, black pepper, garlic powder, and onion powder. Mix the marinade.

Cube it
Cut the steak into 1 inch to 1 1/2 inch cubes. Add the cubes to the marinade bowl. Let it rest for 2 hours in the fridge. Then remove it from the refrigerator and let it come back to room temperature like we did in the filet mignon recipe. Let it sit at room temp for about 30 minutes.
Cut the onion in half and then cut each half into quarters. Cut the green pepper open and clean out the seeds. Cut the pepper into 1 inch squares (or close to square as you can). You can leave the mushrooms whole, but for larger mushrooms, we recommend you cut them in half. Optionally you can marinade the veggies in Italian dressing.

Skewer ewe (well, skewer beef in this case. Lamb kabobs are a different recipe)
We like to alternate between onions and peppers, as they add great flavor to the meat while cooking. We also throw the mushrooms in every now and then. The onion, peppers and meat play well with the mushrooms. It’s nice to see the meat and vegetables getting along so well.
After assembling the kabobs, brush some oil on the skewered meat and veggies at this point, to keep them from sticking.

Prep the grill
If using gas, heat the grill on high for 10 minutes prior to cooking. If cooking on coals, it is best to use natural hardwood charcoal. Add enough coals to cook over a high heat for 10 to 15 minutes.

Grill ‘em
Place the kabobs on the hot grill directly over the flame or coals. Keep the lid open since we are cooking on direct heat. Grill for 10 to 12 minutes, rotating 90 degrees every 4 minutes, until the meat is cooked to desired level of doneness. Remove the kabobs from the grill and let them rest for 3 or 4 minutes before serving.

Now you too can enjoy this wonderful beef shish kabob recipe. Keep coming back to see our other shish kebab recipes and other uses for skewers.

Julia Baker's German Chocolate Souffle Cake

This cake is a little tricky to make but it's so good you won't mind putting in the extra effort.

ingredients

• For the Cake:
• 12 ounce Fine Dark Chocolate (62-68% cocoa mass)
• 2 tablespoons Cocoa Powder
• 1 Stick Unsalted Butter
• 8 Egg (Separate Yolks from Whites)
• 1 cup Coconut Oil
• 3/4 cup Sugar (Use an additional 1 tablespoon for whipping egg whites)
• 1 cup Sweetened Flaked Coconut
• 1 cup Chopped Pecans
• For the Coconut-Pecan Custard:
• 1 cup Evaporated Milk
• 1 cup Sugar
• 3 Egg Yolks
• 1/2 cup Unsalted Butter
• 1 teaspoon Vanilla
• 1 cup Sweetened Flaked Coconut
• 1 cup Chopped Pecans
• For the Decor:
• Powdered Sugar
• Cocoa Powder
• Fine Sieve for dusting top of cake when cool
• For the Sauce and Cream:
• Chocolate Ganache to spoon on top of cake before serving
• 1 cup Heavy Cream
• 1 cup Fine Dark Chocolate Chips (58-60% cocoa mass)
• 1 cup Heavy Whipping Cream
• Powdered Sugar to sweeten cream to taste
• For the Coconut Milk Whipped Cream:
• 1 can of Coconut Milk (Refrigerated for at least 2 hours or overnight)
• Sifted Powdered Sugar for sweetening

kitchenware

• Springform Pan
• Hand Mixer
• Mixing Spoon
• Mixing Bowl
• Liquid Measuring Cup
• Measuring Cup (set)
• Measuring Spoons

stepsingredients per stepinstructions

• 
  Preheat oven to 300 degrees F. Butter and flour a 9" springform pan. Set aside.
• 
  1 cup Evaporated Milk
  1 cup Sugar
  3 Egg Yolks
  1/2 cup Unsalted Butter
  1 teaspoon Vanilla
  In a saucepan, combine all coconut-pecan filling ingredients except the coconut and pecans.
• 
  Cook and stir over medium heat until thick, about 12 minutes.
• 
  1 cup Sweetened Flaked Coconut
  1 cup Chopped Pecans
  Stir in coconut and pecans. Beat until thick. Set aside to cool.
• 
  Melt chocolate, butter, coconut oil, and cocoa powder together over a double boiler.
• 
  12 ounce Fine Dark Chocolate (62-68% cocoa mass)
  2 tablespoons Cocoa Powder
  1 Stick Unsalted Butter
  1 cup Coconut Oil
  Using a standing or hand mixer, beat yolks with sugar until thick and pale yellow.
• 
  8 Egg (yolks)
  3/4 cup Sugar
  Using a standing or hand mixer, beat whites to form soft peaks. Add 1 tablespoon sugar to whites and beat until firm peaks.
• 
  1 tablespoon sugar
  8 Egg (whites)
  Fold 1/3 chocolate into yolks, then 1/3 whites, more chocolate, more whites, more chocolate, and finish the whites and 2 cups of the coconut-pecan filling. Do not over mix.
• 
  Powdered Sugar
  Cocoa Powder
  Fine Sieve for dusting top of cake when cool
  Pour batter into prepared spring form pan. Place in oven and bake 40-45 minutes. Remove from oven and let rest until room temperature.
• 
  Remove spring form and using a fine sieve, dust top of cake lightly with powdered sugar and then cocoa powder.
• 
  1 cup Heavy Cream
  1 cup Heavy Whipping Cream
  Cut slices of cake then drizzle with chocolate sauce and add a dollop of whipped cream on the side.
• 
  1 cup Fine Dark Chocolate Chips (58-60% cocoa mass)
  Powdered Sugar to sweeten cream to taste
  For the Chocolate Sauce: Boil cream in sauce pan.
• 
  1 can of Coconut Milk (Refrigerated for at least 2 hours or overnight)
  Add chocolate chips and whisk until smooth. Sweeten with powdered sugar. Serve warm.
• 
  Sifted Powdered Sugar for sweetening
  For the Whipped Cream: Whip cream with whisk or mixer until desired firmness.
• 
  Sweeten (if desired) with powdered sugar. Serve on side of cake.

I just love this side dish!!! It is a must to make!

This recipe is from the Chew.com - Mario Batali's Warm Shrimp Salad with Green Beans and Chilies

Mario Batali's Warm Shrimp Salad with Green Beans and Chilies

• 2 pounds Large Shrimp (21-30 per pound - peeled and deveined)
• 1/4 cup plus 3 tablespoons Extra-virgin Olive Oil
• 2 tablespoons Black Olive Paste
• 1 teaspoon Hot Red Pepper Flakes
• 1 pound Green Beans or Haricots Verts (trimmed)
• 1 Cup (4 ounces) Hazelnuts (coarsely chopped)
• 1 Red Onion (halved lengthwise and very thinly sliced)
• 2 Red hot chile peppers (very thinly sliced)
• Grated zest and juice of 1 Lemon
• 1 teaspoon (About) Freshly ground Black Pepper

Instructions:

Preheat a gas grill or prepare a fire in a charcoal grill. Place a piastra on the grill to preheat.

• step 2

2 pounds Large Shrimp (21-30 per pound - peeled and deveined)
3 tablespoons Extra-virgin Olive Oil
2 tablespoons Black Olive Paste
1 teaspoon Hot Red Pepper Flakes
2 Red hot chile peppers (very thinly sliced)

Place the shrimp in a bowl, add 3 tablespoons of the olive oil, the olive paste, 1 red chile and red pepper flakes, and mix well with your hands to coat the shrimp. Set aside.

• step 3

1 pound Green Beans or Haricots Verts (trimmed)

Bring a large pot of generously salted water to a boil. Set up an ice bath. Drop the beans into the boiling water and cook just until al dente, about 5 minutes. Drain and plunge into the ice bath to cool, then drain well.

• step 4

1 Cup (4 ounces) Hazelnuts (coarsely chopped)
1 Red Onion (halved lengthwise and very thinly sliced)
Grated zest and juice of 1 Lemon
1 teaspoon (About) Freshly ground Black Pepper

Place the beans in a serving bowl, add the hazelnuts, red onion, lemon juice and zest and second chile, and toss to mix. Set aside.

• step 5

Spread the shrimp on the piastre in a single layer (cook in two batches if necessary) and cook until pink and golden brown on the first side, about 2 minutes. Turn and cook until just cooked through, about 2 minutes longer.

• step 6

1/4 cup Extra-virgin Olive Oil

            Toss the shrimp into the bowl with the beans. Add the remaining 1/4 cup olive oil                   toss      well.            Season generously with black pepper, and serve warm or at room temperature.

Blackberry Cobbler

Ingredients:
2 tbsp. cornstarch
3/4 cup sugar
1 tsp cinnamon
1 cup water
1 1/2 cups blackberries

TOPPING:
1 cup homemade bisquick
2 tsp. sugar
2 tbsp. butter, melted
1/4 cup milk

Preparation:

1.   Preheat oven to 400 degrees.

2.   Combine water, sugar, cornstarch, cinnamon and blackberries. Bring to boil. Cook for 2 minutes. Pour into casserol dish and cover with topping.

3.   TOPPING: mix bisquick, sugar, butter and milk.

Bake until golden, about 25 to 30 minutes.