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Beef Stew and Gifts

I cannot believe Christmas Eve is tomorrow night. Where has this year gone? I. have. no. idea. I haven't even wrapped presents. I didn't trust my 2 year old with presents under the tree. That's temptation at it's finest. Although, she hasn't messed with the ornaments at all. 

But now, thinking about all the presents that need to be wrapped, just to be ripped open tomorrow night, seems pretty pointless. That is the fun part, though. Watching her open the gifts. Let me get to wrappin'.

On a less work to do note, I love cooking in my Crock-Pot. Being able to scoop out the food to serve at supper, without slaving in the kitchen, is a dream. Here is my beef stew recipe. Perfect for these winter nights.

Hearty Crock-Pot Beef Stew

1.5 lbs. Beef Stew Meat
1/2 Cup Flour
1/2 Tsp. Salt
1/2 Tsp. Pepper
3 Large Potatoes (cubed)
2 Celery Ribs (diced)
1 Bag of Mini Carrots
1 Can of Green Beans
1 Yellow Onion (finely diced)
1/4 Cup Balsamic Vinegar
1/2 Cup Red Cooking Wine
6 Cloves Garlic (minced)
2 Cups Beef Broth
4 Tsp. Worcestershire Sauce
1 Tsp. Paprika
2 Bay Leaves

-Place meat in a large Ziploc bag. Mix the flour with the salt and pepper. Pour into the bag with the meat. Shake to coat the meat. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the meat and brown it on the outside to sear it. That should take a few minutes. After the meat is browned, add to your Crock-Pot.

-Cube the potatoes and chop the celery. Add both to the Crock-Pot. Add the carrots and can of green beans.

-Pour 1 tablespoon olive oil into the same skillet. Add the finely chopped onion. Cook over medium heat until they are translucent. Then add the balsamic vinegar and red cooking wine. Cook for two minutes and scrape the bottom of the skillet to lift the meat scrapings into the liquid. Pour into the Crock-Pot, making sure you get the onions.

-Add the minced garlic, beef broth, Worcestershire, paprika, and bay leaves to the Crock-Pot. Stir and cover. Cook on low for 10 to 12 hours, or on high for 5 to 6 hours. Serves 4-6. Enjoy!

                                                                                      

Switchin Chicken

So, I made a huge leap. I switched my blog from Wordpress to Blogger. After spending a whole night researching and making up my mind, I finally came to the decision. Since Google is the king and owns Blogger, it seems only natural to go over to their side. Also, with Wordpress, I didn't have any control over customizing my blog and the use of ads on it. Because, I will sell out one day. One. Day. 

Anystartingmyviewcountbackatzero, here is an awesome recipe. I had all the ingredients at my house, so it was a win/win situation. The dish wasn't too spicy, but had just enough zest. Leftovers are just as good the next day.

White Chicken Enchiladas

10 soft tortillas 

2 cups cooked, shredded chicken 

1 cup shredded Monterey Jack cheese

3 tbsp. butter

3 tbsp. flour

1 cup shredded Monterey Jack cheese (again)

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chilies

- Preheat an oven to 350 degrees.  Grease a 9x13 pan

- Mix the shredded chicken and 1 of the cups of cheese.  Put on top of tortillas and roll them up. Place in the pan 

- Melt butter over medium heat in a small sauce pan. Stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat until thick and bubbly.  

- Stir in sour cream and chilies. Don't bring to boil, you don't want curdled sour cream.

- Pour over enchiladas and top with remaining 1 cup of cheese.

- Bake for 22 mintues and then under high broil for 3 min to brown the cheese.

Chili, But Not Cold

'Tis the season for yummy stews and chili. I love using my huge slow cooker for these types of meals. It's just easy to throw stuff in the pot round lunch time, and let it cook throughout the day. Something about cold weather and having delicious aromas permeating a warm house is just comforting. This chili recipe is hearty and thick, my kind of dish. Add more tomato sauce if you are a soupy chili fan. It's like choose your own adventure chili recipe. The last time I made it I wished I had doubled the recipe. Left-overs the next day just weren't enough.

Crock Pot Chili
|| ingredients ||

1 pound ground beef

1/2 onion, chopped

2 cloves garlic, minced (I added about five cloves, but enough about me)

1/2 tablespoon olive oil

1 (16-oz) can pinto beans, drained and rinsed

1 (16-oz) can kidney beans, drained and rinsed
1 (16-oz) can black beans, drained and rinsed***

1 (16-oz) can tomato sauce

1 (16-oz) can diced tomatoes

1/2 teaspoon garlic powder

2 tablespoons chili powder, add more for spiciness

1/2 tablespoon oregano

1/2 teaspoon cumin

3 tablespoons Worcestershire

1 tablespoon Tabasco

1 tablespoon liquid from a jar of Pepporocini peppers

1/4 cup water

salt and pepper to taste

shredded cheese and sour cream, for serving

***update*** I have been adding one can of black beans each time I've made this. Noms.

-Saute the minced garlic (Pampered Chef garlic press) and chopped onion in the oil until barely golden. Add the ground beef and cook until browned; drain.

-Drain and rinse the two cans of beans and add them to your crock-pot. Add the beef, tomato sauce, and diced tomatoes. Then add the rest of the ingredients (except cheese and sour cream) to the crock-pot and stir well. Cook on low for 4 hours, but it can cook pretty much all day.

-Serve with shredded cheese and sour cream, or whatever suits your fancy. Serves 4-6

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