Sunday, April 29, 2018
Beef Bourguignon is a delicious French Stew. Succulent and tender bites of beef that have been cooked in a red wine sauce for 8 hours. The aroma as it cooks is intoxicating.
I first got introduced to Beef Bourguignon by Julia Child. I fell in love with the first bite. This recipe is cooked in a slow cooker and the results are just as delicious as if it were cooked in a Dutch Oven.
Slow Cooker Beef Bourguignon
6 strips bacon cut in 1/2" pieces
3 lbs beef rump or chuck cut in 1 1/2" cubes
1 large carrot peeled and cubed
1 medium onion cubed
3 T flour
10 oz can condensed beef broth
1 T tomato paste
2 cloves garlic minced
1 t whole thyme
1 whole bay leaf
1/2 lb white pearl onions peeled
1 lb mushrooms, sliced
2 T butter
1 1/2 t salt
1/8 t black pepper
1/2 cup red wine, preferably Burgundy or Cote du Rhone
Cook bacon in large skillet until crips. Remove and drain. Add beef cubes and brown well. Placed browned beef cubes in Crock-Pot. Brown carrot and onion. Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Stir in flour. Add broth, mix well, and add to Crock-Pot. Add cooked bacon, thyme, tomato paste, garlic, bay leaf, and pearl onions. Cover and cook on low 8 to 10 hours. Saute mushrooms in 2 tablespoons butter and add to crock pot with wine about an hour before serving. To thicken gravy: Turn Crock-Pot to high. Cream 1/4 cup flour and 2 tablespoons butter. Roll into pea size balls and drop into Crock-Pot. Bring to boil and let thicken.
Wednesday, April 25, 2018
Slow Cooker Barbacoa
From Taste of Home
1/4 cup lime juice
1/4 cup cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, thinly sliced
4 teaspoons ground cumin
3 teaspoons dried oregano
1-1/2 teaspoons pepper
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 cup reduced-sodium chicken broth
1 boneless beef chuck roast (3 to 4 pounds)
3 bay leaves
Place the first nine ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low 7-9 hours or until meat is tender.
Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed and rice is tender. Remove from heat; gently stir in cilantro and lime juice.
Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with two forks; return to slow cooker.
Yield: 8 servings.
Thursday, April 12, 2018
Make this dish some night and enjoy its wonderful flavors.
Beef Stir-Fry With Bell Peppers And Black Pepper Sauce
From Cook's Illustrated Magazine
1 tablespoon plus 1/4 cup water
1/4 teaspoon baking soda
1 pound flank steak, trimmed, cut into 2- to 2 1/2-inch strips with grain, each strip cut crosswise against grain into 1/4-inch thick slices
3 tablespoons soy sauce
3 tablespoons dry sherry or Chinese rice wine
3 teaspoons cornstarch
2 1/2 teaspoons packed light brown sugar
1 tablespoon oyster sauce
2 teaspoons rice vinegar
1 1/2 teaspoons toasted sesame oil
2 teaspoons coarsely ground pepper
3 tablespoons plus 1 teaspoon vegetable oil
1 red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
1 green bell pepper, stemmed, seeded, and cut into 1.4-inch-wide strips
6 scallions, white parts sliced thin on bias, green parts cut into 2-inch pieces
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1. Combine 1 tablespoon water and baking soda in medium bowl. Add beef and toss to coat. Let sit at room temperature for 5 minutes.
2. Whisk 1 tablespoon soy sauce, 1 teaspoon sherry, 1 1/2 teaspoons cornstarch, and 1/2 teaspoon sugar together in a small bowl. Add soy sauce mixture to beef, stir to coat, and let sit at room temperature for 15 to 30 minutes.
3. Whisk remaining 1/4 cup water, remaining 2 tablespoons soy sauce, remaining 2 tablespoon sherry, remaining 1 1/2 teaspoons cornstarch, remaining 2 teaspoons sugar, oyster sauce, vinegar, sesame oil, and pepper together in second bowl.
4. Heat 2 teaspoons vegetable oil in 12-inch non stick skillet over high heat until just smoking. Add half of beef in single layer. Cook without stirring for 1 minute. Continue to cook stirring occasionally, until spotty brown on both sides, about 1 minute longer. Transfer to bowl. Repeat with remaining beef and 2 teaspoons vegetable oil.
5. Return skillet to high heat, add 2 teaspoons vegetable oil, and heat until beginning to smoke. Add bell peppers and scallion greens and cook, stirring occasionally, until vegetables are spotty brown and crisp tender, about 4 minutes. Transfer vegetables to bowl with beef.
6. Return now-empty skillet to medium-high heat and add remaining 4 teaspoons vegetable oil, scallion whites, garlic, and ginger. Cook, stirring frequently, until lightly browned, about 2 minutes. Return beef and vegetables to skillet and stir to combine.
7. Whisk sauce to recombine. Add to skillet and cook, stirring constantly, until sauce has thickened, about 30 seconds. Serve immediately over cooked rice.
Monday, March 26, 2018
I will say this recipe is a keeper. The family loved it. It was a great tasting dish that had a nice flavor.
Slow Cooker Chicken Burrito Bowls
1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 (14.5-ounce) can diced tomatoes
1 cup low-sodium chicken broth, divided, plus more if needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon ground cumin
1 cup brown rice
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
Optional toppings: Shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce
Combine the chicken breasts, diced tomatoes and their juices, 1/2 cup of chicken broth, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional broth if needed. Cover with the lid and cook on low for 3 to 4 hours.
Uncover and add the rice, beans, corn, and remaining 1/2 cup chicken broth. Cover and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.
Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.
Serve burrito bowls with a selection of toppings.
Wednesday, March 14, 2018
I served the shredded chicken with some corn and biscuits. The next day for lunch, I made Mississippi chicken sandwiches. Both were delicious.
Crock Pot Mississippi Chicken
From The Country Cook
3 lbs boneless, skinless chicken breasts
1 packet au jus gravy mix
1 packet ranch dressing mix
1/2 cup salted butter (1 stick)
6 peperoncini peppers
1. Add chicken breasts to the bottom of the slow cooker.
2. Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken.
Then, top with stick of butter.
3. Cover and cook on low for 6-8 hours. The chicken will produce its own juices so you don't have to add any other liquid to this.
4. When it's ready, take a couple of forks and shred the chicken. It will be very tender.
Sunday, February 25, 2018
With St. Patrick's Day around the corner a nice plate of Corned Beef and Cabbage is in order. I believe this is one of my favorites for St Patrick's Day. The flavor of the beefy goodness permeates the carrots, potatoes, onions (not called for in the recipe, I just added a few boiling onions), and the cabbage. Delicious. I have made Corned Beef and Cabbage before in a slow cooker but it wasn't as good as this recipe. The secret I found out was how the ingredients were layered in the slow cooker. Believe me it does make a difference. The meat is centered on the bottom surrounded by the potatoes and carrots and onions. The cabbage goes on top.
A delicious meal to celebrate St Patrick's Day.
Slow Cooker Corned Beef And Cabbage
From Cook's Country Magazine
1 (3 1/2-4 pound) corned beef brisket roast, about 2 inches thick, rinsed, fat trimmed to 1/4 inch
1 tablespoon pickling spice
1 1/2 pounds red potatoes, unpeeled
1 pound carrots, peeled and halved crosswise
1 small head green cabbage (1 1/4 pounds)
6 cups water
4 tablespoons unsalted butter cut into 1/2-inch pieces
1. Set beef in slow cooker and sprinkle with pickling spice. Tuck potatoes and carrots between beef and sides of slow cooker. Cut cabbage into six 2-inch wedges through core, leaving core intact so wedges stay together while cooking. Arrange cabbage on top of beef. Add water. Cover and cook until beef is tender, 6 to 7 hours on high or 8 to 9 hours on low.
2. Turn off slow cooker. Gently push cabbage aside, remove beef from slow cooker, and transfer to carving board. Tent with aluminum foil and let rest for 15 minutes. Cover slow cooker to keep vegetables warm while beef rests.
3. Slice beef thin against grain; transfer to serving platter. Using slotted spoon, transfer vegetables to platter with beef. Dot vegetables with butter. Serve.
Serves 6 to 8
Saturday, February 24, 2018
Start with cooking some bacon and then remove and drain on paper towels. Cook some diced onions and green peppers (I used a red pepper) in the bacon drippings. Add some Pork and Beans, barbecue sauce, brown sugar, cider vinegar, and some mustard. Stir and bring to a simmer. Add the bacon strips and bake for about 2 hours.
Best Baked Beans ever.
Quick Southern-Style Baked Beans
recipe by Pam Anderson From The Pioneer Woman
Serves up to 18
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.