Slow Cooker Beef Stew

This easy slow cooker beef stew recipe made with potatoes, carrots, mushrooms, broth, herbs, and spices is hearty and comforting.

Servings:6

What you need:

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour  or cornstarch(to make gravy)
½ teaspoon salt
½ teaspoon ground black pepper
2 cups beef broth
small bag baby carrots
3 medium potatoes, diced 
8 oz mushroom's halved or quartered
1/2 cup bacon, chopped
1 cup green beans
1 medium onion, chopped 
1 teaspoon Worcestershire sauce 
1 teaspoon ground paprika
6 clove garlic, minced or whole like I like to do somedays
Fresh herbs if I have them rosemary, basil, thyme, parsley, a couple bay leaves(fried 1-2 tsp each)
2 tbls cornstarch, 1/2 cup cold water or milk for gravy.

How to make it:

Place meat in slow cooker. Cover with seasonings, then add onions, garlic and herbs of your choice, I use rosemary, basil, thyme, parsley, a couple bay leaves, fresh if I have them or dried works too. Then slowly add broth and Worcestershire sauce and other seasonings then add onions and garlic and cooked bacon along sides around roast.

Let cook 2-4 hours, then add carrots, let cook another 20 minutes till tender  next add carrots, and green beans, cook 10-15 minutes till tender, finally add mushrooms cook just about 5 minutes till soft.

When everything is tender as you like, Mix cornstarch with a little cold water or milk, stir till smooth, then stir into crock pot to thicken and make a gravy from the juices. Serve hot.

chop your fresh herbs

Green beans with Bacon

Everyone loves bacon and when you cook it and add it to green beans, everyone will want to eat these green beans. SO GOOD!

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What you need:

4 bacon strips, diced

1/2 cup chopped onion

8 cups fresh green beans, trimmed

1/4 teaspoon salt

1/8 teaspoon pepper

How to make it:

In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender.

Meanwhile, place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain well. Add to bacon mixture. Sprinkle with salt and pepper; toss to coat.

Kitchen tips

To keep the beans moist and fresh, store them in your refrigerator’s crisper drawer in a plastic bag.

To choose green beans that are perfectly fresh, make sure the pods are firm and not too lumpy. If the beans inside are too big, the texture will be tough

Try my Crispy BBQ Dusted Salmon Recipe here to go with this, it's delicious

Good with Cheesy Grits Also Recipe Here:

Crispy BBQ Chip-Flavored Salmon with Pickled Giardiniera Chimichurri

 

Fresh and spicy new way to cook Salmon, I call them pickled vegetables (Giardiniera Chimichurri) and they are just the right spicy. Make them ahead a day so the flavors and spices marinate the vegetables.

Mix the BBQ Chip Dust up then too so it will be ready to marinate the Salmon the day of cooking.

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What you need:

For the Pickled Giardiniera Chimichurri:

½ cup hot or sweet giardiniera (oil-packed Chicago-style is best; see note above)

2 tablespoons red wine vinegar

Salt and pepper, onion powder, garlic powder, everything bagel seasoning

For the Barbecue Chip Dust (see note above):

3 tablespoons turbinado sugar

1 tablespoon ancho chili powder

1 ½ teaspoons cayenne pepper

1 ½ teaspoons granulated garlic

1 ½ teaspoons onion powder


1 tablespoon kosher salt

1 ½ teaspoons crushed black peppercorns

For the Salmon:

Four 4-ounce skin-on salmon fillets

1 tablespoon Barbecue Chip Dust

1 tablespoon olive oil

Serves: 4

How to make it:

For the giardiniera chimichurri, combine all the ingredients in a mini-prep food processor and pulse about 10 times until coarse and uniform. Taste and adjust the seasonings with salt and pepper and more vinegar to bump up the acid and to thin out the mixture, if needed. Set aside.

For the barbecue chip dust, in a small bowl, mix all of the ingredients. Set aside 1 tablespoon and store the excess in an airtight container.

For the salmon, sprinkle the fillets all over with the barbecue chip dust, place on a wire rack set in a sheet pan and refrigerate for about 1 hour.  

When you're ready to cook the salmon, heat a large nonstick pan over medium heat and add the oil.  

Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula and let the salmon cook until the flesh is golden brown and the internal temperature is 130°F, 2 to 3 minutes more.   

Plate the fish skin-side up and top with the pickled giardiniera chimichurri.

Serve this with vegetables and cheesy grits, try them my recipes here:

Try my Green Beans with Bacon Recipe here

Banana Split Cake No Bake

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Banana Split Cake has all the flavors of a classic dessert in layers of easy to make Cake, it looks so pretty and tastes so good. Chilled so it's great for summer time especially but really you will want to make this more than just summer time. Fresh bananas, strawberries, crushed pineapple in layers of dreamy cream cheese, pudding, whipped topping, then topped with chocolate drizzle, nuts, maraschino cherries all over more whipped cream topping. It's a delight.

CHILL TIME 3 hrs

SERVINGS 12

What you need:

Crust

2 cups graham cracker crumbs

½ cup butter melted

¼ cup granulated sugar

Cream Cheese Layer

12 ounces cream cheese softened

½ cup granulated sugar

1 teaspoon vanilla extract

8 ounce tub Cool Whip thawed

Fruit Layer

3 bananas sliced

12 strawberries

20 ounce can crushed pineapple drained well

Pudding Layer

2 boxes 3.4-ounce each instant banana cream pudding mix

2 cups cold milk

Toppings

8 ounce tub Cool Whip thawed

Chocolate syrup

Maraschino cherries stems removed

Rainbow sprinkles

How to make it:

Graham Cracker Crust:

Coat a 13×9 baking dish with non-stick cooking spray; set aside.

In a medium mixing bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and 1/2 cup melted butter; mix until well combined then press the crumbs evenly into the prepared pan. Refrigerate the crust for 30 minutes, or until set.

Cream Cheese Layer:

In a large mixing bowl, beat cream cheese with an electric mixer until smooth.

Add the powdered sugar and vanilla extract and beat until smooth and creamy.

Gently fold in the Cool Whip until combined.

Set the cream cheese filling aside until you’re ready to assemble the cake.

Pudding Layer:

In a large mixing bowl, whisk together the pudding mix and cold milk until well combined. Refrigerate for 10 minutes until the pudding has thickened.

Assemble the Cake:

Remove the pan with the graham cracker crust from the refrigerator and spread the cream cheese layer evenly over the crust.

Arrange the sliced bananas on top of the cream cheese layer, followed by a layer of sliced strawberries. Spread the drained crushed pineapple evenly over the fruit.

Spread pudding evenly over the pineapple.

Evenly spread one container of Cool Whip over top of the pudding layer.

Chill the cake in the refrigerator for at least 3 hours or overnight.

Add chocolate sauce, maraschino cherries, and sprinkles to the top of the cake as garnish.

Tuna Salad What do you put in Yours?

When making tuna salad, I like to change it up, one day I might feel like adding lots of veggies, by lots I mean a few tablespoons, and depending on how much I'm making. I may add grapes and nuts, herbs yes lots of fresh herbs or dried. Truffle seasoning oh yes please, bagel seasoning oh how yummy you can kick up your Tuna Salad. Here are a few recipes, then get creative

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Basic Tuna Salad

2 cans tuna drained
1/2 onion chopped sm.
1 stalk celery chopped small
3 tsp. sweet pickle relish
salt, pepper, garlic powder to taste
1 squirt mustard (opt)
Mayo to taste

Mix all but mayo well, add just enough mayo to hold tuna and all 

together 

serve on lightly toasted bread with lettuce tomato and 

cheese (opt)

Tuna Herb Salad

1 can tuna drained
1 green onion chopped
 1 stalk celery with the tops chopped
1 mini sweet pepper chopped
1tbsp or 2 of fresh herbs minced try different ones you like such as: parsley, chives, lemon balm
2 tbsp of your choice of mayo, miracle whipe, dukes, or plain yogurt with a (dash of lemon juice)
seasonings: a dash of your choice: everything bagel, truffle seasoning, pepper, garlic powder

So many things you can add, stir everything together and serve on lettuce wraps, multi grain bread or rolls.

Zippy Tuna Sandwich! 

Start by using good all white albacore tuna. Mix with Chopped celery, 

chopped green onions, julienne carrots, (very thin) broken cashew 

nuts, tiny bit of dill. Mix with Best foods/Hellmann's mayo with a 

little bit of mustard mixed in.  Now, toast your bread. Spread the 

tuna mixture on the top, lay a slice of tomato on top, then an Ortega 

green chili (you buy in cans) then sprinkle with some nice sharp 

cheddar cheese and put under the broiler until the cheese melts. This 

is honestly very, very good. . Hope you enjoy.

Tuna Cruncho Sandwich 

1 can (6 1/2 oz.) tuna, drained and broken up 
2 stalks celery, chopped 
1 tbsp. mayonnaise 
2 slices Swiss Cheese 
4 slices white bread 
1 egg beaten 
2 cups potato chips, crushed 
2 tbsp. butter 

Combine the tuna, celery, and mayonnaise. Place one slice of Swiss 

cheese on each of two slices of bread. Spread half of the tuna 

mixture on top of each and top with remaining bread slices. Dip each 

sandwich

into beaten egg and then into the potato chips. Melt 2-tbsp. butter 

in a skillet or on a griddle. Brown sandwiches one side and then on 

the other until the cheese is melted.

TUNA on Buns

1 Package of fresh hamburger buns 
2 Cans of Tuna. 
1 Pound Velveeta Cheese 
3/4 Cup Miracle Whip 
4 Hard-boiled eggs 
5 T.  Of the following: 

Chopped Green Onions, Chopped Celery, Chopped Green Peppers and 

Chopped olives 

Mix well all ingredients and then spread generously on hamburger buns 

by the halves. Lay a sheet of foil paper over the buns and place 

in oven at 250 degrees for a half an hour. Then remove foil paper and 

broil buns for about 4 minutes. Remove from oven and let cool. 

Goes great with beer and Sunday football or soccer depending where 

you live. Also tastes great the next day heated up. Great for 

company...Enjoy...

Avocado Tuna Salad

You can change up the vegetables if you like, the seasonings make it so tasty you need to try them.

what you need:

15 oz (or 3 small cans) tuna in water, drained and flaked

1 stalk celery with the tops chopped
1 English cucumber, sliced(optional)

6 cherry tomatoes sliced or diced
2 large or 3 medium avocados, peeled, pitted & sliced
1 small/medium red onion, thinly sliced
½ small bunch of cilantro (1/4 cup chopped)
1 Tbsp lemon juice, freshly squeezed
2 Tbsp mayo
1 tsp everything bagel seasoning

1/2 tsp garlic powder
⅛ tsp black pepper

How to make it:

In a large salad bowl, combine: sliced cucumber, sliced avocado, thinly sliced red onion, drained tuna, and ¼ cup cilantro

Drizzle salad ingredients with 2 Tbsp lemon juice, 2 Tbsp olive oil, 1 tsp salt and ⅛ tsp black pepper (or season to taste). Toss to combine and serve.

Dr. Pepper Slow Cooker Pork Chops

Although I don't drink it everyday, nor any soda I do like it the best of all sodas and it works so well in recipes that I usually have some around. Busy Day? Most of the days are for all of us, these Dr. Pepper slow cooker pork chops are the perfect recipe for busy nights. Three ingredients, prep only takes minutes. Let's get to making them.

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What you need:  

1 lb Boneless Pork Chops
1 can  Dr.Pepper Room Temperature
A good shake of the following spices: garlic powder, onion powder, sea salt, cracked pepper, smoked paprika
Olive oil spray
Barbecue sauce

How to make them:

Spray the crockpot with olive oil lightly and season your chops with the seasonings listed, you may use any others that you like on your pork.

Place the pork chops in a crock pot and cover with a can of Dr. Pepper.

Cook on high for 3 hours.

Remove the pork chops and drain any remaining liquid.

Generously cover pork chops in barbecue sauce and place back in crockpot. Cook for an additional 30 minutes before serving.

See how easy, and they taste really good, if you like Dr Pepper soda or if you've never tried using it to cook, try this recipe. 

Asian Cabbage and Chicken

We like cabbage many ways, so we sliced some up and fried it in some oil with spices and chicken breasts, you could use boneless thighs too. It's delicious Very quick to make.

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Feeds 3-4

What you Need;

1/2 large head cabbage sliced thin
1 onion(red, white or yellow works) sliced
1tsp Asian 5Spice seasoning
2 chicken breasts sliced into chunks(1 large one works for 2 people)
1/2 tsp cayenne pepper or for less heat use paprika
dash of salt and some pepper
Oil for cooking about 3 tbsp.
2 tsp cornstarch for thickening
1/4 cup water 

How to make it:

First slice the veggies and chicken

Heat oil in a skillet, then when hot, add the cabbage and onions cook 5 minutes then add chicken and spices cook till chicken is done. Then stir in cornstarch and water mixtures be sure to stir in till mixed and let it thicken. Serve with a good side.