Friday, October 14, 2016

Roast Beef Red Cabbage and Apples

A twist on pot roast here, I use beef roast, you can also use a brisket, then I add red cabbage and apples, onions and garlic and herbs and spices, top it off with juices and it turns out so good.

Serves 6

What you need:
6 garlic cloves, minced
3 tablespoons dark brown sugar
2 tablespoons kosher salt
Freshly cracked black pepper
One 4-pound beef roast or brisket
2 tablespoons olive or grapeseed oil
2 large white onions, halved and thinly sliced
2 bay leaves
1 1/2 cups apple cider, divided
1/4 cup fresh orange juice
6 fresh thyme sprigs
5 cups thinly sliced red cabbage (about 3/4 pounds)*
2 McIntosh, Pink Lady or other cooking apples (not Granny Smith),
halved, cored and thinly sliced
1 heaping tablespoon Dijon mustard
Crusty baguette or other bread for serving

How to make it:
In a small bowl, mix together the garlic, brown sugar, salt and pepper
to taste. Pat the mixture all over the meat then wrap the brisket
tightly in plastic wrap and refrigerate for at least 8 hours or up to 2

Unwrap the meat and blot it dry with paper towels. Let it come to
room temperature while the oven preheats to 325°F.
In a heavy-bottomed deep pot, heat the oil over medium-high heat for 2
minutes. Place the meat in and brown on all sides, about 8 minutes total.
Remove the meat
Reduce the heat to medium and add the onions. Cook, stirring often, just
until the onions start to soften, 3-4 minutes. Add the bay leaves, 1/4
cup of apple cider and the orange juice. Stir and scrape up any browned
bits from the bottom of the pan. Add the remaining 1 1/4 cups cider and
the thyme sprigs to the pot, increase the heat to high and bring to a
simmer. Add the cabbage and the apples then place the meat  in the
middle, fatty side up. Cover the pot with the lid on top

Transfer pot to the oven and cook for 1 1/2 hours. Scoop
some of the onions and cabbage up from the bottom of the pot over the
top of the meat then re-cover the pot with the lid
back on. Continue to cook another 2-2 1/2 hours, until a
paring knife easily slips into the center of the meat without any
resistance. Remove pot from the oven and set the meat on a cutting
board to rest for 10 minutes. Slice it against the grain into thin

Stir the mustard into the sauce in the Dutch oven and adjust the salt
and pepper if needed. Serve the meat slices covered with the sauce.
Crusty bread on the side is always a nice addition to help scoop up lost
bits of meat and juicy apples and onions.

Thursday, September 22, 2016


This EASY Pumpkin Pull-Apart Loaf starts with canned biscuits for an easy dessert or I have it for breakfast!

serves 8
What you need:
3/4 cup pumpkin puree (not pumpkin pie mix)
1/2 cup granulated sugar, divided
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 large egg
1 can (8 count) Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky or 2 cans smaller biscuits)
1 teaspoon cinnamon

1/2 cup powdered sugar
1 teaspoon cinnamon
3 tablespoons heavy whipping cream or milk

How to make it:

Preheat oven to 350°F. Spray an 8x4 or 9x5 loaf pan with nonstick cooking spray
Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
Open the can of biscuits and slice each in half horizontally. Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. That's it ready to bake
Bake for about 18-24 minutes, or until the top is golden and the center is cooked through. Cool before glazing. Make sure it's gooey but not raw in the center. If the top starts to brown too fast, cover with foil and reduce oven temperature to 325°F.
To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms. Drizzle over loaf, pull apart, and serve.
Store loosely covered for up to 2 days.

Pumpkin Muffins

First day of Fall and I'm in a mood for PUMPKIN, so I decided to make Muffins and Bread today
These are simple basic muffins nothing fancy but simple is sometimes delicious and these are just that.

Makes 12 muffins or 6 large

What you need:
Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphured molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk

How to make it:
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan or 6 Giant muffin pan with cooking spray

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 10 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Tuesday, September 20, 2016

Beef Stew

The other day I made a tasty Pot Roast and with the leftovers I turned it into a quick simple but oh so good Beef Stew, with the Pot Roast Recipe you can easily cook enough to have two meals with this recipe for stew. My Pot Roast Recipe can be found here
I am a little old fashion at heart, and I LOVE good ol' home cookin!
If you have the ingredients leftover from my Pot Roast then all you have to do is throw together and make gravy. I have put the complete recipe for those who want to make it fresh or didn't have enough leftover pot Roast ;)

1/3 Cup flour
1 Tsp salt
1/4 Tsp pepper
2 pounds beef stew meat (with bones, if possible)
4 tbl shortening
3 Beef bouillon cubes
1 Tbl Worcestershire sauce
1 large onion, slice
4 cloves garlic minced
2 bay leaves
1/4 tsp allspice
12 small carrots
12 small white onions (one large onion)
8 small new potatoes

Mix the flour, salt and pepper (to taste) and roll the beef cubes in the mixture.  Shake off excess.  Melt the shortening over high heat in a Dutch oven or heavy-bottomed pot with cover.  When the fat is very hot, add the beef.  Add only enough so that it won't be crowded and can brown on all sides. When the last batch of meat is browned, return it all to the pot.  Pour on 6 cups of boiling water
(stand back when you do, since this might splatter a great deal).  Add the bouillon cubes.  Stir.  Add the Worcestershire sauce, 1 large onion, garlic, bay leaves and allspice.  Lower the heat and cover; simmer for 1 1\2 to 2 hours, or until the meat is tender.  Add the carrots, onions, and potatoes and cook until tender  Let sit about 10 minutes before serving as it will be very hot.

Homemade Salsa

There are several kinds of Salsa Recipes and I've tried lots of ways of making it. Here are some of my favorite recipes for Salsa

Fresh Easy Salsa
6 tomatoes
3 jalapenos
1 medium white onion
1/2 a medium red onion
1 cup cilantro
5 cloves garlic
3 or 4 Green Onions slices small and tossed in last

Mince or dice all veggies how you like, then mix, Add salt and pepper to taste
Leave it sit about 30 minutes for best taste
Serve fresh with good chips

Cheesy Garlic and Brown Sugar Pork Chops

Sweet and Cheesy with a hint of Garlic, these are better than plain old Pork Chops
Try these today with your favorite sides

4 pork chops (I used boneless)
4 garlic cloves, finely minced
1/3 cup brown sugar
4 tablespoons butter, melted
1 teaspoon paprika
1/2 cup shredded colby-jack cheese
salt and pepper to taste

Rub both sides of pork chops with garlic and brown sugar. Place in square baking dish and drizzle butter over top. Sprinkle with paprika, salt and pepper.
Bake on 350 for 20-25(30-20 for thicker chops) minutes or till internal temperature is 155 degrees.
Remove from oven and sprinkle with cheese. and bake an extra 5 minutes to melt cheese

How to Store Parsley, Cilantro, and Other Fresh Herbs

This works best for Parsley Cilantro and other herbs really!

I have tried several ways to store and keep herbs different ways work with different herbs
Here is what I find works best

Snip off the bottom of the stems.
Make sure the leaves are completely dry. Better to hold off rinsing them until you're about to use them.
Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar.
If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro loves cool temperatures and should be stored in the refrigerator. Parsley can be stored at room temperature or in the refrigerator. According to Harold McGee, basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold.
Change the water after several days if the water starts to discolor.
Fresh parsley, cilantro, basil, and other fresh herbs can last up to 2 weeks or longer when stored this way.

Another way  to store herbs is to wrap them in a wet paper towel and put
them in a plastic bag in your fridge. My rosemary, thyme, and parsley lasted for a
month and was still fresh. I recommend this method.

Basil however needs to be stored in a glass of water, covered with a plastic bag but
DO NOT PUT IN Fridge as Basil doesn't like to get cold

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