Beef Stew 2.0

You thought I forgot about this huh!

Well I did!

I tweaked my beef stew recipe and it is so much better. It has a much richer flavor. I always felt stew 1.0 was missing something but couldn't put a finger on it. This recipe doesn't make very much (as its just me, husband, a three year old and a two year old). For the four of us it made enough for three adult servings and two child servings with a wee bit leftover. It doubles nicely, just get a bigger pot.

1 lb stew meat
1/8 c flour
2 Tbsp oil
2 stalks celery, sliced
2 carrots, peeled and sliced
1 large potato, peeled and cubed (about 1 in cube)
1 can diced tomatoes
1 tsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1 tsp each minced garlic, oregano, and parsley
1/2 tsp bay leaves dried
1 packet brown gravy mix
Chicken stock
Water

In a large pot, heat oil over medium heat. Roll stew meat in flour and brown in oil with garlic. Add carrots, celery, potatoes and tomatoes (with juice). Cover half with water and half with chicken stock (just until it covers the veggies and meat). Stir in salt, pepper, oregano, parsley, bay leaves and Worcestershire sauce. Increase temp to medium high and bring to a boil, stirring occasionally. Reduce heat and simmer for about 30 minutes. Add gravy packet and stir to dissolve (you can also dissolve it in water beforehand to make sure it doesn't clump). Simmer another 10-15 minutes, stirring occasionally, until thickened and potatoes are soft.

Hope I still have people that poke around to see this :) ill try not to forget you again little blog.

Bye Bye Miss American Pie

American as apple pie. I never really thought apple pie was the symbol of American cuisine mostly because there are better things to attribute to American food.

Like cheese.

Just kidding. American cheese is gross.

We've moved by the way. I am no longer freezing in Idaho! I'm roasting in Arizona! Sigh. From one extreme to the other.

When we moved in, we found out our oven's temperature gauge had been mangled by the previous tenant in an effort to get a new oven. I didn't know this. I went to make a sour cream pound cake and preheated the oven to 350. About thirty minutes later, the preheating light was still on.

Thinking it had to be preheated by now, I went to open the door. It burned my hand. The handle was so hot I had to use an oven mitt just to open the thing! I put the cake in and set the timer for ten minutes to come check on it. After two minutes I got the feeling I needed to check.

Two minutes and the sides were burned and the top was browned. This cake was supposed to take an HOUR to bake!

Long story somewhat shorter we got a new oven after a month of waiting.

To inaugurate our sparkling new appliance, I decided to make apple pie. I got the recipe from AllRecipes.com and tweaked it based on the reviews.

Speaking of reviews this recipe had over 4000! AND it was still FIVE STARS! I couldn't believe it.

Apple Pie

Two 9 inch pie crusts (I used the refrigerated ones from the grocery store)
6 granny smith apples, peeled, cored and sliced
1/4 c water
1/2 c butter
1/2 c white sugar
1/2 c brown sugar
4 Tbsp flour
1 Tbsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla

Preheat oven to 350. Unroll pie crust into bottom of pie dish. In a medium saucepan, melt butter. Add flour to create a paste. Add both sugars, water, cinnamon, nutmeg and vanilla. Stir occasionally and bring to a boil. Reduce heat and simmer. Add apple slices and toss to coat. Spoon apples into crust, reserving some of the syrup for the top. Place top crust and seal edges. The original recipe said to lattice the top crust. Im lazy. I just put it on top and cut a few slits for venting. Brush remaining syrup mixture on top crust. Cover a baking sheet with foil and put pie on top. This catches any spills and makes for easy clean up. Bake at 350 degrees for an hour.

The inside will be REALLY runny if you eat it fresh from the oven. Plus it will be like eating a mouthful of lava. I let it rest for a few hours and cool. It was perfect. The apples were soft and flavorful. The syrup mixture turned into a buttery caramel sauce and the cinnamon and nutmeg added that familiar homemade comfort. I have yet to try it a la mode, but there's still over half the pie left and a half gallon of blue bell vanilla ice cream in my freezer.

Husband, who doesn't like pie or cooked fruit said "That's actually pretty good. The crust isn't crusty and dry. It soaked up the sauce stuff." As someone who DOES like (more like adore) pie, I couldn't believe the texture and flavor! I'm not a big apple pie fan, but this was decadent. Rich but not overpowering. I will definitely make this a repeater!

Wontons

I had a neighbor that made the most incredible cream cheese wontons. She also made some pretty awesome egg rolls.

But she moved.

And I cried.

So I decided to try to recreate her wontons and did a pretty good job.

Cream Cheese Wontons

Ingredients:
2 packages cream cheese softened
1 package wonton wrappers
2 tsp garlic powder
Vegetable oil for frying

Mix cream cheese and garlic powder in bowl. Drop a tablespoon size glob into the middle of a wonton wrapper and fold according to package directions. Heat oil in a deep skillet or in a deep fryer. Drop wontons into oil 3 or 4 at a time and fry until light golden. Drain on a paper towel.

Idaho Broil

I tried a new recipe last night for London Broil.

It was terrible.

I'm sure the recipe would have been fine if my oven wasn't completely stupid.  Most ovens I've seen have the normal temperature settings and then a broil setting.  If you were lucky it had a self cleaning or a "warm" setting.

My oven is an over achiever. 

It not only has ALL these things, it's broiler has TWO settings. HI broil and LO broil.

Recipes do not support my broiler operating system.

This is where I have to guess.  I tried HI broil first and after about 3 minutes I noticed smoke coming out of my oven.

awesome.

I opened the door to find my roasting pan warped, smoking, and utterly ruined.  We hurriedly ripped open all the doors and windows so our super sensitive smoke alarms wouldn't go off and cause my children to start screaming at the "beep beeps".

I should have stuck with my tried and true recipe for this sometimes difficult cut of meat.

Beef with Asparagus

1 lb London Broil
Dried Rosemary
4 Tbsp butter
6 cloves garlic (minced)
1 Tbsp vegetable oil
1 bunch asparagus
1 Tbsp olive oil
Salt n Peppa
Garlic Powder

MEAT: Start by making cross cuts 1/8 inch deep and 1 inch apart on both sides of the meat, creating a diamond pattern.  Next, melt the butter in the microwave with the minced garlic and rosemary.  Season meat with Salt n Peppa and rub butter mixture on both sides, making sure to get into the cuts.  In a heavy skillet (I use cast iron), heat vegetable oil over medium high heat until hot.  Add meat and cook 5-7 minutes on each side.  If you don't like how pink it is, just cook a little longer.  Remove from pan, cover with foil and let it rest for 5 minutes.  Slice against the grain into thin slices.

ASPARAGUS: Wanna see something easy?  Trim ends off asparagus (super easy, just hold it in the middle and bend. It will break where it's supposed to! MAGIC!) and place on a foil lined baking sheet. drizzle with olive oil and season with salt, pepper, and garlic powder.  Place in an oven preheated to 350 degrees for 25-30 minutes (depending on thickness of asparagus).  That's it.

Serve 'em side by side with some fresh fruit salad or mashed potatoes or wild rice.

Bazinga.

♥ K8

Thanksgiving Chicken

I want Thanksgiving.  Now.  In May.  But turkey is so expensive outside that magical November-January window!  So I made do with what I had.  Chicken.  It's close right?  White poultry meat...without the coma after! 

My mom has a fantastic recipe for the best turkey ever.  Maybe it's because I grew up on it, but it doesn't feel like Thanksgiving if I'm eating a turkey NOT made with her recipe.  Like it's not really turkey...more like one of those tofu turkeys or something.

Thanksgiving Chicken

4 boneless skinless chicken breast halves (approx. 5 oz each)
1 stick butter
Rosemary (I only have dried on hand)
Sage
Thyme
2 cloves Garlic (powder or fresh minced)
Salt n Peppa

Preheat oven to 375.  In a microwave safe dish place butter on its side and cover the top of it with the spices (I just eyeballed it so I don't have exact measurements sorry!).  Microwave for 1 minute until butter is melted and the spices are smelling divine.  Place your chicken breasts in an ungreased 9x13 dish.  Spoon, brush, or pour butter mixture over chicken and place in the oven for 30-45 minutes depending on thickness of chicken.  Baste with pan juices every 10 minutes or so.  My house smelled like Thanksgiving.  My mouth tasted sorta like Thanksgiving, but without the crispy skin and amazing side dishes only my mom can perfectly recreate (except sweet potatoes).

This Thanksgiving we'll be somewhere and most likely unable to go home for Thanksgiving.  So I'll be calling my mom for all her recipes in an effort to recreate the cherished meal only her hand has truly mastered.  

Sorry, no picture. I ate it too fast.

♥ K8

Pinterest Popcorn

First off I would like to say...

WHAT HAPPENED TO BLOGGER IN THE LAST MONTH SINCE I POSTED?!

Second, I found an amazing recipe for popcorn on Pinterest.

A recent facebook status said something about Pinterest and I commented with

"Pinterest, the only place you can find the motivation and inspiration to work out and be fit...and the foods to destroy it."

So true.  You can find ANYTHING in this world on Pinterest.  Inspirational quotes that touch your heart when you're having a bad day.  The perfect color scheme for your imaginary wedding.  A picture of a woman with rock hard abs and buns that could cure cancer.  And this.

Marshmallow Caramel Popcorn

source: Pinterest

1 bag popcorn, popped (I used Butter Lovers for extra fat, I mean deliciousness)
1/2 cup brown sugar
1 stick butter
1 1/2 cups mini marshmallows (or 9-10 big marshmallows)

You put the sugar and the butter into a microwave safe container and microwave for aboot a minute and a half til the butter is all melty and the sugar is thinking "hey I like this butter guy...maybe we should mix it up".  Not a sugar psychic? That's ok, I'm sure you have other talents. Stir it all up and then add the marshmallows and microwave for another minute.  Have you ever microwaved a marshmallow?  It's insane.  They grow.  Make sure your microwave safe container is larger than a 2 cup capacity measuring cup or you WILL end up with marshmallow goo all over your microwave {not that I have experience in this}.  Stir it all together until the marshmallows are completely melted and you have something similar to the stuff you dump into rice crispies for rice crispy treats.  You remember that popcorn?  Yeah buddy.  Dump the marshmallow mixture on top.  Get one of those rubber spatulas and SCRAAAAAAAPE the sides so you get every last gooey drop in there.  Mix it all together until well coated and spread on wax paper to cool.  Or do what I did and just eat it warm.  I found it much better warm.

Pinterest, you're such a cruel mistress to those of us who are trying to be healthier.

♥ K8

Aw now that's just cute!

I've seen these around on Pinterest, but I don't like most meatloaf recipes.

Mostly because they call for bread crumbs and I don't like the way they turn out.

When I found my staple meatloaf recipe from Paula Deen on Food Network, I was in love.

So I made these using my meatloaf recipe I posted HERE and they turned out SO cute!

(and SO good)

Meatloaf "Cupcakes"
(made 10 "cupcakes")

Ingredients:

1 lb ground beef (or turkey)
1/2 cup spaghetti sauce
1/2 cup dry oatmeal
1 egg slightly beaten
Salt and Peppa

Combine all ingredients in a bowl and mix together until well combined. using a regular size muffin tin, throw a glob of meatloaf mixture into the..."divets"...I guess? I don't know what to call them. Press the mixture into a bowl shape about 1/4 inch thick on the side and bottom. Repeat with remaining mixture in the other "divets". Bake at 350 degrees for 20 minutes.


Whip up a batch of mashed potatoes (I used instant) and spoon into the bowls of the meatloaf cups. Top with gravy (mine came from a packet) and serve!

Peaches loved eating her Hamburger Cake and Husband filled his with ketchup, mustard, easy cheez (barf) and lettuce to make a little cheeseburger. We served them up with the remaining mashed potatoes and gravy and some sauteed spinach (washed baby spinach sauteed in olive oil with a little minced garlic until wilted).

♥K8

What Did You Call Me?

Violet Baudelaire: Dinner is served. Puttanesca.

Count Olaf: What did you call me?
Klaus Baudelaire: It's pasta... Pasta Puttanesca.

I love "A Series of Unfortunate Events".

The books and the movie.

Not an actual series of unfortunate events...who enjoys unfortunate events?

I guess if you enjoyed them, they wouldn't be unfortunate, they'd be quite fortunate.
{but I digress}

Since Husband is now Chubsband, I'm being supportive of his diet and exercise.
And since reading the aforementioned books, I've wanted to try Pasta Puttanesca and lo and behold, I found a pretty easy recipe on Southbeachdiet.com

Chicken Puttanesca

Ingredients:

4 teaspoons extra-virgin olive oil, divided
4 large boneless, skinless, thin-sliced chicken breast cutlets {i found frozen chicken breast filets}
Salt and black pepper
6 garlic cloves, minced
1 can (28 ounces) plum tomatoes, chopped {i used diced tomatoes}
1/2 cup kalamata olives, pitted and chopped
2 tablespoons capers, drained
1/4 teaspoon crushed red pepper flakes {i didn't add these for fear of children screaming}
1 tablespoon fresh lemon juice
1/4 cup chopped fresh basil
8 ounces whole-wheat pasta {can also use regular}

Preheat oven to 250°F. Warm 2 teaspoons of oil in a large nonstick skillet over medium-high heat until hot. Season cutlets with salt and pepper; add to hot pan and cook 3 minutes, until browned. Flip; cook 1 minute. Transfer cutlets to a baking sheet; cover with foil and place in oven to keep warm.
Add remaining 2 teaspoons of oil to the same skillet over medium heat. Add garlic and cook 10 seconds, stirring. Add tomatoes, olives, capers, and pepper flakes and bring to a simmer. Cook 5 minutes, until slightly thickened, stirring to break up tomatoes. Stir in lemon juice and basil.
Meanwhile, cook pasta according to package directions; drain. Toss with tomato sauce; serve with cutlets.

♥ K8

I CrockpotaLot

Slow cooker.

Crock pot.

That thing we got four of for our wedding and had to take three back but they didn't include the gift receipt and the people at Target are stupid and don't know how to do a return without a receipt so we ended up with four of those things and are currently trying to get rid of 3 via craigslist.

{the above run on sentence is fiction. any resemblance to persons living or dead is completely coincidental}

They make dinner easy.

Throw it in.

Turn it on.

Wait for iiiiiiiiiiiit.....

DINNER!

Today we have a crock pot recipe courtesy of Get Off Your Butt and Bake {via Pinterest}

Lion House Sweet and Sour Chicken
{isn't that color perfect for S&SC?}

Ingredients:

2 tsp garlic powder
1 tsp black pepper

4 to six tablespoons cornstarch or flour

1 1/2 cups sugar

1 cup vinegar

1 cup chicken Broth

7 tablespoons ketchup

2 tablespoon soy sauce

7 to 8 boneless, skinless chicken breasts

Seems intimidating huh? Cornstarch? Chicken broth? ketchup? Fear not my friends! Here comes SUPER INSTRUCTIONS!!!!!

{are you ready?}

Throw it all in the crock pot, turn on high for 4-6 hours. Turn to low and shred chicken with two forks. Stir to saturate chicken with sauce. Cook another 30-45 minutes.

And that's it.

Really, that's it.

♥ K8

Chocolate Cream Pie

My step mom is a great cook.

She's a southern gal and so most of her recipes sound a bit like Paula Deen.

And I like it that way.

Every now and then, she would stand at the stove stirring a pot for what seemed like FOR-E-VER while my brothers, sister and I would hover around the kitchen salivating.

We knew what was in that pot.

Chocolate Cream Pie

Ingredients:

1 pie shell {I use the western family 2 pack in the refrigerated section}
1 large box chocolate fudge COOK AND SERVE pudding {if you use instant, its not NEARLY as good}
3 cups milk
1 tub Cool Whip
1 bag milk chocolate chips
1 Hershey milk chocolate bar, frozen

Roll out pie crust into deep dish pie plate {if you use a shallower one, you'll have leftover filling} and bake according to directions on the box {450 degrees for 10 minutes is perfect}. Allow pie shell to cool completely. In a saucepan, mix 3 cups 2% milk with pudding mix. Bring to a boil over medium heat stirring constantly {this part sucks and takes awhile}. Before pudding is at a full boil, slowly add chocolate chips a little at time making sure they're melted before adding the next round. If you add them all at once it turns into a gloopy mess. Once chocolate chips are all added and melted, continue stirring until at a full boil. Remove from heat. Mix half the tub of Cool Whip into the pudding mixture and pour into the cooled pie shell. Chill in the fridge for 3 hours.

After 3 hours, spread remaining 1/2 tub of Cool Whip on top of pie. Using a potato peeler, shave the Hershey bar into chocolate curls over the pie {this makes it look purty}.

Place a generous slice in a plate and dig in. Shovels preferred.

♥ K8
p.s. I've given up on photos for now, our camera is being dumb and my phone takes bad pictures.

Steak and Shramp

My dear bloggees, I apologize for my lack of blogging.

Wish I had an excuse.

I've just been lazy.
{and not making anything new}

BUT!

I found a great steak marinade and created a great dipping sauce for shrimp
{or as a friend in high school always called them "SHRAMP!"}

Steak Marinade
courtesy of AllRecipes.com

Ingredients:

1 1/2 cups steak sauce {I used A-1, it was most of a 15oz bottle}
1 Tbsp soy sauce
1/3 cup Italian dressing
1/4 cup honey {the original recipe called for 1/3 cup, but I didn't want it that sweet}
2 tsp garlic powder {original recipe called for 1/2 tsp, but I love garlic and it was perfect!}

Put all ingredients in a blender and blend for 10 seconds {my mother in law got me a hand blender for Christmas and this was its inaugural run}. Pour over any type of steak {we used a couple T-bones}, cover, and let it sit overnight** turning occasionally to coat all sides.

** I put ours in a gallon ziplock bag and put it in the fridge for 4 hours. It was plenty of time.

Because of the honey, it has a tendency to burn quickly so keep an eye on it!

SHRAMP! and sauce

Ingredients:

1 lb bag of frozen shrimp {thawed and dried off}
1 box of tempura batter mix {prepared as directed on the back of the box}
Oil for frying
3 Tbsp Mayonnaise
1-2 Tbsp Garlic chili sauce

Holding shrimp by the tails, dip in tempura batter and fry according to directions on the box. Drain on paper towels.

Mix mayonnaise with garlic chili sauce until well combined. Give it a taste. Too spicy? You're a wimp**. Add Mayo. Not spicy enough? Whammy. Add chili sauce.

** I do not mean to offend or belittle with this comment. It's not my fault you can't handle a little spice. Jk. But really.

I didn't know what else to make because, well, it was already a lot of food. So I made some mashed potatoes {real kind! not boxed!} and gravy {yeah, out of a packet}. And since I had all but forgotten about my blog, I didn't take pictures.

HOWEVER! This will be made again, so I'll take pictures.

With the addition of my new hand blender {Cuisinart, love it!}, Multipurpose kitchen thing {it steams! it roasts! it deep fries! it does it all!}, and my rice cooker, I'll be creating more fun recipes and finding fun new ones to share with you, my poor neglected readers.

Hope you had a Merry Christmas!

♥ K8

A New Post?!

Whaaaaaaaat!

I know right? I've been cooking still, a little. I've even taken pictures! But they're on Husband's computer at school all day.

This time I'm going to use the photo that came with the recipe I just made and when husband is home from doing class work and hiking and playing football
{while I sit at home with Peaches and Chancho saying "oh no! don't do that! HEY! GET OVER HERE! I SAID PUT THAT DOWN! PUT IT DOWN! don't hit your brother. Really? you felt a need to dump that EVERYWHERE?!"}
I'll see about doing posts for my other recipes.

We did find a new car. HURRAY! I love it. It's an 03 Expedition and it's lovely. Though yesterday the computer that monitors the door sensors and the gas mileage and all that jazz started freaking out {something to get checked on. Woo!}.

Anyway, recipe.

I love potato chips. Crunchy, crispy, flavorful chips.

But I don't like spending approximately $3 for a bag.

Solution?

Our Best Bites homemade potato chip recipe!

Potato Chips

Ingredients:

Potatoes (1 medium potato makes about 2-3 servings)
Oil for frying
Seasonings

Heat oil in a deep skillet {about 2-3 inches deep} to 375 degrees, slice potatoes {no need to peel first} using a mandolin, food processor or {what i did} a regular potato peeler going horizontally across the top of the potato {rather than lengthwise down the sides}. This got them REALLY thin and were very close to the Lays brand of chips as opposed to the thicker Tims Cascade style. Place potato slices in a bowl of cold water for 10 minutes and swoosh them around. Rinse a couple times in cold water to make sure you get the extra starchies off. Lay flat in a single layer on a bed of paper towels. Blot with more paper towels to dry them off.

**OIL AND WATER ARE NOT FRIENDS! make sure you get them VERY dry so the oil doesn't pop and splatter**

Working in batches, fry potatoes for 1-3 minutes or until just GOLDEN. If they get too dark they taste burned and that's not Tasty Town. Remove and place on paper towel to absorb excess oil. Season immediately while still hot.

That's all she wrote.
They're super easy and SUPER good! Some seasonings the website recommends are:

Salt
Black Pepper
Rosemary {pulsed in food processor with salt}
Malt Salt {salt and vinegar style}
Parmesan Cheese {powdered kind you put on spaghetti}

I used Parmesan and OH MY STARS. It was so good! If you come up with any other seasoning ideas let me know! I'd love to try something new.

♥ K8

Hiatus

Our car died so all my free computer time is being devoted to researching SUVs and
*gulp*
minivans

I'll try to get something posted today or tomorrow.

Promise.

♥ K8

Grandma Carrie's Very Blueberry {or poppy seed} Muffins

There were more, the recipe makes 12-16 muffins, but I took the picture mid dinner

Grandma Carrie is actually my mother in law, but to Peaches and Chancho, she's Grandma Carrie.

These muffins are so delicious and have that classic muffin taste. Its easy to swap the blueberries out for poppy seeds and they make a great addition to any breakfast spread.

Grandma Carrie's Muffins

Ingredients:

2 1/2 cups flour
3/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp butter
2 eggs
1 cup milk
1 tsp vanilla {for poppy seed sub 1 tsp almond extract}
1 1/2 cup fresh or frozen blueberries {for poppy seed sub 1 Tbsp poppy seeds}

Mix dry ingredients together in a large bowl, then cut in butter until mixture resembles fine crumbs {like for pie crust}.

In a small bowl mix eggs, milk and vanilla until well blended. Add to flour mixture then add blueberries.

Place paper baking cups in muffin tin and spoon batter in until 1/2-2/3 full. Bake for 17-20 minutes at 400 degrees.

A little butter, some OJ and a side of fresh fruit...sounds like breakfast to me! I also like to use them in place of rolls or biscuits at dinner time. Thanks for the recipe Carrie and we'll see you on Skype!

♥ K8

O-O-REO!

Ready for something awesome?

Something that will make your taste buds dance and sing?

Something so rich you will need a gallon of milk to survive the next bite?

Oreo Truffles
AllRecipes.com

Ingredients:

1 8oz package cream cheese, softened
1 32 oz package Oreos
2 bags chocolate chips {can also use 16 oz semi sweet baking chocolate}

Crush 9 Oreos into fine crumbs using a food processor or a ziploc bag and a rolling pin. I used the rolling pin. Set aside. Crush the remaining 36 Oreos into fine crumbs {again using whichever method you prefer} and put in a large bowl with cream cheese and mix until there are no more loose crumbs. Refrigerate for 30 minutes. Roll Oreo/cream cheese mixture into 1 inch balls {I bought some latex gloves for this part, made it a LOT easier} and place on a baking sheet covered in wax paper. Insert a toothpick into each ball and refrigerate {or freeze} for an hour.

Now, the original recipe is what I followed for dipping them in chocolate. It was a nightmare. That's what reviews are for though! Everyone said to add 1 Tbsp shortening to thin the chocolate and make it easier to get a nice, even coating. Melt chocolate and shortening using a double boiler {don't have one? put a glass bowl over a pot of boiling water. make sure the water doesn't touch the bottom of the bowl} until completely melted and smooth. Using the handy toothpicks, dip each truffle in chocolate, roll in reserved Oreo crumbs and place on wax papered baking sheet.

Refrigerate for 15 minutes, remove toothpicks and Voila! Gourmet lookin' {and tastin'} truffles! Store covered in fridge and eat at your own leisure. I've got a plate of 'em next to me with some Grey's Anatomy on Netflix

Bon bons and a chick flick ;)

♥ K8

Winter Food in July

I love cold weather...around Christmas time.

After Christmas, I'm done. I want summer back.

If we could jump from big, fluffy snow on Christmas to 85 and sunny on December 26th I would be in heaven.

One of my fave winter foods is stew.

Thick, Hearty, Warms your bones.

Well, it's July.

But I wanted stew.
{and I forgot to take pictures}

Beef Stew

Ingredients:

1 1/2- 2 lbs stew meat
5 potatoes {washed and peeled as much or as little as you want, i like a little peel}
1/2 lb baby carrots
5 cloves garlic
1 bay leaf {or a few shakes of dried, crushed bay leaves}
few shakes of dried rosemary
Salt & Peppa
1 package Au Jus gravy mix {or brown gravy mix}
2 Tbsp oil
some flour {maybe 1/2 cup?}
6 cups water

Heat oi in a large pot. Roll individual pieces of meat in flour until coated. Brown meat in oil with garlic, Salt & Peppa, Bay leaf and Rosemary until meat is seared on the outside. Slice potatoes into 1/2 inch thick half circles. Add potatoes, carrots and water. Bring to a boil stirring occasionally. Cover and simmer on low until potatoes and carrots are tender. Add gravy mix and simmer until thickened.
{if you want it thicker, mix 1 Tbsp corn starch with 1 Tbsp cold water until smooth and throw it in the stew}

I served it with Buttermilk biscuits

Ingredients:

4 Tbsp SACO Buttermilk Blend
2 cups flour
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 tsp sugar
1/3 cup shortening
2/3 cup water

Sift dry ingredients together in a large bowl. Cut in shortening until mixture resembles corn meal. Add water and mix until dough is pliable. Do not overbeat. Turn dough onto lightly floured surface and knead for about 30 seconds. Roll or pat 1/2 inch thick, no less {i did mine about an inch thick}. Cut with floured biscuit cutter {i used a cup}. Place close together on ungreased baking sheet {i greased min with a little Pam}. Bake 10 minutes at 450 degrees.
{Recipe from Saco Buttermilk Blend can}

Big thanks to neighbor Audrey for the buttermilk powder stuff. Those biscuits were DELISH! {and the stew was too of course!}

♥ K8

Lemon Cheesecake Pie

I've been dying for a great slice of cheesecake, but being Rexburg, there is none to be found.

So I found a great recipe in a cookbook I got at Ross for $11.00 4 years ago:

4 Ingredient Cookbook

The recipe in the book had cherry pie filling for the topping, but I'm not a huge cherry pie filling fan.

Mine is topped with...

Yup.

Strawberries.
{we're drowning in strawberries over here}

Lemon Cheesecake Pie

Ingredients:

1 {8 oz} package of cream cheese softened
1 {14 oz} can sweetened condensed milk {NOT evaporated milk}
1 tsp vanilla
1/3 cup lemon juice
1 graham cracker crust {I buy mine pre-made}
1 can cherry pie filling {or 8 medium/large strawberries}

In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Mix in lemon juice and vanilla. Pour into graham crust and chill for 3 hours.

To serve: Top with cherry pie filling or sliced strawberries. You can also use any pie filling or fresh fruit. This would also make a great filling for a fruit tart!





♥ K8

More Strawberries

I don't have pictures of the recipe right now, but I'll throw some up here later.

We have a little garden behind our town home that husband has been meticulously caring for all spring/summer. Our landlord started it and then moved out leaving behind large strawberry plants.

These strawberry plants are ridiculous. We HAVE to pick strawberries every day or they rot. It's not just one or two berries a day either.


Every 2 or 3 days we have a FULL gladware container!

I've been trying to eat them and use them as much as possible before they go bad, but we still end up giving quite a few away to friends and neighbors.

I wanted ice cream yesterday, but all we had was boring vanilla with no toppings. So I got creative.

Strawberry Ice Cream/Milkshakes

Ingredients:

2 cups strawberries rinsed and de-stemmed
1/2 cup sugar
3 cups vanilla ice cream

put it all in a blender and blend until all the ice cream is pink. If you want chunks of strawberries, put the ice cream in first with the strawberries on top and pulse on low until combined. It'll be like soft serve ice cream, but you can put it in the freezer to harden it back up. If you want milkshakes, add milk until you get the consistency you want.

If you live in Rexburg and want some strawberries, be our guest! I'm getting sick of 'em!

♥ K8

Strawberries 'N' Cream

It's June (almost July) and that means Strawberry Season!

Strawberries are so versatile and delicious. They're in my top five fave fruits.

You can put them in salads, jams, pies, cakes, ice cream, white meat marinades, smoothies, just about anything.

And they're pretty!

This is one of my favorite summertime desserts and its really pretty simple to make and inexpensive.

Whats better than cheap and easy?

Cheap, easy and TASTY!
Grilled Strawberries with Custard
makes 4 servings

Ingredients:

16 medium to large strawberries, washed and de-stemmed
cinnamon and sugar
wooden skewers

While strawberries are still wet, roll them in cinnamon sugar and place 4 deep on a skewer. Grill on medium heat for 45-60 seconds each side.

Custard Ingredients:

2 cups vanilla ice cream
4 egg yolks

Heat ice cream in saucepan on stove until hot. Beat egg yolks. Slowly temper egg yolks with ice cream. Return to saucepan and cook over medium-low heat (about a 4) until thickened.
**NOTE** if you cook it too hot it turns into vanilla scrambled eggs. not good. if you temper it too fast it turns into vanilla scrambled eggs. not good.

Pop strawberries off skewers into bowls and ladle custard on top. I like to sprinkle a little nutmeg on top for "prettiness".




♥ K8

Cookie Fail {and win}

Tonight I made cookies to contribute to the Father's Day gifts for the guys at church tomorrow.

I found a recipe on AllRecipes.com that sounded simple and had 4 1/2 stars out of 5 with almost 1,800 reviews.

Dream come true, right?

Wrong.

Enter The Cookie Fail:

This is what happened when I tried to scrape them off the pan

I think these are crackers...

Not excited about this recipe

Then I turned to my "Cookie Bible" I got as a wedding gift for a classic PB cookie recipe that can't go wrong.

Ingredients:
1 cup {2 sticks} butter, softened
1 cup peanut butter {can use crunchy or creamy}
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 eggs
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Beat butter, peanut butter and sugars until creamy. Beat in eggs. In separate bowl, mix together flour, baking soda, baking powder, and salt. Stir into batter until blended. Refrigerate for an hour. Roll dough into 1 inch balls and place on cookie sheets {don't need to grease or use non stick spray, they come right off}. Flatten each ball with a fork, making a criss cross pattern. Bake at 375 degrees for 8-10 minutes.

Much better.

{this is a gross picture of me, but when you have 2 kids and you just wasted half an hour on a useless recipe, you look a little tired}

Cookie Bible saves the day and the men of the BYU-Idaho 81st Married Student ward.

♥ K8