LEMON FETA SALAD DRESSING

Serves 4

4 TBL Feta Crumbles

4 TBL EVOO or Avocado Oil

2 TBL Lemon Juice

2 tsp Dijon Mustard

1/2 tsp Oregano

1/2 tsp Garlic Powder

Salt and Pepper to Taste

I like to east it with chopped romaine and chickpeas.

It is also good with orzo or ditalini pasta stirred in.

5 STAR SLOW COOKER BEEF STEW

Yield: 6 servings

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces

¼ cup all-purpose flour

½ teaspoon salt

½ teaspoon ground black pepper

1 ½ cups beef broth

4 medium carrots, sliced

3 medium potatoes, diced

1 medium onion, chopped

1 stalk celery, chopped

1 teaspoon Worcestershire sauce

1 teaspoon ground paprika

1 clove garlic, minced

1 large bay leaf

Directions

Gather ingredients.

Place meat in slow cooker.

Mix flour, salt, and pepper together in a small bowl. Pour over meat, and stir until meat is coated.

Add beef broth, carrots, potatoes, onion, celery, Worcestershire sauce, paprika, garlic, and bay leave; stir to combine.

Cover, and cook until beef is tender enough to cut with a spoon, on Low for 8 to 12 hours, or on High for 4 to 6 hours.

Serve hot and enjoy!

DINTY MOORE BEEF STEW KOPY KAT

2 lbs. beef stew meat

2 whole carrots, peeled and sliced

3 russet potatoes, peeled, quartered, and sliced into small wedges

1 medium onion, diced

2 garlic cloves, minced

4 cups beef stock

2 Tbsp. Worcestershire sauce

2 bay leaves

2 Tbsp. vegetable oil

Corn starch

Salt and pepper to taste

1. In a large stock pot or Dutch oven, brown meat in hot oil.

2. Add beef stock, garlic, bay leaves, onion, Worcestershire sauce, salt and pepper. Bring to a boil, and then cover and simmer 1 1/2 hours.

3. Remove bay leaves and garlic clove. Add potatoes and carrots. Cover and cook 30 to 40 minutes longer.

4. To thicken the sauce, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and 3 Tbsp. cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

SLOW COOKER---

After browning meat, add all items into crock pot.  Cook on low 8 hours then add your cornstarch slurry into crockpot an hour before eating.

TIP---

If the sauce isn’t quite thick enough, repeat step #4 until you get the desired consistency. You need to make sure to leave enough time for the corn starch to work in the sauce before adding more, however, or you could end up with a pasty mess.

BAKED RANCH RICE

1 C Rice (jasmin, long grain, basmati)
2 Cups chicken broth
1 Envelope Ranch
6 TBL butter

Spray 9x9 dish.
Add all ingredients and stir well.
Cover with foil.
Bake 30 minutes at 425 degrees.

A perfect side for Baked Cheddar Ranch Chicken on the blog.

OVEN BAKED BURGERS

1 lb ground beef

2 TBL butter

Worcestershire sauce

Sliced cheese, optional

Seasoning--

    Salt, pepper, onions soup mix, ranch, seasoning salt, grated cheese, Italian, etc.

    My favorite is using 1 envelope of ranch or 1/2 envelope beefy onion soup mix.

3-4 buns

Mix up your beef with your choice of seasoning.

Form into either 1/4lb or 1/3lb patties.

Place into a baking dish.

Score the top (make a tunnel) of the burgers with a criss/cross.

Drizzle the top of each burger with Worcestershire.

Top each with a pat of butter.

Bake at 375 degrees for 25 minutes.

If using cheese top each one and put back in oven for 2-3 minutes.

If you like a steamed bun, place a cooked burger on a bun and wrap in foil and place back in oven 3 minutes.  Perfectly steamed.

PANCAKE CASSEROLE

Ingredients:

24 (4-inch) frozen pancakes, cut in half

4 large eggs

3/4 cup heavy cream

3/4 cup milk

Dash of nutmeg

Dash of cinnamon

1/3 to 1/2 cup brown sugar (I use 1/3c)

2 tsp vanilla extract

Streusel Topping

1/4 cup AP flour

1/4 cup quick-cook oats

2 TBL unsalted butter, melted

2 TBL brown sugar

1/8 tsp salt

*Optional Add Ins

1½ cups

frozen blueberries, chocolate chips, cooked sausage, bacon crumbles, diced peaches or whatever your heart desires.

Instructions:

1. Preheat oven to 350ºF. Spray a 9x13 baking dish with cooking spray.

2. Line pancakes in the dish with cut side down,

3. Whisk together eggs, heavy cream, milk, nutmeg, cinnamon, brown sugar, and vanilla extract then pour over the pancakes. Let stand for 30 minutes to overnight. (I always do overnight)

4. In a medium bowl, stir together flour, oats, melted butter, salt, brown sugar, and salt. Spread the streusel topping over the casserole.

5. Cover tightly with aluminum foil.

6. Bake in a preheated oven for 50 minutes.

*If using optional add ins, put ¾ cup in bottom of dish, add pancakes as described in step 2. Sprinkle the remaining ¾ cup of add ins on top of pancakes, then finish steps 3-6.

MISSISSIPPI POT ROAST

3-4 lb chuck roast

2 tbsp olive oil

1 tsp salt

1½ tsp black pepper

6 whole pepperoncini peppers or 1 cup sliced

1/4 cup pepperoncini juice

½ cup unsalted butter

1 packet ranch dressing mix

1 packet beefy onion soup mix or Au Jus

Rub oil all over roast then sear on stove top to brown all sides.

Remove from stove and put in crock pot.

Cover and on high for 3-4 hours and on low for 7-8 hours.

Once the roast is fully cooked. Shred with two forks, removing any large pieces of fat.

Serve with potatoes, pasta or rice.

CINNAMON SWIRL CRUNCH BREAD

Batter
8 TBL unsalted butter, softened1 C granulated sugar
1 C milk
2 eggs
1 tsp vanilla
2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Sprinkle
1/2 C granulated sugar
1 TB cinnamon

2 TBL unsalted butter, melted

Mix batter ingredients together
Mix Sprinkle ingredients together
Greased 1 loaf pan
Pour 1/2 the batter
Sprinkle with 1/2 the sprinkle
Pour the rest of the batter
Pour on the melted butter
Sprinkle with the rest of the sprinkle
Swirl with a knife

Bake 350 for one hour

Enjoy!

ASIAN VELVET BEEF

 VELVETED BEEF

The secret on how to prepare the most tender beef for Asian dishes.

1/2 lb rump or tenderloin, sliced thinly against the grain

¼ tsp Baking soda

2-3 tbs Water

2 tbs Cornstarch

SEASONING

1 tsp Chicken bouillon powder

¼ tsp Dark soy sauce

1 tsp Yumyum aka MSG

½ tsp Salt

½ tsp Sugar

½ tsp White pepper

1 tbsp Cooking oil

1 tsp Sesame oil

1 tsp Cooking wine

Place the sliced beef in a large bowl

Add baking soda and water, and stir the beef until well combined

Add the cornstarch and stir until the beef has completely absorbed all the water

Season the beef with chicken powder, dark soy sauce, salt, sugar, YumYum, sesame oil and cooking wine

Cover and allow the beef to rest overnight to be used the next day or a minimum of 1 hour

Alternatively, freeze it for up to a month

*for the best result the beef should be frozen first and defrosted before use

TACO PIE

1 package of refrigerated crescent rolls

1 pound of ground beef or ground turkey

1 packet of taco seasoning (optional)

1 can refried beans.

1 cup of shredded cheese

Toppings½ cup sour cream

¼ cup red taco sauce

½ cup shredded lettuce

grated cheese

avacado

sliced olives

chopped onions

Fresh cut tomatoes (amount based on preference)

Instructions

Preheat the oven to 375 degrees.

Prepare a 9" pie dish with non-stick spray.

Press Remove crescent roll triangles into the pie dish to form crust.

Bake 375 degrees for about 11-12 minutes, or until the bottom of the pie is golden.

Remove the crescent pie crust from the oven and set it aside

Meanwhile Cook the ground beef until cooked through.

Add taco seasoning and beans and just heat through.

Add the ground beef mixture to the pie crust

Sprinkle the cheese on top.

Cut into wedges and serve with toppings.