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Tag Archives: Family Friendly

Hearty Slow Cooker Beef Stew

This hearty beef stew recipe would make an excellent dinner for a cold winter evening. The preparation is so easy and quick that you won’t even realize you prepared it yourself. Don’t believe me on the quickness? Ha, I can prove it to you right now. All you have to do is throw everything into your slow cooker (including potatoes), simmer, and serve. After finishing with the preparation, your mind will be blown away by how fast and easy it all came together!

Slow Cooker Irish Beef Stew

INGREDIENTS

1 lb lean beef stew meat

1/4 tsp coarse salt

1 teaspoon ground black pepper

1 Tbsp olive oil

2 Tbsp flour

1 C peas

3 cloves garlic, minced

4 large yukon golden potatoes, peeled and largely diced

2 large carrots, peeled and diced into 1 inch pieces

1 medium yellow onion, chopped

2 Tbsp tomato paste

2 1/2 C beef broth

1/4 C beer (I recommend using Guinness)

Directions

1. Sprinkle stew meat with salt and toss till well combined. Using a fork, prick the meat in multiple places to tenderize. Cover and refrigerate for at least an hour, but ideally, refrigerate overnight.

2. Toss the meat with flour. Heat a skillet over medium-high heat. Add oil and then sear meat until browned on the outside.

3. While the meat is browning, mix together tomato paste, soy sauce, beef stock (use more if you like it soupier than stewy) and Guinness & red wine (if using) in the slow cooker.

4. Transfer the meat (browned or not) to slow cooker. Add garlic, onions, carrots, potatoes, bay leaves, and black pepper. Cover and cook on low for six to seven hours or high three to four hours until meat is falling apart and tender.

Court’s Cooking Notes: If using peas, microwave for one minute and then stir them into the stew. Remove bay leaves. Season to taste with salt and pepper.

Adapted from Aberdeen’s Kitchen

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Sugar & Spice Roasted Sweet Potatoes

I found a bunch of chopped up sweet potatoes in my fridge from Thanksgiving that I knew I had to cook before they went bad. So I looked up on my go-to website Pinterest to look for an easy and tasty sweet potato recipe.

Not surprisingly it didn’t take me long to find one. I spotted this Brown Sugar Roasted Sweet Potato recipe. They are roasted with brown sugar, cinnamon, butter, and a little cayenne pepper for a kick. It’s the perfect side dish recipe for supper or Christmas gatherings. Easy to throw together and delicious!

Brown Sugar Roasted Sweet Potatoes

Ingredients

4 Tbsp unsalted butter melted

2 Tbsp light brown sugar packed

1/2 tsp cinnamon

1/2 tsp kosher salt

1/4 tsp cayenne pepper

2 large sweet potatoes peeled and cut into 1/2 inch cubes

Directions

Preheat your oven to 450 degrees. Line a baking sheet with aluminum foil.

1. Melt the butter in a microwave safe bowl. Combine the brown sugar, cinnamon, salt, and cayenne pepper into the butter.

3. Spread the potatoes on the lined baking sheet.  Toss with the butter mixture until the potatoes are completely coated.  Bake for twenty -twenty-five minutes, stirring once halfway through cooking.

Source Wine and Glue

Bacon, Cheese & Pork Chops oh my!

Do you love bacon? If you said “yes.” then don’t I have the perfect pork chop recipe for you. I’m sure your mouth will begin to water when you are finished reading this article.

These juicy and super tender pork chops are topped with bacon and cheese. This five-ingredient Bacon Swiss Pork Chops recipe is fast and easy and an instant family favorite!

Bacon Swiss Pork Chops

Ingredients

6-8 bone-in pork chops

9-12 bacon strips, cut in half

2 Tbsp olive oil

2-4 garlic cloves, minced

Salt and pepper

1 C shredded Swiss cheese

Directions

Preheat your oven to 425 degrees. Line a 9×13 baking dish with foil and grease it with cooking spray.

1. Season pork chops with salt and pepper. Set aside. In a small mixing bowl, combine olive oil and minced garlic. Brush oil and garlic over pork chops with a pastry brush. Place three – four half strips of bacon on each pork chop.

2. Bake for sixty-thirty minutes, or until thoroughly cooked. Remove pork chops from the oven and sprinkle cheese on immediately to melt. If cheese doesn’t melt fully, place back in the oven for a minute or two until melted.

Source The Gracious Wife

Crispy Onion Chicken Dinner

This delicious crispy onion chicken recipe called for two and a half cups of French’s fried onions but I discovered that I didn’t have enough. So I decided to use breadcrumbs to make up the difference. It wasn’t as crispy, but the breadcrumbs did not take the yummy flavors away from the chicken. I also didn’t have enough honey mustard, so I made another change by combining regular mustard and honey. It surprisingly worked out great!

I am very proud of myself. I am getting more and more confident with substituting ingredients and working through the difficulties of cooking. This is one of the several reasons why I enjoy cooking so much. It involves a lot of learning and discovering new things. I hope that cooking is just as beneficial for you as it is for me.

This chicken dish is 100% crispy on the outside and juicy on the inside onion chicken. The flavor is amazing!

Crispy Onion Chicken

INGREDIENTS

4 boneless, skinless chicken breasts

1/2 C honey mustard

1 1/2 C French’s fried onions, crushed

Directions

Preheat oven 375° F. Grease a baking sheet with non-stick spray or cover with foil (and spray foil w/ non-stick spray) for easy clean-up.

1. Place honey mustard in a medium shallow bowl. Place crushed fried onions in a separate medium bowl.

2. Coat each chicken breast in honey mustard then coat in crushed fried onions. Carefully lay coated chicken on baking sheet. Sprinkle tops of the chicken with a little more of the crushed fried onions.

4. Bake for thirty-fifty minutes or until chicken is thoroughly cooked.

Source Life in the lofthouse

Creamy Tomato Tortellini Soup

Slow Cooker Tomato Tortellini Soup

INGREDIENTS:

1 lb Italian sausage

1 (32-oz) container chicken broth

1 (14-oz) can petite diced tomatoes

2 (10.75-oz) cans tomato soup

2 (8-oz) containers chive and onion cream cheese spread

Directions

1. In a medium skillet, cook Italian sausage until browned and no longer pink. Transfer cooked sausage to slow cooker. Add chicken broth, tomatoes and tomato soup to slow cooker. Cover and cook on LOW for six to eight hours.

2. Stir in cream cheese and cheese tortellini. Cover and cook on HIGH for fifteen to thirty minutes, until tortellini is cooked.

Source Plain Chicken

Cincinnati Chili

As many of you know, I am a huge fan of Rae Drummond she is also known as The Pioneer Woman. She cooks really good recipes. I also love her cookbooks. They are so very cute and I wanted one. So my mom bought me one of her cookbooks for my birthday. The title of the book is The Pioneer Woman Cooks: Come and Get it. In the book I found the first recipe that I wanted to try and will be sharing with you today. The recipe is called Cincinnati Chili.

This chili is very simple to prepare and packed with the delicious flavors of fall. It would make a great fall or even winter dish that would warm up your soul. Also, depending on your preference of taste you add more or less of ingredients. Enjoy!

Cincinnati Chili

2 Tbsp olive oil

1 large onion

5 garlic cloves

2 lbs ground beef

one 15-ounce can tomato sauce, and I used Goya

2 C beef broth

2 Tbsp white wine vinegar

2 Tbsp tomato paste

3 Tbsp chili powder

2 tsp ground cumin

1 tsp ground cinnamon

1/8 tsp whole cloves

1/4-1/8 tsp allspice

1/4 tsp Cayenne Pepper

two bay leaves

1 Tbsp Worcestershire sauce

1 14.5 ounce canned kidney beans, optional

1 lb spaghetti, cooked, for serving, optional

Other optional toppings:

Sour Cream

Shredded Cheddar Cheese

Green onions

Fritos

Crackers

Cornbread

Directions

1. In a large pot, heat the oil over medium-high heat. Add the onion and garlic and cook for a couple of minutes, until they start to soften. Add the beef and cook it until it’s thoroughly browned. Drain the excess fat. Pour meat back into the pot

2. Combine the tomato sauce, beef broth, tomato paste, chili powder, cumin, the other spices, Worcestershire sauce, and the bay leaves.

3. Stir until well combined. Reduce the heat to low and cook the chili for approximately one hour, stirring occasionally. Serve hot with a salad.

Source The Pioneer Woman Cooks: Come and Get it!

Something smells delicious

This past weekend I made this tasty recipe called Pesto Parmesan Pork Chops.

Wow! Let me tell you that it was almost like my nose was trying to eat the smell of the pork chops because after placing

these chops into my oven to let them bake the aroma from the pesto and the chops instantly made my kitchen smell so good!

Here’s a little surprise for y’all! You ONLY need three ingredients for these flavorful Pesto Parmesan Pork Chops.What more could you ask for?

I recommend this Sautéed Mushrooms & Galore for the side dish.

Pesto Parmesan Pork Chops

Ingredients

6-8 pork chops of your choice, I used boneless

8 Tbsp pesto sauce

1 C shredded Parmesan cheese

Salt and Pepper

Directions

Preheat oven to 350 degrees. Grease a 9×13 baking dish with cooking spray.

1. Shake salt and pepper on the bottom of a large cookie sheet (the kind that has a lip around the edge so juices won’t spill off.) Place pork chops down an inch or two apart. Lightly season each pork chop with salt and pepper.

2. Spread one tablespoon of pesto sauce on each pork chop. I like to put the spoonful on each pork chop before I start spreading so I don’t risk putting a contaminated spoon back in the pesto jar since I will have pesto leftover.

3. Once Pesto is spread evenly on the top of each pork chop sprinkle them generously with the shredded Parmesan cheese.

4. Place the seasoned pork chops in the oven and bake at 350 degrees for forty five-sixty minutes. Depending on how thick the pork chops are they may need the whole sixty minutes.

Source Real Life Dinner

Last week I also cooked Slow Cooker Butternut Squash Soup It’s incredibly tasty!

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