Beef Burgundy in the Crock Pot

I love the depth of flavor in this simple, homey dish, so good on a cold rainy day like today, or those blustery winter days.

I planted basil a couple weeks ago so I would have it through the winter months; cold drippy weather came earlier than expected.

The same weather makes it perfect for a hot, hearty stew!

Ingredients:
1/3 cup all purpose flour OR 1 teaspoon glucomannon for THM or gluten free
2 teaspoons salt
1/4 teaspoon black pepper
2 lbs. beef stew meat, cubed
1 1/2 cups sliced carrots
8 - 12 oz. sliced mushrooms
4 small onions, cut in large chunks or 10 oz package pearl onions
4 cloves garlic, minced or pressed
1 bay leaf
2 cups beef broth
3/4 cup burgundy

In a 4 qt (or larger, if that's what you have) slow cooker, combine the beef, flour or glucomannon, salt and pepper, mixing well to coat the meat.

 Add all the other ingredients.

Cook on high for 8 hours or low for 12 hours.

Serve over Dreamfield's pasta for THM, rice pasta or rice for gluten free, or egg noodles if it doesn't matter; my guys prefer the egg noodles, I usually eat it over Dreamfield's rotini.

 Enjoy!

Easy Chipotle Chicken Fold Overs -Super Fast Dinner!

I really enjoy easy, healthy food; especially when it fits my Trim Healthy Mama plan and the whole family likes it. This quick, chicken dish was mildly spicy, just add more chipotle peppers to boost the heat if you like. Mix it up, pop it under the broiler to melt the cheese and away we go!

Ingredients:
Flour tortillas or Joseph's Pitas (for THM) or a nice bed of lettuce
1/2 cup diced onions
2-4 cloves garlic, pressed
2 tablespoons butter
2-5 tablespoons minced chipotle pepper in adobo sauce
1/2 chopped bell pepper, red, yellow, or red
2 cups cooked, chopped chicken
Toppings:
Chopped tomatoes
Shredded lettuce
Fresh onions
Diced avocado or guacamole
Olives
Sour cream
Saute the onions in the butter.

Add the garlic after the onion is cooked; garlic scorches easily.

Then the chipotle pepper

and bell pepper.

After all the veggies are cooked through, then add the chicken.

Mix and continue to cook until all is hot throughout.

Chop the toppings while cooking and set aside.

Top the chicken with cheese and put under the broiler for 5 minutes or so. Keep checking so the cheese doesn't get too crisp.

Fill your tortilla, pita, or pile it on the lettuce.

Open wide! Enjoy.

Creamy, Spinach, Mushroom Ravioli

The last post was on April 3rd, it is now the end of May, my camera cable would no longer load the photos no matter how many different things I tried it was continuing to be more stubborn than I.  Sad, I love to take photos, flowers, events, children, grandchildren, and yes, food. I tried, everything that came to mind, including, but not limited to, moping, to no avail.  I asked two photographers, and someone who is married to a photographer, they couldn't help me.  Then, of course, mentioning it in conversation to my older son (computer geek), he just opened a tab while we were talking, looked it up, sent link, said "here you go, Momma, it's in your email".  I opened, clicked, ordered, and thanked him, that fast! For those of you, if there are any left, who use older DSLRs which have a compact flash card, I now load all my photos faster and easier than ever with a pixelflash USB adapter. At the risk of sounding like an advertisement, if you need one, get one, you won't be sorry!

Now, back to the foodie stuff!

Made this incredible spinach and mushroom sauce and put it over cheese ravioli, makes me hungry just looking at the photos!

Ingredients:
1 large package cheese (or meat) ravioli from the frozen food or refrigerated section of supermarket, or low carb pasta for the "Trim Healthy Mamas" (I like DreamField's pasta)
8 oz package white button mushrooms, sliced
2 tablespoons butter
2 tablespoons flour (THM, omit this)
salt and pepper
4-6 oz smoked mozzarella cheese, shredded
10 oz fresh spinach, washed and dried
6-8 oz cream
Directions:
In a large sauce pan, melt butter and saute the mushrooms until golden brown.

 While these are cooking, start the water in a pasta pot.  When water comes to a boil, add the ravioli, stir.  When they float they are done.

 Add flour, stir.

Add the spinach, stir, it will begin to wilt, stir some more to incorporate all.

 Add the cream. Stir some more...

 Allow to simmer for a few minutes to thicken.

 Add the shredded cheese.

 Yum!  Salt and pepper to taste. Drain ravioli, if you haven't already. Serve sauce over ravioli, enjoy!

For the "Trim Healthy Mamas", remember that this is a side dish, use the low carb pasta, and maybe a lighter cheese, don't neglect ample protein and veggies!

Pizza Pockets

Pizza usually flies with everyone. Around here there are no two people who like the same combination of toppings on a pizza,  we do however have a few in common. Cheese, lots of it, then onion,s and mushrooms, that is the base, peppers on half, olives on the other half, turkey pepperoni down the middle so there is some pepper with pepperoni and some olive with pepperoni but not on all of it. Sound like too much trouble? I only do this the last few years, after two of my children have moved out. I used to make the whole pie the same except for the pepperoni which one of us absolutely won't eat, since that person is the cook then she gets what she wants, pure and simple.

This is a simple version of pizza, hand held, single serving, very convenient if you need portion control, or want to freeze some for lunches, snacks, or "crazy busy" nights.

I used the French bread dough found here: http://hearthandhospitality.blogspot.com/2012/01/fresh-french-bread.html and our favorite toppings.To make them super easy just use some frozen dough from the supermarket.
 The one in the photo is mine, cheese, a little sauce, mushrooms, olives, and onions.

 Mmmm, can't wait for leftovers!

Roll out the dough.

Cut into pieces, I have four here. Load with toppings, remember that you have to fold each one over and roll and crimp the edges so don't put so much that the dough tears.

 About that much.

Now fold half over and roll the ends up slightly to seal. Place on a parchment lined, or lightly greased, sheet pan.

Brush with garlic butter, or olive oil, sprinkle with oregano.

Set aside to rise for 45 minutes.
Bake at 350F. for 25-35 minutes, depends on how large and full you made them, or until golden. Let rest for 10 minutes so the cheese settles and doesn't run out, dribbling all down your shirt.

For freezing, wrap well in freezer paper, freeze for up to 4 months. I like to place individually wrapped pockets in a large ziploc bag so they stay together.

My family likes extra pizza sauce for dipping. Enjoy!

Another Simple Bowl Meal, Chicken with Fresh Corn and Veggies

 "Uni-meals"(everything in one bowl, pile, or casserole) are so appealing to me because it just seems simple, almost too simple, really, how could you not like them, all the flavors mingled together, lots of veggies on top of a bed of rice...yeah...

Loads of options here, skip the chicken to make it vegetarian, with or without a sprinkling of cheese for lactose free or vegan, white rice or brown, quinoa if you prefer instead of rice. I like choices. 

I rarely plan a "bowl meal", usually it has been a busy day and not enough of any one thing to make a meal, but a variety of little bits, which put together are plenty. I'll give you the ingredients to this one but, as always, make whatever substitutions you care to, that's what makes a recipe your own.

Serves 4

Ingredients:

1 cup cooked, chopped chicken

1/4 cup thinly sliced leeks or chopped onion

1 clove garlic, minced

1/4 cup chopped red pepper

1/2 cup fresh or frozen corn

1 teaspoon herbs de provence

a dash black pepper

salt to taste

2 tablespoons olive oil or butter

Monterey Jack cheese

1 avocado, chopped or mashed

3-4 cups cooked rice or quinoa

In a large skillet, heat oil and toss the leeks, red pepper and corn for 2 minutes. Add garlic and chicken, stir. Add herbs de provence, pepper, and salt. 

Spoon over hot rice, top with cheese and avocado if you are using. 

 I served this for lunch with fruit and confetti bread http://hearthandhospitality.blogspot.com/2012/07/confetti-batter-bread.html they looked so good together with all the little bursts of color. Thanks, Gail for having lunch with me, you and your family make life as fun and colorful as our meal.