Mertie's Beef Stew

                                                                                                                                                                                                                                                                                                                                                                   

                                                                                                 

Mertie was my grandmother. She taught me to cook! I miss her so much and I can still taste her beef stew!

          

           2 -3 lbs stew meat, cut into big bite size pieces

           (My grandmother used beef stew with bones) 

           3 -4 lbs potatoes, peeled and cut into big bite size pieces

           1 bag carrot, peeled and cut into big bite size pieces

           1 bunch celery, cut into big bite size pieces(optional)

           1 clove garlic, chopped fine(optional)

           1 large onion

           ½ small bottle ketchup (1-1 1/2 c)

           salt and pepper

      Directions:

If it is cool or cold weather, it is best to put this in the oven (or a crock pot) and let cook for a while. Take a large pot (I use a Dutch oven) on med high heat and add 1/2 bottle of ketchup. Fill empty bottle with water and rinse out bottle with it, Pour this water in pot with ketchup. Add carrots, celery, potatoes, garlic and onion. When all of this has been cooking for a 1/2 hour or so, coat meat with flour and brown in large pan with a little oil. Cover with a lid and let this simmer for a few minutes. Meat will be soooooo tender. Add meat mixture (oil, drippings and all) to the veggies. Mix well. Add the salt and pepper. Let this cook until it is thick and the veggies are tender. The “secret" is the ketchup. The stew doesn't taste a thing like ketchup though.





Sonoma Chicken Salad

                                                                                                         



This is Whole Foods Recipe! Thanks!

Dressing
1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
Salt and freshly ground pepper to taste

Salad
2 pounds boneless, skinless chicken breasts
3/4 cup pecan pieces, toasted
2 cups red seedless grapes
3 stalks celery, thinly sliced

Method

In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.

Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.

When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

Bella Cucina Light Chicken Salad Knock Off

                                                                                                      

The Dressing:
1/4 cup light mayonnaise
1/4 cup fat free Greek yogurt

2 tsp cider vinegar
2 1/2 tsp honey
1 tsp poppy seeds
salt and pepper to taste

The Salad
1 lb boneless, skinless chicken breasts
1/4 cup chopped pecans
1 cup red seedless grapes
1 stalk celery, thinly sliced

Directions

Combine the dressing ingredients and store in the refrigerator until ready to use. Can be made up to 2 days in advance.

Bake the chicken breasts in a foil-covered pan with 1/2 cup water until cooked through - about 25 minutes at 375. Chill thoroughly, then chop into bite sized pieces. Combine with other salad ingredients and dressing.

Muffin-pan Potato Gratins

                                                                                                             

This recipe was adapted from Everyday Food by Miss Stephanie!

Her blog is  www.plainchicken.blogspot.com

I can not wait to try these!!

2 medium russet potatoes (about 3/4 pound each)

dried rosemary

salt 

pepper

6 Tbsp heavy cream

Preheat oven to 400.  Spray 6 standard muffin cups with cooking spray.  Thinly slice potatoes.  Place 2 slices in each up and season with coarse salt, ground pepper and rosemary.  Continue adding potatoes, seasoning every two slices, until cups are filled.  Pour 1 tablespoon heavy cream over each.  Bake until potatoes are golden brown and tender when pierced with a knife, 30-35 minutes.  Run a thin knife around each gratin.  Place a baking sheet or large plate over pan and invert to release gratins.  Flip right side up and serve.

REDEMPTION COOKIE

                                                                                                                    
 
 
Thanks Miss Sheryl!
 
 
 
2 boxes Betty Crocker yellow (pudding
in the mix) cake mix
1 (12-ounce) package toffee chips (not
chocolate)
1/4 cup water
3/4 cup margarine, softened
1 1/2 teaspoons vanilla
3 eggs
Mix one cake mix with all ingredients,
then gradually add other cake
mix. This will be very stiff. Drop
by teaspoonfuls on greased cookie
sheet. Bake at 350 for 10 minutes.

Spinach Queso Knock Off from J Alexanders

                                                                                                      







1lb Velveeta Mexican Cheese(cubed)
12 ounces cream cheese(cubed)
3 tomatoes (chopped)
1 bunch green onions (chopped)
1-2 jalapeno peppers (seeded and chopped)
2-3 garlic cloves (minced)
1/2 c fresh cilantro (chopped)
1/2 c fresh parsley (chopped)
black pepper (to taste)
white pepper (to taste) optional
1 frozen creamed spinach(I used Green Giant)
1/2 t olive oil

Saute garlic, pepper and onions in olive oil. Melt cheeses in bowl in microwave for 2 minutes, stir, then repeat by 1 minute intervals until melted. Microwave the creamed spinach as per instructions. Add to cheese mixture. Add all of the rest of the ingredients to the cheese. Eat with crunchy taco chips or baked flour tortillas basted with olive oil, garlic salt which have been cut into triangle shapes.

Enchilada Lasagna

                                                                                                     







Inspired by my daughter Gina, thank you sweetie!!

1 rotisserie chicken, shredded
3 cups of Mexican blend cheese
1 can of cream of chicken
1 cup sour cream
1/4 cup salsa
1 pgk small corn tortillas
1pgk taco seasoning
1/2 c fresh cilantro chopped
1/2 c fresh parsley chopped
1 small can red enchilada sauce
1 small can green enchilada sauce
crushed taco chips

Put a little red and green sauce in the bottom of a (sprayed with Pam) casserole pan. Dip corn tortillas in water a few at a time and layer across bottom of pan. I did a stack 3 high in 4 stacks which covered the pan bottom nicely. Mix chicken, salsa, taco seasoning, soup, parsley, cilantro and sour cream. Put some of the chicken mixture on top of the tortillas, add some cheese, then repeat the layers starting with the dipped tortillas. I did 3 layers and ended with cheese on top. Add the enchilada sauces and crushed taco chips. Cover and bake at 400 degrees for 45 min. Uncover and slightly brown cheese. Yum

Chicken And Veggie Stir Fry

I wanted something fast and nutritious. So I starting throwing things in the skillet and this is what I came up with!



1 bag frozen corn, peas, carrots, green beans mix( I used the steam in the bag veggies)
1/2 chopped onion
1/2 chopped bell pepper
1 T butter
2 T olive oil
1/2 c half and half (you could use milk)
1 T garlic salt
2 T Cajun seasoning
1/2 c Parmesan cheese(you could use mozzarella)
2 c shredded Rotisserie chicken
3 T chopped fresh parsley
1 t dried basil
1T lemon juice
1 c pre-cooked Jasmati rice(could use brown rice)

Steam bag of veggies in microwave. Saute chicken, onions, and bell peppers in oil, and butter. Add veggies. Add seasonings then half and half and cheese. Add cooked rice. This is simple but yet delish!