Miss Norma's Stew

I didn't know Miss Norma.  She went to a church that my uncle pastored.  Now, she is with her Savior!  What I do know about Miss Norma, is that she blessed our family with the best stew recipe!  I'm not a big bean eater (at all), but I don't seem to mind them in this stew.  The flavor is rich, and gets better after cooking all day!

Miss Norma's Stew

1 lb ground beef
1 medium onion, chopped
Potatoes, diced (I use 2 good sized ones)
Carrots, diced (Don't always use them)
1 can corn, drained
1 can peas, drained (Don't always use them)
1 can white or green beans, drained (I usually do green, white, and kidney!)
1 can diced tomatoes
1 Tbsp brown sugar
Dash of Worchestershire sauce
2 Beef Bouillon cubes
Salt and pepper to taste

Ground beef and onion, drain.  Add to large stock pot with 4 cups water (I also add a large can of crushed tomatoes).  Add potatoes and carrots- cook until tender.  Add veggies and cook until thoroughly heated.  Add seasonings.

***I do this all at once and let it cook all day on low.  And, of course, we eat it with cornbread!

Green Bean Bundles

I get rave reviews each time I make these! Plus, they are really pretty in a nice serving dish! Oh, and every hostesses favorite - you can make them ahead of time!

Green Bean Bundles

4 cans whole green beans
bacon strips cut in half
1 stick butter
1 cup brown sugar
1 tsp garlic salt

Wrap about 12 green beans (or the diameter of a quarter) with half a slice of bacon. Place in a greased 13x9 dish. Repeat until all beans are done.
Melt butter. Add brown sugar and garlic salt. Mix together and pour over bundles.
Bake at 350 for 30 minutes. Broil for 4-5 minutes.

Chicken and Wild Rice Soup

We had some rainy and cold days last week- perfect for a dinner of soup and cornbread. This recipe is a great "clean-out-the-pantry" meal and can be easily adjusted to fit what's in yours! Both kids ate all of their helpings, and rumor has it my brother licked the bowl the next day at lunch!

Chicken and Wild Rice Soup

1 small onion, chopped

1 c shredded carrots

5 c water

1 (6.2 oz) package fast-cooking long-grain and wild rice mix

1 (10 oz) package frozen chopped broccoli

2 c chopped cooked chicken

1 (8 oz) loaf Velveeta, cubed

1 (10 3/4 oz) can cream of chicken soup

Saute onion and carrots in a lightly greased Dutch oven over medium heat for 5 minutes.

Add 5 c water, seasoning packet from rice, broccoli, and chicken. Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes.

Add cheese and soup; cook, stirring constantly, 5 min or until cheese melts.

Serve immediately.

Shrimp and Corn Chowder

I found this recipe in the latest Vera Bradley catalog...so, how can it not be fantastic?! I made it for a family dinner and it was a big hit. Lots of chopping...but it's colorful and very tasty!

Shrimp and Corn Chowder

2 sticks butter
3 cloves of garlic
1 bunch celery, chopped
1 tsp thyme
1/2 tsp black pepper
1 tsp salt
3 cups corn
2 lbs shrimp
5 Idaho potatoes, diced
1 large yellow onion, diced
1 sweet red pepper, diced
16oz chicken broth
3 cups water
2 quarts 1/2 and 1/2 (yikes!)
8 tsp corn starch

In stock pot, melt butter. Add celery, onion, and pepper. Saute until tender.
Add next 4 ingredients.
Add potatoes, corn, water, and broth. Cook until potatoes are tender.
Add shrimp. Cook for 5 minutes.
Add 1/2 and 1/2. Cook for 5 minutes.
Mix corn starch and 1/2 cup COLD water.
Add slowly to soup, continue stirring.
Cook and thicken for 10 minutes.

Chicken Dijon - sorta

While browsing my January 2010 Southern Living this recipe caught my attention. I had all the ingredients and the picture looked lovely. Ok, well. It looked nothing like the picture, but oh my! It is delicious. It's sorta like the recipe because I had to make some changes. And, honestly, I'm not sure SL got the right servings. The original recipe called for 6 boneless/skinless chicken breasts. Well, I used 3 and not sure it could take more. Anyhow, just wanted to give clarity.

Chicken Dijon - a la Miss Kitty Cooks

3 chicken breasts
1/2 tsp salt
1/2 tsp pepper
3 Tbsp butter
1 medium-sized red bell pepper, sliced into thin strips
1 medium-sized sweet onion, cubed (I didn't have this, so I added a small can of chopped mushrooms instead)
1 (14 1/2-oz) can chicken broth
3 Tbsp all-purpose flour
3 Tbsp dijon mustard (I didn't have this, so I used horseradish mustard instead)

Sprinkle chicken with salt and pepper.
Melt butter in a large skillet over med-high heat; add chicken, and cook 3 to 4 minutes on each side. Remove chicken from skillet; add bell pepper and onion, and cook, stirring often, 4 to 5 minutes or until vegetables get tender. Return chicken to skillet. (I cubed the chicken. And, at this point, it will not be cooked all the way through!)
Whisk together broth and next 2 ingredients, and pour over chicken.
Cover, reduce heat, and simmer 20 minutes or until chicken is done.

The magazine mentioned serving it with mashed potatoes. I think wild rice would be good with it. I served it with scalloped potatoes (recipe is on blog). I also think it would make a fantastic filling to a grilled sandwich, kinda Quizno's style. Enjoy!

Scalloped Potatoes

It's a bit eerie how good these taste...especially with such few ingredients. The nutmeg gives the potatoes a deep, almost smoked flavor. Eli had two helpings!

Scalloped Potatoes

1 clove garlic, smashed
2 Tbsp unsalted butter
2 1/4 pounds potatoes, peeled and sliced very thinly
2 cups half-and-half
1 Tbsp salt
black pepper
pinch of nutmeg

Preheat oven to 350. Spray an 8x8x2 dish with Pam (or butter!). {I sprinkled garlic powder in the bottom}
In a medium saucepan, combine butter, garlic, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to med-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish.
Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Let cool 10 minutes before serving.

*I saw on a comment of this recipe that someone put half of the potatoes in the dish, topped them with thawed and strained spinach and ham. Then, added the rest of the potatoes. After cooking, they added cheese and broiled until melted and bubbly. I think this would be a delicious version! {although, I would use turkey or chicken}

Ultimate Beef Stew

Back in August 2008 I was walking (b/c I was pregnant with Abi Jean) on a treadmill at work, watching the Food Network. Tyler Florence had me so into this dish that I went back upstairs to my cube, turned my computer on, and printed the recipe. It's only now, January 2010 that I've gotten around to making it. I've talked about it. Thought about it. And, today, tasted it. It does not disappoint. This ain't your Mama's beef stew. It's fancy and flavorful enough to serve to guests. And, it helps that Chris licked his bowl!

Ultimate Beef Stew

1/4 cup EVOO
3 Tbsp butter
2 cups all-purpose flour
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces
Sea salt and freshly ground black pepper
1 bottle good quality red wine (or, since I have no clue what this means, 1 bottle of Great Value cooking red wine)
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in 3 (1-inch) strips
1/4 tsp ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas frozen or fresh

Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat wiht the oil and butter.
While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
Add the wine to the pan and bring up ot a simmer while you scrape the bottom of the pan with a wood spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strips, ground cloves, freshly ground black pepper and salt, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
After 2 hours add potatoes, carrots, pearl onions, and mushrooms, along with a pinch of sugar to balance the acid from the wine. Turn the heat up and bring to a simmer, uncovered for 30 minutes, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper, remove the thyme sprigs.
To serve, place the soup in a bowl, top with parsley, sprinkle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of peasant bread, half submerged in the soup.

Horseradish Sour Cream
1 cup sour cream
1 Tbsp prepared horseradish
Olive oil
Chives, finely chopped

Combine sour cream, horseradish, and a drizzle of olive oil in a small bowl. Season with salt and pepper. Add a dollop to the stew and top with chives.

Hashbrown Casserole

Not much to say except this is a family favorite. And, well, anyone who tries it, it's their new favorite too!

Hashbrown Casserole

2 pounds frozen hashbrowns
2/3 cup melted butter
1 tsp salt
1/2 tsp pepper
2 cans cream of mushroom soup
2 cups sour cream
1/2 cup shopped onion
10 oz grated cheddar cheese

Topping:
2 cups corn flakes
1/2 cup melted butter

Thaw potatoes
Combine all ingredientsin a large bowl, adding hashbrowns last.
Pour into a 13x9 greased baking dish.
Sprinkle with toppings.
Bake for 1 hour to 1 1/2 hours at 350.

Oven Roasted Tomato Sauce

This.changed.my.life.
forever.
You must make this now!
Plus, your home will smell A-mazing!

Oven Roasted Tomato Sauce

3 pounds Romanita tomatoes (or equal parts Roma and Cherry), cut in half
1/2 cup extra virgin olive oil
12 cloves garlic, peeled
2 Tablespoons fresh oregano or basil leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper

Preheat oven to 400. On a cookie tray (or roasting pan), combine the tomatoes, olive oil, garlic, basil or oregano, salt and pepper. Roast until the tomatoes begin to carmamelize, about 30 to 45 minutes.
Remove from oven and allow to cool to room temperature.
Place tomatoes in blender. Blend to desired consistency. If the sauce seems too thick, add a bit of water or chicken broth to achieve the desired consistency.
Use as a dipping sauce for vegetables, on toasted bread, pizza, or pasta.

Fried Zucchini

I'll admit. I'm a Food Network junkie. While at my parents home (b/c I don't have cable at my own house) all I want to do is watch channel 53! No matter how tired I am I can always make it through another episode! This recipe is from The Neely's.

Fried Zucchini

Peanut oil, for frying
3 large zucchini, cut into 1/2 inch rounds
1/2 cup flour
1 1/2 cups panko bread crumbs (I'm addicted to these!)
1/4 cup finely grated Parmesan
2 Tablespoons finely chopped parsley leaves
1/2 teaspoon red pepper flakes
salt and pepper
3 eggs, lightly beaten
1/4 cup water
Spicy dipping sauce (recipe posted separately)

Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, red pepper flakes, and salt and pepper, to taste. In a third plate add eggs and water. Dredge the zucchini in the flour, followed by the egg and finally in the panko.
Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 3 to 4 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper.

Stuffed Mushrooms

This recipe sends me immediately to family gatherings during the winter!  So fantastic...always a hit!

Stuffed Mushrooms

1 large package whole, fresh mushrooms

wash and de-stem, chop stems very fine

1 pound bulk sausage, mild or hot

brown and drain 

Add stems and sausage together in black skillet.

Add onion powder.

Add 1 block Mozzarella Cheese (shredded)

Cook until cheese melts.

Stuff mushrooms.

Heat in oven (350) for 10 - 15 minutes.

EAT!  EAT!  EAT!

Souffled Corn

This is super easy and yummy.  I'm making it for a church lunch this Sunday.

Souffled Corn

2 cans whole kernal corn

1/2 cup butter

1/2 cup sugar

1 Tbsp flour

1/2 cup evaporated milk

2 eggs, well beaten

1 1/2 tsp baking powder

1 Tbsp butter, melted

1/4 cup sugar

1/2 tsp cinnamon

Preheat oven to 350.

In medium saucepan, heat 1/2 cup butter with 1/2 cup sugar until butter is melted.  Stir in flour.  Remove from heat.

Gradually stir in milk.  Add eggs and baking powder; mix well.  Fold in corn.  Pour into buttered 1 quart casserole dish.

Bake for 40 minutes.  Brush with melted butter.  Sprinkle with sugar and cinnamon.

Makes 6-8 servings.

Easy Crisp Cucumber Salad

This is very fresh and makes a lot. Great for summer gettogethers.

Easy Crisp Cucumber Salad

4 large cucumbers
8 radishes, thinly sliced
1/2 cup crumbed feta cheese (I use mozerrela)
1/3 cup Zesty Italian Dressing
1/3 cup sliced black olives
1/4 cup chopped red onion

Peel and cut cucumbers into 1 inch thick cubes. Toss with remaining ingredients.

Veggie Pizza

Delicious, very pretty, and a great twist on crudettes.

Veggie Pizza

2 packages of croissant rolls
1 cup sour cream
1 (8 oz) cream cheese, softened
1 package dry Ranch dip
1 tsp dill weed
1/4 tsp garlic salt
Finely chopped vegetables
Shredded cheese

Preheat oven to 350. On a lightly greased baking sheet, spread the croissant rolls across it. Blend the seams together. Using a fork, poke holes throughout the dough.
Bake for 10 minutes. Cool completely.
Mix together sour cream, cream cheese, Ranch dip, dill, and garlic salt. Spread mixture onto croissant rolls.
Top with finely chopped vegetables. You can use any combination of: broccoli, cauliflour, carrots, bell pepper, radish, cucumber. Top with cheese.
Chill for up to 2 hours.
Cut into small squares and serve.