Beer Beef Stew

This hearty dish is perfect for a cold winter day, especially a cold Wisconsin winter day... I love using one of my favorite things in the world (beer of course), while cooking.  The best part is that the recipe only calls for one bottle, leaving the other five for you to consume during the process.

INGREDIENTS: 

1 Tbsp of each, olive oil and butter

2 pounds stew meat (I used sirloin, since it was on sale)

1 onion, diced

3 cloves of garlic, minced

1 bottle of beer (I used a brown ale such as Newcastle)

3 cups of beef stock

3 Tbsp tomato paste

1  Tbsp Worcestershire sauce

1/2 tea paprika

1 bay leaf

a sprig of fresh chopped rosemary

kosher salt and pepper to taste

1 & 1/2 tea sugar

4 whole carrots, peeled and sliced

4 whole new potatoes, quartered

additional water if necessary to thin depending on your preference

Heat oil and butter in a large pot and brown meat, do this is two batches if necessary. Remove meat and set aside. 

In the same pot add diced onion and cook for about 3 minutes until slightly softened, then add the minced garlic and continue to heat for one more minute.  Pour beer (don't forget to take a sip), beef stock and remaining seasoning ingredients, save the carrots and potatoes until later.  Put the meat back to the pot, cover and simmer for about 2 hours. 

Take a taste test and add additional seasoning if you feel necessary.

Now it's time to add the carrots and potatoes, cover and simmer for an additional hour or until veggies are ready.

Note- The liquid will thicken over time and if it becomes too thick add some water as needed for your taste/consistency  preferences, just keep your eye on it, also remember to discard the bay leaf. 

Serve with sliced french bread and get comfy...(mmm the bread soaks up that yummy gravy)

This is one of those dishes that tastes great the second day!

Cake Batter Rice Krispie Treats!

You read it right! CAKE BATTER RICE KRISPIES! Yeah, they rock.

INGREDIENTS:

3 Tbsp. butter

1 (10oz) bag of mini marshmallows

1/3 cup dry yellow cake mix (I added an extra heaping spoonful)

6 cups rice krispy cereal

sprinkles

Melt butter in a large pot over low heat and add the marshmallows, I always add a few extra for extra gooeyness...  keep stirring until they begin to melt, slowly mix in the dry cake batter until all combined.  Stir in the cereal so it is completely coated with sticky goodness and throw in some dashes of sprinkles for added color.   Press into desired baking dish and shake on more sprinkles.

African Chicken Peaunut Stew

Looking for something different for dinner?  Here's a unique comfort dish packed with deliciousness.

INGREDIENTS
2 - 3 lbs chicken thighs, legs, or quarters
3 Tbsp. veggie oil
1 large sliced yellow onion
4 inch piece of ginger, peeled and minced
6 - 8 garlic cloves
2 - 3 lbs sweet potatoes, peeled and cut into bite sized cubes
1 (15oz) can of crushed tomatoes
1 quart chicken stock
1 cup peanut butter
1 cup roasted peanuts
1 Tbsp ground coriander
2 tea. cayenne pepper, or to taste
salt and pepper
1/2 cup chopped cilantro
optional: serving rice

Salt and pepper the chicken and heat vegetable oil in a large pot to brown the chicken.  Set chicken aside once all pieces are browned.  Saute the onions for 3 minutes being sure to scrape up any brown bits from the pan (that's where all the flavor is!)  Add the ginger and garlic, continue to saute for another 2 minutes and then stir in the sweet potatoes.

Add the chicken back to the pot along with the stock, crushed tomatoes, peanut butter, peanuts, coriander and cayenne pepper  (remember to use more salt and pepper to taste)  Cover and simmer for about 90 minutes stirring every once in a while. 

Remove the chicken and allow to cool enough to be able to remove the meat from the bone.  Discard skin and return chicken pieces back into the pot.  Stir together and add salt/pepper to satisfy your tastes and serve with white rice if you prefer (I actually liked it better without!)
Top with chopped cilantro and enjoy.

recipe from simplyrecipes.com

Homemade Rosemary Infused Olive Oil

Seriously good stuff....make it now, use it daily, give as a gift or use as a decorative piece.   

Very easy and inexpensive to make, I used fresh rosemary out of my garden and re-used a few empty bottles I had around the house...that's cheap.

What you need:

olive oil

fresh rosemary sprigs

bottles 

funnel

Rinse rosemary sprigs and make sure they are completely dry before using, you know since oil and water don't mix well....next, warm the olive oil in a pan, be sure not to heat too high.  Place rosemary sprigs in your bottles and then use the funnel to transfer in the warm oil.  Cap it off and you're done. 

 

Enjoy in your everyday cooking, drizzle on potatoes prior to roasting or bring to a party with a fancy loaf of bread and dip away...it's a hit.

Chicken Curry

I like my curry hot! Although, you can prepare this recipe according to your taste preferences.  Penzy's offers the best hot (and mild) curry powder.  Seriously, check it out.

INGREDIENTS
1/2 stick of butter
2 cups chopped onions
2 garlic cloves, minced
1 Tbs minced fresh ginger
2 Tbs curry powder
2 tea salt
1 tea ground cumin
dash (or more) of cayenne
3 - 4 lbs cut up fryer chicken
1 (14.5oz) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup ground cashews
3/4 cup plain yogurt (whole milk)
prepared jasmine of basmati rice

Brown the chicken in a large frying pan and set aside.  Heat butter in and cook onions, garlic, and ginger for about five minutes.  Add the curry powder, salt, cumin, cayenne and cook while stirring for two minutes.   Coat browned chicken pieces and cook for five minutes, add cilantro and full can of tomatoes, including juice.

Bring to a simmer, cover and reduce heat to continue gentle simmer, while stirring occasionally for about 1 hour.  Just prior to serving add ground cashews and yogurt.  Simmer until thickened for about 5 minutes, sprinkle with fresh cilantro and enjoy with jasmine or basmati rice and then ENJOY!

recipe from epicurious.com

Smokey Clams with Sweet Corn and Sungold Tomatoes

Sweet corn and sungold tomatoes may look like the B-list ingredients but I feel as though they shine the brightest in this dish.  Indulge in this dish of clams rested upon fresh, homegrown veggies with a hint of smokey bacon, finished off with a splash of oak aged bourbon, which provides a warm depth to this one pot wonder. 

INGREDIENTS:
1/2 lb thick-cut butchers bacon, cut into chunks
6 ears of sweet corn, kernels cut from the cob
1/2 lb sungold tomatoes, cut in half
15 little neck clams (please scrub the shells clean)
juice of 1/2 lemon
salt
1 Tbs paprika
3 Tbs bourbon
fresh basil leaves
thick sliced bread

In a large pot cook bacon chunks until browned, stir in paprika and cook for about 30 seconds.

Add corn and season with salt, cook for about 2 minutes and then stir in the tomatoes.  Cover and cook for 2 more minutes.

Stir in the lemon juice and bourbon.  Add the clams (mouth facing up) and cook on medium heat covered for about 8 minutes, or until clams open up.  Sprinkle with fresh basil and serve.

While you are waiting for the clams to open up toast some thick slices with butter (trust me you want to dip this bread in the delicious juice)  TIME TO ENJOY!

Stuffed Pork Tenderloin

Tenderloin is a very easy cut of pork to prepare in many many ways, this is one which is stuffed with deliciousness, tied, and grilled to perfection. 

INGREDIENTS
2 pork tenderloins (or cut filling in 1/2, but if you're going through the trouble, make 2!)
4 teaspoons brown sugar
olive oil
salt and pepper
string

For Stuffing
about 3oz. baby portobellos
1/2 can artichoke hearts (about 3 oz)
1/2 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, chopped
2 Tbs. toasted pine nuts
2 garlic cloves, minced
2 tea lemon juice with 1 tea zest
salt and pepper

Prepare the stuffing first, simply pulse all ingredients in food processor until coarsely chopped.

Cut tenderloins in half horizontally making sure not to cut all the way through, leave about 1/2 inch (so halves remain attached)  Open the loins, cover with press and seal (because it's awesome), and pound to about 1/4 to 1/2 inch thick.  Trim any extra edges to make into a rectangle.  Salt-n-peppa both sides of the loin.

Spread 1/2 of the stuffing on one half of tenderloin and tightly roll up.  Tie up evenly as necessary to keep loin together.

Coat the outside with a little olive oil and rub with brown sugar, and sprinkle with salt-n-peppa.  (man, this makes me want to break into a little 'none of your business')

Place the loins on hot charcoal grill, cover, and let cook for about 25 minutes (until center is about 140°F) , rotating half way through.

Once done, rest under tented foil for about 5 to 10 minutes.
Slice and devour.