Slow Cooker Beef Stew

This is a great recipe from Damn Delicious. I like to cut my stew meat into smaller chunks than 1-inch. The rosemary gives a richness and if you do not care for the herb then eliminate. I was out of fresh parsley; but would be icing if sprinkle atop before serving!

Ingredients:

• 2 tablespoon olive oil
• 2 pounds stew meat, cut into cubes
• salt and pepper to taste
• 1 pound baby red potatoes, quartered
• 4 large carrots, cut into thick slices
• 4 large celery stalks, cut into thick slices
• 1 large red onion, diced
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 2 bay leaves
• 2 tablespoons cornstarch ( or 1/4 cup flour)
• fresh chopped parsley

Directions:

Heat olive oil in large skillet over medium heat.

Season beef with salt and pepper, to taste. Add beed and cook until evenly browned, about 2-3 minutes.

Place beef, potatoes, carrots, celery, onion and garlic into a 6-quart slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika and bay leaves until well combined.

Cover and cook on low for 6-7 hours.

In a small bowl, whisk cornstarch (or flour) with 1/2 cup stew broth. Stir mixture into the slow cookier. Cook until the desired consistancy. With the cornstarch; did not need to cook any further.

Garnish with fresh, chopped parsley.

Zachary James turns 8! Eli Matthew turns 9!

Valerie is SO creative! Popcorn Cupcakes!

Silly 9 year old Eli!

Make a wish Dude!

Happy Birthday Eli! We all love you!

The festivities begin!

Lego Mania

                                                                           

                                                                             

Rhonda's Pork Loin Roast

Rhonda is one great cook and if you are fortunate enough to have a recipe from her kitchen, well consider yourself lucky! Her recipe was for a 5-lb roast; so I used about 1/2 the stuffing. With the leftover stuffing; I filled mushrooms to serve along side the roast.  I changed up the sauce to accompany the roast; simply because the roast I bought did not create alot of juice. Thus, the addition of the apple cider sauce I had from a cooking class at Sur la table. This recipe is my step outside my box; as I am not experienced with big cuts of meat. My hope is with the leftovers; a great soup, street tacos or whatever. Wish me luck! Pic does look delicious! Thank you to my daughter-in-law, Valerie, for the loan of the roasting rack!

Ingredients:

• 3 pound pork loin roast

Ingredients for marinade:

• 1/2 cup olive oil
• 3 tablespoon fresh lemon juice
• 2 tablespoon fresh thyme
• 2 tablespoon fresh rosemary
• 2 teaspoons fresh garlic, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Ingredients for Stuffing:

• 1/2 cup mushrooms, chopped fine
• 1/3 cup roasted pine nuts
• 1 teaspooon fresh garlic, chopped
• 1/2 cup or so fresh spinach
• 1/3 cup soft goat cheese
• 1/3 cup bacon, cooked and chopped

Ingredients for Apple Cider Sauce

• 1 1/2 cup apple cider
• 1/2 cup cider vinegar
• 1/4 cup maple syrup
• 1 tablespoon unsalted butter

Instructions for Roast:

Combine the ingredients for the stuffing on a cutting board; chopping and incorporating the ingredients all together. Butterfly the roast and place the stuffing in the center of the roast. Fold over the stuffing and secure with oven-safe string in several places. Place the marinade in a medium size zip lock. Add the pork loin; turning to coat the roast. Place in the refrigerator overnight.

Remove the marinaded roast and place on a roasting rack. Convection roast at 450-degrees for 15 minutes. Lowest rack setting on my oven.

Reduce heat to 350-degrees and continue roasting for 40 minutes or until instant read temperator reads145-degrees. Allow to rest before slicing. If I plan to reheat; undercook somewhat.

Instructions for Apple Cider Sauce:

Combine the apple cider and apple cider vinegar in a medium sauce pan. Cook until mixture is reduced by 2/3. Add maple syrup and butter. YUM!

Pork Green Chili (Colorado Style)

This was snatched from Muy Bueno Cookbook. I followed the recipe pretty much (surprise, surprise); but for the 1 (14.5 ounce) fire roasted diced tomatoes and the addition of chopped, fresh cilantro and cumin. The 2018 green chilies are super HOT, thus the generous addition of cheese in the photo!

Ingredients:

• 1 tablespoon olive oil
• 1 pound pork tenderloin, diced
• 15 green chilies, roasted, peeled
• 1 medium onion, peeled and cubed
• 5 cloves fresh garlic
• 5 cups chicken broth
• salt to taste
• 1 tablespoon coriander
• 1 tablespoon cumin
• 1 1/2 tablespoon oregano
• 1 cup water
• 1/4 cup cornstarch

Directions:

In a food processor, whirl the chilies, onion and garlic until of desired consistancy.

Heat olive oil in a large pan and brown the pork. Add the pureed ingredients, salt, coriander, cumin and oregano. Add the broth. Bring to a boil and simmer for about 1 hour.

Add the cornstarch to the water and dissolve and add to the green chili mixture; stir to incorporate. 

Add the fresh cilantro.

Simmer as long as you see fit. Or throw the whole concoction into a crock pot and walk away.

Serve as a stew with the addition of roasted vegetables and or potatoes. Dollup with sour cream and sharp cheddar.

Or smother any dish of choice!

Beautiful Ava and Ally

Valerie's Masterpiece!

Free spirit Ava Grace

Dance Dance Dance

Make a Wish!

Bacon Wrapped Dates

Thank you pinch of yum for this great recipe. They were good the next day; cold on a hike! Easy, great appetizer that guest will woo and ahhh over...

Ingredients:

• bacon, the thinnest you can find, 8 slices
• dates, the largest you can find, 16
• cherve of your choice, 4 ounces
• toothpicks

Preheat oven to 375-400 degrees. Experiment with this; as I started low and bumped up cause I like my bacon well done.

Slice the dates lengthwise to create an opening and remove the pit.

Stuff the cavity of the dates with a small amount of cherve and press sides together to close.

Cut the bacon in half and wrap around the stuffed dates.

Arrange on a shallow baking dish and bake for 10 minutes. Turn over and bake until bacon is of desired crispness. 

Drain on paper towels.

Insert each morsel with a toothpick and serve.

Cuisinart Green Chili Sauce

No kitchen should not be without a hand-held blender. This recipe has a much different texture than my original Green Chili recipe (April 12, 2003 label: sauces). The picture above is not the finished product; as I had not yet taken the hand blender to it... The flavor was amazing. However, any green chili sauce is as good as the roasted chiles of that particular season. We typically buy a bushel and freeze them for use throughout the year. I find the chili skins come off easier once they are frozen and then thawed. Green Chili Sauce is good on just about anything or a great base for a hearty winter soup.

Ingredients:

• 1 1/2 pound Anaheim chiles, roasted, skin, membrane and seeds removed)
• 1 small onion, cubed
• 5 large cloves garlic, minced
• 1 jalapeno pepper, maybe omited if green chiles are spicy
• 1 tablespoon unsalted butter
• 1 tablespoon flour, I used 1/2 tablespoon cornstarch
• 2 cups chicken broth
• 1 bunch chopped cilantro
• 3/4 teaspoon salt or to taste

Directions:

Melt butter in a large stock pan over medium heat. Add the onion, garlic and jalapeno and saute for 4-5 minutes until soft. Stir in the green chiles and chopped cilantro.

Add the flour and stir and cook 2 minutes.

Add the broth and bring to a boil. 

Add the salt and reduce heat and simmer for 25 minutes.

Insert the blender in a protective area (I do this in my sink) and blend until of desired consistency.

Christine's Quiche

The Boulder Farmer's Market is at it's peak and I am a sucker for patty pan squash. We are leaving for the British Isles soon and thought I would concoct a dish to freeze with the patty pan purchase, the leftover goat cheese and cream cheese (that I bought too much of for a cheesecake). I decided to add Boulder Sausage's hot Italian Sausage; to add to kick and substance. Will be great heated up and served with a soup and salad.

Ingredients:

• 12 eggs, beaten till creamy
• 4 small patty pan squash
• 12 ounces fresh baby spinach, chopped
• 1 pound Hot Italian sausage
• 2 ounces cream cheese
• 2 ounces cherve of choice, crumbled
• 2 ounces feta cheese, crumbled

Directions

Slice the patty pan lengthwise into thick slices. Brush both sides with a light coating of olive oil and place on a shallow baking sheet.
Roast at 400-degree oven for about 10 minutes. Turn the slice over and roast an additional 5 minutes.

Once cooled cut into small cubes.

In a skillet brown the Italian sausage. Using a paper towel, dab up excess fat from the cooked sausage. Add the cream cheese and incorporate until smooth. Add the spinach, patty pan, cherve and feta cheeses. Stir until mixture is combined.

Grease a 13x9-inch glass baking pan and add the Italian sausage mixture and smooth out evenly.

Add the beaten eggs.

Bake at 350-degree oven for about 30-40 minutes.

Watermelon Salad with Balsamic Reduction

This is yum! A refreshing summer salad that is super simple. Thank you damndelicious.net!

Ingredients:

• 1/4 cup balsamic vinegar
• 1 tablespoon brown sugar
• 1 small seedless watermelon cut into cubes (I cheated and bought mine pre-cubed)
• 4 ounces goat cheese

In a small saucepan combine balsamic and brown sugar. Place over medium heat until reaches a slight boil. Reduce by half; 6-8 minutes. Set aside to cool.

To serve drizzle reduction over watermelon and add crumbled goat cheese.

Yukon Gold and Roasted Garlic Soup

Boulder's Farmers Mkt Aspen Moon taters

A hearty soup that can also be served chilled like vichyssoise. I froze some and will get back to you how that turned out... Yes, defrosted and reheated with great success! I garnished with roasted pine nuts and a dollup of pesto. Yum!

Ingredients:

• 8-12 garlic cloves, peeled
• 2 teaspoons olive oil
• 1/2 tablespoon unsalted butter
• 1 medium onion, peeled and cut into pieces
• 2 carrots, peeled and cut into pieces
• 2 ribs of celery, cut into pieces
• 4 cups chicken broth
• 2 cups water
• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 teaspoon herbes de Provence
• 1/2 cup half and half
• salt to taste
• pepper to taste

Directions:

Preheat oven to 375-degrees. Place garlic cloves in the center of a 12-inch square of foil. Drizzle with the olive oil and toss to coat. Seal up the foil and roast until tender; about 30 minutes till just starting to turn golden on the bottom. Cool slightly. You may do this step ahead and stored in refrigerator for 5 days.

Heat a large saucepan and add the remaining olive oil and the butter. Once butter has melted; add the onion, carrots and celery. Cover loosely and cook on low heat until tender; about 10 minutes.

Stir in the broth, water, potatoes, herbes de Provence and roasted garlic. Raise heat and bring to a boil. Reduce heat, loosely cover and simmer until potatoes are tender; about 20 minutes.

Let stand 2-3 minutes. Using a hand blender, blend until smooth. Add the half and half and salt and pepper and blend until well combined.

Baked Goat Cheese Medallions

The warm, creamy goat cheese turns an ordinary leaf salad into something spectacular. The recipe is from snixykitchen.com I doubled the recipe, place the medallons on a baking sheet and froze uncovered. Once these little gems are frozen; you may wrap individually and stored in the freezer; ready and waiting to be unthawed, heated and then devoured!

Ingredients:

• 1 six-ounce log goat cheese; cut into 6 medallions
• 1 egg, beaten
• 1 tablespoon water
• chopped nuts of choice, I like pecans

Directions:

Preheat oven to 350.

Combine the beaten egg and water. Dip each medallion into the egg and then roll each into the chopped nuts.

Bake for about 10 minutes or so until golden brown. You can also broil the tops to hasten the browning process.

You may freeze as suggested above or refrigerate until ready to bake.

Boulder Sausage Bratwursts Links Over Vegetables

 When we downsized, I went through all my recipes and this was a keeper. You will not be disappointed. Boulder Sausage is a local product that is hard to beat. Keep buying their sausage for many moons; bratwurst, Italian sausage, chiorzo, breakfast sausage; all is superior to their competitors. This makes a great appetizer or main meal over pasta with a salad. Also makes for the best Nacho topping! Add some cilantro, parsley, lettuce or spinach for color. I like to cook my spinach atop the Nachos and bake at 400-degrees till pipping hot. Yum! This was published in the Boulder Daily Camera more years ago than I care to admit!

Ingredients:

• 1 pound Boulder Sausage Bratwurst
• 1 medium onion, cut in slice
• 2 cups red bell pepper, cut in slices
• 8 ounces cremini mushrooms, quartered
• olive oil
• 5 ounces Bourisin cheese
• 1 cup Muenster cheese, shredded
• 1/2 cup cream
• 1/2 cup walnut pieces, toasted
• chopped fresh parsley

Directions:

 Place bratwurst on preheated grill and grill on medium low heat for 5-8 minutes on each side. 160-degree internal temperature. Remove and slice in bite-sized pieces. Set aside.

Preheat oven to 400-degrees. Toss the onion, red pepper (I do not like) and mushrooms in olive oil until lightly coated. Place each vegetable on a large sheet pan, in a single layer. Roast until tender and charred; about 15 minutes. Chop the vegetables.

Mix vegetables and meat in a serving bowl. Set aside.

In a small saucepan, combine Bourisin cheese, Muenster and cream over low heat until smooth.

Pour sauce over meat and vegetables.

To serve sprinkle with fresh, chopped parsley and roasted, chopped walnuts.

Freezer friendly: I place a sheet of foil, a sheet of parchment paper on top, place mixture in the middle and fold over into a package. Place in a plastic bag. Voila, when you want an easy dinner; you can either plan ahead and defrost in the refrigerator or remove the foil and defrost in the microwave.

Halloumi and Summer Vegetable Kebabs

OK people, I changed this recipe ALOT... Surprise, surprise! I am sure if you followed this recipe to the tee; it would be delicious. However, the ingredients available called to me. Here it goes...
I used 3/4 cup parsley just cause that is what I had AND that is the herb I grew up with. Funny how that is what one gravitates towards. Original recipe called for 1/2 cup packed fresh basil, 1/4 cup packed fresh mint. Other than that the dressing ingredients remained the same. Found the Halloumi cheese at the Cheese Importer in Longmont (one of the diamonds in the rough of L-town). I did not use cherry tomatoes (1 cup) although that would have added some color to this dish. Waiting for the super fresh tomatoes in August. The zucchini I did shave lengthwise and then got weary and just cut chunks. As you can see in the pic; the 2 different variations. Tool of choice for the shaving: OXO Good Grips Y Peeler If I were serving for friends would most likely do the shaving; just cause it is pretty.  This is different, unique dish that I will make again.

Ingredients:

• 6 tablespoons olive oil
• 3/4 cup packed fresh parsley
• 3 cloves minced garlic (should increase a bit; cause you might want too)
• 1/2 teaspoon black pepper
• 8 ounces Halloumi cheese, cut into 3/4-inch cubes
• 1 small zucchini (shaved lengthwise)
• 1 small yellow zucchini (shaved lengthwise)
• 1/2 teaspoon salt

Directions:

Process oil, herbs of choice, garlic and pepper in a food processor or blender until smooth. Pour mixure over the cubed Halloumi cheese. Cover and chill 1 hour.

Preheat grill to high (450-degrees) heat. Thread zucchini, cherry tomatoes, and cheese on skewers. I have metal skewers and used about 8. Sprinkle with salt. 

Place kebabs on lightly greased grill grate. Grill, uncovered, until vegetables are tender and cheese is charred. I turned them fairly frequently. I slathered with leftover dressing. YUM!

Easton Carter - "Baby Blueberry"

Born May 20, 2018
9 lbs 10 oz

Prague Meatballs

The meat balls are extremely yummy. I love meatballs as you can use them as just that; meatballs, or as a base for other creative dishes. I like my food; like my clothing, versatile. Dress up or down! Mustard is one of my favorite condiments; so if you are not excited about mustard, check this recipe off your list. I renamed the meatballs from Czech Meatballs, because we have been to Prague, a wonderful, young folk city, that was not ever bombed in WW11. The architecture is amazing! Thank you WELL FED cookbook!

Ingredients:

• 1 clove minced garlic (about 1 teaspoon)
• 1/2 tablespoon salt
• 1 tablespoon caraway seeds ( toasted)
• 1 teaspoon paprika
• 1 tablespoon fresh ground black pepper
• 1 cup fresh parsley leaves, minced (about 1/4 cup)
• 1 tablespoon grainy mustard (Trader Joe's brand)
• 1 large egg (beaten)
• 2 pounds ground pork

Directions:

Preheat oven to 400-degrees. Cover a large baking pan with parchment paper or aluminum foil.

In a large bowl, mix the garlic, salt, caraway seeds, paprika, pepper, parsley, mustard and egg. With your hands, crumble the pork into the bowl and knead until all of the ingredients are incorporated.

Measure one level tablespoon of pork and roll into a ball. Line up the formed meatballs on prepared baking sheet about 1/2-inch of apart.

Slide meatballs into the oven and bake 20 minutes until golden brown and cooked through.

Serve with a little mayo mixed with the grainy mustard. YUM!

Really good with any type of potato side...

Basil and Walnut Pesto

I am obsessed with pesto and in my mind; one of the "health food" that gets overlooked. This recipe is from "Well Fed" cookbook and does not include cheese. I was a tad skeptical. I Love cheese. However, this is very good and has the Freezer Queen stamp of approval. I will make this again. May add a few crushed red pepper for fun next time...

Ingredients:

• 2 cups fresh basil leaves, packed
• 1/2 cup fresh parsley, packed
• 1/3 cup EV olive oil
• 1/2 cup walnuts
• 1 tablespoon fresh garlic, minced
• 1/2 teaspoon salt
• 1/8 teaspoon ground pepper

Directions:

Puree all ingredients in a food processor to desired consistency. Allow the flavors to meld for about 30 minutes before eating. Store in airtight container in refrigerator or freezer.

Olive Oil Mayo

This is what happens when your daughter-in-law and oldest son are doing Whole30 for the month of January... However, the recipe from "Well Fed" cookbook states; "You'll never consider store-bought again." Now there are a few MUSTS with the recipe; the olive oil brand. Valerie suggested Bertolli brand, extra light. Do NOT use extra-virgin, cold pressed; or you will have a failure on your hands... Also, FRESH lemon juice; you can freeze the leftovers. Lastly, the raw egg... Valerie chose to pasteurize her eggs and I being forever 52 did not. Should it not be the other way around? At the very least rinse the egg shell before using! Valerie used a hand immersion blender and I did too the first time. I am considering my food processor next time around; as my hand blender got really hot and tired. (Yes, for me the food processor worked better.) Also, you can turn this whipped beauty into the most luscious salad dressings. Check out at the end of Ingredients and Directions under Recipe Suggestions.

Ingredients:

• 1 large egg
• 2 tablespoons fresh lemon juice
• 1/4 cup plus 1 cup light olive oil
• 1/4 teaspoon dry mustard
• 1/2 teaspoon salt

Directions:

The magic of mayo is it an emulsion: The oil and egg plus lemon create a colloid. As a result; you need to bring all your ingredients to room temperature.

In a blender or food processor, break the egg and add the lemon juice. Put the lid on your appliance and allow the egg and lemon juice to come to room temperature together, at least 30 minutes and up to 2 hours.

Once the egg and lemon juice have reached room temperature; add the mustard and salt and 1/4 cup olive oil. Blend until combined.

Now the exciting part. Your mission is to incorporate the remaining 1 cup oil by pouring very, very slowly. You want the skinniest drizzle; this takes about 2-3 minutes. Now is the time to put on some tunes...

The liquid will begin to emulsify and the mixture will start to resemble mayo, only more beautiful.

When all the oil is incorporated transfer to a container with a lid. The mayo will expire when the egg was to expire...

Recipe Suggestion:

Ranch Dressing

1/4 cup mayo

1 clove garlic, minced

1/8 teaspoon paprika

2 tablespoons fresh parsley, minced

1/2 teaspoon fresh lemon juice

fresh pepper to taste

Christmas ~ 2017

cute, calm & poised!

Baby Blueberry

a million gumballs later!

2017 Grands Birthdays

Ava Grace ~ 5

Ally Harper ~ 4

Zachary James ~ 7

Eli Matthew ~ 8