Stew Beef & Mushrooms Over Egg Noodles!

I adapted this recipe from a Beef Stew recipe from Once Upon A Chef. The recipe was so tasty, but while eating it, I was thinking how good it would be minus the potatoes and carrots on top of egg noodles.

Let me tell you. This is an excellent recipe. It’s easy, makes the house smell amazing, and is so good. It’s one of those recipes that you will make over and over. Perfect for cooler weather! It would be pretty topped with fresh parsley. I just topped with salt and pepper. That little dollop of sour cream adds such a nice touch! I have also used Greek yogurt (plain) and it was equally as good!

Click HERE to print the recipe…

Stew Beef & Mushrooms Over Egg Noodles

Preheat oven to 325 degrees F.

1 pound stew beef (I used lean)

Salt & Pepper to taste

1 tablespoon olive oil

~Dry stew beef pieces, sprinkle with S&P. In large heavy pot, heat 1 tablespoon of olive oil over medium high heat until hot and you can see it shimmering. Add the stew beef pieces and brown, turning with tongs (be careful not to overcrowd the pan, or the beef won’t brown. It’s OK to get brown crusty bits on the bottom of the pot, they will enhance the flavor once you add the beef stock).  Browning usually takes 5-8 minutes (browning, not cooking through). Remove from pan and set aside.

1 small yellow onion, chopped

1 garlic clove (I use microplane), chopped small

1 Tablespoon Balsamic Vinegar

~Add ingredients to pan and cook for 5 minutes.

1 ½ teaspoons tomato paste

~Add tomato paste and cook 2 minutes.

1 ½ teaspoon all purpose flour

~Add browned stew beef back into pan, sprinkle with flour, cook 1-2 minutes or until flour dissolves.

3 cups(+) beef stock

1 cup water

~Add stock and water to pan, loosen the brown bits on the bottom of the pan. 

1 small bay leaf

Dried thyme (a sprinkle)

1 pinch of sugar

Mushrooms, washed and cut in chunks (I used an 8 oz pkg. of Cremini)

~Add to the pan, the cover and transfer to preheated oven for 2 hours.

Serve on top of Egg Noodles, cooked using directions on package. (I used ½ package) 

Topped with a little dollop of sour cream – Perfection!

Fresh parsley would be pretty sprinkled on top, if you have it.

My recipes are a guide… add more of what you like, and less of what you don’t – or substitute for something that appeals to you!

Catch you back here tomorrow!

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Grandma’s Homemade Butterscotch Pie!

gma-butterscotch-pie

Growing up, this pie was a treasure that you could barely wait to come out of the oven, let alone cool. It is absolute perfection. This was another of my grandma’s recipes. I shared her Chocolate Pie recipe with you, and this Butterscotch Pie is just as amazing. To print the recipe, minus photos, click HERE!

Butterscotch Pie

I don’t make these pies often, but when I do, it takes me back to being a kid. My dad’s mom made the very best pies!

NOTE: A better photo is needed, I believe I snapped this on the second day right before it was getting ready to be eaten… 

File this one away for a special occasion, save it to Pinterest – I keep a “Recipes to Try” board, that’s helpful when I tire of the same old thing and need something new!

Catch you back here tomorrow!

Roasted Grape Tomatoes with Pasta, Shrimp and Feta

Shrimp and roasted tomatoes with pasta and feta

Oh, a vision of beauty, isn’t it? Toss it around, then top with some good feta. Owie! Life is good!

Have you ever roasted grape tomatoes? Like everything roasted, it brings out a wonderful sweetness.

This recipe comes together quickly – which is really nice on busy nights! Click HERE to print the recipe only…

Roasted Grape Tomatoes with Pasta, Shrimp and Feta

Start water boiling for pasta.

Oven at 400 degrees F. I usually cover a cookie sheet with foil, and put a thin coat of  olive oil.  Then I cut the grape tomatoes in half (longways) and put them into a bowl with a little olive oil (just enough to coat them) – swirl them around with your hands to coat the tomatoes and then put on foil lined baking sheet. Pop into the oven for 5-10 minutes, until they look wrinkly and look like they’ve cooked down a bit.

Boil pasta so that it’s ready to add to the skillet once the shrimp is done – about 4 minutes.

Meanwhile, mince a clove or two of garlic (or use Microplane!) – in a nonstick skillet add a small amount of butter and olive oil (enough to cook the shrimp in, you don’t need a lot). Start out by sautéing the garlic for 30 seconds (once the butter/oil is hot) – stir it the entire time. Then add the shrimp. Keep tossing it around as well, so that it soaks up the garlic while it’s cooking. Cook until opaque (depending upon the size of your shrimp, cooking times vary, our fresh shrimp takes about 4 minutes give or take). Turn stove off.

Then toss the roasted tomatoes into the skillet with the shrimp, then add the hot pasta (I scoop it out and put directly into skillet, the water off of the pasta makes everything better.

Top with feta. Oh, la la! So quick and easy and oh so good!

The icing on the cake... Feta

ENJOY! Catch you back here tomorrow!

Easy and Elegant Dog Treats!

A Sampling...

Frozen Yogurt “Cookies” for Fido

Our dog has a history of Pancreatitis. Therefore he is on a strict diet of very, very low fat food and no “normal treats”. His treats are frozen green beans, carrots, crunchy lettuce, cucumbers, zucchini, pumpkin “cookies” (frozen pumpkin), an occasional piece of pasta or two or brown rice. About a tablespoon, he loves!

Yogurt "Cookies" for Fido

To make these very easy cookies, just cover a cookie sheet with wax paper. Then spoon little spoonfuls of 0% Plain Greek yogurt (I used Fage) onto the tray. You can “decorate” with anything they can eat, for Charlie, peas and carrots are his #1 choice. Some I have made very fancy, ha ha…

Pop them into the freezer (NOT the oven!) until frozen solid, several hours or overnight, usually. Then pull out the cookie sheet and working quickly, put them into a container that can go into the fridge, I separate the layers with wax paper.

It helps to have another “treat” to offer! It makes me feel better, ha ha…

Catch you back here tomorrow!

Flashback Valentine’s Day Recipe!

Valentines day cookies 021411

Flashback recipe… and a reminder that Valentine’s Day is NEXT WEEK! You can make a batch of these beautiful cookies and share with those you love!

It makes plenty, so you can pass them out as Valentine’s! WHO wouldn’t love that?? Decorate them however you like. I just had white, then tinted with a little red which made a pretty pink, then more red food coloring to get the deeper red color. Three colors and endless possibilities! You will have so much fun doing this! You can bake the cookies the night before and decorate the day of. There is no tastier cookie, it’s not just a pretty face!

Click for a link to the original post: Valentine’s Day Butter Cookies!

Catch you back here tomorrow!

…Images are my own unless stated otherwise, please contact me if interested…

My Grandma’s Chocolate Pie Recipe!

My Grandma's Chocolate Pie Recipe

I was so fortunate growing up. I had one grandma that made wonderful cakes and another that made pies that were so outstanding. I’m not a big cake fan. Pie on the other hand, whew… Delightful! I haven’t made my grandma’s pie in years (making = eating). But we gave in for New Year’s (or around that time).

This pie is still made by my parents, sister, aunts, cousins, etc. Funny how a recipe from long ago can become such a tradition. A very welcome tradition!

Simply bake the crust, cook the filling, poor it into the baked shell, make meringue, top the filling with the meringue and pop it in the oven for a bit until the peaks are golden. What you are left with is absolute perfection!

Oh! This is a deep, dark chocolate that is so satisfying, especially with a cup of coffee.

My Grandma's Chocolate Pie Recipe

Look at that dark chocolate!!! It makes my heart sing!! 🎶

Click HERE to print the recipe below! This will quickly become a favorite!

my-grandmas-chocolate-pie

 

Catch you back here tomorrow!

Tips for Making a Fabulous Tuna Melt!

Tuna Melt

Sometimes it’s nice to have a quick and uncomplicated meal – this is great for lunch or for dinner! A tuna melt has flavors that meld together and create the ultimate eating experience!

Of course anyone can make a tuna melt, but sometimes you’ll read one tip that will change your life (OK, that may be a bit dramatic). I rarely make it the same way twice, add what you like!

Tuna Melt Tips

“Use good bread” as Ina Garten would say. The better your ingredients, the better your result. I don’t think a tuna melt comes out quite right with grocery store bread. It’s too soft. Find a good rustic bread (Semolina, Sourdough, Farm bread, etc.). Toast it lightly.

Make your tuna salad. I use a can of tuna, drained (for two of us), diced celery or red onion, or both, and a plop of Hellman’s Canola Mayo. I add a few shakes of dill, and pepper.

Here’s where you can get creative.

We have had an amazing tuna melt at Dean & Deluca, and they spread the bread with Dijon mustard before they add the tuna. Sometimes I use it and sometimes I don’t.

Cheese – oh yeah, can’t have a MELT if there is nothing to melt! I’ve used sharp cheddar and pepper jack. Love them both, depends on my mood.

Sliced tomato, if they’re in season, GO FOR IT! I put the tomato on top of the tuna and then top with cheese.

Turn your broiler on (I have a high/low setting, I use HIGH). Place the tuna melt on a cookie sheet to put under the broiler, be careful if you use the top rack, it can be too close, I have used it, but prefer the second rack from the top.

👁KEEP AN EYE ON IT. It can go from almost done to burnt to a crisp in no time, it’s easy to get distracted… Don’t do it!

Owie! ENJOY, and I’ll catch you back here tomorrow!