A New Favorite Stew ~ Anne Burrell's Beef Bourguignon

Let's start off by saying that my hubby is not a big soup, stoup, or stew kinda guy. I, however, am. This week I came across a recipe from one of my favorite chefs, Beef Bourguignon by Anne Burrell.

Oh my GOSH!  This stew is like a big, warm, fuzzy blanket of savory love wrapping you from the inside. Yeah, it's that good. Rather than keep this delectable tidbit to myself, because that would just be wrong, I have the recipe here for your enjoyment too! The recipe listed below has half the meat, a change in mushrooms and a little more potatoes and less time peeling carrots...easier for me and tailored to my hubby's tastebuds.

Anne's original recipe: Beef Bourguignon

Super Bowl Grub ~ SEAHAWKS BABY!!

My husband is a HUGE Seahawks fan...has been since he was in the 8th grade.  So, needless to say that he can't wait for Super Bowl Sunday this year.  We'll all be decked out in blue and green, yelling at the TV like people who have completely lost their minds.  Fun :)

In the midst of the chaos that is sure to ensue, we will be munching on some seriously yummy eats.  Here's a round-up of some great recipes from around the blogsphere for you to enjoy while you watch the game...or retreat to another area of the house.  I'll be following the ball and then retreating during the half time show...Katy Perry? 

Thanksgiving Goodie Ideas ~ We All Need Them

Before I know it, Thanksgiving is going to be crashing through my door wanting to know where to land.  This is my way of being prepared and having plenty to occupy my kiddles as the holiday approaches.

In my search for all things Thanksgiving, I have come across some great blog sites.  Because I'm so nice, and I know that there are other mommies out there looking for activities and recipes too, I'm going to share them with you.  

Curried Chicken Sammy

  

Everyone has a typical chicken salad sandwich recipe...but what if you want the chicken salad feel with a little different taste to it? The answer to the need for change...enter Yellow Curry Powder!

 

I was making Charming a chicken salad sammy mix when I all of a sudden really had a strong urge/craving for yellow curry. It's been years since I've made anything with yellow curry powder...mainly because I am the only one in our family that likes it.

Grandma Elly's Norwegian Meatballs

 

When I was a little girl I couldn't wait for visits to my Father's parents' home. My Grandmother would never tell us when she was going to make them, but every time we got there for dinner I was hoping that the first step through the door would bring the wonderfully comforting aroma of her Norwegian Meatballs.

Basically, Norwegian Meatballs are the same as a Swedish Meatball, but my Grandma would never agree to that statement...she is Norwegian, therefore what she makes is Norwegian. By far, this was my favorite dish and one that I would always beg for my Grandma Elly to make for us.

Stuffed Burger ~ Gorgonzola Style!

 

Just because I'm on a diet doesn't mean that I can't enjoy a great burger from time to time. So here's one of our favorite burgers...I just eliminate the bun to reduce my carbs and calorie count. And I'm telling ya, you don't need a bun with this burger.  This burger is full of great flavor...don't mask it with a bun.

FREE Family Circle Recipes!

 

Have you grabbed your copy of these recipes yet?!   12 delectable recipes just waiting for you to discover.

I can't wait to make some of these this weekend...the pictures alone are fantastic!

 

FREE Family Circle recipes to keep your tummy happy.
Click HERE!

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"Sloppy Jan's" ~ Real Homemade Sloppy Joe's

 

Growing-up I used to think that my mother made Sloppy Joe's from a can...oh, I was so very wrong.  I bought a can and it was  NOTHING like my Momma's version and definitely as good as her Sloppy Joe's.

 

So, since my Momma's name is Jan, we're making "Sloppy Jan's". Only 9 ingredients, and 6 hamburger buns. A very simple one to do...and I guarantee you won't want to go back to canned Joe's ever again. (You can't pay me to)

 

One of the added benefits of this recipe is that you are ready to eat in less than 30 minutes! Perfect for busy moms & dads who are just too worn-out to think about dinner...or singles who like to cook once and eat leftovers for 2-3 days.

 

 

Here we go! I start by preheating my skillet (a deep skillet) over medium high heat. Add my 1 1/2-2 pounds of lean ground beef. (the sauce can be adjusted for thickness if you are in the 1 1/2 to 2 pound range, simply by adding water to thin it, or cooking a little longer to reduce it)

 

 

After allowing my meat to brown and render off some fat, I add my garlic salt and ground black pepper. Then it just simmers for about 5 more minutes. I always check to see that there isn't any pink in the meat before spooning off the rendered fat.

 

 

Grabbing my trusty tablespoon and a spare tea cup, I remove the rendered fat leaving approximately 2 tablespoons worth in the skillet. Let's face it, a Sloppy Jan needs a little fat.
 

I then add in a couple of cups of ketchup. Sometimes I just dump in the full 24-oz. bottle. (Tip: when you see ketchup on sale, grab 4 or 5 24-oz. bottles for future use) 

Now I add my favorite onion soup mix...Lipton Onion Soup Mix! I love this stuff! It's good for so many things other than just soup, but we'll get into that at a later date. Give it a little stir to make sure that the soup mix is well distributed in the skillet. 

Allowing my soup mix to combine with the ketchup, I go grab the next several ingredients out of the pantry. First I add the rice vinegar. Apple cider vinegar can be used too, the amount of it and the total sugar added would just have to be tweaked, but I've gotten the best results from plain old rice vinegar.

Then I add the light brown sugar. I like this better than dark brown sugar, because it just seems to be easier to make tasting adjustments if necessary.   
 

 

Now for the kicker...Worcestershire sauce! You may not be able to say it, but this sauce is an amazing addition to so many recipes. And necessary to get just the right flavoring in this one. Without it, there is a huge void. Let everything simmer for just a bit longer...then grab your plate, hamburger bun and start serving it up!

 

I am forever teased by Charming for the fact that I eat "sloppy" food with a fork...I just would rather avoid orange stained fingers and face.

**Also great alone in a big bowl with Fritos**   


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Fruit & Nutty Cream Of Wheat

When the weather is chilly or just down right cold, I tend to head straight for a box of Cream of Wheat. 

Now, I love it just on it's own, but some mornings I feel the need to play a little bit of dress-up with it.  Dried fruit & nuts are an instant hit and give you a bit more to help you get through the morning.

First I heat the milk (or you could use water) In a small saucepan until it comes to a low boil. Once it starts to boil, I turn the heat down to low. Add a little salt. Then add in the Cream of Wheat and stir with a whisk until it thickens.

You've got to watch it though, Cream of Wheat tends to thicken up in an instant and can easily scald on the bottom of the pan.

As soon as it's done, pour the comfort cereal into a bowl.  If the cereal has become thicker than you like, simply at a tablespoon or two of milk and stir until you get the desired thickness. 

Then  top with dried fruit. (I like cranberries and golden raisins)

And then some pecan pieces. And if you need some more sweetness, add a little bit of raw sugar to taste.

Why raw sugar?  I don't know, it just seems to go well with warm cereals. You could also add a dash of cinnamon if you're feeling it. (I highly recommend it)

Isn't that a pretty bowl of comfort?

 

Then stir it all around. Mmmm

When I want to be really bad I toss in a few dark chocolate or semi-sweet chocolate chips. *Hee hee*

So Much To Be Thankful For

As the month of November came to a close and the focus has gone from thankfulness to the hustle and bustle of Christmastime merriment, I have found myself (like many of you) taking time to notice the many things that I am thankful for each day during this past month.

The thing that holds the #1 position on my list of "Things To Be Thankful For" will always be GOD'S GRACE in the form of my savior, Jesus Christ.  When I think about all that Jesus went through out of such a deep love for us it is completely overwhelming to me.  It's bringing tears to my eyes as I write this.

When life is throwing obstacles into my path every day, my Lord is the one that I immediately turn to.  He is always waiting for me to come share my interests and burdens with Him...and waiting for me to release them to Him so that He can manage it all for me.

The beautiful family that I have been blessed with is the most valuable tangible thing in my life for sure.  There is nothing like looking into the eyes of my little kiddles and seeing how amazing they are.  Have you ever really starred into a your child's eyes and noticed how incredible they are? It's amazing how just that part of their body can completely blow me away. And, of course, there's the wonderful, loving, supportive husband that I have...I am SO blessed to be going through life with him.

All off the little things that we can easily forget about daily...our health, a roof over our heads, clothes, food, water.  This years super storm Sandy brought all of those little things (which really are big things) straight into focus.  I stress those little things to my girls everyday.  Everything else is icing and a blessing beyond the necessities of our lives.

The family and friends that are in my life...each one has imparted something special into my life.  There are no words to express how much I love them and value my time with them.  And time is going at lightning speed these days.  Don't ever forget to take the time to say "Hello" or "I love you"...you just might not have another opportunity to do it.

I hope that all of you had a wonderful month of Thanksgiving and wish that your Christmas season continues forward with blessing upon blessing.

My Thanksgiving Bird Recipe

2 to 3 days before roasting ~ Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.  SUGGESTION: Place the bird (packaged) in a sink and covering with cool tap water, turning the bird and changing water every 30 minutes for up to 6 hours. Dry off packaged bird, place in a large bowl or pan and place in the refrigerator. This will help to insure that in 3 days the bird will be ready for roasting.

Preheat the oven to 500 degrees F.

If you brine your bird, be sure to allow 8 to 16 hours. Alton Brown's recipe is excellent. (sometimes I do, sometimes I don't)  Be sure to also remove the neck & innards of the bird prior to brining.

Click HERE For Alton Brown's Brining Instructional Video.

For the brine:

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water

 

Click here for Alton's brining instructions

For the aromatics:

• 1 Red Apple, sliced
• 1 Orange, sliced
• 6 sprigs Chives, halved
• 1 cup Water
• 2 sprigs Rosemary
• 6 leaves Sage
• 3 sprigs Thyme
• 1 teaspoon Peppercorns
• Canola oil

If not brining your bird, be sure to remove the neck & inners and rinse inside and out. Take a teaspoon of salt and rub the entire bird (inside & out), then rinse.  This helps to kill bacteria. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. Combine the apple, orange and 1 cup of water in a microwave safe bowl and microwave on high for 5 minutes. Add aromatics to the turkey's cavity along with the rosemary, thyme, sage, chives and peppercorns. * OPTIONAL: At this point take 1 tablespoon of softened butter and rub it between the skin and breast of the bird. Tuck the tail and cross, then bind the legs of the bird. Tuck the wings underneath the bird and coat the skin liberally with canola oil. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. (if a 10-12 pound bird, roast for 20 minutes) Remove from oven and insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F.

Cover with saran wrap making sure to secure edges along the pan. (yes, that is a warehouse sized supply of saran wrap to the left)

Cover with aluminum foil, securing edges along pan. This will help keep moisture locked in!

Remove and unwrap the bird for the last 30 minutes of roasting.  Reserve some of the liquid for gravy at this point if desired.

A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Remember, the temperature that needs to be met is 161 degrees F. If necessary, allow the bird to cook longer and check the temperature every 15 minutes until done.  If the bird is getting too brown, tent with aluminum foil to avoid bunt skin.

Let the turkey rest, remove saran wrap and loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Enjoy!

It's National Pretzel Day!

I have always been and will always be a big fan of The Pretzel.  So, Happy National Pretzel Day!

In honor of this day set aside to pay hommage to that salty, sometimes sweet, often savory little twisted rope of bread we affectionately call a pretzel, I have provided some recipe links for all to enjoy.

And a quick little instructional session for making your own pretzels from Food Network's own Alton Brown.

Now it's time to get your pretzel on!

Sweet & Savory Pretzel Recipes from AllYou.com

Photo By BrownEyedBaker.com

Toffee Pretzel Bark ~ BrownEyedBaker.com (click here for all recipes pretzel related)

Strawberry Pretzel Salad ~ AddAPinch.com
Pretzel Turtles ~ Allrecipes.com

Photo By John Kernick

Hot Dogs with Cheddar and Sauteed Apple ~ Delish.com (click here for more pretzel related recipes)

Double White Chocolate and Pretzel Peanut Butter Cookies...with Sea Salt ~ PickyPalate.com

Everything Soft Pretzels ~ FoodieWithFamily.com

Main Dish

BREAKFAST
From savory to sweet, recipes that are perfect for pleasing your tummy in the morning.

Apple Cinnamon Pancakes ~ Working a little bit of apples into breakfast
Breakfast Melt ~ Grilled cheese sandwich with eggs & bacon
Cocoa & Peanut Butter Pancakes ~ Like having a sundae for breakfast
Eggnog French Toast ~ A wonderful way to enjoy eggnog in the morning
Fruit & Nutty Cream of Wheat ~ My chilly morning Go-To comfort food
Nutty Spiced Cranberry & Golden Raisin Oatmeal ~ So hearty & sweet...a perfect start for the day
Stuffed French Toast with Pineapple & Sweet Cream ~ Not an ordinary French toast...there's pineapples for Pete's sake
Stuffed French Toast ~ Divine Strawberry & Nutella Stuffed French Toast ~ Nutella is the star ingredient
Spiced Monkey Bread ** ~ An amazingly addictive twist on the cinnamon roll **No high altitude changes necessary

Syrups
Tangy Apricot Syrup ~ A tangy apricot syrup made with fresh apricots

LUNCH

I like to change-up lunch time...who wants the same old ham sandwich or hamburger day-after-day? Not my family. So here are a few of my lunch time recipes that are sure to please...most are also perfectly acceptable for dinner time too!

Chicken Salad Club & Baby Spinach Sandwich ~ A little dress-up for an everyday chicken salad sammy

Chile Verde Chicken Sammy ~ A bit of a sloppy joe but chicken chile verde style

Curried Chicken Sammy ~ When chicken salad just needs a little kick

Gorgonzola Hamburger ~ Meaty, full flavored burger

Proscuitto Wrapped Hot Dogs ~ Proscuitto brings a great level of crunch & flavor to these dogs 

Pulled Pork Sandwiches ~ An easy hassel-free recipe

“Sloppy Jan’s” ~ Real Homemade Sloppy Joe’s ~ One of my childhood favorites…not out of a can


DINNER
Some of my tried and true dinner recipes...my hubby, Charming, has given his "thumb's up" on each of these.

Pulled Pork Sandwich w/Bacon & Cheese Fritters

Chicken Stroganoff with Bow Tie Pasta ~ Creamy chicken & pasta comfort food

Chile Verde Con Pollo ~ A chicken version of the traditional pork chile verde

Machaca (Mexican Shredded Beef) ~ An amazingly tender & flavorful shredded beef perfect for tacos & burritos

Porchetta & Roasted Vegetables ~ A flavorful traditional Italian pork roast. My modified version of Chef Anne Burrel's recipe

Prosciutto Wrapped Hot Dogs ~ Prosciutto gives these dogs an extra crunch and great flavor

"Gobbled Up" Turkey Casserole ~ A great way to use leftover turkey



Short Ribs & Penne Rigate


Grandma Elly's Norwegian Meatballs ~ My 100 year-old Grandmother's recipe!

Pulled Pork Sandwiches ~ An easy, hassle-free recipe

Sheppard's Pie With Cheesy Potatoes ~ An ultimate comfort food for the meat & potato lover

Simple Pinto Beans ~ Low prep time that allows great flavorful beans 

"Sloppy Jan's" ~ Real Homemade Sloppy Joe's ~ One of my childhood favorites...not out of a can 

Quick Chicken & Cheese Casserole ~ Comfort food that is perfect for a family meal or kiddle lunch

Southwest Chicken & Chorizo Soup

SOUPS
Italian Chicken & Tortellini Soup ~ An Italian twist to chicken noodle soup 

Southwest Chicken & Chorizo Soup ~ A hearty, spiced soup

Gobble Gobble (Turkey) Casserole

I'm sure that I am not the only woman who tries to find other ways to enjoy the leftovers of a Thanksgiving or Christmas Turkey. Nah, I can't possibly be. So I put my "little grey cells" to work, as my favorite detective Hercule Poirot would say, and then it hit me! Not a turkey soup...no, I've had plenty of that through the years, it's to be expected...instead it occurred to me that a casserole was the way to go. So here we go!
Here we have the main players of this production. Go ahead and preheat the oven to 350°F.
While the oven is getting warmed up, grab a medium saucepan and fill it with 3 cups of water. Bring the water to a boil over high heat.

Since a watched pot never boils, start tearing, cutting or shredding 2 cups of turkey meat. White meat, dark meat or both...it's your choice. Mine? White meat everytime. Place the turkey meat into a 9x13 baking dish.

It's time to grab your knife! I like to buy pre-sliced mushrooms, it's so convenient, so all that's necessary now is to slice them into halves. If there are a few peices that are too big when halved, then go ahead...get crazy and cut them into quarters! Place the mushrooms into a medium sized bowl.

Now grab your carrots. (I always grab more than needed starting off) Again, take a little bit of the work out of your day...when you hit the store, grab the bag of peeled carrots. Let's slice these beauties into 1/4" thick disks. Perfectly bite-sized. Add the carrots to the mushroom bowl. And set aside. Let's check in on our water...

It's ready for action!

Add 1/2 teaspoon of sea salt to the water. This is the only chance there is to flavor the pasta itself.

Pour in 1 1/2 cups of mini pasta. I used mini wheels. (my kiddles love the mini wheels) Cover and let cook for 5 minutes on medium heat.

Be sure to set your timer...we don't want the pasta to cook completely. 5 minutes is all that's needed to reach al dente. This timer annoys me more than the one on my stove so it really gets my attention.
Back to our casserole assembly...in a medium bowl mix 2 cans of cream of mushroom soup...
Add 1 teaspoon of poultry seasoning,

1/2 teaspoon sea salt,

1/4 teaspoon black pepper,

 1/8 teaspoon paprika.

Stir until it's creamy and everything is well mixed.

Time to add our milk! Add little by little, stirring carefully so things don't slop all over you. (this is a problem that I battle all the time)

Oh! Time to get our pasta off of the stove! Have your strainer ready and place it in the sink. Step back as you pour the pasta into the strainer...unless you are in need of serious facial. Give the pasta a little cold shower...to stop the cooking process. It will finish cooking in the oven.

Okay, back to the casserole dish. Here we have our turkey...looking a little lonely.

Perhaps a little pasta will help...looking better, but not there yet.
Let's add the carrots and mushrooms....getting there.
Time to mix the turkey, pasta, carrots and mushrooms with your hands to insure that everything is well distributed. (plus it's just another excuse to get your hands in there)
Ah, yes. Much better. Now we're getting somewhere.
Pour the soup mixture over the turkey, carrots and mushrooms...
mix well and spread the mixture evening in the casserole dish.
Oh it looks so good already!

Check out this creamy goodness...it's just screaming to be eaten! And we could stop here...but why do that?

Time to mix our toppings! Here is our next cast of characters.
Pour out 1 cup of French's French Fried Onions onto the cutting board. Here is it.... a chance to get some agression out...perhaps pent up from those pesky laundry stains you just can't seem to get out. Perhaps not. Regardless, these french fried onions are in need of a good beating. Don't resist...how many times does that mallet actually get to come out and have some fun?
Once the onions have been pummeled into crumbs, pour then into a small mixing bowl. Then grab 1 cup of Italian bread crumbs and pour them in aswell. As you could see before, I keep quite a bit onhand. Oh how I love bulk bin shopping.

Pour our toppings over the casserole mixture.

Carefully smooth the toppings evenly, trying not to uproot any goodies along the way.
Since a little more of a crunch is always nice, drizzle 3 tablespoons of extra virgin olive oil on top of the toppings.

Now it's time to use a bit of a gently touch. Just mix the oil in enough to get some of the bread and onion crumbs mixed in. As you can see, I've chosen to use a table knife rather than a spoon...I do not want to accidently start scooping things up to the top. And mixing it all into the casserole is definately not what the goal is here.

Okay. Ready to hope on into the oven. All that's needed is a little covering of aluminum foil first. Bake for 30 minutes covered. Then uncover the casserole and bake an additional 25-30 minutes (depending on your oven) so the bread topping can get a little crunchy.
It's time! Pull that badboy out of the oven and let it set for 10 minutes. This is the point when my Charming came over looked at it with a questionable expression on his face (as he knew that I was experimenting with a new recipe) and said, "Well, is this it? Can I try it? It smells good." (pick me up off the floor!) This dish is now a very welcomed addition to our menu. Enjoy!

Gobble Gobble (Turkey) Casserole
Ingredients:
2 Cups Turkey, dark and/or light meat pulled or shredded into bite size peices
2 Cups Sliced Mushrooms, halved
1-1/2 Cup Sliced Carrots, 1/4" thick
1 Cup Dry Pasta of your choice (mini pastas work best)
1 Teaspoon Sea Salt, Separated
3 Cups Water
2 - 10oz. Cans of Cream Of Mushroom Soup
1 Teaspoon Poultry Seasoning
1/4 Teaspoon Black Pepper
1/8 Teaspoon Paprika
1 Cup Whole Milk
Topping:
1 Cup French's French Fried Onions
1 Cup Italian Seasoned Bread Crumbs
3 Tablespoons Olive Oil

Directions:
In a medium sauce pan bring 3 cups of water to a boil over high heat. When water comes to a boil, add 1/2 teaspoon of sea salt and pasta. Cook for 5 minutes until al dente. (pasta will finish cooking in the oven) When pasta is ready, strain pasta & rinse with cold water to stop the cooking process. Set aside to finish draining excess water.

While pasta is cooking, tear, cut or shred 2 cups of turkey meat. Set aside in a 9x13 casserole dish.
Slice peeled carrots into 1/4" rounds. Set aside in a medium bowl. Slice mushrooms into halves. (quarters for large sections) If your mushrooms are not pre-sliced, then start by slicing them into 1/4" slices, then halve or quarter accordingly. Place in the bowl with carrots.

In a seperate medium bowl combine soup, poultry seasoning, black pepper, paprika and milk.
Pour pasta into casserole dish. Mix with turkey pieces. Add carrots & mushrooms and mix again, distributing ingredients evenly. Add soup mixture to casserole dish. Mix ingredients well and spread evenly.

With a mallet, crush the French's Fried Onions until they become crumbs. Pour into a small bowl and mix with the bread crumbs. Drizzle olive oil over the breading mixture and mix gently. Pour breading mixture evenly over the top of the casserole. (if prefered, pour dry breading over casserole and lightly coat with olive oil cooking spray)

Cover casserole with aluminum foil and place in oven. Bake for 30 minutes. Cook for another 25-30 minutes (depending on the oven) uncovered to allow breading to toast. Remove and let casserole with for 10 minutes before serving.

Makes 6-8 servings.