ambrosia dessert: Beef

Showing posts with label Beef. Show all posts

Showing posts with label Beef. Show all posts

Pasta E Fagioli (Slow Cooker)

Olive Garden is one of my husband's favorite restaurants. There is one not too far from us and we go there occasionally for a treat. He almost always orders the Calamari and the Chicken Scampi. I like their soup, salad and breadsticks. Pasta E Fagioli is my favorite soup at Olive Garden. I can't wait to try this copycat recipe and see if I can make it at home!

Ingredients (printable recipe)
2 lbs. Ground Beef
1 onion, chopped small
3 carrots, chopped small
4 stalks celery, chopped small
2 (28 oz.) cans diced tomatoes undrained ( I like Hunt's Petite Diced)
1 (15.5 oz.) can red kidney beans, drained
1 (15.5 oz.) can cannellini beans, drained
2 (14.5 oz.) cans low sodium beef stock
3 teaspoons oregano
2 teaspoons black pepper
5 teaspoons parsley
1 teaspoon hot sauce (optional)--I used Franks RedHot Cayenne Pepper sauce
1 (24 oz.) jar spaghetti sauce (I used Ragu Roasted Garlic)
8 ounces ditalini pasta
Directions
1. Brown beef in skillet.
2. Drain fat from beef and add to slow cooker with everything except pasta.
3. Cook on low for 7-8 hours or on high for 4-5 hours*.
4. Cook pasta separately on stove, following package directions.
5. Add pasta to each bowl of soup before serving.
*I don't know if it's because my slow cooker is older, but I've found that it takes about an extra 2 hours of cooking time to get the carrots, onion and celery soft.

Makes 12-14 servings

Adapted from Food.com

I like veggies chopped small when I make soup.


I've made this recipe 3 times now. One of the times, I tripled this recipe and cooked it in my 22 qt. roaster oven. This gives you approximately 36 servings! I made this huge batch for my freezer group, but this would also be great for entertaining a big group during the holidays. Just add a fresh salad and some breadsticks and you have a whole meal.

The Results...
This Pasta E Fagioli did taste like Olive Garden's. It was warm, hearty and very tasty! Perfect for the chilly weather we've been having.

This recipe does make A LOT of soup! It filled my 6 qt. slow cooker up to the very top. I couldn't have fit another thing in there. We happily ate this soup for two days. But, next time I make this just for my family, I will freeze the leftovers for another meal. Cook once and eat twice is another thing I like about this recipe. It's a keeper!

Freezing soup is quite easy. After it has cooled, pour into a Gallon sized Ziploc bag. Make sure it is completely sealed and lay flat on a baking sheet. Label and put in freezer until solid. Remove baking sheet and stack soup. Then, just thaw and reheat. Cook the pasta separately and add to the soup when it's hot and ready to serve.

This recipe is featured at:

Semi Homemade Mom

I also share recipes at these linky parties.

Beef and Broccoli

Kids say the funniest things and our oldest daughter has especially kept us laughing over the past 8 years.

One evening (when she was around 3) I heard her crying in the bathtub:
Me--Why are you crying?
Our daughter--(through sniffles and tears) I'm turning into a grandma!
Me--What?
Our daughter--See my hands and feet! They are WRINKLY--like a grandma!

Once when we were out shopping, she noticed some large potholes in the parking lot and said, "Dinosaurs are real! Look at those dinosaur footprints!"

Just last night, she got out of bed and ran to the bathroom, "Just to make sure her eyeball didn't pop out!" (She had been rubbing her eyes)

I told you, she keeps us laughing! Another favorite of mine is when she told me her feet were "MELTING!" It was a VERY hot summer afternoon. One of those days when you step outside and your whole body starts to sweat--immediately. She was wearing flip flops and as her sweaty feet slid on top of her flip flops, she thought they were melting!

It's been an especially hot summer this year and I've had days when I think I'm going to melt, too! No way am I going to turn on the oven. That's why I love my slow cooker. Beef and Broccoli cooks all day in the slow cooker without heating up the whole house.

Ingredients (printable recipe)
1 1/2 pound boneless beef chuck or round roast, sliced into thin strips
1 cup beef broth

1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired--I used one fresh bunch from the market)
Hot cooked rice

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine broth, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-7 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine.
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Adapted from BS Recipes

The Results...
The oven stayed off and the house stayed cooler, but what did everyone think of Beef and Broccoli?

We liked Beef and Broccoli, but we didn't love it. My husband put it this way, "I like it. It's good and I would eat it again if you make it, but I wouldn't request it as my favorite meal."

The beef did turn out tender and the sauce had a nice flavor. The sauce was runnier than I would've liked, but I forgot to turn the slow cooker up to high after I added the cornstarch. Oops!

Our 8 yr. old daughter is the only one in our family that hates broccoli, but she said she still liked this dinner. She said the broccoli is "OK" in this dish.

So, if it's hot where you are, too....give Beef and Broccoli a try or one of these other slow cooker recipes. Keep the oven off and try not to melt!

What's something funny that you have heard a kid say?

I share recipes at these linky parties.

Beef and Broccoli is a Host Favorite
at Foodie Friends Friday picked
by Marlys-This and That

Foodie Friends Friday

Ground Beef Stroganoff

Stroganoff is a simple and quick meal to make on a busy weeknight. I've tried many different Stroganoff recipes over the years, but we haven't found one that is a keeper. I'm trying another one tonight, Ground Beef Stroganoff.

Ingredients (printable recipe)

1 pound ground beef
1 med. yellow onion, chopped
2-3 garlic cloves, minced

3 tbsp. butter
1 1/2 cups beef broth
1 cup sour cream
1 can Cream of Mushroom soup
Handful of mushrooms, (about 8 oz.)roughly chopped (optional)
3 tbsp. flour
Salt & Pepper, to taste
Egg Noodles, cooked according to package directions (or Rotini--I was out of egg noodles and Rotini worked fine)

Directions
Bring a pot of water to boil and begin to cook noodles according to package directions.

In a large skillet over medium high heat, brown ground beef until thoroughly cooked.

Drain ground beef to remove excess grease from pan.

Put pan back on stove (setting aside the ground beef), add 2-3 tbsp butter and also the chopped onions and mushrooms (if using). Saute the onions and mushrooms, over medium heat, until onions are soft and then add garlic.
Only cook for another 1-2 minutes so garlic doesn't burn.

Add flour to pan, stir and let it absorb butter. Now add beef broth and whisk vigorously to remove any lumps, turning the heat up to high, bringing it to a boil for 2-3 minutes until you see it thicken slightly.

Bring temperature down to medium and whisk in sour cream and
cream of mushroom soup. Stir until mixture is thoroughly incorporated.

Add salt & pepper. Keep tasting mixture until it is seasoned the way you like. I probably use a good teaspoon and half or more of salt and pepper (and sometimes a bit of garlic powder, for good measure). If it gets too thick on you, just add a tad more beef broth.

Add ground beef back to mixture until reheated.

Serve over hot noodles.

Notes: Mushrooms are optional in this.

Adapted slightly from The Country Cook

The Results...
Is this Stroganoff recipe a keeper? Yes, it is! My husband especially liked this recipe and suggested I put it here on our Family Favorites list---so I won't lose it. He said it was much more flavorful than the other Stroganoffs I've made in the past. The kids all liked it, too. This one's definitely a keeper!

Mexican Stuffed Shells

We eat Mexican food a lot at our house (tacos, burritos, enchiladas, quesadillas, etc). Mexican Stuffed Shells is pasta, but with the Mexican flavors we like. This is different from our usual Mexican dishes. Will we like Mexican pasta?

Ingredients (printable recipe)
1 lb. ground beef
1 package low-sodium taco seasoning

4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Black olives
Directions
Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Source: The Way to his Heart and A Pinch of This and That

*You could turn this into a freezer meal. Prepare as directed in a tinfoil casserole pan with a cover and freeze instead of baking. Just make sure when freezing that the shells are covered with sauce so they don’t get freezer burned. When ready to cook, thaw and cook as directed.

The Results...
We liked these shells topped with lots of green onions, olives and sour cream. My little 4 yr. old helped me stuff the shells with the meat mixture. We decided to give this recipe 3 1/2 stars (out of 5). It was fun to try something different.

Hidden Veggie Meatballs

Spaghetti and meatballs is one of our family's favorite dinners. I usually buy frozen meatballs, but I wanted to try making a healthier version from scratch. I picked this recipe because I have a ton of carrots in the fridge and I happened to have some zucchini, too. Will these healthier meatballs be our new replacement?

Ingredients (Printable Recipe)

1 lb. extra lean ground beef

1/2 cup Italian seasoned dry bread crumbs

1/2 cup finely grated carrot

1/2 cup finely grated zucchini

1 egg

1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce

8 ounces whole wheat spaghetti, cooked and drained

Directions

1. Combine ground beef, bread crumbs, carrot, zucchini and egg in medium bowl; shape into 12 meatballs.

2. Bring Pasta Sauce to a boil in large saucepan over medium-high heat. Gently stir in uncooked meatballs.

3. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti.

Servings: 4

Nutrition Info

Serving Size 3 meatballs with sauce and spaghetti divided

Calories 540

Calories From Fat 110

Total Fat 12g

Saturated Fat 3.5g

Trans Fat 0g

Cholesterol 125mg

Sodium 1120mg

Total Carbohydrates 70g

Dietary Fiber 6g

Sugars 14g

Protein 38g

Vitamin A 50%

Vitamin C 35%

Calcium 10%

Iron 35%

Source: Slim Fast

I doubled this recipe and made 24 meatballs--that's why there are 2 eggs in the bowl (in case you were wondering).

The Results...
We were divided. My husband, son and oldest daughter didn't care for these meatballs. I thought these were OK. Surprisingly the two littlest ones loved these meatballs and ate every last bit that I gave to them. I'm glad their tummies were full of these healthier meatballs. It was easier than I thought to make these from scratch instead of buying them. I'll make meatballs again, but I will keep looking for a healthy recipe that we all agree is delicious.

Lasagna Rolls (Chicken or Beef)

I ordered Lasagna Rolls at Olive Garden a while ago and they were delicious! I wanted to make them at home for my family. I thought the kids might like their lasagna rolled up for a change. I googled "lasagna rolls" and found that there are a gazillion recipes out there. I looked over quite a few and decided to mesh them together into my own.

Ingredients (printable recipe)
6 lasagna noodles

1 lb. cooked chicken (white meat preferred)
OR 1 lb. cooked ground beef (seasoned with freshly ground pepper and salt)
1 (15 oz.) ricotta cheese

1/2 cup grated parmesean

1 egg
1/2 Tablespoon McCormick Italian Seasoning
Your favorite spaghetti sauce (2 cups)
1 cup shredded mozzerella/provolone mix
Directions
Prepare lasagna noodles, drain and place on a greased (sprayed) cookie sheet, cool. Mix cheeses, egg and Italian seasoning. Pour 1 cup of sauce in baking dish.

To Assemble: On 1 lasagna noodle spread 1/6th of cheese mixture over noodle, place a few pieces of chicken or beef and roll up. Place seam side down in sauce. Continue with remaining noodles. Pour remaining sauce on top and sprinkle with mozzerella/provolone mix. Cover and bake at 350 degrees for 45 minutes or until hot and bubbly.

recipe inspirations: Cooks.com, Taste of Home, Betty Crocker

I doubled this recipe and made 6 chicken and 6 beef rolls. I like that this is a basic recipe that can easily be changed. My husband suggested I try Italian sausage next time. I would also like to try these with spinach inside.

The Results...
Did everyone like their lasagna rolled-up? Yes! Our family liked both the chicken and beef lasagna rolls, but we preferred the chicken ones. Everyone told me this was a 4 star (out of 5) recipe, except for my little 4 yr. old. She said it's a 10 out of 5 stars recipe! Unfortunately, I didn't take a picture after these baked. Just imagine these rolls steamy hot with melted cheese oozing on top, yum! Now there are a gazillion and one Lasagna Roll recipes. :)

Here's a few ideas I picked up from looking at all those recipes:

*If you're into freezer meals, this is a good option. You could freeze these individually and pull out as many rolls as you need. (chattymichelle.blogspot.com)

* You can also make lasagna rolls in the microwave. (Kraft recipes)

*There are many different filling ideas.....spinach (Taste of Home), prosciutto (Foodnetwork), turkey (Allrecipes), pork, Italian sausage, tofu (Eating Well), mushrooms (Foodnetwork), short ribs (Foodnetwork), so many possibilities!

*You could also make these with a cream sauce instead of a tomato sauce. (Allrecipes)

This recipe is shared at Mom's Test Meal Mondays @ Mom's Test Kitchen

Comfort Food From Louisiana: Mardi Gras: Winner Meatloaf and 3 Sauces

Mardi Gras 2008

Comfort Food From Louisiana: Mardi Gras: Winner Meatloaf and 3 Sauces: From Denny: Looking for a healthier recipe for the Mardi Gras season? While the kids are busy jumping off and on to the porch to grab fistfuls of chips and quick sandwiches and then run back to the parades, the adults might enjoy taking a plate of this crowd pleaser.

This recipe is so easy to make it's kid friendly. The versatility of this meatloaf is that it can be topped with something as simple as a warmed can of cream of mushroom soup or any of the three sauce recipes that follow.

One is a tomato sauce with brown sugar and mustard. Another is a sweet and sour taste. The final one is an Asian flavor using hoisin sauce, soy sauce, ginger and ketchup.

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Eight Layer Casserole

What's for dinner? I think this is the question I hear the most. Along with....Where's my _______? (fill in the blank with any random object.) My 4 yr. old recently asked me "What's for dinner?" and I responded, "I don't know? What should we have for dinner?" She thought for a moment and said, "brownies and ice cream!" That sounded good to me, too. But, I was out of ice cream and I thought this casserole would be more nutritious. :)

Ingredients (printable recipe)
3 cups dried medium noodles (6 ounces)

1 pound ground beef

1 (15 ounce) can tomato sauce
1 teaspoon dried basil, crushed
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8 ounce) carton dairy sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup milk
1/3 cup chopped onion (1 small)
1 (9 ounce) package frozen chopped spinach, cooked and well drained
1 cup shredded cheddar cheese (4 ounces)
Directions

1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.

2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.

4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

5. Makes 8 servings

Source: Better Homes and Gardens

The Results...
I liked that this recipe called for simple ingredients that I already had in my kitchen. And the ingredients are all things that my kids are familiar with...hamburger, noodles, cheese, etc... So, I was hopeful that everyone would like this. But, this casserole had mixed reviews. Half of us really liked this casserole and gave it 4 stars. The other half didn't like it and gave it just one star. You can't please everyone all the time.

Comfort Food From Louisiana: Beef: Braised Sirloin Tips

BERLIN, GERMANY - AUGUST 15: Mushroom special...

Mushrooms Image by Getty Images via @daylife

Comfort Food From Louisiana: Beef: Braised Sirloin Tips: From Denny: Want a low maintenance meal to throw in the oven during the holiday season while you tend to other things? A hearty casserole is always welcome when the weather turns chilly. You might want relief from dining on turkey. Why not try this easy braised sirloin tips recipe?

Besides, it has brain food: mushrooms. During the holiday season it's easy to get frazzled and it sure is fun to know that mushrooms are available to get our overloaded brains back on target. :)

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Hamburger Minestrone

It's getting cold outside. This is a great time of year to sit down to a delicious hot bowl of soup!

Ingredients (printable recipe)
1 cup shell pasta
1.5 pound ground beef
1 chopped onion
3 (14.5 ounce) cans beef broth
1 (16 ounce) package frozen corn
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (6 ounce) can tomato paste
3 teaspoons Italian seasoning
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon pepper
1 teaspoon salt (if needed)
Directions
Cook pasta according to package directions. Meanwhile, in a soup kettle or large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta and add to the pan. Cook 5 minutes longer or until heated through.

Adapted from Allrecipes.com

The Results...
This soup came together quickly. It was a quick weeknight meal that we all thought was delicious. It also reheats nicely for lunch the next day. I'm happy I have a new soup recipe I can make for the upcoming chilly weather!

This recipe is featured at Mom's Test Meal Mondays @ Mom's Test Kitchen

Slow Cooker Beef Stew

We usually have a hearty soup or stew for our Halloween dinner before we head outside to trick-or-treat. This year I decided to try a new recipe, Slow Cooker Beef Stew. It has great reviews over at allrecipes.com. I changed it just slightly by leaving out the celery and using smoked Spanish paprika. I'm hoping this fills the kids tummies and leaves less room for all the candy they'll be bringing home!

Ingredients (printable recipe)
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon smoked Spanish paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
Directions
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Adapted from Allrecipes.com

The Results...
I really liked how easy this was to put together. There's no browning the meat first, just throw it in the slow cooker and it turns out delicious! It tasted like pot roast in a bowl and the kids did fill their tummies because they all liked it! It was hearty, satisfying and I didn't feel as bad about them eating candy since they had a good dinner. Between trick-or-treating, school parties, church party, and all the extra candy we couldn't get rid of (it was raining here and we had a lot less trick-or-treaters this year) we have enough candy to last until next Halloween! Maybe I can find some recipes for all this leftover candy....

We hope you had a happy and safe Halloween!

This recipe is shared at:

And I share recipes at these linky parties.

Lotta Bull Barbeque Poppers

I received a free cookbook while shopping at Sam's Club a few months ago. I was flipping through it at home recently and had to put it down on the kitchen counter to check on a fussy baby. When I came back to the kitchen my 11 yr old son said, "Did you see these? You have to make them!" I had left the book open to Lotta Bull Barbeque Poppers. I already had jalapeno peppers in the fridge, so we gave this recipe a try. I adapted it slightly to what I had on hand. This recipe is also online. Click here for the original recipe.

Ingredients (Printable Recipe)
12 jalapeño peppers

8 oz pkg. cream cheese
1/2 cup Parmesan cheese
1 cup leftover beef roast, chopped
Steak seasoning, to taste
1 pound precooked bacon
Toothpicks

Directions

Cut peppers lengthwise, remove all seeds and veins; wash. Mix cream cheese, Parmesan cheese and beef together. (I used a hand mixer.)
Add steak seasoning to taste. Spoon mixture into the hollow of each pepper, wrap with one slice of bacon and secure with a toothpick.
Preheat oven to 400 degrees. Cook until heated through.

(The original recipe suggests warming these up on the grill in a basket.)

I precooked the bacon in the oven. (It's my new favorite way to cook bacon.) You can find directions for cooking bacon in the oven here.

The Results...
These poppers were delicious and that's "no bull." They were too spicy for the little girls, but they were fine for the rest of us. I thought they had a little kick. My son and husband especially liked them. These poppers would be great for a game-day snack. Football season is coming up, or is it already here? They would be yummy for any get together!

Award Winning Chili

I made a batch of this chili for our Chili Cook-off at church last weekend. Even though I hadn't made this recipe before, I thought it might be a winner based on it's 5-star rating and all the excellent reviews it has received. Could over 800 people really be wrong? I hoped not.

Ingredients (printable recipe)

2 pounds ground beef

1/2 onion, chopped

1 teaspoon ground black pepper

1/4 teaspoon garlic powder

2 1/2 cups tomato sauce (I used 2 (15 oz.) cans of tomato sauce)

1 (8 ounce) jar salsa

4 tablespoons chili seasoning mix (I used one packet of McCormick chili seasoning)

1 (15 ounce) can light red kidney beans

1 (15 ounce) can dark red kidney beans
1/2 tsp chipotle powder (optional)

Directions

In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.

Add the ground black pepper, garlic powder, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour. Transfer to a slow cooker to keep warm for taking to potlucks and parties.

Source allrecipes.com

1/2 tsp Chipotle powder adds a slight smokey and spicy flavor.

I let it simmer covered on the stove for an extra hour before I transferred it to a crock-pot to take to the party/cook-off.

The Results...
This chili is a winner, really. We won best chili and brought home the trophy! There were a lot of delicious, different kinds of chili at the cook-off. We did think this chili was good, but I was surprised that we won! The only thing we would change next time is to add a can of diced tomatoes or some extra tomato sauce. It was a little thicker than we're used to. But maybe that's because it cooked longer than the one hour suggested in the recipe? You can still add us to the 800+ that love this chili. It's a winner!

Updated Sept. 28, 2012
This chili freezes really well, too. I like to make a double batch and freeze the extra chili in a gallon sized Ziploc freezer bag. Fill it about 2/3 to 3/4 full, squeeze out extra air the best you can and make sure the top is securely zipped. Lay the bag flat on a baking sheet. Label, date and place in the freezer until solid and stackable. When ready to use, thaw bag enough to get the chili out. It's OK if it still slightly frozen. Heat until boiling, stirring often in a pot on the stovetop. You could probably reheat in the microwave, but I've always reheated on the stovetop.

This chili is great to have on hand for baked potatoes, hot dogs, chili-cheese fries, Navajo Tacos, etc... You'll be happy you made an extra batch!

This recipe is shared at:
Foodie Friends Friday
The weekend Potluck @ Sunflower Supper Club
Show & Share Wednesday @ Semi Homemade Mom

Awesome Slow Cooker Pot Roast

Here's another "throw it all in the crock pot and forget about it" recipe. Fall is always a busy time of year with the kids back in school and all the other activities that follow. The more easy and delicious recipes I can find, the better!

Ingredients (printable recipe)

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (1 ounce) package dry onion soup mix

1 1/4 cup water or beef broth (beef broth adds more flavor--low sodium is best)

about a 4 lbs beef roast (I used a bottom eye of round roast)

Directions

Mix the soups and water OR beef broth together in the slow cooker and put the roast on top. Spoon some of the soup mixture on top of the roast to coat it.

Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Adapted from allrecipes.com

Here's what I used. I used beef broth instead of water and I used a 4 lb bottom eye of round roast.

I mixed the soups and beef broth together in the slow cooker and put the roast on top. I spooned some of the sauce on top and let it cook on low for about 5 hours. I needed it to cook a little faster. So, I turned it up to high for about another 2 hours.

The Results...
Was Awesome Slow Cooker Pot Roast truly awesome? My family thought it was! Everyone enjoyed this roast and we decided we would give it 4.5 stars. It was very easy to prepare and my husband even pitched in and made the potatoes! The only thing I would do differently is cook this on low for a longer period of time. I rushed the cooking time a little and we thought the meat could have been a little more tender. Other than that, it was awesome and the gravy was delicious on the mashed potatoes.

Khao nieow na neua foi

This sweet shredded Beef with sticky rice or "Khao nieow na neua foi" in Thai. This beef is sweet, shredded beef fillet and is a good contrast to balance spicy food.

INGREDIENTS:(for Beef)

1 kg. Beef Tenderloin
4-5 shallots
1 cup palm sugar
1/4 cup sugar
1/3 cup thin soy sauce
6 cups water
2 cups vegetable oil for deep fry

PREPARATIONS: (for Beef)

Pour water in a pot, bring to boil on medium high heat, wash beef, put it into a pot, reduce heat to low and simmer for 2 hours or until beef is getting tender.
Peel shallots, wash dirt, pat dry and thinly slice.
Heat ½ cup of oil in a wok on medium heat.
When oil is hot, add sliced shallot, fry until fragrant and crisp, drain on paper towel.
When beef is tender, place on a plate and let it cool.
When beef is cool, tear beef into narrow strip.
Heat remaining oil in a wok on medium low heat.
When oil is hot, add shredded beef in a pan, fry until crisp, drain on paper towel.
Fry remaining until all done.
Heat ¼ cup of water in a wok on medium heat.
When boiled, add palm sugar and sugar, stir until dissolve.
Add thin soy sauce, stir well, simmer for a while until sauce is thicker, add fried shredded beef, stir thoroughly, then add fried shallot.
Stir thoroughly, remove from heat, place on a plate and serve with Streamed Glutinous Rice.