Thai chili seasoned beef

Wow what a easy idea for a simple and easy beef meal. 

All beef isn't created equal as we all know so I'm for using my crockpot for those days and stew beef is one that is really crockpot friendly.  You're to a busy day at work or play and when you come in the door the smell of this delicious dish makes you ready to eat.

All you need is the below ingredients and 1 package of broccoli and cauliflower rice or minute rice for those who are hungry and ready to chow down.  

1 lb. beef cubes ( stew beef)
1 cup beef broth
1 medium yellow onion sliced
1 jar Thai chili sauce ( in the asian section of grocery store)
Salt and pepper

Saute the beef and sliced onion with a bit of salt and pepper in some olive oil or what you have on hand.

Mix the sauce with 1 cup of beef broth.  Place slightly browned beef and onion into crock pot, pour a little sauce first and the rest over the beef.  Set crockpot on low for 6 to 8 hours..High will be ready is less time.

Useful and great way to use stew beef.  We all know it takes a while to cook to be tender.

Enjoy!  I loved it!

Red Lentil Hummus

New Appetizer for 2018

This year I tried a few new appetizer recipes and my family liked them. Here's one using red lentils.

• 1 cup cooked red lentils 
• 1 clove chopped garlic 
• 1 tablespoon tahini 
• 3 tablespoons extra-virgin olive oil, plus more for drizzling 
• 2 tablespoons fresh lemon juice 
• Salt and pepper 
• Za'atar spice blend 

DIRECTIONS 

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   1. Pulse lentils, garlic, tahini, 3 tablespoons olive oil, and lemon juice in a food processor until smooth. Season with salt and pepper. To serve, drizzle with olive oil and sprinkle with spice blend. 

Lemon chiffon cake

• 7 large eggs, separated
• 2 cups all-purpose flour
• 1-1/2 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup water
• 1/2 cup canola oil
• 4 teaspoons grated lemon peel
• 2 teaspoons vanilla extract
• 1/2 teaspoon cream of tartar
• FROSTING:
• 1/3 cup butter, softened
• 3 cups confectioners' sugar
• 4-1/2 teaspoons grated lemon peel
• 1/4 cup lemon juice
• Dash salt

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Directions

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 325°.
2. Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon peel and vanilla until smooth. Add to flour mixture; beat until well blended.
3. Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. 
4. Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour.
5. Run a knife around sides and center tube of pan. Remove cake to a serving plate.
6. In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake. Yield: 16 servings.

Chicken Caesar pasta salad

what you'll need

• 1 lb penne pasta
• 2 tsp salt
• 1 cup Caesar dressing
• 1 tsp Worcestershire sauce
• ¼ tsp garlic powder
• 1 Tbsp lemon juice
• 6 cups Romaine lettuce (about 1 head), finely chopped
• 10.5 oz container grape tomatoes
• ½ cup finely shredded Parmesan cheese
• ½ tsp black pepper
• 2 cups diced or shredded grilled chicken
• salt to taste

let's do it

1. Bring a large pot of water to boil. Add salt and pasta then stir to prevent sticking. Return water to a boil then reduce heat to medium-low. Cook pasta according to directions on package until tender but still slightly firm. Drain then immediately rinse under cold water to cool pasta and stop cooking. Set aside to drain completely.
2. Using a very large bowl, add Caesar dressing, Worcestershire sauce, garlic powder and lemon juice then stir to combine. Add chopped Romaine, grape tomatoes, Parmesan, black pepper and well-drained pasta then stir until ingredients are well coated.
3. Add diced or shredded chicken then toss to distribute chicken evenly through salad. Season to taste with salt and additional black pepper if desired. Serve immediately or cover and chill until ready to serve.

Crockpot Fire Roasted tomatoes, chili's, broccoli and potatoes

A very good meal for a busy day.  Just add some crusty bread and a small salad and you have a very easy crockpot meal. I made mine spicier than I should have. My mouth is on fire....😂

If you prepare ahead this meal will work out for those who work.

You can do all the prep the night before so you are good to go in the a.m.  Season pork, refrigerate.  Cook broccoli and potatoes, drain and refrigerate.  Lay out crockpot on counter as well as tomatoes and sauce.

Before you go to work, place all ingredients in crockpot for the exception of potatoes and broccoli.  You'll add them when you get home.  Set on low temperature and off you go.  Enjoy!






1 15 oz. can fire roasted tomatoes with chili's
1 8 oz. can tomato sauce
1/2 head broccoli florets
1 medium potato cut in cubes
1 lb. pork cubes
salt and pepper
extra red pepper (optional)

In a medium size crockpot place salt and peppered pork cubes, 
tomatoes and sauce.  Set on low for 6 hours or high for 4 hours.

In a separate pot boil potatoes and broccoli until they are cooked slightly.  Note: They should still  have a crispness to them.  Drain set aside.  When pork is tender add broccoli and potatoes, red pepper and allow to cook for approximately ten minutes more. 

 Serve with crusty bread or a side salad.