BLT 🥓🥗🍅 CHOPPED SALAD

Posted on by

INGREDIENTS:

4 slices bacon, diced

4 cups chopped romaine lettuce

1 avocado, halved, seeded, peeled and diced

1 cup cherry tomatoes, halved

1/2 cup corn kernels

1/4 cup crumbled goat cheese

FOR THE LIME VINAIGRETTE

1/4 cup olive oil

1/4 cup apple cider vinegar

Zest of 1 lime

2 tablespoons freshly squeezed lime juice

2 teaspoons sugar, or more to taste

DIRECTIONS:

To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

In a large bowl, combine romaine lettuce, avocado, tomatoes, corn, goat cheese and bacon. Stir in lime vinaigrette.

Serve immediately.

https://damndelicious.net/2014/01/13/blt-chopped-salad/

Burgundy Beef Stew

Posted on by

My Mom got this recipe from a Dinah Shore’s Talk Show guest, Burt Reynolds.  It’s been a family favorite ever since.

Burgundy Beef Stew (Burt Reynolds’s Stew)

★★★★★

Soups & StewsPrep Time: 30 minutes Cook Time: 120 minutes

Servings: 4 servings

INGREDIENTS:

2 pounds beef chuck, cubed

3 slices bacon, diced

flour

1 Tablespoon sugar

salt & pepper

1 medium chopped onion

1 clove minced garlic

6 ounces tomato sauce

1 cup beef broth

1 bay leaf

pinch of thyme

½ cup burgundy wine

2 carrots, sliced

2 stalks celery, sliced

2 large potatoes, cubed

DIRECTIONS Fry diced bacon in large saucepan.

Salt & pepper the beef.

Dip beef in flour and brown in the bacon fat, adding oil if necessary.

Sprinkle beef with the sugar, add onion, garlic & brown.

Add the tomato sauce, beef broth, wine, bay leaf & thyme.

Cook covered S-L-O-W-L-Y for one and a half hours.

Add carrots, celery & potatoes and cook until tender, adding water if necessary.

I be jammin’… 🍓🍯

Posted on by

What ELSE would I be doing in a blizzard?

I love my Ball brand FreshTech Jam maker & it’s perfect counterpart, the BALL Fresh Tech canner. It makes an easy task of homemade jam.

I came across my favorite recipe quite by accident. I wanted to make low sugar strawberry jam, but I miscalculated the amount of strawberries I needed. So I added raspberries. Still not enough volume (3.25 cups needed) I threw in the blueberries.

Perfection 👌🏻

Very Berry Jam – it’s the house specialty 💙

You start with 3.25 cups fresh crushed fruit over 3 Tablespoons of Pectin. Add 1/2 teaspoon butter (or margarine) to prevent foaming. Wait 4 minutes for the beep to add sugar – it’s jam in 21 minutes.

All finished with a great vibrant color ❤️

Sourdough pancakes? Yes, please 🥞🥓

Posted on by

I’m the kind of cook that prefers to make everything from scratch. It tastes better and is better for you (less preservatives).

Well, Dorothy’s™ Sawtooth Sourdough pancake OR Waffle batter changed all that. I can’t believe how delicious something from a mix can taste! I first discovered Dorothy’s at the (seasonal) fruit stand where I bought my fresh peaches 🍑 .

1 cup mix + egg + water + oil = HEAVEN 🤗

Get YOURS at:

http://www.homemadebydorothy.com/sawtooth-sourdough-pancake-mix/

Soup of the Day is Vegetable Beef

Posted on by

There’s a chill in the air 🍂& that means bring on the comfort food 🥣

Delicious Vegetable Beef Soup

★★★★★

Kid-Friendly, Soups & Stews

Makes 8 ∙ Difficulty Easy ∙

INGREDIENTS

1 cup dry white beans

1 pound lean ground beef

1 cup chopped onion

1 cup diced carrots

1½ cups diced potatoes

¾ cup diced celery

3 cups canned tomatoes or juice

2 cups frozen peas

1 cup macaroni, rice, barley OR fine egg noodles

1½ TBSP beef bouillon granuals

1 TBSP Worcestershire sauce

1/8 TSP cayenne pepper

10 cups water

2 TBSP sugar

½ TBSP salt or to taste

½ TSP pepper

½ TSP basil

½ TSP parsley

DIRECTIONS

Soak beans in 10 cups of water overnight. Cook beans one hour. Brown and drain hamburger. Add to soup pot. In hamburger pan, saute onion & celery til softened; add to soup pot. Add carrots & potatoes to soup. Simmer 30 minutes. Add remaining ingredients and simmer 30 minutes more or until macaroni (or barley or whatever) is tender.Absolutely Wonderful! Kids LOVE it and it freezes well.

Sedona White Corn Tortilla Soup

Posted on by

Another favorite from the California Pizza Kitchen. Image shows this recipe combined with their Potato Leek Soup

Sedona White Corn Tortilla Soup

★★★★★

Soups & Stews

Makes 6-8 servings ∙ Source Keyingredient.com

INGREDIENTS

3 tablespoons olive oil

1½ seven inch corn tortillas, cut into 1 inch squares

1½ tablespoons minced fresh garlic

2 tablespoons minced white onion

1½ teaspoons minced jalapeno pepper

1 pound white corn kernels

1½ pounds chopped ripe red tomatoes

⅓ cup tomato paste

2½ teaspoons ground cumin

1 tablespoon kosher salt

⅛ teaspoon ground white pepper

½ teaspoon chili powder

1½ cups water

1 quart chicken stock (preferably homemade)

24 blue corn torilla chips (optional garnish)

2 cups shredded sharp cheddar (optional garnish)

½ cup chopped fresh cilantro (optional garnish)

DIRECTIONS

1) Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent. Add half the corn along with all the other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes.

2) Remove the soup from heat. Use a hand-hand propeller blade or food processor to process in batches to the consistency of a coarse puree.

3) Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.

Chicken with Walnuts – Stirfry

Posted on by

My first ever stir fry dish came from a Better Homes & Gardens cookbook. To this day it remains a favorite.

Everyone I’ve served it to asks me for the recipe. It doesn’t call for red bell peppers but I love the color they add to the dish.

INGREDIENTS

1 and 1/3 pounds whole chicken breasts

3 T Soy sauce

2 t cornstarch

2 T dry sherry

1 T grated gingerroot

1 t sugar

1/2 t salt

1/2 t crushed red pepper

2 T cooking oil (I use peanut oil)

2 medium green peppers, cut into 3/4″ pieces

4 green onions, bias-sliced into 1″ lengths

1 cup walnut halves

Hot cooked rice

DIRECTIONS

Skin, halve lengthwise and bone chicken breasts. Cut chicken into 1″ pieces. Set aside.

In a small bowl stir soy sauce into cornstarch; stir in dry sherry, gingerroot, sugar, salt and red pepper. Set aside.

Preheat a wok or a large skillet over high heat; adding cooking oil (watch it as it spatters). Stir fry green peppers and green onions in hot oil for 2 minutes or until crisp-tender. Remove from wok or skillet. Add walnuts to wok or skillet; stir-fry 1 to 2 minutes or until just golden. Remove from wok or skillet.

(Add more oil if necessary) Add half the chicken to the hot wok or skillet and stir fry 2 minutes. Remove from skillet. Stir-fry remaining chicken for 2 minutes.

Return all chicken to wok or skillet. Stir soy mixture; stir into chicken. Cook and stir til thickened and bubbly. Stir in vegetables and walnuts; cover and cook 1 minute more (I never cover it). Serve at once with hot rice.

Notes: Use a long-handled spoon or spatula to lift and turn the food with a folding motion. Be sure to maintain high heat so the food cooks quickly —

Fresh 🍅Tomato 🍜

Posted on by

I wasn’t expecting much but I absolutely ❤️ this recipe. Doesn’t need the cream at ALL, so I left it out. Perfect consistency using the #Instapot and an immersion blender.

Homemade Tomato 🍅Soup via Instapot pressure cooker

Prep: 15 min • Pressure: 15 min • Total: 45 min

Pressure Level: High • Release: Natural

INGREDIENTS:

2 Tablespoons extra-virgin Olive oil

1 large red onion, chopped

1 large carrot, peeled & chopped

3 garlic cloves, crushed

3 pounds high-quality ripe tomatoes, coarsely chopped

1 teaspoon sugar

1 tablespoon tomato paste

3/4 cup vegetable or chicken broth

kosher salt

Freshly ground black pepper

1/3 cup heavy cream (optional – I left it out)

fresh basil for garnish (optional)

Parmesan cheese, for garnish (optional)

DIRECTIONS: Preheat the Insta pot by selecting Saute

Once hot, add the oil followed by the onion and carrot. Cook for 6 to 7 minutes, until the onion is translucent.

Add the garlic and cook for 2 minutes more.

Add the tomatoes, sugar, tomato paste and broth. Season with salt & pepper. Secure the lid.

Select MANUAL and cook at HIGH PRESSURE for 15 minutes.

Once cooking is complete, let naturally release for 10 minutes. Release any remaining steam.

Add the cream (optional – I left it out). Use an immersion blender to puree the soup or carefully puree in batches in a blender. Strain soup if needed (I didn’t bother, it was perfect after using the immersion blender). Add more broth if a thinner soup is desired.

Taste for seasoning. Serve with fresh basil and Parmesan (optional).

I prefer tiny saltines.

To make dish Paleo, leave out the sugar, Parmesan and replace cream with more broth.

NUTRITIONAL INFO Calories: 239. Total carbs: 22g Saturated fat (with heavy cream): 6g, Trans Fat: 0g; Fiber: 6g; Protein: 5 g; Sodium: 225g

🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅🍅

3 lbs. tomatoes yield 3 pints soup. Although I thought I would can these, any reference to Fresh Tomato Soup mentioned “fridge for 5 days or freezer for 6 months”