Braised Beef with Shallots and Mushrooms

The saying “you can’t please everyone” applies to this recipe.  With that warning being issued, you may decide to stop reading this right now. 

Ingredients:

• 1 –1/2 lb Beef Chuck Roast, cut into serving sized pieces
• ¼ Cup Flour
• 3 Tablespoons Butter
• ½ lb small Shallots
• 1 Cup Beef Stock
• 2 medium Tomatoes, chopped
• 3 Tablespoons Balsamic Vinegar
• 1 Tablespoon packed Brown Sugar
• 2 large Carrots, cut into 2 inch pieces
• 2 Cups Mushrooms, cut into quarters
• ¼ Cup chopped Parsley
• 2 Tablespoons grated Lemon Zest

Recipe From: Campbell’s Kitchen

Preparation:

Coat the Beef with Flour.  Heat the Butter in a large skillet over medium-high heat.  Add the Beef and cook until it is well browned on all sides.  Remove the Beef from the skillet and pour off any fat.

Add the Shallots to the same skillet.  Cook them for 10 minutes until tender.  Stir in the Stock, Tomatoes, Vinegar and Brown Sugar and bring to a boil.  Return the Beef to the skillet and reduce the heat to low.  Cover the skillet and cook for an hour and a half.

Add the Carrots and Mushrooms to the skillet and cook for another 30 minutes.  Remove the Beef and vegetables from the skillet with a slotted spoon and keep warm.

Increase the heat to high and cook the Stock until it has thickened, about 10 minutes.  Return the Beef the Beef and veggies to the skillet and heat through.  Season as desired and sprinkle with the Parsley and Lemon Zest.

 In all honesty two bites were all of this dish I could stand.  Aquaman dutifully ate his, but agreed that this was a recipe we need never revisit.  What a shame!  Plus the chopping took forever.  So sad.

Meatloaf My Way and Dilled Carrots

Meatloaf My Way

I’m a total sucker for Meatloaf.  It has so many things that I truly adore, beef, vegetables and dare I say - ketchup!  It’s the perfect family meal ready in under an hour.

Ingredients:

                                    

1 Pound ground Beef

2 Garlic Cloves, minced *I usually do 3-4

1 Large Egg

¼ Cup Dried Breadcrumbs

2 Celery Stalks, diced

½ large White Onion, diced

7-8 Baby Carrots, diced

Worcestershire Sauce to taste (I generally use about 1 ½ Tablespoons)

Salt and Pepper to taste

Ketchup

Preparation:

            First preheat your oven to 350 degrees.  Combine all the ingredients in a large bowl and blend together.  Just like with meatballs, the best tools you have are your hands - God gave ‘em to you, so use ‘em!  I used to just take a Pyrex dish and shape my meatloaf, but on a recent goodwill trip I found the cutest ceramic bread pan for a super low price and I must say, it was worth every penny!!

            Either way you choose, place the assembled Loaf into the oven and bake for 30 minutes.  After that add the Ketchup and bake for another 10-15 minutes.  Don’t stray too far – if your Ketchup begins to burn, tent the Loaf with foil.

            Can you say heaven on a plate?  Plus, I think meatloaf tastes even better the next day.  This truly is the ultimate comfort food.

Dilled Carrots

My mouth waters just at the mere mention of these carrots!  4 ingredients and you’ve got a perfect compliment to any meal.

Ingredients:

• 1 Pound Baby Carrots, chopped
• 1 Tablespoon Dill
• 3 Tablespoons Butter
• Salt to taste

Preparation:

            Add water to you steamer pan and heat until boiling.  Place the chopped Carrots in the steamer and cover.  Cook them until tender, about 10-12 minutes.  

            Next Drain the water out of the pan and add the Carrots and the Butter to it.  Cook for 1-2 more minutes, until all the Butter is melted.  Lastly add the Dill and Salt.

            That’s it.  They’re too good for words!

E-Dog's Buffalo Chicken Soup

I don’t typically get requests.  Aquaman is pretty much content to act as my recipe guinea pig – something I am eternally grateful for.  So I was a little nervous, but mostly honored when Aquaman’s brother, know known as E-Dog, called and asked that I make him Buffalo Chicken Soup.  Soup, what?!?  I mean, I’m sure a lot of us have had the dip, but not the soup.  Okay, okay, this being my first request I was super excited, the only down side, I’m no expert in Buffalo Chicken.  I love wings, but I don’t believe I’ve ever had a Buffalo Chicken Sandwich. 

So where to begin?  Well, my co-worker, Mrs. F, and I looked at several recipes – I had no idea there were other crazy people that had already attempted this soup, goes to show what I know!  We got some really good ideas, but I decided I didn’t want to follow just one recipe, rather combine the best from all of them.  So here’s my take on Buffalo Chicken Soup…

Ingredients:

• 1 large Onion, chopped
• 2 large Carrots, chopped,
• 3 Celery Stalks, chopped
• 3 small Red Potatoes, scrubbed and cubed
• ¼ Cup Butter
• ¼ Cup Flour
• 2 ½ Cups Chicken Broth
• 2 ½ Cups Milk
• 2 Cups Shredded Rotisserie Chicken
• ½ Cup Frank’s Buffalo Wing Sauce
• 2 Ounces Velveeta Cheese, cubed
• 2 Ounces Cream Cheese
• ½ Packet Hidden Valley Ranch Seasoning
• ½ Teaspoon Cayenne
• ½ Teaspoon Celery Salt
• ½ Teaspoon Garlic Salt

Preparation:

            First, bring a small pot of salted water to boil and add the Potatoes to it.  Cook them until just about fork tender, drain and set aside.

            Go ahead and mix the 2 ounces of cream cheese with ½ of the Ranch Seasoning packet and set aside for later.

            Next, in a large skillet sauté the Onion, Carrots, and Celery with the butter until soft.   

                 Now stir in the Flour and stir to create your roux.  Once mixed thoroughly, add the Milk and Chicken Broth.  Stir to combine.  Add the Velveeta, Cream Cheese, Potatoes, Rotisserie Chicken, Cayenne, Celery Salt, Garlic Salt and Wing Sauce.   Why Rotisserie Chicken?  One part of me loves the convenience of it, while the other loves the texture and juiciness!

                Bring to a boil and then reduce to a simmer.  Continue to cook until everything is heated through and the Velveeta is melted, about 8-10 minutes.  Taste and adjust ingredients to your liking.

                I have to say, this turned out better than I would have thought.  Sometimes I surprise even myself!  It was warm, tangy and very hearty.  I just hope E-Dog likes it as much as Aquaman and I did!  In the future I think I might serve this with some celery sticks as garnish and if I'm feeling risky, maybe a swirl of ranch dressing on top!