Rev up your Beef Stew!

While the season has certainly turned warmer, I still like to cook an occasional hot meal, especially one where you can freeze the left overs for when you want something more hearty.  I had come across this recipe this past winter and loved it.  I pulled out the left overs the other day to have for my working lunch and they tasted just a good as the first time!

From Cuisine's Soups, Stews and Chilis:

Hungarian Goulash

3lb boneless beef chuck roast cut into 2in cubes, season with S&P
1/2 C flour
2 T veggie oil
2 C onion, diced
3 T garlic, minced
3 T paprika
3 C beef broth
1/4 C tomato paste
3/4 C sour cream
2 T red wine vinegar

1. Dredge beef in four, shaking off excess, then sear in oil in batches in a large pot over medium-high heat.  Remove beef from pot and set aside.
2. Saute onion, garlic and paprika in pot for 30 seconds, then deglaze with broth, scraping to loosen any browned bits.
3. Stir in tomato paste and reserved beef and bring to a boil.  Reduce heat to medium-low and simmer, covered, until meat is fork tender, about 1.5 hours.  Off heat, finish with sour cream and vinegar.

If you want to make this more traditional beef stew, simply add your favorite frozen veggies the last 15 minutes of cooking.  To serve as the recipe calls, make some hot, buttered noodles.

Family Factor: Yum-O
Stomach Factor: pretty mild
Time Factor: quick to put together, but long cooking time

Chicken for a crowd

This is the first Mother's Day in a long time that I actually had my mom at my house.  She and my dad had been in town to help me plant my garden....ok, my entire front yard!  So, I wanted to sever something light and flavorful.  I found this recipe on-line as I was browsing some quick recipes for another night.  I didn't think much of the recipe at first glance, but it turned out really good and I was very surprised over the left-over flavor in my chicken salad the next day.

From Youvegotsupper.com:

Aloha Chicken

6 chicken breasts, boneless, skinless
1/4 C soy sauce
1/2 C sherry wine (I used white wine!)
1/8 C red wine vinegar
1 C pineapple juice
1/4 C sugar
1/4 tsp garlic powder

1. Place chick in a dish and mix remaining ingredients.
2. Marinate for 2 hours up to 24 hours (I did only 6 hours).
3. Remove chicken and cook on the grill over medium heat for about 7-10 minutes per side.

Family Factor: surprisingly good (my family is not a fan of the soy flavor usually)
Stomach Factor: pretty mild
Time Factor: so easy, quick and would make a great weekday meal

Tasty Freezer Pie!

After a two-week vacation (ok, not really, but I did get a new kitchen!), let the recipe blog continue!

I came back from North Carolina and walked into 80 degree heat and humidity.  It's certainly not my way to start off the growing season!  I simply wanted something to cool off.  Luckily, I had this pie in my freezer I had made when it was still cool out.

From Cooks.com:

Frosty Freezer Pie

8 oz. cream cheese, softened
7 oz. jar marshmallow creme
1 c. soft sherbet, lime, orange or raspberry (I found mixed berry at my grocery store)
2 c. Cool Whip
9 inch chocolate crumb crust

 

Combine cream cheese and marshmallow creme until well blended. Add sherbet and mix well. Fold in Cool Whip. Pour in crust and freeze until firm.

Family Rating: didn't get to taste it, but my co-workers did!

Stomach Factor: mild unless you are sensitive to chocolate (could use graham crackers instead)

Time Factor: very quick and it freezes up to 3 months