Beef Stew

Recipe Found HERE 

3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces 

2 teaspoons salt 

1 teaspoon freshly ground black pepper 

3 tablespoons olive oil 

2 medium yellow onions, cut into 1-inch chunks 

7 cloves garlic, peeled and smashed 

2 tablespoons balsamic vinegar 

1½ tablespoons tomato paste 

¼ cup all-purpose flour 

2 cups dry red wine (optional, can replace with beef broth) 

2 cups beef broth 

2 cups water 

1 bay leaf 

 ½ teaspoon dried thyme 

1½ teaspoons sugar 

4 large carrots, peeled and cut into 1-inch chunks on a diagonal 

1 pound small white boiling potatoes (baby yukons), cut in half 

Fresh chopped parsley, for serving (optional) 

Preheat the oven to 325°F and set a rack in the lower middle position. 

 Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside. 

Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours. 

Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired. 

NOTE: If you don’t have a Dutch oven or covered pot that is appropriate for the oven, the stew can be cooked on the stove. The timing will be the same and it should be cooked over the lowest setting. 

Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

Christmas English Toffee

Recipe Found HERE

1 cup chopped pecans 

1 cup unsalted butter 226g 

1 cup granulated sugar 200g 

¼ cup water 

1/2 tsp kosher salt 

1 tsp vanilla extract 

1 cup milk chocolate chips 

3 tbsp finely chopped pecans for the topping, plus sea salt if desired 

Line a 9x9 inch baking dish with parchment paper then sprinkle the bottom evenly with chopped pecans and set aside. 

Add the sugar, water, salt and butter to a heavy-bottomed pot. Place over medium heat and bring to a boil, stirring frequently. 

Once boiling stir occasionally until the mixture reaches 300F, which is the hard crack stage. 

Remove from heat and carefully stir in the vanilla then immediately pour over the chopped pecans. Use a spatula to spread to the edges into a flat layer then set aside to cool slightly for about 2 minutes. 

Sprinkle chocolate chips over the top and cover with foil for 4 minutes so the chocolate chips soften. Use a spatula to spread the chocolate into a thin layer then sprinkle with finely chopped pecans and a bit of sea salt if desired. 

Refrigerate for at least an hour before lifting from baking dish and breaking into pieces. You can score the top with a knife then snap into pieces for a cleaner look. 

NOTES:

• Toasting nuts is always a nice way to bring out more depth of flavor. Spread the chopped pecans on a baking sheet and bake at 350F for about 4 minutes or until fragrant. 
• You can sub in toasted chopped almonds for the pecans if desired. 
• A candy thermometer makes this such an easy recipe to make, do yourself a favor and pick one up if you don't have one yet. 
• Store toffee in an airtight container in a cool place. Humidity will make the toffee sticky while heat will melt the chocolate. 
• The chocolate is optional. You can leave it out or use 1/2 a cup instead for a paper thin layer. Milk, semisweet or bittersweet are all fine, it's really up to your personal preference. 
• I love this when topped with a sprinkle of big flaked sea salt, you can find Maldon's sea salt at most grocery stores or look for a brand that says fleur de sel.

Beef Enchiladas

Recipe Found HERE

SPICE MIX 

1 tsp each onion & garlic powder 

1 Tbsp cumin powder

1 Tbsp paprika 

1 Tbsp dried oregano 

1/2 – 1 tsp cayenne pepper (optional, spiciness) 

ENCHILADA SAUCE

2 Tbsp olive oil

3 Tbsp flour, plain/all purpose

2 cups chicken stock /broth, low sodium

1 can (8 oz) tomato sauce (eg Hunts) 

1/4 tsp salt

1/4 tsp pepper 

BEEF

1 Tbsp olive oil

2 garlic cloves , minced

1 onion , finely chopped (1 cup)

1 lb  ground beef (mince)

1 can (14oz) refried beans

1 can (14oz) black beans, drained 

ENCHILADAS

8 tortillas

1 1/2 cups grated melting cheese, or more (I like Monterey Jack, tasty or cheddar cheese) 

Cilantro, roughly chopped (optional garnish) 

Mix together Spice Mix ingredients. Set aside. 

ENCHILADA SAUCE 

Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly. 

Add 1/2 cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly. 

Add remaining chicken broth, tomato sauce, salt, pepper and 2 Tablespoons of SPICE MIX. Whisk. 

Increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup. Remove from stove. 

FILLING 

Preheat oven to 350F. 

Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes. 

Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown. 

Add refried beans, black beans, about 1/4 cup of Enchilada Sauce + salt & pepper. Mix and cook for 2 minutes then remove from stove. 

ENCHILADAS

Smear a bit of sauce on the bottom of a 9x13 baking dish (stops sliding). 

Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas. 

Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered then 10 minutes uncovered. Serve hot!

1. Make-Ahead/Freezer Friendly Instructions: 
2. The enchiladas can be assembled up to one day ahead of time, tightly covered with foil, and refrigerated until ready to bake. If you go this route, bake for 15 minutes covered with foil, and then remove the foil and bake for 15 minutes more, or until the cheese is melted. The enchiladas can also be frozen for up to 3 months before baking (if frozen, defrost in the refrigerator overnight before cooking).

French Green Beans & Shallots

Recipe Found HERE 

4 cups water 

1 pound very small, firm green beans, cleaned 

3 tablespoons butter 

3 tablespoons peeled and chopped shallots 

¼ teaspoon salt, or to taste 

¼ teaspoon freshly ground black pepper, or to taste 

1 teaspoon lemon juice 

Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water. 

At serving time, heat the butter in a skillet, add the shallots and sauté for about 1 minute, until the shallots start to brown. 

Add the beans, salt and pepper, and sauté briefly. Sprinkle with lemon juice and serve.

Perfect Pot Roast

Recipe Found HERE

1 whole (4 to 5 pounds) chuck roast 

2 tbsp. olive oil 

2 whole onions 

6 whole carrots (up to 8 carrots) 

Salt, to taste 

Pepper, to taste 

1 c. red wine (optional, you can use beef broth instead) 

2 c. to 3 cups beef stock 

3 sprigs fresh thyme, or more to taste 

3 sprigs fresh rosemary, or more to taste 

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast. 

Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split). 

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. 

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. 

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. 

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme. 

Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Goulash

Recipe Found HERE

1 large onion diced (or substitute onion powder)

2 cloves garlic 

1 lb ground beef 

6 oz tomato paste 

1 tsp salt 

1 ½ tsp paprika 

1 tsp dried basil 

1 tsp dried oregano 

½ tsp black pepper 

1 15-oz can tomato sauce 

1 28-oz can diced tomatoes 

2 cups beef stock 

2 cups tomato juice 

1 lb macaroni (dry, uncooked)

6 oz shredded cheddar cheese or parmesan cheese

In a large oven-safe 12-inch skillet, heat 1 tbsp of neutral oil over medium heat. Add the diced onion, garlic, and ground beef. Break the beef into small bite-size pieces and cook until the beef is browned and the onion has softened, 8-10 minutes. 

Once the beef is cooked, add the tomato paste. Stir and cook the tomato paste until it is worked into the beef and is darker in color, 6-8 minutes.

Add the salt, black pepper, dried basil, dried oregano, and paprika. Stir the spices and herbs in and add the tomato juice, tomato sauce, beef stock, and diced tomatoes with their liquid. Pour in the dried macaroni and stir to combine. 

Bring to a boil, cover, and reduce to a low simmer. Simmer until the pasta is cooked, 20-30 minutes. Simmering instead of boiling in water will take the pasta longer to cook than the box instructions indicate. While cooking, stir every few minutes to ensure the pasta cooks evenly. 

Once the pasta is cooked, remove it from the heat. 

I like to leave it done at this point on the stovetop and offer cheddar or parmesan cheese for topping it. 

Charlotte's No-Bake Cookies

 2 cups sugar
3 Tablespoons cocoa 
4 Tablespoons butter
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla
2 cups oatmeal 

Pour sugar, cocoa, butter, and milk in a large microwave safe bowl. Heat for 2 minutes 45 seconds. Remove and stir. Heat in microwave an additional 2 minutes and 30 seconds. Add in peanut butter, vanilla, and oats. Stir until well combined. Drop by spoonfuls onto wax paper. Let cool. 

Loni's Blueberry Buckle

Loni P. 

Crumb Topping

1/2 cup (100g) granulated sugar
1/3 cup (67g) packed light brown sugar 
1 teaspoon ground cinnamon 
1/8 teaspoon freshly grated nutmeg 
1 1/3 cups (167g) unbleached all-purpose flour
8 Tablespoons (1 stick/113g) cold unsalted butter, cut into 1/2 inch (1.5cm) cubes

For the Buckle
1 1/4 cups (156g) unbleached all-purpose flour
1 teaspoon (4g) baking powder, preferably aluminum free
1/4 teaspoon (1g) baking soda
1/2 teaspoon fine sea salt 
1/4 teaspoon ground cardamom
6 Tablespoons (85g) unsalted butter, at room temperature
3/4 cup (150g) granulated sugar
2 large (100g) eggs, at room temperature
1 teaspoon pure vanilla extract 
1/2 teaspoon grated lemon zest 
2/3 (160g) cup sour cream 
2 cups (340g) fresh or frozen blueberries (thaw before folding into batter 
confectioner's sugar for dusting

Position a rack in the lower third of the oven and preheat the oven to 350 F (175 C). Butter the sides of a 9 inch round cake pan and line the bottom with parchment. 

To make the crumb topping: In a medium bowl, combine both sugars, the cinnamon, nutmeg, and flour and stir until well blended. Cut in the butter with a pastry blender until the crumbs are the size of peas. Transfer the topping to a covered container and set in the freezer to chill while you mix the cake batter. 

To make the buckle: Sift together the flour, baking powder, baking soda, salt, and cardamom into a medium bowl. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and granulated sugar together on high speed for 5 to 7 minutes, until light and fluffy. Reduce the speed to low and add the eggs one (50g) at a time, mixing well after each addition; scrape down the sides and bottom of the bowl with a rubber spatula as necessary. Mix in the vanilla, lemon zest, and sour cream.

With the mixer still on low speed, add the dry ingredients, mixing until just incorporated. Remove the bowl from the mixer stand (if using) and gently fold in the blueberries. 

Scrape the batter into the prepared pan and spread evenly with a spatula. sprinkle the crumb topping evenly over the top. Bake for 40 to 50 minutes until the top is golden brown and firm to the touch. 

Serve warm or at room temperature, right out of the baking dish. Sprinkle the top of the buckle lightly with confectioner's sugar just before serving. 

The buckle can be stored tightly covered, in the refrigerator for up to 3 days. 

Sunny's Maple Bacon

Sunny A. 

Bacon
Brown sugar
Bourbon maple syrup

Mix into a paste, coat bacon. Bake at 375 degrees on foiled lined rimmed baking sheet, until done, 25 min or so. 

Allison's Peppermint Bark Chocolate Chip Cookies

Recipe Found HERE

3 1/4 cups all-purpose flour 

1 1/2 teaspoons baking powder 

1 teaspoon baking soda 

1 teaspoon sea salt 

1 cup unsalted butter, at cool room temperature 

1 1/2 cups light brown sugar 

1/2 cup granulated sugar 

2 large eggs 

2 teaspoons pure vanilla extract 

2 cups chopped peppermint bark, divided (Costco brand)

1 cup semi-sweet chocolate chips 

Flaked sea salt, for sprinkling on cookies 

Instructions Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside. 

In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside. 

Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in 1 1/2 cups chopped peppermint bark and chocolate chips. 

Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart. Sprinkle with flaked sea salt. 

Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. While the cookies are cooling on the baking sheet, Gently push the remaining 1/2 cup of peppermint bark chunks into the tops of the cookies for decoration. Transfer cookies to a wire cooling rack and cool completely.

Sunny's Book Club Fruit Salad

Recipe Found HERE

1 cup Sugar

1 cup Water 

Juice Of 1 Orange 

Zest Of 1 Orange 

2 whole Vanilla Beans, Caviar Scraped Out (or 2 teaspoons Vanilla Extract) 

4 pt. Strawberries, hulled and halved 

2 pt. Blueberries 

2 cups Red Grapes, halved 

2 cups Green Grapes, halved 

Mint Leaves 

Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then store in the fridge until cold. 

Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.