Wilted Spinach w/Tomatoes & Basil

 

I’m always looking for a quick side dish for weeknight meals. Cooking fresh is a plus so when my friend , Giada, taught me how to make wilted spinach with tomatoes that was perfect! Thank goodness girlfriends share recipes. What would I have done without my girlfriend? Thank you Giada! This recipe was quick and easy and full of flavor. I had no idea that I liked spinach so much until I actually started cooking it. Don't try to make me eat it raw though, that's not going to happen! If you haven’t given spinach a try, this is the dish to start with. Did I mention how quick and easy it was too?? I threw this together in minutes and it really adds to your weeknight meal. It makes it look like you put a lot of effort into perparing dinner, but you didn't really have to.......so fresh and flavorful too! Let’s get to it.....

 

Ingredients:

 

3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
2 garlic cloves, chopped
1 pint cherry tomatoes, halved
1 pound fresh spinach leaves
1/2 teaspoon each kosher salt, black pepper
1/4 cup balsamic vinegar
1/3 cup chopped fresh basil leaves
fresh Parmesan cheese for garnish

Directions:

In a large skillet, heat the oil over medium-high heat. Add the shallots and cook for 2-3 minutes, until soft. I didn't have shallots so I used a small onion. It was still delish!

Add the garlic and cook 30 seconds, until aromatic. Add the tomatoes and cook for 2 minutes.

In batches, add the spinach and cook until wilted, about 5 minutes.

Season with salt and pepper. Stir in the balsamic vinegar and basil. Simmer 1 minute more and serve. I opted to grate some fresh Parmesan cheese. It only makes it better! Enjoy!

Tangy Tomato Beef Brisket

 

I’m so excited! I made something new again! I am loving my new love of cooking and trying out new things. Cooking is so much fun and even more fun to taste. Thanks again to the Pioneer Woman for making me curious about cooking a beef brisket. Again, I was browsing through my new cookbook and happened upon her Tangy Tomato Beef Brisket. It looked so yummy and sounded super easy. Two things that get my attention right away. I’ve eaten beef brisket, but never made one. I’m so happy I ventured out into the land of beef brisket. It’s a happy place....full of tender beef and a tangy tomato sauce. Yummy, what could be wrong with that?? I’ll tell you, nothing, absolutely nothing! Are you interested in learning how to make the easiest and most tasty beef brisket ever?? I’m happy to share my secrets with you. Let’s get started:

 

Ingredients:

 

• 1 whole Beef Brisket, trimmed Of all fat (5 to 8 pounds). Since there’s just two of us, I used a 4 pound brisket.
• 1 bottle (24 Ounce) Ketchup Or Chili Sauce. Again, cut this in half for the smaller brisket 
• 1 package Onion Soup Mix

 

Directions: 

Preheat the oven to 275 degrees F.

Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!). If you are using a smaller brisket, only use half the water. Also, use a little hot sauce with the ketchup mixture to give it a little extra kick.

Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours (for a 5 to 8 pound brisket). For a 4 pound brisket, I cooked it 3 hours.

Remove the pan from the oven and test the brisket to make sure it's fork-tender.  Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve. This is looking so delicious. I wish I had a slice to eat now.

Doesn't that look delicious?? I'll tell you....it was delicious. So easy, so tasty, no reason not to try this recipe out. Thanks to my friend, Ree Drummond, The Pioneer Woman. She knows how to cook up some beef! And now I know how to cook up some beef brisket. It's a great day at the Stewart house.....says my husband. Maybe we should move to a ranch. Okay, I'll step back for a moment and just enjoy my brisket cooking skills. I hope you enjoy them too.

Cinnamon Muffins w/ Crumb Topping

One thing I love is cinnamon! It makes everything better. Toast, muffins, apple pie, or any apple, ok really anything! I could go on an on, but I think you get it. Yes, I love cinnamon. Luckily the hubby loves it almost as much as I do. If he didn't, I might be telling stories about the ex-husband. Just kidding. Love you bunches honey!

We are snowed in today so I needed something to do. Don't make fun of us. We live in the south and don't drive in the snow, even if it's just an inch or two. It's our reality and I'm fine with it. I bought a few bags of cinnamon chips over the holidays and have been dying to make something with them. I couldn't find a good recipe online, so I just thought I should try to alter my blueberry muffin recipe since it was so yummy. Well, I created another masterpiece! That's right, I'm bragging. These are some mighty fine muffins, especially hot out of the oven. Let's get to baking....

Ingredients for muffins:

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
Dash salt
2 cups cinnamon chips

Topping:

1/4 cup sugar

3 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons cold butter

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the milk. Combine the flour, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in cinnamon chips.

The batter looks and tates yummy!

For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. I like to grate the cold butter, it's easier to incorporate.

Fill paper-lined muffin cups three-fourths full or just grease your muffin tins with cooking spray. I went without cups this time and they were perfect. Sprinkle a rounded teaspoonful of the topping over each muffin.



After I spooned the topping on I sprinkled a little cinnamon on each. More couldn't hurt, right??



Bake at 400° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. I cooked mine for about 22 minutes so start checking after 20 minutes. Cool for 5 minutes before removing from pan to a wire rack.  If you can wait 5 minutes. I couldn't and burned the roof of my mouth a little....but it was worth it!

Apple Dumplings

Don't let my poor photography skills deter you, this is the perfect treat!

I was feeling like I needed to try a new dessert today so I got out my new cookbook that the hubby gave me for Christmas, The Pioneer Woman. Love it! Ree and I are such good friends, so I thought I should make something that she recommends. Well many things caught my eye, but I love me some apple pie and this apple dumpling recipe sounded de-licious! I love, love, love apple pie and all things baked with apples. If you are a reader of my blog, you know this about me. I was a little skeptical about one of her ingredients, but she said to use it, so I did. If I can cook with Mountain Dew, then you can too. Yes, you read that right, this apple dumpling recipe has Mountain Dew in it! Sounds crazy I know, but trust me, try this and you will thank me later. I can’t wait for you to try these little heavenly morsels and tell me how much you love them too. They are so delicious! David and I almost finished the whole pan in one night.....just the two of us. Don't judge us! You'll do the same. Okay, I’ll share mine and Ree’s recipe with you:
 

Ingredients:

• 2 whole Granny Smith Apples, peeled
• 2 cans (8 Oz. Cans) Crescent Rolls
• 2 sticks Butter
• 1-1/2 cup Sugar
• 1 – 1/2 teaspoon Vanilla
• Cinnamon, To Taste
• 1 can (12 Oz.) Mountain Dew Soda (I used 8 ounces, because I was scared to use the whole can)

Directions:

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. 

Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. You want this mixture to be grainy so don't dissolve the sugar. Add vanilla, stir, and pour entire mixture over apples.

 

Now here’s the crazy part.....Pour Mountain Dew around the edges of the pan. Stop shaking your head and just do it! Sprinkle generously with cinnamon. 

Bake at 350 degrees for 40 minutes. You could serve with ice cream, and spoon some of the sweet sauces from the pan over the top, but I'll take mine just straight up. But you might still want to spoon the extra sauce over the top. It is so delicious!

I'll be expecting your thank you notes in the mail!

Roasted Pecans

This is the best little salty snack or treat. If you've never had a roasted pecan, then you obviously don't live in the south! This is a staple for baby and bridal showers, a real southern church reception or any other family gathering. I love to make them around the holidays, but they are really great anytime. I need to make them more often. They are super quick and easy to make too. My parents have pecan trees all over their property and they pick many pounds each year. Pecans have gotten so expensive so I am very lucky that they share these little nuggets of gold with me! And these in the photo are Mayhan pecans, some of the biggest and best you'll ever taste. Perfect size for roasting!

I'll let you in on a little secret that my parents will kill me for......we like to call these Daddy's nuts. :-) So yes, we roast my Daddy's nuts. Yep, they are going to kill me. This is one way to find out if they are reading my blog....and actually, anyone else who reads it!

Back to making....okay, I won't say it again....roasted pecans. They are so easy, let's get started:

Start with as many raw, shelled, pecans as you'd like to cook. I made a small batch this time. I usually make about double this batch. Place the pecans in a baking dish and put many pats of butter on top. I used about 4 - 5 Tablespoons of butter on this one.

Place pan in a 350 degree oven. After the butter melts, about 10 minutes, begin to stir often. I stirred every 1-2 minutes. As you'll see from the picture below, the pecans begin to darken. You want all of the pecans to look like the few dark ones that are scattered throughout.

Keep checking and stirring. This probably takes 10-15 minutes to fully cook them, but they brown quickly so don't leave the kitchen.

Now, when they all look brown, pull them out of the oven and salt to taste, fairly liberally. It takes more salt than you think to coat them. You want to salt them while they are hot so that the salt sticks to the butter coating.

Now you can just eat them out of the pan, or serve in a lovely dish for your next party.

Delicious Dried Apples

Want to learn how to make a tasty and healthy snack? I can teach you how to make stuff that is full of butter and sugar AND I can teach you how to make a yummy and healthy snack. The best of both worlds! My mom used to eat dried apples for a snack back in the early Weight Watcher days. I wasn’t very crazy about her freeze dried packs of them, but they’ve gotten better today. I was browsing on Pinterest the other day and found a recipe for dried apples. Who knew they were so easy to make?? I’ve never thought about making them, but they are super easy. I whipped some up today and have almost eaten them all. I started with just two apples because I wasn’t sure how they were going to turn out. We went apple pickin' and I had some apples left and wanted to put them to good use. You can use any kind of apple. See just how easy they are.....

Ingredients:

2-5 thinly sliced, and cored apples

cinnamon

cooking spray

Directions:

If you have an apple corer, then this will be much easier. I don’t have one so I sliced the apple in half, cut the core out, and sliced the apple on it's side. If you core the apple, you can slice in thin apple rings. You want to make sure you slice the apple thinly.

Line a cookie sheet with parchment paper and lay the apples on the sheet. I like cinnamon on my apples so I sprayed the apples with cooking spray and sprinkled with cinnamon. If you don't add cinnamon, just pop them into the oven just as they are.

Bake at 200 degrees for 2 – 3 hours. Turn apples over after one hour. Check them at 2 hours, if they aren’t crispy yet, cook a bit longer. I cooked mine for about 2.5 hours.

Now you’ve got a delicious and nutritious treat!

Chunky Potato Soup w/Ham

We love soup around here and homemade soup is even better. I love potato soup, but what would make potato soup even better??? Hmmmmm.....let me see....oh ham! Not spam, Ham! Potato and ham is such a great combination, especially in soup! I made a ham for New Years’ Day and needed something to do with the left-overs so I pulled this recipe out and wondered why it was in hiding. I have so many recipes, I forget about what I have. This is an oldie but a goodie. I created this recipe by pulling together the best of many potato soup recipes. Again, I’ve done all of the work for you to bring you the best potato and ham recipe you will ever find! I’m not kidding. We just had a bowl of this soup for dinner and my husband was going on and on about how flavorful this soup is. I think you should take his recommendation and give this soup a try. Let’s get started:

Ingredients:

3-4 large potatoes (I used red)

1 medium onion

4 cups chicken broth

3 Tablespoons butter

2 1/2 cups milk

3 Tablespoons flour

3/4 teaspoon salt

1/2 teaspoon pepper

1 cup swiss cheese

2 cups diced ham

2 large carrots, thinly sliced

2 stalks celery, thinly sliced

2 Tablespoons fresh parsley

Instructions:

Sautee’ onion, garlic, celery and carrots until onion is clear.

Add potatoes and broth and bring to a boil. Reduce heat, cover, simmer 15-20 minutes or until veggies are tender. Lightly mash. I used the back of a soup ladle to just mash the potatoes a bit.

Meanwhile, in a saucepan, melt butter, then stir in flour until smooth. Gradually stir in milk. Bring to a boil. Continuing cooking and stirring for about 2 minutes or until the mixture is thick. Pour milk into potato mixture. Add ham. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Turn heat off and stir in cheese. Garnish with fresh parsley. This is so hearty and delicious! Enjoy now and left overs later.

Cream Cheese Pound Cake

I made mini bundt cakes this time, but I usually make one large one. Cute, right?

I just realized that in one of my first blogs I was bragging about the best pound cake recipe and promised to give it to you later and I never did. So sorry about that. Do you want to guess where I got the best pound cake recipe in the world from??? You probably guessed it right.....my Daddy.  Where else would I get it? He’s the best baker I know.  I’ve tried pound cakes with butter flavoring, sour cream, but Daddy’s pound cake with cream cheese is seriously the best pound cake you’ll ever taste! It is perfectly sweet and moist with the perfect outside crust. Make this one and you can toss your other recipes. I did. Since I realized I hadn’t blogged about this recipe yet, it gave me the perfect excuse to make a pound cake and cupcakes! I’m always looking for a reason to make or eat a cupcake! They really are the best little perfect size treats, aren’t they? Your little individual cake or piece of heaven as I like to think. I could go on and on, but I’ll give you the recipe first. Cupcakes are great, but make them out of pound cake and they are over the top delish! Here’s what you need to make the best pound cake:

Ingredients:

3 sticks margarine at room temperature (I’ve substituted for butter when it was all I had)

1 8 oz cream cheese at room temperature

6 large eggs

1 1/2 teaspoon vanilla

3 cups sugar

3 cups sifted flour

pinch salt

Directions:

Cream margarine, cream cheese and sugar until fluffy.

This is just the butter, cream cheese and sugar creamed

Add salt and vanilla; beat well. Add eggs one at a time. Stir in flour slowly.

Now I'm just showing off my pretty new blender. This is the final batter. The batter is quite delicious too.

Spoon batter into cupcake tins or a bundt pan. Make sure both are sprayed well. Bake at 325 degrees for 1.5 hours (for one cake).

Fill up the cupcake tins all the way. Pound cake doesn't rise as much as normal cakes and you want full size cupcakes.

This recipe also makes 2 dozen of the best cupcakes ever! If you are cooking cupcakes, bake for 28 minutes or until a toothpick comes out clean.

If you made cupcakes, like I did, you'll want to ice those babies. This is a delicious and easy chocolate icing recipe. The Pioneer Woman taught me how to make this. She and I have such fun cooking together. Okay, here's what you need to make the icing.

Ingredients for icing:

• 2 sticks Butter, Softened
• 4 cups Powdered Sugar
• 3/4 cups Cocoa Powder
• 1/4 teaspoon Salt
• 1/3 cup Heavy Cream (more To Taste)

The icing batter was yummy too. I love batter!

Directions:

  In a mixer fitted with the paddle attachment, whip the butter until totally soft and smooth. Sift together the powdered sugar, cocoa, and salt, then add gradually to the mixer, scraping the sides as you go. (When combined, mixture will be very thick/crumbly.) Drizzle in cream and whip on high until smooth, scraping the sides as you go.

Now ice those yummy treats and make them even yummier!

Don't they look beautiful??

How ever you choose to use this pound cake recipe, you'll be pleased. It makes a beautiful large pound cake. I like to use a bundt pan, or it makes awesome cupcakes.  Eat up and enjoy!

Update: David want a little glaze on his personal bundt cake. Turned out pretty, right?

Perfect Beef Stew

 

This is the perfect time of year for soups and stews and this is one delicious beef stew recipe. I’m not exaggerating, you’ll love it! This is a combination of my Daddy’s recipe, my friend, The Pioneer Woman (she told me to add beer, not my Daddy!), and a recipe I found on All Recipes. I believe I have taken the best parts of each of these and created the perfect recipe for you. See, I’m so helpful. I did all the hard work, now you just make this one and thank me later.

 

Let’s get started. Here’s what you need to make awesome beef stew....and don’t drink the beer while you are chopping your veggies.

 

Ingredients:

 

• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 pounds Stew Meat
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 1 can Beer, 12 Ounce Can
• 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Tomato Paste
• 1 Tablespoon Worcestershire sauce
• 1/2 teaspoon Paprika
• 2 teaspoons dried Rosemary
• 2 teaspoons dried Parsley
• 1/2 teaspoon Kosher Salt
• 1/2 teaspoon Freshly Ground Black Pepper
• 4 whole Carrots, Washed, Unpeeled, cut into 1 inch pieces
• 4 whole New Potatoes, diced
• 4 stalks celery, cut into 1/2 inch pieces
• Minced Parsley for garnish (optional)

 

Directions:

 

Heat oil and butter in a large pot over medium-high heat. Cut meat in nice bite size pieces. Flour meat and brown in two batches, setting aside on a plate when brown. 

Add diced onions to the pot.

Yes, throw the onions in there with all the brown bits. Stir, scraping up all the yummy bits, and cook for two or three minutes until softened, then add garlic and cook for another minute.

Pour in beer (don’t drink it) 

The beer fizzes in the pot

and beef stock, then add Worcestershire, tomato paste, paprika, rosemary, parsley, salt, and pepper. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.

The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water (or beef broth) as needed.

Here’s where I do my own little thing that you don’t have to do, but I like to make sure my veggies get really soft so I sauté them a little in a pan and then add to the pot. This step is optional. I’ve bitten into too many crunchy veggies in soup to take this chance anymore. I didn’t pre-cook the potatoes and they were fine. I guess that point might be that they all would have been fine. Maybe I won’t dirty another pan next time.

I think I'll make my carrots chunkier next time too

Leave the skin on and throw these right in the pot

Add carrots and potatoes, then cover and cook for an additional 30 minutes to an hour. If stew gets dry, just add a cup of hot water at a time to replenish the liquid. I never needed to add more liquid. I cooked it another hour plus and it was so perfect. I stirred it quite a few times as it was cooking too. I did check the seasoning and added a little more salt and pepper. Taste and adjust seasonings as needed.



It's perfect now, nice thick gravy with soft veggies. The perfect one pot meal!



Serve it up and enjoy. I think this goes best with Jiffy corn muffins. There’s no need to make homemade cornbread, Jiffy makes the best there is!  Sprinkle with minced parsley, if desired. Enjoy!

Gingered Fruit Salad

You might be thinking “what do I need a fruit salad recipe for?” Well let me tell you, you need this one. My cousin brought this to our family Christmas celebration a few years ago and it was delicious. I couldn’t figure out what made the fruit taste so delicious, but now I know, it’s the crystallized ginger. It really wakes up the fruit and makes it taste so much brighter and delicious! I know I ask you to do this a lot, but trust me! The fresh lime juice and ginger really make this fruit taste so much better than you ever thought it could. You could really use any type of fruit, but these make a very pretty salad. I forgot about the pomegranate so my picture doesn’t show it, but it really adds a nice touch. Let’s make it:

Combine 1/4 cup sugar, 2 Tablespoons lime juice, 2 Tablespoons ginger ale and 1 tsp. grated lime zest and reserve.

Mix in a pretty glass bowl:

4 cups cubed fresh pineapple, cubed

3 cups strawberries (quartered)

3 kiwis (peeled, halved lengthwise, sliced)

1 cup raspberries

1 cup blueberries

1 cup pomegranate seeds

1 cup blackberries

3 Tablespoons chopped crystallized ginger

Pour lime juice mixture over fruit and toss a bit. Serve cold and enjoy!

This recipe was from my cousin, Karen Jetton, who passed away this year. I've been saving an email from her with this recipe from 2006 so I think she'd probably be happy I finally made it......and that I gave her credit!