Pioneer Woman's Crockpot Beef Stew

I was really in the mood for beef stew one day and I didn't have a go-to recipe for one, so, of course, I head for Pinterest.  I had a couple of pounds of cut up stew meat all ready to go and I wanted to eat stew right then and not wait for a crockpot to cook all day.  Too bad you just can't make beef stew that fast, so I just used my dutch oven instead of a crockpot so I could get it a little bit faster and it turned out great.  I think I have found my go to for beef stew. The only difference in the way I made it on the stove and the one made in a crockpot is that I put the meat in my pot with a little oil, the onions, and then the garlic and a couple of tablespoons of the "Better than beef" bullion and let it simmer till the meat was tender. Then I added the veggies and cooked till they were tender and finished the stew the same as the recipe says.

2 lb. beef stew meat cut into chunks

4 med. potatoes, peeled and cut into small chunks

4 carrots, peeled and cut into small chunks

3 celery stalks, cut up

sliced mushrooms (optional)

1 onion, chopped

3 cloves minced garlic

3 c. beef broth

1/4 c. tomato paste

2 Tblsp. Worcestershire sauce

1 tsp. dried thyme

1 tsp. paprika

Salt and pepper to taste

2 Tblsp. olive oil (for browning the meat)

2 Tblsp. cornstarch + 2 Tblsp. cold water (option, for thickening...can also add more if you like)

Pat meat dry and add to a large skillet or dutch oven (if doing it on the stove). Add oil to the pot and heat. When it's hot add the meat and sear on all sides.  Once it's seared remove and add to the crockpot. If cooking in the dutch oven, brown with the onion and garlic and then add the Better than Bullion and let simmer with the lid on for about an hour or  so till the meat is tender.

For the crockpot: Add the chopped onions, garlic, potatoes, carrots, and celery into the crockpot over the beef.  

In a medium bowl whisk together the beef broth, tomato paste, Worcestershire sauce. thyme, paprika, and salt and pepper.  Pour this mixture evenly over the meat and vegetables in the crockpot or dutch oven and give it a gentle stir.

Cover the crockpot and cook on low for 8-10 hours or high for 4-6 hours until the beef is fork tender and the vegetables are soft.  The longer it cooks the deeper the flavors. For the dutch oven, follow the same instructions except not as long.  After the vegetables are added it will only take about an hour or less - just test for the veggies to be tender.

If you prefer a thicker stew, mix 2 Tblsp. of cornstarch with 2 Tblsp. cold water in a small bowl. About 30 minutes before serving, stir the mixture into the crockpot or dutch oven and continue cooking until it thickens to your liking.

Potbelly's Double Chocolate Brownie Cookie

I love these dark chocolatey cookies. I first had one at a Potbelly's Sandwich shop in IL and fell in love with them there. Try not to over bake these. I doubled the amount of chocolate chips the actual recipe calls for. I do like to double this and every other cookie recipe that I make. You may as well bake twice as much and then stick them in the freezer for a treat that keeps on giving (till you run out and have to start over again).

Slow Cooker Carnitas

Just messing around the other day and found I had bought a pork shoulder/butt that I needed to use quickly.  My Instant Pot isn't working right now and I found this recipe that cooks for 8 hours, it's Saturday night so I figured I'd just cook it overnight and have it for Sunday dinner.  Dan was eating it and said "This is really good".  That's all it takes to get put on the blog. Found this on Pinterest but it was called Crispy Slow Cooker Carnitas...I just didn't make it crispy, just because I'm lazy. I put mine on a base of rice and/or lettuce with avocado and cheese.

3 lbs. Pork Shoulder/Butt

1 bay leaf

4 cloves garlic

1 jalapeno

1 onion

1 tsp. Oregano

1 c. Chicken broth

1/4 c. Lime Juice

1 Tblsp. Chili powder

1 salt and pepper

2 Tblsp. Olive oil

1 tsp. Cumin

1/2 c. Orange juice

1 can green chilies

 Base:

rice

black beans

corn

cilantro

salt

 

 

Take meat off the bone in chunks and heat the olive oil in a large frying pan.  Sear each salted piece of pork on each side and set aside (I also did the bone).

Add the garlic, chopped onion, and jalapeno (if using) to the slow cooker, surrounding the pork.

Pour the chicken broth, oj, and lime juice over the pork.  Add the chili powder, cumin, oregano, and bay leaf.  Stir to combine.

Cover and cook on low for 8 hours or on high for 4-5 hours until the pork is tender and easily shreds with a fork.

Remove meat from the slow cooker and shred it using two forks. Spread the shredded pork on a baking sheet and drizzle with some of the cooking juices.  Broil in the oven for 5-10 minutes until the edges are crispy.

Serve with a drizzle of cooking juices and tortillas with your favorite toppings. 

 

Copycat Cracker Barrel Meatloaf

Mom was craving meatloaf one day but wanted to try a different recipe.  I found this one on Pinterest, of course, and it turned out great so here it is.

2 lb. 80 percent lean ground beef

1/2 c. diced onion

1/2 c. diced bell pepper

1 c. crushed Ritz crackers

2 beaten eggs

1 c. sharp cheddar cheese, shredded

1/2 c. whole milk

1/2 Tblsp. olive oil

1 tsp. salt

1/4 tsp. pepper

 

For the glaze:

1/2 to 3/4 c. ketchup

2 Tblsp. brown sugar

1 tsp. yellow mustard

 

Preheat oven to 350.

Saute the vegetables in olive oil over medium heat for 5 minutes or until they are softened.  This step is crucial because it helps to bring out the natural sweetness of the vegetables and ensures they blend seamlessly into the meatloaf.

In a large mixing bowl, combine the sauteed vegetables, whisked eggs, crushed Ritz crackers, shredded cheese, milk, salt, and pepper.  Mix these ingredients until they are well combined.  Then add the ground beef and gently fold it into the mixture.  Be careful not to overmix, as this can make the meatloaf dense and tough. 

Once the mixture is well combined, form it into a loaf shape and place it in a greased loaf pan.  This helps the meatloaf hold its shape and ensures it cooks evenly.  You also can shape the mixture into a free-form loaf on a baking sheet.

Bake the meatloaf in the preheated oven for 30 minutes.  While it's baking prepare the glaze by mixing the ketchup, brown sugar, and mustard in a small bowl.  After the initial 30 minutes of baking, remove the meatloaf from the oven and spread the glaze evenly over the top.  Return the meatloaf to the oven and bake for an additional 30-40 minutes, or until the internal temperature reaches 155 degrees.

Once the meatloaf is done baking, remove it from the oven and let it rest for about 15 minutes before slicing.  This allows the juices to redistribute throughout the meatloaf, ensuring it stays moist and flavorful.

Best Ever Oatmeal Raisin Cookies

 This was a Pinterest find.  Normally I would never put "Best" with any oatmeal raisin cookie period, but I've started making the kids/grandkids their favorite cookie for their birthdays and I give them a big bag of them.  Aubrey wanted oatmeal raisin for her birthday cookies so I had to oblige.  Anyway, I found this recipe and even I actually really liked it.  Don't let the butter be too soft when making these or they will flatten too much...just barely soft is all you need.

Instant Pot Mashed Potatoes

Who doesn't love mashed potatoes.  I cook for Beth's family and they are bonkers over mashed potatoes.  I only use Idaho potatoes when making mashed potatoes.  This is so much faster and cleaner than boiling on top of the stove. If I'm in a hurry, I have the pot heating up on saute and put the water in first and then the potatoes.

5-8 lb. peeled and cut up potatoes (I cut a medium potato into quarters)

1 c. water

 2 cubes butter

milk 

salt and pepper

 

Pour the water into the Instapot.

Pour the water in.

Cook for 8 min. with a fast release.

Mash the potatoes a little at a time in a separate bowl.

 

Chicken Fried Rice

 I love this recipe only I usually use Spam...really, I do.  I don't eat Spam any other way, but in this, it's yummy.  This also makes up really fast.

2 Tblsp. toasted sesame oil (or veg. oil, even though it's bad for you unless it's olive or avocado)

1/2 c. diced onion (I really like sliced green onion instead)

1  frozen bag carrots and peas

4 eggs, scrambled

3 c. cooked rice

2 c. cooked chicken shredded or 1 can Spam

2 Tblsp. butter

salt and pepper

 

Heat a large frying pan or wok over medium heat. Add the sesame oil, onions, and carrots; saute until the carrots and onions are starting to become tender.

Add the peas to the pan and stir well.

Scramble eggs 

Add the soy sauce to the onion, carrots, peas, chicken (Spam), rice, butter, salt and pepper.

Serve with Yum Yum sauce if desired