Slow Cooker Beef Stew

This was my Grandfather's recipe. Passed down to my mom, then to me. This really is the only beef stew recipe you will ever need to know. It's classic. Tastes the exact same every time. Perfect for this long cold season we've been having. I've literally made this 3 times in the past month.

We always serve our beef stew with Blueberry Muffins. It's the perfect combination of sweet and savory. The recipe above is a quick, easy, delicious 30 minute muffin that can easily be made while this beef stew is simmering away in the crock pot all day. Or even whip up really quick when you get home from work, before you eat. 

I promise this recipe won't let you down. Cheers!

INGREDIENTS:

• 2 pounds stew meat
• 4 red potatoes diced (I leave skin on)
• 1 cup baby carrots cut in half 
• 1/2 cup diced celery 
• 1 whole onion chopped 
• 1/3 cup flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups beef broth
• 2 tablespoons Worcestershire 
• 1 tablespoon gravy master
• 1 tablespoon minced garlic 

Place stew meat in crock pot. Sprinkle flour, salt and pepper over meat. Stir to combine.

Add the potatoes, onion, carrots and celery. 

Add the beef broth, wocestershire, garlic and gravy master.

Stir well to combine all ingredients. 

Cook on low for 10 hours or High for 5 hours.

Do not open slow cooker while its going.

Stir thoroughly after time is up.

Serve with blueberry muffins or corn bread.

Enjoy!

Best Blueberry Muffins

This recipe was seriously so quick and easy. I had it all prepped and in the tins in 15 minutes. Then only about 20 minutes to bake. This can easily be made in 30 minutes flat though. 

Its a tradition in my house to serve my grandfathers famous beef stew, with blueberry muffins. Its just the best combination of savory and sweet. I've been slacking the last few times I've made beef stew, and have been using store bought muffins. Which is fine! I however, have never actually made muffins from scratch before. I know, right?! So the task was a little daunting, because I was afraid it would be a flop. Then I found this recipe- and it was perfect. I think anyone can make this muffins and not be nervous about it. 

I'm going to make this my go to recipe. Its the perfect base muffin mix, that you can pretty much add in whatever else you want into it. Be it- blueberries, cranberries, chocolate chips... you get the point. Hope you enjoy them as much as my family did! My kids literally can't get enough of them. Not only did they have them with dinner last night, but they had them with breakfast this morning. Cheers!

INGREDIENTS:

• 2 1/2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda 
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, melted and cooled
• 1 cup sugar
• 2 large eggs
• 1 cup milk
• 1 tablespoon vanilla extract
• 1 1/2 cup blueberries (frozen or fresh, I used frozen)

Preheat oven to 425.

Line a 12 cup muffin pan, then give it a light spray with cooking spray just so the muffin tops don't stick to the pan.

In a large bowl whisk together flour, baking powder, baking soda and salt- set aside.

In another bowl mix together cooled melted butter with the sugar and eggs. Mix well. Then add in the milk and vanilla. Mix well.

Add the wet ingredients into the dry ingredients. Folding gently and using a rubber spatula until all ingredients are well combined. 

Fold in blueberries, just until incorporated.

Divide the batter into the 12 muffin tins.

Bake for 5 minutes at 425.

Reduce heat to 375 and continue to bake for 15-20 minutes, until a toothpick can come out clean.

Adapted from: Bakery Style Blueberry Muffins with Streusel

Spinach and Cheese Lasagna Rolls

     

I have actually made these a few times in the past few months (while I've been on my flogging hiatus), and now this is my favorite way to do lasagna. It makes the exact right amount of portions. We all know how making a 9x13 pan of lasagna can leave an obscene amount of leftovers. This makes 9 rolls, which fits perfectly in a baking dish. Fed the 4 of us, then even had just enough left for lunch the next day. Not feeling wasteful, or obligated to eat lasagna for the next 4 days.  Perfect!

INGREDIENTS:

• 9 lasagna noodles (I used wheat noodles)
• 10 oz frozen chopped spinach. thawed and drained. Squeeze all extra liquid out
• 15 oz ricotta
• 1/2 cup grated parm cheese
• 1 egg
• salt and pepper to taste
• 1/2 - 1 cup of shredded mozzarella cheese (depending on how cheesy you want it)
• tomato sauce (I usually make my own, feel free to use your favorite jarred sauce)

First you want to par cook your noodles. Place them in a large skillet and cover noodles with water. Cook over med/ high heat for about 10 minutes until they are just softened and pliable. Drain them and set aside. 

Preheat oven to 350. 

Ladle a few spoonfuls of sauce into the bottom of a 9x13 baking dish. Just enough to cover the bottom.

 Combine spinach, ricotta, parm, egg, salt and pepper in a bowl. Mix well.

Spoon about 1/3 cup of ricotta mixture on each noodle, and spread evenly. 

Roll each noodle up, and place seam side down in baking dish. 

Ladle a little more sauce over the top of all the lasagna rolls. 

Top evenly with shredded mozzarella cheese. 

Cover with foil. Bake for 30 minutes.

Enjoy!

This was a Meatless Monday meal. You can use this as a base recipe and make a meat rolled lasagna as well. I did a zucchini and mushroom one a few weeks after I tried this recipe out. As I usually say, the combinations are endless! Cheers!

Adapted from:

Spinach Lasagna Rolls

Candy Cane Dipped Oreos

Made these guys to bring as dessert to a few places on Thanksgiving. To say they were a hit would be an understatement. And to say these were easy to make- would be an understatement as well. Just a great recipe to have - so glad I found it!

INGREDIENTS:

• 2 packages candy cane Hershey's Kisses (unwrapped of course)
• 1 package Oreos

Line a baking sheet with parchment paper.

In 20 second increments melt the kisses in the microwave until completely melted and smooth. Using a fork dip each Oreo in the candy cane goodness. Place on baking sheet. Repeat process until all the ingredients are gone.

Refrigerate for an hour until completely hardened. 

Double Coconut Chocolate Chip Cookies

I bought some coconut oil a little while ago- and I've been dying to try it out. Figured why not start with some cookies. Found this fabulous recipe- and these cookies came out awesome. The kids went crazy for them.

INGREDIENTS:

• 1/2 cup coconut oil
• 1 cup brown sugar packed
• 2 eggs (at room temp)
• 1 tablespoon vanilla extract
• 1 3/4 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/2 cup semi sweet chocolate chips
• 1 cup shredded coconut

Use a stand mixer to mix together coconut oil and brown sugar. Add eggs and beat until fluffy. Add in vanilla.

In another bowl combine flour, baking powder, baking soda and salt. Slowly add the flour mixture into the coconut oil mixture until all is combined. Add in coconut and chocolate chips. Mix well.

Line a baking sheet with parchment paper- and drop teaspoon sized cookie dough onto the baking sheet. 

Bake at 375 for 8-10 minutes until the edges are slightly browned. Remove from oven and transfer to cooling rack. 

Adapted From: Coconut Chocolate Chip Cookies

Slow Cooker Chicken Tiki Masala

A few weeks ago I made Slow Cooker Coconut Curry Chicken- and it was amazing. I came across this recipe about the same time and couldn't wait to try this out. I really don't know which recipe was better- because this came out just as amazing. So good... I'm making it again later this week :) 

INGREDIENTS:

• 2 pounds boneless skinless chicken thighs
• 28 oz can diced tomatoes
• 3 cloves minced garlic
• 2 tablespoons peeled and minced ginger
• 2 tablespoons tomato paste
• 2 tablespoons garam masala
• 2 teaspoons paprika
• 2 teaspoons salt
• 3/4 cup coconut milk
• fresh chopped cilantro (for garnish)

Cut chicken into bite sized pieces. Add to slow cooker. Add in tomatoes, garlic, ginger, paste, garam masala, salt, and paprika. Stir to combine. Cook on low for 6- 8 hours.  Last 15 minutes of cooking add in coconut milk and leave slow cooker uncovered. Garnish with fresh cilantro and serve over rice. 

Just typing this recipe out- makes me want this so bad. So glad I'm making this again this week! Cheers!

Adapted from: Slow Cooker Tiki Masala

Chicken, Bacon and Avocado Baked Burritos

This was really a super easy meal to put together. Beyond delicious and fast- a winning combo! This made 6 rather large burritos. Adjust the amount of ingredients to make less or more.

INGREDIENTS:

• 2-3 cups cooked chicken (chopped or shredded)
• 2 avocados scooped out of shell
• 1/2 onion diced
• 4 strips cooked bacon (chopped)
• 1/2 cup sour cream
• 1/2 cup shredded cheddar ( plus more for topping)
• sliced jalapeños
• green onion (for garnish)
• 6 burrito sized tortillas

In a large mixing bowl- combine chicken, onion, bacon, avocado, sour cream, shredded cheese. Mix until well combined. Fill each tortilla, roll into a burrito and arrange in a 9x13 baking dish. Top with shredded cheddar and sliced jalapeños. Bake at 350 for 15-20 minutes until the cheese is melted and bubbly. Remove from oven and top with green onion for garnish. 

Seriously so friggen good. The kids went crazy over this- especially my 2 1/2 year old. And of course this is especially husband friendly. Cheers!