Slow Cooked Beef Stew

I had a bunch of leftover veggies from our Bountiful Basket one week, including these gorgeous rainbow carrots. I got some stew beef at the market and put that in the crock pot with some flour and made sure the meat was lightly coated in flour. I cooked the meat a bit then added in broccoli, rainbow carrots, white potatoes, chunks of corn on the cob, onion, celery, garlic, kosher salt, black pepper and two cans of beef broth. I then just let it cook all day long in the slow cooker. You may have to add more liquid throughout the day, I just use water at that point. The meat fell apart in the stew it was so tender. I was able to store the leftovers for another quick, easy meal.

This past weekend, I made this again and used up the veggies from my basket which included brussel sprouts and fresh green beans. My kids and husband had no clue they were eating brussel sprouts, loved it!

Slow Cooked Beef Stew

Breadbowl Chili

The chili tastes just as good not in a breadbowl, they are just more fun to eat. : )

1 lb. ground beef
1 large onion chopped
3 cloves of garlic, minced
Mixture of hot peppers, diced
1 16 oz. can kidney beans
1 29 oz. can whole tomatoes, chopped
4 oz. tomato sauce
1 c. water
1 tbsp. chili powder
Salt & Pepper
3/4 tsp. dried cumin
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper
Tobasco sauce

Cook ground beef, onion, garlic and peppers in large pot. Once meat is cooked and crumbly, stir in remaining ingredients. Bring to a boil and reduce heat. Simmer uncovered for 45 minutes to one hour.

Take the breadbowl and cut the top off, which is great for dipping, add the chili, top with cheese and you are done! Mmmmmm……

Breadbowl Chili

Simple Pasta Salad

This is all done based on how many servings you need. This pasta salad stores very well in the fridge, so having extra isn’t a bad thing. If you need it for a group of people, I would suggest using an entire box of noodles, if it’s just for your family I’d use a couple of cups.

When I get the meats and cheese for this salad, I go to the deli and just ask for an inch thick slab. This allows you to cut it up into cubes rather than slices.

Ingredients:
Macaroni – I use bowtie
Salami
Pepperoni
Mozzarella cheese
Carrots
Green bell pepper
Onion
Italian dressing

Cook the noodles and run cold water over them. You want to be sure your noodles are cool enough for when you add the cheese and such you don’t want it to melt. Once noodles are cool, add the rest of the ingredients and slowly add the Italian dressing. I suggest adding it slowly because if you add too much it can ruin it, so add some, stir, add more, stir, and so on. It’s so simple…

Viola!
Pasta Salad

Potato Salad

While I’m actually the one typing it, I’m giving my mom (Liz) the credit she deserves on this recipe. I LOVED her potato salad growing up, loved it. Only fair since the recipe I have is hers word for word that I give her the credit on this classic salad.

1 c. mayo
2 tbsp. vinegar
1 1/2 tsp. salt
1 tsp. pepper
4 c. potatoes (5-6 medium), cooked and cubed
1 c. celery, sliced
1/2 onion, diced
3 hard boiled eggs
1/2 c. grated carrots

Combine first five ingredients. Stir in remaining ingredients, cover and chill.