pepper – We Aren't Chefs

Slow Cooked Beef Stew

Kristin W. — Sat, 04 Feb 2012 11:45:02 +0000

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!

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Pot Roast w/ Mashed Potatoes

Kristin W. — Sun, 07 Mar 2010 11:29:47 +0000

On Sundays when there is usually someone around the house, I will take advantage of this by throwing something in the Croc Pot or cooker all day long.

I like to cook Pot Roast slowly all day long so it’s moist and falls apart. In a roaster I will put in some water with minced garlic, salt, and pepper and just let the meat slowly cook all day long.

Serve it up with some mashed potatoes, bean and veggies and your family will be happy and full!

For mashed potatoes, take the desired potatoes and peel them and cut into chunks. Place in boiling water and cook until they are very soft and almost fall apart when you put a fork through them. Once potatoes are done, drain and put back in pot. Mix milk and butter in then add garlic powder, salt and pepper. There you have it, easy mashed potatoes!

You can make gravy with the juice left over from the pot roast by mixing it with flour or corn starch. Make sure to mix it up well so there are no clumps.

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Pasta Primavera

Kristin W. — Sun, 20 Dec 2009 11:28:11 +0000

Directions

Boil chicken breasts in separate pan until done, then cut into chunks.
In saucepan, combine garlic, cream, wine and spices and cook over low to medium heat.
Once it begins to bubble, reduce heat to low and simmer.
Slowly add cheese and continuously stir, then add in diced tomato.
Mix in chicken and let simmer for three to five minutes.

Toss over some angel hair pasta and that’s it!

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Coconut Shrimp

Kristin W. — Sun, 22 Nov 2009 13:46:16 +0000

This was our first attempt at making coconut shrimp at the house and I’m quite impressed how well they turned out. We made two different sauces for dipping and those were also first-timers and while I liked both, I was more partial to the plum sauce.

Directions

Spread the coconut out on a plate or a pie pan.
Whisk all ingredients except coconut together.
Dip shrimp into batter and then dredge in coconut, coating it completely.
Press gently to adhere coconut to shrimp.
Heat oil in large pan on stove.
Place eight shrimp at a time in the oil and turn after minute, cook until gone olden brown (about one minute each side).

Pull out and place on towel to remove any excess grease. Serve with fresh fried rice and veggies. For a dipping sauce, use Sweet Death Plum Sauce or as on the plate, a Dijon Ginger Sauce.

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Cheesesteak Sandwiches – No Whiz

Kristin W. — Sun, 08 Nov 2009 23:58:18 +0000

When I use to think about cheesesteaks the two that came to mind where the ones you get in the mall, you know the staple mall food chain cheesesteak place that also has fresh cut french fries? Yeah, that place and then Steakums, which thinking back make me wonder what my palette was thinking when I ate those. MMM… school lunch. I found these thin steaks in the meat department and gave it a whirl. I recommend after making these a few times that you do in fact use the Thin Sliced Steaks.

Season the steak as you wish (lemon pepper, pepper, salt, red pepper, etc) and let soak in. These are great on the grill as well … cook them up in a pan, Foreman type grills work well.

In another pan (or on the grill place in tinfoil and add oil on top), add oil, onion, peppers, garlic, and mushrooms. Saute until tender. Once meat is done, slice into thin pieces, top with saute mixture and add cheese. Toss under the broil for a few minutes or until cheese is melted.

This meal is great served easy with baked beans, veggies, and homemade fries.

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Breadbowl Chili

Kristin W. — Sun, 25 Oct 2009 11:38:42 +0000

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

Directions

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……

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Sweet Death Plum Sauce

Kristin W. — Wed, 23 Sep 2009 10:28:29 +0000

I concocted this Sweet Death Plum Sauce tonight from my own little brain, it tasted wonderful! We used it as a sauce for our Coconut Shrimp.

Ingredients

1/2 c Plum marmalade
1/2 cup of mandarin oranges (this is all I had for mandarin oranges)
1 large jalapeno
Horseradish
Salt and pepper
Honey

Directions

Mix in blender or by hand!

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Pesto Salmon

Kristin W. — Mon, 14 Sep 2009 10:48:19 +0000

This is a quick way to make a nice piece of fish.

Spread pesto sauce on salmon and add slices of tomato and onion. Sprinkle some salt and pepper and you are good to go!

You can either grill this or broil it, I normally grill it. Depending on the thickness of the fillet will dictate the cooking time. Wrap in tinfoil and cook until fork cuts through it easily and the fish is flaky.

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Fresh Spicy Pesto

Kristin W. — Sat, 12 Sep 2009 11:15:30 +0000

This was fun to make for the first time and it turned out great. The fresh ingredients created such a vibrant smell. Simply wonderful.

Put in blender or food processor and blend until its mixed together well.

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Pulled Pork Sandwich

Kristin W. — Sun, 06 Sep 2009 11:42:03 +0000

This was my first time making this and I have to say it turned out wonderfully.

First you want to get a pork shoulder loin.

Lightly salt and pepper the pork. Put in tinfoil on Medium Indirect heat for 3-4 hours.

After grilling in foil for 20 minutes, add the sauce.

Directions

Whisk and mix together well, pour over the porn, the tinfoil will hold it all.
Cook until internal temperature reaches 185 degrees.
You can pull the pork with your hands or two forks.
Add BBQ sauce to pork and put on a fresh roll and you have one heck of a sandwich.